Tequila & Spirits Magazine * November/December 2021 by Tequila & Spirits Magazine

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<<<ON THE COVER ISSUE NOVEMBER / DECEMBER

FERRARI SF90 SPIDER DESSERT WINE

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BRAND STO RY- TEQUILA MANDALA TOP NEW DRINKS TEQUILA PRODUCTION NEW RECORD 2021

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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 that include Cider alcoholic beverage and Dessert wine, why it’s different from other wines? Check out some of the new top drinks around the world. Enjoy the rest of the year along with the November / December 2021 issue of Tequila & Spirits Magazine. We are here to help stimulate your potential buyers through our network. Do you have? News about your product(s)? New product(s) or service(s) ready to launch? Share it with us for a chance to have it published. I’m happy to announce Tequila & Spirits Magazine’s brand new screen experience with direct links and 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!

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FERRARI

SF90 SPIDER

PHOTOGRAPHY COURTESY OF FERRARI

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The spider version of the SF90 Stradale, the SF90 Spider sets new performance and innovation benchmarks not only for the marque’s range, but for the entire sports car sector. The new convertible has the same extreme supercar specification and recordbreaking performance as the SF90 Stradale yet also adds further driving pleasure and versatility to the mix, thanks to latest iteration of Ferrari’s signature retractable hard top architecture. This makes the SF90 Spider the ideal car for owners that demand the very pinnacle of Ferrari technology, but still want the thrill of open-top driving.

when raised, does not deform at high speeds and provides exceptional occupant space and comfort. The RHT is so compact, simple and light it can be actioned in just 14 seconds and can be deployed when the car is on the move. The key to the success of the Ferrari RHT, which premiered on the 458 Spider in 2011, and which has been constantly evolved in the intervening years, is that it takes up just 100 litres of space rather than the 150-200 litres required by a traditional system. The use of aluminium in its construction also means that it is around 40 kg lighter than a conventional retractable hard top. An adjustable electric rear window guarantees superb occupant comfort The retractable hard top (RHT) was again even at high speeds when the RHT is lowered. adopted because it guarantees optimal noise insulation and protection from the elements 14 | TEQUILA & SPIRITS MAGAZINE

In a first for a Ferrari production spider, the SF90 Spider has plug-in hybrid architecture in which the internal combustion engine is integrated with two electric motors at the front, which comprise the RAC-e (Cornering Angle Regulator, Electric) system, and one at the rear derived from and named after a Prancing Horse Formula 1 innovation, the MGUK (Motor Generator Unit, Kinetic).

The SF90 Spider’s powertrain architecture features the V8 turbo ICE, an 8-speed DCT with E-diff, the RAC-e electric front axle with two independent electric motors that also provide all-electric propulsion, the MGUK electric motor located at the rear between the engine and the gearbox, the high voltage battery and electric motor control system ((inverter).

The synergy between the internal combustion engine and the electric motors allow the car to unleash a maximum of 1,000 cv and put the SF90 Spider not only at the very top of the Ferrari range of road cars, but also its category.

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To make full use of the powertrain unit’s power, the engineers developed vehicle dynamics systems that guarantee improvement not just in terms of pure performance and lap times, but also simultaneously ensure that drivers of all kinds can fully enjoy the car’s potential and have fun behind the wheel. The new hybrid architecture required extensive integration work on the car’s many different control logics, including the high-voltage system

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controls (battery, RAC-e, MGUK, inverter), the powertrain, and vehicle dynamics controls (traction, braking, Torque Vectoring). Electronic Traction Control (eTC): optimally manages the availability of the torque – both ICE and electric – distributing it to the individual wheels to suit driving conditions and grip requirements

Torque Vectoring: available on the front axle to manage electric traction on outside and inside wheel in cornering to maximise traction exiting the corner and help ensure easy, confident, high-performance driving. The hybrid architecture proved a challenge in terms of weight management: while the extra 270 kg of the hybrid systemwas amply compensated for by the extra power delivered (220 cv, with a weight/power ratio of the system

alone of 1.23 kg/cv), extensive optimisation and weight reduction work was also required on the rest of the car to keep overall weight down to 1,670 kg and thus guarantee a weight/power ratio of 1.67 kg/cv. The RAC-e electric axle also further mitigates the feeling of weight as, by significantly improving stability and traction in cornering, it helps drivers to drive confidently on the limit and delivers an “equivalent weight reduction” of around 200 kg.

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Just as the SF90 Stradale redefined the aerodynamic performance levels of the Ferrari range, the SF90 Spider is pushing the limits of the results delivered still further. The goals that drove the aerodynamic development of the car from the very earliest stages of the platform design were threefold: maintaining the SF90 Stradale’s performance levels with the RHT deployed, minimising aerodynamic

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turbulence and noise with the RHT retracted, and optimising flows in the engine bay. The synergic relationship between the aerodynamics department and Ferrari Design produced downforce and efficiency figures unmatched by any other car in the category.

The crafting of the SF90 Spider’s exterior forms was inspired by same principle as influenced the development of the SF90 Stradale: to create a futuristic, innovative design that communicates both the car’s racing vocation and the series production supercar concept. When the RHT is deployed, the sides, front and tail of the SF90 Spider have the same distinctive styling as the SF90S tradale. This is no small achievement given that the architecture incorporates stowage for the RHT, which is

moved by a complex lever system, but also that it was vital to maintain the same chassis rigidity levels. This was achieved by re-sculpting the car’s surfaces so that the tonneau cover seamlessly integrates with the B-pillars of the coupé, preserving the original styling theme. Even the buttresses behind the passengers’ head rests, which are a signature of all Ferrari spiders, integrate harmoniously as if they were emerging from a structure beneath the car’s skin. TEQUILAANDSPIRITS.COM | 21

DESSERT WINE

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Dessert wines, sometimes called pudding wines, are sweet wines typically served with dessert. There is no simple definition of a dessert wine. In the UK, a dessert wine is considered to be any sweet wine drunk with a meal, as opposed to the white fortified wines (fino and amontillado sherry) drunk before the meal and the red fortified wines (port and madeira) drunk after it. Thus, most fortified wines are regarded as distinct from dessert wines, but some of the less-strong fortified white wines, such as Pedro Ximénez sherry and Muscat de Beaumes-de-Venise, are regarded as honorary dessert wines. In the United States, by contrast, a dessert wine is legally defined as any wine over 14% alcohol by volume, which includes all fortified wines—and is taxed more highly as a result. This dates back to when the US wine industry only made dessert wines by fortification, but such a classification is outdated now that modern yeast and viticulture can produce dry wines over 15% without fortification (and German dessert wines can contain half that amount of alcohol).

In the absence of other techniques, makers of dessert wine have to produce their sugar in the vineyard. Some grape varieties, such as Muscat, Ortega and Huxelrebe, naturally produce much more sugar than others. Environmental conditions have a big effect on ultimate sugar levels; the vigneron can help by leaving the grapes on the vine until they are fully ripe, and by green harvesting and pruning to expose the young grapes to the sun. Honey was added to wine in Roman times, for sweetness and to increase the final strength of the wine. Today sugar is usually added in order to boost the alcohol levels of flabby, unripe wines rather than for sweetness, although a degree of chaptalization is permitted in the wines of many countries. German wines must declare whether they are ‘natural’ or not; in any case, chaptalization is banned from the top tiers of German wines.

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The ‘reserve of sweetness’ is a German technique in which unfermented must (grape juice) is added to the wine after fermentation. This increases the sweetness of the final wine and dilutes the alcohol somewhat—in Germany the final wine can contain no more than 15% Süssreserve by volume. Süssreserve allows winemakers to fully ferment the wine without having to worry about stopping fermentation before all the sugar has gone. Since sulphites are used to stop fermentation, this technique reduces the usage of sulphites. Süssreserve is used by other makers of German-style wines, particularly in New Zealand. In ancient Carthage, a sweet wine called passum was made from air-dried grapes and across the Malta Channel from the site of Carthage similar wines are still made, called Moscato Passito di Pantelleria. Such wines were described by the Romans. Northern Italy is home to a number of ‘passito’ wines, where the grapes are dried on straw, on racks, or hung from the rafters. These wines include Vin Santo (into which almond biscuits, ‘cantucci’, are traditionally dunked), Sciachetrà, Recioto di Soave (drunk with the local version of panettone) and the sweet red Recioto della Valpolicella (which stands up to chocolate better than most wine). Across the Alps, the French make ‘straw wine’ (vin de paille) in the Jura, Rhone and Alsace; the Spanish start off making a raisin wine with Pedro Ximénez before fortifying it; the Cypriots have their ancient Commandaria; and there have been recent experiments with the style in South Africa and the US.

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Most wine laws require temperatures below at most −7 °C (19 °F) before the grapes for ice wine can be picked. At such temperatures, some water in the grapes freezes but the sugars and other solids remain dissolved in the remaining juice. If the grapes are pressed while frozen, a very concentrated must can result, which needs special yeast and a long time to ferment. The resulting wines are very sweet, but balanced by their acidity. The minuscule yields mean they tend to be very expensive. The most famous are German Eiswein and Canadian Icewine, but ice wines are also made in the United States.

A general rule is that the wine should be sweeter than the food it is served with—a perfectly ripe peach has been described as the ideal partner for many dessert wines, whereas it makes sense not to drink wine at all with many chocolate- and toffee-based dishes. Red dessert wines like Recioto della Valpolicella and fortified wines like the vin doux naturel Muscats are the best matches for such difficult-to-pair desserts.

Alternatively, the wine itself can be a dessert, but bakery sweets can make a good match, particularly with a little bitterness like biscuits that are dunked in Vin Santo. A development Some of the most famous dessert wines, such of this matching of contrasts is a rich savoury as Tokaji Aszú of Tokaj-Hegyalja in Hungary, dish like the foie gras that is a traditional Château d’Yquem of Sauternes, and Seewinkel partner to Sauternes. of Austria, are made using grapes mouldy with Botrytis cinerea, which sucks water out of the White dessert wines are generally served grape whilst imparting flavours of honey and somewhat chilled, but can be easily served too cold. Red dessert wines are served at apricot to the future wine. room temperature or slightly chilled.

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??? ?? ? What exactly is dessert wine?

In its broadest sense, dessert wine is any wine that is enjoyed during or after dessert. More specifically, dessert wine is usually sweet with pronounced flavor and higher alcohol content.

What is a sweet dessert wine called?

When looking for sweet dessert wine and other sparklers, look for these words on the label: Demi-Sec* (means “off-dry” in French) Amabile (“slightly sweet” in Italian) Semi Secco* (“off-dry” in Italian) Doux (“sweet” in French) Dolce / Dulce (“sweet” in Italian / Spanish)

Is Moscato wine a dessert wine?

Moscato is a sweet Italian wine known for its fruity notes. Made from the Muscat grape, this white wine is typically thought of as a dessert wine with a hint of fizz.

What is the difference between sweet wine and dessert wine?

The difference, a sweet wine is usually made from a dry wine with added sweetener. ... While a dessert wine is naturally sweet and considerably higher in alcohol content.

Do you refrigerate dessert wine?

Dessert wines that can be stored long and short term. Dessert wines can be stored (unopened) in the kitchen refrigerator for a few months. After that, the temperature will actually be too cold for long-term storage, so a wine refrigerator should be used.

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MOVIES COMING SOON 28 | TEQUILA & SPIRITS MAGAZINE

ENTERTAINMENT

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ETERNALS The saga of the Eternals, a race of immortal beings who lived on Earth and shaped its history and civilizations. Release date: November 5, 2021

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GHOSTBUSTERS AFTERLIFE When a single mom and her two kids arrive in a small town, they begin to discover their connection to the original Ghostbusters and the secret legacy their grandfather left behind. Release date: November 19, 2021

RESIDENT EVIL:

WELCOME TO RACCOON CITY

Welcome to Raccoon City, once the booming home of pharmaceutical giant Umbrella Corp. The company’s exodus left the city a wasteland, a dying town with great evil brewing below the surface.

Release date: November 24, 2021

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From visionary filmmaker Lana Wachowski The new film reunites original stars Keanu comes “The Matrix Resurrections,” the long- Reeves and Carrie-Anne Moss in the iconic awaited fourth film in the groundbreaking roles they made famous, Neo and Trinity. franchise that redefined a genre. Release date: December 22, 2021

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SPIDER-MAN: NO WAY HOME With Spider-Man’s identity now revealed, our friendly neighborhood web-slinger is unmasked and no longer able to separate his normal life as Peter Parker from the high stakes of being a superhero. When Peter asks for help from Doctor Strange, the stakes become even more dangerous, forcing him to discover what it truly means to be Spider-Man. Release date: December 17, 2021

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WEST SIDE STORY An adaptation of the 1957 musical, West Side Story explores forbidden love and the rivalry between the Jets and the Sharks, two teenage street gangs of different ethnic backgrounds. Release date: December 10, 2021

THE KING’S MAN

Release date: December 22, 2021

One man must race against time to stop history’s worst tyrants and criminal masterminds as they get together to plot a war that could wipe out millions of people and destroy humanity. TEQUILAANDSPIRITS.COM | 39

POPULAR SERIES TO WATCH RIGHT NOW 40 | TEQUILA & SPIRITS MAGAZINE

Hundreds of cash-strapped contestants accept an invitation to compete in children’s games for a tempting prize, but the stakes are deadly. The series revolves around a contest in which 456 players, drawn from different walks of life but each deeply in debt, play a series of children’s games for the chance to win a 45.6 billion[a] prize, with a deadly penalty if they lose. The name of the series draws from a similarly named Korean children’s game. Hwang had conceived of the idea based on his own economic struggles early in life as well as the class disparity in South Korea. Though he had initially written it in 2009, he was unable to find a production company to fund the idea until Netflix took an interest around 2019 as part of their drive to expand their foreign programming offerings.

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ONLY MURDERS IN THE BUILDING Three strangers share an obsession with true crime and suddenly find themselves wrapped up in one. When a grisly death occurs inside their exclusive Upper West Side apartment building, the trio suspects murder and employs their precise knowledge of true crime to investigate the truth. Perhaps even more explosive are the lies they tell one another. Soon, the endangered trio comes to realize a killer might be living among them as they race to decipher the mounting clues before it’s too late.

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MIDNIGHT MASS

From The Haunting of Hill House creator Mike Flanagan, MIDNIGHT MASS tells the tale of a small, isolated island community whose existing divisions are amplified by the return of a disgraced young man (Zach Gilford) and the arrival of a charismatic priest (Hamish Linklater). When Father Paul’s appearance on Crockett Island coincides with unexplained and seemingly miraculous events, a renewed religious fervor takes hold of the community - but do these miracles come at a price?

MAID One young mother’s incredible story of survival and resilience as she navigates the world of poverty, abuse and redefining her worth against all odds. Inspired by the New York Times Best-selling memoir by Stephanie Land, and from the Producers of Shameless and Promising Young Woman.

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CIDER An alcoholic beverage made from the fermented juice of apples.

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Cider is widely available in the United Kingdom (particularly in the West Country) and the Republic of Ireland. The UK has the world’s highest per capita consumption, as well as the largest cider-producing companies. Ciders from the South West of England are generally stronger. Cider is also popular in many Commonwealth countries, such as India, Canada, Australia, and New Zealand. As well as the UK and its former colonies, cider is popular in Portugal (mainly in Minho and Madeira), France (particularly Normandy and Brittany), northern Italy (Piedmont and Friuli), and northern Spain (especially the Principality of Asturias and the Basque Country). Central Europe also has its own types of cider with RhinelandPalatinate and Hesse producing a particularly tart version known as Apfelwein. In the U.S., varieties of fermented cider are often called hard cider to distinguish alcoholic cider from non-alcoholic apple cider or “sweet cider”, also made from apples. In Canada, cider cannot contain less than 2.5% or over 13% absolute alcohol by volume. The juice of most varieties of apple, including crab apples, can be used to make cider, but cider apples are best. The addition of sugar or extra fruit before a second fermentation increases the ethanol content of the resulting beverage. Cider alcohol content varies from 1.2% to 8.5% ABV or more in traditional English ciders, and 3.5% to 12% in continental ciders. In UK law, it must contain at least 35% apple juice (fresh or from concentrate), although CAMRA (the Campaign for Real Ale) says that “real cider” must be at least 90% fresh apple juice. In the US, there is a 50% minimum. In France, cider must be made solely from apples. TEQUILAANDSPIRITS.COM | 47

Cider is an ancient beverage. No one knows when or where it was first made, because the native distribution of its principal component, the apple, is so widespread, from the Near East to northwestern Europe. In the cider market, ciders can be broken down into two main styles, standard and specialty. The first group consists of modern ciders and heritage ciders. Modern ciders are produced from culinary apples such as Gala. Heritage ciders are produced from heritage, cider specific, crab or wild apples, like Golden Russet. Historically, cider was made Modern, mass-produced ciders closely from the only resources available to make it, so resemble sparkling wine in appearance. More style was not a large factor when considering traditional brands tend to be darker and the production process. cloudier. They are often stronger than the massproduced varieties and taste more strongly Apples were historically confined to the of apples. Almost colourless, white cider has cooler climates of Western Europe and Britain the same apple juice content as conventional where civilisation was slow to develop record cider but is harder to create because the cider keeping. Cider was first made from crab apples, maker has to blend various apples to create a ancestors of the bittersweet and bittersharp clearer liquid. White ciders tend to be sweeter apples used by today’s English cider makers. and more refreshing. They are typically 7–8 % ABV in strength. Black cider, by contrast, is dry amber premium cider which has an alcohol content of 7–8 % ABV. The flavour of cider varies. Ciders can be classified from dry to sweet. Their appearance ranges from cloudy with sediment to completely clear, and their colour ranges from almost colourless to amber to brown. The variations in clarity and colour are mostly due to filtering between pressing and fermentation. Some apple varieties will produce a clear cider without any need for filtration. Both sparkling and still ciders are made; the sparkling variety is the more common.

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Fermentation of ciders occurs by a very similar mechanism to the fermentation of wine. The process of alcoholic fermentation is characterised by the conversion of simple sugars into ethanol by yeasts, especially Saccharomyces cerevisiae. This is because, as “Crabtree positive” yeasts, they produce ethanol even during aerobic fermentation; in contrast, Crabtree-negative yeasts produce only biomass and carbon dioxide. This adaptation allows them a competitive edge in the fermentation of ciders due to their high alcohol tolerance, and because of this tolerance, it is common for ciders to be fermented to dryness, although that is not always the case. Fermentations will carry on until the yeasts run out of nutrients and can no longer metabolise, resulting in a “stuck” fermentation, or the fermentation is stopped. Steps taken before fermentation might include fruit or juice blending, titratable acidity and pH measurements and sometimes adjustments, and sulfur dioxide and yeast additions. Fermentation is carried out at a temperature of 4–16 °C (39–61 °F). This temperature would be low for most kinds of fermentation, but is beneficial for cider, as it leads to slower fermentation with less loss of delicate aromas. Fermentation can occur due to natural yeasts that are present in the must; alternately, some cider makers add cultivated strains of cider yeast, such as Saccharomyces bayanus.

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Apple-based juice may also be combined have no perceivable residual sugar and be dry. with fruit to make a fine cider; fruit purées This means that the cider will not taste sweet, or flavourings can be added, such as grape, and might show more bitterness, or acidity. cherry, raspberry, or cranberry. Primary cider fermentation can be initiated The cider is ready to drink after a three-month by inoculating the cider must with selected fermentation period, although it is more often yeast strains or by permitting indigenous yeast strains present on the fruit and in the matured in the vats for up to three years. cider production equipment to spontaneously For larger-scale cider production, ciders from commence fermentation without inoculation. vats produced from different varieties of apple The selection of yeast used for cider production may be blended to accord with market taste. If the cider is to be bottled, usually some extra is critical to the quality of the final product. As sugar is added for sparkle. Higher quality with other fermented beverages, like wine and ciders can be made using the champagne beer, the strain of yeast used to carry out the method, but this is expensive in time and alcoholic fermentation also converts precursor money and requires special corks, bottles, and molecules into the odorants found in the final other equipment. Some home brewers use product. beer bottles, which work perfectly well, and are inexpensive. This allows the cider to become In general, two broad categories of yeast are used for cider making: commercially developed naturally carbonated. strains and wild, or autochthonous, strains. Most of the natural sugar in apples are used up in the fermentation process and are converted into alcohol, and carbon dioxide. If the fermentation goes all the way, the cider will

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??? ?? ?

In the US, “cider” often refers to sweetened, unfiltered apple juice, traditionally made with a distinct sweet-tart taste, and in these regions, the fermented (alcoholic) beverage is known as “hard cider”. In Canada, “cider” usually refers to the alcoholic drink, while the non-alcoholic juice may sometimes be called “apple cider”. Is cider an alcoholic drink? Cider is an alcoholic beverage made from the fermented juice of apples. Other fruits can be used to make ciderlike drinks. The most popular is made from What kind of alcohol is cider? fermented pear juice, known as perry. Cider is a fermented alcoholic beverage made from It is called poiré in France and produced mostly in Lower Normandy there. A branded sweet perry known as Babycham, marketed principally as a women’s drink and sold in miniature champagne-style bottles, was once popular in the UK but has become unfashionable. Another related drink is a form of mead, known as cyser. Cyser is a blend of honey and apple juice fermented together.

the unfiltered juice of apples. Cider alcohol content varies, generally, between 3% and 8.5%, but some continental cider goes to 12% alcohol. In UK law, it must contain at least 35% apple juice

Is cider a beer or wine?

By federal law, cider is beer... unless it’s above seven percent alcohol by volume. In that case, it’s wine. Of course, if you get at least 25% of the sugars (which will be fermented into alcohol) from malts, then it’s beer again.

Does cider taste like beer?

Beer and cider really differ when it comes to flavour. Because cider is made from fermented apple juice, it results in a sweeter taste when compared to a classic beer style.

Whats the difference between apple cider and hard apple cider?

Hard cider is an alcoholic drink made by fermenting the juice of fruit, usually apples. The addition of “hard” in its name is used to distinguish this drink from its non-alcoholic counterpart, apple cider, which is made by pressing apples to produce juice.

How do you drink cider?

Don’t drink ice-cold cider. The sweet spot for enjoying craft cider is 50 to 55 degrees, though with the dry, tannic ciders, we even like them closer to room temperature. Let it warm up a bit. TEQUILAANDSPIRITS.COM | 53

BRAND STORY

COURTESY OF TEQUILA MANDALA

Tequila Mándala was founded and launched Tlaquepaque. With the right accounts, strong jointly in Jalisco, Mexico and Southern social media, and online presence, we’ve California in November 2016 by partners built a brand with a quality that is second to

Arturo Lomelí Ibarra, Master Distiller/Partner none. New partners Craig Cartozian and Kirk Joel García Barreto and Humberto Ibarra. Cartozian have brought even new energy Tequila Mándala started with just two pallets and growth to our brand. In addition to our of our 7 year Extra Añejo in our hand-made, Extra Añejo, in 2018 we introduced our other hand-painted ceramic bottles. We wanted expressions Blanco, Reposado and a 2-year to represent our Mexican craftsmanship and Añejo. With accounts quickly moving East, we culture in every bottle. Reason why we went continue to grow our brand through our love, with the orange and burgundy colors you passion and art of creating the perfect Tequila. find across buildings in places like Tonala or 54 | TEQUILA & SPIRITS MAGAZINE

A MANDALA has remained valid in all cultures around the world for thousands of years. It is not limited to borders, religions or cultures. It is accessible to all humanity, which is why its broad meaning is so powerful. All this derived from an everlasting circle with no end and no beginning, called the Mandala. For us, a Mandala is a circle of joy, peace, and above all, life. In our multi-generational family circle, acquaintances transcend into friends and friends transcend into family. We always give ourselves the time to sit down together and decide on our next weekend outing, anniversary celebration, our summer vacation, and our winter holidays. Traditionally in our Mexican culture, we pay homage to our ancestors by always finding time to honor our past by keeping family traditions alive within the Mandala circle of life. As for the round bottle we wanted it to be a representation of a Mandala, round and a perfect circle of life and balance. Our concept could not go without integrating Mandala symbols across each bottle. Whether on a beach, tucked away in a cabin, or in your backyard, it’s important to create your own Mandala with those you love. This custom is most pleasant for us as Mexicans, being in a relaxing place, laughing, out of the normal routine and enjoying life!

EVERY BOTTLE IS A TRUE PIECE OF ART

What’s your Mandala?

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