The research of Los Danzantes is limited to only mezcal from Espadin agaves cultivated in order to limit to zero the environmental cost deriving from the continuous selection of wild maguey. Open in Maps About Alipus Mezcal Alips Mezcal originated in 1999 as a social impact project by Distilera Los Danzantes that sought to support traditional family producers. The whole process takes place in the villages that live in their families for generations. Cooked in a conical stone oven, underground, heated with firewood (black oak). Calle Macedonio Alcal 403 Ejido del Centro, Oax., Mexico p. Joel Cruz of San Juan, Baltazar Cruz Gomez of San Luis, Hernandez Melchor of Santa Ana, Cosme and Hirilo Hernandez of San Baltazar are the maestros who select the agaves, bake them in underground stone ovens, mill them with horse-drawn wheels on stone floor, let the fermentation develop naturally and eventually distill in traditional copper stills. Each edition takes its name from the village in which it is distilled and is an expression of the terroir, of how geographic agents interfere with fermentation and how each single master interprets distillation. to preserve and preserve the role of the mezcalero and his family in their territory so that the production of mezcal continues to be the activity.
#ALPUS MEZCAL SERIES#
CRISPO - SUGARED ALMOND WITH DIFFERENT TASTESĪlipus contains a series of Espadin agave mezcal selected and bottled by the Los Danzantes distillery.
If you know of any tequila producer using 300-liter stills, let us know: it would mean that he is likely doing everything right… except distilling the solids. That’s why cognac regulations forbid using huge stills for the second distillation. No matter what you are distilling, small stills are better. Good small tequila producers are still using copper stills, but the big guys have switched to stainless steel. Distilling with the solids is more true to the original plant. A fruity and smoky core of charred pineapple, burnt orange peel and coconut. Using the solids is a lot of work, and liquid with solids is more difficult to distill, but it produces mezcals with more complexity, with more richness, and with flavors that preserve the fundamental vegetal qualities of the agave. This mezcal made from 100 espadn offers an inviting light coconut aroma.
The tequileros then rinse the fibers with water so as to not lose alcohol, diluting the liquid placed in the still. Artisanal mezcal is distilled using the entire agave: both the liquids and the solids (the fibers of the agave). Are you looking for an exquisite sip of agave without a ton of smoke This beautiful expression of Espadin grown in. If you can’t sense the difference, you likely should be drinking something else. Very complex: the bicuishe adds elegance and finesse. He ferments his agaves in cypress wood vats. Don Valente Angel’s agaves grow at about 5000 feet on thin, calciferous-soiled low hills and terraces. When you drink a well-made artisanal mezcal, you’re sharing it with an actual human being who made the liquid with his own hands, not with some distilled spirits factory. A richer version of a favorite Alipus: this blend contains about 20 semi-wild bicuishe. You’re sharing the work with the man who made the handle, not with some machine lathe in a factory. Handles like that feel different when you use the shovel. Order online, pick up in store, enjoy local delivery or ship items directly to. Someone made one out of a stick, likely from some nearby sapling. Shop for the best selection of Mezcal Alipus Spirits at Total Wine & More. See the shovel against the wall? Don Valente didn’t go down to the ferreteria, the hardware store, when the handle broke. The work is part of who he is, not separated from his life. Here’s Don Valente Angel in his distillery. That kind of work has an integrity that is getting scarce. Relax in our whisky bar while tasting from an array of over 50 tastings of whisky, gin, brandy and other spirits. Lots of reasons, but they all come from artisanal Mezcal being produced by humans who maintain uncorrupted a very OLD way of making Mezcal, humans who live inside their work, whose work is not something they do but be something they live, whose work is an embodiment of their culture, their way of life. An Alipus bottling of joven Mezcal from San Juan.
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