After cooking, the ovens are unloaded and the cooked “piñas” are taken to the grinding area, where they are ground inside a circular stone structure called “Tahona”, pulled by a horse. This is an ancient and traditional method.
The “piñas” can be ground up to 8 times. The more times they are ground, the more juice will be extracted. However, in each grinding the juice loses its concentration and flavour qualities. That is why in Mezcal Artesanal Pícaro we only grind our “piñas” twice, in order to extract the true pulp of the plants.