Rui Esteves travelled throughout Mexico to bring the best handcrafted agave spirit to South Africans. The reason it’s called agave spirit and neither mescal nor tequila is because, while it’s made in the tequila region of Mexico, it’s actually made like mescal.
Once the Blue Weber Agave plants reach full maturity at ten years, their hearts (piñas) are harvested by hand and then cooked for three days in traditional stone ovens. After the slow-bake, the piñas are crushed and placed in open wooden tanks for a natural 10-day fermentation. The “agave wine” is then distilled in a copper alembique still to produce a clear spirit with a rich agave flavour before resting it in lightly-charred French oak barrels for 10 months. The result is smooth and earthy, with hints of nutmeg, cinnamon and vanilla.
To find out more about Collective São Gabriel’s products, contact Rui Esteves on 083 653 9976 or email firstname.lastname@example.org