A worker follows his donkeys loaded with firewood to a mescal factory in rural Oaxaca. The region is where 80% of the mescal made in Mexico. Workers harvest the Maguey plant and bury it with dirt placing it in an oven with hot rocks for 36-48 hours. The burned plant is milled with a horse pulling a heavy stone. It is fermented 8-10 days and the manager plays classical music to help the process. It is distilled twice to be about 70% alcohol and stored for 3-6 months.