The Ensamble uses Papalote (A. cupreata) as a base and is complemented by Espadà (A. angustifolia) and Tobala (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.
Color: Bright with bluish silver sparkles.
Nose: Cooked agave, smoke and citrus.
Taste: Capers, nutmeg and pink pepper.
Born from centuries of ancient mezcalero craft and enlightened by the methodical pursuit of true perfection.
Meticulously crafted, artisanally produced and strikingly balanced, Montelobos is an experience unto itself.
Country of origin: Mexico
Palenque del Tentzo, San Nicolas Huajuapan, Puebla
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
With a mechanical shredder mill
Wild fermentation in open pine wood vats (no yeast or nutrients added)
Copper still distillation heated with direct firewood