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Nose: raw agave, cooked agave, jalapeño and melon. Silky mouthfeel tastes of agave, butterscotch, honeydew & orange. Lingering finish of peppercorn and cinnamon. This has a different profile that a lot of other Blancos - warm spices, creaminess and naturally sweet. Great blanco borderline exceptional at the price point.
Nose: It opens with a blend of cooked agave, soft vanilla, ripe banana, and a gentle veil of smoke. There’s a creamy-sweet undertone balanced by a slight char, giving the nose approachability. Palate & Mouthfeel: Floral notes lead the way on the palate, quickly joined by cooked agave and a refreshing splash of honeydew melon. There’s a noticeable saline quality and a touch of heat, but it’s impressively smooth for a high proof. Warm, creamy spice rounds it out, lending a buttery, mouth-coating feel that remains between sips. Finish: The finish brings a satisfying wave of pepper, not overwhelming but vibrant. The warmth carries through, backed by lingering spice and just a trace of fruit from the palate. Final Thoughts: The palate on this stands out as unique among other high proofs with its smooth delivery, floral-agave core, and creamy spice. It’s a unique profile that hits a lot of the right notes for a sipper. That said, its shelf price, locally running $70 to $90 - feels a bit ambitious. If it sat closer to $60, it would be a no-brainer. While I personally enjoy this more than its blanco counterpart, the lower price of the blanco ultimately gives it the edge in overall value.
The aroma is wonderful! And that ends the good stuff for me. The taste is a little off almost like it’s under ripe agave. The finish goes bitter. Not my style.
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Eduardo "Lalo" González, has teamed with two friends, David Rodriguez Carballido and Jim McDermott, to create and distribute Lalo tequila, a very different, more modern premium brand that has already caught on in restaurants, bars and clubs across Texas.
LALO tequila, named after co-founder and maestro tequilero Eduardo "Lalo" González, the grandson of Don Julio González, launched last year in the U.S. after several years of development.
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