Alipús is a social and artisanal mezcal project founded in Oaxaca in 2000, created with the aim of supporting and strengthening the rural economy of local producing communities. Working alongside Destilería Los Danzantes, Alipús acts as a bridge between traditional mezcal producers and the international market, bringing authentic artisanal mezcals to some of the finest tables in the world.
The project collaborates with eleven producing families across six different villages in Oaxaca, each preserving its own ancestral methods, local traditions and unique terroir characteristics. Focused on joven mezcals, every expression reflects the identity of its origin through traditional production techniques, native agaves and small-scale craftsmanship. Through this model, Alipús not only preserves the cultural heritage of mezcal, but also promotes fair, sustainable and community-driven production.
Alipús San Juan is an artisanal joven mezcal produced by the Familia Antonio Juan in Oaxaca, made from 100% Espadín agave (A. angustifolia). Following traditional methods, the agave is cooked in underground conical wood-fired pits, milled using a horse-pulled stone tahona, naturally fermented in 1,200-litre wooden vats and double distilled in 250-litre copper stills. Fruity, smoky and mineral on the palate, it reveals aromas of wood, soft smoke and subtle sweetness.
Alipús San Baltazar is an artisanal joven mezcal produced by the family of Don Cosme Hernández in Oaxaca, using 100% Espadín agave (A. angustifolia). Crafted following traditional methods, the agave is cooked in underground conical wood-fired pits, milled using a horse-pulled stone tahona, naturally fermented in 1,200-litre wooden vats and double distilled in 250-litre copper stills. On the nose, it reveals woody, smoky and subtly sweet notes, while the palate is fruity, mineral and elegantly smoky.
Alipús San Andrés is an artisanal joven mezcal produced by the family of Don Valente García Juárez in Oaxaca, made from Espadín (A. angustifolia) and Bicuishe (A. karwinskii) agaves. Following traditional methods, the agave is cooked in underground conical wood-fired pits, milled using an electric mill, naturally fermented in 1,800-litre wooden vats and double distilled in 250-litre copper stills. On the nose, it reveals citrus and spicy notes, while the palate is sweet, subtly spiced and delicately vegetal.
