Tequila 'Organic Batch - Siembra'

• Blanco Tequila produced at Tres Mujeres in Amatitán, Jalisco
• Maestro Tequilero: Sergio Cruz with Pablo Lara G. and Senior Distiller Manuel Rivera
• Made from 100% Blue Weber agave (A. tequilana)
• Agave harvested from single, organic-certified estate ‘Terroir La Guasima’
• Cooked in a traditional brick & volcanic stone steam oven
• Milled using mechanical roller mill
• 18-day open-air spontaneous fermentation in stainless steel
• Distilled 2–3 times using stainless steel pot stills
• Blended and chill-filtered before resting in steel for 4 months
• Opulent, dense, and velvety; strawberry, moist earth, cardamom spice, a touch of nutmeg, followed by matcha green tea, sweet herbs, a hint of cinnamon, and a finish of river water and wet stones, like a mountain stream
• Only 1836 bottles produced
• Jay Kosher and Organic certified
• 42% ABV

Organic Batch Siembra began in 2016, as baby agaves were introduced into the volcanic, red-clay soil of La Guasima near the Volcán de Tequila. Matured nearly 6 years, the first harvest began in February 2022. A unique journey from field to fabrica, the mature piñas were cooked for 18 hours in stone ovens before winter’s cooler temperature granted an extended 18-day open-air spontaneous fermentation, yielding a wildly flavorful, aromatic, and deeply terroir-driven tequila.

Tasting Notes

Founder Pablo Lara recently referred to the Organic Batch ‘Siembra’ as the “supreme” batch of Santanera. The process for the batch began in May 2016, when baby Blue Weber agave (A. tequilana) plants were established in the volcanic, red clay soil of La Guasima. Located near the Volcán de Tequila (Jalisco’s famous inactive stratovolcano, whose mineral deposits have contributed greatly to the agriculture of agave for centuries), the agaves patiently matured, surrounded by flamingo pink Guamuchil trees, for nearly 6 years until the first harvest began in February 2022. As they were being cut down, some of the most mature piñas seemed to bleed red sap – a feature of both age and locale.

The mature piñas were hand-harvested, then trucked to Tres Mujeres in Amatitán, where they were cooked for a total of 18 hours in the fabrica’s historic ovens made from brick & volcanic stone. February’s cooler temperature allowed for an extended 18-day open-air spontaneous fermentation in stainless steel, bringing deep dimension to this wildly flavorful, aromatic, and terroir-driven tequila. Only 1836 bottles were produced of Siembra, the supreme Santanera – and only a fraction of that came north to the US. Don’t miss it. 42% ABV.