This exported release of Mezcales Cuish Ensamble was produced in September 2017 by José Santiago using agave Espadin and agave Cuish in Santiago Matatlán, 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 a copper still. The final distillate is adjusted using twice puntas and colas.