Siembra Azul Blog

Tequila Indie Roadshow

Siembra Azul was proud to be on the road with Sophie Decobecq from Calle 23 and Tomas Estes from Tequila Ocho. This Roadshow started in the city of San Francisco, followed by Portland, then to Chicago, and for the grand finale our tour ended in New York.

This event featured a lively discussion on all things Tequila. We had a Blanco blind tasting across six brands, a tasting of Reposado, Anejo and Extra Anejo. The goal of this event was to educate, stimulate, and have fun!

We want to give a special thanks to The Bon Vivants for all their help with organizing this event and to all the brands that participated who were Don Fulano, Tequileño, Excellia, and Partida! Thanks again for being part of the Tequila Indie Roadshow!!

SAF and Puentes: Trip to San Mateo Ozolco

The Siembra Azul Foundation, SAF,in conjugation with Puentes had an incredible visit to San Mateo this last May 2011. The sole propose of this trip was to continue our support on the education, health, and arts programs that were initiated during the first visit that was done in June 2010. 

On this team we were happy to have present The First Lady of Mexico Mrs. Margarita Zavala de Calderón,  First Lady of the State of Puebla Mrs. Martha Erika Alonso, Dr. Matthew O'Brien and Dr. Steven Larson from Puentes, David Suro from SAF, and Enrique de la Madrid Cordero from HSBC.

 

Availability in Chicago

We are happy to announce that we have now up-dated our availability in Chicago. We invite you to check out our website, www.siembraazul.com,  to view the complete list of availability in Chicago.

 

                   

Cocktail of the Month

For the month of March we would like to share a nice drink that will spice up your senses during the rainy season.

 

 

SHORT RIB

BY Phil Ward 

1oz Lime Juice

1oz Simple syrup

2oz Jalapeno infused Siembra Azul Blanco Tequila

1 Barspoon of pomegranate molasses

 

Shake with ice and strain into cocktail glass.

 

Cocktail of the Month!

 

Every month I will be posting a new cocktail that I recommend for the month. Although February is almost over what better way to end the month then to prepare a Oaxaca Old Fashion. A perfect winter drink to warm your senses.

 

OAXACA OLD FASHION

By Phil Ward

1.5oz Siembra Azul Reposado Tequila

0.5oz Mezcal

1 barspoon Agave Nectar

2 Dashes Angostura Bitters

 

Stir all ingredients in a mixing glass and strain over fresh ice in a rocks glass.

Garnish with a flamed orange twist

 

Tequila Interchange Project

The Siembra Azul Foundation proudly announces the Tequila Interchange Project!

A brand new venture dedicated to promoting awareness about the culture of tequila for industry professionals in USA and Mexico. 

Our mission

The Tequila Interchange Project is a network of professionals engaged in promoting the education of the culture of tequila in their local communities and  abroad. We strive to create a highway of knowledge between teachers, workers, and connoisseurs of the culture of tequila, from the agave fields in Mexico to the cocktail bars across the USA.  We are a network of connections and partnerships. We are both professor and pupil. We are the bridge of communication towards the future of tradition for tequila culture.

The USBG at Tequilas Restaurant

On Sunday night a group of about twenty-five of the USBG’s New York members visited Philadelphia. The United States Bartender’s Guild is a national network of bartenders whom share a common interest in the craft of mixology. The Tequilas Restaurant and Siembra Azul teams created a wonderful six course menu; each plate paired wonderfully with a tequila cocktail. From frog legs to scallops wrapped in bacon to duck soup. The event lasted over two hours. But that is to be excepted when you united such a great group people all willing to share and learn from each other. Topics from micro regions of tequila terroir to the importance of the jimadores migration trend were discussed. All in all the group the evening seemed a success, some even left behind wonderful comments about the evening. “It was a pleasure to be in your restaurant and get the best knowledge about tequila. I must say I got the best presentation of your brand and you have good product. Everything was excellent. Well done.” -Adriana Daci, Bar and Books “Your teaching was absolutely inspirational and your hospitality was unmatched…...” -Tonia B “Thanks as always for your wisdom and your help. You are always humble.... Thanks again! Cheers…” -Raphael Reyes “”… truly inspirational and net worthy of your causes….” - Patricia Rosario “AMEN!“ - Edward "Tey" Henwood

  

Step Away from the Margarita and Indulge Your Senses at the New York Bar Show

I like the fact that consumers demand more from the standard cocktail. Forget the traditional margarita, we want chemistry in a glass tonight. Restaurant owners and staff, bartenders and chefs are all very much aware of this trend. Cocktails are no longer composed of juice, soda and a brand of spirit, but all kinds of food muddled together in perfect synergy to produce a delicate balance of flavors that explode in ones mouth.  It’s no wonder bartenders are looking into getting creative through mixology.  It’s the only way to do this right.

Join The Liquid Chef - Junior Merino for The Liquid Lab experience where you will able to taste various Mezcals, Tequilas, and Cachacas. You will also be treated to a selection of cocktails, featuring Siembra Azul Tequila and Leblon Cachaca. Allow Junior Merino to guide you through the different styles, techniques, history and flavor profiles of these amazing spirits. Come and Taste the Art while drinking with all your senses as you are all welcome to our fiesta.

The New York Bar Show
Sunday June 14, 2009
1:30pm-2:30 pm
Room A 103

For more information visit Junior Merino’s site or follow the link
http://www.theliquidchefinc.com/blog/?p=273#

Teaching’s at the Liquid Lab in NYC

Word famous mixologist Junior Merino invites a selected handful of visitors to gather at his “Willy Wonka” factory of drink-slinging spirit-mixing Liquid Lab to get inspired. His work can be found in dozens of restaurants, including the Modern in New York and Tequilas in Philadelphia where he features his signature cocktails with Siembra Azul Blanco Tequila.

Philadelphia Inquire journalist Elisa Ludwig publish an article regarding six bartenders experience here. When you walk in you cant help but awe at “floor-to-ceiling shelving displaying a library of $400-plus bottles of tequila, boutique sakes, rare piscos from Brazil, vodkas and gins from around the world, and exotica such as dehydrated grasshoppers, flavored foams, dragonfruit puree, cashew water, banana blossom sugar, 30-odd kinds of honey, and on and on” she explains. The “students” are were first taken into a tasting room to begin a series of spirit tastings before encouraged to go to their work station and develop two cocktails using the tasted spirit, liqueur, and anything else they might desire.  Afterwards, Merino samples each cocktail and offers his input  "This tastes good, but it should be strained again," he said of one. "Too spicy," he said of another.

By the end of the day the students were exhausted, intoxicated, overstimulated – but ready to spread the word about good drinking, go back home and strengthen Philly's cocktail culture. Each one ready to push the limits on the standard cocktail and the awe today’s consumer.

To read the full article go to philly.com or follow the link
http://www.philly.com/philly/restaurants/20090604_We_ll_drink_to_that.html?viewAll=y

Leopoldo Solis on What makes Siembra Azul Tequila Wonderful

As the world’s foremost tequila expert, Leopoldo Solis has pioneered a modern approach to tequila production that remains true to centuries of tradition. In reshaping the industry, Solis has reconfigured and reformed many highly recognized premium brands of tequila, helping transform them from obscurity to internationally re owned spirits. As a chemical engineer, he has worked with over 20 brands of spirits, from tequila to rum to mezcals developing the perfect blends of flavors and consistency. Helping in their creation.

Leopoldo Solis joined the Siembra Azul team in its beginning, and now, three years after its launch, he sat down with us, to talk about his efforts with Siembra Azul, and what makes Siembra Azul so wonderful.

Siembra Azul Blanco featured in East Village Restaurant JoeDoe, NYC

Siembra Azul Tequila is not just for the drinking pallete. At Tequilas Restaurant in Philly, which sponsors this spirit featuring it in many of the Mixology cocktails, occasionally makes its way to the kitchen and lends its flavor to daily specials. New Yorkers are trying the same. The Dine and Wine section of the New York Times talked about the small restaurant in East Village named JoeDoe where chef Joseph Dobais combines Eastern European Jewish touches with staple New Yorker favorites; seeking new twists to everyday favorites. 

Mr. Dobias, an Italian-American, frequently changes his menu at JoeDoe but continuous to deliver staples like chicken liver and brisket, a tribute to the parents of his life and business partner, Jill Schulster.

Betsey Andrew's explains, "Mr. Dobias’s hefty cooking begs for Ms. Schulster’s inspired cocktails. The Maryland Crab Boil ($10) blends Old Bay seasoning with lime, honey and Siembra Azul tequila for a lip-smacking mid-Atlantic margarita."

To read the full article:
http://www.nytimes.com/2009/05/06/dining/06brief-002.html?_r=1&ref=dining