First look at Republic Tequila

[gsars1]

Originally Posted by TequilaT

As the brand manager for Republic Tequila, I have learned a lot about the organic certification process. It is a pretty time intensive certification process that includes not only the blue agave, but the production facilities as well. Bioagricert, the certifying body, monitors the distillery for 2+ years to ensure that no chemicals or foreign elements are used in any part of the production process. La Quemada does not even use cleaning products that contain chemicals.

The blue agave used in Republic Tequila is estate grown, so the distillery has complete control of the plants while they are grown. No herbicides, pesticides or other chemicals are used.

The distillation process of Republic Tequila is completely natural. The blue agave is allowed to aerobically ferment, no foreign yeasts are introduced.

La Quemada also takes great care to produce as little waste as possible. The decomposition of the agave fiber is accelerated and then used as biofertilizer. The residual waste water is used to water the agave plantations.

At Republic Tequila, we are very proud of our organic certification, and know that La Quemada works very hard to operate within the standards that Bioagricert sets forth.

Well, being brand manager, of course your going to tow the company line. Also I am aware that there are very strict guidelines you must follow. My original point is, if it is a distilled alcohol does making it organic make it any healthier, and I'm not talking about additives, that's something completely different. After all, we're not talking about produce or meat.

[MrAgave]

Just out of curiosity TequilaT, how often does Bioagricert revisit the distillery, and what does it take to keep the certification active for each brand and distillery?

Ken MacKenzie (COO - Republic Tequila) and I were talking about this at the launch earlier this week, and even though La Quemada already had their certification, it was still a big process to add the certification to Republic Tequila.

So it is not just marketing hype (although it may help), some distilleries are trying to create a "green" product and environment, recycle, etc. And only a handful of brands with the actual certification so far...

[*45*]

Originally Posted by gsars1

Well, being brand manager, of course your going to tow the company line. Also I am aware that there are very strict guidelines you must follow. My original point is, if it is a distilled alcohol does making it organic make it any healthier, and I'm not talking about additives, that's something completely different. After all, we're not talking about produce or meat.

While an organic distilled product may not be "healthier" than one that is not, I would place serious money that there is a difference in taste between a tequila that is made at the same distillery using the same process with agave that has never been treated with chemicals and agave thas has been treated with pesticides, herbicides and such.

[don_Azul]

Originally Posted by *45*

While an organic distilled product may not be "healthier" than one that is not, I would place serious money that there is a difference in taste between a tequila that is made at the same distillery using the same process with agave that has never been treated with chemicals and agave thas has been treated with pesticides, herbicides and such.

I'd take that bet!

[gsars1]

Originally Posted by *45*

While an organic distilled product may not be "healthier" than one that is not, I would place serious money that there is a difference in taste between a tequila that is made at the same distillery using the same process with agave that has never been treated with chemicals and agave thas has been treated with pesticides, herbicides and such.

Wow, does saying it three times make you believe it. Because I don't.

[habañejo]

Actually, is there any proof pesticides, etc. do not make it through to the distilled product or not?

[*45*]

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.

[don_Azul]

Originally Posted by habañejo

Actually, is there any proof pesticides, etc. do not make it through to the distilled product or not?

For the most part, modern pesticides are purposely air and light sensitive and do not hang around more than a few weeks after application. Unlike older pesticides such as DDT, these modern chemicals are meant to kill quickly then break down. Hence I doubt much, if any, are left by the time the agaves hit the ovens, let alone after the 18-24 hour bake. And besides, were there any left over after the ovens fermentation would be stymied as the yeasts would also be affected. So without any scientific evidence to back my statement, I'd say no, there are no pesticides left at the first distillation step, let alone in the final product.

[gsars1]

Originally Posted by don_Azul

For the most part, modern pesticides are purposely air and light sensitive and do not hang around more than a few weeks after application. Unlike older pesticides such as DDT, these modern chemicals are meant to kill quickly then break down. Hence I doubt much, if any, are left by the time the agaves hit the ovens, let alone after the 18-24 hour bake. And besides, were there any left over after the ovens fermentation would be stymied as the yeasts would also be affected. So without any scientific evidence to back my statement, I'd say no, there are no pesticides left at the first distillation step, let alone in the final product.

Finally something that makes sense, thanks don Azul. I also think the pinas are washed prior to processing as well which would also remove most residue, before they are shedded and baked.

[*45*]

Actually gsars1, the pinas are not washed prior to being put in the oven.