Anglers are usually easygoing. They have to be, given the amount of time they need to patiently while away as they wait for the fish to take the bait. Despite their calm attitude however, all anglers have one secret yearning, to score the biggest catch of the day, and it does not come any bigger than the marlin. There are several highly prestigious sports fishing competitions that take place around the world, where anglers battle it out for days in an attempt to reel in one of the world’s most challenging fishing catches. As the first million-dollar prize winner of the 2003 Bisbee Black and Blue tournament in Mexico, Brady Bunte can attest to how tough marlin are to snare, even when you have the best boat and latest fishing equipment. Here, Brady Bunte offers a few tips to less experienced anglers also looking to score that prize catch. Organization of your gear is important when you are fishing. Brady Bunte notes that many who switch from inland to offshore fishing find crimping a better alternative to using knots when securing heavy monofilament lines. There are different sizes of sleeves to go with the monofilament, so it pays to have a labeled system that allows you to quickly pick out the correct size. Some anglers make use of old pill bottles labeled at the top to quickly pick out what they need. Many anglers like Brady Bunte who enter sport-fishing events, will hire or buy high-end boats to take them out. These kinds of boats are typically well maintained, and part of the value comes from the quality but delicate surfaces that are found throughout. When you have equipment like pliers you use for crimping, you need to ensure they will not scratch these surfaces. A simple trick is to sheath them in an oven mitt before setting them down. When setting lures, Brady Bunte recommends putting out a selection of sizes. Have extra large and large lures closer to the boat, and smaller lures further beyond. This is because when you are fishing for marlin in productive waters, you may not always find them hungry. Small bait may be pursued by the fish as a snack, so mix it up for maximum potential. For those who like to sharpen their hooks a bit more, it is a good idea to use a black sharpie to coat this and the rest of the hook. Not only does it camouflage the hook underwater, Brady Bunte has found it is useful in providing a barrier that prevents rust from developing. Live bait is usually less popular in offshore fishing because their use limits the speeds at which the boat can travel, but in some cases and areas live bait has been proven to produce better results of a larger catch. Brady Bunte has however noticed that anglers can still score a prize catch if they situate themselves in calm waters teeming with marlin. This is where local knowledge comes in handy in identifying hot spots. Brady Bunte has observed that there are very many pointy objects to be found on board a fishing boat. From stick gaffs to billfish tags, it can be very easy to find yourself on the wrong end of a sharp tip. A simple trick many apply is using a tennis ball to secure the sharp end. Cut a slit long enough to allow the tip easily through when you squeeze the ball without pulling out a tag. In fishing, it pays to understand the mentality of your prey. For instance, Brady Bunte has found that striped marlin tend to be far more easily annoyed than their larger blue marlin cousins. This weakness can be used against them. He has found that using bait without hooks allows the angler to pull out the bait from the mouth of the marlin. Many will keep following this elusive bait, while getting angrier at each successive failed attempt. When it is has thrashed about, frustrated and exhausted, you can then hook it and look forward to quick reel in. brady bunte, brady bunte irvine, brady bunte tres sietes, brady bunte patent, brady bunte laguna niguel, brady bunte bisbee's, brady bunte laguna beach, brady d bunte, brady bunte facebook, brady bunte linkedin, brady bunte tequila,
Taking Agave from Farm to Surf by Brady Bunte The blue agave is renowned for being the raw material to Mexico’s most famous drink, tequila. Not all the plant however makes its way to distilleries for processing. The stalk of the plant is often cut out before it matures so as not to draw on the nutrients and sugars that are needed at the heart of the plant to make the tequila. According to Brady Bunte, the stalk, if left alone, can grow to well over two meters in height. The agave plant has very strong fibers, which have proven useful in the use of the woodwork. Brady Bunte confirms that the blue agave plant tends to produce the tallest stalks, making them ideal for use in the construction of various parts of surfboards. Many innovative shapers who seek out different ways to improve upon their design of surfboards have come to appreciate the unique qualities of the agave in this process. Brady Bunte has found that because the stalks can grow to such tall heights, they can be used for the fins, stringers, rails or as a solid wood board. It is not just the blue agave plant that is utilized to make surfboards. Other species of agave from various parts of the world are becoming a wood source in the making of custom surfboards. According to the shapers and designers of these surfboards, agave is gaining popularity partly because of how environmentally conscious more surfers have become. Most surfboards in the market are made from polyurethane foam and finished off with layers of fiberglass or epoxy resin. Brady Bunte has found that these materials may be popular due to their affordability, and lightweight nature that makes them buoyant on water. Unfortunately, some of these materials release toxins into the water that have been found to be dangerous to aquatic life. Brady Bunte points to the chemical compound HBCD, which results from polyurethane foam. It is believed to affect the reproductive and hormonal levels of aquatic animals. Many experienced surfers have in recent years come to appreciate the more traditional designs of surfboards made using wood, which fell out of fashion over the last half century. Brady Bunte believes that with this renewed interest in the making of surfboards that have minimal environmental impact, there will be greater demand for agave stalks. Agave surfboards are actually considered a high end product in the surfing world, as there are no two boards that are alike. The lines and tones of the wood will vary, very much like fingerprints, making each board created a unique design. Many surfers also claim that although wood surfboards are often heavier than artificial varieties, this increase in weight is less felt when agave is used. Expert shapers estimate that the weight of the board can be higher by about 30%-300% when wood is used. With agave however, most estimate the increase in weight at just about 15%. Furthermore, the rigid nature of the wood, combined with this increased weight, is believed to help make the resulting surfboards more responsive to movements of the surfer. Custom agave surfboards take a long while to be completed, mainly because of the period needed to dry out the wood. Brady Bunte confirms that the agave plant is a succulent and stores large amounts of water, requiring extra time of the wood from the stalk to properly dry out. Brady Bunte has found that this drying stage can last several months before the wood is ready to be cut and carved. For custom surfboard designers and shapers, the agave is a challenging material to work with, but the results are often highly rewarding. Brady Bunte believes one of the reasons surfers love being on the water is the opportunity to feel at one with nature, and respond to its currents and motions in perfect harmony. Being able to do so on a green, high performance board is something not to be missed out on.
As the country with the highest population in the world, China is a very important consumer market for the alcohol and beverage sector. Mexico has for years tried to export their tequila products to the country but was hindered by an agave ban that hinged on fears of a high methanol content. Brady Bunte confirmed that the ban had been instituted in 2008 following a Chinese government crackdown on fake alcohol. The issue however appeared resolved following a visit to Mexico by Chinese President Xi Jinping over a year ago, during which the two countries inked a ‘Tequila Pact’. This was followed up by another meeting with Mexico’s then Minister of Agriculture, Enrique Martinez, who travelled to China to conclude on arrangements. According to Brady Bunte, Mexican officials expected to export up to 10 million liters of tequila to China over the next five years, subsequent to the lifting of the ban. This prediction appears to have now come true following the impressive rise in tequila exports that was achieved in the course of 2014. The National Chamber of the Tequila industry reported that tequila exports had grown to $1.1 billion in 2014, up from $997 million the previous year. Media reports suggest that the new agreement has now made Mexico the second largest trading partner to China from Latin America. Brady Bunte indicates this is an impressive result, especially since there is no Fair Trade Agreement between the two countries. Brady Bunte points to the growing middle and upper class population as the driving force behind this boon in tequila demand from China. Their curiosity and higher spending power makes them a highly lucrative untapped market for tequila makers. Market experts like Brady Bunte believe that the unique taste of tequila and interesting ways in which it can be enjoyed are the big draw for these buyers. From margaritas to shots, the Chinese not only have a new way to enjoy their alcohol, but also varied flavors and aromas that depend on individual manufacturing formulas, and the age of the tequila imbibed. The new agreement is also said to have had a positive effect on other trade between the two countries. Bilateral trade volumes rose by $5 billion over the last fiscal year. Other products that are believed to have started making their way into China and other Asian countries from Mexico include pork, avocados, lemons and asparagus. Industry experts like Brady Bunte predict that China could become the first or second largest market for tequila in the world, after the United States. The marketing that is being carried out by leading tequila manufacturers is expected to help make tequila as competitive an alcoholic drink as scotch. Scotch whiskey and cognac have apparently fallen out of favor amongst the Chinese, due to their reference in anti-corruption campaigns. Each of the top 16 tequila-producing companies is estimated to have invested up to $3 million to enter into the Chinese market. The only hindrance to this progress may be the expected slowdown in harvesting of agave plants. The decline in agave prices during the 2000s prompted more farmers to cut down on their cultivation of the crop. Given that agave plants take 7-10 years to mature, Brady Bunte believes that there will be a shortage of plants getting to the market over the next few years. With increased demand of tequila, but a shortage in raw materials, it is also expected that the price on tequila and the agave plants will rise dramatically. Brady Bunte believes that this scenario will lead to a spike in the value of Mexican exports of tequila, but not the volume. Even with reserves, the top tequila producers will likely only be able to fully accommodate demand for the coming year alone
Unconventional Drinks Made With Tequila By Brady Bunte When most drinkers hear the word tequila, the first thoughts that enter their minds are shots and margaritas. These are the two main ways by which drinkers enjoy this distinctly Mexican drink. However, just as with many other alcoholic drinks, there are many other ways one can enjoy quality tequila. Brady Bunte recommends that when adding tequila to drink recipes, a person should only ever use 100% agave and not mixtos. Here are a few of Brady Bunte’s top cocktail recipe recommendations. Veracruzana Ingredients: 2 parts Tres Sietes Reposado 3/4 part Agave Nectar 1 part Fresh Lime Juice 4 Pineapple Chunks 2 Basil Leaves Pour the pineapple chunks and basil leaves in a shaker and mix together. Add the remaining ingredients with some ice and shake vigorously. Strain the result into a glass, add more ice cubes and garnish with a piece of pineapple and basil. Brady Bunte recommends this delicious cocktail for summer days when you are looking for something refreshing to drink. Cherry Smash Ingredients: 1 part Tres Sietes Silver 1/3 part Orange Liqueur 1/4 part Agave Nectar 2/3 part Fresh Lime Juice 1.5 parts Club Soda 8 Bing Cherries Pour the tequila, orange liqueur, lime juice and club soda into a cocktail shaker. Crush the cherries with the back of a spoon and add alongside some ice cubes to the shaker. Shake well and strain into glasses. Garnish with a single cherry and serve. Brady Bunte advises that for an extra kick, brandying the cherries is a good idea. Do this the day before by mixing them with cherry brandy and some sugar. Brady Bunte urges leaving them in a bowl at room temperature until you are ready to use. If not using the next day, store in the refrigerator for no more than 2 weeks. Chocolate Congelado Ingredients: 1.5 oz. Tres Sietes Anejo 1 oz. Mexican Bitter Chocolate Paste 2 splashes Xocolatl Bitters 1.5 oz. Heavy Cream Pour the tequila, chocolate paste and Xocolatl bitters into a cocktail shaker topped off with ice cubes. Shake vigorously and strain over ice into a chilled coupe glass. Next, pour the heavy cream and ice cubes into another shaker. Shake as hard as you can to create a bubbly mixture. Carefully pour this over your cocktail with the help of a bar spoon. Garnish with a dash of nutmeg and a cinnamon stick. Brady Bunte recommends this cocktail for those who enjoy a good chocolate fix and want to try something unusual. Sangre Maria Ingredients: 2 oz. Tres Sietes Silver 2 oz. Tomato Juice 1 oz. Lemon Juice 0.5 oz Orange Juice 0.5 oz. Pickle Juice 0.5 oz. Red Wine Bar spoonful of horseradish 4 splashes of Tabasco Sauce 0.5 oz. of Worcestershire Sauce Pour all the ingredients into a cocktail shaker and stir well. Strain into a tall glass filled with ice cubes. Garnish with cayenne salted pickle and a lemon wedge. This is a great alternative for those that enjoy the fiery taste of the Bloody Mary. Brady Bunte suggests simplifying the recipe by substituting all other juices for tomato juice only. Those who find the drink too hot may prefer less Tabasco sauce and horseradish being added. La Paloma Ingredients: 2 oz. Tres Sietes Silver or Tres Sietes Reposado 6 oz. Fresh Grapefruit soda 0.5 oz. Lime Juice Place a few ice cubes in a Collins glass and pour in the tequila and lime juice. Top off with the grapefruit soda. Garnish with a cherry and lemon slice. This refreshing tequila cocktail is very simple to make at home. For the health conscious, Brady Bunte advises using grapefruit juice rather than soda. These are just a few of a growing number of interesting tequila cocktails fans of the Mexican drink can try. As a connoisseur of Tequila drinks, Brady Bunte encourages people to experiment in ways that help bring out the flavor and aroma of these ingredients.
For those in the know, the blue agave plant is the primary ingredient to the famed Mexican drink, tequila. The plant thrives in specific regions within Mexico where distillers have set up base in order to manufacture this highly sought after commodity. Brady Bunte notes that tequila is a major revenue earner for the country, making the agave plant virtually sacred to the region. Unfortunately however, the plant can take up to 8 years to mature, and produces a large amount of waste during the production process that according to tequila maker Brady Bunte, is becoming a growing problem when it comes to disposal. After roasting and expressing of the juices in the heart or piñas, the strong residual agave fibers were often just thrown out by distillers or burnt. This behavior adds to a pollution problem that may be responsible for the climate changes that are shortening the maturity age of the plants, without improving the quality of the agave. Tequila experts like Brady Bunte believe that with shorter maturity, the agave plant has less time to draw nutrients from the soil, resulting in lower quality harvests over time. Finding new ways to make use of this waste is expected to help tackle part of the pollution problem and hopefully stem any further deterioration in quality. Thanks to recent innovations, agave waste can now be used to turn a further profit while achieving the goal of less pollution. Brady Bunte explains that one of the leading manufacturers of kitchen scouring materials, 3M, has already begun making use of these fibrous tissues to create a green cleaning agent. With new weaving techniques being applied, it has become possible for major manufacturers to make use of the fibers in the creation of green scouring materials. According to Brady Bunte, the resulting products have been found to not only last longer than scouring agents made with artificial materials, but also be scratch resistant. Brady Bunte pointed out that the scratch resistant quality has proven highly desirable amongst consumers who often have glass dishes and other delicate surfaces, which require great care when cleaning. The agave based scouring agents have been found to be very effective in eradicating dirt, without damaging the surfaces with scratches or other marring marks. While the indigenous people of the agave growing regions have for generations used the fibers in making twine, there has been progress made in applying it to the papermaking industry. Brady Bunte has discovered that when manufactures combine it with softwood kraft pulps, they are able to utilize agave fibers in the production of publication grade paper. These innovations represent a further means of revenue for the country, and tequila manufacturers like Brady Bunte. Instead of throwing out or burning the agave waste, they can now make money by channeling this waste to another manufacturing industry and limit pollution to the environment. As for the makers of these scouring pads and paper, the agave waste is a blessing that allows them a cheap and green source of raw material for their product. At the end of the day, everyone is left smiling, including the final consumer who can be proud to realize they are using a product that is environmentally produced. Manufacturers have discovered that younger demographics are particularly conscious about how their purchasing decisions will affect the environment and have proven the biggest consumer sector for green products. Brady Bunte believes that with this environmentally conscious attitude taking hold amongst consumers, there is great hope of even more manufacturers coming on board to help in the responsible disposal of this tequila manufacturing by-product. http://www.wikitree.com/wiki/Bunte-11 http://about.me/buntebrady
There are certain commodities in the market that are identifiable by the country or region they originate from. Even if the production process is exported, the original source is always favored by global consumers. Tequila is one such product that is considered most legitimate when sourced from Mexico. Brady Bunte recognizes it has been a major revenue earner for the country, with majority of exports going to the U.S. Tequila however not always been a blessing to the nation as was evidenced by the 1994 Mexican economic recession dubbed the ‘Tequila Crisis’. Brady Bunte, who has worked in the tequila industry for many years, acknowledges that this was a particularly turbulent period for the country. According to Brady Bunte, the Mexican government at the time sought to maintain the peso value using a fixed exchange rate regime. To prevent the decline of the currency, the government undertook large amounts of short term debt to finance buying of pesos. This artificial demand was intended to help appreciate the value of the peso. As investors realized the currency was overvalued, they began pulling out their capital, resulting in multiple financial difficulties for the country, including rising hyperinflation, erosion of stock market value and a difficulty in settling short term debt by the government. The problem was eventually dealt with through a rescue package extended by the U.S., floating the currency and other economic reforms. The repercussions of this crisis continue to be felt in the present day as the value of the peso is now determined by the market, rather than the government and its interventions. It is also interesting to note how economic reforms that stemmed from the tequila crisis have actually affected the commodity. According to Brady Bunte, the last 20 years has seen a steady growth in demand for tequila. Much of this demand can be attributed to the devaluation of the peso which meant that foreign buyers could get more value for their money. Brady Bunte describes it as a sale period where you can get 2 for 1. At the beginning of the crisis, you got just under 4 pesos for each USD. Over the years, and thanks to correcting of the market position, you can now get about 15 pesos for each dollar. Although economic reforms has helped stabilize the economy, investor confidence has been somewhat shaken in recent times by the political turmoil and crimes engulfing the nation. According to Brady Bunte, the recent killing of 43 students in Iguala, and more violent crime reports driven by gangs working in collusion with public officials has proven a grave concern for investors. Even as demand for tequila grows with new markets opening up in Asia, there is also the problem of lower agave harvest projections. The devaluing of the currency and rising inflation meant that agave growers have over recent years suffered lower profits on their crops. Brady Bunte confirms that the pricing on these harvests is usually locked in years in advance by the distillers. With low returns on their investment and inflated projections for the demand of agave, many have over the last decade opted to cut back on their crop. Recent reports already indicate that there will be a shortage of agave crops over the coming 5 years. Another challenge noted by Brady Bunte is the fake tequila products originating from other parts of the world that are seeping into the international market. All this is tough news for the tequila industry, as the devalued currency has also meant lower returns for exporters. Economic recessions tend to have a lingering effect and it is clear that despite the stabilization of the Mexican economy now, the tequila crisis is still affecting industries, none more so than that which it is named after. Brady Bunte believes it will take continued economic stability and an inspired leadership to help ensure that the identity of Mexican produced tequila continues to prevail and dominate the market. For more information: http://www.wikitree.com/wiki/Bunte-11 http://about.me/buntebrady
Tequila Terroir by Brady Bunte For a large portion of the drinking population, tequila is a popular choice for slamming, or just as the key ingredient for margaritas. For true tequila buffs however, the drink is something to be imbibed slowly and carefully in order to draw out its vivid natural flavors and depth. Such people have no interest in mixing the drink with other concoctions, but rather consider the drink on its own merits. Tequila varies in taste based on a number of factors including the soil in which the agave plant is grown, climate of the region and geography of the land. According to tequila connoisseur and maker Brady Bunte, this tequila terroir strongly influences the kind of flavors that the resulting drink will have. Tequila comes from the agave plant that is only found in specific parts of Mexico. This includes the surrounding area of the city of Tequila, the highlands of Jalisco State and smaller parts in Guanajuato, Nayarit, Michoacán and Tamaulipas. The volcanic soils in these regions are well suited to the growth of the agave plant. The characteristic weather patterns and soil nutrients of each agave growing region also tend to have their own influence on the taste of the plant growth. According to Brady Bunte, it is possible to identify which region a tequila drink originates from, based on taste alone, and with an understanding of the bottling process. Jalisco State is renowned for being the single largest agave growing area. Plants that are grown in the lowlands of this region, and around the city of Tequila that are made up of red volcanic soils, result in Joven tequila with a citrusy taste. When aged longer in oak barrels to make Reposado, Brady Bunte has found the tequila takes on spicier and earthy tones. Agave plants raised in the Jalisco highlands tend to receive exposure to less rainfall than the lowland variety. According to Brady Bunte, this forces the plants to dig deeper into the soil for water. At these depths, Brady Bunte says the plants are also able to tap into richer mineral deposits. This is believed to be the cause of the higher quality tequilas made from these plants. Tequilas made with highland grown agave tend to have a sweeter aroma and sugary or fruity taste. The taste is even sweeter when the tequila is aged longer to make Reposado and Anejo. Agave that is grown in smaller quantity within the regions of Tamaulipas and Guanajuato tends to produce a similar result as that of the Jalisco highlands. Brady Bunte however notes that agave that is grown nearer to the Gulf of Mexico in Tamaulipas tends to result in tequila with a saltier taste. This is believed to be drawn from the sea air in the region. For anyone wanting to become more knowledgeable on the subject of tequila, Brady Bunte recommends that they stick to quality brands of the drink, made of 100% agave. In this way they can enjoy a clearer taste, unsullied by flavoring and the addition of glucose and fructose sugars that are present in mixtos. Brady Bunte also recommends making a note of the subtlety and complexity of the flavors. Training yourself to identify the depth and variation of the flavors will help in picking out how long the tequila has been aged. Typically, the longer the tequila is aged in oak barrels, the smoother, subtler and multifaceted the flavors become. The tequila will also more strongly take on the flavors of the wood. Brady Bunte recommends the drinking of tequila that has been aged in oak barrels as they work well in diminishing the harsh taste of alcohol in the drink.
It is not good news for tequila lovers as industry projections indicate a sharp increase in the cost of production of the much beloved Mexican beverage over the next few years. Brady Bunte, a tequila expert and maker, expects this increase in production costs to mainly affect small and medium sized manufacturers. Tequila’s main raw material is the agave plant that is predominantly grown in the area surrounding the city of Tequila, and the Jalisco State in Mexico. It is as a result of expected shortfalls in the harvesting of this plant that will cause problems for smaller manufacturers. Brady Bunte does not expect large manufacturers to be adversely affected as they usually enter into contracts with growers that guarantee them harvests over predetermined periods at set rates. According to Brady Bunte, industry experts have predicted that the price of agave will more than double within the next 4 years. Large distilleries that rely on this plant will likely have enough supplies of the raw material for their product during this period, at guaranteed prices well below the open market rates. Brady Bunte expects that their easier access to capital will also likely give them the ability to find ways to expand their current operations and make production more efficient, without it drastically affecting retail prices. The agave plant takes about 7-10 years to mature, and it is this growth that larger companies invest in, having secured about 80% of the national harvest. Not much hope is being held out for smaller enterprises that may be unable to cope with these rising costs. Brady Bunte knows that with rising production costs, it can be expected that smaller outfits will need to increase their wholesale and retail prices for clients. This can however mean the death knell for their business as buyers are unlikely to choose their products over more lowly priced brands from large distilleries. These reports are even more worrying for small and medium sized enterprises as the demand of tequila continues to grow globally. With increased demand as more people try out the drink, Brady Bunte foresees more buyers will opt for the most well known affordable brands. The shortfall problem that is expected to become more clearly visible in 2015 has been linked to the historical fluctuations in demand for the agave plant. During the 1990s and 2000s, there was a steady increase in the demand of the plant from tequila manufacturers. At some point in the mid 2000s however, growers overestimated the expected demand and planted too much crop. The resulting flood of stocks into the market during the early 2010s caused agave prices to dip, and many growers to cut back drastically on their production. With fewer agave plants expected to mature during the 2015-2018 period, small and medium sized manufacturers are expected to start scrambling for raw materials. 2015 is expected to mark the beginning of steep price increases in the value of agave, with supply unlikely to match demand. After consultation with other industry experts, Brady Bunte anticipates the supply to be roughly 40% less than what was on offer in 2013. A growing export market, in which China has only recently joined, means that most tequila distilleries will be operating at full capacity. With smaller distilleries likely to suffer the most as from 2015, Brady Bunte expects that larger distilleries may acquire their operations to expand their own output. Brady Bunte does however note that with agave plant growers eyeing higher prices, even larger distilleries may be forced to increase their retail prices marginally to continue earning the goodwill of suppliers, while remaining profitable. This means that buyers should expect the price of tequila to go up somewhat, even with larger brands. For more information about the company visit: http://www.tressietes.com/ Contact: Tres Sietes Brady Bunte President/ CEO Tres Sietes 15235 ALTON PKWY, IRVINE, CA, 92618 Brady@Tressietes.com http://www.tressietes.com/ http://bradybunte.com/
Mexico City, Mexico, December 10,2014 - Scientists from the National Autonomous University of Mexico and Nuevo León´s Autonomous University have recently released findings that indicate the capacity to create thin and uniform diamond films using tequila. According to lead researchers Javier Morales, Luis Miguel Apatiga and Victor Manuel Castano, these findings are expected to result in big benefits for industries seeking an inexpensive source of diamond films for commercial applications. http://bradybunte.com/ https://plus.google.com/+bradybunte/posts
More information: http://bradybunte.com/ https://plus.google.com/+bradybunte/posts Ever heard of the unique healing properties of Agave Tequilana? Brady Bunte has unraveled some of these properties here just for you!! The Agave Tequilana is a member of the family lilies and the Amaryllis. A quick look at this special variety then one would easily mistake it for another cactus plant. Biologically speaking, may be the only similarity the 2 share is that they are all plants. Brady Bunte’s research works on Agave are quite amazing. What do I mean by this statement? Special properties of Agave Tequilana This plant has some of the most outstanding properties, both medically and nutrition wise. Some of these are as follows: · It has an unbelievable stock of iron, calcium, potassium and magnesium · It has incredible antibiotic properties · It is also useful as a relaxing laxative · It is also used as a substitute sweetener According to Brady Bunte, the list of its unique properties is inexhaustible. Let’s provide details on each of the properties. Agave as a stock of iron, calcium, potassium, and magnesium This is to say that the plant can be used as a substitute source of these mineral salts that are very vital for the normal functions of the body. Agave’s antibiotic properties The nectar of this plant is a perfect antibiotic against many microorganisms. This property has made Agave very valuable as most of the medical labs world over are caught up in the chase for this plant species, thanks to Brady Bunte. It is effective against many types of bacteria and other microorganisms. Some of the microorganism that are susceptible to the antibiotic properties of Agave include: · The staph aureus · Enteric microorganisms Other research works are on to find out more microorganisms that can be managed by this Agave syrup. As a relaxing laxative Its invaluable nectar is the best remedy for those who suffer frequent constipation. Naturally, it has a way of eliminating enteric microscopic microorganisms that cause stomach swells and even constipation. Brady Bunte adds that this property is very profound if the nectar is blended with lemon juice. This is obviously a big relief to those who are suffering from this condition. The good thing about agave syrup is that it can be taken as a preventive measure even by those not suffering from the said health conditions. As a substitute sweetener Brady Bunte points out that those seeking the best natural methods of losing weight Agave is just about all you need. It has the perfect natural formulation that makes your body absorb more fat. To the diabetics, the nectar has the least glycemic record. This is good news because you can finally consume “sugar” courtesy of Brady Bunte. Agave is normally processes into syrup that is then used commercially for medical purposes. The agave syrup is used as an alternative sweetener. This is attribute to its high fructose content. This is best used in cold beverages such as smoothies and cocktails. How is Agave syrup extracted from the plant? This is one of the simplest industrial processes that involves not the addition of any chemicals. The syrup is extracted from the leaves. These are crushed then heated. Upon heating the juice readily comes out of the leaves. According to Brady Bunte, the economic and health benefits derived from Agave for outweigh the downsides of the same. Some critics have argued that Agave nectar and syrup’s use as a sugar substitute poses more health risks that benefits. Though the research findings of Brady Bunte may seem so rosy, The American Diabetes Association lists agave syrup and nectar as one of the refined sugar substitutes to limit. This is one of the major downsides of the Agave. Liz Applegate, a nutritionist of University of California is one of the critics who have questioned the suitability of Agave as sugar substitute. Applegate however goes ahead to suggest that Agave being a natural sweetener, is far better than refined sugar. In this light, Brady Bunte is right in his research works on Agave. Comparing Agave with other sugar substitutes Honey, maple syrup are just some of the most common sugar supplements. In terms of nutrition value, Agave syrup is by far the best rated. For instance, it is 1.5 times sweeter than honey. There is no doubt on its high energy levels. It has about 60 calories or energy compared to 45 calories of maple syrup. This is, added to the other attaching benefits, what makes Agave special and unique just as Brady Bunte puts it. What more to know about Agave? We have really majored on the nectar and the Agave syrup. That is just a very small fraction of what the plant itself is about. Let us consider some other aspects that still point to the same plant. What are some of the health effect of Agave? Still on the research findings of Brady Bunte, have both positive and negative health impacts. Starting with the positive, as above mentioned, the plant product can be used to check weight because it is helpful in the facilitation of the absorption of fats. It is also used in checking constipation. On the negative side, the high fructose level in Agave syrup can lead to insulin resistance, a condition that is normally associated with heart diseases. Take note that only high levels of the syrup poses this risk. The above health risk can be mitigated by using the syrup in measured proportions. Actual composition of the Agave nectar and syrup Being sweeter that honey, Agave nectar and syrup are the sweetest naturally occurring sugar supplements. They are largely fructose and glucose. The range of fructose in between 47% -56% while that of glucose is in the range of 16%-20%. According to Brady Bunte, these variations are dependent on the manufacturer of the syrup and country of origin. Where is Agave found? This plant and its products are very much available in many parts of the globe today. Its indigenous homeland however, is Mexico, South Africa and some parts of United States. The above mentioned are the same countries that export the plant’s products. It is also important to mention that currently many nation of the globe have begun planting the Agave in large plantations in order to take advantage of the rising need for its syrup and nectar. This is the situation in some Asian countries and parts of South America. Need for Brady Bunte’s research Was Brady Bunte’s research very essential anyway? From the many details on the benefits of Agave, it is very clear that the research was necessary. The benefits of the research are actually an eye opener to many who are struggling with conditions that are easily manageable with some of the Products of the Plant. Brady Bunte asserts that modern research has discovered more benefits that can be derived from Agave Tequilana. So wholesomely the research has impacted both the economic and social spheres of our lives. The advantages are immeasurable. What you must know about the Agave syrup · To come up with the syrup there are various varieties of Agave that are used. The same applies with the nectar. It is also important to mention that the production of the syrup has been on the rise ever since the time of the research by Brady Bunte. · Though the syrup is known for its high fructose content its profits are more than its downsides. It is therefore the best refined sugar substitute available. In conclusion, the works of Brady Bunte have helped revolutionize various aspects in the management of various health conditions like diabetes, constipation and bacterial infections. The Agave has brought a very new dimension in the field of health and nutrition. Indeed the benefits derived from Agave Tequilana are numerous.
More information: http://bradybunte.com/ https://plus.google.com/+bradybunte/posts The sales and consumption of tequila has been on an upward trend in many parts of the globe. Here are the latest statistics on tequila consumption volumes and sales revenue a revealed by Brady Bunte. Read on for details…. The sales and consumption of tequila has increased remarkably over the years. Since its inception, this liquor brand has appealed to a broader global market, even beyond the company long term projections. According to Brady Bunte, the growth of tequila market in 2014 alone is expected to be the best ever! Going by the sales and consumption indices so far, 2014 ranks best in terms of market sales consumption and revenue for tequila. What was the market like for tequila in 2013? Brady Bunte notes, tequila was consumed disproportionately in many parts of the globe, especially in the target markets. According to 2013 statistic, the United States of America was the dominant market for this spirit. The dominance was exhibited both in terms of volumes sold and revenue generated. According to Brady Bunte, the popularity of tequila was predominant among the youths. This was crosscutting throughout the market. Particularly, in the US the premium tequila was in high demand as compared to other brands. This has been linked to the unique flavor and the feel of rejuvenation that is associated with this brand. What is the market growth situation like in 2014? In the year 2014 tequila sales and consumptions are certain to continue soaring up high. More than 13 million 9 liter cases are expected to be imported in the US alone. The premium, high end premium and super premium brands are expected to surpass their 2013 indices of 48.7%, 178.4%, 481.8% respectively. Brady Bunte points out that these forecast indices project an increase of more than 82.8% in the total volume of Tequila in 2014. The revenue projections for tequila in 2014 traces a relatively different trend from that of the volumes. This is especially due to price differences for the various brands. From the US Distilled Spirits Council, Economic & Strategic Analysis Department, the projected revenue growth rate for the different premium brands for 2014 are as follows: i. Premium tequila – more than 34.9% ii. High end premium – more than 192.6% iii. Super premium – 455.9% According to Brady Bunte, these brand revenue projections point to a possible rise in total tequila revenue by more than 111.0% in 2014. Why the rise in crave for tequila? The rise in the consumption of tequila in the US and other markets like Mexico is linked to distiller’s ability to tailor tequila to meet the needs in the market. The idea of tri-premium tequila brands suffices the market needs in terms of pricing. It makes most consumers in Mexico, US and other target markets able to afford at least a brand. Generally speaking, the market growth projections of Tequila in 2014 is set to surpass the 2013 growth indices.
More information: http://bradybunte.com/ https://plus.google.com/+bradybunte/posts January 17th 2006, The United States and Mexico signed the “2006 Tequila Trade Agreement” that allows tequila to ship in bulk from Mexico into the United States. Had the agreement not been signed, Mexico would threaten to cut off all bulk tequila exporting into the United States. In 2003 Mexico issued a proposal to ban bulk shipments and require all Mexican tequila bound for the United States to be bottled in Mexico. Brady Bunte points out that Mexico claimed this would “guarantee the tequila’s quality”. This proposal according to the U.S. liquor companies violated international trade rules and ran against all general practices worldwide in the liquor industry. A whopping 74 % of all tequila imported in 2004 was shipped by bulk to the United States according to Brady Bunte and that Mexico is the only country in the world that produces tequila made from fermented blue agave sap. However, the rule never went into effect while negotiations went on to resolve the dispute. President George Bush’s administration worked hard to prevent the loss of any bottling plant jobs in Missouri, California, Arkansas, and Kentucky. The agreement was signed in Washington by United States Trade Representative Rob Portman and Mexican Economy Secretary Sergio Garcia de Alba. Rob Portman said, “We have resolved this important trade challenge in a way that ensures U.S. bottlers will have continued access to bulk tequila.” The ban proposed by Mexico would have had huge implications, claims Brady Bunte. American companies have made large investments to build bottling plants in the U.S. and develop brand loyalty. American lobbying group “Distilled Spirits Council” president Peter Cressy, said the deal would “protect the interests of Mexican agave growers and tequila producers as well as U.S. bottlers and importers.” Tequila is the fastest growing liquor in the United States propelled by the popularity of margaritas,tequila shots, and sipping tequilas. Brady Bunte points out, that Tequila has grown 83% since 2003 at an average rate of 5.6 % per year. In 2013 alone over 13 million 9 liter cases of tequila were sold valued at over $2 billion. Brady Bunte said, “The agreement called for the establishment of a registry that would identify all U.S. approved tequila bottlers and create a working group to monitor and implement the terms of the 2006 Tequila Trade Agreement.”
More information: http://bradybunte.com/ https://plus.google.com/+bradybunte/posts Tequila is named for the region from which it originates. On the outskirts of the city of Tequila, you will find acres of the blue agave plant that is the primary ingredient to this famed Mexican drink. Packing a powerful 31-55% alcoholic content according to Brady Bunte, tequila flavor and aroma is heavily influenced by the altitude at which it is grown. Highland grown agave is said to produce sweeter tequila, while the lowland grown plants offer a more spicy taste. Brady Bunte is a tequila connoisseur and CEO of Tres Sietes Tequila and has done much to promote the drink abroad. While acknowledging that there are many types of tequila in the market that offer varying flavors and depth, Brady Bunte points to the initial peppery taste that hits the palate as one of the most easily identifiable traits of the beverage. According to Brady Bunte, the growing popularity of the drink, especially beyond the borders of Mexico, has meant that people have adopted different styles of drinking the beverage. For novices, or people looking to try something different, here are a few popular options to try out. 1. Traditional – tequila has been around for hundreds of years and during this time, Mexicans have predominantly drunk it neat, with no additions of lime or salt. The addition of lime and salt is a popular foreign adaptation that we will discuss later. 2. Sangrita - in some parts of Mexico, Tequila is best drunk alongside a sangrita. Brady Bunte describes sangrita as a non alcoholic drink with spicy flavors that is mostly used to complement tequila blanco and tequila reposado. Often made with ingredients such as oranges, limes, pomegranates and chili powder, sangrita is drank in alternating shots of equal amount with the tequila. 3. Bandera – this is a later adaptation of the sangrita with three drinks being alternated. They include lime juice, the tequila and a sangrita. The three drinks are said to be a representation of the three main colors in the Mexican flag. 4. Tequila cruda – this is the highly popular style of drinking that has been perpetuated by television and movies by offering the lick-sip-suck formula. It basically involves the drinker licking salt off the back of the hand, downing a shot of tequila, and biting and sucking a wedge of lime. Brady Bunte says the salt and lime additions are meant to help in soothing the burn of the tequila while enhancing its flavors. Sometimes the style of drinking will vary depending on which type of tequila is being drunk. For instance in parts of Europe, tequila joven that is flavored with caramel, will often be enjoyed with a slice of orange dusted with cinnamon. Tequilas are generally separated into two categories. There are the 100% agave tequilas, made exclusively with the plant. All others are referred to as mixtos that are made up of a minimum of 51% agave and sugar additives. According to Brady Bunte, when bottled, if the tequila is not labeled 100% agave, it is a mixto. Brady Bunte recommends that with 100% agave tequilas, it is best to enjoy them the traditional way. At its purest form, agave tequilas tend to lose flavor when acids are added. The alcohol burn is also moderate and the drink should be enjoyed slowly in sips, similar to how people drink brandy. In this way, one does not lose out on the delicate flavors and aromas that are weakened by salt and lime. If you are looking for more excitement however, then Brady Bunte recommends the tequila cruda way that is highly popular as a drinking game. Another way to enjoy tequila is by using it in cocktails. Margaritas are the most popular of the tequila mixed drinks and come in a number of flavorful variations, served in the distinct margarita glass rimmed with salt or sugar.
More information: http://bradybunte.com/ https://plus.google.com/+bradybunte/posts Anejo tequila is usually a favorite between the the different types of tequila (Silver, Reposado, Anejo, Extra Anejo) on the market. Brady Bunte points out several details below about this amazing category of tequila. Anejo Tequila Tequilas are generally classified into two broad categories; The 100% Blue agave tequilas The Tequila Mixto Anejo tequila belongs to the 100% blue agave category. This category features no additives and it is pure blue agave. The anejo tequila comes in two sub-categories; The extra aged tequila anejo The ultra-aged tequila extra anejo The extra aged-tequila Anejo; The name “Anejo” is derived from the process of further aging of tequila. Brady Bunte explains that the actual process of aging is a minimum of 12 months but not longer than 3 years and is done in oak barrels with a capacity of 600 liters. What is the purpose of aging? The process of aging the tequila into what is known as the anejo tequila darkens this liquor. The aging also improves the flavor, the smoothness and bouquet a great deal. The ultra-aged tequila extra Anejo; This subcategory includes all tequilas that are aged for more than 3 years. Brady Bunte points out that tequilas that are aged more than 3 years old fall under the “extra anejo” category. With the extra aging, tequila anejo gains flavor, color and value. The aging process also increases the alcohol content. For this reason, distilled water dilution is typically done immediately after aging. What are some of the standout features of the anejo tequila? According to Brady Bunte, these are in fact, what should guide one's choice of a favorite tequila anejo brand. Some of the things to look for include: Delicate knife-edged balance of oak with an infusion of wild agave for the Highland tequila anejo. The Lowland tequila anejo spots a mellow flavor, more earthy The extra anejo tequila has a taste of fine tequila blended deep within. The highland extra anejo tequila has feel of good incense. The lowland extra anejo tequila has an upfront vanilla taste that eases into a mellow finish. These are some of the defining features that will guide your choice in the selection of your dream anejo tequila brand. According to recent market trends Brady Bunte points out that Anejo tequila is by far among the most successful tequila brands on the market today.
Why Cabo Is So Amazing by Brady Bunte Well known world over, Brady Bunte is a former sports fishing record holder. He is the former Bisbee Fishing Tournament legend. At Cabo San Lucas he owns Villa Hayden, a vacation rental villa. Together with that, he started an amazing tortilla chip company Cabo Chips. Lately, he has taken on yet another venture, Tres Sietes. This is his recent venture which is already taking the tequila industry by storm. Industry specialists are already providing raving reviews. In his perspective, Cabo San Lucas is one of the most amazing locations on the globe. Ever since 1985, Brady Bunte has been obsessed with the beauty all over Cabo. This he attributes to the general scenic view of the landscape, sports fishing, golf and the delicious cuisine. What about the Tequila Company and Cabo Chips? These 2 establishments were fruits of Brady Bunte’s love for Cabo. The Tequila Company, just like the Cabo Chips, was wholesomely inspired by the need to give Mexicans something premium and different in terms of looks and general quality. The Tequila Company was crafted to be a market leader. Cabo Chips is a company that majors on making healthy tortilla chips in Cabo San Lucas. These products are free of any flavorings, natural or artificial. What you don’t know about Cabo Chips is that they are less greasy courtesy of the use of flavor infusion and hand cooking. In addition, Cabo Chips are very low in sodium. This is the thin line that separates Cabo Chips from all other tortilla chips. What you must know about Brady Bunte’s Tres Sietes This Cabo San Lucas tequila icon has a very has a mind-blowing secret for his success in this industry. The whole process is proprietary and unique to his company. Unlike most of other worthy competitors in the industry, Tres Sietes uses a mix of modern steaming diffuser and the traditional baking technique. This is just one of the secrets that make this company a major force to watch. Which are some of the Tres Sietes’ brands in the market? Brady Bunte’s Tres Sietes has some of the most incredible tequila’s in the industry. Some of its most outstanding brand names are: • Tres Sietes Silver This one is uniquely formulated with a cucumber-cool aroma. Added to this is a soothing crispy finish. • Tres Sietes Reposado This one is a perfect blend of crispy vanilla aroma and a cool finish of oaks. In addition, it has a unique, though natural, fruit flavor. • Tres Sietes Anejo Just like the case with Tres Sietes Reposado, though with extra additions, Tres Sietes, has a crispy vanilla aroma with hints of oaks and caramel. These are so far the brands that Brady Bunte’s tequila company in Cabo San Lucas is producing. It is important to note that they are all market movers!! The famous Villa Hayden This is yet another investment by Brady Bunte. Contrary to the Tres Sietes, the Villa Hayden is a vacation spot, private and secure place with the latest state of the art facilities. Located in Santa Carmela, this private villa is situated on the ocean front with an amazing contemporary design. Though located amidst a set of top class 5 star hotels, restaurants and sports fishing companies, its positioning is far from the larger tourist populations in Santa Carmela, a perfect home for Brady Bunte. Brady Bunte, through his companies, has managed to pay back to the society through a number of charities. The Miracle of Kids, The Orange Children’s Foundation and the Sea Shepherd Conservation Society are but a few. All the above mentioned are what makes Cabo so amazing!!