Lala Tequila Blanco

Lala Tequila Blanco comes from sun-drenched fields in the highlands of Jalisco and captures the very essence of carefully selected agaves that thrive in rich, red soil.

Each bottle tells a story of meticulous distillation, made from these agaves, which give Lala Tequila a semi-sweet mouthfeel with rich herbal agave notes lingering in the finish.

Jimadores with years of tradition and expertise skillfully reveal the heart of the agave plant, known as the piña. They gently remove its leaves, ensuring that the purest essence is preserved during distillation.

Remarkably, it takes approximately seven kilograms of these piñas to produce one liter of excellent Lala tequila, each selected with the utmost care. A drink that embodies tradition, passion, and the fresh terroir of the highlands of Jalisco.

Agaves are cooked for over 9 hours. This process softens the piña, making it easier to extract sugar during milling. After cooking, the pieces of agave are transported to the mill for sugar extraction. Here, the cooked piñas are crushed to release the juice that will eventually become the final product.

The extracted juice is fermented using yeast in large stainless steel tanks. This natural process of converting sugars into alcohol takes 72 hours.

The ferments are then separated by heat and stem in steel distillation. It is distilled twice - first as a crushing process and second as a purification process. During this step, the alcohol level reaches approximately 60%, which is then reduced to a modest 38% with a bottle volume of 0.7 l.

Each bottle is filled and hand-labeled one by one on an all-female production line.