Review: LALO Tequila
Updated: Jan 21, 2021
LALO Blanco Tequila - NOM 1468 - 40%
In tequila circles, there's been a ton of buzz for this boutique distillate. For starters, it's got the backstory. Eduardo "Lalo" Gonzales, grandson of Don Julio Gonzales' (Don Julio Tequila) and LALO founder started doing small distillation runs for family and friends before bringing his product to a larger market (available for delivery throughout the US on the website). LALO is horno cooked and fermented with a special champagne yeast. It also undergoes the oxygenation process I discussed while reviewing Yeyo. Both contemporary blancos market themselves as Swiss Army Knife/go-to tequilas - good for sipping, shooting, or cocktailing. Big picture, special editions like the Cascahuin releases and Fortaleza B-100, along with quality daily drivers like Yeyo and LALO illustrate how the tequila industry is successfully growing enthusiasm for quality blancos. Old-school afficionados have long championed the category and the excitement around these releases helps newer tequila converts branch out from the more familiar profiles some may find in aged expressions.
Nose: Everything is pretty reserved. Agave. Faint Juicy Fruit gum. Bell pepper. Gotta work to pull notes.
Flavor: Sweet and crisp for a second to baked and earthy before fully drying out. Jicama. Muddled herbal bitterness. Grassy. Floral finish. Drops flavor in finish.
Structure: It’s quick to spike and doesn’t totally hold it together when it comes down.
Alcohol Integration: There are times it drinks “hot” without the benefits of a higher proof pour like rich mouthfeel, bold notes, and well-defined structures.
Score: 6 (Solid) Keeping LALO on my radar. Lots of quality evident. Ultimately, this batch reads thinner on the palate/light on the nose with a finish not totally dialed in. The competition is steep these days. Feels like we're in a Golden Age of Blancos.
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