Siembra Valles Reposado

Siembra Valles Reposado

Siembra Valles Reposado has a clean, bright appearance with the color of straw from the American Oak. Shortly after pouring, the aroma of cooked agave, fresh peppercorn, and walnut rush to the nose. After minutes, the bouquet opens with hay, mint, grapefruit, cardamom and more pepper. All of these notes are characteristic of the valley region. On the palate, the juice has a natural sweetness reminiscent of dried fruits and cacao, coffee; tobacco, and vanilla from the barrel, and minerals and roasted notes of the agave. The finish has a pleasant bitterness signifying the maturation of the juice in the Missouri Ozark barrels. After a walk through the oak forest, you return to the sublime cooked agave from the brick ovens at Cascahuin.

Lote 2 Nov 30, 2015

Technical Information

Cultivation

Siembra Valles begins in the pristine fields owned by the Rosales family. The robust valley agaves used are sourced from Cascahuin’s own fields making this tequila less vulnerable to impact from agave prices. For Siembra Valles we pride ourselves in only using exceptional, naturally grown raw material to attain the premium standard set by Siembra Spirits. In nearly 50 years of agave cultivation on this land pesticides have never once been used. The sandy volcanic soils and hot days of the valley impart earthy and herbaceous tones into Siembra Valles. The partnership between Siembra Spirits and Cascahuin represents a joint venture to produce the most traditional tequila on the market. This relationship begins in the blue fields of El Arenal, Jalisco.

  • Rancho  | 42% Mesa del Charco

    34% El Jaguey I 24% Mesa del Ocotillo

     

     

    The Rancho(s), or ranch(es), on which the agave are grown creates the terroir of the tequila. Terroir describes the way that the soil, climate, weather, and time in which the agave is grown, affect the flavor profile of the tequila. Our agave was grown and cultivated in the Jalisco Valles region. Siembra Spirits and Cascahuin are committed to providing either “Estate Grown” agaves, which are grown on the Rosales’ own land or “Single Estate” agaves in which agaves are sourced from one estate. Our first batch of Siembra Valles is “Estate Grown” and agaves were sourced from two of Cascahuin’s orchards.

     

  • CRT Agave Registration: 67489 I 52529 I 67418

    The Tequila Regulatory Council was founded in 1994 and is accredited by the Mexican government to oversee and certify the production, bottling and labeling of tequila. The CRT regulates tequila producers according to the Official Mexican Standard of Tequila (NOM 006). The CRT registration number, which links directly to a satellite photo, proves the location of the Rancho, as specifically requested by Siembra Spirits. This registration number, received by the producer, certifies that the agaves and the plantation they are from have been properly registered with the CRT. Ultimately, the CRT number tells us the location of a certified plantation, the date of planting, the date of harvest, the number of agaves planted there, and the owner of that plantation.

     

     

  • Transport Passport Number *

    The Guia De Traslado or Transport Passport Number is another method for tracking movement of agaves and inventories in the denomination. When a producer wants to harvest agaves they receive a permit from the CRT allowing them to travel to the plantation, harvest those agaves, and transport them to their distillery. This also allows the CRT to track inventories of agaves as batches are harvested for production. 

     

  • Planting  | 2008

    The planting and harvesting dates, like a wine's vintage, indicate the conditions in which the agave matured. With respect to terroir, there are two ways to ensure quality agave – Estate grown or Single Estate. Siembra Valles, in a quest for quality, uses both practices. We use nothing but the highest quality low-land Tequilana Blue Webber agave.

  • Harvest  | 2015

    You may notice that sometimes an agave's planting date doesn't correspond with the date of its maturity. These are baby agaves that have been replanted. There are three phases in which they are replanted, Lima, Naranja, and Toronja. These represent a lime, an orange, and a grapefruit – each indicating the approximate size of the plant at the time it is replanted. They lose no quality when they are transferred.

    When the mature agave is saturated with its own natural sugars, skilled Jimadores carefully reap the swollen fruits from the earth using an instrument with a large circular blade called the Coa. The pencas are cut off from the large base – which is called a piña because it resembles a pineapple. The piña is the part used to make the tequila. There is no other spirit whose harvesting requires such intensive physical labor. 

  • Lead Jimador  | Jose Romero

    The Jimador is responsible for planting, nurturing and harvesting the agave plants. A Jimador may only see 4 to 5 rotations of crop, as the life cycle of an agave is often up to 12 years. Jimadors require immense physical strength and precise techniques to cut the agave to the correct jima. To be a Jimador is to be part of a family – literally- many Jimadors work with their sons, cousins, uncles, and brothers, and pass their skills from generation to generation. Siembra Spirits is committed to supporting this generational practice and is closely partnered with our producers to ensure all workers are taken care of. 

    Lead Jimador Romero has worked with the Rosales family for a decade. Cascahuin is both a family  business and a business of families. The relationship with the Jimadores harvesting the agaves is a vital part of quality control. Each agave is hand selected by these experts of tradition. Siembra Valles is an “Estate grown” tequila meaning material is sourced from up to two ranches per batch.

  • Type of Jima | Normal | 2cm

    The jima is the cut of the agave- how much of the leaf is left on the piña. Larga, Normal, or Razurada; a generous shave, a medium shave, or a razor close shave respectively. The type of jima changes the flavor characteristics; more adds bitterness, less provides a cleaner taste. The agave plants are cut with precision by Jimadors wielding an instrument called a Coa. For this first batch of Siembra Valles, the production team determined that due to the sugar yield averages on these plantations were within the parameters of a Jima Normal. This means that a normal cut will provide a natural balance of sweet and bitter flavors in our tequila.

Hydrolyzation

Perhaps the most important step in distinguishing mass-produced tequila from artisan tequila is the hydrolyzation stage. Slow roasting in a brick oven draws out flavors over the course of up to 72 hours. Other methods cut down on time and introduce chemicals, pressure, and excessive heat, which compromises the agave's flavor. 

  • Brick Oven | 12 ton & 16 ton  | 72 hrs*

    Javier Plascencia has worked with Cascahuin for over a decade. For 7 years he has been solely responsible for loading Cascahuin’s ovens with only the best ripe agaves to be slowly roasted. They are cut in half and loaded into the oven by hand. The slower the roast, the bigger the flavor. This process converts the starches of the fibrous plant into fermentable sugars. They are roasted for up to 72 hours, at a temperature of 90-100 degrees Celsius until they are golden brown and the smoky scent sweetens the afternoon in El Arenal, Jalisco.

     

Extraction

The extraction process draws out juices from the agave after the hydrolyzation process. The most traditional method for extraction is a massive stone mill known as a tahona. There are only a few distilleries who use this prestigious and ancient technique; it requires a very specific facility. At Cascahuin we utilize the tandem mill for Siembra Valles. This process doesn't detract from the flavor of the tequila, instead, the slight difference in the way the tequila is processed produces different flavor profiles. To extract as much flavor as possible we pass our material through the mill twice.

  • Milling

    Once the agave heads are roasted to perfection they are removed from the oven and placed on a mill by Jose Luis “Barbas” Rojas so that they can be shredded in order to extract the sweet juices. The agave is shredded four times to ensure as many of the sugars are extracted as possible. Jose Luis has been overseeing the extraction at Cascahuin for 18 years. 

Fermentation

In the fermentation process yeast consumes sugars to convert into alcohol. Meticulously curating the conditions of this process is essential to a quality product. For Siembra Valles the yeast used is Saccharomyces Cerevisiae. This is mixed with a small amount of agave juices obtained during milling and is left to amalgamate for 24 hours. This mixture is then added to the fermentation tanks and ferments for 42 hours. Unlike many tequila brands today, we use the Bagasse (Vagazo) in the fermentation process. This ensures as we capture as many of the complex agave flavors as possible. Any flavors not extracted during milling now have a chance to develop in fermentation. 

  • Brick cvrd w/Fiber Glass | 2,900 L

    Two experts coordinate the fermentation stage. Adalberto Lopez formulates the mosto. Ensuring the ratios of yeast, liquid and bagasse is vital to a premium final product. Demetrio “Meche” Torres oversees the fermentation process...

     

    Cascahuin combines two methods in the fermentation stage with Siembra Valles. The first 30.68% of the total extract and the Bagasse (Vagazo) is fermented in a Mamposteria, which is a traditional stone structure enclosed by fiberglass. This structure has been used at Cascahuin for over 50 years. The remaining 69.32% is fermented in stainless steel tanks. The Mamposteria and the stainless steel tanks are used in conjunction to properly ferment all the material during the narrow window of time to achieve an ideal sugar content (Brix Degrees/Grado Brix).

     

    The yeast used is Saccharomyces Cerevisiae. This is mixed with a small amount of agave juices obtained during milling and is left to amalgamate for 24 hours. This mixture is then added to the fermentation tanks and ferments for 42 hours. Unlike many tequila brands today we use the Bagasse (Vagazo) in the fermentation process. This ensures as we capture as many of the complex agave flavors as possible. 

  • Stainless Steel  | 11500 L

  • Yeast | SCE ec1118 with Baggasse*

  • Time | 48 hrs

Distillation

Law dictates that all tequila must go through at least two phases of distillation; first Destrozamiento and then Rectificacion. Every distillery has its own methods, which impart distinct flavors to their product. The first distillation, Destrozamiento, is in a stainless steel 1,900 Liter still with a copper serpentine. This stage separates the high alcohol contents and methanols from the Ordinario. For the second stage, Rectificacion, smaller copper stills (350 Liters) are used and the distillation is slowed down. This is one of the many things that makes Siembra Valles special. Slowing down the separation of the heads and tails from the corazon brings out more aromas, better taste profiles and especially more of the agave flavors captured during fermentation. 

  • M.D.| Salvador Rosales Torres

    Finally, the mosto reaches Master Distiller and patriarch of Cascahuin, Salvador Rosales Torres. The first distillation, Destrozamiento, is in a stainless steel 1,900 Liter still with a copper serpentine. This stage separates the high alcohol contents and methanols from the Ordinario. For the second stage, Rectificacion, smaller copper stills (350 Liters) are used and the distillation is slowed down. This is one of the many things that makes Siembra Valles special. Slowing down the separation of the heads and tails from the corazon brings out more aromas, better taste profiles and especially more of the agave flavors captured during fermentation. 

  • 1st Destrozamiento 

  • Stainless Steel w/Copper Serpentine | 1,900 L

  • 2nd| Rectificacion  | Copper | 350L

Aging
  • Aged more than 3 months

Barrel
  • Missouri, USA I Medium toast I 200 L

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Siembra Spirits  is proud to annouce a new addition to the Siembra Family...

    

Siembra Valles Ancestral is a project conceived of a love of history and a desire to know tequila from its roots. To celebrate tequilas true identity and to fulfill that undying curiosity of what our past tasted like, Siembra Valles Ancestral embraces abandoned ancestral methods, such as the use of earthen pit ovens, hand-maceration, fermentation with bagasse in oak and brick, distillation in pine and copper, and the use of naturally, bat-pollinated agave.

With agave untouched by machine, Siembra Valles Ancestral boasts the complexity of nature's flavors and the skills of our tequilero ancestry. We are proud to present you with a tequila that contains terroir from the past and a glance into our history. In an unprecedented collaboration of master mezcaleros and tequileros, the past is now present and the future will now be tradition.

 

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