If you're not familiar with the world of surfing, you may not know of legendary surfboard designer, Gary Linden. He has been making 100 percent agave surfboards for over 25 years and yes, that's agave the plant, which is also used in the production of tequila.
In partnership with Jose Cuervo Tradicional, Linden has worked to discover new means to use the agave plant beyond tequila. Utilizing recycled agave which he harvests stalks from, “the backyards of unassuming San Diego neighbors,” he shapes them into “resilient, ridable art.”
After visiting the tequila distillery in La Rojeña to study this versatile plant's intricacies, Linden has been able to successfully create four new agave boards with the Jose Cuervo team and its group of surf ambassadors.
The centerpiece of the concept, the 6’2” 100 percent agave Round Tail, is designed using agave-based stalk, paper, and resin. “Somewhere along the line, it occurred to me that it should be possible to make the whole board from agave.” says Linden. “Not only did this appeal to my ‘waste not, want not’ nature, but I wanted to prove that a sustainable, all-natural surfboard is possible.”
After visiting the Jose Cuervo distillery in La Rojeña to study this versatile plant's intricacies, Linden has been able to successfully create four new agave boards with Jose Cuervo Tradicional and its team of surf ambassadors.
Tequila and beach culture have been linked since the '60s, so it's no surprise that the surfer lifestyle goes hand in hand with the Cuervo lifestyle of, “riding the perfect blend of joviality and 100% authenticity,” and a shared passion for ”adventure, history, innovation, craft, tradition and discovery.”
While tequila is most often associated with shots and partying, it's clear that this libation and the agave plant, has far many uses than originally thought and moreover, a whole range of flavors have been overlooked (you can't taste much with a shot). By sipping and savoring tequila, as opposed to holding your breath and swallowing it as fast as you can, flavors that range from sweet and smoky to fruity and spicy can be discovered.
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