Agaves, both wild, and semi-cultivated, grow at elevations over 2000 meters and are harvested under the full moon after reaching maturity. Piñas are roasted with estate sourced white oak in stone lined earthen pits and fermented in open-air wooden vats. La Luna uses traditional copper cazo and pinewood stills for Manso Sahuayo but also has vinatas using clay pot stills.

Proprietor Salvador Chavez, born in Michoacan, and raised as a teenager in Sonoma, California, returned to his family’s heritage and began importing and producing mezcal in 2017. His family produces mezcal and local cheeses, and helps oversee operations. La Luna strives for strong human impact in Michoacan by contracting with family growers of agave and contracting with mezcaleros for the portfolio.

NOM: M269C
Mezcalero: Edgar “Jigy” Perez, Hernan Hernandez Escot Location: Etucuaro, Michoacán
Agave: Cenizo
Cooking: Stone Pit
Fermentation: 12 days, pine vats
Distillation: Copper “cazo” and pinewood still