Siembra Valles is the brainchild of Siembra Azul founder David Suro, who wanted to create a tequila at the very first distillery he'd visited, Distileria Cascahuin (NOM 1123). The agave is slow roasted for up to 72 hours and shredded 4 times for optimal use of its sugars. It is meticulously fermented in a combination of Mamposteria (a stone structure enclosed by fiberglass) and stainless steel tanks. It is then distilled once in stainless steel with copper coil, then again in more slowly in small copper pot stills, bottled unaged. This style of tequila is fresh, yet rich, with a soft and velvety weight and tart, vegetal flavors at the onset. After a couple of sips, the minerality is balanced with sweeter fruits and spearmint, and a strong, peppery spice. It ends in a pleasant, rustic, earthy finish that keeps its bitterness in check.