LALO High Proof 2026 Blanco Uses Bagazo Fermentation at 96 Proof
LALO Tequila just released the third edition of its High Proof blanco, and this year the team went back in time. The 2026 bottle is fermented using the traditional bagazo method, where the cooked agave fibers stay in the mix. The result is a 96 proof tequila the brand describes as thicker, earthier and more agave-forward than before. It is limited, it is priced at $74.99, and it is aimed squarely at people who like their blanco with some muscle.
What Makes This Release Special?
Each year's High Proof is a limited-edition riff on LALO's blanco, and the 2026 version changes the process rather than just the label. The big difference is bagazo fermentation, an old technique that lets the natural sugars and microbes from the cooked agave fibers help drive a 72-hour fermentation.
Think of it like making red wine on the skins instead of just pressing the juice. Leaving the solids in the tank adds body and character. According to the brand, that gives this tequila a viscous mouthfeel and an earthy, complex taste reminiscent of classic Highland tequilas.
Co-founder Lalo González, a third-generation tequilero, says the goal was to honor "traditional methods while still pushing the boundaries of what a blanco can be." He also calls it one of the most delicious, agave-forward High Proofs yet.
Inside the Bottle
This is a 100% agave tequila blanco, meaning it is unaged and bottled without time in a barrel. The bottle's label shows it is from Los Altos de Jalisco, the highlands region of Jalisco known for its tequila. LALO makes all its expressions from just three ingredients: fully mature agave, deep well water and champagne yeast.
At 96 proof (48% ABV), it sits well above the standard 80 proof you see on most tequila shelves. The label also carries a handwritten-style "Edición 2026" mark, a nice touch for a bottle that changes every year.
According to the brand, the nose brings cooked agave, warm spice and subtle buttery notes. The palate is rich and rounded, with pronounced cooked-agave sweetness, hints of allspice and a silky texture. The higher proof adds structure and depth without overwhelming, and the finish is long, with lingering agave sweetness.
The Story Behind LALO
LALO started with two childhood friends. Eduardo "Lalo" González and David "R" Carballido grew up together in Guadalajara, the capital of Jalisco and the heart of Mexican tequila country. They set out to make what they call a fresh take on the art of blanco, using deep well water from Jalisco, champagne yeast and Highland agave.
The brand is built around three generations of tequila making, and it was meant to be shared with the people who matter most. Lalo himself comes from that family tradition, which explains why a technique like bagazo fermentation feels less like a gimmick and more like a nod to how tequila used to be made.
Blanco is the whole point here. While many brands treat unaged tequila as the entry-level pour, LALO has made it the signature spirit, and the High Proof series is where the team gets to experiment.
Price, Proof and Availability
Official Name: LALO High Proof Tequila Blanco, 2026 Edition
Category: Tequila (100% agave blanco)
Bottle Size: 750 mL
ABV/Proof: 48% ABV, 96 proof
Price (SRP): $74.99
US Availability: available now in limited quantities across 41 states, per the brand. The states have not been named, so check with your local retailer, especially in New Jersey and other East Coast markets.
Release Date: announced November 5, 2026
Limited Edition: Yes, third edition of the High Proof series
Did You Know?
LALO is part of the Fifth Generation, Inc. portfolio. The Austin, Texas company was founded in 1997 and is best known as the home of Tito's Handmade Vodka.
The 72-hour fermentation is driven in part by microbes that come from the agave itself, so the fibers are helping make the flavor, not just sitting there.
Tonights Poison Take
At $74.99, the High Proof sits in premium blanco territory, and the bagazo method gives it a clear reason to be there. This is a tequila for people who already love blanco and want to see what happens when it gets more texture and a little extra proof. Sipping it neat is the obvious move, but a higher proof blanco should also hold up in a margarita or Paloma. With stock limited, anyone curious should not wait too long.
Bar Talk: This year's LALO High Proof is fermented with the cooked agave fibers left in, an old-school trick that adds body to a blanco.
Know a blanco fan who thinks they have tasted everything? Send them this one, and tell us in the comments whether you would sip it neat or shake it into a margarita.
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About the author: Jas Sawhney (Tonights Poison) has spent 18 years in the beverage alcohol industry and shares new releases, tastings and spirits news as @tonightspoison on Instagram, TikTok and YouTube.
Please enjoy responsibly.
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