Lalocura Tobasiche is made by maestro mezcalero Eduardo “Lalo” Angeles, who produces some of the most well-renowned mezcal in all of Oaxaca.
|Rating:||(18 reviews) - Write a review|
|Mezcalero:||Eduardo "Lalo" Angeles|
|Town:||Santa Catarina Minas|
|Age of plant:||15-18 years|
|Website:||https://www.mezcallalocura.com/, opens in new window|
About this mezcal
Lalocura Tobasiche is made with the maguey Tobasiche, which is a Karwinskii agave with it’s tall slender form. Lalo cooks the agave in an underground pit oven with Encino wood, mashes the cooked agave by hand with wooden mallets, ferments the agave in cypress tubs in the open air for nine days, and double distills this mezcal in small clay pots.
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