Mezcal Lalocura

Lalocura by Eduardo ‘Lalo’ Angeles

The name “Lalocura” is not a reference to madness as people so often guess, it is a word made up of “Lalo”, the name by which everyone knows Eduardo Angeles, and “cura” (cure), because for Lalo and many others who practice traditional medicine, mezcal represents healing.

Before starting Lalocura in 2014, Eduardo Angeles spent years working as the fourth generation Maestro Mezcalero (Master distiller) of his family’s label Real Minero, 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.

Lalocura and our philosophy were born out of two guiding principles: the preservation of knowledge and tradition, and the sustainable use of our community’s natural resources.

The Ancestral Way

Lalocura is made the ancestral way, an organic production process inherited through time in Santa Catarina Minas. The agaves are cooked in an earthen cone shaped pit, grinding by hand with wooden mallets, fermented outdoors in sabino wood vats, and distilled in clay pots.

The grinding by hand adds an extra quality check on the agaves that are used further in the production and the distillation on clay pots gives a soft, colloidal texture with a distinct mouthfeel.

Mezcal it is history, it is heritage, it is wisdom, it is love. For more than hundred years we have been, we are and we will be mezcal.