Maguey Tepemete is a form of Agave angustifolia; it is a small agave that grows in the low areas of South Mezquital, weighing an average of 10kg. Due to its size and scarcity, it is difficult to produce, making it one of the rarest mezcales in Mexico. The agave is cooked in an underground oven with mesquite wood, then is crushed by machete. It ferments on the solid in pine tanks, and is distilled in an alambique viejo.