Olmeca Altos Plata Tequila

Altos Plata is what happens when a few of the world's best bartenders get fed up with bad margaritas and decide to fix the problem at source. Made from 100% blue agave grown in Los Altos, the highlands of Jalisco, this is a clean unaged tequila that tastes like the real deal because it is. The agave is cooked slowly, and some of it is still crushed the old way under a tahona stone wheel — exactly the kind of detail that separates a proper bottle from the stuff that gave tequila its dodgy reputation.

In the glass it's bright and fresh. Sweet cooked agave up front, a hit of citrus, then a peppery snap on the way out that lets you know it means business. None of the harsh burn you might be bracing for. Smooth enough to sip, built for mixing, and mixing is where it really shines.

This is your margarita and paloma workhorse — the bottle you want behind you when people actually turn up. Limes, a bag of ice, a half-decent triple sec and you're sorted. Or keep it simpler still with soda, grapefruit and a pinch of salt. At £23 it punches a long way above its price.

How to Serve

Straight from the freezer for cocktails, or at room temperature in a copita if you want to taste what the tahona does. It needs no ice when neat — the chill flattens the pepper.

Where to Drink It

The Connaught Bar, where a Plata margarita is made with proper seriousness. Bar Lotus in Soho for something a bit looser. Or your own kitchen, which is honestly where this bottle earns its keep.

Food Pairings

Anything off a hot grill with lime squeezed over it. Prawn tacos, charred corn with salt and chilli, or a plate of jamón if you're pouring it neat.