Alipus – San Luis
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The Alipús line is named for the villages in which they are distilled. This particular mezcal is distilled by Don Baltazar Cruz Gomez using agave espadín grown at 4000 feet, in steep and sandy soil. The piñas are roasted in cone-shaped pit ovens dug in the ground called palenques, and the juices are pressed using stone mills. After fermentation with natural yeast in open pine vats, the juice is double-distilled in copper pot stills heated by wood fires. It is bottled unaged.