Mal Bien Arroqueno is produced using maguey Arroqueno (agave Americana) that is cooked for 8-10 days in an underground oven with a combination of Encino, Yegareche, Mesquite, and Palo de Aguila wood. After the cooking process, the agave is given a resting period of 5-7 days before being milled with an ox-drawn tahona.