Latest news with #IvánSaldaña
Business Wire
08-08-2025
- Business
- Business Wire
Lewis Hamilton and Casa Lumbre Unveil Almave Humo, a Mezcal Alternative, Driving Further Expansion of Authenticity in the Non-Alcoholic Category
NEW YORK--(BUSINESS WIRE)--Today, Almave, the first non-alcoholic agave spirit co-founded by Seven-Time Formula One™ Champion and Entrepreneur Lewis Hamilton and Master Distiller Iván Saldaña of Casa Lumbre Spirits, announced the launch of Almave Humo, a non-alcoholic mezcal alternative. Made with Espadin agave harvested from the foot of the Popocatépetl volcano in Puebla, Mexico, Almave Humo features rich and smoky depth that consumers expect from a fine mezcal, without the alcohol, creating an elevated, authentic drinking experience. Entering an entirely new category, Almave Humo not only fills a significant whitespace in the market but also redefines the non-alcoholic landscape through the adaptation of the time-honored method of mezcal production. This process includes pit-roasting the agave piñas in a traditional oven with fire and volcanic stones, and utilizing water from the distillery's well, enriched with complex flavors from the surrounding volcanic soil. 'We've found that many agave spirit drinkers begin with tequila, then learn about mezcales as they gain a curiosity and appreciation that inspires them to venture further into the world of agave spirits,' said Iván Saldaña, Almave's Master Distiller and a Co-Founder of Casa Lumbre Spirits. 'Almave Humo offers distinct, smoky notes for those seeking complex cocktails while embracing a lifestyle beyond proof. Our contributions to the NA category have proven that we are pioneering a new drinking culture that meets the needs of today's evolved consumer. It's been such a rewarding and eye-opening experience expanding Almave's portfolio, and I'm looking forward to building upon our innovation for what's to come next.' 'Iván and I have been talking about exploring further into the discovery of mezcal since launching Almave, so I'm super excited that we're now bringing Almave Humo to the table,' said Co-founder Lewis Hamilton. 'I've learned so much from Iván's dedication to agave, and I'm proud of what we've achieved with this latest innovation. I think Almave drinkers will really enjoy the unique, smoky taste of Almave Humo, and I'm excited to see how they incorporate it into their gatherings, celebrations, and beyond.' Almave Humo is bottled in the same premium, distinguishable packaging as the company's core agave spirits–Almave Ámbar and Almave Blanco–but with a velvety, matte finish as a nod to its smokiness. It is available for purchase starting today, August 8, 2025, on retailing for $36.99 per 700mL bottle. For more information, please visit or follow along on Instagram using @almave. ABOUT ALMAVE DISTILLED NON-ALCOHOLIC AGAVE SPIRITS Almave Distilled Non-Alcoholic Agave Spirit is the first non-alcoholic spirits brand made following the same processes as tequila and mezcal. Created from the highly coveted agave plant harvested in Mexico, Almave Spirits are made with excellence and authenticity in mind. Offered in Almave Ámbar, Almave Blanco, and Almave Humo, Almave is perfect for sipping or mixing into your favorite cocktail. Founded by seven-time Formula One™ champion and entrepreneur Lewis Hamilton and Casa Lumbre, spirit innovators for over 25 years, Almave Agave Spirit embodies the shared vision and motivation of the team to continuously perfect their craft and to push the boundaries of innovation to create the first non-alcoholic agave spirit that takes the taste and craft of tequila and mezcal beyond proof. Born and based in Mexico, Casa Lumbre is a global spirits company that develops, produces, and incubates premium, award-winning spirits. Originally known for Mezcals, Liqueurs and Tequilas, Casa Lumbre continues to tap into its global values and perspective to expand beyond Mexican distillates.
Forbes
05-05-2025
- Business
- Forbes
How Iván Saldaña Turned Science, Sustainability, And A Deep Love Of Agave Into Montelobos Mezcal
Montelobos As Cinco de Mayo approaches, many consumers will raise a glass of tequila or mezcal without realizing the centuries of tradition — and science — behind Mexico's most celebrated spirits. For Iván Saldaña, founder of Montelobos Mezcal, understanding that history has been a lifelong pursuit. Before he ever stepped into a distillery, Saldaña spent years studying the agave plant's secrets — not as a distiller, but as a scientist. 'I spent a few years investigating agave,' Saldaña explains. 'I did a PhD on plant and stress. I'm very fascinated by the biological solutions the plant had to apply in order to see through its evolutionary path in the desert.' Iván Saldaña Though his background is in plant biochemistry, Saldaña's journey eventually led him out of academia and into the spirits industry at a pivotal time for agave. When tequila production was expanding rapidly but knowledge about the agave plant was lacking, Saldaña was recruited by a major French spirits company to lead research and development. Through this experience, he discovered an unexpected creative outlet. 'I discovered that a lot of the knowledge I had gained earlier on, the chemistry of the agave, actually could translate into smells and flavors,' he says. 'Science is always a very creative space, but not in the same way as you would do it as a master distiller.' Ultimately, his passion for agave and desire to build something more personal led him to leave the corporate world. In partnership with Daniel Moy, Saldaña launched Montelobos — a brand rooted in science, tradition, and an uncompromising commitment to sustainability. Very early in the morning the farmer is cutting agave plants in the field of Tequila Jalisco. Over the past decade, mezcal has experienced rapid growth, both in the United States and globally. But Saldaña notes that its evolution has not been uniform across markets. 'Mezcal has changed in Mexico for Mexicans, and mezcal has changed in the US for Americans,' he says. 'Almost any relevant brand in the US has never been relevant in Mexico. Historically, that's starting to change.' Montelobos is a rare brand that found success early in both markets, something Saldaña attributes to its authenticity. 'We were building in both sides, trying to have a current story that was not made to charm the American bartender,' he says. "We were what we were, and we wanted to be understood by the American bartender.' Today, the mezcal category is more diverse and mature. American consumers are more familiar with different expressions, and mezcalero families increasingly own and distribute their own brands. Meanwhile, European interest in mezcal is rising as well, aided by a cultural appreciation for origin-driven, artisanal products. Agave piles in distillery waiting for processing, Tequila, Jalisco, Mexico Despite mezcal's growing visibility, Saldaña is clear-eyed about its relative size compared to other spirits. 'We are three to four percent of what tequila is," he says. "I think eventually this will become maybe 10% of what the tequila business is." He sees an opportunity for sustained growth, but emphasizes that the category's long-term success will depend on addressing critical sustainability challenges. 'Plantations of agave will take seven years to grow,' he says. 'When you are organic, that means you've been observed by third-party entities that come and look at how you are doing it.' Montelobos has invested heavily in building its own organic agave supply chain. The company uses modern technologies like drone monitoring to track plant growth and only sources FSC-certified wood to reduce its environmental impact. 'All these things can be planned and foreseen," Saldaña says. "It requires commitment, money, and a lot of hope that things are gonna go as planned.' Saldaña believes mezcal's intrinsic complexity is a key driver of its appeal. 'Maybe mezcal is the most complex spirit in there," he says. "By chemically, it's at least the most complex white spirit.' While other spirits like gin achieve complexity by adding botanicals, mezcal's richness comes entirely from a single ingredient — agave — and the traditional processes used to transform it. 'Agaves can produce up to 40 different turpines, essential oils that can be expressed,' he says. 'Then you have to cook the piña, which generates a Maillard reaction, super complex. Add natural fermentation, add the smoke from the roasting process — you truly end up with something chemically ultra-complex.' For Saldaña, every step in making mezcal connects back to millions of years of agave evolution — and centuries of tradition. For those interested in exploring mezcal for the first time, Saldaña recommends starting with knowledge. 'If someone wants to get into mezcal, they're going to get into the most complex spirit that exists," he says. "First, read. Learn a little about mezcal, have a context." He recommends Montelobos as a great starting point — a spirit designed for sipping, not just mixing. He also suggests checking out resources like Anatomy of Mezcal, a short guide he wrote to introduce consumers to the production process and flavor profiles. Beyond that, he says, it's all about conscious tasting. 'You want to elevate yourself, you have to put your intention, your presence, into trying to understand what you're tasting,' he says. "It's an extraordinary experience. I've seen so many people almost become part of a cult after they start to taste mezcal." For Saldaña, mezcal's future remains bright — and he's committed to ensuring Montelobos continues to grow sustainably, authentically, and true to its roots.
