Comments by "Samson Soturian" (@samsonsoturian6013) on "Mezcal Is The Fastest-Growing Liquor In The US. Why Aren't Mexican Producers Cashing In?" video.

  1. 12:15 Obviously they were not prioritizing big mezcal makers over small ones, they were prioritizing big bribes over small ones.
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  2. No... My experience with animals says horse is normal.
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  3. They never do.
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  4. Do they have to make the stuff the hard way? They could automate certain things easily enough and boost productivity.
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  5.  @josemunoz7691  this isn't a vintage winery. There's no supertasters or snobs involved. They even sell the goods in reused plastic bottles
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  6. You know, if Mexico let US companies buy up the distillers I'm sure they could bring some decent equipment to the table and actually pay a decent wage.
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  7. According to horse, this is a good career.
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  8. So?
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  9. That's silly. You miss the part where it's showing up in cocktail bars as far away as Paris? Americans pick up a lot of things from the Mexicans.
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  10. According to goodle, maguay is a variety of agave
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  11. The licensing agency is more concerned with collecting bribes than protecting consumers. Also, they leave out the distribution costs which is the real reason for the fat margins after it leaves the distillery. That and US companies have bureaucrats breathing down their necks to do QA
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  12.  @sebastianpeheim8851  That has nothing to do with what I just said. For instance, a machine could crush the cooked agave for a fraction the cost of keeping that horse around.
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  13.  @BlameItOnMercury  this good thinks machinery and quantity are mutually incompatible. It's not like US cars manufacture isn't largely automated
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  14.  @Ruben25252  that's not why they use these methods, though. You didn't see them reuse plastic bottles for shipping? You didn't see them fail to test for methanol content?
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  15.  @rashakor  it increases production per worker. And a harvesting machine wouldn't be too hard either. In fact, a simple chain saw would increase profit per worker.
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  16.  @Ruben25252  Exactly. He's not making premium products.
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  17. @Synthetic Color Dude, surveys of wine snobs show that none of them can taste the difference between boxed wine and vintage wine (this excludes supertasters). Besides, he's making a very basic product, not a vintage one, and going off how the process of making beer was industrialized the consumer won't care as long as quality control is on point.
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  18.  @Ruben25252  Factories look pretty? You ever worked one? And the topic at hand is productivity per worker, not sentimentality. And it's not like America's favorite whiskey recipe didn't originate with a random freed slave who taught Jack Daniels how to crack corn. And we're not talking expensive equipment. Even simple stuff available commercially like chainsaws, pulp grinders, and restaurant ovens would cut the amount of manhours per gallon of product, allowing these guys to earn a decent wage.
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  19. That's how they get paid
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  20. Uh... That's a pretty standard job as far as work horses go. They could save a lot of money if they invested in a crushing machine, though.
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