alipussanandres

Alipús San Andrés

100% Espadín maguey (Agave angustifolia Haw) From lowland hills approximately 1650m above sea level, of reddish soils.

 

Twice distilled in copper alembics (250 lt.)

Produced in San Andrés Miahuatlán, by palenquero (person in charge of the mezcal production run) Don Valente Ángel García Juárez and family.

 

Fermented naturally in large tubs of over 2500 lt. with juice and bagasse for approximately 15 days.

Roasted in a large conical pebble stone oven, underground. Cooked with red oak.

Milled in an electric shredder.

 

This mezcal is characterized by the nature of the agave, its mineral-rich soils, and its long fermentation period. Distilled between 47% and 49% ABV, the batches are not mixed and they stay at the production % ABV.


Alipús San Baltazar

100% Espadín maguey (Agave angustifolia Haw) mountain-grown capón (1600m altitude), which generates less exposure to the Sun, and less water blockage. 

 

Twice distilled in copper alembics (250 lt.)

Produced in San Baltazar Güelavila,  Tlacolula by palenquero (person in charge of the mezcal production run) Don Cosme Hernández and Cirilo, his son.

 

Fermented naturally in low and large tubs (2400 lt) with juice and bagasse for 6 days.

Cooked in a conical stone oven, under ground, heated with firewood (mezquite).

Grounded in a Chilean mill pulled by horses. 

 

This mezcal is characterized by the nature of the agave, its cooking and the strong minerals in its soil, especially its fermentation, as the large tubs allow for sweet tastes of the maguey to still be in the finished product. Between 47% and 49% ABV. 


Alipús San Juan

100% of Espadín maguey (Agave angustifolia Haw) found in a high altitude mountain (between 1100m and 1400m altitude), which generates less exposure to the Sun, and less water blockage.

 

Twice distilled in copper alembics (250 lt.).

Produced in San Juan del Río, Tlacolula by palenquero Don Joel Cruz and sons.

 

Fermented in tall conical red oak tubs (1,500 lt) with juice and bagasse for 6 days.

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Cooked in a conical stone oven, underground, heated with firewood (black oak).

Ground in Chilean mill pulled by mules.

 

This mezcal is distinguished by the conditions of the plant of reddish and white soils, and long fermentation periods, which will mark the mineral and fruity tones in the taste. Between 47% and 49% ABV. 


Alipús Santa Ana

100% of Espadín maguey (Agave angustifolia Haw) located in hills with white hot dirt.

 

Twice distilled in copper alembics (250 lt)

Produced by the Hernández Melchor family in Santa Ana del Río, Tlacolula, Oaxaca.

 

Fermented naturally in tall conical, wooden tubs.

Cooked in a wood oven, conical, underground, with pebbles.

Ground in a Chilean mill pulled by horses.

 

This mezcal is distinguished by the conditions of life of the plant dictated by its soil, and a particular fermentation process notable in the herbal, mineral and smokey tates, as well as the acetone tones in its scent. 42% ABV.


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Alipús San Luis

With Espadín agave (angustifolia Haw) located in low hills, white lands and rocky copper deposits. Approximately 950m above the sea level hot lands. Cultivated in San Luis del Río and adjacent areas.

 

Twice distilled in copper alembics.

Produced by Don Baltazar Cruz Gómez in San Luis del Río, Tlacolula.

 

Natural fermentation 1500 lt. conical pinewood tubs.

Cooked in a conical stone underground oven.

Ground in a Chilean mill pulled by mules.

 

47.5 – 48% ABV