A few days after covering the oven, the cooked maguey is carefully uncovered to begin the grinding process.

We use the tahona, a traditional tool consisting of a circular concrete base on which a heavy rock is driven by pack animals. This ancient method allows the cooked agave to be crushed and its juices extracted naturally.

The resulting juices are carefully collected and placed in masonry vats, where the next step in the process will begin: fermentation.