So, you’ve heard the buzz about local Agave, pinned a few summer cocktails, and now you’re wondering… what exactly is Agave spirit?
Well, you’re in the right place! Agave spirit refers to a category of spirits made from the Agave plant, and it encompasses a variety of beverages distilled using traditional methods that have been passed down through generations. Think of Tequila, Mezcal, and other regional Agave spirits, each with its own distinct flavor profile and production process.
The magic begins with the Agave plant, which, after years of slow growth, is harvested and processed into a sweet, fermented juice. From there, it’s distilled to create a range of delicious spirits that have captured the attention of drinkers worldwide. Unlike your average distilled spirit, Agave spirits are steeped in rich cultural heritage and embody a taste of the land where they are produced—whether it’s the smoky notes of Mezcal or the crisp, clean flavors of Tequila.
Let’s dive into what makes Agave spirit such a unique and exciting category of alcohol!
We’re all familiar with the concept of champagne being a sparkling wine that originates in the Champagne region of France. We also know that variations of sparkling wine exist around the world. South African wineries produce a similar sparkling wine to champagne called Methode Cap Classique (MCC). Tequila works similarly.
For Tequila to be called ‘Tequila’, it must originate in one of the five Tequila-producing regions in Mexico – the biggest being Jalisco – and is subject to strict production rules and regulations.
First, it must be harvested from the Blue Weber Agave plant. Tequila can only be made using the Blue Weber Agave, otherwise known as the Agave Tequilana, which takes about seven years before the fruit (Piña) is mature for harvest.
The Piña is then ground, its juices extracted and the liquid follows a traditional process of distillation, fermentation, cooking, filtration, ageing and then finally, blending.
To be called Tequila, 51% of the sugars that are fermented must come from the Agave Tequilana. The other 49% can come from any other sugar which is usually why you have a headache the next day after drinking low quality Agave spirits.
Top quality Tequila and Agave spirits will always display 100% Agave on the label, if it does not have that statement, you are actually drinking a Mixto Tequila (a mix of Agave sugar and other sugars).
Mezcal is a spirit made from the Agave plant and produced in Mexico, but unlike Tequila, it is crafted outside the designated Tequila region. It can be made in nine different regions across Mexico, with Oaxaca being the most well-known and widely recognised for its Mezcal production.
One of the key differences between Tequila and Mezcal lies in the variety of Agave used. While Tequila must be made exclusively from Blue Weber Agave (Agave Tequilana), Mezcal can be produced from more than 50 different Agave species, each contributing to unique flavor profiles. The most commonly used variety for Mezcal is Espadín, but wild Agave species such as Tobalá, Tepeztate, and Madrecuishe are also popular, adding complexity and depth to the spirit.
A fun fact that surprises many people is that all Tequila is technically Mezcal, but not all Mezcal is Tequila. This relationship is similar to how Bourbon is a type of Whiskey, but not all Whiskey is Bourbon. Mezcal’s traditional production methods, such as roasting the Agave in underground pits, give it its signature smoky flavor, setting it apart from the more refined and crisp taste of Tequila.
Now, where does Agave spirit fit into all of this? An Agave spirit is distilled from the Agave plant but produced outside of Mexico. It follows similar production techniques to Tequila and Mezcal but exists beyond the geographical restrictions that define those spirits. In other words, if it’s made from Agave but isn’t crafted in Mexico, it falls into the broader category of Agave spirits.
At its core, Tequila is about the place, the plant, and the people who make it.
Mezcal is about the plant and the place.
Agave spirit is purely about the plant, allowing producers worldwide to explore the potential of Agave outside its traditional homeland.
South Africa’s Agave spirit industry is on the rise! With the global demand for Mezcal and Agave spirits skyrocketing, more craft distillers are stepping in to create unique, high-quality Agave spirits—each with its own distinct character, flavor profile, and story.
At La Tierra Agave, we celebrate South African culture while honoring the deep-rooted traditions of Agave spirits in Mexico. Our goal is to craft an authentic Agave spirit that stays true to the time-honored methods used in Tequila production. Every step of our process—from harvesting the Agave to fermentation and distillation—is designed to respect these traditions, ensuring a premium spirit that captures the essence of the Karoo while nodding to its Mexican heritage.
Think of it like making bread. If you follow a traditional sourdough recipe, using natural fermentation and high-quality ingredients, you get a rich, flavorful loaf. But if you take shortcuts—adding artificial yeast and fillers—you end up with something less authentic and less tasty. La Tierra follows the time-tested “sourdough” approach to Agave spirits, focusing on purity and craftsmanship rather than mass production.
From Mexico to Mzansi, La Tierra is smooth, subtly sweet, and unmistakably South African—crafted for those who appreciate quality, tradition, and a good story in every sip.
In South Africa, the arid, sun-drenched landscapes of the Karoo desert create the perfect environment for growing Agave—mirroring the conditions found in Mexico, the birthplace of Tequila. This striking similarity in climate and soil composition has laid the foundation for a thriving South African Agave spirit industry, proving that world-class Agave spirits can be crafted outside of Mexico.
Across the Karoo, farmers are dedicating their efforts to cultivating the resilient Karoo Agave, scientifically known as Agave Americana. This hardy plant, adapted to the extreme conditions of the region, has long been valued for its many uses—from traditional remedies and fiber production to the crafting of premium spirits. Now, with a growing appreciation for artisanal, small-batch spirits, the Karoo Agave is being transformed into uniquely South African Agave spirits, rich in character and complexity.
Much like South Africa’s success with Méthode Cap Classique (MCC)—our proudly local take on Champagne—the production of Karoo Agave spirits has the potential to put the country on the global spirits map. These craft spirits, made with the same level of care and precision as their Mexican counterparts, offer a distinct flavor profile shaped by the terroir of the Karoo.
Unlike Blue Weber Agave, which matures in around seven years for Tequila production, Karoo Agave takes anywhere from 10 to 20 years to reach full maturity. This extended growth period allows the plant to develop deeper, more complex sugars, resulting in a bold and distinctive spirit. The pioneering distillers of South Africa’s Agave industry are committed to maintaining global production standards, ensuring that each bottle reflects the integrity, craftsmanship, and authenticity of true Agave spirits.
With a deep respect for tradition and a passion for innovation, South Africa is carving out its own space in the world of Agave spirits—one sip at a time.
La Tierra’s adherence to the traditional Mexican production methods results in the creation of a truly unique South African Tequila, achieved through the following steps:
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