MEZCAL MONDAYS

Hi everyone. It’s Monday, July 21st, and we’re excited to feature a new Mezcal launch by Rosaluna. Now shipping to 45 states - order online today

If it's your first sip with us, join over 70K curious spirits up here.

CERTIFIED ORGANIC, ZERO-CARB AND GLUTEN FREE!

MEET ROSALUNA, THE LESS SMOKY MEZCAL

Rosaluna starts with the planting and cultivation of our own Capón Espadín Maguey. As a single-estate, vertically integrated operation, we control every step of the process – from growing and harvesting to distilling and bottling, giving us an advantage over quality control and consistency.

This allows us to create a product that is Certified Organic, Additive Free, Gluten-Free, Non-GMO, Zero-Carb and Vegan. Rosaluna is crafted from only three ingredients – agave, water, and a whole lot of love – nothing else.

A PROUD FAMILY BUSINESS

FROM OUR CO-FOUNDER AND MEZCALERO JJ

“My family and I have been perfecting our hand-crafted spirit for over six generations, since 1750 to be exact. Our home is located in the heart of Oaxaca, Mexico, in the small village of Santiago Matatlán – lovingly known as “The World Capital of Mezcal.” Our work is driven by a deep love, passion, and respect for our family heritage, mother nature, and the ancestral wisdom of our community.”

Click here to order online. 

NOW SHIPPING TO 45 STATES VIA ONLINE ORDERING

ENJOYING ROSALUNA

Rosaluna's "less smoky" profile makes it incredibly mixable and versatile for a wide range of cocktails – starting with the classic margarita: make it a showstopper by simply replacing tequila with Rosaluna! Learn More

Neat, on ice, or in an elevated Margarita — with Rosaluna, the choice is yours.

Have a great week!

— Your friends at Bottle & Barrel

Got Thoughts or Questions?

Whether it’s sponsorship and media inquiries, feedback on today’s feature, or you’re curious about future bottles we’ll spotlight, we’d love to hear from you.

Reach us anytime at [email protected].

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Thanks for sipping with us.
More bottles, more stories, more mezcal — next Monday.

– The Bottle & Barrel Team