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From Agave to Spirit: The Distillation Process

When it comes to producing premium agave spirits, the distillation process is crucial. The process of turning the harvested agave plants into a high-quality spirit requires skill, patience, and the use of traditional techniques.

The first step in the distillation process is crushing the cooked agave plants to extract the juice, which is then fermented using wild yeast. This fermented juice, known as mosto, is then double distilled in copper pot stills to separate the alcohol from the water and other impurities. The final product is a clear liquid known as the ‘ordinario’, which is then aged in oak barrels to develop its flavour and aroma.

One of the key aspects of our distillation process is our commitment to traditional techniques. We use copper pot stills, which are not only a traditional method of distillation but also impart unique and desirable flavour characteristics. Additionally, we use a slower distillation process which allows for more flavour to be retained and produces a smoother spirit.

Our distillation process is also closely connected to sustainability. We use natural spring water from the Atherton Tablelands, which not only adds to the unique flavour profile of our spirits but also helps reduce our water usage. We also strive to minimise our environmental impact by recycling as much waste as possible and using sustainable energy sources.

The distillation process is a true art form, and it takes years of experience to master. But by using traditional techniques, a deep understanding of the ingredients and a commitment to sustainability, we can produce agave spirits that truly capture the essence of our land and its people.

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