THE SHORT ANSWERSame substance. Different mountains. The people decide the rest.
Shilajit from the Altai and shilajit from the Himalayas are the same class of material, formed the same way and used the same way. What differs is everything that happens around it: the exact site, the season, the family that collects it, the method used to purify it, and how it is handled from the rock to your jar.
Ron Morrett tasted shilajit from India, Nepal, Pakistan, the Himalayas, Russia and the Altai before choosing a source. His own words: “I learned that the word Altai does not automatically make Shilajit superior. A region name or an elevation cannot tell you who handled the material, how it was purified, or how much care went into it.”