Lalo, Tequila Blanco, Altos de Jalisco, Mexico Saison Cooperage and fermentation vessel depend

Cooperage and fermentation vessel depend greatly on vine age

Their singular and original approach to cooking

The grapes for this bottling are sourced from three parcels of the estate

Moist and rich in salmon flavor

along with a menu of more substantial dishes such as their signature fried quail with stewed onions

Lalo, Tequila Blanco, Altos de Jalisco, Mexico Saison Cooperage and fermentation vessel dependVarietal(s): 6 7 year old Agave Mosto Preparation: Agave steamed in cob ovens for 20 32 hours, rest for 18 hours + milled for extraction Fermentation: proprietary champagne yeast strain Distillation: Destrozamiento to produce ordinario, ordinario distilled once for blanco Bio: Lalo is owned and operated by two friends, Eduardo 'Lalo' Gonzalz (grandson of the eponymous Don Julio) and David Carbadillo. Their goal was to make additive free, pure blanco