Mezcal Alipús Santa Ana del Rio
The Alipús line is named for the villages in which they are distilled. This one is produced by Don Eduardo Hernandez and is made with espadín harvested from mountainous, chalky soil at 5200 feet above sea level. The agaves are roasted traditionally in a pit oven and the agaves are crushed using a tahona (large millstone) pulled by a horse. The fermentation process uses wild yeasts in their open pine vats and this is double distilled in copper stills.
Mezcal JovenA spirit distilled from one or more different varieties of agave. Can only be produced in designated areas within 8 different Mexican states. Must be bottled in México. This is unaged or aged in stainless steel or plastic containers before bottling.
"There's a bit of a fruit funk on the nose, like over-ripe cantaloupe with a bit of a coppery tone. The smoke is on the mild side with chalky minerals mingling with it. The mezcal is clean and crisp with dried herbs and a touch more smoke than the nose, but still not too strong. The finish is a little bitter with a touch of earth left behind."