Jimador Manuel Romero harvests agave for Siembra Valles, with Cascahuín mountain in the background. Cascahuín means “hill of light,” as the mountain attracts lightning from passing storms. It’s the defining topographical feature of the region, and all Siembra Valles tequilas are distilled at family-owned Destileria Cascahuín. This peppery lowlands blanco boasts the region’s famous volcanic minerality. It’s unmistakably Valles, and is favored by bartenders for its versatility and character.

Notes:

• Nose: Crisp and clean with vibrant notes of fresh agave, hints of citrus, and a touch of herbal complexity.
• Palate: Bright and robust, the palate delivers a smooth yet lively agave flavor, complemented by notes of pepper, earth, and a subtle sweetness.
• Finish: A clean, smooth finish with a lingering hint of spice and the fresh, green snap of agave.

Brick Oven Roasting

A room-sized, wood-fired oven that is filled with agave and heated for days. The use of brick ovens is a hallmark of traditional tequila production, and the aromas are incredible. We never use diffusers or autoclaves because we care about tequila and the earth.

Fermentation

Brick tanks maintain a natural ambient yeast colony that naturally ferment all Siembra Valles tequilas. Bagasse (the leftover fibers from extraction) is added to add deeper agave flavor and boost this natural fermentation.

Distillation

Stainless w. Copper Serpentine. Copper has unique flavor benefits in tequila distillation, but it’s difficult and expensive for distilleries to maintain. Distilling in stainless steel with copper serpentines ensures that every drop of tequila touches copper, but keeps costs attainable for small productions. We never use column stills; which erase flavors for high efficiency.