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Chic cocktails started on a stretch of sun dappled road in California driving away from a pitstop to grab a bottle of wine to bring for a friends cocktail party.

Brady Bunte’s companion was looking for an alternative she could bring instead of the classic standby of a bottle of wine. Brady realized there was no solution on offer that really allowed that same sense of confidence an arriving guest has in the simple gesture of handing over a nice bottle of wine to contribute to the hosts home.

The gears set in motion, Brady Bunte went to the drawing board and started 3 years of research and development on what that alternative would look like, taste like and who was most excited by it.

Chic Cocktails opens the door to a vibrant and colorful collection of pre-mixed cocktails made to turn any occasion into one that feels like you are with your own private bartender.

Bunte, along with hundreds of hours and many friends, perfected each recipe to bring that experience to smaller gatherings and out-of-the-way settings that normally would be home to a plastic cup of wine or a can of beer. Suddenly a chic and classic gathering is one bottle away, instead of many mixers, cutting boards, wasteful containers, napkins and time spent cleaning and preparing.

Chic Cocktails is now in its pre-launch phase, with bottles being manufactured and printed, recipes have been formulated, trademarked and national distribution channels are being selected from established Bunte brands already in the market.



Brady Bunte



At the University of Michigan Matthaei Botanical Gardens, stand the remains of what is believed to be the oldest American agave plant. The agave plant is perhaps best known for being the source of the much loved Mexican drink, tequila. Tequila is however derived from the agave plant. According to Brady Bunte, other types of agave can also be found in certain parts of Mexico and is used in the production of the less popular mezcal called pulque.

In order for this drink to be made, the flower stalk to the agave must be cut just before flowering. This is when the plant directs as much moisture and sugar towards where the stalk would have grown out for flowering. This surge of sweet liquid, called aguamiel, collects at the base of the stalk. When harvested and fermented, the drink turns into pulque. Brady Bunte confirms that this drink dates back to before the arrival of the Spanish Conquistadors. It was a sacred drink of the Aztecs and was consumed during rituals to their gods.

Brady Bunte believes that what makes this story so interesting is that under normal circumstances, the American agave plant should mature, flower and die within a 10-25 year period. The University of Michigan American agave however managed an amazing feat by making it to the 80-year mark before flowering.

When the flowering stage was arrived at, Brady Bunte reports that the plant recorded impressive growth spurts from its stalk. Its caretakers noted May last year as being particularly impressive, as the plant would grow as much as 6 inches in a day. This sustained and remarkable gain forced them to take out a pane over the plant to allow it to grow past the conservatory’s ceiling. It is not known what specific environmental factors may have come into play to induce this flowering to take place, although the horticultural manager of the garden believes that being in a conservatory may have played a role in prolonging the life of the plant.

Ordinarily agave plants, once flowered and dying, produce hundreds of seeds so that a few may hopefully survive and see to the continuation of the species. This poor survival rate is attributed to the normally harsh conditions under which the American agave plant grows. According to Brady Bunte, the plants are typically found in desert like areas.

The horticultural manager of the garden stated that the seeds from the pods would be used to create new agave that would however be slightly different. Brady Bunte believes that these seeds will likely give life to new plants with just as long a life cycle as their now deceased parent, if not longer. This means that for many of us reading right now, it is unlikely that we will see the flowering of these plants in our lifetime. It is estimated that this particular plant may have left behind thousands of seeds and plantlets, which the scientists can work on to bring the next generation into being.

Now that the flowering stage is over, the agave plant is dying and Brady Bunte expects it will be removed from the garden this month. Although part of the asparagus family, do not expect to see this plant at your grocery store anytime soon. Brady Bunte however believes that the long yellow edged leaves of the plant may be productively used in rope making. The fibers collected from within the leaves are very strong and were often harvested by indigenous people, including American Indians, to make twine. The agave fibers have also found use in making of carpets, wall coverings, yarns, washcloths and belts.

Why the future looks bright for Agave by Brady Bunte


Ever heard of the unique healing properties of Agave Tequilana? Brady Bunte has unraveled some of these properties here just for you!!

The Agave Tequilana is a member of the family lilies and the Amaryllis. A quick look at this special variety then one would easily mistake it for another cactus plant. Biologically speaking, may be the only similarity the 2 share is that they are all plants. Brady Bunte’s research works on Agave are quite amazing. What do I mean by this statement?

Special properties of Agave Tequilana

This plant has some of the most outstanding properties, both medically and nutrition wise. Some of these are as follows:

  • It has an unbelievable stock of iron, calcium, potassium and magnesium
  • It has incredible antibiotic properties
  • It is also useful as a relaxing laxative
  • It is also used as a substitute sweetener

According to Brady Bunte, the list of its unique properties is inexhaustible. Let’s provide details on each of the properties.

Agave as a stock of iron, calcium, potassium, and magnesium

This is to say that the plant can be used as a substitute source of these mineral salts that are very vital for the normal functions of the body.

Agave’s antibiotic properties

The nectar of this plant is a perfect antibiotic against many microorganisms. This property has made Agave very valuable as most of the medical labs world over are caught up in the chase for this plant species, thanks to Brady Bunte. It is effective against many types of bacteria and other microorganisms. Some of the microorganism that are susceptible to the antibiotic properties of Agave include:

  • The staph aureus
  • Enteric microorganisms

Other research works are on to find out more microorganisms that can be managed by this Agave syrup.

As a relaxing laxative

Its invaluable nectar is the best remedy for those who suffer frequent constipation. Naturally, it has a way of eliminating enteric microscopic microorganisms that cause stomach swells and even constipation. Brady Bunte adds that this property is very profound if the nectar is blended with lemon juice. This is obviously a big relief to those who are suffering from this condition. The good thing about agave syrup is that it can be taken as a preventive measure even by those not suffering from the said health conditions.

As a substitute sweetener

Brady Bunte points out that those seeking the best natural methods of losing weight Agave is just about all you need. It has the perfect natural formulation that makes your body absorb more fat. To the diabetics, the nectar has the least glycemic record. This is good news because you can finally consume “sugar” courtesy of Brady Bunte.

Agave is normally processes into syrup that is then used commercially for medical purposes. The agave syrup is used as an alternative sweetener. This is attribute to its high fructose content. This is best used in cold beverages such as smoothies and cocktails.

How is Agave syrup extracted from the plant?

This is one of the simplest industrial processes that involves not the addition of any chemicals. The syrup is extracted from the leaves. These are crushed then heated. Upon heating the juice readily comes out of the leaves.

According to Brady Bunte, the economic and health benefits derived from Agave for outweigh the downsides of the same. Some critics have argued that Agave nectar and syrup’s use as a sugar substitute poses more health risks that benefits. Though the research findings of Brady Bunte may seem so rosy, The American Diabetes Association lists agave syrup and nectar as one of the refined sugar substitutes to limit. This is one of the major downsides of the Agave.

Liz Applegate, a nutritionist of University of California is one of the critics who have questioned the suitability of Agave as sugar substitute. Applegate however goes ahead to suggest that Agave being a natural sweetener, is far better than refined sugar. In this light, Brady Bunte is right in his research works on Agave.

Comparing Agave with other sugar substitutes

Honey, maple syrup are just some of the most common sugar supplements. In terms of nutrition value, Agave syrup is by far the best rated. For instance, it is 1.5 times sweeter than honey. There is no doubt on its high energy levels. It has about 60 calories or energy compared to 45 calories of maple syrup. This is, added to the other attaching benefits, what makes Agave special and unique just as Brady Bunte puts it.

What more to know about Agave?

We have really majored on the nectar and the Agave syrup. That is just a very small fraction of what the plant itself is about. Let us consider some other aspects that still point to the same plant.

What are some of the health effect of Agave?

Still on the research findings of Brady Bunte, have both positive and negative health impacts. Starting with the positive, as above mentioned, the plant product can be used to check weight because it is helpful in the facilitation of the absorption of fats. It is also used in checking constipation. On the negative side, the high fructose level in Agave syrup can lead to insulin resistance, a condition that is normally associated with heart diseases. Take note that only high levels of the syrup poses this risk. The above health risk can be mitigated by using the syrup in measured proportions.

Actual composition of the Agave nectar and syrup

Being sweeter that honey, Agave nectar and syrup are the sweetest naturally occurring sugar supplements. They are largely fructose and glucose. The range of fructose in between 47% -56% while that of glucose is in the range of 16%-20%.  According to Brady Bunte, these variations are dependent on the manufacturer of the syrup and country of origin.

Where is Agave found?

This plant and its products are very much available in many parts of the globe today. Its indigenous homeland however, is Mexico, South Africa and some parts of United States. The above mentioned are the same countries that export the plant’s products. It is also important to mention that currently many nation of the globe have begun planting the Agave in large plantations in order to take advantage of the rising need for its syrup and nectar. This is the situation in some Asian countries and parts of South America.

Need for Brady Bunte’s research

Was Brady Bunte’s research very essential anyway? From the many details on the benefits of Agave, it is very clear that the research was necessary. The benefits of the research are actually an eye opener to many who are struggling with conditions that are easily manageable with some of the Products of the Plant. Brady Bunte asserts that modern research has discovered more benefits that can be derived from Agave Tequilana. So wholesomely the research has impacted both the economic and social spheres of our lives. The advantages are immeasurable.

What you must know about the Agave syrup

  • To come up with the syrup there are various varieties of Agave that are used. The same applies with the nectar. It is also important to mention that the production of the syrup has been on the rise ever since the time of the research by Brady Bunte.
  • Though the syrup is known for its high fructose content its profits are more than its downsides. It is therefore the best refined sugar substitute available.

In conclusion, the works of Brady Bunte have helped revolutionize various aspects in the management of various health conditions like diabetes, constipation and bacterial infections. The Agave has brought a very new dimension in the field of health and nutrition. In deed the benefits derived from Agave Tequilana are numerous.

Blue agave is the best source of tequila – Written by Brady Bunte

Brady Bunte
Blue Agave by Brady Bunte

The agave nectar is the most useful herbal juice in the business sector, a welcome bonus to the growing herbal industry. There are various reasons why many individuals nowadays are excited to try the blue agave and experience its stunning impacts. In the first place, we should figure out simply what agave is and where it originated from.

The agave nectar that is extremely popular nowadays originates from the blue agave. The blue sort of agave is really a type of the agave plant that is local to Mexico and developed by local people for its potent nectar. One of the things the nation is known for is the people’s inclination for flavours, complimented by a series of renowned national rarities that significantly different societies around the globe want to taste. The plants they utilize are a percentage of the reasons why Mexicans can cook really incredible tasting dishes that can tickle the taste buds and leave an enduring impression. The agave nectar, in particular, is viewed as one of the best by-products of a local plant because of the different supplements it contains, and the indispensable smell and flavor it gives.

In historical times, the Aztecs treated the plant, a sort of cactus grown in the hilly dry soils of their land, as a blessing from the divine beings. They believed that the plant’s juice, which is best described as sweet and sticky, has properties that could purify the body and soul. They took this juice and found ways to mature it. The drink that was created then became tequila in the long run.

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