Better Tequila for a Better Environment

According to belief, the Aztec goddess Mayahuel was inspired to create tequila after watching a mouse become inebriated after consuming agave. By crafting the spirit, Mayahuel became known as the goddess of agave. However, this bit of tequila Clase Azul trivia ignores Mayahuel’s most prominent role in Aztec mythology; Mayahuel was also known as the goddess of fertility. Unfortunately, ignoring the partnership between tequila and fertility seems to be a regular problem.

The devastating fungus called fusarium, which swept through Jalisco nearly a decade ago damaging almost a 3rd of agave plants at a time when demand for tequila was reaching freakish levels, remains an enormous threat to the industry. The crisis caused a shift in how tequila was produced. The financial strain made it difficult for independent distillers to continue to make tequila; instead, these people were forced to sell their home to major corporations which regularly focused on quantity over quality. Recognizing increased demand for tequila amid shortages of blue agave, which can take up to 12 years to completely mature, many companies began purchasing other kind of magueys, wild varieties of agave that grow in places such as Guerrero. The result was a abatement in biodiversity; whereby, these maguey plants became uncomfortable by the consumption of the and shoot development became more readily available. Additionally, the practice of growing agave from shoots, not fertilization, created circumstances that increased agave’s vulnerability to fusarium.

These circumstances can be seen on the shelves of your local spirits store. The finest tequilas are constructed from 100% blue agave; however, most tequilas are “mixto”, meaning they may be made from only 51% agave. These tequilas frequently scan other magueys to supplement blue agave, creating cheaper tequilas which are most cost effective for consumers and producers. Even the some esteemed of tequilas, such as Jimador, have made the switch from 100% agave. While the number of available 100% agave brands has grew and mixto tequila brands have slightly decreased, the amount of mixto being produced by these companies is climbing every year. Sadly, the booming mixto market has increased the tension on agave production and created circumstances when a repeat of the popular shortage is very possible.

Fortunately, the increased environmental consciousness in which 65 percent of Americans report trying at least one organic product and 10 % consume organics 7days has created a demand for organic products in unexpected industries. Recently, vodkas, such as Square One and Liquid Ice, have emerged to meet this demand, yet the amount of organic tequilas remains extremely limited. Nevertheless, alternatives do exist. 4 Copas produces a 100% blanco, reposado, and anejo tequila which is completely organic. Distirbution of this tequila is most widespread in California, but recent success at international competitions may encourage increased distribution.

If 4 Copas is not an option, minimally, consumers should try to purchase 100% agave tequilas over mixtos. These tequilas still commonly come from shoots, but purchasing these productss reduces perils to biodiversity from the practice of adding wild maguey plants. Additionally, these tequilas just taste better! Of these brands, Sauza and Herradura are investigating ways to turn waste elements from production into bioplastics and alternative energy sources.

The link between Mayahuel’s role as goddess of agave and fertility may seem to be a silly relationship. However, the need to consider the role of biodiversity and organic production in the tequila industry cannot be underestimated. Advocating change for a better product and healthier environment must choose consumers. The world of alcoholic drink enthusiasts is aware of how to choose tequila for quality, but the everyday consumer generally chooses a popular or cheaper brand. Schooling him or her is the responsibility of those who are aware of these differences. By taking any opportunity to do so through blogging or by taking a longer period to explain products to your customers at the bar, community interaction can help to improve what is quickly becoming the world’s next fine spirit.

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