100% Agave.
Real fruit.
Real fruit.
Distilled
together.
together.
Meet the Yotobi family.
A first-of-its-kind collection of fruit-forward mezcals.
No shady additives. No artificial flavors.
Honest ingredients in every drop.
Agave
Responsibly farmed and naturally gluten free, Yotobi is made from 100% Maguey Espadín (Agave Angustifolia) that is traditionally cooked and distilled in Oaxaca, Mexico.
Fruit
Yotobi Mezcal is distilled with 100% real, all-natural fruit. No artificial flavors, syrups, or powders. What you see if what you get. Believe us when we say, you can taste the difference.
Water
Clean water pulled from local rivers is used during fermentation, unlocking the agave's true potential. Believe it or not, that is everything: agave, fruit, water, and a lot of patience.
Gluten Free
Vegan-Friendly
Plant-based
Good vibes
Handmade in the heart of agave country.
The distinctive flavors of the Oaxacan terroir make every sip a journey through this mezcal haven's rich landscape.
San Martín Lachilá
San Martín Lachilá is a picturesque small town in the heart of the desert, where time seems to slow against the backdrop of the rugged silhouette of the Oaxacan Sierras. Barril, Espadín, and Tobala are all agave varietals that thrive there.
Artisans of Agave.
Yotobi is an artisanal mezcal hand-crafted in San Martín Lachilá at the foothills of the Oaxacan Sierras. Maestro Magdaleno Santiago and his brother-in-law Guillermo Fabián distill each drop of mezcal with the same craft and passion that has been perfected over several generations. The result is a one-of-a-kind spirit you have to taste to believe.
Artesenal methods. Unconventional taste.
Click or scroll to discover how Yotobi Mezcal is made.
Step 1
Harvest
The mezcal journey begins under the warm Oaxacan sun. Young agaves are carefully nurtured for up to seven or eight years. Only when the agaves reach maturity do we begin the harvest. The leaves are cut and discarded, allowing us to remove the hearts (piñas) – the source of the agave’s sugary sweetness.
Step 2
Roast
A raging fire is started in a large underground pit, after which stones are placed over the glowing embers. The agave piñas are split and carefully piled on top of the hot stones and then covered with fiber tarps, bagaso (spent agave fiber), and soil. This primitive pressure cooker is left for several days, breaking down the heavy starches to sugars and imparting the smokey flavor distinct to mezcal.
Step 3
Mill
After the cooking is complete, we remove the roasted agaves – which are now softened and sweet. Using a traditional stone mill (tahona) or mechanical shredders, the roasted piñas are crushed into small fibers, releasing the sweet juices necessary for fermentation.
Step 4
Ferment
Fermentation breathes life into mezcal. We combine the shredded agave fibers and sugary juices in large pine wood barrels with fresh water. Native yeasts interact with the mixture in the open-air vats. This dance of microorganisms unfolds over days, creating alcohol.
Step 5
Fruit
Fruit, the Yotobi secret sauce. The fruit is selected for quality and ripeness by peeling the skin off the oranges, husks, and leaves from the pineapples and discarding the watermelon rinds. The fruit pulp is cut into smaller pieces and set aside for use in distillation.`
Step 6
Distill
Distillation is where mezcal's spirit is refined. We add the fermented agave juices and fibers to copper pot stills. Heat is applied to the still, and the vapors generated are condensed and captured. The liquid from the first distill is added to a clean still for the second distillation; only this time, we add fruit. The head and heart are carefully removed – leaving behind perfectly balanced Yotobi mezcal.
Meet the Yotobi family.
A first-of-its-kind collection of fruit-forward mezcals.
