Lalocura Tobasiche-Espadin is produced in Santa Catarina Minas, Oaxaca, where Maestro Eduardo Ángeles was born and raised, where he learned to distill from his father, and where his palenque is located today. Like all traditional mezcales made in Minas, the agave piñas are roasted in an earthen oven, mashed by hand, fermented outdoors, and distilled in clay pots. It’s a process that has produced great mezcal for centuries.
Brand | Lalocura
Mezcalero | Eduardo "Lalo" Angeles
Agave Species | Agave angustifolia haw, Agave karwinskii
Agave Variety | Tobasiche Espadin
Country | Mexico
State | Oaxaca
Mezcal Category | Mezcal Artesanal
ABV | 48.95
Roast | Five days in conical underground pit with encino oak.
Crush | Mashed by hand with wooden bats 1n a cement trough
Fermentation | Naturally fermented in mexican cypress tanks with spring water
Distillation | Olla de barro clay pot stills. double distilled
Mezcalero | Eduardo "Lalo" Angeles
Agave Species | Agave angustifolia haw, Agave karwinskii
Agave Variety | Tobasiche Espadin
Country | Mexico
State | Oaxaca
Mezcal Category | Mezcal Artesanal
ABV | 48.95
Roast | Five days in conical underground pit with encino oak.
Crush | Mashed by hand with wooden bats 1n a cement trough
Fermentation | Naturally fermented in mexican cypress tanks with spring water
Distillation | Olla de barro clay pot stills. double distilled