Montelobos is an artisanal mezcal produced in Santiago Matatlán, in the state of Oaxaca, from 100% organically certified Espadin agave. The mastermind behind the creation of the product is Ivan Saldana, one of the top international experts in the agave world and author of the book Anatomy of Mezcal. Produced only in the Joven version, Montelobos involves the use of agave grown by the Lopez family in the shadow of the mountain range of the same name (in Mexican, ‘mountain of wolves’) in Sierra Madre. After a plant growth period of at least 10 years and harvesting done by hand using machetes by selecting ripe plants based on the color at the base of the pine cone, the agave is transported to the palenque to begin cooking in traditional underground stone ovens for 4-5 days. Subsequent milling by means of the traditional stone mill called Tahona is done with the use of animal power: a mule called Rambo. Fermentation of the resulting ‘aguamiel’ takes place in open-air terracotta tanks, using only indigenous yeasts, for an average duration of about a week, slightly less than the average for other mezcals so that the more vegetal aromatic part inherent in the agave is brought out more and the smoky part does not prevail. The resulting femented liquid, called ‘tepache,’ undergoes a double distillation in copper pot stills.