El Centurion 102

THE AGAVE PROCESS

Our 100% South African Agave Spirits are made from the Agave plant that grows in one of the most beautiful parts of South Africa, the gem of the Karoo Graaff-Reinet. These magical plants take 7 years to reach maturity before skilled farmers carefully select the best agaves for our process. A traditional wood fire and brick oven referred to in Mexico as stone Tahonas is used to roast our piƱas and prepare the Agave plant for the process of making El Centurion 102 in the traditional Mexican Tequila way. The baking of the Agave is to ensure we convert all the necessary starches to fermentable sugars which will give us the ideal fermentation of up to 21 days.

Graaff-Reinet
Aging in Oak Barrels

The Process

After fermentation we distil our Agave spirit twice in copper pots to enhance the flavour and the result is the purest 100% South African Agave spirit.

Similar to a Mexican Mezcal, the result is a crystal clear platinum colour liquid with a smooth and distinctly unique smoky flavour with crispy hints of sweet Agave referred to as El Centurion 102 Blanco.

Our Agave Spirits are then aged in premium American oak barrels for up to 6 months adding a golden hue and silky smooth and woody flavour with hints of ripe roasted smoky Agave. Also referred to as Agave Gold or El Centurion 102 Reposado.

El Centurion 102 is proud to partner with a proudly South African independent and locally owned family business for the past 22 years committed to sustainability of the production process and materials to minimize the impact on our environment.

Monty visits the farm & does some quality control.

With every bottle of El Centurion 102 sold, we will DONATE R10 OF REVENUE to The SACS Percy Montgomery Foundation.