What keeps me passionated in the market of beverages is, that there is still something new to explore. I thought I got a good overview of Tequila. Sure I am no more a bartender and neither a beverage manager - and cannot keep track of all latest "lit-brands". On the other side, I thought that I am pretty solid with the production of Tequila and what makes good and what doesn't mak e good tequila. Boy was I wrong. For anyone who knows reasonably well about spirits and tequila, the point, that 100% agave tequila is better than mixtos (which are a mixture between >51% sugars fermented from agave and >49% other sugars (normally sugar cane) was really clear to me. However I stumbled upon the method of Acid-Thermal Hydrolysis on Tequilamatchmaker.com . As I haven't heard about it, I googled it and found on longislandloutequila.com this very passionate comment about the process: DIFFUSER - This next procedure is one that people need...