siembra alteño reposado
The Camarena family have become icons of the Tequila industry. David and Carlos have now collaborated on this Reposado to showcase these traditional methods and create the most accurate representation of Highlands terroir available on the market.
The Camarena family have become icons of the Tequila industry. David and Carlos have now collaborated on this Reposado to showcase these traditional methods and create the most accurate representation of Highlands terroir available on the market.
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.
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
Once cooled, every ounce of agave used for Siembra Alteño is pressed with a mechanical roller mill. This method ensures that every drop of sugar-rich juice is carefully extracted from the beautifully caramelized piñas.
Extraction
Roller Mill
Once cooled, every ounce of agave used for Siembra Alteño is pressed with a mechanical roller mill. This method ensures that every drop of sugar-rich juice is carefully extracted from the beautifully caramelized piñas.
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
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.
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.
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.
Aging
Proprietary Barrels
Siembra barrels only ever touch Siembra. Our aging program explores the marriage of wood and agave, creating new flavors without masking existing ones. Our barrels are from the Ozarks in Missouri, hold 200 liters, and are medium-toasted.
Aging
Proprietary Barrels
Siembra barrels only ever touch Siembra. Our aging program explores the marriage of wood and agave, creating new flavors without masking existing ones. Our barrels are from the Ozarks in Missouri, hold 200 liters, and are medium-toasted.
Cultivation
The first several years of your spirits’s life.
Flavors and character develop for years in the fields. Expert jimadores sow and tend agave until its mature and then deftly harvest for a traditional production. Siembra means sowing.
Cultivation
The first several years of your spirits’s life.
Flavors and character develop for years in the fields. Expert jimadores sow and tend agave until its mature and then deftly harvest for a traditional production.
Siembra means sowing.
100% Agave Tequilana Weber Azul
Also called “Blue Agave.” Known for high sugar content, relatively fast maturity, easy cloning, and beautiful blueish spikes. Due to restrictive legislation, this is the only agave allowed in tequila production.
100% Agave Tequilana Weber Azul
Also called “Blue Agave.” Known for high sugar content, relatively fast maturity, easy cloning, and beautiful blueish spikes. Due to restrictive legislation, this is the only agave allowed in tequila production.
Estate Grown
The agave for this expression was grown on land owned by the producer. This eliminates the need for coyotes, who are often contracted to source harvested agave and are known to exploit jimadores and damage the agave market.
Estate Grown
The agave for this expression was grown on land owned by the producer. This eliminates the need for coyotes, who are often contracted to source harvested agave and are known to exploit jimadores and damage the agave market.
Single Estate
Every agave used in this expression was grown on the same plantation. This allows for greater expression of terroir, as the agaves from a single field will be more consistent. They’ll never be identical, though— a slight variation in elevation or sun exposure across a field can have a great impact on flavor over several years.
Single Estate
Every agave used in this expression was grown on the same plantation. This allows for greater expression of terroir, as the agaves from a single field will be more consistent. They’ll never be identical, though— a slight variation in elevation or sun exposure across a field can have a great impact on flavor over several years.
Registration #
Traceability protects your glass from counterfeit tequila. Demand it.
A grower must register agave within one year of planting to sell it to the tequila industry. The registry is meant to guarantee that the agave was grown in the Denomination of Origin, and tells us how much usable agave should be on the market, or will be in a few years.
We print agave registration numbers to show consumers that it’s possible, and something they can and should demand.
Registration #
Traceability protects your glass from counterfeit tequila. Demand it.
A grower must register agave within one year of planting to sell it to the tequila industry. The registry is meant to guarantee that the agave was grown in the Denomination of Origin, and tells us how much usable agave should be on the market, or will be in a few years.
We print agave registration numbers to show consumers that it’s possible, and something they can and should demand.
Planting and Harvest
We’re picky. Mature agave is central to traditional tequila production; years of maturation impart great depth of flavor. Some newer production methods can mask younger, lower-quality agave. Our agave-centric methods demand great raw material.
Planting and Harvest
We’re picky. Mature agave is central to traditional tequila production; years of maturation impart great depth of flavor. Some newer production methods can mask younger, lower-quality agave. Our agave-centric methods demand great raw material.
Jima Type
This refers to how close to the piña the jimadores chop the agave’s spikes. A jima larga leaves more penca, or spike, than a jima normal, which in turn leaves more than jima rasurada, which leaves essentially none. Larga is common in diffuser tequilas, normal in traditional tequila production, and rasurada in ancestral mezcal.
Jima Type
This refers to how close to the piña the jimadores chop the agave’s spikes. A jima larga leaves more penca, or spike, than a jima normal, which in turn leaves more than jima rasurada, which leaves essentially none. Larga is common in diffuser tequilas, normal in traditional tequila production, and rasurada in ancestral mezcal.
People
Terroir is deeper than soil. From fields to distillery, everyone who interacts with our materials and spirits imparts their unique contribution— the human aspects of terroir. Here are a couple names we think you should toast.
People
Terroir is deeper than soil. From fields to distillery, everyone who interacts with our materials and spirits imparts their unique contribution— the human aspects of terroir. Here are a couple names we think you should toast.
Jimadores
La Alteña Family
A team of jimadores in tequila making is more than just workers—they are a family, bound by tradition and dedication. As guardians of the agave fields, their passion for the land and their craft runs deep, passed down through generations. With skilled hands and hearts full of pride, they ensure that every plant is harvested with care, honoring the legacy of tequila-making with every swing of the coa.
Jimadores
La Alteña Family
A team of jimadores in tequila making is more than just workers—they are a family, bound by tradition and dedication. As guardians of the agave fields, their passion for the land and their craft runs deep, passed down through generations. With skilled hands and hearts full of pride, they ensure that every plant is harvested with care, honoring the legacy of tequila-making with every swing of the coa.
Master Distillers
José Lorenzo Coronado Padilla y Vicente Coronado Padilla
Master distillers of tequila who are true artisans, blending experience, passion, and commitment in every drop they produce. This craft is a deeply ingrained heritage, passed down from their father, Don Lorenzo Coronado, and now to their daughters, Lizbeth and Isabel Coronado, continuing a long lineage of tequila making. Their expertise is not just learned but lived, honed over generations of refining the distillation process.
Master Distillers
José Lorenzo Coronado Padilla y Vicente Coronado Padilla
Master distillers of tequila who are true artisans, blending experience, passion, and commitment in every drop they produce. This craft is a deeply ingrained heritage, passed down from their father, Don Lorenzo Coronado, and now to their daughters, Lizbeth and Isabel Coronado, continuing a long lineage of tequila making. Their expertise is not just learned but lived, honed over generations of refining the distillation process.
Why So Much Info?
Production methods vary widely in tequila, and they impact sensitive ecosystems, the health of the industry and labor, and most certainly flavor. Informed consumers can seek out better tasting spirits that are better for the world.
Why So Much Info?
Production methods vary widely in tequila, and they impact sensitive ecosystems, the health of the industry and labor, and most certainly flavor. Informed consumers can seek out better tasting spirits that are better for the world.
We write our methods on every bottle
We share this information so consumers can seek out better tasting spirits that are better for the world. We’re the only brand that does all this, but we hope that soon enough there will be more.
