harvest
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cooking
During cooking, the maguey fructans are hydrolyzed into simple sugars.
grinding
The pulp and fibers (bagaso or bagasse) are ground to expose the fermentable sugars.
fermentation
The mash (mosto) is placed in wooden vats and left to rest for 2 or 3 days, then warm water (40 ° C) is added. Here, the maguey juice undergoes a natural fermentation, which depends on the microbiota present in the production enviroment, including bacteria and yeasts.
distillation
The fermented juice (can include bagaso) is distilled to separate volatile alcohols.