La Luna - Manso Sahuayo Madre Exclusives The craft of making this

The craft of making this festive libation has been passed down for many generations in southern Jalisco

Cooking Method: Ground Conical Stone Oven

Origen 35 is a tribute to the more than 35 species of corn endemic to the state of Oaxaca and to the more than 60 varieties of native corn throughout Mexico

This really allows the customer to understand what tequila would have tasted like historically both in aroma and texture but very much so to the 'gusto historico' (prefered historic taste) of our ancestors

La Luna - Manso Sahuayo Madre Exclusives The craft of making thisLa Luna Manso Sahuayo Agave: Sp Maestro: Hernan Hernandez Village: Zacapendo, Michocan Oven: conical earthen pit Fermentation: encino wood vats Water source: well water Batch size: n a Proofing: heads and tails Distillation: pine wood and copper filipino style Crush: electirc sherred ABV: 0. 481 Size: 750 ml