Review: Siembra Valles Blanco Tequila
Siembra Valles Blanco Tequila was released November 2014. Brand creator David Suro partnered with the Rosales family and their Distileria Cascahuin. This is the first tequila distillery David visited many years ago. Valles is a sub-region of the Lowland Region and each bottle of Siembra Valles Blanco Tequila shows exactly where the agave used to craft each bottle comes from. The bottle I’m reviewing is made from agave sourced from the following estates. 42% Mesa del Charco, 34% El Jaguey, and 24% Mesa del Ocotillo. The pina’s are sliced in half and roasted for 72 hours at a temperature of 90-100 celsius. The agave is shredded four times to ensure as many of the sugars are extracted as possible. The agave juice is fermented with yeast and bagasse. Bagasse is the roasted fibrous remains of the agave after extraction. The first 30.68% is fermented in a mamposteria, a stone structure enclosed by fiberglass. The remaining 69.32% is fermented in stainless steel tanks. After a double distilling the tequila is hand bottled. Read more 