La Luna Espadincillo Mezcal

La Luna Espadincillo Mezcal is a joven mezcal from Michoacán built around Espadincillo — a rare agave native to the state and not to be confused with the ubiquitous Espadín — making it a find for the mezcal drinker who has worked through the usual Oaxacan espadíns and wants something regional and uncommon.

Process & Profile

Distilled in Etúcuaro, Michoacán at 48.51% ABV (97 proof), it is made entirely from Espadincillo agave by a mezcalero family that has worked the same ground since 1910, now into its fourth generation. Piñas are fire-roasted in a stone-lined earthen horno fueled with estate white oak, hand-milled, naturally fermented in open-air wooden vats, and double distilled in a traditional copper-and-pinewood Tarascan still — Michoacán's regional cousin to the Filipino-style stills brought to the area generations ago.

On the nose, cooked agave and gentle woodsmoke meet fresh mint, cut grass, and a whisper of tanned leather.

On the palate, sweet lemon and tropical fruit ride over earthy agave with restrained, well-balanced smoke.

The finish is smooth and bright, closing on clean agave and a light mineral smoke rather than heavy char.

What sets it apart is the agave and the place: Espadincillo grows in Michoacán's high mountain terroir, and the region's small-batch Tarascan-still tradition yields a lighter, more herbaceous smoke than the Oaxacan mezcals most drinkers know — a genuinely regional expression rather than a scaled-up brand.

Serve neat in a copita at room temperature, with orange and sal de gusano on the side.

Frequently Asked Questions

What is this mezcal?
A joven (unaged) mezcal made from rare Espadincillo agave in Etúcuaro, Michoacán.

What are the specs?
48.51% ABV (97 proof), 100% Espadincillo agave, 750mL, double distilled in a copper-and-pinewood Tarascan still.

What does it taste like?
Cooked agave, mint, and cut grass on the nose; sweet lemon and tropical fruit with gentle smoke on the palate; a bright, clean finish.

How should you enjoy it?
Neat in a copita with orange and sal de gusano.

Why is this release notable?
It showcases Espadincillo, an agave unique to Michoacán, from a family distilling on the same property since 1910.