Siembra Azul's founder, David Suro-Piñera, is committed to transparency in tequila production, and so his bottles' labels detail every aspect of the production process, which begins in the iron-rich soil of the Jalisco highlands. His take on tequila also offers some interesting distinctions: It's only made in winter, when a slower fermentation produces more complex flavors. And during fermentation, Suro-Piñera says that music by Mozart and Vivaldi is played continuously "to reduce environmental stress" while the yeasts work their magic on the open vats of bubbling juice. Whatever the reasons, the process works, resulting in a tequila that is sweet and floral, extremely smooth, with almost an aged quality to it. [$34; astorwines.com]
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