La Pulga Tequila is made as an artisanal, additive-free agave tequila inspired by the La Pulga outdoor market. La Pulga Tequila is made with 100 percent Weber Blue Agave produced in the Highlands of Jalisco, Mexico. Furthermore, the tequila brand was founded by three restaurant-based entrepreneurs, Sarah Castillo, Stephen Slaughter, and Andrew De La Torre.
The launch comes with La Pulga Tequila Blanco, an unaged silver tequila. The tequila contains a floral aroma with hints of cooked agave, grapefruit, anise, and honey. La Pulga Tequila Blanco is aged for seven months in former bourbon barrels to infuse flavors of agave, burnt sugar, honey, licorice, and black pepper.
Sarah Castillo spoke about the launch of special tequila, saying: "La Pulga Tequila is crafted in Mexico, but the idea and the genesis of this brand is firmly rooted right here in Texas, where we're proud to call home."
Image Credit: La Pulga Tequila
What Makes This Trend Stand Out
- Additive-free Tequila
- Opportunity for tequila brands to create additive-free products and cater to consumers who prioritize natural and organic ingredients.
- Artisanal Tequila
- Artisanal and locally produced tequilas are becoming more popular as consumers seek out unique and authentic alcohol options.
- Barrel-aged Tequila
- Barrel-aging tequila provides an opportunity for brands to create unique and complex flavor profiles that appeal to whiskey and rum drinkers.
Sectors Adopting This
- Alcohol
- Tequila brands can cater to consumers' changing preferences by offering additive-free, artisanal, and barrel-aged options.
- Organic Food and Beverage
- Additive-free tequila fits into the trend towards natural and organic ingredients in food and drinks.
- Tourism and Hospitality
- Artisanal and locally produced tequilas provide opportunities for unique tourism experiences and can enhance the offerings of hotels and restaurants.
