Montelobos Mezcal 70cl

Montelobos is the brainchild of biologist and distiller Iván Saldaña, and it shows — there's a real precision to it. Made in Santiago Matatlán, the self-styled world capital of mezcal, from 100% certified organic espadín agave, it's one of the cleaner, greener, more herbaceous expressions out there without losing any of the smoke.

The whole chain is artisanal: agave roasted in an underground pit, milled by stone tahona, fermented with wild yeast, then distilled in copper pots. Working with organic agave grown to eight years or more gives the spirit a bright, vegetal energy.

Bottled at a punchy 43.2%, the nose is damp earth, cut grass, honey and citrus with a wisp of smoke — there's even an asparagus-like green note if you go looking. The palate strikes a fine balance between cooked and raw agave: nutty, herbal, a touch of lemon zest and a whisper of salinity, all wrapped in gentle smoke. It's structured and lively, and the higher strength gives it genuine backbone. A few drops of water tame the heat and open the herbs.

This is the mezcal for someone who wants to taste the agave clearly — more green and mineral than sweet.

How to Serve

Neat in a copita, sipped slowly at room temperature. Its structure makes a superb, more assertive mezcal Margarita or Paloma.

Where to Drink It

Tayēr + Elementary in Shoreditch. Swift, Soho. Black Rock in Shoreditch for a considered agave pour.

Food Pairings

Try it against grilled green vegetables or a fresh ceviche — the citrus and salinity lock right in.