After obtaining more than 7 tons of agave, the stone oven is prepared (a hole in the ground of 2m deep) for the cooking of the pineapples. First you put a ton of wood, you catch fire and you add a ton of river stones. When they reach the desired temperature they are covered with bagasse (left over from the agave from the distillation) to protect the pineapples from direct heat. Once all the pineapples are incorporated, they are covered with earth so as not to allow smoke or heat to escape. The cooking in this oven takes about 5 days and will be around 700 liters that are unrepeatable.
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