Description
In the production of La Luna Mezcal, the wild Cupreata Agave are harvested at 1790 meters, after eight to ten years. The pias are fire roasted in a stone lined earth pits using the estates white oak. The cooked pias are macerated by hand and fermented in hand-made open-air vats before being double distilled in a copper caso and pinewood still. Clean, floral notes on the nose with hints of citrus blossom and vanilla. More citrus notes, smooth textures, touch of wood smoke and lengthy aftertaste.Pick up your bottle today!
