Coastal Agave
Grown within sight of the Indian Ocean, where salt, coral stone, and sea breeze shape the sisal and spirit
Bright tropical fruit and citrus open the spirit, giving way to warm roasted agave and toffee notes, carried by a coastal minerality and finishing with soft smoke and lingering depth.
ORIGIN: Kilifi, Kenya
AGAVE VARIETY: Agave sisalana – Hybrid No. 11648
AGE: 12-15 years
COOK Kilimanjaro volcanic stone-lined pit
FERMENTATION Wild, cement-lined vats
DISTILLATION Twice, copper pot still
Unique Terroir
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Agave sisalana grows for up to 16 years on limestone clifftops within sight of the Indian Ocean, developing a mineral structure and subtle saline character shaped by constant exposure to sea air
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Kilifi’s alternating cycles of heavy rain and dry heat foster native yeasts that bring tropical fruit notes and natural flora lift during fermentation
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Agave is cooked using volcanic stones from the slopes of Mount Kilimanjaro, imparting depth, balance, and a restrained mineral backbone to the spirit
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Local neem wood is used during roasting, creating a clean, dry smokiness that adds nuance without overpowering the roasted agave flavour
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Indigenous microbes, fungi, and surrounding plant life subtly influence fermentation, contributing layers of flavour that are inseparable from place
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NOSE
Tropical Tang
A lift of dried tropical fruit with a cooked toffee aroma
FINISH
Ocean breeze with layered depth
Hints of brine and gentle funk close the palate, as smooth smoke and earthy undertones linger long and clean
smokey
PALATE
A tour to the roastery pit
Rich roasted agave unfolds into ripe stone fruit, sweet cooked agave, and toffee, carried by natural oils that coat the mouth
TEXTURE
smooth warmth
Velvety and unctuous, oily and coating, finished with a crisp mineral snap