Yippy Coyote

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Yippy Coyote Farm Distillery

10/03/2026

When you finally get to that field you we're supposed to mow a month ago but still can't cause your beard keeps making you overheat. Guess I'll just mow in the rain, -apocolypse

Picking Ginger Gold today, this apple is a real work horse in regards to providing sugar. It lends some nice fresh aroma...
10/02/2026

Picking Ginger Gold today, this apple is a real work horse in regards to providing sugar. It lends some nice fresh aromatics and having a sweet apple in the blend is really important for a good fermentation. This apple brandy comes of the still at around 140 proof (70%abv) believe it or not!

09/29/2026

Time for the weekly company town hall.

🍎 Yarlington Mill! My absolute favorite hard c***r apple, growing this in Maine has been a little challenging as it tend...
09/29/2026

🍎 Yarlington Mill! My absolute favorite hard c***r apple, growing this in Maine has been a little challenging as it tends to be more traditionally grown in Europe but I seem to have finally figured it out! Chock full of soft tannins and phenomenal aromatics, really excited to see what this does in apple brandy and how growing in a Maine climate changes what it can provide to the blend.

🍎 Today I'm pressing a very unique apple called "Screenshot", weird name, amazing apple, gigantic tannis with yellow/ora...
09/28/2026

🍎 Today I'm pressing a very unique apple called "Screenshot", weird name, amazing apple, gigantic tannis with yellow/orange skin and flesh that makes a c***r with a color akin to pumpkin pie. As an orchardist I love it too cause the branches split out laterally like crazy as it grows forming a thorn-like structure that deers hate almost as much as a yippy coyote. First time fermenting this one and really excited to see how it comes out! 🥃

🍎🔴Redfield!! This is a red-fleshed apple variety — the anthocyanin pigmentation runs through the cortex, not just the sk...
09/27/2026

🍎🔴Redfield!! This is a red-fleshed apple variety — the anthocyanin pigmentation runs through the cortex, not just the skin, which is why the juice comes out this color straight off the press.

For fermentation, Redfield brings two things beyond color: elevated tannin content and a notably acidic profile — both useful for structure in a fermented base headed toward distillation.

More to come as this ferments out. 🥃

🍎🥃 Hewes Virginia Crab — grown on the orchard, headed for the still.This heirloom bittersharp has been a cornerstone of ...
09/19/2026

🍎🥃 Hewes Virginia Crab — grown on the orchard, headed for the still.

This heirloom bittersharp has been a cornerstone of American c***r since the early 1700s — Thomas Jefferson planted it at Monticello, and George Washington had it shipped to Mount Vernon during the Revolutionary War.

The fruit is small, tannic, and acidic — not suited for fresh eating, but well suited to fermentation. Tannin adds structure, acid supports a clean and stable ferment, and its concentrated sugar-to-water ratio yields more character per gallon once distilled.

Sourced from cold-hardy, orchard-grown trees suited to the Maine climate. Three centuries later, still earning its place in the ferment.

I really enjoy looking over at my dog and saying "oh that tickles" every time I drive over these in my truck.
06/26/2026

I really enjoy looking over at my dog and saying "oh that tickles" every time I drive over these in my truck.

Foraged midday motivational packets of perfection.
06/18/2026

Foraged midday motivational packets of perfection.

99.9% of wood aged spirits are aged on White Oak, and that just feels like way too much of one thing being done one way....
06/04/2026

99.9% of wood aged spirits are aged on White Oak, and that just feels like way too much of one thing being done one way. Today I've begun my very own wood seasoning station. Red oak, peach and apple to start. These will season outside through 2 Maine summers and winters.. followed by a light toasting before being submerged in a neutral brandy barrel for another 2 years.

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Acton, ME

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