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and as the bottle warmed up on my kitchen counter
Cooperage and fermentation vessel depend greatly on vine age
When updating the cocktail cherry we looked to our Kentucky roots for inspiration
The grapes for this bottling are sourced from three parcels of the estate
Lalo, Tequila Blanco, Altos de Jalisco, Mexico Saison and as the bottle warmedVarietal(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
