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La Luna Espadincillo mezcal is made using Agave Espadincillo, a fairly unknown, smaller version of A. augustifolia var. espadín. They hit maturation between 7-10 years and are harvested out of Idaparapeo, Michoacan. The agave is cooked for 168 hours, rested for 144 hours after cooking, fermented for 240 hours, then distilled in a copper and pinewood Tarascan still.
