La Luna Cupreata Mezcal
La Luna Mezcal originates from one of the most abundant states in Mexico. From the sandy coast to the peaks of Las Sierra, Michoacan is filled with tradition, culture and history. Part of that story continues on the lush landscapes surrounding La Luna in traditional vinatas.
Produced in the verdant and mountainous regions of Michoacan, La Luna Mezcal highlights the craftsmanship of families and generations of practice producing artisanal and ancestral mezcal.
At elevations of over 2000 meters, the wild and semi-cultivated agaves are harvested under the moon after reaching full maturity. Shortly thereafter, the pinas are fire roasted in a stone lined earth pit using estate source white oak. The cooked pinas are then macerated, fermented in open-air wood vats before being double distilled in a copper cazo and pinewood still or ancestrally in a clay pot still.
This agave is cultivated and wild for this expression. The roast is 90 hours underground, straight into maceration and fermentation, ferment 120 hours, and proceed to double distill.
Clean, floral nose with hints of citrus blossom and vanilla.
citrus notes, smooth textures, and a deft touch of wood smoke throughout the lengthy aftertaste.
Cook time: 90 hours
Rest time post cooking: None
Fermentation time: 120