CORPORATE BOOKLET // Macuil Tochtli - The New Face of Mexican Agave Culture

THE NEW FACE OF MEXICAN AGAVE CULTURE

THE NEW FACE OF MEXICAN AGAVE CULTURE

MACHUIL TOUCHTLI

MACUIL TOCHTLI

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MACHUIL TOUCHTLI

THE NEW FACE OF MEXICAN AGAVE CULTURE

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MACUIL TOCHTLI THE NEW FACE OF MEXICAN AGAVE CULTURE

TABLE OF CONTENTS 4 Agave and Mescalero Culture Preservation Landscape Ecology of Agave-Culture in Tequila, Mexico

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Benefits of Agave-Culture

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Current State of the Farmer’s

10 21st Century Agave Alchemy 12 Macuil Tochtli – The Hacienda 2.0 The Traditional Mexican Hacienda

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Building in Harmony with the Landscape

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The Compound

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The Smart Skin

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The Floor Plans

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The Distillery

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First Quadrant

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Second Quadrant

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Third & Fourth Quadrant

40 Life & Social Space 40 Promoting Social Life 42

Chapel, School and Library

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Niche Room & Museum

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Office, Conference- and Tasting Center

46 Zero-Waste Community Waste-to-Wealth Approach

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Agave Product Cloud

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100% Blanco Tequila

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The Bottle

64 Colophon

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THE NEW FACE OF MEXICAN AGAVE CULTURE

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AGAVE AND MESCALERO CULTURE PRESERVATION

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Tequila Road

LANDSCAPE ECOLOGY OF AGAVE-CULTURE IN TEQUILA, MEXICO The agricultural landscape around the city of Tequila is dominated

by Agave monoculture, a genetically uniform crop planted in densities of 2,500 or 3,000 plants per hectare. The city of Tequila is the Mexican center of origin of alcoholic beverage production and became a World Heritage Site in 2006. Most of the city’s economic activities are directly related to the cultivation, production, packaging, and sale of alcoholic beverages.

Traditional knowledge embedded in the Mexican agave-culture has for centuries kept alive dynamic interactions between biodiversity and cultural diversity, manifesting themselves in the myriad uses of heirloom varieties or razas criollas.

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AGAVE AND MESCALERO CULTURE PRESERVATION

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BENEFITS OF AGAVE-CULTURE From time immemorial, the indigenous cultivators of agave have developed and refined a body of traditional management knowledge that has adapted different agaves for the production of pulque, fiber, food, nectar or distilled beverages.

Another important aspect of agave-culture is how each variety was custom-fit to a particular set of agronomic practices adapted to peculiar landscapes. One example is the ecological dynamic between the giant pulque-producing maguey (Agave Salmiana) and string beans, when they are intercropped on rocky slopes.

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The range of cultural uses of agaves is staggering.

The Nahuatl term “metl� that was used for agaves implied that they were the miracle plants of Mesoamerica. Motolinia, one of the earliest European observers of agave-culture, testified in the History of the Indians of New Spain (Mexico), that the uses of agaves were endless. He offered an inventory of these uses: aguamiel (fresh nectar beverage), pulque (the fermented nectar), syrup, vinegars, string, cordage, rope, shoes textiles, nails, paper, thatch, tiles, fuel, soap, bandages, and snakebite cures.

AGAVE AND MESCALERO CULTURE PRESERVATION

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The State Jalisco

CURRENT STATE OF THE FARMERS The State Jalisco in Central Mexico remains the world leader in tequila production for well over a century and a half; it should be no surprise that the agave-culture have shaped the economic and cultural landscape of the state.

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The National Chamber for the Tequila industry claims that the industry directly employs around 28,000 local residents. A total of 4,000 agave producing operations in Jalisco attend to the demands of nearly 90 distillation plants, the structure of supply and demand undergoes cycles that usually have the farmers as the most vulnerable party. Until the tequila industry fully exploits other optional markets, such as those of the high-fructose sugars, farmers will remain at the mercy of those 90 distilleries.

AGAVE AND MESCALERO CULTURE PRESERVATION

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21ST CENTURY AGAVE CULTURE After decades of growth and dominance of the tequila industry it is time for a change. The Macuil Tochtli project claims to establish new standards for the Tequila production that generate socioeconomic values yet unknown for the Tequila industry. It builds upon the foundation of Economic Value creation by attempting to quantify and incorporate certain elements of social value by making use of resources, inputs, and processes; increasing the value of these inputs, and by then generating cost savings for the public system.

The Macuil Tochtli establishes and strengthens the relationships between different fields as education, farming, science and innovation, arts and various industries.

The Macuil Tochtli project will lead to a renaissance of the Mexican Agave-Culture, which changes, enriches and even produces new local and national identities, explores new markets, increases employment options, and eventually, upgrades the status of the Mexican farmer.

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21st Century Agave Alchemy

THE HACIENDA 2.0

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Vernacular Architecture of Mexico

THE TRADITONAL MEXICAN HACIENDA The traditional Mexican Hacienda was a closed and self-sufficient rural world in which landowners and workers engaged in agricultural and livestock production. From the sixteenth until the beginning of the twentieth centuries the hacienda functioned as rural communities, accommodating the main characteristics of traditional Mexican life: living, working, education, recreation and worshipping.

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THE HACIENDA 2.0

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BUILDING IN HARMONY WITH THE LANDSCAPE The Hacienda 2.0… an institution intimately linked to Mexico’s past takes a leap forward into the future under the Macuil Tochtli banner.

The architecture of the Mexican hacienda over the centuries – the constants – has been the focus from where new and meaningful interpretations originate.

The inner – social – and the outer – productive – worlds seamlessly interface with each other. Simple architectural programs receive the influence of foreign models, and are transformed in the search of a new interpretation.Two expressive forces in the traditional hacienda architecture remain balanced: the intuitive and spontaneous and the intellectual/academic...

An architecture that emphasizes form without taking distance from its context; that imports foreign models, which nevertheless possess deep cultural and autochtonous roots. The convergence of several aesthetic forces, become a symbol that illustrates a quest for harmony between the past and the future.

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THE HACIENDA 2.0

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THE COMPOUND The compound comprises of six elements, working together to make the zero-waste concept possible. The primary production process of tequila forms the central point of the agglomeration, with ancillary production processes and waste stream handling organized in a radial fashion around it.

Layout

AGAVE FIELD NW

AGAVE FIELD NE REALM OF FIRE INULIN + NEKTAR

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REALM OF WATER WATER RESERVOIR

REALM OF METAL GENERATORS

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REALM OF EARTH COMPOSTING-WATER TREATMENT

REALM OF WOOD FIBRES & PEPTINE

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AGAVE FIELD SW

AGAVE FIELD SE

THE HACIENDA 2.0

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THE SMART SKIN The Hacienda benefits from the porous characteristics of the outer shell.

Minimum daylight penetration will reach each and every space, rendering a costefficient program in regards to energy consumption. The number of doors and windows, their repetition, rhythm, form and size – be they interior or exterior, principal or secondary – give directional flow to the façades.

The patio is the landscape created by man, whether to refresh himself in or to enjoy from the inner rooms of this enclosed world that looks toward the light at its core, its very essence.

Exploded axonometric (roof, outer walls and inner walls)

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THE HACIENDA 2.0

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THE FLOOR PLANS The golden section forms the basis for proportioning the north wing (factory), south wing (public area) and entrance garden. The production process is organized in a linear fashion around the northern courtyard. The chapel, nuns accommodation and school are clustered to the east side of the southern courtyard with the other public functions on the remaining wings. A series of shaded outdoor spaces connect the different programs and help in inducing natural ventilation.

Floorplan

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20 10 0

Nectar facility

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Fiber facility

Water treament

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Water reservoir + generators

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N 90,23

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67,59

22,91

36,62

45,60

73,00

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Roofplan

36,62

27,66 45,22

45,22

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90,23

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Passive principles

Active principles

1 natural ventilation

6 grey water purification and reuse:reed bed

2 sun shading with deciduous trees:

7 biomass from biological waste

summer sun out winter sun in

8 biogas, and compost for agaves from fermentation plant

3 sun shading: summer sun out winter sun in

9 producing heat and electricity with combined heat and

4 rainwater collecting

power technology

5 daylighting

10 photovoltaics 11 solar collectors for hot water 12 wells for drinking water 13 water used for tequila producing

Sections

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Elevations

THE HACIENDA 2.0

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THE DISTILLERY Just like in the old Mexican Haciendas, some of which were destined a long time ago to the production of tequila in the context of all encompassing and self-sustainable enterprise, the Macuil Tochtli Hacienda too has a dedicated wing for tequila production.

The production of tequila runs clockwise through four quadrants.

The First Quadrant involves reception and quality control of the freshly cut agaves and its preparation before the baking process: washing and chopping.

Chopped agaves are brought into ovens and baked in the course of a few days. They are left to cool and then brought into the twin Tahonas court for pulping and fermentable juice extraction. The Second Quadrant involves fermentation, quality control and special distillation processes. The third and fourth Quadrant is dedicated to storage, bottling and packaging.

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North Wing

THE HACIENDA 2.0

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1. RECEPTION AREA

nonstop the whole year:

Daily amount: 260 raw

one, it bakes for 3 days,

Agaves that equals about

cools in one day and is

1.000 liters of 100%

discharged on the next

Tequila.

day, then is readied to start

2. WASHER

5. STONEMILLS

under water at 70 degrees

The Tahona or Stone Mill

hot-pressured water inside

has been with humanity

a sealed stainless-steel tub.

for thousands of years. In the case of Mexico we can see an adaptation of what

The pneumatic chopper

is called the Egyptian Mill.

cuts the agaves into bricks,

When the stone in use is the

which are then collected

volcanic stone originating

and taken to the ovens.

from the volcanic valleys of

4. OVENS

RECEPTION AREA, WASHER, CHOPPER, OVENS AND STONEMILLS

again the day after.

The agaves are washed

3. CHOPPER

FIRST QUADRANT:

the oven is charged on day

Jalisco, its crystalline and porous characteristics can

A five – bell – oven array

press out, by virtue of their

made of stainless steel is

sheer weight – 3 tons –

designed to slowly and

most of the juice contained

evenly bake the agaves

in the piñas. While the

by induction plates located

agave fibers are further

underneath. Each oven

naturally shredded by the

can hold the original 260

sharp crystallized cavities.

agaves in brick form.

Nowadays few distilleries

This array is meant so that

still use the Tahona, except

production can be run

for their best tequilas.

5.

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2.

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3.

1.

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First Quadrant

1. Reception Area 2. Washer 3. Chopper 4. Ovens 5. Stonemills

THE HACIENDA 2.0

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SECOND QUADRANT: FERMENTATION AND DISTILLATION Fermentation of the baked agave juices will take place in a dedicated space that is more enclosed than the prior quadrant.

The traditional wooden vats have been also retained as well as the way of spontaneous fermentation – using fresh batch yeast.

First the juices go into wooden fermentation tanks where the yeasts will transform the sugars into ethyl alcohol. Once the so-called ‘dead most’ is obtained after a process that is during more than 3 days, it will undergo a two-part distillation process from where the Blanco or Silver Tequila will emerge.

Scientists optimize and perfect the quality of the Tequila in a modern laboratory. Here the research and development of the different natural aromatic profiles of the Blanco Tequila will be isolated during the distillation process.

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The distillation takes place in alembics (a special dual-alembic configuration), especially designed by the German firm ‘Holbein’ to allow precise and clean aromatic variations. Equipped with topnotch technology, scientists are able to explore the perfect aromatic spectrum of the 100% Tequila.

THE NEW FACE OF MEXICAN AGAVE CULTURE

Second Quadrant

THE HACIENDA 2.0

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THIRD & FOURTH QUADRANT: STORAGE, BOTTLING AND PACKAGING In order to maintain the pure taste of the 100% Agave Blanco Tequila, the Tequila will not be stored in large barrels as used by conventional distilleries. Instead, the Tequila will be stored into smaller batches of stainless steel tanks of 250 liters each which will guarantee the pure taste of 100% Agave.

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Third & Fourth Quadrant

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LIFE & SOCIAL SPACE

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Jimador

PROMOTING SOCIAL SPACE While the North wing of the Hacienda promotes and accommodates the tequila production, the South wing lays the foundation for high standards of living. It functions as a home base for the workers as well as a community centre for local inhabitants, linking hacienda life to its region and vice versa.

Both, workers and the people from the surrounding community, benefit from the Hacienda’s sociocultural program.

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LIFE & SOCIAL SPACE

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CHAPEL, SCHOOL & LIBRARY Religion and education are important programmatic components of the South wing as they support wellbeing and a fulfilled hacienda life.

Located at the North East corner of the South Wing, a chapel, school and library promote and encourage learning and worshipping activities.

Franciscan Nuns – a Mother Superior and 5 sisters – form a small congregation within the hacienda. The nuns reside on site in beautiful single bedroom units with sharing sanitation facilities.

At the chapel the nuns are balancing out the daily working rhythms of the employees and their beloved family members with faith and spiritualism. They keep up and spread the Mexican core cultural values and respecting community values.The Hacienda facilitates a small school, which will be open for all children of the workers from the Hacienda. In addition to

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spiritual support the nuns offer good education for up to twelve orphans and the children of the workers and staff at the mini school. Besides striving to higher education the children learn also handicrafts. The school is attached to a library providing books to read, borrow or refer to.

The library offers a wide range of books to support the general education.

In addition the library contains a collection of scientific literature and papers about Mexican Agave culture that turns the library into a knowledge center for Agave specialists and scientists.

The library is accessible for everybody – workers, children, scientists and people from the living communities nearby. The library becomes an attractor for the region and boosts social interaction and exchange of knowledge.

LIFE & SOCIAL SPACE

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THE NICHE ROOM & MUSEUM The hacienda is also a place for research, design and craftsmanship and gives space for professional artists and new talent from all over the world.

There are four studio spaces where resident artists can conduct research, experiment and work on projects and production of art and design objects that use the agave plant as primary resource and inspiration.

A museum aims to rescue, preserve and promote traditional handcraft of the Jalisco region in relation to its Agave culture.

The museum hosts – besides the locally made art pieces – a collection of agave made artifacts as art, design and furniture and expose its collection to the public. The museum functions as a cultural hub and contributes to the preservation of the Mexican pre-hispanic origins of Agave culture.

THE OFFICE, CONFERENCE- AND TASTING CENTER MACHUIL TOUCHTLI THE NEW FACE OF MEXICAN AGAVE CULTURE 47

The hacienda could not function without its office staff. In the office centre fourteen employees guide and supervise production processes and bottling. And, together with the directors they manage and direct the in- and outputs of the hacienda.

Next to the Hacienda’s office space, the South wing offers training, conferencing and tasting spaces to welcome also larger groups of visitors and tourists. These spaces can additionally be rented out to other institutions and parties and turns the hacienda into an exclusive meeting point for businesses from within the region and abroad.

The spaces are suitable for small as well as large business meetings, conferences, cultural program and symposia. Tequila related presentations and tasting sessions are likewise taking place here. The Tasting Center can host up to fifty visitors who receive in-depth information about the innovative production processes of the traditional 100% organic Tequila.

COMMUNITY

ZERO-WASTE

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WASTE-TO-WEALTH APPROACH The Hacienda 2.0 follows the concept of zero-waste and therefore changes the whole concept and approach to waste problems in Tequila production. It seeks to maximize recycling and minimize waste, and ensures that products are made and purchased to be reused, repaired or recycled back into nature or the marketplace.

Waste is thus being thought of as a ‘potential resource’. Besides a zero-waste life cycling of the product, the tequila production process integrates closed-loop cycles at every stage. In addition to tequila production the Hacienda 2.0 closes the water cycle and purifies the water used in the production process. It produces energy by solar technology and the bio-fermentation plant for composting all solids from the production process. The bio-fermentation plant collects

WATER

ANIMAL FOOD COMPOST

MIXED WITH OTHER HONEY

CLEANWATER REED FILTER

TA H

HOTWATER (80ยบC)

ELECTRICITY PUBLIC SPACE

J (8.25UICE 0 L)

ยบC

N

ELECTRICITY

FILTER

COMPOST BIO VERGISTER

COMPOST

ILLA TEQU 50 L) (11.3 VA) AGA OL % 0 0 V (1 ALC. @ 40

JUICE (8 JU .25 IC 0L E )

STORAGE

TOWER

FIL TR

N TIO LLA

TEQUILLA (11.037.81 L) (100% AGAVA) @ 40 ALC. VOL

PVT

SOLIDS

AT IO

DESTILLATION

TEQUILLA (11.031.81 L)

STORAGE

BOTTELING

1.333 BOTTLES (750 ML)

MAINTENANCE

TAPS

PACKING

OFFICE

LABORATORY

VINASSES (5.770 L)

GRAY WATER

SAMPLES TRANSPORTATION

FLAMASUS (1.547 L)

DRINKWATER

CO2 EMISSION

1.333 BOTTLES (750 ML)

FILTRATION

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1.333 BOTTLES (750 ML)

LOADING

REED FILTER

ELECTRICITY

WELL

DRINKWATER

SUN

COMPOST

NIGHTWATCH

SECURITY HOTWATER

TI DES

STORAGE

TION ENTA

FERM

E JUIC 0 L) (8.25

WATER

E IC L) JU .250 (8

RAINWATER

ELECTRICITY

NEUTRALISATION

TOILETS

BLACK WATER

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ON

AS

JUIC (4.50 E 0 L)

CO2 EMISSION

WATER

FIBRE (1.250 KG)

HONEY (900 L) AGAVE HEADS (300)

OVENS

WATER AGAVE HEADS (300)

QUILLOTINE

AGAVE HEADS (300)

FIBRES

WASHER

AGAVE HEADS (300) (15.000 KG)

WATER TREATMENT

WATER

COLLECTING

CUTTING

HARVESTING

AGAVE (300)

WATER

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PLANT MANAGER

WATER

RECEPTION

FIBRES

PENCE (2.400 KG)

JUICE

FIBRES

TREATMENT TEXTILE AND PACKAGING (FURNTURE, TEXTILES) (CARTON, PAPER)

COMPOST

FIBRES

PULP

FIBRES

SCHREDDER

FIBRES BACK TO ANIMAL THE LAND FOOD INDUSTRY

TOWER ยบC FILTER

COMMUNITY

ZERO-WASTE

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all domestic organic waste from the nearby community in order to maximize the production of biogas, heath and electricity.

Opting for zero waste means we forget the entire concept of ‘waste’.

There is nothing as waste. The Hacienda 2.0 works from this belief.

Resources are used for creation of a product or commodity usually designed for time-bound use, after which the product is rendered useless and ends up as waste while the process of production also generates waste. The Hacienda 2.0 embodies a zero-waste community by providing facilities like resource recovery, composting, and waste to wealth ideas to tackle the waste generated.

Zero-waste is not only good for the environment; it also generates new product cycles to explore new markets, creates new jobs and connects people – locally and globally.

Manufacturing

Packaging

Storage / Distribution

Use

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Raw Material

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21st Century Agave Alchemy

Re-Cycle & Re-Use Stream

COMMUNITY

ZERO-WASTE

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AGAVE PRODUCT CLOUD Besides generating energy and heath, the Hacienda 2.0 and its waste-to-product management, allows for exploring new markets beyond the Tequila industry. With the Blue Agave as its primary resource, the Tequila production is connected to various industries in production areas as food, cosmetics, clothing, medical care, furniture design, and clothing and fashion.

Tequila Vinegar Mescal Sweetner Nectar Soap

Inulin

Jewelry

Créme

Shoes

Body Lotion

FOOD & BEVERAGES

Purses

Shampoo

MEDICAL CARE & PHARMACY

AGAVE

Handbags

CLOTHING & FASHION

OTHER FIBRES HOME FURNISHING

Vaccines

Filters

Diabetes drugs Carpets Furniture Decoration Wallpaper Curtains Drapes

Filling materials Paper Carton

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Medical tests (measuring the function of the kidney)

Ropes

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COSMETICS & BODY CARE

Costumes

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Fodder (animal food)

Garments

Perfume

Agave Product Cloud

Drapery

COMMUNITY

ZERO-WASTE

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THE BRANDS Agave product

Trade marks, Trade names, Brand names

Description

Tequila

17.02.09 ®

Small-batch 100% organic agave Blanco Tequila

Mezcal

(m -1)®

Small-batch 100% organic agave Mescal

Inulin

Agavine®

Organic agave high-performance Inulin

Nectar

Agavose ®

Organic agave raw nectar (sweetener)

Vinegar

Vinversus ®

Organic agave vinegars

Peptine

Pep -T ®

Organic agave Peptin (digestive enzyme)

Dietetic bars

Met - L -HP®

Organic agave + amaranth functional bar

Soaps, Cremes

L.A.A.B.S®

Agave cosmetics, cremes, soap, gels

Perfume

Lackis ®

Agave perfume, fragrances

Textiles

M - Aid ®

Agave textiles (antimicrobial)

Paper

Code-X ®

Agave paper, cardboard, moldable composites

Rope, Mats

Ixtli®

Agave rope, mats, tents, bags,survival clothing

Clothing

Space Casuals®

Agave space-tourist clothing line

AGAVE FIELD NW Code-X®

Pep -T®

Ixtli®

Agavine®

Agavose®

Met-L-HP®

AGAVE FIELD NE

REALM OF FIRE INULIN + NEKTAR

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M - Aid®

Vinversus®

Space Casuals®

REALM OF WATER WATER RESERVOIR

Vinversus®

17.02.09®

L.A.A.B.S®

Lackis®

REALM OF METAL GENERATORS

(m-1)®

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REALM OF EARTH COMPOSTING-WATER TREATMENT

REALM OF WOOD FIBRES & PEPTINE

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AGAVE FIELD SW

AGAVE FIELD SE

17.02.09

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100% BLANCO TEQUILA Tequila 17.02.09 is a unique branding proposition in more than one way.

It avoids the tired clichĂŠs so prevalent in the industry yet it connects intimately with the origin of great Mexican tradition. It enhances centuries old methods of production by the use of advanced technologies operating under an ethical grid.

Tequila 17.02.09 gets its special sweet flavor by baking the Agaves very slowly in brick ovens. Using the faster autoclave give the Tequila 17.02.09 a fresh and pure aroma.

To minimize alcoholic perception the juice is extracted directly from the volcanic Stone Mill. The volcanic stone of the mill somehow and mysteriously renders a juice that will ferment properly without the need of alien yeasts.

Compared to conventional industrialized fermentation techniques, 17.02.09 Tequila is fermented at slow-speed to preserve its original molecular integrity, which in return ensures the aromatic compounds of purity.

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Tequila Aroma Wheel

17.02.09

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In order to maintain this purity, distillation is executed without dilution methods. Thus, no water will be added which raises the taste of Tequila 17.0.09 to a superior level.

Besides the use of traditional Mexican distilling methods, the exclusive taste of 17.02.09 is perfected with the use of certified organic Agaves that grow in the best climate with the best soil occurrence: the Tequila Valley in the Jalisco region. As with grapes for the best wines, the Agaves used for the best Tequila depend also on territorial conditions that impart its exclusive characteristics.

Due to its undiffused distilling process, the Tequila 17.02.09 claims to be the only real Tequila that deserves the label Blanco.

No other Tequila on the planet can honestly claim to be Blanco.

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THE BOTTLE Globally, Aluminum is recycled extensively and provides a valuable component for most municipal recycling efforts. According to a recent survey, the recycled content of domestically produced, flat-rolled aluminum products used in packaging and commercial construction ranges from 80 to 85 percent. In addition, at the end of their useful life, aluminum can be repeatedly recycled into new packaging, roofing and siding products without the loss of quality.

Producing aluminum from recycled material requires only 5 percent of the energy required to produce aluminum from bauxite ore, and every ton of recycled aluminum saves four tons of bauxite.

In addition, using recycled aluminum instead of raw materials reduces air pollution generation by 95 percent, and water pollution by 97 percent.

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The bottles are made from recyclable and food grade Aluminium.

Made in Germany and manufactured by a certified company according to ISO 9001 2000. The bottle has a conformity certificate for FDA and EC regulations for food and commodities legislation.

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THE BOTTLE Aluminium Packagings are: - Recyclable - Seamless - Lightweight - Diffusion-tight

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Sterilizable Stainless Unbreakable Radiation-repellent Hygenic Odorless

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THE BOTTLE PRODUCTION SEQUENCE 1. Impact extrusion outside tube from an Aluminium slug 2. Embossing /engraving outside tube with logo 3. Shaping the top dome on the outside tube and cutting the opening for the penetrability of the neck of the inside bottle 4. Drawing inside bottle 5. Necking of inside bottle 6. Varnishing of inside bottle 7. Compression of outside tube for sealing space 8. Mounting of inside bottle into outside sleeve 9. Flanging of neck of inside bottle 10. Fixing of inside bottle 11. Shaping of bottom dome of outside tube with hole 12. Surface treatment by brushing 13. Cleaning /un-greasing 14. Powder coating 15. Mounting of plastic stopper into bottom dome

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Injection of silicone around neck of inside bottle Sleeving of label Filling / bottling Sealing closure on top dome

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COLOPHON

This book was edited by Tihamér Salij, Space Intelligence Agency

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Authors Victor Basurto and Tihamér Salij with Duzan Doepel Research Victor Basurto, Tihamér Salij, Doepel Strijkers Archtects Graphic Design Studio Minke Themans Printing and Binding Mediacenter, Rotterdam Production Studio Minke Themans with Space Intelligence Agency, Rotterdam © 2011 17.02.09 Europe BV

Design Hacienda & Complex Doepel Strijkers Archtects – Duzan Doepel and Eline Strijkers with Kees Bijsterveld, Stefan van der Weele and Ferenc Károly Co-Architect DAF-DF, Mexico Design Bottle Victor Basurto

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