MAL BIEN MEZCAL TOBAXICHEThe maguey Tobaxiche, also known as agave Karwinskii, is carefully cooked for 8 10 days in an underground pit oven using Encino and Mesquite. After the cooking process, the agave rests for 3 5 days before being mashed with an ox drawn tahona. Following that, it is fermented with open air yeasts for 3 8 days and then double distilled in a copper refrescadera still.