Artesanal mezcal is the most common for of making mezcal. The agaves can be cooked in a brick oven or the traditional, earthen pit horno. The cooked agaves can be milled using a mechanical shredder or crushed using a tahona stone wheel. Fermentation can occur in stainless steel or wooden vats. Finally, the fermented liquid can be distilled in a copper alembic, refrescaor or Filipino copper stills.

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