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SIEMBRA AZUL - Tequila Blanco
From the Brand: This time-honored blanco is our flagship representation of the Highlands region. Pristine, floral, and herbaceous, it’s distinctly Highlands in terroir. First planting of Siembra Azul was in this Arandas, Jalisco field in the 1990s. Time has passed; our traditions and faith remain.
Roasting: A room-sized, wood-fired oven that is filled with agave and heated for days. The use of brick ovens is a hallmark of traditional tequila production, and the aromas are incredible. We never use diffusers or autoclaves because we care about tequila and the earth.
Mashing by Roller Mill: Hand-operated mills that tear roasted agave fibers as distillers turn a crank, coaxing the fermentable sugars out of the agave. We focus on traditional production, and this is a good balance between tradition and tech.
Fermentation: Siembra Azul fermentation, like every tequila made at NOM 1414, is serenaded by classical music. The yeast, which is specially designed for tequila production (hence Induced), seems to respond to the rhythm as it bubbles in large steel tanks. It’s not exactly traditional, but the yeast is having a good time.
Distillation: Copper stills are the gold standard for tequila distillation and one of the major reasons that Siembra Azul tequilas are often noted as tasting “clean.” Copper wicks out sulfur compounds in distillation, allowing more delicate flavors to surface on the palate.
Master Distiller: Sergio Cruz. The Chef de Cuisine of tequila production. M.D.s oversee every aspect of production at the distillery, and are true masters of their craft. Sergio Cruz, M.D. Ing. and Siembra Azul entered the tequila arena around the same time, and have grown into themselves together. Sergio is deeply committed to quality tequila, and he’s a talented innovator to that end. He’s responsible for some of the best tequilas in the Highlands region today.