¡Viva la Revolución!
Casa Siete Leguas is named after Siete Leguas, the mare Pancho Villa famously rode across the country during the Mexican Revolution. It was this tireless horse that allowed Pancho Villa to persevere and carry out his mission, which was to never surrender and to fight for his people.
Casa Siete Leguas, like Pancho Villa and his mare, is on a mission to preserve the memory of their roots by making small-batch tequila according to the traditions of their ancestors.
The labor intensive process of making their authentic tequila begins with high-quality seeds sown in the rich, red soil of Atotonilco El Alto in Guadalajara. This is where the unique characteristics of their tequila come from: the soil.
When the agave plants reach maturity, the leaves are stripped from the heart of the plant, which leaves the center root, called the piña. The piña resembles a huge pinecone and this is what the tequila is made from.
The piña go through a careful selection process where the sugar levels are measured in order to ensure the highest quality of agave juice. The piña is then chopped (with machetes!) and placed in artisan ovens where they are steamed and slowly roasted, which concentrates the flavor of the agave.
When the piña comes out of the oven, they use a Tahona (aka a stone mill) to press and extract the juice. The Tahona – and this is our favorite part – is pulled by mules (!), just another nod to Casa Siete Leguas’ desire to keep the whole process as traditional as possible.
The agave juice is then fermented in large open vats, during which time the temperature of the juice rises and the yeast converts the sugar into alcohol. This is when, as Casa Siete says, “their tequila acquires its spirit.”
One sip and there’s no doubt about it: their tequilas are full of spirit, in more ways than one.