The moon guides our destiny; and in every period, during three days we will cut la piña with the help of the jimas. The following four days are related to the volcanic stone cooking oven with mezquite and huizache firewood. On the fifth the piñas are mashed with an axe and are placed for three more days in pine wood containers without added nutrients, and this is how fermentation begins. In the first distillation, mezcal is obtained and 18 hours later a second distillation in cooper alembic is carried out, without separating tales or tips; resulting in our cherished potion.
