Tequila has geographical indication protection from the World Intellectual Property Organisation. This means that the spirit may only be labeled as Tequila if it is made from the agave plant and produced according to a prescribed process in just five states in the west of Mexico.
There are many places around the world that also use the piña of the agave plant and the same roasting, crushing, fermenting and distilling process as Tequila to produce a spirit that is very similar to its Mexican cousin.
In South Africa we label our version of Tequila as Agave and thanks to the passion of the micro and boutique distillers in this country, the standard is exceptionally high.
Tequila, I always felt, was my alcoholic nemesis. Two shots of Tequila and my brain stopped recording. Next day I would have to ask around to find out how the party progressed.
The problem was that I was shooting the really low quality Tequila that was sold in most pubs. In fact I have since discovered that these cheapy Tequila’s contained just under 50% industrial alcohol! It’s no wonder my hippocampus went into hiding.
Rocco Torro Blue Agave is superb
I no longer touch the cheap Tequilas and find that I enjoy our locally produced Agave just as much as the premium Tequilas.
I have long been a fan of Da Rocca’s Gin and Craft Beers and was very pleased when I discovered that they also produced Agave.
Rocco Torro is a local premium Agave spirit producer. They have three different styles and flavours of Agave spirit. The unaged and pure Agave is labeled Silver (38% ABV). The six month brandy barrel aged Agave is called Gold (38% ABV) because of its golden colour and the White Chocolate is slightly sweet and has a lower alcohol volume (30% ABV) than the previous two.
Jonathan Roche, owner of Da Rocca says, “Rocco Torro is 100% South African and its Bull icon represent its South African heritage. Of course anyone drinking ‘tequila’ has a little bit of wild in them too.”
He also says the Silver is very versatile and ideal for cocktails and margaritas while the Gold is best suited for shots.
These are pure Agave spirits with no dilution by cheap alcoholic alternatives and this is clearly discernable on the palate.
Rocco Torro is made in the traditional way using a brick oven with fire and the Agave is cooked for over 48 hours, resulting in an extra smooth taste.
Agave may be cooked for tequila in either a brick ovens or in retorts. Brick ovens are the traditional way and they use steam or fire to cook the agave slowly for one to three days. Retorts are the modern way and they use high pressure to cook the agave quickly for a few hours. The flavor and quality of Tequila can be affected by both methods.
“Our Agave plants are grown in South African soil with African rain and sunshine and so will have their own character. Our local distillers have plenty of passion and are learning fast with the quality improving in leaps and bounds. Our local ‘Tequila’ has a South Africa palate that is superb,” adds Jonathan.
Having sampled the Rocco Torro Blue Agave I can confirm that they have the Agave nose and distinct sharp and bitter taste of Tequila. The smokiness of brick ovens common to premium tequilas is also clearly discernable. Of the three I like the Silver the most because it is so pure.
South Africa’s spirit producers have gained international fame with their whiskey, gin and brandy. It won’t be long before our distinctive Agaves garner similar awards and I’m sure that Rocco Torro will be up there with the best of them.
