The Montelobos Pechuga black bottle
The beautiful texture label of Montelobos
The Montelobos Pechuga black bottle
The beautiful texture label of Montelobos

Montelobos, Pechuga, 70 cl, 47,9 %

Exquisit artisanal mezcal
Product awards & recognitions
0
Product awards & recognition
Brand awards & recognition
3
Brand awards & recognition
Drinks International 2018
The Spirits Business 2019
Drinks International 2020
Mezcal Espadín distilled with a turkey breast, spices and seasonal fruits.
  • Category:
  • SKU: 40006
Facts
  • Brand Montelobos
  • Distillery Name Casa Montelobos S.A.P.I. de C.V.
  • Class Mezcal Tipo I
  • Content 70 cl
Certificates
  • KosherKosher

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Color, aromas and taste.
Color
  • color
    No color data
    No color data
Aromas
  • Ahumado (Smokey)
    Ahumado (Smokey)
  • Plantation (Tropical zone)
    Plantation (Tropical zone)
  • Full-bodied
    Full-bodied
  • Honey mango
    Honey mango
  • Dried epazote
    Dried epazote
  • Living organism
    Living organism
  • Agave Nutrition
    Agave nutrition
  • Oily
    Oily
Taste
  • Bitterness Intensity: 10.00%
    Bitterness
  • Sourness Intensity: 10.00%
    Sourness
  • Umami Intensity: 30.00%
    Umami
  • Sweetness Intensity: 30.00%
    Sweetness
  • Saltiness Intensity: 20.00%
    Saltiness
Food pairings
  • Pork
    Pork
  • Duck
    Duck
  • Turkey
    Turkey
  • Charcuterie
    Charcuterie
  • Fresh food
    Fresh food
  • Baked fruits Fruit cake
    Baked fruits
  • Cheese Ripened cheese & marmalade
    Cheese

México

cocktail Transparent

Brand and creators
The Montelobos brand at the entrance
The Montelobos brand at the entrance
Don Abel, the Master of the production
Don Abel, the Master of the production
The producers in the Montelobos Palenque
The producers in the Montelobos Palenque
Ivan Saldaña, the creator of the Montelobos project
Ivan Saldaña, the creator of the Montelobos project
Crystalline with pearl sparkles. Orange peel, pumkin in tacha and nutmeg in the nose. Tropical fruits and roasted almonds in the mouth. The traditional pechuga process makes it more thick than the regular Espadin while the seasonal fruits add a variety of additional flavours to it.
Raw Material
Raw Material
Single Raw Material
Cooking
Cooking
Traditional groundpit
Milling
Milling
Tahona
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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