Tasting

A first sip of Karoo agave spirit often surprises, since many expect Tequila and get something else entirely. Smoke from the oven or earthen pit shapes almost every brand, joined by earthy, sometimes floral notes and a light, tropical fruit sweetness, as Leonista describes its Blanco. It's exactly this contrast that makes a first encounter with a Karoo agave spirit so memorable.

Thanks to its long cooking time of over 48 hours in a brick oven, Rocco Torro is considered especially smooth on the palate. The distillery itself speaks of an unusually gentle entry. La Tierra Agave describes its character as earthy-sweet with a delicate smoky note, a result of roasting in brick-lined pits.

Sango promotes its own distinctly African character, meant to set it apart from classic Mezcal, even though the methods and base ingredient are closely related. Tasting all three brands side by side quickly reveals how differently an oven, an earthen pit, and a fire pit can shape the very same raw material.

A Karoo agave spirit is best tasted neat, in small sips and at room temperature, much as one would approach Mezcal. A small, narrow glass concentrates the smoke on the nose before the first sip reaches the tongue.

Water or ice change the aroma significantly, which is why many connoisseurs taste neat first and only dilute afterward, if at all. Anyone who wants to take Karoo brands seriously shouldn't drink them like Tequila with salt and lime. They should be tasted as they are, as a distinct agave spirit with its own character.