La Pulga Tequila \u2014 the Fort Worth-based, Jalisco-made spirit with deep cultural roots and bold flavor \u2014 has officially landed in Colorado. As of this summer, the award-winning line of premium, additive-free tequilas is now available in bars, restaurants, and retail stores across the state. It marks a major milestone for one of Texas\u2019s fastest-growing agave brands, born not in a corporate boardroom but in a North Side flea market.\u00a0<\/p>\n
\u201cWe built this for everyone \u2014 a high-quality tequila that doesn\u2019t price people out,\u201d says co-founder Andrew De La Torre. \u201cColorado was the next step.\u201d\u00a0<\/p>\n
La Pulga\u2019s story began in Cowtown, where De La Torre, restaurateur Sarah Castillo (Tinie\u2019s, Taco Heads), and developer Stephen Slaughter came together over a shared love of tequila \u2014 and a frustration with what they saw on the shelf. The good stuff was expensive. The cheap stuff was filled with additives. There wasn\u2019t a brand that honored tradition while still feeling accessible. So they made their own.\u00a0<\/p>\n
They started with a handful of visits to Mexico\u2019s Los Altos region, where highland agave grows in mineral-rich volcanic soil. There, they partnered with a small distillery producing some of the cleanest, most expressive tequilas they\u2019d ever tasted. Working with a master tequilero, they developed a clean, nuanced flavor profile and bottled it with a distinctive look \u2014 each bottle sealed with a cork and adorned with a keepsake medallion that nods to heritage and craft.\u00a0<\/p>\n
Back home, they named the brand after something deeply local:\u00a0La Pulga\u00a0\u2014 the beloved, open-air flea market at 960 N University Drive, where generations of Northside families have gathered on weekends to shop, eat, dance, and connect.\u00a0<\/p>\n
\u201cLa Pulga is a term of endearment,\u201d says De La Torre. \u201cThis place has been part of Fort Worth\u2019s cultural fabric for decades. When COVID hit and it was on the verge of being torn down, I couldn\u2019t let that happen.\u201d\u00a0<\/p>\n
Rather than let the space disappear, the founders launched a two-part plan: build a tequila brand that celebrates culture and craftsmanship, and eventually transform the 12-acre market into a working agave spirits distillery that preserves the market\u2019s original spirit. The market would stay open. The community would remain. But with a new layer of purpose: making something that lasts.\u00a0<\/p>\n
And people responded. In North Texas, La Pulga Tequila quickly found its way into cocktail bars, restaurants, and home collections alike. It wasn\u2019t just a bottle \u2014 it was a story. One rooted in family, hustle, and pride.\u00a0<\/p>\n
Now, through a distribution deal with Republic National Distributing Company (RNDC), La Pulga is bringing its tequila \u2014 and its story \u2014 to a new generation of drinkers in Colorado. And while the market is new, the approach stays the same: clean, additive-free spirits that respect agave and the people who drink it.\u00a0<\/p>\n
\u201cLa Pulga is about connection,\u201d says CEO Alan Thompson. \u201cIt\u2019s about sharing something that\u2019s real. That resonates, whether you\u2019re in Fort Worth or Fort Collins.\u201d\u00a0<\/p>\n
So the next time you raise a glass of La Pulga \u2014 whether it\u2019s Blanco, Reposado, or A\u00f1ejo \u2014 you\u2019re not just tasting tequila. You\u2019re tasting an idea born on a corner of the North Side, where music, food, and family still fill the air every weekend.\u00a0<\/p>\n
You\u2019re tasting Fort Worth.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"La Pulga Tequila \u2014 the Fort Worth-based, Jalisco-made spirit with deep cultural roots and bold flavor \u2014 has…\n","protected":false},"author":3,"featured_media":8494,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5138],"tags":[5229,9728,9729,2105,7371,7372,9730,9726,5921,9727,358,7453,3187,67,586,132,5230,68,2969],"class_list":{"0":"post-8493","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-fort-worth","8":"tag-america","9":"tag-distribution","10":"tag-drink","11":"tag-food-and-drink","12":"tag-fort-worth","13":"tag-fortworth","14":"tag-fwtx-staff","15":"tag-la-pulga","16":"tag-style","17":"tag-tequila","18":"tag-texas","19":"tag-top-story","20":"tag-tx","21":"tag-united-states","22":"tag-united-states-of-america","23":"tag-unitedstates","24":"tag-unitedstatesofamerica","25":"tag-us","26":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/114733744685743757","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/8493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=8493"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/8493\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/8494"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=8493"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=8493"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=8493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}