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.
For more information:
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
Wednesday, December 10, 2014
SCIENTISTS DISCOVER DIAMOND CREATION POTENTIAL IN TEQUILA
by Brady Bunte
Mexico City, Mexico, December 10,2014 - Scientists from the National Autonomous University of Mexico and Nuevo León´s Autonomous University have recently released findings that indicate the capacity to create thin and uniform diamond films using tequila. According to lead researchers Javier Morales, Luis Miguel Apatiga and Victor Manuel Castano, these findings are expected to result in big benefits for industries seeking an inexpensive source of diamond films for commercial applications.
“To dissipate any doubts, one morning on the way to the lab I bought a pocket-size bottle of cheap white tequila and we did some tests… There is no doubt; tequila has the exact proportion of carbon, hydrogen and oxygen atoms necessary to form diamonds,” said researcher Apatiga.
Using a technique called ‘The Pulsed Liquid Injection Chemical Vapor Deposition (PLICVD)’, the scientists were able to prove that tequila lies within the Diamond Growth Region, and can be used to grow thin diamond films at low cost for commercial purposes.
Diamonds are a highly expensive commodity for manufacturing industries. They are very costly to buy from mining companies and sometimes carry the risk of contributing to the blood diamond problem. Artificially produced diamonds are therefore considered the best option by manufacturers in need of a material with diamonds’ unique properties. It is hoped that this discovery will lead to an inexpensive route to utilizing it in commercial production of such items as high power semiconductors, optical electronic devices and abrasives.
More research is still being carried out to discover the full extent to which tequila can be used to produce diamonds, including how the addition of certain impurities to the process can vary the type of diamonds being created.
Brady Bunte, the CEO of premium Tequila brand, Tres Sietes, is expecting that within the next few years, more companies may manufacture diamonds using this process.
Tequila is an alcoholic beverage exclusively produced in limited regions within Mexico. This primary raw material in its production is the agave plant that can take up to 8-10 years to mature. There are two main varieties of tequila in the market, the 100% agave tequila and mixtos. Mixtos contain 51% agave and additional sugars and flavoring. 100% agave tequila is further classified according to how long it has been aged and the addition of flavors.
About Tres Sietes Company
Founded in 2006 by Brady Bunte, Tres Sietes Tequila is made in their own facility where they make their tequila "from field to glass." The company combines distillation techniques from Spain with Mexican tradition. It is produced at Fabrica Tres Sietes and "Tequila Guru" Francisco Gonzalez, who oversees the state-of-the-art technology that steams the agave through a diffuser rather than bake it in the oven.
The name purportedly represents celestial perfection on three levels of manifestation: matter, astral, and spirit. According to mass amounts of literature, the number seven has deep spiritual significance. This significance is applied to the cultivation and distillation process of Tres Sietes Tequila.
The “matter” is the soil and cultivation traditions, the “astral” is the conditions of weather and the alchemy that create the purity that rest within the “spirit”, which is the final result of Tres Sietes Tequila.
For more information about the company visit: http://www.tressietes.com/
Tres Sietes 15235 ALTON PKWY, IRVINE, CA, 92618
Sunday, December 7, 2014
Timeless Quality and Standards of Anejo Tequila by Brady Bunte
Anejo tequila is usually a favorite between the the different types of tequila (Silver, Reposado, Anejo, Extra Anejo) on the market. Brady Bunte points out several details below about this amazing category of tequila.
Tequilas are generally classified into two broad categories;
- The 100% Blue agave tequilas
- The Tequila Mixto
Anejo tequila belongs to the 100% blue agave category. This category features no additives and it is pure blue agave. The anejo tequila comes in two sub-categories;
- The extra aged tequila anejo
- The ultra-aged tequila extra anejo
The extra aged-tequila Anejo;
The name “Anejo” is derived from the process of further aging of tequila. Brady Bunte explains that the actual process of aging is a minimum of 12 months but not longer than 3 years and is done in oak barrels with a capacity of 600 liters.
What is the purpose of aging?
The process of aging the tequila into what is known as the anejo tequila darkens this liquor. The aging also improves the flavor, the smoothness and bouquet a great deal.
The ultra-aged tequila extra Anejo;
This subcategory includes all tequilas that are aged for more than 3 years. Brady Bunte points out that tequilas that are aged more than 3 years old fall under the “extra anejo” category.
With the extra aging, tequila anejo gains flavor, color and value. The aging process also increases the alcohol content. For this reason, distilled water dilution is typically done immediately after aging.
What are some of the standout features of the anejo tequila?
According to Brady Bunte, these are in fact, what should guide one's choice of a favorite tequila anejo brand. Some of the things to look for include:
- Delicate knife-edged balance of oak with an infusion of wild agave for the Highland tequila anejo.
- The Lowland tequila anejo spots a mellow flavor, more earthy
- The extra anejo tequila has a taste of fine tequila blended deep within.
- The highland extra anejo tequila has feel of good incense.
- The lowland extra anejo tequila has an upfront vanilla taste that eases into a mellow finish.
These are some of the defining features that will guide your choice in the selection of your dream anejo tequila brand.
According to recent market trends Brady Bunte points out that Anejo tequila is by far among the most successful tequila brands on the market today.
Tuesday, December 2, 2014
The sales and consumption of tequila has been on an upward trend in many parts of the globe. Here are the latest statistics on tequila consumption volumes and sales revenue a revealed by Brady Bunte. Read on for details….
The sales and consumption of tequila has increased remarkably over the years. Since its inception, this liquor brand has appealed to a broader global market, even beyond the company long term projections. According to Brady Bunte, the growth of tequila market in 2014 alone is expected to be the best ever! Going by the sales and consumption indices so far, 2014 ranks best in terms of market sales consumption and revenue for tequila.
What was the market like for tequila in 2013?
Brady Bunte notes, tequila was consumed disproportionately in many parts of the globe, especially in the target markets. According to 2013 statistic, the United States of America was the dominant market for this spirit. The dominance was exhibited both in terms of volumes sold and revenue generated.
According to Brady Bunte, the popularity of tequila was predominant among the youths. This was crosscutting throughout the market. Particularly, in the US the premium tequila was in high demand as compared to other brands. This has been linked to the unique flavor and the feel of rejuvenation that is associated with this brand.
What is the market growth situation like in 2014?
In the year 2014 tequila sales and consumptions are certain to continue soaring up high. More than 13 million 9 liter cases are expected to be imported in the US alone. The premium, high end premium and super premium brands are expected to surpass their 2013 indices of 48.7%, 178.4%, 481.8% respectively. Brady Bunte points out that these forecast indices project an increase of more than 82.8% in the total volume of Tequila in 2014.
The revenue projections for tequila in 2014 traces a relatively different trend from that of the volumes. This is especially due to price differences for the various brands. From the US Distilled Spirits Council, Economic & Strategic Analysis Department, the projected revenue growth rate for the different premium brands for 2014 are as follows:
i. Premium tequila – more than 34.9%
ii. High end premium – more than 192.6%
iii. Super premium – 455.9%
According to Brady Bunte, these brand revenue projections point to a possible rise in total tequila revenue by more than 111.0% in 2014.
Why the rise in crave for tequila?
The rise in the consumption of tequila in the US and other markets like Mexico is linked to distiller’s ability to tailor tequila to meet the needs in the market. The idea of tri-premium tequila brands suffices the market needs in terms of pricing. It makes most consumers in Mexico, US and other target markets able to afford at least a brand. Generally speaking, the market growth projections of Tequila in 2014 is set to surpass the 2013 growth indices.