The Tequilana agave has thrived in Miahuatlán for many years, thanks to the historical trade links between Oaxaca and Tequila, Jalisco. While a significant portion of these agaves were traditionally sold to intermediaries and producers in Jalisco, several local distillers in Miahuatlán have also utilized this maguey in their own spirits. These distillations offer unique flavors, showcasing a combination of the local Logoche profile with the distinct taste of the Tequilana agave. Consequently, Tequilana batches from this region provide a valuable insight into the specific characteristics of the Logocheno terroir, highlighting its unique qualities through the more recognizable Tequilana agave flavors.

Building on the success of large-scale production in April 2021 with his brother Ramón, Wilfrido revisited his uncle Lalo's farm on the llano's red soil in the following month to harvest another 1,400kg of matured Agave tequilana. After roasting for six days using mesquite wood, and processing in a particularly hot and dry period in June 2021, the agave fibers and juices underwent a lengthy 17-day fermentation process. The distillation resulted in 220 liters of spirit, finely balanced with selected cuts from different distillation stages, achieving an alcohol content of 47.7%.