Luneta Papalometl is produced using rawhide fermentation that is distinct to the hills east of Volcano Popocatépetl.
About this destilado de agave
Luneta Papalometl from Abdias De La Luz Rodriguez is produced in the state of Puebla, Mexico. Abdias uses semi-cultivated Papalometl (Agave potatorum), which are roasted in an underground pit oven. Unlike many mezcaleros, Abdias ferments the cooked agave hearts twice in rawhide with potable water. The first time around, he ferments them whole. He and his team then smash the whole fermented hearts by hand with wooden mallets. The crushed agave is then put back in the rawhide for another round of fermentation. The fermented agave is then distilled once in a copper still. The second distillation is conducted in a still made of a stainless steal pot and a tree trunk neck. Each batch yields around 150 to 200 liters.
Luneta
Luneta bottles expressions that are made with a variety of wild and semi-cultivated agaves, in various states by different mezcaleros, each with distinct elaboration techniques yielding individual flavor profiles. Luneta believes that quality, not quantity, is what’s worth striving for. They value individuality, the beauty of imperfection that comes with hand made creations, and the people that bring unique perspectives to the world.
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GreenspointTexas
385 reviewsNot worth the price. However, there is nothing off-putting about this one. Cedar, horse blanket, granny smith apples. Fine
AbbyNormal
5 reviewsI have finished my bottle and didn’t make tasting notes, but I wonder if the first reviewer had a bad sample. We thought this was excellent.
Zack Klamn
542 reviewsSampling kit (50 mL) w/ ABV of 46.4%.
Nose – Smoky ‘n sweet turkey jerky. Mint jelly. Lime citrus. Capers. Green peppercorn.
Palate – Woof! The nose had so much promise but this tastes like a poorly made industrial espadin. To me there is no evidence of cowhide fermentation or typical papalometl flavors specific to this area. A big disappointment.