Mezcal Lalocura Tobasiche Tasting & Review
Welcome back to another Mezcal Monday on Mezcal Buzz! Today, we’re diving into a fan-favorite mezcal—Lalocura Tobasiche. If you’ve spent any time in mezcal groups or on Reddit, you’ve likely heard about this artisanal brand. Let’s explore its history, production, and tasting notes!
The Story Behind Lalocura
Lalocura was founded in 2014 by Eduardo “Lalo” Ángeles. The name is a clever play on words—Lalo Cura means “Lalo cures,” while La Locura translates to “The Madness.” This name perfectly reflects the passion and artistry behind the brand.
Located in Santa Catarina Minas, Oaxaca, Lalocura follows ancestral mezcal traditions, using clay pot distillation to craft its unique expressions. This method gives the mezcal a distinctively rich and earthy character.
Production Process
Lalocura Tobasiche is made from Agave Karwinskii, specifically the Largo variety. The agave for this batch was harvested from the monte (hillside) near Lalo’s palenque, where tobacco was historically grown.
- Cooking: Underground conical stone pit
- Maceration: Hand-crushed using a wooden mallet (maso)
- Fermentation: Natural fermentation in wooden vats
- Distillation: Clay pot distillation, a hallmark of ancestral mezcal
- ABV: 47%
Tasting Notes
Appearance: A bright, clear mezcal with a thin viscosity.
Aroma:
- Citrus zest
- Ripe pineapple
- Green apple
- Herbal and dried spices (reminiscent of a good meat rub)
- Earthy minerality with hints of brined meat or jerky
Flavor:
- Warm and slightly prickly mouthfeel
- Light smokiness with ash-like undertones
- Dry, soft, and subtly sweet
- Notes of salted peanuts and dry hay
- A warming sensation that lingers, enhancing the experience
Food Pairing Suggestions
Lalocura Tobasiche’s complex profile pairs well with sweet and savory elements:
- Ate (fruit paste) for a contrast to its dry, smoky notes
- Roasted nuts, especially sweet Japanese peanuts
- A rich caramelized dessert, balancing the mezcal’s dryness
Final Thoughts
This mezcal holds a solid four-star rating among enthusiasts and is beloved for its ancestral production methods and bold flavors. If you’re a fan of Karwinskii agaves, this is definitely one to try!
Next up, I’m thinking about doing a side-by-side tasting of this Tobasiche with another Karwinskii mezcal. What do you think? Drop your comments below!
As always, don’t forget to subscribe to the Mezcal Buzz YouTube channel for more Mezcal Monday tastings. See you next time!