Méndez León Jiménez
Méndez León Jiménez
40%
NAS
Rosaluna Mezcal is made from organic capon espadín agave in Santiago Matatlán, Oaxaca, by a family with over six generations of mezcal-making expertise. Production begins with harvesting ripe agaves, which are roasted for up to five days in a fire pit lined with oak wood and stones. After roasting, the agave is milled using a mechanical tahona, then fermented in pine wood vats with water and agave fiber for up to eight days. The mezcal is finally double-distilled in copper pot stills.
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