The Bite Magazine - Spring/Summer 2024 - Issue 35

Images courtesy of Taylor Herring PR bitedrinks Olmeca Altos Jada Brookes explores Olmeca Altos’ three award-winning tequila beverages and new ready-to-serve fruity margaritas. T equila brand Olmeca Altos’ blue Weber agave is the essential ingredient that grows in the High- lands of Central Mexico’s Los Altos region (Altos de Jalisco). The native plant to the states of Jalisco, Colima, Nayarit, Michoacán and Aguascalientes is crafted at the Destilería Colonial de Jalisco sourced from miner- al-rich volcanic soil after it is harvested by fully dedicated Jimadors (agave farmers). It goes through a slow and com- plex elaboration to produce a smooth tequila with citric flavours. Olmeca Altos (the former word meaning a member of an old indigenous people of Mexico) was established in 2009 by acclaimed UK bartenders Dre Masso and Henry Besant and their partner Jesús Hernandez, a Jalisco native and Maestro Tequila for over 17 years. The trio collaborated to create a high-quality beverage that captures the authentic- ity of agave distillation with a naturally smooth, accessible flavour that cuts through complex cocktails with great taste. A first-generation British-Colombian born in London, Dre made his name at London’s top bars, such as Atlantic, Lons- dale, and FAM. His first contact with bars was working in a members’ club, washing glasses and changing ashtrays at age 15. He moved to a cocktail bar in Richmond and even- tually Soho, Central London, at 18. Dre spent four years working alongside Atlantic Bar & Grill owner and restaura- teur Oliver Peyton, with whom he helped open Mash & Air in Manchester and Coast restaurant in Mayfair. A SWEET SILVER MELLOW REST