Lalocura Tobala Mezcal

Made with Agave Tobala in Santa Catarina Minas, Oaxaca. Eduardo “Lalo” Angeles cooks his maguey Tobala with Encino wood, mashes the cooked agave with mallets, ferments the agave in Mexican Cypress vats, and double distills the mezcal in small clay pots. His operation is small and there are only limited batches of his Tobala available.

Lalocura and their philosophy were born out of two guiding principles: the preservation of knowledge and tradition, and the sustainable use of their community’s natural resources. They produce mezcal with the same materials and methods that their family has used for more than 100 years.