The idea of making a tequila style spirit first came about in 2011 when I saw a news article about Blue Agave plants being grown in Queensland for a biofuel project. I grabbed a pen made note of everyone connected to the article. Fast forward to 2018, after I’d spent years pestering everyone connected to project, the owner of the agave plants finally relented and agreed to sell me the first crop of Agave Tequiliana.
Once I got the go ahead I needed help and convinced one of my best friends, Mark Shaddock to get involved. We spend all our spare time in the lead up to harvesting the agave reading up about making tequila and mescal. In February we set a date and crossed our fingers.
We drove to a remote agave plantation in Northern Queensland and harvested about 30 plants with hand made coa de jimas, it was physically the hardest three days work and gave me an appreciation of how hard working the Jimadors in Mexico are.
We built an oven to cook them in, after the cook, we pressed of the juice and fermented the wine to dryness over 6 weeks in our winery. Our good friends at Brix Distillery in Surry Hills let us use their still and under the masterful guidance of Head Distiller Shane Casey, we double pot distilled the first Spirit of Agave Tequiliana, Pinche.
This is a one off and we couldn't be happier or more excited by the result. We hope you enjoy it.