Siembra Azul Añejo
Siembra Azul · Fábrica de Tequilas Finos (NOM 1146)
A quietly excellent Añejo that resists the modern impulse toward heavy oak and sweetness — David Suro's Siembra Azul remains a benchmark for honest, agave-first tequila at a fair price.
Nose
Cooked agave sits at the center, wrapped in soft vanilla, orange peel, and a whisper of toasted oak. Secondary notes of dried herbs and light caramel emerge with air, unadorned and clean.
Palate
Medium-bodied and silky, leading with baked agave sweetness, then unfolding into vanilla bean, honeyed citrus, cinnamon bark, and a gentle mineral pull. Restrained oak keeps the agave's voice at the front.
Finish
Warm and moderately long, drying gracefully with soft pepper, cocoa dust, and lingering roasted agave.
- Agave
- 100% Blue Weber Agave, sourced from mature Highland (Los Altos) fields, minimum 7+ years
- Production
- Agave slow-cooked in traditional masonry ovens, roller-mill extraction, open-air fermentation with proprietary yeast, double-distilled in copper pot stills, then aged 18 months in ex-American whiskey barrels.
- Region
- Jesús María, Los Altos, Jalisco, Mexico
- Cooking Method
- Agave slow-cooked in traditional masonry ovens, roller-mill extraction, open-air fermentation with proprietary yeast, double-distilled in copper pot stills, then aged 18 months in ex-American whiskey barrels.
- NOM
- NOM 1146
- Additives Free
- Yes
Cocktail Suggestion
The Unadorned — 2 oz Siembra Azul Añejo, 0.5 oz dry curaçao, 2 dashes orange bitters, 1 dash Angostura. Stir with ice 20 seconds, strain into a chilled coupe, express an orange peel over the surface and drop in. No sugar, no ornament — just the spirit.
Food Pairing
Grilled quail with a smoked chile-orange glaze, or a wedge of aged Manchego with quince paste and toasted almonds.
Founded in 2005 by Philadelphia restaurateur and tequila advocate David Suro-Piñera, Siembra Azul was built as a mission-driven brand championing sustainable agave farming and transparent, traditional Highland production long before such values became marketing currency.
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