Artisan tequila gets a leg up from Siembra Spirits, which takes a painstakingly traditional approach, blending tequila and mezcal production processes, to the creation of this new 100% blue agave tequila. Reportedly bringing together mezcaleros and tequileros for the first time in a century, creator David Suro hopes he is on to something new.
Mind you, this isn’t a simple blend of mezcal and tequila. This is something entirely different, a tequila untouched by machines during its production…
Creating Siembra Valles Ancestral goes beyond mere distilling: Suro and his team rely on hand maceration, fermentation in oak and distillation in pine to impart the flavors that vino mezcal de Tequila would have had 100 years ago, but they also produce the spirit using bat-pollinated(!) agave, harvested by carefully trained family farmers known as jimadores and roasted earthen pit ovens.
The distillation and production of Ancestral is an exercise in extraordinary care:
Hand-harvested agave hearts, or piñas, are roasted in a hand-dug pit oven 6 feet deep for no less than 113 hours, where heat and smoke yield deeply flavorful fruits via methods that have not been used in tequila production for more than a century.
They are then hand macerated with wooden mallets to release just enough of their now perfectly roasted juices and distinctive agave flavor.
Bagasse fermentation takes place in oak and brick, and the distilled juice rests in demijohns capped the traditional way: with corn cobs that allow just enough oxygen to interact with the spirit as it stabilizes.
I hope you caught the part about the bat pollination. How many other spirits can claim that?
This is a fun and fascinating experience from start to finish, straddling the line between mezcal and tequila (though, to be honest, it’s got more in common with the former). The nose is lightly to moderately smoky, a bit sweet with honeyed notes, plus some tart lemon peel character. This all gets kicked up quite a bit when you dig into the body, which expands upon all of the above with notes of black pepper, bacon, cilantro, and a citrus note that is closer to lemongrass than lemon peel. This is all filtered through a haze of barbecue smoke, roasted meats, and charred mesquite — a lighter smoky touch than the typical mezcal but enough to spin the experience in a different and surprising direction.
All together, this turns out to be a difficult spirit to put down, a complex and exciting experience that makes you rethink the very nature of what tequila can be. Get some.
100.4 proof. Reviewed: Lot #2.
A / $120