The Alipus line is named for the villages in which they are distilled. This particular mezcal is distilled by Don Baltazar Cruz Gomez using agave espadin grown at 4000 feet, in steep and sandy soil.

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.