When it comes to producing high-quality agave spirits, the process begins with the agave plants themselves. The agave plants used to produce artisanal agave spirits are grown in the volcanic soils of the Atherton Tablelands, where they mature quickly and are hand-harvested after a five-six year growth cycle. The plants are then selected and carefully prepared, cooked at 63 °C for 12 hours before crushing and fermentation with wild yeast.
Agave farming is a labor-intensive process that requires a great deal of skill and knowledge. It starts with selecting the right location for the agave plants, taking into account factors such as soil quality, temperature, and water availability. Once the plants are established, they require regular watering, fertilising, and pruning to ensure they grow to their full potential.
One of the most important aspects of agave farming is sustainability. Our agave farming practices are designed to minimise our impact on the environment, while still producing high-quality agave plants. We use sustainable farming techniques such as crop rotation, cover cropping, and water conservation to ensure that our agave plants are grown in a way that is both environmentally friendly and productive.
The agave farming process is also closely connected to the local community. We employ local people within both the distillery and production area as well as in the cellar door and restaurant, helping empower young people with extensive training in the distilling and hospitality industry.
Agave farming is a true art form, and it takes a great deal of knowledge and experience to produce high-quality agave plants that can be used to make premium agave spirits. But, by using sustainable farming practices, traditional techniques, and a deep understanding of the land and the plants, we can produce agave spirits that are truly unique and authentic, capturing the essence of our land and its people.