San Baltazar is made from shade-grown agave at 1,622m that is baked in underground ovens. Ground with a Chilean tahona, the juice and pulp is fermented for 6 days.
Don Cosme Hernandez and his son Cirilo ferment this Mezcal in very old pine vats. Their Mezcals are soft, well-fruited, with minerality. San Baltazar is the most popular Alipus in the Mexican market (by sales), meaning that it can be more limited abroad.
Alipus San Baltazar Guelavila Mezcal is more delicate in the mouthfeel than the other two, the palate is still quite expressive with sweet fruits and white pepper notes intertwining with the smoky tang. Earthy notes on the finish. It is delicious.
Cheers, and enjoy this tequila!
Don Cosme Hernandez and his son Cirilo ferment this Mezcal in very old pine vats. Their Mezcals are soft, well-fruited, with minerality. San Baltazar is the most popular Alipus in the Mexican market (by sales), meaning that it can be more limited abroad.
Alipus San Baltazar Guelavila Mezcal is more delicate in the mouthfeel than the other two, the palate is still quite expressive with sweet fruits and white pepper notes intertwining with the smoky tang. Earthy notes on the finish. It is delicious.
Cheers, and enjoy this tequila!
