An exercise in softness, this batch offers delicate notes of pea shoots and micro greens with a supple texture that belie its high proof.

Lalocura's clay pot distilled mezcales have built a steady cult following of chefs, writers, and mezcal-heads, who turn up at the palenque each day hoping to spend a few hours listening to maestro mezcalero Eduardo "Lalo" angeles tell stories, taste the 20+ expressions he has resting in glass at any given time, and instagram a photo of his colorful dining room table covered in empty veladoras. Before starting Lalocura in 2014, Eduardo angeles spent years working as the fourth generation master distiller of his family's brand, where he combined a lifetime of working under his father, the late, great Don Lorenzo with a degree in agricultural engineering, and a philosophy that is all his own. Except where noted, Lalocura is always distilled by maestro mezcalero Eduardo "Lalo" angeles in Santa Catarina Minas, Oaxaca using locally grown agave that is roasted in earch, mashed by hand using wooden bats, fermented in open-air sabino vats, and distilled in clay pots. View More

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