Lalocura Pechuga Mezcal

This sample, from a special batch for the Madre restaurants in California, is an ensemble of tobasiche and espadin distilled in clay pots. It embodies everything I appreciate in a mezcal: mint, dark chocolate, amaretto, and a subtle cheesy funk. Despite its 50% ABV, which is on the higher side for the mezcals I've encountered, it's incredibly smooth and drinkable; I could have easily finished 2oz in minutes. The finish is long with notes of mint and chocolate. The mezcalero, Eduardo "Lalo" Ángeles, founded Lalocura in 2014 after years as the fourth-generation master distiller for his family's brand under his father, Don Lorenzo. While I don't recall trying his mezcals before, based on this one, he stands among the best.

Excellent pechuga, though that's not a high bar. Buttery, dried banana, and M&M's on the nose, with medium smoke that fades, and chicken skin notes.