History
La Luna Mezcal Tequilana is made with Blue Weber agave, which are more commonly known for their use in Tequila. The agave Tequilana used in this mezcal were farmed and cultivated in Indaparapeo, Michoacan. For lot 2 of this mezcal, the producers cooked an 8 ton batch of agave: 4 tons were regular agave Blue Weber and 4 tons were heirloom Criollo Blue Weber, which are smaller with more sugar and flavor than their bigger counterparts. The agave cooked for 168 hours, rested for 144 hours after cooking, and fermented for 288 hours. 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.