Highlands vs. valley tequila
Jalisco's two big growing regions. Los Altos (the highlands, around Arandas) is known for sweeter, fruitier, floral tequila; the valley around the town of Tequila for earthier, herbal, peppery tequila.
Most tequila comes from two parts of Jalisco, and you'll see them everywhere on labels and in tasting notes.
Los Altos — the highlands. East of Guadalajara, around Arandas, Jesús María and Atotonilco el Alto. Higher altitude, cooler nights and red, iron-rich clay soil. Highland agave tends to grow larger and sweeter, and highland tequila is usually described as fruitier, more floral and softer. La Alteña and El Pandillo are both here.
The valley — Valles, often called the lowlands. West of Guadalajara, around the towns of Tequila, Amatitán and El Arenal, under the Volcán de Tequila. Dark volcanic soil. Valley tequila is usually described as earthier and more herbal, with pepper and minerality. La Fortaleza and many of the oldest distilleries are here.
Treat this as a tendency, not a law. How the agave is cooked, crushed, fermented and distilled changes a tequila far more than where it grew, and many brands blend agave from both regions. But if you taste a highland and a valley blanco side by side, you'll usually tell them apart.
Keep reading
The Camarena family
One of tequila's most respected families. Founders of La Alteña (Tapatio, El Tesoro), and through Felipe J. Camarena, El Pandillo (G4, Pasote) — both in the Jalisco highlands.
Read TermThe rules that define tequila
Tequila must be made in five designated Mexican states from blue Weber agave — at least 51%, or 100% for "100% de agave" bottles — under the supervision of the CRT.
Read GuideHow tequila is made
From mature blue Weber agave to bottle in seven steps — harvest, cook, crush, ferment, distill, age, bottle. The choices a producer makes at each step are most of what you taste.
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