Siembra Valles Blanco Tequila

Old Town Tequila's buyers give Siembra Valles Blanco an A and call it one to have on your shelf at all times — David Suro's lowland tequila from Cascahuín, the Rosales family distillery in El Arenal since 1904. 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: Valles for the lowlands, Alteño for the highlands, Ancestral for the oldest methods. Siembra Valles is made at NOM 1123 with master distiller Salvador Rosales Torres from 100% blue Weber agave, 80% grown at Cascahuín, slow-roasted up to seventy-two hours in brick ovens, shredded four times for full extraction, fermented in mampostería stone tanks and stainless, double-distilled in copper, and bottled at 40% ABV, additive-free. Old Town: rich, buttery agave, fruit, and black pepper. Agave Matchmaker's tasters: cooked agave, wet cement, minerals, earth, pepper, olive, and butter — the 1123 concrete signature, distinctive and delightful — Cascahuín far ahead of the rest; another found petrichor, wet stone, and a whole spring bouquet of florals. Honest note: the lowland blanco enthusiasts use to explain terroir, made by one of the two or three most respected valley distilleries in Mexico, at a price that's a gift. Neat, in a copita. Valles.

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