Black Snake are the small batch leaders when it comes to 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.

Roasted agave, subtle eucalyptus, smoke and caramel brittle.

Roasted agave, green spices with caramel.

Australian-grown and Australian produced. Wild Agave americana is harvested at maturity, 18-20 years. Pit-cooked underground for 7 days. Agaves are then rested for 2-3 days before milling. Milling is by machete and electric shredder. Fermentation occurs over 5-12 days in wooden open top barrels using air born yeast. Twice distilled, without fibers, in a solar powered copper pot still. The barrel ageing occurs for 4- 9 months in small French oak ex apera barrel. The Reposado is then further rested in glass for 6-12 months before bottling.