Batch Ceniza is only 1,1116 bottles
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Batch Ceniza

Batch Ceniza

0 / 1,116

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Only 0.5% of the tequilas in the market
have an organic certification

Organic Terroir Collection

ONLY .05% OF THE TEQUILAS IN THE MARKET
HAVE AN ORGANIC CERTIFICATION

SAVING THE AGAVE!

We had very little time, since the fire after
a few days causes the agave to harden,
fortunately the agave was in its full stage
in year 7 and resisted this inclemency,
when we made the measurements with
the (Brix) we realized that the level was
above 40, something very good was
coming, a big batch.

Matured in glass for more than 306 days, providing an silkiness you have never experienced in a tequila before.
6 - 2022
7 - 2023
8 - 2024
9 - 2025

YEAR 6

Brix (Sugar)

SANTANERA JIMA

CONVENTIONAL INDUSTRY

AGAVE SELECTION IN EXTREME MATURITY

In Santanera we do not harvest the entire terroir in a specific year since the agave does not mature at the same time, there are agaves that are more precocious than others, we harvest only the extremely mature agaves, unlike the conventional agave industry that harvests everything evenly, having an average low/medium sugar as pictured.

2016
Start year
plantation
2022
2023
2024
2025

YEAR 7

Brix (Sugar)

SANTANERA JIMA

CONVENTIONAL INDUSTRY

AGAVE SELECTION IN EXTREME MATURITY

In Santanera we do not harvest the entire terroir in a specific year since the agave does not mature at the same time, there are agaves that are more precocious than others, we harvest only the extremely mature agaves, unlike the conventional agave industry that harvests everything evenly, having an average low/medium sugar as pictured.

2016
Start year
plantation
2022
2023
2024
2025

YEAR 8

Brix (Sugar)

SANTANERA JIMA

CONVENTIONAL INDUSTRY

AGAVE SELECTION IN EXTREME MATURITY

In Santanera we do not harvest the entire terroir in a specific year since the agave does not mature at the same time, there are agaves that are more precocious than others, we harvest only the extremely mature agaves, unlike the conventional agave industry that harvests everything evenly, having an average low/medium sugar as pictured.

2016
Start year
plantation
2022
2023
2024
2025

YEAR 9

Brix (Sugar)

SANTANERA JIMA

CONVENTIONAL INDUSTRY

AGAVE SELECTION IN EXTREME MATURITY

In Santanera we do not harvest the entire terroir in a specific year since the agave does not mature at the same time, there are agaves that are more precocious than others, we harvest only the extremely mature agaves, unlike the conventional agave industry that harvests everything evenly, having an average low/medium sugar as pictured.

2016
Start year
plantation
2022
2023
2024
2025
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TERROIR: EL LLANO GRANDE

20°45'36.0"N 103°39'37.0"W

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TERROIR: EL LLANO GRANDE

20°45'36.0"N 103°39'37.0"W

The expression of our tequilas is based on the type of land, climate, altitude, slope of the ground, etc. Thus providing specific and unrepeatable aromatic notes in each batch. For this reason, at Santanera we do not combine agaves from different areas.

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TERROIR: EL LLANO GRANDE

20°45'36.0"N 103°39'37.0"W

SANTA CRUZ DEL ASTILLERO

It is located in the El Arenal Municipality of the State of Jalisco, Mexico, the total population of Santa Cruz del Astillero is 2376 people.



Generals
In El Llano Grande the hijuelo was established in May 2016, clay soil, we have ample biodiversity, in this terroir the planting table is 1.30 X 2.50mt, the care of the plot is carried out with organic farming method.
Height:
1,430mt above sea level.

Weather:
It has a semi-humid semi-warm climate. The annual average temperature is 21.0 ° C, while its average maximum and minimum ranges between 32.8 ° C and 8.4 ° C respectively. The average annual precipitation is 998 mm.

Zone:
Terroir located in the Valles area, the lowest area of ​​the appellation of origin.
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WILD YEAST

From #BatchCeniza we decided to work with wild yeasts (wild) we made this decision to leave the original characteristics of the agave intact, that is, to drag the contribution of the terroir to the limit. Batch Siembra was fermented in the winter season, which allowed us to lengthen the fermentation time, thus gaining a greater amount of aromas and flavors. At Casa Santanera we distill micro batches that leave an organic and unrepeatable testimony of when they were produced.

DOUBLE AND TRIPLE BLEND

Casa Santanera was the first tequila in the world to produce an blend between cuts, which brings elegance and complexity to our organic collection. The first aromas that #BatchCeniza is revealing are sweet with a touch of burnt vanilla caramel.

SONIC HARMONIZATION

From the fermentation process we expose to classical music by Mozart 24/7, we have verified that music causes a more dynamic and harmonious movement in the yeast, which results in the creation of new and better aromas.

16-3802 TCX
Ceniza

At Casa Santanera each of our organic terroirs is characterized by a label color that we do not repeat.

WILD YEAST

From #BatchCeniza we decided to work with wild yeasts (wild) we made this decision to leave the original characteristics of the agave intact, that is, to drag the contribution of the terroir to the limit. Batch Siembra was fermented in the winter season, which allowed us to lengthen the fermentation time, thus gaining a greater amount of aromas and flavors. At Casa Santanera we distill micro batches that leave an organic and unrepeatable testimony of when they were produced.

DOUBLE AND TRIPLE BLEND

Casa Santanera was the first tequila in the world to produce an blend between cuts, which brings elegance and complexity to our organic collection. The first aromas that #BatchCeniza is revealing are sweet with a touch of burnt vanilla caramel.

SONIC HARMONIZATION

From the fermentation process we expose to classical music by Mozart 24/7, we have verified that music causes a more dynamic and harmonious movement in the yeast, which results in the creation of new and better aromas.

16-3802 TCX
Ceniza

At Casa Santanera each of our organic terroirs is characterized by a label color that we do not repeat.

DISCOVER STEP BY STEP HOW
IT WAS CREATED
DISCOVER STEP
BY STEP HOW
IT WAS CREATED

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TASTING NOTE BY :

BATCH CENIZA REVIEW

JUSTIN BRIGGS

SPIRITS SPECIALIST

CHEF JONATAN GÓMEZ

LE CHIQUE

CHEF ARTURO RIVERA

ACRE RESORT

MIXOLOGO NESTOR CAN

NOBU HOTEL

CHEF PAUL ZAMUDIO

PANAZIA

ALESSANDRO PERNAZZA

RESTAURATEUR