

espadín


ensamble


tobalá


pechuga

Montelobos Espadín
ABV: 43.2% Alc./Vol.




Montelobos is an unaged joven mezcal, crafted from meticulously, cultivated organic agave Espadin, which is roasted underground and small batch distilled to achieve a perfect balance of sweetness and subtle smoke.
TASTING NOTES

color
Crystalline with pearl sparkles.

nose
Damp earth, freshly cut grass, honey, citrus, asparagus and smoke.

taste
Perfect balance between cooked and green maquey, nuts, herbacity and smoke.
PRODUCTION PROCESS
PRODUCTION PLACE
Palenque Montelobos (NOM-0156X), Rancho Loma Larga, Santiago Matatlán, Oaxaca
MAESTRO MEZCALERO
Abel & Cuauhtémoc López Mateos under the direction of Iván Saldaña

TYPE OF AGAVE AND CULTIVATION
Organically cultivated Espadín

TYPE OF COOKING
Conical undeground stone pit oven fueled with encino and pine wood

MILLING
Milled with a traditional single stone tahona pulled by mule

FERMENTATION
Wild fermentation in open pine wood vats (no yeast or nutrients added)

DISTILLATION
Copper still distillation heated with direct firewood
THE ESPADÍN RITUAL
Enjoy Montelobos the way it was meant to be enjoyed.
Mexico has a long history of drinking agave-based spirits with homemade salts and seasonal fruits – to enhance certain flavors in the spirit. This custom owes itself to Mexicans’ deep connection to food and celebration.
Our Custom Salt Serve is a true homage to the traditional pairing of orange slices and chile salt – the perfect fusion of our regional cuisine and the unique terroir of our spirit.
Montelobos Espadin was created in the pursuit of showcasing the most complex, but perfect balance between the four basic flavor profiles in artisanal mezcal: green agave, cooked agave, smoke and wild fermentation. These artisan salts highlight 2 of our 4 flavor profiles: green agave and smoke. We have chosen the perfect pairing:
Pair the avocado salt with green or yellow tomatoes while you slowly sip Montelobos Espadín. This will enhance the herbaceous green agave notes of wilderness and fresh cut grass.
Pair the hibiscus salt with red tomatoes while you slowly sip Montelobos Espadín.
This will enhance the earthy, ashy and firewood smoke notes.


Montelobos Ensamble
ABV: 45.3% alc.vol




The Ensamble uses Papalote (A. cupreata) as a base and is complemented by Espadín (A. angustifolia) and Tobalá (A. potatorum); This MONTELOBOS® expression offers an explosion of contrasting flavors such as pink pepper, chamomile and candied apple. It has a body and an acidity in the mouth that highlights smoke and fruit.
TASTING NOTES

color
Bright with bluish silver sparkles.

nose
Cooked agave, smoke and citrus.

taste
Capers, nutmeg and pink pepper.
PRODUCTION PROCESS
PRODUCTION PLACE
Palenque del Tentzo, San Nicolás Huajuapan, Puebla
MAESTRO MEZCALERO
Aarón Alva under the direction of Iván Saldaña

TYPE OF AGAVE AND CULTIVATION
Agave cupreata, agave angustifolia & agave potatorum

TYPE OF COOKING
Conical undeground brick pit oven fueled with encino and tepeguaje wood

MILLING
With a mechanical shredder mill

FERMENTATION
Wild fermentation in open pine wood vats (no yeast or nutrients added)

DISTILLATION
Copper still distillation heated with direct firewood

Montelobos Tobalá
ABV: 46.8 % alc.vol.




Montelobos Tobalá is an unaged joven mezcal, crafted from meticulously cultivated agave, which is roasted underground, wild fermented and small batch, copper pot distilled to achieve a perfect balance of green agave, sweetness and subtle smoke.
TASTING NOTES

color
Clear with bright platinum.

nose
Lemon, licorice, green pepper, pear, citrus and spices.

taste
Basil, roasted fig, macadamia and truffle.
PRODUCTION PROCESS
PRODUCTION PLACE
Palenque del Tentzo, San Nicolás Huajuapan, Puebla
MAESTRO MEZCALERO
Aarón Alva under the direction of Iván Saldaña

TYPE OF AGAVE AND CULTIVATION
Sustainably cultivated Tobalá agave

TYPE OF COOKING
Conical undeground brick pit oven fueled with encino and tepeguaje wood

MILLING
With a mechanical shredder mill

FERMENTATION
Wild fermentation in open pine wood vats (no yeast or nutrients added)

DISTILLATION
Copper still distillation heated with direct firewood

Montelobos Pechuga
ABV: 48.3% alc.vol.




Mezcal Espadín distilled with a turkey breast, seasonal fruits and spices. Our Montelobos pechuga is produced from a third distillation with a turkey breast, providing a sensory experience of all the spices and fruits that have been meticulously selected. Montelobos pays homage to the traditions of Oaxaca with an experiment based on traditional forms and typical festive ingredients
TASTING NOTES

color
Crystalline with pearl sparkles.

nose
Orange peel, pumpkin in tacha and nutmeg.

taste
Tropical fruits, roasted almonds and maple honey.
PRODUCTION PROCESS
PRODUCTION PLACE
Palenque Montelobos (NOM-0156X), Rancho Loma Larga, Santiago Matatlán, Oaxaca
MAESTRO MEZCALERO
Thrid distillation with turkey by Iván Saldaña and Guadalupe García

TYPE OF AGAVE AND CULTIVATION
Organically cultivated Espadín

TYPE OF COOKING
Conical undeground stone pit oven fueled with encino and pine wood

MILLING
With a traditional single stone tahona pulled by mule

FERMENTATION
Wild fermentation in open pine wood vats (no yeast or nutrients added)

DISTILLATION
Copper still distillation heated with direct firewood

Third Distillation
With turkey, seasonal fruits and species