Born in Guadalajara, in the Mexican state of Jalisco, David Suro-Piñera migrated to Philadelphia in 1985.
Excited to showcase the food and spirit of his homeland, he opened Philadelphia’s first upscale Mexican
eatery, Tequilas Restaurant, in 1986. It has since become world-famous for serving authentic cuisine as well as
offering a list of over 135 brands of fine 100% Agave tequilas. As a restaurateur and a tequila aficionado, he
was determined find the highest quality tequila. This quest propelled him to develop and produce his own
boutique tequila brand, Siembra Azul — a small batch, artisinally crafted super-premium tequila, which is
made from only the finest blue agave.
In the 1990’s, Suro-Piñera returned to Jalisco, Mexico to assemble a dream team of tequila experts, scholars
and producers to collaborate on creating this innovative new tequila. “This tequila is different because there is
so much attention to quality at every step of the way,” says Suro-Piñera. “From the care in the selection of the
plants, to the ovens where the Agave hearts are baked to loosen up the juices, to the juicer, to the fermentation,
to the distillation, to the aging, to the bottling, we have not sacrificed anything for quality.” After over 5 years
of painstaking efforts, Siembra Azul launched its first batches of Blanco and Reposado in the U.S. to rave
reviews in the spring of 2005. The following summer, the first batch of Siembra Azul Añejo was introduced as
the third product in the brand’s stellar lineup.
Siembra Azul’s trademark, “The Future of Tradition,” is Suro-Piñera’s mission. His intent is to convince
people that tequila should be considered among one of the greatest and most complex spirits in the world.
Suro-Piñera passionately believes that by educating the consumer about tequila’s technical and mystical
heritage, and building a brand based on these ideals, Siembra Azul is setting an unparalleled standard for the
Suro-Piñera’s passion for his culture and heritage continue to expand with every project he pursues. Just a few
years ago, he established the Siembra Azul Foundation, SAF, a non-profit organization that empowers
Mexican migrant workers and Hispanics in the U.S. linking them to the services and resources available to
help them achieve their goals. This undertaking has been another one of Suro-Piñera’s dreams: to give back to
his community and champion the needs of Mexicans living in the U.S. A portion of proceeds from the sales of
his tequila benefit this organization. One of SAF accomplishments was to help build an education, health, and
arts program in San Mateo Ozolco, Mexico. This achievement was accomplished with the help of the First
Lady of Mexico Margarita Zavala de Calderón, First Lady of Philadelphia Lisa Nutter, and Puentes de Salud.
In 2010, Suro-Piñera help found the Tequila Interchange Project, an organization that advocates sustainable,
traditional, and quality practices amid growing trends surrounding modern production in the tequila industry.
This group is composed of well-respected bartenders, academics, educators, consumer and tequila enthusiasts.
In July of 2011, he was selected to be a Board Member and President of this organization.
Suro-Piñera has also served on several boards including Philadelphia’s Mexican Cultural Center and the
Philadelphia Industrial Development Corporation. In September 2006, the Mexican foreign relations offices,
along with the United States Hispanic Chamber of Commerce, awarded Suro-Pinera “Businessman of the
Year” for his tenacity and spirit of entrepreneurship and for setting the example of achieving the American
dream. Suro-Piñera serves on a numerous Boards, among them, Puentes de Salud, Juntos, Board of Advisors
for Drexel University’s culinary school, and Friends of Farmworkers. In 2010 he became a CEO Ambassadors
for 21st Century Skills, together with Academies Inc., which focus on education and making investments
towards the local workforce and economy. Recently he has been selected to serve as a Board member for the
COMERCAM, who protect the quality and integrity of Mezcal