Lalocura Espadin Mezcal

Description

Lalocura Espadin is made by Eduardo Lalo Angeles in Santa Catarina Minas. Known widely for his expertise in clay-pot distillation, Lala cuts no corners when making his mezcal. The agave are cooked in an underground stonehornowith 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.