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 stone horno with 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.
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