Lola Mezcal, a love letter to Mexico, is crafted by Maestro Mezcalero Lucio Bautista in Rio de Ejutla, Oaxaca. Lucio, who learned the art of mezcal distillation from his father, uses locally grown agave Espadin for Lola. The agave is cooked over a river stone mound for four days, a departure from the traditional underground pit method. The cooked agave is then crushed with the help of a donkey-drawn tahona, fermented in wooden tinas, and uniquely single-distilled in copper stills with a rectifier, a two-chamber distillation unit. This process results in Lola's smooth and pure flavor. The brand encourages you not to sip, but to 'kiss' their mezcal.