Description
Lalo Blanco Tequila keeps things simple. It uses just three ingredients: mature Blue Weber agave, Champagne yeast and deep well water. Nothing else goes into the bottle.
The agave grows in the red volcanic soil of the Jalisco Highlands. Jimadores harvest the plants at seven to eight years old. The piñas cook slowly in brick ovens before fermenting with Champagne yeast. The tequila is then distilled twice in copper pot stills and bottled unaged.
The name comes from Eduardo “Lalo” González, a grandson of Don Julio González. He started the brand with his childhood friend David Carballido. Lalo’s father and grandfather were both well-known tequila makers.
Pour a glass and you will find bright lemon, herbal agave and white pepper, plus a hint of cinnamon. The palate feels creamy for a blanco. Cooked agave sweetness meets lemon, cinnamon and pepper. The finish stays clean, with agave and citrus that linger.
Drinkhacker gave it an A and called it one of the best blancos its reviewer had tasted.
Sip it neat or on the rocks first. Then shake up a Margarita or a Paloma. Serve it with ceviche, grilled shrimp, tacos al pastor or guacamole. It also makes a thoughtful gift for any tequila fan.
