Mezonte Jalisco's first batch imported to the US was distilled by Santos Juarez in Toliman, Jalisco, using Alineno and Cimarrón maguey. The production of this Raicilla, even though it was made in Tequila-country, vastly differs from modern Tequila. The agaves are cooked in an underground oven, milled by hand using axes, and distilled in a copper and wood still.
For the second batch of Mezonte Jalisco imported to the US, Lorenzo Virgen used over 10 different agave varietals and produced it in Chancuellar, Jalisco. The agaves were cooked in an underground pit oven, fermented with spring water, and distilled in copper with Pine and Parota Wood.