Following the age-old tradition from mezcaleros, sacrificial mezcal is typically produced in small batches for personal consumption as well as fiestas for the locals. The production is seasonal and takes place at year-end. First, the agave is crushed by a stone tahona wheel moved by a bull, baked in earthen pit ovens, fermented and then distilled. During the second distillation, a leg of lamb, in addition to seasonal wild fruits and grains harvested from the local market, are suspended inside the bottom of the still in a basket. Wild fruits include strawberries, apples and pineapple, while additional ingredients consist of pecans and ginger.