Yola Mezcal is produced using traditional methods in San Juan Del Rio. The flavors are bright and refreshing, yet complex with earthy mineral flavors.
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|Town:||San Juan del Rio|
|Website:||https://yolamezcal.com/, opens in new window|
About this mezcal
Yola Mezcal is handcrafted using a family recipe using agaves harvested on a family farm that was purchased in 1971. It is produced in San Juan Del Rio by Javier Bautista & Guadalupe Bautista using Maguey Espadin and Maguey Madrecuixe. The agaves are roasted in an earthen oven for 75 hours in the spring and summer, and 96 hours in the fall and winter. The cooked plants are crushed by tahona and then fermented in oak barrels with filtered spring water and captured rain water. The first distillation takes about 10 hours and the second is slower and takes about 15 hours. The copper pot made mezcal is distilled to proof and hand-bottled on site.
Note: Earlier batches with the label “Yola 1971 Mezcal” were made from 100% Espadin.
Learn more about Yola:
Yola Mezcal is led by three women: La Clandestina Mezcaleria’s Yola Jimenez, chef and stylist Gina Correll Aglietti, and musician Lykke Li. Yola Mezcal is dedicated to traditional production methods and paying their workers in Mexico a fair wage. Yola Mezcal provides a place where the women of Oaxaca can have steady work; their bottling facility employs only women. In 1971, Jimenez’s grandfather bought a mezcal farm in San Juan del Río. Many years later, Yola Jimenez continues to plant all their own agave. She has also built a modern palenque that reduces water usage and log burning in mezcal production. Yola Mezcal strives to make mezcal as sustainable as possible, without compromising age-old traditions.