Tequila & Spirits Magazine * November/December 2020

TEQUILA & SPIRITS MAGAZINE

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VODKA

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L E T TER FROM PUBLISHER

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C A NTINA

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HOL IDAY COCKTAIL RECIPES

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MEXICAN GASTRONOMY -TAMALES

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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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“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, such as Mexican Gastronomy and Vodka Drink to History.

Check out holiday cocktail recipes, on how to make them yourself. Enjoy the rest of the year along with the November/December 2020 issue of Tequila & Spirits Magazine.

I’m happy to announce Tequila & Spirits brand new screen experience with direct links an on-page videos. I personally invite you to subscribe to the magazine and our blog.

Be yourself, be happy, be inspired, and celebrate! Safety first!

Remember to drink responsibly.

Until next time!

Salud Amigos Sincerely,

Jose Pinedo

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VODKA is a clear distilled alcoholic beverage with different varieties originating in Poland, Russia and Sweden.

Vodka is traditionally drunk â&#x20AC;&#x153;neatâ&#x20AC;? (not mixed with water, ice, or other mixers), and it is often served freezer chilled in the vodka belt of Belarus, Estonia, Finland, Iceland, Lithuania, Latvia, Norway, Poland, Russia, Sweden, and Ukraine. It is also used in cocktails and mixed drinks, such as the vodka martini, Cosmopolitan, vodka tonic, screwdriver, greyhound, Black or Since the 1890s, standard vodkas have White Russian, Moscow mule, Bloody Mary, been 40% alcohol by volume (ABV) (80 U.S. and Caesar. proof).The European Union has established a minimum alcohol content of 37.5% for The name vodka is a diminutive form of the vodka. Vodka in the United States must have Slavic word voda (water), interpreted as little water: root (vod-) [water] + (-k-) (diminutive a minimum alcohol content of 40%. suffix, among other functions) + (-a-) (ending of feminine gender).

It is composed primarily of water and ethanol, but sometimes with traces of impurities and flavorings. Traditionally it is made by distilling the liquid from cereal grains that have been fermented, with potatoes arising as a substitute in more recent times, and some modern brands using fruits as the base.

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In English literature, the word vodka appears by the late 18th century. In a book of travels published in English in 1780 (presumably, a translation from German), Johann Gottlieb Georgi correctly explained that “kabak in the Russian language signifies a public house for the common people to drink vodka (a sort of brandy) in.” William Tooke in 1799 glossed vodka as “rectified corn-spirits”, using the traditional English sense of the word “corn” to refer to any grain, not just maize. In French, Théophile Gautier in 1800 glossed it as a “grain Although the word vodka could be found in liquor” served with meals in Poland. early manuscripts and lubok pictograms, it began to appear in Russian dictionaries only in the mid-19th century. It was attested in Sámuel Gyarmathi’s Russian-German-Hungarian glossary of 1799, where it is glossed with Latin vinum adustum (“burnt [i.e. distilled] wine”).

The word vodka was recorded for the first time in 1405 in Akta Grodzkie, the court documents from the Palatinate of Sandomierz in Poland.

At the time, wódka referred to medicines and cosmetic products, while the beverage was called gorzałka (from the Old Polish gorzeć meaning “to burn”), which is also the source of Ukrainian horilka. The word vodka written in Cyrillic appeared first in 1533, in relation to a medicinal drink brought from Poland to Russia by the merchants of Kievan Rus’.

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Another possible connection of vodka with “water” is the name of the medieval alcoholic beverage aqua vitae (Latin, literally, “water of life”), which is reflected in Polish okowita, Ukrainian, Belarusian, and Scandinavian akvavit. (Note that whiskey has a similar etymology, from the Irish/Scottish Gaelic uisce beatha/uisge-beatha.)

People in the area of vodka’s probable origin have names for vodka with roots meaning “to burn”: Polish: gorzała; Ukrainian: romanized: horílka; Belarusian: romanized: harelka; Lithuanian: degtinė; Samogitian: degtėnė is also in use, colloquially and in proverbs; Latvian: degvīns; Finnish: paloviina. In Russian during the 17th and 18th centuries, or (goryashchee vino, “burning wine” or “hot wine”) was widely used. Others languages include the German Branntwein, Danish brændevin, Dutch: brandewijn, Swedish: brännvin, and Norwegian: brennevin (although the latter terms refer to any strong alcoholic beverage).

Scholars debate the beginnings of vodka due to the little historical material available. For many centuries, beverages differed significantly compared to the vodka of today, as the spirit at that time had a different flavor, color, and smell, and was originally used as medicine. It contained little alcohol, an estimated maximum of about 14%. The still, allowing for distillation (“burning of wine”), increased purity and increased alcohol content, was invented in the 8th century.

In Poland, vodka (Polish: wódka or gorzałka) has been produced since the early Middle Ages with local traditions as varied as the production of cognac in France, or Scottish whisky.

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The world’s first written mention of the drink and the word “vodka” was in 1405 from Akta Grodzkie recorder of deeds,in the court documents from the Palatinate of Sandomierz in Poland and it went on to become a popular drink there. At the time, the word wódka referred to chemical compounds such as medicines and cosmetics’ cleansers, while the popular beverage currently known as vodka was called gorzałka (from the Old Polish verb gorzeć meaning “to burn”) In these early days, the spirits were used mostly as medicines. Stefan Falimierz asserted in his 1534 works on herbs that vodka could serve “to increase fertility and awaken lust”. Wodka lub gorzałka (1614), by Jerzy Potański, contains valuable information on the production of vodka. Jakub Kazimierz Haur, in his book Skład albo skarbiec znakomitych sekretów ekonomii ziemiańskiej (A Treasury of Excellent Secrets about Landed Gentry’s Economy, Kraków, 1693), gave detailed recipes for making vodka from rye.

Some Polish vodka blends go back centuries.

Most notable are Żubrówka, from about the 16th century; Goldwasser, from the early 17th century; and aged Starka vodka, from the 16th century. In the mid-17th century, the szlachta (nobility of Poland) were granted a monopoly on producing and selling vodka in their territories. This privilege was a source of substantial profits. One of the most famous distilleries of the aristocracy was established by Princess Lubomirska and later operated by her grandson, Count Alfred Wojciech Potocki. The Vodka Industry Museum, located at the park of the Potocki country estate has an original document attesting that the distillery already existed in 1784. Today it operates as “Polmos Łańcut”.

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Vodka production on a much larger scale began in Poland at the end of the 16th century, initially at Kraków, whence spirits were exported to Silesia before 1550.

Early production methods were rudimentary.

The beverage was usually low-proof, and the distillation process had to be repeated several times (a three-stage distillation process was common). The first distillate was called brantówka, the second was szumówka, and the third was okowita (from aqua vitae), which generally contained 70–80% ABV. Then the beverage was watered down, yielding a simple vodka (30–35% ABV), or a stronger one if the watering was done using an alembic. The exact production methods were described in 1768 by Jan Paweł Biretowski and in 1774 by Jan Chryzostom Pasek. The late 18th century inaugurated the production of vodka from various unusual substances including even the carrot.

Though there was a substantial vodka cottage industry in Poland back to the 16th century, the end of the 18th century marked the start of real industrial production of vodka in Poland (Kresy, the eastern part of Poland was controlled by the Russian empire at that time). Vodkas produced by the nobility and clergy became a mass product. The first industrial distillery was opened in 1782 in Lwów by J. A. Baczewski. He was soon followed by Jakub Haberfeld, who in 1804 established a factory at Oświęcim, and by Hartwig Kantorowicz, who started producing Wyborowa in 1823 at Poznań. The implementation of new technologies in the latter half of the 19th century, which allowed the production of clear vodkas, contributed to their success. The first rectification distillery was established in 1871. In 1925, the production of clear vodkas was made a Polish government monopoly.

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After World War II, all vodka distilleries were taken over by Poland’s Marxist–Leninist government. During the martial law of the 1980s, the sale of vodka was rationed. Following the success of the Solidarity movement and the abolition of single-party rule in Poland, many distilleries began struggling financially. Some filed for bankruptcy, but many were privatized, leading to the creation of various new brands.

A type of distilled liquor designated by the Russian word vodka came to Russia in the late 14th century. In 1386, the Genoese ambassadors brought the first aqua vitae (“the water of life”) to Moscow and presented it to Grand Duke Dmitry Donskoy. The liquid obtained by distillation of grape must was thought to be a concentrate and a “spirit” of wine (spiritus vini in Latin), whence came to the name of this substance in many European languages (like English spirit, or Russian, spirt).

According to a legend, around 1430, a monk named Isidore from Chudov Monastery inside the Moscow Kremlin made a recipe of the first Russian vodka. Having a special knowledge and distillation devices, he became the creator of a new, higher quality type of alcoholic beverage.

This “bread wine”, as it was initially known, was for a long time produced exclusively in the Grand Duchy of Moscow and in no other principality of Rus’ (this situation persisted until the era of industrial production). Thus, this beverage was closely associated with Moscow.

The first written usage of the word vodka in an official Russian document in its modern meaning is dated by the decree of Empress Elizabeth of 8 June 1751, which regulated the ownership of vodka distilleries. By the 1860s, due to the government policy of promoting the consumption of state-manufactured vodka, it became the drink of choice for many Russians.

In 1863, the government monopoly on vodka production was repealed, causing prices to plummet and making vodka available even to low-income citizens. The taxes on vodka became a key element of government finances in Tsarist Russia, providing at times up to 40% of state revenue. By 1911, vodka comprised 89% of all alcohol consumed in Russia. This level has fluctuated somewhat during the 20th century but remained quite high at all times.

The most recent estimates put it at 70% (2001).

Today, some popular Russian vodka producers or brands are (amongst others) Stolichnaya and Russian Standard.

although the total production was still small in the 17th century. From the early 18th century, production expanded, although production was prohibited several times, during grain shortages. Although initially a grain product, potatoes started to be used in the production in the late 18th century and became dominant from the early 19th century. From the early 1870s, distillery equipment was improved.

After Sweden joined the European Union in 1995, the regulations were changed so that privately-owned companies could produce Vodka.

Up until the 1950s, vodka was not used as a designation for Swedish distilled beverages, which were instead called brännvin (â&#x20AC;&#x153;burnwineâ&#x20AC;?), the word having the same etymology as the Dutch Brandewijn, which is the base for the word brandy. This beverage has been produced in Sweden since the late 15th century,

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Vodka may be distilled from any starch- or sugar-rich plant matter; most vodka today is produced from grains such as sorghum, corn, rye or wheat. Among grain vodkas, rye and wheat vodkas are generally considered superior. Some vodkas are made from potatoes, molasses, soybeans, grapes, rice, sugar beets and sometimes even byproducts of oil refining or wood pulp processing. In some Central European countries, such as Poland, some vodka is produced by just fermenting a solution of crystal sugar and yeast. In the European Union there are talks about the standardization of vodka, and the Vodka Belt countries insist that only spirits produced from grains, potato and sugar beet molasses be allowed to be branded as “vodka”, following the traditional methods of production.

In the United States, many vodkas are made from 95% pure grain alcohol produced in large quantities by agricultural-industrial giants Archer Daniels Midland, Grain Processing Corporation, and Midwest Grain Products (MGP). Bottlers purchase the base spirits in bulk, then filter, dilute, distribute and market the end product under a variety of vodka brand names. Similar methods are used in other regions such as Europe.

While most vodkas are unflavored, many flavored vodkas have been produced in traditional vodka-drinking areas, often as home-made recipes to improve vodka’s taste or for medicinal purposes. Flavorings include red pepper, ginger, fruit flavors, vanilla, chocolate (without sweetener), and cinnamon. In Russia, vodka flavored with honey and pepper, pertsovka in Russian, is also very popular. In Poland and Belarus, the leaves of the local bison grass are added to produce żubrówka (Polish) and zubrovka (Belarusian) vodka, with slightly sweet flavors and light amber colors.

In Lithuania and Poland, a famous vodka containing honey is called krupnik.

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CORVETTE STINGRAY 2021 24 | TEQUILA & SPIRITS MAGAZINE

A mid-engine masterpiece When you design the next generation of a car as iconic as Corvette, you get a beautifully sculpted mid-engine sports car that makes a powerful statement. Not your everyday car, but a car you want to drive every day.

And with aerodynamic components integrated throughout, its form is functional and beautiful.

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This powerful machine is equipped with a serious command center. From the latest Chevrolet Infotainment 3 system† with 8-inch diagonal color touch-screen to the ingenious available Front Lift, every feature was included to improve your drive. With available technologies like the Performance Data Recorder and color Head-Up Display, the car just may help improve your driving skills too.

The Chevrolet Corvette Stingray offers impressive performance and iconic American design. This sporty vehicle can take you anywhere, and it’s packed with technology that’s great for every passenger. It’s also sleek and stylish inside and out, so it always turns heads on the road.

The new Corvette Stingray can accelerate from 0 to 60 MPH in just 3 seconds, and can reach a quarter mile in 11.2 seconds at 123 MPG. It can also hit a top track speed of 194 MPH with standard suspension. With the available Z51 Performance package, you get 495 horsepower, 470 lb.-ft. of torque, a top track speed of 184 MPH, and you can go from 0 to 60 MPH in 2.9 seconds.

The driver mode selector comes with six modes – Tour, Sport, Track, Weather, MyMode, and Z Mode. The available magnetic selective ride control suspension reads the road better, which provides more precise data through suspension-mounted accelerometers.

The Z51 Performance package includes a Z51 Performance suspension, performance exhaust, summer-only, high-performance tires, and more great features.

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Every model comes with driver mode onscreen visualization and a new track digital tachometer. The Chevrolet Infotainment 3 Plus system includes an 8-inch diagonal HD color touchscreen, an AM/FM stereo, HD radio, Bluetooth audio streaming for two active devices, and voice recognition, and wireless Apple CarPlay and Android Auto integration.

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The available Chevrolet Infotainment 3 Premium system with navigation comes with all Plus system features, as well as enhanced voice recognition, additional memory for invehicle apps, and a performance data recorder.

Thereâ&#x20AC;&#x2122;s also a 4G LTE Wi-Fi hotspot for up to seven devices, available wireless charging, an available Bose 14-speaker audio system, and an available head-up display.

You can go with GT1, GT2, or competition sport bucket seats. There’s available heated and ventilated seats and an available heated steering wheel. Other available interior features include custom seat belts in multiple colors, custom interior leather stitching, and a sueded microfiber-wrapped interior package.

The 1LT trim comes with an HD rear vision camera, and 2LT and 3LT include HD front and rear vision cameras. The new standard buckle to drive feature prevents the driver from shifting out of park if their seatbelt isn’t buckled for at least 20 seconds. Other safety features include a rear camera mirror, side blind zone alert, and teen driver technology.

There are two new exterior colors, red mist metallic tintcoat and silver flare metallic, plus a new sky cool gray/yellow strike interior color.

The new full length dual racing stripe package includes blue, orange, red and yellow stripes.

There are also stinger stripes in carbon flash with edge red, edge yellow, or midnight silver.

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The 2021 Chevrolet Corvette Stingray is packed with features that will keep you and your passengers entertained, connected and safe on the road. There are also great performance features and add-ons, so you’ll have excellent power and capability on every drive. This awesome new sports car can be customized to fit your exact style and everyday needs.

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RED WINE Study reveals that red wine can improve intestinal health This is mainly attributed to the rich and varied content of polyphenols in red wine.

A study conducted by Kingâ&#x20AC;&#x2122;s College London and published in the journal Gastroenterology, from the Department of Twin Research and Genetic Epidemiology, shows that people who regularly drink red wine have a better gut microbiota .

The consumption of alcohol in excess is harmful to health, however, according to the study, moderate intake of red wine exerts beneficial effects on metabolic health .

This is mainly attributed to the rich and varied content of polyphenols in red wine, which have antimicrobial properties that can beneficially affect the gut microbiota .

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The aim of the study was to investigate and compare the effect of various alcoholic beverages on the intestinal microbiota, for which the effect of beer, cider, red wine, white wine, and spirits was explored in 916 individuals from the United Kingdom, selected by age, body mass index (BMI), healthy eating index, education and family structure.

In the results, it was also observed that the consumption of red wine was associated with lower levels of cholesterol and obesity, and also with the benefit of cardiovascular functions, due to the high content of polyphenols, such as anthocyanin, resveratrol and gallic acid.

In addition, white wine also showed a positive association, less than red wine, but it can also benefit intestinal health.

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WINE AR OM A S

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CIGARS BEVERAGES

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Kerner grape is an aromatic white grape variety. It was bred in 1929 by August Herold by crossing Trollinger (a red variety also known as Schiava grossa or Vernatsch) and Riesling.

Herold was working at a plant breeding station in Lauffen in the WĂźrttemberg region of Germany. This station belonged to a state breeding institute headquartered in Weinsberg. It received varietal protection and was released for general cultivation in 1969.

Kerner (white) Aromas of orange peel, lemon peel, apricot, peach, green apple, woodland strawberry, white pepper. This white grape variety is a crossing between Trollinger and Riesling Lauffen * Germany

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Portuguese wine is the result of traditions introduced to the region by ancient civilizations, such as the Phoenicians, Carthaginians, Greeks, and mostly the Romans. Portugal started to export its wines to Rome during the Roman Empire.

Modern exports developed with trade to England after the Methuen Treaty in 1703.

From this commerce a wide variety of wines started to be grown in Portugal.

And, in 1758, one of the first wineproducing region of the world, the RegiĂŁo Demarcada do Douro was created under the orientation of Marquis of Pombal, in the Douro Valley. Portugal has two wine producing regions protected by UNESCO as World Heritage: the Douro Valley Wine Region (Douro Vinhateiro) and Pico Island Wine Region (Ilha do Pico Vinhateira).

Portugal has a big variety of local kinds, producing a very wide variety of different wines with distinctive personality.

PORTUGUESE - Aromas of Cherry, blackberry, plum, almond, pomegranate, strawberry, lentils, tarragon, Salmiakpastille * Purtugal

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Trollinger (or Schiava and Vernatsch) is a red German/Italian wine grape variety that was likely first originally cultivated in the wine regions of South Tyrol and Trentino, but today is almost exclusively cultivated on steep, sunny locations in the Württemberg wine region of BadenWürttemberg. It is primarily known under the synonyms Trollinger in Germany, Vernatsch in South Tyrol and Schiava in other Italian regions. As a table grape the variety is sometimes known as Black Hamburg, which is commonly confused with the similar synonym for Black Muscat—a variety that is actually a cross of Trollinger and Muscat of Alexandria.

Trollinger Aromas of Cherry, almond, redcurrant, raspberry, strawberry, lentils, ivy, licorice, mushroom, juniper, black pepper, cinnamon, nutmeg, rubber band * Germany / Italy

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Welschriesling is a white wine grape variety, unrelated to the Rhine Riesling, that is grown throughout Central Europe.

The descendance of Welschriesling is uncertain. The German name Welschriesling literally means ‘Romanic Riesling’ (cf. Walhaz), and most of the synonyms in Central Europe are variations on ‘Italian Riesling’. Welschriesling may have been brought to Central Europe by the ancient Romans. However, the Croatian name Graševina suggests that the origin might be somewhere to the east of the Balkans.

In Austria, the main regions where it is grown are south and south eastern Styria, in Burgenland, and in the Weinviertel region of Lower Austria, where it is also made into sparkling wine. In Rust near Lake Neusiedl, it is used to make Botrytis dessert wines.

Welschriesling - Aromas of Apple, lemon (shell), almond, pumpkin (core), rocket, celery, cilantro, mustard flour, walnut, oyster shell (dried) * Central Europe 40 | TEQUILA & SPIRITS MAGAZINE

Schilcher is a wine produced solely in the Austrian region of Western Styria (Weststeiermark), in the districts of Deutschlandsberg and Voitsberg, sharing a border with Slovenia and Carinthia to the south and west. The wine growing area is the smallest in Europe.

The Schilcher wine itself is a distinct rosĂŠ made from the indigenous Blauer Wildbacher grape. The colour ranges from a light onion tinge to a deep ruby.

The grape was once a wild variety which was said to contain alcohol compounds which, in turn, allegedly would induce wild inebriation, hence its colloquial name Rabiatperle - rabid pearl. The name Schilcher originates from the Middle High German word schillern meaning to radiate with colour.

Schilcher - Aromas of Cherry, blackberry, plum, almond, pomegranate, strawberry, lentils, tarragon, Salmiakpastille * Purtugal

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Domina is a dark-skinned variety of grape used for red wine. It was created

by German viticulturalist Peter Morio at the Geilweilerhof Institute for Grape Breeding in the Palatinate in 1927 by crossing the varieties Blauer Portugieser and Pinot noir (known in Germany as Spätburgunder).

In 2006, there were 395 hectares (980 acres) of Domina in Germany, with an increasing trend. Domina plantings are primarily found in Franconia. Domina wines are dark red and rich in tannin.

In Belgium, it is authorised for AOCs : Hageland and Haspengouw.

Domina gives high yields and is not very demanding with respect to vineyard conditions. It ripens later than its parent Blauer Portugieser but earlier than its parent Pinot noir. Domina wines are fullbodied and have a deep colour, but are not considered as elegant as Germangrown Spätburgunder.

DOMINA - Aromas of Blackberry, cherry, green pepper, licorice, coffee * Germany

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MOVIES COMING

SOON 44 | TEQUILA & SPIRITS MAGAZINE

ENTERTAINMENT

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ECHO BOOMERS

Two-time Academy Award nominee Michael Shannon (Knives Out) stars in this gripping crime-thriller filled with pulse-pounding twists and turns. A recent college graduate Lance Zutterland (Patrick Schwarzenegger) leaves school in debt, realizing everything he had worked towards was built on a lie. When he is pulled into a criminal underground operation, he finds his peers fighting the system by stealing from the rich and giving to - themselves.

With nothing to lose, they leave behind a trail of destruction but with the cops closing in, tensions mount and Lance soon discovers he is in over his head with no way out.

Release date: November 6, 2020

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LET HIM GO

Following the loss of their son, retired sheriff George Blackledge (Costner) and his wife Margaret (Lane) leave their Montana ranch to rescue their young grandson from the clutches of a dangerous family living off the grid in the Dakotas, headed by matriarch Blanche Weboy. When they discover the Weboys have no intention of letting the child go, George and Margaret are left with no choice but to fight for their family.

Release date: November 6, 2020

FREAKY

Seventeen-year-old Millie Kessler is just trying to survive the bloodthirsty halls of Blissfield High. But when she becomes the newest target of The Butcher, her townâ&#x20AC;&#x2122;s infamous serial killer, her senior year becomes the least of her worries.

A mystical, ancient dagger causes a notorious serial killer to magically switch bodies with a 17-year-old girl.

Release date: November 13, 2020 TEQUILAANDSPIRITS.COM | 47

WONDER WOMAN BACK TO THE 1980S Wonder Woman 1984 (WW84) is an upcoming American superhero film based on the DC Comics character Wonder Woman. It is the sequel to 2017â&#x20AC;&#x2122;s Wonder Woman and the ninth installment in the DC Extended Universe (DCEU). The film is directed by Patty Jenkins from a script she wrote with Geoff Johns and David Callaham, and a story by Johns and Jenkins. It will star Gal Gadot as Diana Prince / Wonder Woman, alongside Chris Pine, Kristen Wiig, Pedro Pascal, Robin Wright, and Connie Nielsen in supporting roles. Set in 1984, during the Cold War, the film will follow Diana as she faces off against Maxwell Lord and Cheetah.

In 1984, during the Cold War, Diana comes into conflict with two formidable foes media businessman Maxwell Lord and friendturned-enemy Barbara Minerva Cheetah while reuniting with her love interest Steve Trevor.

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It was originally announced for release on December 13, 2019, before being moved up to November 1, 2019, then it was delayed to June 5, 2020. On March 24, 2020, with theatres closed for an uncertain period of time due to the COVID-19 pandemic, the film was delayed to August 14, 2020, in June 2020, a further delay to its October 2, 2020, a new release date was announced.

Wonder Woman 1984 is scheduled for release by Warner Bros.

Release date: December 25, 2020

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THE CROODS: A NEW AGE The Croods need a new place to live.

When they discover an idyllic walledin paradise that meets all their needs, they think their problems are solved â&#x20AC;Ś except for one thing. Another family already lives there: the Bettermans.

Release date: November 25, 2020

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FREE GUY

A bank teller called Guy realizes he is a background character in an open world video game called Free City that will soon go offline.

Release date: December 11, 2020

FATMAN

To save his declining business, Chris Cringle (Mel Gibson), also known as Santa Claus, â&#x20AC;&#x2DC;Tis the season for Fatman to get even, in the is forced into a partnership with the U.S. action-comedy that keeps on giving. military. Making matters worse, Chris gets locked into a deadly battle of wits against Release date: December 4, 2020 a highly skilled assassin (Walton Goggins), hired by a precocious 12-year-old after receiving a lump of coal in his stocking.

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TEQUILA EXTRA AÑEJO Expression “EXTRA AÑEJO” MEANS “EXTRA AGED” Extra Añejo (very aged): The growing category of extra añejo features tequilas that have been aged at least 3 years in oak barrels.

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TEQUILA TEQUILA IS NOT MEZCAL The two spirits are often confused, but they are very different. For example, Tequila can only be made from the Blue Agave, grown in specified regions of Jalisco, while mezcal can be made from many different varieties of agave such as Mano Larga, Espadin, etc. Tequila is always doubledistilled, while mezcal is generally distilled once.

TEQUILA

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FACTS TEQUILA IS NOT STRONGER THAN OTHER SPIRITS! At 38% to 40% alcohol by volume (ABV), just like most spirits. Tequila, however, has a unique flavor and is frequently consumed straight as a shot.

This intense taste experience may be what leads people to mistakenly think that tequila is “stronger.”

EXTRA AÑEJO

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Cielito Lindo by Mariachi Nuevo Tecalitlan at the Embajador Ranch.

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TRAVEL

The Colosseum ROME, ITALY 58 | TEQUILA & SPIRITS MAGAZINE

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BEER & TEQUILA EXPORTS BOOST 60 | TEQUILA & SPIRITS MAGAZINE

Between January and August, the agrifood The dependency reported a decrease in agritrade balance of Mexico had a rebound of 31%, food imports of 7.23%, to $ 17.460 million. to add 8,839 million dollars, reported Sagarpa.

Regarding agricultural exports (which include The surplus of the agri-food trade balance of agricultural, livestock and fishing products, Mexico reported a positive balance of 8,839 among others), the secretariat indicated that million dollars (million dollars) from January to they increased by 4.13%, to total 12,628 million August, that is, 30.91% more than in the same dollars. period last year, the Ministry of Agriculture and Rural Development reported.

The foregoing, the federal agency pointed out, consolidated a surplus of $ 4.384 million, The figure for the first eight months of the year 26.22% higher than the one reported in the is, according to data from the Bank of Mexico same period of the previous year. on which the secretariat relies, greater than the profit recorded throughout 2019, which The agri-food products with the highest sales was 8.824 million dollars. between January and August 2020 were beer, with revenues of $ 2.94 billion; the avocado The income generated by agri-food exports with 2,095 million dollars; the tomato (tomato) reached 26,299 million dollars, which is with 1,742 million dollars; tequila and mezcal equivalent in annual terms to a 2.84% growth with 1,474 million dollars; bell peppers at $ 989 in the reference period. million; and bakery products at $ 961 million.

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The agri-food goods that increased their demand were pork meat, with an increase of 39.2%; unroasted coffee with 30.27%; the pepper with 20.74%; onion and garlic with 17.63%; tequila and mezcal with 15.70%; and cucumber and gherkins with 13.45%.

In the reference period, Mexicoâ&#x20AC;&#x2122;s total agri-food trade with the world was 43,759 million dollars, of which 60% corresponds to exports made by the country.

In addition, the agri-food export sector had a participation between January and August of this year of 10.28% on the total sales made by the country.

The agri-food sector is one of those that has best dealt with the covid-19 pandemic in Mexico, as it has continued with its growth rates despite health measures.

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The best way to drink tequila!

The best way to drink tequila is exactly the way you prefer to drink tequila.

There’s no wrong way, and it depends on the type of tequila you’re drinking.

Some of the best tequilas are as enjoyable neat, and slowly sipped, as the finest whiskies and rums. Some people like taking tequila shots with lime and salt though it can be argued that’s an amateur move.

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HOLIDAY

COCKTAIL DRINK

RECIPES

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Argento Puro

BY COÇA PURA TEQUILA

Pumpkin Spice Margarita Spiced Margarita

BY PURA VIDA TEQUILA BY SIERRA MILENARIO TEQUILA

INGREDIENTS:

INGREDIENTS:

INGREDIENTS:

• 2 oz COÇA PURA Tequila • 1 oz Fos Mastiha Liqueur • .5 oz Ginger & Rosemary Infused Honey Syrup • .5 oz Fresh Squeezed Lemon Juice

• 2 oz Pura Vida Reposado • 2 oz Orange Juice • 1 oz Naranja Orange Liqueur • 1 spoonful Pumpkin Puree • 1 freshly squeezed lemon • 1 freshly squeezed lime • A few drops of pumpkin pie spice extract

• 2 oz Sierra Milenario • 1/2 oz disaronno • 1 oz lime juice • 1/3 honey • Jalapeños or Tabasco

PREPARATION: Serve over a large square ice cube (cold draft ice is best for a more pure tasting experience.

Garnish with fresh ginger candy & rosemary for a true fall/winter look and taste...

Salut!

PREPARATION: Rim glass with cinnamon sugar Add a cinnamon stick for garnish.

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PREPARATION: Muddle the jalapeños in a shaker, then add the other ingredients and ice cubes.

Shake and strain over fresh ice cubes in a tumbler. Dip the edge of the glass into lime juice and then add sea salt.

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Daytona

BY JUAN LOBO TEQUILA

Candy Crisp Sour

BY EL SATIVO TEQUILA

The Perfect Paloma

BY CAZCANES TEQUILA

INGREDIENTS:

INGREDIENTS:

INGREDIENTS:

• 1.5 oz Juna Lobo Añejo • 6 blackberries • 0.5 oz lime juice • 3 oz Coca Cola • Edible gold flakes (for garnish)

• 2 oz El Sativo Blanco • 1/2 oz St Germaine • 1/2 oz Fresh Orange Juice • 1/2 oz Fresh Lemon Juice • 1/2 oz Light Agave • 1/2 oz Egg White • Organic Sugar Bubble Tuile Garnish (directions below)

• 2oz Cazcanes Reposado No. 7 • 2 oz fresh grapefruit juice • 2 oz sparkling water • 0.5 oz lime juice • ¼ oz agave nectar or to taste

PREPARATION: In a tall collins glass, fill ice to the top. Add blackberries and lime juice to the bottom of the glass and muddle.

Add your Juan Lobo Tequila Añejo and top with Mexican Coca Cola. Sprinkle some edible gold flakes to the top for a little extra sparkle

PREPARATION:

Spread a thin layer (make sure it is thin) of Liquid Glucose onto a Silpat, add food coloring if desired. Bake at 300 for 30min to an hour – the longer the more caramelized. Break into desired garnish size.

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PREPARATION: Rim glass with coarse sea salt.

Two elements are essential in any Paloma recipe: Tequila and Grapefruit. True to nature, our version opts for fresh grapefruit juice in lieu of grapefruit-flavored soda to craft a bright, refreshing and easy to drink cocktail.

A ‘Pear’ently It’s Fall

BY EMBAJADOR TEQUILA

Pumpkin Spice Daisy Teremana Hot Chocolate

BY JOSE CUERVO TEQUILA BY TEREMANA TEQUILA

INGREDIENTS:

INGREDIENTS:

INGREDIENTS:

• 2 oz Embajador Blanco •.5 oz St. George spiced pear • 1 oz Apple cider syrup •.5 oz Fresh lime juice • 1 Egg white

• 2 oz Tradicional Añejo • 0.75 oz lemon juice • 0.25 oz orange juice • 0.5 oz honey syrup

• 1 oz Teremana Blanco • 4 oz Hot chocolate •.5 oz Agave nectar

PREPARATION: Add all ingredients into shaker, shake without ice.

Shake a second time with ice then strain into a coupe glass.

Add angostura bitters stencil and cranberry apple blossom.

PREPARATION: Combine these ingredients, shake and strain over a pre-rimmed lowball glass with ice.

Cocktail by Gary S. (Las Vegas NV)

Pumpkin spice rim: 1 tbsp pumpkin spice 1 tsp sugar 1tsp salt

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Cranberry Spirits

BY ANTEEL TEQUILA

Smores Cocktail

BY SUAVECITO TEQUILA

Umiki High Ball

BY UMIKI WHISKY

INGREDIENTS:

INGREDIENTS:

INGREDIENTS:

• 2 oz Anteel Blanco • .5 oz Elderflower Liqueur • 1 oz Apple cider syrup • 1.5 oz Cranberry Juice • .5 oz Pomegranate Simple Syrup

• 2 oz Suavecito Blanco • 0.5 oz Creme de cacao • Graham Cracker infused soy milk • Marshmallow simple syrup

• 1 oz Umiki whisky • 2 oz Sea salted sparkling water with pine leaf as garnish

PREPARATION: Fill cocktail shaker halfway with ice. Pour in tequila, elderflower liqueur, cranberry juice and pomegranate simple syrup. Shake until chilled. Strain into cocktail glass over ice. Top with club soda. Garnish with cranberries and sprig of thyme.

PREPARATION: Add Suavecito blanco Tequila, creme de cacao to a cocktail shaker. Fill with ice, shake well and pour into the prepared glass.

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MEXICAN GASTR ONOMY

TAMALES 74 | TEQUILA & SPIRITS MAGAZINE

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The word tamal comes from the Nahuatl tamalli and means wrapped. It is generally prepared from corn dough or rice stuffed with meats, vegetables, chili peppers, fruits, sauces and other ingredients. Tamales are wrapped (and thus the name tamal) in corn or banana leaves, bijao, maguey, avocado, among others, as well as aluminum foil or plastic and cooked in water or steamed.

They can be sweet or salty.

There is archaeological evidence that shows that in Mexico in pre-Hispanic times, in addition to using tamales in religious rituals, they were used in offerings and tombs. In the pre-Columbian era, the Mexica ate tamales with ingredients that included turkey, flamenco, frog, axolotl, gopher, rabbit, fish, turkey eggs, honey, fruits, squash, and beans. The also enjoyed tamales with no filling.

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WHAT ARE TAMALES?

QUE SON LOS TAMALES? La palabra tamal, proviene del náhuatl tamalli, y significa envuelto, preparado generalmente a base de masa de maíz o de arroz rellena de carnes, vegetales, chiles, frutas, salsas y otros ingredientes. Son envueltos (de aquí el nombre de tamal), en hojas de la mazorca del maíz o de plátano, bijao, maguey, aguacate, entre otras, e incluso papel de aluminio o plástico, y cocida en agua o al vapor. Y pueden ser dulces o salados.

Hay evidencias arqueológicas que muestran que en México en la época prehispánica, además de usarse los tamales en rituales religiosos, se usaban en ofrendas y tumbas.

En la era precolombina, los mexicas comían tamales con estos ingredientes: pavo, flamenco, rana, ajolote, tuza, conejo, pescado, huevos de pavo, miel, frutas, calabaza y frijoles, así como sin relleno.

Tamales have different names depending on the country or region where they are made, for example:

Los tamales tienen diferentes nombres dependiendo del país o región donde se elaboran, por ejemplo:

In Venezuela and Colombia, in the eastern region of Cuba, it is called Hallaca or hayaca.

En Venezuela y partes de Colombia y en la región oriental de cuba se le llama Hallaca o hayaca.

In the Caribbean, it referred to as Dough cake, corn cake, Christmas cake and hayaca.

In Puerto Rico, a certain type of sweet tamale is called guanime, made with corn flour, coconut milk and sugar, and wrapped in a banana leaf.

In the Dominican Republic, a dish similar to a tamale but wrapped in banana leaves is called a sheet pastry.

In Panama, they are called tamales or bollos.

En el Caribe: Pastel de masa, pastel de maíz, pastel de Navidad y hayaca En Puerto Rico se les llama guanime a cierto tipo de tamal dulce, hecho con harina de maíz, leche de coco y azúcar, envuelto en hoja de plátano.

En República Dominicana se les llama pasteles en hoja a un platillo similar al tamal, pero envuelto en hojas de plátano.

Panamá se le llaman tamales o bollos.

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Tamales are an important part of the Mexican diet and popular at parties and celebrations.

It is a typical main dish at weddings, during Christmas posadas, Christmas dinner and other events.

They are also used as offerings on the Day of the Dead celebration on November 1 and 2 and on the day of the Candelaria, celebrated on February 2 (the day the Christmas period ends). It is a tradition to eat tamales and drink atole.

Every year in Mexico City, the Latin American Tamale Fair takes place during the first days of November, coinciding with the celebration of the Day of the Dead.

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Cabe destacar que actualmente, los tamales son parte importante de la dieta de los mexicanos, y populares en las fiestas y celebraciones. Es típico que en las fiestas de bautizos, bodas, durante las posadas navideñas, la misma cena de navidad y en otras fiestas más, los tamales sean el platillo fuerte de la comida.

También se usan como ofrendas en las fiestas del día de muertos celebradas el 1 y 2 de noviembre; y en el día de la Candelaria, celebrada el 2 de febrero (día en que termina el periodo navideño; en este día se tiene por tradición celebrar comiendo tamales y atole.

Todos los años en la Ciudad de México se festeja la Feria latinoamericana del Tamal, en los primeros días de noviembre, coincidiendo con la celebración del Día de muertos.

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The Indio International Tamale Festival is held each December in Indio, California.

The Indio festival is the winner of two Guinness World Records: the largest tamale festival (120,000 attendees, December 2-3, 2000) and the largest tamale in the world with over 1 foot (0.3 m) in diameter and 40 feet (12.2 m) in length, created by Chef John Sedlar. The 2006 Guinness Book called the festival “the largest food and culinary festival in the world.”

El Indio International Tamale Festival celebrado cada diciembre en Indio, California. Ganador de dos Guinness World Records: el festival más grande de tamales (120,000 asistentes, del 2 al 3 de diciembre de 2000) y el tamal más grande del mundo, más de 1 pie (0.3 m) en diámetro y 40 pies (12,2 m) de longitud, creado por el chef John Sedlar. El libro Guinness 2006 llama al festival “el festival gastronómico y culinario más grande del mundo”.

In summary, it should be noted that tamales are consumed and prepared not only in Mexico but also throughout Mesoamerica, including North America and some other countries. They are prepared in different ways using different ingredients and flavors.

Although they are called by different names, the characteristics remain the same.

They are easy to identify even if they are presented in different shapes (triangular, ball, rectangular) or are wrapped in corn/ banana leaves or even paper. If they are wrapped, we can say they are tamales.

Como resumen de este artículo cabe decir que los tamales, se consumen y se preparan no solo en México, sino en todo Mesoamérica, Inclusive en Norteamérica y en algunos otros países, realizados de diferentes maneras, y con diferentes ingredientes, sabores y claro llamados también con otros nombres pero que las características seguirán siendo las mismas, de ahí que será fácil identificar aunque presenten diferentes formas y sabores, sean en forma triangular, bola, rectangular, envueltos en hojas de maíz, de plátano o hasta de papel, al mirarlos envueltos, podremos decir son tamales.

Enjoy your meal!

¡Buen provecho!

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TOP NEW

DRINKS 82 | TEQUILA & SPIRITS MAGAZINE

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BLACK BOWMORE DB5 1964

Islay distiller Bowmore has teamed up with luxury car maker Aston Martin to unveil their first collaborative product: Black Bowmore DB5 1964. The bottle features a genuine Aston Martin DB5 piston, and as a result only 25 have been produced. Black Bowmore was first distilled on 5 November 1964 and this release represents only the sixth bottling of this single malt. Since 1993, only 6,000 bottles of the whisky have been released, making it very attractive to collectors. According to Bowmore, the whisky has flavours of “mango, passion fruit, coffee, tobacco and spice”. The Aston Martin DB5, meanwhile, was launched in 1963, and was made famous by its links to James Bond.

COLWITH FARM SEABERRY VODKA Cornish distiller Colwith Farm has used locally grown potatoes and berries from the county’s first sea buckthorn plantation to make a flavoured vodka. The spirit, which has flavours of “citrus, mango and tart berry”, according to the producer, was four years in the making. The company’s Steve Dustow heard about plans for a sea buckthorn plantation in Cornwall, but had to wait years for the plants to grow before he could trial them in a spirit. The berry juice is added to a vodka base and sugar syrup is added to counteract the tartness.

BEAUFORT 57 SMOKED GIN Worcestershire-based distiller Beaufort has released a 57% ABV Smoked Sipping Gin. Working closing with salt producer Halen Môn on the Welsh island of Anglesey, the distiller uses an ingredient that was originally designed by chef Heston Blumenthal: oak-smoked water. The spirit is made at Langley Distillery before being blended with the smoked water at Union Distillers in Leicestershire. The gin’s botanicals include juniper, coriander, angelica root, orange peel, lemon peel, orris, liquorice, Szechuan pepper, pink pepper, and smoked oak and hickory chips.

BELVEDERE HERITAGE 176 Vodka maker Belvedere has launched a new spirit drink made with a proportion of malted rye grain in a nod to historic Polish distilling practices. The new bottling, which is made from 2% malted and 98% unmalted rye is a deliberate attempt to challenge neutrality in the vodka category. The spirit cannot legally be called vodka, as the malted grain spirit is distilled to 92% ABV rather than the required 96%.

Belvedere said the decision was made not to sacrifice flavour in favour of a labelling requirement.

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DON MELCHOR 2017 GUARDA DE LEDA SELECCIÓN CASARENA VINEYARD BLEND Argentine wine estate Casarena has launched a range of wines called Sinergy Vineyard Blend.

The three top-tier wines are blend of grape varieties sourced from one terroir in Argentina.

The Jamilla Vineyard Blend is a mix of Malbec, Syrah and Merlot sourced from Perdriel in Luján de Cuyo, while the Owen Vineyard Blend is sourced from Agrelo and is made up of Cabernet Sauvignon and Malbec. Finally, the Lauren Vineyard Blend is also made from grapes grown in Agrelo but comprises Cabernet Franc, Merlot and Malbec.

Spanish winery Leda, owned

by Bodegas Masaveu, has released its Guarda de Leda wine from 2015. Made from Tempranillo sourced from old vines in Ribera del Duero, Toro and Cigales, the wine is certified organic, and is aged for 30 months in French and American oak following an extended 25-day maceration.

The 15.5% ABV wine has been produced in a limited run of 4,222 bottles, and is described as having “ripe black fruit notes, with sweet tannins and oak spice”.

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Chile’s Don Melchor has released the 30th anniversary edition of its Cabernet Sauvignon-dominant red blend from Puente Alto. Under the stewardship of winemaker Enrique Tirado and Bordeauxbased blender Eric Boissenot, each year’s wine is created using grapes from over 150 parcels.

Don Melchor is always Cabernet Sauvignon-dominant, but can have varying percentages of Cabernet Franc, Merlot and Petit Verdot added into the blend.

The 2017 vintage is a blend of 98% Cabernet Sauvignon and 2% Cabernet Franc, which has been aged for 15 months in French oak barrels, 67% of which were new. The winery has also said that the 2018 will be one of the rare releases that includes all four varieties.

DE BORTOLI 17 TREES Australian wine brand De Bortoli has unveiled a range of sustainably produced wines.

The range, which comprises a Shiraz, a Pinot Grigio and a Chardonnay, comes with a commitment to plant one tree for every six bottles of wine sold. The project comes 12 years after the company’s first sustainability initiative in 2008, which saw it plant 17 trees for each of its company vehicles to offset their carbon footprint. The new tree planting scheme will work to help forest regeneration in Australia after 11 million acres of land burned in the recent bushfires.

PIERRE CHAVIN FLORENTINA French drinks group Pierre Chavin has launched two expressions in its new Florentina range, a collection of non-alcoholic, “trendy” sparkling drinks made using organic grape juice and housed in a Champagne-style bottle closed with cork. The drinks come in peach and red fruit flavours, with the juice sourced from grapes grown in the south of France. The peach variant is a blend of white grapes and peach extract, which is then carbonated, while the red fruits edition is a blend of red and white grape juice, combined with blackberry, blueberry and raspberry extract.

TEMPUS TWO PRESTIGE CUVÉE Australian wine brand Tempus Two has added a sparkling wine to its Copper series in the UK. The Copper Prestige Cuvée follows the successful launch of the producer’s Wilde Chardonnay into Sainsbury’s this year. The wine, which is made using grapes from southeastern Australia, is fermented for two weeks in tanks before being blended and bottled.

According to the producer, the sparkler has flavours of “crisp apple, green pear, pineapple and guava” and is said to pair well with seafood, oysters and soft cheese.

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BEAVERTOWN PASSION PHANTOM

Brewer Beavertown has launched a limited edition passion fruit Berliner Weisse called Passion Phantom. The beer is brewed with extra-pale barley and malted wheat to a strength of 3.5% ABV before being kettle-soured with lactobacillus then infused with passion fruit purée. The brewer said that it has “kombucha-style sourness” mixed with the sweetness from ripe passion fruit. The beer is part of a limited release project by Beavertown which sees new beers launch each month accompanied by their own Spotify playlist for the ultimate drinking experience.

VACAY CANNED COCKTAILS Vacay is a new RTD canned cocktail brand that makes pre-mixed serves that contain no artificial flavours or sweeteners, and are gluten-free and vegan. The brand has launched with an initial offering of four cocktails, which include the Moscow Mule, Tom Collins, Paloma and Blood Orange and Hibiscus Vodka Soda. The Paloma (pictured) is a blend of Tequila blanco, pink grapefruit, lime juice and soda water.

BBN0 X BIMBER IMPERIAL STOUT

South London brewery Brew by Numbers has teamed up with west London whisky distiller Bimber Distillery to make a collaborative beer.

The Imperial stout was made with golden promise, oat, cara, chocolateroast and smoked malt, along with muscovado sugar. The 10% ABV beer then rested in tanks for two months with oak chips that had been soaked in Bimber’s ex-Bourbon cask single malt whisky, were added after fermentation. As well as the chips, the team also added cacao nibs, Madagascan vanilla pods and washed Colombian coffee from a London roastery.

58 GIN HARD SELTZER Distiller 58 Gin has launched a gin-based hard seltzer made using its original 58 London Dry Gin. Available in raspberry and pink grapefruit varieties, the canned drinks are made without any added sugar, and with natural ingredients, and both are vegan. Each 250ml can contains less than 67 calories and has an ABV of 4%. They are made by mixing natural fruit flavours with the gin and sparkling water, which is run through a reverse-osmosis machine to filter the drinks. The cans are fully recyclable, and perfect for those wishing to socialise outdoors. They join the distiller’s four other gins and one vodka.

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DARTMOOR DISTILLERY WHISKY

HAMPDEN ANGELS COGNAC

TAMDHU BATCH STRENGTH 5

The distiller has used three types of barrels for its firstrelease casks: American oak Bourbon casks, French oak wine barrels and Spanish Sherry casks. The Bourbon cask whisky has notes of toffee and marshmallow, while the Bordeaux wine casks gave the spirit notes of wine gums, coconut and chocolate, according to the producer.

Finally, the Sherry cask variant has flavours of hazelnut, marzipan and sultana.

Calvados producer Christian Drouin has launched Hampden Angels, the first expression in the new Expérimental de Christian Drouin series.

Hampden Angels is a 14-yearold Pays d’Auge Calvados that has been aged for eight months in American oak barrels, which previously contained rums from the Hampden distillery in Jamaica. This cask finishing gives the spirit flavours of ripe banana, coffee, dark chocolate, vanilla and baked apples.

Classified as an eau-de-vie de cidre, it has been produced in a limited run of just 1,296 bottles.

Speyside distiller Tamdhu has announced the latest bottling in its batch-strength series. Batch Strength No. 5 is bottled at 59.8% ABV, and is aged in seasoned oloroso Sherry casks. According to the distiller, the whisky has aromas of vanilla, cinnamon and roasted Brazil nut, with a smooth mouthfeel and flavours of double cream, baked cookies, berries and citrus zest. The Ian Macleod Distillers-owned Scotch producer is currently donating £1 from the sale of its spirits to The Drinks Trust to support hospitality colleagues in need.

1800 CRISTALINO TEQUILA Agave-based spirit 1800 Tequila has released a new ultrapremium expression. The clear “sipping spirit” has been aged for 16 months in new American and French oak barrels, before being finished in Port wine casks for a further six months. The spirit is then filtered to remove the colour and is packaged in a cut-glass bottle. According to the distiller, the spirit has aromas of roasted wood, caramel, vanilla, citrus fruit and butter with flavours of caramel, honey and cooked agave.

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