RAW MATERIAL
Plant name: Agave Agave variety: indigenous hybrid Agave trade designation: Agave Australis Varietal precept: single-varietal Propagation: natural Terroir rule: single-origin Terroir: South Australia Harvesting practice: feral agave foraged from the wild Organic status: naturally organic (but, as foraged, not organic-certified) Fertilizer policy: none used (as foraged in the wild) Pesticide policy: none used (as foraged in the wild) GMO status: 100% non-GMO (as natural as they come) Nutritional maxim: 100% vegan
FERMENTATION
Method: bio-fermented (no GMO yeasts used) Temperature: cold-fermented at a regulated 22 C Yeast type: native agave yeast Time: on average, 14 days
DISTILLATION
Purity: made with 100% Agave Australis Methodology: Galenical Method Technology: alembic Type of alembic: copper pot still Method: tripled-distilled Batch size: small-batch (5,000 Liters per run)
AGEING
Type of wood: oak Oak species: Quercus Alba Oak terroir: Pennsylvania Barrel finish: medium-toasted Barrel size: 110 L (half-size) Barrel use standard: Australian whisky barrel Age classification: Anejo Extra Number of years aged: 3 years Number of years in the making: 12 years Ageing methodology: the same whisky barrel for the entire ageing cycle
BOTTLING
Filtration standard: non-chill-filtered Color standard: natural (no caramel added) / variable according to bottle age Purity standard: 100% additive-free (no sugar, glycerin, citric acids, or other flavor aromas added) Vintage policy: single-vintage (see label) Labeling standard: 100% celebrity-free (No celebrities were harnessed in the making of this spirit)