Raising California’s Spirits!

Mission

A passion for spirits and agriculture is what brought the founders of Spirited Farms together. It’s that passion that drove us to join the pioneers of California agave farming. Agave thrives in California’s warm and dry climate, but farmers have been hesitant to plant a crop that takes five or more years to harvest. We created Spirited Farms to provide the booming craft spirits industry in our state, a reliable source for locally grown agave.  There is no chicken without an egg, and we intend to lay thousands of agave plants in California soils.

Agave

Agave plants have a long history of ethnobotanical importance, especially to the peoples of Mexico, where the genus is most diverse. Many species have strong fibrous tissue in their leaves, which makes them useful for ropes, brushes, sandals, nets, sleeping mats, and other similar items. The fibers of some species can be removed with the terminal spine of the leaf still attached, forming a type of needle and thread. In many species, the leaves of the rosette can be removed to reveal the thick stem, or “heart,” which can be roasted and eaten directly or ground into edible patties. The stem is particularly dense in carbohydrates immediately before flowering, and it is also the source of mezcal alcohols and agave nectar. To prepare mezcal, the sap of roasted or pressure-cooked agave hearts or Pinas is fermented and distilled; different species are used for different types of mezcal, with blue agave being the only species used for tequila.