Santos Juarez distilled the inaugural batch of Mezonte Jalisco imported into the US, utilizing maguey Alineno and Cimarrón in Toliman, Jalisco. Although this Raicilla was produced in the heart of Tequila-country, its production differs significantly from modern Tequila. The agaves are cooked in a subterranean oven, manually milled with axes, and distilled using a copper and wood still.

The second batch of Mezonte Jalisco imported into the US was crafted by Lorenzo Virgen in Chancuellar, Jalisco, utilizing over 10 different agave varietals. The agaves were cooked in an underground pit oven, fermented with spring water, and distilled using copper with Pine and Parota Wood.