100% Percent Blue weber agave. Aged uo tp 14 days in used oak barrles. 

Elegant, earthy agave-forward notes with hints of white pepper and a light caramel finish.

The land here is of volcanic origin and sits at low altitude. The water comes from mountain springs and runs through the mantle and rocks. This mineral rich climate produces agave with rich earthy, herbal qualities and offers unique characteristics for more efficient sugar conversion. Our jimadors are artisans who harvest the agave only when it is fully mature—a minimum of six years.

A tahona, or stone mill, is a two-ton wheel used to crush the cooked agave fibers. This time-intensive, old-world method uses only mountain spring water to extract Laelia’s agave juice, preserving the rich, earthy, vegetal notes true to our land.

Laelia’s first distillation is carried out in copper stills using steam pressure and agave bagasse. The porous copper intensifies the sweet, fruity notes found in cooked agave.

During the second distillation, the ordinario from the first distillation is ready to be concentrated and turned into a selective tequila distillation under the careful hand and guidance of our master distiller Carlos R. Huízar who oversees Laelia’s final, elegant transformation into a clean, smooth, crystalline tequila where cooked agave and mineral notes abound.