Craft Distillers has doubled down on mezcal, and it imports both the Alipus and Mezcalero lines of mezcal. Alipus is generally available, but the Mezcalero line is a series of limited production releases, numbered in sequence. 1 through 14 are now sold out; you can still get 15 and 16, the latter of which is reviewed below, along with a new “special bottling” of Mezcalero.
Let’s dig in to all three.
Mezcal Alipus San Andres Ensamble – The first blended Alipus (all the others being single-village bottlings), Ensamble is a blend of 20% wild bicuishe agave harvested at 5300 feet plus 80% traditional espadin. It’s hard to miss the powerful sweetness here, coming across like honey for starters and almost maple syrupy at times. The smoke grows from there. What is palpable on the nose is well-integrated into the palate, where it takes on a fruitlike character not unlike sherried Islay Scotch. This, however, goes too far, pushing overripe fruit elements that culminate in a somewhat saccharine mishmosh of flavors that hit strong citrus notes before diving into a finish of salt spray and cigar smoke. A bit scattered on the whole. 94.4 proof. B / $65
Mezcalero Release #16 Don Valente Angel – Angel takes semi-wild madrecuishe (agave karwinskii) from a 5200-foote high soil and turns it into this, an elegant and truly gorgeous mezcal. The nose is restrained and citrus-focused, with clear notes of lemon and grapefruit. The palate weaves gentle smoke into the picture, meandering from wood fires to clean citrus and back again. The body is modest but fulfilling, the finish clean and lightly sweet, with just a hint of that sour citrus juice squeezed on top. So easygoing, it’s hard to put down — and a perfect example of what quality mezcal should be. 94.2 proof. A / $96
Mezcalero Special Bottling Release #2 – A higher-end, even more limited production. This release comprises “552 liters distilled in October and November of 2012 by Don Valente Angel from semi-wild Dobadaan (agave rhodacantha). It was harvested from a south-facing slope of a hill known as Loma de la Mojonera comprised of sandy, ferriferous soil at 5350 feet of elevation. The agaves were wood-fire roasted in a stone horno, shredder-crushed, fermented with wild yeasts, double distilled using artisan methods on a 200-liter copper potstill, and bottled in March of 2016. 736 bottles produced.” To clarify, this is tank-rested (not barrel-aged) for over three years before bottling. The results are impressive. This is a soft, seductive mezcal that starts slow and builds to a crescendo, kicking off on the nose with gentle notes of black pepper, simple smoky notes, and a basic citrus character. The palate follows suit, dialed way back at first with just a short, simple sweetness, some orange peel, and pepper. From there, it builds up to quite a hefty, mouth-filling body, rolling in notes of mint, gunpowder, apple, and campfire smoke. The mezcal goes out not with a whimper but with a bang, finishing sharply and scorching the back of the throat. Exciting stuff, and fun to explore. 97.52 proof. A- / $135
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