Siembra Azul Blanco Tequila

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.

Liked it? Take a second to support Neat Pour on Patreon!

Read Next

Buffalo Trace Releases New Charter Oak Expression

The Old Charter Oak series aims to play with different terroirs and flavors by mixing up the variety of oak used in the bourbons’ barrels. The new release employs Chinkapin Oak, a species native to the Midwest U.S.

By Neat Pour Staff

San Francisco World Spirits Competition Drops Winner List

The San Francisco World Spirits Competition (SFWSC) and their team of judges managed to complete socially distant tastings. Obviously, we all have greater issues on our minds, but the results of this big-name competition are now out—so, enjoy the distraction of critiquing SFWSC’s picks.

By Neat Pour Staff

USBGF’s Kim Haasarud Explains the Grant Program

As the COVID-19 pandemic continues to pose an existential threat to the livelihoods of many in the bar industry, the United States Bartender Guild (USBG) is on the vanguard of the relief effort. The organization’s affiliated charity arm, the USBG Foundation (USBGF), is driving one of the industry’s most high profile grant efforts. Neat Pour spoke with Kim Haasarud, USBG Vice President and USBG Foundation Board Member, about the ongoing effort to provide some relief.

By Gustaf Vincoeur