Leonista
Far out in South Africa’s Karoo, agave takes its time—and Leonista treats that patience with a distinctly Mexican respect for smoke, fire, and craft. As early as 2017, founder Sarah Kennan began translating what she learned from maestro distillers in Mexico into a Karoo‑grown 100% agave spirit with mezcal‑style soul.
The piñas mature for eight to twelve years, then are slow‑roasted in stone ovens before crushing, fermentation, and double distillation in copper pot stills. For the Reposado, the spirit rests three to six months in oak—often former South African brandy casks—adding depth without losing the plant’s identity.
Leonista stands as a bridge between terroirs: desert wind and hardy agave on one side, centuries of palenque know‑how on the other. Organic ambition and local partnerships keep the project rooted, even as it speaks to the wider world of agave spirits.Leonista
Far out in South Africa’s Karoo, agave takes its time—and Leonista treats that patience with a distinctly Mexican respect for smoke, fire, and craft. As early as 2017, founder Sarah Kennan began translating what she learned from maestro distillers in Mexico into a Karoo‑grown 100% agave spirit with mezcal‑style soul.
The piñas mature for eight to twelve years, then are slow‑roasted in stone ovens before crushing, fermentation, and double distillation in copper pot stills. For the Reposado, the spirit rests three to six months in oak—often former South African brandy casks—adding depth without losing the plant’s identity.
Leonista stands as a bridge between terroirs: desert wind and hardy agave on one side, centuries of palenque know‑how on the other. Organic ambition and local partnerships keep the project rooted, even as it speaks to the wider world of agave spirits.
