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.

Australian grown and Australian produced, this 18-year-old, hand-harvested, wild Americana Agave was cooked in an earthen oven for five days, then removed and left to rest for a further seven days before being mechanically milled and crushed before fermentation.

Fermentation occurs in stainless steel tanks for five days and then double distilled in copper pot stills. The barrel aging occurs over seven months in 50-litre American oak ex-bourbon barrels. Truly small batch production runs and is extremely limited.