La Luna Espadincillo is created from maguey Espadincillo sourced from Etucuaro, Michoacan - home to numerous Michoacan mezcal artisans. The piñas of the agave are fire-roasted in a stone-lined horno, milled by hand, and fermented in open-air wooden vats. The mezcal is double-distilled in a copper and pinewood Tarascan still. ABV can vary slightly between batches due to the artisanal production method.