The agave used to make Jaral de Berrio is a variety of Salmiana that has grown naturally in the region for centuries. The plant has a maturation process of 8 to 12 years before it can be used, and once used it perishes.
After this maturation, the agave blades are stripped, leaving only the agave heads. These are placed in a steam-heated oven. The process lasts for three days, after which they present a deep brown colour and during this process the juices are trickled down to a container which is stored. The cooked agave heads are moved to a stone grinder, where they are cut before they are ground. The juices from the cooking and the grinding process are mixed together with ferments. The fermented product is moved for distillation.
Once distilled, it s run through a condenser and a basin to verify the grades of alcohol and ensure that the remaining impurities, if any at all, are filtered out.