Tequila & Spirits Magazine * January/February 2022 by Tequila & Spirits Magazine

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POWER

The new 523HP 4.4-liter V8 produces maximum torque of 553 lb-ft. It takes Range Rover from 0-60mph in 4.4 seconds* with Dynamic Launch engaged. Cleaner, mild hybrid technology is available with a gas engine.

INTUITIVE TECHNOLOGY

Seamlessly integrated connectivity and convenience at every turn. Advanced Pivi Pro* infotainment is always on, always connected, always up to date. You can intuitively control your Range Rover through the curved, floating 13.1” Touchscreen**. With Online Pack with Data Plan1 and Amazon Alexa2, you can control your music, find parking and control smart devices at home. A new high-resolution 13.7” Interactive Driver Display offers configurable layouts and important information at a glance.

HEIGHTENED PERFORMANCE

Range Rover features our most advanced powertrains. Sophisticated driving technologies further add to the unparalleled performance, delivering better handling and a smoother ride through features including Adaptive Dynamics and Electronic Air Suspension with Dynamic Response Pro*. 12 | TEQUILA & SPIRITS MAGAZINE

EXCLUSIVE AND ENRICHING

Executive Class rear seats offer customary Range Rover comfort, including Hot Stone Massage seats12. Seamlessly integrating with a power deploying center console. Featuring a new 8” Rear Seat Touchscreen Controller and 11.4” Rear Seat Entertainment1 with curved glass and 16:9 Full HD – combining four-seat luxury with five-seat convenience*.

DISTINGUISHED DESIGN

Range Rover represents the pinnacle of progressive luxury. Proportions are defined by aesthetic grace, sophistication and refinement. The reductive nature of the design is free from superfluous detail, resulting in a form which speaks to modernity, yet is full of charm. This is the most desirable Range Rover ever created.

REFINEMENT AND LUXURY

Range Rover makes every journey an occasion, combining contemporary luxury with peerless refinement. Approach your Range Rover and the flush deployable door handles will engage. Intelligent Power Assisted Doors* with soft door close set the tone for an unmatched traveling experience.

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EXCEPTIONAL CAPABILITY

Range Rover possesses a unique skill set, including peerless refinement, cosseting comfort, and assured and confident on-road handling. All Wheel Steering is fitted as standard and delivers an even more refined drive, with high-speed* stability and enhanced low-speed agility. And, with a turning circle of under 12 yards1, this is the most maneuverable Range Rover ever. Electronic Air Suspension with Dynamic Response Pro includes pre-emptive technology for a smoother drive through corners, while Terrain Response® 2 automatically adapts your vehicle’s system to various surfaces or conditions. Both these systems come as standard**

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SV SIGNATURE SUITE

The new four-seat SV Signature Suite* provides the ultimate passenger experience on Long Wheelbase models. This luxurious configuration includes an Electrically Deployable Club Table, plus electrically deployable cupholders. It combines with a fixed full-length rear console for the ultimate in luxury.

SV INTREPID THEME

Dynamic. Stealth-like in character. Anthracite metal-plated accents with Graphite Atlas combine with the exclusive Range Rover script, make SV Intrepid even more striking. Unique interior details, including exclusive veneers* and a Satin Black ceramic gear selector, add to SV Intrepid’s undoubted appeal.

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VERSATILE AND CONVENIENT Range Rover offers heightened flexibility to suit your day-to-day life and special occasions. The Tailgate Event Suite 12 adds mounted leather cushions 1, tailgate speakers and lighting – bringing even more luxury to the trademark split-tailgate. And the auto-folding cargo space cover 2 and versatile cargo space floor 1 provide everyday convenience.

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LAND ROVER ACCESSORIES Range Rover accessories offer all the quality and refinement customers expect from the makers of the original luxury SUV. Electrically Deployable Side Steps make getting in and out easier. You can also use them to help you reach the roof when the doors are closed. A seamlessly integrated Dash Cam* features full HD front and rear video cameras which can be set to record should your vehicle be approached while parked**. Range Rover remains the brand of choice for pet owners, offering a wide range of Pet Packs and accessories.

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FORTIFIED WINE

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Fortified wine is a wine to which a distilled spirit, usually brandy, has been added. In the course of some centuries, winemakers have developed many different styles of fortified wine, including port, sherry, madeira, Marsala, Commandaria wine, and the aromatised wine vermouth.

One reason for fortifying wine was to preserve it, since ethanol is also a natural antiseptic. Even though other preservation methods now exist, fortification continues to be used because the process can add distinct flavors to the finished product. Although grape brandy is most commonly added to produce fortified wines, the additional alcohol may also be neutral spirit that has been made from grapes, grain, sugar beets or sugarcane. Regional appellation laws may dictate the types of spirit that are permitted for fortification. For example, in the U.S. only spirits from fruit may be used. The source of the additional alcohol and the method of its distillation can affect the flavour of the fortified wine. If neutral spirit is used, it is usually produced with a continuous still, rather than a pot still. When added to wine before the fermentation process is complete, the alcohol in the distilled beverage kills the yeast and leaves residual sugar behind. The end result is a wine that is both sweeter and stronger, normally containing about 20% alcohol by volume (ABV).

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During the fermentation process, yeast cells in the must continue to convert sugar into alcohol until the must reaches an alcohol level of 16–18%. At this level, the alcohol becomes toxic to the yeast and stalls its metabolism. If fermentation is allowed to run to completion, the resulting wine is (in most cases) low in sugar and is considered a dry wine. Adding alcohol earlier in the fermentation process results in sweeter wine. For drier fortified wine styles, such as sherry, the alcohol is added shortly before or after the end of the fermentation. In the case of some fortified wine styles (such as late harvest and botrytized wines), a naturally high level of sugar inhibits the yeast, or the rising alcohol content due to the high sugar kills the yeast. This causes fermentation to stop before the wine can become dry. Commandaria is made in Cyprus’ unique AOC region north of Limassol from high altitude vines of Mavro and Xynisteri, sun dried and aged in oak barrels. Recent developments have produced different styles of Commandaria, some of which are not fortified. Madeira is a fortified wine made in the Madeira Islands. The wine is produced in a variety of styles ranging from dry wines which can be consumed on their own as an aperitif, to sweet wines more usually consumed with dessert. Madeira is deliberately heated and oxidised as part of its maturation process, resulting in distinctive flavours and an unusually long lifespan once a bottle is opened. Moscatel de Setúbal is a Portuguese wine produced around the Setúbal Municipality on the Península de Setúbal. The wine is made primarily from the Muscat of Alexandria grape and typically fortified with aguardente. The style was believed to have been invented by José Maria da Fonseca, the founder of the oldest table wine company in Portugal dating back to 1834. TEQUILAANDSPIRITS.COM | 23

Marsala wine is a wine from Sicily that is available in both fortified and unfortified versions. It was first produced in 1772 by an English merchant, John Woodhouse, as an inexpensive substitute for sherry and port, and gets its name from the island’s port, Marsala. The fortified version is blended with brandy to make two styles, the younger, slightly weaker Fine, which is at least 17% abv and aged at least four months; and the Superiore, which is at least 18%, and aged at least two years.

Mistelle (Italian: mistella; French: mistelle; Spanish, Portuguese, Galician and Catalan: mistela, from Latin mixtella/mixtvm “mix”) is sometimes used as an ingredient in fortified wines, particularly Vermouth, Marsala and Sherry, though it is used mainly as a base for apéritifs such as the French Pineau des Charentes. It is produced by adding alcohol to non-fermented or partially fermented grape juice (or apple juice to make pommeau). The addition of alcohol stops the fermentation and, as a consequence Mistelle is sweeter Sherry is a fortified wine made from white than fully fermented grape juice in which the grapes that are grown near the town of sugars turn to alcohol. Jerez, Spain. The word “sherry” itself is an anglicisation of Jerez. In earlier times, sherry Port wine (also known simply as port) is a was known as sack (from the Spanish saca, fortified wine from the Douro Valley in the meaning “a removal from the solera”). northern provinces of Portugal. It is typically a sweet red wine, but also comes in dry, semidry and white varieties.

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Vermouth is a fortified wine flavoured with aromatic herbs and spices (“aromatised” in the trade) using closely guarded recipes (trade secrets). Some of the herbs and spices used may include cardamom, cinnamon, marjoram and chamomile. Some vermouth is sweetened; however, unsweetened or dry, vermouth tends to be bitter. What is considered a fortified wine? By definition a fortified wine is a wine which has a distilled spirit added to it, to increase its alcohol content — fortifying it.

What is the difference between wine and fortified wine?

Fortified wines are wines that have alcohol added to them. Unlike standard wine, which contains only the alcohol that results from fermentation.

How do you tell if a wine is fortified?

Fortified wine means any wine, of more than sixteen percent (16%) and no more than twentyfour percent (24%) alcohol by volume, made by fermentation from grapes, fruits, berries, rice, or honey.

Is fortified wine sweet?

Fortified wines are made when grape brandy is added to a wine and can either be dry or sweet. Most fortified wines are higher in alcohol content (about 17-20% ABV) and have a longer shelf life after they are opened.

When fortified wines are normally served?

Fortified wines are classified together because of their elevated alcohol content. They have wine spirits added at some stage during production. Because of their flavor intensity, they are consumed with meals, normally being served with aperitifs or desserts.

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BRAND STORY

COURTESY OF THE BAD STUFF TEQUILA

During the Cristero Rebellion in the 1920’s, Roberto Mares Sr. and his family fled Mexico to the United States. Born out of the necessity to survive, Roberto became a bootlegger in California and took up the art of distilling and producing tequila to support his family. The Mares family recipe was well-known in countless speakeasies throughout Los Angeles and San Diego.

Felipe started distilling small batches of tequila for family and friends in 1994 at his uncle’s ranch in Jalisco, Mexico but his family tradition of making tequila dates back in the 1920’s when his grandfather, Roberto Mares Sr., and his family arrived from Mexico.

Darren a serial entrepreneur with a love for car racing, teamed up with Felipe in 2017 and have broadened their circle of loyal Amigos who In many years to come, Roberto passed on his enjoy The Bad Stuff, in addition to paving the knowledge and passion for tequila making to way for new products including a Reposado, his son, Roberto Mares II. At his uncle’s knee, Blanco, and even a 12 year tequila! our Maestro Catador & Master Distiller, Felipe Soto-Mares learned the familial craft, refining Felipe and Darren not only share The Bad Stuff with Amigos in numerous states, but also his grandfather’s original recipe. enjoy sharing The Bad Stuff lifestyle through Today, The Bad Stuff Tequila continue in the photos and events involving racing, surfing, family tradition to perfect the art and serve sailing and adventure. wonderful artisan, ultra-premium, awardwinning tequila to The Lucky Few! Salud! 26 | TEQUILA & SPIRITS MAGAZINE

La Mala Plata is a stand-alone Plata made with a minimum 7-year, pesticide-free, agave from our estate Huertas (estate-fields), which is located within the beautiful highlands of Los Altos de Jalisco, at 7,000 feet elevation. This refreshing Platais achieved using water supplied from our two artesian wells, which are at a depth of 250 meters, open vat fermentation, and a special double distillation process – first in stainless steel where our Ordinario comes out at 30% ABV and is then transferred to our copper Alembic stills to finish our distillation at 55% ABV.

Awards: •Gold – 2021 San Diego Distilled Spirits & Cocktail Festival •94 points – 2021 Tequila & Spirits Magazine •Brand of Promise – Tequila Aficionado

Aroma: Fresh agave with light bakery notes and earthy tones. Taste: Green chile spice, vegetal agave, light sweet agave with citrus zest Mouthfeel: Silky mouthfeel, medium body, nice tingly palate feels Finish: Is silky with low heat and a warming of the body, not the throat burns normally encountered in other Platas Pairs well with: Seafood, pheasant, duck and carnitas

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La Mala Reposado is crafted from the finest estate-grown, pesticide-free, mature Tequilana Weber blue agave hand-selected by our Jimadors. Slow-baked in traditional steam ovens until they reach a rich caramelization, its rich agave nectar is fermented with a combination of pure artesian water from onsite wells. Our beautiful distillery is located within the Golden Triangle in Arandas, Mexico where the tequila is distilled at 7,000 feet elevation. After being double distilled in a copper Alembique, the tequila rests in old French oak with a medium toast for 8 months, forming the beautifully comples La Mala Reposado. Take a moment to enjoy its unfolding; The Bad Stuff La Mala Reposado continues to open up the more you let it sit. Aroma: Light spice, baked agave, floral, and cinnamon Taste: Light spice on the front end, caramelized agave, light butterscotch, and slight sweetness Mouthfeel: Is light yet holds true to a medium body Finish: Is buttery, slightly viscous Pairs well with: Seafood, Poultry, and light Mexican dishes such as Green Posole Awards:

•Gold – 2021 San Diego Distilled Spirits & Cocktail Festival

A 3-Year Extra Añejo crafted from the finest estate-grown, pesticide-free, fully mature Tequilana Weber blue agave hand-selected by our Jimador, then slowbaked in traditional steam ovens until they reach a rich caramelization, the rich agave nectar is fermented with a combination of pure artesian water from onsite wells. The distillery is located within the Golden Triangle in Arandas, Mexico where the tequila is distilled at 7,000 feet elevation. After being double distilled in a copper Alembique, the tequila is aged a minimum of 36 months in new, medium charred French oak. Aroma/Taste: Caramelized agave, slightly sweet notes, soft vanilla, and butterscotch Mouthfeel: Buttery smooth with a silky texture Finish: Is a complex layering of bakery notes leaving a smooth lingering of light spice on the palette Awards: •Gold –2021 SIP Awards International Competition •Double Gold –2021 SF World Spirits Competition •Gold – 2021 The Spirits Business •96 points –2021 Tequila & Spirits Magazine •Gold –2020 San Francisco World Spirits Competition

•Gold – 2021 San Diego International Wine & Spirits Challenge

•Gold, Best in Show, Best in Division – 2020 Distilled San Diego Spirits & Cocktail Competition

•Double Gold 2021 San Francisco World Spirits Competition

•Double Gold – 2020 San Diego International Wine & Spirits Challenge

•Gold, 92 points 2021 Santé International Wine & Spirits

•Gold, Innovation Award – 2020 SIP Awards

•92 points – 2021 Tequila & Spirits Magazine 28 | TEQUILA & SPIRITS MAGAZINE

•Brand of Promise – Tequila Aficionado •Gold, Best in Class, Best of Show Made in Mexico Glorious Spirits

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MOVIES

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COMING SOON

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THE SUPERDEEP The Russian Kola Superdeep Borehole is the largest drilling project in the world, attempting to drill as far as possible into the Earth’s crust. After reaching depths of nearly seven miles below the surface, unexplained sounds resembling the screams and moans of numerous people were reported and the borehole was shut down. But when a small team of scientists and military personnel set out to unearth the source of the strange sounds, they end up discovering the greatest threat that humanity has ever faced. Release date: January 4, 2022

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SCREAM Twenty-five years after a streak of brutal murders shocked the quiet town of Woodsboro, a new killer has donned the Ghostface mask and begins targeting a group of teenagers to resurrect secrets from the town’s deadly past. Release date: January 14, 2022

THE 355

When a top-secret weapon falls into Release date: January 7, 2022 mercenary hands, a wild card CIA agent joins forces with three international agents on a lethal mission to retrieve it, while staying a step ahead of a mysterious woman who’s tracking their every move.

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King Louis XIV’s (Brosnan) quest for immortality leads him to capture a mermaid’s (Fan) life force, but his immovable will is challenged Release date: January 21, 2022 when his long-hidden illegitimate daughter (Scodelario) forms a bond with the magical creature.

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MOONFALL

In Moonfall, a mysterious force knocks the Moon from its orbit around Earth and sends it hurtling on a collision course with life as we know it. With mere weeks before impact and the world on the brink of annihilation, NASA executive and former astronaut Jo Fowler (Academy Award® winner Halle Berry) is convinced she has the key to saving us all – but only one astronaut from her past, Brian Harper (Patrick Wilson, “Midway”) and a conspiracy theorist K.C. Houseman (John Bradley, “Game of Thrones”) believes her. Release date: February 4, 2022

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DOG DOG is a buddy comedy that follows the misadventures of two former Army Rangers paired against their will on the road trip of a lifetime. Army Ranger Briggs (Channing Tatum) and Lulu (a Belgian Malinois dog) buckle into a 1984 Ford Bronco and race down the Pacific Coast in hopes of making it to a fellow soldier’s funeral on time. Release date: February 18, 2022

BIG GOLD BRICK

place are quite astonishing—and efforts Big Gold Brick recounts the story of fledgling to write the biography are quickly stymied writer Samuel Liston and his experiences by ensuing chaos in this darkly comedic, with Floyd Deveraux, the enigmatic middle- genre-bending film. aged father of two who enlists Samuel to Release date: February 25, 2022 write his biography. But the circumstances that lead up to this arrangement in the first TEQUILAANDSPIRITS.COM | 39

POPULAR SERIES TO WATCH RIGHT NOW 40 | TEQUILA & SPIRITS MAGAZINE

The Witcher is a fantasy drama web television series created by Lauren Schmidt Hissrich for Netflix. It is based on the book series of the same name by Polish writer Andrzej Sapkowski. The Witcher follows the story of Geralt of Rivia, a solitary monster hunter, who struggles to find his place in a world where people often prove more wicked than monsters and beasts. But when destiny hurtles him toward a powerful sorceress, and a young princess with a special gift, the three must learn to navigate independently the increasingly volatile Continent.

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LOST IN SPACE After crash-landing on an alien planet, the Robinson family fights against all odds to survive and escape. But they’re surrounded by hidden dangers.

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HAWKEYE

Former Avenger Clint Barton has a seemingly simple mission: get back to his family for Christmas. Possible? Maybe with the help of Kate Bishop, a 22-year-old archer with dreams of becoming a Super Hero. The two are forced to work together when a presence from Barton’s past threatens to derail far more than the festive spirit.

THE WHEEL OF TIME The lives of five young villagers change forever when a strange and powerful woman arrives, claiming one of them is the child of an ancient prophecy with the power to tip the balance between Light and Dark forever. They must choose whether to trust this stranger – and each other – with the fate of the world before the Dark One breaks out of His prison, and the Last Battle begins. TEQUILAANDSPIRITS.COM | 45

MIMOSA A mimosa cocktail is composed of champagne and chilled citrus juice, usually orange juice unless otherwise specified.

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A mimosa cocktail is composed of champagne (or other sparkling wine) and chilled citrus juice, usually orange juice unless otherwise specified. It is traditionally served in a tall champagne flute at brunch, at weddings, or as part of business or first class service on some passenger railways and airlines. The mixing ratio of the “classic mimosa” differs based on the source.

History

The cocktail is named after the yellowflowered mimosa plant, Acacia dealbata. The origin story of the cocktail is a matter of debate. This cocktail was used in Spain centuries ago, especially in the East, where orange and sparkling wines (cava and others) are typical, namely in Valencia, Castellón, Alicante or Catalonia.

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??? ?? ? What is a classic mimosa?

A mimosa, the classic combination of orange juice and sparkling wine, makes the perfect pick-me-up drink. It’s light, refreshing, and easy to make. ... The classic pairing of orange juice and champagne is what first comes to mind when you see “mimosa” listed on a cocktail menu.

What goes in a mimosa? 2 1/2 oz (1 part) Champagne 2 1/2 oz (1 part) Orange juice

What does mimosa taste like?

A juice-heavy Mimosa tastes more like fruit punch than a cocktail. Add too much sparkling wine, and that’s all you’ll taste.

Can you get drunk off mimosa?

How Strong Is the Mimosa? The mimosa is always going to be just a little lighter than the wine you pour. When made with triple sec at the recipe’s ratio, its alcohol content falls around 10 percent ABV (20 proof). At its lightest—no liqueur and equal juice and wine—it’s a mild 7 percent ABV (14 proof).

What kind of juice goes in mimosas?

Orange juice, Peach purée, Mango purée, Pineapple purée, Watermelon purée, Blackberry juice, Strawberry purée, Pomegranate juice.

What type of glass do you serve mimosas in?

Alright, to begin, let’s talk glasses. Since sparkling wine is involved, mimosas are traditionally served in champagne flutes, which helps to preserve the bubbles and dry taste of the wine.

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BRAND STORY COURTESY OF BUENDIA TEQUILA

Buendia – Premium Small-Batch Tequila At Buendia, our love for tequila is never-ending and we strive to deliver a “good day” every day for our clients. In Spanish, Buendia means a “good day,” and is often used as a greeting. Buendia is recognized for its ultra-premium, small-batch tequila, made with respect for tradition, value, quality, and craftsmanship. The brand was established on the 4th of July 2018, America’s Independence Day, which aided in selecting the Eagle as our brand’s logo. Both the United States and Mexico have a strong connection to the Eagle and its representation of freedom and courage. Brandon Ceccardi, one of our founders, was an F-15 Eagle Crew Chief in the US Air Force. Apart from showcasing our origins and ideals, the Eagle logo also pays homage to Brandon’s time in the Military.

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At Buendia, we are passionate and dedicated to making the best tequila. The entire process, from field to the bottling, is overseen by our Master Distiller Agustín Sánchez Rodríguez. We have a lot of pride for our authentic tequila, shown through our laborious techniques and the use of natural ingredients. Our Master Distiller ensures the proper methods and highquality standards are used to make the best possible tequila. Our focus is centered around giving you the best quality tequila to enjoy with family and friends. We love sharing our handcrafted tequila, and we hope that with each sip, people around the world can come together and have a great time.

Our Ownership and World-Class Staff Over the past two decades, Brandon and Titus had been in pursuit of a unique business venture together. After years of patience, determination, and hard work, they founded and launched Buendia. They took their dream of owning an award-winning tequila business and made it a reality. Their respective knowledge and experience complement each other perfectly, and they smoothly balance the day-to-day details with their long-term vision for Buendia. Buendia’s CEO, Brandon Ceccardi, graduated from CSU Sacramento with his Bachelor’s in Business Studies. He also lived overseas while serving in the Air Force before returning to California to start his career in business. A skilled real estate investor and insurance broker, Brandon has always been an entrepreneur with an eye on doing something big. A passionate enthusiast of all things Mexican, especially tequila, Brandon has a Level 1 CertTequila certificate, a Level 2 Conocedor certificate, and is currently working on his Level 3 Sommelier certificate from the coveted International Tequila Academy. The COO, Titus Barrios, received his Managerial Economics’ degree from UC Davis and has since taken that education and applied it to the procedures and operations of the company. He is an awardwinning filmmaker and designer with over a decade of experience in the marketing field. His valuable knowledge and expertise have helped lift the brand to where it is today. Titus’ business IQ and creativity continue to propel the company forward.

Left to Right: Titus Barrios COO, Brandon Ceccardi CEO

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The Award-Winning Buendia Tequila Blanco Made with 100% Blue Weber Agave, our Buendia Tequila Blanco is a world-famous, multiple award-winning tequila. Our Master Distiller oversees the entire process, beginning with the handpicked agave from western Mexico’s Lowland and Highland regions. Both these appellations showcase their own distinct flavor and spirit of the Blue Weber Agave. Buendia Tequila is made through a unique combination of old-world techniques and modern-day technology. Our team cooks the agave piñas in both traditional brick ovens and modern autoclaves before the fermenting process begins. It is then distilled twice to make it ultra-smooth, finishing as an easy to drink, flavorful and complex tequila. Buendia’s flagship Tequila Blanco is a proud winner at the Bartender Spirit Awards, the San Francisco World Spirits Competition, the USA Spirits Ratings, the International SIP Awards, and the Proof Awards. We spend a lot of time, energy, and resources to make a superior quality tequila, and these awards and recognitions further acknowledge our work. Tequila Blanco Production Process Here is a quick breakdown on the elaborate process behind our tequila production. Agave – Our Agaves are grown for 8 to 10 years before harvesting. The staff checks sugar levels and ripeness throughout growth. The complexity and characteristics of both the Lowland and Highland terroirs are identified in our tequila. Cooking – We cook the Agave in traditional brick ovens for 30-36 hours and in steel autoclaves for 14 to 16 hours. This stops the caramelization of agave and keeps its natural flavor intact. 52 | TEQUILA & SPIRITS MAGAZINE

Extraction – Roller mills are used to extract sugar from the agave. The cooked piñas are crushed and squeezed to release their juices. Fermentation – An imported, special yeast is used to ferment the agave juice in stainless steel containers and convert the sugar to alcohol. It takes three days for this to happen naturally. Distillation – Pot stills or alembic stills are used to distill the fermented mixture. Using the stills help to cut the Cola (tail) and Cabeza (head) while the Corazon (heart) of the tequila is kept. Double distillation of the tequila takes place to make the tequila smooth but also to keep the natural flavor and taste of agave. Water Source – There is an inactive volcano located near the city of Tequila. A natural spring flows from it to our distillery. Water from this spring is collected through a deep well which is rich in minerals. The natural water helps us stay true to our authentic and natural tequila; it also helps give our tequila its unique flavor. A Good Day Awaits! Built on dedication and passion, Buendia is perfect for all occasions, and we want everyone to enjoy a good day. Our tequila is soft and smooth on the palate with a pleasant finish. The taste is agave forward with citrus and black pepper notes. Buendia’s Tequila Blanco is the perfect drink for mixing, shooting, or sipping. Connoisseurs and tequila lovers should absolutely grab a bottle of our delicious Blanco and share it with friends and loved ones. Together, we can make it a good day.

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TOP NEW

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DRINKS

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PATRÓN SHERRY CASK AGED AÑEJO TEQUILA Agave enthusiasts, there’s a new bottle in town for you to try. Patrón has ventured into sipping Tequila territory with its new añejo expression, which has been aged in ex-oloroso Sherry casks. Expect aromas of fresh apricots, pear, banana and vanilla pudding, with a palate of fig preserves, stone fruit compote, caramel, coconut and toasted walnuts.

THE MACALLAN HARMONY COLLECTION RICH CACAO Scotch producer The Macallan gave us a taste of future innovations last month when it debuted a chocolate-inspired whisky, the first bottling in a new experimental series of single malts. The Macallan Harmony Collection Rich Cacao was created in partnership with pastry chef Jordi Roca and chocolatier Damian Allsop, and was matured in a combination of European and American oak casks. Boasting tasting notes of dark chocolate, honey, dates, vanilla and cinnamon, the whisky is said to pair perfectly with – you guessed it – chocolate.

JOHNNIE WALKER GHOST AND RARE PITTYVAICH Diageo-owned Johnnie Walker celebrated the spookiest month of the year with the release of an expression featuring liquid from a ‘ghost’ distillery, Pittyvaich, which ceased production in 1993. The 43.8% ABV bottling is the fourth in the brand’s Ghost and Rare series. The blend also contains components from distilleries Dundas, Carsebridge, Mannochmore, Auchroisk, Cragganmore, Strathmill and Royal Lochnagar, and promises notes of fresh apple, honeycomb and soft wood.

BOMBAY SAPPHIRE PREMIER CRU MURCIAN LEMON GINE Bombay Sapphire’s newest gin is all about citrus, with hand-picked lemons from Murcia, Spain, in the starring role, and mandarin and navel oranges as supporting acts in the botanical mix. The brand recommends serving the 47% ABV gin in a Martini or a French 75, and we can attest that its sweet, zesty aromas also shine in a Negroni.

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TEQUILA KOMOS AÑEJO CRISTALINO CALIROSA EXTRA AÑEJO TEQUILA Calirosa Extra Añejo is a premium tequila made with 100% blue agave, double distilled and aged in California red wine barrels for 36 months, offering a uniquely smooth Código 1530 partnered with taste and lovely notes of cacao, a small village of artisanal families who have been coffee and raisins. quietly making the finest mezcals in the world. Singlevillage production / sourcing from the San Juan del Rio region of Oaxaca, Mexico.

CÓDIGO 1530 MEZCAL ARTESENAL

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The Añejo Cristalino expression is aged for a minimum of one year in French oak white wine barrels before being dripped through a charcoal column to refine and remove impurities and it is finished with the winemaking technique of tumbling the liquid to take on oxygen to create a rich mouthfeel. Crystal-clear and perfectly smooth, Tequila Komos is a stunning expression of what a Cristalino tequila can be. The iconic bottle is handmade vitrified porcelain and is meant to be up-cycled to live on long after you have finished enjoying what lies within.

BISQUIT & DUBOUCHÉ COGNAC VSOP Bisquit & Dubouché VSOP is an exceptional cognac mainly elaborated from the most prestigious Eaux-de-vie of Petite and Grande Champagne. Bisquit & Dubouché VSOP is characterised by a warm amber color and a spicier bouquet than VS. A unique liquid obtained with a long distillation time and a minimum aging of 4 years.

LOST IRISH WHISKEY Our drive for the best led us to experiment with all three styles of Irish Whiskey at once. This combination balances flavour and complexity: grain lends sweetness, malt adds fruitiness, and pot still contributes spice and Aging our Jack Daniel’s Tennessee cream. Whiskey through 10 summers thickens and intensifies the whiskey, creating a unique mouth feel and bolder, more substantial character and presence. More age means more complexity, more flavor, more layers of oak, char and smoke for a distinctive taste.

JACK DANIEL’S 10-YEAR-OLD TENNESSEE WHISKEY

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EL LUCHADOR SPARKLING BLOOD ORANGE MARGARITA A neon-orange hue akin to a Southwestern sunset greets the eyes as citrus perfumes the glass with a pungent ripeness. The bright flavors of just-squeezed orange are streamlined by a hint of vanilla, which keeps the drink from being cloying. There’s a lingering flavor of orange zest without any bitterness or aftertaste. Clean and refreshing. 90 —Tasting Panel Magazine.

MALIBU STRAWBERRY DAIQUIRI Introducing Malibu’s new line of canned cocktails – delicious, ready-to-sip Strawberry Daiquiris for your next hangout, all in a sleek 12 oz can. Pop open a Malibu Strawberry Daiquiri in a can for a taste of juicy strawberries balanced with a dash of lime flavor and smooth Caribbean rum.

STRAIGHTAWAY NEGRONI The Negroni was invented by Camillo Negroni, an Italian dignitary disguised as an American cowboy. Legend has it that the “cowboy” needed a stiffer drink than Italy’s beloved apertif, and with a splash of gin the Negroni was conceived. Its brambly bite softens to reveal a balanced civility that will satisfy any drinker of discerning taste.

ON THE ROCKS COCKTAILS BASIL HAYDEN DARK RYE Take it east-coast easy with this sweet and sophisticated sip. The spicy complexity of Basil Hayden Dark Rye is perfectly balanced with the fruity notes of sweet vermouth and the acidity of Bitters. The result is a flavor experience a hundred stories high.

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SUSANA ALBO SIGNATURE ROSÉ

KENWOOD VINEYARDS SONOMA SERIES MERLOT

SONOMA-CUTRER RUSSIAN RIVER VALLEY PINOT NOIR

Very pale copper-colored rosé with pretty aromas of white strawberry, peach, and rose water, this Rosé has been regarded as one of the finest rosé wines from Argentina by critics and consumers.

A fruit style with aromas of ripe plum and dried cherry As this wine is poured into your with spicy notes of cinnamon, glass, you will notice its beautiful, licorice and vanilla. dark ruby red color. The first impression starts in the nose with One of California’s premium wine intense blackberry fruit aromas, pioneers, Kenwood Vineyards is in cola, and cassis jam followed by the heart of Sonoma County. We a touch of vanilla and tobacco craft wines with unique varietal accented with hints of baking character driven from Sonoma’s spice and red licorice. The wine is diverse terroir. Our small-lot richly textured and balanced with winemaking philosophy reflects a beautiful brightness. Flavors of our dedication to the details, black cherry, tobacco, and sweet ensuring our wines capture the barrel spice shine throughout. best Sonoma has to offer. Fine tannins round out the long, smooth finish.

MARTINI PROSECCO In the village of Prosecco, sun-cracked foothills are lined with the Glera grape. Ripened in this ideal climate, the Glera reaches our bottle with a stimulating fragrance of apple, fruits and thyme that pairs perfectly with cuisine.

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CÎROC LIMITED EDITION POMEGRANATE CIROC Limited Edition Pomegranate. Our rich-tasting, award-winning spirit is made with vodka distilled five times from fine French grapes and finished in a tailor-made copper pot still in Southern France.

ULTIMAT VODKA Crafted in Poland, Ultimat Vodka is the only vodka distilled with the key ingredients Poland is known for – potato, wheat and rye. Its incredibly crisp and clean taste is achieved through the use of pure artesian well water and a unique carbon candle filtration process. No other vodka in the world is made this way, which is why no other spirit can replicate the high-quality, truly exceptional distilled flavor of Ultimat Vodka.

MOZART CHOCOLATE COFFEE Balanced composition of finest cocoa beans, Belgian chocolate, and fruity aroma in combination with high-quality coffee notes. Creamy texture. Gluten-free. Handcrafted with love. There are a variety of ways to enjoy Mozart Chocolate Liqueur. Apart from neat or on ice, one of the most delicious ways is in the form of an extraordinary chocolate cocktail – a Mozart Choctail.

CHAMBORD WITH SUGARFINA Chambord Liqueur is a super premium black raspberry liqueur with a fine French heritage, recognized around the world for its unique flavor and versatility in transforming cocktails into something grand. It’s an infusion of the world’s finest red and black raspberries, Madagascan vanilla, black currant and XO cognac creating a unique taste profile for a more a extraordinary cocktail. The versatility of CHAMBORD lends to the flavor transformation of popular cocktails like the Margarita and Manhattan, as well as new classics like CHAMBORD & Champagne and the French Martini. 66 | TEQUILA & SPIRITS MAGAZINE

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Tortas Ahogadas 68 | TEQUILA & SPIRITS MAGAZINE

By Simon Pinedo

A torta ahogada is a typical dish from the Mexican state of Jalisco, particularly in the city of Guadalajara. TEQUILAANDSPIRITS.COM | 69

Tortas ahogadas are a popular Mexican dish that resembles sub sandwiches but, I dare say, are so much more flavorful! Tortas ahogadas must be made with a special kind of birote (bread) as well as “drowned” (ahogada) in a sauce. First, tortas ahogadas, like many other typical foods of Mexico, have their origin in the city of Guadalajara, Jalisco. This state of the Mexican Republic has been characterized as having the highest gastronomic concentration, and it is also the place of origin of tequila, mezcal, sotol, tejuino and other drinks. A second important aspect that we have to take into account when talking about tortas ahogadas is the unique and very different bolillo or birote (bread) as it is called here in Guadalajara. Birote is a type of bread found in Jalisco (from Guadalajara) with a consistency similar to the bolillo and a shape very similar to the baguette. Its flavor is more salty, with a slight acidy aftertaste, and its consistency more solid. It is said that this bread dates back to the French occupation of Jalisco, when General Camille Pirotte arrived in Guadalajara on January 6, 1864, when the imperial troops occupied the city. The Emperor of France asked General Pirotte to teach the people of Jalisco trades that included making furniture and baking bread. This is how General Pirotte tried to make baguettes, but due to the altitude and weather conditions, the bread with which tortas ahogadas are prepared today turned out “a salty birote.” And so, the birote was named after the general’s surname “Pirotte” because when Mexicans wanted to pronounce it, they’d say “birote.”

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Para hablar de tortas ahogadas, debemos hablar de tres temas importantes: El lugar de origen de las tortas ahogadas, el birote ( pan con el que se elabora la torta ahogada) y la salsa e ingredientes. Las tortas ahogadas como muchas otras comidas típicas de México, tienen su origen en la ciudad de Guadalajara, Jalisco; Este estado de la República mexicana, se ha caracterizado por la mayor concentración gastronómica, y claro, también es el lugar de origen de algunas de las bebidas más características, como son el Tequila, mezcal, sotol, tejuino y otras bebidas. El segundo aspecto importante que tenemos que tener en cuenta para hablar de las tortas ahogadas es el único y muy diferente bolillo, o birote como se le llama aquí en Guadalajara. El birote es una variedad de pan de origen también jalisciense ( o mejor dicho tapatío), ya que este tiene una peculiar característica, su consistencia semejante al bolillo, y su forma muy parecida al baguette, pero su sabor y consistencia muy diferente, pues este es más sólido y salado, con un ligero regusto ácido en el paladar. Se dice que este pan se remonta a la ocupación francesa en Jalisco, cuando el general Camille Pirotte, arribó a Guadalajara el 6 de enero de 1864, cuando las tropas imperiales ocuparon la ciudad. Cuando la situación se calmó, el emperador de Francia, pidió al general Pirotte, que enseñara los oficios que ellos, los franceses sabían, a los jaliscienses, como la fabricación de muebles, música y elaboración de pan; es así como el General Pirotte intentó hacer baguettes, pero por la altura, y condiciones climatológicas resultó el pan con el que hoy se preparan las tortas ahogadas, “un birote salado”, hay que decir que birote, es la malformación del apellido del general “Pirotte”, pues los mexicanos al querer pronunciarlo decían “birote”, quedándosele el nombre así a este pan. TEQUILAANDSPIRITS.COM | 71

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The third very important element in the elaboration of tortas ahogadas are the sauces and ingredients, such as pork carnitas and onions deflamed in lemon juice.

El tercer elemento muy importante en la elaboración de la torta ahogada, es o son las salsas que se preparan para las tortas y demás ingredientes como las carnitas de cerdo, y las cebollitas desflemadas.

There are several versions of the origin of tortas ahogadas:

Existen varias versiones del origen de la torta ahogada:

1) It is said that the recipe arose when a hungry day laborer came home and looked for something to calm his hunger; he only found a piece of bread, beans, carnitas and tomato sauce.

1) Se dice que la receta surgió cuando un día llegó un jornalero a su casa hambriento, buscó con que calmar el hambre, solo encontró un trozo de pan, un poco de frijoles molidos, carnitas y una salsa de jitomate.

2) Another version, which is considered the most reliable, reports that about 80 years ago a man nicknamed El Güero, father of Don Luis de la Torre, invented tortas ahogadas. He began to sell them in the garden of San Francisco and in downtown Guadalajara. When Luis Sr. died, his son, Güero Junior, followed the tradition and opened his business on the corner of Miguel Blanco and 16 de Septiembre Street with a very elegant display case and became famous.

2) Otra versión y la que se tiene como más fidedigna es que hace unos 80 años aproximadamente un señor apodado el Güero, padre de don Luis de la Torre, inventó las tortas ahogadas y las empezó a vender en el jardín de San Fancisco y en el centro de Guadalajara. Al morir Luis padre, su hijo, el Güero junior, siguió la tradición y abrió su negocio en la esquina de Miguel Blanco y 16 de septiembre, con una vitrina muy elegante, y a partir de ahí, se hicieron famosas y hasta la fecha siempre buscadas por el gusto de los tapatíos, y de aquellos que las comen por primera vez, sin duda regresarán por otra u otras más.

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Depending on the amount of chili that is added to the torta, it will be considered drowned or half drowned. The birote will always be submerged in tomato sauce without chili, but when it is a torta ahogada it is completely submerged in the chili, when it is half drowned it is only half submerged.

Dependiendo de la cantidad de chile que se le agregue a la torta, esta será ahogada o media ahogada. El virote siempre irá sumergido en salsa de jitomate sin picante, pero cuando es torta ahogada se sumerge completamente en el chile, cuando es medio ahogada se sumerge solo la mitad.

1.A torta is well drowned when it is only dipped in hot sauce and completely submerged in the sauce until no bubbles emerge.

1. La torta es Ahogada o Completa cuando: Se sumerge o se “baña” la torta ÚNICAMENTE en salsa picante

2. A torta is half drowned when it is dipped in hot sauce and then dipped with an equal amount of non-spicy tomato sauce.

2. Media Ahogada: cuando se sumerge o se “baña” la torta en salsa picante y después se sumerge o se “baña” con una cantidad igual de salsa de tomate no picante

3. A torta is not drowned when it is just dipped in tomato sauce.

3. Sin Ahogar: cuando solo se “baña” o se sumerge en salsa de tomate

Fact, the city of Guadalajara has the Guinness Record for the largest torta ahogada in the world.

Como dato importante, la ciudad de Guadalajara tiene el Record Guiness de la torta ahogada más grande del mundo.

It measured 646 meters in length and included 646 meters of salted birote; 1230 kilos of pork carnitas; 1640 kilos of tomato; 546 kilos of lemon; 820 kilos of onion and 258 liters of chili. It was made by chefs from the National Fair of Birria and Torta Ahogada together with students from the International Gastronomic College to celebrate the bicentennial anniversary of the Independence of Mexico.

Esta midió 646 metros de longitud y se utilizaron 646 metros de birote salado; 1230 kilos de carnitas de cerdo; 1640 kilos de jitomate; 546 kilos de limón; 820 kilos de cebolla y 258 litros de chile. La elaboraron cocineros de la Feria Nacional de la Birria y Torta Ahogada junto con alumnos del Colegio Gastronómico Internacional, con motivo del festejo del bicentenario de la Independencia de México. TEQUILAANDSPIRITS.COM | 75

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