Lalocura's clay pot distilled mezcales have built a steady cult following of chefs, writers, and mezcal-heads, who turn up at the palenque each day hoping to spend a few hours listening to maestro mezcalero Eduardo "Lalo" Ángeles tell stories, taste  the 20+ expressions he has resting in glass at any given time, and instagram a photo of his colorful dining room table covered in empty veladoras.

Before starting Lalocura in 2014, Eduardo Ángeles spent years working as the fourth generation master distiller of his family’s brand, 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 is produced in Santa Catarina Minas, Oaxaca, where the agave piñas are roasted in an earthen oven, mashed by hand, fermented outdoors, and distilled in clay pots. It's a process that has produced great mezcal for centuries.

Lalocura's clay pot distilled mezcales have built a steady cult following of chefs, writers, and mezcal-heads, who turn up at the palenque each day hoping to spend a few hours listening to maestro mezcalero Eduardo "Lalo" Ángeles tell stories, taste  the 20+ expressions he has resting in glass at any given time, and instagram a photo of his colorful dining room table covered in empty veladoras.

Before starting Lalocura in 2014, Eduardo Ángeles spent years working as the fourth generation master distiller of his family’s brand, 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 is produced in Santa Catarina Minas, Oaxaca, where the agave piñas are roasted in an earthen oven, mashed by hand, fermented outdoors, and distilled in clay pots. It's a process that has produced great mezcal for centuries.

Lalocura's clay pot distilled mezcales have built a steady cult following of chefs, writers, and mezcal-heads, who turn up at the palenque each day hoping to spend a few hours listening to maestro mezcalero Eduardo "Lalo" Ángeles tell stories, taste  the 20+ expressions he has resting in glass at any given time, and instagram a photo of his colorful dining room table covered in empty veladoras.

Before starting Lalocura in 2014, Eduardo Ángeles spent years working as the fourth generation master distiller of his family’s brand, 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 is produced in Santa Catarina Minas, Oaxaca, where the agave piñas are roasted in an earthen oven, mashed by hand, fermented outdoors, and distilled in clay pots. It's a process that has produced great mezcal for centuries.

Lalocura's clay pot distilled mezcales have built a steady cult following of chefs, writers, and mezcal-heads, who turn up at the palenque each day hoping to spend a few hours listening to maestro mezcalero Eduardo "Lalo" Ángeles tell stories, taste  the 20+ expressions he has resting in glass at any given time, and instagram a photo of his colorful dining room table covered in empty veladoras. Before starting Lalocura in 2014, Eduardo Ángeles spent years working as the fourth generation master distiller of his family’s brand, 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 is produced in Santa Catarina Minas, Oaxaca, where the agave piñas are roasted in an earthen oven, mashed by hand, fermented outdoors, and distilled in clay pots. It's a process that has produced great mezcal for centuries.

Lalocura's clay pot distilled mezcales have built a steady cult following of chefs, writers, and mezcal-heads, who turn up at the palenque each day hoping to spend a few hours listening to maestro mezcalero Eduardo "Lalo" Ángeles tell stories, taste  the 20+ expressions he has resting in glass at any given time, and instagram a photo of his colorful dining room table covered in empty veladoras.

Before starting Lalocura in 2014, Eduardo Ángeles spent years working as the fourth generation master distiller of his family’s brand, 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 is produced in Santa Catarina Minas, Oaxaca, where the agave piñas are roasted in an earthen oven, mashed by hand, fermented outdoors, and distilled in clay pots. It's a process that has produced great mezcal for centuries.