Lola Mezcal Espadin Joven

Lola is all about tradition and preserving the culture of making and drinking
mezcal. Lucio Bautista is the third generation of a family of maestros. He learned his production techniques from his father and grandfather. He has his own palenque in Río de Ejutla and a planting of espadín, barril, arroqueño, Mexicano, madre cuishe and tobasiche agaves. 

• Maestro: Lucio Bautista
• Produced in Rio de Ejutla, Oaxaca
• Maguey harvested at: 7 years
• Cooked Underground Conical Oven
• Grinded: Tahona stone
• Fermentation: Sabino wood
• Distillation: Distilled in a copper still with a rectifier (unlike other stills, the
  rectifier distills the agave twice during a single process).

43% AVB – 100% Agave

The agave is sewn on the ground for 3 to 5 days, on a mountain of river stone and
mesquite and juniper wood.