"This particular batch was 8 tons; 4 of which were regular sized blue weber and 4 tons were criollo blue weber, all farmed and cultivated in Indaparapeo. Criollo are small heirloom agaves that have more sugar and flavor than their bigger counterparts. The aromas it gave off after cooking was incredible, and the taste of the expressions of mezcal were amazing. Aroma: Cherry, sandalwood, citrus, bubblegum. Flavor: Cacao toasted marshmallow, white pepper lightly smoked. Cook time: 120 hours Rest time post cooking: 48 hours Fermentation time: 240 hours"
La Luna Mezcal 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.