The Additive Free Tequila Movement is gaining Momentum, and today, For National Tequila Day, we were thrilled to be Featured in Maxim magazine. Author Nicolas Stecher elaborates:
“a growing number of tequila aficionados argue that transparency is always better for the consumer. And there is power in the movement, as a recent Nielsen report revealed that sales of such additive-free tequilas grew more than ten-times faster than the broader tequila market in the same period last year. This trend grows even more pronounced in predictive “tequila bellwether markets” such as New York (20 times faster) and Florida (19 times faster). In total, additive-free tequilas represent no less than 14 of the top 20 fastest-growing tequila brands in America.”
On Cambio REPOSADO, THe Article continues:
“Chef John des Rosiers channeled his 30 years culinary experience, including running a 1,500 bottle wine list, into a vintner-focused tequila project. Cambio employs all the traditional methods—cooking his agaves “slow and low” in stone ovens, fermenting with wine yeast, double-distilling in copper pot stills—before continuing the experiment with a unique combination of wood. For his Reposado des Rosiers ages his juice for one month in Burgundy and Bordeaux barrels, and then pours it into French oak Chardonnay casks for an additional five months. The flavors attained, all naturally, are quite outstanding, unlike any other reposado you might try. If it weren’t for their confirmed Additive-Free certification from Tequila Matchmaker, you might suspect some flavoring agents, but its notes of mandarin, guava and chile de Agua are all legitimately earned. Bottled at 46% ABV there’s still plenty of cooked agave punch.”
Thank you Maxim Magazine for prioritizing Change in the expectation of Additive-Free Tequila and helping us to tell our story.
