Process

AGAVE CULTIVATION & HARVESTING

Here in the valley region, the strength of the sun and the complexity of the soil give rise to the blue fields of agave that produce our tequila. 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.

TRADITIONAL BRICK OVEN COOKING

The harvested agave is slow cooked at low temperatures, 90 to 95°C (194º to 203ºF) for 48 hours, to maintain the nutritional richness of the agave. This produces a better texture and natural concentration of sugars and allows us to maintain sweet, fruity notes of the cooked agave that will be reflected in the aromas, flavors, and smoothness of the distilled tequila.

TAHONA EXTRACTION

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.

NATURAL FERMENTATION

Following age-old traditional processes, we ferment our agave juice—at concentrations of 9 to 11° Brix—with a portion of agave fiber from the tahona. Combined with air, these fibers naturally introduce the yeasts and microorganisms needed to create agave wine. This transformation takes 60 hours and meticulous care. It’s where the magic happens—the blue agave that took six years to mature becomes the essence and pride of our land and our nation.

COPPER POT STILL DISTILLATION

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 Huizar who oversees Laelia’s final, elegant transformation into a clean, smooth, crystalline tequila where cooked agave and mineral notes abound.

AMERICAN & FRENCH BARREL AGING

Laelia aging barrels are made from the highest quality oak coming from the most prized forest areas in central France and the American Midwest. The oak is then properly cured and exposed to the sun, wind, rain, and other elements that enhance its refined flavor qualities.

LAELIA BLANCO is rested for a minimum of 14 days in American white oak barrels, retaining natural, earthy agave flavor and spice while adding a slight softness to the tequila.

LAELIA REPOSADO is aged for four to six months in lightly toasted French white oak barrels. This creates a perfect balance of cooked agave and mineral notes, complemented by delicate, elegant hints of wood and spices. Each drop is treated with care, resting until its flavor attains optimal perfection, creating a connection between the land and nature.​