The Harvest
From the sun-kissed fields of the Jalisco highlands, LALA Tequila captures the very essence of carefully selected agaves that have thrived in the rich and red soils. Each bottle tells a tale of meticulous distillation, made from these agaves that gift LALA Tequila a semi-sweet mouthfeel with rich herbal agave notes lingering in the aftertaste.
Our passionate Jimadores, with years of tradition and expertise backing them, skillfully unveil the heart of the agave plant, known as the piña. They delicately remove its leaves, ensuring the purest essence is retained for distillation. Remarkably, it takes about seven kilograms of these piñas, each chosen with utmost care, to craft just one liter of our exquisite LALA Tequila. A drink that embodies tradition, passion, and the luscious terroir of the Jalisco highlands.
The Cooking
The agaves cook for over 9 hours. This process softens the piña, making sugar extraction easier during milling.
After cooking, the agave pieces are transported to a milling area for sugar extraction. Here the cooked piñas are crushed in order to release juice that eventually becomes our final product.
The Fermenting
The extracted juice is fermented with yeast within large stainless-steel tanks. This natural process for the sugars to transform into alcohol takes 72 hours.
The Distillation
The ferments are then separated by heat and stem in steel still. We distill twice - first as a smashing process and second as a cleaning process. During this step, the alcohol level reaches roughly 60% and by reverse osmosis, the level is brought down to a more modest 38%.
The Bottling
Each bottle gets filled and hand-labeled one by one by an all female production line.
Tasting notes:
Taste the character of Jalisco, through the aromas of ripe agave, olive oil and green fruits such as apple, as well as herbal notes such as aniseed and freshly cut grass.
