The Agave Plant
Agave is unlike any other crop. Some varieties, like Blue Weber agave, take 7–10 years to fully mature. This long growth cycle makes every harvest precious. Once ready, the plant is carefully cut and its core, the piña, is used to create the spirit.
Traditional Process in Mexico
In tequila’s birthplace, agave hearts are slow-cooked in stone ovens or underground pits. This process brings out the natural sweetness. After cooking, the agave is crushed, the juices are fermented, and then double-distilled. This craft has been refined for centuries and is protected under strict Mexican regulations.
The Australian Twist
Here in Australia, distillers are reinterpreting these traditions. While tequila must come from Mexico, Australian producers work with local and imported agave to create something new. Different climates and soils give the spirit its own unique character. By law it can’t be called tequila, but it carries the same spirit of craftsmanship.
Why It Matters
Agave spirits are more than just a drink. They represent patience, tradition, and innovation. Choosing an Australian agave spirit like Matador means tasting something familiar yet different, a respectful nod to tradition with a local identity.
Matador is made to sip. Smooth, balanced, and premium, it’s our way of showing how agave can find a new home and still stay true to its roots.
Want to taste the difference? Explore our agave spirits here.
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