Mr. Trump: We are in need of Mexico

Mr. Trump: We are in need of  Mexico

The year was 2000, and bartenders were desperate. The announcements heralded {a significant} crisis in Mexico: {the planet} {way to obtain} tequila was {going to} disappear.

OMG. {There is} a temporary shortage of blue agave, the pineapple-type plant {that provides} birth to tequila {and several} small distilleries closed their doors. The perception of an eminent disaster permitted the large producers (who had their private cache of agave) {to improve} prices by 20+ percent.

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Tequila History

The Aztecs were {creating a} brew called pulque from agave over 1,000 {years back}, and {the procedure} was refined by the Spaniards; however, the hostility between agave farmers and the distillers continues {even today}. Don Pedro Sanchez de Tagle, the Marquis of Altamira, {is known as} to {function as} first person to mass produce tequila (1600) and Don Jose Maria Guadalupe de Cuervo (1795) is {thought to be} {the first ever to} {get a} license (from King Ferdinand IV of Spain) {to create} tequila. Don Cenobio Sauza was {the first ever to} export tequila to {america} (1873) – shipping 3 barrels to El Paso, Texas. Don Cuervo followed with additional exports. Tequila gained popularity {in the usa} during WWII, because importing whiskey from Europe became difficult. Tequila exports to {the united states} in 1940 totaled 6000 gallons and {risen to} 1.2 million gallons by 1945.

Tequila is North America’s first distilled spirit {nonetheless it} {can only just} be {stated in} the five states of Mexico {if it’s} to be {referred to as} tequila: Jalisco, Guanajuato, Michoacan, Nayarit and Tamullipas. {Furthermore}, {there should be|there has to be} {a minimum of} 51 percent Weber blue agave and the higher-end tequilas {are manufactured from|are produced from} {completely} Weber blue agave.

The plant {is quite} fragile and {vunerable to} fungus, freezes and greed. {It could be} sold as blanco or plata (unaged or aged {around} 2 months); reposado (aged {for just two} 2 -12 months); anejo (aged 1-3 years) or extra-anejo (aged {a lot more than} {three years}). {Called} joven or gold tequila {implies that} {it really is} unaged but {includes a} yellow hue.

Market Dominance

Most of the Mexican tequila is produced {inside a} 100-mile radius of {the city} of Tequila in {hawaii} of Jalisco. Some producers are small and run by families, {while some} sport ultra-modern distilleries. {There’s} great pride in tequila production and artisans {are generally} hired {to generate} unique hand-blown glass, crystal, ceramic and Talavera pottery bottles {which are} coveted by collectors.

It {is not any} surprise that international corporations control {the biggest} share of the tequila market. Allied Domecq (UK based; controls Dunkin’ Donuts and Baskin-Robbins), formerly owned Tequila Sauza, {the next} largest brand; however, {it really is} currently owned by Suntory (Japan). Diageo (UK based; owns Burger King and Guinness), controls 45 percent of Jose Cuervo. American, Canadian and French organizations (Brown-Forman, Seagram and Remy Martin) {may also be} players in the tequila marketplace.

Plant Challenged

The agave plant {is quite} difficult to cultivate {since it} {is of interest} to weevils, fungi, bacteria and cold snaps. The plant takes 6-10 years {to attain} maturity so {an individual} crop loss could set a grower back {ten years}.

As tequila demand increased in the 1960s, {the federal government} of Mexico lowered production standards {to permit} tequila makers {to utilize} sugars {apart from} agave {along the way}, creating cheap, hangover headaches – leaving {the merchandise} with {a negative} reputation.

However, the demand for tequila was energized by Jimmy Buffett (Margaretville), chain Mexican restaurants, frozen margaritas, a fraternity-boy following and relaxed trading rules {because of} NAFTA. As Jose Cuervo and Sauza brands flourished, Patron entered {the marketplace} in 1989, changing the scene. {The business} proved that Americans would pay higher {charges for} prestige bottles of tequila. {The effect}, imports of pure agave tequila have increased with {the biggest} growth in the super premium division. {It really is} so lucrative that George Clooney, Sean Combs and Justin Timberlake have {their very own} brands. Today {you can find} approximately 72 tequila distilleries.

Industry Changes

In 2012, Sauza shifted their entire premium market (Tres Generaciones) to organically certified blue agave. {The business} {is currently} owned by Fortune Brands (Jim Beam and Knob Creek). Today pesticide free management systems {are employed} {you need to include} pheromone-baited traps for the agave weevil and {the usage of} beneficial insects {to lessen} fungal infections. Patron (Atotonilco El Alto) {is rolling out} a composting plant for agave fibers and a reverse osmosis system that repurposes wastewater for irrigation.

The products {which are} 51 percent agave {are employed} for mixed drinks (Margaritas) and control 40 percent of {the marketplace}. {Nearly all} tequila demand {originates from} the export market. In 2013, Mexico exported 76 percent of its total production. {Completely} tequila {isn’t} permitted to be exported in bulk; however, 51 percent tequila is allowed bulk export and bottled in the export destination. Demand for both types continues {to improve} with China projected {to become} $100 million market by 2020.

The {USA} was {the biggest} importer of tequila until 2012, accounting {for about} 75 percent of the export market for Mexico. Rising demand for the drink is {likely to} {keep carefully the} distilleries running at almost {completely} utilization rates. However, the rising price of the raw material is {likely to} pose a severe threat to {the}.

Curated Blue Hour (La Hora Azul) Tasting

The Blue Hour {identifies} the twilight {whenever a} blue light accompanies {sunlight} before it rises and sets (perfect times {for some|for a couple} drops of tequila on ice). The suspension between daytime and {nighttime} {is known as} a mysterious and powerful {time period}. Neither dark nor light, {it really is} believed that magic spreads through the air like warmth and settles onto the land.

A tumbler of Blue Hour (La Hora Azul) anejo tequila (owned by Don Good Tequila Company, {NEVADA}, Nevada), will convert single malt whiskey drinkers to true tequila fans. At {a recently available} Blue Hour tequila event, I had {the nice} fortune to be introduced {from what} {has developed into} true affection {because of this} opulent, sensual, and refreshing taste experience. Blue Hour {could be} served chilled or un-chilled, with or without ice, but always {along with a} glass of pure, locally sourced water. Nibbles {will include} charcuterie, hard cheese, olives, and fruits, raw or roasted almonds.

• Blanco (no barrel aging)

Brilliant, pure and {superior} to {the attention}. On the palate, smooth and delicate with suggestions of sweet agave and citrus. {The final} is suave, sophisticated and gentle with herb nuances. Pair with fresh mint and citrus in the glass. Cucumber or peach slices {may also be} pleasant and refreshing.

• Reposado (aged {3 months} to 1 {12 months})

Radiantly golden to {the attention}, with aromatic hints of oak, vanilla and caramel to the palate. {The final} {is really a} delicious {mixture of} fruit and caramel. Recommended pairings include chile-laced Mexican chocolate with cinnamon {along with other} spices {and also|along with|in addition to} grapefruit or tangerine segments, pomegranates, and oysters.

• Anejo (aged 12-36 months). Charred in Bourbon barrels {to produce a} smoky smooth taste. Award: 2014 {SAN FRANCISCO BAY AREA} World Spirits Competition

• To {the attention}, deep golden hues. The palate detects smoky oak, nuts, and caramel. The smooth finish boldly delivers a smoky vanilla experience with spicy fruit. Pairing suggestions include smoked cheese, and nuts {and also|along with|in addition to} espresso, Mexican coffee and chocolate truffles. Oranges, dates, tangerines, steak and seafood {provide} perfect partners.

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