San Baltazar


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Don Cosmé and wife Cristina

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The iglesia

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the municipio

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Cirilo Hernandez

San Baltazar is at 4100 feet in relatively open hilly countryside. The soils are light (calciferous) and shaly/rocky. Cirilo ferments in very old pine vats. His mezcals are soft, well-fruited, and mineral.

San Baltazar is the most popular Alipús in the Mexican market, and was withdrawn from export at the end of 2013. Mezcaleros nos. 2 and 5 were made here. It is where we shot a video on artisanal mezcal production (2009), found here.


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A mill that has crushed a lot of roasted agave. Millstones wear out and need to be replaced.


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Fermentation vat. Note the wire holding it together.


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Pedro Hernandez placing mushed agave fiber along the top of the pot to seal it when he puts on the top of the chamber.


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Pitchforking out the bagasso, the fibers left over after the distillation rum.


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Steam rising from the condensing tank.


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san baltazar

A lot of distilling is waiting, tending the fire so the heat is steady.


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In the San Baltazar cimiteria

Photographs by Katherine Lewis