Welcome to Cask Store

You must be of legal age (21+) in accordance with the law of California to access this website and/or to purchase liquor.

By entering this site you agree to our terms and conditions and privacy policy.

LA LUNA CUPREATA 750 mL
  • LA LUNA CUPREATA 750 mL

LA LUNA CUPREATA 750 mL

PRODUCT CODE:040232290688

$44.00

In stock

In stock

store Availability

Arrow down Arrow up

Loading

Description
  • La Luna Mezcal originates from one of the most agriculturally rich states in Mexico, Etucuaro, Michoacan, known as the "Cuna de Mezcal", is where the majority of artisanal mezcal in the state is produced.

    Tucked away in this mountainous and verdant region is the municipality of Villa Madero, the home to the Perez Escot family and Destiladora Las Azucenas. The Perez Escot brothers have been following their family practices of three generations to craft artisanal mezcal using traditional and biodynamic methods. 

    At an elevation of 1790 meters, the wild Cupreata Agave is harvested on their estate after eight to ten years of maturity. Shortly thereafter, the "pinas" are fire-roasted in a stone-lined earth pit using estate sourced white oak. The cooked pinas are then macerated by hand and fermented in hand-made open-air vats before being double distilled in a copper "caso" and pinewood still.

LA LUNA CUPREATA 750 mL

PRODUCT CODE:040232290688

$44.00

In stock

In stock

description

Arrow down Arrow up

La Luna Mezcal originates from one of the most agriculturally rich states in Mexico, Etucuaro, Michoacan, known as the "Cuna de Mezcal", is where the majority of artisanal mezcal in the state is produced.

Tucked away in this mountainous and verdant region is the municipality of Villa Madero, the home to the Perez Escot family and Destiladora Las Azucenas. The Perez Escot brothers have been following their family practices of three generations to craft artisanal mezcal using traditional and biodynamic methods. 

At an elevation of 1790 meters, the wild Cupreata Agave is harvested on their estate after eight to ten years of maturity. Shortly thereafter, the "pinas" are fire-roasted in a stone-lined earth pit using estate sourced white oak. The cooked pinas are then macerated by hand and fermented in hand-made open-air vats before being double distilled in a copper "caso" and pinewood still.

store Availability

Arrow down Arrow up

You may also like