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RECIPES
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LETTER FROM PUBLISHER
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<ON THE COVER VALENTINEâ&#x20AC;&#x2122;S DAY
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CES 2020 I NNO V A T I O N AW A RDS L
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T RA V E L * T AP AL P A JA LI S CO MEXICO
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DRINKS & COCKTAILS
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TEQUILA INFUSED CANDY
WHISKY
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TOP NEW DRINKS
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“FROM THE PUBLISHER” Publisher
Jose Pinedo
Associate Editor Simon Pinedo
Contributors Anna, Brooke, Martin, Isabel, Maria, Mike, Anna, David, Debbie, Simon, Joe, Jackie, Sara, Marifer
Welcome, welcome, welcome back to Tequila & Spirits Magazine! Special thanks to all of our subscribers, followers, and sponsors from around the world. Thank you for your continued support. Inside this issue you’ll find a mixture of articles, such as tequila infused candy. Come travel with us, we take you to Tapalpa Jalisco Mexico, learn about this amazing Magical Town. Check out drinks and cocktails recipes, on how to make them yourself. Enjoy it along with the January/February 2020 issue of Tequila & Spirits Magazine. I personally invite you to subscribe to our magazine, open 24 hours.
All inquiries to: Tequila & Spirits Magazine 13089 Peyton Dr., Suite #C295 Chino Hills, CA 91709 Tel # 909-773-0404 tequilaandspirits@gmail.com www.tequilaandspirits.com
Be yourself, be happy, be inspired, and celebrate with friends and family. Remember to drink responsibly. Until next time! Salud Amigos
Sincerely, Jose Pinedo
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Beluga Noble, Russia The first batch of Beluga Noble Russian Vodka was produced in 2002. The refined, rich taste of the vodka results from the unique composition, mainly due to the malt spirit and pure water of the Siberian artesian wells. This helps to smoothen the taste. The carefully selected natural components pass through a triple filtering system. Afterwards, Beluga Noble is left to rest for 30 days. These methods helps to neutralise the harsh smell of the spirit, and enhance its rich taste and soft flavour.
Ciroc, France Ciroc is distilled from fine French grapes, for an exquisitely smooth, fresh vodka experience. The grapes are distilled five times at the historic Distillerie de Chevanceaux in the south of France. It is totally gluten free, refined and has citrus aromas. The palate is smooth, lightly sweet and is enriched by the natural character of grapes, with a crisp and clean finish
Kauffman Soft Private Collection Vintage This one is distilled 14 times before being filtered twice, once through birch coal and then again through quartz, giving the spirit a softish texture.
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Grey Goose, France This vodka is the result of using soft winter wheat from in and around Picardy, and pure spring water from Gensac in the Cognac region, nurtured and captured from field to bottle in an exclusive process, designed and controlled by the skills of their maître de chai, François Thibault.
Belvedere, Poland It has a faint hint of vanilla, along with some gentle, soft cream characteristics. Full and round, with a mediumbodied weight and rich, velvety texture. Some vanilla swaying between sweet and savoury, with a hint of white pepper and spice. Good length, with notes of almond, clotted cream and some faint almond and Brazil nut characteristics.
Tito’s Handmade Vodka, USA They use old-fashioned pot stills and taste-test every batch. The process, similar to that used to make fine single malt scotches and high-end French cognacs, requires more skill and effort, but it’s well worth it.
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Reyka Vodka, Iceland Distilled from wheat and barley, this is also the world’s first “green” vodka, being made from glacial water and distilled using sustainable energy from geothermal heat
Absolute Elyx, Sweden Clean, rich, rounded, fresh bread and notes of white chocolate and light cereal, with a deep mellow spice on the nose. Full bodied, luscious silky mouthfeel with waves of rich macadamia nuts, creamed cereal and garnishes of white chocolate. Light fresh nuttiness with a well-balanced hint of mellow spice and pure balanced richness. Rounded mellow spice, with fresh nuttiness and a well balanced warm smooth finish.
Chase Vodka, England Light white pepper and a hint of freshly sliced potato. Very clean. Creamy turning clean on the palate, with black pepper, waxy oiliness and macadamia nuts. Clean and rounded with a smooth potato finish, with mineral notes
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42 Below Pure Vodka, New Zealand Distilled four times, 42 Below gets its name from the latitude cutting through New Zealand. This is made using nongenetically modified wheat and pure, clean, Kiwi spring water.
Ogilvy Scottish Potato Vodka, Scotland Warm aromas tinged with fresh apricots and citrus fruit, green grass and walnuts. Smooth warmth of potato spirit, a sweet, creamy character with fruity esters, a hint of toffee and green pasture notes. Clean, balanced, a rich mouthfeel imbued with the mineral wealth of local land and water. A long, lush finish with black pepper, earthy charcoal and a whisper of citrus.
Ketel One Vodka, Netherlands A combination of modern and traditional distilling techniques, Ketel One is an exceptional product, both crisp to taste and soft on finish. Here, the 4Fs – Fragrance, Flavour, Feel and Finish – help to define what makes Ketel One Vodka so unique. Nosing the aroma of Ketel One, you’ll immediately detect freshness, with hints of citrus and honey. A long finish with subtle flavours reminds you of its quality.
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WINE AROMAS
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GLOBAL
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T
rebbiano is an Italian wine grape, one of the most widely planted grape varieties in the world. Trebbiano may have originated in the Eastern Mediterranean, and was known in Italy in Roman times. A subtype was recognized in Bologna in the thirteenth century, and as Ugni blanc made its way to France, possibly during the Papal retreat to Avignon in the fourteenth century.
Bacchus white * Aromas of Apple, almond, pear, walnut, lemon (peel), melon, sage, pine branch, oyster peel (dried)
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M
uscat Ottonel or MuskatOttonel (in Germany) is a white wine grape variety that is a member of the Muscat family of Vitis vinifera. It is most notable for its use in dessert wines from Austria, Bulgaria, Romania, Croatia and Serbia as well as dry wines from Alsace and Hungary. In Alsace, the varietal designation Muscat d’Alsace is allowed for the varieties Muscat Ottonel, Muscat blanc à petit grains and Muscat rose à petit grains blended in any combination -or not- (but not for other members of the Muscat family), and blends between these are not allowed for most Alsace Grands Crus.
Apple, pear, grapefruit (peel), kumquat, orange (peel), tangerine, almond, peach, passion fruit, quince, rose (white), lemon grass, pistachio, brittle.
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t. Laurent (sometimes written in French as Saint Laurent or in German as Sankt Laurent) is a highly aromatic darkskinned wine grape variety. Its origins shrouded in mystery, St. Laurent is believed to have resulted from a crossing of Pinot noir with an unknown second parent
Roter Riesling- Aromas of Black currant, plum, banana, blueberry, lentils, juniper, star anise, leather, coffee, licorice, gingerbread
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Z
weigelt is a red wine grape variety developed in 1922, at the Federal Institute for Viticulture and Pomology at Klosterneuburg, Austria, by Fritz Zweigelt. It was a crossing of St. Laurent and Blaufränkisch. It is now the most widely grown red grape variety in Austria, as well as having some presence in Canadaâ&#x20AC;&#x2122;s vineyards.
Blackberry, cherry, walnut, banana, lentils, grilled green peppers, juniper, dark chocolate
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Jan 7-10, 2020 LAS VEGAS, NV About CES CES is the world’s gathering place for all those who thrive on the business of consumer technologies. It has served as the proving ground for innovators and breakthrough technologies for 50 years — the global stage where next-generation innovations are introduced to the marketplace. CES showcases more than 4,500 exhibiting companies, including manufacturers, developers and suppliers of consumer technology hardware, content, technology delivery systems and more; a conference program with more than 250 conference sessions and more than 180K attendees from 150 countries. And because it is owned and produced by the Consumer Technology Association (CTA)™ — the technology trade association representing the $292 billion U.S. consumer technology industry — it attracts the world’s business leaders and pioneering thinkers to a forum where the industry’s most relevant issues are addressed.
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CES 2020 Innovation Awards The annual CES Innovation Awards program celebrates outstanding product design and engineering in brand-new consumer technology products. See the latest products that weâ&#x20AC;&#x2122;ve selected as the best examples of engineering, design and innovation for CES 2020.
BEST OF INNOVATIONS: Albi Home M Albicchiere is a smart wine dispenser which allows consumers to enjoy wine at the highest level, serving them a perfect glass of wine: at the ideal temperature and always as if it were just opened. Albi Home M is the first version for private consumers.
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BEST OF INNOVATIONS: Bartesian Bartesian is a cutting edge hardware startup producing the world’s first single serve cocktail machine. Bartesian makes it simple for everyone to enjoy authentic cocktails in their home. Insert your capsule, select your strength, and Bartesian mixes your perfect drink.
BEST OF INNOVATIONS: W Cold and Hot Water Purifier Brain W Cold and Hot Water Purifier brain combines BODYFRIEND’s technical expertise with super car design. It’s equipped with smart functions to insure the best quality of healthy water to the user.
BEST OF INNOVATIONS: CodeCheck App
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CodeCheck empowers consumers to make healthier and more sustainable purchasing decisions. The app allows its users to scan the barcode of foods and cosmetics in Germany, UK, and the USA and to understand if it suits their individual needs. It provides a personalized rating and recommendations.
BEST OF INNOVATIONS: PepsiCo Hydration Platform The hydration platform is a connected ecosystem built to reflect how people drink water today, made up of three core components: a beautifully designed water dispenser, a companion, user-friendly smartphone app, and a reusable bottle tagged with a unique, personal QR code.
BEST OF INNOVATIONS: DUO Carafe Introducing the DUO Carafe by Heatworks. It is a battery-operated, hot water carafe that filters and precisely heats water instantly as you pour. Anytime. Any temperature. For anything.
BEST OF INNOVATIONS: Smart Kitchen Cooking Machine The CookingPal â&#x20AC;&#x153;Juliaâ&#x20AC;? combines stateof-the-art design and functionality, videoguided cooking and AI food recognition. This Smart Kitchen Machine brings smart technology and the concept of connected cooking together, making cooking delicious meals easy and convenient.
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TRAVEL
By Marifer Martinez
TA PALPA JALISCO
MEXICO
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MAGIC TOWN PUEBLO MAGICO
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Tapalpa is a town located in the mountains 118 km from the city of Guadalajara that has a population consisting of about 19,506 inhabitants. It is considered by the Ministry of Tourism as a Magical Town for its beauty, warmth and natural landscapes. (Tapalpa, es un pueblo enclavado en la sierra a 118 km, de la ciudad de Guadalajara, con una población de unos 19,506 habitantes, considerado por la Secretaría de Turismo como un pueblo Mágico, por su belleza, calidez y paisajes naturales.) During my childhood, Tapalpa was that little town I always wanted to go to on weekends to spend time with my family. Why this town you ask? Well, Tapalpa is more than trees and cabins, more than a long road full of vegetation! The answer is simple. Tapalpa is a town full of magic; a town that gives you the feeling of being at home. Its activities are endless. Spend pleasant family time in that lovely place known as “Las Piedrotas” (the stones), climbing through them and feeling that you are a child again. Take a long walk through “El Santo de Nogal” waterfall and splash yourself a little with its fresh and crystal clear water. Enjoy some rich tamales outside of the church and refreshing ice cream downtown. Tapalpa is a town full of incredible surprises. Every time you smell the pine trees you get the feeling of being in the right place and knowing that you will have an incredible time. The fun does not end there; simply enjoying a delicious meal or taking a walk through its incredible natural wonders gives you inner peace. 34 | TEQUILA & SPIRITS MAGAZINE
¿Acaso Tapalpa es más que árboles y cabañas, más que una carretera larga llena de vegetación? Yo pienso que sí. Durante mi infancia, Tapalpa era aquel pueblito al que siempre quería ir cada fin de semana a pasar un rato agradable con mi familia, pero ¿por qué ahí? La respuesta es sencilla, Tapalpa es un pueblo lleno de magia; un pueblo que te da la sensación de estar en casa, sus actividades son infinitas como: el pasar un agradable rato en familia en ese lugar encantador conocido como las piedrotas, escalar por ellas y sentir que eres un niño de nuevo, poder dar una larga caminata por el salto del nogal y salpicarte un poco, con su agua fresca y cristalina; disfrutar de unos ricos tamales de acelga afuera del templo y saborearte una rica nieve de garrafa en el centro del pueblo. Tapalpa es un pueblito lleno de sorpresas increíbles que cada vez que hueles ese olor a pino, te da una sensación de estar en el lugar correcto y de saber que pasaras un rato increíble, pero, la diversión no acaba ahí, el simple hecho de solo disfrutar de una rica comida o pasearse un rato por sus increíbles maravillas naturales, te hace sentir paz interior.
It is a town with incredible architecture. Its brick cabins with its immense chimneys that greatly help to mitigate the cold give it that homey touch. They help foreigners keep warm as they are not accustomed in other parts of Mexico. But, as we mentioned earlier, Tapalpa is a Magical Town not usual to other parts of the region. Each of these places have been present throughout my life. Lucky for me, my grandparents own a cabin outside of the town and every time I visit new memories are formed. It’s not just about going to hang out; it’s about enjoying life! Tapalpa has taught me that with its aromas, flavors, and colors.
Es un pueblo con una arquitectura increíble, con sus cabañas de ladrillos y ese toque hogareño con sus inmensas chimeneas que en mucho ayudan para mitigar el frio, aunque para una persona foránea, que usualmente tiene frio en cualquier época del año, ya que no es algo que se acostumbre en la mayor parte de México, a menos de que sea diciembre, pero, como ya lo hemos dicho, Tapalpa es un pueblo mágico y no es usual a otras partes de la región. Cada una de estas partes, se han hecho presentes durante toda mi vida, para mi gran fortuna, mis abuelos poseen una cabaña a las afueras del pueblo y cada vez que voy, obtengo nuevos recuerdos. Porque no es solo el hecho de ir y pasar el rato, es el hecho de disfrutar la vida, Tapalpa me ha enseñado eso, con sus aromas, sabores y colores. TEQUILAANDSPIRITS.COM | 35
Waterfall (cascada ) Salto del Nogal Tapalpa, Jalisco Mexico
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It touches my soul every time I smell the scent of pine trees because so many memories come to my mind, so many incredible experiences that I’ve had the opportunity to live. Of course, not so incredible things have also happened, but it’s part of life, right? Enjoying those little moments in life that we may not have appreciated in our youth are the ones we love most when we grow up: how we laughed and played with our brothers and cousins; falling while playing on the rocky pavement; the feeling that you had super powers to reach the top of that huge rock that simply ceases to be huge as you get older; tasting ice cream in so many flavors and colors; experiencing an incredible gastronomic variety after mass; visiting an art museum; and getting scared with the stories they told you.
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Me conmueve el alma cada vez que comienzo a oler a pino porque se me vienen tantos recuerdos a mi mente, tantas experiencias increíbles que he tenido la oportunidad de vivir, aunque claro que también me han pasado cosas no tan increíbles, pero, es parte de la vida ¿no? Poder disfrutar esos pequeños momentos que quizás no apreciamos en nuestras vidas, son a los que más cariño les tenemos cuando somos grandes, el cómo reíamos y jugábamos con nuestros hermanos y primos, el caernos mientras jugábamos en el pavimento rocoso, el sentir que tenías súper poderes de fuerza al logra llegar a la cima de aquella enorme roca que al crecer simplemente deja de ser enorme, el poder saborear esas nieves de garrafa de tantos sabores y colores, el salir de misa y encontrarte con una increíble variedad gastronómica, el visitar el museo de arte y llegar asustarte con las historias que te contaban.
Las Piedrotas del Valle de los Enigmas Tapalpa Jalisco Mexico TEQUILAANDSPIRITS.COM MAY / JUNE 2019 | 39
Being outside the cabin trying to light the wood for the fire to enjoy delicious chocolates and roasted sausages with your family are incredible moments for us. These memories of when we were happy and didn’t know it will be the moments we treasure most.
Estar fuera de tu cabaña, tratando de prender el fuego para la fogata y posteriormente disfrutar con tu familia unos ricos bombones y salchichas asadas, todos esos momentos que para nosotros fueron increíbles, todos esos momentos en los que éramos felices y no lo sabíamos, serán los momentos que más atesoraremos algún día.
Plaza Tapalpa Jalisco Mexico
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Tapalpa has taught me how wonderful it is to escape from reality for a while and how to enjoy life without the need for much. People from Tapalpa give you that warm welcoming hug, offer you their home, and help you in what they can without expecting anything in return. That’s one reason and many more of why Tapalpa is considered a Magical Town, because it really is! You get the feeling of never wanting to leave or just staying a little longer, but, in the end, the reality of life calls us. So we will have to wait for the next long weekend to be able to go to that wonderful place. Tapalpa is more than just a Magical Town, Tapalpa is a second home.
Tapalpa me ha enseñado lo maravilloso que es escapar un rato de la realidad y poder disfrutar de la vida un rato sin necesidad de mucho, las personas originarias de Tapalpa, te dan ese abrazo caluroso de bienvenida, te ofrecen su hogar como si fuera tuyo, te ayudan en lo que ellos puedan sin esperar nada a cambio. Por eso y más es que Tapalpa tiene bien puesto el nombre de ser un pueblo mágico, debido a que realmente lo es, te llevas la sensación de no querer irte nunca y quedarte un poco más, pero al final la realidad de la vida nos llama, ¿no es así? Así que tendremos que esperar al siguiente puente, para poder ir a ese maravilloso lugar. Ya que Tapalpa es más que un pueblo mágico, Tapalpa es un segundo hogar. TEQUILAANDSPIRITS.COM MAY / JUNE 2019 | 41
Drinks & Cocktails!
Recipes on how to make them yourself.
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BITTERSWEET BOBA COCKTAIL INGREDIENTS
• 1/2 ounce Campari • 2 1/2 ounce Strong Brewed Black Tea • 1 ounce Milk • 1 ounce Vanilla Syrup • 1/2 ounce Grand Marnier • Campari-infused Boba Edible glitter, red PREPARATION: Rim glass with edible red glitter and fill with Campari-infused boba. Shake all ingredients and strain over the boba.
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SPARKLING RASPBERRY LEMON MIMOSAS
INGREDIENTS • 4 ounces chilled Brut • Champagne or sparkling wine, cork just popped • 2 ounces raspberry lemonade, pulp strained out if desired • Fresh raspberries, sprinkled with white granulated sugar PREPARATION: Pour about 2 ounces of champagne into a champagne flute (about 2/3 of the way up) Pour about 1 ounce of raspberry lemonade into the flute (almost filling the flute). Top with fresh sugared raspberries.
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RASPBERRY SORBET PINK CHAMPAGNE FLOATS INGREDIENTS
• 2-3 scoops raspberry sorbet • 1 cup pink champagne or Pink Moscato • Fresh raspberries for garnish
PREPARATION: Place scoops of sorbet in large wine glass. Pour champagne over the sorbet. Top with raspberries. Allow to melt while you sip or eat with a spoon, either way works!
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RASPBERRY ROSE MARGARITA INGREDIENTS
• 2 scoops raspberry rose sorbet, generous • 2 cups ice • 4 oz silver tequila • Juice of 2 limes • Salt for the rim
PREPARATION: In a blender combine all ingredients (aside from the salt) and blend. Rim glasses with lime and salt and pour margaritas.
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PONCHE DRINK When we think of the holidays, we automatically think of traditional foods, but drinks are also important to celebrate those holidays, and what better excuse to enjoy a delicious Mexican punch or “Ponche“.
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“Ponche” is the most traditional and typical drink in Mexico served at Christmas and New Year’s Eve INGREDIENTS: •4 quarts water •2 cinnamon sticks •8 whole cloves •5 long tamarind pods, husk removed, and seeded or boil the entire pod to make removing easier •½ pound tejocotes or crab apples, left whole •6 large guavas, peeled and cut into large bite-size chunks •2 red apples (of your choice), peeled, cored, and cut into small bite-size chunks •1 pear (of your choice), peeled, cored, and cut into small bite-size chunks •2 (4-inch) sugarcane sticks, peeled and cut into small chunks •1 cup pitted prunes •1/2 cup dark raisins •1 orange, sliced •1 cone piloncillo, chopped or 1 cup dark brown sugar •1 ounce tequila per cup (optional)
DIRECTIONS: 1.In a large pot, over high heat, boil water, cinnamon sticks, cloves, tamarind, and tejocotes. After it starts to boil, lower the heat and simmer for about 10 minutes until the tejocotes are soft. 2.Remove the tejocotes from the heat, peel, remove hard ends, cut in half, and deseed. Return them to the pot. 3.Add guavas, apples, pears, sugar cane, prunes, orange slices, and piloncillo. 4.Simmer for at least 30 minutes, stirring gently. Discard cinnamon sticks and cloves. 5.Ladle into cups, making sure each cup gets some chunks of fruit. 6.Add Tequila to each cup (optional). TEQUILAANDSPIRITS.COM | 51
PINK SEÑORITA INGREDIENTS • • • • •
4 oz Pink Grapefruit Juice 2 oz Tequila Silver 1 oz Simple Syrup Splash of Cranberry Juice Fresh Mint
PREPARATION: Fill shaker with ice cubes. Add tequila, grapefruit juice and simple syrup Shake and strain into chilled rocks glasses filled with ice cubes. Pour Cranberry juice over each glass. Garnish with fresh mint.
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SPICY POMEGRANATE MARGARITA
INGREDIENTS • 2 slices jalapeño plus more for garnish • 4 oz. silver tequila • 8 oz. pomegranate juice, sweetened juice of two limes • Crushed ice • Salt for rim PREPARATION: In a cocktail shaker combine jalapeño slices and a small amount of ice. Muddle with a wooden spoon to break up the jalapeño. Add in tequila, pomegranate juice and the juice from two limes. Shake until well combined. Rim two glasses with salt and fill with ice. Strain margaritas into ice filled glasses and garnish with another slice of jalapeño.
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CINNAMON MULE INGREDIENTS • 1 1/2 oz vodka • 6 oz ginger beer • 2 Tbsp cranberry sauce juice on 1/2 lime • 1 lime • cinnamon stick for garnish
PREPARATION: In a copper mule mug combine cranberry sauce, lime juice and vodka. Stir well to combine. Stir in ginger beer and fill mug with ice. Garnish with a cinnamon stir stick, additional lime slice and a few fresh cranberries (optional).
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TEQUILA INFUSED CANDY By Simon Pinedo
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You may be under the impression that tequila is only served as an alcoholic beverage, served on its own or in other drinks such as cocktails. However, besides having medicinal uses, it’s also an ingredient in food, desserts, candy, and ice cream. Can you imagine chocolate infused with tequila? Simply Delicious! The next time you find a bottle of tequila in your own personal bar and don’t feel like having a cocktail, consider preparing a delicious dessert with tequila instead. Please enjoy the following recipes that I’d like to share with you.
RASBERRY JELLO AND TEQUILA INGREDIENTS:
2 packages of raspberry jello 1 cup of boiling water 1 cup of ice water and a cup of tequila Preparation: Dissolve the jello in hot water and gradually add cold water and tequila. Pour it into a mold and refrigerate until completely set. Remove it from the mold before serving and garnish with strawberries. You can also use shot glasses (even disposable ones).
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Habían pensado que el tequila solo sirve como bebida alcohólica, y que solo se utiliza en la elaboración de cocteles, margaritas y otros estilos de bebidas, pues no, el tequila aunque no lo crean tiene otros usos tanto medicinales como en comidas, repostería, dulces, nieves y todo muy deliciosos por cierto. ¡Que les parecen estos deliciosos dulces y chocolates, preparados y marinados y con sabor a tequila? Simple y sencillamente ¡Deliciosos! Pero también podemos encontrar deliciosos postres con tequila, les comparto algunas recetas que me encontré por ahí, así la próxima vez que encuentres una botella de tequila, en tu bar personal, y que no te apetezca un coctel, pues disfrútalo preparando un delicioso postre con tequila
GELATINA CON FRANBUESA +TEQUILA INGREDIENTS:
2 paquetes de gelatina de frambuesa 1 taza de agua hirviendo 1 taza de agua helada y una taza de tequila. Preparación: disuelve la gelatina en el agua caliente, agrega poco a poco el agua fría y el tequila. Vacía en un molde y refrigera hasta que cuaje totalmente. Desmolda antes de servir y adorna con frutillas. También puedes vaciar en vasitos de shot (incluso desechables).
MANGO ICE POPS WITH TEQUILA
PALETAS DE MANGO CON TEQUILA
INGREDIENTS:
INGREDIENTS:
Preparation: Blend all the ingredients except the chili. Fill in the pop molds and freeze for one hour, then add the sticks. Freeze for several hours until they solidify. Before serving, sprinkle with chili or Tagin.
Preparación: Licúas todos los ingredientes menos el chile y pones esta mezcla en un molde de hacer paletas, los llevas al congelador y una hora más tarde introduces los palitos. Congela por varias horas, hasta que las paletas se solidifiquen. Antes de servir delmolda y espolvorea con chile o tajín.
TEQUILA CREAM WITH LEMON
CREMA DE TEQUILA CON LIMON
3/4 cup of tequila 1 cup of milk 1 cup of condensed milk 1 cup of lemon juice
3/4 de taza de tequila 1 taza de leche 1 taza de leche condensada 1 taza de jugo de limón
3 cups of chopped mango 3 oz of lemon juice 3 oz of agave nectar 3 oz of water 1 pinch of salt 3 1/2 oz tequila chili powder to decorate
INGREDIENTS:
Preparation: Blend all the ingredients until a creamy mixture is left. Fill in the pop molds and freeze.
3 tazas de mango picado 3 oz de jugo de limón 3 oz de néctar de agave 3 oz de agua 1 pizca de sal 3 1/2 oz tequila chile en polvo para decorar
INGREDIENTS:
Preparación: Licúa todos los ingredientes hasta que quede una mezcla cremosa. Vacía en los moldes de paletas y congela. TEQUILAANDSPIRITS.COM | 59
TEQUILA ICE CREAM
HELADO DE TEQUILA
INGREDIENTS:
INGREDIENTS:
Preparation: Blend all ingredients and pour into a metal container. Freeze for two hours, stir with a wooden spoon and freeze for two more hours. Stir again and freeze overnight.
Preparación: Licúa todos los ingredientes y vacía en un recipiente de metal. Congela por dos horas, revuelve con cuchada de madera y congela por dos horas más. Vuelve a revolver y congela por toda la noche.
TEQUILA FLAN
FLAN DE TEQUILA
3/4 cup of tequila 1/2 cup of cold water 2 cups of grapefruit or lemon soda 1/2 cup of sugar Juice and zest of a lemon’s skin
INGREDIENTS:
2 packages of raspberry jello 1 cup of boiling water 1 cup of ice water 1 cup of tequila Preparation: Dissolve the jello in the hot water then add the tequila and the cold water, put this mixture in a jelly mold and refrigerate until it becomes jello. You can also set in individual cups.
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3/4 de taza de tequila, 1/2 taza de agua fría, 2 tazas de refresco de toronja o limón, 1/2 taza de azúcar Jugo y la ralladura de la piel de un limón
INGREDIENTS:
2 paquetes de gelatina de frambuesa 1 taza de agua hirviendo 1 taza de agua helada 1 taza de tequila Preparación: Disuelves la gelatina en el agua caliente, luego añades el agua fría el tequila, y pones esta mezcla en un molde anular y llevas al refrigerador hasta que cuaje. Desmolda a la hora de servir. También puedes poner a cuajar en vasitos individuales.
Now that you know that tequila can be used as an ingredient in desserts, we invite you to experiment with some other recipes in the kitchen.
Bueno, pues aquí tenemos, algunas muestras de dulces, postres, pero también el tequila puede implementarse en la cocina, como saborizante en diferentes platillos, que por cierto le da un sabor muy delicioso.
Tequila can be used to flavor a variety of dishes that will give your meals a special taste worthy of the gods!
Pues ahora que ya sabes, te invitamos a disfrutar de estos deliciosos dulces y postres, y experimentar con algunas recetas que seguramente encontrarás en el que utilices el tequila para darle un sabor especial a tus comidas, o inclusive a experimentar y compartirnos alguna receta nueva en la que incluya esta deliciosa bebida de los dioses, o sea el tequila.
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WHISKY
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Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden casks, generally made of charred white oak. Whisky is a strictly regulated spirit worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels. The word whisky (or whiskey) is an anglicisation of the Classical Gaelic word uisce (or uisge) meaning “water” (now written as uisce in Modern Irish, and uisge in Scottish Gaelic).
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Distilled alcohol was known in Latin as aqua vitae (“water of life”). This was translated into Old Irish as uisce beatha (“water of life”)
Much is made of the wordâ&#x20AC;&#x2122;s two spellings: whisky and whiskey. There are two schools of thought on the issue. One is that the spelling difference is simply a matter of regional language convention for the spelling of a word, indicating that the spelling varies depending on the intended audience or the background or personal preferences of the writer (like the difference between color and colour; or recognize and recognise), and the other is that the spelling should depend on the style or origin of the spirit being described. There is general agreement that when quoting the proper name printed on a label, the spelling on the label should not be altered.
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The spelling whiskey is common in Ireland and the United States, while whisky is used in all other whisky-producing countries. In the US, the usage has not always been consistent. From the late eighteenth century to the mid twentieth century, American writers used both spellings interchangeably until the introduction of newspaper style guides. Since the 1960s, American writers have increasingly used whiskey as the accepted spelling for aged grain spirits made in the US and whisky for aged grain spirits made outside the US. However, some prominent American brands, such as George Dickel, Makerâ&#x20AC;&#x2122;s Mark, and Old Forester (all made by different companies), use the whisky spelling on their labels, and the Standards of Identity for Distilled Spirits, the legal regulations for spirit in the US, also use the whisky spelling throughout. www.TEQUILAANDSPIRITS.com
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The art of distillation spread to Scotland and Ireland no later than the 15th century, as did the common European practice of distilling “aqua vitae”, spirit alcohol, primarily for medicinal purposes. The practice of medicinal distillation eventually passed from a monastic The earliest certain chemical distillations were setting to the secular via professional medical by Greeks in Alexandria in the 1st century AD, practitioners of the time, The Guild of Barber Surgeons. but these were not distillations of alcohol. It is possible that distillation was practised by the Babylonians in Mesopotamia in the 2nd millennium BC, with perfumes and aromatics being distilled, but this is subject to uncertain and disputed interpretations of evidence.
The earliest mention of whisky in Ireland comes from the seventeenth-century Annals of Clonmacnoise, which attributes the death of a chieftain in 1405 to “taking a surfeit of aqua vitae” at Christmas. In Scotland, the first evidence of whisky production comes from an Distilling technology passed from the medieval entry in the Exchequer Rolls for 1494 where Arabs to the medieval Latins, with the earliest malt is sent “To Friar John Cor, by order of the king, to make aquavitae”, enough to make records in Latin in the early 12th century. about 500 bottles The earliest records of the distillation of alcohol are in Italy in the 13th century, where alcohol was distilled from wine. An early description of the technique was given by Ramon Llull (1232 – 1315). Its use spread through medieval monasteries, largely for medicinal purposes, such as the treatment of colic and smallpox. The medieval Arabs adopted the distillation technique of the Alexandrian Greeks, and written records in Arabic begin in the 9th century, but again these were not distillations of alcohol.
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James IV of Scotland (r. 1488–1513) reportedly had a great liking for Scotch whisky, and in 1506 the town of Dundee purchased a large amount of whisky from the Guild of Barber Surgeons, which held the monopoly on production at the time. Between 1536 and 1541, King Henry VIII of England dissolved the monasteries, sending their monks out into the general public. Whisky production moved out of a monastic setting and into personal homes and farms as newly independent monks needed to find a way to earn money for themselves.
after the English Malt Tax of 1725, most of Scotland’s distillation was either shut down or forced underground. Scotch whisky was hidden under altars, in coffins, and in any available space to avoid the governmental excisemen or revenuers. Scottish distillers, operating out of homemade stills, took to distilling whisky at night when the darkness hid the smoke from the stills. For this reason, the drink became known as moonshine. At one point, it was estimated that over half of Scotland’s whisky output was illegal.
In America, whisky was used as currency during the American Revolution; George Washington operated a large distillery at Mount Vernon. Given the distances and primitive transportation network of colonial America, farmers often found it easier and more profitable to convert corn to whisky and With a license to distill Irish whiskey from 1608, transport it to market in that form. It also was a the Old Bushmills Distillery in Northern Ireland highly coveted sundry and when an additional is the oldest licensed whiskey distillery in the excise tax was levied against it in 1791, the Whiskey Rebellion erupted. world. The distillation process was still in its infancy; whisky itself was not allowed to age, and as a result tasted very raw and brutal compared to today’s versions. Renaissance-era whisky was also very potent and not diluted. Over time whisky evolved into a much smoother drink.
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Two Tribes Powerplant Lager London brewery Two Tribes has launched a gluten-free, unfiltered lager called Powerplant. Brewed with water, malt, hops and yeast, a natural enzyme is added to the beer at the end of the process to remove the gluten. Made with Pilsner malts and German yeast before being lagered for 42 days, the beer has “subtle floral and herbaceous flavours” from the Saaz and Mittelfrüh hops. The brewery says it hopes the beer will be a welcome addition to the global gluten-free beer market.
Cotswolds Distillery Peated Whisky The Cotswolds Distillery has launched its first whisky matured in peated casks. The spirit is made by using locally grown, floor-malted barley that is mashed then fermented for over 90 hours before being double distilled. After being diluted to 63.5% ABV, the spirit is then put into ex-peated quarter casks from Scotland. Having taken on “light smoked peat flavour”, the whisky is bottled at 59.3% ABV. The limited-edition whisky has been produced in a run of 2,950 bottles
Frapin Cognac Multimillésime N°7 Frapin’s Multimillésime is the new release from the Trésors du Château collection. It is a blend of three vintages – 1989, 1991 and 1993 – chosen for their specific sensory and flavour profiles. Sourced from Frapin’s 240 hectares of vineyards in Grande Champagne, the Cognac is described as having “lime, floral, orange and dried fig aromas” with “apricot and voluptuous vanilla” on the palate. The first impression in the mouth is floral, then lime aromas develop and finally gourmet fruity notes, made up of orange, citrus fruit and dried fig scents.
Hattingley Valley Rosé 2015 Hampshire’s Hattingley Valley has launched a vintage rosé fizz made from a blend of Pinot Noir and Meunier. Approximately 12% of the blend spent time in old white Burgundy barrels “to soften the wine’s natural acidity”. The blend is completed with the addition of 2% of Pinot Précoce, adding extra colour, body and flavour. It has a dosage of 9g/l. The English sparkler then spends over three years ageing on its lees before being disgorged. 72 | TEQUILA & SPIRITS MAGAZINE
Braastad Cognac liqueur Cognac brand Braastad has released its first cream liqueur, having initially had the idea for the decadent product over 20 years ago. With the tagline ‘when the richness of the Cognac region meets the creaminess of Ireland’, the liqueur can be drunk as an apéritif and also as an after dinner digestif with coffee. It is a mix of Cognac from Petit Champagne, fresh cream and chocolate and caramel flavouring, combined by master blender Richard Braastad, with a 17% ABV.
Seedlip Nogroni Seedlip Drinks has launched its latest brand extension: a non-alcoholic twist on the classic Negroni called the Nogroni. A blend of Seedlip Spice 94, Aecorn Bitter and Aecorn Aromatic, it has flavours of “orange, grapefruit, allspice and gentian”. Born in the founder Ben Branson’s garage, the mocktail was served at The World’s Best Bar Awards in London in 2017, and has been a popular listing in bars around the world. Now Seedlip has bottled it to be sold the retail market. Each 20cl bottle serves two, and it is recommended to serve it over ice with an orange twist.
Hawkshead Lighter Times Recognising the trend for low- and no-alcohol beers, Kendal-based brewery Hawkshead has released its first expression in the category, an 0.5% ABV pale ale called Lighter Times. Using a balanced combination of speciality malts and American hops, it is available in can and keg.
Amigo de la Tierra red 2018 North South Wines has announced the launch of its Amigo de la Tierra range of keenly priced, organic and vegan-friendly Spanish wines. The first two wines to be released are zingy Verdejo and a blend of Tempranillo (70%) and Syrah (20%), both from La Mancha. The red blend has aromas of dried herbs and black pepper, and is made without oak ageing, with the grapes sourced from bush vines in Corral de Almaguer, near the ancient hilltop city of Toledo. TEQUILAANDSPIRITS.COM | 73
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Edinburgh Gin Bramble & Honey Edinburgh Gin has launched a flavoured expression combining bramble and honey. The full-strength (40% ABV) flavoured variant joins the distiller’s existing Rhubarb & Ginger Gin and its Lemon & Jasmine Gin, both of which were launched during the summer. With its new release, Edinburgh Gin is hoping to capitalise on demand for flavoured gin, with sales contributing more than half of all growth in the gin category in the year ending 3 November 2018.
American Eagle Bourbon Halewood-owned Bourbon brand American Eagle has launched an expression in the UK, a spirit that has been aged for four years, and which features a high corn content. Bottled at 40% ABV, the Bourbon has been made with 84% corn and has been aged in American oak before undergoing the method of filtration known as the Lincoln County Process. It is described by Halewood as a “rich and creamy” Bourbon, with notes of t’oasted oak, vanilla and fudge, bittersweet orange and warming white pepper spice”. The new expression joins an existing 12-year-old Bourbon in the portfolio. Taylor’s Historic Limited Edition Port house Taylor’s has launched its limited edition Port in a new bottle format, inspired by a historic English bottle that was widely used from 1715 to 1740. The bottle is engraved with the distinctive Taylor’s 4XX symbol, which appears on the earliest known bottle bearing a commercial trademark and came into use following the company’s foundation in 1692. The wine is a selected blend of tawny Ports of different ages. It is described as having aromas of “plum, fig, sultana and marzipan, with flavours of rich fruit cake, fresh plum and cigar box”.
Bonterra canned wine range Concha y Toro has launched canned versions of its organic Californian Bonterra wine range. Available in 250ml can four-packs, the wines are: a rosé, a white made from Sauvignon Blanc, and a ‘young red’ blend. Concha y Toro stressed the can’s environmental credentials, which suit a wide range of different consumption occasions, and targets the millennial traveller demographic.
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