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.
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