Maguey Brocha (agave Angustifolia), a variety related to Espadin, is used to make Chacolo Brocha. This agave takes around 7 years to develop, then another 3 years to capon. The agave is roasted and milled by hand with axes in a subterranean oven. The agave is naturally fermented in wooden tinas with mountain spring water after it has been cooked and processed.
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