Tequila exports keeps growing

Tour Jose Cuervo Tequila DistilleryTequila started 2012 with more exports

GUADALAJARA, Jalisco (22/FEB/2012 at Informador news paper) – The tequila industry started this year 2012 with a 4% increase in exports, although the production there was a slight decrease.

According to the Tequila Regulatory Council (CRT), the closure of production last January led to 18.4 million liters, which means a decrease of 1.1%, according to data from January 2011.

As for exports, sales in January that totaled 12.6 million liters. The agency reports that it exported 8.7 million liters of tequila mixed in addition to 3.9 million product made ??from 100% agave and seven million liters in bulk shipments.

Tequila the story of passion

¿Betray your own family to stay with the love of your life? This is the situation we are facing “Tequila: A Story of Passion” film directed by Mexican director Sergio Sánchez Suarez.
Tequila is a town in Mexico, where honor is everything. Antonio (Unax Ugalde), a young chieftain respected by all, has an affair with Lola (Daniela Schmidt), the wife of his uncle Vincent (Salvador Sanchez), who is loved and revered by people.

With each lie, Antonio is increasingly involved in a web of suspicion, obsession and jealousy threatening everything in his life.

Overall, the story is not new. Is typical about two young people living an impossible love. However, the plot can be attractive to the Mexican public that tends to be attracted to this type of situation on the small screen, we know that viewers like the melodrama.

However, the film not only focuses on so addressed and love story, because to some extent reflects the prevailing machismo in society in the 40’s.

One of its defects is not completely in depth history of each character, which would have helped to make the plot more attractive and have even led to the connection with them was greater.

But the great merit of this film is in production design. The setting and costume design, made by the director’s brother, Rodrigo Sanchez Suarez, were cared for in great detail and get to make the viewer actually transport the time after the fact.

The cinematography, by Andronicus Gonzalez, is another very welcomed in this film, it is very attractive and catches the audience from the start by its visual perfection.

In addition, actions are another factor that helps this film. Ugalde, Sanchez and Angelica Aragon (although the latter with less screen time than the previous ones), they get fully reflect their characters.

It’s a film that is worth giving a try, it is a sign of how Mexican cinema has begun to improve as far as production is concerned. In addition, as an added, the film manages to remind us of the golden age of Mexican cinema.

Alejandra Alarcón Cervantes / Lunes, 07 de Noviembre de 2011 09:46 enlabutaca.com

Tequila Tour in Walt Disney World

I just learned there is a Tequila tour at Disney World Epcot Mexico and is called La Cava del Tequila is the perfect place for adults who are looking for a fun drinking experience at Walt Disney World’s EPCOT Resort. Located inside the Mexico pavilion at EPCOT, La Cava del Tequila can be found at the bottom right side of the stairs after entering the building.

It seems to be the ideal tucked away spot for adults to spend an hour or so sampling your favorite tequila, or trying one of the 70 available varieties of premium tequilas. La Cava del Tequila is one of the best spots to meet with a few friends while touring EPCOT, as well as to make some new ones. The festive atmosphere in La Cava del Tequila, along with the potent and flavorful tequila drinks, makes it perfect for adults looking for some Disney magic to have a good time.

The Tequila Tour

The tequila tour is what I have named the entire experience of stopping in La Cava del Tequila at Disney’s EPCOT Resort and later leaving to tour the World Showcase. The combination of sampling a few tequila shots or specialty margaritas and then touring the different countries around the World Showcase has become one of my favorite Disney adult activities. To begin your tour, you must first navigate through a seemingly endless list of available tequila shots and specialty margaritas. Mexican beers are also available for non-tequila drinkers. My advice is to ask the bartenders about any drink you are interested in trying. On occasion, a shot glass sample of a margarita may be offered to help you decide.

Those who are familiar with the traditional Disney for adults, drinking around the world experience, the tequila tour is a must-try. The potency of the tequilas and margaritas at La Cava del Tequila takes the edge off of the Disney-priced drinks. Two or three of the drinks at La Cava del Tequila is more than enough to get anyone into a rather happy mood.

The Tequila Menu

The 70 varieties of tequila at La Cava del Tequila will please even the most expert tequila fan. There are no cheap tequilas to be found at La Cava del Tequila, and all of the drinks are made with premium brands, easing the potential hangover factor the next day. Specialty margaritas are among the favorite choices for visitors. The avocado margarita is both interesting and surprisingly good. The blood orange and jalapeno margaritas are also worth a try. Flavored salts and sugars are used to decorate the rim of margarita glasses and a number of exotic fruits are infused into the different specialty margarita blends. Both frozen and regular margaritas are offered. The Tequila Sunrise is a good choice for those looking for a potent but fruity drink.

Flights of tequila are a great way to try different tequilas and many guests seemed to be enjoying this method of tequila tasting on my last visit. Sangrita is typically served with many of the single tequila shots. Whatever your tequila choice or preference, La Cava del Tequila is likely to have it on the menu.

There are also a number of appetizers to sample while tequila tasting at La Cava del Tequila. Basic tortilla chips and salsa are on the menu, along with several other Mexican treats.

Final Tips

The tequila tour at Disney’s La Cava del Tequila is a self-guided tour which should be taken with some caution. It is not unusual to feel the effects of the tequila immediately exiting the Mexico pavilion. Drinking should be done over time, ideally with a side of chips and salsa. Photo opportunities should not be missed when you leave La Cava del Tequila, as there are sombreros and little Mexican hats to try on in the marketplace right outside the bar.

Reproduced by your Local Experts in Tequila Tour
www.gdltours.com

Tequila Tour The Ultimate Experience


The ultimate Tequila Experience from the heavens



Because Life can be filled with momentours !


Have a bird´s eye view of the towns of Amatitan, Tequila, and the Pyramid Site called Guachimontones.

Our jurney starts by reserving with GDL Tours at gusmelor@gdltours.com our exclusive transportation will pick you up early in the morning with a hot pot of fresh coffee. Once on the site we go on board the hot air balloon with a qualified pilot to start our lift off.

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We can help you make your next corporate event an experience that your employees and co-workers will never forget! Why settle for the same, old company party when you could do something as spectacular as chartering a hot air balloon?

If you are looking for a unique alternative to the annual company meeting, or need a refreshing twist for your corporate event or convention, then contact GDL tours DMC at +52 (33) 1578 0421 to arrange for a Corporate Balloon Ride Charter! A hot air balloon ride will make any corporate event more memorable!

Tasting Tequila at Río de Plata Distillery

A taste for tequila increasingly unleashed passions. Just as the culture of good food, tequila has become a cult drink. The interest in knowing its origin and its quality draws the attention of consumers. The tastings are fashionable and warehouses are filled with people who want to buy a bottle to enjoy at a table full of food quality.
Tasting Tequila
Learning to Taste Tequila from the Experts
The color does not affect quality. All tequilas can be good, although it is hard to pinpoint one factor that determines it. And, in the production of this alcoholic beverage, involving many agents that often Tequila Master can not act.

Type of Agave, the barrel and the time up the aroma and taste of tequila, which differs in each bottle. The tasting is the perfect method to detect and classify. Now, not only is used by winemakers to create wines in the cellars. Individuals also want to appreciate the properties of the product they purchase and those in the market.

MORE TEQUILA FANS.

The so-called “culture of Tequila” is in a growth phase. But this is not new. According to the Tequila Regulatory Council (CRT), since the late eighties he began to detect a progressive generalized appreciation of wine.

The cartons passed into history, although some persist in supermarkets, and glass bottles filled with exquisite wines on the shelves of shops and warehouses.

More and more tequila is consumed, approximately 50% more than twenty years ago. What happens now is that increased consumption of quality wines.

The wine has always been associated with the kitchen. Therefore, in selected restaurants and deli, the wine list is almost longer than the dishes. A symptom of the client is specialized and tends to select the tequila you want to accompany your dishes.

BREAKING MYTHS.

There are many myths that are around the tequila. Often, they are beliefs that are transmitted by word of mouth, though usually false.”The amber color is better than white? It depends, does not confer color quality, says Bernardo Torres, expert taster and a member of the Mexican Academy of Tequila Tasting. ¨ There tequilas fruity, herbal, floral, spicy, depending from where the agave and the type of land where they grow. ¨

Tour a Tequila Factory to learn first hand

Tour Tequilas del Senor Distillery to learn first hand

“The laid back, the older the better,” they say. He believes it also depends, in most cases depends on the quality of tequila, that is, from its formation at the beginning. Not always the case, suggests Bernard. According to the winemaker, is tequilas for all and that should be determined by its qualities and not their color.

La Ruta del Tequila (Tequila Trail Tour) leaving $ 200 million in 2011

La Ruta del Tequila leaving $ 200 million in 2011

Tequila Tour
Guadalajara, Jal. La Ruta del Tequila (Tequila Trail)  in Jalisco agave landscape left last year an outlay of 200 million pesos, 600,000 visitors and 152 registered companies like www.gdltours.com , as its coordinator Martha Venegas Trujillo.

Tequila tour at Tequilas del Senor Tlaquepaque
Five years after its creation and declared a UNESCO World Cultural Heritage Site, this 2011 is facing its greatest challenge: to make the project self-financed tour that from 2006 to date the contribution was $ 1.5 million from the Fund Investment Multilateral Development Bank (IDB), according to Venegas Trujillo.

Local expert in Tequila

Tequila tour

Although the use of IDB already sold out, the outlook is optimistic because of the exponential growth since its foundation the tour, told of his general coordinator.
In its first five years, the Tequila Trail was established as an important driver of investment in the region by adding 152 companies certified tourism badge bearing the TT (Tourist Tequila) issued by the Tequila Regulatory Council, a seal of quality and service same as in 2010 to make investments of around 65 million pesos.
Tour packages www.ambientetequilero.com
The tour of the area of appelation of origin of tequila has 13 tour packages and increased from five to eight the number of municipalities from the map.
Venegas said that in 2006 the economic flow in the five municipalities that made up the tour was 30 million pesos, while in 2010 the figure rose to 200 million.
Currently, the route comprised of the towns of Tequila, Amatitan, Arenal, Magdalena, Ahualulco Market, Etzatlán, San Juanito Escobedo and Teuchitlán.
“This gives us the certainty that we are prepared to meet the domestic and international tourism and we are now a tourist-cultural and one of the most representative of Mexico,” he said.
In late 2010, the Tourism Commission in the local Congress, presented an initiative aimed at integrating a trust to help finance the Tequila Trail and create financial independence.

Origen of Tequila 400 B.C. The real story

Tequila Mezcal, one of the greatest contributions of Mexico to world Tequila Mezcal  is one of 50 gourmet products originating in Mexico for universal use.  Among the products are vanilla, corn, tomatoes, chocolate, avocado, chile, beans, etc.
The agave, raw material to produce Tequila, was used in prehistoric times (10 thousand years before Christ) to make fibers of sartorial and domestic use, from  needles, pins, arrowheads, balms to apparel.  In Mexican territory there are 120 of the 300 varieties of agave in the world, but only a tenth of these species produce useful juices for human consumption. Eight of these agaves endemic species are used to produce alcoholic drinks.

A recent archaeological research in the population of Nativitas, Tlaxcala, near the city of Cacaxtla Olmec Xicalanca and at the wixarika  region of Jalisco and Nayarit, revealed the presence of utility distillate allegedly intended for tequila mezcal. Archaeologists María del Carmen Serra Puche, Carlos Lazcano Arce and Jesús Manuel de la Torre, researchers at the well renown  National Autonomous University of Mexico (UNAM), discovered in 2004 an oven for baking agaves.

prehispanic_instruments_for_distiling_tequila
The ovens to cook agave remains, pottery and reed pipes for quiote (dry heart of the agave), presumably was used in the distillation of the juice Vaporized.  Specialists located in 400 BCE approximate age of the prehispanic still, although other sources presumed to consume mezcal in Mexico since 1500 BC

Hispanic culture of Mexico tequila mezcal would enrich the tequila process until the seventeenth century (1650) with the arrival and installation of stills Spanish brought from the Moors. In central and west is meant for distributing European distillate Discalced Carmelite missionaries who were instrumental in tracing the route of Tequila in Jalisco, in the eighteenth and nineteenth centuries.

In ancient times tequila –  mezcal was associated with religious rites linked to the Moon (Mexico) and the goddess Mayahuel – Xochitécatl. Its name in Nahuatl means “roasted agave” or “agave (METL) cooked in oven (ixcalli).

The founder of the historical anthropology of Mexico, Fray Bernardino de Sahagun, translated the word mezcal as maguey roast. In his book, Cherry Red (Cerezo Rojo), White Pérez Raumiez, a researcher says that in the nineteenth century all Mexican states produced agave alcoholic drinks. 

That wide variety of specific samples are only in denominations of its own: Tequila (Jalisco), sotol (Chihuahua), Bacanora (Sonora), Raicilla (San Luis Potosi), comiteco (Comitan, Chiapas) and mezcal (Oaxaca). With this latest denomination of origin, recognized by the Mexican government in 1997, currently produces 32 industrial enterprises with rights of commercial exploitation for more than 50 registered trademarks in several Mexican states.

Tequila companies are supervised by the CRT (Concejo Regulador del Tequila)  since 1973.  The National Council for Culture and the Arts (Conaculta) promotes activities for the protection and promotion of agave and its derivatives through actions that have resulted in the inclusion in 2006 Agave Landscape Natural and Cultural Heritage by UNESCO, or the organization of fairs such as the Cultural Festival to be held in Agave Tequila, Jalisco (source CONACULTA – Press Room.)

Anthropologists found traces of 400 a. C., the ancestral distillation still practiced – The trail led up to the year 400 BC. They found pots, pans, ovens, that is, a form of social organization, and then the real story: the distillation of mezcal not the Spanish introduced to our shores, as has been led to believe from the Colonial times, but is a process performed much earlier.

Evidence: the ovens found containing traces of agave fibers. And what seems incredible now there are still indigenous groups that carry out the production of mezcal as their ancestors. In fact, these are located in upland areas of the country, as in pre-Hispanic times.


An investigation by anthropologists from the National Autonomous University of Mexico (UNAM), Mari Carmen Serra Puche, Carlos Lazcano Arce and Jesús Manuel de la Torre, under the direction of the first, is demonstrating this knowledge which, if confirmed, would establish distillation of tequila – mezcal that does not date from 1650, as indicated by the first reports, but 400 years before Christ. It would bring down a belief that has endured for nearly four centuries.

Surviving all sorts of attempts to silence them, since the colonizers production of tequila – mezcal was banned, this ancient form of making the drink is part of the cultural heritage that tends to disappear. Today we have our “own settlers” he also proposed to rescue this activity, which has endured some 25 centuries.

The route of tequila – mezcal – At first, imagined that their excavations in the residential area of Nativitas, Tlaxcala and Amatitan Jalisco, would lead to other routes. Found foundations of houses, mud flats, but there was more to be explained: the presence of ovens outside the home. “We put in doubt serve these furnaces for ceramics, as pointed out by previous reports, and established the idea that there could have been cooked agave pineapples to produce, in principle, what is now known as tepache” Lazcano Arce account.

Later, he says, found a lot of pots and hypothesized that had been used for the distillation of tequila – mezcal. Thus began, in 1998, tequila – mezcal Route Project. The tour has been intense, says the anthropologist. To date we have visited over 35 indigenous communities ”to look for producers who have a rustic activity in the production of mezcal, which allows us to see what tools used, what is their organization, which would help us to establish if the distillation has a pre-Hispanic origin”.

The findings are surprising: “The archaeological kilns are located in Tlaxcala and Jalisco, by ethnographic analogy, similar to the existing furnaces used in the cooking of agave for the production of tequila – mezcal.” But their findings go beyond the tools located. The foundations of housing units Nativitas can observe that the houses are associated with the furnaces. The analogy is that Indigenous groups now produced tequila – mezcal in a rustic home are also associated with production, and “their communities are in high places, which is the same as we found pre-Hispanic site Nativitas” .

Also, note that in the colonial era “Tequila mezcal wine within its remit. Then, the colonial authorities banned the production of tequila mezcal, which was to be back underground. So the producers went to the mountain areas.”

“Bridge to the other world? – Lazcano Arce points on a fundamental aspect: the specialized production of the drink and other items located in this area, as the accounts of jadeite, can be established that the Hispanic community had an organization for such products. In other words, there was already division into social classes.

In principle, states that one of their hypotheses is that tequila – mezcal was a product of distinction in these societies, “not everyone could access it. In other words, has to do with certain hierarchies and rituals that were made in the ceremonial area Xochitécatl (part of the same set where is Nativitas, the residential area, and Cacaxtla, the administrative center). ”

Indigenous communities today, he says, also use the tequila mezcal to perform rituals that we assume have been since pre-Hispanic times. ” For example, produce the drink during the dry season and the spread in their villages to make the request for rain. The wixarikas, natives of Jalisco and Nayarit, use it as “a process of initiation for boys and girls from three years, which means passing a level, you have to do with age and role within society, other stage of adult life, “.

In the pre-Hispanic world there is another possible use of tequila mezcal: altered states of consciousness of the rulers to come into contact with other worlds. Manuel de la Torre, one of the researchers involved in the project, recalls that in the Maya area is documented “the use of substances that alter states of consciousness, used by religious and political elites to enter into communication with other levels of reality.

“There are vessels in the Maya area showing practices enemas, which is inserted rectally a hallucinogen and it allows leaders to contact their ancestors. This is shown in the wakes with wonderful figures, such as snakes copal smoke form.
“In general, altered states of consciousness allow officers to contact the other world to return later to this and tell his constituents what they said their ancestors. Tequila mezcal, then, could have served as a bridge to the world supernatural, which would also explain that not everyone can consume that product, “he reflects.

The evidence – the results are positive: the analysis of residues on Nativitas Prehispanic kilns, developed by specialists and Alba Raymundo Barrios Zea at the Institute of Chemistry, UNAM, confirm the presence of Agave and fuel that used for the cooking of the pineapple.

Lazcano Arce and De la Torre indicated that it remains to confirm that the pots located in the area were used for distilling. To demonstrate, these vessels are currently examined by the experts mentioned above who issued the results in about five months. If the study is positive, tequila mezcal Route establish, without doubt, that distillation of the drink “is given at least 400 years before Christ, as we have been dating the contexts of both houses as Nativitas furnaces, down the old “point.

The idea of distillation is inherited from the colonizers, who in turn received it from the Arabs, would fall under its own weight. “Rather, what they actually do the Spanish to establish a change in the working tool. It would not be pots, or mud, as do the wixarika  (Huichol), but metal as a tool for production. Is, it is a substitute and accelerator as the speed of distillation, “says Lazcano Arce.

Anthropologists say they have managed to benefit the National Council of Science and Technology (CONACYT) and the Support Program for Research and Innovation Projects (PAPIIT) of the UNAM. The project involves, in addition to the experts quoted, the director of the School of Chemistry, Santiago Capella, and students of the National School of Anthropology and History (ENAH) Nadia Romero and Erick Mejia

Gus Melor leads tours www.ambientetequilero.com

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