Tequila & Spirits Magazine * July/August 2021 by Tequila & Spirits Magazine

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<<<ON THE COVER ISSUE JULY / AUGUST 2021

SA UVIGNON BLANC WINE

SUMMER COCKTAIL RECIPES

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SAUVIGNON BLANC WINE

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Sauvignon blanc is a green-skinned grape variety that originates from the Bordeaux region of France. The grape most likely gets its name from the French words sauvage (“wild”) and blanc (“white”) due to its early origins as an indigenous grape in South West France. It is possibly a descendant of Savagnin. Sauvignon blanc is planted in many of the world’s wine regions, producing a crisp, dry, and refreshing white varietal wine. The grape is also a component of the famous dessert wines from Sauternes and Barsac. Sauvignon blanc is widely cultivated in France, Chile, Romania, Canada, Australia, New Zealand, South Africa, Bulgaria, the states of Washington and California in the US. Some New World Sauvignon blancs, particularly from California, may also be called “Fumé Blanc”, a marketing term coined by Robert Mondavi in reference to Pouilly-Fumé.

Depending on the climate, the flavor can range from aggressively grassy to sweetly tropical. In cooler climates, the grape has a tendency to produce wines with noticeable acidity and “green flavors” of grass, green bell peppers and nettles with some tropical fruit (such as passion fruit) and floral (such as elderflower) notes. In warmer climates, it can develop more tropical fruit notes but risks losing much aroma from overripeness, leaving only slight grapefruit and tree fruit (such as peach) notes. Wine experts have used the phrase “crisp, elegant, and fresh” as a favorable description of Sauvignon blanc from the Loire Valley and New Zealand. Sauvignon blanc, when slightly chilled, pairs well with fish or cheese, particularly chèvre. It is also known as one of the few wines that can pair well with sushi. Sauvignon blanc was one of the first fine wines to be bottled with a screwcap in commercial quantities, especially by New Zealand producers. The wine is usually consumed young, as it does not particularly benefit from aging, as varietal Sauvignon blancs tend to develop vegetal aromas reminiscent of peas and asparagus with extended aging.

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The Sauvignon blanc grape traces its origins to western France in the Loire Valley and Bordeaux Regions. As noted above, it is not clear that the vine originated in western France. Ongoing research suggests it may have descended from Savagnin. It has also been associated with the Carmenere family. At some point in the 18th century, the vine paired with Cabernet Franc to parent the Cabernet Sauvignon vine in Bordeaux. In the 19th century, plantings in Bordeaux were often interspersed with Sauvignon vert (In Chile, known as Sauvignonasse) as well as the Sauvignon blanc pink mutation Sauvignon gris. Prior to the phylloxera epidemic, the insect plague which devastated French vineyards in the 19th century, these interspersed cuttings were transported to Chile where the field blends are still common today. Despite the similarity in names, Sauvignon blanc has no known relation to the Sauvignon rosé mutation found in the Loire Valley of France. The first cuttings of Sauvignon blanc were brought to California by Charles Wetmore, founder of Cresta Blanca Winery, in the 1880s. These cuttings came from the Sauternes vineyards of Château d’Yquem. The plantings produced well in Livermore Valley. Eventually, the wine acquired the alias of “Fumé Blanc” in California by promotion of Robert Mondavi in 1968. The grape was first introduced to New Zealand in the 1970s as an experimental planting to be blended with Müller-Thurgau.

Sauvignon Blanc Grapes

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The Sauvignon blanc vine often buds late but ripens early, which allows it to perform well in sunny climates when not exposed to overwhelming heat. In warm regions such as South Africa, Australia and California, the grape flourishes in cooler climate appellations such as the Alexander Valley area. In areas where the vine is subjected to high heat, the grape will quickly become over-ripe and produce wines with dull flavors and flat acidity. Rising global temperatures have caused farmers to harvest the grapes earlier than they have in the past.

In France, Sauvignon blanc is grown in the maritime climate of Bordeaux (especially in Entre-Deux-Mers, Graves and PessacLéognan as a dry wine, and in Sauternes as a sweet wine) as well as the continental climate of the Loire Valley (as Pouilly Fumé, Sancerre, and Sauvignon de Touraine).

In Australia, particularly the Margaret River region, the grape is often blended with Sémillon. Varietal styles, made from only the Sauvignon blanc grape, from Adelaide Hills and Padthaway have a style distinctive from their New Zealand neighbors that tend to be The grape originated in France, in the regions more ripe in flavor with white peach and lime of Bordeaux and the Loire Valley. Plantings notes and slightly higher acidity. in California, Australia, Chile and South Africa are also extensive, and Sauvignon blanc is steadily increasing in popularity as white wine drinkers seek alternatives to Chardonnay. The grape can also be found in Italy and Central Europe. 18 | TEQUILA & SPIRITS MAGAZINE

In the early 1990s, in Chile and Brazil ampelographers began to distinguish Sauvignon blanc from Sauvignonasse plantings in Chile. The character of non-blended Chilean Sauvignon blanc are noticeably less acidic than the wines of New Zealand and more similar to the French style that is typical of Chilean wines. The region of Valparaíso is the most notable area for Sauvignon blanc in Chile due to its cooler climate which allows the grapes to be picked up to six weeks later than in other parts of Chile. In Brazil, ampelographers have discovered that the vines called Sauvignon blanc planted in the region are really Seyval blanc. In North America, California is the leading producer of Sauvignon blanc with plantings also found in Washington state and on the Niagara Peninsula and Okanagan Valley in Canada. Sauvignon Blanc is also grown in small regions in Ohio along Lake Erie and the Ohio River.

In California wine produced from the Sauvignon blanc grape is also known as Fumé Blanc. This California wine was first made by Napa Valley’s Robert Mondavi Winery in 1968. Mondavi had been offered a crop of particularly good Sauvignon blanc grapes by a grower. At that time the variety had a poor reputation in California due to its grassy flavor and aggressive aromas. Mondavi decided to try to tame that aggressiveness with barrel agings and released the wine under the name Fumé Blanc as an allusion to the French Pouilly-Fumé. The usage of the term is primarily a marketing base one with California wine makers choosing whichever name they prefer. Both oaked and unoaked Sauvignon blanc wines have been marketed under the name Fumé Blanc. California Sauvignon blancs tend to fall into two styles. The New Zealand-influenced Sauvignon blanc have more grassy undertones with citrus and passion fruit notes. The Mondavi-influenced Fumé Blanc are more round with melon notes.

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SUMMER

COCKTAIL

RECIPES

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Bee Sting EL REY TEQUILA

Spicy Tamarind Cadillac BY POCHTECA TAMARIND

Spicy Mango Mama SUAVECITO TEQUILA

INGREDIENTS:

•2 oz El Rey Silver •3/4 oz Honey syrup •3/4 oz Fresh lemon juice •3 oz Coca Cola •3 Dashes fire bitters

•1 ½ oz Pochteca Tamarind •1 ½ oz 100% Tequila •1/2 oz Grand marnier •1/2 oz Fresh lime juice •1 ½ oz Sweet & Sour •1 Slice of jalapeño

•2 Slices jalapeño (muddled) •1/2 oz Lime juice •1/2 oz Agave •1 oz Mango purée •2 oz Suavecito Reposado

PREPARATION: Add all ingredients to a shaking tin and then add ice, shake and strain over ice and garnish with a lemon slice

Garnish: Served with salt, Tajin rim and jalapeño slices

Cocktail by theweekendmixologist

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Garnish: •Lime wheel •Chili-lime salted mango slice •Mango chamoy rim •Chili-lime salt rim

Cocktail by Thirsty Bartenders

Tropical Escapade BY ANTEEL TEQUILA INGREDIENTS: •1/2 Lemon, juiced •3 Mint leaves •1.5 oz Anteel Coconut Lime Blanco •.25 oz Agave nectar •2 oz Cantaloupe juice •Club Soda, Tajin, PREPARATION: Rim cocktail glass with Tajin In a shaker, muddle 3 mint leaves with lemon juice to release the oils from the mint leaves To shaker cup, add Ice, Anteel Blanco, melon juice and agave nectar. Shake vigorously until ice cold.

Devil’s Mustache BY SOTOL SALVAJE INGREDIENTS:

Pallini Spritz BY PALLINI LIMONCELLO INGREDIENTS:

•1 oz Sotol Salvaje •2 oz Pallini Limoncello •1/2 oz Extra dry vermouth •3 oz Prosecco •1/2 oz Vermouth rosso •1 oz Sparkling water •1/2 oz Grand marnier Lemon Peel •1 1/2 oz Orange juice •2 Dashes angostura orange bitters PREPARATION: PREPARATION: Add all ingredients in a Glassware: Old Fashioned large wine glass filled with ice. Shaken / Crushed Ice / Fine Strained. Garnish with a lemon peel. Garnish: Orange Zest Twist

Double strain over ice in cocktail glass until ice cold. Garnish with fresh raspberries and mint sprig TEQUILAANDSPIRITS.COM | 23

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Cucumber Basil Collins BY DAMRAK GIN

Peach Margarita Sage Lime Smash BY JOSE CUERVO TEQUILA BY JOSE CUERVO TEQUILA

INGREDIENTS: •2 oz lime juice •2–3 dashes bitters (optional) •Basil leaves •1.5 oz Damrak Gin •DRY Cucumber botanical bubbly

INGREDIENTS: •2 oz Tradicional Plata •2 oz Lime juice •2 oz Peach nectar Ice Lime for garnish Peach for garnish Salt for rim

INGREDIENTS: •2 oz Tradicional Reposado •1 tsp agave syrup •1/2 Lime, quartered •3-4 Sage leaves •Lime for garnish

PREPARATION: Lime wheel Cucumber slices In a shaker mix lime juice, bitters and torn basil leaves. Add ice. Shake until cold and the basil is bruised. Pour DRY Cucumber Botanical Bubbly over ice into a Collins glass, then add the lime and basil mix.

PREPARATION:

In a shaker, add ice, Jose Cuervo® Tradicional® Plata, fresh lime juice and peach nectar to taste. Run lime wedge around the rim of glass then dip the glass into salt. Garnish the glass with a lime wedge. Enjoy!

In shaker, add cut lime, sage leaves, and agave syrup. Muddle ingredients then add Jose Cuervo® Tradicional® Reposado and ice. Strain into glasses over ice, and garnish with lime wedge and sage leaf. Enjoy!

Garnish: Lime wheel, basil leaf, cucumber slice

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MERCEDES-BENZ A M G GT C O U P E 28 | TEQUILA & SPIRITS MAGAZINE

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With more horsepower and enhanced equipment, the GT series is more electrifying than ever. No matter how explosive and extreme the GT series may seem already, the experts at Affalterbach have found a way to eke out that extra edge. Enter the 2021 Mercedes-AMG GT Coupe and GT Roadster, as stylish as ever, but now even more formidable.

A number of enhancements now come standard, including the AMG RIDE CONTROL suspension with adaptive damping, electronic limited slip differential on the rear axle, and AMG high performance brakes. In addition, these GT vehicles now welcomes a lithiumion starter battery and a “RACE” mode Their handcrafted 4.0L V8 engine produces an driving setting, allowing you to experience its extra 54 horsepower and hurls each vehicle to capabilities to the max. 60 mph in 3.7 seconds** Disclaimer[3]— 0.2 seconds faster than its predecessor. That might seem like a small difference, but trust us, it is.

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Every Mercedes-AMG GT has a twin-turbo 4.0-liter V-8 and a seven-speed dual-clutch automatic, but depending on which model you select, the hand-built engine will deliver a different output level. It produces 523 horsepower on the base GT, which comes standard with adaptive dampers and a limitedslip rear differential. Mercedes hasn’t detailed any changes to the 2021 GT C and GT R engines, but in the previous model year, they made 550 and 577 horsepower, respectively.

Seamless thrust, seemingly endless

Born to perform, developed to outperform

The 4-wheel double-wishbone suspension employs highly rigid, lightweight forged aluminum components. Rear coil-overs are direct-mounted the hub carriers. Standard 3-stage AMG RIDE CONTROL adapts to road, track and driver. And multimode AMG DYNAMIC SELECT lets you dial in key performance parameters.

A Mercedes-AMG engine starts with the state of the art. Everything from fuel pressure to exhaust routing is developed to quicken, heighten and intensify its response, and yours. From patented processes to cut friction to a new generation of electrified performance, AMG technology is fueled by its racing success.

Handcrafted AMG 4.0L “dry sump” V8s unleash a torque-rich growl. Twin turbos, set in the “hot V” between the cylinder banks, force-feed massive boost to each Direct Injected cylinder. The results: 0-60 in 3.7 seconds for the 523-hp AMG GT, and 3.6 for the 550-hp GT C. Adheres to racing principles, and to every curve and contour

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Carved from a singular passion

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Carved from a singular passion

A shrine to high performance

The AMG GT is sculpted to conquer wind and weight, and capture stares and hearts. Its seductive proportions celebrate its rear-wheeldrive power and ideally balanced chassis. Brilliant details turn airflow into athleticism. LED headlamps deliver high-performance illumination.

The cockpit envelops your body, heightens your senses, and connects with your instincts. A dramatic, V-shaped console features color display buttons. The thick steering wheel frames reconfigurable digital instrumentation. And contoured AMG Performance seats help support your every move.

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Tailored to drive your desire

A mode for every driving mood

The AMG GT can express your passion and your sense of fashion. Outside, choose from a range of wheel designs, styling packages, and gloss or matte paint. The finely finished cockpit offers a spectrum of hand-fitted upholstery, and an array of modern trim options for the console and other elements.

With a single console switch, AMG DYNAMIC SELECT lets you fine-tune the car’s character. Each mode adapts the throttle maps, gear changes and more from Comfort to Sport+. Key systems like the adaptive suspension and dynamic exhaust also offer individual controls. An Individual mode lets you create a mode all your own.

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MOVIES COMING SOON 38 | TEQUILA & SPIRITS MAGAZINE

ENTERTAINMENT

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THE BOSS BABY FAMILY BUSINESS The Templeton brothers have become adults and drifted away from each other, but a new boss baby with a cutting-edge approach is about to bring them together again - and inspire a new family business. Release date: July 2, 2021

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SUMMER OF SOUL Summer Of Soul (...Or, When The Revolution Could Not Be Televised) is a feature documentary about the legendary 1969 Harlem Cultural Festival which celebrated African American music and culture, and promoted Black pride and unity. Release date: July 2, 2021

JUNGLE CRUISE Based on Disneyland’s theme park ride where a small riverboat takes a group of travelers through a jungle filled with dangerous animals and reptiles but with a supernatural element.

Release date: July 30, 2021

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Black Widow is an upcoming American superhero film based on the Marvel Comics character of the same name. Produced by Marvel Studios and distributed by Walt Disney Studios Motion Pictures, it is intended to be the 24th film in the Marvel Cinematic Universe (MCU).

The film was directed by Cate Shortland from a screenplay by Eric Pearson, and stars Scarlett Johansson as Natasha Romanoff / Black Widow alongside Florence Pugh, David Harbour, O-T Fagbenle, William Hurt, Ray Winstone, and Rachel Weisz. Set after Captain America: Civil War (2016), the film sees Romanoff on the run and forced to confront her past. Release date: July 9, 2021

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THE SUICIDE SQUAD

Supervillains Harley Quinn, Bloodsport, Peacemaker and a collection of nutty cons at Belle Reve prison join the super-secret, super-shady Task Force X as they are dropped off at the remote, enemy-infused island of Corto Maltese. The government sends the most dangerous supervillains in the world -- Bloodsport, Peacemaker, King Shark, Harley Quinn and others -- to the remote, enemy-infused island of Corto Maltese. Armed with high-tech weapons, they trek through the dangerous jungle on a search-anddestroy mission, with only Col. Rick Flag on the ground to make them behave. Release date: August 6, 2021

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THE PROTÉGÉ Rescued as a child by the legendary assassin Moody (Samuel L. Jackson) and trained in the family business, Anna (Maggie Q) is the world’s most skilled contract killer. But when Moody – the man who was like a father to her and taught her everything she needs to know about trust and survival – is brutally killed, Release date: August 20, 2021

REMINISCENCE A scientist discovers a way to relive your past and uses the technology to search for his long lost love. Whilst a private investigator uncovers a conspiracy while helping his clients recover lost memories.

Release date: August 20, 2021

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POPULAR SERIES TO WATCH RIGHT NOW 48 | TEQUILA & SPIRITS MAGAZINE

Loki is an American television series created by Michael Waldron for the streaming service Disney+, based on Marvel Comics featuring the character of the same name. Loki, Prince of Asgard, Odinson, rightful heir of Jotunheim, and God of Mischief, is burdened with glorious purpose. His desire to be a king drives him to sow chaos in Asgard. In his lust for power, he extends his reach to Earth where he believes they need a ruler and encounters unlikely heroes that interfere with his schemes.

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SHADOW AND BONE Dark forces conspire against orphan mapmaker Alina Starkov when she unleashes an extraordinary power that could change the fate of her war-torn world.

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SWEET TOOTH On a perilous adventure in a post-apocalyptic world, a boy who’s half-human and half deer searches for a new beginning with a gruff protector.

THE QUEEN’S GAMBIT Set during the Cold War era, orphaned chess prodigy Beth Harmon struggles with addiction in a quest to become the greatest chess player in the world.

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TRAVEL

PUERTO VALLARTA JALISCO, MEXICO 54 | TEQUILA & SPIRITS MAGAZINE

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AGUARDIENTE

The word is a compound of the Iberian languages words for “water” agua in Spanish and “burning” (ardiente in Spanish) Aguardientes are strong alcoholic beverages, obtained by fermentation and later distillation.

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Aguardientes are strong alcoholic beverages, obtained by fermentation and later distillation of sugared or sweet musts, vegetable macerations, or mixtures of the two. This is the most generic level; by this definition, aguardientes may be made from a number of different sources. Fruit-based aguardientes include those made from oranges, grapes, bananas, or medronho (“cane apple”). Grain-based ones may be made from millet, barley, or rice and tuber-based aguardientes from beet, manioc, or potato, and finally what are classed as “true” aguardientes from sugarcane and other sweet canes, including some species of bamboo. Cane aguardiente and cachaça are similar, but distinct, products. Brazil thereafter defined cane aguardiente as an alcoholic beverage of between 38% and 54% ABV, obtained by simple fermentation and distillation of sugarcane that has already been used in sugar-production, and that has a distinct flavour similar to rum. Cachaça, on the other hand, is an alcoholic beverage of between 38% and 48% ABV, obtained by fermenting and distilling sugarcane juice, and may have added sugar up to 6 g/L.

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Aguardiente variations

In Brazil, a beverage known as cachaça or pinga, considered distinct from traditional aguardiente, is made from sugar cane. Cachaça, has two varieties: unaged (white) and aged (gold). White cachaça is usually bottled immediately after distillation and tends to be cheaper. It is often used to prepare caipirinha and other beverages in which cachaça is an ingredient. Dark cachaça, usually seen as the “premium” variety, is aged in wood barrels, and is meant to be drunk neat. Traditionally, no herbs are used to flavour the cachaça, and its flavour is influenced by the fermentation agent, time spent in the cask, or type of wood from which the barrel is made. In Chile, aguardiente is an alcoholic beverage of 45% and higher ABV (beverages with over 55% ABV are illegal). It is made, like Italian grappa, by distilling the grape residue, primarily the skins and pulp (hollejo) plus the stems (escobajos) and seeds, left over from winemaking after pressing the grapes. It is used to make several other flavored liquors, such as the murtado or enmurtillado (using sun dried murtilla, an orange-reddish wild rose fruit), the enguindado (soaking sun-dried morello cherries) and licor de oro (flavored with saffron and lemon peel). Dried mint, peeled walnuts, almonds, and other aromatic herbs are also used to flavor the aguardiente. It is mainly consumed by itself, or as a base to make cola de mono (monkey tail). In Costa Rica it has 30% alcohol and has a neutral flavour. Guaro is tightly controlled by the Costa Rican government to help prevent clandestine production.

In Colombia, aguardiente is an aniseflavoured liqueur derived from sugar cane, popular in the Andean region. Each department of Colombia holds the rights to produce it, but aguardiente produced in one region can be sold in another. By adding different amounts of aniseed, different flavours are obtained, leading to extensive marketing and fierce competition between brands. Aguardiente has 24%–29% alcohol content. Other aniseflavoured liqueurs similar to aguardiente, but with a lower alcohol content, are also sold. Aguardiente has maintained, since the Spanish era, the status of the most popular alcoholic beverage in the Andean regions of Colombia, with the notable exception of the Caribbean region, where rum is most popular. In general, aguardiente is rarely drunk in cocktails, and usually drunk neat. In Guam and the Mariana Islands, a distilled version of tubâ (coconut palm wine introduced from the Philippines) is known as aguajente (also aguayente or agi). It is similar to Filipino lambanóg. It used to be prevalent among the Chamorro people but is now largely extinct, after the United States banned its manufacture soon after the acquisition of Guam from the Spanish Empire in 1899. In Mexico, aguardiente goes by many names, including habanero.[8] In the state of Michoacán, charanda is a traditional rum-like sugar cane aguardiente. United States, duing the mission and rancho periods of California history, aguardiente was made out of mission grapes. It was popular during the Gold Rush of 1849 TEQUILAANDSPIRITS.COM | 59

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What type of alcohol is aguardiente? Aguardiente is an anise-flavoured liqueur made from distilled sugar cane and contains between 24%-29% alcohol content. After the sugar cane is distilled, various amount of aniseed is added, giving it its licorice taste.

What percent alcohol is aguardiente? Aguardiente has 24%–29% alcohol content. Other anise-flavoured liqueurs similar to aguardiente, but with a lower alcohol content, are also sold.

Is aguardiente a vodka? The most common one to describe Colombian Aguardiente is anise flavored. Much like vodka, Aguardientes may be made from plenty of different based, such as fruits like oranges, grapes, bananas, or apple. There’s also a few that use a grain base such as millet, barley, or rice.

How do you serve aguardiente? You can place it in a cocktail shaker with ice, shake and strain into a glass or serve it on the rocks. For those looking to reduce the alcohol content a little, it can also be mixed with club soda or lemon lime soda and sipped for enjoyment. You can find Aguardiente in just about any liquor store, locally or online.

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TOP NEW

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DRINKS

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HAVANA CLUB CUBAN SMOKY Pernod Ricard-owned rum brand Havana Club launched a smoky expression in Canada. Sitting at 40% ABV, Cuban Smoky is a dark rum that has been part-aged in Scotch casks from Islay. According to the brand, the bottling is “the first of its kind” in the Canadian market. It offers a nose of dried fruit and a light smokiness; on the palate, there’s notes of smoke, cocoa, dark chocolate and a dry spiciness.

THE SINGLE PARAGON OF TIME 54 YEAR OLD The 54-year-old is the oldest single malt from The Singleton to date, comprising only 235 bottles. Bottled at 44.1% ABV, the whisky has been priced at £28,850 (US$40,000) per 700ml bottle. It will be available in the UK, the US and across Asia in China, Singapore and Taiwan.

53.322 – CARPE DIEM he Scotch Malt Whisky Society gained a Master medal among the Single Malt: Islay – Single Cask whiskies for its 53.322 – Carpe Diem expression. This distinctive release earned praise for its “intense fruitiness, with mint, menthol and medicinal peat”. Distilled on 18 April 1989, the liquid was aged in an ex-Sherry butt for 30 years before bottling, and comes in at 51.7% ABV.

COGNAC ROULLET XO CADET Cognac Roullet XO Cadet collected a Master medal in the XO – Super Premium flight for being “delicious and fresh” with “lots of fruit, peaches – a juicy Cognac”. According to the brand, the 40% ABV expression is ‘rich in notes of prunes, figs, almonds, complemented by nuances of spices, revealing hints of honey and sandalwood’.

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GRAN CENTENARIO LEYENDA EXTRA AÑEJO

MAESTRO DOBEL 50 CRISTALINO TEQUILA Maestro Dobel 50 Cristalino Extra Añejo is handcrafted in the lowlands of Jalisco, Mexico, using 100% Blue Weber Agaves expertly grown and sourced Our signature double-distilled from a single family-owned 1800® Silver Tequila infused with natural, ripe coconut estate. flavor. With its slightly-sweet It is aged in American and and medium-bodied tropical Eastern European oak barrels taste, this versatile spirit is delicious on the rocks and for a minimum of three years. also tastes great mixed with pineapple juice.

1800 COCONUT TEQUILA

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“Gran Centenario Leyenda is among the first Tequilas to ever be awarded the classification “Extra Añejo.” Combining only 100% Blue Agave with an average aging process of 4 years in French Limousin oak barrels, Leyenda has remained the best kept secret in the highlands of Jalisco.” The brand dates back to 1895, making it also one of Mexico’s oldest Tequila brands. The brand logo features The Angel of Independence, which is featured on the Mexican Centenario 50-peso gold coin that was minted to commemorate the 100th anniversary of Mexican independence.

TEQUILA DON RAMÓN PLATINIUM PLATA Tequila Don Ramón Platinium Plata is double-distilled for a smooth and brilliant taste and pure profile. Made from 100% Blue Agave from the highlands of Jalisco, Mexico, this clear spirit can be described as bright, citrus, with notes of agave. Selectively harvesting the Agave Anovillado, at the exact point of maturity before the quiote (flower) is formed reveals the inherent purity of the plata. A sip reveals a hint of sweetness that evolves into a warming minerality.

VIVIR TEQUILA AÑEJO VIVIR Tequila Añejo is made with double distilled 100% Blue Weber agave, harvested at around 12 years of age. The Tequila is then blended with local volcanic spring water and aged in bourbon casks for at Cierto Extra Añejo is aged for least 18 months. nine years in dark European oak barrels. The aroma bursts with oak, cherry and cooked agave. This luxurious and complex tequila imparts deep notes of tobacco, vanilla and oak while surrounding the palate with an amazing honey and spice finish. Perfect to sip neat or pair with a fine dessert.

CIERTO TEQUILA EXTRA AÑEJO

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BUD LIGHT SELTZER ICED TEA The new Bud Light Seltzer iced tea is made for flip-flops weather. It’s brand-new for 2021 and the variety pack has four classic flavors Peach, Raspberry, Tangerine & Apple Iced Tea, all sweetened with cane sugar.

BON V!V SPIKED SELTZER In a world of taking the good with the bad, Bon Viv doesn’t want anyone to compromise. That’s what living the good life is all about! And that’s why every single Bon Viv Spiked Seltzer has 0g of sugar and 90 calories, without sacrificing flavor. Pear Elderflower, Clementine Hibiscus and Coconut Pineapple.

TOPO CHICO HARD SELTZER This seltzer is a spirited version of Topo Chico sparkling water, with added minerals for a crisp finish. If you’re Topo Chico fan, then it’s worth picking up a variety pack of this stuff, with flavors like lemon lime, pineapple and strawberry guava. Topo Chico hard seltzer is only available in nine states right now, but should be across the U.S. later this year.

MIKE’S HARD LEMONADE SELTZER Did you know Mike’s has been making hard lemonade for 21 years? This brand-new lemonade seltzer comes in four flavors (Lemon, Strawberry, Mango and Pineapple) and each one has a citrusy taste that only Mike’s can deliver. The Pineapple flavor won our taste test—it’s tropical perfection.

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ROME DE BELLEGARDE XO

COGNAC FRAPIN

RETURN TO SAINT-AULAYE

Rome De Bellegarde is dedicated to producing the finest cognacs, for the world’s best connoisseurs.

The “rich and resinous” Cognac Frapin – Cigar Blend XO was The VSOP – Single Cru flight saw bestowed with a Master medal a Gold medal go to Return to in the XO – Single Cru flight. Saint-Aulaye by Camus.

To be ordered online and delivered promptly to your door, it can be gifted as a grand gesture to mark a special occasion, or to top up your collection.

Tasting notes included “warming spices, a hint of black pepper, vanilla and burnt caramel sweetness”. The expression has been distilled over lees and aged in Limousin oak barrels for 20 years.

A “touch grassy” on the nose, the Cognac delivered “sticky toffee pudding” on the palate, along with “dried fruit and a slight tropical element”

COURVOISIER NAPOLEON FINE CHAMPAGNE A tasting of vintage Cognacs in the premium price bracket saw a Gold medal go to Courvoisier Napoleon Fine Champagne, which delivered flavours of “cedar wood, toasted nuts, cocoa powder and vanilla”. Bottled at 40% ABV, Courvoisier Napoleon is a blend of matured grande and petite Champagnes at their peak. The brand is owned by Beam Suntory.

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ESCARGOT

FRENCH DISH

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ESCARGOT Escargot is a dish consisting of cooked edible land snails. They are often served as an hors d’oeuvre and consumed by the French people, as well as people in Germany, Great Britain, Italy, Portugal, and Spain. They are also typical of the cuisines of Cyprus, Crete, and other areas of mainland Greece, as well as of the North African countries Tunisia, Algeria and Morocco. The word escargot is also sometimes applied to living examples of those species which are commonly eaten in this way.

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The first recorded use in English of the French are popular in Europe. Apple snails (Pila Polita) word escargot to mean “edible snail” dates are also consumed in Asia and can be found in Asian markets in North America; a nutritional from 1892. analysis shows them to be a good source of The French word (1549) derives from escaragol protein. (Provençal) and thence escargol (Old French), and is ultimately – via Vulgar Latin coculium Snail shells have been found in archaeological and Classical Latin conchylium – from the excavations, indicating snails have been Ancient Greek konchylion, which meant “edible eaten since prehistoric times. A number of shellfish, oyster”. The Online Etymological archaeological sites around the Mediterranean Dictionary writes, “The form of the word in have been excavated yielding physical evidence Provençal and French seems to have been of culinary use of several species of snails. influenced by words related to scarab. The Romans in particular are known to have Not all species of land snail are edible, and considered escargot an elite food, as noted in many are too small to make it worthwhile to the writings of Pliny. The edible species Otala prepare and cook them. Even among the edible lactea has been recovered from the Romanspecies, the palatability of the flesh varies from era city Volubilis in present-day Morocco.[9] More recently, African land snails have been species to species. known to be edible. In France, the species Helix pomatia is most often eaten. The “petit-gris” Cornu aspersa In the late 1980s, escargots represented a and Helix lucorum are also eaten. Several $300-million-a-year business in the United additional species, such as Elona quimperiana, States. TEQUILAANDSPIRITS.COM | 77

In French cuisine, the snails are typically purged, killed, removed from their shells, and cooked (usually with garlic butter, chicken stock or wine), and then placed back into the shells with the butter and sauce for serving. Additional ingredients may be added, such as garlic, thyme, parsley and pine nuts. Special tongs for holding the shell and forks for extracting the meat are also normally provided, and they are served on indented metal trays with places for six or 12 snails. In Cretan cuisine the snails are first boiled in white wine with bay leaves, celery and onion and then coated with flour and fried with rosemary and vinegar. In Moroccan cuisine, snails, also called ‘’Ghlal’’, are a very popular street food. They are cooked in a jar filled with hot water, special spices and herbs. After cooking time, Moroccan snails are served in small bowls with their broth and consumed hot. Moroccan snails are mostly 78 | TEQUILA & SPIRITS MAGAZINE

enjoyed during winter as they are believed to be beneficial for health, especially when dealing with the common cold or rheumatism. Like most molluscs, escargots are naturally high in protein and low in fat content. Escargots are estimated to contain 15% protein, 2.4% fat and about 80% water. The snails are first prepared by purging them of the likely undesirable contents of their digestive systems. The process used to accomplish this varies, but generally involves a combination of fasting and purging or simply feeding them on a wholesome replacement. The methods most often used can take several days. Farms producing Cornu aspersum for sale exist in Europe and in the United States. In both regions, escargot are considered a delicacy. Farm-raised snails are typically fed a diet of ground cereals.

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Tequila & Spirits Magazine * July/August 2021

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