Los Danzantes Coyote

Lalocura Tobasiche-Espadin is an ensamble of maguey Tobasiche (agave Karwinskii) and Espadin (agave Angustifoloia Haw). This mezcal is made in the small town of Santa Catarina Minas, Oaxaca, which is...

Lalocura Tobasiche is made with the tall and slender maguey Tobasiche (Agave karwinskii), also called Largo in the same region. Lalo cooks the agave in an underground pit oven with...

Lalocura Tobala is made with maguey Tobala in Santa Catarina Minas, Oaxaca. Lalocura has been available in select areas of Oaxaca for a few years, but it finally became available...

Lalocura Tepeztate is made with 15 year old agave Tepeztate. The agave are cooked in an underground pit horno with encino wood, mashed by hand with wooden mallets, and fermented...

Lalocura Espadin is made by Eduardo “Lalo” Angeles in Santa Catarina Minas. Known widely for his expertise in clay-pot distillation, Lala cuts no corners when making his mezcal. The agave...

This mezcal is made from A. salmiana crassispina, locally called Verde. This wild variety is rarely made into mezcal, likely due to the fact that it is difficult to distill....

Lagrimas de Dolores Tepemete is made with maguey Tepemete (agave angustifolia). The agave are cooked in an underground oven with mesquite and river stones, then crushed by machete. After fermentation,...

Lagrimas de Dolores Sierreño is made with maguey Sierreño (agave Wocomabi). The agave are roasted in an underground oven and mechanically milled. They are then fermented in open-air pine tanks...

Lagrimas de Dolores Masparillo is made with maguey Masparillo (agave maximiliana) by the de la Cruz and Flores families in San Miguel Temoaya. The cooked agave hearts are crushed by...

Lagrimas de Dolores Lamparillo is made with maguey Lamparillo (agave Asperrima). The agave are roasted in an underground oven and mechanically milled. They are then fermented in open-air pine tanks...

Lagrimas de Dolores I’gok is made with cultivated maguey I’gok (agave Americana). The agave are roasted in an underground oven and mechanically milled. They are then fermented in open-air pine...