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Montelobos Ensamble Mezcal 45.3% 70cl

76.70

Montelobos Ensamble

Montelobos Ensamble is approximately 53% agave Cupreata and 35% agave Espadin along with the tails from Montelobos Tobala.

About this mezcal

Montelobos Ensamble is approximately 53% agave Cupreata and 35% agave Espadin along with the tails from Montelobos Tobala. This mezcal is produced in Puebla using cultivated agaves. Montelobos Mezcal founder,?Iv?n Salda?a, met the Alva family in Puebla who has been growing agaves for over 15 years.

Montelobos Mezcal

Montelobos has business ties to William Grant & Sons, the makers of scotch whisky. Iv?n Salda?a, who has a background in molecular plant biology, founded Montelobos Mezcal. Salda?a worked with two mezcal-producing families in Oaxaca and Puebla. The mezcal is popular inside Mexico and is also exported. Montelobos Mezcal is committed to sustainability and has pledged to never use wild agaves in their mezcal production.

Montelobos | The Spirit

Montelobos, which means mountain of wolves (per the wolf on their beautiful bottle), Joven is an unaged mezcal produced from the espadin agave varietal. Montelobos Joven is light and crisp on the palate with slight notes of citrus, herbs, and saline with burnt agave and grass on the nose. Espadins are great entry-level mezcals for anybody looking to get their feet wet with this sweet / herbaceous (and inherently) smoky spirit. Not only is this varietal great to sip on (preferably in a open-mouthed vessel like a copita?or a wine glass will do), it is also lovely in a cocktail. Espadins are, consistent in their flavor profiles which is why most bars will mix with them as opposed to a more complex varietal which should be sipped on its own like a tobala. Although most espadins are similar in flavor, terroir, time, production methods, and other influential factors will always make each brand?s product unique in its own way.

Montelobos | The Cocktail

Mezcal in a cocktail is one of my favorite things to sip on, hands-down. Not only is it a fantastic base spirit, it is also one of my favorite modifiers. I find that, in a cocktail, Mezcal adds that extra layer of flavor that gives the imbiber something to really ponder over. When chilled, mezcal adds smoke, and an umami-sweetness which is always identifiable in a cocktail, no matter what the proportion

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