"Eduardo "Lalo" González is the co-founder of this additive-free brand and the grandson of Don Julio González (of Don Julio tequila fame). The agave for LALO hails from the Jalisco Highlands, and during fermentation, a proprietary yeast used in Champagne is introduced."
""Blanco tequila truly highlights the flavors of the agave, which is something I am personally passionate about," González says. "As one of the few brands innovating within the blanco and high-proof space, we're proud to be showcasing how dynamic a blanco tequila can be and all the ways in which it can be enjoyed.""
""Last year's 2024 High Proof was bottled at 54% ABV and was celebrated for its intensity and edge," González says. "For 2025, I wanted to take a different approach and craft something that really highlights the unique essence of the agave. This year's release captures the aromas and flavors of our distillery in their purest form.""
LALO uses Jalisco Highlands agave and a proprietary Champagne yeast during fermentation while maintaining an additive-free approach. The brand focuses on blancos with two releases: a flagship blanco and an annual High Proof. The 2025 High Proof is the first LALO release distilled to proof, with no water added post-distillation, and it bottles at 50% ABV. The 2024 High Proof was bottled at 54% ABV and noted for intensity and spice. The 2025 release emphasizes agave essence, offering citrus and cooked-agave aromas, a creamy mouthfeel, lemon notes, black pepper, and herbaceousness.
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