|Photo courtesy Maria Cisneros of Siembra Azul|
|Siembra Azul offers a complete line of small-batch, organic tequilas.|
Last time I wrote, I was at the Pastry War, trying a special batch of Saint Arnold 20th Anniversary Ale that had been aged in a Siembra Azul tequila barrel.
I'm more familiar with whiskey than tequila, so I wanted to get an idea of the flavors the tequila would impart to the beer-- and what better way than to sample the Siembra Azul añejo, the same tequila that had been in the barrel? Having recently begun learning more about how aging affects varieties of tequila, after the Herradura pairing I attended, I decided to try all three varieties on the menu-- and thanks to the bartender, got a sip of the extra añejo as well. (It wasn't on the menu, and I didn't see the bottle, so I didn't know which one it was.) Being that tequila requires such a shorter aging process than most whiskeys, and that good tequila is, in fact, quite drinkable un-aged, I thought taking a cross-section of Siembra Azul tequilas would give me a much better idea of how the wood affects the spirit over time.
As I mentioned last time, Siembra Azul is a small-batch distillery that uses traditional cooking methods and ages their tequila in new barrels (as opposed to used whiskey barrels). I don't know what it is specifically in that list that most affects the flavor (or if it's all of those things), but what I noticed universally was how clean the Siembra Azul tequilas tasted compared to others I've sampled. That cleanliness made the spirit tasty and refreshing in all forms; while I'm not an expert on the subject, I would describe the resulting agave spirit as juicy and sweet.
Of course, each variety carried its own unique flavors. All four of them were good drinks; here's a brief rundown of the differences I noticed.More »