When it comes to Mezcals, there is one brand that sticks out because of its uniqueness. And that brand is Rosaluna. It is unique because of the simplicity of its ingredients. But that is not who Rosaluna is. And I know you are wondering who or what is then, right?
In the rolling hills of Santiago, Matatlán, the heartland of Mezcal, Rosaluna is a pure, homemade agave spirit distilled in Oaxaca, Mexico. It is made with pure agave and water, which makes it:
- Gluten-free
- No-GMO
- Vegan
- Zero Carb
- Plant-based
- Carbon Neutral
In a completely integrated process, Rosaluna is entirely handcrafted by farming agave for six years before roasting, milling, fermenting, and distilling to ensure a high-quality mezcal described as having notes of agave, refreshing citrus, and a hint of smoke.
Family Ties
Rosaluna comes to a brother and sister duo, JJ and Frida Méndez León Jiménez, whose family had been lovingly cultivating Mezcal in the hills of Oaxaca, Mexico, for over six generations to make Rosaluna what it is. That is a long family history of learning to perfect the perfect Mezcal. Keeping it in the family has ensured the processes used continued would maintain the integrity of the family name.
Of course, like any other business, there are people who take an interest. They know have four industry business pioneers behind them:
- Nate Brown, who is the renowned creative director whose work stretches from Kanye West to Beyoncé to Calvin Klein in the fashion and music world.
- Terry Lee, who is the founder, advisor, and shareholder of some of today’s progressive direct-to-consumer brands: MeUndies, Thrive Market, and Magic Spoon.
- Freddie Martignetti, who is a successful investor and adviser with close family connexions to the beverage business at Highland Capital.
- Pepe Mireles, who is a prosperous entrepreneur with 25 + years of real estate, hospitality services, interior design, and film experience
Rosaluna processes are refined and straightforward. This makes it easier for the Mezcal to be personally hand-crafted and made, as the brand feels, with lots of love. It is made using five essential steps:
- Farming
It all begins by planting and cultivating baby agaves for up to eight years with water and sun. Yes, up to 8 long years! It is cleaned by hand as they grow and maintained in fresh Matatlán soil. This soil gives earthy notes to the mezcal since it is harvested for so long. When the agave is ready, the leaves (pencas) are cut to get just the pineapple (piña) since it contains the most sweetness.
- Roasting
To roast the agave, pinewood logs are put in a firepit in the soil once and covered with stones. Then the agave is carefully piled onto the stones and roasted for up to five days. This method gives Rosaluna Mezcal its distinct smokiness.
- Milling
Once the roasting is done, the agave is milled to extract all the juices and fiber from the cooked agave plant.
- Fermenting
To begin fermentation, water is added to the extracted juices and agave fiber using pine wood. Fermentation is where the magic occurs, and it can take up to eight days before turning into alcohol.
5.Distilling
Once the agave is fermented, it is distilled twice (first with the agave juice and fibers and second to separate the water from the alcohol). This process is what gives Rosaluna its spirit.
Packaging
Rosaluna ‘s distinctive labeling, influenced by a subdued shade of red found in Oaxaca, features a clay-themed color palette along with a two-figure graphic, depicting giving thanks to the moon as a reverence for its effect on the agave plant.
Born from a passion of the agave spirit and rooted in the fundamental conviction that best mezcal is and should be natural, Rosaluna Mezcal has given today’s liquor a new way to be seen and tasted. Why settle for traditional Mezcal when you can have the naturally sweet and smoky taste of Rosaluna Mezcal!
Image source:https://finance.yahoo.com/news/creative-director-nate-brown-launches-202042504.html
