Tequila & Spirits Magazine * July/August 2022

TEQUILA & SPIRITS J U L Y

A U G U S T

MAGAZINE

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S U M M E R

TEQUILA

MOST POPULAR S P I R I T

PIÑA COLADA COCKTAIL

2022

LUCID AIR SEDAN

CABERNET SAUVIGNON WINE

PAMBAZOS

MEXICAN DISH

CONTENTS 6

L E T T ER FROM PU BLISHER

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C A N TINA

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P I Ñ A COLADA CO CKTAIL

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<<<ON THE COVER ISSUE JULY / AUGUST 2022

2022 LUCID AIR SEDAN CABERNET SAUVIGNON WINE

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M OVIES COMING SOON P OPULAR SERIES TO WATCH RIGH T NOW T HE INTERNATIONAL DRINK EXPO

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TOP NEW DRINKS HIDDEN GEMS VOYAGELA MAGAZINE PAMBAZOS MEXICAN DISH TEQUILA MOST POPULAR SPIRIT

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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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Tequila & Spirits magazine is published bimonthly by Solstar Wireless, Inc. Material in this publication, including text and images,

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.

We want to be entertaining and informative but above all useful. Inside this issue, you’ll find a mixture of articles such as the history of the Piña Colada cocktail drink. We’ll take you to Mexico City; learn about pambazos, a delicious Mexican dish.

Check out some of the top drinks around the world that may surprise you.

Enjoy it along with the July/August 2022 issue of Tequila & Spirits Magazine.

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PIÑA COLADA COCKTAIL The piña colada Spanish: piña “pineapple”, and colada “strained” is a cocktail made with rum, cream of coconut or coconut milk, and pineapple juice, usually served either blended or shaken with ice. It may be garnished with either a pineapple wedge, maraschino cherry, or both. There are two versions of the drink, both originating in Puerto Rico.

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The name piña colada (Spanish) literally means “strained pineapple”, a reference to the freshly pressed and strained pineapple juice used in the drink’s preparation.

HISTORY The earliest known story states that in the 19th century, Puerto Rican pirate Roberto Cofresí, to boost his crew’s morale, gave them a beverage or cocktail that contained coconut, pineapple and white rum. This was what would be later known as the famous piña colada. With his death in 1825, the recipe for the piña colada was lost. Historian Haydée Reichard disputes this version of the story.

In 1950, The New York Times reported that “Drinks in the West Indies range from Martinique’s famous rum punch to Cuba’s piña colada (rum, pineapple and coconut milk)

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The Caribe Hilton Hotel claims Ramón “Monchito” Marrero created the Piña Colada in 1954 while a bartender at the hotel. According to this account, Marrero finally settled upon the recipe for the Piña Colada, which he felt captured the true nature and essence of Puerto Rico.

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Is piña colada a strong cocktail?

In most piña coladas, the only alcoholic ingredient is 3 ounces of light rum, which is about 80 proof.

The other two ingredients are coconut cream and pineapple juice, totaling 9 ounces. The 70-80% proof rum gives pina coladas a 13% ABV.

Do piña coladas taste like alcohol?

But it’s a long drink, filled with fruit juice and rich coconut cream, so the alcohol flavor isn’t very strong. That’s why it’s a popular choice for people who don’t drink very often.

How alcoholic is piña colada?

In most pina coladas, the only alcoholic ingredient is 3 ounces of light rum, which is about 80 proof.

The other two ingredients are coconut cream and pineapple juice, totaling 9 ounces. The 7080% proof rum gives pina coladas a 13% ABV

Do you use white or dark rum for piña colada?

The hotel was presented with a proclamation in 2004 by Puerto Rico Governor Sila M. Calderón celebrating the drink’s 50th anniversary.

Barrachina, a restaurant in Puerto Rico, says that “a traditional Spanish bartender Don Ramon Portas Mingot in 1963 created what became the world’s famous drink: the Piña Colada.

In 1978, Puerto Rico proclaimed the cocktail its official drink.

Traditionally, the Piña Colada is made with white rum, but a dark rum, like an aged Spanish rum, also works wonderfully in Piña Coladas.

Aged Spanish rums reflect the effects of time spent in the barrel, which are usually former charred bourbon barrels.

Can a piña colada get you drunk?

Can Pina Colada Get You Drunk? Though it may seem harmless because of the coconut and pineapple sweetness, it can actually get you drunk when consumed more than your body can handle. So drink responsibly.

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2022 LUCID AIR SEDAN 16 | TEQUILA & SPIRITS MAGAZINE

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Introducing Lucid Air. The longest range, fastest charging luxury electric car in the world. With incredible horsepower and an unrivaled range of up to 520 miles per charge¹, it’s like no car you’ve ever known. All packed into an elegantly efficient design – inspired

by California.

DESING

Electric has never looked so good. Freed from the rules of traditional automotive design, Air redefines shape, proportion, and dimension of a luxury sedan – while imbuing thoughtful craftsmanship into every detail.

PERFORMANCE

This thing really moves. Our obsessive focus on efficiency and intelligence make Air a total tour de force. Along with track-proven power, its record-breaking range means you can take it anywhere – fast.

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CONNECTIVITY The advanced technology within Air is the real deal. From the moment you open the Lucid app, to the immersive in-car experience, every interaction is designed to be instant, intuitive, and exactly as you wish.

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CHARGING Lucid began as a battery company, and now helps power the world’s most advanced electric racecars. Thanks to our proprietary technology, you can now juice up your Air remarkably fast, and soon take advantage of bi-directional charging capabilities.

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THE FUTURE COMES STANDARD

The advanced technology within Lucid Air is cutting-edge and conforms to you. The Glass Cockpit display serves up information on a crisp, clean UI, while the Pilot Panel puts customization at your fingertips. From wave-inspired speakers to tactile buttons to ambient lighting that follows natural rhythms, Air’s countless innovations are seamlessly integrated. So every interaction feels effortless.

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AUTO COUTURE

There’s luxury, and then there’s Lucid. Our discerning eye for detail means every last stitch, shade, and source is carefully considered. This commitment to high-quality craftsmanship is evident the moment you approach the car. Sustainability is also key, as Air is inspired by the natural landscapes of California.

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CABERNET SAUVIGNON WINE 26 | TEQUILA & SPIRITS MAGAZINE

Cabernet Sauvignon one of the world’s most

is

widely recognized

red wine grape varieties

It is grown in nearly every major wine producing country among a diverse spectrum of climates from Australia and British Columbia, Canada to Lebanon’s Beqaa Valley.

Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet Franc. From France and Spain, the grape spread across Europe and to the New World where it found new homes in places like California’s Santa Cruz Mountains, Paso Robles, Napa Valley, New Zealand’s Hawke’s Bay, South Africa’s Stellenbosch region, Australia’s Margaret River, McLaren Vale and Coonawarra regions, and Chile’s Maipo Valley and Colchagua.

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Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between Cabernet Franc and Sauvignon blanc during the 17th century in southwestern France. Its popularity is often attributed to its ease of cultivation—the grapes have thick skins and the vines are hardy and naturally low yielding, budding late to avoid frost and resistant to viticultural hazards such as rot and insects—and to its consistent presentation of structure and flavours which express the typical character (“typicity”) of the variety. Familiarity has helped to sell Cabernet Sauvignon wines to consumers, even when from unfamiliar wine regions. Its widespread popularity has also contributed to criticism of the grape as a “colonizer” that takes over wine regions at the expense of indigenous grape varieties.

The classic profile of Cabernet Sauvignon tends to be full-bodied wines with high tannins and noticeable acidity that contributes to the wine’s aging potential. In cooler climates, Cabernet Sauvignon tends to produce wines with blackcurrant notes that can be accompanied by green bell pepper notes, mint and cedar which will all become more pronounced as the wine ages. In more moderate climates the black currant notes are often seen with black cherry and black olive notes while in very hot climates the currant flavors can veer towards the over-ripe and “jammy” side. In parts of Australia, particularly the Coonawarra wine region of South Australia, Cabernet Sauvignon wines tend to have characteristic eucalyptus or menthol notes.

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HISTORY - ORIGINS For many years, the origin of Cabernet Sauvignon was not clearly understood and many myths and conjectures surrounded it. Until recently the grape was rumored to have ancient origins, perhaps even being the Biturica grape used to make ancient Roman wine and referenced by Pliny the Elder. This belief was widely held in the 18th century, when the grape was also known as Petite Vidure or Bidure, apparently a corruption of Biturica. There was also belief that Vidure was a reference to the hard wood (French vigne dure) of the vine, with a possible relationship to Carménère which was once known as Grand Vidure.

Another theory was that the grapevine originated in the Rioja region of Spain.

While the period when the name Cabernet Sauvignon became more prevalent over Petite Vidure is not certain, records indicate that the grape was a popular Bordeaux planting in the 18th century Médoc region.

The first estates known to have actively grown the variety (and the likely source of Cabernet vines for other estates) were Château Mouton and Château d’Armailhac in Pauillac.

The grape’s true origins were discovered in 1996 with the use of DNA typing at the UC Davis Department of Viticulture and Enology, by a team led by Dr. Carole Meredith. The DNA evidence determined that Cabernet Sauvignon was the offspring of Cabernet franc and Sauvignon blanc and was most likely a chance crossing that occurred in the 17th century.

Prior to this discovery, this origin had been suspected from the similarity of the grapes’ names and the fact that Cabernet Sauvignon shares similar aromas with both grapes—such as the blackcurrant and pencil box aromas of Cabernet franc and the grassiness of Sauvignon blanc. In 2016 scientists at the UC Davis announced they had sequenced a draft of the whole genome of the Cabernet Sauvignon grape, the first genome of a commercial wine-producing grape to be sequenced.

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What kind of wine is Cabernet Sauvignon?

Cabernet sauvignon is a full-bodied, acidic wine made from the international red wine grape variety of the same name. It has strong tannins that mellow with age. Cabernet sauvignon wines are high in alcohol, usually in the 13–14 percent range.

What does Cabernet Sauvignon wine taste like?

Since Cabernet Sauvignon is grown in a wide range of climates and regions throughout the world it has varied flavors. Fundamentally speaking, Cab is a full-bodied red wine with dark fruit flavors and savory tastes from black pepper to bell pepper.

Is cabernet dry or sweet?

The majority of popular red wines, such as Merlot, Cabernet Sauvignon, and Pinot Noir, are dry, meaning they aren’t sweet. Though they may taste fruity, the dry nature of the wine is due to the absence of residual sugars.

How do you drink Cabernet Sauvignon?

Cabernet Sauvignon food pairing is best with nearly all red meat, including prime rib, New York strip and filet mignon. Also try lamb or pepper- crusted ahi tuna. The wine is best enjoyed with food and is great in sauces or reductions.

What fruit goes well with Cabernet Sauvignon?

Plums, cherries and berries are where this is at!

Creamy style cows milk cheeses work brilliantly with Cabernet Sauvignon, as they prove to be a foil for Cabernet’s firm structure.

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MOVIES

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COMING SOON

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MINIONS THE RISE OF GRU The untold story of one twelve-year-old’s dream to become the world’s greatest supervillain.

Release date: July 1, 2022

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WHERE THE CRAWDADS SING A woman who raised herself in the marshes of the deep South becomes a suspect in the murder of a man she was once involved with.

Release date: July 15, 2022

THE FORGIVEN

local Muslims, and Western visitors to a house party in a grand villa.

The Forgiven takes place over a weekend in the High Atlas Mountains of Morocco, Release date: July 1, 2022 and explores the reverberations of a random accident on the lives of both the TEQUILAANDSPIRITS.COM | 35

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To subscribe visit:

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Thor embarks on a journey unlike anything he’s ever faced -- a quest for inner peace. However, his retirement gets interrupted by Gorr the God Butcher, a galactic killer who seeks the extinction of the gods. To combat the threat, Thor enlists the help of King Valkyrie, Korg and ex-girlfriend Jane Foster, who -- to his surprise -inexplicably

wields his magical hammer. Together, they set out on a harrowing cosmic adventure to uncover the mystery of the God Butcher’s vengeance.

Release date: July 8, 2022

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BULLET TRAIN Five assassins aboard a fast moving bullet train find out their missions have something in common.

Release date: August 5, 2022

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THREE THOUSAND YEARS OF LONGING A lonely scholar, on a trip to Istanbul, discovers a Djinn who offers her three wishes in exchange for his freedom.

Release date: August 31, 2022

BEAST

A father and his two teenage daughters find themselves hunted by a massive rogue lion intent on proving that the Savanna has but one apex predator.

Release date: August 19, 2022

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POPULAR SERIES TO WATCH RIGHT NOW 42 | TEQUILA & SPIRITS MAGAZINE

OBI-WAN KENOBI “Obi-Wan Kenobi” begins 10 years after the dramatic events of “Star Wars: Revenge of the Sith” where Obi-Wan Kenobi faced his greatest defeat— the downfall and corruption of his best friend and Jedi apprentice, Anakin Skywalker, who turned to the dark side as evil Sith Lord Darth Vader.

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THE UMBRELLA ACADEMY Reunited by their father’s death, estranged siblings with extraordinary powers uncover shocking family secrets -- and a looming threat to humanity.

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MS. MARVEL Kamala is a superhero fan with an imagination, particularly when it comes to Captain Marvel; Kamala feels like she doesn’t fit in at school and sometimes even at home, that is until she gets superpowers like the heroes she’s looked up to.

GASLIT A modern take on the 1970s political Watergate scandal centreing on untold stories and forgotten characters of the time.

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COURTESY OF THE INTERNATIONAL DRINK EXPO

Coming to the ExCeL London on the 19th and 20th of October, The International Drink Expo is the UK’s only event dedicated to maximising your drinks sales, all in-person!

We hope you are brimming with passion and excitement to join fellow business owners in the industry at this unmissable event!

Our 2021 show was the best yet, and we are so excited for 2022 to be even bigger and better with MORE opportunity for you and your business!

Your FREE ticket to the show will grant you access to THE ultimate and exciting hub of innovation and trends, showing you what the future of the drinks’ industry holds. Prepare yourself for whatever 2022 might throw at you in the ultimate marketplace for professionals looking to maximise revenue.

Over the course of the two days of the show, there’ll be an incredible range of suppliers showcasing the most innovative drinks and technology and seminars, teaching you about the industry’s biggest issues led by the sector’s brightest minds! Have your say at the range of panel debates, sample the impressive range of products, and see the best the drinks’ industry has to offer.

Better still, this year’s instalment runs alongside 5 other industry-leading events; collectively forming #FES22, THE biggest business growth event for the world of food and drink.

So what are you waiting for? To register for your free ticket now, visit IDE 46 | TEQUILA & SPIRITS MAGAZINE

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For EXHIBITING or SPONSORSHIP enquiries please contact Gary Hall by emai Gary.Hall@fortem-international.com or call 01179 902 108.

@DrinkXpo

#IDE21

#FES21

internationaldrinkexpo.co.uk

AS PART OF:

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TOP NEW

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DRINKS

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JOSE CUERVO TRADICIONAL CRISTALINO Set the night in motion with Jose Cuervo® Tradicional® Cristalino.

UNA FAMILIA REPOSADO TEQUILA BUTTERFLY CANNON BLUE TEQUILA

Pale amber hue, medium body, with light vanilla and baking spice on the nose, followed by a silky-smooth caramel flavor with a zesty finish of black 100% Agave Tequila infused with prickly pear and clementine pepper and oak. with an astonishing natural blue color.

7-8 Year old Agave is harvested by hand and baked in traditional steam ovens before being mashed, fermented and distilled.

Clementine peel, Prickly pear and natural color extracted from beets and butterfly pea flower are added to the silver tequila before filtration and bottling.

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Our newest, premium 100% agave tequila is a Reposado that’s matured in American White Oak with a delicate amount of Reserva De La Familia® Extra Añejo for added complexity.

The blend is then filtered for crystal clarity and ultimate smoothness, while delivering the perfect tequila edge to kick off your most electric nights. (40% ABV-80 proof).

GRAN CORAMINO TEQUILA BY KEVIN HART -CRISTALINO Gran Coramino Reposado Cristalino is a crystal-clear reposado aged for months in Eastern European oak barrels giving it a touch of oak and sweet milk butterscotch flavors.

The liquid is then rested in California cabernet wine casks (a nod to where Kevin calls home) to add spicy, dark berry notes. Lastly, the liquid is slow-filtered, resulting in a perfectly smooth, crystalclear Reposado Cristalino that preserves the unique flavor profile of the aging process.

BASIC VODKA TRUMAN VODKA TRUMAN® is a 100% Organic sipping Vodka that is a true farm to table spirit. We grow, harvest, and process our own Organic Wheat, and source Alpine spring water from the heart of Austria, all in which contribute to an astounding taste.

At Basic Vodka, the quality of our vodka comes from a refined simplicity. Made with locally sourced corn from the Midwest and distilled six times to create an impeccable, American-made vodka. Our focus is what’s inside the bottle, not the branding around it. No impurities, no additives, no artificial flavors to mask the taste. To us, basic means nothing but the best.

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SAKE

TEJUINO BEVERAGE

WELCOME 52 | TEQUILA & SPIRITS MAGAZINE

MEZCAL

PULQUE DRINK

JOIN US FOR FREE! www.tequilaandspirits.com

MEZCAL 33 JOVEN Mezcal 33 is made from a selection of organically farmed Espadin Maguey from 3 regions: El Camaron, Albarradas and Miahuatlan in San Dionisio Ocatepec.

Distilled in copper pot stills, bottled at 80 proof. Our Maestro Mezcalero Miguel Martinez creates a versatile spirit that captures the mysticism of Mezcal 33.

SEÑORIO MEZCAL REPOSADO SEÑORIO is an authority in Mezcal, born from the passion, knowledge, hard work, and heritage of generations of Oaxacans.

SEÑORIO is a Premium Mezcal with a mildly smoky flavor. It is the blend of two Mezcals, two distillations in PERFECT HARMONY of different intensities, and aroma-taste profiles.

WHITE AMERICAN OAK BARRELS are used to age the Reposado imparting striking flavor characteristics and complexity.

SOMBRA MEZCAL Sombra Reposé is a first-of-its-kind reposado made with Sombra’s award-winning Espadin mezcal aged in Bordeaux Wine Barrels from the renowned Chateau Leoville Poyferre in France. This process produces a refined spirit with a delightful rose-colored hue, hence the name Reposé (French for rested, similar to the Spanish reposado).

DOGFISH HEAD SPIRITS ANALOG VODKA Analog Vodka isn’t your average Vodka. Made from a base of malted barley that is milled in-house at Dogfish Head. Clean and crisp with subtle grainy sweetness, you’ll find hints of pear and cherry that make for a smooth finish.

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BARRELHOUND BLENDED SCOTCH From the well renowned dog artist Topher Brophy comes this celebration of the weird and wonderful. A liquid as unique as its tale, ‘Barrelhound’ is a blended Scotch with the spirit of Braeval Distillery at its heart.

LAGAVULIN 16 YEAR OLD SINGLE MALT SCOTCH WHISKY Lagavulin™ makes arguably the most intense, smoky and rich whisky of all - the pungent and dark Lagavulin™ 16 Year-Old Single Malt Scotch Whisky.

The malt spends sixteen unhurried years maturing in oak casks. Long fermentation, long distillation and long maturation together ensure that Lagavulin develops all of its long, rich, peaty character.

JACK DANIEL’S GENTLEMAN JACK TENNESSEE WHISKEY Crafted by combining traditional methods with a unique process that’s all its own. Twice mellowed for exceptional smoothness, Gentleman Jack has a crisp, balanced flavor.

WOODFORD RESERVE® DOUBLE OAKED BOURBON Woodford Reserve Double Oaked is an innovative approach to twicebarreled bourbon, that creates a rich and colorful flavor unlike any other Kentucky bourbon in the market. The process begins with Woodford Reserve Kentucky Straight Bourbon Whiskey, which is matured in handcrafted new white oak barrels, the bourbon is then uniquely matured for a second time in another new barrel.

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BLUE CHAIR BAY PINEAPPLE RUM CREAM Blue Chair Bay® Rum is inspired by the island lifestyle of multi-platinum singer-songwriter Kenny Chesney. This authentic Caribbean rum is blended with natural ingredients. Blue Chair Bay® Rum was born on the beach with every drop made in the Caribbean.

FORDS GIN SLOE GIN Fords Gin Sloe Gin is a liqueur that combines the classic Fords London Dry Gin recipe with hand-picked sloe fruit from England and France. Enjoyed on the rocks or in a classic cocktail, Fords Sloe Gin is crafted specifically to enhance the cocktail experience for professional bartenders or at-home cocktail enthusiasts alike.

APEROL Since its creation in Padova, Italy in 1919, Aperol is the quintessential aperitif and is the irreplaceable ingredient for the preparation of the original Aperol Spritz.

Low in ABV, an Aperol Spritz is approximately 11% alcohol content

LS CREAM LIQUEUR Inspired by one of the most iconic beverage from Haiti, known as “kremas”, LS Cream is a rich blend of fresh cream and neutral grain spirits mixed with coconut, cinnamon, vanilla and nutmeg that exudes style and luxury while staying true to its exotic heritage. Haitian couple Myriam JeanBaptiste and Stevens Charles are the founders behind LS Cream. They took a family recipe handed down from generation to generation and turned it into an award-winning cream liqueur now available for everyone to enjoy.

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LA FÊTE DU ROSÉ From the heart of St. Tropez, La Fête is a premium rosé label that’s sure to become your drink of choice. This pastel pink wine is bold and refreshing with every sip and has delectable notes of dried fruit, bonbon, and hazelnut. From the heart of St. Tropez, La Fête is a premium rosé label that’s sure to become your drink of choice. This pastel pink wine is bold and refreshing with every sip and has delectable notes of dried fruit, bonbon, and hazelnut.

LUC BELAIRE RARE ROSÉ Made in Burgundy, France , Belaire Rosé is the No. 1 French Rosé in America.

Aromas of fresh strawberry and blackcurrant, an elegant effervescence, and a striking deep pink color combine to make Luc Belaire Rosé a uniquely exquisite experience, with a perfect harmony of aroma, taste, body, and finish. The iconic black glass bottle, with timeless painted décor, is instantly recognizable around the world. Luc Belaire Rosé makes for a great aperitif, digestif, or food-pairing wine.

LA MARCA PROSECCO SPARKLING WINE La Marca Prosecco Sparkling Wine is crisp and refreshing with a golden straw color and lively bubbles. This luxurious Prosecco wine features aromas of fresh citrus, honey and white flowers, with fresh, clean flavors of ripe lemon, green apple and grapefruit. Lively and versatile, La Marca sparkling wine is perfect on its own, in a bubbly cocktail or in a mimosa.

MCBRIDE SISTERS BLACK GIRL MAGIC RED BLEND A complex, well-crafted and inviting red wine that shows tobacco and vanilla bean notes alongside generous plum, raspberry, and blackberry. With a ripe and juicy palate, this wine offers chocolate cherry flavors balanced by a smooth peppery spice. The finish is bold, gripping, and invites another sip. Pair this wine with your favorite red meat dish, spaghetti recipe or even portobello mushrooms.

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CUTWATER RUM MINT MOJITO Featuring notes of muddled mint, lime, and cane sugar with awardwinning white rum and soda water, this Cuban classic is a poolside legend.

CRAFTHOUSE COCKTAILS PALOMA The Paloma (“The Dove”) is an authentic Mexican cocktail. Some people, when they think about Mexico and tequila, think ‘margarita.’ In fact, locals more commonly drink Palomas. It’s common to see a bottle of tequila, a few bottles of grapefruit soda and a bowl of limes on a restaurant table in Mexico.

CLEANCO CLEAN T Blanco-style Clean T non-alcoholic Tequila alternative gives fresh agave vibes with new oak aromas and hints of olive, sweet melon and fruit. It’s dry peppery finish makes it the perfect no/low alcohol option for your favorite Tequila cocktail.

The Worlds First Distilled Non-Alcoholic Spirits

SEEDLIP GROVE 42

A zesty & complex, citrus-forward blend of three types of orange & uplifting spice distillates. Simply serve with ginger ale & garnish with a lemon wheel for a delicious non-alcoholic drink.

Orange & Mandarin peel & pith top notes, with juicy Blood Orange undertones open up to a stalky, grassy character. Clean, fresh notes of Ginger & Lemongrass with a dry finish from a subtle Peppercorn prickle.

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HIDDEN GEMS By

Meet Jose Pinedo of Tequila & Spirits Magazine

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Today we’d like to introduce you to Jose Pinedo. We’re always thrilled to see independent, non-corporate media outlets thriving – if you haven’t has a chance, be sure to check out Tequila & Spirits Magazine.

Hi Jose, we’d love for you to start by introducing yourself.

Tequila & Spirits Magazine is a result of my passion for tequila. I developed a consulting services business that provided me with the opportunity to work with various spirits brands and visit many distilleries, breweries, and vineyards. I enjoy sharing my experiences and the art of making tequila and other spirits with friends and family.

For several years, the idea of publishing a magazine was in the works and only about five years ago did it become a reality. I told my wife, “I’m going to publish a magazine about tequila and spirits.” I remember calling my brother Simon around 4:00 a.m. to break the news and invite him to collaborate. He is a good story teller and a great writer; after a few cups of coffee, he was sold on the project and asked, “When do I start?”

Tequila & Spirits Magazine was born to connect brands with fans; we increase the possibilities for fans to learn more about their favorite brand while at the same time helping the brands expose their name.

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Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?

Totally not a smooth road, as a new emerging magazine there are many challenges. The biggest challenge is depending on advertising for revenue. Also, when you are the new kid on the block, you must work twice as hard for an unlimited amount of hours. And, of course, you have to keep up with new technology constantly.

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Thanks for sharing that. So, maybe next you can tell us a bit more about your magazine?

Tequila & Spirits Magazine is published bimonthly, with multi-platform categories that include a digital magazine, website, e-newsletter, blog, social media, special events and Tequila & Spirits Magazine Tasting Awards.

Tequila & Spirits readers are active, culturally minded people who enjoy drinking, dining, traveling, sports, vehicles, technology and entertaining. They appreciate quality articles that motivate the consumption of specialty beverages, from tequila, beer, wine and spirits to coffee. They look to Tequila & Spirits to find out what’s new in the world of beverages, what to buy, where to go and how to make and enjoy drinks at home. At the same time, they want to be entertained. So while they read about how to make the perfect margarita, they’ll enjoy thoughtful stories about the people, places, cultures and flavors that shape the realm of drinks.

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Is there a quality that you most attribute to your success?

Using technology to our advantage, the magazine is available on digital platforms. This allows instant access to subscribers from 60 + countries worldwide. The digital magazine provides a better user experience with highly engaging images, audio, and on-page videos, web links, shop-now buttons, and many other interactive elements.

Subscription to Tequila & Spirits Magazine is completely free!

Read full article----> www.voyageLA.com

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PAMBAZOS 64 | TEQUILA & SPIRITS MAGAZINE

By Simon Pinedo

Pambazo is a Mexican dish or antojito made with pambazo bread dipped and fried in a red guajillo pepper sauce.

It is traditionally filled with papas con chorizo or with papas only but there are different varieties.

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“Take your pambazos! Take your pambazos!” A vendor screamed in the middle of the street in Mexico City. “What are pambazos?” I asked myself.

I turned and saw a street food stall, something common in the city of Mexico. From what I saw, the pambazos that the woman was selling were a meal, but what kind of food? I went over to the stall and asked the woman who was selling the intriguing pambazos, “Excuse me, ma’am. What are pambazos?” The vendor of the famous pambazos answered me with a question, “You’re not from around here, are you? Don´t answer. I can tell,” she told me. “Those of us who are from here know exactly what pambazos are.”

She pointed at a “comal” where some sandwiches or “tortas,” stuffed with I don’t know what and bathed in some sort of sauce, were warming on the comal. She told me, “Those are the pambazos.

Try them!” Honestly, I couldn’t resist. Wow! They were really delicious. I was intrigued and wanted to learn where pambazos originated, how they are made, and possibly get the recipe to make them at home where pambazos do not exist.

After some investigating, I found out that the pambazo (from the Latin badius “reddish”) refers to the dark yellow color, almost reddish, of the bread crust with which the pambazos are made.

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¡Lleve sus pambazos, ¡lleve sus pambazos!, eran las palabras que salían de la boca de una vendedora en plena calle de la ciudad de México. ¿Qué son los pambazos?, me pregunté al instante, manifestando con esto, el no ser de la ciudad de México. Volteé hacia el puesto y vi que se trataba efectivamente de un puesto de comida callejera, algo común en las ciudades de México. Por lo que veía, los pambazos que anunciaba aquella mujer, se trata de una comida, pero ¿Qué tipo de comida?, ¿Qué son los pambazos? De nuevo me vino la duda. Así que me acerqué al puesto y pregunté a la mujer que vendía los intrigantes pambazos. ¿Disculpe señora, que son los pambazos?, ¿No es de por aquí verdad?, me interrogó la vendedora de los famosos pambazos. No, contesté. Se nota, me dijo. ¿Por qué?. Los que somos de aquí, todos sabemos que son los pambazos. Ok, pero…. ¿Qué son los pambazos?

La mujer señalando con el dedo hacia un comal donde había unos lonches o tortas, rellenos no se con qué, bañados en algún tipo de salsa y calentados sobre el comal, me dijo: Esos son los pambazos. ¡Pruébelos! me dijo. La verdad, no me resistí y los probé, ¡wow!, la verdad estaban deliciosos. Esto me intrigó aún más, en conocer más acerca de los pambazos, su origen, proceso , y hasta de conseguir la receta para seguir comiéndolos aun cuando me regrese ya en mi lugar de origen donde no existen los pambazos.

Investigando me enteré que el pan- bazo ( del latín badius “rojizo) hace referencia al color amarillo oscuro casi rojizo de la corteza del pan con que están hechos los pambazos.

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This bread is a combination of salt and white bread found in the old Spanish baking tradition, although, today this bread is better known in Mexico than in its place of origin.

There is another widely accepted theory about the origin of this bread and its name: “Bazo” comes from “basso” which basically translates to “low class bread” because it was a low-cost bread consumed by the poorest.

Even today, the “birote,” “telera,” or “bolillo” in Mexico is a very inexpensive bread that can be bought with a few pesos. You can buy a birote in the “birotería” and eat it by itself or fill it with beans, egg, ham or meat. If you go to a bakery, it will cost double or triple the price.

Este pan era una variedad de pan de sal y blanco cuyo origen se encuentra en la antigua tradición panadera española, aunque hoy en día este pan es más conocido en México que en su lugar de origen. Existe otra teoría muy aceptada sobre el origen de este pan y su nombre, y es que “bazo”, proviene de basso, es decir “pan bajo”, de baja clase, ya que era un pan barato consumido por los más pobres. Aún hoy en día el birote, telera, o bolillo en México es muy barato, con unos cuantos pesos se puede comprar un birote en la “birotería”, y comerlo así o bien rellenarlo con lo que sea, frijoles, huevo, jamón, carne u otra cosa, a diferencia de si se va a una panadería y donde un simple pan el costo es de el doble o triple de lo que cuesta un birote, o bolillo.

The ingredients to make this bread are very simple. They vary depending on the region, but it is usually made of wheat flour, yeast, water and salt. The bread is either a round or oval shape of about 5 to 15 centimeters and the texture is a spongy, soft and very floury crust (hence the white color of the powder on the outside); sometimes it appears golden, shiny and crunchy.

Los ingredientes para hacer este pan son muy simples, varían dependiendo de la región, pero por lo general contiene o está hecho de harina de trigo, levadura, agua y sal. Su forma y textura es un pan redondo u ovalado de unos 5 a 15 centímetros, con una migaja esponjosa y una corteza suave y muy enharinada ( de ahí el color blanco del polvo en su exterior), a veces se presenta como dorado, brillante y crujiente.

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The pambazo arrived in Mexico during the viceroyalty, around the time that the Spanish began to emigrate to America, specifically to the territory that is now Mexico. They brought many different foods, ingredients and breads originating from Spain or Europe. Little by little they were mixed with various spices and Mexican gastronomy giving it a unique style and flavor in the world.

Here in Mexico, pambazos became so famous that there was a time when there were “pambacerías” or bakeries that exclusively made and sold this bread.

Because this bread is somewhat dry, perhaps to be eaten by itself, someone had the idea of filling it with food and bathing it with red guajillo pepper sauce. And, that is how the famous pambazo was born.

El pambazo llegó a México durante el virreinato, allá por el tiempo en que los españoles comenzaron a emigrar a América, específicamente al territorio que hoy es México, y claro con ellos trajeron muchas comidas, ingredientes y panes originarios de España o de Europa, y que poco a poco se fueron mezclando con las especias y gastronomía mexicana dando un estilo, y sabor únicos en el mundo.

Aquí en México cobró tanta fama, que incluso hubo un tiempo en que había “pambacerías”, es decir panaderías que exclusivamente hacían y vendían este pan.

Debido a que este pan se les hacía algo seco tal vez para comerse solo, entonces alguien se le ocurrió rellenarlo con comida, y bañarlo con chile, y así surgió el famoso pambazo.

Today the bread is sliced in half (lengthwise) and filled with mashed potatoes, chorizo, lettuce and other ingredients typical of the recipe. To top it off, it is bathed in a type of red guajillo pepper sauce or marinade and placed on the comal and done!

Hoy en día el pan se parte y se rellena con papas machacadas, chorizo, y lechuga, y algunos otros ingredientes propios de la receta, y para rematar se baña con un tipo de salsa o adobo de chile guajillo y se pone sobre el comal, y listo.

Enjoy a delicious pambazo!

¡A disfrutar un delicioso Pambazo!

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TEQUILA Source: IWSR

What’s driving tequila’s popularity in the US?

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Consumer interest in tequila is boosting the spirits’ popularity through the pandemic.

IWSR analysts look at what’s behind tequila’s success, innovation driving the category, and considerations for tequila’s future.

Over the past five years, volume consumption of tequila in the US, the world’s leading tequila consumption market by some margin, grew by more than 40%. IWSR anlaysts expect tequila to continue to perform strongly.

Tequila’s momentum has held through the pandemic, especially in the US. Although tequila skews towards the on-premise more than other spirits categories, it has been able to mitigate on-premise losses due to several key factors: Tequila has been a staple amongst consumers replicating their favourite cocktails at home.

The margarita has long been a top-selling cocktail at bars and restaurants, and is easily replicated at home.

The high-end of the category (añejo and other premium sipping tequilas) has seen strong growth and a lot of recent brand launches have positioned themselves in the segment, especially celebrity brand launches.

As we continue through the pandemic, there will likely be a certain level of trading down to below-premium brands, especially when used as mixers. However, new upscale tequila brands have continued to enter the market even during the current landscape, so premiumisation will likely continue.

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Overall, consumers recognise the on-premise price of 4-5 margaritas roughly equates to the price of one ultra-premium bottle (which also has more servings per bottle) and, in many cases, have reallocated the dollars.

Looking ahead, tequila’s future will be shaped by innovation that continues to pique consumer interest. “Over the past five years, 100% blue agave products have exploded as the dominant product attribute consumers seek. Tequila production is regulated, however, so there are limitations. Most brands have focused on developing higher-quality products as well as unique elements in finishing or aging.,” notes Adam Rogers, IWSR Research Director for North America. Innovation examples include a second filtration through the cristalino process, extra age statements, single barrel, bourbon barrel aging, 100% organic offerings, singleestate products and 110-proof offerings. “Keep a look out for premium tequila-based prepared cocktails as the next iteration, as demand for canned cocktails soars,” Rogers advises.

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The popularity of tequila has inspired a rise in other agave-based spirits coming from outside Mexico as well. Distillers are increasingly producing agave in markets such as South Africa and the United States. While legally not able to be called tequila, these agave-based spirits hold similar attributes and distillation techniques as tequila, while also offering a locality and craft appeal to consumers. Interest in agave is also driving innovation in other spirits categories, such as agave-based vodka.

Pressure on agave supplies and prices could impact tequila’s growth trajectory. The cyclical “boom and bust” of agave pricing and supply is likely to continue due to the free market conditions with agave farming. However, unlike the beer brewing industry where production in Mexico shuttered during part of the pandemic, tequila production continued farming, reducing the pressure on supplies. It is believed that agave prices reached a high in 2019 to approximately $30 pesos per kilo of blue agave, with prices expected to decrease until the next “boom.”

The momentum of this category will likely catch the eye of multinational brand owners. “Even in instances where suppliers already have a tequila brand, we expect for them to seek to acquire a trade-up alternative to meet consumer demand since premiumisation is occurring so rapidly in the category,” remarks Rogers. The pandemic has seen consumers choose brands they are familiar with – predominantly from large suppliers. This has squeezed smaller independent brands and may make for a more appealing environment for acquisitions.

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