La Luna Chino

The La Luna Chino silvestre mezcal is a member of the cupreata family, Chino is the short hand in much of Michoacan. But it’s a very different plant from the cupreata used in La Luna’s black label so they treat it very differently in the distillation process by letting the roasted agaves rest for seven weeks when they develop a layer of fungus. They also kept a higher bagasse to water ratio. Roasted in an earth oven with oak for 168 hours, rested for 144 hours, hand crushed, fermented in wood vats made of Ayacahuite and Pino for 240 hours, and distilled in traditional filipino stills made of Pino and Ayacahuite.