La Luna Bruto is made by Adan Perez & Edgar “Jigy” Perez and has bright notes of nori, roasted green pepper, and cantaloupe.
About this mezcal
La Luna Bruto is made with maguey Bruto, which is in the Inaequidens agave family. The agave used in this mezcal were harvested in the hills just past Etucuaro, Michoacan. These wild agave are massive, but unfortunately have low sugar content and tend to provide a very low yield in production. These agave cooked for 168 hours, rested for 288 hours after being cooked, and fermented for 192 hours. Due to the low sugar content, the fermenting agave was inoculated with Pulque from the same agave.
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.
Learn more about La Luna Mezcal:
- The Evolution of La Luna Mezcal on Mezcalistas
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Tyler
462 reviewsWhen I first tried this, my notes were: Leather, charred honey butter, and key lime. I wasn’t the biggest fan because there were some odd flavors. This time around I’m really enjoying it. It definitely has some funk that might remind you of raicilla. I still get the key lime and lime rinds. There’s an interesting herbal fruit preserves note. This is different and a must try. Lot 1, ~300 liters, 46.92% ABV.