La Luna Mezcal Bruto is a wild-varietal artisanal mezcal made with Maguey Bruto (in the Inaequidens agave family) harvested from the hills past Etucuaro, Michoacán. These wild agaves are massive but have low sugar content and low yield, making the resulting mezcal both rare and labor-intensive. Cooked for 168 hours, rested 288 hours, fermented 192 hours, with the low-sugar fermenting agave inoculated with pulque made from the same agave variety to drive the fermentation.

La Luna Mezcal is made in Etucuaro, Michoacán — in the mountainous Villa Madero municipality — 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 the 4th generation of mezcaleros, with Isidro Perez Escot training his son Amador. Mezcal from Michoacán sits outside the more famous Oaxacan tradition and represents one of the lesser-known but historically significant regional mezcal traditions of Mexico.

Specs

• Producer: Perez Escot Family, Destiladora Las Azucenas, Villa Madero, Michoacán (since 1910, 4th generation)
• Maestro Mezcalero: Isidro Perez Escot (training son Amador)
• Style: Mezcal — Maguey Bruto (Agave Inaequidens family, wild-harvested)
• Production: 168 hours cooking, 288 hours rest, 192 hours fermentation, pulque inoculation
• Origin: Etucuaro, Michoacán
• Size: 750ml

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