In Oaxaca state, artisan mezcal is still made using the hearts of agave plants, which are cooked in a fire-pit, crushed to pieces, mixed with water, permitted to ferment, and then distilled with the solids still suspended in the resulting liquid. The result is a smokier blend of flavors that incorporates more of the agave plant's natural taste, which in the case of Alipus San Andres Mezcal, has also been enhanced by fruits as well as the influence of the cypress vats in which it was fermented.

Alipús Mezcal originated in 1999 as a ‘social impact project’ that sought to support traditional producers and their lands in a number of regions. Today they work with nine mezcal producers in Oaxaca, all of which contribute to the development of rural economies. Alipús seeks to promote and develop awareness about traditional mezcal producers in Oaxaca – in particular about their knowledge and high-quality products.