They Were A Holy Terroir
Besant and Masso set up shop in Jalisco, fully immersing themselves in the ways, whys, and means of cultivation and production, and coming to understand the land whose particularities, just like the wine regions of France, would dictate the characteristics of their spirit. On and off for three years they studied the soil, climate, water, and terrain that influence agave plants over their 6-8 year maturation.
The duo soon narrowed their sights on the highlands region. Whereas lowland agave tends to be dark, earthy, and vegetal, the microclimate of the highlands, with its cool nights, warm days, heavy precipitation, and iron oxide rich soil produces agave that’s bright, spicy, and citrusy -- a profile they figured could stand up to and shine through whatever ingredients today’s compulsively inventive bartenders threw at it.