For fermenting you need a must of prepared agaves. The agaves will be squelched by millstones which are moved by draught cattle. The squelched agaves will be heaped into big wooden barrels in order to find natural air supply to avoid the adding of supplemental yeast. The Mescalero Families still keep living close to tradition and nature and thus even deny from taking over any modern device.
Small blebs will appear on the surface of the must after a two weeks’ time of fermentation, the release of carbon dioxide will cause the change from sugar into alcohol. The must is ready for distillation.