Lala Tequila Blanco

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

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

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

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

The agave is cooked for more than 9 hours. This process softens the foam, making it easier to extract the sugar during the grinding process. After cooking, the agave pieces are taken to the mill for sugar extraction. Here, the cooked piñas are crushed to release the juice, which eventually becomes the final product.

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

The enzymes are then separated by heat and shank in a steel distillation still. We distill twice - the first time as a mashing process and the second time as a purification process. During this step, the alcohol level reaches approximately 60 % and is then reduced to a more modest 38 % with a bottle volume of 0,7 l.

Each bottle is bottled and labelled by hand one by one on an all-female production line.