Mature agave hearts (pineapples already cut) are selected and collected, weighing an average of 25 kg. Visual analysis is done, the hearts are cut into 4 to 6 pieces and taken to the tavern. Raw Material: Natural spring water. For every liter of rootlet, 7 Kg of mature Rhodacaritha agave hearts are required>.

The hearts of agave arrive at grinding area and are crushed. Then they are rubbed in an underground stone bonfire with a capacity of 3 tons. approx. for about 48 hr.

The "mezcal" is milled in wooden trays with a mallet made in one piece, with this it is decided to tear the fibers apart, water is applied, juices of agave are squeezed, this is known as bagasse that rectifies musts and sugars.

Analysis of raw agave must, the milled must is hydrolyzed to 80% and wild yeast is placed in 300 liters wooden tubs for a period of 6 to 12 days. It is left to stand in fermentation rooms.

The already fermented must is placed in a distiller (copper still with wooden walls and a water-lined coil). A distillation test is done to rectify the alcohol degrees and thus produce the Raicilla.