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Lalocura Espadin

Lalocura Espadin is made with agave Espadin. Lalo has been selling his mezcal in Oaxaca for years and it just became available in the US.

About this mezcal

Lalocura Espadin is made by Eduardo “Lalo” Angeles in Santa Catarina Minas. Known widely for his expertise in clay-pot distillation, Lala cuts no corners when making his mezcal. The agave are cooked in an underground stone horno with Encino wood, mashed by hand using mallets, fermented with natural open-air yeasts for 12 days, and then double distilled in a small clay pot still.

Lalocura Mezcal

Before starting Lalocura in 2014, Eduardo “Lalo” Ángeles spent years working as the fourth generation master mezcalero of his family’s brand Real Minero, where he combined a lifetime of working under his father, the late, great Don Lorenzo with a collegiate degree in agricultural engineering. Many Real Minero bottles from several years ago actually have Eduardo listed alongside his father as the master distiller. Lalocura’s clay pot distilled mezcals have built a steady cult following over the last few years. People from around the world show up at the palenque in Santa Catarina Minas each day hoping to spend time listening to Lalo tell stories while they taste the 20+ expressions he has resting in glass at any given time. If you like clay pot distilled mezcal and you like Real Minero, it’s highly recommended that you find some Lalocura.

Read about our visit to Lalocura in the blog post A Tour with Oaxacking: Mezcal Lalocura

6 reviews

4.67 out of 5

aarild

aarild

109 reviews
Rated 5 out of 5 stars4 months ago

What an espadín this is. Lalo’s signature is very present, with his umami, meaty, flinty character that I suspect comes from distillation. Muscovado sugar, fruity toffee, papaya too, and the aftertaste lasts forever.

UchidaT

UchidaT

5 reviews
Rated 4 out of 5 stars10 months ago

Batch D-01-19. 48.8% ABV. Tasted from a 5cl sample.

(This note is shorter than I would’ve liked due to the limited time I had to spend with the distillate.)

Agave syrup sweetness on first approach. Then a lot of minerality, chalk, iodine, clay and some distant campfire smoke. A little bit woody, too, as in a mouldy tree bark and dry leaves. On the palate it’s even rounder. The sweetness makes it extremely drinkable, but it retains some of its earthy complexity. Salted caramel, stewed apples and almost no spiciness whatsoever. Very balanced or a little bit boring depending on your point of view.

I’m not a huge consumer of espadin, however, this accessible yet not overly simplistic one is among the best I’ve ever tried. It might not titillate the sharper palates in the house, but if I owned a bottle, I’d be proud to share it with as many friends as possible.

Batch D-01-19. 48.8% ABV. Tasted from a 5cl sample.
(This note is shorter than I would’ve liked due to the limited time I had to spend with the distillate.)
Agave syrup sweetness on first approach. Then a lot of minerality, chalk, iodine, clay and some distant campfire smoke. A little bit woody, too, as in a mouldy tree bark and dry leaves. On the palate it’s even rounder. The sweetness makes it extremely drinkable, but it retains some of its earthy complexity. Salted caramel, stewe

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Zack Klamn

Zack Klamn

418 reviews
Rated 5 out of 5 stars11 months ago

LOT: L-06E Bottle: 499/1061
Nose – Bubble gum. Fruity. Melted butter and brown sugar used before baking. Soft, well rounded notes here.

Palate – The sweet aspect reminds me of an ice cream sundae topping trio: light whip cream, cherry and crushed walnut. Plain cheese cake. Oak camp fire smoke. To me, this is a softer, clay distilled version of Chichicapa.

I love this Lalo bottle – one of the best espadins out there!

Gregg T&T

Gregg T&T

100 reviews
Rated 5 out of 5 stars2 years ago

Earthy and organic nose. The palate is buttery with figs and ripe, tropical fruits. Full, round mouthfeel with notes of grilled pineapple. Great heat that takes over and finishes for days. Distilled May 2018.

Mansson

Mansson

71 reviews
Rated 4.5 out of 5 stars3 years ago

The best espadín I’ve had so far, soft and fruity and beautifully balanced. One of the great revelations for me at Mexico in a Bottle in New York in September 2018.

GreenspointTexas

GreenspointTexas

358 reviews
Rated 4.5 out of 5 stars3 years ago

Classic Lalo offering. Not sure if its worth the price ($150), but very good nonetheless. A less smokey Chichicapa. Woody and light, with faint smoke

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