Pajarote - Toronja Arandense & Romero (750ml)
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.
Made with grapefruits and rosemary.
Pajarote Description
In 2015, La Princesa de Etzatlán and her brother Rubén Leyva undertook OMA Artisanal Delicacies, an artisanal beverages workshop dedicated to experimentation. With this workshop, they have learned to be patient and embrace the slow maceration processes for making liqueur, and the complexity of achieving the perfect blends of ingredients for the ponches. They have also learned to reject stabilizers, dyes or artificial essences. Instead, they have learned that liqueurs naturally contain sediments when they are homemade, and how this is not an imperfection to be corrected, but a badge of honor.
