INHALE. SIP. EXHALE.
Our mantra. Wisdom passed down through generations of tequileros. Sipping is paying attention. Sipping is synonymous with mindfulness. It is the gateway to the full experience, to deeper pleasure and enjoyment.
LALO blanco represents the truest and purest spirit on Earth, with no barrels or additives, boldly presenting the taste of the finest agave from the Jalisco highlands. This is why we only make tequila blanco, handpicking the finest agave and using a traditional cooking process.
Each bottle of LALO is 100% pure. We distill only twice to maintain the integrity of our agave, and add no flavors or additives. With LALO, our ingredients are only agave, yeast and water to honor the complex essence of agave.
The agave are cooked in stone steam ovens also known as “hornos de mamposteria.” They are steamed for 20 to 32 hours and rested for up to 18 hours.
Our roller presses extract the sweet juices from the cooked agave that will eventually be fermented. We add water to balance the concentration of sugars before fermentation.
We use a proprietary yeast that is used to produce Champagne. We adapted it to our process to keep the richness of agave with the subtle fruity notes of wine. The process of fermentation takes 3 to 4 days.
Also known as “Destrozamiento” or shattering, we use a slow distillation process in order to catch the majority of aromas and flavors that come from fermentation. During this process we separate the heads and tails from the liquid which at this stage is called “ordinario.”
Also known as “Refinamiento” or refinement, the second distillation is where the alcohol level is increased and the last traces of the heads and tails are stripped away leaving the pure clear liquid. Tequila should only be distilled twice, otherwise the majority of the flavors that the agave absorbs from 7 years in the soil would be lost.
Dilution, Filtration, and Chilling
At this stage we dilute the liquid to the desired ABV. We also chill and filter the final product to eliminate any oily or fatty substances left behind from the agave. For the final step, we oxygenate the liquid to achieve the final stabilization.
HOW TO ENJOY LALO
Look at the platinum color; the body and texture. Feel the viscosity and the quality of the liquid and notice how the aromas stay on your hands. Smell the top notes of cooked agave, sweet potato, cinnamon and a hint of dulce de leche. Sip and experience the taste of those aromas. Sip again and notice citrus and tropical fruit notes.