Siembra Valles Ancestral Blanco
Siembra Valles · Feliciano Vivanco y Asociados (NOM 1414)
Ancestral production methods — tahona-crushed, open-air fermented, copper pot distilled — yield a tequila that tastes like the valley it comes from. This is terroir made drinkable, with volcanic soil minerality at its core. One of the most transparent expressions of Amatitán's lowland character available.
Nose
Intensely mineral and earthy — wet clay, crushed volcanic rock, and roasted agave. Behind the minerality sits white pepper, lime zest, and a delicate floral note of wild herbs.
Palate
Silky texture with rich cooked agave sweetness balanced by pronounced mineral notes. Green olive, citrus pith, and a savory umami quality emerge mid-palate. The higher proof gives excellent structure without heat.
Finish
Long and dry with lingering mineral salinity, black pepper, and a smoky echo from the earthen pit roasting.
- Agave
- 100% Blue Weber Agave (Tequilana Weber var. Azul)
- Production
- Tahona-crushed, open-air fermented in wooden vats, double distilled in copper pot stills
- Region
- Amatitán, Jalisco, Mexico
- Cooking Method
- Tahona-crushed, open-air fermented in wooden vats, double distilled in copper pot stills
- Distillation
- Double distilled in copper pot stills
- NOM
- 1414
- Additives Free
- Yes
Cocktail Suggestion
Mineral Paloma — 2 oz Siembra Valles Ancestral · 0.75 oz fresh lime juice · 0.5 oz fresh grapefruit juice · 0.25 oz agave nectar · 2 oz mineral water · Build in a salt-rimmed highball over ice, stir gently.
Food Pairing
Street-style esquites with charred corn, cotija cheese, and chile-lime seasoning echo the tequila's roasted agave and mineral earthiness, while the cheese's saltiness highlights the spirit's savory depth.
Produced at Feliciano Vivanco's family distillery in the Tequila Valley using a tahona wheel, open-air wooden vat fermentation, and small copper pot stills — methods unchanged for generations in Amatitán's volcanic lowlands.
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