The agave Cupreata used in La Luna Mezcal is grown in Etucuaro, Michoacan, which is also home to other Michoacan mezcal manufacturers. The Cupreata Agave is collected after eight to ten years of development at a height of 1,790 meters. The agave pias are roasted in a stone-lined horno with white wood from the estate. Before being twice distilled in a copper and pinewood Tarascan still, the cooked agave is ground by hand and organically fermented in open-air wooden vats. Because of the handmade nature of this mezcal, the ABV will vary from batch to batch.