Montelobos Joven Mezcal
Montelobos opens with green notes of anise and sweet notes from the roasted agave, closing with a very long finish of smoke that resembles chili and chocolate. It has the peculiar ability to evolve between sips, making it a unique experience to discover again and again.
Grown in the shadows of Oaxaca's Mountain of Wolves, where the climate stresses the agave just enough to make it ideal for mezcal production. Once the agave reaches maturity—up to ten years of age— the pinas are harvested and transported to the Palenque where they are roasted in a fire pit of wood and volcanic river stones. After nearly a week, the cooked pinas are removed and transported to a mill where the agave is ground to mash by a large stone wheel pulled by a mule. The mash is mixed with water and placed into small vats where it ferments for several days, allowing the agave's botanicals to present themselves. Following, the mash is twice distilled, bottled, labeled and numbered by hand. Throughout, Saldana designates check points, where the product is tasted and analyzed to guarantee the yield is consistent with the desired Montelobos flavor profile.
Mezcal Joven or “young” is bottled within two months of distillation without barrel aging and will appear clear, like a Vodka or Gin. Longer barrel aging, with the principal aim to soften and round a spirit’s flavor profile, is often most prized by connoisseurs. However, many die-hard Mezcal enthusiasts insist that oak takes away from the purity of the agave flavors—ranging from earthy and smoky to sweet and floral, often in the same Mezcal—and that Mezcal Joven is the best expression.