Montelobos Espadín is a joven (unaged) mezcal from Santiago Matatlán in Oaxaca, Mexico, made from certified organic espadín agave and bottled at 43.2% alcohol in a 750ml bottle.
It was created by agave scientist Dr. Iván Saldaña with mezcalero Don Abel López and launched in 2012; Campari Group became majority owner in 2019. The agave is cooked four to seven days in a wood-fired pit lined with volcanic stone, crushed by a mule-drawn stone tahona, fermented in open-air vats with wild yeast and distilled twice in copper pot stills.
Montelobos describes fresh-cut grass, wet soil, honey and ash. Wine Enthusiast (Kara Newman) gives it 91 points for its brisk, mouthwatering style, with lemon, bell pepper and a peppery fade.
Certified organic, tahona-crushed mezcal is rare at this price.
Sip it neat with orange slices, or use it in a mezcal negroni or paloma.
Shop more mezcal, natural and organic drinks and all tequila and mezcal, with Brooklyn pickup and same-day delivery across NYC.
Montelobos Espadín is a joven (unaged) mezcal from Santiago Matatlán in Oaxaca, Mexico, made from certified organic espadín agave and bottled at 43.2% alcohol in a 750ml bottle.
It was created by agave scientist Dr. Iván Saldaña with mezcalero Don Abel López and launched in 2012; Campari Group became majority owner in 2019. The agave is cooked four to seven days in a wood-fired pit lined with volcanic stone, crushed by a mule-drawn stone tahona, fermented in open-air vats with wild yeast and distilled twice in copper pot stills.
Montelobos describes fresh-cut grass, wet soil, honey and ash. Wine Enthusiast (Kara Newman) gives it 91 points for its brisk, mouthwatering style, with lemon, bell pepper and a peppery fade.
Certified organic, tahona-crushed mezcal is rare at this price.
Sip it neat with orange slices, or use it in a mezcal negroni or paloma.
Shop more mezcal, natural and organic drinks and all tequila and mezcal, with Brooklyn pickup and same-day delivery across NYC.
