La Luna Mezcal is made with agave Cupreata in Etucuaro, Michoacan which is home to other Michoacan mezcal producers as well. At an elevation of 1,790 meters, the Cupreata Agave are harvested after eight to ten years of growth. The agave piñas are fire roasted in a stone-lined horno using estate sourced white oak. The cooked agave is milled by hand and naturally fermented in open-air wooden vats before being double distilled in a copper and pinewood Tarascan still. Due to the artisinal nature of this mezcal, the ABV will vary by batch.