The maguey Tobaxiche, also known as agave Karwinskii, is carefully cooked for 8-10 days in an underground pit oven using Encino and Mesquite. After the cooking process, the agave rests for 3-5 days before being mashed with an ox-drawn tahona. Following that, it is fermented with open air yeasts for 3-8 days and then double distilled in a copper refrescadera still.