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 R. Huízar 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 sourced from the most prized forest regions 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 up to 14 days in American white oak barrels, retaining the natural, earthy agave flavor and spice, with subtle notes of wood, gentle sweetness, and softness.​

LAELIA REPOSADO is aged for four to six months in French white oak barrels, creating a perfect balance of cooked agave and mineral notes, complemented by delicate hints of wood and spices. Each drop rests until its flavor reaches optimal perfection, creating a connection between the land and nature.​

LAELIA AÑEJO is the natural evolution of our Reposado, maturing for twelve to fourteen months in the very same French white oak barrels. This delivers a deeper expression of oak, cooked agave, vanilla, and caramel, enriched with refined fruity, herbal, and spicy nuances — culminating in a long, warm, and perfectly balanced finish that celebrates the timeless bond between agave and wood.​