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The Pale Crescent of Delicacy.

Hidden in the mountainous and abundant region of Michoacan there's a town of Etucuaro, which is a home to a great festival called La Feria del Mezcal, and to the Perez Escot family. They've been making artisanal Mezcal for three generations and their super-secret weapon is the wild Cupreata Agave that grows six thousand feet up in the mountains. (Okay, that's neither a weapon nor it's super-secret, but it sounds great.) It takes up to 15 years for the plant to be ready for harvest and fun fact: some people call it Maguey Papalote, which is an awesome name.

After they harvest these high maintenance plants, they roast them on a white oak, macerate them by hand before they're fermented in hand-made open-air vats. Even though this goes on 500 miles from the kingdom of Mezcal, Oaxaca, it doesn't mean it's anywhere worse. The state of Michoacan is actually the region where the majority of artisanal Mezcal is produced (and probably has the highest ratio of hipsters per capita in Mexico).

La Luna Mezcal Cupreata seduces with light floral aromas and a tinge of vanilla. We know most of us won't ever walk on the Moon, but this well-balanced and tasty Mezcal will make your tongue swim in woody and earthy smoke finish and you'll be able to say you swam on the Moon. You'd make a great choice putting this Spirit in a cocktail with tropical fruit and citrus, but we'd suggest you sip on this lunar delicacy neat or on the rocks.

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