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.
The palate is where things come more clearly to life, with distinct fruit coming into focus. Grilled pineapple and lemon peel are surprisingly vibrant here given their absence on the nose, though everything is filtered through black pepper and notes of mixed herbs — and a touch of pushy acetone.