Wednesday, May 12, 2010
Slash Food.com Reveals the True Organic Rundown with Casa Noble
by LeNell Smothers, Posted May 12th 2010 @ 5:00PM
Photo: Demián Camacho Santa Ana
Several years ago before it was so hip, bartenders like Alberta Straub took the fresh-juice cocktail movement a notch higher by incorporating organic fruit, vegetables and syrups into creative drinks. Organic spirits followed the return-to-the-earth movements. Now you can even find the world's first certified organic bar in the New York restaurant Gustorganics.
Buying organic spirits often means a premium price for the feel-goods like packaging made from renewable resources and grains and fruit sourced from small farms with low yields.
Some claim that organic spirits are healthier and better tasting without the taint of pesticides and herbicides. Science argues that alcohol evaporates at lower temperatures than chemical residues that might be contained in non-organic liquid, so these residues are left behind anyway. Handcrafted products may or may not taste better. Overindulge even in an earth-friendly spirit, and your head will still pound no matter how good you feel supporting sustainable agriculture.
The USDA National Organic Program (NOP) Congress passed the Organic Foods Production Act (OFPA) in 1990. The USDA regulations define what is allowable on an organic label based on ingredients and production process. The USDA organic seal signifies that the product is at least 95 percent organic. With the bureaucracy, costs and trendiness of certification, some rebels snub the organic sticker but still use organic ingredients and methods.
Tequila saw its first certified organic product with the introduction of 4 Copas. Now the elegantly-designed bottles of Casa Noble as well as 3 Amigos can claim certified organic status, as well. Production doesn't get much more natural than Del Maguey mezcals which now have organic certification to prove it.
Read more: http://www.slashfood.com/2010/05/12/organic-spirits-lenell-it-all/#ixzz0r2i9E6mW
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