After the piñas are unearthed, they’re left to sit and cool for a a day or longer depending on the maestro’s preferences. The machetes (the duct tape of rural Mexico) come back out, and the mezcaleros will chop the roasted piñas into smaller pieces that are then mashed using a tahona (giant stone wheel drawn by animals); or by a team of mezcaleros pounding the pieces with giant bats in a canoa (hollowed out tree trunk) or cement trough, or by a wood chipper.