Spirits | North America | Yola | Mezcal

Mezcal

NOTES

PRODUCTION METHOD: Ripe (7-10 years old), organic Espadin & Madre-Cuixe blend from Yola's local estate. The 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 agaves are then crushed slowly, using a traditional manual stone grinding wheel, then 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 (no water added). 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 mezcaleros - Javier and Guadalupe Bautista - then hand-bottled at the source after resting in glass barrels for 4 weeks.

SUSTAINABILITY
Production is vertically integrated from plant to bottling. Yola is dedicated to sustainable planting and growing techniques, and environmentally-responsible production practices. This includes low wood distilling, solar power, and rainwater catchment systems, as well as supporting local reforestation funds.