Freddy Andreasson has just been named North America's most popular bartender. Read on to discover the Swedish bartender's passion for responsible sourcing, agave's diverse terroir and his top tips to drink better tequila.
Freddy Andreasson is a true original. Kitted out in an electric blue Adidas tracksuit, the 6ft 4in Swede with shaggy blond hair probably isn't the obvious pick for a tequila expert – but he's more than earned the right to that title.
"I moved here in 2016," he explains. "I was living in Australia when a friend invited me to come and help him open a café in Mexico. I was just starting to get interested in tequila, so I thought this would be a great opportunity to live in Mexico for three or four months and learn more about this drink."
El Gallo Altanero opened its doors in 2018
A decade later, he's now the owner of El Gallo Altanero, which ranked No.8 on the list of North America's 50 Best Bars 2025, and married to a Mexican, Alejandra De Aguinaga, who also works at the bar. Known for its outstanding collection of bottles from small, independent tequila producers, El Gallo Altanero is a shrine to all things agave.
From expat to expert
How did the local community respond to an outsider coming in and becoming an expert in the fiercely loved local drink? "I was part of the community before I started to have any success," Andreasson says. "I lived here, I learned Spanish here, I made my friends here, I was starting to get to know people in the world of tequila before I had the bar. I think my intentions were noticeably good."
Anne Sophie Henault, a team member at El Gallo Altanero, puts it plainly: "In Mexico, we have a saying – 'Mexicans are born wherever we damn well please.'
"That's Freddy," she continues. "He's a guy from Sweden who's now a fully-fledged tapatío [someone from Guadalajara]. He stands up for what he believes in and what he loves. He's one of the most passionate people I know, and this shines through in everything he does." 
Andreasson, despite being born in Sweden, is considered one of Mexico's leading agave experts
Despite the odd drunken customer looking for an argument, Andreasson says the reception has been warm. "I've definitely been received with open arms and a lot of love."
The tequila takeover
Ten years ago, the culture around tequila was vastly different. "No one cared," says Andreasson. "But it boomed in the US and now there are all these tequila influencers and people are starting to collect tequila like it's whisky."
This, he explains, is very different to how the drink has always been viewed by Mexicans. "Tequila was always part of daily life – you don't see that many old tequilas, because people have always seen it as something to drink rather than something to save."
He may not like the title, but Andreasson is in some ways an influencer himself: there's no doubt that his dedication to stocking with integrity is having an impact. "It's easier to talk about who we don't stock," he says. "I hate seeing some of the best bartenders in the world using this terrible juice. You would never see that in wine – the top sommeliers would not be seen pouring low quality bottles." 
Artisan agave spirits from local producers sit at the heart of El Gallo's cocktails
He also thinks a lot about how tequila brands represent Mexico. "If I think a brand is just in it for the trend, we're not going to stock it," he explains. "We try to hold things that we believe have been made with good intentions."
He may be an idealist, but there's a real pragmatism to Andreasson too. "Listen, in the end, everyone tries to make money.
"To pretend it's not commercial would be to bury your head in the sand. For us, it's all about our personal relationship with the brand. If we feel supported by them, we support them back."
Andreasson is not the only industry figure looking to protect tequila's interests. He is quick to shout out truly local brands, such as one led by Pedro Jiménez. "When I first moved here, I started learning from them and it really informed this path that I've taken in my work," he says. "They do an amazing job sharing information, hosting trainings and inviting producers to come and talk."
"They promote mezcal, but they do it in a responsible way," he continues. "They have a perfect understanding of how to look after the climate and the environment.
"In Mexico, agriculture traditionally followed the milpa system, where three 'sister' plants were grown together, each feeding each other and giving back to the soil. This system has been here forever and we need to listen to the people who actually work with the land."
Back to the roots
But what was it about tequila that so captured Andreasson's interest? "Terroir," he says. Initially introduced to the concept through coffee, his fascination with regionality and the environment's effect on produce has spread across categories.
"There is so much diversity in tequila and that's because of terroir. Agave's terroir is more diverse than that of wine," he claims.
It's a bold statement, but he sticks to it. "100 per cent. Let's talk about raicilla. It's a mezcal from the state of Jalisco. If you taste a raicilla from one area, then travel for two hours within that region and try another local raicilla, they would be wildly different. It can be hard to believe they're the same spirit. 
The El Gallo team encourages guests to explore the different terroirs of distillates from across Mexico
"But if I go to Napa and try two different wines, I might only notice a slight difference. I think even scientifically, if you go down and analyse the flavour notes, you'll find greater diversity of flavours."
Palomas over margaritas
For tequila novices looking to get into the drink, Andreasson has some tips. He's also keen to debunk the myth that the margarita is the most popular tequila cocktail in Mexico. "At weddings, birthday parties, really any kind of celebration, we're drinking palomas," he clarifies.
In recent years, the tequila soda may have acquired a reputation as a basic party drink, but according to Andreasson, it's a great way of testing the true quality of your tequila. "Years ago, a friend told me that diluting tequila with equal part water brings some of the bad qualities out. Drinking it this way can really tell you a lot."
But for some people, tequila just isn't their drink. That's ok, says Andreasson: "I saw an ad for some tequila brand recently that said: "If you like to drink vodka, try this". And I thought, "What the hell?" Just drink vodka!"
As irreverent as he may be, he gets serious when asked what winning the Altos Bartenders' Bartender Award means. "For me, it's probably the only award that matters," he shares.
"It's voted for by people I really admire and to know that I won it by just being myself and doing what I do is very affirming."
The list of North America's 50 Best Bars 2026 will be revealed at a live awards ceremony in Vancouver on Wednesday 22 April.
