Episode Transcript
[00:00:00] Speaker A: Man. I've got a great interview for you tonight. We're going to speak with Mariana and we're going to talk to Roberto Rio. He is the owner and the master distiller of this amazing tequila Erzagado.
This tequila is incredibly artisanal and the story about how they make it and learning about a tequila that he wanted to innovate by utilizing real tradition. And also look at some of the other Mexican spirits and the traditions that they use, like mezcal and ricea. And he has done that in an incredibly great tasting artisanal tequila. So stick around for this one. It's pretty awesome. It's tasting tequila with bread.
Hey, guys, I'm fired up to be here tonight. We're going to talk about a fantastic artisan tequila that's being made in the most artisanal way in Mexico. And today we have with us, Mariana and Roberto. And we're going to talk about Aries Gato. ¿And I'm really excited to have you guys here tonight how you guys doing today?
[00:01:13] Speaker B: Hello, Brad. It's a total pleasure to be here. We're really glad that you invited Arriesgado and us as a team of. Of Ariel.
And we're doing good. Thank you. We're. We've been so excited to show a little bit of what we have to show on Arriesgado.
[00:01:41] Speaker C: Perfectamente. Tomato.
[00:01:44] Speaker B: Robert says that he's perfectly good. He's drinking tequila regular, of course. Course. He's perfectly good.
[00:01:52] Speaker A: Well, I'm drinking it as well. Today I'm drinking the blanco, which is magnificent. It's very good.
Mariana, tell everybody a little bit about who you are and what your introduction to the tequila world is.
[00:02:06] Speaker B: Well, I'm part of Arriesgado's team here in Mexico.
And currently I'm.
I'm in charge of the international businesses.
So basically, I'm in contact with all the people that is interested in Arriesgalo from all over the world. Not that we're just starting.
It's very, very interesting how it is, how it is doing in the market.
And, yeah, it's been like three years that I'm working in Roberto's company. And I'm really, really excited of everything that we're developing because I'm from Amatitan, which is the original tequila. And I've always been in contact with Agave and Tequila. You know, it's It's pretty. It's very proud to be working on this.
[00:03:07] Speaker A: ¿And you've been around tequila your whole life, correct?
[00:03:10] Speaker B: Yeah, since. Since I was born. I mean, my dad is himador. So my whole life, I've seen agave's and tequila include agave as a suite for kids.
We see it very normal here.
[00:03:31] Speaker A: So I've been out in the fields and I've had. I've watched the himodores do their work, Harvest Synagames. And they. They always give us a cola and give us an opportunity to do it, and I'm horrible at it. ¿So have you been out in the fields? ¿Can you harvest an agave like your father? Can.
[00:03:51] Speaker B: I've never tried to do it because I think it's kind of risky if you don't. If you don't have the abilities.
I have a lot of respect for that kind of work. I respect a lot the work of my dad, but yeah, I see echo every day at home, and it's.
Yeah, it's so I have a big respect for the people that work on that area.
[00:04:19] Speaker A: I do too to watch them in the fields and to know just really how dangerous it is with the agaves around you that act kind of like a sword if you're not paying attention and then how sharp the koa is and the work they do, it's very, very impressive.
[00:04:36] Speaker B: Yeah, absolutely.
[00:04:37] Speaker A: ¿Now, what about Roberto's history with tequila? ¿Has he been around tequila his whole life as well? And tell me about his like start into tequila.
[00:04:49] Speaker C: Tengo aproximadamente 25 años en industria tequilera desde que inició Mi padre hace 25 años con la tequilera.
Soy la tercer generación de tequila.
He vivido todas las etapas del proceso del tequila, desde la plantación del agave hasta la cosecha y la producción y por fin, el crear una marca.
Mi aprendizaje en la industria tequilera, más que un aprendizaje, ha sido como una maestría que he llevado desde que tengo 25 años en la empresa. Y es algo que día a día se ha vuelto como algo que me apasiona para mí.
[00:05:45] Speaker B: He has been working in his family's factory.
They are. He is the third generation that is in the factory. So he's been in all of the processes that we have in tequila. He started first in the plantation on the agave fields, looking at every method that we need to have for have a successful tequila at the end.
And after that, he started to get into the industrial process, into the factory.
And every time that he was discovering like every process through the practice, he realized that he felt that love for tequila. And now you can see it. He has developed some brands on his own and we're now with Arriesgado.
[00:06:55] Speaker A: ¿What was the inspiration to create such an ancestral tequila?
[00:07:00] Speaker C: My inspiration empezó hace aproximadamente dos años.
Cuando fallece mi papá. Hace dos años, empezamos a retomar la rienda del negocio de la tequilera principal.
Entonces la pandemia vino a cambiar la tendencia del tequila.
Se volvió un caos todo el mercado, la competencia.
¿Como empresarios tequileros nos pusimos a pensar qué tenemos que hacer diferente para poder pelear en el mercado?
Más que pelear es qué vamos a ofrecerle al mercado algo nuevo, algo diferente, algo que sea diferente a todo lo que hemos hecho como empresario tequilero.
De ahí nació la marca Tequila Resgado.
Un día decidimos empezar a experimentar con diferentes tipos de procesos y fue como poco a poco le fuimos dando forma primero a la mini fábrica que hicimos para empezar a sacar este tipo de productos ancestrales.
[00:08:18] Speaker B: So the inspiration for Arriesgado was he got inspired two hours, two years ago when his dad died because the family and him had to take the factory as the direction part. So they started to analyze the market to see what were the tendencies on the market for tequila and what they needed to do different to innovate and outstand because we know that there's a lot of brands in the market, so we need to do something, something different.
And then they started doing experiments with the different process that we have in Mexico because they already had a space for this, a little factory in the factory in selecto. So they started there, so they took the opportunity that this tendency was just growing and that it was so valuable for Mexico because it is an ancestral process. It is totally different and totally handmade.
[00:09:40] Speaker A: Yeah, I love that your innovation is going back to the deepest of tradition and that's really impressive that you've taken the time and I know all of the extra work and hands that go into making an ancestral tequila like this versus some brands that innovate just by maybe tweaking the flavor and using an industrial method to make tequila. So this is really awesome.
[00:10:11] Speaker C: También algo muy interesante en este proyecto de tequila Arriesgado es que más que un tequila, es un ensamble de culturas. Nosotros como mexicanos, principalmente nuestro enfoque es representar una cultura mexicana.
Entonces, este tipo de productos es un producto que trae un ensamble de culturas. Por ejemplo, nos basamos mucho a dos bebidas espirituosas que son artesanales, procesos del mezcal, procesos de raicilla. ¿Qué hicimos para hacer algo diferente en industria tequilera?
Hicimos un ensamble de procesos.
Tenemos hornos raicilleros, tenemos alambiques mezcaleros de cobre.
Y todo nuestro proceso es ancestral, 100% hornos de barro, todo con cocimiento a leña, a fuego lento.
Nuestras fermentaciones, algunas fermentaciones en barricas, algunas las tenemos también en tanques de barro y en algunas en tanques de piedra. Entonces es un concepto completamente diferente a lo que hay ahorita en industria tequilera.
Nuestro tipo de extracción del tequila no es con molino, no es con canoa, no es con tahona, es con canoa y mazo. Canoa y mazo es algo que normalmente lo utilizan los raicilleros.
Nosotros lo empezamos a utilizar para la extracción del jugo del agave. Y eso nos ha dado unas notas completamente diferentes a lo que a lo que venimos normalmente produciendo y probando en el mercado.
[00:11:57] Speaker B: Another big important thing that Roberto wants to mention is that the most important thing for Arriesgado, the first inspiration was Mexico and all the cultures that we have in Mexico, because we don't only have tequila. We have other spirits like raisiya, bacanora, mezcal, and he got this inspiration from those process he started going to other states, visiting these places and analyzing what they doing and how they were doing it because they were giving a big value.
[00:12:45] Speaker C: And.
[00:12:47] Speaker B: It was really really, really interesting how people from Raisiya, from mezcal, were doing their processes and they were respecting or outstanding the process of the product. Not only the bottle, not only the label.
They really, really outstanded the process.
So that is the main inspiration for Arias Gallo. We have this process, but it's like a mix of all the cultures that we have in Mexico. And this kind of spirits, for example, the cooking is made on a oven that is made of stone and bricks of adobe, which is like clay, some kind of clay. It is really reliant artisanal. The clay is sealed with clay and also bricks, and that's it. So, of course, the cooking is kind of slow, but, oh my God. The notes that we have in Arriesgado are totally different. And are so amazing because of every part of the process. For example, also with the fermentation. We do the fermentation open in barrels, American barrels. We also use.
[00:14:15] Speaker C: Bar.
[00:14:17] Speaker B: Like clay tanks for fermentation also. And we also are using tanques de piedra, stone tanks for the fermentation. That's only for the fermentation and cooking. And for for for the milling, we were not using tahona because we wanted to do something different. And it was interesting. How Raisiya uses this part. They do it in a wooden trunk. And it is like some kind of tool that is made of wood.
Yeah, yeah.
And they do it by hand, totally by hand in this one trunk. And we're doing it also in Arriesgado. And in that part you can also get different notes for Arriesgado. And in the distillation part, we use copper tanks. These copper tanks, normally they're not like big, they're kind of small.
And it also give you some features for tequila. And that that kind of process is used for mezcal. So every part it's an inspiration of the cultures that we have in Mexico and other spirits.
So you can see that this is totally a mix of cultures. And it is so important for us because we want to outstand Mexico when we go to other countries. And we want to talk about our process.
And at the time we were talking about the process, we can tell people, you know, this part is used on this kind of spirit. And this is the history and this is how we do it. So the goal is to respect what we have and be proud of our roots. So that's the main thing for Arias Gado. Wow.
[00:16:20] Speaker A: And I believe you've hit the nail right on the head on that. Because I've been to Turbans. I've seen our seas made. I've been to many distilleries and to have something taste. So traditional is. It's refreshing in all of the tequilas that we get to taste today in cooking. Is the oven that you're using. ¿Is that wood fired for your heat?
[00:16:42] Speaker C: Yes, así es. El horno es un horno muy pequeño.
Le caben lotes demasiado pequeños. Aproximadamente es un horno de 2 toneladas.
2 toneladas.
Se tiene que poner a calentar aproximadamente 8 horas con leña, con madera. Después de calentarlo por 8 horas, se mete el agave y se sella con barro. Y aproximadamente se tiene que dejar de 5 a 6 días para que tenga un cocimiento adecuado para poderlo extraer.
[00:17:22] Speaker B: Yes, We let first the wood there, the wood fire in the oven for eight hours.
Eight hours. And of course the oven is ready. So we put the agave. The oven is really small. It's not that big.
Approximately the quantity that you can put is like two tons of agave. So it's kind of small.
So we let we heat at eight hours, then we put the agave and after, like five to six day, we take the agave out. And of course the oven is sealed with clay and bricks. And that's it.
And the cooking is really, really slow.
But it's very special because you have.
[00:18:20] Speaker A: Something really different now for the stills. ¿Are they wood fired for those as well?
[00:18:29] Speaker B: Yes, yes. The whole time they're with fire. That's very so if you go to the process, it's gonna be hot. Yeah, yeah.
[00:18:43] Speaker A: Pick up a little bit of that smoky essence, you know, in the tequila, but it's not overpowering. It's there as it's an assist to the cooked agave and the tequila flavor. And it's got a lot of minerality and a lot of vegetal notes to it. A nice peppery note and a great sweet.
[00:19:06] Speaker B: Bueno, con este proceso, entonces por eso tienen las notas ahumadas, vegetales, herbales y.
[00:19:12] Speaker C: De hecho sería bueno que le compartiéramos algunas fotografías del cocimiento y de la extracción para que más o menos pueda.
Así es.
Yeah.
[00:19:31] Speaker A: That'd be great. We can show them in the video. That's perfect.
So let's talk about the name and the label. ¿What does the name mean?
[00:19:40] Speaker B: Dice que ahora hay que hablar del nombre y de la etiqueta. ¿Qué significa nombre?
[00:19:45] Speaker C: OK.
La palabra arriesgado significa para mí en México es una persona atrevida.
Atrevida, una persona que se atreve a experimentar nuevas cosas, explorar lo que hay alrededor.
Y se me hizo una palabra principalmente muy simbólica de mi padre, porque mi papá era una persona atrevida, siempre estuvo experimentando cosas.
Entonces es una marca que va emblemáticamente con honor a él.
Referente a la botella, decidimos de hacer una botella práctica.
Es una botella bonita con un cuerpo como de un alambique el cuello y aparte es una botella práctica para agarrarla con la mano del cuello. Si se llega a utilizar para bartender.
[00:20:42] Speaker B: O.
[00:20:45] Speaker C: Para restaurantes, es una botella práctica, tanto en tamaño como en espacio.
Tenemos una etiqueta de fibra de agave. La etiqueta es artesanal.
Se ve con colores vintage para darle como un tono antiguo.
[00:21:21] Speaker B: And he always knew that his dad was a risky person.
He was not afraid of anything.
He was always trying new things, even when people would say, you're risking too much. He was not afraid of anything. And at the end, he was having success on the decisions that he was taking. So he got inspired from his dad. And well, it could be a word that mentions what we have in arriesgado, speaking about the process, because we were too risky at trying to do this kind of different things that no one was doing in the industry.
So I think that Robert is also a risky person.
He's always trying to do different things, new things. No matter if there's nobody that he can ask for help, he always try and experiment new things. So the word comes from there.
And about the label and the bottle, he decided to to have a bottle to be ergonomic because it is a bottle that you can hand.
If you're working into a restaurant or a bar, it is easy to put on a shelf. It's not that big or that tall. It's like on the middle of.
On the average for sizes. So that's about the bottle and about the label, he decided to use like vintage. He loves this vintage things.
So he decided to use vintage colors. And also the sticker is made of a galley fever. So he wanted it to be like so in harmony with everything that is behind.
Arriesgado.
[00:23:34] Speaker A: Yeah. I wondered if it was agave, because it has. It had that look to me. So that's what I thought, and I love all of the information that's on the bottle as well to be able to give that story and these amazing boxes that they came in.
So. So awesome. I spent a day with my Google translate reading all of the information on the bottle.
[00:24:02] Speaker B: So you read. You read the paper that is inside the box.
[00:24:06] Speaker A: I didn't know there's a paper inside the box.
[00:24:09] Speaker B: Yes.
[00:24:11] Speaker A: Oh, no.
[00:24:15] Speaker B: No, I have.
[00:24:16] Speaker A: I have something to read tomorrow. I didn't know that was in there.
[00:24:22] Speaker C: Sí, tenemos un.
[00:24:26] Speaker B: Yeah. Robert wanted to show entirely what is arriesgado.
So for the blanco, we didn't, but for reposado, we started with this idea and we wanted to show every detail and every step that we have in the process, what is every tool, what are the times that we use everything we wanted to be so specific on Arias, Galo's essence.
So you have homework yeah, I did not.
[00:25:07] Speaker A: I didn't open that up to look, I seen this and I didn't think there was something else in there. So, yeah, now I have more Google translating. ¿So who is this person here on the bottle?
[00:25:20] Speaker C: La silueta de la botella de mi papá.
[00:25:34] Speaker A: OK, so we've talked about the production of the blanco. Let's talk about the repo a little bit.
¿What are we aging in for how long?
[00:25:41] Speaker C: Nuestro tequila arriesgado reposado tiene tres meses de maduración en barrica francesa.
¿Por qué tres meses? Porque el tipo de barrica es de tostado intenso, entonces eso le da un color un poquito más intenso y también algunos aromas de vainilla, madera, agave cocido resaltan bastante.
Decidimos manejarlo a 43 grados porque es el grado correcto donde el Tequila reposado detona las mayores los mayores sabores y aromas que tiene el Tequila.
[00:26:21] Speaker B: So we rest the reposado in barrels, American oak barrels. We let it rest for three months. We think that that is the right time for a reposal speaking of this kind of process.
So we don't lose any features of the Tequila and the process because of the barrel. And this kind of barrel also give us all these notes that we have. You can feel this oily texture, this notes that are a little bit sweet, already subtle and we use a intense toast in the barrel, so that's how we get more nose. And you don't have to use that much time because you already have this characteristics on the barrel, so that helps a lot.
[00:27:17] Speaker A: ¿And what are we looking at for time and barrel types for the Añejo?
[00:27:22] Speaker C: Nuestro añejo es un añejo muy simbólico ahorita para Arriesgado. Empezamos la producción hace aproximadamente dos años. Exactamente dos años y cuatro meses. Pero nuestro añejo fue el primer blanco que producimos y decidimos el primer lote meterlo en barrica americana. Barrica Americana, donde El producto duró 16 meses. A los 16 meses lo retiramos y ese tequila lo decidimos sacar high prof.
¿Por qué high prof?
Porque es un producto que tiene, aparte de ser de 16 meses, tiene unas notas muy sutiles, a pesar de la graduación, es muy suave y esa barrica principalmente tiene un toque especial.
La barrica se abrió antes de introducir el Tequila y con las mismas pencas del agave se les pasó por la madera, se les primió el cubo, se tapó, se metió la primera producción de tequila y lo dejamos 16 meses. Eso por consecuencia, el tequila añejo en particular tiene las notas demasiada marcada, agave cocido.
[00:28:42] Speaker B: That we launch in the Arriesgado process.
It's the first batch that we had and we decided to let it rest for Ananya in the future. So we have that batch since, like, two years ago. And, actually, it's kind of new. We just launched it. I don't remember when, but it's new on the market, of course. And another special thing, it's on the barrel. So we use an American barrel.
We let it rest for sixteen months. And when we were going to let to put the tequila into the barrels, we decided what Robert decided. He has this amazing idea. He took agave leaves and he squished the agave leaves and let the juice around the barrel inside and. And then he put in the tequila. So that's how you can feel like so many notes of cooked agave and also the alcohol that we have in the Añejo. It's forty nine percent which could sound like very intense on the alcohol when you're drinking it, but because of the process, and because of the process of the resting, you can also perceive that it's really, really smooth.
It's not strong when you're drinking it. It's really, really drinkable and you can perceive a lot of notes that are smooth, but you can also feel this, all the notes that we have in the process of Arriesgado, the smoking notes, it's kind of strong, but it's drinkable. I think it's on the perfect, on the perfect weight for pallets that are just turning on this tendency of the high proof tequilas on the ancestral artisanal tequilas.
It is amazing for the palate.
[00:30:56] Speaker A: Yeah, it's delicious.
And when I first drank it, I would not have been able to tell somebody it was a high proof like it drinks very easy. And to see that it was at forty nine was like, wow, this is, you know, a great flavor with a lot of alcohol in it without that, you know, heat of it. And the repo is forty three. Correct.
[00:31:19] Speaker B: Yes, forty three.
[00:31:21] Speaker A: ¿And are we bringing out a high proof blanco in the future too?
[00:31:25] Speaker B: Si.
[00:31:26] Speaker C: De hecho, la primera edición de Arriesgado solo para México salió el blanco en 40 grados.
Pero nuestras nuevas exportaciones que van a empezar a finales de este año, el producto blanco va a ser high prof. Va a ser 48 grados.
[00:31:44] Speaker B: Y we already have the idea, so the first batches that we had for arriesgado blanco in Mexico were at forty percent. But now the plan is to launch a higher proof tequila that we're gonna launch it for the US. We're gonna start selling it like, by the by end of the year and it's gonna be at forty eight percent of alcohol.
So I think it's gonna be really, really interesting.
I've had the opportunity to try a lot of the experiments that Robert has done and we tried the high proof tequilas and they are so delicious and so drinkable.
[00:32:41] Speaker A: ¿So knowing that most of Mexico drinks lower proofs, right a lot of thirty five s and thirty eight s. How are these higher proofs going over with the Mexican people? ¿Is that a trend that we're seeing in Mexico as well?
[00:32:59] Speaker C: El mercado mexicano ha ido evolucionando gracias a la tendencia de los tequilas libre de aditivos. Ahorita, la mayoría ya del consumidor extranjero prefieren un Hypro.
Europa, Estados Unidos, Estados Unidos y Asia.
Pero México está empezando a cambiar la tendencia.
Tenemos aproximadamente de tres años hacia acá que el producto Hypro se está empezando a mover. Es un mercado muy pequeño, pero es un mercado que cada día va creciendo.
La mayoría de la gente que consume este tipo de productos artesanales realmente buscan productos High Prof.
Es el mercado de ese tipo de.
[00:33:46] Speaker B: Productos artesanales high profit in Mexico.
And now people that is getting education and interest into the process are looking for this kind of tequilas. And the free additive tequila and the high proof tequilas are getting really, really popular. Even the youngest adults are getting interested into the process of every brand. They're not just drinking this label and that's it. They're. They're really interested into what's behind, what's the background of this tequila. So people now is asking both the backgrounds and it's getting bigger the market. Of course it's not that bigger as the industrial ones, but We're totally growing.
¿Como que porcentaje del mercado crees que sea de este tipo de?
[00:35:05] Speaker C: Es un mercado muy pequeño, pero aproximadamente estamos en una tendencia ahorita más por más por los extranjeros que visitan México están empezando a poner esta tendencia en México. Pero estamos hablando de un mercado purista, de un que consume el 10 % de México.
[00:35:30] Speaker B: The market in Mexico is getting interested into this kind of products. Of course it's not that big, but we are growing. ¿And also the people that comes from other countries are also being part of this tendency kit because they're coming and asking for this kind of products and Mexican people turn on and they're like, okay, why are you looking this kind of product? So it's like part of every person that is educated educating themselves about tequila and the artisanal process.
[00:36:14] Speaker A: Awesome. Well, I'm a big high proof fan, so I love the essence of agave. I love drinking it right out of this still because then you get the most agave flavor. So I'm glad to see that you're doing. Doing that.
Okay.
[00:36:28] Speaker B: Absolutely.
[00:36:29] Speaker A: Here's a question. So this is out of the norm for the way you guys make tequila, tequila selection amatan. Okay. And what I'm sure you've got some people that have worked at the distillery for a long time.
¿So what did some of the older people that worked in the distillery?
¿What did they think about what Roberto was doing there? ¿And how did they respond to seeing the tequila being made? Probably the way their grandfathers made tequila.
[00:37:06] Speaker C: Cuando iniciamos con este proceso, la gente quedó impactada porque de estar en un proceso un poquito más moderno, hicimos la tendencia hacia 150 años para atrás de como se hacía el tequila antes. Pero ese tipo de procesos a la gente le ha entrado una inquietud.
La gente se ha vuelto más apasionada en cada etapa del proceso.
¿Por qué? Porque es un producto con un proceso demasiado noble.
Demasiado noble y muy práctico para la gente que viene a trabajarlo. Porque son productos, la verdad, principalmente de mano de obra todo el tiempo. Aquí no hay maquinaria para esto.
Entonces la gente que esté involucrada en el proceso se apasiona.
Hacer tequila es como la gente que se dedica a hacer comida. Entran a la cocina y la gente se enamora de los procesos.
Hablando de la gente que colabora con nosotros internamente en procesos, los clientes que regresan a la empresa y ven este tipo de productos, les entra como un valor adicional de la empresa, de lo que hacíamos a lo que hacemos ahora. Y la gente es algo que le encanta que nosotros tengamos un producto diferente a lo que hay en el mercado.
Por otra parte, el turismo es una empresa turística, la gente cuando llega a ver el proceso de tequila, se olvidan de toda la fábrica, el 90% de la fábrica. ¿A la gente que viene de turistas no le impacta el 10%, que es algo muy pequeño, que es esto? Esto impacta demasiado el turismo. Y el turista que viene se enamora cada día más de lo que es la palabra tequila. Porque ya con este tipo de procesos, la gente se mete a la cabeza que es una calidad suprema. Y realmente sí, porque ellos ven el trabajo que se conlleva desde que se cose hasta que se destila.
[00:39:24] Speaker B: Selecto was a big impact, because when you develop something that is really, really human, it makes people connect.
And into our team, the people that were working on the processes. And when they started working on this new process, they were even more in love with arriesgado process, because they saw that every part was necessary to be handmade.
And Robert says, it's like people that works. And we see if somebody is always in the kitchen, always seeing the process, of course they're going to be more in love and more passionate about the product that they're selling. Because they're always there and we never use machines. So we need people all the time.
And that's so valuable for people, for our people, because they feel part of what we're representing.
And that's one part people from our team are really in love with the process. And of course, course that when our tour guides, when they get the tours, of course they show this part with so much passion that it can be transmitted to the people that is visiting us for the first time. And Robert says, okay, probably ninety percent of the tourists that are visiting us are going to remember the industrial part. But they're going to be people that get, that are getting interest in every part of the factories that they're visiting in Mexico. They're going to be always remembering this part of the ancestral. They're going to forget about the industrial process, the normal process that you can see in other factories that they probably going to visit in their tours to this area of Mexico.
But of course they're going to remember the ancestral part because it's totally different. And we know that it is shown with passion from the tour guides and from the guys that are working in the process.
I can say that I can day by day see it in the factory.
If I go with the team in the process, they explain you everything with dispassion that it can be transmitted and you know that it is one hundred percent human and that's really special for us.
[00:42:28] Speaker A: I bet. And I can't wait to come and see it myself.
That's going to be the coolest part.
¿Okay, so what is something that Roberto learned from doing this process or what is something that really surprised him while making this kind of tequila?
[00:42:50] Speaker C: Algo que me sorprendió, que algo nuevo que nunca había experimentado, es el comportamiento del agave con los diferentes tipos de materiales. Por ejemplo, la fermentación, principalmente en barro, agarra unas notas completamente diferente. La fermentación en madera, otras notas diferentes.
Pero lo más interesante es el método de cocimiento.
Cuando tú coces el agave en barro a temperaturas de leña, que es una temperatura irregular, el agave sabe completamente diferente a lo que venimos conociendo. Nuestros sabores del agave saben un poquito más al corazón del agave que cuando sale se llama quiote.
El agave en vez de saber agave cocido, sabe a quiote. Entonces es un sabor completamente diferente.
Y cuando sacas las primeras producciones de tequila en automático tiene unas notas demasiado intensas al barro por el cocimiento, por la fermentación, notas muy sutiles a la madera por la destilación y obvio, por el cocimiento también.
Aparte que es un producto que no lleva levaduras, es un producto orgánico, fermentación y eso lo va haciendo más intenso.
Algo también muy interesante en este proceso es que cuando fermentamos, nosotros dejamos toda la fibra, todo el bagazo dentro de la.
Dentro del jugo.
Y eso hemos notado que le da un mayor sabor y aroma intenso.
Lo potencializa bastante la parte de agave, de agave cocido al tequila.
[00:44:55] Speaker B: So the part of the process that really had an impact on Robert was what he realized that every method that you use on the process for unsubstructure, killing, it's really representative of what you're going to have at the end.
For example, the cooking.
This kind of oven, this kind of cooking, we use the.
We don't take out the wood from the oven when we put the agave. So we let everything in and of course, the heat it's not going to be stable, it's unstable. So every batch it's really different because of this.
And you can get totally new notes when you're doing this kind of cooking.
And another thing is, for example, the fermentation wouldn't use any kind of gist.
We do it in totally natural. And he realized that if you do fermentation on oak barrels, you're going to have some notes. If you use fermentation on stone tanks, you're going to get some other notes. If you do fermentation on clay tanks, you're going to get something different. And if you put details on every step, you can find a lot. And also with the smashing of tequila, that's another thing that gives you some other parts of arriesgado that are going to give you some aramas and every method that you use in the process, it's going to give you new things. And another thing different from every watch. So he realized that he had to be really, really detailed on what he was doing.
And of course, at first, everything was about experimenting.
And then he said something for arriesgado, especially.
[00:47:28] Speaker A: Wow, that's a lot. I mean, there's so many different pieces in there. That's impressive and amazing.
Okay, let's. Let's talk about where you're located, where can people in the States find your tequila arriesgado.
[00:47:44] Speaker C: Apenas vamos a empezar a introducir al mercado americano.
Aproximadamente, yo creo que en un mes van a empezar a encontrarlo.
Nuestros distribuidores ya van a empezar a hacer las preventas en este mes que viene, pero lo pueden encontrar en línea por lo.
[00:48:05] Speaker B: So, currently we're not in the US.
We are about to start selling in the US, like, in a month.
So it's gonna be really special when we're there. And for now you can only get the product online, but we're gonna be in the US in a month.
[00:48:33] Speaker A: Perfect. Okay, so I have a question I like to ask people.
It's kind of, kind of the final type question. And this one is really meant to kind of tug at the heartstrings a little bit. Because. ¿Because I look at these tequilas that these maestros make this magic that they put in a bottle, and I look at that as one of their babies, one of their children, right?
So I know how special they are for each person. So if Roberto could take this tequila and sit down and share the story of the tequila and drink it with any person in history or current day or famous, not famous. Who would he want to sit down and share this tequila in this story with.
[00:49:26] Speaker B: ¿Dice que con quién te gustaría sentarte y tomar arreglado y compartirle tu historia ahora que apenas vas a empezar con nuevos mercados?
Quién es la persona indicada para.
So he says that the person that he would like to sit and talk about tequila and talk about arriesgado is Sean Miller. I think you know it.
[00:49:54] Speaker A: I do know Sean.
[00:49:57] Speaker B: He lost his work and I love it too.
[00:50:01] Speaker A: We probably can arrange that.
[00:50:04] Speaker B: See.
Of course, Robert. It's in for that.
[00:50:12] Speaker A: Okay. I will. I'll get a message to Sean tomorrow.
[00:50:18] Speaker B: Perfect.
[00:50:21] Speaker C: Okay.
[00:50:22] Speaker A: Well, I want to say thank you very much for taking your time.
I know this has been a difficult one with the people don't know this watching it today, but this is our second take because of computer issue, so I really appreciate you taking your time to do this. I'll be in amatan in January, so I will come see you for sure.
And I just want to say thank you and it's great meeting you and I can't wait to meet you guys.
[00:50:47] Speaker C: Que nos avise para recibirlo para ver si nos dedica un día para que conozcan nuestros nuevos procesos.
[00:50:52] Speaker B: OK, Robert, say thank you and please let us know when you're coming so you can come and visit our factory and everything that we have and that we can share with you. And of course you have another family in Mexico.
So consider this.
Thank you so much.
It was a pleasure to be with you tonight.
[00:51:19] Speaker A: Thank you so much, guys. I appreciate it very much.
