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LALO is our take on tequila blanco, made with fully mature Highland agave, Champagne yeast, and deep well water. We bottle it without aging so the agave comes through.
Our Process
We make LALO Tequila Blanco with three ingredients: fully mature Highland agave, Champagne yeast, and deep well water from Jalisco. Follow each step of our process, from harvest to bottling.
Harvesting
Jimadores hand-harvest fully mature agave (usually 6-7 years old) from the Jalisco Highlands. These agaves are hand-picked for their maturity and sweetness.
Cooking
The agave is cooked in brick steam ovens also known as “hornos de mampostería.” They are steamed for 20 to 32 hours and rested for up to 18 hours.
Extraction
Our roller mill extracts the sweet juices from the cooked agave fibers that will eventually be fermented. We add water to get the perfect concentration of sugars before fermentation.
Fermentation
We use a proprietary Champagne yeast, which brings out the bright, crisp flavor of our tequila blanco. The process of fermentation takes 3 to 4 days.
Distillation
Also known as “destrozamiento”, or shattering, we use a slow distillation process in order to capture the complex aromas and flavors that come from fermentation. During this process we split the heads and tails of the must and are left with a cloudy liquid known as “ordinario.” We distill the liquid twice to maintain the agave’s character.
Dilution, Filtration and Bottling
At this stage, we dilute the liquid to the desired ABV, filter with paper filters and bottle.
LALO Tequila Blanco
A living Mexican legacy. We use a time-honored process that celebrates our agave. This is the same premium tequila blanco we shared with our friends and family in Mexico, born in the heart of Jalisco.
LALO PREMIUM TEQUILA FLAVOR PROFILE
A crystal clear liquid envelopes the flavors inside: top notes of sweet potato and cinnamon with hints of dulce de leche that finishes with gentle citrus and tropical fruit notes.