Blanco Production
Process is paramount
We embrace traditional methods and reject additives and shortcuts. We hope you enjoy the result.
Roasting
Brick Oven
A slow, three day process that steam cooks the agave piñas, crucial for converting starches into fermentable sugars- a hallmark of traditional tequila production. This allows for a rich, distinct, and complex flavor profile in our tequila.
Extraction
Roller Mill
Repurposed sugarcane mills adapted during the modernization of the tequila industry that shreds roasted agave pinas to extract the juice from the fibers. These fibers are later used for the fermentation process of Siembra Valles and Siembra Alteño.
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 pine vats with native yeast proprietary to the Alteña Distillery.
Fermentation
Natural Brick
Brick tanks lined with fiber glass which maintains an ambient yeast colony that naturally ferment all Siembra Valles tequilas. Bagasse (Agave fibers from extraction) is added to enhance agave flavor and boost this natural fermentation.
Fermentation
Stainless Steel Tanks
Siembra Azul is fermented in stainless steel tanks that are serenaded with classical music. This music creates the vibrations that influence the environment for the microorganisms of the yeast.
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 and final distillation is adjusted to 46%, which happens to be, according to old school master distillers – the perfect proof to appreciate all the characteristics in the spirit.