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ROHO means ‘heart’ in Swahili, alluding to the fact that each bottle of ROHO is produced from the hearts of Agave sisalana grown atop old coral bedrock less than 200m from the Indian Ocean in Kilifi, Kenya.

The sisal we use are grown and cared for by an existing industry that uses just the leaves to produce high-quality fibres. We carefully select what would be discarded hearts that have been growing for up to 15 years then transport them to our cook site, situated deep within the sisal plantation.

Referencing traditional methods used to cook agave in Mexico, we developed our own technique to extract the valuable sugars that lie within each agave. We have two large cooking pits lined with volcanic stones collected from Mt. Kilimanjaro. We use local Neem wood to heat these stones before layering on the agave, which are then covered, buried and left to cook for 4 days.

The soft and sweet cooked hearts are taken to our distillery where they get chopped and hand-crushed using large ‘kinu’ crushers. The crushed fibres are squeezed by hand to just the right sugar concentration. The juice is transferred to open-top wooden fermentation vats and left to wild ferment for up 10 days and the sugars have converted to alcohol.

The fermented juice is distilled twice in our large copper alembic potstills. We take great care in balancing our unique combination of stripped alcohol for the second distillation, giving our spirit a taste that is distinct from many other agave spirits.

Our distillate is divided into carefully defined cuts that accentuate finite flavour characters found from the processing of our agave. We then rest these cuts for around 1-month to allow any congeners to combine and give the most accurate representation of the final flavour before deciding on our final blending that we have the pleasure of bottling for all to enjoy