Alipús Mezcal
ABOUT:
Alipus Mezcal, initiated in 1999 as a social project by Destilería Los Danzantes, is dedicated to showcasing the unique terroir and traditional distillation skills of remote Oaxacan villages. Acting as an umbrella brand, Alipus partners with independent, small-batch mezcalero families in villages like San Baltazar, San Juan, and San Andrés, providing them with economic support, higher-than-market prices, and a wider distribution network while allowing them to maintain their autonomy. The brand represents a deep commitment to preserving centuries-old artisanal methods—from roasting in earthen pits to fermenting in open-air wooden vats. Because each family utilizes its own local agave, soil, fermentation vessels (such as pine or cypress), and distillation techniques, every bottle of Alipus offers a pure, unadulterated expression of its specific village's terroir.
WEBSITE:
https://mezcalalipus.com/
MEZCALS OFFERED:
San Baltazar: Crafted by Don Cosme Hernandez and his son Cirilo in San Baltazar Guelavila, this Espadín mezcal is fermented in very old pine vats. It is known for being soft and well-fruited, featuring an inviting nose of sweet agave, vanilla, and wet stone. On the palate, it delivers rich fruit flavors, caramel sweetness, and a beautifully balanced mineral character that finishes with a gentle, earthy smokiness.
San Andrés: Produced by Don Valente García Juárez in Miahuatlán, this expression occasionally incorporates a touch of wild Bicuishe agave alongside the traditional Espadín. It is cooked in large, flat earthen pits that impart a much subtler smoke than typical mezcals. It opens with a savory, almost meaty aroma intertwined with citrus peel. The drying palate showcases bright citrus up front with an earthy undertone, finishing with a warming cinnamon and cayenne spice.
San Juan: Distilled by Don Joel Cruz in San Juan del Rio using non-irrigated Espadín grown in ferriferous (iron-rich) soils. Fermented naturally in open wooden vats, it presents a distinct aromatic bouquet of traditional smoke, fruit, and spice. The palate is exceptionally smooth and perfectly balanced, featuring round notes of sweet agave and an earthy hint that culminates in a pleasantly long, persistent finish.
San Luis: Sourced from steep, sandy, rocky hillsides at 950 meters above sea level and crafted by Don Baltazar Cruz Gómez in San Luis del Rio. Fermented in pine wood barrels, this expression offers a bolder, punchier profile compared to the others. It bursts with hot, spicy notes that are perfectly counteracted by a round, soft, and fruity palate, leaving a lingering finish of roasted agave and wet stone.
Santa Ana: Crafted by the Hernandez Melchor family in Santa Ana del Rio, this tahona-milled Espadín expression is renowned for its intensely floral and green profile. The nose is driven by pronounced aromas of pine, vanilla, and wet stone. On the palate, it drinks remarkably sweet, balancing light earthy smoke and roasted agave with vibrant green pepper, mint, and a gentle, warming heat.