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OUR KAROO AGAVE ADVENTURE

OUR KAROO AGAVE ADVENTURE

Over the past two years, we've beenv harvesting agave in the Klein Karoo to bring brands a unique 'tequila' offering – but here, we call it Karoo agave.

The Klein Karoo is home to Americana agave, which grows sustainably in the semi-desert. Our Karoo agave is 100% certified organic and made by hand using the traditional Mexican mezcal recipe. It's a meticulous process that takes time, experience, and heavy manual work.

Over the past two years, we've beenv harvesting agave in the Klein Karoo to bring brands a unique 'tequila' offering – but here, we call it Karoo agave.

The Klein Karoo is home to Americana agave, which grows sustainably in the semi-desert. Our Karoo agave is 100% certified organic and made by hand using the traditional Mexican mezcal recipe. It's a meticulous process that takes time, experience, and heavy manual work.

//01// HARVESTING

After growing for fiveto eight years, we harvest the mature Americana agave by cutting itsleaves and removing the piña. Piña means pineapple – it's the heart of the agave, which creates agave nectar. Ripe piñas can weigh between 40 to 100 kg!

//02// ROASTING

We cut the piñas in halves and quarters and place them in a brick fire pit covered with soil. After three days of slow baking, the starch-like sap is converted into fermentable sugars.

//03// EXTRACTION

The piñas are left to cool down. It's then crushed and squeezed in a basket press to extract the sweet agave juice.

//04// FERMENTATION

The shredded agave is now ready to be converted into alcohol using mountain spring water and yeast. Fermentation takes three to five days, and the result is called mosto.

//05// DISTILLATION

The mosto reaches our copper pot still forfirst distillation – an important step to extract fruity and vegetal flavours.It's then double-distilled in our hybrid distillation steel column for a clean, smooth finish.

//06// AGEING

We age the Karoo Agave in American oak barrels for a softer mouthfeel and enhanced character.

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