Lucero Papalometl from Abdias De La Luz Rodriguez is produced in the state of Puebla, Mexico. Abdias uses semi-cultivated Papalometl (Agave potatorum), which are roasted in an underground pit oven. Unlike many mezcaleros, Abdias ferments the cooked agave hearts twice in rawhide with potable water. The first time around, he ferments them whole. He and his team then smash the whole fermented hearts by hand with wooden mallets. The crushed agave is then put back in the rawhide for another round of fermentation. The fermented agave is then distilled once in a copper still. The second distillation is conducted in a still made of a stainless steal pot and a tree trunk neck.