La Luna Chino is made with wild agave Cupreata. The agave used in this mezcal are all capon, meaning that they were castrated and left in the field for an extended period of time before being harvested. The agave cooked for 168 hours, rested for 144 hours after cooking, and fermented for 240 hours.
La Luna Mezcal is made in Etucuaro, Michoacan. Tucked away in this mountainous region is the municipality of Villa Madero, which is the home to the Perez Escot family and Destiladora Las Azucenas. The family has been traditionally crafting mezcal on the same property since 1910 and is currently on their 4th generation of mezcaleros with Isidro Perez Escot training his son Amador at the moment.