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An incredibly balanced and complex Mezcal to save the wolves.
Montelobos or should we say, Mountain of Wolves, was founded in 2011 by Iván Saldaña. A molecular plant biologist AND distiller, Saldaña got in cahoots with 5th generation Mezcalero Don Abel Lopez to make Mezcal in the right way – the traditional, artisanal way, of course. Producing Mezcal the same way it has been made for the last 500 years, they make sure not to rush anything. Plus, they care a ton about wolves – Mexican gray wolves and red wolves are critically endangered, which is why they partnered with the Wolf Conservation Center, a non-profit organization that helps to recover the endangered wolf populations in North America through its three-pronged mission of education, advocacy, and species recovery. Learn more about The WCC and donate today: https://nywolf.org/donate/. So, there you go, a balanced and complex artisanal Mezcal that helps save the wolves.
Montelobos Espadín Joven Mezcal is crafted from organically grown Espadín agave from Loma Larga in Santiago Matatlán Oaxaca. First, the agave piñas are roasted for days in a volcanic stone pit, then, they get crushed with a horse or mule-drawn tahona and are left to ferment naturally in open-air pine wood vats before distillation in wood-fired copper-pot stills. What’s in it for you? The balanced complexity between the 4 elements of Mezcal: green agave, cooked agave, smoke, and wild fermentation. We like it, the wolves like it, and you will, too.
Appearance / Color
Nose / Aroma / Smell
Earthy and green on the nose with notes of honey, citrus, asparagus, and smoke.
Flavor / Taste / Palate
Green and cooked agaves, nutty, herbal, and smoke notes.
Long and fruity
The Flavor Spiral™ shows the most common flavors that you'll taste in Montelobos Espadin Joven Mezcal and gives you a chance to have a taste of it before actually tasting it.
We invented Flavor Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.