About

Yola Mezcal is produced at its own farm and distillery in San Juan del Río, Oaxaca. The recipe dates back to 1971, when founder Yola Jimenez’s grandfather developed a blend of espadín and madrecuixe agaves that remains unchanged today. All agaves are harvested at full maturity, roasted for 96 hours in underground ovens, milled by tahona, naturally fermented with wild yeast, and double-distilled in copper alembic stills. Production, resting, and bottling take place on-site, ensuring full control from field to finished bottle. 

On the palate, Yola opens with notes of peppered citrus and layered ripe fruit, followed by a balanced smokiness and smooth, lingering finish. The mezcal is rested in recycled glass before bottling, which softens the smoke and enhances texture. Core to its mission, Yola is women-founded and women-operated. The distillation process is overseen by master mezcalera Guadalupe Bautista, and the spirit is bottled by an all-female team in Oaxaca. The company also maintains a vertically integrated, sustainability-focused model, including regenerative agriculture, water stewardship, and repurposing agave fibers after production.