Chilled Magazine - Volume 14 Issue 4

Page 20

BOTTOMS UP!

ANATOMY OF THE BOTTLE

A bottle of

MEXICAN HERITAGE

Gracias a Dios is an ultra-premium quality mezcal made with a deep commitment to family values and respect for Mexican culture. Owners Pablo López, Enrique Jiménez, Xaime Niembro, and Oscar Hernandez (Maestro Mezcalero) underline their approach to producing handmade spirits by valuing the local people and the environment. They employ eco-friendly practices that include water conservation, solar energy, and recyclable materials, and proudly offer local employees fair wages.

Bottled and labeled by hand by Shiin Dobb, an allwomen co-op.

Gracias a Dios was founded with a dedication to produce the best quality mezcal, which respects tradition, the environment, and the people they work with. 60% of the water used in its process is collected rainwater— approximately 180,000 liters per year. 100% of the energy required in its Palenque comes from solar power. Its Palenque is made entirely out of agave bricks, which have been crafted from solid waste leftover from the production process.

18

Angel on the label represents who they are as Mexicans. No matter what problem they face, the future makes them smile.

CHILLED MAGAZINE

Gracias a Dios translates to “Thank God,” a phrase that owners heard throughout their childhoods. It has a positive, non-religious meaning—it reminds them of family values.

Gracias a Dios Espadin Mezcal uses traditional production methods, is double distilled, and made with 8-year-old cultivated agave from Oaxaca’s Central Valleys.

La Pura Gozadera meaning always enjoy! The blindfold pays homage to the lifestyle of wearing your heart on your sleeve, embraced by Mexican culture. It is also reminiscent of being blindfolded while hitting a piñata.

Subtle notes of lemon tree leaves and peels dance with herbaceous flavors and minerality hints, rounded out by caramel and spices.


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Articles inside

Wine Know How - Bartender’s Guide to Prosecco Rosé DOC

3min
pages 94-97

Tricks of the Trade - with Mariena Mercer Boarini

2min
pages 92-93

Food Know How - Shishito Pepper

1min
pages 90-91

Drink In History - The Martini

2min
pages 88-89

Secrets to Properly Serving Wine

2min
pages 84-86

Cool Products - Wine Tools for Bartenders

1min
page 87

Serving Sake With Gekkeian

2min
pages 82-83

Selling Spanish Wine Confidently with Ramón Bilbao

2min
pages 78-79

Tips for Selling Wine Like an Expert

1min
pages 76-77

Creating Experiences with J. Lohr Vineyards & Wines

2min
pages 74-75

Create A Wine List in 6 Easy Steps

2min
pages 72-73

A True Expression of Riojo with Campo Viejo

3min
pages 66-69

Tips for Suggesting Wine

4min
pages 64-65

Wine Cheat Sheet For Bartenders

1min
pages 62-63

Wine Questions Every Bartender Should Be Able To Answer

1min
pages 60-61

What a Wine and Spirits Distributor Can Do for Bartenders

1min
pages 56-57

Suggesting, Selling, and Serving

2min
pages 54-55

Celebrity Sips - Pop Stars

2min
pages 50-53

Competition - Sagamore Spirit Cocktail Showdown

3min
pages 46-49

5 Things with Bar Manager Ariana Vitale

1min
pages 44-45

Ask a Bartender - How to Open Your Dream Bar

5min
pages 40-43

Brand Profile - Supporting the Industry, Constellation Brands

3min
pages 34-35

Portfolio Profile - Maraska

2min
pages 36-37

Brand Profile - Frankly Organic Vodka

3min
pages 38-39

Brand Ambassador - Gabriel Cardarella, Dewar’s

1min
pages 32-33

Bartender Submission - Ohio Crawford, Backyard on Broadway, Texas

2min
pages 30-31

Bartender Submission - Julia Melucci, Sea-Guini, Florida

1min
pages 28-29

Anatomy of the Bottle - Gracias a Dios

1min
pages 20-21

A Message from Jesse Cyr

2min
pages 12-13

In The Know - Chilled 100 Spirits Awards

1min
pages 26-27

Cool Cans - CAN You Dig It?

1min
pages 18-19

Wine Labels - From Grape to Glass

1min
pages 22-23

How to Make Zero Waste Cocktail Syrups

3min
pages 16-17

Behind the Yuzu Bar

1min
pages 24-25

Cool Bottles - Your Best Shot

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pages 14-15
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