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After being cooked, the pineapples are ground with a Tahona stone pulled by a ​horse. In each milling, “Karwinskii”, “Venado” and “El Gringo” take turns, and are cared for by the groom Pablo Palacios. Once crushed, the pulp is put into Cypress wood fermentation tubs with spring water for two weeks, time enough for the sugars to concentrate. After the fermentation, the liquid is loaded into copper boiler stills, where it is distilled twice to obtain the final product: El De Bateo Mezcal.

Maestro Mezcalero Erasto Martinez selects the best “Espadin Agaves”, which take 8 to 10 years to mature. Once it reaches maturity, the Agave is cut from its base and then it’s “​jimado”​ until it reveals the heart of the agave, or “piña” (pineapple). The product is cooked inside underground stone ovens for 3 to 4 days. 

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