The Alipús line is named for the villages in which they are distilled. This one is produced by Don Eduardo Hernandez and is made with espadín harvested from mountainous, chalky soil at 5200 feet above sea level. The agaves are roasted traditionally in a pit oven and the agaves are crushed using a tahona (large millstone) pulled by a horse. The fermentation process uses wild yeasts in their open pine vats and this is double distilled in copper stills.