EN.    ES.

Are you old enough to drink?

Let yourself be swept away by the flavor of Oaxaca.


Alipús Mezcal originated in 1999 as a ‘social impact project’ that sought to support traditional producers and their lands in a number of regions.

Today we work with nine mezcal producers in Oaxaca, all of which contribute to the development of rural economies.

Let yourself be swept away by the flavor of Oaxaca.


Alipús Mezcal is a gift born from the soul of our land. It captivates us with its various presentations, each one a unique expression connecting us to the families that create their particular elixir for the delightful enjoyment of the world. Alipús Mezcal is an open invitation to Mexico as your second home.

Origins


Founded in 1999, Alipús started out as an alternative project supported by Los Danzantes Distillery. The idea was to create a map of Oaxacan mezcals showing how the conditions where each is produced differentiates the final product, with distinct soils, waters and climates having a singular influence on the land where each mezcal is grown.

Alipús seeks to promote and develop awareness about traditional mezcal producers in Oaxaca – in particular about their knowledge and high-quality products. Current distribution and branding efforts have resulted in superlative reviews and increased economic development for traditional mezcal farmers where before there was very little.

Identity


The Identity in Our Label: For artist Joel Rendón, etching is the best artisanal technique to express the origins of Alipús – as this approach stimulates the taster’s imagination to savor the history imbued in a sip of mezcal. The art of mezcal making not only represents Mexican traditions but also accompanies us on our journey to rediscover our pre-Hispanic origins.

The symbolism represented on Alipús labels stretches from the Sierra Madre de Oaxaca to flames and back to the sky again, recounting Mexican history and sharing it everywhere, even taking it beyond the crest of sea foam and coming down to the end with a giddiness that reminds us we are truly alive.

MEZCALS


We share the love and knowledge that each family infuses in their mezcal production, thus keeping traditions alive.

Artisan
Mezcal

Alipús San Juan


Siembra Alipus

100% maguey Espadín (Agave angustifolia Haw.)

Jima Alipus

Jima

Cocimiento Alipus

Roasting: Stone-lined pit at ground level.

Molienda Alipus

Milling: Millstone pulled by horse.

Fermentación Alipus

Fermentation: 2,500-liter pine vats.

Destilación Alipus

Distillation: Discontinuous double distillation in copper stills.

Etiquetado Alipus

Labeled

Botella Alipus

Distribution

ALIPÚS SAN JUAN

Alipús has been produced since 2000.

Original Producer: Don Joel Antonio Cruz, married to Mrs. Amalia.

Current producers: Joel, René and Abelio Antonio Juan, Don Joel’s children. Rodolfo Juan Juárez, Don Joel’s nephew, produces Alipús San Juan at his own palenque.

TECHNICAL DETAILS

  • Master mezcaleros: Joel, René, Abelio Antonio Juan and Rodolfo Juan Juárez.
  • Soil: San Juan del Rio, Tlacolula, Oaxaca. Tierras blancas, poor in organic material, with stony, silt texture.
  • Palenque elevation: 1,125 MASL.
  • Altitude at which the maguey is planted: 1,250 to 1,700 MASL

TASTING NOTES:

  • Color: Clear.
  • Aroma: Caramel, roasted maguey, citrus, spices and herbs.
  • Palate: Herbal and mineral notes. Light, rugged flavors. Fresh acidity with medium lingering flavor.
  • Pairing: Enchiladas mineras, scrambled eggs, aged cheese, garnachas istmeñas (meat pies).

Artisan
Mezcal

Alipús Santa Ana


Siembra Alipus

100% maguey Espadín (Agave angustifolia Haw.).

Jima Alipus

Jima

Cocimiento Alipus

Roasting: Stone-lined, wood-fired roasting pit.

Molienda Alipus

Milling: Millstone pulled by mule

Fermentación Alipus

Fermentation: 2,500-liter pine vats.

Destilación Alipus

Distillation: Discontinuous double distillation in copper stills.

Etiquetado Alipus

Labeled

Botella Alipus

Distribution

Alipús Santa Ana

Produced since 2001

Original Producer: Don Germino Hernández.

Current producers: Hernández Melchor family.

TECHNICAL DETAILS

  • Master mezcaleros: Hernández Melchor family.
  • Soil: Santa Ana del Río, Tlacolula, Oaxaca. This soil has varying characteristics. Its color and consistency vary from one spot to the next. High calcium content makes it useful for agriculture when fertilized regularly.
  • Palenque elevation: 1,036 MASL.
  • Altitude at which the maguey is planted: 1,350 to 1,500 MASL.

TASTING NOTES:

  • Color: Clear.
  • Aroma: Pineapple, tamarind, nanche, jocote, toasted pumpkin seeds, and light smoky notes.
  • Palate: Herbal and mineral flavors such as menthol. Strong acidity with full, lingering flavor.
  • Pairing: Charbroiled fish, Biscayan style cod, meatballs in green salsa, molotes and cerdo al pibil (slow-roasted pork).

Artisan
Mezcal

Alipús San Baltazar


Siembra Alipus

100% maguey Espadín (Agave angustifolia Haw.)

Jima Alipus

Jima

Cocimiento Alipus

Roasting: Stone-lined, wood-fired roasting pit.

Molienda Alipus

Milling: Millstone pulled by mule

Fermentación Alipus

Fermentation: 1,600 to 2,000 liter pine vats.

Destilación Alipus

Distillation: Discontinuous double distillation in copper stills.

Etiquetado Alipus

Labeled

Botella Alipus

Distribution

ALIPÚS SAN BALTAZAR

Producing Alipús since 2007.

Original Producer: Don Cosme Hernández, married to Doña Cristina.

Current producers: Don Cosme Hernández and his son Cirilo.

TECHNICAL DETAILS

  • Master mezcaleros: Don Cosme Hernández and his son Cirilo.
  • Soil: San Baltazar Guelavila, Oaxaca. This soil is favorable for agriculture when fertilized properly. These soils erode easily.
  • Palenque elevation: 1,580 MASL.
  • Altitude at which the maguey is planted: 1,500 to 1,900 MASL.

TASTING NOTES

  • Color: Clear.
  • Aroma: Hints of lime, pineapple, orange and guava. Herbal notes such as Mexican tarragon, with floral overtones of Mexican marigold.
  • Palate: Citrus, with heavy emphasis on roasted maguey and banana. Medium acidity with strong lingering flavor.
  • Pairing: Tostadas de pata (cow’s feet tostada), guacamole with grasshoppers, tacos dorados, crème caramel.

Artisan
Mezcal

Alipús San Andrés


Siembra Alipus

90% maguey Espadín (Agave angustifolia Haw.) and 10% maguey Bicuishe (Agave karwinskii Zucc.)

Jima Alipus

Jima

Cocimiento Alipus

Roasting: Stone-lined, wood-fired roasting pit.

Molienda Alipus

Milling: Electric shredder.

Fermentación Alipus

Fermentation: 1,500 to 2,000 liter pine vats.

Destilación Alipus

Distillation: Discontinuous double distillation in copper stills.

Etiquetado Alipus

Labeled

Botella Alipus

Distribution

ALIPÚS SAN ANDRES

Producing Alipús since 2009.

Original Producer: Don Valente Ángel García, married to Doña Mari.

Current producers: Don Valente Ángel García and children.

TECHNICAL DETAILS

  • Soil: San Andrés Miahuatlán, Oaxaca. Immature, sandy soils, rich in nutrients by way of rivers heavy with sediment descending the mountain.
  • Palenque elevation: 1,656 MASL.
  • Altitude at which the maguey is planted: 1,550 to 1,700 MASL.

TASTING NOTES:

  • Color: Clear.
  • Aroma: Notes of roasted maguey, caramel and white flowers.
  • Palate: Hints of wood. Good acidity with medium lingering flavor.
  • Pairing: Grilled meat, barbecue, kebabs.

Artisan
Mezcal

Alipús San Luis


Siembra Alipus

100% maguey Espadín (Agave angustifolia Haw.).

Jima Alipus

Jima

Cocimiento Alipus

Roasting: Stone-lined, wood-fired roasting pit.

Molienda Alipus

Milling: Millstone pulled by mule.

Fermentación Alipus

Fermentation: 1,500 to 2,000 liter pine vats.

Destilación Alipus

Distillation: Discontinuous double distillation in copper stills.

Etiquetado Alipus

Labeled

Botella Alipus

Distribution

Alipús San Luis

Producing Alipús since 2013.

Original Producer: Don Baltazar Cruz, married to Doña Lupita.

Current producers: Don Baltazar Cruz and children.

TECHNICAL DETAILS

  • Master mezcaleros: Don Baltazar Cruz Gómez and children.
  • Soil: San Luis del Río, Tlacolula, Oaxaca. This soil is non-uniform in its structure, owing to its oxidation process. This soil is favorable for agriculture when fertilized properly.
  • Palenque elevation: 955 MASL.
  • Altitude at which the maguey is planted: 1,550 to 1,700 MASL.

TASTING NOTES

  • Color: Clear.
  • Aroma: Smoky, with notes of roasted maguey.
  • Palate: Hints of toasted seeds; smoky flavor. Low acidity and little lingering flavor.
  • Pairing: Grilled octopus, salmon cooked with herbs, tamales.

Ancestral

Alipús Tío Jesús


Siembra Alipus

80% maguey Espadín (Agave angustifolia Haw.) and 20% maguey Arroqueño (Agave american var. oaxacensis.).

Jima Alipus

Jima

Cocimiento Alipus

Roasting: Stone-lined, wood-fired roasting pit.

Molienda Alipus

Milling: Ground by hand with a mallet in a canoa (wooden trough carved from a single log).

Fermentación Alipus

Fermentation: 800-liter pine and juniper vats.

Destilación Alipus

Distillation: Double distillation in clay pots.

Etiquetado Alipus

Labeled

Botella Alipus

Distribution

Alipús Tío Jesús

Producing Alipús since 2013.

Current producers: Jesús Ríos married to Mrs. Lidia.

TECHNICAL DETAILS

  • Soil: El Potrero, San Miguel Sola de Vega, Oaxaca. Thin, stony red soil.
  • Palenque elevation: 1,120 MASL.
  • Altitude at which the maguey is planted: 900 to 1,500 MASL.

TASTING NOTES

  • Color: Clear.
  • Aroma White flowers, caramel, pine and minerals.
  • Palate: Coffee beans, wet earth and resin. Good acidity with strong lingering flavor.
  • Pairing: Chiles en nogada (poblano chili smothered in a creamy walnut sauce and garnished with pomegranate seeds), manchamantel (Mexican stew), black mole, chocolate fountain.

Ancestral

Alipús Tío Leonardo


Siembra Alipus

80% maguey Espadín (Agave angustifolia Haw.) and 20% maguey Arroqueño (Agave american var. oaxacensis.).

Jima Alipus

Jima

Cocimiento Alipus

Roasting: Stone-lined, wood-fired roasting pit.

Molienda Alipus

Milling: Ground by hand with a mallet in a canoa (wooden trough carved from a single log).

Fermentación Alipus

Fermentation: 800-liter pine and juniper vats.

Destilación Alipus

Distillation: Double distillation in clay pots.

Etiquetado Alipus

Labeled

Botella Alipus

Distribution

Alipús Tío Leonardo

Producing Alipús since 2013.

Current producers: Leonardo Rojas, married to Mrs. Trinidad.

TECHNICAL DETAILS

  • Soil: El Potrero, San Miguel Sola de Vega, Oaxaca. Thin, stony red soil.
  • Palenque elevation: 1,271 MASL.
  • Altitude at which the maguey is planted: 900 to 1,500 MASL.

TASTING NOTES

  • Color: Clear.
  • Aroma: Candied fruit, lima, chocolate, toasted almonds; seeds and minerals.
  • Palate: Pear, wet earth, herbal and caramelized notes. Light acidity with strong lingering flavor.
  • Pairing: molotes, manchamantel (Mexican stew), casseroles.

Ancestral

Alipús Tío Felix


Siembra Alipus

80% maguey Espadín (Agave angustifolia Haw.) and 20% maguey Arroqueño (Agave american var. oaxacensis.).

Jima Alipus

Jima

Cocimiento Alipus

Roasting: Stone-lined, wood-fired roasting pit.

Molienda Alipus

Milling: Ground by hand with a mallet in a canoa (wooden trough carved from a single log).

Fermentación Alipus

Fermentation: 800 liter pine and juniper vats

Destilación Alipus

Distillation: Double distillation in clay pots.

Etiquetado Alipus

Labeled

Botella Alipus

Distribution

Alipús Tío Felix

Producing Alipús since 2013.

Current producers: Félix García married to Mrs. Elvira.

TECHNICAL DETAILS

  • Soil: El Potrero, San Miguel Sola de Vega, Oaxaca. Thin, stony, red soil.
  • Palenque elevation: 1,305 MASL.
  • Altitude at which the maguey is planted: 900 to 1,500 MASL.

TASTING NOTES

  • Color: Clear.
  • Aroma: Dry fruit, wood and herbs.
  • Palate: Bitter chocolate, herbs and wet earth. Medium acidity with strong lingering flavor.
  • Pairing: Meat stew, cerdo al pibil (slow-roasted pork), green pipián, nieve de tuna con leche quemada (creamy tuna-flavored sorbet; the tuna is the fruit of the prickly pear cactus).

Special Editions

ALIPÚS SAN MIGUEL 2016


Siembra Alipus

100% maguey Arroqueño (Agave american var. oaxacensis.)

Jima Alipus

Jima

Cocimiento Alipus

Roasting: Ground-level, stone-lined roasting pit.

Molienda Alipus

Milling: Ground by hand with a mallet in a canoa (wooden trough carved from a single log).

Fermentación Alipus

Fermentation: 800-liter pine and juniper vats.

Destilación Alipus

Distillation: Double distillation in clay pots.

Etiquetado Alipus

Labeled

Botella Alipus

Distribution

ALIPÚS SAN MIGUEL 2016

The maguey was cultivated in the El Pozo area of El Potrero Sola de Vega and was stored for two years in a stainless steel tank.

Soil type: Red clayey earth.

Producer: Tío Leonardo Rojas

Lot. AESM/001

835 liters at 48.7% Alc. Vol.

Produced: October, 2014.

Bottled: June, 2015.

Bottles: 1,100 bottles.

Special Editions

ALIPÚS SAN BALTAZAR 2016


Siembra Alipus

Magueys: 66.8% De Lumbre (Agave sp.) 19.1 % Tepextate (Agave marmorata Roezl.) and 14.1 % Cirial (Agave karwinskii Zucc.)

Jima Alipus

Jima

Cocimiento Alipus

Roasting: Ground-level, stone-lined roasting pit.

Molienda Alipus

Milling: Ground by hand with a mallet in a canoa (wooden trough carved from a single log.

Fermentación Alipus

Fermentation: 800-liter pine and juniper vats.

Destilación Alipus

Distillation: Double distillation in clay pots.

Etiquetado Alipus

Labeled

Botella Alipus

Distribution

ALIPÚS SAN BALTAZAR 2016

The De Lumbre maguey was cultivated in Shobucruis (location of the cross); El Maguey Cirial was cultivated in Guiehutesy and the Tepextate maguey was harvested in Nueve Puntas.

Producer: Don Cosme Hernández and his son Cirilo.

Lot. AE-005

603 liters at 47.3% Alc. Vol.

Produced: March – April 2013.

Bottled: June 2015.

Bottles: 804 bottles.

Special Editions

ALIPÚS SAN LUIS DEL RÍO 2018


Siembra Alipus

Magueys: 42 % Espadín (Agave angustifolia Haw.), 42% Tobalá (Agave potatorum Zucc.), 10% Sierra Negra (Agave angustifolia) and 6% Cirial (Agave karwinskii Zucc.).

Jima Alipus

Jima

Cocimiento Alipus

Roasting: Ground-level, stone-lined roasting pit.

Molienda Alipus

Milling: Ground by hand with a mallet in a canoa (wooden trough carved from a single log)

Fermentación Alipus

Fermentation: 1,500 – 2,000 liter pine and juniper vats.

Destilación Alipus

Distillation: Discontinuous double distillation in copper stills.

Etiquetado Alipus

Labeled

Botella Alipus

Distribution

ALIPÚS SAN LUIS DEL RÍO 2018

The Espadín and Sierra Negra maguey was cultivated in San Luis del Río, Tlacolula, Oaxaca by Don Baltazar Cruz. The Tobalá maguey was harvested in the community of San Luis de Río in an area bordering with San Pedro Quiatoní called Cerro del Águila.

The Cirial maguey was harvested in an area known as Las Ciruelas in the same community of San Luis.

It was stored for three years in a 1,150-liter stainless steel tank. Soil types: Immature, sandy, thin soil, fertile and suitable for cultivating maguey.

Producer: Don Baltazar Cruz and children.

Lot. AE-006

800 liters at 47.7% Alc. Vol.

Produced: Between March and April 2014.

Bottled: June 2017.

Bottles: 1,076 bottles.

Special Editions

ALIPÚS SAN MIGUEL 2018


Siembra Alipus

100% Arroqueño (Agave americana var. oaxacensis).

Jima Alipus

Jima

Cocimiento Alipus

Roasting: Ground-level, stone-lined roasting pit.

Molienda Alipus

Milling: Ground by hand with a mallet in a canoa (wooden trough carved from a single log).

Fermentación Alipus

Fermentation: 800-liter pine vats.

Destilación Alipus

Distillation: Double distillation in clay pots.

Etiquetado Alipus

Labeled

Botella Alipus

Distribution

ALIPÚS SAN MIGUEL 2018

4950kg. of maguey cultivated in Agua de Chano, near Los Sabinos Sola de Vega.

Producer: Tío Jesús Rojas.

Lot. AESM-003

500 liters at 47.5% Alc. Vol.

Produced: August, 2015.

News

Dos maestros mezcaleros en la capital

Leonardo Rojas y Jesús Díaz son compadres y su hogar es Potrero en Sola de Vega, Oaxaca. Visten camisas a cuadros, cinturón y botas de piel. Sus manos son de trabajo, eso no los espanta. Desde chamacos iban a la escuela juntos. Leer más...

Por Mariana Castillo. Vía blogmenumania

Dos joyas de Alipús oaxaqueño

En esta entrega, conversamos con dos mezcaleros artesanales y autosustentables de Oaxaca sobre cómo el mezcal ha evolucionado hasta convertirse en una joya culturalmente codiciada. Leer más...

Por Margot Castañeda. Vía munchies.vice


Dos maestros mezcaleros en la capital

Leonardo Rojas y Jesús Díaz son compadres y su hogar es Potrero en Sola de Vega, Oaxaca. Visten camisas a cuadros, cinturón y botas de piel. Sus manos son de trabajo, eso no los espanta. Desde chamacos iban a la escuela juntos. Leer más...

Por Mariana Castillo. Vía blogmenumania

Dos joyas de Alipús oaxaqueño

En esta entrega, conversamos con dos mezcaleros artesanales y autosustentables de Oaxaca sobre cómo el mezcal ha evolucionado hasta convertirse en una joya culturalmente codiciada. Leer más...

Por Margot Castañeda. Vía munchies.vice

Where
to Buy

Points of Sale – Mexico

Chedraui Selecto
Fesko
City Market
Comercial Mexicana
HEB

Liverpool
Palacio de Hierro
Soriana
Superama
Wal Mart
La Europea
Alianza

La Castellana
La Naval
Prissa
Vinos America
Magadán Quima
La Favorita
La Contra

Where to Enjoy - Mexico International

Los Danzantes Coyoacán
Los Danzantes Oaxaca

Corazón de Maguey
Barra Alipús Tlalpan



Marketing Director:
marco@losdanzantes.com