This release was produced by Eduardo Ángeles in Santa Catarina Minas, Oaxaca, using mature Cuishe agaves harvested after 14–16 years of growth.
The agaves were cooked in a traditional prehispanic earthen pit, milled by hand using wooden mallets, and fermented naturally in Sabino wood vats for 11–16 days before being distilled twice in traditional clay pots.
Our collection currently features ancestral agave spirits crafted by Eduardo Ángeles and the Lalocura team in Santa Catarina Minas, Oaxaca.
Each expression reflects a specific agave, harvest, and production batch. Produced using traditional methods and released in limited quantities, no two batches are exactly alike.
