Yola "1971" Mezcal Joven

Description

45% ABV, 750 ml

"We start with ripe, organic agave from our local estate.

Our agaves are then roasted in an earthen conical oven for 75 hours in the spring and summer, and 96 hours 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."

 

PRODUCTION NOTES
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)

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 / 95 PROOF

REST IN GLASS BARRELS FOR 4 WEEKS

HAND BOTTLED AT THE SOURCE



Collections: Mezcal, Spirits

Type: SPIRITS


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ALL BOTTLES ARE 750 ML UNLESS OTHERWISE NOTED

Adult Signature Required