Montelobos has added two new expressions to its range of mezcals, a pechuga and an ensemble. The new offerings join the Campari-owned brand’s previous releases, a tobala and a joven.
Montelobos Pechuga is made at Palenque Montelobos in Oaxaca with espadin cooked in an underground stone pit oven fuelled with encino and pine wood. It is then milled with a traditional single stone tahona pulled by a mule. What makes this bottling special is that its distilled for a third time with turkey breast, seasonal fruit, and spices. In Oaxaca, pechugas are made for celebrations such as weddings or births. On the nose, the mezcal offers aromas of orange peel, pumpkin in tacha, and nutmeg. The palate delivers tropical fruits, roasted almonds, and maple honey. The brand recommends enjoying neat or as part of a cocktail.
Montelobos Ensamble, meanwhile, is made at Palenque del Tentzo in Puebla from a blend of agaves that highlight smoke and fruit flavors. Crafted using papalote agave, complemented with espadin and tobala agave, Montelobos Ensamble is milled with a mechanical shredder mill after being cooked in an underground oven with encino and tepeguaje wood. On the nose, the espadin offers aromas of cooked agave, smoke, and citrus. The palate features capers, nutmeg, and pink pepper. It is also recommended both straight or as part of a cocktail.
Montelobos Pechuga is priced at $138 per bottle, while the Ensemble costs $85. Bot can be purchased via ReserveBar.
For more information, head over to the brand’s official website.
Previously, we sat down with Dr. Ivan Saldana, the Co-Founder and Chief Innovation Officer at Casa Lumbre, which is the parent company of Montelobos Mezcal, as well as Ancho Reyes, Ojo de Tigre Aboslo, and Nixta.
