• Alipús Mezcal originated in 1999 as a project that sought to support traditional producers and their lands in a number of regions.

• Hector Vasquez and later Karina Abad Rojas have worked closely with selected small producers, both to improve their distillation methods and to help them with the complex paperwork required to certify their mezcals for export.

• All the mezcals are Espadín-based, cooked in hornos, tahona-milled, and are spontaneously fermented on the solids.

• These bottlings are an exploration of terroir and the distinct style of the mezcalero throughout the state of Oaxaca.