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Año: 2026

The Great Agave Betrayal: Why “Mixto” is a Word You Should Leave Behind

Posted on 12/02/2026 by Miguel Hernandez

In the world of high-end spirits, there is a line in the sand that should never be crossed. On one side, you have the artisans, the purists, and the 100% Agave aficionados. On the other, you have the “Mixtos”—a category that, quite frankly, is a relic of a past we should all be eager to […]

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The Naked Spirit: Why Ultra-Premium Blancos are Outpacing Aged Tequilas

Posted on 09/02/2026 by Miguel Hernandez

For decades, the golden rule of spirits was: “Older is better.” If it sat in wood for years, it was luxury; if it was clear, it was for mixing. But in 2026, the script has been flipped. The most discerning consumers are stripping away the oak to find the soul of the agave. The era […]

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The Agave Portfolio: Why Mezcal is the Strategic Complement to Your Tequila Brand

Posted on 28/01/2026 by Miguel Hernandez

For years, the industry saw Tequila and Mezcal as rivals. One was the sophisticated global giant; the other, the smoky, artisanal outsider. But in 2026, the lines have blurred. Mezcal isn’t just “having a moment”—it has become the strategic cornerstone for any luxury agave brand looking to capture the “explorer” segment of the market. 1. […]

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The Agave Surplus Paradox: Navigating Market Volatility to Build Future-Proof Brands

Posted on 13/01/2026 by Miguel Hernandez

The agave surplus tequila market is currently witnessing a phenomenon that hasn’t been seen in years: a massive surplus. After a period of record-high prices that drove an planting frenzy, the market is now oversupplied, causing prices to plummet. While at first glance this might seem like a win for tequila brands, it creates a […]

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Beyond the NOM: Why the Master Distiller is the True Chef of Your Tequila Brand

Posted on 13/01/2026 by Miguel Hernandez

In the tequila world, the NOM (Norma Oficial Mexicana) number is often treated as the ultimate seal of origin. It tells you which distillery produced the spirit, ensuring it meets the legal standards of the CRT. But if we think of the NOM as the kitchen, we must remember that a state-of-the-art kitchen doesn’t guarantee […]

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Recent Posts

  • Tequila Logistics: Managing Bulk Inventory for Global Brands
  • Industry Science: The Chemistry of Fermentation in Mezcal vs. Tequila
  • Branding: The “Invisible Brand”—Minimalism Taken to the Extreme (And the Return of the Maximalist Contrast)
  • The Physics of Aeration: Oxygenation Techniques in High-End Blancos
  • The Mezcal Ritual: Designing Experiences Around “La Copita”

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