Alipus

Buy Premium Alipus Mezcal Online

At Liquor Geeks, we present you the curated selection of Alipus Mezcal, known for its bold terroir-driven flavors. Sourced from independent palenques across Oaxaca, each Alipus expression reflects the unique characteristics of soil, climate, and traditional distillation methods of its origin village.  Our... Read More

Buy Premium Alipus Mezcal Online

At Liquor Geeks, we present you the curated selection of Alipus Mezcal, known for its bold terroir-driven flavors. Sourced from independent palenques across Oaxaca, each Alipus expression reflects the unique characteristics of soil, climate, and traditional distillation methods of its origin village.  Our collection features 750ml bottles of premium Alipus Mezcal, including popular variants like San Andrés, San Juan, and San Baltazar. Each bottle offers a distinctive tasting experience, ranging from soft and fruity to rich, smoky, and earthy.

Shop now to enjoy the best of Oaxacan mezcal culture delivered directly to your door. 

Why is Alipus Mezcal so Popular?

Artisanal Production Methods

Alipús is celebrated for its hands-on, ancestral production approach featuring agaves roasted in wood-fired hornos, milled using horse-driven tahonas, fermented naturally on the agave solids, and then double‑distilled in copper or clay pot stills. Each of these steps is executed in small batches. This process preserves the integrity of traditional methods and allows each bottle to retain the unique character of its place of origin, a quality rivaled only by top-tier brands like Clase Azul Mezcal. 

Small-Batch, Terroir-Driven Mezcals

Every Alipús expression is made by independent family-run palenques located in diverse Oaxacan villages such as San Juan del Río, San Baltazar Guelavila, Santa Ana del Río, San Andrés, and others San Andrés, for instance, combines Espadín with semi-wild Madrecuishe (Karwinskii), grown on high, clay-shale hills near Miahuatlán at about 5,000 ft., resulting in rich, sweet mezcals with dark‑chocolate undertones. These terroir-driven flavor profiles rival those found in El Mezcalito, thanks to unique soil composition, altitude, ambient yeast, and distillation styles.

Social Impact & Preservation of Cultural Heritage

Alipús Mezcal plays a vital role in supporting small, family-run palenques across rural Oaxaca by helping them navigate export regulations, earn fair compensation, and preserve generational mezcal-making traditions. Founded as a socially conscious initiative, Alipús ensures that producers retain control over their creation while receiving greater economic benefit through minimized markups. This mission aligns with the philosophies of other artisan spirits like Lethal Mezcal and Madre Mezcal. 

Our Collection of Alipus Mezcal ( By Origin)

San Luis del Río

Alipús San Luis del Río Mezcal originates from a remote village located in a narrow canyon southeast of Oaxaca. Produced by Don Baltazar Cruz and his brother Luis, this expression is made using 100% espadín agave grown in rocky, sandy soils at about 4,100 feet elevation. The result is a mezcal with bold fruit tones balanced by spice, citrus, and saline minerality. Traditional production methods, including stone oven roasting, tahona milling, and copper still distillation, preserve the full expression of terroir, making it a rich and complex favorite among connoisseurs.

San Miguel Sola

Made in Potrero Sola de Vega, Alipús San Miguel Sola is a collaboration between mezcaleros Don Félix García, Leonardo Rojas, and Tío Jesús. This small-batch mezcal blends 80% espadín with 20% arroqueño agave, harvested from steep ferriferous hillsides. The altitude and mineral-rich red soils contribute to its strong earthiness and spicy profile. It’s a bold, structured mezcal that captures the unique energy of the Sola de Vega region and the mastery of its traditional producers.

San Juan (Yaée)

Produced in San Juan del Río, Tlacolula by Joel Antonio Cruz and his family. This mezcal is made from 100% espadín agave cultivated in dry, stony highland soils at an altitude of 4,600 feet. The environment imparts a pronounced smoky character with vegetal and mineral undertones. The traditional process brings out a depth that appeals to those seeking an intense, structured mezcal experience comparable to Koch El Mezcal. 

San Andrés

From the elevated terrains of San Andrés comes this distinctive expression made by the family of Don Valente Ángel, one of Alipús' founding producers. Blending 80% espadín and 20% bicuishe agave, this mezcal benefits from iron-rich soils and terraced farming at about 5,300 feet. The result is a deeply mineral-forward spirit with notes of green vegetation, earth, and subtle sweetness. San Andrés mezcal is known for its balance and complexity, revealing multiple layers with each sip.

San Baltazar

Alipús San Baltazar is produced in San Baltazar Guelavila by Don Cosme Hernández and his son Cirilo. This mezcal combines 90% espadín and 10% bicuishe agave, grown on thin calcareous soils at 5,000 feet elevation. The crisp, mineral-rich profile is reflective of its terrain, delivering a cleaner and more delicate taste. Subtle floral notes and a whisper of smoke make this a refined choice for those who enjoy nuance over intensity.

Santa Ana

The Santa Ana del Río expression is a pure espadín mezcal distilled by Don Eduardo Hernández. Grown in mountainous white, rocky soils at approximately 5,200 feet, this mezcal is bright and lively. It stands out with vibrant citrus notes, gentle earthiness, and a refreshing dry finish. Santa Ana captures the essence of high-altitude mezcal production with a clean, energetic character.

The Art of Alipus Mezcal Tasting

1. Use the Right Glassware

Skip the shot glass. Mezcal should be sipped, not slammed. Use a copita, jícara, or a Glencairn glass each allows the aromas to open and the spirit to aerate gently.

2. Observe the Appearance

Hold your glass up to the light. Alipús Mezcals tend to be crystal-clear with a silken viscosity. Swirl gently and observe the “tears” or legs, a sign of texture and body.

3. Inhale Gently

Bring your nose close but not too close. Inhale through your mouth and nose simultaneously. Look for layers: smoke, earth, agave sweetness, citrus, herbs, or even minerality, each a marker of origin and method.

4. Sip with Intention

Take a small sip and let it coat your tongue. Notice the evolution:

• Initial Taste: Is it sweet, vegetal, smoky, or spicy?

• Mid-Palate: Are there herbal, mineral, or fruit notes?

• Finish: Is the aftertaste dry, warm, lingering, or peppery?

5. Cleanse and Reflect

Sip room-temperature water between tastes or pair with orange slices lightly dusted with sal de gusano (worm salt), a traditional and palate-cleansing mezcal companion.

Perfect Food Pairings with Alipús Mezcal

Charred & Grilled Dishes

Grilled foods and Alipús Mezcal are perfect companions. The caramelized crust and smoky depth of grilled octopus, fire-charred elote slathered in crema and cotija, or a juicy skirt steak topped with herbaceous chimichurri beautifully mirror the roasted agave and subtle smoke in expressions like San Baltazar and San Luis del Río.

Oaxacan & Mexican Cuisine

Traditional Oaxacan dishes are natural companions to mezcal, especially when sipping a floral, balanced pour like San Andrés. The rispy, flavor-rich tlayudas topped with refried beans and meats, mole negro simmered with tender turkey or duck, or soft tamales de rajas filled with poblano peppers and cheese. These foods share mezcal’s depth, spice, and soulful richness.

Artisanal Cheese & Charcuterie

The creamy, salty, and savory components of a well-curated cheese and charcuterie board pair exceptionally with the earthy character of Alipús, particularly the clay-distilled San Miguel Sola. Aged Manchego or Pecorino adds nutty depth, goat cheese drizzled with honey plays off the mezcal’s floral notes, and rich slices of Serrano ham or dry-cured chorizo bring out its smoky and mineral edge. 

Citrus-Infused Seafood

For a lighter, fresher pairing, seafood with bright citrus accents shines alongside crisp and mineral-forward mezcals like San Juan or Sta. Ana. Dishes like mango- or grapefruit-infused ceviche, ahi tuna tostadas with avocado crema, or lime-marinated scallops provide a better contrast to mezcal’s smoky core, bringing out hidden herbal and saline notes while refreshing the palate with every bite and sip.

Decadent Chocolate & Spiced Desserts

Alipús Mezcal goes well with rich, spice-laced desserts, especially the bold and complex San Andrés Ensamble. Dark chocolate with chili highlights mezcal’s natural heat and depth, cacao nib truffles mirror its roasted and earthy notes, and a dense chocolate mole tart draws out its layered sweetness and spice. 

Shop from our exclusive collection to enjoy the rich, smoky notes of Alipus Mezcal, featuring unique expressions like San Miguel Sola and Santa Ana. Grab your favorite bottle now!   

FAQ’s

How is Alipus Mezcal different from other mezcals?

Unlike commercial mezcals, Alipus is produced using traditional methods like roasting agave in earthen pits and distilling in copper stills. Each variety comes from a different village, giving it a distinct flavor and character.

Where is Alipus Mezcal made?

It’s made in various Oaxacan villages in Mexico, such as San Juan del Río, Santa Ana, and San Andrés, with each village contributing its own terroir-driven profile.

How should I drink Alipus Mezcal?

You can sip it neat to appreciate the flavor or use it in cocktails like mezcal margaritas or smoky palomas. Either way, it’s incredibly versatile.

What types of agave are used in Alipus Mezcal?

Alipus uses several agave varieties, mainly Espadín, but also Tobalá, Cuishe, and others, depending on the region and bottling.

How should I store Alipus Mezcal?

Keep it in a cool, dark place with the cap tightly sealed. It doesn’t spoil, but proper storage preserves its flavor best.

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