From remote pueblos in Oaxaca’s noted mezcal region. Craft production in artisanal family distilleries, using agaves wood-roasted in palenques (conical below-ground ovens), slow stone-milling, fermentation with native yeasts in open wooden vats, and double-distillation in small wood-fired copper potstills.

 

Tons of photos and info at the newly launched AlipusUSA.com

PRODUCTS & IMAGES

 

ALIPUS SAN ANDRÉS

Fermented in cypress vats & distilled by Don Valente Angel from agave espadín grown on a plateau at about 5000 feet: rolling low hills and terraces, with thin ferriferous soils, near Miahuatlan. The local practice is to add some madrecuishe to the roast. Complex, rich, intensely floral. (750ml/47.3% abv)

SRP $50

 

ALIPUS SAN ANDRÉS XXTH ANIVERSARY

A one-time single-batch distillation of semi-wild madrecuishe (agave Karwinskii) by Anastasio Aragón Martinez, a neighbor of Don Valente. Madrecuishe is a specialty of the Miahuatlan region, high-latitude rolling hills with red clay-shale soils; look for a refreshing acerbity and dark chocolate in the finish.  (750ml/47.5% abv)

SRP $120

 

ALIPUS SAN BALTAZAR GUÉLAVILA

Fermented in very old pine vats & distilled by Don Cosmé Hernandez and his son Cirilo from agave espadín grown at about 5700 feet in hilly, white, & rocky soil. It’s the most popular Alipus in Mexico and we can’t always have it in stock. Soft, delicate, fruity minerality, slightly sweet. (750ml/47.5% abv)

SRP $50

 

ALIPUS SAN JUAN DEL RIO

Fermented in oak vats & distilled by Rodolfo Juan Juarez in the Cruz family distillery along the river, using non-irrigated agave espadín grown in sunny mountain-top plantings in ferriferous soil at 4600 feet. Fruity, rich, smokey, pleasantly sweet.  (750ml/47.5% abv)

SRP $50

 

ALIPUS SANTA ANA DEL RIO

Fermented in slender pine vats & distilled by Doña Minerva Hernández from agave espadín. The pueblo is at 4000 feet but the local agaves are grown higher up grown at about 5200 feet in mountainous sandy calciferous soils. Balanced and very cleanly distilled: our favorite. Soft and lightly fruity.  (750ml/47.5% abv)

SRP $50

 

ALIPUS SAN LUIS DEL RIO

fermented in pine vats & distilled by Don Baltazar Cruz Gomez from agave espadín grown at about 4000 feet in steep and sandy soils. San Luis gets hot and the agaves yield mezcals with rich flavor. Spicy, round, and soft. (750ml/47.5% abv)

SRP $50

 

ALIPUS SAN MIGUEL DE SOLA XXTH ANIVERSARY

A one-time very small single-batch distillation of wild tobalá (agave potatorum): the San Miguel clay pots yield about 25 liters per second distillation. Tobalá is the most elegant mezcal, subtle and very deep. Clay gives it a lovely colloidal mouthfeel. (750ml/47.5% abv)

SRP $120

DOWNLOADS

 

ALIPUS SAN MIGUEL DE SOLA

Fermented in oak vats & distilled in small clay potstills by Felipe de Jesus Rios, Leonardo Rojas Garcia, and Felix Garcia Jimenez from espadín and semi-wild arroqueño (agave Americana) grown at about 3200 feet in very steep ferriferous soils. fruity and intense.       (750ml/47.4% abv)

SRP $65

 

 

ALIPUS ENSAMBLE from San Andrés

A richer version of a favorite Alipús: this blend contains about 20% semi-wild bicuishe. Don Valente Angel’s agaves grow at about 5000 feet on thin, calciferous-soiled low hills and terraces. He ferments his agaves in cypress wood vats. Very complex: the bicuishe adds elegance and finesse. (750ml/47.5% abv)

SRP $65