Montelobos
4 products
Montelobos Mezcal: Artisanal Espadín & Rare Varietals from Oaxaca
Montelobos, founded in 2011 by mezcal specialist Iván Saldaña, produces organically cultivated Espadín and premium varietals like Tobala, Pechuga, and Ensamble. Crafted on-site with traditional roasting, wild fermentation, and copper still distillation, it balances smoke, earth, citrus, and honeyed agave—for both sipping and cocktails.
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Frequently Asked Questions
What agaves and varietals does Montelobos offer?
They produce Espadín, Ensamble (Espadín + Cupreata), Tobala, and Pechuga mezcal—all crafted using traditional methods on-site.
How is Montelobos Espadín made?
Espadín is roasted in underground volcanic pits for 4–5 days, crushed by mule-drawn tahona, fermented naturally, and distilled twice in wood-fired copper stills—the result is balanced smoke, earth, citrus, and honeyed agave [oai_citation:0‡Montelobos](https://www.montelobos.com/en-us/about-us/?utm_source=chatgpt.com).
What tasting notes can I expect?
Espadín features cooked agave, roasted earth, citrus, green herbs like asparagus, notes of vanilla/truffle (in Tobala), plus moderate smoke and minerality ().
Is Montelobos good for cocktails or sipping?
Espadín is a cocktail workhorse—excellent in Margaritas, Palomas, Negronis—while its varietals offer enough depth for sipping, though beginners may find some expressions a bit sharp ().
Does Montelobos follow sustainable practices?
Yes—they use 100% organically cultivated agave, avoid wild harvesting, and maintain traditional, eco-conscious production on-site ().
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