Yola Mezcal Artesanal Joven 100% de Agave Oaxaca 750ml

HANDCRAFTED AND ORGANIC, YOLA MEZCAL FOLLOWS A RECIPE PASSED DOWN BY YOLA’S GRANDFATHER FROM 1971. IT IS DISTILLED ON OUR NAMESAKE FARM IN OAXACA AND BOTTLED BY WOMEN. FOUNDED AND RUN BY WOMEN, WE ARE PROUD TO PROMOTE AUTONOMY AND ECONOMIC INDEPENDENCE FOR OUR PARTNERS IN OAXACA AND ACROSS BORDERS. OUR ALL-FEMALE, HAND-BOTTLING FACILITY OFFERS DIRECT PAY AND CHILDCARE. OUR PRODUCTION IS VERTICALLY INTEGRATED FROM PLANT TO BOTTLING. WE ARE 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. 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 SIX 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 RAINWATER. 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.