The Moon Shift
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The Moon Shift

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Origin

It comes from a talk of a bartender behind the bar and two passionate food, wine, and hospitality lovers.

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Our Artisanals

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ESPADÍN

  • Method: Artisanal
  • Cooking: Conical stone oven, for 5 days
  • Wood: Locally sourced by Maestro
  • Grinding: Single horse-drawn stone tahona
  • Fermentation: White pine vat
  • Distillation: Alembic copper still
  • Water source: Rainwater from family-owned “pozos” (water holes)
  • Production: Small batches production, individually numbered by lot and bottle
  • Origin: Cultivated
  • Agave: Espadin (A. Angustifolia)
  • Age: 9-10 years growth. Additional "Capon" 1 additional year in the field. Rested in glass 1 additional year following distillation 11-12 years total
  • APV: 46%
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MADRECUIXE

  • Method: Artisanal
  • Cooking: Conical stone oven, for 5 days
  • Wood: Locally sourced by Maestro
  • Grinding: Single horse-drawn stone tahona
  • Fermentation: White pine vat
  • Distillation: Alembic copper still
  • Water source: Rainwater from family-owned “pozos” (water holes)
  • Production: limited production, individually numbered by bottle
  • Origin: Wild
  • Agave: Madrecuixe (A. Karwinski)
  • Age: 11 years growth Rested in glass 5 additional years following distillation.15 years total
  • APV: 44%
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Our Process

How we make each sip unfold like a story, revealing layer upon layer of complex flavors.

Follow Our Journey

@moonshiftspirits

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