La Luna Pechuga de Jabali is a unique ensamble pechuga is made using jabali meat (wild boar) along with herbs and fruits including tejocote, epazote, avocado leaf, and avocado seed.
About this mezcal
La Luna Pechuga de Jabali is produced by Mezcalero Hernan Hernandez Escot in Ex Hacienda Zacapendo, Indaparapeo, Michoacán, Mexico. This pechuga is a 50/50 ensamble, utilizing Maguey Bruto (Agave inaequidens) and Maguey Chino (Agave cupreata). The base mezcal was produced in the same manner as Hernan’s traditional ensamble: conic earth oven, fermentation in wood with natural airborne yeast, and distillation in a Filipino (Tarascan) still. This unique pechuga is made using jabali meat (wild boar) along with herbs and fruits including tejocote, epazote, avocado leaf, and avocado seed.
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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