Mezcal Montelobos Ensamble

Montelobos, Ensamble, 70 cl, 45,3 %

Exquisit artisanal mezcal.
Product awards & recognitions
1
Brand awards & recognition
1
Brand awards & recognition
The Spirits Business 2019
Sustainably harvested Papalote, Espadín and Tobalá make an extraordinary mezcal.
  • Category: Agave Distill
  • SKU: 40004
Facts
  • Brand Montelobos
  • Distillery Name Casa Montelobos S.A.P.I. de C.V.
  • Class Mezcal Tipo I
  • Alcoholic grade 45.3 %
  • Content 70 cl
  • Country distilled México
  • Country of bottling México
Certificates
  • KosherKosher
  • Ensamble made of Papalote, Espadín and Tobalá. Sustainable farming practices. Certified Kosher
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Taste and Usage
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Color, aromas and taste.
Colour
  • color
    Transparent
    Transparent
Aromas
  • Ahumado (Smokey) Nose: 10%; Mouth: 10%
    Ahumado (Smokey)
  • Lively, pushing
    Lively, pushing
  • Cooked Agave
    Cooked Agave
  • Agave Nutrition
    Agave nutrition
  • Dried epazote
    Dried epazote
Taste
  • Bitterness Intensity: 0.00%
    Bitterness
  • Sourness Intensity: 0.00%
    Sourness
  • aroma alt="Umami">
    Umami
  • Sweetness Intensity: 0.00%
    Sweetness
  • Saltiness Intensity: 0.00%
    Saltiness
Food pairings
  • Chocolate
    Chocolate
  • Green tea
    Green Tea
  • Caramel
    Caramel

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
    Puebla
  • SINGLE ESTATE RAW MATERIAL
  • Cultivated
    Wild
plant
Montelobos Ensamble is a handcrafted mezcal made in San Nicolas Huajuapan, Puebla. It is produced using exclusively certified organic agave Espadin, Papalote and Tobala. Master Distiller, Aaron Alva Sanchez produces this mezcal. Instead of a tahona, they use a mechanical mill to crush the cooked agave.
  • DISTILLERY LOCATION
    San Nicolás HuajapanPuebla
  • 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

Manufacturing and aging

Montelobos Ensamble is cooked in a conical underground brick oven fueled with encino and
tepeguaje wood, wild fermented in open pine wood vats without yeast or nutrients added.
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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