This ensamble was made from nearly equal parts by weight of three different cultivars micro-endemic to Miahuatln. Primitivo harvested seven pias of Pulquero Penca Larga, a local long-leaved and low-yielding type of Agave americana, 14 Madrecuixe, and 8 Cuixe Verde from a rocky and red soil parcel of family land. The maestro estimated the Pulque plants to be around eighteen years old, while the two differentAgave karwinskiitypes were harvested between eight and fifteen years after being planted.

The combination of both quitudo and en guamaguey totaled around 1500KG and filled two sabino wood fermentation vats. Despite thelow-sugar content of the Pulquero, the agave was caramelized to perfection during theroasting process, and when mixed with the Madrecuixe and Cuixe Verde demanded a total of15 days in open-air fermentation. Adjusted with a mix of heads, hearts, and tails, this fieldblend reflects the cultivation practices of the milpa system, in which farmers plant magueyalongside corn, beans, squash, and other food crops. Primitivo yielded a total of 165 liters andcreated a truly unique and delicious spirit.