San Baltazar is made from shade grown agave at 1,622m that is baked in underground ovens. Ground with a Chilean tahona, the juice and pulp are fermented for 6 days. Sweet and fruity, try with other Alipus in a tasting flight to experience the effect terroir, or pair with Sangrita.
Perfect Serve: Paloma.
Palate: Delicate, fruity and slightly sweet.
Raw material: Espadin agave.
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