Siembra Valles Ancestral
Siembra Valles · Cascahuín (NOM 1123)
An uncompromising traditionalist tequila that rewards attention and water in equal measure. Ancestral is less a sipping spirit than a study in agave terroir — for drinkers ready to listen.
Nose
A vivid expression of earth-driven agave: damp clay, wet stone, and green olive brine lead, followed by white pepper, lime zest, and a quiet thread of fresh-cut grass. With air, soft cooked agave sweetness and a whisper of chamomile emerge.
Palate
Oily and full-bodied, with a savory core of mineral, green herbs, and cooked agave fiber. Black pepper and pink peppercorn build mid-palate, supported by citrus pith, raw almond, and a faint smoky char from the stone-oven roast. Dilution with a few drops of water opens a rush of tropical fruit and sweet cane.
Finish
Long, dry, and persistent — pepper-spiced with lingering wet limestone, eucalyptus, and a clean, almost briny exhale of agave.
- Agave
- 100% Blue Weber (Agave tequilana), estate-grown in the Tequila Valley lowlands, harvested at full maturity
- Production
- Slow-roasted in stone masonry ovens; crushed entirely by tahona (volcanic stone wheel); open-air fermentation with agave fibers and wild yeast; double-distilled in small copper alembic pot stills with fiber in the first distillation
- Region
- El Arenal, Jalisco, Mexico (Tequila Valley)
- Cooking Method
- Slow-roasted in stone masonry ovens; crushed entirely by tahona (volcanic stone wheel); open-air fermentation with agave fibers and wild yeast; double-distilled in small copper alembic pot stills with fiber in the first distillation
- NOM
- NOM 1123
- Additives Free
- Yes
Cocktail Suggestion
The Reveal — 2 oz Siembra Valles Ancestral, 0.5 oz fresh lime juice, 0.25 oz agave syrup (1:1), 2 dashes celery bitters, 1 bar spoon mineral water. Stir briefly over a large ice cube in a rocks glass; express grapefruit peel over the top and discard. The bar spoon of water is essential — it unlocks the agave.
Food Pairing
Aguachile verde with fresh shrimp, cucumber, and serrano, or a simple plate of jamón ibérico with Marcona almonds.
Crafted by David Suro in partnership with the Rosales family at Cascahuín, Ancestral revives the most laborious 19th-century methods — agaves crushed by tahona, fermented with fiber, and distilled in small alembics — to bottle Valles terroir as it once tasted.
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