THE AGUAMIEL FROM
The oldest method, and by far the most labor intensive, is where the agave are placed in a wooden or stone through and wooden bats or mallets are used to slowly pound the aguamiel from the agave. Needless to say, this is not a very efficient method.
Our molino use paddles (similar to a grape crusher/destemmer) to gently press the agave. Water is added as the agave are being shredded. What takes eight hours with a tahona, takes just a few minutes with a molino. This is a much faster method and will allow us to net up to 85% of the sugar content in the agave.
As an important note, the water that it is used for any aspect of production plays a vital role in the quality of the final product, our natural water sources comes from the Tequila Valley.