Quick Sips: Siembra Azul Blanco is completely clear to the eye. (Don’t confuse it with water on a hot day– or do confuse it!) Aromas of olives and citrus greet the olfactory glands. The taste is fungal, earthy, and chalky with stripes of mineral and tobacco running through.
Applications: Drink this neat. There’s enough depth and character.
Backstory: (via manufacturer) Siembra Azul (Blue Harvest) is a small-batch, artisanal, tequila made from only the finest blue agave in the Highlands of Jalisco, Mexico. The highland terroir creates approachable, fresh tasting tequilas. The deep red soil is plentiful in minerals that enrich the agaves and ultimately, the flavor of the tequila. High elevations, cold winters, and a dry climate put the agaves under stress that produces complex starches. These starches, later turned into sugars, develop into stimulating flavors during fermentation. Agaves in the highlands live longer and yield higher sugar contents. Some Blue Weber Agaves in the highlands can weigh up to 200 pounds and live up to 10 years before reaching maturity.
Siembra Azul is the result of a meticulously monitored production process which is supervised by a carefully assembled team of tequila connoisseurs. Leading this team is David Suro-Piñera, whose lifelong quest for the highest quality tequila propelled him to create Siembra Azul. Siembra Azul’s trademark, “The Future of Tradition,” is Suro-Piñera’s mission. His intent is to create transparency in tequila production and educate the drinking community about tequila so it can finally be accepted as one of the most complex spirits in the world. What makes tequila so complex is the effect of terroir on a plant that takes up to a decade to mature. Due to the varied history and culture as well as a decade of seasons, sunlight and rain, one will find a stunning diversity field to field, generation to generation, and even plant to plant.