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El Agave y el Mezcal Los Danzantes
Transcript of El Agave y el Mezcal Los Danzantes
7 to 25 years is what an Agave needs before it is mature
Our Social Impact brand
Inside Los Danzantes there are over 15 years of research and love....
Artisanal Production Process
Our Distillation and Bottling Facilities
Alipus San Juan
Don Joel Antonio
Started with us 12 years ago
Their facilities doubled in size few years go.
Rene his son, took over now and has become a microenterpreneur
All his production goes for Alipus now
Alipus San Andrés
Started 5 years ago.
Brought his son back
from the US.
This year he will grow 50%
Cosme and Cirilo from
Alipus San Baltazar.
With us since 2005
All their production goes to Alipús.
The other brothers now are also certified and sell their own mezcal.
232 found in Mexico
23 used to make mezcal
Our Facilities just refurbished
Santa Ana is the new kid on the block.
Eduardo and sister, Minerva started last year with 3,000 lt. This year they will produce 3 times more.
San Juan del río, Oaxaca Category: Young (white). Variety of agave: Espadín (Angustifolia Haw) from steep mountains of white and brown and very stony soil, at 1100m ASL Elaboration: Artisanal Roasted: In a underground conical stone oven. Grinding: Chilean tahona pulled by a mule. Fermentation: In high conical pine wood natural tubs with more than 1500 liters cpacity. Distillation: Double distillation in copper stills.
San Andrés Miahuatlán, Oaxaca. Category: Young (white). Variety of agave: Espadín (Angustifolia Haw) from low, orange soil hills, at 1650m ASL. Elaboration: Artisanal Roasted: In a big conical underground stone oven. Grinding: With an electrical grinder. Fermentation: In swamp cypress wooden cylindrical natural tubs, with more than 1800 liters capacity. Distillation: Double distillation in copper stills with interchangeable cap.
San Baltazar Guelavila, Oaxaca. Category: Young (white). Variety of agave: Espadín (angustifolia Haw) from mineral white land over hills at 1600m ASL Elaboration: Artisanal. Roasted: underground in conical stone oven. Grinding: Chilean tahona pulled by horse. Fermentation: In cylindrical pinewood tubs, with more than two thousand liters capacity. Distillation: Double distillation in copper stills
Santa Ana del Río, Oaxaca. Category: Young (white). Variety of agave: Espadín (Angustifolia haw) from a very stony, white hill and elevation at 1600m ASL. Elaboration: Artisanal. Roasted: underground in conical earth oven. Grinding: Chilean tahona pulled by a mule. Fermentation: In conical pine wood natural tubs with more than 1200 liters capacity. Distillation: Double distillation in copper stills.
El Agave y el Mezcal
Our Top Brand Premium Mezcal
Alipus Project aimes to promote the development of high quality artisanal mezcal producers, while caring about sustainability and diversity of the agave plant in its natural state of Oaxaca.
A nursery for some of the wild and most endanger agaves are co-created along with the producers.