COUSINS AGAVE
Pure Agave Blanco Spirit
Behind The Craft
From our hands
to your glass.
The Plant
Agave grown on Mexican soil
Native to Mexico, agave thrives in high temperatures without the need for additional water. Our plants grow on dry, well-drained, sun-exposed slopes in Jalisco, where intense heat and low rainfall create ideal conditions.
We cultivate several agave species for this expression, prioritizing flavor complexity over any single botanical profile. The result is a spirit with a distinct Mexican character that reflects both volcanic minerality and warm, dry terroir.
Open-Air Fermentation
Wild yeast. Honest character.
Our piñas are slow-roasted and crushed before the juice ferments in open-air stone vats, exposed to wild yeasts on the estate.
As the most traditional and least controlled step in our process, this natural fermentation allows remarkable aromatic complexity. Depending on season and ambient conditions, this stage can take up to seven days. No commercial yeast. No temperature control.
Tasting Notes
In the glass
Wild & Botanical
A nose of genuine wildness — roasted agave, wild herbs, and subtle smokiness from the stone-roasting process. There is a sun-baked earthiness underneath it all that speaks unmistakably of the Mexican landscape in summer heat. Complex, evolving, and deeply compelling.
Intense & Expressive
An expressive palate with the intensity that open-air fermentation produces — charred agave sweetness, citrus pith, a pleasingly assertive vegetal quality, and an almost sea-mineral finish entirely unique to our Mexican climate. This is a spirit for the curious and the brave.
Dry & Lasting
A long, dry, beautifully botanical finish. Light smoke, dried herbs, and a faint mineral saltiness that lingers and evolves over several minutes. The kind of finish that changes your understanding of what agave is capable of — and makes you immediately reach for another measure.