La Luna Mezcal Cupreata Tequila

49.56%

Color:
A rich amber hue that mirrors the sun-drenched agave fields of Oaxaca, offering a visual prelude to the depth of flavors within.

Aroma:
Upon nosing, La Luna Mezcal Cupreata unfolds a captivating aroma. Earthy and herbal notes mingle gracefully, inviting you on a sensory journey through Oaxaca's rugged landscapes. The aromatic profile sets the stage for the forthcoming exploration of Cupreata's distinctive character.

Palate:
The first sip reveals the nuanced and robust flavors of Cupreata. La Luna Mezcal pays homage to this unique varietal with a palate that intricately balances earthy undertones, a subtle smokiness, and a touch of herbal sweetness. The taste is a refined expression that captures the natural diversity inherent in Cupreata.

Finish:
The finish is a testament to the meticulous craftsmanship of La Luna. A gentle smokiness persists, leaving a gratifying and contemplative aftertaste. La Luna Mezcal Cupreata's finish is a nuanced conclusion to the mezcal experience, allowing the distinctive qualities of Cupreata to linger on the palate.

La Luna Mezcal is made in Etucuaro, Michoacan, by a fourth-generation mezcalero at a family-owned distillery dating back to 1910. Made mostly from cultivated agave cupreata, this is an expression ideal for introducing tasters to 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.
Mezcal is a traditional Mexican distilled beverage produced from the fermented juices of the cooked agave plant core. The Agave salmiana from Mexico's Altiplano region is used for mezcal production. The agave cores are cooked in stone ovens to hydrolyze the inulin into fructose.
Mezcal can be made from over 30 different types of agave, but the vast majority is made from a variety known as Agave espadin. This particular kind of agave is primarily grown in Oaxaca, Mexico, a region known as the home of mezcal ( 2 ).More than 90% of mezcal is made in the Mexican state of Oaxaca, but is now produced and commercialized throughout Mexico for the national and international market.
The most well-known maguey is the blue weber agave, because it's used to make tequila. You read that right—tequila's a type of mezcal. Excluding tequila, the majority of mezcal is made from the espadin agave plant because it's high in sugar and matures quickly.Mezcal may be distilled once, twice, or three times. But double-distillation is the Norm in Oaxaca and most of Mexico. The first distillation yields an impure liquid called ordinario, común, or shishe, depending on the region. This liquid is distilled a second time, and mezcal is born.
The word “Mezcal” is derived from two words in the indigenous Mexican Nahuatl (Na-wat-al) language: “cooked” and “agave”. And initially “mezcal” was used to denote any agave distillate – where agave was cooked, fermented, and then distilled.