Life Cycle Environmental Impacts and Energy Demand of Craft Mezcal in Mexico

Jazmín Maciel Martínez, Eduardo Baltierra-Trejo, Paul Taboada-González, Quetzalli Aguilar-Virgen and Liliana Marquez-Benavides
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Jazmín Maciel Martínez: National School of High Studies Morelia, National Autonomous University of Mexico Campus Morelia, Morelia 58190, Mexico
Eduardo Baltierra-Trejo: Remediation Laboratory, Academic Division of Biological Sciences, CONACYT—Juarez Autonomous University of Tabasco, Tabasco 86150, Mexico
Paul Taboada-González: Faculty of Chemical Sciences and Engineering, Autonomous University of Baja California, Tijuana 22390, Mexico
Quetzalli Aguilar-Virgen: Faculty of Chemical Sciences and Engineering, Autonomous University of Baja California, Tijuana 22390, Mexico
Liliana Marquez-Benavides: Solid Waste and Energy Efficiency Group, Institute of Agricultural and Forestry Research, Michoacan University of Saint Nicholas of Hidalgo, Morelia 58000, Mexico

Sustainability, 2020, vol. 12, issue 19, 1-17

Abstract: Agave distillates, such as tequila and mezcal, are alcoholic spirits representative of Mexican culture. In recent years, the demand for mezcal has increased, and with it the requirement for raw materials, bringing with it a series of difficulties. The objective of this study was to evaluate the potential environmental impact and energy demand of the production of young craft mezcal from an endemic agave ( Agave cupreata ) found in the central and southern Pacific area of Mexico. The potential environmental impact of the mezcal studied was obtained through the life cycle analysis methodology using a midpoint approach by the ReCiPe method to calculate the potential environmental impact with SimaPro software (version 8.2.3.0., PRé Sustainability, Amersfoort, The Netherlands). The functional unit is a young craft mezcal bottle of 750 mL with 46% Vol. Alc. The stage of highest contribution to the environmental impact of mezcal was the manufacturing/processing, contributing 59.6% of them. The energy demand of the craft mezcal resulted in 163.8 MJ/bottle of 7.5 dl. The kg CO 2 eq in mezcal (1.7) is higher than beer (0.63) or white wine (1.01), but lower than whisky (2.25) or pisco (3.62). These findings could allow the search for alternatives for the development of sustainable production.

Keywords: mezcal; craft alcoholic beverage; spirit drink; distilled spirit; agave cupreata (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2020
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (2)

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Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:12:y:2020:i:19:p:8242-:d:424464

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