History and Heritage of Montelobos Mezcal
Montelobos Mezcal is a modern yet deeply traditional brand that embodies the spirit of Oaxaca, Mexico, where over 90% of the world’s mezcal is produced. The name "Montelobos," translating to "Mountain of Wolves," reflects its connection to the rugged landscapes of Oaxaca and its partnership with the Wolf Conservation Center, a nonprofit dedicated to wolf preservation in North America. Founded in 2011 by Dr. Iván Saldaña, a molecular plant biologist with a passion for agave, Montelobos was created to showcase the "mosaic of balance and complexity" inherent in the agave plant. Saldaña partnered with fifth-generation mezcalero Don Abel López Mateos from Santiago Matatlán, a town known as the "World Capital of Mezcal," to craft a spirit that honors 500 years of artisanal tradition.
Montelobos adheres to time-honored methods: agave piñas are roasted in underground conical pits with volcanic stones and local firewood (often mesquite), crushed by a mule-drawn tahona, fermented in open-air pine vats with wild yeasts, and distilled in small copper stills. The brand emphasizes sustainability, using only 100% organically certified, cultivated agave to avoid depleting wild populations—a commitment rooted in Saldaña’s ecological expertise. This contrasts with many artisanal mezcals that harvest wild agaves, making Montelobos a pioneer in sustainable production. The brand composts its waste and has redesigned its palenque (distillery) to minimize environmental impact.
Initially a passion project, Montelobos gained international traction and, in 2019, the Campari Group acquired a controlling stake for $35.7 million USD, alongside Ancho Reyes chili liqueur. Despite this corporate backing, Montelobos retains its artisanal ethos, focusing on small-batch production and the cultural heritage of Oaxaca. Its expressions celebrate the diversity of agave and the ingenuity of mezcaleros, blending tradition with innovation—like the use of turkey breast in its Pechuga variant, a nod to Oaxacan festive customs.
Montelobos Espadin
ABV: 45%
Village: Santiago, matatlan
Palenquero:Don Abel López Mateos
INTRO
Crafted from 100% organic Espadín agave (Agave angustifolia) grown in Santiago Matatlán, this is Montelobos’ flagship expression. Roasted for 5-7 days in underground pits, it’s designed to balance green agave, cooked agave, smoke, and wild fermentation flavors—a vision Saldaña calls the "four pillars" of mezcal.
AROMA
Earthy and fresh—damp soil, cut grass, honey, citrus (lemon or orange zest), and asparagus, with a subtle, integrated smokiness from the pit roasting.
APPEARANCE
Crystalline with pearl-like sparkles and a light viscosity, reflecting its unaged (joven) nature.
PALATE
Smooth and balanced—cooked agave sweetness meets green agave herbaceousness. Notes of roasted nuts, cloves, nutmeg, and a touch of pepper emerge, with mild smoke rounding it out. Creamy mouthfeel with a fruit-forward edge (mango or pineapple).
FINISH
Medium-length, earthy, and warm, with lingering mango, wet soil, black pepper, and a soft smoky fade. Minimal burn at 43.2% ABV, making it approachable for sipping or mixing.
Montelobos Ensamble (Joven)
ABV: 46.8%
Village: Santiago, matatlan
Palenquero:Don Abel López Mateos
INTRO
A blend of cultivated agaves—approximately 53% Cupreata (Agave cupreata), 35% Espadín, and tails from Tobalá (Agave potatorum)—distilled together in Santiago Matatlán. This ensamble highlights contrasting flavors, a connoisseur’s choice reflecting Puebla and Oaxaca influences.
AROMA
Funky and fruity—dried papaya, pineapple, grapefruit rind, leather, and pink pepper, with a barnyard hay note and gentle smoke.
APPEARANCE
Clear with a medium body, slightly oily sheen hinting at its complexity.
PALATE
Punchy and layered—tropical fruit (mango, candied quince), aged leather, salted caramel, and anise-like spice from Cupreata. Tobalá adds floral hints, while Espadín brings salinity. Medium mouthfeel, smooth yet bold.
FINISH
Medium to short, with cigarette ash, spice, and a watery bitterness from Tobalá tails. Fruit and honey linger, balanced by subtle smoke.
Montelobos Tobalá (Joven)
ABV: 46.4%
Village: Santiago, matatlan
Palenquero:Don Abel López Mateos
INTRO
Made from 100% cultivated Tobalá agave (Agave potatorum) grown by the Alva family in Puebla for over 15 years. Unlike wild Tobalá, which takes 10-15 years to mature, this cultivated version ensures sustainability. Roasted underground and distilled in copper, it’s floral and delicate.
AROMA
Bright and inviting—pear soda, lemon, green pepper, lavender, and vanilla, with a whisper of smoke and vegetal freshness.
APPEARANCE
Crystal-clear with a light, elegant body, typical of Tobalá’s finesse.
PALATE
Smooth and fruity—citrus (lime or quince), roasted fig, basil, macadamia nut, and a mineral edge. Subtle smoke and a slight cheese-like funk add intrigue. Medium body with a refined texture.
FINISH
Short and crisp, with a spring water purity, minerality, and a fleeting peppermint warmth. Smoke dissipates quickly, leaving a clean aftertaste.
Montelobos Pechuga
ABV: 47.9%
Village: Santiago, Matatlan
Palenquero:Don Abel López Mateos
INTRO
An Espadín-based mezcal distilled a third time with turkey breast, seasonal fruits, and spices suspended above the still, a traditional Oaxacan method for festive occasions. Produced in Santiago Matatlán, it’s an experimental homage to heritage, blending savory and sweet.
AROMA
Complex and festive—orange peel, pumpkin in tacha (candied pumpkin), nutmeg, and a hint of roasted meatiness from the turkey infusion.
APPEARANCE
Crystalline with pearl sparkles, slightly richer viscosity from the third distillation.
PALATE
Unique and bold—tropical fruits (guava, pineapple), roasted almonds, maple honey, and a savory turkey broth note. Spices like cinnamon or clove weave through, balanced by agave sweetness and faint smoke.
FINISH
Medium-long, warm, and spicy, with lingering fruit, honey, and a roasted almond fade. The turkey adds a subtle umami twist, making it memorable.