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.