Alipús is a series made from contracted mezcales, purchased and marketed by the Danzantes group in Oaxaca, and imported into California by Craft Distillers. Each label corresponds to a specific village where the producer is located. All of them are made entirely from Espadin agave (with the exception of the San Andres that has a smidge of something else thrown in during fermentation). The point is to show the geographical differences that terroir, fermentation, and water ultimately play in the flavor of each spirit. The Santa Ana del Rio is made by a two-family team that creates a slightly smoky profile with loads of roasted agave flavor. The Alipús line is named for the villages in which they are distilled. This one is produced by Don Eduardo Hernandez and is made with espadín harvested from mountainous, chalky soil at 5200 feet above sea level. The agaves are roasted traditionally in a pit oven and the agaves are crushed using a tahona (large millstone) pulled by a horse. The fermentation process uses wild yeasts in their open pine vats and this is double distilled in copper stills.
Big and brooding in comparison to the others, a more full bodied style. Intensely savory, oily and a bit of earth. A buttery richness on the nose gives way to flavors of tropical fruit and pepper. An herbaceous aftertaste lingers on the palate.