La Tierra

Agave Spirit Production Process

La Tierra Agave

We are dedicated to redefining agave spirit production in South Africa, crafting a distinctive Karoo agave spirit that reflects both the land and its traditions. Inspired by Mexico, yet born of our soil, La Tierra stands proudly as a South African tequila alternative with its own voice, shaped by patience, terroir, and craft.

1. Harvesting Karoo Agave Americana

Every bottle of La Tierra begins in the Karoo, where Agave Americana takes 10–20 years to mature under hot days, cold nights, and long drought cycles. Harvest is guided by the trained eye of the farmer, who selects only mature plants at peak sugar concentration. The leaves are trimmed back to expose the piña, or heart, ensuring clean flavour without bitterness. Each harvest honours the rhythm of the agave and preserves the unique terroir that defines a Karoo agave spirit.

Harvesting Karoo agave for La Tierra Agave spirit production, a South African tequila alternative
Roasting Karoo agave in brick pits for agave spirit production, a South African tequila alternative

2. Roasting and Steaming

Cooking transforms tough plant fibres into fermentable sugars. At La Tierra, harvested piñas are roasted for up to three days in traditional brick-lined pits before gentle steaming. This slow process caramelises natural sugars, unlocking earthy sweetness and a subtle smokiness. The result is the foundation of flavour in our South African agave spirit production, balancing roasted depth with fresh, vegetal brightness.

3. Shredding and Pressing

Once cooled, the roasted agaves are cut and shredded. A traditional basket press extracts rich agave juice, carrying with it not only sugar but also minerals and plant acids that shape fermentation. This careful extraction preserves the bold, earthy character that makes each batch of Karoo agave spirit unique.

Roasting Karoo agave in brick pits for agave spirit production, a South African tequila alternative
“Fermentation of Karoo agave juice in open tanks, an essential step in agave spirit production and a South African tequila alternative

4. Natural Fermentation

Fermentation is the heart of transformation. The sweet agave juice ferments in open tanks using a special yeast, a naturally occurring strain that thrives in our environment. Over three days, sugars are converted to alcohol while yeast creates layers of fruity esters, floral tones, and earthy undertones. This wild, natural fermentation gives La Tierra its distinctive personality within the world of agave spirit production.

5. Double Distillation

After fermentation, the spirit is twice distilled in our custom hybrid column still. The first run separates heads, hearts, and tails, while the second polishes texture and refines flavour. This double distillation lifts delicate aromas of citrus and green pepper while smoothing harsher compounds, creating a clean, complex spirit that proudly stands as a South African tequila alternative.

Distillation of agave spirit in hybrid column stills during agave spirit production, part of La Tierra’s South African tequila alternative
Ageing agave spirit in American oak barrels, the final stage of agave spirit production and a South African tequila alternative

6. Resting and Ageing

Finally, the spirit either rests briefly before bottling or matures in American oak barrels. Blanco is bottled young to showcase agave purity, Reposado rests for three months in oak to add vanilla and caramel softness, while Añejo develops for over a year, gaining rich layers of butterscotch, toasted oak, and dried fruit. Time, wood, and patience transform the spirit into something that reflects both Karoo agave and South African craftsmanship.