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
It all starts 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. This special soil gives the mezcal earthy notes later in the process. When they’re ready, we harvest the heart of the agave and remove the leaves (pencas) in order to get only the pineapple (piña) which contains the most sweetness.
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Roasting
Once the agaves have been harvested, we start a fire with pinewood logs in the ground, cover it with stones, and carefully pile on the agaves. This process adds a distinct note of cooked agave into Rosaluna and takes up to five days.
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Milling
In this part of the process, we use a mash or a mill to take all of the juices and fiber out of the cooked agave plant.
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Fermenting
Using pine wood, we add water to the juice and agave fiber to begin the fermentation process. Fermentation is where the magic happens and we start building alcohols—it can take up to eight days.
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Distilling
In our double distillation process, we begin by mixing the fermented agave juice with the fiber. In the second distillation, we take the head and heart of the first distillation and distill it again. This process separates the water from the alcohol and captures the alcohol into the final spirit of Rosaluna.
How our Mezcal is made
1. Farming
It all starts 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. This special soil gives the mezcal earthy notes later in the process. When they’re ready, we harvest the heart of the agave and remove the leaves (pencas) in order to get only the pineapple (piña) which contains the most sweetness.
2. Roasting
Once the agaves have been harvested, we start a fire with pinewood logs in the ground, cover it with stones, and carefully pile on the agaves. This process adds a distinct note of cooked agave into Rosaluna and takes up to five days.
3. Milling
In this part of the process, we use a mash or a mill to take all of the juices and fiber out of the cooked agave plant.
4. Fermenting
Using pine wood, we add water to the juice and agave fiber to begin the fermentation process. Fermentation is where the magic happens and we start building alcohols—it can take up to eight days.
5. Distilling
In our double distillation process, we begin by mixing the fermented agave juice with the fiber. In the second distillation, we take the head and heart of the first distillation and distill it again. This process separates the water from the alcohol and captures the alcohol into the final spirit of Rosaluna.
