TEQUILA & SPIRITS MARCH /APRIL
MAGAZINE
2019
SAKE
HANGOVER
JAPANESE RICE WINE
LUCHA LIBRE
THE FALLAS FESTIVAL
DRINK + FUN + PAIN
WRESTLING
VALENCIA, SPAIN
BEVERAGES | WINE | ENTERTAINMENT | TECHNOLOGY | TRAVEL
T H E BEVERAGES
2 | TEQUILA & SPIRITS MAGAZINE
LIFESTYLE WINE
RESTAURANTS
ENTERTAINMENT
JANUARY / FEBRUARY 2019 | 3
TRAVEL
VEHICLES TECHNOLOGY
4 | TEQUILAANDSPIRITS.COM
CIGARS
SPORTS
MARCH / APRIL 2019 | 5
CONTENTS
WELCOME
2
THE LIFESTYLE
11
LETTER FROM PUBLISHER
12
TOP FESTIVALS AROUND THE WORLD
6 | TEQUILA & SPIRITS MAGAZINE
WINE AROMAS
TEQUILA
30 42
48
HANGOVER
MARCH / APRIL 2019 | 7
60 66
NIGHTCLUB & BAR CONVENTION SHOW
THE HISTORY OF MOLE
76
T HE FALLAS FESTIVAL
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86
LUCHA LIBRE
SAKE JAPANESE RICE WINE
HOT TECH GADGETS
98
104 MARCH / APRIL 2019 | 9
TEQUILA & SPIRITS MAGAZINE
Publisher
Jose Pinedo
Associate Editor Simon Pinedo
Contributors Anna, Brooke, Martin, Isabel, Maria, Mike, Anna, David, Debbie, Simon, Joe, Jackie, Sara,
Advertising sales
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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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are protected by copyright. It may not be copied, reproduced, republished, posted, brocast, or trasmitted in anyway without written consent of Solstar Wireless. The views and expressed in Tequila & Spirits magazine by the contributors may not represent the views of the publishers. Solstar Wireless accepts no responability for any loss that may be suffered by any person who relies totally or partially upon any information, description, or pictures contained herein. Solstar Wireless is not liable for any mistake, misprint, or typographic errors.
FROM THE PUBLISHER
Welcome, welcome, welcome back to Tequila & Spirits Magazine! Special thanks to all of our subscribers, followers, and sponsors from around the world. Thank you for your continued support. Inside this issue you’ll find a mixture of articles, such as Lucha Libre (Mexican wrestling) and Sake Japanese rice wine. We take you to The Fallas festival in Valencia, Spain; learn about this festival’s history. Check out some of the top festivals around the world with traditions that may surprise you. Enjoy it along with the March/April 2019 issue of Tequila & Spirits Magazine. Until next time! Salud Amigos
Sincerely, Jose Pinedo
TOP FESTIVALS AROUND THE WORLD 12 & SPIRITS MAGAZINE 12 || TEQUILA TEQUILAANDSPIRITS.COM
MARCH APRIL MARCH / APRIL 2019 | 13
THE CARNIVAL
RIO DE JANEIRO
VIDEO
R
io de Janeiro, Brazil 2nd-9th March 2019 A week festival that is held before Lent every year with two million people per day, with an extravagant parade, dancing, colours and alcohol that makes this one of the most exciting and well-known festivals in the world.
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The origins of the Carnival date back to ancient Romans and the Greeks, who celebrated the rites of spring. Across Europe, including France, Spain and Portugal; people annually gave thanks at parties, wearing masks and dancing in the streets. Such traditions were brought into the New World.
Samba Parade Float - Rio de Janeiro, Brazil
MARCH / APRIL 2019 | 15
MARDI GRAS
NEW ORLEANS
VIDEO
N
beads, parades, music and dance. The origins of Mardi Gras can be traced to medieval Europe, passing through Rome and Venice in the 17th and 18th centuries to the French House of the Mardi Gras, or “Fat Tuesday,” The most popular Bourbons. From here, the traditional revelry of time to visit New Orleans, is the last day of the “Boeuf Gras,” or fatted calf, followed France to Carnival season and never disappoints with her colonies.
ew Orleans, USA: 5th March 2019
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THE BATLE OF THE ORANGES
IVREA, ITALY
VIDEO
I
vrea, Italy 2nd-9th March 2019 Famous in all of Italy and, above all abroad is the Carnival in the Piedmontese town of Ivrea (Province of Turin). Established in 1808, the Carnival of Ivrea is one of the oldest and most particular festivals in the world. An enormous food fight where people form organised teams and throw oranges at each other.
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It is the Battle of the Oranges that reevokes the civil war that broke out between the people of Ivrea and the Royal Napoleonic Troops the day after the murder of hated tyrant Raineri di Biandrate (it was the Mugnaia who slayed him!).
MARCH / APRIL 2019 | 19
DIA NACIONAL DEL TEQUILA
MEXICO
VIDEO
M
exico, March 16th 2019, prepares its distilleries and its barrels to celebrate the first National 20 | TEQUILAANDSPIRITS.COM
Day of Tequila (Dia Nacional del Tequila), the iconic drink of the state of Jalisco that has become the “ambassador by excellence” of the country.
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• SPORTS • VEHICLES • TECHNOLOGY • CIGARS MARCH / APRIL 2019 | 21
January / February 2018 Issue Find out more.. www.tequilaandspirits.com
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SAINT PATRICK’S DAY FESTIVAL DUBLIN, IRELAND
D
VIDEO
ublin, Ireland 17th March 2019 Irelands national holiday of parades, costumes, music, comedy, films, and drinking. It is a festival like no other that needs to be added to your bucketlist
MARCH / APRIL 2019 | 23
HOLI FESTIVAL INDIA
VIDEO
I
ndia 20th -21st March 2019 A 16-day religious festival is honoured by Hindus and Sikh Festival, in India, throwing coloured powder and water at Nepal, and Sri Lanka that celebrates each other. the triumph of ‘good’ over ‘bad’. The main day of this incredibly fun 24 | TEQUILAANDSPIRITS.COM
History of Holi
There are two ways of reckoning a lunar month- ‘purnimanta’ and ‘amanta’. In the former, the first day starts after the full moon; and in the latter, after the new moon. Though the amanta reckoning is more common now, the purnimanta was very much in vogue in the earlier days.
Holi is an ancient festival of India and was originally known as ‘Holika’. The festivals finds a detailed description in early religious works such as Jaimini’s Purvamimamsa-Sutras and Kathaka-Grhya-Sutras. Historians also believe that Holi was celebrated by all Aryans but According to this purnimanta reckoning, more so in the Eastern part of India. Phalguna purnima was the last day of the year It is said that Holi existed several centuries and the new year heralding the Vasanta-ritu before Christ. However, the meaning of the (with spring starting from next day). Thus the festival is believed to have changed over the full moon festival of Holika gradually became years. Earlier it was a special rite performed by a festival of merrymaking, announcing the married women for the happiness and well- commencement of the spring season. This being of their families and the full moon (Raka) perhaps explains the other names of this festival - Vasanta-Mahotsava and Kamawas worshiped. Mahotsava. MARCH / APRIL 2019 | 25
Holi is considered as one of the most revered and celebrated festivals of India and it is celebrated in almost every part of the country. It is also sometimes called as the “festival of love� as on this day people get to unite together forgetting all resentments and all types of bad feeling towards each other. The great Indian festival lasts for a day and a night, which starts in the evening of Purnima or the Full Moon Day in the month of Falgun. It is celebrated with the name Holika Dahan or Choti Holi on first evening of the festival and the following day is called Holi. In different parts of the country it is known with different names.
26 | TEQUILA & SPIRITS MAGAZINE
The vibrancy of colors is something that brings in a lot of positivity in our lives and Holi being the festival of colours is actually a day worth rejoicing. Holi is a famous Hindu festival that is celebrated in every part of India with utmost joy and enthusiasm. The ritual starts by lighting up the bonfire one day before the day of Holi and this process symbolizes the triumph of good over the bad. On the day of Holi people play with colours with their friends and families and in evening they show love and respect to their close ones with Abeer.
MARCH / APRIL 2019 | 27
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SANT JORDI FESTIVAL
CATALONIA, BARCELONA SPAIN
B
arcelona, Catalonia 23rd Apil 2019 Roses, books and lovers: Barcelona is full of them on 23 April. In Catalonia, the World Book Day becomes an
especially romantic festivity. The people in Catalonia celebrate the day of their patron saint, Sant Jordi, with a curious tradition. MARCH / APRIL 2019 | 29
WINE A
RO M
A
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MARCH / APRIL 2019 | 31
GLOBAL ONE MAGAZINE
www.TEQUILAANDSPIRITS.com 32 & SPIRITS MAGAZINE 32 || TEQUILA TEQUILAANDSPIRITS.COM
G
oldburger is a white Austrian wine grape grown primarily in the Burgenland region. The grape is a crossing of Orangetraube and Welschriesling and was created in 1922 by Fritz Zweigelt at the HĂśhere Bundeslehranstalt und Bundesamt fĂźr Wein- und Obstbau in Klosterneuburg. Goldburger is also known under the synonyms Klosterneuburg 16-8 and Orangeriesling
GOLDBURGER Aromas of Orange, lemon, apricot, floral, sage, clove, bay leaf, cardamom, rosemary * Austria
MARCH / APRIL 2019 | 33
Carmenére Aromas of Grapefruit (shell), pear, figCherry, blueberry, blackcurrant, black pepper, leather, chocolate, cinnamon * France
C
arménère grape is a wine grape variety originally planted in the Médoc region of Bordeaux, France, where it was used to produce deep red wines and occasionally used for blending purposes in the same manner as Petit Verdot. A member of the Cabernet family of grapes, the name “Carménère” originates from the French word for crimson (carmin) which refers to the brilliant crimson colour of the autumn foliage prior to leaf-fall. The grape is also known as Grande Vidure, a historic Bordeaux synonym.
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March / April 2018 Issue Find out more.. www.tequilaandspirits.com
MARCH / APRIL 2019 | 35
Scheurebe Aromas of Mandarin, almond, apricot, peach, mango, passion fruit, mint, mustard flour, cardamom, curry, caramel, star anise, bay leaf * Germany
S
cheurebe or Sämling 88 is a white wine grape variety. It is primarily grown in Germany and Austria, where it often is called Sämling 88, and some parts of the New World. Scheurebe wines are highly aromatic, and the variety is often used for sweet wines, although dry Scheurebe wines have become more common in Germany.
36 | TEQUILAANDSPIRITS.COM
Traminer Aromas of Orange, almond, quince, walnut, rose (withered), mint, mustard flour, ginger, caramel * Germany
T
raminer is an aromatic wine grape variety, used in white wines, and performs best in cooler climates. The German name Gewürztraminer literally means “Spice Traminer” or “Perfumed Traminer”, and originally comes from the Alsace region in France. This grape variety is a mutation of the Savagnin blanc, also named Traminer in South Tyrol (northern Italy).
MARCH / APRIL 2019 | 37
K
erner 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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MORIO MUSCAT - Aromas of White peach, nutmeg, lily of the valley, jasmine, violet, litchi, pineapple (mature), lemon balm * Germany
M
orio Muscat (also known as Morio-Muskat) is a white wine grape that was created by viticulturalist Peter Morio at the Geilweilerhof Institute for Grape Breeding in the Palatinate in 1928. He claimed to have crossed the varieties Silvaner and Pinot blanc, but based on the variety’s properties it has been speculated that he actually crossed Silvaner and Muscat Blanc à Petits Grains. But so far this speculation has yet to be conclusively proven. The grape is highly aromatic with a “grapey” characteristic reminiscent of Muscat grape varieties.The grape is rarely used for varietal wines because it requires a high level of ripeness to avoid producing wine with a “mousey” flavor, a coarse texture and overabundance of acidity. Morio Muscat remains the most popular “Muscat” in Germany, despite the possibility that the grape might not be a member of the Muscat family. The grape was used extensively in Germany in the 1970s as a blending companion to Müller-Thurgau to enhance the aroma of the latter, but has been in steep decline in recent years.
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PORTUGUESE - Aromas of Cherry, blackberry, plum, almond, pomegranate, strawberry, lentils, tarragon, Salmiakpastille * Purtugal
P
ortuguese 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 wine-producing 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.
MARCH / APRIL 2019 | 41
TEQUILA BLANCO REPOSADO AÑEJO EXTRA AÑEJO CRISTALINO 42 | TEQUILA & SPIRITS MAGAZINE
Deleon Premium Platinum Tequila
Tres Generaciones Plata Tequila
Casa Dragones Blanco Tequila
Exquisite highland agave is slowly roasted in traditional clay ovens for a subtle taste profile with a whisper of sweet agave, citrus, warm spice and smooth vanilla on the finish.
Clean, spicy with sweet fruitiness in the background. Exceptionally well balanced, no bite or burn. Smooth, light with a clean tingle. Lingering white pepper, finishing clean and cool.
The crystal clear tequila is full of fresh fruit on the nose, most prominently grapefruit and green apple. Take a sip, and the agave shines through immediately, followed by hints of black pepper, cloves and mint, plus a juicy tropical
Spolon Silver Tequila
Corzo Silver Tequila
Riazul Blanco Tequila
Filtered before bottling so that the clean, clear taste of the 100% Agave tequila can be fully enjoyed by aficionados who crave the true original taste of premium agave.
A fresh and seductive fragrance that includes scents of cucumber, agave pulp, fennel, pine, coriander and mint.
Long maturing agave reveals its unique aromas and flavors indigenous to the Jalisco highlands, satisfying the tequila purists who seek unmasked character. Best served chilled or on the rocks.. MARCH / APRIL 2019 | 43
Luna Azul ReposadoTequila
Rudo Reposado Tequila
Hornitos Reposado Tequila
Aging in American oak imbues this tequila with the layers of semi-sweet vanilla, fruit and spice while maintaining the classic, earthy agave taste and leading to a smoky finish. Made from 100% blue agave.
100% Weber Blue Agave, double distilled and aged 4 months in white oak bourbon barrels. Bold and Robust flavor.
Rests for two months in large oak vats to ensure minimal contact with the wood, giving it a livelier agave taste than most wood-treated tequilas. It’s light in color with a floral-vanilla scent and has a distinct, smoky finish.
Milagro Reposado Barrel Tequila
Cazadores Reposado Tequila
Centenario Reposado Tequila
100% estate grown blue agave. The heart of the blue agave is roasted in clay ovens. Triple distillation process. Extraordinary depth and character for unparalleled smoothness. Aged 10 months in new French single oak barrels. Honey amber color.
100% Blue Agave rests in new, small, American white oak casks for at least 2 months. Notes of dill and black pepper, Cazadores is nimble and off-dry. Finish is clean, light and off-dry.
Elegant, well-rounded, balanced character. Rests for 10 months in French Limousin oak casks. The perfect marriage of oak and agave notes. Subtle hints of vanilla, cinnamon, citrus, pear, and tropical fruitiness. Sweet, smooth, complex.
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Casaamigos Añejo Tequila
1800 Añejo Tequila
Rey Sol Añejo Tequila
Soft Caramel and vanilla notes with a sweetness from the Blue Weber agave layered with barrel oak and subtle hints of spice. Aged for 14 months gives this outstanding tequila a lingering smooth finish.
Made from 100% Agave and rested in oak for up to 3 years, this tequila has round finish. The aging gives this spirit aromas and flavors of toasted agave, caramel, ripe fruit, orange rinds with spicy undertones.
Among the finest tequilas available. It undergoes careful aging for at least five years in the finest oak barrels. The mouth is light with a moderate amount of sweetness and flavors of vanilla and caramel. The finish is extraordinarily smooth.
Amorada Añejo Tequila Aged in both White Oak and French Cognac and wine barrels. Ample vanilla and oak are prevalent when first sipping this complex Anejo but only linger for several seconds before transitioning into tabacco and caramel. As these flavors dissipate, rich butterscotch takes over.
Don Julio 1942 Añejo Tequila An exquisite Anejo created to celebrate the 60th anniversary of the opening of Don Julio’s first distillery. Rested in oak barrels for two years. Full nose of vanilla and nuts.
Doña Celia Añejo Tequila This tequila is made from 100%
agave that is steam cooked then aged for at least one year. A truly uniquely bottle product to represent the famous Mexican Catrina, a key figure in Mexican folklore.
MARCH / APRIL 2019 | 45
Jose Cuervo Extra Añejo Tequila Reserva de la Familia was the world’s first extra-añejo tequila, and it’s aged for a minimum of three years in French and American oak barrels.
Herradura Extra Añejo Tequila Seleccion Suprema is made using agave harvested exclusively from the Casa Herradura estate. It’s aged for a minimum of four years in American white oak casks that formerly held Kentucky bourbon, and the resulting liquid has aromas of vanilla, cinnamon, and citrus.
Avion Reserva 44 Extra Añejo Tequila
El Padrino Is aged for 43 months in oak Extra Añejo Tequila barrels and then aged for an additional month in specially selected “petite” barrels, which are rotated daily.
Brick ovens roast the 100% blue agave for 36-42 hours, allowing the tequila to retain its sweet, natural mellow flavor. Slowfermented and then distilled in copper-rimmed pot stills for rich, natural hints of vanilla, coconut, caramel, and oak notes.
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Patron Extra Añejo Gran Piedra Tequila Made with the highest quality 100% Weber Blue Agave for a sophisticated, luxurious spirit, packaged in an elegant gift box and encased in a crystal decanter with a volcanic stone, cork-finished closure.
Partida Extra Añejo Tequila Smells of mint, light toffee, summer vegetation and gum with subtle scents of cookie batter, tapioca, brown rice and a touch of honey. At midpalate the taste turns peppery, honeyed, oaky, slightly toasty and spicy. Finishes elegantly, moderately sweet and integrated.
Hornitos Cristalino Añejo Tequila
1800 Cristalino Añejo Tequila
Tres Generaciones Cristalino Añejo Tequila
Hornitos Cristalino is an anejo tequila that is gently filtered after aging to remove its color. It is smoother and sweeter than a Plata, making it highly approachable & versatile. Its not what you would expect.
Anejo Tequila which has been filtered to create a crystal-clear spirit. Designed to be sipped, 1800 Cristalino Anejo has aromas of vanilla, caramel and toasted wood, followed by flavours of honey, agave and oak.
100% agave tequila with triple distillation. Aroma: Honey, vanilla, soft wood and critricos. Taste: Very mild with notes of vanilla and caramel
Don Julio Cristalino Añejo Tequila
Revolucion Cristalino Añejo Tequila
Don Julio 70 Añejo Claro is aged eighteen months in American white-oak barrels and then carefully filtered to bring out its crisp agave flavor
After aging for 18 months in American white oak barrels, our Tequila Revolucion Anejo goes through a delicate filtration process to become a crystal clear Anejo called Cristalino.
Qui Platinum Extra Añejo Tequila Doubled-distilled agave which is triple distilled & aged for 3 1/2 years. Lots of agave on the nose, plus hefty caramel notes. The body is complex & rich, speaking both on the plant and the aging regimen. Not racy or peppery, the tequila is a smooth sipper with almost no bite.
MARCH / APRIL 2019 | 47
HANGOVER K N I
R D + + FUN
+ PAIN
48 | TEQUILAANDSPIRITS.COM
By Simon Pinedo
LA CRUDA +
A ID
B E B
+ DIVERSION
+ DOLOR
MARCH / APRIL 2019 | 49
At some point in our life, after having consumed perhaps a good tequila, mezcal, charanda, wine, whiskey, vodka, or beer, etc., etc., we may have experienced after a few hours or after waking up the next day something known as a hangover. The scientific name for a hangover is veisalgia (from the Norwegian “kveis” meaning uneasiness after a bacchanal and the Greek “algia” meaning pain). 50 | TEQUILA & SPIRITS MAGAZINE
Todos en algún momento de nuestras vidas cuando hemos consumido alcohol; dígase un buen tequila, mezcal, charanda, vino, whisky, vodka, cerveza, etc, etc, claro más de la cuenta, después de algunas horas o bien al siguiente día habremos despertado, con algo que se conoce como la “cruda”, científicamente llamada veisalgia (del noruego kveis, intranquilidad después de una bacanal y del griego algia, dolor, que se traduciría como intranquilidad y dolor).
A hangover is subjective in nature; it does not affect everyone the same. Some of the following symptoms are common: waking up with a slight case of amnesia or a loss of memory of what happened during the ethyl episode (not remembering if we argued, fought, or made a fool of ourselves). A song by Mexican artist and actress Thalia says, “If I do not remember, it did not happen.” Unfortunately, everyone else remembers.
Esta mal llamada cruda, se manifiesta de manera subjetiva, o sea, que si bien no a todos les afecta igual, si son comunes los siguientes síntomas: Algunos despertarán con amnesia ligera o pérdida de la memoria de lo ocurrido durante el episodio etílico ( o sea, que no nos acordamos de si discutimos, peleamos, hicimos el ridículo, nos vomitamos en la mesa, besamos a la suegra y hasta le dijimos que era la mujer más bella y bueno como dice una canción de la artista y actriz mexicana Thalía “Si no me acuerdo, no pasó”. Lo malo está en que todos los demás si se acuerdan.
MARCH / APRIL 2019 | 51
May / June 2018 Issue Find out more.. www.tequilaandspirits.com
52 | TEQUILAANDSPIRITS.COM
Other hangover symptoms that we are likely to experience are caused by gastric alterations, such as vomiting (usually) and diarrhea (rarely), because alcohol causes erosion of the gastric mucosa and loss of intestinal villi. Symptoms also include: headaches, which are caused by dehydration of the meninges, dilation of blood vessels, and decreased glucose (blood sugar); intense thirst, the body’s response to dehydration caused by the degradation of alcohol; stomach and muscle pain; difficulty tolerating light and noise; depression, anxiety, and irritability (refusing to talk).
Otros síntomas con los que probablemente despertemos con la mal llamada cruda serán: Alteraciones gástricas: vómitos, casi siempre, y más raramente diarrea a causa de que el alcohol provoca la erosión de la mucosa gástrica y la pérdida de la vellosidad intestinal. (Tal vez recibiremos un baño de agua helada, por haber amanecido todos sucios y/o vomitados). Otros síntomas, tales como Cefalea o dolor de cabeza, el cual se produce por deshidratación de las meninges, dilatación de los vasos sanguíneos y disminución de la glucosa (azúcar en sangre), y con ello una sed intensa, como respuesta del cuerpo a la deshidratación causada por la degradación del alcohol; dolor de estómago y muscular, no toleraremos la luz y mucho menos el ruido ( a pero que tal la noche anterior, que no parábamos de gritar, cantar, bailar); algunos tal vez despertarán con depresión, ansiedad e irritabilidad ( o sea que ni nos hablen).
MARCH / APRIL 2019 | 53
In other countries, a hangover is known as follows: • Caña (Chile)
La cruda o veisalgia tiene muchos nombres, dependiendo del país de donde venga uno, por ejemplo, la llaman:
• Chuchaqui (Ecuador)
• Caña (en Chile)
• Hangover (Mexico, United States, Colombia)
• Chuchaqui (en Ecuador)
• Goma ( El Salvador, Costa Rica, Honduras, Guatemala, Nicaragua and Panama)
• Cruda (en México, Estados Unidos, Colombia)
• Mouse (Venezuela)
• Goma (en El Salvador, Costa Rica, Honduras, Guatemala, Nicaragua y Panamá)
• Guayabo ( Colombia)
• Ratón (en Venezuela)
• Ch’aqui ( Bolivia)
• Guayabo (en Colombia)
• Resaca (Argentina, Colombia, Spain, Paraguay, Peru, Dominican Republic, Uruguay, Venezuela)
• Ch’aqui (en Bolivia)
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• Resaca (en Argentina, Colombia, España, Paraguay, Perú, República Dominicana, Uruguay, Venezuela)
The best recommendation for the safe consumption of alcohol and hopefully avoid a hangover is simply not to get drunk! However, if you cannot avoid it, then here are a few suggestions:
Algunas recomendaciones para el consumo de alcohol de manera segura, y que no nos de la cruda, es, no embriagarnos, pero si no puede evitarlo, entonces:
• Drink slowly and with a full stomach. If you are a petite, the effect of alcohol is greater for you.
• Beba lentamente y con el estómago lleno. Si usted es una persona pequeña, los efectos del consumo de alcohol son mayores en usted que en una persona de contextura más grande.
• Drink in moderation. Women should not consume more than 1 drink per day and men no more than 2. One drink is defined as the amount corresponding to a 12-ounce liquid beer (360 ml), 5 fluid ounces (150 ml) of wine, or 1 1/2 fluid ounce (45 ml) of 80 degree liquor.
• Beba con moderación. Las mujeres no deben consumir más de 1 trago por día y los hombres no más de 2. Un trago se define como la cantidad correspondiente a una cerveza de 12 onzas líquidas (360 ml), 5 onzas líquidas (150 ml) de vino o 1 1/2 onza líquidas (45 ml) de licor de 80 grados.
• Drink a glass of water between alcoholic beverages. This will help you consume less alcohol and decrease dehydration.
• Beba un vaso de agua entre los tragos que contengan alcohol. Esto ayudará a consumir menos alcohol y disminuirá la deshidratación a raíz del consumo de esta sustancia.
MARCH / APRIL 2019 | 55
If you gave in to temptation, you should know that there is a variety of home and commercial remedies. Several have proven to be effective, the results vary. Here are some recommendations:
Si caíste a la tentación, debes saber que existen una gran variedad de remedios desde caseros hasta comerciales para la cruda. Aunque varios han probado ser efectivos, los resultados varían, e aquí algunas propuestas y recomendaciones:
Drink a natural fruit juice. Juice has a type of sugar called fructose that helps the body burn alcohol faster. A large glass of orange or tomato juice helps accelerate the removal of alcohol from the body; however, there is very little scientific evidence to show that these measures are effective. Recovering from a hangover is usually just a matter of time. Most hangovers disappear after 24 hours.
Beber un jugo de frutas natural, porque estos jugos tienen un tipo de azúcar llamado fructosa que ayuda al cuerpo a quemar el alcohol más rápido. Un vaso grande de jugo de naranja o de tomate ayuda también a acelerar la remoción de alcohol del organismo; Sin embargo, hay muy poca evidencia científica que demuestre que dichas medidas sirvan. La recuperación de una cruda por lo regular simplemente es cuestión de tiempo. La mayoría de las crudas desaparecen al cabo de 24 horas.
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Electrolyte solutions (such as sport drinks) and a broth are good for replenishing the salts and potassium that are lost through alcohol consumption. A home remedy consisting of lemon, water and sodium bicarbonate can also do the trick.
Las soluciones electrolíticas (como bebidas para deportistas) y un consomé son buenos para reponer las sales y el potasio que se pierden por el consumo de alcohol, o bien simplemente Ingesta de un suero casero compuesto de limón, agua y bicarbonato sódico.
Enough rest. Even if you feel good the next morning after consuming a large amount of alcohol, its long-lasting effects will diminish your ability to perform optimally.
Descansar lo suficiente. Incluso si usted se siente bien a la mañana siguiente después del consumo de una abundante cantidad de alcohol, los efectos duraderos de este disminuirán su capacidad para desempeñarse en forma óptima.
Avoid taking any medication that contains paracetamol (such as Tylenol), since it can cause liver damage when combined with alcohol.
Evite tomar cualquier medicamento para la cruda que contenga paracetamol (como Tylenol), dado que puede causar daño hepático cuando se combina con alcohol.
Take 2 cups of black coffee without sugar, because coffee reduces the swelling of the blood vessels that cause the headache and helps the liver to metabolize its toxins.
Tomar 2 tazas de café negro sin azúcar, porque el café reduce la hinchazón de los vasos sanguíneos que causan el dolor de cabeza y ayuda al hígado a metabolizar sus toxinas.
Eat cookies that have honey, because honey also has a concentrated form of fructose, which helps eliminate alcohol from the body.
Comer galletas de miel, porque la miel también tiene una forma concentrada de fructosa, que ayuda a eliminar el alcohol del organismo.
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Eat a vegetable soup or vegetables; these help replenish the salt and potassium that the body loses during the consumption of alcohol.
Tomar una sopa con verduras y vegetales, que ayuda a reponer la sal y el potasio que el cuerpo perdió durante el consumo de alcohol, combatiendo la cruda.
Other foods that can improve the discomfort include apples, melons, peaches, grapes, tangerines, lemons, cucumbers, tomatoes, garlic, onions and ginger. Another important piece of advice is to rest whenever possible and have a light diet; the body manages to recover faster by eliminating the toxins produced in the liver due to excess alcohol.
Los alimentos que pueden mejorar o malestar son la manzana, melón, durazno, uva, mandarina, limón, pepino, tomate, ajo, cebolla y jengibre. Otro consejo importante es descansar siempre que sea posible, realizando una alimentación leve, de esta forma el cuerpo consigue recuperarse más rápido eliminado las toxinas producidas en el hígado debido al exceso de alcohol.
Food intake. Certain foods that contain cysteine such as eggs shorten the symptoms.
Ingesta de comida. Ciertos alimentos como el huevo, que contienen cisteína, acortan los síntomas.
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Drinking water before going to bed or during the meal can alleviate the symptoms associated with dehydration, which include thirst, dizziness, a dry mouth and headaches.
Beber agua antes de acostarse o durante la cruda puede aliviar los síntomas asociados a la deshidratación como sed, mareos, sequedad de boca y dolor de cabeza.
Aspirin and ibuprofen stop the headache. Paracetamol is not recommended, as ingested alcohol can interfere with liver metabolism and make this drug toxic. However, it is good to note that aspirin and ibuprofen are gastrolesive and can cause gastritis and peptic ulcers; alcohol consumption is an aggravating factor.
La aspirina y el ibuprofeno paran el dolor de cabeza. El paracetamol no es recomendable, ya que el alcohol ingerido puede interferir en el metabolismo a nivel hepático y hacer este fármaco tóxico. Sin embargo, es bueno acotar que la aspirina y el ibuprofeno son gastrolesivos y pueden causar gastritis y úlcera péptica, siendo el consumo de alcohol un factor agravante de las mismas.
Regardless of whether you follow these recommendations, there is one that we invite you to follow in the most attentive way, for your own good and that of your family or that of other families:
Independientemente de que sigas estas recomendaciones hay una que si te sugerimos, y te invitamos de la manera más atenta, por tu bien y la de tu familia o la de otras familias:
“If you drink intoxicating drinks, do not drive, pass the keys.”
“Si tomas bebidas embriagantes, conduzcas, pasa las llaves”.
no
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Nightclub & Bar Show is the nation’s most influential gathering of bar and nightlife professionals. Join thousands of professionals from across the U.S. to learn, network and grow the industry. The 2019 show will host 600+ exhibitors on our innovative expo floor, leading experts from the industry in our comprehensive conference program, and an unparalleled nightlife lineup.
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From single-unit bar owners to national chain operators to the industry’s largest hospitality groups, Nightclub & Bar Show attracts the professionals that work in the bar, restaurant and hospitality industry. They come to the show each year to source the latest products, learn about new technologies and develop mutually beneficial business relationships with the suppliers that move the industry. Nightclub & Bar Show is a trade event and not open to the general public.
You enjoy sampling new products, ask questions and learn about new innovative technology that can make you job easier and fun, endless networking opportunities. As a rule of thumb … if you work at an onpremise establishment that sells spirits or beer, then you’ll benefit from attending the Nightclub & Bar Show.
0n the exhibit floor you experience more than just live demonstrations. Exhibitors display their current and new products, such as Tequila, Vodka, Wine, Beer, Bloody Mary Mix, Energy Drinks, coffee and other spirits; ribbon cutting with celebrity red carpet appearances; stage entertainment; and cocktail competitions.
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2- Day Expo Hall This is where deals get made and products hit the market! Nightclub & Bar Show is the leading trade event for the on-premise hospitality professional in every market category including bars, nightclubs, restaurants, hotels, and more. Meet with suppliers and source the spirits, new products, equipment and services to meet your business needs. Access 600+ suppliers in more than 65 product categories, watch live bar demonstrations and visit specialty pavilions over the course of 2 days. Expo Dates: Tue & Wed March 26-27, 2019. 3-Day Conference Program As the industry leader in on-premise education for the hospitality industry, the 2019 conference program will feature over 60 educational sessions presented by top industry experts, 6 in-depth workshops, and an array of off-site trainings, back-of-house tours and bootcamps to take your educational experience to the next level. Attendees will take away informative, engaging and practical information covering the most important and timely issues relevant to today’s onpremise environment. Nightlife & Networking In true hospitality fashion, Nightclub & Bar Show is known for throwing legendary parties and networking events at Las Vegas’ premier nightlife destinations. From our Welcome Kickoff Party to behind the velvet rope at exclusive nightclubs, our nightlife program is not to be missed!
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THE HISTORY OF LA HISTORIA DEL
MOLE By Simon Pinedo
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The history of the mole goes back to preHispanic times. The Aztecs prepared for the great lords a dish called “molli”, which means sauce.
The history of mole goes back to preHispanic times. It is said that the Aztecs prepared for the great lords a dish called “molli,” which means sauce. At first, mole was prepared with (guajolote) turkey (mole de guajolote), chocolate, and chilli peppers (chili peppers are used as a condiment in almost all dishes in Mexico).
La historia del mole se remonta a la época prehispánica. Se narra que los aztecas preparaban para los grandes señores un platillo complejo llamado “molli”, que significa salsa. Al principio el mole se hacía con carne de guajolote ( pavo), “mole de guajolote”, se le ponía chocolate, y chile ( bueno, es sabido que el chile se utiliza como condimento en casi todos los platillos De México.
There are several accounts regarding the origin of mole. One of them comes from Santa Rosa, Puebla, Mexico from where the name “Mole Poblano” comes from. Credit is given to a nun by the name of Sister Andrea de la Asunción, from the Order of the Dominicans of the Santa Rosa convent, in the seventeenth century. On one special occasion, Sister Andrea grounded different chili peppers and other condiments together in a metate (square stone used to grind corn) and voalá! Mole poblano was born.
Existen varias versiones sobre el origen del mole. Una de ellas es la que se encuentra en Santa Rosa en la ciudad de Puebla, de donde surge el nombre de “mole poblano”, este último se cree que nació hacia el siglo XVII por una religiosa llamada Sor Andrea de la Asunción, esta religiosa de la orden de las dominicas, del convento de Santa Rosa con motivo de una celebración. La religiosa molió diferentes chiles y otros condimentos juntos en un metate y ¡voalá!, nació el “Mole Poblano”.
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When the Viceroy Tomás Antonio de la Serna y Aragón, Count of Paredes and third Marques de la Laguna, was passing through the city, he asked for a dish that would delight his palate. Sister Andrea put her greatest effort into preparing the mole. The Viceroy and other guests arrived at the establishment with great pleasure to delight in the delicious dish. The mole poblano captivated the Viceroy. “Never had the mouth of his Excellency tasted anything so exceptional and magnificent.”
Cuando el virrey Tomás Antonio de la Serna y Aragón, conde de Paredes y tercer marqués de la Laguna, se encontraba de paso por la ciudad, y entonces pidió un platillo que deleitara su paladar, Sor Andrea puso su más grande esmero en ese platillo que terminó por cautivar al virrey, la comida, El mole poblano”. Dicen que el virrey y todos los comensales llegaron con facilidad al arrobamiento con aquel guisado estupendo. “Jamás, la boca de su excelencia había probado nada tan singular y magnífico.
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It is said that the next day and every day after that, during his stay in Puebla de los Ángeles, he requested that the Convent of Santa Rosa send him that delicious mole that had caused great emotion in his heart. This dish has been modified over the years with new ingredients that depend on the culinary uses and regions where it is made. Today there are more than 50 varieties of mole throughout the country in addition to mole poblano, for example: white mole, cheese mole, yellow mole, mancha manteles or mole oaxaqueño, mole almendrado, mole de olla, mole prieto, black mole, green and red pipián, among others.
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Se dice que ese día y otro día y todos los días que estuvo en Puebla de los Ángeles pidió que le enviaran del Convento de Santa Rosa ese delicioso mole de guajolote que le provocaba grandes emociones en el corazón. Éste platillo se ha ido modificando a lo largo de los años adaptándose así a los nuevos ingredientes que van de acuerdo a los usos culinarios y región donde se elabora. Hoy en día existen más de 50 variedades de mole en todo el país además del mole poblano, lo que los identifica es la molienda de chiles y especias como base de su preparación, por ejemplo: mole blanco, mole de queso, mole amarillo, manchamanteles o mole oaxaqueño, mole almendrado, mole de olla, mole prieto, mole negro, pipián verde y rojo, entre otros.
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The truth is that mole is not the product of coincidence. It is the result of a slow culinary process initiated in the pre-Hispanic era and perfected during the colonial period, when Mexican cuisine was enriched with Asian and European elements. Mexico is a country infused with diverse cultures resulting in a great variety of culinary dishes such as mole.
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La verdad es, que el mole no es producto de una casualidad, sino el resultado de un lento proceso culinario iniciado desde la época prehispánica y perfeccionada durante la Colonia, cuando la cocina mexicana se enriqueció con elementos asiáticos y europeos. México es un país en el que existen diversas culturas y por lo tanto gran variedad de platillos culinarios como es el caso del mole.
En la Región Norte del estado de Jalisco en México, se ubica Colotlán, un municipio con 185 años de antigüedad desde que se le concedió el título de ciudad en 1833. Colotlán cuenta con 18,091 habitantes (según el último censo en 2010), tiene una superficie de 505.15 km2 –lo equivalente a cinco veces la ciudad de Barcelona, en España–. Colotlán significa, por sus palabras en náhuatl Colotl= Alacrán y tlán= Lugar, es decir, “lugar de alacranes” o “lugar donde abundan los alacranes”.
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In Mexico, there are more than 300 recipes of moles. Each recipe varies in ingredients and takes on the personality of each region.
En México existen más de 300 recetas de moles en el país, pues cada preparación varía en ingredientes y tiene la personalidad de cada región.
The Mole Poblano Festival takes place in the month of June. This cultural banquet has been held since 1991, with the collaboration of the National Chamber of Restaurants and Seasoned Food Industry. The festival includes exhibits, artistic events, gastronomic workshops, and the “El Mejor Mole” contest. It is a beloved event among the people of Puebla that takes place in the neighborhoods of its capital and adjoining municipalities. The main venue is the Santa Rosa Cultural Center, a beautiful place that includes an upholstered kitchen with talavera tiles, where, according to the story, that culinary miracle, El Mole, was created.
El mole tiene su fiesta, llamada: el Festival del Mole Poblano. El mes de junio es la fecha elegida para el banquete cultural, éste se realiza desde 1991, con la colaboración de la Cámara Nacional de la Industria de Restaurantes y Alimentos Condimentados. El festival contempla exposiciones, eventos artísticos, talleres gastronómicos y el concurso El Mejor Mole, evento muy querido entre los poblanos que se celebra en los barrios de la capital y en los municipios. La sede principal es el Centro Cultural Santa Rosa, bellísimo lugar donde se cuenta que en su cocina, tapizada de azulejos de talavera, fue creado ese milagro culinario, El mole.
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THE FALLAS
FESTIVAL
VALENCIA, SPAIN
V
alencia, Spian 15th-19th undoubtedly one of the Spain - a Spanish fiesta literally set alight. The focus of the burning of giant carton floats. 76 | TEQUILAANDSPIRITS.COM
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March 2019 Las Fallas is most unique festivals in where the whole town is
festival is the creation and
The Fallas are unique. For several days in March, this festival converts the towns of the Valencian Community into momentary street art museums to celebrate the arrival of spring. Around 800 monuments made of wood, cartón piedra (literally “stone cardboard”, similar to papier maché) and other materials fill the city’s streets. Music, gunpowder and traditional clothing are all essential ingredients, making the Fallas a unique festival. In fact, its creative values and practical rituals have resulted in the festival being declared Intangible Heritage of Humanity by UNESCO.
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Orgin of the Fallas According to certain reports, with the arrival of spring, when the days started to get longer, bonfires were made with wood and old furniture. Often, dolls were added to criticise the behaviour and attitude of neighbours, a common practice in other European towns. The first records of the Fallas of Valencia as we know them today appear from the 18th Century onwards. The neighbourhood-based festival was joined by the work of carpenters and other professionals who helped to spread it throughout the city, until reaching a total of over one thousand Fallas commissions in the Valencian Community today. From the outset, the festival has evolved consistently thanks to its critical outlook and cultural and rejuvenating spirit.
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The Ninot exhibition: The Ninot exhibition: The Ninot exhibition is held at the beginning of February to 15 March. Ninots are the figures that form the scenes of the Fallas monuments. Each commission provides its best ninot to an exhibition until the day of the plantà, when each figure is collected by its commission and taken to its particular monument. Visitors can select their favourite ninot and the one that receives the most votes will be pardoned. Therefore, it will not be burnt on 19 March and will become a part of the collection at the Fallas Museum.
The mascletàs: Thousands of people gather at Plaza del Ayuntamiento from 1 to 19 March, at 14:00, to see the mascletà, a pyrotechnic show that last between 5 and 7 minutes and has a determined rhythm, where the gunpowder explosions gradually increase with an amazing finale.
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Clothing: In all official acts, the falleros and falleras dress in their best attire, recalling the elegance displayed by Valencians in the 18th and 19th centuries. It is the official clothing of the festival, something that has served to recover a number of garments, accessories and a large variety of shapes and colours that show the richness of traditional Valencian dress.
Arts and crafts: A series of local craft trades, creating products which are unique in the world, have been able to coexist and develop thanks to the Fallas, including goldsmiths, weavers, fan makers, chisellers, dressmakers and jewellers. They all demonstrate the artisanal wealth of the Valencian professionals, associated with a tradition that has evolved throughout the centuries. MARCH / APRIL 2019 | 83
The plantĂ : On 15 March, the Fallas artists leave the Fallas completely finished and prepared to be visited on the streets, with all their ninots, posters and other details. This marks the beginning of the great Fallas week and Valencia becomes a momentary outdoor art museum.
The Crida: The Crida takes place on the final Sunday in February next to the Serranos Towers. After an incredible opening ceremony including light, sound, music and pyrotechnics, the Fallas Queen of Valencia, accompanied by her Court of Honour and the city’s authorities, invite the entire world to enjoy the festival.
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The flower offering: On 17 and 18 of March a flower offering is made to the Virgen de los Desamparados (Our Lady of the Forsaken), the patron saint of Valencia. All of the commissions put on their finest clothes to offer their bouquets of flowers to a huge statue of the Virgin, located in the centre of the square that bears her name and where her Basilica can be found.
The cremĂ : The cremĂ is the most popular event on an international level and it gives meaning to the whole festival. All of the Fallas monuments are displayed on the street to be burnt in the early hours of 19 to 20 March. This is the finale of the festival and it represents all of its grandeur.
Visit: www. fallasfromvalencia.com
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LUCHA LIBRE By Simon Pinedo
MEXICAN
PROFESSIONAL WRESTLING 86 | TEQUILA & SPIRITS MAGAZINE
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Since I was a kid, I loved wrestling! Those gladiators fighting in the wrestling arena were no ordinary people. They were not human. They were some kind of gods of the wrestling ring! I collected pictures of them and remember those albums they sold. I spent my allowance buying trading cards and then exchanged them for the ones I didn’t have. I learned to draw by drawing wrestlers. Movies with wrestling scenes fascinated me, like those of el Santo el enmascarado de plata (The Saint) or those of Blue Demon, among so many other films. I remember the impression and emotion that I felt when I attended a wrestling arena for the first time in Guadalajara, Mexico. Actually, I dreamt of being like one of those fighters.
EL SANTO
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Desde que yo era niño, me encantaba la lucha libre, el ver a esos gladiadores pelear en el ring, era como ver seres fuera de lo común, como si no fueran humanos, sino una especie de dioses del cuadrilátero. Coleccionaba estampas de ellos, recuerdo aquellos álbum que vendían, y que me gastaba mis domingos comprando los sobrecitos con estampas de luchadores para luego intercambiar las repetidas con alguien que tuviera las que yo necesitaba; aprendí a dibujar, dibujando luchadores, me fascinaban las películas con escenas de lucha libre; aquellas del Santo el enmascarado de plata, o las de Blue Demon, y tantas otras películas, recuerdo la impresión y emoción que tuve al asistir por primera vez a una arena de lucha libre en Guadalajara México. Realmente uno de mis sueños era ser como uno de aquellos luchadores.
Wrestling is a mixture of sport and theatrics. It originated in the carnivals and music halls of the nineteenth century where demonstrations of physical form and strength took place. It consists of body-tobody contact fighting; it combines combat disciplines and the performing arts. This is where the rudos fight the tecnicos, the former representing the villains/bad guys and the latter the heroes/heroines. Enrique Urgatecha, born in Jalapa on July 29th in 1881, is considered to be the first Mexican wrestler. He is credited with developing Mexican wrestling from Greco-Roman wrestling.
La lucha libre es una mezcla de deporte y secuencia teatral, tiene sus orígenes en los carnavales y music halls del siglo XIX, en los que tenían lugar demostraciones de forma física y fuerza; En la lucha libre se representan combates cuerpo a cuerpo, combinando disciplinas de combate y artes escénicas, donde se enfrentan los rudos contra los técnicos, siendo los primeros quienes representan a los villanos/as / los malos y a los técnicos o héroes/ heroínas. Cabe mencionar que la lucha libre en México se debe a Enrique Urgatecha, nacido en Jalapa, el 29 de Julio de 1881, quien desarrolló la lucha libre mexicana a partir de la lucha grecorromana y quien fuera el primer luchador Mexicano.
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In Mexico, wrestling is the most popular sport after soccer. It is called Mexican lucha libre, freestyle wrestling, due to differences in the acrobatic luchistic technique, rules, and folklore of the country that gives it a characteristic of authenticity with respect to the wrestling of other countries. Mexican wrestling aroused the taste and interest in other countries. Its style and many of its techniques have been adopted by the United States and Japan, for example. Lucha libre was exported from Mexico to these countries by fighters like Ultimo Dragón, the Great Sasuke, and Super Delfín, who created a fusion of Mexican wrestling and puroresu called lucharesu.
En Mexico, la lucha libre es el deporte espectáculo más popular, solo por debajo del futbol. Se le llama “lucha libre mexicana”, por las diferencias en la técnica luchistica acrobática, reglas y folklore propio del país que le da una característica de autenticidad con respecto hacia la lucha de otros países. Hago mención a la lucha libre mexicana, porque es esta la que despertó el gusto e interés en otros países, no solo el gusto, sino también muchas de sus técnicas las cuales han sido adoptadas por otros países, entre ellos Estados Unidos o Japón donde la lucha libre fue exportada de México a este país por luchadores como Último Dragón, The Great Sasuke y Super Delfín, quienes crearon una fusión de la lucha libre mexicana y el puroresu llamada lucharesu. 90 | TEQUILA & SPIRITS MAGAZINE
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In Mexican wrestling, there are masked fighters; they wear masks to hide their true identity. These make them even more mysterious and, thus, legends are created. The fighters put their mask at risk when fighting against another masked fighter (mask versus mask) or against one that is unmasked (mask versus hair). If it is forced off, they can never wear it again for the remainder of their sporting career. There are several ways to win in wrestling: Pinfall is when a fighter, in order to win, places his opponent’s shoulders on the mat and keeps them in that position while the referee hits the mat three times. This is the most common way to win a fight.
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En la lucha libre, hay luchadores enmascarados, es decir usan máscara para ocultar su identidad verdadera lo que los hace aún más misteriosos, y hasta se crean leyendas de ellos. Los luchadores pueden poner en juego su máscara al enfrentar un combate contra otro luchador enmascarado (máscara contra máscara) o bien con uno no enmascarado (máscara contra cabellera), pero al perderla no la pueden volver a portar nunca jamás en su carrera deportiva. Existen varias formas de ganar en la lucha libre: Pinfall, es cuando un luchador para ganar, debe colocar los hombros de su oponente en la lona y mantenerlo en esa posición mientras el árbitro golpea la lona tres veces, esta es la forma más común para ganar una lucha.
Another way is the so-called Submission where the wrestler must make his opponent say, “Give Up” (“I surrender”).
Otra forma es la llamada Sumisión ( o sea, cuando lo hace que se rinda) El luchador debe hacer que su oponente diga “Give Up” ( “Me rindo”).
A count-out is when a wrestler stays out of the ring until after the referee counts to 10 (in Mexico and in Japan it is 20 seconds). The count is finished when the wrestler places his two feet back in the ring. If both fighters are out of the ring, the count starts for both.
Count-out Un count-out es si un luchador permanece fuera del ring hasta después de que el árbitro logre llegar a la cuenta de 10 (en México y en Japón es de 20 segundos). El conteo se termina cuando el luchador coloca sus dos pies de vuelta en el ring. Si ambos luchadores están fuera del ring, el conteo se inicia para ambos.
To determine if an opponent is KO (knock out), the referee lifts the wrestler’s arm and drops it. If he drops the arm 3 times and the wrestler does not have the strength to stop the fall of his arm, the wrestler is considered KO.
Al quedar inconsciente en una llave de rendición lleva a una derrota por K.O. (Knockout). Para determinar si un oponente está K.O., el árbitro levanta el brazo del luchador y lo deja caer. Si deja caer el brazo 3 veces y el luchador no tiene la fuerza para detener la caída de su brazo, el luchador es considerado en estado K.O.
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There is also the disqualification. A disqualification (sometimes abbreviated as “DQ”) can be caused by numerous reasons:
También está la descalificación. Una descalificación, (a veces abreviada como “DQ”) puede ser causada por numerosas razones:
Using an illegal hold or illegal movements, not releasing the opponent when he is touching the strings, and suffocating or hitting several times with a closed fist. These violations lead the referee to count to 5 and, if the wrestler does not release the illegal hold, it is grounds for disqualification.
Utilizar llaves o movimientos ilegales, no liberar al oponente mientras éste está tocando las cuerdas, asfixiar o golpear varias veces con el puño cerrado. Estas violaciones llevan a que el árbitro inicie un conteo de 5, si el luchador no libera la llave ilegal causará una descalificación.
Hitting the opponent with an external object (chair, chain, mitten, mallet, etc.) A low blow to the crotch Hitting or touching the referee intentionally
Golpear al oponente con un objeto externo (silla, cadena, manopla, mazo, etc...) Un golpe bajo (a la entrepierna) directo. Golpear al árbitro intencionalmente o, en casos extremos, la mayoría de las veces en luchas de árbitro especial, tocar al árbitro.
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Nowadays, wrestling is a multi-million dollar industry. Revenues come from the sale of tickets, television broadcasts, merchandising, etc. Currently, the Internet and other methods are also being used. The largest professional wrestling company is World Wrestling Entertainment (WWE), based in the United States.
Hoy en día la lucha libre es una industria que mueve millones de dólares. Los ingresos provienen de la venta de entradas, emisiones de televisión, merchandising (artículos de promoción comercial), etc. Recientemente, también se está empleando la difusión por Internet y otros métodos. Actualmente, la mayor empresa de lucha libre profesional es la World Wrestling Entertainment (WWE), con base en los Estados Unidos.
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In Mexico, one of the main wrestling companies is The World Wrestling Council, founded in 1933 by Salvador Lutteroth González who is considered the father of wrestling in Mexico. The company was founded under the name of Empresa Mexican Wrestling until 1980 when it changed its name to the one it currently holds. CMLL is the oldest wrestling company in the business of professional wrestling in Mexico and the world. Others include the AAA Worldwide Wrestling, International Wrestling Revolution Group, and Wrestling Alliance, among others. So, let’s go see the Lucha Libre!.
En México las principales empresas de lucha libre son El Consejo Mundial de Lucha Libre es una promoción de lucha libre mexicana fundada en 1933 por Salvador Lutteroth González quien es considerado el Padre de la Lucha libre en México, la empresa se fundó bajo el nombre de Empresa Mexicana de Lucha Libre desde su fundación hasta 1980 cuando cambió su nombre al que actualmente ostenta. En la actualidad , el CMLL es la promoción más antigua dentro del negocio de la lucha libre profesional en México y en el mundo; también se encuentran la Lucha Libre AAA Worldwide, International Wrestling Revolution Group, Alianza de Lucha Libre, The Crash y DTU. Entonces, ¡vamos a ver la Lucha Libre!
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SAKE
Sake also referred to as a Japanese rice wine, is an alcoholic beverage made by fermenting rice that has been polished to remove the bran. Unlike wine, in which alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes, sake is produced by a brewing process more akin to that of beer, where starch is converted into sugars which ferment into alcohol.
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GLOBAL
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How It’s Made After the harvest, the rice is milled to remove the hard outer layer. It will then be polished, soaked and steamed. Sake brewers take a small portion of the steamed rice and grow mould on it to create koji, a sort of mysterious fungus. Koji plays a huge role in sake: without koji, it wouldn’t be possible to make the alcohol found in all types of sake. Next, the steamed rice, koji, water and yeast will be mixed together to ferment. Filter it, bottle it, and there you go: sake!
Sake And Wine
One of the official names for sake, nihonshu, literally means “Japanese alcoholic drink”. Outside of Japan, it’s often referred to as “rice wine” – and though it’s a different product, there are some similarities. For instance, sake and wine are both fermented beverages. Sake resembles white wine in appearance, ranging from almost transparent to slightly yellow. The 13-17% alcohol content of many sake varieties is slightly higher than that of wine, but, like wine, sake is great company at the dinner table, drunk from a wine glass and usually Simple as that? Think again. As with served cold. winemaking, there are lots of variations and exceptions. What rice variety? Water from where? Which steaming method? Which yeast? To add alcohol or not? There’s a lot of decision-making for a toji, the master sake brewer. 100 | TEQUILAANDSPIRITS.COM
Sake And Food
Polishing The Grain
Sake doesn’t only pair well with Japanese food (although you can wake us up anytime for sake and sashimi) – it can be enjoyed alongside most international dishes, too. From chicken soup to cheeses, it pairs awfully well with saltier foods. And just as wine is indispensable in French and Italian cuisines, sake is indispensable in Japanese culinary tradition. In addition to stewed dishes and broths, it is used when grilling meat or fish, or cooking rice.
The polishing process plays a huge role in sake-making. Japanese law even defines the amount of polishing required in order to make premium sake: it’s called “the polishing ratio”, and it ensures that the labelling terms are a good indication of the sake style. The more you polish the rice, the higher the grade of sake. For top-quality sake, 50% or more of the rice grain is polished away.
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Sake Barrel
“Quality sake comes in gradations, depending not only on the degree of rice polishing, but also on where the rice is from. Just like grapes for winemaking, you can speak about terroir when it comes to rice for sake-making.” There are around 110 sake rice varieties, with each type offering a different flavour profile. If you remember only one, let it be Yamada Nishiki, aka the king of sake rice. Hofstra says: “The best Yamada Nishiki comes from two very small areas in Japan: Yokawa and Tojo – the last area doesn’t exist anymore, but the rice from that area is still classified as rice from Tojo. Even in these two microareas, just like in Burgundy, there’s a huge difference in terms of taste and ripening.”
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Most sake however, is produced from normal table rice, which is less expensive and far easier to grow. These common, simpler kinds of sake have a more firm, robust flavour (though some premium sakes can also taste robust) and are known as futsushu in Japanese. It’s the equivalent of “table wine” in the wine world, and makes up about 70% of all sake that’s made. Pure, distilled alcohol is added in copious amounts to cheap sake to increase yields.
Rice field
Even if it’s “cheap”, it’s still a real crowdpleaser. This is the sake that’s drunk hot, making the alcohol run through your blood more quickly – and ensuring that, after a few glasses, you’ll be ready to sing karaoke. Alcohol can also be added in the brewing of premium sake, albeit in very small amounts to enhance the fragrance and flavour. This style is called ginjo, daiginjo or honjozo – ginjo and daiginjo having fruity, floral aromas, and honjozo offering umami, grain and lactic aromas. Aside from the alcohol, these flavour profiles will also depend on the above-mentioned polishing ratio.
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HOT TECH GADGETS OF 2019
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Tile Pro Tracker
With the Tapology! Wine Aerator + Dispenser, all you have to do is insert your bottle of choice, press a button, and enjoy.
This Coffee Mug Warmer will change your life. Keep your coffee or tea hot for hours with this simple device.
Ring your things: Find lost items with your phone. If your Tile is within the 300ft Bluetooth range, it will play a loud tune until you find it. Find your phone: Double press the Tile button to make it ring, even when it’s on silent. Last place seen: Keep your Tile app running in the background and it will remember the last place and time you had your item. Activate Community Find: Connect to the world’s largest lost-and-found community, where everyone using the app within range of your lost item can update its location for you.
This Ember Temperature Control Ceramic Mug will keep your drink This Cuisinart ICE-45 Mix It In at your desired temperature Soft Serve Ice Cream Maker for however long you decide to even has a place for sprinkles — nurse it. it’s a dream come true. MARCH / APRIL 2019 | 105
Exclusive Whiskey Stones With High Cooling Technology
You’ll never forget to hydrate again with the Hidrate Spark Happy hour will be much more 2.0A Smart Water Bottle. The fun with this Nostalgia Margarita bottle tracks water intake and & Slush Machine. even glows as a reminder to stay hydrated.
These Exclusive Whiskey Stones With High Cooling Technology comes with eight reusable stainless ice cubes, two coasters, one freezer tray, and a set of tongs.
Echo Spot Alexa-Enabled Speaker With Screen This Philips Wake-Up Light Alarm Clock With Colored Sunrise Simulation lets you wake up with the sun, even if it’s raining.
If you’re a fan of the classic Alexa, upgrade to this Echo Spot AlexaEnabled Speaker, originally with Print out memories instantly a useful screen. with this Canon Ivy Mobile Mini Photo Printer
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If you’re always being eaten alive by mosquitoes, invest in this cool Hurrise USB Smart WiFi LED Mosquito Light Trap.
This Aukey Touch Sensor Bedside Lamp is designed to help you sleep better. Plus, you can set it to tons of fun colors.
Tzowla Business Laptop Backpack This Tzowla Business Laptop Backpack has a USB charging port and antitheft lock pad.
Waterproof Compact Binoculars With Low Light Night Vision Whether you are hunting or adventuring, you need these Waterproof Compact Binoculars Track your movement, weight, With Low Light Night Vision. and activity with this WELT Smart Belt
Keep all your devices charged with this Power Bank Solar Charger. It’s a great tool if you’re going camping and don’t have access to an outlet.
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