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Production Details | |
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NOM : | 1123 , |
Agave Type : | Tequilana Weber , |
Agave Region : | Jalisco (Tequila Valley), Single Estate , |
Region : | Jalisco (Los Valles) , |
Cooking : | Earthen Pit , |
Extraction : | Hand Crushed , |
Water Source : | Deep well water , |
Fermentation : | Wood fermentation tanks, 100% agave , |
Distillation : | 2x distilled , |
Still : | Filipino Style (wood/copper), Stainless Pot w/Copper Coil , |
Aging : | - , |
ABV/Proof : | 50% abv (100-proof) |
Other : | No additives, High-proof |
lot 2 June 2016 bottle 2545 total liters 3335 50.2 abv smokey like a campfire but not in a bad way like some mezcals are too smokey
Lot 03 | Mesquite all day, this is such a nice treat if you want something off the beaten path. The ending lost me a little bit but I found my way back with all the sweetness that comes out to play on the back of my tongue. I hope more projects like this find their way to market, it’s a fun experience.
Lot 04 | Lot 4. Aroma of agave, minerals, smoke, clean herbs and citrus. Flavor, boom, pow! The agave and smoke is first to hit followed by alcohol punch. Not overbearing but prevalent. Then everything starts to meld, herbs, earthy agave, minerals galore. Finish tastes faintly reminiscent of Derrumbes San Luis Potosi with a jalapeño popper like uniqueness. You can literally taste the craftsmanship and effort. A unique change of pace.
Sweet, smoky, juicy mouthfeel, long finish. Seek it out.
On the nose, it’s smoky, earthy, and very clear baked agave. Getting some herbal notes, and that clear and distinct mesquite melds with a minerality that I find very pleasing. On the palate, Smokey, peppery, cooked agave coming in strong. Has a note that reminds me of BBQ. Definitely some bite, but surprisingly subtle for such high proof. Definitely a bit of a brineyness but it comes and goes. Some charcoal. Full bodied and oily. Very interesting, if you gave me this and said it was a mezcal, I’d believe you. It definitely has some distinct tequila specific notes (yes, I’m aware tequila is a mezcal but you know what I mean!) but very different. I’d definitely put this in my mezcal section in my bar. Very interesting and enjoyable, but too mezcal like for my liking.
Lot 02 | Wow… I really like this. Definitely some smoke on the nose,fruit, and pepper Taste of light smoky wood (cedar bbq type), fruitiness (apricot), little vanilla,light pepper on the back end. Very nice
Lot 03 | Aroma: Citrus and black pepper are most prominent, with a slight bit of smoke. Taste: Slightly sweet and citrusy. Finish: A dry finish with black pepper and smoke, with a slight alcohol burn, well balanced. Overall: A delicious, rediscovered way to make tequila. It drinks like something in between a high quality blanco tequila and a mezcal. I personally prefer it with a slight bit of lime and agave nectar.
Lot 02 | Lot 2 | Very unique tequila that drinks more like mezcal. You can tell a lot of care and effort went into making this. Smoke is definitely there as you’d expect from the production method but it doesn’t completely overwhelm the other flavors. I’d say the same about the alcohol, it’s there but doesn’t overpower. I get a good bit of minerality and brine. Some mint and citrus on the back end. Overall this is a really fun tequila and one that I’ll come back to.
Lot 02 | Siembra Valles Ancestral I smell smoke and agave. There are also some earthy notes and plenty of depth. I taste the smoke first but the clean sweet agave is right behind it. The minerals come through on the mid-palate along with black pepper that linger into the long finish. This is a special tequila with a lot of depth. The agaves are cooked in an pit over for over 100 hours. It’s then hand macerated with wood mallets. It’s fermented in both a 5000 liter oak barrel and a brick vat. The 1st run is distilled in a copper pot while the 2nd run utilizes a pine wood Filipino style still. Lot# 2 - 100.4 proof - 50.2 ABV - NOM1123
Lot 02 | True to its name ... Ancestral, hand made, traditional, generationally made tequila. This is what tequila must of tasted like 100 plus years ago. Hand crushed, pit roasted, 80 hrs of fermentation. 100 ABV! Great light aromas of smoke, light citrus, cooked agaves, balanced alcohol!
Lot 03 | Lote #03 Nov-Dec 2016. 50.2% ABV Nose: Smokey rich agave wrapped in anise, citrus and mint. A touch of green pineapple. Crisp mineral and cellar notes. Piercing herbal aromas: rosemary, thyme and celery. All in perfect harmony. Flavor: Smokey and oily with a silky roundness on the palate. Tingling pepper kick with star anise licorice and heat. Meaty, salty feel to this profile. Some teases of baking spice. Lote 03 Ancestral is a wake up call to my jaded palate. Lingering finish with all elements in synch.
Lot 01 | Smokey and delicious
Lot 02 | Lot# 02 Bottle: 1526 Lote: 744 09/09/2016 Ltrs produced: 3335 30% Brix 50.2 ABV Obvious smoke (but not over baring) and roasted agave on the nose. Some earthiness, really ripe melon follows. Big roasted agave capitalize the flavor but quickly followed by honey, stone fruits, citrus, some quince, Earth, grilled pineapple come in to play on retrohale and finish. This is really good. I might rate this higher because I love mezcal. (great intro to mezcal)
Lot 02 | Highly roasted. Hesitate to to say Smokey but it is. There’s sweet agave on the nose, greens and a hint of cinnamon. Beautiful agave flavor, moves to pepper and there’s a great lingering heat on the top of the mouth. Tequila made how it used to be made. A worthy effort
Lot 05 | Whoa. Lot #5 is special. It seemed like the team really dialed in the process here. The agave comes through much more so than Lot #1. Less smoke, more citrus. Reminds me of an artisan mezcal, not your standard Blanco. Truly the hand of the maker on this one !! Try it if you can
Lot 01 | Lot #1 gave more earth, smoke, and sweetness than expected. Truly delicious !
Sampled at Distillery visit, September 2018.
celery, coriander seed, pepper jack cheese
A fair amount of smoke from the pit roasting. This mezcal/tequila production hybrid is interesting for the proof (over 100), the pit roasting and mallet mashing of the pinas in lieu of roller mill or tahona crushing and a filipino still made of copper and wood for the end distillation would lead you to expect something legendary. While pleasing to sip this juice is as others have said, just a bit too sweet and singular in its taste profile. I would expect more complexity for the care taken during production to recreate bygone methods of making tequila. I give kudos though for being bat friendly in its promotion of sustainable agave practices.
Smoke, cooked agave and slight celery, cilantro nose. Slightly sweet and rustic agave mouth with nice, long smoky finish. It’s obvious that great care was taken with the artisanal production, but I wish the mouth flavor was more developed. At 50.2 abv it’s a little hot for my personal taste, but something mezcal drinkers will probably enjoy. (Drinking it out of a jicara rather than a Reidel definitely makes it smooth out and open up.)
Yes, it has some smoke but also a lot of agave, vegetal and celery aromas. I really love how this smells. It definitely has a smoky mezcal vibe in both the aroma and flavor which lingers for a while on the palate. Nice natural slow-cooked agave sweetness in the flavor and finish comes from a full 5-days in the earthen pit. Agaves are even crushed by hand before loading into old wood fermentation vats. Finish is very light and gentle, especially for a high proof tequila. It’s a tiny bit too rustic for me, but it is what I would expect of an authentic expression of an ancient time. (A pine Filipino pot still is even used for part of the distillation.) I applaud the effort and passion that went into this taste of tequila history.
LOT: 431 (23/10/2023) This review was done blind with: G4 - 108 and Volans - Still Strength. View: extraordinary tears that cling to the glass, very oily, correspond to a 50º+ distillate and exceed expectations. Completely transparent. Freshly served; Aroma: quite peculiar sweetness, a little spicy on the nose but still sweet, herbal like cilantro and other green herbs, a little black pepper, piloncillo and cooked agave, a little copper and minerality in general. Flavor: A tremendously pleasant sweetness, it reminds me a little of the smokiness of mezcal, as if it were cooked underground. Herbal and mineral, a little spicy. A very pleasant flavor and an astringent aftertaste like orange peel that lingers for several seconds. I let it oxygenate and rest for 25 minutes. Aroma: opened quite well, the spiciness of the nose went away, it smells of wet earth, floral, smoky, a little citrus, a quite interesting and pleasant aroma. Taste: exquisite sweetness, and immediately a very interesting character, a slap on the table and a smoky profile reminiscent of mezcal, cold meats similar to Serrano ham, herbal, cooked agave. Crazy.
Lot 06 | Expect it to be different
Truly unique. I'm not a smoke fan, so this hadn't sounded appealing. I'm extremely happy I decided to try it. A ton of cooked agave mixes so well with the smoke. Some pepper, almost like a Fresno pepper, but faint. Great work out of 1123, as always
Patrón, and Lunazul join Siembra Valles with earthen pit-cooked tequilas.
For years we’ve been saying “process matters”, and that each choice made during the production process will find its way into the finished product. Now we have proof.
Siembra Spirits will debut Siembra Valles Ancestral, a groundbreaking new tequila. Agaves are cooked in underground earthen pits, and then crushed by hand using wooden mallets.
Each tequila has its own "flavor fingerprint," and each person has his or her own flavor preferences. Our propietary matching algorithm uses nine different characteristics to find the best matches for you. And, it gets smarter the more you use it. Download the app today - it's free - and let the Tequila Matchmaker figure out your own flavor preferences.
It is insanely good with blasts of pure sugar. Not overly smokey, and made in traditional old world ways, and this is truly something to behold