Distiller Notes
In Jalisco, there are several wild grapefruit and orange varieties that when peeled reveal a lot of pith and the fruit itself has a very sour flavor. For these reasons, these fruits are typically discarded, and only few will use them to marinate meat or infuse in water.
In the town of Arandas, Jalisco at the distillery where Siembra Azul Tequila is made, there is an orchard of these grapefruits that act as a natural fence to the distillery’s fermentation tanks. One day, David Suro, director of Siembra Spirits, told La Princesa of Etzatlan how he uses the dehydrated peels of the grapefruits for tasting Siembra Azul as a way to expand the sensory experience. This sparked the idea that together, they could create a liqueur that expresses this very sensory experience of botanicals offered in Arandas.
Proof: 60
First prepared by 13th century Italian monks as herbal medicines and elixirs, Liqueurs are distilled spirits that have been combined with flavoring agents. A range of herbs, spices, nuts, fruits and flowers can be used, and a sweetener such as sugar or corn syrup is often added. While typically rather sweet, some examples are herbaceous or tart and pair exceptionally well with desserts or act as a delightful addition to cocktails.