Mezcal Flashcards
La Luna Manso Sahuayo
Agave SP (unspecified agave) cultivated from the area of Jiguilpan and Sahauyo. Locally referred to as Cenizo (due to the color of the pencas) but CRM recognizes it as Manso Sahauyo. 100% Maguey
Nose- cotija cheese, papaya, orange peel, grassy
Palate- sweet agave, vanilla, mint
Cook time- 121 hours
Rest time- none
Fermentation- 12 days
Mezcalero- Edgar “Jigy” Perez
La Luna Tequilana
This batch was 8 tons, 4 tons of regular sized blue Weber and 4 tons of Criollo blue Weber, all farmed and cultivated in Indaparapeo. Criollo are small heirloom agaves that have more sugar and flavor than bigger ones. 100% agave.
Nose- citrus, baking spice, custard, fresh agave, bubblegum
Palate- delicate smoke, white pepper, cooked agave
Cook time- 168 hours
Rest time- 144 hours
Fermentation- 288 hours
Mezcalero- Edgar “Jigy” Perez, Sergio Cruz, Patricio Arreaga Pena
La Luna Chino Silvestre
This is all wild agave Cupreata roasted for much longer, and fully matured caponata. The agave is rested for a week after roasting, used much more bagazo in the Tina’s for fermentation, waiting longer for it to ferment, and distilled with different cuts. 100% maguey
Nose- lemon, evergreen, pine, pledge wood cleaner
Palate- slight savory, anise, cooked agave
Cook time: 168 hours
Rest time- 144 hours
Fermentation time- 240 hours
Mezcalero- Pateicio Arreaga Pena
La Luna Ensamble
Crafted with two agaves native to Michoacana. 70% cupreata, 30% tequilana. 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. ABV varies by batch. 100% agave.
La Luna
Mezcal produced in Michoacan, at elevations over 2000 meters. Wild and semi cultivated agaves are harvested under the moon after reaching maturity. The pinas are fire roasted in a stone lined earth pit using estate sourced white oak. The cooked pinas are then macerated, fermented in open air wooden vats and double distilled in a copper cazo and pinewood still or ancestrally in a clay pot still.
Maguey
Any of the large agaves of Mexico and the southern US, especially the American ale, agave americana
Agave
A plant of the genus agave, which includes the maguey or century plant. It produces a gigantic flower stem.
Espadin
The most common agave, it accounts for 90% of mezcal production. It is the genetic grandfather of blue agave, which is used for tequila.
Tobala
“The king of mezcals”, this rare variety is mostly harvested in the wild. It likes rocky, shady soil at high altitude and does not produce offspring like other agaves, it depends on birds and bats to spread its seed. Mezcal made from tobala tends to be fruity and complex.
Tobaziche
Part of the Karwinskii agave family, which includes madre cuixe, barril and more. Harvested wild and makes herbaceous, savory mezcal.
Tepeztate
Harvested wild and takes up to 30 years to reach maturity. Plants are easy to recognize due to bright canary yellow blooms. The mezcal it produces is very strongly flavored, similar to cologne
Arroqueno
Agave Americana. Mezcal can be floral, even vegetal, but often has a spicy, bitter chocolate note
