[After The San Antonio Cocktail Conference held in January, 2015, Tequila Aficionado Media caught up with Dr. Iván Saldaña, producer of the upstart mezcal, Montelobos, a partnership project with the makers of Milagro [link] tequila.
A featured speaker during the conference, here’s our in-depth discussion held at the bar of the lavish Westin Riverwalk Hotel.]
Iván Saldaña (Photo courtesy of David Suro)
In Dr. Iván Saldaña’s nifty little primer, The Anatomy Of Mezcal–which, by the way, belongs in every serious agave students’ reference library–he goes to great lengths to demystify maguey (agave) and mezcal in a concise and easy-to-understand fashion.
As an introduction into the fundamentals of mezcal, the book covers it all, from what it is to how it’s processed. Saldaña also defines the differences of artisanal mezcals distilled in palenques and haciendas from those using industrial methods. The latter is a situation currently being hotly contested inside the Mezcal Industry as it tries to cope with its alarming expansion without repeating the mistakes made by the Tequila Industry while still in its infancy.
A Double PhD.
From his research, Saldaña asserts that the maguey plant efficiently evolves when affected by environmental stress. It is precisely the plant’s adaptability to extreme conditions that makes it not only a versatile prime material for tequila and mezcal production, but also gives it its unique flavors and aromas that set it apart from other spirits.
The same could be said about Iván’s versatility as a passionate scientist, researcher, environmentalist and mezcal developer who prefers to be challenged to come up with unique solutions.
Here, Dr. Saldaña elaborates on his academic background leading to his PhD.
In this segment, Iván recounts how his wine and spirits experience working for global distiller, Pernod Ricard, led to a craving to create something more intrinsically fulfilling.
Taking a lesson from Frank Sinatra, Iván explains what it was like to compose a mezcal like Montelobos without following any commercial guidelines.
Iván has been quoted as insisting that “Mezcal is too often dominated by either an excessive smokiness or inopportune proportions.” In his quest for the perfectly balanced mezcal, he concentrated on bringing forth Montelobos’ sweeter notes, along with citrus and smoke using cultivated espadin.
The successful result garnered Montelobos a double gold medal at the San Francisco World Spirits Competition in 2013.
Not wanting to create a single faceted mezcal, or replicating an old family recipe, Dr. Saldaña further breaks down Montelobos’ complexities.
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The Value of Innovation
Dr. Saldaña produced his mezcal under the guidance of fifth generation Maestro Mezcalero, Don Abel López Mateos, but still believed in exploration and experimentation when designing its unique flavor profile. Coupled with innovation, Iván contends that Montelobos is not about science, but about passion.
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Iván explains how he arrived at the perfect 43.2% (86.4 proof) alcohol by volume to achieve the flavors and aromas unique to Montelobos.
Not only vigilant on creating Montelobos his way, Dr. Saldaña was also concerned about its environmental footprint on Oaxaca where it is distilled.
Montelobos uses only organic, commercially grown espadin, certified so by certifying agency, Certimex. Iván also makes sure that the wood used in roasting the espadin comes from a sustainable source.
The Universe Within the Universe
Dr. Iván Saldaña’s expedition into the anatomy of mezcal is by no means over.
He confessed to having an urge to distill other variations of Montelobos that would emphasize additional flavors and aromas often hidden in traditional mezcal flavor profiles.
For the time being, he prefers to continue to examine and discover the world within the world of mezcal.
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