El Peloton de la Muerte is produced by Mezcales de Leyenda, a cooperative that represents artisanal mezcal producers from different regions in Mexico. The group was formed by a group of Mexican entrepreneurs, led by New York based chef Danny Mena. The Espadin agave was cooked in stone pit covered with lava rocks, after which it fermented for four days in wood vats. It was then double distilled in copper stills. All the wild agave used to produce El Peloton de la Muerte are organically grown.. The label for El Peloton de la Muerte, which means Brigade of Death, depicts the flag used by insurgents during the Mexican Revolution.