Zunte Mezcal is produced in San Luis del Río, Oaxaca using agave Espadin. The agaves are cooked underground for 4 days and then crushed by a stone tahona pulled by either a horse or mule. Next, the agave fibers ferment with water for 12 to 15 days in wooden vats. Finally, the mash is distilled twice over a period of 36 hours in copper stills.
