Lalocura, Destilado de agave, Daniela Angeles, Espadin Capon 2024 (48.4%, 70cl)
Lalocura, Destilado de agave, Daniela Angeles, Espadin Capon 2024 (48.4%, 70cl)
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Lalocura - is Eduardo "Lalo" Angeles's, own brand of Ancestral Mezcal and he is widely considered as one of the best Master Mezcaleros in the world. Him and his family also ran Real Minero, and if you pay close attention to the labels on your old treasures, you will spot his name on many of those bottles as well together with his late father Lorenzo. This expression is made by Eduardo's daughter Daniela.
All agaves are allowed to mature fully, spontaneous fermentation of the agave juices in wooden vats, all done by hand and distilled in clay pots acording to ancestral methods. A collection of some of the most magical juices you will find.
Lalocura’s Espadín Capón, distilled by Daniela Ángeles in 2024, is a mezcal crafted from Espadín agave (Agave angustifolia). This product showcases the craftsmanship of the renowned Daniela Ángeles, known for her meticulous and traditional distillation methods. The agave used for this mezcal is capón (a specific agave harvesting method), which adds distinct characteristics to the flavor profile. A rare and sought-after offering, it celebrates Oaxaca’s rich mezcal heritage.
A capón refers to an agave plant that has been intentionally altered during its growth cycle. The term originates from the process of removing or “castrating” the central flower stalk of the agave. This technique encourages the plant to focus more on the growth of its roots and leaves, rather than on producing a flower.
The result is a plant that matures more slowly and tends to be larger and sweeter, as it has stored more sugars in its leaves and core. The sugars in the agave are crucial for fermentation, as they are converted into alcohol during the distillation process.
Capón agaves are often prized for their complex, richer, and sweeter flavors. Mezcal made from capón agaves typically has a fuller, more robust profile, with greater depth in both the aroma and taste. This is why capón agaves are sought after in high-quality mezcal production.
Product Details:
Attribute |
Details |
---|---|
Maguey/Agave |
Espadín Capón (Agave angustifolia) |
Maestro Mezcalero |
Daniela Ángeles |
Location |
Santa Catarina Minas, Oaxaca, Mexico |
Elevation |
Approximately 1,500 meters above sea level |
Batch Size |
Approximately 400 liters |
Oven |
Traditional earthen pit oven with mesquite wood roasting |
Milling |
Hand-crushed using wooden mallets and axes |
Fermentation |
Open-air fermentation in wooden vats with native yeasts for a total of 12-25 days |
Distillation |
Double distilled in small clay pot stills |
Tasting Notes:
This mezcal offers an inviting aroma of sweet agave syrup with hints of minerality, chalk, and a touch of iodine. The flavor profile is soft and well-balanced, with notes of salted caramel, stewed apples, and a gentle earthy complexity. The finish is smooth, with a lingering sweetness and warming sensation.

