LALO Blanco Tequila

LALO is a blanco and only a blanco — Eduardo Orendain, grandson of Don Lalo, decided the world had enough aged tequila and made one thing perfectly. Eduardo Lalo Orendain is the third generation of one of the four founding families of tequila; he launched LALO in 2020 with David R. Carballido and it's made at Destilería El Pandillo's neighbor in the highlands — NOM 1468, in Arandas — from 100% highland blue Weber agave, slow-cooked in brick ovens, fermented with a champagne yeast, double-distilled in copper, and bottled at 40% ABV with nothing added and no barrel, in a clean glass bottle with a copper-red cap. The brand's argument is that blanco is the truest expression of agave and that most tequila is aged to hide something; LALO hides nothing, and it's verified additive-free. Expect a bright, clean nose of cooked agave, citrus, and a floral highland sweetness with white pepper, opening into a crisp, medium-bodied, mineral palate of agave, lime, and a faint vanilla-from-the-yeast roundness with a long, peppery, clean finish. Honest note: the bartender-favorite blanco of the 2020s — agave-forward without being rustic, polished without additives — and the Margarita base that made a generation of drinkers stop ordering reposado. For a Margarita, a Paloma, a Ranch Water, or neat. LALO, blanco only.

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