I did not mean to post 3 times-my crackberry doesn't work to well on this board when I post with a quote from a previous post. What I believe is this and this is from what I have seen and tasted. If an agave takes everything in-air,sun, soil, water, etc for 8 years and all of that plays into the quality of the agave, it will also factor into the flavor of the maguey. If you add in the pesticides, herbicides, as well as the vinazas to the agave, you are adding another component to the quality and flavor of that plant and in the end, tequila (as long as someone did go and screw it up in production).
Now, do I care if it is certified? No, not really.
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