La Luna Bruto is made with maguey Bruto, which is in the Inaequidens agave family. The agave used in this mezcal were harvested in the hills just past Etucuaro, Michoacan. These wild agave are massive, but unfortunately have low sugar content and tend to provide a very low yield in production. These agave cooked for 168 hours, rested for 288 hours after being cooked, and fermented for 192 hours. Due to the low sugar content, the fermenting agave was inoculated with Pulque from the same agave.
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