siembra metl

Siembra Metl is our way of celebrating ancestral mezcal producers. We bottle the small productions of family producers, pay them handsomely and don’t ask them to change a thing, and then bring the mezcal to the US so those maestros can be appreciated outside of their communities.

siembra metl

Siembra Metl is our way of celebrating ancestral mezcal producers. We bottle the small productions of family producers, pay them handsomely and don’t ask them to change a thing, and then bring the mezcal to the US so those maestros can be appreciated outside of their communities.

Siembra Metl is currently featuring maestro Jorge Pérez and his family. Jorge and his son Miguel distill just meters away from their home, planting and harvesting agave in the surrounding area as they work.

Siembra Metl is currently featuring maestro Jorge Pérez and his family. Jorge and his son Miguel distill just meters away from their home, planting and harvesting agave in the surrounding area as they work.

Each unique small batch features:

Roasting

Earthen pit

Ancestral mezcal practice is to fire wooden coals at the base of a pit, cover them with agave fibers, pile on raw agave, cover with leaves and fabric, and then bury the entire mound. After five or so days, when the trapped heat has roasted the agave, it’s all dug up and the agaves are macerated and fermented.

Roasting

Earthen pit

Ancestral mezcal practice is to fire wooden coals at the base of a pit, cover them with agave fibers, pile on raw agave, cover with leaves and fabric, and then bury the entire mound. After five or so days, when the trapped heat has roasted the agave, it’s all dug up and the agaves are macerated and fermented.

Extraction

Mallets and Canoes

Mezcaleros use handheld oak mallets to mash roasted agave in hollowed out “canoes.” The canoes fill with agave fibers and juice, and are then drained into the fermentation tank. Different types of wood (Jorge Pérez uses eucalyptus, willow, and oak) impart different flavors.

Extraction

Mallets and Canoes

Mezcaleros use handheld oak mallets to mash roasted agave in hollowed out “canoes.” The canoes fill with agave fibers and juice, and are then drained into the fermentation tank. Different types of wood (Jorge Pérez uses eucalyptus, willow, and oak) impart different flavors.

Fermentation

Brick Basin w. Pulque and Spring Water

Pulque is fermented agave sap. It’s a traditional central-Mexican drink, and it’s an effective starter for mezcal fermentation, though that’s an uncommon use in this region. Using brick helps carry over yeast from each fermentation, aiding the process and developing complex flavors.

Fermentation

Brick Basin w. Pulque and Spring Water

Pulque is fermented agave sap. It’s a traditional central-Mexican drink, and it’s an effective starter for mezcal fermentation, though that’s an uncommon use in this region. Using brick helps carry over yeast from each fermentation, aiding the process and developing complex flavors.

Distillation

Oyamel and Ash Filipino-Style Still with Copper Serpentine

The brutal Manilla-Mexico slave trade brought Filipino families in the 1500s, and they brought experience distilling fermented coconut. They introduced their wooden still designs to the also-enslaved indigenous Mesoamericans, who often distilled in clay. Wood stills became popular, and still are among ancestral producers.

Distillation

Oyamel and Ash Filipino-Style Still with Copper Serpentine

The brutal Manilla-Mexico slave trade brought Filipino families in the 1500s, and they brought experience distilling fermented coconut. They introduced their wooden still designs to the also-enslaved indigenous Mesoamericans, who often distilled in clay. Wood stills became popular, and still are among ancestral producers.

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.

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