History
La Luna Mezcal Bruto is made with maguey Bruto, which is in the Inaequidens agave family. The agave used in this mezcal were harvested in the hills just past Etucuaro, Michoacan. These wild agave are massive, but unfortunately have low sugar content and tend to provide a very low yield in production. These agave cooked for 168 hours, rested for 288 hours after being cooked, and fermented for 192 hours. Due to the low sugar content, the fermenting agave was inoculated with Pulque from the same agave. The cooked agave is milled by hand and naturally fermented in open-air wooden vats before being double distilled in a copper and pinewood Tarascan still. Due to the Artisinal nature of this mezcal, the ABV will vary by batch. La Luna Mezcal is made in Etucuaro, Michoacan. Tucked away in this mountainous region is the municipality of Villa Madero, which is the home to the Perez Escot family and Destiladora Las Azucenas. The family has been traditionally crafting mezcal on the same property since 1910 and is currently on their 4th generation of mezcaleros with Isidro Perez Escot training his son Amador at the moment.

Please drink responsibly, you must be at least 21 years of age to drink alcoholic beverages.