Siembra Valles Aniversario Capon

Lot 17 | 2,173.5 Liters | 46% Alc. Vol.

During the roasting stage of the production process, two cooking methods were used: brick oven and pit oven, the latter traditionally employed in the production of Siembra Valles Ancestral.

The intention was to experiment not only on the agricultural side allowing the agave to reach its maximum maturity but also in the cooking process.

Once the agave reaches its peak, it fully yields. From there, we wanted to explore combined cooking profiles using steam and firewood, and how they could interact. However, when tasting the results individually, the differences were so significant that the decision was made to separate the batches.

These were carefully controlled experimental processes designed to understand aroma, flavor, and texture profiles elements that go hand in hand with Siembra’s philosophy