Tequila & Spirits Magazine * May/June 2021

TEQUILA & SPIRITS MAGAZINE

MAY / JUNE 2021

FORD

BRONCO 2021

TUBA

DRINK

WATCH

ON-PAGE

VIDEOS

ROSE

WINE

PIZZA ITALIAN DISH

AGUAMIEL

HONEY WATER

CONTENTS 6

T H E LIFESTYLE

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L E T TER FROM PU BLISHER

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C ANTINA

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<<<ON THE COVER ISSUE MAY / JUNE 2021

TUBA DRINK

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ROSE WINE

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40T H M IN N E A P OL IS S T. PA U L I NT E R N AT ION A L F IL M F E ST IVAL

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F O RD BRONCO 2021

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M OVIES COMING SOON

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D OCUMENTARIES

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AGUAMIEL-HONEY WATER

62

TOP NEW DRINKS

72

PIZZA ITALIAN DISH

82

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T H E

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LIFESTYLE

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Publisher

Jose Pinedo

Associate Editor Simon Pinedo

Contributors Anna, Brooke, Martin, Isabel, Maria, Mike, Anna, David, Debbie, Simon, Joe, Jackie, Sara,

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

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are protected by copyright. It may not be copied, reproduced, republished, posted, brocast, or trasmitted in anyway without written consent of Solstar Wireless. The views and expressed in Tequila & Spirits magazine by the contributors may not represent the views of the publishers. Solstar Wireless accepts no responsibility for any loss that may be suffered by any person who relies totally or partially upon any information, description, or pictures contained herein. Solstar Wireless is not liable for any mistake, misprint, or typographic errors.

“FROM THE PUBLISHER” 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 that include the Italian dish “pizza” and a littleknown drink called “Tuba.” Check out some of the new top drinks around the world. Enjoy a drink along with the May/June 2021 issue of Tequila & Spirits Magazine.

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TUBA DRINK

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Tuba drink topped with peanuts

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Tuba is a drink obtained from the sap of the palm tree (cocos nucifera)

By Simon Pinedo

Tuba es una bebida extraida de la palma de coco (cocos nucifera) “Tuba” is a drink obtained from the sap of the palm tree (cocos nucifera ), and it’s origin is Filipino. During the Spanish colonial period, it was introduced in other parts of the world, such as the Mariana Islands and the islands of the Strait of Tormes (Australia), by Filipino immigrants. Similarly, it was brought to the west of New Spain, specifically the Mexican states we know today as Guerrero, Colima, Michoacán and Jalisco.

Tuba is very popular in the tropics where coconut palms grow in abundance. Today they are cultivated for the production of coconuts as well as their derivatives and have become a source of income for the locals of these areas.

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La tuba es una bebida hecha con la miel extraída del corazón de las palmas de cocos (cocos nucifera). Es de origen filipino, pero durante el periodo colonial español se introdujo en otras partes del mundo como las Islas Marianas; las islas del estrecho de Tormes ( Australia) por inmigrantes filipinos; de igual forma fue traída al occidente de la Nueva España, específicamente en los estados de hoy México, como son Guerrero, Colima, Michoacán y Jalisco.

La tuba es muy popular en las zonas tropicales ya que las palmeras de cocos crecen casi de forma natural en estas zonas, y hoy en día se cultivan tanto para la producción de cocos, y sus derivados, convirtiéndose en una fuente de ingresos para los lugareños de estas zonas.

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When the palm trees are about to bloom, the sap for tuba is extracted. “Tuberos” collect the sap. They completely cut the cluster of coconuts and the liquid that begins to drip is collected in containers that are left for several days. The sap that accumulates is collected every morning and some in the afternoon. If tuba is collected in the morning, it acquires a sweet flavor. If it is collected in the afternoon, it acquires an acidic flavor.

We must acknowledge tuberos because their work requires great effort and skill. They collect the sap for tuba by climbing to the highest part of the palm tree, usually without ropes, risking slipping, falling, or even bites from animals that live in the bark of palm trees, such as scorpions or other critters.

Once the tubero is in the cup of the palm, the stem is scraped and the water is extracted with a hose that leads to a small jug where the delicious liquid is carried down.

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Cuando las palmeras están a punto de florecer, es cuando se obtiene la savia para la tuba; los tuberos, así llamados a los recolectores de esta, cortan completamente el racimo de cocos, y entonces el líquido que comienza a gotear es recolectado en recipientes que se dejan durante varios días y se recoge lo acumulado cada mañana y algunos por las tardes, ya que dependiendo si se recoge en la mañana o en la tarde es el sabor que adquiere la tuba, se dice que si se recoge por la mañana esta adquiere un sabor dulce y si se recoge por la tarde adquiere un sabor acidito.

Hay que reconocer a los tuberos, pues la forma en que recolectan la sabia para la tuba, requiere de gran esfuerzo y destreza, ya que este debe subir hasta la parte más alta de la palmera generalmente sin cuerdas, arriesgando resbalar, caer, o inclusive piquetes de animales que se adhieren y viven en la corteza de las palmeras, como alacranes u otros bichos.

Una vez que el tubero se encuentra en la copa de la palma comienza a raspar el vástago y extraer el agua con una manguera que lleva a un pequeño garrafón y así después de haber extraído el delicioso líquido, entre malabares y mucha habilidad baja de la palma con la tuba en blanco.

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Beverage Day

MAY

6

National Beverage Day on May 6th encourages us to sit back, relax, and enjoy our favorite beverages.

Beverages come in many forms. And whether you prefer a hot beverage or a cold one, the choice is yours. Serve up a caffeinated drink poured over over ice. Make it carbonated or mix it up as a cocktail or a mocktail as the case may be. Beverages may be freshly squeezed, frozen, blended, or creamy.

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Wherever you go!

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The fermentation process of tuba is similar to that of any fruit drink. If it is left to ferment for a few days, an intoxicating and fizzy beverage is obtained that is comparable to pulque because of its whitish color, smell, flavor and viscosity.

El proceso de fermentación de la tuba es similar al de cualquier bebida frutal. Si se deja fermentar por unos días se obtiene una bebida embriagante y gaseosa que es comparable al pulque por su color blanquecino, olor, sabor y viscosidad.

In 1619, tuba was so popular in the Philippines that Captain Sebastián de Piñeda wrote to King Felipe III complaining about the “Filipino Indians” settled in New Spain.

They were apparently causing significant loss of profits to Iberian alcohol exporters due to the tuba drink.

En 1619 la tuba era tan popular en Filipinas, que el capitán Sebastián de Piñeda escribió al rey Feipe III quejándose de los “indios filipinos” instalados en Nueva España que están causando importantes pérdidas de beneficios a los exportadores de alcohol ibérico debido a la tuba.

In the state of Colima, Mexico, tuba became a symbol of identity. In the main garden of the city of Colima, there is a monument dedicated to tuberos in their typical attire and their “bule,” a kind of giant gourd where tuba is stored to keep cool.

En el Estado de Colima México, la tuba se convirtió en un símbolo de identidad, incluso en el jardín principal de la ciudad de Colima hay un monumento dedicado a los tuberos que los muestra con su vestuario típico y su balsa, una especie de guaje gigante donde se almacena la tuba para mantenerse fresca.

Non-alcoholic tuba sold in the states of Mexico (Guerrero, Michoacán, Colima and Jalisco) is traditionally sold by street vendors carried in large bules mixed with coconut milk, ice and sugar. It is usually topped with peanuts and diced fruit. In the state of Colima and surrounding areas such as Jalisco, you can find fixed or mobile stalls where they offer the pure or compound tuba drink, usually with peanuts; it is customary to drink it cold.

Tuba is the perfect antidote for hot days. It refreshes and leaves a sweet taste without cloying. Tuba leaves a sensation similar to coconut water but with sweeter aromas. It is also good for digestion and to cleanse the intestine.

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La tuba en los estados de México (Guerrero, Michoacán, Colima y Jalisco) la que no tiene alcohol, se vende tradicionalmente por los vendedores ambulantes en calabazas ( o también llamados bules) de botella grandes mezcladas con leche de coco, hielo y azúcar.

Por lo general, se cubre con cacahuates y frutas cortadas en cubitos. En el estado de Colima y aledaños como Jalisco se puede encontrar puestos fijos o ambulantes donde ofrecen la bebida de tuba pura o compuesta, generalmente con cacahuates, se acostumbra beber bien fría.

La tuba, es el ingrediente perfecto para esos momentos de mucho calor, ya que es un antídoto perfecto que refresca y además te dejará un sabor dulce sin empalagar. La tuba deja una sensación similar al agua de coco pero con unos aromas mucho más dulces, además es buena para la digestión y para limpiar el intestino.

Besides being a delicious drink, tuba has other uses. For example, it is used as a traditional ingredient to add to the sauce of sweet enchiladas. It is also used to make tuba “semitas,” a bread similar to the traditional egg yolk picones or tuba vinegar, among other things.

If you ever visit the states of Michoacán, Guerrero, Jalisco or Colima, and you see a wooden table with a gourd and glass, or you hear a man shouting “tubaaa,” don’t miss the opportunity to taste this delicious drink.

Además de ser una bebida deliciosa, la tuba también tiene otros usos, tanto en la gastronomía, ya que se utiliza como ingrediente tradicional para agregarle a la salsa de sus enchiladas dulces; también la usan para hacer semitas de tuba, un pan similar a los tradicionales picones de yema de huevo, o también se hacen derivados como vinagre de tuba que sirve, entre otras cosas, para preparar salsas.

Si algún día vienes por alguno de estos estados ( Michoacán, Guerrero, Jalisco o Colima), y ves una mesa de madera con una jícara y vaso, o ves a un hombre con una parada de madera, y jícaras grandes, y gritando “tubaaa “, no pierdas la oportunidad de degustar esta deliciosa bebida.

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ROSÉ WINE

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A rosé (from French, rosé ) is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine.

It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method.

The pink color can range from a pale “onionskin” orange to a vivid near-purple, depending on the grape varieties used and winemaking techniques. Usually, the wine is labelled rosé in French, Portuguese, and English-speaking countries, rosado in Spanish, or rosato in Italian.

There are three major ways to produce rosé wine: skin contact, saignée, and blending. Rosé wines can be made still, semi-sparkling or sparkling and with a wide range of sweetness levels from highly dry Provençal rosé to sweet White Zinfandels and blushes. Rosé wines are made from a wide variety of grapes and can be found all around the globe.

When rosé wine is the primary product, it is produced with the skin contact method.

Black-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically two to twenty hours. The grape must is then pressed and the skins discarded, rather than left in contact throughout fermentation (as with red wine making). The longer the skins are left in contact with the juice, the more intense the color of the final wine.

When a winemaker desires to impart more tannin and color to red wine, some of the pink juice from the must can be removed at an early stage in what is known as the Saignée (from French bleeding) method.

The red wine remaining in the vats is intensified as a result of the bleeding, because the volume of juice in the must is reduced, and the must involved in the maceration becomes more concentrated.

The pink juice that is removed can be fermented separately to produce rosé.

The simple mixing of red wine into white wine to impart color is uncommon and is discouraged in most wine growing regions, especially in France, where it is forbidden by law, except for Champagne. Even in Champagne, several high-end producers do not use this method but rather the saignée method.

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Rosés can be produced in a variety of ways with the most common method being early pressing of red grape varieties after a very short period, usually 12–24 hours, of skincontact (maceration). During maceration, phenolics such as the anthocyanins and tannins that contribute to color as well as many flavor components are leached from the skins, seeds and any stems left in contact with the must.

In addition to adding color and flavor, these phenolics also serve as antioxidants, protecting the wine from degradation of oxygen exposure.

While red wines will often have maceration last several days to even several weeks, the very limited maceration of rosés means that these wines will have less stable color, potential flavor components and oxygen protection.

This contributes to wines with shorter shelflife that are meant to be consumed soon after release.

The saignée (French for “bleed”) method is the practice of removing (“bleeding off”) some of the juice from the must in order to more deeply concentrate the phenolics, color and flavor the red wine. It has a long history of use in the French wine regions of Bordeaux and Burgundy but wasn’t always used for rosé production.

For some red winemakers, the juice bleed off is simply poured down the drain or used as “topping wine” to fill the ullage (the headspace of barrels and tanks) during storage. Its use in rosé production is sometimes considered an afterthought, as a way to increase cash-flow by producing a second wine to a primary red wine that can be released much sooner and available to market. While many wineries have been able to produce critically acclaimed rosé using the saignée method, its use has provoked criticism from wine personalities such as François Millo, president of the Provence Wine Council (CIVP) who claim that saignée method rosés are “not true rosés” because the bleeding process (which is not pressed with the must) is more of an afterthought.

Zinfandel grapes

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Unlike the maceration method which gives some, albeit very brief, time for the juice to be in contact with the skins vin gris are wines made from the immediate pressing of red skin grapes without any maceration time.

Despite the name vin gris, the resulting juice is actually not grey but rather a very pale pink that is usually much lighter than traditionally made rosés using the limited maceration and saignée methods. Under French wine laws, wines labelled gris de gris must only be made from lightly tinted grape varieties such as Cinsault, Gamay and Grenache gris. The style is a specialty of the Lorraine Appellation d’Origine Contrôlée (AOC) Côtes de Toul made from Gamay and in Morocco where the orange-pink wine is made from a blend of Cinsault, Grenache and Cabernet Sauvignon.

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Another method of producing rosé is to severely decolorize a red wine using absorbent charcoal such as activated carbon.

This purer form of charcoal obtained by the dry distillation of carbon compounds (such as wood or peat) has a high ratio of surface area to weight that absorbs color compounds as well as other phenolics and colloids in a wine.

The aromas and flavor of rosés are primarily influenced by the particular grape varieties used to produce the wine, but the method of production also plays an important part.

The light, fruity character of many rosés come from volatile thiols that are found as flavor precursors in the grape skins. The most prominent of these are 3-mercaptohexanol1-ol and 3-mercaptohenyl acetate.

These are extracted from the grape skins 1-ol in the wine has usually dropped to half during maceration but are less likely to be its fermentation level, with the presence of extracted at temperatures below 20 °C (68 °F). 3-mercaptohenyl acetate undetectable in most wines. This is why most wine experts As a result, producers doing a “cold soak” recommend that rosés be consumed as soon maceration (with much lower temperature) after release as possible. to limit microbial and oxidative activity may extract less of these compounds. During Many of the earliest red wines produced fermentation, other flavor components such in such notable wine regions as Bordeaux, as the esters phenethyl acetate and isoamyl Burgundy and Champagne were “rosé-style” acetate also form and contribute to a wine’s wines made from juice that had only brief aromas. periods of skin contact during winemaking.

But even as the trend in these regions evolved The stability of these aromas is very dependent towards more modern ideas of “red wines”, on the amount of anthocyanins and other rosés still hold a prominent place in many of phenolics that protect these compounds from France’s major wine regions. Today rosé is oxidation. One of the reasons why rosés have produced throughout France from the cooler a very limited shelf-life is because of their low climate rosé Champagnes and Loire Valley phenolic levels due to the very limited skin wines to the warm Mediterranean influence contact and extraction time. Within a year of climates of Provence and the southern Rhone production, the level of 3-mercaptohexanol- Valley.

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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 its 40th year, MSPIFF is one of the world’s longest running film festivals and the largest in Minnesota. MSPIFF40 will present a spectacular global showcase of over 150 films from both skilled veteran and exciting emerging filmmakers, including a special “Cine Latino” program that celebrates the cinematic history and rich tapestry of Spanish and Portuguese language films, showcasing the powerful and captivating cinematic storytelling emerging from Mexico, Latin America, and Iberia. MSPIFF40 will also offer remarkable access to filmmakers and talent through free online panel discussions and Q&As. MSPIFF40 is excited to be presented as a hybrid festival, with screenings, filmmaker Q&As, and panel discussions available virtually throughout Minnesota and beyond, and several in-person outdoor screenings in Minneapolis and St. Paul. Please visit MSPfilm.org for more information on all the films, discussions, and events presented during MSPIFF40.

MSPIFF40 is presented by the MSP Film Society, a dynamic 501(c)(3) non-profit organization dedicated to fostering a knowledgeable and vibrant appreciation of the art of film and its power to inform and transform individuals and communities.

Visit MSPfilm.org for more information.

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A VIRTUAL FESTIVAL INCLUDING SELECT IN-PERSON OUTDOOR EVENTS!

MAY 13-23 2021 100+ FILMS FROM AROUND THE WORLD » Virtual & Outdoor Events » Panels & Discussions » Special Guests

FULL LINEUP ANNOUNCED APRIL 22nd Presented by

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WISHLIST (LA LISTA DE LOS DESEOS) Eva and Carmen are two women who meet in the worst place: the doctor’s office, waiting to hear the results of their cancer screenings. So Carmen has an idea: why don’t she and Eva rent an RV with her best pal, Mar, make a list of things they’ve always wanted to do… and do them.

Program: Cine Latino.

Directed by Álvaro Díaz Lorenzo.

Spain. 2020.

Spanish with English subtitles.

101 min. Fiction Feature.

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NIGHT OF THE BEAST

(LA NOCHE DE LA BESTIA) The Night of the Beast finds us in Bogota, Colombia on a day two friends’ dreams are to come true; they’ve got tickets to see their favorite band play for the first and maybe only time in their lives. The band: Iron Maiden! But, like metal itself, this day is a slow build filled with epic moments and pandemonium.

Program: Cine Latino.

Directed by Mauricio Leiva Cock.

Colombia, Mexico. 2020.

Spanish with English subtitles.

70 min. Fiction Feature

THE DOG WHO WOULDN’T BE QUIET EL PERRO QUE NO CALLA Sebastian is a quiet, unassuming man who loves a dog who likes to bark. He can’t leave the dog at home, can’t take it to work, so he has to find a new job. When a meteorite hits, poisoning the air, Sebastian’s almost otherworldly compassion is suddenly his greatest gift.

Program: Cine Latino.

Women & Film.

Directed by Ana Katz.

Argentina. 2021.

Spanish with English subtitles.

73 min. Fiction Feature.

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FORD

B R O N C O 2 0 21 The Legend Has Returned

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The Next Generation of Adventure-Seeker Is Here The Bronco Family is vast, with a reach as far as you’re willing to take it and a legacy that spans generations.The entire Bronco family is designed, engineered and built for adventure.

So get ready to mount up and get dirty because the one and only legend is making its long awaited return.

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The all-new Bronco is back to into the wilderness. Bronco was torture-tested in the Johnson Valley desert – home of King of the Hammers. It also took on the grueling Baja 1000, one of the world’s toughest off-road endurance races. So get ready for rugged adventure because Bronco is coming to help you experience all the excitement the wild has to offer.

An SUV built for the thrill-seeker, the sightseer and the day-tripper. To enable your journey into the wild, this rugged build puts utility in the foreground with a purposeful design that includes easy-to-clean surfaces and a ton of interior space thanks to the roomy architecture of the safari-style roof.* And with standard 4x4, G.O.A.T. Modes™ (Goes Over Any Type of Terrain) and a H.O.S.S. suspension system, Bronco Sport is your gateway to the great outdoors.

The Bronco Sport can also tow between 2000 and 2200 pounds. The Badlands and First Edition pack an assortment of exclusive equipment, including a twin-clutch rear-drive unit with a differential lock. They also have all-terrain tires mounted on 17-inch wheels, a 1.0-inch suspension lift for added ground clearance, and stouter shock absorbers.

We’ve driven a Bronco Sport Badlands and noted its hefty steering and firm ride that made it feel truck-like, but not particularly smooth and steady on the highway. Its offroad abilities also exceeded expectations, but just remember that it still has limitations before you try to tackle the Rubicon Trail.

The EPA estimates the three-cylinder Bronco Sport will earn 25 mpg in the city and 28 mpg on the highway. Stepping up to the more powerful four-cylinder version drops those figures to 21 mpg city and 26 highway. When we have the chance to run them on our 75mph highway fuel-economy route, which is part of our extensive testing regimen, we can evaluate their real-world mpg.

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Get Up Close to the Great Outdoors

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Inside, the Bronco Sport boasts an attractive design and a plethora of popular features. The little ute also has an impressive amount of space and several neat innovations. While its wheelbase is shorter than the Escape, the baby Bronco has an upright seating position and a decent amount of rear-seat legroom. Likewise, its roofline rises in the rear, providing additional headroom and enough cargo volume to fit two mountain bikes. The cargo hold can also

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be outfitted with a slide-out table that doubles as a workspace, a 400-watt power inverter, and LED lights built into the inside of the rear gate that provides overhead lighting. The rear gate features a glass hatch and a built-in bottle opener. The Badlands and First Edition models come with washable, rubberized flooring and upholstery that is easy to clean. Another neat trick is the storage bin that’s located under their back seats.

Every Bronco Sport features an 8.0-inch touchscreen that supports Ford’s Sync 3 software. It comes standard with Apple CarPlay and Android Auto, but it can be upgraded with SiriusXM satellite radio and a B&O audio system. In addition to touch-sensitive controls and voice commands, the infotainment interface can be operated with hard buttons as well as a volume and tuning knob.

The 2021 Bronco Sport hasn’t been crash tested by the National Highway Traffic Safety Administration (NHTSA) or the Insurance Institute for Highway Safety (IIHS). The Ford also comes with a host of driver-assistance technology that includes standard automated emergency braking, blind-spot monitoring, and rear cross-traffic alert.

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MOVIES COMING SOON 44 | TEQUILA & SPIRITS MAGAZINE

ENTERTAINMENT

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WRATH OF MAN Mysterious and wild-eyed, a new security guard for a cash truck surprises his coworkers when he unleashes precision skills during a heist. The crew is left wondering who he is and where he came from. Soon, the marksman’s ultimate motive becomes clear as he takes dramatic and irrevocable steps to settle a score.

Release date: May 7, 2021

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ABOVE SUSPICION A newly married FBI agent is assigned to an Appalachian mountain town.

He is drawn into an illicit affair with an impoverished local woman who becomes his star informant, but her ticket out turns into a disaster for both of them.

Release date: May 7, 2021

THOSE WHO WISH ME DEAD A smoke jumper and a 12-year-old boy fight for their lives as two assassins pursue them through the wilderness.

Release date: May 14, 2021

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A live-action feature film following the evil But what is the cost of keeping up with the exploits of Cruella de Vil, the villain from fast crowd- and is it a price Estella is willing to pay? the Disney film, “101 Dalmatians’.

Before she becomes Cruella de Vil? Teenaged Estella has a dream. She wishes to become a fashion designer, having been gifted with talent, innovation, and ambition all in equal measures.

Release date: May 28, 2021

But life seems intent on making sure her dreams never come true. Having wound up penniless and orphaned in London at 12, 4 years later Estella runs wild through the city streets with her best friends and partnersin-(petty)-crime, Horace and Jasper, two amateur thieves.

When a chance encounter vaults Estella into the world of the young rich and famous, however, she begins to question the existence she’s built for herself in London and wonders whether she might, indeed, be destined for more after all. When an upand-coming rock star, commissions Estella to design him a signature piece, she begins to feel as though she has truly arrived.

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THE HITMAN’S WIFE’S BODYGUARD The bodyguard Michael Bryce continues his friendship with assassin Darius Kincaid as they try to save Darius’s wife Sonia.

Release date: June 16, 2021

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FELIX AND THE HIDDEN TREASURE Twelve-year-old Felix sets off to find his missing father. With the help of a retired sailor, a one-legged parrot, and a cat who thinks he’s a dog, Felix will discover an unimaginable new world.

Release date: June 25, 2021

F9 FAST & FURIOUS 9 Dominic Toretto and his crew join forces to battle the most skilled assassin and highperformance driver they’ve ever encountered -- his forsaken brother.

Release date: June 25, 2021

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

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THE SOCIAL DILEMMA This documentary-drama hybrid explores the dangerous human impact of social networking, with tech experts sounding the alarm on their own creations.

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HISTORY 101 Infographics and archival footage deliver bite-size history lessons on scientific breakthroughs, social movements and world-changing discoveries.

UGLY DELICIOUS All the flavor. None of the BS. Star chef David Chang leads friends on a mouthwatering, cross-cultural hunt for the world’s most satisfying grub.

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TRAVEL

TEATRO DEGOLLADO GUADALAJARA JALISCO, MEXICO 60 | TEQUILA & SPIRITS MAGAZINE

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AGUAMIEL WATER HONEY Aguamiel (literally agua “water” miel “honey”) is the sap of the Mexican maguey plant which is believed to have therapeutic qualities. According to Native American histories, the process of obtaining aguamiel from maguey was first discovered during the reign of Tecpancaltzin (c. 990–1042) by a Toltec noble named Papantzin, whose daughter Xochitl was sent to the king with an offering of aguamiel.

The maguey plant, also called a “century plant” in English, is native to Mexico. It grows best in the cold, dry climates of the rocky central highlands to the north and east of Mexico City, especially in the states of Hidalgo and Tlaxcala.

Maguey has been cultivated at least since 200 CE in Tula, Tulancingo and Teotihuacan, and wild plants have been exploited for far longer. The plant historically has had a number of uses.

Fibers can be extracted from the thick leaves to make rope or fabric, its thorns can be used as needles or punches and the membrane covering the leaves can be used as paper or for cooking.The name maguey was given by the Spanish, who picked it up from the Taíno. This is still its common name in Spanish, with Agave being its scientific generic or technical name. The Nahuatl name of the plant is metl.

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A tlachiquero collecting maguey juice with a acocote

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The sap is found in abundance among the maguey plants which grow among the ruins of the Teotihuacan civilization. Also called honeywater it has been used in Mexico as a medicine. In its fermented state it has been enjoyed as a beverage for centuries.

This beverage has a sweet taste, herbaceous odor, and light-yellow color, which is collected by traditional methods and can be consumed as a fresh beverage, after applying a thermal process (cooked aguamiel) that prolongs its shelf life.

Aguamiel may also be fermented to produce a traditional alcoholic beverage called pulque.

The particularly viscous drink made from Aguamiel is known as pulque in Mexico. It was available commercially beginning in 1910 and its sale was emphasized only in California prior to late 1928.

An individual maguey plant can produce about 1000L of aguamiel over the course of three to six months. Over the course of the production period, the volume of aguamiel varies from about 0.4L/day at the beginning and end of production, to about 4–6L/day at the peak.

It is obtained from the maguey plant through cutting a growing, flowering stock, which releases the agave’s sweet sap. After the plant is cut, sap can be harvested from the plant for up to two months.

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JUNE

20

Father’s Day is a holiday celebrated annually on the third Sunday of June. It is a day that commemorates fatherhood and appreciates all fathers and father-figures (including grandfathers, great-grandfathers, stepfathers, and foster fathers) as well as their contribution to society.

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??? ?? ?

What does Aguamiel mean?

Maguey flowers

The unfermented freshly gathered juice Aguamiel (literally agua “water” miel “honey”) is the sap of the Mexican maguey plant which is believed to have therapeutic qualities.

Is Aguamiel alcoholic?

Pulque is a traditional Mexican alcoholic beverage produced from the fermentation of the fresh sap known as aguamiel (mead) extracted from several species of Agave (maguey) plants that grow in the Central Mexico plateau.

What is fermented Aguamiel called?

Pulque is a traditional Mexican alcoholic beverage produced from the fermentation of the fresh sap known as aguamiel (mead) extracted from several species of Agave (maguey) plants that grow in the Central Mexico

Does pulque get you drunk?

The milky beverage contains only 2–8 percent alcohol, but don’t be fooled. Donnie Masterson, an expert in Mexican cuisine, says pulque doesn’t get you drunk, but then “you get up to leave and realize your legs don’t really work right.

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DRINKS

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CARAJILLO 43 Spain’s Zamora Company tapped into the trends for low-alcohol and convenient formats with the launch of Carajillo 43.

The new ready-to-drink (RTD) expression combines Licor 43 with 100% Mexican Arabica coffee. Bottled at 10% ABV, the RTD will be available in 285ml bottles from April.

The bottling was launched to mark the 75th anniversary of Spanish liqueur Licor 43.

HAVANA CLUB CUBAN SPICED Pernod Ricard-owned Havana Club rum unveiled its first spiced expression, bottled at 35% ABV. The new bottling is a combination of 100% Cuban rum and ‘exotic flavours and warming spices’. The brand said it aims to target millennials and generation z consumers with the new bottling, which allows new and existing rum fans to ‘explore alternative and accessible flavours’. The bottling is said to pair well with cola, ginger beer, or coconut water, or in cocktails such as a Daiquiri or Espresso Martini.

BOŽKOV REPUBLICA VODKA Gold medallist Božkov Republica Vodka was lauded for its “clean nose” and “some sweetness” on the palate.

Produced by Stock Spirits Group, the vodka is made with sugar cane from Guatemala. The Božkov vodka range includes the core variant, and flavoured bottlings such as vanilla, lime and apricot.

LYRE’S AMARETTI A tasting of low and no-alcohol expressions saw a Master medal go to Amaretti from Lyre’s Spirit Company. The judges found aromas of “nutty, Bakewell tart” and “lots of almonds and marzipan” on the palate. “A fantastic replica,” the judges enthused. The alcohol-free expression is recommended served as a digestif over ice or shaken with lemon and bitters to make an Amaretto Sour. Lyre’s also grabbed five Gold medals and six Silvers in the low-and-no flight, and two Golds and a Silver in the No-Alcohol – Pre-Mixed round.

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NICOLAS FEUILLATTE

MOËT & CHANDON Thought by many to be the best champagne brand in the world, the LVMH brand is also the bestselling champagne brand. With brand ambassadors including Scarlett Johansson and Roger Federer and sponsorship of some of the world’s best events, it’s no surprise that this luxury brand is top of the list.

VEUVE CLICQUOT With Veuve Clicquot RICH, the fruit is boosted to an exciting new level. The signature Pinot Noir of Veuve Clicquot is given new versatility with a higher dosage, while a greater presence of Meunier emphasizes fresh, fruity and gourmand notes. Citrus and floral notes are found on the palate, which are balanced with the dynamic freshness and creamy finish common to all expressions of Veuve Clicquot.

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Nicolas Feuillatte is the bestselling champagne brand in the drink’s homeland of France, but despite this, it comes in third in the world. This brand is also one of the youngest in terms of champagne brands, founded in 1976; but that hasn’t stopped it from reaching the top three on the bestsellers list.

PIPER-HEIDSIECK The champagne brand of choice for Marilyn Monroe, Marie Antoinette and all the stars at the Oscars, PiperHeidsieck champagne is one of the most iconic luxury brands and a favourite among fashion and luxury lifestyle brands. So no wonder it’s still doing rather well today – after all, how many brands can say that Marie Antoinette was their first brand ambassador?

G.H. MUMM POMMERY After success in the wool business in 1856, Madame Pommery launched the successful champagne business with the help of Henry Vasiner, a financial advisor, and Adolphe Hubinet a 23-year-old business director. The rest is history, and in 2017, Pommery was the seventh best-selling champagne brand worldwide.

With Usain Bolt as their CEO (chief entertainment officer, before you ask), G.H.Mumm is taking the business of celebrating and entertaining very seriously. As the fourth highest-selling champagne brand, it’s no surprise they are in the mood to celebrate.

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TEN TO ONE CARIBBEAN WHITE RUM The only Master medallist among the rum categories was Ten To One Caribbean White Rum, praised for its notes of “new-make spirit, pear drops” on the nose and “fruity palate”.

The 45% ABV expression is an unaged blend of column still rum from the Dominican Republic and high ester pot still rum from Jamaica.

EL RON PROHIBIDO 15 YEAR OLD GRAN RESERVA In the Dark Rum flight, a Gold was given to El Ron Prohibido 15 Years Old Gran Reserva, enjoyed for having “lots of vanilla on the nose” with a “hint of coffee on the finish”. Produced by Fraternity Spirits, the Mexican rum combines aged rums, which are blended with used raisin wine barrels.

Fraternity Spirits also secured a Silver for its 12-year-old El Ron Prohibido rum, Corralejo Blanco, Añejo and 1821 Tequilas, Tequila Añejo 99,000 Horas, Nobushi Japanese Whisky and Nobushi Single Grain.

DASH SODA WATER – BITTER ORANGE AND GRAPEFRUIT Dash Soda Water – Bitter Orange and Grapefruit secured a Master medal in the flavoured and infused mixer round. The product was praised for being “well carbonated, zesty, light” and an all round “great flavoured soda”.

The range also includes Rhubarb and Fiery Ginger, and Master-winning Limes and Garden Mint. All Dash sodas contain no calories, sugar or sweeteners.

DOUBLE DUTCH GINGER ALE Double Dutch Ginger Ale grabbed a Gold in the Ginger Ale flight, with the panel describing the bottling as “quite classic in style”, while offering a “light, drier expression, still with enough ginger”.

The producer also secured a Gold for its Skinny Tonic Water and a Silver for its Indian tonic water, and cranberry and ginger-flavoured tonic.

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APPLETON ESTATE 21 YEAR OLD Campari Group grabbed a number of medals during the competition, including a a Master for Appleton Estate 21 Years Old in the Gold Rum Aged Over 13 Years flight.

One judge said about this rum: “This was pronounced and big, with a wood spice lead. It is savoury and dry with a lifting alcohol, and long spicy finish with cocoa and coffee. This is the sort of rum I like to drink, it’s clever and exciting.” Last year, Appleton Estate rolled out a new bottle design across its range.

TRASH AND TREASURE SPICED BOTANICAL RUM

SAINT JAMES VSOP

One of only two Master medallists in the huge Spiced flight was the “dry, exciting and different” Trash and Treasure Spiced Botanical Rum.

The latest addition to the Saint James agricole rum range is a VSOP expression bottled at 43% ABV.

The new rum has been aged for Tasting notes included “wood, more than four years in American sandalwood and spice notes”, ex-Bourbon oak barrels and new along with a little “chilli and bitter American oak barrels. orange” on the palate.

The flagship expression is the The expression marks English first of three premium rums that producer Warner’s debut in the will launch as part of the Saint rum category. It is made with James brand: VO, VSOP and XO. white Jamaican rum, botanicals, weeds and discarded peels.

GREY GOOSE ESSENCES Grey Goose vodka unveiled its “most expansive innovation” to date with the release of its lower-ABV Essences range.

The new Grey Goose Essences line comprises three expressions: Strawberry and Lemongrass, White Peach and Rosemary, and Watermelon and Basil.

The range is made with Grey Goose vodka and infused with ‘real’ fruit and cold-distilled botanicals.

Each expression contains no artificial ingredients, sugar or carbohydrates.

A 1.5oz (42ml) serving contains 73 calories.

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ITALIAN DISH TEQUILAANDSPIRITS.COM | 83

P I Z Z A Pizza is a savory dish of Italian origin consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as anchovies, mushrooms, onions, olives, pineapple, meat, etc.), which is then baked at a high temperature, traditionally in a wood-fired oven. A small pizza is sometimes called a pizzetta.

A person who makes pizza is known as a pizzaiolo.

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In Italy, pizza served in formal settings, such as at a restaurant, is presented unsliced, and is eaten with the use of a knife and fork. In casual settings, however, it is cut into wedges to be eaten while held in the hand.

The Associazione Verace Pizza Napoletana (lit. True Neapolitan Pizza Association) is a non-profit organization founded in 1984 with headquarters in Naples that aims to promote traditional Neapolitan pizza. In 2009, upon Italy’s request, Neapolitan pizza was registered with the European Union as a Traditional Speciality Guaranteed dish, and in 2017 the art of its making was included on UNESCO’s list of intangible cultural heritage.

The term pizza was first recorded in the 10th century in a Latin manuscript from the Southern Italian town of Gaeta in Lazio, on the border with Campania. Modern pizza was invented in Naples, and the dish and its variants have since The word “pizza” first appeared in a Latin text become popular in many countries. from the central Italian town of Gaeta, then It has become one of the most popular foods still part of the Byzantine Empire, in 997 AD; in the world and a common fast food item the text states that a tenant of certain property in Europe and North America, available at is to give the bishop of Gaeta duodecim pizze pizzerias (restaurants specializing in pizza), (“twelve pizzas”) every Christmas Day, and restaurants offering Mediterranean cuisine, another twelve every Easter Sunday. and via pizza delivery. Many companies sell ready-baked frozen pizzas to be reheated in an ordinary home oven.

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Foods similar to pizza have been made since the Neolithic Age. Records of people adding other ingredients to bread to make it more flavorful can be found throughout ancient history. In the 6th century BC, the Persian soldiers of the Achaemenid Empire during the rule of Darius the Great baked flatbreads with cheese and dates on top of their battle shields and the ancient Greeks supplemented their bread with oils, herbs, and cheese.

An early reference to a pizza-like food occurs in the Aeneid, when Celaeno, queen of the Harpies, foretells that the Trojans would not find peace until they are forced by hunger to eat their tables (Book III). In Book VII, Aeneas and his men are served a meal that includes round cakes (like pita bread) topped with cooked vegetables. When they eat the bread, they realize that these are the “tables” prophesied by Celaeno.

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Modern pizza evolved from similar flatbread dishes in Naples, Italy, in the 18th or early 19th century. Prior to that time, flatbread was often topped with ingredients such as garlic, salt, lard, and cheese. It is uncertain when tomatoes were first added and there are many conflicting claims. Until about 1830, pizza was sold from open-air stands and out of pizza bakeries.

A popular contemporary legend holds that the archetypal pizza, pizza Margherita, was invented in 1889, when the Royal Palace of Capodimonte commissioned the Neapolitan pizzaiolo (pizza maker) Raffaele Esposito to create a pizza in honor of the visiting Queen Margherita. Of the three different pizzas he created, the Queen strongly preferred a pizza swathed in the colors of the Italian flag — red (tomato), green (basil), and white (mozzarella).

Supposedly, this kind of pizza was then named after the Queen, although later research cast doubt on this legend.

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Pizza was brought to the United States with Italian immigrants in the late nineteenth century and first appeared in areas where Italian immigrants concentrated. The country’s first pizzeria, Lombardi’s, opened in 1905.

Following World War II, veterans returning from the Italian Campaign, who were introduced to Italy’s native cuisine, proved a ready market for pizza in particular.

In restaurants, pizza can be baked in an oven with stone bricks above the heat source, an electric deck oven, a conveyor belt oven, or, in the case of more expensive restaurants, a wood or coal-fired brick oven. On deck ovens, pizza can be slid into the oven on a long paddle, called a peel, and baked directly on the hot bricks or baked on a screen (a round metal grate, typically aluminum). Prior to use, a peel may be sprinkled with cornmeal to allow Pizza is sold fresh or frozen, and whole or as pizza to easily slide onto and off of it. portion-size slices or pieces. Methods have been developed to overcome challenges such When made at home, it can be baked on a as preventing the sauce from combining with pizza stone in a regular oven to reproduce the dough and producing a crust that can be the effect of a brick oven. Cooking directly in frozen and reheated without becoming rigid. a metal oven results in too rapid heat transfer There are frozen pizzas with raw ingredients to the crust, burning it. Aficionado home-chefs sometimes use a specialty wood-fired pizza and self-rising crusts. oven, usually installed outdoors.

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Dome-shaped pizza ovens have been used for centuries, which is one way to achieve true heat distribution in a wood-fired pizza oven.

Another option is grilled pizza, in which the crust is baked directly on a barbecue grill.

Greek pizza, like Chicago-style pizza, is baked in a pan rather than directly on the bricks of the pizza oven.

The bottom of the pizza, called the “crust”, may vary widely according to style, thin as in a typical hand-tossed Neapolitan pizza or thick as in a deep-dish Chicago-style. It is traditionally plain, but may also be seasoned with garlic or herbs, or stuffed with cheese.

The outer edge of the pizza is sometimes referred to as the cornicione. Pizza dough often contains sugar, both to help its yeast rise and enhance browning of the crust.

Mozzarella is commonly used on pizza, with the highest quality buffalo mozzarella produced in the surroundings of Naples. Eventually, other cheeses were used well as pizza ingredients, particularly Italian cheeses including provolone, pecorino romano, ricotta, and scamorza.

Less expensive processed cheeses or cheese analogues have been developed for massmarket pizzas to produce desirable qualities like browning, melting, stretchiness, consistent fat and moisture content, and stable shelf life.

This quest to create the ideal and economical pizza cheese has involved many studies and experiments analyzing the impact of vegetable oil, manufacturing and culture processes, denatured whey proteins, and other changes in manufacture.

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