Cultivation and Harvest

Cuando la planta llega a su madurez (8 años) se cosecha, se jima hasta llegar al corazón del maguey o piña. El corazón pesa en promedio 70 kg, aunque puede rebasar los 100 kg, ya una vez jimado el agave se traslada al palenque para su procesamiento.

The transplant of hatchlings

Product of the fibrous and exuberant root called rhizome, which runs close to the surface of the earth and at the moment it has contact with the sun develops a bud that forms the sucker. Each agave produces between 8 and 15 shoots throughout its life.

Sowing in greenhouses

The clones identical to the mother are bulbils that are born from the axillary buds that are at the base of the flower; one by one these babies are cut from the quiote or floral apex and planted in a greenhouse to make roots for 2 years; when they are ready to be transplanted to the final terrain.


The seeds are soaked for a few days and placed in trays with soil for germination to take place, the outbreak appears after 2 months; It is placed in the nursery at 4 months to follow the development of the plant Harvest


When the plant reaches maturity (8 years) it is harvested until it reaches the heart of the maguey or pineapple. The heart weighs on average 70 kg, although it can exceed 100 kg, and once the agave is boiled it is moved to the palenque for processing.

The Process

EL DIABLITO cuenta con un área de 3000 m2 donde se localizan las instalaciones para la elaboración de mezcal, para etiquetado, llenado de botellas, un laboratorio para garantizar la calidad del producto y por último el envasado.

1. Cooking

It is carried out in a coated well furnace, where the fructan chains contained in the pineapple are broken by hydrolysis.

2. Milling

The cooked pineapple is milled with tahona to extract the juices that are going to be fermented later.

3. Fermentation

The juices are placed in wooden vats to be fermented by microorganisms (yeasts).

4. Distillation

Two distillations are made in copper still, separating head, body and tail.

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