Siembra’s founder, David Suro Piñera, pays tribute to his own ancestry with the Siembra Valles Ancestral label, which proudly features the Piñera family coat of arms in red.

Roasting - Earthen Pit

Ancestral practice is to fire wooden coals at the base of a pit, cover them with agave fibers, pile on raw agave, cover with leaves and fabric, and then bury the entire mound. After five or so days, when the trapped heat has roasted the agave, it’s all dug up and the agaves are macerated and fermented.

Fermentation - Brick – Wood – Natural

70% of the juice is ambient-yeast fermented in an oak tank with bagasse. 30% is ambient-yeast, bagasse-fermented in brick tanks. Using no added yeast or inducement ensures that this tequila has no other flavors than its environment would have allowed thousands of years ago.

Extraction - Hand Maceration w. Wood Mallets

Ancestral is the only tequila in several hundred years to be hand macerated.

Tequileros bash the roasted agave with large wooden mallets for hours at a time until the sweet juices are extracted. Oak mallets impart a unique woody flavor, and no agave flavor is lost to machinery.

Distillation - Stainless w. Copper Serpentine Filipino-Style Pine Still

The first distillation in copper and steel separates out more toxic alcohols. The second distillation, in a pine wood Filipino-style still, is focused on flavor adjustments and ABV. The wood imparts a touch of flavor, and alcohol is adjusted to above 50%.