By the time New Yorkers had begun to count down to the U.S. Open’s first serves, Racquet magazine and LALO Tequila had already staged their own match.
Eduardo “Lalo” González, who was born into a proud and storied family of tequila makers, did not waste time with mythology. “I grew up around agaves and distilling, and I always had this dream of creating something special and authentic,” he said. LALO began in 2014 as a private batch in Guadalajara; by 2020 it was on shelves in the U.S., but still only in one form. “We launched officially with only Tequila Blanco. It’s three ingredient, clean, versatile. You can drink it however you like. At a price point that is fair.”