Jean-Marc Grand Mezcal Artesanal is produced by the Rey Gutiérrez family, who are in their 3rd generation of mezcal production. The agave is roasted in 10-ton stone-lined pits over oak for 3 days and then rested in the underground oven for another 5 days for cooling. After being cooked, they are cut by hand using machete. The agave is crushed, in the traditional method, one ton at a time, by a horse-drawn tahona. Once crushed, the juice and fibers are fermented in pine tanks for up to 5 days before being double distilled in 275-liter copper pot stills.