Alipus - San Luis Mezcal
Alipus Description
Alipus San Luis uses agave Espadin that is grown in sandy soil at about 4100 feet above sea level. The soils are sandy with lots of rocks, and the climate is hot. Mezcalero Don Baltazar ferments the cooked agave in 1500-liter pine vats. He distills in copper. His mezcals are rich, full-bodied, and often fruity.
Alipus was born in 1999, as a project of the Destilería Los Danzantes, with Don Joel Antonio and sons as the first producers, in San Juan del Río. Subsequently, Don Eduardo Hernández, of Santa Ana del Río, making Alipús Santa Ana mezcal; Don Cosme Hernandez and his son Cirilo in San Baltazar Guelavila, who make the Alipús San Baltazar mezcal; Don Valente Angel and sons, of Santa María La Pila, with the Alipus San Andres mezcal. In 2013, Alipus San Luis was incorporated, made by Don Baltazar Cruz and sons, of San Luis del Río, and Alipus San Miguel, made by Don Felix García, Leonardo Rojas, and Tío Jesús in the Potrero Sola de Vega.
