Angel Cruz Robles and his clay stills
Robles prefers ancestral methods. Clay stills impart a smooth colloidal softness, matching the intensity of wild agaves.
Agave coyote
It's not clear that coyote is anything other than a local name for agave Americana var Oaxacensis, known elsewhere as sierra negra, arroqueño, sierrudo. There is so much genetic difference between agaves growing for centuries in a specific microclimate that the scientific name is little guide. The Sola de Vega wild coyote has longer spines and a small piña than the Americana found in the Oaxaca valley Other "coyotes" have broader leaves.
The Templo of San Miguel In Sola de Vega
Taken by Ansley when walking pilgrimage to Juquila. Sola is well known for the elegant intensity of its wild agaves. One of the best mezcals Ansley has tasted was a tobalá sold to him in a plastic Coke bottle in a comedor in tiny San Isidro
Ancestral means hard work
Crushing a batch of roasted agaves with mallets in a canoa takes several days.
Checking the progress of fermenting agaves
Wild yeasts behave unpredictably (you're never sure which one you'll get) and the ambient temperature speeds up or slows the process. An agronomist told Ansley that yeasts like canoas: they work best in the nooks and crannies of a non-uniform crush.
Angel Cruz Robles and his clay stills
Robles prefers ancestral methods. Clay stills impart a smooth colloidal softness, matching the intensity of wild agaves.
Agave coyote
It's not clear that coyote is anything other than a local name for agave Americana var Oaxacensis, known elsewhere as sierra negra, arroqueño, sierrudo. There is so much genetic difference between agaves growing for centuries in a specific microclimate that the scientific name is little guide. The Sola de Vega wild coyote has longer spines and a small piña than the Americana found in the Oaxaca valley Other "coyotes" have broader leaves.
The Templo of San Miguel In Sola de Vega
Taken by Ansley when walking pilgrimage to Juquila. Sola is well known for the elegant intensity of its wild agaves. One of the best mezcals Ansley has tasted was a tobalá sold to him in a plastic Coke bottle in a comedor in tiny San Isidro
Ancestral means hard work
Crushing a batch of roasted agaves with mallets in a canoa takes several days.
Checking the progress of fermenting agaves
Wild yeasts behave unpredictably (you're never sure which one you'll get) and the ambient temperature speeds up or slows the process. An agronomist told Ansley that yeasts like canoas: they work best in the nooks and crannies of a non-uniform crush.
Cuentacuentos Mezcal Ancestral from Wild Coyote
Cuentacuentos is a great guy named Read Spear searching out tiny distilleries producing small batches of fabulous mezcals. Read has brought on some wonderfully talented distillers, but his real accomplishment shows up in these photos: making his dream their dream too: keeping alive what they love, what they give their hearts to. It’s about work and community and a culture. It’s about treating humans the way humans should be treated._________________
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Angel Cruz Robles and his clay stills
Robles prefers ancestral methods. Clay stills impart a smooth colloidal softness, matching the intensity of wild agaves.
Agave coyote
It's not clear that coyote is anything other than a local name for agave Americana var Oaxacensis, known elsewhere as sierra negra, arroqueño, sierrudo. There is so much genetic difference between agaves growing for centuries in a specific microclimate that the scientific name is little guide. The Sola de Vega wild coyote has longer spines and a small piña than the Americana found in the Oaxaca valley Other "coyotes" have broader leaves.
The Templo of San Miguel In Sola de Vega
Taken by Ansley when walking pilgrimage to Juquila. Sola is well known for the elegant intensity of its wild agaves. One of the best mezcals Ansley has tasted was a tobalá sold to him in a plastic Coke bottle in a comedor in tiny San Isidro
Ancestral means hard work
Crushing a batch of roasted agaves with mallets in a canoa takes several days.
Checking the progress of fermenting agaves
Wild yeasts behave unpredictably (you're never sure which one you'll get) and the ambient temperature speeds up or slows the process. An agronomist told Ansley that yeasts like canoas: they work best in the nooks and crannies of a non-uniform crush.
