Once the agave cones are cooked, they’re cut again into smaller pieces with an ax or machete to place in milling.
Usually a circular mill made of stone or cement in which another stone rotates is used, of about 500 kilos, thrown or pulled by a pack animal (horse or mule), this type of grinding mill is called Chilean mill, Chilean tahona or Egyptian mill.
Another way to grind the agave is manually using a mallet and a container to crush. Obviously the last is a more complex process that requires great physical effort. Usually this type of grinding is used to produce small amounts of mezcal or mezcal de olla.