TRES SIETES SPONSORS GRAND OPENING OF WYLAND NIGHTS AT LAS BRISAS

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/

Contact:

Tres Sietes

Brady Bunte

President / CEO

Tres Sietes 303 Broadway #104-105, Laguna Beach, CA 92651

(949) 463-2373

Brady@Tressietes.com

http://www.tressietes.com/

http://bradybunte.com/

#WylandSignatureSeries   

#BradyBunte  

#TresSietes   

#BradyBunteCNN   

#LasBrisas   

#Charity   

2014 Peso Devaluation Vs Tequila Market By Brady Bunte

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:

http://www.wikitree.com/wiki/Bunte-11

http://about.me/buntebrady

Tequila Terroir by Brady Bunte

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.

2015 Shortage of Agave by Brady Bunte

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/

Contact:

Tres Sietes

Brady Bunte

President/ CEO

Tres Sietes 15235 ALTON PKWY, IRVINE, CA, 92618

Brady@Tressietes.com

http://www.tressietes.com/

http://bradybunte.com/

SCIENTISTS DISCOVER DIAMOND CREATION POTENTIAL IN TEQUILA by Brady Bunte

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.

About Tequila

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/

Contact:

Tres Sietes

Brady Bunte

President/ CEO

Tres Sietes 15235 ALTON PKWY, IRVINE, CA, 92618

Brady@Tressietes.com

http://www.tressietes.com/

http://bradybunte.com/

Timeless Quality and Standards of Anejo Tequila by Brady Bunte

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.

Anejo 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.

A Gallon Of Water Vs Ebola by Brady Bunte

Water Vs Ebola by Brady D Bunte

As researchers and the entire global community works around the clock for some form of medication that will bring the Ebola scare at bay, Brady D Bunte is reading about  and  the power of rehydration therapy and sharing his findings with others. Read on for details about drinking water to a possible  cure for Ebola.

A brief overview of the Ebola scare

Democratic Republic of Congo, Nigeria, Uganda, Guinea, Liberia and Sierra Leone are some of the African nations that have had a taste of this deadly disease. In the recent times however, Brady D Bunte mentions that this viral infection has taken root in West Africa. In particular, Liberia, Sierra Leone, Nigeria and Mali have had a real hardship in combating Ebola. Nigeria is on record for managing to tone down the impacts of Ebola considerably till the WHO declared it Ebola free in the recent months.

According to Brady D Bunte, a Liberian American, Patrick Sawyer introduced Ebola to Nigeria. As a result, 5 health workers plus Sawyer perished from the infectious disease. 12 people however, survived the attack according to Nigeria’s Health Ministry.

This content reveals some of the lessons learnt from the management of Ebola in Nigeria. Brady Bunte has detailed most of it from true sentiments of survivors.

So what about the water drinking therapy?

Thought Ebola drugs and vaccines are just a few months away, finding a present solution in the noblest thing to do to bring down related fatalities. According to Ebola survivors, a minimum of 4 liters of rehydrating solutions daily is the thin line between life and death. It should however be noted that thus massive water uptake is normally a big challenge for Ebola victims. Simon Mardel is a health advisor to the World Health Organization. He particularly advises on the ground situation in Sierra Leone. Mardel mentions that Ebola victims get really crispy dry very fast.

According to recent publications in the New England Journal of Medicine, aggressive fluid replacement therapy was deemed very critical in saving the lives of 2 American health care workers who contracted Ebola. Brady D Bunte brings to light another Nigerian doctor who survived the scourge; Ada Igonoh. She contracted the disease while working at First Consultant Hospital in Lagos. She attributes her luck to the massive uptake of the oral rehydration salts well before here Ebola diagnosis.

According to medical experts, Ebola fatalities can be reduced remarkably if the patients take enough fluids and have the right painkillers. Paracetamol is the best compared to most other painkillers because it has a way of minimizing rates of bleeding in the victim.

How exactly does the rehydration therapy work?

Depending on the stage of the disease, an appropriate technique should be adopted if the patient is to be rehydrated accordingly. Most Ebola patients tend to seek medical attention after 5 days particularly in Guinea and Liberia. Brady D Bunte mentions that for the first 10 days of illness, the patient requires 40 liters of fluid. Anything lower than this is a potential recipe for death.  According to the WHO, a fluid deficit and a profound electrolyte derangement also slims chances of survival for the victim. According to Simon Mardel, the oral rehydration is very critical in maintaining an appropriate electrolyte balance in the body.

Alternative rehydration methods

Brady D Bunte mentions that the WHO recommends intravenous rehydration technique especially for patients who are at the tragedy state of not being able to drink or eat. The oral rehydration is best though, because it helps maintain a very delicate fluid-ionic balance therein. The intravenous rehydration have very minimal supply of potassium, calcium or magnesium. This is according to research works by doctors in Emory University Hospital.

The best way to save patients with recurring nausea, debilitating joint pains and large volumes of diarrhea is to administer a combination of oral rehydration, drinking and intravenous rehydration.

What to learn about water drinking and Ebola treatment

Rehydration is the most important thing for any Ebola victim. It helps restore the large volumes of water lost from profuse sweating, relentless stooling and vomiting. Flavoring the rehydration content makes it more appealing to the victims. Additionally, the rehydration salt can be used in smaller proportions that are much easier for the stomach.  A heightened concentration will inevitably stimulate nausea in the patient.

Hope and morale is very vital in the war against Ebola. Brady D Bunte mentions that survivors like Ada Igonoh did highlight morale and hope as being helpful in the fight.

So far, we have detailed crucial aspects on how drinking gallons of water helped save victims from the jaws of death. Brady Bunte insists that combining rehydration with the right medication and hope is certain to keep the scourge at bay.

#BradyBunte

#Ebola

#Water