Tomás García Cruz, revered as one of the top agave growers and distillers in the region and the eldest brother of Celso and Candido, leads his family's distilling endeavors. In 2018, Tomás and his sons Juan, Nicolas, and Eliazar crafted a unique Miahuateco field blend. They selected fully ripened quiotudo agave, grown in the region's distinctive red, rocky cascajo soil. This harvest occurred during a particularly dry September, coinciding with the full moon and autumn equinox.

This special 300-liter batch involved mature agave plants, including two-year-old capón, sourced from a revered agave-grower in a nearby community. This collaboration is a testament to the longstanding relationships and traditional production methods in the area.

For this blend, the García family chose 110 Madrecuixe, 40 Bicuixe, and eight large Espadín magueys. This selection resulted in a flavor and aroma profile where Madrecuixe is slightly more prominent, complemented by the unique qualities of Bicuixe and Espadín. These elements together capture the essence of eastern Miahuatlán's flavors.

An innovative approach was adopted for the second distillation round. They reintroduced a small amount of leftover mash or bagazo into the copper pot. This technique aimed to enhance the spirit's flavor and texture. Interestingly, it was also thought that the agave fibers could absorb excess methanol, preventing its transfer through the distillation apparatus.

This exceptional spirit exemplifies the value of field blends or ensambles. These blends are not just a cornerstone of traditional agave spirit production, but they also promote sustainability within the industry.