Montelobos is an artisan mezcal produced in Santiago Matatlán, in the state of Oaxaca. The mind behind the creation of the product is Ivan Saldana, one of the leading international experts in the agave world and author of the book Mezcal Anatomy. Produced just in the Joven version, Montelobos involves the use of agave grown by the Lopez family in the shadow of the namesake mountain chain (in Mexican, Wolves Mountain) in Sierra Madre.
After a period of growth of the plant of at least 10 years and the harvest carried out by hand by means of machetes, selecting the mature plants based on the color at the base of the pine cone, the agave is transported to the palenque to start cooking in the traditional underground stone ovens, for 4-5 days. The subsequent milling using the traditional stone mill called Tahona occurs with the use of animal strength: a mule called Rambo.
The fermentation of the resulting aguamiel takes place in open-air pot basins, with the exclusive use of indigenous yeasts, for an average duration of about a week, slightly lower than the average of other mezcal in order to make the more vegetal aromatic part stand out more intrinsic of the agave and do not let the smoked part prevail. The resulting fermented liquid, called tepache, undergoes a double distillation in copper pot still.
Distillates have different alcoholpercentages. So, we have defined a parameter allowing you to better understand and compare different prices. This parameter is calculated by dividing the bottle price by the alcohol content. The alcohol content (or strength) is the amount of pure alcohol (ethanol) contained in the distillate.
This parameter indicates the price of a single 4cl dosage of distillate. It is calculated by dividing the price of the bottle by its quantity (expressed in cl), then multiplying by the centilitres of the recommended single dose, as average in cocktail recipes.
