David Suro-Piñera knows tequila. The Mexico native has run Tequilas, an upscale Mexican restaurant in Philadelphia, since 1986, and in 2005 he launched the Siembra Azul line of tequilas. Since then, he’s been extremely active in efforts to protect tequila quality and improve conditions of agave farmers in Mexico, and even runs the Siembra Azul Foundation, a nonprofit dedicated to increasing industry and consumer awareness of tequila culture.
This month, however, Suro-Piñera’s attention is back on the spirits, since he’s rolling out two new tequila labels in liquor stores and bars throughout the country. Both newcomers are "extra añejo" tequilas, a classification that requires the spirit to have been aged over wood for more than three years.
Suro Extra Añejo undergoes a five-year aging process, soaking up flavor from charred, virgin oak casks that have been harvested from the Ozark Mountains in Missouri. Entra añejos are for sipping, not shots, and flavor notes promise hints of dried apricots, caramel, spice, and smoke.
For even more flavor, seek out the other label: Piñera Extra Añejo. The first small lot of this spirit comes from the very first Siembra Azul production run, and it has been aging in charred virgin French oak barrels for the past seven years. The deep amber liquid has butterscotch notes, and a flavor some compare to the prized French wine sauternes.
Siembra Azul is currently available in Pennsylvania, New York, New Jersey, Washington, D.C. and several other states, though unfortunately not yet Colorado, Maryland, or Oregon (we’re watching out for all our The Drink Nation cities, here). If it’s in your area, do seek it out for a nuanced agave sip.
— Danya Henninger, The Drink Nation
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