Plant, Place, Process

From Wild "Red Agave" to Glass

Every bottle of Inzalo begins with one plant, one landscape and a process built to let both speak.

A Spirit of True Provenance

Every Glass Reflects the Purity of the Land and Plant it is made from

The Soil

Minerals and salt from the ancient seabed give Inzalo its signature saline finish.

The Process

Slow cooking and wild yeast fermentation gives layers of caramel, butter, chocolate and coffee.

The Plant

The Red Agave contributes flavours of orange peel, tropical fruits and sweet spice.

Grows Nowhere Else

The Wild "Red Agave"

The wild "red agave" grows in a handful of remote valleys in the Klein Karoo, and nowhere else on earth. Its red-tipped leaves and blood-red thorns set it apart from every other agave, and Inzalo is the only spirit made from it.

Our Process

Slow and Gentle by Design

We make Inzalo with restraint. Wild agave, mountain spring water and wild yeast are all we use. Nothing is added. Every step is slow and gentle by design, so the spirit tastes of the plant and the land it came from.

Harvest

Each wild "red agave" is hand-selected based on size and maturity, finely cleaned ensuring only the finest parts are used in crafting our spirit.

Cook

The agave is slowly steam-cooked at low temperatures in converted dairy tanks. Long, gentle heat slowly caramelises the agave and enhances the complexity of the final flavour.

Press

Cooked agaves are pressed by hand, using a wine press from the vineyards nearby. This extremely soft extraction ensures no bitterness enters the liquid.

Ferment

Fermentation is driven by a wild yeast isolated from the local agaves. This slow fermentation is responsible for Inzalo's soft, buttery and chocolatey texture.

Distil

The fermented juice is slowly distilled using a small copper column still, allowing meticulous control in the creation of our desired flavour profile.

Rest

Batch One is aged for a minimum of two months to allow the spirit to settle and integrate. Our Single Barrel Series rest in carefully chosen wine and spirit casks, frequently tasted and removed when the optimum balance of agave flavour and barrel is achieved.

Small-Batch and Additive-Free

We produce in small batches from agaves grown in similar soils. Every batch is numbered and limited, and nothing is added. What you taste is the agave, the land and the time it took.

No Colouring

No Sweeteners

No Flavourings