Artisinal mezcal produced from 90% Maguey Espadín and 10% Maguey Bicuishe. Distilled by Don Valente Angel, Alipús San Andres is made by cooking locally grown agaves in an earth oven. The oven is underground and the agaves are cooked by black oak wood heated rocks. After 6 days the oven is opened and the agaves are removed, before they are cut up with a machete and a mechanical shredder. The crushed fibres are then fermented with natural airborne yeast for up to 15 days in an open 1,800-litre / 2,500-litre cypress wood vat with the addition of 50% water. Finally the fermented liquid is distilled twice in a 250-litre copper still, before it is botted. Bottled at 47.5%. (Bottle size 750ml)

Founded in 1999, Alipús started out as a ‘social impact project’ that sought to support traditional producers and their lands in a number of regions. Today they work with nine mezcal producers in Oaxaca, all of which contribute to the development of rural economies.

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