La Luna Manso Sahuayo is made by Edgar “Jigy” Perez and has notes of cotija cheese, freshly cut agave, savory barbecue, mesquite wood, and fresh mint.
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|Brand:||La Luna Mezcal|
|Mezcalero:||Edgar "Jigy" Perez|
About this mezcal
La Luna Manso Sahuayo is made with agave Manso Sahuayo (sometimes called Manso de Sahuayo or Sahuayensis or Cenizo). The agave for this mezcal were harvested from the area of Jiquilpan and Sahuayo, Michoacan. While this agave can grow wild, the agave used in this mezcal were cultivated. The agave cooked for 121 hours, rested after cooking for 144 hours, fermented for 12 days, and were distilled in a copper “cazo” and pinewood still.
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