experience the new world agave
Agave relocated and farmed in East Africa grows in unique conditions surrounded by unfamiliar flora and fauna. The versatility and resilience of agave means sisal flourishes in Kenya’s semi-arid tropical landscapes. This distinct terroir along with our tailored Mezcal-style process produces depth and character that is an entirely new and exciting journey of flavour.
The agave spirit category has long been defined by a standard set of species growing at high altitude on volcanic soils in Mexico.
ROHO pioneers a new world of agave.
In East Africa, resilient sisal agave thrives in semi-arid tropical conditions, shaped by coastal air, limestone soils, and surrounding flora and fauna found nowhere else. Free from regulatory constraints, we redefine the process to interpret this place, prioritising flavour, character, and expression over replication.
The result is an agave spirit that does not imitate the past, but expands what agave can be.
The
Harvest
The
Ferment
The
Distillation
The
Blend
The
Cook
The
Crush
our practice
Our process is a reflection of what we believe matters: attention to detail, careful craft, patience and the pursuit of innovation. We’re here to create work that matters, led by a shared commitment to quality and care.
01
the harvest
Sisal matures over up to 15 years, and only at peak maturity do we hand-select the largest plants, harvesting the heart where sugar and flavour are most concentrated
02
the Cook
At peak maturity, the agave hearts are cooked slowly in a traditional earthen horno, using neem wood fire and volcanic stones sourced from Mount Kilimanjaro, where sustained heat generates fermentable sugars, whilst imparting a gentle smokiness and mineral depth
03
the Crush
Once cooled, the cooked agave is sliced and crushed by hand using adapted kinus, hollowed tree trunks traditionally used for milling. This allows us to carefully select and extract sugars from the sweet core and the broader alongside the more aromatic leaf bases, balancing sweetness, texture, and subtle floral notes in the resulting juice
04
the Ferment
Fermentation takes place in open air, guided by native coastal yeasts that reflect Kilifi’s tropical climate; where fluctuations in temperature, seasonal weather, and time introduce natural variation between batches, embracing complexity, unpredictability, and the distinctive character that emerges when nature leads the process
05
the Distillation
Distillation is carried out with precision and intention, using copper pot stills and a double distillation process that purifies the spirit, concentrates alcohol, and allows our distillers to carefully select which fractions to keep, shaping balance and flavour profile.
06
the Blend
Each batch is finally blended with care, selecting the finest components to create a spirit that is balanced, expressive, and true to its origin.
GET INSPIRED BY OUR SERVES
From coastal twists on classics to simple pours that let the spirit speak. Gather the ingredients and stir something special for me-time, unruly evenings, and conversations that run late by the fireplace.
