Siembra Azul Blanco Tequila

Siembra Azul is David Suro's original tequila — the highland half of a two-terroir project, and Tequila Jay Baer's blind tasting found it lively citrus and florals against the Valles' silky earth. Suro is the Philadelphia restaurateur, author, and agave evangelist behind Siembra Spirits, built to show what Jalisco's best traditional distilleries already do — mature agave, brick ovens, native yeast, copper pots, zero additives — one terroir at a time; Siembra Azul launched in 2005 and is made in the Los Altos highlands near Arandas at Feliciano Vivanco, NOM 1414, with Héctor Silva overseeing operations. The Blanco is 100% highland blue Weber agave, hand-harvested at maturity and grown with minimal pesticides, roasted in brick ovens, crushed, fermented with champagne yeast, double-distilled in copper pots, and bottled at 40% ABV, additive-free. Long Island Lou calls Suro's tequila a longtime favorite and did a blind Azul-versus-Valles tasting to marvel at the difference. Expect a bright nose of cooked agave, citrus, and white flowers with a fruity highland sweetness, opening into a light, zesty, clean palate of agave, lime, and pepper with a fresh, invigorating finish. Honest note: buy it beside the Valles Blanco and you've bought the best terroir lesson in tequila — the highlands in one glass, the valley in the other. Neat, in a copita, or a Margarita that tastes of flowers. Azul.

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