Under the guidance of our Maestra Tequilera, Ana Maria Romero Mena, we've taken Mexican spirit-making technique and infused it with the Negev’s distinct minerality, fruity nuances, and the essence of wild herbs.
Our journey begins in Mexico with the selection and harvesting of 100-percent-pure lowland Blue Weber agave grown near the volcano – never rushed and harvested to ripened perfection. This agave imparts herbal and citrus flavors found in Middle Eastern cuisines. Agave roasted in traditional brick ovens, tahona-pressed, and the addition of champagne yeast bring forward elements of the unique limestone terrain of the Negev desert, and helps develop aromas of stone fruits such as apricots and cherries.
Our journey begins in Mexico with the selection and harvesting of 100-percent-pure lowland Blue Weber agave grown near the volcano – never rushed and harvested to ripened perfection. This agave imparts herbal and citrus flavors found in Middle Eastern cuisines. Agave roasted in traditional brick ovens, tahona-pressed, and the addition of champagne yeast bring forward elements of the unique limestone terrain of the Negev desert, and helps develop aromas of stone fruits such as apricots and cherries.
This meticulously prepared, high-proof spirit is then transported to Israel, where it’s diluted and undergoes a unique and distinctive aging process in wine barrels that imbue it with features of the Negev’s land and climate to become the Spirit of the Desert.
The acacia is one of the most prevalent trees in the Negev. When medium-toasted, the barrel used in the aging process for Mystic and Iconic varieties contributes tones of dates and honey that are indigenous to Israel, and lends a sweetness to Negave’s spirit. The combination of new oak with Israeli wine barrels from the Negev allows for the emergence of the local tastes of dried fruits such as cherries, apricots, and dates, creating an agave spirit with unparalleled depth and character.
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