Pavito begins with a base of Maestro Dobel's Silver Tequila double distilled in copper pot stills. After a brief period macerating the fruits and spices, a third distillation is performed, during which the pechuga (turkey breast) is placed at the top of the still. The tequila vapors are thus infused with the aromatics of the fruits, spices, and savory turkey breast. This intensifies the tequila, creating layers of complexity in the resulting liquid.