Montelobos Tobalà Mezcal
A premium Tobalá, made with 100% organic agave.
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 Mezcal Tobalá is a unique unaged Joven Mezcal that was crafted from 100% organic Tobalá agave. After the piñas are roasted in an underground fire pit filled with volcanic stone for 5-7 days, they’re cut into pieces by hand with a machete. The mechanical shredder mill extracts the agave nectar and they’re left in open-air pine vats to naturally ferment. Twice distilled, this premium Tobalá is best savored neat or on the rocks, so you can appreciate all the complex flavors of basil, roasted fig, macadamia, and truffle.
Original: $64.99
-70%$64.99
$19.50Montelobos Tobalà Mezcal
A premium Tobalá, made with 100% organic agave.
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 Mezcal Tobalá is a unique unaged Joven Mezcal that was crafted from 100% organic Tobalá agave. After the piñas are roasted in an underground fire pit filled with volcanic stone for 5-7 days, they’re cut into pieces by hand with a machete. The mechanical shredder mill extracts the agave nectar and they’re left in open-air pine vats to naturally ferment. Twice distilled, this premium Tobalá is best savored neat or on the rocks, so you can appreciate all the complex flavors of basil, roasted fig, macadamia, and truffle.
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Description
A premium Tobalá, made with 100% organic agave.
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 Mezcal Tobalá is a unique unaged Joven Mezcal that was crafted from 100% organic Tobalá agave. After the piñas are roasted in an underground fire pit filled with volcanic stone for 5-7 days, they’re cut into pieces by hand with a machete. The mechanical shredder mill extracts the agave nectar and they’re left in open-air pine vats to naturally ferment. Twice distilled, this premium Tobalá is best savored neat or on the rocks, so you can appreciate all the complex flavors of basil, roasted fig, macadamia, and truffle.
