Lalo Tequila, a distinguished spirit under NOM 1468, is meticulously crafted in the high-altitude region of Los Altos, Jalisco. This tequila is made exclusively from Tequilana Weber agave, known for its high sugar content and robust flavors. The agaves are cooked using traditional stone and brick ovens, a method that enhances their natural sweetness. The extraction process follows, utilizing a roller mill to efficiently squeeze the juices from the cooked agave. Lalo Tequila is then crafted using deep well water, adding a unique mineral quality to the spirit.
The fermentation process of Lalo Tequila is conducted in stainless steel tanks using champagne yeast, which is not typical in tequila production. This choice of yeast imparts a subtle complexity and lighter, fruity notes, distinguishing Lalo from more traditional tequilas. The open-air fermentation allows the natural yeasts in the environment to influence the final flavor, adding depth. Fermentation is done without fibers, ensuring a cleaner and purer distillate. The tequila is then distilled twice in copper pots, a method that helps in removing impurities and concentrating the agave flavor.
Lalo Tequila is bottled at 40% ABV (80-proof) and is characterized by its clarity and purity due to aeration and being additive free. This results in a tequila that is remarkably smooth with a clear expression of agave flavors, including notes of citrus and peppery spice. The spirit is crisp, with a lingering finish that maintains the sweet agave presence and complements the subtle complexities introduced during fermentation. Lalo Tequila is a shining example of how modern techniques can enhance traditional tequila production, offering a clean, fresh, and vibrant spirit ideal for sipping neat or in a crafted cocktail.