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elements table

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tasting notes

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Maestra Mezcalera
Angelica Garcia Vazquez
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Angelica lives in the Zapotec village of Chichicapam, Oaxaca. Years, ago, she married master mezcalera Berta Vasquez's son. Tragically, Angelica's husband, who was also a mezcalero, died in a tragic car accident. Angelica has now turned to make mezcal to support her family. While she took over the role as lead distiller several years ago, both her father and grandfather were also master mezcal distillers. Angelica and Berta work on the same distillery, each crafting Luneta's distinguished and complex spirits.

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Agave:

Angelica utilizes wild agave Cuishe (genus karwinski), which typically takes 8 to 14 years to mature.

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Roast:

The agave hearts are roasted underground for 4 to 5 days with mesquite wood found in the nearby region.

Mill:

Once roasted, the agave hearts are mashed with a horse-drawn grind stone (traditionally known as a tahona).

Fermentation:

Angelica, utilizes Montezuma Cypress wood vats and local spring water to ferment the crushed and roasted agave. Depending on the temperature and time of year, fermentation can take 8 to 14 days.

Distillation:

This flavorful expression is twice distilled in copper stills.

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Cut:

Angelica blends the hearts, heads and tails to create Luneta's Cuishe, a grassy and floral spirit of 46.5 percent alcohol.