Siembra Azul Blanco Tequila
Feliciano Vivanco y Asociados (NOM-1414), Arandas, Mexico
Siembra Azul uses far older/more mature agave (12 years) than others (mostly 6 -8 year olds) and 25.4 pounds of Blue Agave per bottle rather than the industry average of 16.5 pounds grown at over 8000 ft above sea level in the highlands of the area. Siembra Azul also uses a proprietary yeast normally reserved for French Champagne. During the fermentation of the agave they play Vivaldi and Mozart the sound waves of which to have a salutary effect on the yeast (micro vibration/agitation ?) whatever it does one cannot argue with the results. They also use the traditional Hornas clay ovens carefully cleaning the ovens between each roasting to remove the waxy residue rather than once a week which is the low end standard.Some of their rivals also use live steam or huge steel ovens that look more like lumber drying kilns. The steel ovens don’t yield the same results. Double distillation in new copper pot stills (the final being a hybrid bottom copper top stainless) finely tuned to minimize backwash/impurities and using only the center cuts.