Tequila: It’s as simple as 1…2…3

The irrepressible and enthusiastic David Ravandi, a telling combination of practical and romantic mixed up in one persona, visited Portland this week to speak long and lovingly about his primary passion: his new Tequila brand, Uno Dos Tres.
Ravandi had a three part vision for his new tequila: First, it had to be organically made and organically certified.  Second, it had to be only of the finest quality.  And third, it had to be done in the authentic and traditional style of original tequila from the heartland of tequila.
Looks like he succeeded on all three counts.

Organically Certified
Despite romantic wishful thinking, Mexico is not largely organic. Quite the opposite, actually.  Poor and undeveloped is not the same thing as organic, and agrarian countries tend to depend fairly heavily on

Agave Spirits--- Tequila or Mezcal, it’s a growth market

©Hoke Harden February 2011

Anyone who has been paying the slightest bit of attention the last ten years or so has noticed the explosive growth of Tequila in the U.S. market.

Here’s some more news:  that growth is going to continue.  But it isn’t just Tequila that’s going to continue, and not just in the U.S.   Mezcal has entered the mix, so it’s now about the entire agave spirits category.  And agave has gone global, so it’s a worldwide phenomenon.

Did you know….there are six different agave spirits produced in Mexico?  Tequila, Mezcal, Sotol, Raicilla, Bacanora, and Comiteca.  The only two exported in significant numbers to the U.S. are Tequila and Mezcal; the others remain largely local.  So far.