Montelobos is an artisanal mezcal made in Santiago Matatlán Oaxaca produced with 100% organically certified agave espadín. The pinas are roasted in conical clay pits and milled in a traditional mule-powered stone tahona. Wild yeast is then used for fermentation before being double-distilled in wood fired 300L copper stills. Purposefully crafted to achieve the most balanced and complete mezcal expression.
Tasting notes by Martin's Off Licence staff:
Delicate smoke profile initially. This gives way to mineral and salt notes.
Smoke still present on the nose and there is a slight medicinal note. Palate opens up to herbal notes of rosemary. The is also lemon peal and salt.
Medium finish. Slightly sweeter notes. Smoke and mineral notes disipate leaving a lingering light fruit note.
Ingredients: 15ml Montelobos Mezcal, 15ml Ancho Reyes, 25ml Campari, 25ml Antica Formula, 2 dashes of Orange Bitters.
Stir and strain into a rocks glass with ice, garnish with an orange slice.
Ancho Mango Mule:
Ingredients: 35ml Ancho Reyes, 15ml Montelobos Mezcal, 25ml mango puree, 25ml lime juice, 2 dashes of Scrappy's Firewater Bitters, splash of ginger beer.
Shake the first five ingredients, strain into a highball glass, and top with ginger beer.
Montelobos Smoke on the Water:
25ml Montelobos Mezcal, 25ml Yellow Chartreuse, 15ml dry vermouth, 15ml Amaro, 2 dashes of Scrappy's Black Lemon Bitters.
Add all ingredients into a stiring glass, add ice, and stir for 20 seconds, Strain the cocktail into a martini/coupe. Garnish with an expressed lemon vest.