Montelobos Tobala

Montelobos Tobalá is made from wild Tobalá agave (agave potatorum), which grows at high altitudes in Oaxaca and matures more slowly than the Espadín agave (agave angustifolia) used in the brand's standard expression. The Tobalá variant typically delivers a more complex, herbal, and slightly sweeter flavor profile compared to the smokier Espadín.

Tobalá agave grows wild in mountainous terrain and cannot be easily cultivated on plantations, meaning every plant must be foraged from its natural habitat. Additionally, Tobalá piñas are smaller and yield significantly less distillate per plant than larger agave varieties, driving up production costs.

Montelobos Tobalá is best sipped neat at room temperature in a small copita or clay cup, taking small sips to appreciate its layered flavors. Avoid adding ice, which mutes the complex aromatics — traditional accompaniments include orange slices sprinkled with sal de gusano (agave worm salt).

Montelobos mezcal is produced in Santiago Matatlán, Oaxaca — widely regarded as the 'world capital of mezcal' — and carries COMERCAM (now known as MEXCAM) certification verifying its authenticity. The production methods, including traditional stone-mill tahona grinding and copper still distillation, place it within the artisanal mezcal category.