All about making whisky
This Mezcal is composed by 80% Espadin agaves and 20% Arroqueno agaves crafted by the Maestros Don Felix Garcia, Don Leonardo Rojas and Don Jesus Rìos. The agaves are roasted in a conical stone oven. Once cooked, they are smashed using a horse-driven chilean tahona. After a natural fermentation in pinewood natural tubs, the alcoholic liquor is double distilled in ancient clay pots.
Sourcing actor, importer and exclusive distributor of a portfolio of international brands, La Maison du Whisky is, since 60 years a reference for whisky and spirit lovers. Thanks to our close relationships with producers and independent bottlers, we have access to limited editions and unique products we bring to market exclusively. Curious and creative, we are driven by our passion for products and our desire to constantly bring our clients the latest expressions through our own shops, our website whisky.fr and selected wine retail shops in France.
Alipus offers a small range of mezcals distilled in the Oaxaca region of Mexico, at three mezcalerias in the villages of San Juan del Rio, San Baltazar Guelvila and Xitlapehua. Once cooked, the agaves (100% espadin variety) are left in the open air to be fermented naturally by indigenous yeasts. A double distillation is carried out in small, wood-fired pot stills. Each master distiller has their own production methods: fermentation vats in oak, pine or cypress, stills of various shapes and sizes, not forgetting the expression of the terroir and climate through the agave. The result is three very different mezcals.
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