Rosaluna is made exclusively from eight-year-old Capón Espadín agaves. They are already "overripe" and therefore contain more sugar, which is ideal for fermentation. Once the agave reaches optimal ripeness, the quiote – the flower stalk – is cut off and the piñas are left to rest for another 6 to 24 months. During this time the sugars released by cutting the quiote concentrate in the heart of the agave.
"Rosaluna was born under a warm rose moon and is carefully handcrafted in Santiago Matatlán, nestled between two towering mountains."
At 40% ABV, Rosaluna’s less smoky profile makes for a softer, smoother mezcal that is approachable for "mezcal newcomers" and offers outstanding mixability and versatility in cocktails. During roasting, a layer of agave bagasse (the fibres left over from pressing) protects the piñas from direct heat, resulting in a unique, lightly smoky profile.
In the double distillation, the fermented agave juice is first placed in the copper stills together with the fibres for the first distillation. In the second distillation, the heads and hearts of the first run are distilled again. This process refines the "low wines" into the finished spirit – the magic of Rosaluna mezcal.
Recipes
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Mezcalita
60 ml Rosaluna Mezcal
30 ml fresh lime juice
20 ml agave nectar syrup
(recommended ratio of agave nectar to water: 2:1)
Rim a tumbler with salt as desired. Shake all ingredients with ice. Strain into the glass over ice. Garnish with Tajín, chilli-honey salt or a classic sea salt rim and a lime wheel.
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Mexican Firing Squad
60 ml Rosaluna Mezcal
20 ml fresh lime juice
20 ml grenadine
4 dashes The Bitter Truth bitters
Shake all ingredients with ice. Strain into a tumbler and serve on the rocks. Garnish with a lime wheel or a lime, pineapple and cherry skewer.
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Magic Mojito
50 ml Rosaluna Mezcal
30 ml lime juice
15 ml cane sugar syrup (or simple syrup)
30 ml soda water
8 fresh mint leaves & half a lime
Gently muddle the mint and lime in a highball glass, add mezcal and syrup, fill with crushed ice and stir. Top up with soda water and garnish with mint.
