Tequila’s smoky sister has been quickly gaining popularity among social imbibers and serious spirit connoisseurs alike. Once a questionable trend, mezcal is now one of the fastest growing, premium spirits in the industry – so much that there’s a whole week now dedicated just to enjoying mezcal!
Montelobos Mezcal, a spirit unique from any other within the category, continues to be the mezcal of choice. In order to celebrate this week properly, check out some tips and tricks, as well as some must-have cocktail recipes carefully crafted by Montelobos Ambassador Camille Austin.
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Tequila vs. Mezcal – What’s the Difference?
While mezcal and tequila are both agave-based liquors, tequila can only be made from one type of agave. However, mezcal can generally be made with many different varieties of agave. Montelobos Mezcal is meticulously crafted by world-renowned agave spirits expert Iván Saldaña using 100% organically certified and sustainable agave espadín. Montelobos is produced and distilled at the Montelobos Palenque (distillery) in the shadows of Cerro Montelobos (the Mountain of Wolves) in Oaxaca’s Sierra Madre range.
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Mixed or Neat – How Do I Drink Mezcal?
Well, mezcal can be mixed in cocktails or sipped neatly. The smoky flavors elevate any classic cocktail, while sipping it alone lets the spirit speak for itself. Montelobos allows the unique flavors of agave to shine through the smokiness, creating a deep complexity and yielding a mezcal of extraordinary balance. Montelobos has the peculiar ability to evolve between sips, making it a unique experience to discover again and again.
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What Are Some of Montelobos’ Delicious Cocktail Recipes?
Montelobos Paloma by Camille Austin, National Montelobos Ambassador
½ part Montelobos Mezcal
½ part Ancho Reyes Chile Liqueur
3 parts grapefruit soda
Squeeze of lime
METHOD: Using a lime wedge, wet the rim of the glass and salt half of the rim. Add in Montelobos, Ancho Reyes and grapefruit soda. Squeeze wedge of lime and discard. Garnish with a thin grapefruit wheel.
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Wolves in the Garden by Camille Austin, National Montelobos Ambassador
1¼ part Montelobos Espadín
¾ part Ancho Reyes Verde
½ peeled Kiwi
¾ part fresh Lime Juice
½ part Simple Syrup
2 dashes Celery Bitters
Pinch of salt
METHOD: Muddle kiwi in a shaker, then combine all ingredients and shake well. Serve over fresh ice in a Rocks or divide for a share size portion in 2 Veladora glasses. Garnish with mint bouquet and kiwi wheels.
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