CLAN COYOTE Triumph of the Desert
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CLAN COYOTE Triumph of the Desert Sotol Coyote is a social project that involves Triumph Of The Desert The coyotes that roam those deserts the true essence of the wild, pure and natural. possess intelligence that allowed them to What is Sotol? A Bit of History There are wild, untamed forces at work in the ally themselves with the cold nights and Sotol is a Mexican ancestral distillate, with an identity of its own. The city of Paquimé is one of the first places where there is a record Initially Clan Coyote set-out to rescue a deserts of northern Mexico that have shaped suffocating heat that overcame even the most A relative of both tequila and mezcal, the main difference is the of Sotol production. This ancient, pre-Hispanic settlement is located in Mexican product; a direct reflection of the all they touch… the lives of men, animals fearless. Running at up to 40 miles an hour botanical family to which each one belongs to. Unlike those products, what is known as Casas Grandes, in the heart of Chihuahua. soil. Nowadays they are also in the pursuit of and plants. Over centuries, these forces have (64 kilometers), they triumphantly made this Sotol is not distilled from agave, but from the Sotol bush of the family cultural and artistic promotion in Mexico, as produced nearly supernatural strength… hostile environment their home. Asparagaceae that grows wild in the desert. Within the ruins of Paquimé, underground furnaces have been well as the respect and admiration of their fierce cunning… and authentic, natural flavors. unearthed that date back to the year 700 AD. In these furnaces, the origins. This is the birthplace and the spirit of Sotol Alongside them the Sotol, a shrub of the The wild grown, prickly evergreen plants can take as long as 15 hearts of each Sotol plant is roasted, then hand ground and the nectar Coyote. Asparagaceae family, also triumphed over the years to mature, storing vast amounts of natural energy before they combined with water to begin fermentation. Clan Coyote’s handcrafted Sotol Coyote adversities of the desert. In this unforgiving are ready to be harvested by the ‘jimadores’. One large, magnificent is equal parts art and science. Relying on The small tribe of indigenous people that climate, only the strongest and healthiest plant will produce but a single bottle of Sotol Coyote. The main Sotol is highly prized and consumed during special festivals, a centuries of experience, it is one of the few inhabit these deserts, the Tarahumara or plants survive, storing vast amounts of Sotol growing regions of Mexico are found in the dry desert lands of tradition that continues to this day. drinks in Mexico that retains its ancestral “Raramuri,” are renowned for their exceptional natural energy before they are ready to be Chihuahua, Durango, and Coahuila. method of preparation. It is a meticulous and long-distance running ability and superior harvested. time-consuming process. health, not displaying the common health problems of “modern” societies! They Every bottle of Sotol Coyote contains the successfully evaded Spanish conquerors in Terminology distilled nectar of one 15 year-old plant that the 16th century and kept their cave-dwelling MATURATION: The average time it takes a sotol plant to mature is 12 - 15 years provides a rich bouquet with unmatched culture alive and secluded. flavor. THE PLANT: There is a female and male plant; they differ by a darker color of the quiote for the female VINATA: The place where the sotol is produced THE SEED: The sotol plant is reproduced by seed dispersed throughout the desert with the wind PRODUCTIONS: For every 10kg (22lbs) of cooked sotol hears, just 1L of the spirit is obtained GERARDO RUELAS IS THE MAESTRO SOTOLERO OF THE CHIHUAHUA VINATA. THE HIGH TEMPERATURES OF HIS STONE FURNACE AND THE CHARACTER OF THE EARTH OF THIS OUR VERSION FROM DURANGO IS A DISTILLATE WITH ITS OWN CHARACTER THAT PROVIDES REGION ARE EVIDENT FROM THE VERY FIRST SIP. SWEETER AND LESS AGGRESSIVE FLAVORS. HAND GROUND AND FERMENTED WITH WELL COYOTE CHIHUAHUA IS CLAN COYOTE’S INTERPRETATION OF INTENSITY. WATER, COYOTE DURANGO IS A SOFTER TOUCH FROM THE DESERT. Sotol Coyote Blanco Chihuahua Sotol Coyote Blanco Durango TASTING NOTES TASTING NOTES ❱ Earthy notes followed by citrus fruit and herbaceous aroma 50% 43% ❱ Distinctive aroma of hazelnut and almond ❱ Minerality with a touch of lime alc / vol alc / vol ❱ Notes of butter and yeast coming from the fermentation ❱ Tastes of humid land and forest ❱ Semi-sweet with a medium intensity ❱ Brilliant with unique viscosity and high density ❱ Slight minerality ❱ Long, lingering finish 50mL, 750mL 50mL, 750mL bottle size bottle size SERVING RECOMMENDATIONS SERVING RECOMMENDATIONS ❱ Serve in a Champagne Flute ❱ Serve in a Champagne Flute ❱ Pairs with Tangerine Wedges, Bitter Chocolate, Seafood, ❱ Pairs with Tangerine Wedges, Red Meats, Spicey Seafood, Ceviche & Aquachile, Shellfish Pork Ribs, Mole Negro SOTOL SMASH AWARDS ❱ SILVER WSWA 2018 SOTOL MELBA 1½ oz Sotol Durango CATEGORY Sotol 100% Puro 1 ½ oz Sotol Chihuahua ¾ oz Grenadine VARIETAL Dasylirion Leiophyllum 2 oz Peach Juice ¾ oz Lemon juice COOKING Conical stone oven using mesquite wood CATEGORY Sotol 100% Puro 6 Raspberries Mineral Water Manual with an ax VARIETAL Dasylirion Wheeleri GRINDING 1 Thyme Sprig 3 Blackberries COOKING Conical stone oven using mesquite wood FERMENTATION In oak tubs using well water Ginger Ale 3 Raspberries DISTILLATION Double distillation in copper still Mint GRINDING Tahona Oak tubs CLASS Silver Muddle the raspberries, syrup and FERMENTATION STATE Chihuahua thyme in a rocks glass Muddle mint, berries, and DISTILLATION Double distillation in copper still grenadine in a rocks glass REGION Aldama Add Coyote Sotol, Peach Juice, and CLASS Silver ice; stir Add Sotol, lemon juice, and ice; stir TOWN Aldama STATE Durango Top with Ginger Ale Top with mineral water MASTER SOTOLERO Gerardo Ruelas Hernández REGION Nombre de Dios Garnish with thyme Garnish with berries and mint TOWN Nombre de Dios MASTER SOTOLERO Alejandro Solís Double Double Hand Harvested Sotol Piña + Pit Wooden 5 – 15 100% Puro Sotol Hand Harvested Sotol Piña + Stainless 5 – 15 100% Puro Sotol x Distillation in x Distillation in Roasting + Tahona Chilena Tubs Days Chihuahua Steam Autoclave + Tahona Chilena Steel Tubs Days Durango + + Copper Still = + + Copper Still = PRODUCTION PROCESS PRODUCTION PROCESS.