Production
Process is paramount
We embrace traditional methods and reject additives and shortcuts. We hope you enjoy the result.
Roasting
Brick Oven
A room-sized, wood-fired oven that is filled with agave and heated for days. The use of brick ovens is a hallmark of traditional tequila production, and the aromas are incredible. We never use diffusers or autoclaves because we care about tequila and the earth.
Extraction
Roller Mill
Hand-operated mills that tear roasted agave fibers as distillers turn a crank, coaxing the fermentable sugars out of the agave.
We focus on traditional production, and this is a good balance between tradition and tech.
Fermentation
Wooden Vats
Since it is vital to flavor development, Carlos and David wanted to pay particular attention to fermentation. Siembra Alteño is spontaneously fermented in wooden vats with native yeast proprietary to the Alteña distillery.
Fermentation
Natural Brick
Brick tanks maintain a natural ambient yeast colony that naturally ferment all Siembra Valles tequilas. Bagasse (the leftover fibers from extraction) is added to add deeper agave flavor and boost this natural fermentation.
Distillation
Copper Stills
The entire distillation process is imbued with the Camarena family history. Both runs are carried out in copper stills, with the second run in stills that belonged to Carlos’ grandfather. The first distillation is carried out with the agave fibers to provide the most flavor possible. The second run is cut at 55%, then brought down to 46% with proprietary spring water.