BCB 2023

Just around the corner

We packed our bags again to participate in the largest trade fair for the bar and beverage industry, the Bar Convent Berlin 2023.

The German capital and more than 12 thousand visitors from around 90 countries (BCB 2022 data) await us once again to share our smooth, balanced, and well-made tequila and the sustainability philosophy behind our brand.

On this occasion, in addition to our flavor and innovative packaging, we want to share the projects we are working on to reduce our carbon footprint in each step of our production and distribution chain… New presentations and innovations are on the way!

See you from October 9 to 11 at the Exhibition Center Berlin, stand A1710. Let’s meet and talk about tequila and sustainability!

 

For questions and more information, please contact:
AliasSmith AB, Omar Corona +46 8309855, omar@aliassmith.se

 

Margaritas competition in Denmark… The ultimate Buen Vato!

This is probably as good as a Monday will ever get! Margaritas competition and tacos. What better plan!

The best margarita with Buen Vato will be awarded next August 28 in Cinco, Aarhus, Denmark. The judging will be based on taste, creativity, ability to complement and enhance the Buen Vato character, presentation (cocktail look and storytelling), and a sustainability aspect.

After crowning the ultimate Buen Vato, we will have tacos with a unique cocktail menu prepared by Cinco.

See the details of the event and register at the following link:

(2) TACOS & MARGARITAS – The Ultimate Buen Vato! | Facebook

Biofuels: an alternative to reduce environmental impact

More than 40 degrees of temperature in many of our countries already seems to be common news every summer. These rising temperatures are just one of the many effects of environmental damage caused by greenhouse gas (GHG) emissions from human activities. A reminder that governments, industries, and individuals must do something to stop the damage to the planet. A reminder also for us, as a brand in the tequila industry, to continue looking for options to reduce our carbon footprint at every stage of our production and distribution process.

On average, Tequila at 40% alcohol volume produces 3 kg of carbon dioxide emissions per liter. The raw material (agave crops) does not play an important role here as it only contributes 1/10 of the total GHG emissions. On the other hand, the processing of raw materials and packaging is the main contributor, representing approximately 2/5 and 1/5 respectively. The use of fossil fuels (mainly fuel oil) and heavy glass bottles are the causes of these high contributions.

As our commitment is to drive change in the tequila industry, Buen Vato has worked to find lighter packaging options. Our next step is to start a project to reduce carbon emissions from the main source of tequila production, fossil fuels for the cooking and distillation process, and we believe biofuels are a great option.

But… what are biofuels?

Biofuels have become an environmentally friendly alternative to fossil fuels, since they are produced from renewable biomass sources, such as plants, animals, and food waste, have lower pollutant emissions, and are fully biodegradable. Biofuels also release carbon dioxide; however, a higher amount of carbon dioxide is typically captured during the cultivation of renewable biomass and/or during biofuel production, making them “carbon-negative fuels.” The challenge is the production capacity to meet current demand.

There are mainly two categories of biofuels, first and second generation. First-generation biofuels are produced from edible biomass, such as corn, sugarcane, and oilseeds. Hence, crop production for first-generation biofuels competes with land use for food production, limiting availability. Second-generation biofuels were developed to overcome this limitation, using non-edible biomass available in greater amounts (for example wood and waste) as feedstock. One of these feedstocks is “used cooking oil”, which can be used to produce biodiesel to reduce carbon emissions by up to 90% compared to conventional diesel.

We know that it is not an easy process, but once again we are willing to work on it. That is why we are in the phase of searching for experts in the biofuels field, ranging from suppliers, consultants, and researchers, who can guide us to face the challenges of implementing a plan to reduce the impact of the fossil fuels at the distillery by up to 90% using biofuels that come from used cooking oil. So, we hope in a while to announce this great news.

 

References:

Pleanjai, S.  Gheewala, S.  Garivait, S. “Greenhouse gas emissions from production and use of used cooking oil methyl ester as transport fuel in Thailand”, Journal of Cleaner Production, vol. 17, pp. 873-876, 2009.

Buen Vato. Carbon emission in the Tequila industry: something we have to think about. 2022.

Buen Vato at the Roma Bar Show

Ciao! A memory of wonderful days, meeting new friends who share our interest in sustainability at the Roma Bar Show, the Italian event dedicated exclusively to the beverage industry and the world of mixology.

With the Palazzo Dei Congressi as a backstage, from 29 to 30 May we were in the Mexican Village presenting our great flavor to the visitors, sharing the philosophy of our brand, and talking about sustainability with our speech on carbon emissions in the industry and the challenge that will revolutionize the industry.

 

Gold medal at the SIP Awards!

The public has chosen us! Buen Vato obtained Gold Medal in this competition where consumers judge spirits, unaffected by industry bias. “This pragmatic and refreshing model of evaluation provides an honest stage for feedback and recognition where top brands showcase their achievements”, SIP Awards.

The qualification of the products is carried out in a completely blind tasting, where consumers value the spirits’ aroma, taste, and finish. So, we are very happy that consumers have preferred the aroma and flavor of Buen Vato to award it gold among mixed tequilas.

Buen Vato is a tequila that values taste and sustainability with the same reverence. We work on improving in each stage of our process in order to reduce our carbon emissions, but also to offer quality and a great flavor and experience to our consumers.

IWSC gold for Buen Vato

With 96 points, our tequila won a gold medal at the International World Spirit Competition.

120 of the world’s leading spirits experts tasted and judged 4,100 entries from 98 countries, so we are very proud that our flavor has been recognized, awarded, and described as: “Beautifully floral, bursting with sweet grassy aromas and delightful savoury tones. Seductively viscous, the palate reveals notes of toasted corn and a whisp of smoke, paving the way to an elegant finish, with a lingering citrus zing. Superb!”

According to the IWSC, this is more than a competition, “It is a global wine and spirits community, focused on people and expertise”, with the mission to champion the best wine and spirits from around the world. In the competition, the IWSC recognizes Tequila as a popular category that grew during the pandemic, with people’s interest in enjoying it at home, and its versatility in terms of flavors and cocktail recipes.

This result motivates us to continue working on our product and our entire sustainability project behind the brand.

Consciously enjoy: sustainable cocktails

Sustainability is at the center of many discussions. Luckily! Because minimizing the negative social and environmental impact of corporations but also of daily activities needs to be a priority.

Even the drinks that we consume have a carbon footprint, but Buen Vato is convinced that it is possible to enjoy alcoholic beverages in the most sustainable way possible. So here are three simple tips or ideas to enjoy sustainable cocktails.

  1. Check the products that you buy

The first step is to do conscious shopping. Today is easy to check the labels of the products and get information about the producers. Such as all that we buy, it’s important to verify if the products, like spirits, are responsible to the environment and the society in their production and distribution processes and with their packages. Does this take longer? Maybe, but the world needs it.

  1. Zero waste cocktails

Fruits and vegetables can give interesting notes to our cocktails, and we can sustainably use them. Avoid exotic fruits and use local and seasonal products. Use the whole product, from the leaves to the skin, and buy some of them that people discard because they don´t look perfect. Another tip is to use dried fruits and herbs or fermented drinks to avoid perishable ingredients.

  1. Fewer residues, please!

In recent years we have seen the devastating effect of residues on the environment. Fortunately, people use fewer and fewer straws in their drinks. Avoid elements like paper umbrellas or napkins, you can be creative in your cocktail’s decoration with fruit waste, for example. Although we can recycle, it´s better don´t generate residues.

So, enjoy your sustainable cocktails, and let’s raise your glass and say: Here’s to change!