Destilado de Agave
Tobalá is a single-variety mezcal made with a small, rare, wild agave species called tobalá. It is full of character and personality with a light, sweet, floral flavour.
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What's in it
- Tobalá Agave
To enjoy Tobalá in a classic way, be sure to sip it neat. To make your own, fill a 40ml shot glass with Lalocura Tobalá and drink it alongside orange slices, cured meats, and Sal de Gusano - a traditional spice from Oaxaca, Mexico. The best way to enjoy mezcal is to take small sips. This way, you can really appreciate its wonderful flavours and aromas.Back to shop
- Green Apple
When you smell Lalocura, notes of sour green apple and tarragon will fill the air, along with a fresh bright melon aroma that is fruity but not too sweet.
- Candied Tarts
- Light Spice
When you taste Lalocura, your mouth will be filled with wonderful flavours of candied tarts and green apple with a sweetness that bode well with its smooth spicy finish. This is accompanied by a leathery saltiness that rounds out the palate.
The Lalocura distillery is located in Santa Catarina Minas, Oaxaca, Mexico. Mezcal is a way of life in this town, with many members of the community relying on it as a means of income. Aside from the agave producers and distillers, residents produce clay and copper tools, clay distillation pots and wooden fermentation mats that support production.
Bringing out Tobalá’s personality
Tobalá is a single-variety mezcal, made from the Tobalá agave - a small rare variety that takes about 15 years to mature. The creator, Eduardo “Lalo” Angeles, is a fourth-generation mezcalero with years of experience working in his family distillery under his father Don Lorenzo. He uses refined techniques and knowledge passed down through the generations to produce high-quality traditional mezcals. Tobalá showcases the vibrant essence of this agave variety, revealing its earthy, spicy, tropical character.
Traditional techniques and materials
Lalo uses traditional methods to produce his small-batch Tobalá mezcals. He uses 15-year-old Tobalá hearts or “piñas” which are roasted in an earthen oven for five days and then hand-mashed to extract the juices. The fermentation process takes place over nine days, outside in Mexican cypress wooden vats. The spirit is then twice-distilled in clay pots - a traditional method that allows the finished mezcal to retain the nuanced aromas and flavours from the agave.
The Brains Behind It
A family legacy
Master mezcalero Eduardo “Lalo” Angeles founded Lalocuro in 2014 after finishing his degree in agricultural science. As a fourth-generation mezcalero, he uses the same methods and materials that his family has been using for over 100 years. He draws on these proven techniques and his own expertise to produce his own high-quality mezcal. Each batch is different, but they all reveal the unique characteristics of the agave varieties and Lalo’s hometown.More on the Brand
Eduardo “Lalo” Angeles