SC:
Tequila is obviously your passion. What do you feel are the challenges now that you are producing your own tequilas Siembra Azul?

DS:
One of the challenges I encounter is raising awareness to the consumer of the arduous work, commitment and dedication it takes to produce a high quality premium spirit and truly appreciate the true culture of tequila. Accomplishing this goal, people will understand and learn to appreciate the spirit for what it is...a Tequila produced under the highest quality standards and respectful of its culture.

SC:
You have recently released Siembra Azul Anejo. When will we be seeing it in the market?

DS: Siembra Azul Añejo will debut the first days in June and will be available in selected markets throughout the northeast.



SC: I was honored to be a guest at one of your fun and educational seminars that you conduct at the beautiful La Catrines Restaurant and tequila Bar, in Philadelphia. Are they still being offered? How would someone participate?

DS:
The mission of Siembra Azul Tequila is to continue educating staff, managers and their clientele of this fascinating spirit by conducting Tequila Orientation Seminars at various prominent establishments. We continue to expand to other markets like New York City and Washington, D.C. In Philadelphia, Tequila’s Restaurant hosts these seminars monthly. Those who wish to participate can visit our website at http://www.tequilaphillys.com/  or call 215.546.0181.
 

SC:
I had a Philadelphia Restaurant Manager tell me that you where having his restaurant "Tequila Certified." What was he talking about?

DS:
We offer customized Tequila Seminars to establishments that serve Tequila and are interested in continuing to educate their staff on the technical aspects of Tequila, its production process, history and culture, and learning to identify the properties in each class of Tequila. We provide them with the tools they need to continue to the next step and be recognized for their training and education.



SC:
Tell us a little about the "Siembra Azul Foundation?"


DS:
I strongly believe we all need to give back to the communities we serve. I am very proud of my culture and heritage and wanted to help Mexican immigrants who have contributed to our society. I created Siembra Azul Foundation, a non profit organization that empowers Hispanics linking them to the services and resources available to help them achieve their goal. Recently, Siembra Azul Foundation partnered with a university and will soon start to offer full scholarships to Latino students to further their education.



SC:
You define Siembra Azul as the future of tradition. What do you see as the future for Siembra Azul?

DS:
The slogan clearly defines Siembra Azul’s mission...to raise awareness of the culture of this spirit that is an emblem of Mexico; elevate the tequila industry and continue to promote its tradition towards a future...a globalization that tends to underscore the unparallel standard of tequila.



ABOUT SIEMBRA AZUL TEQUILA

From the town of Arandas, in the Highlands of Jalisco, home to legendary Tequilas, a new generation of unprecedented refinement is heralded by the birth of Siembra Azul.

Traditionally, three types of Tequila are produced in the Highlands. They are distinguished primarily by the duration of the aging process. Siembra Azul Tequila, a kosher, double distilled spirit, uses virgin white oak barrels to capture the essence of its soul.

Siembra Azul wrought from only the finest 100% blue Agave, is made with 11.5 kilograms of Agave per liter. Siembra Azul is carefully nurtured by the elements and grown by masters of the trade in small orchards.

Learn more about Siembra Azul Tequila by visiting http://www.siembraazul.com/