Location: Oaxaca, ORIGIN - San Juan del Rio
Agave: Organic Espadin & Madre-Cuixe blend
Cooking: Roasted in earthen conical oven for 4-8 days
Milling: Ground with manual stone mill
Fermentation: Fermented in open air oak barrels with natural yeast for 8-10 days
Distillation: Double-distilled in copper pot still / Distilled to proof (no water added)
About YOLA Mezcal
Handcrafted and organic, YOLA Mezcal follows a distinctive recipe from 1971 passed down by Yola’s grandfather.
We preserve the 400-year-old tradition of artisanal mezcal making, distilling on the premises of our namesake farm. Founded and run by women, YOLA Mezcal's all female hand-bottling facility offers direct pay, and we are proud to promote autonomy and economic independence for our partners in Oaxaca and across borders.
We start with ripe, organic agave from our local estate. Our agaves are then roasted in an earthen conical oven for 75 hrs in the spring and summer, and 96 hrs in the fall and winter (24 hours longer than most mezcals in both cases).