Using both wild and semi-wild agaves, the growers of Mezcalero work with a number of varieties, including Arroqueño, Bicuishe, Madrecuishe, Dobadàn, Sierra Negra, Tepeztate and Tobalà. After harvest, the family distilleries responsible for production employ a wide range of traditional techniques, like roasting agave in open fire pits and crushing the cooked agave with long-handled wooden mallets.