Montelobos Pechuga is made with agave Espadin. Before the third and final distillation, a turkey breast is suspended in the still and local fruits and spices are added to the distillate. Traditionally, a Pechuga mezcal like this is drunken at celebrations like weddings, quinceañeras, or other celebratory events.
Montelobos has business ties to William Grant & Sons, the makers of scotch whisky. Iván Saldaña, who has a background in molecular plant biology, founded Montelobos Mezcal. Saldaña worked with two mezcal-producing families in Oaxaca and Puebla. The mezcal is popular inside Mexico and is also exported. Montelobos Mezcal is committed to sustainability and has pledged to never use wild agaves in their mezcal production.
AROMA: Balanced smoke is infused with the sweet cooked espadin agave. Yum.
TASTE: Grassy agave, orange chocolate, white pepper heat, salted butter, a dry smokiness and dried fruit sweetness.
ENJOY: Sipping mezcal is enjoyed slowly and with friends. Makes premium cocktails.
- Maguey: Espadin
- State: Oaxaca
- Region: Santiago Matatlan
- Cooking: Conical earthen pit
- Milling: Horse drawn tahona
- Still Type: Copper pot
- Classification: Artisanal
- ABV of Mezcal: 47.9%