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Lalocura Destilado de Agave 70cl - Tobalá

Product information

£125.75 £139.50

Description

Lalocura Tobalá is made with maguey Tobalá in Santa Catarina Minas, Oaxaca. Lalocura has been available in select areas of Oaxaca for a few years, but it finally became available internationally in July 2018. Eduardo “Lalo” Angeles cooks his maguey Tobalá with Encino wood, mashes the cooked agave with mallets, ferments the agave in Mexican Cypress vats, and double distils the mezcal in small clay pots. His operation is small and only limited batches of his Tobalá are available.

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 worldwide 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.

Aroma: fruity, dried and sour apple, slate

Palate: crisp, lively, lime, black pepper, smoke, subtle sweetness, minty-pine finish

ABV: 49.4%

1 available

Quantity

Additional details

    Mezcalreviews rating: 4.63/5*

    SoloAgave: 'Perhaps one of the finest mezcales that I’ve ever encountered. I savour every sip like it's my last one. Rich, round, fruity, mineral, tart green apples, it just has a little bit of everything and stays with you after each kiss. If not for the price point this would be with me at all times. If you get the opportunity – treat yourself. Incredible mezcal from an incredible producer at Lalocura..'

    Zack Klamn: 'Nose – Strawberry Nerds candy. Cheesecake tarts. Palate – A few seconds of clay, Hawaiian Punch (fruit punch) and blueberry-topped cheesecake. Then a blast of black pepper and mint heat (slightly hot for 49%) and yummy smoke. This settles down to a long clay and pine finish with a bbq chicken with charred, sweet Bullseye!'

    NickSanford: 'One of my favourite Tobalas instantly on the first taste. The first notes I received were the sour apples and the candied tarts. It gives it a very cotton candy type of flavour, but not with the intense sweetness as much which gives it a wonderfully subtle sweet flavour that isn’t too overpowering like some other Tobalas. This one is sensational and I had to buy a bottle from Eduardo himself when I visited his Palenque.'

    NOM: Tobala 2022- A, 571 bottles, ancestral

    Maestro: Eduardo Javier Angeles Carreño aka 'Lalo'

    Interesting fact:

    Maguey (Agave): tobalá (Agave potatorum)

    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.