El Consuelo Organic Anejo Tequila Review [Transcript]

Watch the original Sipping Off the Cuff | El Consuelo Tequila Anejo video here

 

Sipping off the Cuff | El Consuelo Tequila Anejo http://wp.me/p3u1xi-4TJMIKE: Hi, I´m Mike Morales, you´re watching Sipping Off the Cuff! On www.TequilaAficionado.com part of Tequila Aficionado Media. That gentleman right there, his name is…

 

RICK: Rick Levy in San Diego.

 

MIKE: I´m in San Antonio. And Rick, we have enjoyed just a slice of heaven, a slice of the highlands heaven with El Consuelo, previously a Brand of Promise winner, in the blanco category last year.

 

RICK: It´s a blanco, it was a winner.

 

MIKE: Yep, it was a winner. It is organic and kosher so it was entered into the organic slash kosher category and won a gold medal. And unbeknownst to us, they have a repo and an anejo. The information – because the information they sent us doesn´t say anything pertinent, you know, except the price points. But um, so they sent these to us that were entered – or that are being entered into the 2017 Brands of Promise category or awards, but we´re going to…

 

RICK: We just reviewed the reposado. 

 

MIKE: Right.

 

RICK: So check out the video maybe over here or over here.

 

MIKE: Right, somewhere over there. Wherever the button says, you know, or down below. But tonight, we´re doing the anejo. What do we know about the anejo? We know, number one, that they´re using cognac* barrels, right?

 

RICK: Cognac* barrels. 12 months.

 

MIKE: 12 months in cognac* barrels.

 

*Editor’s Note: Previous point of sale material was incorrect.  El Consuelo is NOT aged in cognac barrels.  El Consuelo is aged in Jack Daniels’ barrels.

 

RICK: Yeah.

 

MIKE: Do I see bubbles?

 

RICK: So that´s the, that´s the minimum for an anejo, right?

 

MIKE: I think so, yes. I´m just trying to see if there´s any bubbles. There some nice bubbles – It´s hard to tell, you know, with the – we love the hammered look of the bottle.

 

RICK: Yeah, it is beautiful.

 

MIKE: And it´s very rustic looking; you can see the graphics on the bottle, very really nice too. Just a really good old-world feel to it.

 

RICK: Yeah, an authentic artisan feel. We also know that, let´s see, so it´s made at NOM 1570, Altos Cienega Unidos, in Altotonilco. It´s in the highlands. They use a roller mill for extraction, they use – their agave´s are trimmed close, so there´s not much of a green skin left from the penca. They use masonry ovens, and they use open-air fermentation in stainless steel vats using the natural yeasts. And so that is, you know that´s a recipe for perfection right there, I think.

 

MIKE: Yeah, I was telling Rick previously on a reposado review, that we´ve been in communication with a couple of the folks from this distillery, and the pictures that they have of the feels and the plots, the estates where these agaves come from. They´re gorgeous and they look so peaceful, and beautiful, and inviting. And you know, they´re covered – there´s fruit trees, and there´s shade trees, and it´s just -and it they´re beautifully lined. Actually, it looks like there´s grass in between the rows of the agave, you know, it´s just so –they´re – they almost look ornamental. You´ll have to see some of the pictures, we´ll be rotating some photos in and out…

 

RICK: Yeah, I can´t wait.

 

MIKE:, And wait til you see them. They´re – it´s gorgeous! Like I say, the estates look ornamental.

 

RICK: Yeah.

 

MIKE: Like they´re there for… like nobody´s going to make tequila out of it, you know what I mean?

 

[both laughing]

 

MIKE: They´re just like a garden! Like rose gardens…

 

RICK: Eden! (laughing)

 

MIK: And terrariums – it´s beautiful, it´s really gorgeous stuff. So, I´m kind of excited because –

 

RICK: Well, you know, being organic we know that they put a lot of work into the agaves while they´re growing. You know, they´re going to be tending to them closely, so it makes sense that they would be paying a lot of attention to their grounds and estates. So that´s wonderful.

 

MIKE: The, from what my understanding is, they use a natural insecticide to keep the bugs off and what it is, it´s jalapeño* juice. Go figure!

 

RICK: Is it jalapeño* or habanero*? I forget

 

MIKE: habanero*, habanero*. You´re right.

 

*Editor’s Note: Previous point of sale material was incorrect.  El Consuelo agaves are NOT treated with habanero infused water as an insecticide.

 

 

RICK: Yeah.

 

MIKE: Yeah.

 

RICK: So it´s hot pepper infused water and you spray on the agaves to keep the bugs away.

 

MIKE: Yeah. Have you ever grown chiles of your own in your back yard?

 

RICK: No, I haven´t, I don´t have a green thumb.

 

MIKE: Well… (laughing)

 

RICK: (laughing) I have a black thumb, everything dies.

 

MIKE: When I lived in New Mexico, we used to grow our own green chiles, which are Anneheim chiles and Big Jim´s. And you know, all the other – it was funny I never, I couldn´t – I just didn´t put two and two together from when I grew them the first time. I was like you know, there aren´t ants, there are no bugs, no aphids – nothing likes to mess with a chile, with a chile plant. Which is kind of cool, you know? And now I know why!

 

(both laughing)

 

MIKE: So, again, like you said it kind of makes sense that they would use a natural insecticide to keep the bugs away. So there you go. And it does not influence the agave in any way, you´re not –  it doesn´t taste like jabanero or anything like that.

 

RICK: We´ve got the natural cork on the bottle.

 

MIKE: Yep. Oh, oh wow. Now, I´m using a Glencairn this go around, and I think – what are you using Rick?

 

RICK: I´m using the Glencairn too.

 

MIKE: Are you? Ok. Alright. So, you see the color´s a little bit darker, not much. I mean, if you´re not paying attention, or if you´ve got too much of one or the other, you you´ll get confused with the repo and the anejo because the colors are almost the same. This one´s a –

 

RICK: I don´t know, when I look at the bottles I can see a difference. I can definitely see a difference in the bottom, when you´re looking at large volumes of juice.

 

MIKE: Well – yeah… Yeah, I´m just, you know, I´m – I should be looking at the labels, because this is a green label and this is a the red label, and you know the repo is red, the anejo´s a green, the blanco I think is a blue, or something like that…anyway. But oh man, I love this.

 

RICK: Ahh.

 

MIKE: Holy cow! Oh, oh my gosh.

 

RICK: Definitely getting more of the barrel in there.

 

MIKE: Yes, yes.

 

RICK: Those barrel notes you were picking up on, and repo.

 

MIKE: In the repo? Yeah, yeah.

 

RICK: They´re really jumping out here. Not overpowering…

 

MIKE: No, no no.

 

RICK: Just, you know, present. Definitely present.

 

MIKE: There´s – just a heavier layer. There´s just a – more of the covers, you know, if the reposados were sheets, these are the wool blankets.

 

RICK: (chuckling)

 

MIKE: I – you know!

 

RICK: (laughing)

 

MIKE: Wow, this is really beautiful!

 

RICK: You know, I can – you know I still, I´m still getting a lot of agave in there.

 

MIKE: Me too! Me too.

 

RICK: Which is wonderful.

 

MIKE: And again, I´m getting it more out of the Glencairn than I did in the Riedel. And I – I´m thinking that that… I think, I think we´re onto something here; that one type of glassware will pull out different types of nuances. So…

 

RICK: Mmmm.

 

MIKE: But this one, I´m getting both. Now I understand what you were getting in the reposado. Because the fruit is still there, the fruit of the agave is still there.

 

RICK: And I´m getting the you know, the citrus and white pepper, and a little bit of apple, maybe not as much.

 

MIKE: Wow. Oh, that´s just beautiful though. It came right up to meet you, you didn´t have to dig for it, you know.

 

RICK: And you know, there´s no, nothing… no hints in the aroma of defects, or anything off.

 

MIKE: No.

 

RICK: It´s a very…it´s beautiful.

 

MIKE: I´m going to – I was talking with Rick off camera, I´m going to have to have – I have not done any research on the laws of cognac barrels like how often they can be used, you know, that sort of thing. Before they need to be discarded, in other words before they hit the secondary market for tequila, you know, because this is really – again, Rick, it´s a light touch!

 

RICK: Yeah, well I hadn´t tasted it yet, and a… you know I´m not getting…

 

MIKE: No, but there´s just the touch of on the color alone, though, you know.

 

RICK: Yeah.

 

MIKE: (sigh) Wow.

 

RICK: In the reposado I wasn´t picking up a lot of cognac. You know, because personally I don´t care for cognac. And so, you know, I wasn´t really finding notes in there the way you find whiskey or bourbon notes when they use those barrels.

 

MIKE: I think the only thing we agreed on, in the repo that we were both pulling out, was a chocolate. Like a dark chocolate.

 

RICK: Yeah.

 

MIKE: Either bitter or cacao, you know.

 

RICK: Yeah. Are you getting that here?

 

MIKE: I´m getting more of a sweeter nose. I´m not, you know, the barrel it´s almost like a balanced, you know… I´m really getting both. And I understand what it is you were getting in the reposado that I couldn´t – I wasn´t getting enough of, from the Riedel in the reposado.

 

RICK: Yeah, I´m going to agree with you that I´m getting more – the notes are a bit sweeter rather than the kind of bitter chocolate or the citrus.

 

MIKE: Or leather.

 

RICK: Yeah.

 

MIKE: You mentioned leather too that you were, you were getting.

 

RICK: Yeah, not so much here.

 

MIKE: No. This is really pleasant. Wow.

 

RICK: Alright. We going in?

 

MIKE: I´ve got to dive in. I´ve got to taste it.

 

[both taking a drink]

 

MIKE: (growling glottal noises) Mmmm. (chuckling) Oh my god.

 

RICK: Just leave that right on the pallet.

 

MIKE: Wow – it was right at the tip! It was like it hit – it just it was so pleasant at the entry and then it just, it didn´t explode like the repo did for me…

 

RICK: Yeah.

 

MIKE: It was just a, it was just a beautiful – It was like throwing the blankets over me. It was just so…

 

RICK: (laughing) Just wrap yourself up in it.

 

MIKE: Yeah!

 

RICK: It is, you know it´s – it didn’t burst like the reposado did.

 

MIKE: Yeah, yeah.

 

RICK: It was kind of almost like a build to a – almost like a crescendo at the end.

 

MIKE: Yeah.

 

RICK: Because at the end, I was getting, you know, the tingling and the pepper.

 

MIKE: Yeah. This one is – this was more like a coating. It´s like a – it just introduces itself and it gets better and better. It really is literally like, like pulling the covers over you or something. It´s the only way I can describe it, it´s a weird descriptor I know.

 

(both laughing)

 

MIKE: But it was so uniform and so, you know, it wasn´t like – sometimes you´ll get, well, you and I will try tequilas where the nose belies the entry, the finish belies the entry, that kind of thing. But this was so well done, it just is just – you know, it´s like –

 

RICK: Yeah, it´s consistent.

 

MIKE: It´s like jazz music, you know.

 

RICK: Yeah, it´s balanced, you know. It – they all play together well.

 

MIKE: Yeah, exactly. You know, I think the repo was designed to make a statement. I think – I think that´s what they tried to do with the reposado. But with this anejo, this anejo is just  it just it´s one you want to linger over. It´s got good structure on the pallet, it really does. And uniform all the way through.

 

RICK: Yeah. (growling glottal noises) Getting a little bit of a, little bit of a butterscotch central pallet.

 

MIKE: The retronasal is very sweet on the nose. And I´m getting more – not cacao, I´m getting more cocoa. I´m not getting chocolate so much as I´m getting like a cocoa, which I guess would be a little bit different.

 

RICK: Hmm.

 

MIKE: I really…. Wow, I really dig this. This is really a – I don´t even want to use the word smooth because that doesn´t – that´s not –

 

RICK: Yeah.

 

MIKE: That´s an old, that thing´s been over used forever, but a lot of people would probably say it´s a smooth anejo. Now that I´ve had like a couple of swallows, the finish begins to linger. It´s got a medium to short finish, if I´m not mistaken. It´s not – I think the repo has a longer finish, for me.

 

RICK: Yeah, I think so. You know this is, you know this is more of a chill sipper whereas the repo…you know, there´s a bit more excitement in the repo, but this is more of a comfortable blanket you want to slip into and just kind of chill out.

 

MIKE: Yeah, just you, your kitty cat, rocking chair….

 

RICK: (laughing)

 

MIKE: …and the fire. You know this –

 

RICK: I like the point you made about structure, though. I think that´s a good way to phrase it on this. It has nice structure.

 

MIKE: Yeah.

 

RICK: You know, there´s a lot there but it´s not making, you know, the kind of a statement you get with a blanco or a light repo. You know, this is – it´s young for an anejo it´s only 12 months but it´s certainly worthy.

 

MIKE: Oh, yeah. You know the price point that we found, Rick, was…

 

RICK: $60.

 

MIKE: 60 bucks. Would you pay 60 bucks for this?

 

RICK: Oh, certainly – I´d pay a lot more than that!

 

(both laughing)

 

MIKE: For much worse! Right? I, you know…

 

(laughing)

 

MIKE: For, for very questionable! I – wow, wow. I – and this is really your night cap. This is the after dinner drink, or the one you drink before you go to bed. This is the one. I´m so –

 

RICK: It´s a nice way to finish a night.

 

MIKE: Yeah. This is beautiful, it – again, hey, I don´t know about you man, but as far as I´m concerned, Brand of Promise Nominee in the organic category for the anejo. El Consuelo just rocks ladies and gentlemen.

 

RICK: You know, and I said this is the reposado, and I´m sure I fawned over it when we reviewed the blanco

 

MIKE: (laughing)

 

RICK: …but, you know, I just really love their attention to the process. You know, they are putting the time in on their agaves, doing all that extra work to keep it organic, which so you know they´re putting that effort into their agaves. And then they´re using the traditional masonry ovens, to caramelize the sugars, and then they´re using the open-air fermentation with the natural yeasts. You know, I just I can´t ask for more than that.

 

MIKE: No, no.

 

RICK: You know, part of the process.

 

MIKE: There you go. I totally agree, organic and kosher as well so, you know. Which to me are – the organic category´s exploding, the kosher category, far as I´m concerned, is highly underserved…

 

RICK: Mmhmm.

 

MIKE: Or not as publicized as it should be. But again – what a lovely, lovely spirit. This is, they just did a really great job. If you follow us on Instagram, check it out. We´re going to probably – you´ll be seeing a lot of some photographs that were from El Consuelo. You´ll see those on our Instagram and Facebook, as well. You´ll also be able to follow these guys pretty shortly on all their social media, as well. Well, wait ´til you see –

 

RICK: Yeah, they´ve been making a big push on their social media lately.

 

MIKE: Yeah, yeah they have, surprisingly.

 

(both chuckling)

 

MIKE: But wait ´til you see the pictures of the field. I kid you not – the first couple that come out, I´ll text you and I´ll go Rick! Look at Instagram you know.

 

(both laughing)

 

MIKE: And you´ll go nuts! Because they´re some of the most beautiful, terrain and terroir, and fields and estates. So well cared for, and it shows. It shows, it really does. It shows all the way down to the juice. So…can´t say much more. That´s our take on El Consuelo organic, the anejo. Brand of Promise, again, Nominee for this year, 2017. I´m Mike Morales here in San Antonio.

 

RICK: Rick Levy in San Diego.

 

MIKE: Don´t forget to subscribe to the Tequila Aficionado channel on Youtube, and whatever other videos that come across…

 

RICK: (laughing)

 

MIKE: Between, you know, either around Rick or me. Click on those. Tell us what you think, if you´ve had El Consuelo, if you haven´t…

 

RICK: Get it. (laughing)

 

MIKE:  Get it. This is a definite – you´ve got to have this in your library. Especially at night time right now on those chilly evenings, you want to have some anejo. Let me tell you. And, like we always say here at Tequila Aficionado, tomar sabiamente (drink wisely).

Titanium Anejo Tequila Review

In this episode of Sipping Off the Cuff, Mike Morales and Rick Levy get their first taste of the new Anejo from the makers of Titanium Tequila.

From the Titanium Tequila Wesbite:

Sipping Off the Cuff | Titanium Tequila Anejo http://wp.me/p3u1xi-55SOur tequilas begin with the world’s finest 100% tequilana blue weber agave grown in the highlands of Jaslisco, 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.

Find Titanium Tequila online on Faceebook | Twitter | Instagram

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.

Demetrio Anejo Tequila Review, Take 2

Sipping Off The Cuff™

Sipping Off The Cuff™ began as an audio podcast in 2006 and is Tequila Aficionado’s first and longest running tequila review program.

Sipping Off The Cuff(TM) is broadcast every Friday (and occasionally Tuesdays) on YouTube and TequilaAficionado.com. If you are a Tequila, Mezcal or Sotol brand owner and would like your product(s) reviewed on an upcoming episode of Sipping Off The Cuff(TM), please contact Mike@TequilaAficionado.com.

 

 

Demetrio Tequila

Demetrio Blanco is a luxury Tequila from creators at Ekeko Wine and Spirits.
Demetrio Blanco is a luxury Tequila from creators at Ekeko Wine and Spirits.

After over 40 years of making many great tequilas, Don Demetrio decided that he wanted to create his own masterpiece; the pinnacle of his work. After fine tuning and perfecting the formula, Don Demetrio passed away. His grandson, inspired by fond memories of spending time in the agave fields with him, felt passionate about continuing the dream by making this incredible spirit available to the world. Demetrio Tequila is pure Mexican spirit.

Demetrio Tequila is made in Amatitan, Jalisco; the birthplace of Tequila. Years ago, a particularly resistant indigenous group lived in this area and crafted tequila, or “vino mezcal” as it was called back then. They continued production of their spirit in spite of the Spanish rule against making any drink that could compete with Spanish brandy. The oldest remains ever found of a tequila distillery are located in Amatitan dating back to the 17th century.

Our process to create this incredible tequila has its roots in a history of love of the land, love of the agave and love of tequila. We cultivate and maintain our own agave fields in order to guarantee the pureness and treatment throughout their growth. Our process has been developed and perfected by three generations over a 60 year span and our spirit is infused with passion, dreams and love.

Find Demetrio online on their website and Facebook.

 

Tequila: It’s the heart and soul of Mexico, and it’s in trouble.

Originally Published May 11, 2003

vault

 

Tequila has come under enormous pressure in the past decade and it is not faring well in many sectors.

Ian Chadwick, tequila, mexicoBy Ian Chadwick
Tequila Aficionado Magazine
Contributor/Columnist

First, it became a victim of its own popularity. As international – particularly American – drinkers turned to tequila as the new “hip sip,” distillers scrambled to keep up with demand. That demand came at a time when agave production was at a low because prices for the mature plant were equally low. Farmers simply gave up and began to plant more profitable short-term crops like corn and beans.

Second, it came under pressure from a spreading fungus called fusarium, that affected up to a third of all the plants, making them unsuitable for use in tequila. The continuing practice of growing agave from shoots rather than fertilization has sufficiently weakened the blue agave’s gene pool that there is no natural resistance to the fungus.

And third, tequila prices rose in parallel with increasing demand and dropping production. They rose to the point where many tequilas were – ironically – simply too expensive for the average Mexican.

Many distillers reduced production or dropped brands, some closed and even others were forcibly closed by the Tequila Regulatory Council (CRT – www.crt.org.mx) for trying to produce tequila with unapproved agave or other ingredients.

Despite the ups and downs of the industry, by December 2002, there were around 90 distillers listed in the CRT directory, making about 700 different brands. An understanding of NOM numbers certainly helps the consumer determine who is making what and the differences – if any – between labels.

Tequila production in 2002 fell almost 4 % over the numbers for 2001 (in 2001, 146 million liters of mixto were produced, compared to 19.272 million liters of 100% agave tequila). The CRT figures show that the production of mixto tequila dropped 6.74% while 100% tequilas – always a smaller production – rose 9.34%. This shows that distillers are trying to supply a market demanding the pure tequilas, particularly the export market.

dos lunas, tequilaDomestic consumption fell too – 6.58% in 2002, no doubt as a result of steeply rising prices. In comparison, exports rose sharply – 16.61% for mixtos and 14.29% for 100% tequilas, an overall increase of 16.4 %. The majority of exports are still to the USA – up 18% in 2002, but the world market is still growing and overall exports increased 16.4% in 2002.

All of this translates into is a crisis on the Mexican homefront. My trip to Zihuatanejo, Guerrero, in February this year showed me that a lot has changed in the market since my previous visit.

First, the number of outlets for tequila had dropped. Several stores were no longer selling tequila or were out of business. I can’t say whether this is a direct result of the market or it reflects the situation in other communities, but it was a disturbing sign something had changed. There may also be increasing pressure in the area from sales from the Comercial, a box store supermarket partially owned by the American giant Wal Mart that opened in Zihua two years ago. It’s bulk sales pitch has affected other small merchants in the region, so it may also play a role in alcohol sales.

Like most box stores in Canada and the USA, the Comercial stocks popular brands like Sauza, Cuervo and Orendain products. They have no interest in being a connoisseur’s shop, but specialize in volume. I noticed most of their stock was mixto, but they did offer some pure tequilas as well, although the variety was limited.

The most notable place where the Comercial had no effect was in the change in brands on the store shelves. Many previously 100% agave tequilas are now merely mixtos. I was surprised by the number of them – two to three dozen of easily recognizable brands and bottles no longer advertised themselves as 100% agave. For the careless consumer, this is a tricky situation. Old favourites like El Jimador are now mixtos.

Another unsettling change was the trend to make numerous “reposado” and “añejo” mixtos. While these are properly aging types, and might be legitimately applied to mixtos, they are more traditionally associated with pure 100% agave tequilas. Again, the consumer has to read the labels closely because it’s easy to pick up a bottle that sells itself as “añejo” without realizing it might be just a mixto!

I also noticed a trend toward fancier bottles. While tequila makers have always had a flair for marketing and produced some of the nicest and most flamboyant bottles around, I was mildly surprised by the increased number of them this year. However, on closer inspection I found that many of the fancy bottles housed mixtos – an obvious attempt by the producers to distract the unwary consumer from the contents by elaborate packaging.

sauza_gold-287x300, sauza, tequila, mixtoHowever, the prices of these new mixtos do not reflect the contents: they are generally priced to match 100% agave tequilas. Most of these were at medium-to-high price categories, which means they are basically aimed at the tourist because that puts them well outside the average Mexican’s buying power.

As expected, 100% agave tequila prices were up from 2002. Some, however, had not increased substantially (my favourite, El Tesoro de Don Felipe was about the same, given the peso’s devaluation) and some like Cuervo’s superb añejo Reserva de Familia had actually dropped in price! Others had increased marginally.

You now have to read the labels far more closely to determine what you’re getting.

There seems to be a growing trend towards agave liqueurs. There have always been a few that offered a sweeter tequila-like taste, but this year they came in several flavours, including coffee, strawberry and chocolate. I am not personally drawn to the sweeter liqueurs but it’s a trend worth investigating more on my next trip south.

mezcal_harticleI noticed that most remaining stores had little mezcal of note, merely the unpalatable, common varieties like Dos Gusanos and Monte Alban. There were no premium mezcals like Del Maguey to be found at all in Zihua, at least in the stores. Even the medium-quality El Famoso was noticeably absent.

However, on a slightly more positive note, the duty-free shops in the airports were better stocked with both 100% agave tequilas and 100% agave mezcals than in previous years. Again, buyers have to pay close attention to the labels because there are simply too many mixtos hiding under fancy packaging to be careless about your purchases.

I did notice many new brands, although few from new distillers. This may simply be a factor of distribution in the area where I travel. There were still many old favourites on the shelves, but several had disappeared since 2002. Again, this might be a local issue. But with producers focused on the export market, there may be little interest in the domestic market for the smaller producers.

Obviously the Mexican market is changing. It’s getting more expensive to buy tequila and the variety seems to be increasing but the profusion of mixtos masquerading as good tequilas has muddied the view for the consumer. We’ll have to see how this emerges next year when I return to Mexico again.