Luneta Papalometl Mezcal

Abdias ferments the cooked agave hearts twice in bullhide sacs with potable water. The first time around, he ferments them whole. He and his team then rise with the sun and smash the whole fermented hearts by hand with wooden mallets. The crushed agave is then put back in the bullhide sacs for another round of fermentation.

A unique mezcal that beautifully oscillates between savory and delicately decadent. Aromas of fresh baked brioche dance with hints of earth and leather. On the palate the spirit has a creamy feel, with a flash of sweet tropical fruits like papaya and grilled pineapple. There is a distinctly enticing note of earth and leather from the fermentation. The finish holds a refreshing experience of fresh rain and green apple, alongside a lingering brioche note that makes for a robust tasting experience.