Lalocura Tobasiche is made with the maguey Tobasiche, which is a Karwinskii agave with it’s tall slender form. Lalo cooks the agave in an underground pit oven with Encino wood, mashes the cooked agave by hand with wooden mallets, ferments the agave in cypress tubs in the open air for nine days, and double distills this mezcal in small clay pots.
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