Rancho De La Luna Mezcal Artisanal

Appearance: Rancho De La Luna Mezcal Artisanal Tequila presents a rich golden hue in the glass, a visual testament to the craftsmanship and depth of character achieved through traditional production methods. Nose: The aroma is a captivating blend of smoky agave, earthy undertones, and a subtle hint of citrus. This olfactory symphony pays homage to the heart of mezcal-making, inviting anticipation for the complex flavors that will unfold. Palate: Upon the first sip, this artisanal tequila reveals layers of flavor. Robust notes of roasted agave take center stage, intertwined with smoky accents that evoke the traditional method of production. Subtle hints of pepper and citrus add complexity, creating a palate that is both dynamic and well-balanced. The mouthfeel is smooth, showcasing the skillful craftsmanship that defines Rancho De La Luna Mezcal. Finish: The finish is satisfyingly smooth, with the lingering echoes of smoky agave and a subtle peppery warmth. It provides a nuanced and delightful conclusion to the tasting experience.

Rancho de la Luna mezcal is produced using 100% agave Angustifolia (maguey Espadin) in Santiago Matatlan, Oaxaca. The harvested plants are roasted in a conical stone over, milled by a tahona, naturally fermented in wooden vats, and double-distilled in copper pots.
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.
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. Native fermented drinks from maguey plant, such as pulque, existed before the arrival of the Spanish.
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.
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.

Size: 750 mL

Proof: 49.56%
*Please note that the ABV may vary