

After COLA approval of the label design, the bottles were labeled and shipped to California in January, 2018. The bottles were cleaned and transported to Destilería Los Danzantes in Santiago Matatlan in November, 2017. Bottled in April, 2017, the mezcal was placed in a mound of goat manure and left for six months. 48.5% abvĪ mezcal distilled by Don Valente Angel from agave espadín and wild bicuishe (agave karwinskii) harvested from the environs of Santa Maria la Pila at some 5400 feet near San Andres Miahuatlan, southeast of Oaxaca City the agaves were wood-roasted in a stone horno, shredder-crushed (Don Valente has removed many of the shredder teeth to avoid the instrument’s drawbacks), fermented with wild yeasts, and double-distilled on 200-liter copper pot stills. Elegance, harmony, controlled minerality.

The mezcal was then rested in tank for over 3 years and bottled in June, 2017. The agaves were wood-roasted in stone horno, crushed in a stone mill, fermented with wild yeasts, and double-distilled in 200-liter copper pot stills. Hector believes that Madrecuishe is the only long-stem with a good balance of flavors, especially the Madrecuishe of Miahuatlan.ĭistilled in 2014 by Rodolfo Juan Juarez in San Juan del Rio from wild tobala-(agave potatorum) collected in nearby upland mountain soils containing limestone. The short rounded piñas tend not to produce the fresh herbal flavors that are characteristic of agaves with tall stems, e.g. metabolization in the piña of agaves with rounded and shorter piñas will create a distinctive flavor profile. metabolization of carbohydrates by photosynthesis in the long madrecuishe stem and 2. Hector Vasquez of Los Danzantes thinks that the difference between 1. This batch rested in a tank for 18 months following distillation: its fluidity is rich and appealing. The high acidity of madrecuishe yields cleaner flavors, more definition and structure, in the mezcal. The south slope means more sun, more flavor, more fruitiness. Madrecuishe grows on a stalk, off the ground: less reflected heat, more heat from ambient air: flavors are less baked. Yeasts like hand-crushed agaves: more complete, more complex fermentation. It takes 3 men fourteen hours to crush enough roasted agave to ll one fermentation tank.

He crushes with wood mallets, instead of a mill, because he doesn’t want horses in the distillery. We recommend enjoying alcoholic beverages in moderation.Distilled in September 2013 by Alberto Ortiz (“Don Beto”) from semi-wild madrecuishe (agave karwinskii var.) harvested from a south-facing hillside of rocky calciferous soil at 5400 feet elevation, wood-roasted in a stone horno, mallet-crushed, fermented with wild yeasts, double-distilled on a 200-liter copper potstill.ĭon Beto keeps his distillery meticulously clean, which is reflected in his mezcals. By your age confirmation before using our website, you have confirmed that you are eligible to purchase. The order or delivery of this item is not permitted for persons under 18 years. Sale of this product only within Germany. This mezcal goes well with: enchiladas mineras, scrambled eggs, aged cheese, garnachas istmeñas (meat pies), grilled meats, barbecue and kebabs. Your palate will sense vegetal and mineral notes. The mezcal contains aromas of caramel, roasted maguey, citrus, spices and herbs. It tells about the Mexican history and lets you participate in it. The symbolism depicted on Alipús labels ranges from the Sierra Madre de Oaxaca to the flames and back to the sky. Immature, sandy soils, rich in nutrients from sediment-rich rivers that flow down the mountain. In this case, San Andrés Miahuatlán, Oaxaca. The idea was to create a map of the mezcals from Oaxaca, showing how the conditions in which each mezcal is produced affect the final product: different soils. Today there are nine mezcal producers in Oaxaca, Mexico.Īlipús Mezcal is an open invitation to Mexico as your second home. Alipús Mezcal was created in 1999 as a "social impact project" with the aim of supporting traditional producers and their lands in different regions.
