Montelobos Pechuga is triple distilled with a turkey breast suspended in the still. The turkey adds a thickness and viscosity as well as additional flavor.
Montelobos Pechuga is made with agave Espadin. Before the third and final distillation, a turkey breast is suspended in the still and local fruits and spices are added to the distillate. Traditionally, a Pechuga mezcal like this is drunken at celebrations like weddings, quinceañeras, or other celebratory events.
Montelobos achieves balance and complexity through a bold integration between agave, fermentation notes, and smoke. The company has business ties to William Grant & Sons, the makers of scotch whisky. Iván Saldaña, who has a background in molecular plant biology, is the main force behind Montelobos Mezcal. Saldaña works with two mezcal-producing families in Oaxaca and Puebla. The mezcal is popular inside Mexico and is also exported. Montelobos Mezcal is committed to sustainability and has pledged to never use wild agaves in their mezcal production.
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