The distilled product is then bottled and sold. Unaged mezcal is referred to as "joven", or young. Some of the distilled product is left to age in barrels between one month and four years, but some can be aged for as long as 12 years. Mezcal can reach an alcohol content of 55%. Like tequila, mezcal is distilled twice. The first distillation is known as "ordinario", and comes out at around 75 proof (37.5% alcohol by volume). The liquid must then be distilled a second time to raise the alcohol percentage. Mezcal is highly varied, depending on the species of agave used, the fruits and herbs added during fermentation and the distillation process employed, creating subtypes with names such as "de gusano, tobalá, pechuga, blanco, minero, cedrón, de alacran, creme de café" and more. A special recipe for a specific mezcal type known as" pechuga "uses cinnamon, apple, plums, cloves, and other spices that is then distilled through chicken, duck, or turkey breast. It is made when the specific fruits used in the recipe are available, usually during November or December. Other variations flavor the mash with cinnamon, pineapple slices, red bananas, and sugar, each imparting a particular character to the mezcal. Most mezcal, however, is left untouched, allowing the flavors of the agave used to come forward. Not all bottles of mezcal contain a "worm" (actually the larva of a moth, "Hypopta agavis", that can infest agave plants), but if added, it is added during the bottling process. There are conflicting stories as to why such a thing would be added. Some state that it is a marketing ploy. Others state that it is there to prove that the mezcal is fit to drink, and still others state that the larva is there to impart flavor. The two types of mezcal are those made of 100% agave and those mixed with other ingredients, with at least 80% agave. Both types have four categories. White mezcal is clear and hardly aged. "Dorado" (golden) is not aged but a coloring agent is added. This is more often done with a mixed mezcal. "Reposado" or "añejado" (aged) is placed in wood barrels from two to nine months.