A.A. BADENHORST 4th Rabbit Agave Spirit

The cooking/baking process converts the starch into simple fermentable sugars. The piñas are cooked in a stone oven that is fired by natural wood grown on our estate. The baked piñas are then shredded by machine and this pulp is placed in fermentation vats. 100l of spring water is added to every 1500kg of pulp. 

The sugars in the pulp ferment over 2 weeks resulting in a low alcohol liquid (around 3-4 vol% alcohol). After completion of fermentation the pulp is pressed, and the pulp fibres are discarded. 

After fermentation the liquid is distilled twice in a copper still. 

The first distillation delivers an alcohol of 30 vol%. The second distillation can end up between 52-58 vol%. This spirit is then cut with distilled water to achieve an alcohol level of 43 vol%. 

The 4th Rabbit Agave spirit is bottled in flint glass bottles of 750ml and sold in 6 x 750ml cases.