Alipus mezcals are produced by artisanal family distillers who live in remote areas of Oaxaca, Mexico. The agave plants are 100% Espadin, wood-roasted in palenques (conical below-ground ovens) and the juice is extracted by slow stone-milling (tahona wheel). Fermentation takes place with native yeasts in open wooden vats, and is completed by double distillation in small wood-fired copper pot stills. These mezcals embody the traditional purity of the spirit that has existed since its beginning 400 years ago.