Fermented in oak vats & distilled by Rodolfo Cruz from non-irrigated agave Espadin grown in sunny mountain-top plantings in ferriferous soil at 4600 feet. Fruity, rich, smokey, pleasantly sweet.
Tasting Alipus The Alipus bottlings show you the variations created in mezcals distilled from a single species of agave, the domesticated agave espadÌ_n, by elevation, soil, terrain, and method of distillation. The question we get asked most is, how do these mezcals differ from their name-protected mezcal cousins from Tequila? First, artisan mezcals are smoky because the agaves are not steamed in an autoclave (modern industrial tequila production), or roasted in an enclosed oven (like many small-production tequilas), but roasted in an in-ground fire-pit above a live wood fire. All Alipus bottlings tend to have a smoky overtone. Second, artisan mezcal producers distill the agave solids along with the fermented agave juice, whereas tequila producers filter the solids out and distill liquids only. For this reason, artisan mezcals embody more of the vegetal components of the agave, thus are noticeably more complex and, to our taste, richer.