We tasted some excellent mezcal at Mitleño. I also liked the añejo Benevá. Basically how it works is the agave is boiled on a fire leaving a sweet candy-like substance. Then it is smashed by a mill powered by this horse. Then it is fermented for 15 days depending on the weather. Later it is a distilled. And then aged in a barrel. One year is reposado and 3 is añejo. If it isn’t aged it is a minero and that is strong stuff.