This exported release of Mezcales Cuish Cuish was produced in August 2017 by Francisco Garcia León using agave Cuish (Agave Karwinskii) in San Guillermo, Miahuatlán, Oaxaca. The agaves are cooked in an underground over and then crushed using a horse-drawn tahona. Next, it is fermented with well water in and native wild yeast in Montezuma cypress vats. Lastly, it is distilled twice in copper, partial refrescadera style, stills. The final distillate is adjusted using twice distilled well water and puntas.