Not all tequila regions are equal. Los Altos de Jalisco — the highlands — sits at over 2,000 meters above sea level, with iron-rich red clay soil that gives highland agave its signature character.
Highland (Los Altos) agave grows slower due to cooler temperatures and higher altitude. This extended maturation produces higher sugar content and yields a tequila that's naturally sweeter, fruitier, and more complex — without needing additives to achieve those flavors.
Lowland (El Valle) agave matures faster in warmer conditions, typically producing earthier, more herbaceous tequilas.
Mosto is produced and bottled in Jesus Maria, in the heart of Los Altos. Our agave is estate-grown by multi-generational farmers using sustainable, regenerative practices. Master Distiller Oscar Vazquez Camarena oversees every batch at our distillery.
Every bottle of Mosto carries the terroir of Los Altos — the red clay, the altitude, the slow-grown agave. It's not marketing. It's geography.