Our new label for 2022, #BatchSiembra.
— Casa Santanera
Casa Santanera was born in 2009, in 2016 we started our own organic agave plantations, we knew that the only way to create the best distillate in the world in a natural way was by planting and caring for our own agaves. #BatchSiembra is the testimony of our commitment to do things better than anyone else, we patiently waited 6 years to make this 1st harvest (Jima), you can know the rest of our terroirs here>.
Characteristics of the Terroir
Batch "Siembra" comes from La Guasima> the baby agave of this terroir was established in May 2016, reddish clay soil, highly mineral caused by its proximity to the Tequila volcano, the planting table is 1.40X2.40mt, the care of the terroir is carried out with the method of organic agriculture.
Pantone 1795 U
At Casa Santanera each of our organic batch is characterized by a label color that we do not repeat, in this case the inspiration for flamingo color is due to the hues of the rind of the fruit of the Guamuchil tree that surrounds this terroir.
December 2021
CLASSIFICATION
Organic Agave Selection
At Casa Santanera we have unprecedented processes for classifying the quality of the agave, we use a tool to mark each agave with an identifying number, this classification is based on the concentration of sugar (Brix).
Location of the terroir: 20°47’09.9″N 103°42’52.2″W
FEBRUARY 2022
Jima y repele
Jima, Santanera.
Today is February 14, 2022, we start at 6:45 am in the “La Guasima” terroir with random measurements with the brixometer, which allows us to know the percentage of sugar in our supreme organic agaves, after this we start the “Jima” which means cutting the swords of the agave to leave only the penca, the pineapple. It’s not a regular jima, it’s a Santanera jima… What’s the difference? We make the first jima in the terroir, when we finish it we make a second one that we call “Repele” just before loading the oven, this has the intention of leaving the pineapple or penca completely white like jicama, this practice is very rare in the industry because of the reduction that it implies, but we are not looking for liters, we are looking to create emotions from the aromas and flavors.
FEBRUARY 2022
SCHEDULE
Masonry Oven
For this batch, an oven covered inside with volcanic stones was used, this helps to achieve earthy notes and intensify the aromas and flavors.
CONTINUOUS DIRECT STEAM
February 15 and 16 10:30 a.m. – 5:00 a.m.
18 TOTAL HOURS
Rest Behind Closed Doors
February 16, 2022 04:30 a.m. – February 17, 2022 3:00 p.m.
Open Door Break
February 17, 2022 3:00 p.m. – February 18, 2022 7:30 a.m. (Start of grinding)
OPEN DOORS TO REVIEW TONALITY OF THE ORGANIC AGAVE
February 17, 2022 3:00 p.m.
FEBRUARY 2022
MILLS
Organic Juice extraction
Today February 18 at 11:00 a.m. we started grinding our supreme agave, we finished at approximately 7:00 p.m., we had a total of 27,349 liters of juice at 12 brix with a temperature already in the fermentation vat of 28°.
Vat 1. 9,466 liters
Vat 2. 8,911 liters
Vat 3. 8,972 liters
FEBRUARY 2022
SONIC HARMONIZATION
Fermentation with Mozart
We are ending the winter season in El Arenal, Jalisco at an average temperature of 22°-28°, it is 7:00 p.m. on 02/18/2022, the juice (Mosto) has finished falling into the fermentation vats from the milling, we predicted that the yeast at this room temperature would stop working between Friday 25/26 February, as the yeasts were always accompanied by classical Mozart music 24/7, we have verified that new esters are created from this sonic exposure.
Note: From #BatchPiedra 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.
NATURAL FERMENTATION IN WINTER & WILD YEAST
This stage is where the largest number of aromas are created, which is related to the outside temperature caused by the season of the year in which we are fermenting. Lot Siembra was fermented in the winter season, which allowed us to lengthen the fermentation time. , thus gaining more aromas and flavors. At Casa Santanera we distill micro batches that leave an organic and unrepeatable testimony of when they were produced.
First day
(Fermentation start)
Saturday February 19, 2022
Thursday, February 24, 2022
Measurement socket: 5.5° Brix, temperature 27°
Friday February 25, 2022
Measurement socket: 4.5° Brix, temperature 26°
Saturday February 26, 2022
Measurement socket: 4° Brix, temperature 26°
Monday, February 28, 2022
Measurement socket: 3.4° Brix, temperature 25°
Tuesday, March 1, 2022
Measurement socket: 2.83° Brix, temperature 24.5°
Wednesday, March 2, 2022
Measurement socket: 2.17° Brix, temperature 23.8°
Thursday, March 3, 2022
Measurement socket: 2.06° Brix, temperature 23.3°
Friday March 4, 2022
Measurement socket: 1.41° Brix, temperature 22.8°
Saturday March 5, 2022
Measurement socket: 0.84° Brix, temperature 22.4°
Monday, March 7, 2022
Measurement socket: 0.76° Brix, temperature 21°
Tuesday, March 8, 2022
Measurement socket: 0.76° Brix, temperature 19°
At the moment, the juice has spent a total of 18 days in fermentation vats, we no longer have activity, today we will start the distillation process (Smashing).
MARCH 2022
DISTILLATION
Manuel Rivera, Senior Distiller.
Responsible for the distillation cuts from our first #BatchInicial (2016), a master distiller with enormous talent, his father, Don Rodolfo Rivera Rivera, originally from the Los Riviera paddock in Tequila Jalisco, taught him the art of working a still since he was a child. hence his expertise and ability to make the best cuts in the world.
Shattering and rectification cuts:
March 8 to 10, 2022
FIRST TEQUILA IN THE WORLD WITH DOUBLE AND TRIPLE DISTILLED BLEND
On March 10 we finished the distillation cuts, Casa Santanera was the first tequila in the world that produced an assembly between cuts, which brings elegance and complexity to our organic collection. The first aromas that #LoteSiembra is revealing are sweet with a touch of burnt vanilla caramel.
Photo : March 10, 2022
MARCH 2022
Chiller
Freezing at -12°
Today, March 25 at 8:52 a.m., we start the chiller process, which means bringing the distillate to a temperature of -13° with the purpose of freezing the natural fats found in the agave, which are characterized by being bitter. , this bitterness of not removing it could mask all those aromas and natural sweet impact that our Santanera Terroirs >
Cooling Log:
March 25, 2022
11:41 hrs, #BatchSiembra reaches 0°
13:35 hrs, we arrived 12°
17:48 hrs, start of filtration.
21:00 hrs, ends the filtration.
Transfer and underground stabilization
March 26 at 10:25 hrs. transfer to the underground area.
MARCH 2022
STABILIZATION
Underground Rest
Starting on Saturday, March 26 2022, we made the transfer of the #BatchSiembra to the underground area where it will rest at the correct temperature and exposed with Mozart music 24/7, from here on we just have to wait for the micro-oxygenation and the time factor is in charge of integrating alcohol and achieving the elegance, smoothness and complexity characteristic of our spirits, we are close to enjoying what we believe will be the best batch in the house, thanks to the entire team at Casa Santanera without their passion and dedication it would be impossible to create a distillate from this range.
Last sampling and tank stamp:
March 26 2022, 12:05 Hrs
April 2022
Private Tasting
Special guests Javier Plascencia and Xaime Niembro
Today April 9th at 3:00 p.m. we start the celebration! For the first time #BatchSiembra was tasted, a rustic version of what will be our sixth organic batch, this private tasting was to celebrate the next launch, as special guests we were fortunate to receive Chef Javier Plascencia and Xaimis founder of mezcal Gracias a Dios. he Chef prepared a barbecue of Mexican pork and beef cheek with avocado leaf, thanks to the Barbaro Asador for making the preparation of this wonderfull experience.
July 2022
Bottling
1,836 Bottles.
Today, July 20 at 8:00 a.m. after almost 4 months of stabilization with classic music of Mozart, we began the packaging of #BatchSiembra, the sound rest provided elegance, softness, structure and balance. There is very little left for you to enjoy what we believe is our best batch to date.
— Don Fernando Aldrete Bernal
1960-2020
“Batch Siembra is dedicated to the memory of Don Fernando Aldrete, a successful businessman but above all a generous and unconditional human being for the people who were lucky enough to have him close, our prayers always with you dear Fer”