<--- ON THE COVER DIONYSUS GREEK GOD OF WINE MARCH/APRIL 2025
Greece, a country renowned for its ancient history, stunning landscapes, and vibrant culture, is also home to one of the oldest wine-producing traditions in the world.
Wine has been an integral part of Greek culture since antiquity. The ancient Greeks revered wine, associating it with Dionysus, the god of wine, fertility, and ritual ecstasy.
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“FROM THE PUBLISHER”
Welcome to the vibrant world of Tequila & Spirits Magazine!
We are thrilled to embark on this journey with you, exploring the rich tapestry of tequila and other spirits from around the globe. Our magazine is more than just a publication; it’s a celebration of craftsmanship, culture, and passion.
Within the pages of Tequila & Spirits Magazine, you’ll find a diverse array of articles, features, and reviews crafted by industry experts, enthusiasts, and connoisseurs. From the history and heritage of tequila to the latest trends in mixology, we aim to educate, inspire, and entertain.
Whether you’re a seasoned aficionado or a curious newcomer, there’s something for everyone in our pages. Join us as we delve into the artistry behind each bottle, uncover hidden gems, and share the stories of the people who make it all possible.
We invite you to raise a glass with us as we explore the world of tequila and spirits together. Cheers to discovery, adventure, and the endless possibilities that await within each sip.
Be yourself, be happy, be inspired, and celebrate! Safety first!
Remember to drink responsibly.
Until next time!
Cheers
Sincerely,
JosePinedo
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C A N T I N A B A R
BAIJIU SPIRIT
BY T&S MAG TEAM
The Essence of Chinese Culture in a BAIJIU SPIRIT Bottle
Baijiu, often referred to as “China’s national liquor,” is more than just a drink—it is a symbol of Chinese culture, tradition, and social bonding. With a history spanning thousands of years, baijiu has become deeply ingrained in the fabric of Chinese society, playing a central role in celebrations, business dealings, and daily life. Its unique production process, diverse flavors, and cultural significance make it a spirit unlike any other in the world.
A Rich History
The origins of baijiu can be traced back to ancient China, with evidence of fermented beverages dating as far back as 7000 BCE. However, the distillation techniques that define modern baijiu emerged during the Yuan (1271–1368) and Ming (1368–1644) dynasties. Over the centuries, baijiu evolved into a refined art form, with regional variations and distinct styles emerging across China.
The Art of Production
Baijiu is typically made from sorghum, though other grains like rice, wheat, and corn are also used. The production process is complex and labor-intensive, involving fermentation, distillation, and aging.
What sets baijiu apart is the use of qu (pronounced “chew”), a fermentation starter made from wheat, barley, or peas. This unique ingredient introduces a variety of microorganisms that contribute to baijiu’s complex flavor profile.
The fermentation process takes place in earthen pits or clay jars, often buried underground, where the mixture is left to mature for months or even years. After distillation, the spirit is aged in ceramic jars, allowing its flavors to develop further. The result is a clear, potent liquor with an alcohol content ranging from 40% to 60%.
Diverse Flavors and Styles
Sauce Aroma (Jiangxiang): Known for its bold, savory, and umami-rich flavor, this style is epitomized by the famous Moutai brand. It is often compared to soy sauce or fermented beans.
Strong Aroma (Nongxiang): The most popular style, characterized by its sweet, fruity, and floral notes. Luzhou Laojiao is a well-known example.
Light Aroma (Qingxiang): Delicate and mild, with a clean, crisp finish. Fenjiu from Shanxi province is a classic example.
Rice Aroma (Mixiang): Made primarily from rice, this style is lighter and sweeter, with a smooth texture. It is most commonly found in southern China.
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Encourage your network to be part of this dynamic event, where they’ll gain the tools and insights needed to thrive in the ever-evolving bar and restaurant world.
Cultural Significance
Baijiu is deeply intertwined with Chinese culture and social customs. It is a staple at weddings, festivals, and family gatherings, where it is often served in small cups and consumed during toasts. In business settings, sharing baijiu is seen as a gesture of goodwill and trust, with the phrase “ganbei”, meaning “bottoms up”) symbolizing camaraderie and mutual respect.
The drink also holds a place in Chinese literature and art, often romanticized as a source of inspiration for poets and scholars. Its association with celebration and togetherness has made it a timeless symbol of Chinese hospitality.
Global Appeal
While baijiu remains predominantly consumed in China, its global presence is growing. As international interest in Chinese culture and cuisine increases, baijiu is finding its way onto cocktail menus and liquor shelves worldwide. Brands like Moutai and Wuliangye are leading the charge, introducing the spirit to new audiences and redefining its image as a modern, versatile drink.
Challenges and Opportunities
Despite its cultural significance, baijiu faces challenges in the global market. Its strong, unfamiliar flavor profile can be off-putting to those accustomed to milder spirits. However, innovative bartenders and marketers are working to bridge this gap by creating baijiubased cocktails and educating consumers about its rich heritage.
As the world becomes more interconnected, baijiu has the potential to become a global ambassador for Chinese culture. Its unique flavors, centuriesold traditions, and deep cultural roots make it a spirit worth exploring—one that offers a taste of China’s past, present, and future.
Baijiu is more than just a drink; it is a testament to China’s rich history, craftsmanship, and social values. Whether enjoyed during a festive celebration or shared among friends, baijiu embodies the spirit of togetherness and tradition. As it continues to gain recognition on the global stage, baijiu stands as a proud symbol of Chinese culture, inviting the world to raise a glass and say, “Ganbei!”
AGAVE HARVEST
BY JOSE PINEDO
A Traditional Practice with Modern Applications
The agave plant, native to the arid and semi-arid regions of the Americas, has been a cornerstone of cultural and economic practices for centuries. Known for its versatility, the agave plant is most famously associated with the production of alcoholic beverages like tequila and mezcal. However, its uses extend far beyond the bar, encompassing food, fiber, and even biofuel. The harvest of agave is a meticulous process that blends traditional knowledge with modern techniques, ensuring sustainability and quality.
The Agave Plant: A Botanical Overview
Agave is a succulent plant belonging to the Asparagaceae family. It thrives in harsh environments, requiring minimal water and care, making it an ideal crop for arid regions. The plant takes several years to mature, with some species, like the blue agave (Agave tequilana), taking between 7 to 10 years to reach harvestable size. The plant’s piña, or heart, is the most valuable part, containing the sugars necessary for fermentation and distillation.
Traditional Harvesting Techniques
The traditional method of harvesting agave, known as jima, is a skilled craft passed down through generations. Jimadores, the skilled harvesters, use a sharp, curved tool called a coa to remove the spiky leaves and extract the piña. This process requires precision and experience, as improper cutting can damage the piña and reduce its quality.
Selection: Only mature plants are harvested, as they contain the highest sugar content. The jimador assesses the plant’s readiness by examining its size and the color of its leaves.
Trimming: Using the coa, the jimador removes the long, spiky leaves, revealing the piña.
Extraction: The piña is carefully cut from the ground, ensuring it remains intact. A single piña can weigh between 80 to 200 pounds, depending on the species.
Modern Innovations in Agave Harvesting
While traditional methods remain prevalent, modern technology has begun to influence agave harvesting. Mechanized tools and machinery are now used in some large-scale operations to increase efficiency. However, many producers still prioritize hand-harvesting to maintain the quality and authenticity of their products.
Sustainability has also become a key focus in modern agave farming. Over harvesting and monoculture practices have led to environmental concerns, such as soil degradation and loss of biodiversity. To address these issues, many farmers are adopting sustainable practices, including crop rotation, organic farming, and the use of agave byproducts for compost or biofuel.
Uses of Harvested Agave
The harvested agave piña is processed for various purposes:
Tequila and Mezcal Production: The piña is roasted, crushed, fermented, and distilled to produce these iconic spirits.
Agave Syrup: The sap, or aguamiel, is extracted and processed into a natural sweetener, popular as a healthier alternative to sugar.
Fiber: Agave leaves are used to produce fibers for textiles, ropes, and paper.
Biofuel: Research is underway to use agave as a source of renewable energy due to its high sugar content and low water requirements.
Challenges in Agave Harvesting
Despite its many benefits, agave farming faces challenges:
• Long Maturation Period: The slow growth of agave means farmers must plan years in advance.
• Pests and Diseases: Agave is susceptible to pests like the agave snout weevil, which can devastate crops.
• Market Fluctuations: The demand for agavebased products, particularly tequila, has led to price volatility and overproduction in some regions.
The agave harvest is a fascinating blend of tradition and innovation, reflecting the plant’s deep cultural significance and its growing role in modern industries.
As demand for agave-based products continues to rise, sustainable practices and technological advancements will be crucial to ensuring the longevity of this valuable crop. Whether in a glass of tequila or a bottle of agave syrup, the fruits of the agave harvest continue to enrich lives around the world.
AI’S IMPACT ON ALCOHOL PRODUCTION
BY SIMON PINEDO
AI’S IMPACT ON ALCOHOL PRODUCTION
The alcohol production industry, encompassing breweries, wineries, and distilleries, has traditionally relied on time-honored methods and human expertise. However, the integration of Artificial Intelligence (AI) is revolutionizing these processes, enhancing efficiency, quality, and sustainability. From optimizing fermentation to predicting consumer preferences, AI is reshaping how alcohol is produced and consumed.
Optimizing Fermentation and Production
Fermentation is a critical stage in alcohol production, where yeast converts sugars into alcohol and carbon dioxide. AI-powered systems can monitor and control fermentation in real-time, ensuring optimal conditions for yeast activity. By analyzing data such as temperature, pH levels, and sugar concentrations, AI can predict and prevent potential issues, such as stalled fermentation or off-flavors. This results in consistent product quality and reduced waste. For example, breweries are using AI to fine-tune
beer recipes by analyzing vast datasets of brewing parameters and consumer feedback. Similarly, wineries are leveraging AI to monitor grape maturity and predict the ideal harvest time, ensuring the best possible flavor profile for their wines.
Predictive Maintenance and Equipment Optimization
AI is also transforming the maintenance of production equipment. Predictive maintenance systems use AI algorithms to analyze equipment performance data and predict when machinery is likely to fail. This allows producers to address issues before they cause costly downtime. For instance, distilleries can use AI to monitor stills and other equipment, ensuring they operate at peak efficiency and reducing the risk of unexpected breakdowns.
Sustainability and Resource Management
Sustainability is a growing concern in the alcohol industry, and AI is playing a key role in reducing environmental impact. AI-driven systems can optimize water and energy usage during production, minimizing waste and lowering costs. For example, breweries can use AI to track water consumption and identify areas where usage can be reduced. Additionally, AI can help distilleries recycle byproducts, such as spent grains, into valuable resources like animal feed or biofuel.
Quality Control and Flavor Profiling
AI is enhancing quality control by automating the detection of defects or inconsistencies in alcohol products. Machine learning algorithms can analyze sensory data, such as taste and aroma, to ensure each batch meets the desired standards. This is particularly useful in large-scale production, where manual quality checks may be impractical.
Moreover, AI is enabling producers to create innovative flavor profiles by analyzing consumer preferences and market trends. By identifying patterns in consumer data, AI can suggest new product formulations that are likely to resonate with target audiences.
Supply Chain and Inventory Management
AI is streamlining supply chain operations by predicting demand, optimizing inventory levels, and improving logistics. For example, wineries can use AI to forecast sales based on historical data, seasonal trends, and market conditions, ensuring they produce the right amount of wine to meet demand without overproducing. This reduces waste and improves profitability.
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Personalization and Consumer Engagement
AI is also transforming how alcohol brands interact with consumers. By analyzing purchasing behavior and preferences, AI can recommend personalized products to customers, enhancing their experience.
For instance, a craft brewery might use AI to suggest new beers to customers based on their past purchases. Additionally, AI-powered chatbots and virtual assistants can provide personalized recommendations and answer customer queries, improving engagement and loyalty.
Challenges and Ethical Considerations
While AI offers numerous benefits, its adoption in alcohol production is not without challenges. High implementation costs, data privacy concerns, and the need for skilled personnel can be barriers for smaller producers. Additionally, there are ethical considerations around the use of AI in promoting alcohol consumption, particularly in relation to public health and responsible drinking.
AI is undeniably transforming the alcohol production industry, driving innovation and efficiency across every stage of the process. From optimizing fermentation and improving sustainability to enhancing quality control and consumer engagement, AI is enabling producers to meet the demands of a rapidly evolving market. As technology continues to advance, the integration of AI in alcohol production is likely to deepen, paving the way for even more groundbreaking developments in the future. However, it is crucial for the industry to address the challenges and ethical implications of AI adoption to ensure its benefits are realized responsibly.
COMING S O O N MOVIES
QUEEN OF THE RING
n a time when pro wrestling for women was illegal all over the country, a small town single mother embraces the danger to change culture as she dominates America’s most masculine sport to become the first million dollar female athlete in history.
Release date: March 7, 2025
HIGH ROLLERS
Master thief Mason (John Travolta) is living the criminal’s dream: island-hopping with his crew and the love of his life, Decker (Gina Gershon), while floating on a sea of stolen cash. But his dream is shattered when his nemesis, the ruthless Salazar, kidnaps Decker and forces Mason and his crew to attempt a near-impossible casino heist in exchange for her return.
Release date: March14,2025.
A WORKING MAN
Levon Cade, a former black ops operative, has retired from his previous profession to work in construction and focus on being a good father to his daughter. However, when his boss’s daughter Jenny goes missing, Levon is forced to utilize his former skills to
search for her. His investigation leads him into a dangerous criminal conspiracy, which threatens to disrupt his new life.
Release date: March 28,, 2025
THE ACCOUNTANT 2
When an old acquaintance is murdered, leaving behind a cryptic message to “find the accountant,” Wolff is compelled to solve the case. Realizing more extreme measures are necessary,
Wolff recruits his estranged and highly lethal brother, Brax (Jon Bernthal), to help.
Release date: April 25, 2025
G20
Set at a G20 Summit, which is overtaken by terrorists. Viola Davis is playing the American president, named Taylor Sutton, who must bring all her statecraft and military experience to bear to defend her family, her fellow leaders, and, of course, the world.
Release date: April 10, 2025
THE AMATEUR
Charlie Heller (Malek) is a brilliant, but deeply introverted decoder for the CIA working out of a basement office at headquarters in Langley whose life is turned upside down when his wife is killed in a London terrorist attack.
Release date: April 11, 2025
SINNERS
Trying to leave their troubled lives behind, twin brothers (Jordan) return to their hometown to start again, only to discover that an even greater evil is waiting to welcome them back.
Release date: April 18, 2025
THE WHITE LOTUS
An all-star cast head to a resort and unleash their worst, most privileged impulses. The series is a sharp social satire following the exploits of various guests and employees of the fictional White Lotus resort chain, whose stay becomes affected by their various dysfunctions.
A week in the life of vacationers is unravelled as they relax and rejuvenate in paradise. With each passing day, a darker complexity emerges in these picture-perfect travelers, the hotel’s cheerful employees, and the idyllic locale itself.
MARIANNE
A famous horror writer who is lured back to her hometown discovers that the evil spirit who plagues her dreams is now wreaking havoc in the real world.
BLACK DOVES
Helen embarks on a passionate affair with a man who has no idea what her secret identity is; caught in the crosshairs when her lover falls victim to the dangerous London underworld, Helen’s employer’s call in Sam to protect her.
THE NIGHT AGENT
The Night Agent is a sophisticated, character-based, action-thriller centering on a low level FBI Agent who works in the basement of the White House, manning a phone that never rings -- until the night that it does, propelling him into a fast-moving and dangerous conspiracy that ultimately leads all the way to the Oval Office.
&
CIGAR PAIRING COCKTAIL
BY JOSE PINEDO
Cocktail and Cigar Pairing
Elevating Your Sensory Experience
Pairing cocktails with cigars is an art form that combines the rich, complex flavors of tobacco with the nuanced profiles of well-crafted drinks. When done correctly, this pairing can elevate both the cigar and the cocktail, creating a harmonious sensory experience.
Whether you’re a seasoned aficionado or a curious beginner, understanding the basics of pairing can enhance your enjoyment. Here’s a guide to help you navigate the world of cocktail and cigar pairings.
Understanding the Basics
Complement or Contrast
Pairings work best when the flavors of the cigar and cocktail either complement or contrast each other. For example, a smoky cigar might pair well with a cocktail that has earthy or spicy notes, while a sweeter cigar could be balanced by a tart or citrusy drink.
Strength Matters
Match the strength of the cigar with the intensity of the cocktail. A full-bodied cigar can overpower a delicate cocktail, while a light cigar might get lost alongside a bold, boozy drink.
Consider the Profile
Cigars and cocktails both have flavor profiles that include notes like sweetness, spice, earthiness, creaminess, and acidity. Identifying these notes can help you create a balanced pairing.
ClassicPairingstoTry
Old Fashioned with a Maduro Cigar
Why it works: The rich, sweet, and slightly bitter notes of an Old Fashioned (made with bourbon or rye, sugar, and bitters) complement the deep, chocolatey, and earthy flavors of a Madurowrapped cigar. The cocktail’s sweetness balances the cigar’s intensity.
Mojito with a Connecticut Shade Cigar
Why it works: A light and refreshing Mojito, with its minty, citrusy profile, pairs beautifully with a mild Connecticut Shade cigar. The cigar’s creamy, nutty flavors won’t overpower the drink, creating a refreshing and balanced experience. often hold workshops to teach participants how to craft classic tequila-based cocktails like margaritas, palomas, and tequila sunrises.
Negroni with a Spicy Nicaraguan Cigar
Why it works: The bold, bitter, and herbal notes of a Negroni (gin, Campari, and sweet vermouth) stand up to the peppery, spicy flavors of a Nicaraguan cigar. The cocktail’s complexity matches the cigar’s robust profile.
Whiskey Sour with a Cameroon-Wrapped Cigar
Why it works: The tangy, sweet, and smooth Whiskey Sour complements the slightly sweet and spicy notes of a Cameroon-wrapped cigar. The citrus in the cocktail enhances the cigar’s natural brightness.
Espresso Martini with a Maduro or Oscuro Cigar
Why it works: The rich, coffee-forward flavors of an Espresso Martini pair wonderfully with the deep, dark, and slightly sweet notes of a Maduro or Oscuro cigar. This pairing is perfect for an after-dinner indulgence.
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Tips for Creating Your Own Pairings
Start with What You Know
If you have a favorite cigar or cocktail, start there and experiment with pairings. For example, if you love a particular bourbon, try pairing it with a cigar that has similar flavor notes, like oak or vanilla.
Experiment with Contrasts
Sometimes, contrasting flavors can create a memorable experience. For instance, a creamy, buttery cigar might pair surprisingly well with a tart, citrusy cocktail.
Consider the Occasion
Lighter pairings (like a Mojito and a Connecticut Shade cigar) are great for daytime or casual settings, while bolder pairings (like a Negroni and a Nicaraguan cigar) are ideal for evening relaxation.
Don’t Forget the Palate Cleanser
Sipping water or eating a neutral snack like plain crackers between sips and puffs can help reset your palate and enhance your ability to taste the nuances of both the cigar and the cocktail.
Cocktail and cigar pairing is a deeply personal experience, and there are no hard-and-fast rules. The key is to experiment, take notes, and discover what combinations resonate with your palate.
Whether you’re enjoying a quiet evening alone or hosting a gathering with friends, the right pairing can turn a simple moment into a luxurious ritual.
Cheers and happy smoking!
INFUSED CANNABIS
SPIRITS
BY T&S MAG TEAM
A New Frontier in Beverage Innovation
The beverage industry is no stranger to innovation, and the latest trend to capture the attention of consumers and producers alike is cannabis-infused spirits. As the legalization of cannabis continues to spread across the globe, entrepreneurs and established brands are exploring new ways to incorporate cannabis into alcoholic beverages, creating a unique category that blends the worlds of cannabis and spirits.
What Are Cannabis-Infused Spirits?
Cannabis-infused spirits are alcoholic beverages that have been infused with cannabinoids, primarily THC (tetrahydrocannabinol) and CBD (cannabidiol), the active compounds found in cannabis. These spirits can range from cannabisinfused vodkas and gins to whiskeys and tequilas,
offering consumers a way to enjoy the effects of cannabis alongside their favorite alcoholic drinks. The infusion process typically involves extracting cannabinoids from cannabis plants and then blending them with the base spirit. The result is a beverage that offers a unique combination of the psychoactive or relaxing effects of cannabis with the familiar buzz of alcohol.
TheAppealofCannabis-InfusedSpirits
Novelty and Experience: For many consumers, the appeal of cannabis-infused spirits lies in the novelty and the experience. These beverages offer a new way to enjoy cannabis, especially for those who may not be interested in traditional methods like smoking or edibles.
Flavor Profiles: Cannabis can add complex flavors to spirits, ranging from earthy and herbal to citrusy and floral. This makes cannabis-infused spirits an exciting option for mixologists and home bartenders looking to experiment with new flavor combinations.
Health and Wellness Trends: With the growing popularity of CBD for its potential health benefits, many consumers are drawn to cannabis-infused spirits that contain CBD rather than THC. These beverages are marketed as a way to relax and unwind without the psychoactive effects of THC.
Legalization and Market Growth: As more regions legalize cannabis, the market for cannabis-infused products is expanding rapidly. Spirits producers see an opportunity to tap into this growing market by offering cannabis-infused options that cater to both cannabis enthusiasts and curious newcomers.
Challenges and Considerations
While the potential for cannabis-infused spirits is significant, there are several challenges that producers and regulators must navigate:
Regulatory Hurdles: The legal landscape for cannabis-infused spirits is complex and varies widely by region. In some areas, the combination of cannabis and alcohol is strictly prohibited, while in others, it is allowed but heavily regulated. Producers must navigate these regulations carefully to ensure compliance.
Dosing and Consistency: One of the biggest challenges in creating cannabis-infused spirits is ensuring consistent dosing of cannabinoids. Unlike traditional edibles, where the dosage can be more easily controlled, infusing spirits with cannabis requires precise extraction and blending techniques to ensure that each serving contains the intended amount of THC or CBD.
Consumer Education: Many consumers are still unfamiliar with cannabis-infused spirits and may be unsure about how to consume them responsibly. Producers will need to invest in education and marketing to help consumers understand the effects of these beverages and how to enjoy them safely.
Market Competition: As the cannabis-infused beverage market grows, competition is likely to intensify. Established spirits brands may face competition from new, cannabis-focused startups, and differentiation will be key to standing out in a crowded market.
Notable Brands and Products
Several brands have already entered the cannabisinfused spirits space, offering a range of products that cater to different tastes and preferences:
• Cannabis-Infused Vodka: Brands like Green Times and House of Saka have introduced cannabis-infused vodkas that combine the smoothness of traditional vodka with the subtle flavors of cannabis.
• Cannabis-Infused Gin: Companies such as The Green Goddess and Calyx have developed cannabis-infused gins that highlight the botanical flavors of both cannabis and traditional gin ingredients.
• Cannabis-Infused Whiskey: Whiskey lovers can now enjoy cannabis-infused options from brands like Rebel Coast, which offers a cannabis-infused whiskey that blends the rich, smoky flavors of whiskey with the earthy notes of cannabis.
• Cannabis-Infused Tequila: For those who prefer tequila, brands like LeBlanc have introduced cannabis-infused tequilas that offer a unique twist on this classic spirit.
The Future of Cannabis-Infused Spirits
As the cannabis industry continues to evolve, cannabis-infused spirits are likely to play an increasingly important role in the beverage market. With ongoing advancements in extraction and infusion technologies, producers will be able to create more sophisticated and consistent products that appeal to a broader audience. Moreover, as consumer attitudes toward cannabis continue to shift, the stigma surrounding cannabisinfused beverages is likely to diminish, paving the
way for greater acceptance and adoption. Whether you’re a cannabis enthusiast or simply curious about this emerging trend, cannabis-infused spirits offer a fascinating glimpse into the future of beverage innovation.
Cannabis-infused spirits represent a bold new frontier in the world of beverages, blending the best of both cannabis and spirits to create unique and exciting products. As the market continues to grow, we can expect to see even more innovation and creativity in this space, offering consumers new ways to enjoy the effects of cannabis in a socially acceptable and enjoyable format.
NATIONAL DAY MEXICO TEQUILA
BY JOSE PINEDO
Every year, on the third Saturday of March, Mexico celebrates National Tequila Day (Día Nacional del Tequila), a day dedicated to honoring one of the country’s most iconic and beloved spirits. Tequila, a distilled beverage made from the blue agave plant, is not just a drink—it’s a symbol of Mexican heritage, craftsmanship, and pride. This day is a perfect opportunity to explore the rich history, culture, and traditions surrounding this world-renowned spirit.
The Origins of Tequila
Tequila’s roots trace back to the pre-Hispanic era when the indigenous peoples of Mexico fermented the sap of the agave plant to produce a drink called pulque. With the arrival of the Spanish in the 16th century, distillation techniques were introduced, leading to the creation of what we now know as tequila. The town of Tequila, located in the state of Jalisco, is considered the birthplace of this iconic drink and remains the heart of tequila production to this day.
In 1974, tequila was granted Denomination of Origin status, meaning it can only be produced in specific regions of Mexico, primarily Jalisco and parts of Guanajuato, Michoacán, Nayarit, and Tamaulipas. This designation ensures the authenticity and quality of tequila, protecting its cultural and economic significance.
How Mexico Celebrates National Tequila Day
National Tequila Day is a vibrant celebration that brings together locals and tourists alike to enjoy the spirit in all its forms. Here are some ways the day is celebrated:
Tequila Tastings and Tours: Many distilleries and tequila-producing haciendas in Jalisco open their doors to the public, offering guided tours and tastings. Visitors can learn about the intricate process of harvesting agave, fermenting, distilling, and aging tequila.
Festivals and Events: Towns like Tequila and Guadalajara host lively festivals featuring music, dance, and, of course, plenty of tequila. Traditional mariachi bands and folkloric dancers add to the festive atmosphere.
Cocktail Workshops: Mixologists and bartenders often hold workshops to teach participants how to craft classic tequila-based cocktails like margaritas, palomas, and tequila sunrises.
Food Pairings: Tequila is often enjoyed alongside traditional Mexican dishes. On National Tequila Day, many restaurants offer special menus featuring pairings of tequila with regional cuisine like tacos, ceviche, and mole.
Types of Tequila
Tequila comes in several varieties, each with its own unique flavor profile:
• Blanco (Silver): Unaged, clear, and crisp, with the purest agave flavor.
•Reposado: Aged for 2 to 12 months in oak barrels, offering a smoother taste with hints of vanilla and caramel.
• Añejo: Aged for 1 to 3 years, this tequila has a rich, complex flavor with notes of oak and spice.
• Extra Añejo: Aged for more than 3 years, this premium tequila is smooth and luxurious, often enjoyed as a sipping spirit.
Tequila’s Global Influence
While tequila is deeply rooted in Mexican culture, its popularity has spread worldwide. It’s a staple in bars and restaurants across the globe, and its versatility makes it a favorite for cocktails and culinary creations. National Tequila Day is not only a celebration for Mexicans but also an opportunity for tequila enthusiasts everywhere to raise a glass and appreciate this remarkable spirit.
National Tequila Day is more than just a celebration of a drink—it’s a tribute to the generations of farmers, distillers, and artisans who have preserved and perfected the art of tequilamaking. It’s a day to honor Mexico’s cultural heritage and to share the spirit of camaraderie and joy that tequila embodies.
So, whether you’re sipping a fine añejo, shaking up a margarita, or exploring the agave fields of Jalisco, take a moment to appreciate the history and craftsmanship behind every drop of tequila. ¡Salud!
A Toast to Tradition
LUXURY & RARE SPIRITS
DON JULIO 1942 YEAR OF THE SNAKE 2025 LIMITED EDITION AÑEJO TEQUILA
Handcrafted from blue Weber agave aged 6-10 years, Don Julio 1942 Year of The Snake Limited Edition delivers a silky, smooth finish with notes of vanilla, smoky agave, and tropical fruits. Featuring a stunning Feathered Snake design, it’s the ultimate sipping experience.
L’OR DE JEAN MARTELL RÉSERVE DU CHÂTEAU CHANTELOUP COGNAC
Experience the splendor of L’Or de Jean Martell—silky, aged perfection & rich with history in every sip. Dive into its complex, oak-rich 40% ABV spirit! It’s an aromatic garden with iris, carnation, and honeysuckle standing out. Savor the aroma of cherries mingled with earthy whispers and a hint of sandalwood. On the palate, fresh florals meet a spicy, currant twist—a depth of woody essences unfolds.
HARDY XO RARE FINE CHAMPAGNE COGNAC
Bottled in a beautiful decanter with a contemporary style, this signature XO Rare cognac “draws you into a world like no other: draped in its amber-tinted vermilion robe, its magical fresh rose petal, ripe date and cigar box scents are an enchantment.
PATRÓN EXTRA AÑEJO 7 AÑOS TEQUILA LIMITED EDITION
This extra Añejo tequila was aged for seven years in French oak barrels, and is the oldest and first ever limited edition release from Patrón.
Intense amber and golden color, along with an aroma of dried fruits, melted butter, oak tannins and vanilla. The palate is filled with more dried fruits, as well as a robust citrus character and light caramel sweetness. Finish is long and complex, with woody notes that continue to evolve on the tongue.
THE DALMORE 40 YEAR OLD SINGLE MALT SCOTCH WHISKY
The 2022 release of the Dalmore 40-Year-Old Single Malt Whiskey is a star of that process, a prime example of what a single cask can bring to the final profile. This stunning single malt started its maturation journey in American white oak ex-bourbon casks before transitioning to 30-year-old Gonzalez Byass Matusalem Oloroso sherry butts where it spent the next seven years.
APPLETON ESTATE JOY ANNIVERSARY BLEND RUM
Appleton Estate Joy Anniversary Blend is a celebration of Joy Spence’s 20th anniversary as Master Blender. In 1997 Joy became the first female Master Blender of the Appleton Estate. This beautiful rum is a blend aged up to 35 years, Expect delicate notes of citrus, sweet ginger vanilla, and brown sugar.
CROWN ROYAL 23 YEAR OLD GOLDEN APPLE FLAVORED WHISKY
Crown Royal made a bold move of flavoring some of their finest and rarest 23 year old whiskies with an aroma of golden apples - and it paid off. This fine Whisky is a delicate balance of crisp and mellow.
MICHTER’S 25 YEAR OLD KENTUCKY STRAIGHT BOURBON WHISKEY
Aged over 25 years in handpicked charred oak barrels, Michter’s 25 Year Bourbon is crafted with an exclusive mashbill and strict tasting panel approvals. This meticulous process ensures every bottle represents unmatched quality and a taste like no other. It’s a complex whiskey with molasses, baking spices, chocolate, toasted nuts, dried fruit, butter, vanilla, and hints of smoke on the palate.
DOS ARMADILLOS EXTRA AÑEJO TEQUILA
Experience the pinnacle of tequila craftsmanship with Dos Armadillos Extra Anejo Tequila. This exquisite spirit boasts incredible scents of herbs and mint, perfectly balanced with the rich aromas from aging in American oak barrels. The result is a dry, fruity nose that captivates the senses.
DOUBLE EAGLE VERY RARE 20 YEAR OLD KENTUCKY STRAIGHT BOURBON WHISKEY
Twice the age of the 10-year-old Eagle Rare, the name of this expression is a reference to both its age and the two eagle figurines one in the form of a stopper, the second within the luxurious bottle. Only 299 bottles were produced.
EL DORADO 25 YEAR OLD LIMITED EDITION RUM
This limited edition 25 year old is crafted from Guyanese sugarcane, harvested by hand and distilled through centuries old copper pot stills. Rich, smooth and mellow with soft syrupy mouth-feel and subtle notes of caramel and heavy fruit cake.
STAGG JR. BARREL PROOF BOURBON
This 7th batch of Stagg Jr., bottled at 130 proof it has all the rich and complex flavors you get at barrel strength. Uncut and unfiltered, this robust bourbon whiskey ages for nearly a decade and boasts the bold character that is reminiscent of the man himself, Mr. George T. Stagg.
GREEK WINE
BY T&S MAG TEAM
Dionysus Greek God of Wine
ExploringtheRichWineHeritageofGreece
Greece, a country renowned for its ancient history, stunning landscapes, and vibrant culture, is also home to one of the oldest wine-producing traditions in the world. With a history dating back over 6,500 years, Greek wine is a testament to the country’s deep connection to viticulture and winemaking. From the sun-drenched islands to the mountainous mainland, Greece offers a diverse range of wines that reflect its unique terroir and indigenous grape varieties.
A Brief History of Greek Wine
Wine has been an integral part of Greek culture since antiquity. The ancient Greeks revered wine, associating it with Dionysus, the god of wine, fertility, and ritual ecstasy. Wine was not only a
staple of daily life but also played a central role in religious ceremonies and social gatherings. The Greeks were among the first to develop sophisticated viticultural practices, including the use of trellising and pruning techniques, which spread throughout the Mediterranean.
Despite centuries of foreign domination and economic challenges, Greek winemaking has experienced a renaissance in recent decades. Modern winemakers are blending traditional methods with innovative techniques to produce high-quality wines that are gaining international recognition.
Indigenous Grape Varieties
One of the most fascinating aspects of Greek wine is its use of indigenous grape varieties, many of which are found nowhere else in the world. These grapes have adapted to Greece’s diverse climates and soils, resulting in wines with distinctive flavors and aromas. Some of the most notable varieties include:
• Assyrtiko: Hailing from the volcanic island of Santorini, Assyrtiko is a white grape known for its high acidity, minerality, and citrus notes. It produces crisp, refreshing wines that pair beautifully with seafood.
• Agiorgitiko: Often referred to as the “blood of Hercules,” this red grape is primarily grown in the Peloponnese region. It yields medium to fullbodied wines with red fruit flavors, soft tannins, and a velvety texture.
• Xinomavro: Meaning “sour black,” Xinomavro is Greece’s answer to Nebbiolo. Grown in northern Greece, particularly in Naoussa, it produces complex, age-worthy red wines with notes of tomato, olive, and spice.
• Moschofilero: A pink-skinned grape from the Peloponnese, Moschofilero is used to make aromatic white and rosé wines with floral and citrus characteristics.
• Malagousia: Once nearly extinct, this white grape has been revived and is now prized for its aromatic profile, featuring notes of peach, jasmine, and herbs.
Key Wine Regions
Greece’s diverse geography gives rise to a variety of wine regions, each with its own unique character:
1. Santorini:
Famous for its Assyrtiko wines, Santorini’s volcanic soil and maritime climate create wines with exceptional minerality and freshness.
2. Peloponnese:
Home to Nemea, Greece’s largest wine region, the Peloponnese is known for its Agiorgitikobased red wines and Moschofilero whites.
3. Macedonia:
Located in northern Greece, this region is celebrated for its Xinomavro wines, particularly from the Naoussa and Amyndeon appellations.
4. Crete:
The largest Greek island has a long winemaking tradition, producing both indigenous and international varieties. Liatiko and Vidiano are standout local grapes.
5. Attica:
The region surrounding Athens is known for its Savatiano grape, traditionally used in Retsina, a resin-infused wine that has seen a modern revival.
Modern Greek Wine: A Renaissance
In recent years, Greek winemakers have embraced modern techniques while staying true to their heritage. Investments in technology, sustainable practices, and vineyard management have elevated the quality of Greek wines. Additionally, the global wine community has taken notice, with Greek wines receiving accolades at international competitions and gaining a presence on wine lists worldwide.
Pairing Greek Wine with Food
Greek wines are incredibly food-friendly, complementing the country’s rich culinary traditions. Assyrtiko pairs perfectly with grilled fish and seafood, while Agiorgitiko shines alongside lamb and hearty stews. Xinomavro’s acidity and tannins make it an excellent match for tomato-based dishes and aged cheeses.
Greece is home to a wide variety of wines, but some have gained particular popularity both domestically and internationally due to their unique flavors, quality, and connection to Greece’s rich winemaking heritage.
Greek wines are gaining global recognition for their unique flavors, indigenous grape varieties, and exceptional value. They offer a taste of Greece’s rich history and diverse terroir, making them a must-try for wine enthusiasts. Whether you’re exploring crisp whites, bold reds, or sweet dessert wines, Greek wines have something for every palate.
Greek wine is a hidden gem in the world of viticulture, offering a unique blend of ancient traditions and modern innovation. Whether you’re sipping a crisp Assyrtiko on a sunlit terrace in Santorini or enjoying a robust Xinomavro by a cozy fireplace, Greek wines invite you to explore the flavors and stories of this timeless land. As the global wine community continues to discover Greece’s vinous treasures, there’s no doubt that Greek wine will remain a source of pride and pleasure for generations to come.
TOP DRINKS
1921 TEQUILA BLANCO
1921 Tequila Blanco is produced with 100% Blue Weber estate grown Agave, double distilled in stainless steel pot stills containing copper coils. A brilliant, crystalline color, producing a wave of legs (tears) that glide slowly towards the bottom of the glass. NOSE: Sweet, subtle Agave aroma, fresh herbal notes with hints of citrus.
CASA AZUL ORGANIC BLANCO TEQUILA
Casa Azul Tequila Blanco is single estate Tequila, crafted from 100% USDA Certified Organic agave azul. Rested for 2-3 months before bottling. Vibrant agave flavor and nose with baked agave and ripe fruit, hints of herbs and minerals, opening up to a soft, smooth finish.
TEARS OF LLORONA NO. 3 EXTRA AÑEJO TEQUILA
Originally intended to be German Gonzalez’ own private stock, Tears of Llorona No. 3 Extra Añejo Tequila is hand-crafted from 100% blue agave grown in the volcanic soil surrounding Atotonilco, in the highlands of Jalisco, where growth is extremely slow. Bouquet of black cherries, vanilla, honeysuckle and apples, leading to notes of chocolate, toffee and crème brûlée on the palate. Finish is spicy and elegant, with notes of cinnamon and cloves balanced by sweeter touches of raisins, caramel and oak.
BANDERO CAFE TEQUILA
Crafted with care, Bandero Café Tequila begins with 100% blue Weber agave from Los Altos, slow-cooked in traditional hornos. Blending Bandero Blanco with coffee concentrate and agave honey creates its rich flavor. The nose is rich with freshly brewed coffee, dark chocolate, and honeysuckle aromas. Look for coffee, vanilla, cacao bean, and a touch of honey on the vibrant palate that leads to a silky smooth finish.
MARCADO 28 REPOSADO TEQUILA
Marcado 28 Reposado Tequila, crafted from 100% Puro Agave Azul, dazzles with its dark golden hue. Enjoy aromas of caramelized agave, honey, and chili, followed by rich flavors of citrus, spice, chocolate, and vanilla. Perfect for those embracing defiance.
CUERVO RESERVA DE LA FAMILIA AÑEJO CRISTALINO ORGANICO TEQUILA
Reserva de la Familia Añejo Cristalino Organico Tequila is a hand-crafted spirit made from select organic agave aged 8-10 years. This tequila is finished in Pedro Ximenez sherry casks, creating a crystal clear appearance and a refreshingly bright finish.
CAZCABEL AÑEJO TEQUILA
Cazcabel Añejo Tequila, a magical potion brewed in the Jalisco mountains! This is not just any tequila, it’s a 100% agave marvel with an incredible 40% ABV. Distilled from the Vazquez family’s four generations of agave farming knowledge, this tequila dances on your palate with notes of cinnamon, vanilla, and dry cacao.
MALA VIDA AÑEJO TEQUILA
This splendid 100% agave reposado was aged in new American and European oak barrels for exactly 135 days before being blended and bottled at an ABV of 40%, showcasing a complex flavor and great smoothness. This medium-bodied reposado has a sweet and fruity aroma with notes of cooked agave, baking spices, orange citrus oil, oak, red apple, pineapple, peaches, and nuts. The palate is a bit spicy with notes of pepper, pineapple, peaches, nuts, dried fruits, honey.
44° NORTH MOUNTAIN HUCKLEBERRY VODKA
Distilled exclusively from Idaho Russet Burbank potatoes, this vodka is infused with natural, locally sourced huckleberries. Soft, sweet aroma. Notes of huckleberries along with hints of strawberries and vanilla lead to sweet, slightly tart finish.
HANGAR 1 MANDARIN BLOSSOM VODKA
Hangar 1 Mandarin Blossom Vodka combines fresh, in-season ingredients with peak ripeness fruits sourced by specialist growers, delivering a truly innovative and vibrant spirit experience. The nose is bright and fresh with candied citrus peel, freshly-squeezed juice, and floral undertones. The palate is equally fresh and crisp with citrus, wildflower honey, and rosewater, leading to a clean finish with satsuma mandarin.
VAN GOGH DOUBLE ESPRESSO VODKA
This double espresso vodka is vodka is triple distilled, twice in column stills and then a third time in a traditional pot still. Rich espresso notes all throughout the nose and palate. The finish is smooth.
AU BLACK GRAPE FLAVORED VODKA
Au has combined its award-winning recipe with the highest quality black grapes to create a sweet & unique vodka. Blending the finest British black grapes with natural spring water from deep in the South Down hills. Au Black Grape is sippable on the rocks, paired with lemonade or breathing character into any cocktail.
ZARIC NOSTALGIJA QUINCE BRANDY
Firmly rooted in tradition, this “rakija” is produced in a renovated historic distillery. Each liter of the brandy takes around 35lb of the fruit to produce. Aged at least 3 years in oak barrels, the 80-proof spirit has no additives.
ODESSA VSOP BRANDY
A delicate and refined brandy made using the traditional French “Charentais” or double fractional distillation copper pot stills and aged in oak barrels for at least five years. Golden-amber in color, the nose opens with rich oriental spices and citrus, followed by raisins, and notes of mature Wine. The palate is rich in honey and nuts, with a long and smooth creamy caramel finish.
CORTE VETUSTO TOBALA MEZCAL
Corte Vetusto Mezcal Tobala is crafted with mature tobala agaves that cook for 3 to 5 days in a rock-lined pit. Red fruit, pineapple, and a touch of smoke greet the nose. The palate is equally fruity and tropical with additional earthy, mineral, and spice notes. The finish is long with fruit and gentle campfire smoke.
EL BUHO MEZCAL
El Buho Mezcal, made from agave grown in Oaxaca, Mexico — the birthplace of mezcal — is produced by a fifth-generation family of mezcal distillers.
MONDAY ZERO ALCOHOL MEZCAL
Monday Mezcal with zero carbs, zero sugar, zero calories, and zero alcohol. This amazing spirit delights with aromas of fresh citrus, apple, roasted agave, and smoke, rounding it all up with a splash of heat. The nose opens with a subtle mixture of florals, fruit, agave nectar, campfire smoke, and pepper. On the palate, the interplay of fresh citrus and apple lead into flavors of roasted agave, and smokiness, rounding it all up with a little bit of heat. The finish is clean, lingering, and warm.
SOMBRA ARTESANAL REPOSADO MEZCAL
Distilled from espadin agaves that are grown in Santiago Matatlán, Oaxaca, this mezcal is produced using traditional methods. Each step of the process was reimagined in order to minimize the environmental impact. The nose is fresh and fruity with a touch of smoke, vanilla, orange zest, and blackberry aromas. It’s smooth on the palate with a long and fruity finish with a touch of smoke.
MONKEY 47 SCHWARZWALD DRY GIN
Monkey 47 Schwarzwald Gin has an aroma of wood spices, vegetables, citrus and pine. The aroma gives to way to an incredibly complex bouquet of flavors, including earthy spices, fruit, herbs and tart citrus. The finish is rich and bursting, with a hint of lemon balm.
COTSWOLDS DRY GIN
Cotswolds Dry Gin is made from wheat base which is steeped with macerated juniper, coriander and angelica root for 12 hours before a second, unique botanical mix is added. Classically balanced gin with prominent notes of juniper and crisp citrus on the nose. The palate is citrus-forward with additional notes of earthy spice, and leads to a clean and delicate finish that allows the Cotswolds lavender to shine.
WU LIANG YE CRYSTAL BAIJIU
This 104-proof baijiu is distilled from 5 cereals: 36% sorghum, 22% rice, 18% glutinous rice, 16% wheat, and 16% corn. The recipe dates back more than 600 years to the Ming Dynasty.
This sake takes its inspiration from the centuries-old recipe of Hiroemon Takeda, a renowned samurai and sake connoisseur. It’s crafted with specially polished rice from the Murakami plain in the Niigata prefecture
HIRO JUNMAI SAKE RED
S O C I A L MEDIA NETWORKS
THE HAKUSHU 12 YEAR OLD SINGLE MALT WHISKY
The Hakushu 12 Year Old Japanese Single Malt Whisky is made exclusively from malted barley, which is milled and mashed with water sourced from the Ojira River and Jingu Rivers. Has an herbal aroma, with hints of apples, pears and almonds. Palate has notes of pears, butter cookies and dark plums that are complemented by a subtle, smoky undertone. Finish is soft and pleasant, with a dry, lingering touch.
ABERLOUR A’BUNADH SINGLE MALT SCOTCH WHISKY
Aberlour A’bunadh (which is Scottish Gaelic for “origin”) has a slightly smoky aroma with hints of red apples and caramel. It has a rich mouthfeel, and a buttery, creamy palate. The initial flavors of chocolate, cherries and dried fruits blend with hints of honey and spice and lead to a lingering finish that is robust and intense.
LIMAVADY SINGLE BARREL IRISH WHISKEY
Darryl McNally brings Single Barrel Whiskey to Ireland, reinventing the historic Limavady name. Crafted with 100% malted barley, the whiskey is triple distilled, aged in ex-bourbon barrels, and finished in Pedro Ximenez sherry casks.
SAINT LUNA CHARCOAL FILTERED MOONSHINE
Saint Luna is a premium moonshine that is crafted in small batches with a mash bill of molasses and locally-sourced rye. Cut down to 100 proof with de-ionized water from a local aquifer and charcoal-filtered, it’s an elegant, sophisticated, yet approachable spirit.
AZTECS OF TEQUILA HISTORY
FROM THE TO PRESENT DAY
BY SIMON PINEDO
Tequila, one of the world’s most iconic spirits, has a rich history that spans centuries, rooted in the traditions of ancient Mesoamerican civilizations and evolving into a globally recognized symbol of Mexican culture. From its humble beginnings as a fermented drink made by the Aztecs to its modern-day status as a premium spirit, the story of tequila is a fascinating journey through time.
The Aztec Origins: Pulque and the Sacred Agave
The history of tequila begins with the agave plant, which has been cultivated in Mexico for thousands of years. The Aztecs, who ruled central Mexico from the 14th to the 16th century, revered the agave plant as a gift from the gods. They called it mexcalmetl and used it for food, fiber, and medicine.
The Aztecs fermented the sap of the agave plant to create a milky, mildly alcoholic drink called pulque. Pulque was considered sacred and was consumed during religious ceremonies and festivals. It was believed to have spiritual and nourishing properties, and its production was tightly controlled by the Aztec elite.
The Spanish Influence: The Birth of Distillation
When the Spanish conquistadors arrived in Mexico in the early 16th century, they brought with them the knowledge of distillation. Running out of their own brandy, the Spanish began experimenting with local resources, including the agave plant. They distilled pulque to create a stronger, more potent spirit, which became the precursor to modern tequila.
This early version of distilled agave spirit was known as vino de mezcal (mezcal wine). Over time, the production process was refined, and the spirit gained popularity among both the Spanish settlers and the local population.
he Rise of Tequila: From Mezcal to a Distinct Spirit
By the 17th century, the production of agavebased spirits had become more organized. The town of Tequila, located in the state of Jalisco, emerged as the epicenter of this industry. The region’s volcanic soil and climate proved ideal for growing blue agave (Agave tequilana Weber), the specific variety used to make tequila.
In the 18th century, the Cuervo family established the first commercial distillery in Tequila, laying the foundation for the modern tequila industry. By the early 19th century, tequila had become distinct from other mezcals, with its production standardized and its reputation growing beyond Mexico’s borders.
The 20th Century: Tequila Goes Global
The 20th century marked a turning point for tequila. The Mexican Revolution (1910–1920) brought tequila to the forefront as a symbol of national pride. Soldiers and revolutionaries embraced the spirit, and its popularity soared.
In 1974, the Mexican government established the Denomination of Origin for tequila, legally defining its production region and ensuring that only spirits made from blue agave in designated areas (primarily Jalisco and parts of four other states) could be called tequila. This move protected the integrity of the spirit and helped elevate its status internationally.
The rise of the margarita cocktail in the mid-20th century further boosted tequila’s global appeal. By the 1980s and 1990s, premium tequilas began to emerge, shifting the perception of tequila from a party drink to a sophisticated spirit worthy of sipping and savoring.
Tequila Today: A Global Phenomenon
Today, tequila is one of the most popular spirits in the world, with a diverse range of styles, including blanco (unaged), reposado (aged 2–12 months), añejo (aged 1–3 years), and extra añejo (aged over 3 years). Artisanal and smallbatch tequilas have gained prominence, appealing to connoisseurs and collectors.
Mexico remains the heart of tequila production, with Jalisco at its core. The agave fields, distilleries, and the town of Tequila itself have been designated a UNESCO World Heritage Site, recognizing their cultural and historical significance.
From its sacred origins in Aztec culture to its status as a global icon, tequila’s history is a testament to the resilience and creativity of the Mexican people. It is more than just a drink; it is a symbol of tradition, craftsmanship, and national identity. As tequila continues to evolve, its story remains deeply intertwined with the land, the agave, and the spirit of Mexico.
