Product Description
ROASTING: Brick Oven
A room-sized, wood-fired oven is
filled with agave and heated for
days. We never use diffusers or
autoclaves because we care about
tequila and the earth.
EXTRACTION: Roller Mill
Hand-operated mills tear roasted agave
fibers as distillers turn a crank, coaxing the
fermentable sugars out of the agave.
This is a good balance between tradition and tech.
FERMENTATION: Steel - Induced
Siembra Azul fermentation is serenaded by classical
music. The champagne yeast, which is specially
designed for tequila production (“Induced”), responds 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
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.
AGING: American Oak
50% of this reposado is Siembra Azul, aged for less than a year in Siembra’s American oak barrels. 50% of this reposado is Viva México, aged for less than a year in Kentucky Bourbon barrels. In an effort to preserve our flavor profiles, Siembra barrels only ever touch Siembra.
