Description The ripened Pina (fruit) of the Agave plant is hand harvested, then steamed in an autoclave at a temperature of 250 degrees Celsius for 2 days. The cooked pina is cut into pieces and transferred to a basket press, where all the sweet syrup is collected and pumped to the fermentation tanks The Agave syrup is then fermented with yeast, to produce a wash at around 12% alc/vol. The wash is transferred to a copper potstill for the first distillation. The resulting ‘wash’ contains compounds such as aldehydes, esters, and acids that are collectively known as congeners. In this first step of the process, the congeners provide the fruity, vegetal & smoky grass flavours needed. The distilled agave spirit is then double distilled using our Hybrid distillation column. The resulting spirit leaves the still at a final percentage of 75% alc/vol. The double distillation helps control the odour, texture, and taste of the Agave Spirit and removes some impurities contained within the fermented wash. The final product has light fruity flavours and a general sweetness. After distillation, the Agave Spirit is diluted with Old Castle Brewery spring water to the desired drinking strength of around 40% alc/vol and bottled.
