CUPREATA (BLACK LABEL ENSAMBLE)
CUPREATA + TEQUILANA + MANZO SAHUAYO
CUPREATA (Black label ensamble). Bright and citrus-forward. Notes of pineaple and lime sing along with a choir of floral tones; subtle smoke chimes in with a lilt of maple and a hint of leather.
Citrus Blossom, Floral, Pineaple Vanilla.
Lemon, Apple, Maple, Leather, Subtle Smoke
CUPREATA (BLACK LABEL ENSAMBLE)
CUPREATA + TEQUILANA + MANZO SAHUAYO
CUPREATA (Black label ensamble). Bright and citrus-forward. Notes of pineaple and lime sing along with a choir of floral tones; subtle smoke chimes in with a lilt of maple and a hint of leather.
Citrus Blossom, Floral, Pineaple Vanilla.
Lemon, Apple, Maple, Leather, Subtle Smoke
AGAVE SP
ESPANCILLO
Low content of “juice” post-roasting that makes it herder to ferment, very hard to ax/cut, and harder to manage due to a mid-level presence of “carame” which causes irritation to the skin.
Grapefruit Peel, Citrus Notes, Strawberry Yogourt
Roasted Agave, Citric and Dry, Lengthy and Layered, Deft Touch of Smoke.
TEQUILANA
AZUL
Easy to cut, produces a lot of juice, tasty sweetness.
Red Cherry, Sandalwood, and Bubblegum
Cacao, Toasted Marshmallow, Sweet Earthiness, Light Smokiness.
CUPREATA
CHINO
Abundant “juice” post-roasting that enables easier fermentation. Post roasting the agave also presents a deliciosly sweetness that is very pleasant to bite into and eat. Mid-to-high level of “carame” that irritates the skin when handling.
Passion Fruit, Pine and Pineapple
Cigar Leaf, Resin, Fresh Mint, Vivid Minerality.
AGAVE SP
MANSO SAHUAYO
Description – High content of “juice” post – Roasting that enables easier fermentation. Post Roasting the agave also presents a deliciosly sweetnees that is very pleasant to bite into and eat.
Earth and Clay along with Woodsy Agave and Vanilla-Tinged Sweetness
White-Peppered Chocolate with a satin entry. Cigar Leaf and Forest Floor. Pleasant Citrus and Deft Touch of Smoke on the finish.
INAEQUIDENS
BRUTO
Low Brix requires the use of “pulque” to inoculate. Post Roasting the Agave also presents a deliciously sweetness that is very pleasant to bite into and eat. Highest level of “carame” that irritates the skin when handling which is another reason for the reference of “Bruto”.
Oregano, Anise, Vanilla, Maple, Roasted Agave
Red Apple, Earthy tones of Root Vegetables
BRUTO + MANSO SAHUAYO
A. INAEQUIDENS + AGAVE SP.
Aromas of Roasted Agave, Sage, Roasted Sweet Potato, Apricot. Layered flavors of Citrus, Smooth Textures, and Grapefruit; Viscous and Lush with a deft touch of smoke and lengthy aftertaste.
Sage, Roasted Sweet Potato, Apricot, Roasted Agave.
Citrus, Smooth Textures, Grapefruit; Viscous and Lush with a deft touch of Smoke and Lengthy Aftertaste.
ESPADINCILLO + AZUL
AGAVE SP. + A. TEQUILANA
Aromas of Roasted Agave, developed fruit, hints of Cinnamon and Winter Ponche. Layered flavors of citrus, dates, and dried apricot on the entry and mid – palate; viscous and lush throughout pallet with subtle finish of smoke and Roasted Agave.
Aromas of Roasted Agave, Developed Fruit, Hints of Cinnamon and Winter Ponche
Layered Flavors of Citrus, Dates, and Dried Apricot on the entry and mid – palate; Viscous and Lush throughout pallet with subtle finish of Smoke and roasted Agave
AZUL + CHINO
A. TEQUILANA + A. CUPREATA
Aromas of Roasted Agave, Citrus Blossom, Vanilla, Blueberrires. Layered flavors of citrus, smooth textures, and mixed berries; lush throughout pallet with deft touch of smoke and lengthy aftertaste.
Sage, Roasted Sweet Potato, Apricot, Roasted Agave.
Citrus, Smooth Textures, Grapefruit; Viscous and Lush with a deft touch of Smoke and Lengthy Aftertaste.
Our objective is to preserve the culture and history of mezcal, so our product is 100 percent artisanal in every aspect of production from agave selection through distillation.
Here’s how we do it:
At altitudes of above 2,000 meters (6,600 feet), both wild and cultivated magueys are harvested when they reach maturity. Then their piñas are cooked in cone-shaped earthen ovens lined with volcanic rock, heated by moist white oak, and covered by agave leaves (pencas), palm leaf mats, and dirt.
After roasting, the piñas are macerated and fermented by indigenous yeasts in open-air wooden vats, then distilled twice in copper pans inside traditional pinewood stills or ancestral clay pots.
La Luna Mezcal originates in one of the most abundant regions in Mexico, with its untamed ocean, vast avocado groves, and forest sanctuaries harboring Monarch butterflies. Michoacán also has a rich cultural history of craftsmanship. The story of this land continues with La Luna and outstanding artisanal products that pay homage to a beautiful state.
Michoacán is one of eight states that have the Denominación de Origen necessary to produce and distribute mezcal in Mexico and other parts of the world.
With production located in the green mountainous areas of Michoacán, La Luna Mezcal stands out for its dedication to methods passed down by generations of local families who made artisanal and ancestral mezcal.