After taking care of the agave plants, the best ones are selected. It is important not to accelerate the process, respecting their natural growth: and being very careful on cutting so that the plant does not suffer any kind of stress.

To achieve a precise cooking of the hearts of the agave, a careful rhythm is followed in a conical furnace on soil lined with river stones.

Once the pineapples of the agave have cooled, they are placed in a pink quarry mill pulled by mares and crushed until completely crumbled.

In bales of pine wood the bagasse is placed, which the mezcal masters mix with river water and leave fermenting to the exact point.

The product resulting from the fermentation is introduced into copper stills, following in the steps of the mezcalero master. Thus, a careful double distillation is obtained, obtaining the mastery in each bottle.