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INZALO BATCH ONE

R 1,200.00

A new class of agave spirit made from South Africa’s newly identified "Red Agave.” A pure expression of plant and place—not tequila, not mezcal.

• Extremely limited, artisanal production: wild harvested agaves maturing 8-20 years, ~120 bottles per distillation.

• Long-term vision: establish Africa's first large-scale agave farm for spirits production (12Ha planted, 100+ in 5 years).

• Wild-harvested from mineral-rich ancient seabed soils, contributing salinity and complexity.

• Slow steam-cooking, wild fermentation, and small- batch copper distillation—100% additive-free.

• Distinctive profile: Caramelised sugar, spice, tropical fruit, orange, chocolate, coffee, and salinity.

A new class of agave spirit made from South Africa’s newly identified "Red Agave.” A pure expression of plant and place—not tequila, not mezcal.

• Extremely limited, artisanal production: wild harvested agaves maturing 8-20 years, ~120 bottles per distillation.

• Long-term vision: establish Africa's first large-scale agave farm for spirits production (12Ha planted, 100+ in 5 years).

• Wild-harvested from mineral-rich ancient seabed soils, contributing salinity and complexity.

• Slow steam-cooking, wild fermentation, and small- batch copper distillation—100% additive-free.

• Distinctive profile: Caramelised sugar, spice, tropical fruit, orange, chocolate, coffee, and salinity.

PRODUCTION DETAILS

Agave: Hand-harvested wild Red Agave (8-20 years maturity)

Region: Ladismith, Western Cape, South Africa

Cooking: 3-day slow steam cook, stainless steel

Fermentation: Wild yeast, 5-6 days, stainless steel

Distillation: Copper column still, small batch

Aging: 30-day rest in stainless steel

Ingredients: Wild agave, wild yeast, water (100% additive-free)

TASTING PROFILE

Nose: Caramelised sugar, cinnamon, orange peel, hints of dark cocoa and coffee

Palate: Layered sweet spice (star anise, cinnamon), mango, soft and smooth mouthfeel with subtle notes of butter, dark chocolate, and coffee, and a long mineral, saline finish

SERVING SUGGESTIONS

Neat: Serve at room temperature or slightly chilled. Elevate with a rim of coarse salt, grated orange peel, and black pepper.

Simple Serve: Inzalo + tonic, garnished with basil and salted orange

Classic Cocktails: Margarita, Paloma, highballs

Flavour Affinities: Orange, chocolate, lime, coffee, salt, basi