Francisco Garcia Leon is a key figure in the history of CUISH mezcal. His family has been crafting this spirit for generations in San Guillermo. However, in 1996, he had to leave for the United States to provide for his family. In his absence, his carefully stored batches of mezcal would later become the foundation of the renowned CUISH brand. Leon's palenque in Miahuatlán showcases the traditional methods of production, including using a horse-drawn tahona, sabino wood fermentors, and a copper still with a refrescadera. The unique addition of a pseudo-column steel cooling band above the copper pot adds a refined touch to the final product. Leon's vast lands yield an abundance of karwinskii, rhodancantha, mamorata, and potatarum agave varieties, with Mexicano being his personal favorite. His passion and dedication to his craft are evident in every bottle he makes.

Maguey Coyote is endemic to the states of Oaxaca and Puebla; it is distributed in the Central Valleys of Oaxaca and the Tehuacán Valley. It develops in flat or slightly inclined sites, on limestone rocks, at an altitude of 1550-1900 meters. It is characterised by its large number of long broad-based leaves, which can reach two meters high. Whitish, with small teeth on the margin.

It is often grown in backyards taking advantage of its offspring to form live fences and extract fibers from its long leaves. It blooms from August to October and bears fruit from October to December. Its name comes from the Zapotec, which means "place of graves" or "place of rest".