Manso Sahuayo

An Agave Sp (unspecified agave) that is cultivated from the area of Jiquilpan and Sahuayo. It is Locally referred to as Cenizo, due to the color of the pencas, but the CRM recognizes it as Manso Sahuayo. This seems to be a heavy favorite amongst agave enthusiasts.


Aroma- Cotija cheese, papaya, orange peel, grassy

Flavor- sweet agave, vanilla, mint

Lote: 1 

Cook time: 121 hours
Rest time post cooking: none 
Fermentation time: 12 days

Mezcalero - Edgar "Jigy" Perez

Bottled: 2019


This particular batch was 8 tons; 4 of which were regular sized blue weber and 4 tons were criollo blue weber, all farmed and cultivated in Indaparapeo. Criollo are small heirloom agaves that have more sugar and flavor than their bigger counterparts.  The aromas it gave off after cooking and the taste were amazing.    

Aroma- citrus, baking spices, custard, fresh agave, bubblegum

Flavor- delicate smoke, white pepper, cooked agave

Lote: 2 

Cook time: 168 hours 

Rest time post cooking: 144 hours 

Fermentation time: 288 hours

Bottled: 2019

Mezcalero - Edgar "Jigy" Perez, Sergio Cruz, Patricio Arreaga Peña (patricio was not noted on the label but he was involved with that production as well) 

Chino Silvestre

This is all wild Agave Cupreata that we roast for much longer, and (fully matured)   capon. We let the agave rest a week after roasting, used much more bagazo in the tinas for the fermentation, waited longer for it to ferment, applied only gentle touches at initiation of fermentation, and then distilled with different cuts.  Overall this expression is a beautiful roller coaster.  

Aroma- lemon, evergreen forest, pine, pledge wood cleaner (in a good way)

Flavor- slightly savory, cooked agave, anise



Cook time: 168 hours

Rest time post cooking: 144 hours

Fermentation time: 240 hours 

Bottled: 2019


Mezcalero: Patricio Arreaga Peña


These wild and huge agave are of the inaequidens family, harvested in the hills just past Etucuaro.  These massive agaves have low brix and yield, and due to those complexities in working with Bruto we had to inoculate the fermentation from Pulque made from this same maguey.  For each vat of 1000 liters we fill it to about 800 liters of bagazo and water and use 20 liters of pulque for the inoculation. Some expressions of this have been brought up as Alto from Michoacan, but both in Cotija, where my family is from and where we have one of our new vinatas, and in the area of Querendaro they refer to it as Bruto.    

Aroma- leather, tobacco, blueberries, soil

Flavor- sweet agave, bitter roots


Lote: 00 

Cook time: 168 hours 

Rest time post cooking: 288 hours

Fermentation time: 192 hours

Bottled: 2019


Mezcalero - Adan Perez & Edgar "Jigy" Perez


This agave is cultivated and wild for this expression.  We roast 90 hours under ground, straight into maceration and fermentation, ferment 120 hours, and proceed to double distill.  


Aroma: Clean, floral nose with hints of citrus blossom and vanilla. 

Flavor: citrus notes, smooth textures, and a deft touch of wood smoke throughout the lengthy aftertaste. 


Cook time: 90 hours

Rest time post cooking: None

Fermentation time: 120 

Mezcalero: Isidro Perez Escot 

©2020 La Luna Mezcal

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