Yuu Baal

Artisanal production following typical Oaxaca mezcal practices: baking agaves in underground ovens, traditional milling (including tahona in some batches), fermentation in wooden vats and distillation in stills (copper or traditional). Some expressions report double distillation; the Pechuga requires a final distillation with fruit, spices and meat (the ritual pechuga practice).

Artisanal distillation in copper or traditional stills; batches follow local practices with double distillation for most expressions and, for the Pechuga, a final distillation with added elements (fruit/spices/meat).

Some references (e.g. Reposado) are aged in wooden barrels; the Reposado is reported to be aged for about 6 months in American oak in some technical sheets.