All of Lalo's mezcales are double distilled (except for pechuga, which is triple) using his five 50 liter ollas de barro or clay pot stills. Relative to the more modern and much larger alambiques or alembic stills used elsewhere, clay pots require much more work - the stills must be loaded, sealed and emptied at least 5 times as often, cuts must be made for each load, and the equipment allows significantly more vapor to escape during distillation, which means less finished mezcal. There is, however, no substitute for soft texture the clay imparts on the finished product.