The full Laelia range in one set, covering all three age expressions from a brand that arrived with real credibility rather than celebrity backing. Laelia is 100% Mexican owned and operated, founded by Fernando Pérez Ontiveros, whose family has grown agave in the lowlands of Jalisco for four generations. The tequila is distilled at Casa Natima in Amatitán under master distiller Carlos R. Huizar, and the production is unusually traditional for a modern brand. Fully mature Blue Weber agave, roughly six years old and grown on family plantations within three hours of the distillery, is slow cooked in brick ovens, then crushed with a two ton volcanic stone tahona rather than a mechanical roller mill. Fermentation is wild rather than commercial yeast, a method more common in mezcal, and takes around sixty hours. The spirit is then double distilled in 100% copper pot stills, with agave fibres included in the first distillation. Laelia Blanco is fruity, elegant and earthy, with citrus and herbs lifted by white pepper, vanilla and a light caramel finish. Laelia Reposado rests in French oak, chosen over American oak for the spicier character it contributes, bringing warm spice and gentle sweetness over the agave core. Laelia Añejo spends twelve to fourteen months in new medium toast French oak, with the release timing decided by the tasting team rather than the calendar, giving the richest and most layered expression of the three. All three are bottled at 40% ABV (80 proof) in heavy embossed glass. The range has been widely recognised, including Double Gold for the Blanco at the 2024 LAWSC and Gold for the Reposado at the 2025 Spirits Business Tequila and Mezcal Masters. An excellent vertical tasting and a strong gift for anyone who takes agave seriously.
ABV / Proof
| ABV |
40% (all three) |
| Proof |
80 (all three) |
| Size |
3 x 750ml |
| Country |
Mexico |
| Region |
Amatitán, Lowlands of Jalisco |
| Type |
Tequila, 100% Agave Azul |
| NOM |
1607, Casa Natima |
| Master Distiller |
Carlos R. Huizar |
| Extraction |
Two ton volcanic stone tahona |
| Cooking |
Brick oven, slow cooked |
| Fermentation |
Wild, approximately 60 hours |
| Distillation |
Double distilled, 100% copper pot stills |
| Reposado Maturation |
French oak |
| Añejo Maturation |
New medium toast French oak, 12 to 14 months |
Tasting Notes
Blanco: Fruity, elegant and earthy, with citrus and herbs over white pepper, vanilla and a light caramel finish.
Reposado: Cooked agave and warm spice from French oak, with gentle sweetness and a smooth, rounded
