Description

• 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" Ángeles 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 Ángeles 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.

  As conscientious of where he sells his bottles as he is of what goes into them, Lalo's mezcal has only been available outside of the palenque at a select few venues in Mexico

  "San Martinero" is another name heard only in Minas, which they use to refer to the large, thick sub-species of A. karwinskii known as barril in most other communities.