In the winter of 2022, Jose García Lucas, son of esteemed mezcalero Atenogenes Garcia, continued to experiment with wild plants Cucharillo and Jabalí by roasting them and fermenting them with agaves with which he had previous experience. To make this Ensamble, Jose, along with friends and family, filled an underground over with a variety of agave and Dasylirion species and roasted them for a week with mesquite and huamuche firewood. He then selected the following cooked plants to crush with a tractor-pulled tahona and ferment together. The mash was allowed to ferment in two pine tanks with well water for nearly 2 weeks, before Jose eventually double-distilled the mash at his father's palenque, "El Labrador," in San Isidro Guishe, Oaxaca.