Mezcal Montelobos Ensamble
Mezcal Montelobos Ensamble

Montelobos, Ensamble, 70 cl, 45,3 %

Exquisit artisanal mezcal.
Sustainably harvested Papalote, Espadín and Tobalá make an extraordinary mezcal.
  • Category:
  • SKU: 40004
Facts
  • Brand Montelobos
  • Distillery Name Casa Montelobos S.A.P.I. de C.V.
  • Class Mezcal Tipo I
  • Content 70 cl
  • Country distilled México
  • Country bottled México
Certificates
  • KosherKosher
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Color, aromas and taste.
Color
  • color
    No color data
    No color data
Aromas
  • Ahumado (Smokey)
    Ahumado (Smokey)
  • Lively, pushing
    Lively, pushing
  • Cooked Agave
    Cooked Agave
  • California strawberries
    California strawberries
  • Agave Nutrition
    Agave nutrition
  • Earth & Jammy
    Earth & Jammy
  • Dried epazote
    Dried epazote
Taste
  • Bitterness Intensity: 10.00%
    Bitterness
  • Sourness Intensity: 30.00%
    Sourness
  • Umami Intensity: 10.00%
    Umami
  • Sweetness Intensity: 30.00%
    Sweetness
  • Saltiness Intensity: 20.00%
    Saltiness
Food pairings
  • Pork with sea salt
    Pork
  • Duck
    Duck
  • Turkey
    Turkey
  • Foi gras
    Foi gras
  • Charcuterie
    Charcuterie
  • Baked fruits
    Baked fruits
  • Fresh food
    Fresh food
  • Cheese
    Cheese
Product awards & recognitions
1
Brand awards & recognition
3

The ensamble is a composition of Papalote (A. Cupreata) as a base and is complemented by Espadín (A. Angustifolia) and Tobalá (A. potatorum); This Montelobos is bright with bluish silver sparkles and has flavors such as pink pepper, chamomile and candied apple. It has a body and an acidity in the mouth that highlights smoke and fruit.

cocktail Ideal in cocktails and drinks as well as slightly chilled as an aperitif or digestive in a snifter. This mezcal is the perfect companion for fish and seafood.

Brand and creators
Ivan Saldaña, the creator of the Montelobos project
Ivan Saldaña, the creator of the Montelobos project
Don Aaron Alba the maestro mezcalero, Puebla.
Don Aaron Alba the maestro mezcalero, Puebla.
Casa Lumbre produces premium, farm-to-bottle Mexican spirits with unique sensorial qualities that appeal to trade and consumers alike. Ivan Saldaña, one of the founding partners of Casa Lumbre and creator of Mezcal Montelobos and Licor Ancho Reyes, is the mastermind behind this whisky. In his PhD in evolutionary biology, Ivan Saldaña focused on Agave plants. This theoretical background combined with years in the practical experimentation in the creation of top selling spirits have made of him an international reference in the spirits business.
Production details
It's common practice that a mezcal is the purest expression of a particular type of Agave, however with this Ensamble, Montelobos decides to bring out the sharpness of the Espadín, along with the sweetness of the Papalote, rounding it up with the oiliness of the Tobalá.
Artwork Espadín
Tobala
Papalote (Centro montaña de Guerrero)
  • FIELD LOCATION
  • SINGLE ESTATE RAW MATERIAL
  • Cultivated
    Wild
plant
  • DISTILLERY LOCATION
    San Nicolás Huajapan
  • NOM
    156X
  • THE BRAND OWNER OWNS/ CONTROLS THE DISTILLERY
The cultivated agaves Tobala
The cultivated agaves Tobala
Sprouted seeds in the Montelobos fields
Sprouted seeds in the Montelobos fields
The Montelobos fields with agave Tobala
The Montelobos fields with agave Tobala
The Jima of the agave Tobala
The Jima of the agave Tobala
The Montelobos oven ready to cook
The Montelobos oven ready to cook
Han tearing of the cooked agave with machete
Han tearing of the cooked agave with machete
The fiber of the fermented agaves
The fiber of the fermented agaves
Montelobos Palenque in Puebla
Montelobos Palenque in Puebla
The fields around the Palenque
The fields around the Palenque
Raw Material
Raw Material
Blend of several Raw Materials
Cooking
Cooking
Traditional groundpit
Milling
Milling
Mechanical mill
Fermentation Container
Fermentation Container
Wooden bassins
Fermentation Method
Fermentation Method
Fibres and liquid, Spontaneous
Distillation
Distillation
Copper Pot Still
Bottling
Bottling
  • NO Use of accelerators under fermentation
    NO Additives after distillation
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