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Lalocura Destilado de Agave 70cl - Espadín
Product information
£116.75
£129.50
Description
Lalocura Espadin is made by Eduardo “Lalo” Angeles in Santa Catarina Minas. Known widely for his expertise in clay-pot distillation, Lalo cuts no corners when making his mezcal. The agave is 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.
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. At the same time, they taste the 20+ expressions he has resting in glass at any given time. If you like clay pot distilled mezcal and Real Minero, it’s highly recommended that you find some Lalocura. Lalocura's clay pot distilled mezcals have built a steady cult following over the last few years.
Aroma: earthy, buttery, sweet
Palate: buttery, figs, ripe tropical fruit like grilled pineapple, but savoury with soft clay and smoke, long finish
ABV: 49%
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Additional details
Mezcalreviews rating: 4.67/5*
aarild: '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.'
Zack Klamn: 'LOT: L-06E Bottle: 499/1061 Nose – Bubble gum. Fruity. Melted butter and brown sugar 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 cheesecake. Oak campfire smoke. To me, this is a softer, clay-distilled version of Chichicapa. I love this Lalo bottle – one of the best espadíns out there!'
Gregg T&T: '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!'
NOM: batch 0-01-19, 266 bottles, ancestral
Maestro: Eduardo Javier Angeles Carreño aka 'Lalo'
Interesting fact:
Maguey (Agave): espadín (Agave angustifolia)
Region: Santa Catarina Minas, Oaxaca
Oven type: earthen pit
Extraction method: by hand with a mallet
Water source: well water
Fermentation: natural air bourne yeasts in wooden vats
Still type: small clay pot, double-distilled
Disclaimer
As Cool Chile is not the manufacturer of this product we cannot guarantee the accuracy of the information provided on our site (e.g. ingredients, nutritional information, etc). Manufacturers regularly change recipes and therefore we always recommend that you always check the actual label of the product before consuming.
