Yola 1971 Mezcal

Yola Mezcal traces back to 1971, when Luis Jimenez purchased a mezcal farm in San Juan del Río, Oaxaca — his granddaughter Yola Jimenez later teamed up with chef and stylist Gina Correll Aglietti and musician Lykke Li to turn his original recipe into an all-female-owned business. It's produced by Javier and Guadalupe Bautista following a 300-year-old traditional method: agave roasted in an earthen oven for 75 to 96 hours depending on the season, crushed by tahona, fermented with filtered spring water and captured rainwater, then twice distilled in copper pots and hand-bottled entirely by women in Oaxaca who are paid a fair wage. Made from a blend of Espadín and Madrecuixe agave, bottled at 90 proof (45% ABV). Reviews genuinely vary — one detailed mezcal blog called it a solid but slightly thin entry-level pour, good for beginners rather than serious sipping, while The Infatuation praised its fruit-forward character, comparing it to semi-savory caramelized pineapple, and recommended it specifically for people hesitant about mezcal's smokiness. Real customers on our own site have been consistently positive too, describing smoky tones that settle into real balance after a few minutes, with several repeat buyers and fans of using it in margaritas.

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