Montelobos

Montelobos was founded in 2011 by mezcal specialist Iván Saldaña, producing organically cultivated Espadin and premium varietals including Tobala, Pechuga, and Ensamble. Made with traditional underground pit roasting, mule-drawn tahona milling, wild fermentation, and copper still distillation — balanced smoke, earth, citrus, and honeyed agave.

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Frequently Asked Questions

Who is Iván Saldaña and what is his role in the mezcal category?

Iván Saldaña is a Mexican biologist and agave specialist who co-founded Montelobos as well as Ancho Reyes, the popular ancho chile liqueur. His academic background in agave botany is unusually deep for a mezcal brand founder — he has contributed to research on agave species diversity and sustainable harvesting practices. At Montelobos, Saldaña’s influence shows in the brand’s commitment to cultivated rather than wild-harvested agave (reducing pressure on wild agave populations) and in the botanical precision of the production methods. He is one of the more credentialed producers in the mezcal category and a recognized voice in conversations about agave sustainability.

What is Mezcal Pechuga and how is Montelobos Pechuga produced?

Pechuga (“breast” in Spanish) is a traditional mezcal style where a third distillation is performed with raw ingredients — typically chicken or turkey breast, seasonal fruits, and spices — suspended in the still so the vapor passes through them before condensing. The proteins, sugars, and aromatic compounds from the hanging ingredients are absorbed into the distillate, producing a mezcal with unusual savory complexity alongside the agave smoke character. Montelobos Pechuga follows this traditional format. Pechuga is traditionally produced for celebrations and Day of the Dead; commercial versions like Montelobos make the style accessible year-round.