How To Use Tequila Aficionado Content to Market Your Agave Spirits

News, Reviews and Features on Your Brands

How To Use Tequila Aficionado Content to Market Your Agave Spirits http://wp.me/p3u1xi-4GkWith over 1,000 articles, nearly 700 video reviews, and three years of awards, Tequila Aficionado is a treasure trove of content perfect for marketing tequilas and mezcals.  And yet, few brands are using it to their advantage.

Making History

Tequila Aficionado began in 1999 and was the first online resource for agave spirit news, information and media.

For the past 17 years, Tequila Aficionado has stayed on the cutting edge of this industry with news, interviews, personal profiles and new media.

Years of consistent reviews, journalism, and social networking have amassed a significant following for Tequila Aficionado.

In 2015, Tequila Aficionado Media became affiliated with Disney’s Maker Studios, allowing it to reach a much wider audience.

You Could Be Wasting It

Just because Tequila Aficionado can give you all that exposure with a single Sipping Off the Cuff or article is no reason to stop there.

If you aren’t reposting and sharing Tequila Aficionado’s content with your following to cement your brand in your customer’s mind and the agave spirits industry, you’re wasting it.

How To Use Tequila Aficionado Content To Your Advantage

Learn how to connect with more of your customers and use Tequila Aficionado content to your advantage with the FREE instructional guide created by the people who bring you Tequila Aficionado and Tequila PR.  Simply provide your best email address below and we’ll send the guide immediately.

 How To Use Tequila Aficionado Content to Market Your Agave Spirits http://wp.me/p3u1xi-4Gk

Sipping off the Cuff | Frida Kahlo Blanco

Mike & Alex taste and discuss Frida Kahlo Tequila Blanco.

FTC Disclaimer: All samples are received free of charge but no payment is accepted by Tequila Aficionado or its agents for reviews. All reviews are the opinions of those participating in the tasting and positive reviews are never guaranteed.

About Frida Kahlo Tequila 

Sipping off the Cuff | Frida Kahlo Blanco http://wp.me/p3u1xi-4F6Frida Kahlo Tequila Blanco is naturally fermented up to four days. The agave juices are then double distilled in antique copper stills and bottled un-aged. The result is smooth super-premium tequila that mixes perfectly with your favorite drink.Frida Kahlo Tequila is all-natural. No artificial ingredients are added to accelerate the fermentation process. Hand selected at the peak of maturity, the agave is slowed cooked inside an antique adobe brick oven; then steamed and cooled to remove any bitterness; and finally the agave is pressed to extract only the finest juices for am extra super-premium Tequila.

Sipping off the Cuff | Hacienda Mercado Anejo

Mike and Alex taste and discuss Hacienda Mercado Tequila.

FTC Disclaimer: All samples are received free of charge but no payment is accepted by Tequila Aficionado or its agents for reviews. All reviews are the opinions of those participating in the tasting and positive reviews are never guaranteed.

From Hacienda Mercado 
Sipping off the Cuff | Hacienda Mercado Anejo http://wp.me/p3u1xi-4F3Our product preserves the history and tradition in its process of elaboration, in which a product of the best quality of exportation is obtained in a NATURAL way, without chemicals that accelerate the fermentation, to obtain products apocrifos that the people does not know even to distinguish, the costumers deserve respect and we deliver only quality, thanks to the technology and the utility of modern techniques, a product is obtained with high standards of quality, vouched for by the CRT (Consejo Regulador del Tequila) and the NOM (Norma Oficial Mexicana).
The plant is chosen with a delicate sense of responsibility, matured by time, at the ideal moment to be harvested (JIMADA). It is transported back to its manufactures where it is again selected before it is cooked.
The boiling carries out in autoclaves where it does not loose any of its properties since it totally conserves the juices which are the base for the quality. The extraction of the juices by mechanical methods and the utilization of pure spring water, which emanates from the mountain, they guarantee the following step.
The juice which ferments in a natural way, at its own pace, at its own moment, guarantees the excellent quality of our product, that’s our secret to achieve the exellence and finesse. The alembics take care of extracting the maximum benefit, obtaining a really clean product, clear, and crystal with the but the highest standards given by our tequila masters, with 3 generations of experience. The procurement of a product that emphasize the respect for their consumers cannot be left unrecognized and recommended broadly, above all by the large experts that in a special way they recommend TEQUILA HACIENDA MERCADO.
The base to obtain an AÑEJO & REPOSADO is without doubt an execellent BLANCO, Which is obtained of the casks of oak tree the fragrance and bouquet in a natural way through time.
We recommend extensively to taste it to the RIGHT, traditional way (straight) in its shot glass, and that with confidence you say: I INVITE YOU A Tequila, IN A TRULY, EXCLUSIVE HORSE HEAD SHOT GLASS OF OUR BRAND, FOR THE MOST FINEST LIKINGS AND DELIGHT, NOT ONLY TASTE WISE BUT ALSO ITS APPEARANCE IN OUR PRESENTATION.

SO IF YOU CAN’T REST YOUR HORSEHEAD SHOT GLASS IN THE BAR THAT MEANS YOU ARE NOT DRINKING IT.
SALUDD AND ENJOY RESPONSIBLY!!

The #BlancoFriday Holiday Tasting Challenge – Still Sipping

Iblanco fridayf you haven’t heard about the challenge, you can read the rules by clicking here, or follow the link in our Instagram profile.  If you’d like to browse who’s participated so far, check out these great pictures!

 

Los Osuna’s Dream Maker

[From September 11 to October 2, 2016, Tequila Aficionado Media, sponsored by 34 expressions representing 21 brands, embarked on a monumental RV road show dubbed, The Heartland Tour.  In these next passages, we recount the historic–and epic–highlights.]

The Peculiarity of the North Star State

Los Osuna’s Dream Maker http://wp.me/p3u1xi-4xg

It’s a rarity to find a particular brand of distilled blue agave spirit that can trace its roots all the way back to 19th Century Mexico.

It’s quirkier still to discover blue agave spirits existing outside normal Denomination of Origins, whether they be Tequila or Mezcal.

But, the most bizarre factor to consider is to find both of these blue agave spirits for sale in–

Minnesota?

Minnesota Loves Agave Spirits

With an avid cocktail and foodie culture, Minnesota has the distinction of being the only state to have two blue agave spirits from outside Tequila’s and Mezcal’s Denominations of Origin headquartered within its borders.Los Osuna’s Dream Maker http://wp.me/p3u1xi-4xg

Los Osuna Blue Agave Spirit is one of these.

Dream Maker

In talking with the silver haired, soft spoken Win Stephens, Managing Partner of importer and distributor WRS Imports of the blue agave spirit Los Osuna, you get the impression that he sincerely wants to help others attain their dreams.

A carpenter by trade, in 2009, he managed to help his son, Noah, in Denver, Colorado, to open Vert Kitchen, a French-style gourmet eatery specializing in local and organic healthy cuisine.

He is now aiding his other son, Reven, to build a thriving spirits importation and distribution company at WRS Imports, with Los Osuna as its flagship brand.

Wintering in Sinaloa, Mexico since the 90’s, Win met Sergio and Alfonso Pelayo Osuna, the 4th generation owners of the historic La Noria Vinata (distillery) through mutual friends.  It was then that he became enamored with Los Osuna.

Naturally curious, he investigated the vinata and discovered the vast history of the Osuna family, rivaling that of many of the Tequila Industry’s First Families.

Learning Curve

Los Osuna’s Dream Maker http://wp.me/p3u1xi-4xgWe met Win inside one of Barrio restaurant and tequila bars’ most vibrant and atmospheric locations in Edina, MN.

Over a heaping bowl of Barrio’s freshly made guacamole, and chicken tacos on home made tortillas, Win confessed that neither he nor Reven had had any experience in the liquor business prior to establishing WRS Imports, but were more than willing to learn as they went along.

With an overabundance of tequila brands in bars like Barrio, and the ever- increasing expansion of mezcal into the market, the window of opportunity could appear slim for other agave spirits.

Los Osuna’s Dream Maker http://wp.me/p3u1xi-4xg

Win admitted, though, that the most challenging obstacle to overcome is introducing Los Osuna to venues in the first place.

As a small, craft brand based in Minnesota, Win expounds on the challenges of the liquor business, particularly where distribution and pricing are concerned.

The Los Osuna Difference

Objections like “I’m trying to clear out old stock to make room for new juice,” or “I already have too many tequilas,” or, “Why is your ‘tequila’ different?” is heard over and over again.

Even after explaining to potential customers that Los Osuna is more of an “old school” blue agave spirit with a long family history, it isn’t until the client gets a taste that he or she fully understands and appreciates the quality and potential of Los Osuna.

Here, Win describes the elements that go into Los Osuna blanco and how they prefer to rest it for 90 days in stainless steel tanks, then, another 90 days in the bottle before shipping.

Since 2009, the Los Osuna family has been working with renowned chemical engineer, Ingeniero Leopoldo Solis, the innovator behind the Mozart Method.

It’s a technique whereby classical music is played during the fermentation process to design some of the most sought after tequilas ever made, Cabeza, ArteNOM 1414 and Muchoté among them.

Los Osuna’s Dream Maker http://wp.me/p3u1xi-4xg

The Los Osuna reposado expression is rested 9-11 months and was a Double Gold Medal winner at the San Francisco World Spirits Competition, also in 2009.

Win explains how Los Osuna añejo is rested in number two charred virgin white oak barrels from Missouri.  It is actually a blend of 2½ and 3 year añejos.

Los Osuna’s 5 Year Plan

Through key social and business connections, WRS Imports has been able to make significant inroads into the acute bar and restaurant community of Minneapolis and St. Paul.

Cautiously optimistic about Los Osuna’s future in other states, Win Stephens expects big things for the brand in the coming months.

One Thing

Win divulges the one thing that he wants all agave aficionados to know about Los Osuna.

 Making the Dream A Reality

Under the sincere guidance of the Stephenses and Ing. Leopoldo Solis, along with more new additions coming from the Osuna Pelayo family, Los Osuna Blue Agave Spirit is poised to ride the wave of the current craft spirits craze far into the foreseeable future.

Los Osuna’s Dream Maker http://wp.me/p3u1xi-4xg

It’s Blanco Friday!

Accept the Challenge!

The Blanco Friday Holiday Tasting Challenge

November 25-December 24, 2016

30 Spirits in 30 Days

wreath

 

Stop the Madness!

Fight the Black Friday and holiday madness by exercising your right to comfort and joy this holiday season with a great agave spirit every day!

Black Friday is Now Blanco Friday!

Start with a blanco, any brand, today – Black Blanco Friday – November 25, 2016.  From there, it’s all up to you!  As long as you choose a tequila, mezcal, sotol or 100% agave spirit, feel free to get as festive as you like.  Drink blancos, reposados, anejos, extra anejos, cocktails, whatever you prefer.   Just make it a different one every day for 30 days (you may need to partner up with friends and share from your collections – but it’s the season for giving, right?)

It’s Insta-Easy

To enter, simply take a picture of your selected spirit, every day, and post it on Instagram with the tags @tequilaaficionado and #blancofriday.  (You can really get into the holiday spirit by tagging the brand and telling them why you chose them.)

There Will Be Prizes

All participating entries will go up on our Blanco Friday Wall of Fame and each entry, up to 30, will give you a shot at one of several packages of tequila swag (and bragging rights)!

 

Are you ready to get into the Holiday (Agave) Spirit?

Pour a sipper and tag your first post now!

 blanco-friday-challenge

Blanco Friday FAQs

Who can accept the challenge?

Anyone with an Instagram account that enjoys tequilas, mezcals, sotols, or agave spirits.

What is the challenge?

Try a new agave spirit/expression every day for 30 days beginning on Black Friday.

Where do I enter?

Post a picture of the spirit you’re tasting every day on Instagram.  Be sure to tag @tequilaaficionado and #blancofriday.

When is the challenge?

Start on Black Friday, November 25, and then continue to try a new brand or expression every day up to and including Christmas Eve for a total of 30 different tastings.

Why are you doing this?

We’re fighting the commercial madness of Black Friday and demanding comfort and joy this holiday season by kicking it all off on Blanco Friday!

What does it cost?

We won’t charge you a thing, but it is BYOB.  Get into the holiday spirit and share with your friends.  The holiday cheer is well worth it!

Can I get extra credit?

You should just for reading this far!  Yes, extra credit goes to anyone who shares a food pairing, cigar pairing, or recipe with agave spirits cooked in.

Can Brands Participate?

Of course!  Get the word out to your fans (feel free to share our posts, links and graphics) and have them enter and share their pictures of your spirit as their entries.  Every entry that tags us will be reposted on all of our social networks, reaching millions of tequila, mezcal, and agave spirit aficionados.

Share your holiday spirit – every day on Instagram!

Tag @tequilaaficionado and #blancofriday.

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Get the FREE 2017 Tequila Aficionado Calendar!

Get the FREE 2017 Tequila Aficionado Calendar Today! http://eepurl.com/wQQ0HGet the FREE 2017 Tequila Aficionado Calendar Today! http://eepurl.com/wQQ0HSubscribe to our newsletter now to get the 2017 Tequila Aficionado Calendar!

All of our subscribers will receive it in this weekend’s newsletter so be sure you don’t miss out and subscribe now!

Click here to subscribe

Sipping off the Cuff | Hacienda Mercado Reposado

Mike and Alex taste and discuss Hacienda Mercado Reposado Tequila.

FTC Disclaimer: All samples are received free of charge but no payment is accepted by Tequila Aficionado or its agents for reviews. All reviews are the opinions of those participating in the tasting and positive reviews are never guaranteed.

From Hacienda Mercado 
Sipping off the Cuff | Hacienda Mercado Anejo http://wp.me/p3u1xi-4F3Our product preserves the history and tradition in its process of elaboration, in which a product of the best quality of exportation is obtained in a NATURAL way, without chemicals that accelerate the fermentation, to obtain products apocrifos that the people does not know even to distinguish, the costumers deserve respect and we deliver only quality, thanks to the technology and the utility of modern techniques, a product is obtained with high standards of quality, vouched for by the CRT (Consejo Regulador del Tequila) and the NOM (Norma Oficial Mexicana).
The plant is chosen with a delicate sense of responsibility, matured by time, at the ideal moment to be harvested (JIMADA). It is transported back to its manufactures where it is again selected before it is cooked.
The boiling carries out in autoclaves where it does not loose any of its properties since it totally conserves the juices which are the base for the quality. The extraction of the juices by mechanical methods and the utilization of pure spring water, which emanates from the mountain, they guarantee the following step.
The juice which ferments in a natural way, at its own pace, at its own moment, guarantees the excellent quality of our product, that’s our secret to achieve the exellence and finesse. The alembics take care of extracting the maximum benefit, obtaining a really clean product, clear, and crystal with the but the highest standards given by our tequila masters, with 3 generations of experience. The procurement of a product that emphasize the respect for their consumers cannot be left unrecognized and recommended broadly, above all by the large experts that in a special way they recommend TEQUILA HACIENDA MERCADO.
The base to obtain an AÑEJO & REPOSADO is without doubt an execellent BLANCO, Which is obtained of the casks of oak tree the fragrance and bouquet in a natural way through time.
We recommend extensively to taste it to the RIGHT, traditional way (straight) in its shot glass, and that with confidence you say: I INVITE YOU A Tequila, IN A TRULY, EXCLUSIVE HORSE HEAD SHOT GLASS OF OUR BRAND, FOR THE MOST FINEST LIKINGS AND DELIGHT, NOT ONLY TASTE WISE BUT ALSO ITS APPEARANCE IN OUR PRESENTATION.

SO IF YOU CAN’T REST YOUR HORSEHEAD SHOT GLASS IN THE BAR THAT MEANS YOU ARE NOT DRINKING IT.
SALUDD AND ENJOY RESPONSIBLY!!

Sipping off the Cuff | Hacienda Mercado Blanco

Mike and Alex taste and discuss Hacienda Mercado Blanco Tequila.

FTC Disclaimer: All samples are received free of charge but no payment is accepted by Tequila Aficionado or its agents for reviews. All reviews are the opinions of those participating in the tasting and positive reviews are never guaranteed.

From Hacienda Mercado 
Sipping off the Cuff | Hacienda Mercado Anejo http://wp.me/p3u1xi-4F3Our product preserves the history and tradition in its process of elaboration, in which a product of the best quality of exportation is obtained in a NATURAL way, without chemicals that accelerate the fermentation, to obtain products apocrifos that the people does not know even to distinguish, the costumers deserve respect and we deliver only quality, thanks to the technology and the utility of modern techniques, a product is obtained with high standards of quality, vouched for by the CRT (Consejo Regulador del Tequila) and the NOM (Norma Oficial Mexicana).
The plant is chosen with a delicate sense of responsibility, matured by time, at the ideal moment to be harvested (JIMADA). It is transported back to its manufactures where it is again selected before it is cooked.
The boiling carries out in autoclaves where it does not loose any of its properties since it totally conserves the juices which are the base for the quality. The extraction of the juices by mechanical methods and the utilization of pure spring water, which emanates from the mountain, they guarantee the following step.
The juice which ferments in a natural way, at its own pace, at its own moment, guarantees the excellent quality of our product, that’s our secret to achieve the exellence and finesse. The alembics take care of extracting the maximum benefit, obtaining a really clean product, clear, and crystal with the but the highest standards given by our tequila masters, with 3 generations of experience. The procurement of a product that emphasize the respect for their consumers cannot be left unrecognized and recommended broadly, above all by the large experts that in a special way they recommend TEQUILA HACIENDA MERCADO.
The base to obtain an AÑEJO & REPOSADO is without doubt an execellent BLANCO, Which is obtained of the casks of oak tree the fragrance and bouquet in a natural way through time.
We recommend extensively to taste it to the RIGHT, traditional way (straight) in its shot glass, and that with confidence you say: I INVITE YOU A Tequila, IN A TRULY, EXCLUSIVE HORSE HEAD SHOT GLASS OF OUR BRAND, FOR THE MOST FINEST LIKINGS AND DELIGHT, NOT ONLY TASTE WISE BUT ALSO ITS APPEARANCE IN OUR PRESENTATION.

SO IF YOU CAN’T REST YOUR HORSEHEAD SHOT GLASS IN THE BAR THAT MEANS YOU ARE NOT DRINKING IT.
SALUDD AND ENJOY RESPONSIBLY!!

The Agave Shortage of 2017 Is Worse Than We Thought

We tried to pretend it didn’t already exist.

Articles on an impending agave shortage had been showing up since late 2015, but we thought safety precautions were in place.  The Consejo Regulador del Tequila (CRT) had it all handled.

Then, this happened…

The Agave Shortage of 2017 Is Worse Than We Thoughthttp://wp.me/p3u1xi-4DZ

Snow In Arandas

On March 10, 2016, Arandas, Jalisco, Mexico, considered part of the all-important Agave Golden Triangle of Tequila (Atotonilco, Tepatitlán, Arandas and Jesús María), woke up to this–

The Agave Shortage of 2017 Is Worse Than We Thoughthttp://wp.me/p3u1xi-4DZ

An anomaly that has occurred only twice in 100 years.

Beautiful, yes.

We couldn’t look away.

Then, fear stuck.

Would this weather phenomenon increase the odds of a real agave shortage?

Initial reports like this one from revered agavero and tequilero, Felipe Camarena Curiel (Pasote, ArteNOM 1579) on his Facebook page, made us breathe a sigh of relief.

“The conditions of 1997, [the last major agave shortage that shook the Tequila Industry] and the most recent one, were very different.

“In 1997, the low temperatures affected the entire state of Jalisco, reaching -17 C (1.4 F) in Los Altos for a considerable amount of time, freezing the shallow roots of 1-to-3 year old agave and provoking the anticipated maturing [flowering] of the surviving agave.

“The current [snowfall] affected some municipalities in Los Altos de Jalisco, but not the entire state.  The temperatures were not so low and they rapidly returned to normal.

“Of course, in very concentrated areas, there will be total losses.

“We’ll know the magnitude of the damage in the next few days, but in my personal opinion, in the long run, it [the loss; damage] won’t be as grave as that of 1997.”

The Agave Shortage of 2017 Is Worse Than We Thoughthttp://wp.me/p3u1xi-4DZ

[“Las condiciones de 1997 y las recientes fueron muy diferentes.

“En 1997 la temperatura baja afectó a todo el Estado de Jalisco, llegando en los Altos a -17°C por un tiempo considerable, congelando las raices poco profundas de los agaves de 1 a 3 años y provocando madurez anticipada de agave que sobrevivió.

“La actual afectó a algunos municipios de los Altos de Jalisco, no a todo el Estado.  Las temperaturas no fueron tan bajas y se recuperaron rápidamente.

“Por supuesto en áreas muy focalizadas habrá pérdidas totales.

“La magnitud del daño lo sabremos en los próximos dias pero mi opinión personal es que el daño no será ni lejos tan grave como en 1997.”]

Not everyone in the Camarena family was so cautiously optimistic.

In this blog post from the UK, Carlos Camarena, Felipe’s brother and master distiller of Tapatío tequila, warned a roomful of British bartenders, “…buy up tequila now as in 3 to 5 years there will be a worldwide tequila shortage.”

Blame Global Warming

In a thought provoking post by Clayton Szczech via his website, he firmly attributes the weather aberration to global warming.The Agave Shortage of 2017 Is Worse Than We Thoughthttp://wp.me/p3u1xi-4DZ

With accelerated climate change comes the uncertainty of once predictable annual weather patterns reported Alquimia Tequila’s owner and organic agavero, Dr. Adolfo Murillo, via its Facebook page.

“…we have been talking about [global warming] for some time now.  This is man’s effect on our Mother Earth.  Will our agaves survive?”

That Didn’t Take Long

By April 2016, articles like the one referenced above were reissued to drive home the possibility of an agave shortage, whether real or rigged.

By late June to early July 2016, confirmed reports reached this office of transnational corporations locking in major contracts with medium sized maquiladoras (distilleries that produce tequila for various other brands) to provide them with enormous quantities of tequila to be bottled under their labels.

By mid-August, confirmed reports reached us verifying that other distilleries were already hiking their prices to their clients in anticipation of, or in answer to, an increase in agave prices.

By late October 2016, other well known brands were feeling the squeeze of a spike in agave prices.

What We Know

Reliable sources tell us that estimates of agave losses are ranging in the millions of plants.

The Agave Shortage of 2017 Is Worse Than We Thoughthttp://wp.me/p3u1xi-4DZWhile initial reports stated the snowfall reached only 1-3 centimeters [.093 to 1.96 inches], there are now unsubstantiated claims of up to 8 inches of snow had actually fallen in many areas of the Los Altos region.

Unsubstantiated reports reached this office in mid-July 2016 of small agave farmers selling off up to 2 year old agaves before they completely rotted in the fields.

There are also unconfirmed reports of agricultural engineers recommending a scorched earth solution to these small farmers.

Hectares of agave fields are to be plowed under and burned due the danger of crops being infected by the dreaded snout-nosed weevil that prefer to lay their eggs inside weakened plants.

These same small farmers are reluctant to take such a heavy financial hit and would rather sell off what they can rather than destroy their rapidly wilting crops.

Due to the agave glut 7-8 years ago, many other growers stopped planting agave.  Now, because of the unexpected freeze, brokers (coyotes) are scrambling to meet demand.

At this writing, master agave growers are said to be demanding $3.00 per pound for their piñas–and getting it!

Don’t Hate the Game–Hate the Player

Who will survive?

As per usual, any pedigreed distillery with their own agave estates will ensure The Agave Shortage of 2017 Is Worse Than We Thoughthttp://wp.me/p3u1xi-4DZthat their flagship brands have plenty of plants and juice on hand.

Those maquiladoras that grow agave should also be able to ride out the storm.

Of course, the Big Boys, those transnational corporations with deep pockets, will also pull through, and even thrive.  As we mentioned above, they’ve been busy securing long term contracts since late spring and early summer 2016.

Those brands that are considered handcrafted, small batch, and micro-distilled tequilas should also prevail since the vast majority only produce enough for their own labels.

Virtually any master agave grower who tended his fields properly will prosper The Agave Shortage of 2017 Is Worse Than We Thoughthttp://wp.me/p3u1xi-4DZduring this looming crisis.

Who won’t?

Those short-term players with little or no experience who were only in it to make a quick buck.

But, this is a good thing, according to Patrón tequila’s Chief Marketing Officer, Lee Applbaum in this article.

Basically, Applebaum asserts, the shakeout of short-term growers will ensure that the market maintains plenty of quality juice while preventing the dilution of the ultra-premium category that Patrón covets so deeply.

Ante Up

The Agave Shortage of 2017 Is Worse Than We Thoughthttp://wp.me/p3u1xi-4DZ

So, what will drive tequila prices up?

Freezing snow?

The weevil?

Amateur agave growers?

A blue agave shortage?

All of the above.  The simple economics of supply and demand.

But, there’s a new scourge in Tequila Town, and this one is set to be a real thorn in the sides of the Big Boys.

They’re called…

Los Mieleros

Sources report that representatives of large pharmaceutical companies have courted well-respected agaveros for their brix-rich piñas to be used for inulin production, a projected $2.4 billion industry by 2024.

The Agave Shortage of 2017 Is Worse Than We Thoughthttp://wp.me/p3u1xi-4DZ

These same sources confirm that Los Mieleros have consistently and extravagantly outbid tequileros for their agave in just the past few years.

The option for large tequila producers to raid Oaxacan mezcaleros for their espadin like they did back in the mid-1980s, and as Sarah Bowen documented on page 46 of her book, Divided Spirits:  Tequila, Mezcal and the Politics of Production, is gone.  The current burgeoning Mezcal Industry will see to that.

In the meantime, get ready to ante up.

The 2017 Agave Shortage is much worse than we thought.