Siembra Azul Añejo

Siembra Azul Añejo

A commanding, mature spirit, the Añejo is rested for about 18 months in white oak "medium toast" barrels that come from the Ozarks in Missouri. The spirit begins with a subtle nose with a hint of bitterness. After opening up, the nose can detect oak with notes of vanilla. This is an elegant and robust spirit beginning with sweet citrus and giving way to Oak palate. Siembra Azul Anejo features a subtle yet complex flavor profile with notes of cinnamon, tobacco, raspberries, black olives, vanilla, coconut and butterscotch. Aging of this highland tequila brings out caramels and honey. Still the distinct floral and herbal overtones remain making this anejo brighter than comparable tequilas. This finishes with an earthy and peppery aftertaste. The spirit offers a prolonged finish, and is best enjoyed neat in a Glencairn glass or large snifter.

 

Our labels reveal every detail of the production process and technical information for each batch.

 

(limited quantities/collectors item)

Lote 3 Dec 10, 2013 Technical Information
Cultivation
  • Rancho: Presa Barajas

    The Rancho(s), or ranch(es), on which the agave are grown creates the terroir of the tequila. Terroir describes the way that the soil, climate, weather, and time in which the agave is grown affect the flavor profile of the tequila. In a quest for quality and traceability, Siembra Spirits uses both Single Estate and Estate Grown agaves. Single Estate means that all of the agaves come from one rancho. Estate Grown indicates that the rancho(s) is owned and cared for by the distillery where the tequila is produced.

  • CRT Agave Registration: #24587

    The Consejo Regulador del Tequila (CRT) verifies and certifies the raw material and final product. The Regulatory Council of Tequila (CRT) was founded in 1994 and is accredited by the Mexican government to oversee and certify the production, bottling and labeling of tequila.The CRT Registration Number, which links directly to a satellite photo, proves the location of the Rancho, who owns it, and when the agaves were planted. This is essentially an agave “birth certificate.” Siembra Spirits collects this information to ensure our agaves are sourced ethically and from within the Denomination of Origin of Tequila and from the region whose terroir we seek to celebrate.

  • Planting: 2003

    The planting and harvesting dates, like a wine's vintage, indicate the conditions in which the agave matured. With respect to terroir, there are two ways to ensure quality agave – Estate grown or Single Estate. Siembra Spirits, in a quest for quality, uses both practices. We use nothing but the highest quality highland Tequilana Blue Weber agave.

     

  • Harvest: 2011

    You may notice that sometimes an agave's planting date doesn't correspond with the date of its maturity. These are baby agaves that have been replanted. There are three phases in which they are replanted, Lima, Naranja, and Toronja. These represent a lime, an orange, and a grapefruit – each indicating the approximate size of the plant at the time it is replanted. They lose no quality when they are transferred.

    When the mature agave is saturated with its own natural sugars, skilled Jimadores carefully reap the swollen fruits from the earth using an instrument with a large circular blade called the Coa. The pencas are cut off from the large base – which is called a piña because it resembles a pineapple. The piña is the part used to make the tequila. There is no other spirit whose harvesting requires such intensive physical labor.

  • Lead Jimador: Salvador Campos

    The Jimador is responsible for planting, nurturing and harvesting the agave plants. This expert uses generations of knowledge to read subtle signs in the plants to tell if they are healthy and when they are ripe. A Jimador may only see 4 or 5 crop rotations, as the life cycle of an agave is often up to 10 years. Jimadores require immense physical strength and precise techniques to cut the agave to the correct jima without injury. Over the years, Jimadores’ role in the industry has drastically changed and we seek to better support the workers and celebrate their expertise at every opportunity. To be a Jimador is to be part of a family – literally- many Jimadors work with their sons, cousins, uncles, and brothers, and pass their skills from generation to generation. Siembra Spirits is committed to supporting this generational practice and is closely partnered with our producers to ensure all workers are taken care of.

  • Type of Jima: Normal 2 cm

    The Jima is the cut of the agave. This describes how much of the leaf (penca) is left on the piña. Larga, Normal, or Razurada; a generous shave, a medium shave, or a razor close shave respectively. The type of Jima can be used to balance the flavor characteristics. More penca adds bitterness, which may be useful if your agaves have higher than normal sugar content.

Hydrolyzation/Cooking
  • Brick Oven 18 Ton 50 Hours Total

    This is perhaps the most important step in distinguishing mass-produced, industrial tequila from artisanal and traditional tequila. The roasting stage is when the starchy agave matter is converted into fermentable sugars using heat. Long, slow roasting in a brick oven draws out flavors over the course of up to 50 hours. However, other methods cut down on time and introduce chemicals, pressure and excessive heat to maximize efficiency. We believe this compromises the agaves’ flavors that took nearly a decade to develop.

Extraction
  • Milling

    Once the agaves are cooked to perfection, they are removed from the oven and passed through a mill with four tandems. The agave is shredded four times to ensure as many of the sugars are extracted as possible.

Fermentation
  • Stainless Steel Tanks 31000 L

    In the fermentation process, yeast consumes sugars to convert them into alcohol. Curating the conditions of this process are essential to producing a quality spirit. Fluctuations in temperature and the environment affect the yeast and ultimately, the flavor profile. Siembra Azul is fermented with the yeast, SCE ec1118, which is the same yeast used in champagne production. This particular yeast brings unique organoleptic elements into the tequila. Additionally, while the yeast works in the 31000 Liter Stainless Steel containers, it is serenaded with Mozart and Vivaldi. Serenading fermentation is a practice from European wine producers in which the sound waves provide an optimal environment for the yeast to work.

     

  • Yeast SCE ec118

  • Time: 216 hrs

Distillation
  • Master Distiller: Sergio Cruz

    Regulations dictate that all tequila must go through at least two phases of distillation; first Destrozamiento and then Rectificacion. Every distiller has their own method, which imparts distinct flavors to their product. Master Distillers blend art and science to produce their unique profile of tequila. The Vivancos use a copper still for destrozamiento and a hybrid copper and stainless steel, which is 3/4 copper with a steel top. The role of the Master Distiller includes deciding the amount of oxygenation, the timing of roasting, and when aged expressions are ready. Siembra Azul is overseen by Sergio Cruz.

  • 1st Destrozamiento: Copper Alambiques 3000 L

     

  • 2nd Rectificacion: Copper and Stainless Steel 800 L

Aging
  • Aged more than 1 year

    Missouri, USA Medium toast 200 L

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"Siembra" is a powerful word.

It is the act of seeding a harvest.

The creation of Siembra Spirits is an invitation to celebrate responsible producers who honor the history, the land and the people of Mexico.

Since 2005, Siembra Azul Tequila has exemplified a commitment to quality and tradition in the highlands terroir of Jalisco.

From the town of Arandas, Siembra Azul stands as a testament to ...

The Future of Tradition.

 

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