YOLA 1971 MEZCAL JOVEN
$21.99
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.
- Size: .200L
Description
MAESTRO
Javier Bautista & Guadalupe Bautista
ORIGIN
San Juan del Rio
STATE
Oaxaca
AGAVE
Organic Espadin & Madre-Cuixe blend
AGE OF AGAVE
7-10 years (when fully ripe)
PRODUCTION NOTES
– Roasted in earthen conical oven for 4-8 days
– Ground with manual stone mill
– Fermented in open air oak barrels with natural yeast for 8-10 days
– Filtered spring water and captured rain water
– Double-distilled in copper pot still
– Distilled to proof (no water added)
– 45% ABV / 90 Proof
– Rest in glass barrels for 4 weeks
– Hand bottled at the source
PROCESS
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).
The roasted agave are then crushed slowly, using a traditional manual stone grinding wheel.
The crushed agave is fermented for 6 days in oak barrels (3 days longer than average) using only natural wild yeasts from nearby citrus and fruit groves, with filtered spring and captured rain water.
The mash is double-distilled in a handmade copper pot still, to proof. The second distillation is much finer and slower than the first, taking about 15 hours, compared to 10 hours in the first. The mezcal is distilled to proof under the careful hand of the maestro mezcalero, then hand-bottled at the source.
