Siembra Valles

Due to the characteristic terroir of this region, tequilas from the Valles, overall, have themes of minerality, notes of pepper, and are more robust. The first thing one notices about this tequila is the pristine color and motion of the spirit. Siembra Valles starts with the silky texture on the palette. Immediately, strong and sweet aromas of cooked agave rise to the nose, ranging from citrus to earthy. This prevalent agave scent and taste is a reflection of the process at Cascahuin; principally the use of bagasse in fermentation. One can taste the earth of Arenal, and the masonry of Cascahuin’s ovens. The flavor-rich Siembra Valles juice is also glass aged in Garrafones (Demijohns) to mature into a stunning masterpiece. Glass aging is a traditional process we use for Siembra Valles HighProof and Siembra Valles Ancestral that allows the flavor compounds to stabilize so that all elements can be presented on the palate. 


Why Bagasse?

When you ferment with bagasse more sugars and other flavorful elements contribute to the chemical reactions that happen during fermentation.  Most, if not all, tequila producers do not ferment with Bagasse. All of the mosto for Siembra Valles is fermented with Bagasse.



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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