Tequila & Spirits Magazine * March/April 2021 by Tequila & Spirits Magazine

TEQUILA & SPIRITS MAGAZINE

MARCH / APRIL 2021

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C ANTINA

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<<<ON THE COVER ISSUE MARCH / APRIL 2021

ZINFANDEL WINE

COLONCHE DRINK

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ZINFANDEL WINE

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Zinfandel is a red grape variety that was introduced to California sometime in the 1850s. For a long time, its origins were unknown, but recent findings have shown that this flagship Californian grape, as well as the well-known Italian Primitivo, are genetically identical and descend from the somewhat obscure Croatian variety Crljenak Kaštelanski. Zinfandel (also known as Primitivo) is a variety of black-skinned wine grape. The grapes typically produce a robust red wine, although in the United States a semi-sweet rosé (blush-style) wine called White Zinfandel has six times the sales of the red wine. The grape’s high sugar content can be fermented into levels of alcohol exceeding 15 percen.

United States

The taste of the red wine depends on the ripeness of the grapes from which it is made. Red berry fruit flavors like raspberry predominate in wines from cooler areas, whereas blackberry, anise and pepper notes are more common in wines made in warmer areas and in wines made from the earlier-ripening Primitivo clone. The arrival of Zinfandel in the United States may have been via the Imperial Nursery in Vienna, Austria, which probably obtained the vines during the Habsburg Monarchy’s control over the Dalmatian territories of the former Republic of Venice. George Gibbs, a horticulturist on Long Island, received shipments of grapes from Schönbrunn and elsewhere in Europe between 1820 and 1829. Sullivan suggests that the “Black Zinfardel of Hungary” mentioned by William Robert Prince in A Treatise on the Vine (1830) may have referred to one of Gibbs’s 1829 acquisitions. Webster suggests that the name is a modification of the Hungarian tzinifándli (czirifandli), which derives from the German Zierfandler, a white grape (Grüner Sylvaner) from Austria’s Thermenregion.

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Zinfandel is grown across the continental United States, although California grows the largest proportion. U.S. producers make wine in styles that range from late harvest dessert wines, rosés (White Zinfandel) and Beaujolaisstyle light reds to big hearty reds and fortified wine in the style of port. The quality and character of American Zinfandel wines largely depend on the climate, location, and age of the vineyard in which they are grown, as well as the technology employed by the winemaker. Historically, California Zinfandel vines were planted as a field blend interspersed with Durif (Petite Sirah), Carignan, Grenache, Mourvèdre, Mission and Muscat. While most vineyards are now fully segregated, California winemakers continue to use other grapes (particularly Petite Sirah) in their Zinfandel wines. Zinfandel is grown on approximately 11% of California’s vineyard land area. Around 400,000 short tons (350,000 tonnes) are crushed each year, depending on the harvest, placing Zinfandel third behind Chardonnay and Cabernet Sauvignon and just ahead of Merlot.

Zinfandel grapes

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COLONCHE DRINK

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Colonche is an alcoholic drink, also known as “nochol” By Simon Pinedo

Colonche es una bebida alcohólica, también conocida como “nochol” Colonche? What is colonche? I will begin by saying that colonche is an alcoholic drink. Yes, an alcoholic drink! It is also known as “nochol.” Colonche or nochol is obtained from the pulp of the red prickly pear (tuna Cardona), thus, obtaining an intense red drink with a bittersweet flavor. The origin of the name is unknown; there are only notions attributed to the Nahua people. It was said to be known as “nochoctli” which means “tuna wine” or prickly pear wine. A second definition comes from the Nahuatl word “coloa” which means “to bend” (due to its intoxicating effect).

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¿Colonche?, ¿qué es el colonche?, comenzaré diciendo que el colonche es una bebida alcohólica, ¡sí, una bebida alcohólica!, también conocida como “nochol”. El colonche o nochol, se obtiene de la pulpa de la “tuna Cardona” ( tuna roja, fruto del nopal), obteniéndose así una bebida color rojo intenso y con un sabor agridulce. El origen del nombre es desconocido, solo se tienen nociones del pueblo nahua, y se dice que era conocida como “nochoctli” que significaba “vino de tuna”. Otra definición se dice viene del náhuatl “coloa” que significa encorvar, por su efecto embriagante.

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The colonche is a sweet and effervescent drink, which even children can drink when freshly made but not after it is fermented. It can reach up to 26 degrees of alcohol, depending on how long the beverage is fermented. How is it prepared? The preparation is very simple: Prickly pears are peeled and crushed to obtain the juice; it’s then boiled for 2 or 3 hours; then it’s simply left to cool. For it to become an alcoholic drink, it should be left to ferment for a few days, and sometimes old colonche is added as a fermentation initiator. After a few days, you will have a delicious alcoholic drink. The colonche is a seasonal drink because red prickly pears are only in season from July to October. Precisely because it is a seasonal fruit that coincides with the harvest, it was considered a ritual drink to honor the harvest season and the fertility of the land.

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El colonche, es una bebida dulce y efervescente, que recién preparada hasta los niños la pueden tomar, no así después de que se fermenta, pues puede alcanzar hasta 26 grados de alcohol, dependiendo el reposo que se le dé a la bebida. ¿Cómo se prepara?, la preparación es muy sencilla: Las tunas se pelan y se trituran para obtener el jugo, luego se hierven por 2 o 3 horas, se deja enfriar y listo. Ahora para que se convierta en bebida alcohólica solo se debe dejar fermentar durante algunos días, y en ocasiones se le agrega colonche viejo como iniciador de la fermentación, después de algunos días tendrás una bebida alcohólica, deliciosa. El colonche es una bebida de temporal, ya que las tunas cardonas solo se dan de manera natural entre los meses de julio a octubre, tiempo cuando pueden recolectarse las tunas del nopal. Precisamente por el hecho de ser un fruto de temporal, y que coincide cuando son las cosechas, esta bebida era considerada como una bebida ritual para las cosechas y la fertilidad de la tierra.

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MARCH

World Water Day World Water Day, held on 22 March every year since 1993, focuses on the importance of freshwater. World Water Day celebrates water and raises awareness of the 2.2 billion people living without access to safe water. It is about taking action to tackle the global water crisis On March 22, World Water Day focuses our attention on the Earth’s most vital resource.

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Unfortunately, this drink is about to disappear because it is not well known; it is not a recognized spirit abroad. In addition, because it is a drink that is in constant fermentation, it makes it impossible to bottle. Therefore, it can only be prepared and enjoyed during the months the fruit is in season.

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La mala noticia respecto a esta bebida es que está a punto de desaparecer, pues debido al poco conocimiento que existe o bien la poca difusión, poco se sabe al exterior de esta bebida espirituosa; además debido a que es una bebida que está en constante fermentación, la vuelve imposible de ser embotellada, por lo tanto solo puede prepararse y tomarse durante los meses ya mencionados.

If you would like to drink this elixir of the gods, you will have to travel to places where it is prepared. You might consider visiting these states: San Luis Potosí, Aguascalientes, Guanajuato, Norte de Jalisco, and Zacatecas. This is where the prickly pear fruit “tuna Cardona” grows in abundance. Cheers!.

Si gustas beber este elixir de los dioses, tendrás que viajar a los lugares donde se prepara; o si en alguna ocasión andas por estos rumbos, no dejes de probarla. Estos son los estados de San Luis Potosí, Aguascalientes, Guanajuato, Norte de Jalisco y Zacatecas, estados donde se da de manera abundante este nopal, y de donde se da el fruto o tuna Cardona. ¡SALUD!.

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COURTESY OF MSP FILM

The Minneapolis St. Paul International Film Festival (MSPIFF) returns Thursday, May 13 through Sunday, May 23, 2021. Now in our 40th year, MSPIFF is one of the worlds’ longest running film festivals and the largest in Minnesota. MSPIFF40 will once present around 150 films from over 100 countries and cultures around the world, providing a spectacular global showcase of the latest work from both skilled veteran and exciting emerging filmmakers. MSPIFF 40 will also offer remarkable access to the filmmakers and talent from these films, discussing the process behind creating them on our panels and filmmaker dialogues. MSPIFF is one of the most highlyanticipated annual arts events in the Upper Midwest, and at 40 years running, a true cultural landmark. MSPIFF40 will be presented as a hybrid festival this year, with films and panels screening primarily in the virtual world, and accessible to audiences throughout Minnesota. MSPIFF40 will also include several special outdoor screenings at some very unique venues in both Minneapolis and St. Paul. MSPIFF40 is presented by the MSP Film Society, a dynamic 501(c)(3) non-profit dedicated to fostering a knowledgeable and vibrant appreciation of the art of film and its power to inform and transform individuals and communities. The complete line-up of MSPIFF40 films will be announced on April 22, 2021. Tickets will go on sale to MSP Film Society Members on April 26, and to the General Public on April 29, 20201. All-Access passes for MSPIFF40 are on sale now are on sale now at MSPfilm.org. 26 | TEQUILA & SPIRITS MAGAZINE

MAY 13-23 2021

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FERRARI

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The car’s name encapsulates the true significance of all that has been achieved in terms of performance. The reference to the 90th anniversary of the foundation of Scuderia Ferrari underscores the strong link that has always existed between Ferrari’s track and road cars. A brilliant encapsulation of the most advanced technologies developed in Maranello, the SF90 Stradale is also the perfect demonstration of how Ferrari immediately transitions the knowledge and skills it acquires in competition to its production cars. 32 | TEQUILA & SPIRITS MAGAZINE

The SF90 Stradale is the first ever Ferrari to feature PHEV (Plug-in Hybrid Electric Vehicle) architecture which sees the internal combustion engine integrated with three electric motors, two of which are independent and located on the front axle, with the third at the rear between the engine and the gearbox.

The SF90 Stradale has a 90° V8 turbo engine capable of delivering 780 cv, the highest power output of any 8-cylinder in Ferrari history. The remaining 220 cv is delivered by three electric motors, one at the rear, known as the MGUK (Motor Generator Unit, Kinetic) due to its derivation from the Formula 1 application, located between the engine and the new 8-speed dual-clutch transmission on the rear axle, and two on the front axle.

This sophisticated system does not, however, make for a more complicated driving experience. Quite the opposite, in fact: the driver simply has to select one of the four power unit modes, and then just concentrate on driving. The sophisticated control logic takes care of the rest, managing the flow of power between the V8, the electric motors and the batteries.

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TRAVEL

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The internal combustion engine and the electric motors work in synergy to unleash an incredible 1,000 cv which means the SF90 Stradale sets a whole new benchmark in terms of its performance and innovative content not just with regard to the Ferrari range, but also its competitors.

While the SF90 Stradale’s exterior was crafted to underscore its seamless combining of form, technology and performance, the interior is even more radical. The very explicit aim there was to create a cockpit that ushered in an entirely new design direction, the effects of which would carry over into Ferrari’s entire future range.

The designers took a futuristic approach to the interface concept with a strong focus on creating a wraparound aeronautically-inspired cockpit with particular emphasis on instruments. This further emphasised and underscored the symbiotic relationship between car and driver. In fact, the SF90 Stradale makes an epochchanging leap forward both in formal and content terms, updating the Human Machine Interface with all-digital technology.

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The SF90 Stradale is equipped with three electric motors capable of generating a total of 220 cv (162 kW). A high performance Li-ion battery provides power to all three motors and guarantees a 25-kilometre range in all-electric eDrive mode, using just the front axle. When the internal combustion engine is turned off, the two independent front motors deliver a maximum speed of 135 km/h with longitudinal acceleration of ≤0.4 g. Reverse can only be used in eDrive mode which means the car can be manoeuvred at low speeds without using the V8. The front motors 38 | TEQUILA & SPIRITS MAGAZINE

are integrated into the launch control strategy for maximum performance when accelerating. The SF90 Stradale’s architecture, in which the cabin is located ahead of the mid-mounted engine, provided Flavio Manzoni and his team of designers at the Ferrari Styling Centre, with the ideal platform on which to craft a genuine supercar of impeccable proportions.

The aim was to design a leading-edge extreme car capable of delivering completely unprecedented performance for a Prancing Horse production car. The SF90 Stradale slots in between the mid-rear-engined coupés, today represented by the F8 Tributo, and supercars of the likes of LaFerrari, and is the new standard-bearer for hyper-technological Ferrari Design has thus completely revisited extreme cars brimming with future-forward the proportions of the front, central and rear content. volumes in a radical evolution of the forms of Ferrari’s mid-rear-engined production berlinettas of the last twenty years. The SF90 Stradale is the most advanced car in the range from a point of view of performance and technology. The definition of the exterior styling was inspired by that principle: to create a forward-looking, innovative design that transmits the car’s mission as an extreme sports car – Ferrari’s first series production supercar.

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ENTERTAINMENT

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CHAOS WALKING In the not too distant future, Todd Hewitt (Tom Holland) discovers Viola (Daisy Ridley), a mysterious girl who crash lands on his planet, where all the women have disappeared and the men are afflicted by “the Noise” – a force that puts all their thoughts on display. In this dangerous landscape, Viola’s life is threatened – and as Todd vows to protect her, he will have to discover his own inner power and unlock the planet’s dark secrets. Release date: March 5, 2021

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RAYA AND THE LAST DRAGON

Long ago, in the fantasy world of Kumandra, humans and dragons lived together in harmony. But when sinister monsters known as the Druun threatened the land, the dragons sacrificed themselves to save humanity. Now, 500 years later, those same monsters have returned and it’s up to a lone warrior, Raya, to track down the last dragon in order to finally stop the Druun for good. Release date: March 5, 2021

BOOGIE Alfred “Boogie” Chin dreams of one day playing in the NBA while finding a way to navigate a new girlfriend, high school, oncourt rivals and the burden of expectation.

Release date: March 5, 2021

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Legends collide in “Godzilla vs. Kong” as these mythic adversaries meet in a spectacular battle for the ages, with the fate of the world hanging in the balance. Kong and his protectors undertake a perilous journey to find his true home, and with them is Jia, a young orphaned girl with whom he has formed a unique and powerful bond. But they unexpectedly find themselves in the path of an enraged Godzilla, cutting a swath of destruction across the globe. The epic clash between the two titans-instigated by unseen forces--is only the beginning of the mystery that lies deep within the core of the Earth.

original “King Kong Vs. Godzilla” (1962), 66 years after the original “Godzilla” (1954), and 87 years after the original “King Kong” (1933) In late 2020, Warner Bros announced plans to premiere all its 2021 movies on HBO Max the same day they hit theaters due to the pandemic, including Godzilla vs. Kong. Brief footage was shown of Kong battling Godzilla in a promotional video for HBO Max. This Is The 36th Film In The Godzilla Saga, And The 12th Film In The King Kong Saga.

Legends collide as Godzilla and Kong, the two most powerful forces of nature, clash Release date: March 31, 2021 on the big screen in a spectacular battle for the ages. As a squadron embarks on a perilous mission into fantastic uncharted terrain, unearthing clues to the Titans’ very origins and mankind’s survival, a conspiracy threatens to wipe the creatures, both good and bad, from the face of the earth forever. This film will be released 58 years after the

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THE COURIER At the behest of the UK’s MI-6 and a CIA operative, Greville Wynne forms a covert, dangerous partnership with Soviet officer Oleg Penkovsky in an effort to provide crucial intelligence needed to prevent a nuclear confrontation and defuse the Cuban Missile Crisis. Release date: March 19, 2021

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MORTAL KOMBAT MMA fighter Cole Young seeks out Earth’s greatest champions in order to stand against the enemies of Outworld in a high stakes battle for the universe. Release date: April 16, 2021

THE SERPENT Top special agent Lucinda Kavsky works for a secret part of the CIA. She’s given a special assignment but then set up by her own agency.

Release date: April 21, 2021

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* * * * * DOCUMENTARIES STREAMING O N L I N E

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PELÉ Chronicles the life of the Brazilian football player, Edson Arantes do Nascimento - better known as Pelé. The documentary looks back at the extraordinary period when Pelé, the only player to win three World Cup titles, went from a young superstar in 1958 to a national hero, amidst a radical and turbulent era in Brazilian history.

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CHEF’S TABLE FRANCE Sample the bold new flavors of France with chefs who are pushing the boundaries of fine dining and reinventing a rich culinary tradition. Discover the power of garden-fresh flavors and culinary ingenuity with chefs Alain Passard, Adeline Grattard, Alexandre Couillon and Michel Troisgros.

STREET FOOD ASIA Embark on a global cultural journey into street food and discover the stories of the people who create the flavorful dishes.

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Source: Informador

Tequila industry breaks its production mark in 2020 Last year 374 million liters of the drink were produced, 6.3% more than in 2019

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The tequila agribusiness broke three records in production, export and consumption of agave in 2020, despite the health and economic crisis caused by the COVID-19 pandemic worldwide, the Tequila Regulatory Council (CRT) reported.

category “reached its highest historical level of exports, sending 163.1 million liters to the world.”

Regarding the consumption of agave tequilana weber blue variety “reported an increase In a statement, the agency detailed that, compared to 2019 of 4.8%, reaching one according to registered figures, the production million 407 thousand tons consumed for the of the drink reached 374 million liters, 6.3% production of tequila.” more than in 2019, also being the best year for the production of 100% agave tequila that The regulatory council stressed that 2020 it reached its highest historical level of 228 “was an atypical year for the world and the various industries that drive the economies million liters produced. of the countries, although the Mexican “Export continues to be a key element in the tequila agroindustry, which was considered development of this agribusiness, since in 2020 an essential industry during the pandemic, it grew at double digits, reaching 286 million brought positive numbers last year.” liters, 16.3% more than in 2019,” the note said. In this sense, he stated that the 100% agave

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APRIL 22

Earth Day Earth Day is an annual event celebrated around the world on April 22 to demonstrate support for environmental protection. First celebrated in 1970, it now includes events coordinated globally by the Earth Day Network in more than 193 countries.

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Between April and August were the months in which the tequila agribusiness “suffered the effects of the pandemic by presenting minimal growth of up to 0.3%, fortunately from September the statistics rebounded until 2020 with three new records.”

United States

Regarding the main international destinations for the Mexican drink, the United States continues to lead the 10 main tequila importing countries, receiving 254 million liters during 2020, which represents 88.9% of total exports.

Germany

Spain

Canada

France

After the United States, Germany, Spain, Canada and France follow as the top five destinations for tequila.

Regarding international protection issues, the Furthermore, with these 55 records, more than agency noted that three new registrations were 92% of total exports are protected. achieved last year: New Zealand, Singapore and Ukraine. At the end of 2020, the tequila agribusiness operates with 163 certified tequila producing With these three, there are already 55 countries companies, which produce 1,758 brands of in which tequila is protected, including the tequila. United States and the European Union, the two main destinations for exports.

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Singapore

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DRINKS

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COMPASS BOX MAGIC CASK Blended whisky brand Compass Box has unveiled a limited-edition blended malt. The whisky started life as a robust one-year-old malt spirit that was re-racked into first-fill olorosso Sherry casks. In 2019, one cask, known as #2 stood out, and Compass Box founder and whisky maker John Glaser decided to experiment. He combined the spirit, which had flavours of “cherry fruit and cedar spice” with samples of whisky from the lost Imperial Distillery in Speyside, which was aged in first-fill Bourbon barrels. The result is an “exceptionally rich and layered blended malt Scotch whisky”.

BULLARDS COASTAL GIN Bullards Spirits has launched a gin inspired by the Norfolk coastline. Featuring foraged botanicals such as seas purslane, mash samphire, sea aster and Douglas fir, the gin is described as being “subtly saline” on the palate, with flavours of orange and lemon peel. Bullards Spirits also offers eco-refill pouches in its gin range to encourage drinkers to reuse their glass bottles. The aim is to be a zero-waste operation by 2022. In a partnership with Terracycle and Royal Mail, the pouches can be posted direct back to Bullards, where they will be recycled responsibly.

NOLOW French company Nolow has released an alcohol-free ‘spirit’ that it says tastes like gin. Produced by Eyguebelle at its Aelred distillery in Provence, Nolow has botanicals including ginger, juniper, mint and lemon. Created in a bid to tap into the mindful-drinking trend, the distilled drink is made without added sugar, and is presented as an alternative to sweet alcoholfree offerings such as fruit juice or soda. Also designed for use in 0% ABV cocktails, the first batch of 1,500 bottles was released last month.

ELLC LONDON WHEAT WHISKY East London Liquor Company (ELLC) has launched two whiskies, including a new take on its London rye, and its first wheat whisky. Both expressions are bottled at 47.2% ABV, with the mashbill of the wheat whisky including 5% corn, 30% heirloom malted barley, 30% malted wheat and 35% unmalted wheat. It was double pot distilled before being aged in new French oak, as well as Sonoma rye and Bourbonseasoned casks. The rye, a mixture of 42% rye and 58% pale malt, was aged in French oak, chestnut, and shaved, toasted and recharred Sherry and Bourbon casks. 68 | TEQUILA & SPIRITS MAGAZINE

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BEEFSTEAK CABERNET SAUVIGNON I HEART PROSECCO ROSÉ The i heart Wines brand has added a pink Prosecco to its range, following the groundbreaking change in legislation by the Prosecco DOC. Launched in November, the rosé fizz is described as “fresh, fruity and floral”, with flavours of strawberry and raspberry. The wine is said to be “very versatile” when it comes to food and wine matching. Launched through online retailer Slurp, the pink fizz hit the shelves in Nisa stores last month, and will appear in Sainsbury’s this month.

Brand owner Ehrmanns has added a Chilean Cabernet Sauvignon to its Beefsteak Club wine range, which it says has grown by 52% year on year. The producer says the wine has notes of fig and blackcurrant, and is described as opulent in style. The launch is being supported by a targeted social media campaign, as well as collaborations with BBQ influencers. The Cabernet Sauvignon joins the range’s successful Argentine Malbec, which, according to data from Nielsen, was the UK’s fastest-growing Malbec from Argentina in the year to 19 September 2020, with 127.7% volume growth.

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WISTON CUVÉE 2013 MAGNUM English wine estate Wiston has unveiled a limited-edition wine in magnum for the first time in three years. With extra ageing on lees in magnums, the wine is described as having creamy and brioche flavours with a golden colour. Just 1,000 magnums were made. The wine is a blend of 47% Pinot Noir, 33% Chardonnay and 20% Meunier, with the juice from each grape fermented separately in a mixture of mature Burgundy barrels. It was bottled in July 2014 and disgorged in September 2019.

ALTALUVIA RIESLING 2019 South American wine producer Santa Rita Estates launched a standalone Argentine brand at the end of last year. Called Altaluvia, the brand sources its grapes from the Alluvia vineyard, 1,350 metres above sea level in Gualtallary in the Uco Valley. The range comprises a Cabernet Franc, Malbec, Chardonnay and Riesling. The Riesling grapes were picked at the end of March, with a protective destemming and pressing process carried out. A total of 40% of the juice was fermented in second-use French oak barrels, while the remaining 60% was put into stainless steel tanks. The two wines were later blended, resulting in the finished product.

ARESTI CABINA ’56 Chilean wine group Aresti has launched a new rosé named after the first pick-up truck owned by its founder Vicente Aresti. Aresti used the truck for many years at harvest time. The rosé, which is made from Grenache grapes grown in the Curicó Valley, is produced by gently pressing the must to extract colour. Fermentation is carried out in stainless steel vats for 20 days, after which the wine remains on its lees for three months. According to the producer, it has aromas of pomegranate and grapefruit, with “intense acidity” and a fruit-forward finish. Aresti recommends serving it with smoked ham, grilled salmon, cheese, salads or sushi.

T.H. RARITIES ORANGE WINE Chilean winery Undurraga has released an orange wine under its T.H. label of terroir driven wines. Made from a blend of 70% Riesling and 30% Sauvignon Gris from the Leyda Valley, the grapes are fermented and left in contact with their skins for three months. This is followed by a period of ageing in concrete eggs. The wine is described as being the “perfect food-friendly marriage of a white grape’s acidity and freshness with the texture and structure more often experienced in reds”.

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JOSE CUERVO PLAYAMAR TEQUILA HARD SELTZER NEW Mango: Aroma of the buttery sweet top notes of mango and tropical floral back notes with a taste that is brightly citrus with a finish of creamy mango puree and agave. PLAYAMAR offers a refreshing take on tequila with the fresh effervescence of seltzer, making for a truly unique prepared cocktail experience. Created for health-conscious consumers who live an active lifestyle and want to have fun - from the #1 tequila brand that consistently delivers high-quality products.

JOSE CUERVO PLAYAMAR TEQUILA HARD SELTZER NEW Black Cherry: Aroma of deep purple berries, roses, and crème and a complex taste of slightly tart dark cherry with hints of notes of dried fruit, agave, offering a slight woody finish PLAYAMAR offers a refreshing take on tequila with the fresh effervescence of seltzer, making for a truly unique prepared cocktail experience. Created for health-conscious consumers who live an active lifestyle and want to have fun - from the #1 tequila brand that consistently delivers high-quality products.

CUTWATER FRUIT MARGARITAS San Diego distillery Cutwater Spirits has launched a range of fruitflavoured canned Margaritas. The producer launched its 12.5% ABV Mango Margarita last month, with cans of its Strawberry and Peach Margaritas set to hit shelves in April. Before that it is launching a range of frozen Tequila pops in March, which will be sold in packs of four in Lime, Mango, Pineapple and Strawberry flavours. The new products will join Cutwater’s existing RTD range which comprises Tequila Paloma, Tequila Soda and Tequila Margaritas.

TOAST ALE CHOCOLATE STOUT Beer brand Toast Ale has released a chocolate stout as part of its Rise Up series, a campaign that raises awareness of the environmental impact of our food system. The range of limited-edition brews has been made in collaboration with other businesses, and are brewed with surplus fresh bread. All profits from the sale go to charity Feedback. The chocolate stout was brewed with Divine Chocolate’s cocoa powder that also supports sustainable forestry. According to Toast, it has flavours of vanilla, liquorice and dark fruits with a rich and velvety texture. 74 | TEQUILA & SPIRITS MAGAZINE

JOHNNIE BLONDE Blended Scotch whisky brand Johnnie Walker has announced plans to launch a whisky called Johnnie Blonde in a small number of pilot cities around the world, including Monterey (Mexico), Curitiba (Brazil), Bangkok (Thailand), Sofia (Bulgaria) and Houston (US), as well as with a number of distribution partners in Germany. Made using wheat and fruity malt whiskies, Johnnie Blonde is designed for use in whisky cocktails, and in particular to be mixed with lemonade.

RUNAMOK MAPLE COCKTAIL SYRUP

ARDBEG 25 YEARS OLD

Vermont-based maple syrup Runamok has launched a range of cocktail syrups and bitters. The syrups include Maple Old Fashioned, Maple Tonic, Smoked Old Fashioned and Ginger Mule, while the new bitters are Floral Maple, Aromatic Male and Orange Maple. The syrups can replace simple syrup in cocktails, while the bitters have a maple base and are flavoured with herbs and root extracts. The Maple Tonic syrup (pictured) is mixed with quinine extract, lemon and lime, in a nod to traditional tonic water.

Islay distillery Ardbeg has released its oldest and most premium expression: a 25-yearold single malt that was distilled in the 1990s during a time when it was only releasing a little newmake spirit each year. Whisky released from this period in Ardbeg’s history is therefore extremely rare. Presented in a gun-metal-coloured bottle, the Scotch is described as having aromas of smoked cream, toffee and fennel, with pepper, candied apple and aniseed on the palate.

MANZANILLA 44 The Bar 44 Group has released its own manzanilla Sherry. Called Manzanilla 44, it has been produced by Bodega Molinillos in Sanlúcar de Barrameda. The Spanish hospitality group, which operates tapas restaurants in Bristol, Cardiff, Cowbridge and Penarth in the UK, is selling the Sherry via its online shop. The Sherry was imported to the UK by the Morgan brothers, the co-founders of the Bar 44 Group. The Manzanilla, which has an average of five years’ ageing in the solera, is bottled en rama, and is available for nationwide delivery.

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Why is the tequila shot glass called “caballito”? Source: Informador

¿Por qué se le dice “caballito” al vaso tequilero? 76 | TEQUILA & SPIRITS MAGAZINE

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The little shot glass vase emerged in the 1970s; get to know its history.

El pequeño vaso de vidrio surgió en la década de los 70; conoce su historia.

The tequila is the most famous distilled from Mexico, it is made from blue agave and has protected designation of origin; In other words, not all agave distillates can be called tequila if they were not produced in specific regions of Mexico.

El tequila es el destilado más famoso de México, se elabora con agave azul y cuenta con denominación de origen protegida; es decir, que no todos los destilados de agave pueden recibir el nombre de tequila si no se produjeron en regiones específicas de Mexico.

It is usually drunk straight and is also used in the preparation of countless cocktails, classic and modern alike, such as margarita, paloma or tequila sunrise.

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Se suele beber derecho y también se utiliza en la preparación de incontables cocteles, clásicos y modernos por igual, como la margarita, paloma o tequila sunrise.

Although the luxurious crystal tequila cup was created a few years ago, the most used way to drink tequila is in a “caballito”, a small glass shot that emerged in the 1970s.

Aunque hace unos años se creó la lujosa copa tequilera de cristal, la forma más utilizada para beber tequila es en “caballito”, un pequeño vaso de vidrio que surgió en la década de los 70.

The name of the tequila “caballito” dates back to the 19th century; According to the Mexican Academy of Tequila, it is named after the landowners who visited the agave fields on horseback . These characters took with them -in addition to their lunch- a couple of gourds with water and tequila; However, they did not drink the tequila directly from the gourd, but served it on a clean and polished bull’s horn that hung from their neck with a rope.

El nombre del “caballito” tequilero se remonta al siglo XIX; según la Academia Mexicana de Tequila se le llama así por los hacendados que visitaban los campos de agave montados a caballo. Estos personajes llevaban consigo -además de su almuerzoun par de guajes con agua y tequila; sin embargo, el tequila no lo bebían directo del guaje, sino que lo servían en un cuerno de toro limpio y pulido que colgaba de su cuello con un mecate.

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It is worth mentioning that they drank tequila in a single gulp and mounted on horseback, which is why the name “caballito“. Later, when the tequila glass was created, it was called “caballito”, alluding to the time of the great haciendas. The “caballito” is usually made of glass and its shape is somewhat conical, with a mouth wider than its base. Although their average size is 30 milliliters (ml), there are larger “caballitos” that can hold up to 60 ml of fluid.

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Cabe mencionar que el tequila lo bebían en un solo trago y montados a caballo, por lo que se le fue quedando el nombre de “caballito”. Más tarde, cuando se creó el vaso de vidrio tequilero, se le puso el nombre de “caballito” haciendo alusión a la época de las grandes haciendas. El “caballito” suele estar hecho de vidrio y su forma es algo cónica, con una boca más ancha que su base. Aunque su tamaño promedio es de 30 mililitros (ml), hay “caballitos” más grandes que pueden albergar hasta 60 ml de líquido.

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PAELL A SPANISH DISH

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SPANISH PAELL A DAY

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P A E L L A Paella is a Spanish rice dish originally from Valencia. Paella is one of the best-known dishes in Spanish cuisine. For this reason, many non-Spaniards view it as Spain’s national dish, but Spaniards almost unanimously consider it to be a dish from the Valencian region. Valencians, in turn, regard paella as one of their identifying symbols. Paella takes its name from the wide, shallow traditional pan used to cook the dish on an open fire. Paella means “frying pan” in Valencian, Valencia’s regional language.

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As a dish, it may have ancient roots, but in its modern form it is traced back to the mid-19th century, in the rural area around the Albufera lagoon adjacent to the city of Valencia, on the east coast of Spain.

Moors in Muslim Spain began rice cultivation around the 10th century. Consequently, eastern Iberian Península locals often made casseroles of rice, fish, and spices for family gatherings and religious feasts, thus establishing the custom of eating rice in Spain. This led to rice becoming a staple by the 15th century. Afterwards, it became customary for cooks to combine rice with vegetables, beans, and dry cod, providing an acceptable meal for Lent. Along Spain’s eastern coast, rice was predominantly eaten with fish.

Paella valenciana is the traditional paella of the Valencia region, believed to be the original recipe, and consists of round grain rice, bajoqueta and tavella (varieties of green beans), rabbit, chicken, sometimes duck, garrofó (a variety of lima or butter bean). Artichoke hearts and stems may be used as seasonal ingredients. Olive oil is used as a base, while saffron and (sometimes) whole rosemary Spanish food historian Lourdes March notes that the dish “symbolizes the union and branches are used as seasoning. heritage of two important cultures, the Roman, Paella de marisco (seafood paella) replaces which gives us the utensil and the Arab which meat with seafood and omits beans and green brought us the basic food of humanity for vegetables, while paella mixta (mixed paella) centuries. combines meat from livestock, seafood, vegetables, and sometimes beans, with the raditional rice. TEQUILAANDSPIRITS.COM | 85

Paella is a Valencian word that means frying pan. The dish gets its name from it. Valencian speakers use the word paella for all pans, including the traditional shallow pan used for cooking the homonym dish. The pan is made out of polished or coated steel with two side handles. In many regions of Spain and other Spanishspeaking countries, the term paellera may be used for the traditional pan, while paella is reserved for the rice dish prepared in it. Both paella and paellera are correct terms for the pan. According to the etymologist Joan Coromines, the Catalan word paella should derive from the Old French word paelle for frying pan, which in turn comes from the Latin word patella for pan; he thinks that otherwise the word should be padella, as inter-vowel -d- dropping is not typical of Old Catalan. 86 | TEQUILA & SPIRITS MAGAZINE

The word paella is also related to paila used in many Latin American countries. Paila in Latin American Spanish refers to a variety of cookware resembling metal and clay pans, which are also used for both cooking and serving. Some claim that the word paella comes from the Arabic pronounced baqaayya, meaning “leftovers”. This claim is based on the 8thcentury custom in which Moorish kings’ servants would take home the rice, chicken, and vegetables their employers left at the end of the meal. It has been said, however, that a problem with this etymology is that the word paella is not attested until six centuries after Moorish Valencia was conquered by Jaume.

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Originally, paella made in Valencia was a lunchtime meal for farmers and farm laborers. Workers would gather what was available to them around the rice fields. This often included tomatoes, onions, and snails. Rabbit or duck was a common addition, or chicken less often. On special occasions, 18th century Valencians used calderos to cook the rice in the open air of their orchards near lake Albufera. Water vole meat was one of the main ingredients of early paellas, along with eel and butter beans. Novelist Vicente Blasco Ibáñez described the Valencia custom of eating water voles in Cañas y Barro (1902), a realistic novel about life among the fishermen and peasants near lake Albufera.

giving rise to gatherings and outings in the countryside. This led to a change in paella’s ingredients, as well, using instead rabbit, chicken, duck and sometimes snails. This dish became so popular that in 1840, a local Spanish newspaper first used the word paella to refer to the recipe rather than the pan.

The most widely used, complete ingredient list of this era was: short-grain white rice, chicken, rabbit, snails (optional), duck (optional), butter beans, great northern beans, runner beans, artichoke (a substitute for runner beans in the winter), tomatoes, fresh rosemary, sweet paprika, saffron, garlic (optional), salt, olive oil, and water. Poorer Valencians, however, sometimes used nothing more than snails for meat. Valencians insist that only these Living standards rose with the sociological ingredients should go into making modern changes of the late 19th century in Spain, paella valenciana.

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On the Mediterranean coast, Valencians used seafood instead of meat and beans to make paella. Valencians regard this recipe as authentic, as well. In this recipe, the seafood is served in the shell. A variant of this is paella del senyoret which uses seafood without shells. Later, however, Spaniards living outside of Valencia combined seafood with meat from land animals and mixed paella was born. This paella is sometimes called preparación barroca (baroque preparation) due to the variety of ingredients and its final presentation. Throughout non-Valencia Spain, mixed paella is relatively easy to find. Some restaurants both in Spain and abroad that serve this mixed version refer to it as Paella valenciana. However, Valencians insist that only the original two Valencia recipes are authentic, and generally view all others as inferior, not genuine or even grotesque.

According to tradition in Valencia, paella is cooked over an open fire, fueled by orange and pine branches along with pine cones. This produces an aromatic smoke which infuses the paella. Also, dining guests traditionally eat directly out of the pan instead of serving in plates. Some recipes call for paella to be covered and left to settle for five to ten minutes after cooking. After cooking paella, there may be a layer of roasted rice at the bottom of the pan, called socarrat in Valencià. The layer develops on its own if the paella is cooked over a burner or open fire. This is traditionally considered positive (as long as it is not scorched) and Valencia natives enjoy eating it.

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