The Navarro family has been utilizing a unique clay pot still (campanilla) and other ancestral techniques for at least four generations. They gather wild Cuerno and Chino (Salmiana agave) from the desert hills of San Luis Potosi and roast their agave hearts in an above-ground earthen oven with mezotes (dry agave leaves & roots), dried palms, dry nopal cactus and volcanic rock. The cooked agave is smashed with a horse-drawn grind stone (Tahona). A large woven hammock is used to squeeze out the sweet juices from the roasted and smashed agave. The fermented liquid is distilled in a three-part clay pot still.