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Lalocura Pechuga

Lalocura Pechuga is made by maestro mezcalero Eduardo “Lalo” Angeles, the son of the late, great Don Lorenzo of Real Minero.

About this mezcal

Lalocura Pechuga is made with agave Espadin. This mezcal is made in the small town of Santa Catarina Minas, Oaxaca, which is home to some of the most well-renowned clay-pot distillers in all of Mexico. The agave used in this mezcal are cooked with encino wood in an underground pit oven, mashed by hand with mallets, fermented in cypress tanks using only natural airborne yeasts, and double distilled in small clay pots. During the final third distillation, a raw chicken breast is hung in the still and season fruits and spices are added to the distillate.

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

Member rating

4.56 out of 5

17 reviews

jackstraw

jackstraw

30 reviews
Rated 5 out of 5 stars10 months ago

lot: pechuga 2022-01 (agave mixtape 9A)
abv: 48%

dessert decadence. butterscotch and honey dripped over soft baked apples and peaches. nutty, cinnamon, orange peel, mole, chipotle. a long, beautiful finish.

review #8

Mezcalyagul

Mezcalyagul

1 review
Rated 5 out of 5 stars1 year ago

Delicious and complex: mole, chile chipotle, almonds, bannana… a dynamic nose… evolving palate and long taste. Try it on different kind of glasses and jicaras as the experience will vary. Each bottle is also a bit different. A magic experience end to end.

Zack Klamn

Zack Klamn

542 reviews
Rated 2.5 out of 5 stars3 years ago

Nose – Amaretto cheese cake. Baked cinnamon spiced apples. Rum sauce for bread pudding. So many incredible sweet notes!

Palate – Good heat to it at first but manageable. Baking spices. Christmas cake. Red apple. Poultry undetectable. Big smoky flavors with an odd, almost soapy, aftertaste. For me, the complexities in the nose don’t translate to the palate. I think Lalo is one of the best mezcaleros in the biz, but this one I feel is pretty average.

aarild

aarild

152 reviews
Rated 4.5 out of 5 stars3 years ago

I have never tasted a clay pot pechuga before, certainly not one that so clearly declares the material of the distillation vessel. Flint and charred meat, abricot skins and thyme dominates on the nose. There is a recognisable minerality shared between all Lalocuras I think, and a thick mouthfeel. Tastes of grilled chicken skin, toffee, melon and dried banana, long aftertaste. Not easy to take in everything in a 2cl pour.

TheAuditor

TheAuditor

38 reviews
Rated 5 out of 5 stars3 years ago

This is Batch D-03-19, which is for the Madre Resturant

Nose: Fresh green vegetables, raw bell peppers, spinach, Red berries, spearmint, rainwater, meatiness, Red Apple

Palate: Thick oily mouthfeel. Big burst of red berries, apple, rainwater, raw bell peppers, spearmint, pear, mineralty

Finish: Long finish. Warm and dry. Red berries, red apple, raw bell peppers, minerality, cumin, sea salt, pear, spearmint, slight meatiness, black pepper

There isn’t much to say, except this is pretty much the perfect mezcal. It explodes with flavor on the nose and palate, and finished with a long lingering blast of flavor. Loads of spices, fruits, slight meatiness, minerality. The rainwater note is something I love in a mezcal and this bursts with it. This is all the flavors I want and love in a mezcal turned up to 11

This is Batch D-03-19, which is for the Madre Resturant
Nose: Fresh green vegetables, raw bell peppers, spinach, Red berries, spearmint, rainwater, meatiness, Red Apple
Palate: Thick oily mouthfeel. Big burst of red berries, apple, rainwater, raw bell peppers, spearmint, pear, mineralty
Finish: Long finish. Warm and dry. Red berries, red apple, raw bell peppers, minerality, cumin, sea salt, pear, spearmint, slight meatiness, black pepper
There isn’t much to say, except this is pretty much the

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Soxfan

Soxfan

18 reviews
Rated 4.5 out of 5 stars3 years ago

I love a good Pechuga. This is a great Pechuga. I purchased this bottle from Ed Ledger in Berkelely in April 2019. There is always an extensive selection of fine mezcals at Ledger’s Liquors in Berkeley. For some reason, I have not had more than a tiny sip of this during the last two years. Now, revisiting this bottle tonight I realize what I have been missing. So profoundly delicious! A little hot at first, but so rich and satisfying. Really wonderful. 2018; 50%ABV; 105/666.

t8ke

t8ke

144 reviews
Rated 4 out of 5 stars3 years ago

It’s hard not to gush over a bottling with this much complexity, so I won’t try. This is the sextuple IPA or the big Cali cab of destilado in that this bottling delivers, with everything dialed up to 11. Wild diversity and complexity here.

Special batch for Madre

GreenspointTexas

GreenspointTexas

385 reviews
Rated 4.5 out of 5 stars3 years ago

Im blown away. Shouldnt even be rating this right now. Is it a 5? Is it a 4? A 6? Who knows. All I know is that this is fantastic. In order for me to rank it a 5, it has to be in my top 10. While Im unsure of that, I can say its somewhere right around there. A lot going on….. smoke, bbq, marshmallows, mango, peach, apricot, cream cheese, and maybe even some truffle type flavor. This is excellent and worth the price. Seek it out!!!!!!!

JDB

JDB

157 reviews
Rated 4.5 out of 5 stars3 years ago

2018 distillation date, bottle 118/666, 50/50 Tobasiche-Espadin. Red licorice on the nose, maybe red vines? Hints of nuts, almonds and walnuts. Bits of pear, citrus, lingering finish of champagne grapes, and cardamom.

meserole

meserole

73 reviews
Rated 4 out of 5 stars3 years ago

Perhaps as pechuga as pechuga gets? The oilslick mouthfeel, carmelized flavors, with a hint of orange and cinnamon. Best pechuga in the world may not be higher than 4 stars for my palette, though. Had this at the Lalocura tasting room with the man himself.

Derekac7

Derekac7

19 reviews
Rated 5 out of 5 stars4 years ago

Lot: D-01-19 / Tobasiche-Espadin. This is some incredible juice! Banana, nuts, molasses, cinnamon, earthiness from the clay, slight roast, and new revelations with each sip. Every flavor has its place without ever being overly present. Thank you Lalo!

COak

COak

228 reviews
Rated 4.5 out of 5 stars4 years ago

November 2018. Espadin/tobasiche. This starts out agave forward then has that turkey meat on the back half. Another great pachuga from Minas.

Rorschach

Rorschach

42 reviews
Rated 5 out of 5 stars4 years ago

Bought this at Lalo’s palenque. Lalo offers the bagasso fruit solids after distillation from the pot to taste as well. I was blown away by this more than the pechuga. Amazing how someone can get it so right to have the distilled waste taste so good. Due to the language barrier I missed a conversation about this.
I have shyed away from pechuga mostly because my first tastes just had these off flavors that didn’t seem to fit in, but this one is so luscious, rich, and balanced.

Bought this at Lalo’s palenque. Lalo offers the bagasso fruit solids after distillation from the pot to taste as well. I was blown away by this more than the pechuga. Amazing how someone can get it so right to have the distilled waste taste so good. Due to the language barrier I missed a conversation about this.
I have shyed away from pechuga mostly because my first tastes just had these off flavors that didn’t seem to fit in, but this one is so luscious, rich, and balanced.

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Gregg T&T

Gregg T&T

100 reviews
Rated 5 out of 5 stars4 years ago

October 2018 batch of espadin/tobasiche. Sweet and meaty on the nose, I also get banana and tropical fruit. There’s an enjoyable roast and you can sense the clay while not being overwhelmed. Earthy and vegetal, its got a great, creamy mouthfeel. Absolutely fantastic in my book.

NickSanford

NickSanford

23 reviews
Rated 5 out of 5 stars4 years ago

This Pechuga is outstanding. The notes of bananas, orange rinds, nuts, and a slight poultry flavor at the end is sooooo delicious. I got my hands on the fruits and the nuts after they had been in the distillation process and they were amazing especially eating them while sipping the Pechuga itself. This Pechuga is slightly sweet with a wonderful balance across the board with a very fruity mouthful. Lalo seems to be a master at working with the Tobasiche agave which is also incredible as well.

This Pechuga is outstanding. The notes of bananas, orange rinds, nuts, and a slight poultry flavor at the end is sooooo delicious. I got my hands on the fruits and the nuts after they had been in the distillation process and they were amazing especially eating them while sipping the Pechuga itself. This Pechuga is slightly sweet with a wonderful balance across the board with a very fruity mouthful. Lalo seems to be a master at working with the Tobasiche agave which is also incredible as well.

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Jonny

Jonny

698 reviews
Rated 5 out of 5 stars5 years ago

Batch from October 2018. Pechuga with Espadin/Tobasiche. Big and wide aromas of peanuts, cashews, clay, and mud. The mouthfeel is buttery and thick. Everything about this mezcal is full and rich. Flavor notes of ground nuts, bananas, brown rice, clarified butter, honey, egg yokes, and guinea fowl. Elegant. Balanced. Rich.

Tyler

Tyler

636 reviews
Rated 4.5 out of 5 stars5 years ago

An amazing clay-distilled pechuga from a master. Our crew visited Lalo’s palenque and watched a video of his pechuga process. His pechuga has a great mouthfeel, it sits on your tongue and is a bit oily. At 48.8% ABV there are zero harsh notes, just soft butterscotch, orange peel, cedar, and black cherries. Batch from October 2018 with Espadin and Tobasiche.

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