Utilizing the maguey Brocha variety, a variant closely related to Espadin, Chacolo Brocha is expertly crafted. This agave type requires an estimated 7 years to mature, along with an additional 3 years of capon. Following this, the agaves are cooked in an underground oven and manually milled with axes. After cooking and milling, they undergo natural fermentation in wooden tinas with the addition of mountain spring water. Ultimately, the agaves are double distilled using a Filipino style still.