Tag Archives: blanco

Sipping Off The Cuff: Titanium Tequila Blanco

titanium_blancoTequila Aficionado’s Alexander Perez and M.A. “Mike” Morales taste and discuss Titanium Tequila Blanco and nominate it for the 2014 Brands of Promise Awards. See why here.

Visit Titanium Tequila online here.

According to Titanium:

OUR LUXURY TEQUILA’S BEGIN WITH THE WORLD’S FINEST 100% TEQUILANA BLUE WEBER AGAVE GROWN IN THE HIGHLANDS OF JALISCO, MEXICO. EACH OF OUR AGAVE PLANTS ARE HAND SELECTED AT THE PEAK OF THEIR MATURITY FULL OF SWEETNESS AND ROBUST FLAVOR. AFTER HARVESTING THE AGAVE OUR JIMADORS CAREFULLY CUT THE AGAVE DOWN TO THE “PIÑA”, OR HEART, LEAVING ONLY THE PUREST PART OF THE AGAVE PLANT FOR OUR TEQUILA’S. OUR AGAVE IS THE HIGHEST QUALITY AGAVE FOUND IN THE WORLD CREATING A TEQUILA LIKE NO OTHER.

OUR PIÑA IS THEN SLOWLY ROASTED IN A STAINLESS STEEL AUTOCLAVE. THIS COOKING PROCESS IS IMPORTANT IN ALLOWING FOR A CONSISTENT, SWEET, AND RICH PIÑA READY FOR FERMENTING AS WELL AS ENSURING A CLEAN OUTCOME MINIMIZING ANY POSSIBLE BACTERIA BUILD UP. AFTER ROASTING THE PIÑA IS THEN SHREDDED AND JUICES EXTRACTED FOR FERMENTING.

NEXT IS THE FERMENTING WHICH IS DONE IN AN OPEN AIR ENVIRONMENT. THIS PROCESS IS UNRUSHED WITH A SPECIAL STRAND OF YEAST ADDED TO CONTROL AND CREATE A CONSISTENTLY HIGH QUALITY SPIRIT. THE RESULT IS A LUXURIOUS, ROBUST TEQUILA READY FOR DISTILLATION. THE TEQUILA IS THEN TWICE DISTILLED IN POT STILLS CREATING THE FINEST SMALL BATCH TEQUILA AVAILABLE TODAY.

Judging at The Monterey Bay Tequila & Cuisine

In mid-August of 2014, the organizers of the 6th Annual Monterey Bay Tequila & Cuisine, which took place on October 11, 2014, graciously asked Tequila Aficionado Media CEO, Mike Morales, to participate as a judge.  Their unique, take-at-home blind tequila tasting competition used the Tequila Matchmaker smartphone application to score and bestow awards.  You can review the results of the tasting competition here.

Take-Home Test

I dreaded tests and pop quizzes in school.  I never did well on them no matter how long I studied.  The only answer for someone like me to improve his grade was to do extra credit work.  Often, that meant the blessing of the occasional take-home test.

The entire text book, notes and other related materials was at my disposal.  In addition, the stress of competing against my smarter classmates was lifted, as well as any pressure about time limits.

Really, it was a license to cheat!  How could I go wrong?

That’s why the concept of the take-home cata made the Monterey Bay Tequila & Cuisine’s tasting competition so intriguing for me.

 Matchmaker, Matchmaker,

Make Me A Match…

Grover Sanschagrin, co-founder of TasteTequila.com, is the designer of Tequila Matchmaker, the only smartphone application to date that aids tequila

TasteTequila

TasteTequila

aficionados in finding tequilas that are suitable to their taste preferences.  It also allows enthusiasts to rate and grade brands on a sliding numerical scale.

Grover has introduced Tequila Matchmaker in some of the leading and trending tequila bars in the US.  The Monterey Bay Tequila & Cuisine is the first event to exclusively use the Tequila Matchmaker app for its blind tasting competition.

Grover Sanschagrin of TasteTequila.com.

Grover Sanschagrin of TasteTequila.com.

In this Facebook interview, Grover shares some of his thoughts on the aftermath of the competition.

TA:  So…did the results amaze you?

GS:  Not really.  I wish there were more brands involved so we could get a better comparison.

Last year, when we announced the results, several brands were in the room.  They immediately asked questions about the judges.  This gave me the idea to “test” the judges as a way of giving the brands an idea of who they were dealing with.
So, duplicating a tequila as a way to “judge the judges” was my answer.  A total experiment.  Not totally scientific, but definitely interesting.

TA:  Did they know who the judges were this time around?

GS:  No, we didn’t disclose which judges gave which scores.  Also, all of the judges, except for one, did well.

TA:  Did they know the names of the judges on the roster?
GS:  I believe so.

Also, rating these tequilas from home is a totally different method than rating them with all of the judges in the same room.  Not that any one is better than the other, just

Freddy the Cat judging añejos.

Freddy the Cat judging añejos.

that they are different.

I would actually like to try an experiment where the same judges rate things at home, and then again, together (like the SOM [Spirits of Mexico competition] format) and then see the differences.
Grover continues…
GS:  I also want to experiment with the order of the selection.  We can actually use our app to create a random order for each person, so nobody will have the same [order].
Ready to judge for Monterey Bay Tequila & Cuisine.

Ready to judge for Monterey Bay Tequila & Cuisine.

TA:  That would be a cool variable.

GS:  For me at SOM [Grover was a judge at 2014’s contest], palate fatigue is an issue, so it would be interesting to see if tequilas at the end of the line tend to do better.  I am fascinated by blind ratings, so I’m having a blast trying all these new experiments.
TA:  I think [for me] tequilas at the beginning of the line may also suffer from palate “under work.”

GS:  In our blind tasting tour, we found just the opposite.  The tequilas in slots 1 and 2 tended to score higher that 3-6.  No idea why, really – but it was clear in the comparison of the events.

Beginning of the line for blanco category.

Beginning of the line for blanco category.

TA:  Did the time of day also make a difference?
GS:  It was mid afternoon for all of the events.
TA:  So time of day was pretty consistent?
GS:  I know that the SOM guys insist that spirits must be evaluated in the morning, but that seems a little odd to me.  I think the judge needs to be consistent, but should be able to choose when they drink.  I don’t usually drink in the morning. usually. :-).  There’s an element of “real life” that isn’t present when you drink Tapatio 110 at 9am.

TA:  Did the certified catador do better than was expected?

GS:  Nope.

Rant Alert!

Before I go into my pros and cons of rating tequilas using the Tequila Matchmaker app for the Monterey Bay Tequila & Cuisine, let me get a few pet peeves off my chest.

Judging Competitions–What A Concept!

In all my time studying, analyzing and observing the Tequila Industry, not once have I ever known any tequila enthusiast, purist, newbie, connoisseur, collector or consumer (let alone brand owner and/or importer) to be happy with the results of any spirits judging competition.

Whether it’s the venerable San Francisco World Spirits Competition, the respected Beverage Testing Institute, the famed Spirits of Mexico, or any of the smaller, regional tasting events throughout the country, no one has ever been completely happy or agreed entirely with the outcomes.

The older the judging tournaments are, the more importance their annual medal counts are given by an unsuspecting public who only purchase award winning beers, wines and spirits based on their perceived value, instead of trusting its own taste buds.

Those long running competitions become more expensive to enter, forcing smaller more deserving brands out and leaving the larger, transnational corporations with deeper portfolios and bigger budgets to duke it out.

Accusations of alleged backroom negotiations for awards has also been an issue, of late.

And let’s not forget the most lucrative part of the tasting event–

Licensing

Paying for the rights to use the competition’s branded medals and seals in addition to the entry fees per spirits expression submitted.

Yet, spirits brands in general, and tequila brands in particular, continue to allocate hard-earned marketing dollars toward entering these yearly competitions for the privilege of hanging neck tags from their bottles or affixing stickers onto their labels named for precious metals or gemstones.

Double Vibranium, anyone?

Collecting medals and awards have gone the way of tattoos and piercings–

Everyone has them, and the novelty and mystique have worn off.

At the end of the day, it seems like everyone who participated in the competitions scored some sort of hardware and the rest of us are left shaking our heads in dismay or agreement.

Lastly…

Scoring

Monterey Bay blanco category and glassware.

Monterey Bay blanco category and glassware.

I was once told by a very respected spirits writer that a unified scoring system was good for an event should the organizers decide to hold other branded spirits competitions.

Puh-leez!

Whoever said that a templated numerical  scoring method used to grade different kinds of spirits was appropriate for tequila tastings?  Diffusers aside, tequila itself is so unique, it doesn’t compare with the flavor profiles of all other spirits, so why rate them that way?

How about a rating system that’s good for the juice instead of one that’s good for the show?  (BTW…one already exists.)

Pros And Cons

Pro–scoring on the Tequila Matchmaker app is amazingly simple.

Con–There’s no numerical rating for the tequilas’ appearance on the Tequila Matchmaker app.  Takes the whole sensorial feeling out of tequila tasting.  Only your nose and mouth get to have all the fun.

Pro–Shipping two ounce samples is neat and cost effective for the organizers of the show.

Con–See what happens when minis are compromised.  (Warning:  It’s not pretty.)

I particularly found that my sealed reposado samples were extremely alcohol-y even after sitting at room temperature for a couple of days.

Pro–It’s lovely to take your time judging samples at your leisure.  I agree with

You never know who might stop by to help judge tequila.

You never know who might stop by to help judge tequila.

 

Grover that it saves on palate fatigue, too.

 

Con–I miss the camaraderie of other expert judges and learning from them.  It ups your game like playing one-on-one with LeBron James or batting against Clayton Kershaw.

 

Pro–Depending on my schedule, I chose what time of day to judge my samples.

 

Con–According to the guidelines set forth by the original Mexican Tequila Academy, tastings should begin by 11 AM when a catador’s (tequila taster’s) palate is freshest.  [See also their tequila scoring sheet and criteria.]  This article here explains where this custom began.

 

Pro–I knew which glassware and other tips and tools to use to make me, as a judge, more effective.

 

Con–The lack of uniformity and protocol among the judges could have affected the final results.

 

Pro–It was exciting to use Tequila Matchmaker’s breakthrough scoring system.

 

Con–I can’t, in all honesty, say that I was pleased with the awarded outcomes or my graded performance.

 

See!  What did I tell you?  I hate tests. 

 

Sipping Off The Cuff: Tequila Trianon Blanco

blanco, trianon blanco, tequila, reviewTrianon Blanco

Tequila Aficionado’s Mike Morales and Alex Perez taste and discuss Trianon Tequila Blanco and explain why they’ve nominated it as a 2014 Brand of Promise.

 

Trianon Blanco

Trianon Blanco’s incomparably smooth taste is made possible only through the sacrifice of both the head and tail of the tequila. By bottling only the virgin distilled heart of Blue Weber Agave, our Blanco captures the truest tequila taste–untainted by any hint of the biting alcohols found in other tequilas. Its clarity and purity makes it the choice of connoisseurs and the foundation of our award-winning Reposado and Añejo.

“If you’re looking for a tequila with personality and depth, look no further than Trianon Tequila.  This is an unabashedly unadulterated, old school tequila for true tequila lovers.” ~Lisa Pietsch, Tequila Aficionado 

WebsiteFacebookTwitter

Tequila Aficionado hosted Trianon Tequila at our first ever Twitter Tequila Chat.  It was a great afternoon of tequila talk with the owners of Trianon and tequila aficionados from all over the world.  For more information on Trianon Tequila, see our #TequilaChat with Trianon here.


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Embajador Tequila Conquers California At Spirits of Mexico!

Captures gold and silver medals across contest categories…

Embajador, reposado, spirits of mexico, tequila, tequila aficionado, anejoSeptember 29, 2014, Del Mar, CAEmbajador Tequila Supreme añejo was awarded a gold medal from the longest running Mexican spirits competition in North America, the Spirits of Mexico.  A panel of judges with over 300 years of experience between them also voted both Embajador Tequila Platinum Blanco and Embajador Premium Reposado coveted silver medals.  The blind tasting took place on August 25-26, 2014 at the popular Hacienda Hotel in Old Town San Diego with the results announced yesterday during a special ceremony at the Del Mar Fairgrounds.

Hailing from the famed blue agave growing region of Atotonilco in the highlands of Jalisco, the family owned Embajador Tequila stunned the Spirits of Mexico competition by capturing the gold medal in the añejo category.

“We feel like sweepstakes winners!” exclaimed an overjoyed Andres Garcia, Embajador’s Regional Sales Manager.  “Taking the gold medal for our anejo at the Spirits of Mexico tasting competition is breathtaking.”

And just like their global brand ambassadors, Mariachi Nuevo Tecalitlan, one of the hottest mariachi troops in Mexico, Embajador tequila swaggered into the blanco and reposado segments of the competition and claimed twin silver honors.

“We are ecstatic over winning two silver medals for our reposado and blanco, too,” added Garcia.  “We’re extremely proud of the consistency in Embajador’s flavor profile and quality.”

The Embajador family is adamant about crafting superlative and distinguished tequila.

Embajador, reposado, spirits of mexico, tequila, tequila aficionado, platinum, blancoIt uses only its own estate grown 100% blue weber agave that is carefully tended for 8-10 years.  Baked in an adobe oven, the piñas are shredded using water from the distillery’s own aquifer, and then fermented from 3-5 days.  After double distillation, the luminous Platinum expression is rested 40 days in stainless steel vats to ensure a complete balance of character.

The captivating Embajador Premium Reposado is rested for a period of eight months in American and French Oak barrels, while the gold medal winning Supreme Añejo is aged with devotion for one year and six months in American and French Oak barrels.

This has been a year filled with accolades for the small batched Embajador tequila.  In April, it racked up a glimmering platinum title at the prestigious SIP Awards, while their other expressions garnered silver and bronze prizes, as well.

Embajador, reposado, spirits of mexico, tequila, tequila aficionado“Getting these esteemed awards is a symbol of our family’s determination, commitment and dedication to producing high caliber tequila,” said Garcia, “and that’s the better part of winning.”

Entering tasting competitions and gaining recognition for accumulating awards is only part of Embajador’s strategy to grow the brand.

“Acquiring the gold and silver medals provides us and our distributor sales team with a tequila that we can be proud to stand behind and be assured it’s top-notch juice,” explained Garcia.

“These trophies are great sales and marketing tools that give us the opportunity to present Embajador to any retail buyer and be confident that it will add value to their premium tequila shelf selection,” he described.

“We plan on celebrating these awards with a big ‘Thank You’ to all the people behind the scenes that made Embajador Tequila what it is today,” continued Andres.  “We value their hard work, long hours and integrity.”SOM-logo

Gratefully, he added, “Thank you Spirits of Mexico for celebrating and acknowledging this noble spirit.”

Not accustomed to sitting on their laurels, Andres Garcia admitted, “We plan on commemorating this triumph by popping a few bottles of Embajador Tequila.  Salúd!”

***

Distributors/Vendors:  Contact Andres Garcia, Regional Sales Manager, to discuss the benefits of adding Spirits of Mexico gold medal winner Embajador Tequila to your portfolio at andres@embajadortequila.com.  More details on Embajador Tequila on their website here.  To learn more about the Spirits of Mexico, click here.  Spirits Writers:  For an in-depth interview with Andres Garcia, call 469-216-0567.  Hurry–slots are filling up fast!

 

Dazed & Diffused: More on the Diffuser in Tequila Production

We briefly tackled the diffuser controversy earlier in 2014 with The Diffusor in Tequila Production: Are They Cheating? and in Craft Tequila–WTF Does THAT Mean? Part 2  where we featured our Craft Tequila Gauntlet to help you make better buying decisions when seeking quality craft tequilas.

 Here, Tequila Aficionado Media delves deeper…

What’s Not on The Menu

The Pastry War's stance on diffuser produced tequila and mezcal., We briefly tackled the diffuser controversy earlier in 2014 with The Diffusor in Tequila Production: Are They Cheating?, diffuser, diffusor, difuser, difusor

The Pastry War’s stance on diffuser produced tequila and mezcal.

On the wall of The Pastry War, a world renowned mezcalería and restaurant in the heart of Houston, TX, this chalkboard message proudly explains why owners, outspoken agave advocates Bobby Heugel and Alba Huerta, staunchly refuse to serve tequilas and mezcals produced with a diffuser.

In their view, it’s a battle between traditional methods of tequila [and mezcal] production which yields “delicious tequila [or mezcal],” versus more cost-conscious methods adopted by distilleries that produce “a shitty version of tequila [or mezcal].”

Let’s look more closely at this cursed contraption.

WTH Is It?

Mirriam-Webster’s online dictionary diffuser definition–

“a device for reducing the velocity and increasing the static pressure of a fluid passing through a system.”

Diffuser, by its own definition, denotes watering, stripping, deflecting or softening down the finished product, whether it be light, air, or agua miel, what will eventually be distilled into tequila.

Using only hot water and sulfuric acid to extract up to 98%-99% of the sugars from raw, uncooked agave, the resultant tequila, as described by noted agave lover, Fortaleza tequila brand ambassador and blogger, Khyrs Maxwell, in his detailed instructional post, There May Be Too Much Agave in Your Tequila or Mezcal  tastes like…

“…what I would consider to have a chemical/medicinal taste–sometimes slight, sometimes overbearing flavor profile that always seems to overshadow the beauty of the agave.”  

He further states that it “tastes very much like vodka” and has coined the term “AgaVodka.”

Lastly, Maxwell warns…

“So if you come across a tequila or mezcal made with a difusor, the only way that there can be “notes of cooked agave” is by adding that flavor during the finishing process.  They can add “notes of cooked agave?”  Why, yes.  Yes they can…I’ve seen and smelled the additive.  It does exist.”

Maxwell’s statement above excludes the use of authorized additives to blanco (unaged) tequila, of course.

As of December 2012, such practices have been outlawed by the CRT in its normas (rules and regulations governing the production of tequila).  It remains to be seen how well it will be enforced, however, so your pricey, Fruit Loop scented blanco may still be safe for a year or two until inventories are depleted.

Spanish diffuser manufacturer, Tomsa Destil, offers a closer look at the mega-masher and its process, which seem to go hand-in-hand with column distillation.

The site mentions that they have installed 12 diffusers for use in agave processing, but makes no mention of their clients, nor if sulfuric acid to extract sugars from agave is also needed.

Tomsa Destil diffuser., Diffusor in Tequila

Tomsa Destil diffuser.

The Stigma

While controversy swirls around the use of a diffuser, most educated tequila aficionados understand that it is not illegal to do so.  In fact, its application was accepted by the CRT some time ago.

As we mentioned in item #5 of our Craft Tequila Gauntlet, diffuser use by a distillery is a closely guarded secret even though it is a fairly large piece of machinery to try to hide.  There is a stigma attached to it, with most distilleries that have one completely denying that any of their star brands are processed with it.

While most of the Tequila Industry’s heavy hitters are known to possess diffusers, many also own regular shredders, autoclaves and even stone ovens.  Ask any major brand owner whose tequila is produced at these maquiladoras (large production facilities that churn out juice for contracted brands) whether they are a by-product of a diffuser, and they vehemently deny it.

#AskRuben

Ruben Aceves, Casa Herradura, Diffusor in Tequila

Ruben Aceves, Casa Herradura.

 

In the Twitter thread attached to The Diffusor in Tequila Production: Are They Cheating? it was revealed that Casa Herradura had used a diffuser from 2001-2010.

The historic tequila maker initially implemented the super shredder during the last great agave crisis of the late 90s.  Years later, it was taken to task by an organized group of key concerned mixologists and tequila supporters who refused to use Herradura in their cocktails or to include it in their bar menus due to a drastic change in its original flavor profile and quality.  Herradura finally succumbed and stopped using it for that label.

Vintage Casa Herradura, logo, Diffusor in Tequila

In the following screen captures of a Twitter chat from May 1, 2014, Ruben Aceves, Casa Herradura’s Director of International Brand Development, admits that the diffuser is now only used for their Antiguo, El Jimador, and Pepe Lopez brands.

 

Twitter chat #AskRuben.

More Twitter chat. #AskRuben

 

Aceves had previously come clean to spirits writer, Emma Janzen in her article for The Statesman here.

In Khrys Maxwell’s aforementioned blog, he lists tequila producers known to employ diffusers.  Tequila Aficionado also includes this list on every updated NOM List for your convenience.

Nevertheless, one of those distilleries mentioned in Maxwell’s list boldly refuses to hide behind a veil of secrecy–

Destilería Leyros (NOM 1489).

In Defense Of Diffusers

Destilería Leyros, producers of their flagship brand, Tequila Don Fermin and many others, bills itself as a model for modern and efficient tequila making.

It was proudly represented that way even in the wildly popular Spanish language telenovela Destilando Amor, where it stood in for the then fictional Destilería Montalvo.

 

Enrique Legorreta Carranco, one of the owners of Leyros, agreed to answer some of our questions and to try to help dispel the myths and mysteries surrounding the diffuser.

Controversy

“I am aware about the controversy of using difusor [Spanish spelling] in the tequila process.  Here are some key factors and benefits of the process in order to be firm with the press:

“In fact, there is nothing to hide and we are willing to receive tequila bloggers, media or people from Tequila Aficionado in order to know first hand this innovative and ecological process.”

Process

“The difusor extracts the agave juice first of all, followed by the cooking of the agave juice to extract the agave sugars.  This cooked agave juice is called the agua miel.  In traditional process they first cooked the agave followed by the agave juice extraction.  We obviously need to cook the agave juice in order to get its sugars in order to be able to be fermentated (biological process where sugar turns into alcohol).”

Flavor

[We’ll note that Sr. Legorreta took issue with the portrayal of the tastes and essences of tequilas produced with a diffuser as described by some bloggers, believing them to be too subjective.]

“This process gives to the taster a more herbal, clean and citric experience.  Also this process is more efficient and as a result gives a tequila with better standards in methanol, aldehydes and other compounds not desired because at high levels produces hangovers.”

 

Traditional Process vs. Modern Technology

“We respect a lot [the] traditional process.  The only thing we believe is that the consumer has the last word to choose between one tequila flavor from another.
“There are people that prefer the traditional strong flavor from tequila.  Other people are preferring tequilas [that are] more pure, citric with subtle notes of fresh agave like if you are smelling [the] agave and [the] land.”

 

Environment

Reiterating what was demonstrated in the videos above, Sr. Legorreta explains…
“A difusor process uses less than 50% of energy, and less than 60% of water used in traditional processes to produce same quantities of liters.  Additional to this [at the] Leyros Distillery we recycle the bagasse that we get in the last phase of the difusor.  All this with our completely self-sufficient green boiler is fueled with bagasse from our own mill.”

 

About That Stigma…

“About why many distilleries denied they have a difusor, I can guess without knowing a reason from first hand–that is because traditional process with ovens sounds more romantic than the technology of a difusor.”
“In fact, a lot of distilleries focus their marketing efforts around traditional processes.  I guess this is working.  If not, I [suppose] they would be focusing more in the tasting notes of the final product.”
Indeed, Destilería Leyros’ website and videos play on the romance using a smattering of phrases as, “It tastes like countryside, like fire in your blood,” and “Like a passionate kiss, the Taste of Mexico.”

A New Style

In much the same manner as importers, brand owners, and maestro tequileros defend

Don Fermin barrel room at Destilería Leyros.

Don Fermin barrel room at Destilería Leyros.

(and advertise in their marketing materials!) the use of additives in their aged tequilas (“finished and polished”), Sr. Legorreta asserts that juice made with a diffuser is simply another style of tequila.

“The essence of tequila is the agave, and both processes distill agave, just in different ways.  There are some people that love traditions [and] there are others that like to innovate and improve things.”
Just as Leyros’ website and videos “invites you to taste and compare, and then let your palate decide which tequila you’d rather raise in a toast,” Sr. Legorreta concludes:
“At the end of the day, or the end of the history, [it] is the consumer [who] chooses their tequila without a bias in the information.”
Some Truths to Consider

The Leyros videos above claim to use machinery as a way to “considerably reduce the risk of injury” to the people on their workforce.  Yet, as Maxwell points out…

“Not only is the difusor a way to pump out product, it also uses a very small labor force.  As more distilleries use the difusor, there will be less jobs available to those, who for hundreds of years,  have built towns and created families by working in the agave distillate industry.  So what happens to the unemployed?  …do they leave for the US to become illegal immigrants?  Or do they work for the narcos?”

At the risk of being redundant, it bears repeating what noted agave ethno-botanist, Ana Valenzuela said about the diffuser here

Shredder.

Shredder.

 

“…to prohibit the use of diffusers (in hydrolysis of agave juices) that takes the “soul” (the flavor of baked agave) out of our native distillates, singular in the world for its complexities of aromas and flavors.”

In conclusion, if current figures are correct, exports of tequila rose 16% to US$568 million in the first six months of 2014, compared to the same period last year.  It is expected that China will import 10 million liters of tequila in the next 5 years.

Where will Mexico find enough agave to serve their thirsty customers?

Mezcaleros de Oaxaca protestan.

Mezcaleros de Oaxaca protestan.

These guys know where.

Turning A Blind Eye

On September 4, 2014, dozens of mezcaleros (mezcal producers) dumped 200 liters of mezcal onto the streets of Oaxaca City in protest for their government’s lack of support against tequileros from Jalisco who are allegedly raiding tons of espadín and other maguey (agave), the prime ingredient in mezcal, to produce tequila.

In the process, say Maestros del Mezcal Tradiciónal del Estado de Oaxaca (a trade association) 15 of the 32 varieties of maguey native to Oaxaca are in danger of becoming extinct.

Don’t Say We Didn’t Warn You

Without maguey there is no mezcal or tequila.

Without maguey there is no mezcal or tequila.

Thanks to these transnational maguey marauders, the burgeoning mezcal industry’s days are numbered, it seems.

If indeed a diffuser strips away the agave’s regional characteristics leaving behind a more citric, vodka-like, cookie cutter flavor profile that easily lends itself to clandestine adulteration, over distillation and multiple barrel blendings, then what’s to keep these pirate tequileros from pilfering agave from outside the requisite growing states and using a diffuser to crank out “tequila?”

These days, filling orders to emerging world markets is more important than the blatant disregard for the Denomination of Origin.