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and reveal an incredibly sweet and intense aroma (the pinas are so sweet that chunks of cooked agave are often sold as candy in the street markets of Jalisco)
and showcases the barrel flavours as the agave sweetness fades
It is not barrel heavy—that is one of its best features
The maguey Espadin (agave Angustifolia) used in this mezcal is crushed by tahona and distilled in a copper refrescadera still
Montelobos Pechuga Mezcal (750ml / 47.9%) $900-$999 and reveal an incredibly sweetMontelobos 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, quinceaeras, or other celebratory events. Montelobos has business ties to William Grant & Sons, the makers of scotch whisky. Ivn Saldaa, who has a background in molecular plant
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