Review: Lalo Tequila Blanco
Lalo Tequila Blanco is named after Founder Eduardo “Lalo” Gonzalez. Lalo is the nickname given to him by his Grandfather, Don Julio Gonzalez. Don Julio Gonzalez purchased his first tequila distillery when he was 17 in 1942. When he retired in 1987 after 45 years of making tequila his son, also named Eduardo created a special edition tequila to commemorate the occasion. That tequila is now known as Don Julio. Most experts agree it was the industries first luxury tequila brand. Don Julio 1942 is perhaps the industries most iconic tequila. After working for several years in the tequila industry, friends Lalo Gonzalez and David Carballido sought to create a truly pure blanco tequila. They began by producing small batches for their family and friends in Guadalajara. They soon joined with Co-Founder Jim McDermott and launched Lalo in Austin Texas September 2019. Initially the focus of Lalo was on premise sales, but with Covid squeezing the entertainment sector, they expanded their focus to include retail sales. Lalo is crafted from 7 year old blue agave grown in the mineral rich soil of the Jalisco Highlands. Once trimmed the agave is cooked in stone steam ovens for 20-32 hours. The agave rests for 18 hours before the juice is extracted with a roller press and fermented for 3-4 days with a proprietary yeast found in Champaign. The spirit is double distilled and oxygenated to achieve the final stabilization prior to bottling. Read more 