Checking a fermentation
Angel Cruz Robles in El Lazo (pop. 126) in the mountains west of Sola de Vega.
Just above Angel’s destilería. Agaves from the region are famous: flavorful, subtly intense.
Coyote is tricky to ferment but worth the trouble: feral intensity with the subtle rich flavor typical of the soils around Sola de Vega
One of Angel‘s clay potstills
These stills are tiny, only 35 liters. The clay gives the spirits a silky mouthfeel
The canoa and mazo Angel uses to crush his roasted agaves.
"His grandfather, 86, still uses a canoa too. Crushing by mazo yields a more complete fermentation and a more complex spirit. "
Agave spears used as spouts.
These stills are tiny, only 35 liters. The clay gives the spirits a silky mouthfeel
Checking a fermentation
Angel Cruz Robles in El Lazo (pop. 126) in the mountains west of Sola de Vega.
Just above Angel’s destilería. Agaves from the region are famous: flavorful, subtly intense.
Coyote is tricky to ferment but worth the trouble: feral intensity with the subtle rich flavor typical of the soils around Sola de Vega
One of Angel‘s clay potstills
These stills are tiny, only 35 liters. The clay gives the spirits a silky mouthfeel
The canoa and mazo Angel uses to crush his roasted agaves.
"His grandfather, 86, still uses a canoa too. Crushing by mazo yields a more complete fermentation and a more complex spirit. "
Agave spears used as spouts.
These stills are tiny, only 35 liters. The clay gives the spirits a silky mouthfeel
Comunidad No.2 Coyote
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ALCOHOLIC BEVERAGES MAY BE SOLD AND DELIVERED ONLY TO PERSONS WHO ARE AT LEAST 21 YEARS OLD. IN PLACING YOUR ORDER, YOU REPRESENT TO US THAT YOU ARE AT LEAST 21 YEARS OLD AND THAT THE PERSON TO WHOM YOU ARE DIRECTING DELIVERY IS ALSO AT LEAST 21 YEARS OLD.
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Checking a fermentation
Angel Cruz Robles in El Lazo (pop. 126) in the mountains west of Sola de Vega.
Just above Angel’s destilería. Agaves from the region are famous: flavorful, subtly intense.
Coyote is tricky to ferment but worth the trouble: feral intensity with the subtle rich flavor typical of the soils around Sola de Vega
One of Angel‘s clay potstills
These stills are tiny, only 35 liters. The clay gives the spirits a silky mouthfeel
The canoa and mazo Angel uses to crush his roasted agaves.
"His grandfather, 86, still uses a canoa too. Crushing by mazo yields a more complete fermentation and a more complex spirit. "
Agave spears used as spouts.
These stills are tiny, only 35 liters. The clay gives the spirits a silky mouthfeel
