La Luna Espadincillo Mezcal

La Luna Espadincillo Mezcal

$60

Description

Tasting Notes

About the Brand

About La Luna Mezcal

Produced in the verdant and mountainous regions of Michoacan, La Luna Mezcal highlights the craftsmanship of generations of family practices producing artisanal and ancestral mezcal. Michoacan is one of the most abundant states in Mexico, from the sandy coast to the peaks of the sierras, and is filled with tradition, culture, and history. 


Agaves, both wild, and semi-cultivated, grow at elevations over 2000 meters and are harvested under the full moon after reaching maturity. Piñas are roasted with estate sourced white oak in stone lined earthen pits and fermented in open-air wooden vats. La Luna uses traditional copper cazo and pinewood stills for Manso Sahuayo but also has vinatas using clay pot stills.


Proprietor Salvador Chavez, born in Michoacan, and raised as a teenager in Sonoma, California, returned to his family’s heritage and began importing and producing mezcal in 2017. His family produces mezcal and local cheeses, and helps oversee operations. La Luna strives for strong human impact in Michoacan by contracting with family growers of agave and contracting with mezcaleros for the portfolio. 



Why we love La Luna Espadincillo Mezcal

  • Very unique expression Made in the Indaparapeo, Michoacan municipality of Zacapendo
  • Produced from the Espadincillo agave, high in sugars and unique to Michoacan - not an Espadin!
  • Grassy, minty, refreshing with a clean palate
  • High ABV at 48.51% / 97.02 Proof
  • Mezcaleros at La Luna are aided by apprentices training to lead the next generation in mezcal
  • 750mL Bottle

 

Aroma: earthy cooked agave, mint, freshly cut grass, tanned leather

Palate: sweet lemon, light smoke, tropical fruits, bright and balanced

Finish: sweet and crisp with a hint of smoke

About La Luna Mezcal Produced in the verdant and mountainous regions of Michoacan, La Luna Mezcal highlights the craftsmanship of generations of family practices producing artisanal and ancestral mezcal. Michoacan is one of the most abundant states in Mexico, from the sandy coast to the peaks of the sierras, and is filled with tradition, culture, and history. Agaves, both wild, and semi-cultivated, grow at elevations over 2000 meters and are harvested under the full moon after reaching maturity. Piñas are roasted with estate sourced white oak in stone lined earthen pits and fermented in open-air wooden vats. La Luna uses traditional copper cazo and pinewood stills for Manso Sahuayo but also has vinatas using clay pot stills. Proprietor Salvador Chavez, born in Michoacan, and raised as a teenager in Sonoma, California, returned to his family’s heritage and began importing and producing mezcal in 2017. His family produces mezcal and local cheeses, and helps oversee operations. La Luna strives for strong human impact in Michoacan by contracting with family growers of agave and contracting with mezcaleros for the portfolio.