Siembra Azul is cultivated in the Highlands Region. Cultivation of agaves in this region started in 1898, making it a relatively a young region with deep red, acidic soils rich in iron. The high level of acidity in the soil is favored by the agave plants. As a result they grow bigger in size and sugar content. Less acidity in the soil generates a smaller agave, with more carbohydrates, and a hard fiberous texture. In the Highlands, minerals found on the superficial levels of the soils are washd down to the deeper floors of the region creating a clay-like substance that has better conditions of retaining water. Called Luvisols, these deep floors allow for humid and moister retention in deeper levels of the floors, as a result the agave roots dig deeper; more contact with minerals increases the plants flavors.
Siembra Azul is made from the finest hand picked blue Webber agaves, which have been cared for by local Jimadores. The Jimador has been working in the agave fields since early childhood, and can easily identify when the agave has reached its peak in maturity.