One of Mexico’s most famous tequila companies, Herradura, hopes to turn the thousands of tonnes of waste it generates each year into fuel. The waste comes from the blue agave plants they use to make their world-famous tequila.
They plan on drying the 150 tonnes of fibrous agave waste they produce daily and turning it into biomass. They’ll use this biomass to run the boilers used to steam the agave plants. The company estimate that they could generate 30 percent of the energy they use with this new fuel source.
The company is trying to reduce their environmental impact and become more sustainable. While it’s been a challenge for them to find machinery that can dry and process the huge amount of wet, fibrous waste they create, they hope to have the system up and running this year.
Herradura has already reduced its energy bill by converting the residues known as stillage from its tequila-making process into biogas, which now provides about 20 percent of the energy used by the company.
Herradura is Mexico’s second-largest tequila company. Their commitment to environment stewardship can have a huge positive impact on the environment. Hopefully, it may also encourage other tequila makers to follow suit.
In order to celebrate Herradura’s steps towards sustainability, I think a margarita is in order. Here’s my favourite recipe.
This margarita was invented by Julio Bermejo, co-owner of Tommy’s Mexican Restaurant in San Francisco. He replaced the traditional triple sec with a more natural agave nectar. The result is a cocktail that has the right amount of tartness, sweetness and tequila earthiness.
4 parts 100% agave tequila
2 parts fresh lime juice
1 part agave nectar
Shake ingredients with ice and strain into a glass or mix and pour over ice cubes.