Siembra Azul Blanco

Siembra Azul Blanco

Siembra Azul Blanco is a pristine double distilled spirit, with a fresh taste of vivid fruit, citrus and herbaceous aromas. The appearance is crystal clear, like spring water, with a viscosity that lightly coats the glass upon swirling. The first waft will bring elements of lemon balm, the dry red earth of the highlands, and traces of allspice and olive brine. Upon first sip, you will find this tequila is full of life with a sweet yet dry start. Citrus notes, smoked agave, geraniums and tobacco follow. This assertive tequila has serious complexity with uplifting freshness as the palate cascades with sweet florals and cooked green peppers. Siembra Azul Blanco finishes dry and bright in a way that balances fresh cucumber with kaffir lime flavors and hints of cracked-pepper.

 

     

 

 

 

Lote 5 Dec 21, 2015 Technical Information

How to use Siembra Spirits Technical Data

The technical data found on the back label of our Blanco bottles are meticulously documented by our team for each batch. The label provides detailed information on the production process and is a stamp of traceability for each batch. All information we cannot fit on the label is featured here on our website. Please click the Techincal Information link to your left to view the technical data and to read more in depth information. 

Cultivation
  • Rancho  Rancho Rosas Azules 83%

                   La Hermita17%

    The Rancho on which the agaves are grown and the location of the distillery, create 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 Numbers: 59679 

                                                            50307

    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.

  • Transport Passport Number *

    The Guia De Traslado or Transport Passport Number is another method for tracking movement of agaves and inventories in the denomination. This tracks the movement of harvested agave from Point A (Rancho) to Point B (Distillery). When a producer wants to harvest agaves they receive a permit from the CRT allowing them to travel to the plantation, harvest those agaves, and transport them to their distillery. This also allows the CRT to track inventories of agaves as batches are harvested for production.

  • Planting  2008 l 2009

    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 l 2015

    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 l Salvador Valencia

    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 l Normal l 2cm

    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.

     

Cooking
  • Brick Oven l 18 Ton l 50 hrs 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
  • Tanks l Stainless steel l 31000 L

    Yeast l SCE ec1118*

    Time l 216 hrs 

    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.

Distillation
  • Master Distiller l 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 l Destrozamiento* Copper Alambiques l 1500 L

  • 2nd l Rectificacion* l 800 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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