Mezcal Process: How is Mezcal Made?

What sets La Luna Mezcal apart from the rest? We use the traditional and historic practices of Michoacan mezcal production process to achieve the rich, smoky flavor that comes with the beloved spirit.

Want to know what plant mezcal’s made from, or how mezcal is made vs tequila? Here’s how our mezcal distillation process works from front to back.

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Harvest of Raw Material

(Jima De Materia Prima)

First, we start with agave.

What type of agave is mezcal made with? The most common are tobalá, tobaziche, tepeztate, arroqueño and espadín. Here’s what we use:

Bruto

Chino Silvestre

Cupreata

Espandincillo

Verde

Tequilana

Manso Sahuayo

Conic Earth Oven Roasted

(Cocción en Horno Cónico)

The traditional process of roasting agave for mezcal starts with a conic earth oven. This underground hole is about 6 tons in capacity and is shaped like a cone.

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Sealing the Oven

(Tapada de Horno)

The oven is then lined with cement, brick, or rock to build a solid foundation for cooking agave. To seal the oven in, we use white oak. This is what gives our mezcal that signature, light smoky flavor.

Once the oven is ready, we add the agave and let it roast for about five days.

Maceration

(Machucada)

Once the roasting process is complete, it’s time to macerate. This process is used to separate the agave sugars from the fibers.

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Fermentation

(Fermentación)

After releasing the sweet and smoky juices of the agave, we start fermenting the sugars so they turn to alcohol. This process can last a few weeks to produce the bubbling reaction we want to achieve. Once the liquid has a 4 to 5% ABV, we move on to the distillation process.

Distillation

(Destilación)

Inspired by traditional methods, we use stills heated by direct fire from natural materials from the environment. This allows us to create vibrant small-batch mezcal with substantial structure.

Previous slide

Next slide

Mezcal Process: How is Mezcal Made?

Harvest of Raw Material

(Jima De Materia Prima) First, we start with agave. What type of agave is mezcal made with? The most common are tobalá, tobaziche, tepeztate, arroqueño and espadín. Here’s what we use: Bruto Chino Silvestre Cupreata Espandincillo Verde Tequilana Manso Sahuayo

Conic Earth Oven Roasted

(Cocción en Horno Cónico) The traditional process of roasting agave for mezcal starts with a conic earth oven. This underground hole is about 6 tons in capacity and is shaped like a cone.

Sealing the Oven

(Tapada de Horno) The oven is then lined with cement, brick, or rock to build a solid foundation for cooking agave. To seal the oven in, we use white oak. This is what gives our mezcal that signature, light smoky flavor. Once the oven is ready, we add the agave and let it roast for about five days.

Maceration

(Machucada) Once the roasting process is complete, it’s time to macerate. This process is used to separate the agave sugars from the fibers.

Fermentation

(Fermentación) After releasing the sweet and smoky juices of the agave, we start fermenting the sugars so they turn to alcohol. This process can last a few weeks to produce the bubbling reaction we want to achieve. Once the liquid has a 4 to 5% ABV, we move on to the distillation process.

Distillation

(Destilación) Inspired by traditional methods, we use stills heated by direct fire from natural materials from the environment. This allows us to create vibrant small-batch mezcal with substantial structure.

(Jima De Materia Prima)

First, we start with agave.

What type of agave is mezcal made with? The most common are tobalá, tobaziche, tepeztate, arroqueño and espadín. Here’s what we use:

Bruto

Chino Silvestre

Cupreata

Espandincillo

Verde

Tequilana

Manso Sahuayo

(Cocción en Horno Cónico)

The traditional process of roasting agave for mezcal starts with a conic earth oven. This underground hole is about 6 tons in capacity and is shaped like a cone.

(Machucada)

Once the roasting process is complete, it’s time to macerate. This process is used to separate the agave sugars from the fibers.

(Fermentación)

After releasing the sweet and smoky juices of the agave, we start fermenting the sugars so they turn to alcohol. This process can last a few weeks to produce the bubbling reaction we want to achieve. Once the liquid has a 4 to 5% ABV, we move on to the distillation process.

(Destilación)

Inspired by traditional methods, we use stills heated by direct fire from natural materials from the environment. This allows us to create vibrant small-batch mezcal with substantial structure.