In December 2020, father-son mezcalero duo Atenogenes and Jos Garcia harvested roughly equal quantities of agaves Bicuixe, Madrecuixe,and Espadin from the Miahuatln region of Oaxaca. They roasted the agave in an underground oven with mesquite, huamuche, and guajal firewood. After roasting, Atenogenes and Jos used machetes to break down the cooked agave into small pieces before crushing them with their tractor-pulled tahona. The mash was then allowed to ferment in pine and cypress tanks with local well water for 16 days before being double distilled in copper alembic stills, yielding 163 liters. Adjusted with heads, hearts, and tails by Atenogenes and allowed to rest in glass demijohns at the palenque for 18 months before being bottled in June 2022.