![]() The agave is the most complex and interesting plant distilled by humans. His neighbor Don Beto, who crushes his roasted agaves with mallets, creates rich distillates that are amazingly clean. ![]() The mezcals of Don Valente of San Andrés are complex and focused. San Baltazar is always soft: I can recognize their mezcals blind. Their soils, the altitude, differing wild yeasts, different ambient temperature of fermentation, and above all the individual production styles, often developed over 3 or more generations: these create distinctive mezcals. The agaves themselves have genetic differences from growing for decades in a unique part of the Oaxaca Valley. Each Alipus distiller produces highly individuated mezcals. Here’s Karina Abad talking mezcal with Don Beto and Don Valente. These agaves have to work hard to mature: no wonder their mezcals are mineral and intense. Here is espadín growing on a steep thin calcareous hillside near Santa Ana del Rio. Don Valente of San Andrés adds a little madrecuishe ( agave Karwinskii), common practice in his area of Miahuatlan. ![]() Except for Potrero/San Miguel, where they distill semi-wild arroqueño ( agave americana), all Alipus comes from cultivated espadín ( agave angustifolia). Their Los Danzantes restaurant in Oaxaca (whose population is 48% indigenous, most of it socially and economically marginalized) is now famous.Īnsley Coale of Craft Distillers, who brought Alipus to the USA, deeply shares this motive.Īlipus comprises now nine small family distilleries (some also distill for Mezcalero). To source mezcal for their restaurants, they founded Alipus in 1997, and are largely responsible for getting mezcal accepted as a world-class spirit. They started several restaurants for integrating regional indigenous cooking into fine cuisine, sourcing ingredients from local indigenous suppliers. Three generations of the Cruz family, who distill for Alipus, in their agave fields above San Juan del Rioīrothers Jaime and Gustavo Muñoz are dedicated to bridging the profound gulf between Mexico’s colonial-derived ruling society and its millions of indigenous peoples. It will take hard work and serious intention to keep the artisans who make great mezcal from being forced into the commercialization – and the changes in how they live and work – that took the heart out of bourbon, cognac, tequila. The idea was to create a map of Oaxacan mezcals showing how the conditions where each is produced differentiates the final product, with distinct soils, waters and climates having a singular influence on the land where each mezcal is grown.The essence of the Alipus project : to keep artisanal mezcal authentic by protecting the way the distillers work and the way they live from the powerful forces of rapid modernization. Alipus Mezcal is an open invitation to Mexico as your second home.įounded in 1999, Alipus started out as an alternative project supported by Los Danzantes Distillery. It captivates us with its various presentations, each one a unique expression connecting us to the families that create their particular elixir for the delightful enjoyment of the world. Pairing: Enchiladas mineras, scrambled eggs, aged cheese, garnachas istmeñas (meat pies).Īlipus Mezcal is a gift born from the soul of our land. Fresh acidity with medium lingering flavor. Tierras blancas, poor in organic material, with stony, silt texture.Īltitude at which the maguey is planted: 1,250 to 1,700 MASLĪroma: Caramel, roasted maguey, citrus, spices and herbs. Soil: San Juan del Rio, Tlacolula, Oaxaca. Master mezcaleros: Joel, René, Abelio Antonio Juan and Rodolfo Juan Juárez. Rodolfo Juan Juárez, Don Joel’s nephew, produces Alipus San Juan at his own palenque. Amalia.Ĭurrent producers: Joel, René and Abelio Antonio Juan, Don Joel’s children. Original Producer: Don Joel Antonio Cruz, married to Mrs.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |