Black Snake are the small batch leaders in honouring the cultural and traditional processes of making Mezcal, or in this case, Agave distillate, in Australia—honouring the wild-grown, hand-harvested, milling, fermentation and distillation techniques of yesteryear.

This is truly a hands-on operation, from start to finish, made the right way, all under the Australian sun. The team at Black Snake are committed to maximising the sustainability of the process and continuing their journey of creating a unique Australian Agave spirit.

Australian grown and Australian produced, this 18-year-old, hand-harvested, wild Americana Agave, is pit roasted for five days underground, then removed and left to rest for a further 7 days before being mechanically milled and crushed prior to fermentation.

Fermentation occurs in stainless steel tanks for five days and then double distilled in copper pot stills. Prior to the 3rd distillation, fruits, nuts and spices, along with kangaroo meat, are left in the still for 24 hours to impart their unique flavours into the liquid.

All the added ingredients are removed, and the protein is suspended above the liquid for the final distillation, allowing all the vapours from the liquid to infuse gamey notes into the spirit further. Truly small batch production runs and is extremely limited.