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don't sip it…kiss it

select reserve handcrafted mezcal



LOLA MEZCAL was created by two friends who, in love with the tastes and romance of Mexico, made a true handcrafted spirit that is not meant to be sipped, but kissed.




“Mezcal is the only drink that’s not meant to be sipped, but kissed,” sings a popular Mexican saying.

Mezcal is a part of Mexico the world doesn’t know much about. For us, mezcal represents the provocative, hidden, sensual side of Mexico. Nights with a great mezcal have made us abandon our inhibitions, fall in love, break a few hearts, make new friends that we’ve kept for life. We want to share with the world Mexico’s heartbreaking love song in the form of LOLA MEZCAL.


Hidden in the mountains of Oaxaca, Rio de Ejutla is a tiny rural village secluded from modern society. Here Maestro Mezcalero, Lucio Bautista, crafts Lola Mezcal entirely by hand from a select reserve of the traditional agave espadin, using ancient pre-Hispanic techniques handed down to him by his father Adrian - the town’s renowned Maestro.





distilled by Maestro Mezcalero


LOLA MEZCAL's taste has been carefully crafted - it is intense, flavorful, and aromatic, yet goes down unbelievably smoothly.




How is LOLA MEZCAL made?


1. The Harvest


It takes seven years for the agave plant to grow before it can be made into mezcal.

Lola Mezcal's agaves are grown in a remote farm in the mountains of Oaxaca.

To make Lola Mezcal, the best espadín agaves are carefully chosen by the Maestro Mezcalero.  The prickly leaves of the agave are cut off so that all that is left is the large central pinecone-like cores.




2. The Natural Oven



A large hole in the ground of the Palenque (the rural mezcal distillery) is filled up with burning river stones and firewood from local encino and mesquite trees. The agave cores are placed over the burning stones and get cooked in the natural oven. Burning the agave gives mezcal its smokey flavor.





3. Fermenting


The cooked agaves are then placed in a circular pit. A moiling device consisting of a large stone wheel is strapped to an donkey or an ox that walks around in circles, crushing the burnt agave cores. The crushed agave is then set in large open containers and mixed with water to begin their natural fermenting processes.





4. Distilling



With the agave fermented, it is then twice distilled in copper tanks to create Lola Mezcal's 43% alc/vol smooth flavor.





5. Bottling


Lola Mezcal is bottled and labeled on site in the Palenque. With nothing more than experience and good taste, the Maestro Mezcalero makes sure every step is timed out precisely to make Lola Mezcal the finest espadin mezcal.





*all drawings by Nick Garnham Wright



555 W 5th st, suite 3100
Los Angeles, CA 90013



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