La Luna Mezcal Chino

Double Gold San Francisco Spirits Competition 2020 Produced at our vinata in Indaparapeo, Michoacán from wild agave found high in the Sierra’s in Michoácan. Bold and complex, this agave is cooked for 168 hours, rested post cook for 144 hours, crushed with mallets and axes, fermented for 240 hours in pinewood vats before being double distilled in our copper caso and pinewood still’s and bottled at proof. Notes of Lemon Zest, Pine Resin, Stone Fruit and the rich soils where it’s grown. Saludos!