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Cenizo

Cenizo

Don Jose Emilio Vieyra is a fourth generation Mezcalero working with his son, Emilio Vieyra Rangel. These men are leaders in the community and advocates for sustainable production and local economic development. This is one reason we are honored to bring you another mezcal from Pino Bonito, Michoacán. This batch of Siembra Metl Cenizo is even more limited than Cupreata. The sap from Pine and Oyamel are principal influences in the flavor profile of both of these Joven Mezcales. While Cupreata is more herbal, Cenizo has a spiced, floral bouquet. Strong nut varieties come through on the nose and palate; principally almonds. The texture coats the mouth with burst of fruits, like apples, and soft vanilla notes. As you enjoy Cenizo, pine remains central, linking you to the terroir of Pino Bonito the tradition of distillation in the Vieyra family.

Cupreata Oct 12, 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. 

Rancho

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

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.

  • Americana variety Sahuayensis

    Maguey Cenizo (Agave Americana variety Sahuayensis) often grows among rocks and survives up to elevations of 8500 ft. Folk names for this agave are Pata de Mula or Manzo. The inflorescence of this agave is a panicle of bright yellow flowers that can stretch 10 feet in the air. While the Vieyra family cultivates their own Cupreata crop, they source Cenizo from the neighboring Sahuayo region, which is near the border with Jalisco. Cenizo is endemic to Sahauyo and therefore grows best in that region so Emilio works with local farmers there to source the best agaves possible.

Roasting

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.

Extraction

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).

  • Manuel

Fermentation

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 | Eneino

  • Yeast | Natioa

Distillation

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.

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"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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