The Tahona Society
Founded in 2009 by Altos' co-creators Dré Masso and the late Henry Besant, the Tahona Society is a global community of thousands of professional bartenders passionate about tequila and who want to improve their skills and knowledge.
The Tahona Society is the world's leading tequila education program for bartenders, aiming to promote and spread agave and tequila culture, with a focus on Olmeca Altos Tequila.
Tahona Society Competition
The Tahona Society Competition is a key component of this initiative, challenging bartenders worldwide to champion projects that promote sustainability in the bar industry.
The best project will win $50,000 and help to make change happen.
Join the Tahona Society online community
You are invited to join ongoing online events where the most prominent industry personalities share new skills and shed light on the topics that matter to us all.
The Tahona Society is more than just a celebration of tequila, it's a space for bartenders to learn and connect through global competitions, industry events, and mentorship programs.
The community enables you to:
- Expand Your Expertise: Access online courses, expert talks, and exclusive content tailored to the bartender industry.
- Seize Opportunities: Enter the Tahona Society competition, explore new job openings, and uncover life-changing opportunities.
- Network: Connect with like-minded professionals, share insights, and expand your professional network.
- Find Your Balance: Embrace your bartending journey and discover harmony between work and life.
Every bartender is welcome to join!
Olmeca Altos Plata
100% agave blanco tequila bottled without ageing and made from agave roasted in traditional Mampostería' masonry ovens and from a blend of two distillates:
Olmeca Altos Reposado
100% agave reposado tequila aged 8-10 months in ex-bourbon casks and made from agave roasted in traditional Mampostería' masonry ovens and from a blend
Olmeca Altos Añejo
Released in May 2016, Olmeca Altos Añejo is made with 100% agave harvested in the highlands of Los Altos and then aged in oak casks for 18 months.
