Description
Produced by the father-and-son team of Don Cosme and Cirilo Hernandez, Alipús San Baltazar Mezcal embodies traditional mezcal-making techniques. The Espadín agave used in this spirit is grown in white, rocky soils at high elevations, contributing to its distinctive flavor profile. After harvesting, the agave is roasted, fermented in old pine vats, and double-distilled in copper stills, resulting in a mezcal that balances smokiness with sweet and earthy undertones.
