The agave Espadin used in Alipus San Baltazar is grown at 4,100 feet on relatively open hilly countryside. The soils are calciferous and rocky. Don Cosme Hernandez and his son Cirilo ferment this Mezcal in very old pine vats. Their Mezcals are soft, well-fruited, and mineral. San Baltazar is the most popular Alipús in the Mexican market, meaning that not much of it makes it to the US. This Mezcal is characterized by the nature of the agave, its cooking and the strong minerals in its soil, especially its fermentation, as the large tubs allow for sweet tastes of the maguey to still be in the finished product.
