Tequila fans curious about what an Australian version would taste like now have an answer. Produced by Australian distillers Top Shelf International (TSI), Act of Treason is a spirit made exclusively from Agave tequilana grown on the Eden Lassie farm near Airlie Beach in Queensland. The spirit is the product of University of Adelaide research, funded by a three-year ARC Linkage grant.
Released to market in January, Act of Treason features notes of citrus, cut grass and lime peel on the nose, with a long finish of agave and grapefruit on the palate. The farm has more than 600,000 blue weber (Agave Tequilana Weber Azul) agave, from original stock grown 150 kilometres north in Ayr, Queensland, that have acclimatised to the local climate.
Project leader Professor Rachel Burton, from the University of Adelaide’s School of Agriculture, Food and Wine said Top Shelf had set out to improve its production process and better understand the unique potential of Australian agave, while integrating sustainable farming practices and uncovering its regional flavour profile.
“The combined efforts of the University of Adelaide and TSI are centred on better understanding agave plant growth and exploring sustainable agave farming techniques,” said Burrton.
Eden Lassie’s farm was selected for its alignment with the 20° South latitude, a geographical position which mirrors the famous tequila-producing region of Jalisco, Mexico, which sits at 20° North latitude.
The site features a comparable climate to that of Jalisco, fostering ideal growing conditions for the Agave tequilana, which thrives in full sunlight with many hours of sun exposure each day.
University of Adelaide’s Dr Juanita Lauer said preliminary laboratory tests using spectroscopy on agave spirits revealed regional differences, akin to what can be observed in wine.
“It is known from research in viticulture that factors like altitude, soil type, and local climate conditions play pivotal roles in the taste of the end product, and our collaborative endeavour aims to shed light on these intricacies for agave spirits,” said Lauer.
The collaborative research is not solely focussed on what’s in the bottle; TSI and the University of Adelaide are also seeking a better understanding of agave plant growth and exploring sustainable agave farming techniques.
Dr Matthias Salomon from the University’s School of Agriculture Food and Wine, and the project research team said that in a field trial, different ground covers and microbial inoculants are being examined to understand their effect on soil health and to reduce fertiliser input.
“Preliminary research indicates that mulch derived from agave leaves provides distinct benefits for plants and performs better than other more commonly used mulch materials.
“Apart from aiding plant growth, this mulch appears to positively impact soil health, with data suggesting that agave mulch can help increase soil pH, making it a potential amendment for restoring acidic soils,” said Salomon.
Researchers are also investigating agave’s potential for long-term carbon sequestration and its positive effects on nutrient absorption in soil.
“As this research continues, we will learn more about how to create a drink with a distinctive Australian touch and how agave plants can be used to improve soil health and sustainability in Australia’s agricultural landscape,” said Burton.
