History
La Luna Mezcal Manso Sahuayo is produced using an unclassified agave (Agave Sp) called maguey Manso Sahuayo (the locals call it Manso, Chato, or Cenizo). The agave for this mezcal were harvested from the area of Jiquilpan and Sahuayo, Michoacan. While this agave can grow wild, the agave used in this mezcal were cultivated. The agave cooked for 121 hours, rested after cooking for 144 hours, fermented for 12 days, and were distilled in a copper “cazo” and pinewood still. 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. 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.