Wednesday, March 4, 2015
Anglers are usually easygoing. They have to be, given the amount of time they need to patiently while away as they wait for the fish to take the bait. Despite their calm attitude however, all anglers have one secret yearning, to score the biggest catch of the day, and it does not come any bigger than the marlin. There are several highly prestigious sports fishing competitions that take place around the world, where anglers battle it out for days in an attempt to reel in one of the world’s most challenging fishing catches.
As the first million-dollar prize winner of the 2003 Bisbee Black and Blue tournament in Mexico, Brady Bunte can attest to how tough marlin are to snare, even when you have the best boat and latest fishing equipment. Here, Brady Bunte offers a few tips to less experienced anglers also looking to score that prize catch.
Organization of your gear is important when you are fishing. Brady Bunte notes that many who switch from inland to offshore fishing find crimping a better alternative to using knots when securing heavy monofilament lines. There are different sizes of sleeves to go with the monofilament, so it pays to have a labeled system that allows you to quickly pick out the correct size. Some anglers make use of old pill bottles labeled at the top to quickly pick out what they need.
Many anglers like Brady Bunte who enter sport-fishing events, will hire or buy high-end boats to take them out. These kinds of boats are typically well maintained, and part of the value comes from the quality but delicate surfaces that are found throughout. When you have equipment like pliers you use for crimping, you need to ensure they will not scratch these surfaces. A simple trick is to sheath them in an oven mitt before setting them down.
When setting lures, Brady Bunte recommends putting out a selection of sizes. Have extra large and large lures closer to the boat, and smaller lures further beyond. This is because when you are fishing for marlin in productive waters, you may not always find them hungry. Small bait may be pursued by the fish as a snack, so mix it up for maximum potential.
For those who like to sharpen their hooks a bit more, it is a good idea to use a black sharpie to coat this and the rest of the hook. Not only does it camouflage the hook underwater, Brady Bunte has found it is useful in providing a barrier that prevents rust from developing.
Live bait is usually less popular in offshore fishing because their use limits the speeds at which the boat can travel, but in some cases and areas live bait has been proven to produce better results of a larger catch. Brady Bunte has however noticed that anglers can still score a prize catch if they situate themselves in calm waters teeming with marlin. This is where local knowledge comes in handy in identifying hot spots.
Brady Bunte has observed that there are very many pointy objects to be found on board a fishing boat. From stick gaffs to billfish tags, it can be very easy to find yourself on the wrong end of a sharp tip. A simple trick many apply is using a tennis ball to secure the sharp end. Cut a slit long enough to allow the tip easily through when you squeeze the ball without pulling out a tag.
In fishing, it pays to understand the mentality of your prey. For instance, Brady Bunte has found that striped marlin tend to be far more easily annoyed than their larger blue marlin cousins. This weakness can be used against them. He has found that using bait without hooks allows the angler to pull out the bait from the mouth of the marlin. Many will keep following this elusive bait, while getting angrier at each successive failed attempt. When it is has thrashed about, frustrated and exhausted, you can then hook it and look forward to quick reel in.
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Sunday, February 15, 2015
High blood sugar levels have been linked to many health problems including increased risk for diabetes and heart disease. It has also been found that high blood sugar tends to go hand in hand with high cholesterol. It is for this reason that more consumers are paying more attention to the nutritional content of the foods they are putting into their bodies.
Tequila maker Brady Bunte has found that in recent years there has been a steady increase in demand for agave nectar. Agave is the plant that is the primary raw material in the making of the tequila. Brady Bunte has realized this demand has been boosted by health experts, who have suggested that agave nectar is a healthier alternative when compared to products like sugar and artificial sweeteners.
According to Brady Bunte, agave nectar is taken from the flower shoots that sprout from the tall stem that grows when the plant is maturing and ready to be harvested for tequila making. There are several factors that back the advocacy of the use of agave nectar as a sweetener.
The agave plant has long been a sacred plant to the Aztecs within the Mexican region. They have been using it for centuries not just to make the fermented beverage that inspired today’s tequila, but also as a medicine. The nectar used to be mixed with salt and applied as a dressing to wounds and skin ailments. This traditional remedy is actually still in use today. Brady Bunte has found that researchers believe its effectiveness in treating wounds comes from the presence of pus producing bacteria, anti inflammatory and antimicrobial properties.
The Aztecs were also the first to realize the sweetness that could be harvested from the plant when they took to burning the fields of agave and realizing the sweet result that was realized from the remaining cooked heart.
Low glycemic profile
Refined sugar has been the default choice when it comes to sweetening everything from tea to pastries. It has however been found to add no nutritional value to diets and causes a sharp rise in blood sugar levels. When agave nectar is however used in its place, Brady Bunte has found that studies report it has a lower glycemic index, meaning better regulation of blood sugar levels. In fact, when compared to other sweeteners like corn syrup, glucose tablets, maltodextrin and honey, agave nectar still manages to produce the lowest glycemic value.
This is great news for diabetics who can enjoy more sweetener in their diet, without having to worry it will trigger a need for an insulin shot.
When a person is able to better control blood sugar levels, they are also better able to avoid situations that encourage binge eating. When we have low blood sugar, there is a strong desire to eat or drink in order to regain equilibrium. This often results in overindulgence in food.
Controlled blood sugar helps to avoid these risky highs and lows. Studies looked into by Brady Bunte also indicate the presence of a special fiber known as Inulin that researchers claim helps to suppress appetite. Brady Bunte has also found studies that indicate Inulin also reduces cholesterol levels and boosts the body’s ability to absorb nutrients such as calcium and magnesium.
Brady Bunte however advises that agave nectar should be moderately used in diets. Just as with any good thing, some consumers may be tempted to go overboard in its use, leading to the kind of overindulgence that cancels out its existing benefits. While it does have a better glycemic profile than other sweeteners, it does still possess calories, sugar content and is relatively new to the market. Brady Bunte also recommends making use of organic varieties as more suppliers enter into the market.
Tuesday, January 27, 2015
California, US, January 27, 2015 – Premium tequila company, Tres Sietes, announces that it will be hosting the inaugural opening of Wyland Wednesdays on Wednesday, January 28, 2015. The event is set to take place at the iconic Las Brisas, located on 361 Cliff Drive, along Laguna Beach. There will be the raffling of Wyland bottles by Wyland himself.
Robert Wyland, simply known as Wyland, is a world-renowned marine life artist and activist. Through the non-profit Wyland Foundation that he established in 1993, he has worked towards creating greater awareness of the need to protect and preserve the world’s oceans, waterways and marine life. The Wyland Foundation accomplishes this by facilitating educational programs, public art projects and community events that encourage children and families to rediscover the importance of healthy oceans.
Wyland’s great passion for marine life begun during a visit to Laguna Beach with his family when just 14 years old. He later relocated to the area and became famous not just for his commercial art pieces that include paintings, sculptures and photographs, but also the life size 100 Whaling Walls murals, painted on the sides of buildings around the world. These murals are said to be viewed by an estimated billion people annually, helping to promote environmental awareness.
Considered one of the most influential artists of the 21st Century, Wyland has managed to cultivate an immense following, with his artwork appearing in museums, corporate collections and private homes in over 100 countries. His work can also be seen on international stamps issued by the United Nations to celebrate the 50th anniversary of the Intergovernmental Oceanographic Commission. He is also a familiar face on television, where he can be seen hosting popular programs, including Discovery Channel’s Wyland’s Ocean World and national public television’s Wyland’s Art Studio.
For Brady Bunte, CEO of Tres Sietes, and Wyland, this special event is expected to help raise the profile of the work that the Wyland Foundation does, and encourage even more people to participate in efforts to boost the care and welfare of the world’s oceans and waterways.
About Robert Wyland
Wyland is an internationally renowned marine artist whose works can be seen in museums, corporate collections and the private homes in over 100 countries, and through his award winning art galleries. He is also known to be an environmental activist who uses his profile, and that of the Wyland Foundation, to help educate people from across the world on the importance of conserving the health of the world’s oceans, waterways and marine life. His famous collection of 100 Whaling Walls can be seen in various countries including the U.S., Guam, Japan, Australia and Brazil. He has collaborated with various organizations, including the United Nations Environmental program and Walt Disney Studios, to help promote the call for environmental conservation and engage with people through nature themed art.
About Tres Sietes Company
Founded in 2007 by Brady Bunte, Tres Sietes tequilas are made in their own facility where they make their tequila "from field to glass." The company combines French distillation techniques with Mexican tradition. The name is meant to invoke ideas of good fortune. It is produced at Fabrica Tres Sietes and "tequila guru" Frank Gonzalez, who oversees the state-of-the-art technology that steams the agave rather than bakes it in the oven.
TRES SIETES IS AN EXTREMELY PURE JUICE. OPPOSING METHODS INVOLVING BURNING WOOD AND CREATING TOXIC INGREDIENTS, TRES SIETES IS EXTRACTED IN THE PRELIMINARY STAGE TO PRESERVE THE PURE JUICE. WHEN PUT SIDE BY SIDE TO LEADING PREMIUM TEQUILAS, THERE IS—NO CONTEST— TO THE TRES BOUQUET, THE TRES FLAVOR, AND THE TRES AFTER EFFECTS. TRES SIETES HAS THE LOWEST LEVEL OF METHANOL THAN ANY OTHER TEQUILA ON THE MARKET. “Methanol” content (methanol contributes to headaches and hangovers) known in the tequila industry.
For more information about the company visit: http://www.tressietes.com/
President / CEO
Tres Sietes 303 Broadway #104-105, Laguna Beach, CA 92651
Tuesday, December 30, 2014
When most drinkers hear the word tequila, the first thoughts that enter their minds are shots and margaritas. These are the two main ways by which drinkers enjoy this distinctly Mexican drink. However, just as with many other alcoholic drinks, there are many other ways one can enjoy quality tequila. Brady Bunte recommends that when adding tequila to drink recipes, a person should only ever use 100% agave and not mixtos. Here are a few of Brady Bunte’s top cocktail recipe recommendations.
2 parts Tres Sietes Reposado
3/4 part Agave Nectar
1 part Fresh Lime Juice
4 Pineapple Chunks
2 Basil Leaves
Pour the pineapple chunks and basil leaves in a shaker and mix together. Add the remaining ingredients with some ice and shake vigorously. Strain the result into a glass, add more ice cubes and garnish with a piece of pineapple and basil. Brady Bunte recommends this delicious cocktail for summer days when you are looking for something refreshing to drink.
1 part Tres Sietes Silver
1/3 part Orange Liqueur
1/4 part Agave Nectar
2/3 part Fresh Lime Juice
1.5 parts Club Soda
8 Bing Cherries
Pour the tequila, orange liqueur, lime juice and club soda into a cocktail shaker. Crush the cherries with the back of a spoon and add alongside some ice cubes to the shaker. Shake well and strain into glasses. Garnish with a single cherry and serve. Brady Bunte advises that for an extra kick, brandying the cherries is a good idea. Do this the day before by mixing them with cherry brandy and some sugar. Brady Bunte urges leaving them in a bowl at room temperature until you are ready to use. If not using the next day, store in the refrigerator for no more than 2 weeks.
1.5 oz. Tres Sietes Anejo
1 oz. Mexican Bitter Chocolate Paste
2 splashes Xocolatl Bitters
1.5 oz. Heavy Cream
Pour the tequila, chocolate paste and Xocolatl bitters into a cocktail shaker topped off with ice cubes. Shake vigorously and strain over ice into a chilled coupe glass. Next, pour the heavy cream and ice cubes into another shaker. Shake as hard as you can to create a bubbly mixture. Carefully pour this over your cocktail with the help of a bar spoon. Garnish with a dash of nutmeg and a cinnamon stick. Brady Bunte recommends this cocktail for those who enjoy a good chocolate fix and want to try something unusual.
2 oz. Tres Sietes Silver
2 oz. Tomato Juice
1 oz. Lemon Juice
0.5 oz Orange Juice
0.5 oz. Pickle Juice
0.5 oz. Red Wine
Bar spoonful of horseradish
4 splashes of Tabasco Sauce
0.5 oz. of Worcestershire Sauce
Pour all the ingredients into a cocktail shaker and stir well. Strain into a tall glass filled with ice cubes. Garnish with cayenne salted pickle and a lemon wedge. This is a great alternative for those that enjoy the fiery taste of the Bloody Mary. Brady Bunte suggests simplifying the recipe by substituting all other juices for tomato juice only. Those who find the drink too hot may prefer less Tabasco sauce and horseradish being added.
6 oz. Fresh Grapefruit soda
0.5 oz. Lime Juice
Place a few ice cubes in a Collins glass and pour in the tequila and lime juice. Top off with the grapefruit soda. Garnish with a cherry and lemon slice. This refreshing tequila cocktail is very simple to make at home. For the health conscious, Brady Bunte advises using grapefruit juice rather than soda.
These are just a few of a growing number of interesting tequila cocktails fans of the Mexican drink can try. As a connoisseur of Tequila drinks, Brady Bunte encourages people to experiment in ways that help bring out the flavor and aroma of these ingredients.
Monday, December 15, 2014
There are certain commodities in the market that are identifiable by the country or region they originate from. Even if the production process is exported, the original source is always favored by global consumers. Tequila is one such product that is considered most legitimate when sourced from Mexico. Brady Bunte recognizes it has been a major revenue earner for the country, with majority of exports going to the U.S. Tequila however not always been a blessing to the nation as was evidenced by the 1994 Mexican economic recession dubbed the ‘Tequila Crisis’.
Brady Bunte, who has worked in the tequila industry for many years, acknowledges that this was a particularly turbulent period for the country. According to Brady Bunte, the Mexican government at the time sought to maintain the peso value using a fixed exchange rate regime. To prevent the decline of the currency, the government undertook large amounts of short term debt to finance buying of pesos. This artificial demand was intended to help appreciate the value of the peso.
As investors realized the currency was overvalued, they began pulling out their capital, resulting in multiple financial difficulties for the country, including rising hyperinflation, erosion of stock market value and a difficulty in settling short term debt by the government. The problem was eventually dealt with through a rescue package extended by the U.S., floating the currency and other economic reforms.
The repercussions of this crisis continue to be felt in the present day as the value of the peso is now determined by the market, rather than the government and its interventions. It is also interesting to note how economic reforms that stemmed from the tequila crisis have actually affected the commodity.
According to Brady Bunte, the last 20 years has seen a steady growth in demand for tequila. Much of this demand can be attributed to the devaluation of the peso which meant that foreign buyers could get more value for their money. Brady Bunte describes it as a sale period where you can get 2 for 1. At the beginning of the crisis, you got just under 4 pesos for each USD. Over the years, and thanks to correcting of the market position, you can now get about 15 pesos for each dollar.
Although economic reforms has helped stabilize the economy, investor confidence has been somewhat shaken in recent times by the political turmoil and crimes engulfing the nation. According to Brady Bunte, the recent killing of 43 students in Iguala, and more violent crime reports driven by gangs working in collusion with public officials has proven a grave concern for investors.
Even as demand for tequila grows with new markets opening up in Asia, there is also the problem of lower agave harvest projections. The devaluing of the currency and rising inflation meant that agave growers have over recent years suffered lower profits on their crops. Brady Bunte confirms that the pricing on these harvests is usually locked in years in advance by the distillers. With low returns on their investment and inflated projections for the demand of agave, many have over the last decade opted to cut back on their crop.
Recent reports already indicate that there will be a shortage of agave crops over the coming 5 years. Another challenge noted by Brady Bunte is the fake tequila products originating from other parts of the world that are seeping into the international market. All this is tough news for the tequila industry, as the devalued currency has also meant lower returns for exporters.
Economic recessions tend to have a lingering effect and it is clear that despite the stabilization of the Mexican economy now, the tequila crisis is still affecting industries, none more so than that which it is named after. Brady Bunte believes it will take continued economic stability and an inspired leadership to help ensure that the identity of Mexican produced tequila continues to prevail and dominate the market.
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Sunday, December 14, 2014
Tequila Terroir by Brady Bunte
For a large portion of the drinking population, tequila is a popular choice for slamming, or just as the key ingredient for margaritas. For true tequila buffs however, the drink is something to be imbibed slowly and carefully in order to draw out its vivid natural flavors and depth. Such people have no interest in mixing the drink with other concoctions, but rather consider the drink on its own merits.
Tequila varies in taste based on a number of factors including the soil in which the agave plant is grown, climate of the region and geography of the land. According to tequila connoisseur and maker Brady Bunte, this tequila terroir strongly influences the kind of flavors that the resulting drink will have.
Tequila comes from the agave plant that is only found in specific parts of Mexico. This includes the surrounding area of the city of Tequila, the highlands of Jalisco State and smaller parts in Guanajuato, Nayarit, Michoacán and Tamaulipas.
The volcanic soils in these regions are well suited to the growth of the agave plant. The characteristic weather patterns and soil nutrients of each agave growing region also tend to have their own influence on the taste of the plant growth. According to Brady Bunte, it is possible to identify which region a tequila drink originates from, based on taste alone, and with an understanding of the bottling process.
Jalisco State is renowned for being the single largest agave growing area. Plants that are grown in the lowlands of this region, and around the city of Tequila that are made up of red volcanic soils, result in Joven tequila with a citrusy taste. When aged longer in oak barrels to make Reposado, Brady Bunte has found the tequila takes on spicier and earthy tones.
Agave plants raised in the Jalisco highlands tend to receive exposure to less rainfall than the lowland variety. According to Brady Bunte, this forces the plants to dig deeper into the soil for water. At these depths, Brady Bunte says the plants are also able to tap into richer mineral deposits. This is believed to be the cause of the higher quality tequilas made from these plants. Tequilas made with highland grown agave tend to have a sweeter aroma and sugary or fruity taste. The taste is even sweeter when the tequila is aged longer to make Reposado and Anejo.
Agave that is grown in smaller quantity within the regions of Tamaulipas and Guanajuato tends to produce a similar result as that of the Jalisco highlands. Brady Bunte however notes that agave that is grown nearer to the Gulf of Mexico in Tamaulipas tends to result in tequila with a saltier taste. This is believed to be drawn from the sea air in the region.
For anyone wanting to become more knowledgeable on the subject of tequila, Brady Bunte recommends that they stick to quality brands of the drink, made of 100% agave. In this way they can enjoy a clearer taste, unsullied by flavoring and the addition of glucose and fructose sugars that are present in mixtos.
Brady Bunte also recommends making a note of the subtlety and complexity of the flavors. Training yourself to identify the depth and variation of the flavors will help in picking out how long the tequila has been aged. Typically, the longer the tequila is aged in oak barrels, the smoother, subtler and multifaceted the flavors become. The tequila will also more strongly take on the flavors of the wood. Brady Bunte recommends the drinking of tequila that has been aged in oak barrels as they work well in diminishing the harsh taste of alcohol in the drink.
Friday, December 12, 2014
2015 Shortage of Agave by Brady Bunte
It is not good news for tequila lovers as industry projections indicate a sharp increase in the cost of production of the much beloved Mexican beverage over the next few years. Brady Bunte, a tequila expert and maker, expects this increase in production costs to mainly affect small and medium sized manufacturers.
Tequila’s main raw material is the agave plant that is predominantly grown in the area surrounding the city of Tequila, and the Jalisco State in Mexico. It is as a result of expected shortfalls in the harvesting of this plant that will cause problems for smaller manufacturers. Brady Bunte does not expect large manufacturers to be adversely affected as they usually enter into contracts with growers that guarantee them harvests over predetermined periods at set rates.
According to Brady Bunte, industry experts have predicted that the price of agave will more than double within the next 4 years. Large distilleries that rely on this plant will likely have enough supplies of the raw material for their product during this period, at guaranteed prices well below the open market rates. Brady Bunte expects that their easier access to capital will also likely give them the ability to find ways to expand their current operations and make production more efficient, without it drastically affecting retail prices. The agave plant takes about 7-10 years to mature, and it is this growth that larger companies invest in, having secured about 80% of the national harvest.
Not much hope is being held out for smaller enterprises that may be unable to cope with these rising costs. Brady Bunte knows that with rising production costs, it can be expected that smaller outfits will need to increase their wholesale and retail prices for clients. This can however mean the death knell for their business as buyers are unlikely to choose their products over more lowly priced brands from large distilleries.
These reports are even more worrying for small and medium sized enterprises as the demand of tequila continues to grow globally. With increased demand as more people try out the drink, Brady Bunte foresees more buyers will opt for the most well known affordable brands.
The shortfall problem that is expected to become more clearly visible in 2015 has been linked to the historical fluctuations in demand for the agave plant. During the 1990s and 2000s, there was a steady increase in the demand of the plant from tequila manufacturers. At some point in the mid 2000s however, growers overestimated the expected demand and planted too much crop. The resulting flood of stocks into the market during the early 2010s caused agave prices to dip, and many growers to cut back drastically on their production.
With fewer agave plants expected to mature during the 2015-2018 period, small and medium sized manufacturers are expected to start scrambling for raw materials. 2015 is expected to mark the beginning of steep price increases in the value of agave, with supply unlikely to match demand. After consultation with other industry experts, Brady Bunte anticipates the supply to be roughly 40% less than what was on offer in 2013.
A growing export market, in which China has only recently joined, means that most tequila distilleries will be operating at full capacity. With smaller distilleries likely to suffer the most as from 2015, Brady Bunte expects that larger distilleries may acquire their operations to expand their own output.
Brady Bunte does however note that with agave plant growers eyeing higher prices, even larger distilleries may be forced to increase their retail prices marginally to continue earning the goodwill of suppliers, while remaining profitable. This means that buyers should expect the price of tequila to go up somewhat, even with larger brands.
For more information about the company visit: http://www.tressietes.com/
Tres Sietes 15235 ALTON PKWY, IRVINE, CA, 92618