Creador Coyote

COYOTE

This agave americana, the agave used to make coyote (koi-YO-te), was cultivated and harvested in nearby Sola de Vega, Oaxaca, and took 12-14 years to reach maturity. Large, with long pencas, agave americana has many varieties and is also known as castilla, blanca, cenizo, and others, however in this region it is known colloquially as “coyote”. This is José Alberto’s first batch of Coyote.

Production Notes

Species: Agave americana

Alcohol by volume (ABV): 48.8%

Maguey source: Cultivated in Sola de Vega, Oaxaca

Elevation: approximately 1499 meters

Age of maguey: 12-14 years

Cook: 4-5 days in rock-lined conical oven, using locally sourced walnut (nogal)

Milling: By hand with mallets (mazos) in hollow tree trunk (canoa)

Fermentation: (Natural 4-7 days in 90-liter clay pots (potable water added after day 1 or 2)

Distillation: Twice in 60-liter clay pots, locally sourced oak (encino) wood-fired

Condensers: Stainless steel

Batch numbers: JACO0524

Bottling: 400 liters (526 bottles)

Production: March 2023 (400 liters)

Tech sheet (PDF)

More Creador