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I would venture to say even ‘improper’ Mexicans have a bottle, lol. Very informative article and I look forward to reading the forthcoming one in Edible Ojai.
Love the bottle by the way, very fitting for an award winning Tequila.
I would venture to guess that how ‘improper’ we get is in direct correlation to the amount of tequila we drank. According to Dr. Adolfo Murillo, the maker of Tequila Alquimia, the nasty hangover often associated with tequila is a result of years of chemical applications on the agave plant. When you drink organic tequila brands the nasty hangover is absent. Another good reason to choose organic.
This may seems like a very stupid question for all the world to see but what-the-hell. Is all tequila made is Mexico? The same way all Champagne is made in France? Wondering if we have vinazas dumped here in the states also. Not that it matters if it’s here or there- it’s one planet. Just wondering if other countries are dealing with this same issue. And, is this process unique to tequila or are there other liquors that create this byproduct? Thanks for the info. I’ll remember the tip about Alquimia. If you get a chance, post the other three that support clean water systems as well.