Mezcalero: Abel & Cuautehmoc Lopez Mateos under the direction of Ivan Saldana
Roast: Underground conical oven
Crush: Horse drawn tahona
Still: Copper alambique
Fermentation: Wild yeast
Notes: While the Montelobos Pechuga isn't certified organic like the flagship Espadín, the base mezcal is certified organic. It's just the additional pechuga ingredients which haven't received the technical organic certification. It undergoes the traditional third distillation with a chicken breast and other ingredients. A little known fact, all Montelobos labels are certified Kosher.