Mezcaleros and Magueyeros in the Miahuatlan district of Oaxaca use the name Coyote to classify unique hybrids that occur when Madrecuixe (Agave Karwinskii) are pollinated by a different species. In this case the Coyote that Emanual used to make this hybrid batch are born from Madrecuixe and Tobala (Agave Potatorum).

The Coyote is cooked in a 13 tonne pit for 6 days with heat fuelled by a mix of Encino and Mesquite wood. After cooking the Coyote is allowed to rest for 5-7 days before being milled by tahona. Fermentation occurs in Sabino timber tanks (Taxodium Mucronatum) for 3-8 days. Well water is added and then distilled twice in 275-litre copper pot stills with refresacadera and further adjusted with puntas and colas (heads and tails)