My sample was from a special batch selected for the Madre restaurants in California. It’s an ensemble of tobasiche and espadin distilled in a clay pot. It’s pretty much everything I love in a mezcal: mint, dark chocolate, amaretto, a faint cheesy funkiness. It’s lusciously oily - the ABV of 50% is on the higher end for the mezcals I’ve tried - but so easy to drink I could have polished off 2oz in a matter of minutes. The finish is long on mint and chocolate. The mezcalero is Eduardo "Lalo" Ángeles, who started Lalocura in 2014 after spending years working as the fourth generation master distiller of his family’s brand, under his father Don Lorenzo. I don’t believe I’ve tried his mezcals before but on the strength of this one he ranks with the best.