[et_pb_section fb_built="1" _builder_version="3.19.17"][et_pb_row _builder_version="3.19.17"][et_pb_column type="4_4" _builder_version="3.19.17"][et_pb_text _builder_version="3.19.17"]Disclaimer: In August of 2019, I was invited by Casa Lumbre Spirits, the parent company of Montelobos Mezcal, to join their industry trip to Mexico for their annual Dia de los Muertos celebration in
The last thing on my mind when I planned my mini reunion with college friends in Madison, WI was mezcal. Yes, mezcal is always on my mind in some form or another, but this was vacation. Joke on me because Madison actually has quite a little mezcal scene happening. The center of beer and a shot of brandy has fully embraced the cocktail explosion and has made mezcal a centerpiece.
It’s that time of year again where we take the show on the road and bath the streets of Chicago with mezcal. We're so excited to be returning to Chop Shop on October 15th for year two of Mexico in a Bottle Chicago!
This year is particularly poignant given the event is happening in the wake of two devastating earthquakes in Mexico. For that reason, we are very pleased to be partnering with SACRED, a non-profit based in Chicago that works with mezcal producing communities to support community libraries, agave replanting projects, and water preservation.
I'll never forget that first sip of Ancho Reyes, the chile liquor from Montelobos. It was of course at a mezcal tasting held, appropriately enough, for the screening of Viva Mezcal at Guelaguetza Restaurant in Los Angeles. Ivan Saldaña, the mad botanist/chemist behind Montelobos Mezcal, pulled a bottle out for some of us to try. This was the spring of 2012: What we now know as Ancho Reyes was months away from launching in the market. At that moment we hadn't a clue what this was or how it would eventually take the cocktail market by storm. We tried it several different ways - neat, over ice, with club soda and across the board, the reaction was, well, highly enthusiastic to say the least. The flavor was so deep and spicy, it was the perfect essence of smoked chile in a bottle. With that kind of a track record, you can imagine the buzz about the soon to be launched Ancho Verde. I was lucky enough to get an early try, and to catch up with Ivan to talk about this new addition to his portfolio. Saldaña has a long history in the agave world. As a scientist he has a deep background of studying agaves and how we process flavors, and in 2011, he launched Montelobos Mezcal. He is also a big proponent of pushing for sustainability in the agave world, especially to make sure that