Siembra Valles Blanco

Siembra Valles Blanco

 This spirit coats your mouth with dry spices, dates, figs, the buttery aroma of orange blossoms, flowers and copper notes straight from the still. These flavors, beginning in the mid and upper palette, distinguish the plants used, the natural fields they come from and the valley surrounding them. The approachable, subtle presence of alcohol is surprising, given the 80 proof. The finish is dry, elegant, and complex; reminiscent of jasmine and lime peel. Once the glass is empty, smell the strong cooked agave and butter scents left.

 

Lot 1 Nov 1, 2014

Technical Information

How to use Siembra Spirits Technical Data

The technical data found on the back label of our Blanco bottles are meticulously documented by our team for each batch. The label provides detailed information on the production process and is a stamp of traceability for each batch. All information we cannot fit on the label is featured here on our website. Please click the Techincal Information link to your left to view the technical data and to read more in depth 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  | 30% Llano 
                   | 70 % Mesa Del Charco 

     

    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: 44230  | 22905  | 52529

     

    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  | 2006, 2007, 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  | 2014

    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 Blanco. 

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 | 42 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

Close

Cultivation 2006 - Jun 1, 2006

 

 

Predio (Ranch): Llano

Plantacion # 44230

Transport # GU 84373-74

                   GU 84779-80

Hijuelos or the baby blue agave clones are separated from their mother at three different stages: Lima, Naranja, and Toronja. The agaves planted in 2006 were Lima size and therefore 1 to 2 years towards maturity. The listed Transport Passport Numbers verify where these agaves came from, when they were transported and to which distillery they were taken to. 

Cultivation 2008 - Jun 1, 2008

 

 

Predio (Ranch): Mesa del Charco

Plantacion # 52529

Transport # GU 84615-20

Hijuelos or the baby blue agave clones are separated from their mother to be planted individually at three different stages: Lima, Naranja, and Toronja. The agaves planted in 2007 were Naranja size and therefore 3 to 4 years towards maturity. The listed Transport Passport Number verifies where these agaves came from, when they were transported and to which distillery they were taken to. 

Distillation - Jun 18, 2015 - Jul 18, 2014

 

On July 2nd our carefully crafted juice reaches the most complicated process where art and science must  be combined by Master Distiller Salvador Rosales Torres. The litany of decisions a Master Distiller has to make include: the amount of oxygenation, the precise timing of roasting, readiness of the Anejo and many more. 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 balances the high alcohol contents and methanols in 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.

Hydrolyzation - Sep 7, 2017 - Jul 12, 2014

 

The 135,925 KG of freshly harvested agave were delivered to the Cascahuin ovens where Javier Plascencia was waiting to single handedly chop the agave into halves and quarters. Javier has been loading the ovens for 7 years and takes great pride in this key step: introducing the nurtured agave heads into the ancient and complex Tequila process. A long slow roast of the agaves is conducted to draw out the flavors. For 72 hours each of the 15 ovens roast the material into sweet, smoky perfection. 

Fermentation - Sep 7, 2017 - Jul 17, 2014

 

Fermentation is a critical stage of spirit production. This stage is coordinated by two experts. Adalberto Medina formulates the mosto to ensure the ratios of yeast, liquid, and bagasse. Yes, Bagasse. For Siembra Valles we've taken a step towards traditional production by including the roasted, fibrous remains of the agave after extraction. We combine these shreds with the juice and yeast to begin the fermentation. Around 30% of the material is let to ferment in a brick oven (Mamposteria). This fermentation tank has been used by Cascahuin for 50 years.

Demetrio "Meche" Torres oversees the entire fermentation process. The first stage of fermentation involves the Saccharomyces Cerevisiae 118 yeast strain, juice, and the bagasse left to amalgamate for 24 hours. The remaining 69% is fermented in a 2,900 Liter stainless steel tank and the start up mixture is added. After 72 hours the fermentation is deemed complete and the mosto is readied for distillation

Cultivation 2007 - Jun 1, 2007

 

 

Predio (Ranch): Mesa del Charco

Plantacion # 22905

Transport # GU 84836-41

                    GU 84548-51

Hijuelos or the baby blue agave clones are separated from their mother to be planted individually at three different stages: Lima, Naranja, and Toronja. The agaves planted in 2007 were Lima size and therefore 2 to 3 years towards maturity. The listed Transport Passport Numbers verify where these agaves came from, when they were transported and to which distillery they were taken to. 

Bottling - Jun 18, 2015 - Oct 23, 2014

 

On the final days of production at Cascahuin the team was very busy and excitement was in the air. Siembra Valles is manually bottled by Adriana, Patsy, Jesus, Marisol, Maria del Carmen, Aurora, Josue, Gerardo, Paula, and Beatriz. Leading this team is Jose Alcantar Torres. The team expressed their enthusiasm for Siembra Valles and pridefully believes this reflects their best work. First the bottles are washed in tequila. A spout is then used to fill the bottle with our pristine product. Someone measures to ensure the same amount is in each bottle. The next person in the production line caps the bottles. Then, an inspector uses a UV light to check for any impurities. Finally, each bottle is individually, hand labeled and sealed. The Siembra Valles is boxed and ready to spread joy and the message of quality and sustainability across the United States.

 

Harvest - Jun 18, 2015 - Jul 9, 2014

 

Lead Jimador Jose Romero has worked with the Rosales family for over a decade. Romero led a team of 5 and havested 135,925 KG of agave. 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 Blanco. These ripe estate grown agaves were harvested with a jima normal. They were loaded into a truck and taken to Cascahuin where Javier was waiting at the ovens. 

Extraction - Sep 7, 2017 - Jul 15, 2014

 

On June 26th Jose Luis "Barbas" Rojas prepared the roasted agaves for extraction. Jose Luis has worked at Cascahuin for 18 years. The team at Cascahuin has decided to pass the agave through the mechanical tandem mills twice to extract as much of the complex flavors as possible; flavors that mother nature has imparted in the agaves for nearly a decade. 

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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