Alipus San Luis uses agave Espadin that is grown in sandy soil at about 4100 feet above sea level. The soils are sandy with lots of rocks, and the climate is hot. Mezcalero Don Baltazar ferments the cooked agave in 1500-liter pine vats. He distills in copper. His mezcals are rich, full-bodied, and often fruity.
Nose: Smokey and kind of sweet.
Palate: Fruity, agave forward, with some brininess.
Finish: Peaty smoke and viscous on the mouth.