The terroir of Michoacan is characterized by its rivers; the Trans-Mexican Volcanic Belt with many active, dormant and extinct volcanoes; and the variety of forests from conifer to tropical. The Vieyra Vinata is cut into the side of a hill in the steep highlands above Morelia in the Rio Balsas region surrounded by temperate evergreen forest. The high-altitude climate is characterized by sandy-soil and moderate rainfall. The forest floor is soft with pine needles, moss and a red sandy clay; all of which are influences in the flavor profile of Siembra Metl Cupreata. The pungent, smoky-sweet smells of the agave hit the nose like  herbaceous, wet earth. Then, like afternoon in the vinata the palate warms with a silky texture; the flavors of roasting agaves and the resinous pine bark. The finish bursts in different areas of the mouth with fresh cut agaves and the meadows of Pino Bonito. Glass rested for 6 months and hand-bottled.

Lot 1 Mar 16, 2015

Technical Information

How to use Siembra Spirits Technical Data

The technical data found on the back label of our bottles is meticulously documented for each batch by our team. The label provides detailed information on the production process and is a stamp of traceability for each batch. All information we cannot fit on the label is featured here on our website. Please click the Techincal Information link to your left to view the technical data and to read more in depth information. 


Typically called “Predio” or “Property” in Michoacan. For a spirit like mezcal where the raw material comes from and how it was nurtured to maturity is vital to the overall quality of the final product. As you explore the back roads of any mezcal producing region you quickly find that  the variety of microclimates, species used, and propagation methods are endless. In the remote mountains of Michoacan this diversity is apparent.

  • Pino Bonito

    Nestled in the Cuenca del Rio Balsas mountains above Pino Bonito, Michoacan is the Vieyra family’s Vinata and ranchos. Most of the agaves used are estate grown and sometimes, depending on demand, they source their agaves from neighbors.

Agave Species

Unlike tequila producers, mezcaleros are not limited to a single agave species to produce mezcal. Instead, they are able to highlight the diversity of agaves through their spirits production. Some mezcaleros use blends of species, other produce multiple expressions from different cultivated species and some seek out wild or silvestre agaves for their mezcal. The proposed NOM, soon to be in place, will allow producers to incorporate any agave species or varieties within the Denomination of Origin of Mezcal (DOM). This is one reason the category is incredibly complex and the flavor profiles are endless.

  • Cupreata

    Cupreata (latin Agave asparagaceae or locally “Chino” and “Mezcalero”) is only found on slopes of the Rio Balsas basin in Michoacan and Guerrero. It typically grows between 3900-5900 feet and reaches maturity in 6 to 10 years. This agave has broad pale green leaves and copper colored spines or thorns (Cupreata coming from the Latin word “cupre” for “copper”). This agave species only reproduces through seeds, making it more genetically robust than many cultivated agave species that produce hijuelos or clones. A Cupreata quiote will yield thousands of seeds.

A critical step in mezcal production and where the name mezcal comes from. The roasting of the agave is traditionally done in stone pits or earthen pits; but many mezcal producers have adopted ovens, autoclaves and even diffusers. Siembra Spirits seeks producers who use pit roasting beacuase we believe this is critical for the most flavorful mezcal. This step is important to genuinely  represent the terroir of that area.

  • Horno De Piedra


    Rock lined, earthen pit also known as “Barbacoa” style. The pit at the Vieyra Vinata is 6.5 ft deep and 20 ft in diameter. This ancestral barbacoa pit can roast 12 to 14 tons of agave. The roast takes from 3 to 5 days with 2 days of cooling. This roasting process takes a 6 to 10 person team and precise steps led by Emilio Vieyra.


Traditional mezcal production utilizes one of 3 processes: hand maceration in a canoa with a hatchet or bat, use of a tahona, or molinos (mills).

  • Molino 

    Once the agaves are cooled they are cut into quarters (12 cm) by hand with a hatchet and then shredded in a molino.


Most mezcal is fermented with ambient yeast in open containers. This goes back to ancestral production of mezcal and likely to the discovery of fermentation by indigenous peoples. The fermentation process is another point during which terroir is uniquely expressed as the climate, elevation, and bacteria in the region shapes the flavor.

  • Tanks | Madera

  • Material | Encino


  • Yeast | Nativa



Mezcal distillation uses stills that are either clay, wood, copper, or stainless steel. The most ancestral type of still is clay or wood. The wooden Filipino Still was originally used to make coconut wine. The Spanish trade is believed to have brought the copper alembic still from Europe, originally the Middle East.

  • Still | Madera tipo Filipino

    Siembra Metl Don Mateo is distilled in 1 Pine Still and 1 Oyamel Still using Oak and Pine wood to fuel the fire. The first distillation is called “Cortes de Ordinario” and the second distillation has four cuts: Flor, Mezcalito, Fuertes, Colas.

  • Material | Pino y Oyamel

Organoleptic Adjustments

If the Masetro Mezcalero decides dilution is needed to obtain the desired flavor profile then spring water is used. The juice is then rested in glass for 6 months. 

  • Agua de Manantial

    Adjustments are made to obtain ideal alcohol concentration and flavor profile. The cuts of the heads, hearts, and tails are balanced to achieve the desired results.



"Siembra" is a powerful word.

It is the act of seeding a harvest.

The creation of Siembra Spirits is an invitation to celebrate responsible producers who honor the history, the land and the people of Mexico.

Siembra Spirits is proud to introduce Siembra Metl. Exploring ancestral agave distillates with the same commitment to quality and tradition.

Siembra Metl is a liaison between passionate consumers and Mezcaleros who represent the ancient culture of mezcal in remote regions of Mexico. This relationship is...

The Future of Tradition.


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