Beverage Dynamics July-August 2019 | Page 19

RESPECT FOR THE LAND Casa San Matias , producer of Corazon , is one of only four distilleries in the tequila industry using a biodigester that breaks down organic waste created during distillation resulting in renewable energy , says Megan Hurtuk , marketing director , Agave & Proprietary Gin for Sazerac . The distillery has also received recognition from the UN as having one of the smallest carbon footprints in the industry .

Tequila Ocho ’ s La Alteña Distillery practices several ecological sustainability efforts , from recycling production water , recycling packaging materials , to turning organic residues ( agave leftovers and vinazas ) into compost . La Alteña is also currently moving towards reducing CO2 emissions .

Casa Noble was the first tequila to be certified organic by CCOF ( California Certified Organic Farmers ). Plant waste created during production becomes compost to fertilize the fields . The company also installed a water treatment facility on the Casa Noble estate .

Calavera ’ s Destiladora de Agave Azul is using vermicompost , worm castings , in the agave fields , says Robb , to enhance the soil and as a natural pesticida .

Ocho and Siembra are involved with the Bat Friendly Project . The goal is to convince farmers and producers to let five percent of their blue Weber agaves flower to be pollinated by bats , and naturally reintroduce genetic diversity in blue agaves .

RESPECT FOR LOCALS The Siembra Suro Foundation is one of the vehicles the company has set up for aiding jimador communities . “ We try to help them , and especially the children , secure access to nutrition and sufficient education ,” says Duffin . “ We ’ re finishing an addition to a

LEADING BRANDS OF TEQUILA , 2017-2018

schoolhouse in a tiny farming community in Jalisco .”

San Matias is the largest source of employment in the region , and owner and CEO Carmen Villarreal has been dedicated to developing programs that promote healthy living and wellness for all employees , says Hurtuk . Under her leadership , it is the only tequila company to be certified and recognized for gender equality in the workplace . Beyond the distillery , Carmen sits on the Council of the Casa Hogar Alegría Foundation , a network of girls ’ homes in Mexico committed to ending the cycle of abuse for young women and building a foundation that provides them with the tools to be independent .

Many of the people on the La Alteña Team are second- , third- and even fourth-generation employees , notes Estes . The company provides jobs to a large number of locals . “ There are dozens of employees inspecting and hand-labeling each bottle produced . This job could be done more quickly and efficiently by using machinery , but then most of these people would be unemployed . At La Alteña , our team members being able to take money home every week is more important than being efficient . It is a way of paying back their loyalty for generations .”

THE FUTURE OF CRAFT “ My experience is that right now there is room on retail shelves and back bars for artisanal tequilas ,” says Spiewak at Suerte . “ People are asking for craft tequila rather than blindly grabbing a bottle . And consumers are willing to pay for it .”

“ U . S . tequila category growth shows little signs of slowing and continues driven by the premium 100 % agave segment ,” says Hurtuk . “ Increased consumer interest in traditional process , aging and sustainability practices will likely continue and drive additional focus on premium brands with authentic stories .” BD

THOMAS HENRY STRENK is a Brooklyn-based freelance writer with over 20 years experience covering the beverage and restaurant industries . In his small apartment-turned-alchemist-den , he homebrews beer kombucha , and concocts his own bitters and infusions .

www . beveragedynamics . com July / August 2019 • Beverage Dynamics 17