The Dia de los Muertos parade in Oaxaca .
Roasting agave pinas in Oaxaca .
Harvesting agave in Oaxaca .
comes from . Once the agave reaches maturity — up to 10 years of age — the pinas , or hearts , are harvested and transported to the palenque . There the pinas roast in an underground a fire pit of wood and volcanic river stones for nearly a week .
The cooked pinas then get milled by a large stone wheel ( tahona ) pulled by a mule . The resulting mash is mixed with water and placed into open pine wood vats , so that wild fermentation can take place . The mash then gets distilled twice .
The Montelobos brand currently offers four expressions : Espadin , Tobala , Ensamble and Pechuga . The Pechuga , launched in 2022 , undergoes
A traditional tahona wheel pulled by a mule , crushing the cooked pinas .
a third distillation with a kosher turkey breast , plus seasonal fruits and regional spices . It ’ s a style of mezcal typically enjoyed at celebrations .
With consumption of tequila and mezcal climbing , sustainability of agave crops is a growing concern .
Montelobos has been committed to sustainable farming practices since 2011 and strives to build better and fairer economic standards in the mezcal industry .
For instance , the brand supports mexcaleros and their families with long-standing relationships . Montelobos also improved the designed of the palenque to produce less waste for the environment , as well as less-tiring conditions for the workers .
2023 Spirit of Mexico 7