This agave, low in sugar content but massive in size, imparts earthy, woody, and leather-like flavors, accented by bright notes of citrus, peppercorn, herbs, and berries. Crafted in Etucuaro, Michoacan at Destiladora La Azucenas by Maestro Mezcaleros Adan Perez and Edgar “Jigy” Perez, it is produced from wild agave harvested in the hills of Cotija, Ucasiro, and Patzcuaro. The agave is cooked for 168 hours, rested for 288 hours, and fermented for 192 hours. The artisanal production process uses pulque for fermentation and traditional copper and pine stills. At La Luna, Mezcaleros are supported by apprentices training to lead the next generation in mezcal craftsmanship.