From the magical foothills of Oaxaca
The Birthplace of Rosaluna
Born under a warm, rose moon, Rosaluna is carefully hand-crafted in a Santiago Matatlán, nestled between two towering mountains.
Our hand-crafted spirit comes from a family who has spent over six lifetimes perfecting their craft.
Based in the heart of beautiful Oaxaca, the brother and sister duo live in the small village of Santiago Matatlán, lovingly known as “The World Capital of Mezcal.”
Also, we’re 100% vertically integrated. This means we grow, farm, ferment, and distill our own agave from start to finish.
How our Mezcal is made
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Farming
The mezcal making process all begins by planting baby agaves and nurturing them with water and sun for up to eight years. As they’re growing, we constantly clean them by hand and maintain fresh Matatlán soil that gives the mezcal earthy notes later in the process. At Rosaluna, we harvest and use exclusively capon agaves in our production (meaning, that we use over ripened agaves exclusively). When they’re ready after 8 or so years, we harvest the heart of the agave and remove the leaves (pencas) in order to get only the core, or pineapple (piña), which contains the most sweetness.
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Roasting
Once the agaves have been harvested, we start a fire with oak wood logs in the ground, cover it with stones, and carefully pile on the agaves. We then cover the agaves with stones and bagaso (spent agave fiber). This process takes up to five days and adds a distinct note of cooked agave into Rosaluna
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Milling
After roasting is complete, we take the agave and place it in our milling pit with a mechanical tahona to extract all of the juices and fiber out of the cooked agave plant.
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Fermenting
This is where the magic happens. Using pine wood, we add water to the juice and agave fiber to begin the fermentation process to start building alcohol—it can take up to eight days.
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Distilling
In our double distillation process, we begin by adding the fermented agave juice and the fiber to our copper pot stills for our first distillation. In the second distillation, we take the head and heart of the first distillation and distill it again. This process refines the low wines into the final spirit and magic of Rosaluna mezcal.
How our Mezcal is made
1. Farming
The mezcal making process all begins by planting baby agaves and nurturing them with water and sun for up to eight years. As they’re growing, we constantly clean them by hand and maintain fresh Matatlán soil that gives the mezcal earthy notes later in the process. At Rosaluna, we harvest and use exclusively capon agaves in our production (meaning, that we use over ripened agaves exclusively). When they’re ready after 8 or so years, we harvest the heart of the agave and remove the leaves (pencas) in order to get only the core, or pineapple (piña), which contains the most sweetness.
2. Roasting
Once the agaves have been harvested, we start a fire with oak wood logs in the ground, cover it with stones, and carefully pile on the agaves. We then cover the agaves with stones and bagaso (spent agave fiber). This process takes up to five days and adds a distinct note of cooked agave into Rosaluna
3. Milling
After roasting is complete, we take the agave and place it in our milling pit with a mechanical tahona to extract all of the juices and fiber out of the cooked agave plant.
4. Fermenting
This is where the magic happens. Using pine wood, we add water to the juice and agave fiber to begin the fermentation process to start building alcohol—it can take up to eight days.
5. Distilling
In our double distillation process, we begin by adding the fermented agave juice and the fiber to our copper pot stills for our first distillation. In the second distillation, we take the head and heart of the first distillation and distill it again. This process refines the low wines into the final spirit and magic of Rosaluna mezcal.
