M & J Becker Pinché Agave Spirit
The Becker crew found some agave in Northern Queensland, and harvested about 30 plants with hand made coa de jimas. Nuts. They built an oven to cook them in at the winery. After the cook, they pressed off the juice and fermented the wine to dryness over 6 weeks. They used the still at Brix Distillery in Surry Hills. This was double pot distilled. Madness. So rare.