Siembra Valles High Proof Blanco Tequila

Siembra Valles High Proof is the Cascahuín blanco at 99 proof, tahona-crushed — Old Town Tequila calls it powerful, terroir-driven, and uncompromising. David Suro is the Philadelphia restaurateur, author, and agave evangelist behind Siembra Spirits, built to show what Jalisco's best traditional distilleries already do — mature agave, brick ovens, native yeast, copper pots, zero additives — one terroir at a time, and Siembra Valles is his lowland tequila from Cascahuín, NOM 1123, the Rosales family distillery in El Arenal since 1904, with master distiller Salvador Rosales Torres. The High Proof is 100% blue Weber agave, mostly grown at Cascahuín, slow-roasted up to seventy-two hours in brick ovens, crushed by tahona, fermented in stone tanks with native yeast, double-distilled in copper, and bottled at 49.5% ABV, additive-free. The standard Blanco's profile — Agave Matchmaker's cooked agave, wet cement, minerals, earth, pepper, olive, and butter, the 1123 concrete signature — gets denser and oilier at strength: expect a nose of cooked agave, wet stone, and green olive, opening into a big, mineral, peppery palate with the tahona's weight and a very long, warm finish. Honest note: high-proof blanco is the enthusiast's category, and this is one of the best in it — the lowland answer to Fortaleza Still Strength, from the distillery that also makes Cascahuín Tahona. Neat with a drop of water, in a copita. Valles, at 99.

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