Some tequila producers are laying the groundwork for sustainability, but bartenders and conscientious consumers can fight the good fight, too.
What tequila producers choose to do now, in other words, will determine the spirit’s future. And we, the tequila-purchasing public, have to take our role more seriously to ensure its survival.
Patrón, and Lunazul join Siembra Valles with earthen pit-cooked tequilas.
For years we’ve been saying “process matters”, and that each choice made during the production process will find its way into the finished product. Now we have proof.
The truth behind “the coming tequila shortage”, and the real risks the industry faces.
Additives in tequila? I bet you’ve never thought about it. But whether you are for or against additives it’s useful to know how they are used, the rules that govern them, and how to sleuth them out.
Tequila has changed a lot since the early days. Most producers have switched from time consuming, old-school methods to high-efficiency production. But has this trend helped or harmed the overall quality of tequila?
Get ready because this #tequila has oomph! Tons of agave, butter, citrus and authenticity. No wonder we keep reaching for Siembra Valles Reposado.
Siembra Spirits will debut Siembra Valles Ancestral, a groundbreaking new tequila. Agaves are cooked in underground earthen pits, and then crushed by hand using wooden mallets.