Tequila & Spirits Magazine * July/August 2018

TEQUILA & SPIRITS MAGAZINE

JULY / AUGUST 2018

MEZCAL DRINK

FORMULA DRIFT

KYLE MOHAN

TEQUILA & MUSIC BATTLESHIP

IOWA

PROVINCIAL VODKA

MAGAZINE

BEVERAGES | WINE | ENTERTAINMENT | TECHNOLOGY | TRAVEL

THE BEVERAGES

WINE

TRAVEL

SPORTS

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LIFESTYLE ENTERTAINMENT

RESTAURANTS

VEHICLES

TECHNOLOGY

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CONTENTS THE LIFESTYLE

2 LETTER FROM PUBLISHER

10 FORMULA

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9 SOCIAL

DRIFT

MEDIA

12

INFUSED WATER RECIPES

20

TEQUILA

32

&

MUSIC

22

BATTLESHIP

IOWA

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WINE

AROMAS

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MEZCAL 6 | TEQUILA & SPIRITS MAGAZINE

40

THE PROVINCIAL VODKA STORY

50

64

TEJUINO

MARIACHI & CHARRERIA FESTIVAL

80

BEVERAGE

68

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TEQUILA & SPIRITS MAGAZINE

Publisher

Jose Pinedo

Associate Editor Simon Pinedo

Contributors

Anna, Brooke, Natalia, Savannah, Martin, Isabel, Maria, Mike, Anna, David, Debbie, Simon, Ximena, Joe, Jackie, Sara

Advertising sales

tequilaandspirits@gmail.com

All inquiries to: Tequila & Spirits Magazine 13089 Peyton Dr., Suite #C295 Chino Hills, CA 91709 Tel # 909-773-0404 tequilaandspirits@gmail.com www.tequilaandspirits.com

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

are protected by copyright. It may not be copied, reproduced, republished, posted, brocast, or trasmitted in anyway without written consent of Solstar Wireless. The views and expressed in Tequila & Spirits magazine by the contributors may not represent the views of the publishers. Solstar Wireless accepts no 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 and followers from all over the World. Thank you for your continued support.

We want to be entertaining and informative but above all useful. Inside this issue, you’ll find a mixture of articles, such as the history of the Mezcal drink and Tejuino beverage.

We take you to the Battleship Iowa Museum in San Pedro, California; learn about the ship’s history.

The waiting time is over! 2018 FIFA World Cup quarter-finals are starting this weekend. Which team will be the winner?

Write to us and share your thoughts. Cheers to the winner of this year’s World Cup!!!!

Enjoy your summer along with the July / August 2018 issue of Tequila and Spirits Magazine. Until next time!

Salud Amigos,

Sincerely, Jose Pinedo

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Special thanks to everyone that has supported us via social media

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SOCIAL MEDIA

WWW.TEQUILAANDSPIRITS.COM

tequilaandspirits

tequilaspirits

tequilaandspirits

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W E I V R E H T I INT W

FORMULA DRIFT DRIVER KYLE MOHAN

K

Photo by Valters Boze

yle Mohan Racing is based in Signal Hill, California and has competed in the Formula Drift Pro Championship since its inception.

Kyle Mohan owns and operates Kyle Mohan Racing (KMR), which contests the Formula Drift Pro Championship in North America and the World Drift Series in China.

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s ’ e NEW l y K

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KYLE MOHAN TSM: How long you been a PRO Formula Drift driver?

KYLE MOHAN: I have been racing in the Pro Formula Drift series since its inception 14 years ago; it’s a great blend of automotive passion, style, and performance.

TSM: Who is your favorite childhood race car driver? Someone who inspired you to want to be a driver, too.

KYLE MOHAN: As a kid, I always looked up to great drivers like Mario Andretti in IndyCar, Eddie Hill in drag racing, people who spent their time on track and with the fans. I also had a great appreciation for the car builders as it the designer or engineer who had a dream and built it.

TSM: If you could do any race all over again, which race would you choose?

Photo by Valters Boze

KYLE MOHAN: I would do the Red Bull World Championship event again. It was a once in a lifetime event, invitation only. I qualified well, top 10. I then went out in one of the early rounds with a big crash. It was my first big crash; I always wish I could have done it again without the crash part.

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Photo by Valters Boze

Long Beach Grand Prix

Mohan’s revamped MX-5 smokes tires on the streets of Long Beach, California!

TSM: What’s your favorite track to drift in Formula Drift?

KYLE MOHAN: I love drifting on the streets of Long Beach because it’s my hometown and it’s also so unique and special to compete in the downtown city area. But I also love drifting at Road Atlanta because the downhill speeds are so fast and the fans are rowdy! Crowd interaction is always welcome in Drifting.

TSM: What is the car you have had the most fun while driving? Race or street car?

KYLE MOHAN: My original FC3S Formula Drift 500hp RX7. Built it with my Dad in the driveway.

First pro car I took around the country, great memories, and a great fun car to drive.

TSM: How do you drive on public roads? Can you switch off your hunger for speed and take corners like most people do or is every corner a challenge for you?

KYLE MOHAN: I cruise at regular speeds and take it easy when driving around town -- most of the time. I do so much track driving on a regular basis that it’s nice to turn off the race car driver in me and relax when I can. Although, get me on a mountain road or out on the desert’s open roads and then my foot is to the floor in my street driven ethanol burning RX-8.

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Kyle Mohan Racing is pumping out lots of great videos and photos showcasing the American Ethanol / KMR / Mazdatrix MX-5 in the 2018 Formula Drift Pro Series!

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Photo by Valters Boze

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TSM: What is your most memorable moment as a driver?

KYLE MOHAN: That is a tough question to answer. I have enjoyed so many moments so far in my career. I would say competing in the World Drift Series in China made for lots of good memories, as well as winning the Team Super Drift event during the Long Beach Grand Prix, my home town track.

TSM: What would you do if you weren’t a Pro drifter?

KYLE MOHAN: I feel that I would still find ways to fulfill my passion for driving as an instructor or stunt driver, for example. But if I didn’t drive, I would pursue my other passion for art and design. I think I would be a car designer and fabricator, like a Chip Foose or similar, art and cars.

TSM: Who is the most famous person you’ve had dinner with?

Photo by Valters Boze

KYLE MOHAN: Well, it wasn’t dinner, but I was very stoked to meet Mario Andretti. When I was 12, Mario invited me to co-pilot his simulator with him at the Long Beach Grand Prix, and he let me drive! Such a nice, down-to-earth guy, that memory has really stuck with me. I often do stunt work and driving work as well with VIP’s but that’s part of the job, and we don’t give away secrets or names.

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Photo by Valters Boze

Formula Drift Atlanta 2018

TSM: What is the hardest part of your job away from the racetrack?

KYLE MOHAN: I would say that running a professional motorsports program is much tougher than many imagine. I’m not just a driver but also the team owner, marketing manager, engine builder, and fabricator. It’s a full time job in addition to my other full time job working at Porsche Driving Experience near Los Angeles as a lead trainer and coach. I enjoy it all, but the hardest part is not having more time for vacations or weekends with my family.

TSM: What’s the plan for the rest of the year?

KYLE MOHAN: I will be traveling around the country competing in the Formula Drift series with my American Ethanol / Top1oil / Mazdatrix MX5. When at home, I will be refining my driving skills at the Porsche Experience Center and running my few businesses, Kyle Mohan Racing and Built 2 Apex, building cars, motors, and custom parts.

TSM: What is your dream to do (or place to visit), but you haven’t found the time?

KYLE MOHAN: I’m an artist. I love cooking, music, fine wines and spirits. It’s hard to say as I dream of so many things. I can say I love Mexico, tequila and, if I disappear, you may find me somewhere relative to those things.

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summer Infused

H2 O

Water

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Recipes

Strawberry, Kiwi & Lime Infused Water

Raspberry & Mint Infused Water

• • • • •

• • • •

Ice 1 kiwi, peeled and cut into slices 2 strawberries, hulled and cut into slices 1/2 lime, cut into slices Sparkling or regular water

Fill a glass, bottle, pitcher or carafe with ice, kiwi, strawberries, and lime. Fill to top with water. Enjoy immediately. Refill with more water and ice until fruit flavor is gone.

Ice 1/4 cup fresh raspberries 1/4 cup fresh mint leaves Sparkling or regular water

Fill a glass, bottle, pitcher or carafe with ice, lemon, and lime. Fill to top with water. Enjoy immediately.

Refill with more water and ice until fruit flavor is gone.

Lemon & Lime Infused Water • • • •

Ice 1/2 lemon, cut into slices 1/2 lime, cut into slices Sparkling or regular water

Fill a glass, bottle, pitcher or carafe with ice, lemon, and lime. Fill to top with water.

Enjoy immediately. Refill with more water and ice until fruit flavor is gone.

Cucumber & Mint Infused Water • • • •

Ice 1/4 cucumber, cut into slices 1/4 cup fresh mint leaves Sparkling or regular water

Fill a glass, bottle, pitcher or carafe with ice, cucumber, and mint. Fill to top with water. Enjoy immediately. Refill with more water and ice until fruit flavor is gone.

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T&

EQUILA MUSIC

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By Simon Pinedo

usic has always aroused sensations and emotions depending on the style, situation, or moment in which it is heard. In the same way, the composer writes the song depending on his/her circumstances. For example, if the author is sad, the lyrics will inspire a song that speaks of sadness, melancholy. A cheerful author will write a happy song. Disappointment or betrayal by a lover will produce a song that speaks of that feeling in such a way that whoever hears it, if found in similar circumstances, will identify with the composer.

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he Archeologist Patrick McGovern of the University of Pennsylvania, known as the “Indiana Jones of Alcohol,� has found indications that some drinks are thousands of years old and that alcohol has shaped civilization. He even goes as far as to say that beer came much earlier than bread.

And because of the nutritional value and effects of alteration, alcohol motivated nomadic hunters to become sedentary in order to domesticate the grain; because to drink that drink, they had to install and create towns and new societies. They used alcohol in religious ceremonies and as medicine. Thus, according to the archaeologist, the beginning of civilization was formed thanks to fermented beverages.

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n Mexico, it was no exception. At every party, event, joyous occasion, or due to emotional pain or disappointment, the drinking of mezcal, pulque, and predominantly tequila became a custom.

We must emphasize that both tequila and mariachi are native to the state of Jalisco, Mexico, which is why little by little, they have become an inseparable binomial.

In addition, the feelings and inspirations of many Mexican composers have become famous songs when played to the beat of mariachi and tequila. These songs are not just appreciated by Mexicans but also by many non-Mexicans whose emotional state is captured by the lyrics, the music, and the drink.

Songs, music, and tequila have always gone hand in hand in this land, under any circumstance and condition.

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usic and tequila have become indispensable in society.

Whether it is to serenade a woman, celebrate a baptism, a wedding, or birthday, or to grieve at a funeral, tequila and the music of a mariachi will be present.

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he tequila and mariachi binomial (tequila and music) has to do with genes, with social and psychological factors. People feel more pleasure when they combine tequila, or another spirit, with music depending on their emotional state at the time. They say that tequila and music are like a coca cola and a hamburger; you cannot have one without the other.

According to the history of Jalisco, tequila was first used as medicine. They considered it a gift from the gods that relieved the discomfort of the body and empowered men, helping them to recover strength and energy.

This is why when one drinks tequila you say “Salud!” at the time of toasting. In Spanish, “salud” means “health.”

The next time you listen to mariachi music with friends, family, or by yourself, lift your glass or bottle of tequila and remember that you are proudly drinking something healthy and exquisite. Salud! (Cheers!).

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BATTLESHIP IOWA

San Pedro’s Battleship IOWA Museum: A Ship of History, Purpose & Longevity

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owa (BB-61) was laid down at New York. Navy Yard, 27 June 1940; launched 27 August 1942; sponsored by Mrs. Henry A. Wallace, wife of then Vice President Wallace, and commissioned 22 February 1943, Capt. John L. McCrea in command.

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Photo by Jeremy Bonelle

By David Way - Battleship Iowa Museum Curator On 24 February, Iowa put to sea for shakedown in the Chesapeake Bay and along the Atlantic coast. She got underway, 27 August for Argentia, New foundland to neutralize the threat of German Battleship Tirpitz which was reportedly operating in Norwegian waters.

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n the fall, Iowa carried President Franklin D. Roosevelt to Casablanca, French Morocco on the first leg of his journey to the Teheran Conference in November.

During that conference, Roosevelt met with USSR’s Josef Stalin and British Prime Minister Winston Churchill, devising a plan to finish World War II with the European leaders after the conference, she returned the President to the United States.

As Flagship of Battleship Division 7, Iowa departed the United States on 2 January 1944 for the Pacific Theatre and her combat debut in the campaign for the Marshalls. From 29 January to 3 February, she supported carrier air strikes made by Rear Admiral Frederick C. Sherman’s task group against Kwajalein and Eniwetok Atolls in the Marshall Islands. Her next assignment was to support air strikes against the Japanese Naval base at Truk, Caroline Islands. Iowa, in company with other ships was detached from the support group 16 February, 1944 to conduct an antishipping sweep around Truk to destroy enemy naval vessels escaping to the north.

On 21 February, she was underway with Fast Carrier Task Force 58 while it conducted the first strikes against Saipan, Tinian, Rota, and Guam in the Marianas.

On 18 March, Iowa, flying the flag of Vice Admiral Willis A. Lee, Commander Battleships, Pacific, joined in the bombardment of Mili Atoll in the Marshall Islands. Although struck by two Japanese 4.7” projectiles during the action, Iowa suffered negligible damage.

She then rejoined Task Force 58, 30 March, and supported air strikes against the Palau Islands and Woleai of the Carolines which continued for several days.

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rom 22 to 28 April 1944, Iowa supported air raids on Hollandia, Aitape, and Wakde Islands to support Army forces on Aitape, Tanahmerah Bay, and Humboldt Bay in New Guinea. She then joined the Task Force’s second strike on Truk, 29-30 April, and bombarded Japanese facilities on Ponape in the Carolines, 1 May.

Thorough out July, Iowa remained off the Marianas supporting air strikes on the Palaus and landings on Guam. After a month’s rest, Iowa sortied from Eniwetok as part of the 3d Fleet, and helped support the landings on Peleliu, 17 September.

She then protected the carriers during air strikes against the Central Philippines neutralizing enemy air power for the long awaited invasion of the Philippines. On 10 October, Iowa arrived off Okinawa for a series of air strikes on the Ryukyus and Formosa. She then supported air strikes against Luzon, 18 October and continued this vital duty during General MacArthur’s landing on Leyte on 20 October.

Photo by Jeremy Bonelle

In the opening phases of the Marianas campaign, Iowa protected the flattops during air strikes on the islands of Saipan, Tinian, Guam, Rota, and Pagan, 12 June.

Iowa was then detached to bombard enemy installations on Saipan and Tinian, 13-14 June. On 19 June, in an engagement known as the Battle of the Philippine Sea, Iowa, as part of the battle line of Fast Carrier Task Force 58, helped repel four massive air raids launched by the Japanese Middle Fleet.

This resulted in the almost complete destruction of Japanese carrier-based aircraft. Iowa then joined in the pursuit of the fleeing enemy Fleet, shooting down one torpedo plane and assisting in splashing another.

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Photo by Jeremy Bonelle

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n a last ditch attempt to halt the United States campaign to recapture the Philippines, the Japanese Navy struck back with a three-pronged attack aimed at the destruction of American amphibious forces in Leyte Gulf. Iowa accompanied TF-38 during attacks against the Japanese Central Force as it steamed through the Sibuyan Sea toward San Bernardino Strait.

The reported results of these attacks and the apparent retreat of the Japanese Central Force led Admiral Halsey to believe that the force ruined the seemingly effective fighting group. Iowa, with Task Force 38, steamed after the Japanese Northern Force off Cape Engano, Luzon.

On 25 October 1944, when the ships of the Northern Force were almost within range of Iowa’s guns, word arrived that the Japanese Central Force was attacking a group of American escort carriers off Samar. This threat to the American beachheads forced her to reverse course and steam to support the vulnerable “baby carriers.” However, the valiant fight put up by the escort carriers and their screen had already caused the Japanese to retire, denying the Iowa surface action. Following the Battle for Leyte Gulf, Iowa remained in the waters off the Philippines screening carriers during strikes against Luzon and Formosa. She sailed for the West Coast and the United States in late December 1944.

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Iowa entered Tokyo Bay with the occupation forces, 29 August 1945. After serving as Admiral William F. Halsey’s flagship for the surrender ceremony, 2 September 1945, Iowa departed Tokyo Bay 20 September 1945 for the United States.

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Arriving Seattle, Wash., 15 October 1945, Iowa returned to Japanese waters in January 1946 and became flagship of the 5th Fleet. She continued this role until she sailed for the United States on 25 March 1946. From that time on, until September 1948, Iowa operated from West Coast ports, on Naval Reserve and at sea training and drills and maneuvers with the Fleet.

Iowa, decommissioned 24 March 1949.

After Communist aggression in Korea necessitated an expansion of the active fleet, Iowa recommissioned 25 August 1951, Captain William R. Smedberg III in command. She operated off the West Coast until March 1952, when she sailed for the Far East.

Photo by Jeremy Bonelle

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owa arrived San Francisco, 15 January 1945, for an overhaul. She sailed on 19 March 1945 for Okinawa, arriving 15 April 1945. Commencing 24 April 1945, Iowa supported carrier operations which assured American troops vital air superiority during their struggle for that bitterly contested island. She then supported air strikes off southern Kyushu from 25 May to 13 June 1945. Iowa participated in strikes on the Japanese homeland on 14-15 July and bombarded Muroran, Hokkaido, destroying steel mills and other targets.

Photos by Jeremy Bonelle

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n 1 April 1952, Iowa became the flagship of Vice Admiral Robert T. Briscoe, Commander, 7th Fleet, and departed Yokosuka, Japan to support United Nations Forces in Korea. From 8 April to 16 October 1952, Iowa was involved in combat operations off the East Coast of Korea. Her primary mission was to aid ground troops, by bombarding enemy targets at Songjin, Hungnam, and Kojo, North Korea. During this time, Admiral Briscoe was relieved as Commander, 7th Fleet. Vice Admiral J. J. Clark, the new commander, continued to use Iowa as his flagship until 17 October 1952. Iowa departed Yokosuka, Japan 19 October 1952 for overhaul at Norfolk and training operations in the Caribbean Sea. Iowa embarked midshipmen for at sea training to Northern Europe, July 1953, and immediately after took part in Operation “Mariner,� a major NATO exercise, serving as flagship of Vice Admiral E. T. Woolfidge, commanding the 2d Fleet. Upon completion of this exercise, until the fall of 1954, Iowa operated in the Virginia Capes area. In September 1954, she became the flagship of Rear Admiral R. E. Libby, Commander, Battleship-Cruiser Force, U.S. Atlantic Fleet.

From January to April 1955, Iowa made an extended cruise to the Mediterranean as the first battleship regularly assigned to Commander, 6th Fleet. Iowa departed on a midshipman training cruise on 1 June 1955 and upon her return, she entered Norfolk for a 4-mouth overhaul. Following refit, Iowa continued intermittent training cruises and operational exercises,

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until 4 January 1957 when she departed Norfolk for duty with the 6th Fleet in the Mediterranean. Upon completion of this deployment, Iowa embarked midshipmen for a South American training cruise and joined in the International Naval Review off Hampton Roads, Va., 13 June 1957.

Photos by Jeremy Bonelle

Photos by Jeremy Bonelle

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n 3 September 1957, Iowa sailed for Scotland for NATO Operation “Strikeback.�

She returned to Norfolk, 28 September 1957 and departed Hampton Roads for the Philadelphia Naval Shipyard, 22 October 1957. She decommissioned on 24 February 1958 and entered the Atlantic Reserve Fleet at Philadelphia, where she remains.

Iowa earned nine battle stars for World War II service and two for Korean service. The Battleship IOWA is a museum based in San Pedro, California.

Visit the Museum: www.pacificbattleship.com

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WINE

AROMAS MERLOT - Aromas of red currant, cherry, blueberry, raspberry, cedar, mint, grass, vanilla

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erlot is a dark blue-colored wine grape variety, that is used as both a blending grape and for varietal wines.

The name Merlot is thought to be a diminutive of merle, the French name for the blackbird, probably a reference to the color of the grape.

Its softness and “fleshiness”, combined with its earlier ripening, makes Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, which tends to be higher in tannin.

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Merlot is also one of the most popular red wine varietals in many markets. This flexibility has helped to make it one of the world’s most planted grape varieties. As of 2004, Merlot was estimated to be the third most grown variety at 260,000 hectares (640,000 acres) globally.

The area planted to Merlot has continued to increase, with 266,000 hectares (660,000 acres)

G

rape and Grapegrowing

Merlot grapes are identified by their loose bunches of large berries. The color has less of a blue/black hue than Cabernet Sauvignon grapes and with a thinner skin and fewer tannins per unit volume. It normally ripens up to two weeks earlier than Cabernet Sauvignon.

Also compared to Cabernet, Merlot grapes tend to have a higher sugar content and lower malic acid. Ampelographer J.M. Boursiquot has noted that Merlot has seemed to inherit some of the best characteristics from its parent varieties—its fertility and easy ripening ability from Magdeleine Noire des Charentes and its color, tannin and flavor phenolic potential from Cabernet Franc.

Merlot is one of the world’s most widely planted grape variety with plantings of the vine outpacing even the more well-known Cabernet Sauvignon in many regions, including the grape’s homeland of France. Here, France is home to nearly two thirds of the world’s total plantings of Merlot. Beyond France it is also grown in Italy (where it is the country’s 5th most planted grape), Algeria, California, Romania, Australia, Argentina, Bulgaria, Canada, Chile, Greece, New Zealand, South Africa, Switzerland, Croatia, Hungary, Montenegro, Slovenia, Mexico and other parts of the United States such as Washington, Virginia and Long Island. It grows in many regions that also grow Cabernet Sauvignon but tends to be cultivated in the cooler portions of those areas. In areas that are too warm, Merlot will ripen too early.

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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.

MORIO MUSCAT - Aromas of White peach, nutmeg, lily of the valley, jasmine, violet, litchi, pineapple (mature), lemon balm * Germany

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MORIO MUSCAT

TEROLDEGO - Aromas of Berry, Raspberry, Cherry Tomato, date, fig, leaves, clove, spice mix * Italy

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eroldego is a red Italian grape variety grown primarily in the northeastern region of Trentino-Alto Adige/Südtirol, Italy.

Wine has been produced since ancient times in “Campo Rotaliano”, an alluvial plain between the rivers Adige (Etsch) and Noce. Teroldego may take its name from its traditional method of cultivation, trained on a system of “tirelle” or wire harnesses, an explanation that’s more likely, albeit less pretty, than its legendary association with German dialect for gold of the Tirol.

Another theory, put forth in the book “Wine Grapes” credits a northern Italian village called Teroldege, or Teroldeghe, where documents dated in 15th century refer to the sale of Teroldego wine. It has recently been discovered to be a full sibling of the Dureza variety from France, which is one of the parents of Syrah.

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

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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.

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PORTUGUESE

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otgipfler is a grape variety used to make aromatic white wine. It is almost exclusively found in the Gumpoldskirchen district of the Thermenregion in Austria.

It is often blended with Zierfandler to make “Spätrot-Rotgipfler”. It is also increasingly used for quality wines. Such Rotgipfler wines are powerful, high in alcohol and suitable for cellaring.

ROTGIPFLER- Pear, orange (peel), quince, walnut, Kumquat, melon, rhubarb, ginger, pepper (white) * Austria

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The Provincial Vodka Story‌

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his is one of my favorite sayings from back home in Saskatchewan, and it really has meaning for Provincial Vodka. The one thing no one could ever duplicate is the water from an interglacial aquifer that is used in the making of Provincial Vodka. Paul Riben, founder and creator of Provincial Vodka, is an Engineer specializing in Distillation. Paul is also a farmer, where he was born and continues to live in the Russian Canadian settlement of Radouga in Saskatchewan, Canada.

After completing his engineering degree and working in distillation for a number of years, Paul returned to farming. In response to a drought, Paul drilled for water on his land, and was pleasantly shocked to find an inter-glacial aquifer. This pristine water is now utilized to make all of Radouga Distilleries alcoholic beverages. This pristine water, along with grains grown locally create a unique smooth, clean flavor that has had a definite impact on judges in international spirit competitions; and, on all those who choose to try Provincial Vodka.

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What makes it sooo smooooth?

“There must be something in the water”

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onsumers and experts alike have recently validated Radouga Distilleries as world class by winning a gold medal at the SIP Awards held May 13th, 2017 in Newport Beach, CA. This was the first competition Radouga has entered their already internationally recognized Provincial Vodka where a consumer panel did the tasting.

The overall quality, particular taste markings, and ultra-clean finish made a distinct impression on the judges.

“Ultimately, its consumers that decide if a product is going to stay in the market.

Nobody can stay in the spirits industry with a niche product that doesn’t have a loyal following. An award like this is just the beginning of our US following.”

Provincial Vodka also won a gold medal at the New York World Wine and Spirits Competition in the fall of 2016, and has won numerous medals since.

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WSWA Spirits Competition 2018 – Silver

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Stuttgart International Spirits Competition - Silver

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San Francisco World Spirits Competition 2018 – Silver

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Canadian Artisan Spirit Competition 2018 - Silver

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Los Angeles SIP Awards 2017 – Gold

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San Francisco World Spirits Competition 2017 – Silver

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Global Spirit Awards, Las Vegas 2017 – Silver

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New York International Spirits Competition 2016 – Gold

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New York International Spirits Competition 2015 – Silver

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he technical vodka profile is that good vodka will have a creamy, sweet or grainy odor, a crystalline luster, an internal energy, and should taste soft not hard, creamy not watery, smooth not rough. Paul Riben states, “We’ll continue making quality vodka for as long as people want to experience quality vodka. By the response we are getting in the marketplace, it looks like we’ll be making Provincial Vodka for a long, long time.”

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Now that the product is available in the US through Craft Spirits Cooperative of San Francisco, CA, Radouga Distilleries is confident that this level of acknowledgement will garner interest from prospective distributors and agency partners across the US and elsewhere. Provincial Vodka is currently available at California at Gelson’s Markets, and at several bars, restaurants and liquor stores, with new customers being added every day!

Visit: www.provincialvodka.com

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MEZCAL

Cooking Natural Process of Maguey Artisan production of Mezcal in Oaxaca Mexico 50 | TEQUILA & SPIRITS MAGAZINE

HISTORY

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ezcal (or mescal) is a distilled alcoholic beverage made from any type of agave. The word mezcal comes from Nahuatl mexcalli [meʃ kalːi] metl [met] and ixcalli [iʃ kalːi] which means “oven-cooked agave”.

Agaves or magueys are found mainly in many parts of Mexico and all the way down to the equator, though most mezcal is made in Oaxaca. It can also be made in Durango, Guanajuato, Guerrero, San Luis Potosí, Tamaulipas, Zacatecas, Michoacan and the recently approved Puebla. A saying attributed to Oaxaca regarding the drink is: “Para todo mal, mezcal, y para todo bien, también.” (“For everything bad, mezcal, and for everything good as well.”).

It is unclear whether distilled drinks were produced in Mexico before the Spanish Conquest. The Spaniards were introduced to native fermented drinks such as pulque, made from the maguey plant. Soon, the conquistadors began experimenting with the agave plant to find a way to make a distillable fermented mash. The result was mezcal.

Today, mezcal is still made from the heart of the agave plant, called the piña, much the same way it was 200 years ago. In Mexico, mezcal is generally consumed straight and has a strong smoky flavor. Though mezcal is not as popular as tequila (made specifically from the blue agave in select regions of the country), Mexico does export the product, mostly to Japan and the United States, and exports are growing.

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he agave was one of the most sacred plants in pre-Spanish Mexico, and had a privileged position in religious rituals, mythology and the economy. Cooking of the “piña” or heart of the agave and fermenting its juice was practiced. The origin of this drink has a myth. It is said that a lightning bolt struck an agave plant, cooking and opening it, releasing its juice. For this reason, the liquid is called the “elixir of the gods”. However, it is not certain whether the native peoples of Mexico had any distilled liquors prior to the Spanish Conquest.

Upon introduction, these liquors were called aguardiente (literally fire water or fiery water). The Spanish had known distillation processes since the eighth century and had been used to drinking hard liquor. They brought a supply with them from Europe, but when this ran out, they began to look for a substitute. They had been introduced to pulque and other drinks based on the agave or agave plant, so they began experimenting to find a way to make a product with a higher alcohol content. The result is mezcal.

Tahona

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ugarcane and grapes, key ingredients for beverage alcohol, were two of the earliest crops introduced into the New World, but their use as source stocks for distillation was opposed by the Spanish Crown, fearing unrest from producers at home. Still requiring a source of tax revenue, alcohol manufactured from local raw materials such as agave was encouraged instead.

The drinking of alcoholic beverages such as pulque was strongly restricted in the pre-Hispanic period. Taboos against drinking to excess fell away after the conquest, resulting in problems with public drunkenness and disorder. This conflicted with the government’s need for the tax revenue generated by sales, leading to long intervals promoting manufacturing and consumption, punctuated by brief periods of severe restrictions and outright prohibition.

Travelers during the colonial period of Mexico frequently mention mezcal, usually with an admonition as to its potency.

Alexander von Humboldt mentions it in his Political Treatise on the Kingdom of New Spain (1803), noting that a very strong version of mezcal was being manufactured clandestinely in the districts of Valladolid (Morelia), Mexico State, Durango and Nuevo LeĂłn. He mistakenly observed that mezcal was obtained by distilling pulque, contributing to its myth and mystique.

Spanish authorities, though, treated pulque and mezcal as separate products for regulatory purposes.

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nternationally, mezcal has been recognized as an Appellation of Origin (AO, DO) since 1994. There is also a Geographical Indication (GI), originally limited to the states of Oaxaca, Guerrero, Durango, San Luis PotosĂ­, Puebla and Zacatecas. Similar products are made in Jalisco, Guanajuato, MichoacĂĄn, and Tamaulipas, but these have not been included in the mezcal DO.

The regulations have been controversial, not only from small artisanal producers for whom the cost of certification is prohibitive, but also from traditional producers outside the chosen GI states. Not only are the latter prohibited from calling their product Mezcal, under the new regulation NOM 199 issued in late 2015, they must label it Komil, a little-known word for intoxicating drink from the Nahuatl language, and must not list the varieties of agave and maguey that are used.

Within Mexico, mezcal is regulated under Norma Oficial Mexicana (NOM) regulations, originally NOM-070-SCFI-1994 (in 1994), by the industry body Consejo Mexicano Regulador de la Calidad del Mezcal A.C. (COMERCAM, the Mexican Regulatory Council for Mezcal Quality). This regulation became law in 2003, and certification began in 2005.

In Canada, products that are labelled, packaged, sold or advertised as Mezcal must be manufactured in Mexico as Mezcal under the stipulated guidelines. However, Canadian laws also allow for local bottling and resale of imported Mezcal, after its alcohol percentage has been adjusted with the addition of distilled or purified water.

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he agave plant is part of the Agavaceae family, which has almost 200 subspecies.The mezcal agave has very large, thick leaves with points at the ends. When it is mature, it forms a “piña” or heart in the center from which juice is extracted to convert into mezcal. It takes between seven and fifteen years for the plant to mature, depending on the species and whether it is cultivated or wild. Agave fields are a common sight in the semi-desert areas of Oaxaca state and other parts of Mexico.

Mezcal is made from over 30 agave species, varietals, and subvarietals, in contrast with tequila, which is made only with blue agave. Of many agave species that can be used to make mezcal, seven are particularly notable. There is no exhaustive list, as the regulations allow any agaves, provided that they are not used as the primary material in other governmental Denominations of Origin. Notably, this regulation means that mezcal cannot be made from blue agave. The term silvestre “wild” is sometimes found, but simply means that the agaves are wild (foraged, not cultivated); it is not a separate varietal.

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ost commonly used is espadín “smallsword” (Agave angustifolia (Haw.), var. espadín),the predominant agave in Oaxaca.

The next most important are arroqueño (Agave americana (L.) var. oaxacensis, subvarietal arroqueño), cirial (Agave karwinskii (Zucc.)), barril (Agave rodacantha (Zucc.) var. barril), mexicano (Agave macroacantha or Agave rhodacantha var. mexicano, also called dobadaan) and cincoañero (Agave canatala Roxb). The most famous wild agave is tobalá (Agave potatorum (Zucc.)). Others include madrecuixe, and tepeztate. Various other varietals of Agave karwinskii are also used, such as bicuixe and madrecuixe.

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Traditionally, mezcal is handcrafted by small-scale producers. A village can contain dozens of production houses, called fábricas or palenques, each using methods that have been passed down from generation to generation, some using the same techniques practiced 200 years ago.

The process begins by harvesting the plants, which can weigh 40 kg each, extracting the piña, or heart, by cutting off the plant’s leaves and roots. The piñas are then cooked for about three days, often in pit ovens, which are earthen mounds over pits of hot rocks. This underground roasting gives mezcal its intense and distinctive smoky flavor. They are then crushed and mashed (traditionally by a stone wheel turned by a horse) and then left to ferment in large vats or barrels with water added.

Mezcal is highly varied, depending on the species of agave used, the fruits and herbs added during fermentation and the distillation process employed, creating subtypes with names such as de gusano, tobalĂĄ, pechuga, blanco, minero, cedrĂłn, de alacran, creme de cafĂŠ and more. A special recipe for a specific mezcal type known as pechuga uses cinnamon, apple, plums, cloves, and other spices that is then distilled through chicken, duck, or turkey breast. It is made when the specific fruits used in the recipe are available, usually during November or December.

Other variations flavor the mash with cinnamon, pineapple slices, red bananas, and sugar, each imparting a particular character to the mezcal. Most mezcal, however, is left untouched, allowing the flavors of the agave used to come forward.

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he mash is allowed to ferment, the resulting liquid collected and distilled in either clay or copper pots which will further modify the flavor of the final product. The distilled product is then bottled and sold. Unaged mezcal is referred to as joven, or young. Some of the distilled product is left to age in barrels between one month and four years, but some can be aged for as long as 12 years.

Mezcal can reach an alcohol content of 55%. Like tequila, mezcal is distilled twice.

The first distillation is known as punta, and comes out at around 75 proof (37.5% alcohol by volume). The liquid must then be distilled a second time to raise the alcohol percentage.

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ot all bottles of mezcal contain a “worm” (actually the larva of a moth, Hypopta agavis that can infest agave plants), but if added, it is added during the bottling process. There are conflicting stories as to why such would be added. Some state that it is a marketing ploy. Others state that it is there to prove that the mezcal is fit to drink, and still others state that the larva is there to impart flavor.

The two types of mezcal are those made of 100% agave and those mixed with other ingredients, with at least 80% agave. Both types have four categories. White mezcal is clear and hardly aged. Dorado (golden) is not aged but a coloring agent is added. This is more often done with a mixed mezcal.

Reposado or añejado (aged) is placed in wood barrels from two to nine months.

This can be done with 100% agave or mixed mezcals. Añejo is aged in barrels for a minimum of 12 months. The best of this type are generally aged from 18 months to three years. If the añejo is of 100% agave, it is usually aged for about four years.

Mexico has about 330,000 hectares cultivating agave for mezcal, owned by 9,000 producers. Over 6 million liters are produced in Mexico annually, with more than 150 brand names.

Montelobos Mezcal Joven

An unaged joven mezcal, crafted from meticulous cultivated organic agave espadin that is slow roasted and distilled in small batches for a perfectly balanced sweetness with woodiness and subtle smoke. Smooth enough to enjoy neat or in a cocktail.

Salvacion Original Mezcal

Salvacion Original Mezcal is the ultimate expression of a hand-made spirit. Using our 6th generation family recipe, Salvacion Original delights with a balanced aroma of herbs and fresh green citrus. Salvacion pleases with a delicately sweet, smoky harmonious finish.

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ZACATECAS TAMAULIPAS

SAN LUIS POTOSI

DURANGO GUANAJUATO GUERRERO

OAXACA

States that have certified mezcal growing

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he industry generates about 29,000 jobs directly and indirectly.

Certified production amounts to more than 2 million liters; 434,000 liters are exported, generating 21 million dollars in income. To truly be called mezcal, the liquor must come from certain areas. States that have certified mezcal agave growing areas with production facilities are Durango, Guanajuato, Guerrero, Oaxaca, San Luis Potosí, Tamaulipas, and Zacatecas. About 30 species of agave are certified for use in the production of mezcal. Oaxaca has 570 of the 625 mezcal production facilities in Mexico, but some in-demand mezcals come from Guerrero, as well. In Tamaulipas, 11 municipalities have received authorization to produce authentic mezcal with the hopes of competing for a piece of both the Mexican national and international markets.

The agave used here is agave Americano, agave verde or maguey de la Sierra, which are native to the state.

In Mexico, mezcal is generally drunk straight, not mixed in a cocktail. Mezcal is generally not mixed with any other liquids, but is often accompanied with sliced oranges, lemon or lime sprinkled with a mixture of ground fried larvae, ground chili peppers, and salt called sal de gusano, which literally translates as “worm salt”.

In the US, mezcal has increasingly become a prominent ingredient on many craft cocktail menus. Often Mezcal is swapped for a more traditional spirit, in cocktails such as the “Mezcal Old Fashioned” and the “Mezcal Negroni”.

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n the last decade or so, mezcal, especially from Oaxaca, has been exported. Exportation has been on the increase and government agencies have been helping smaller-scale producers obtain the equipment and techniques needed to produce higher quantities and qualities for export. The National Program of Certification of the Quality of Mezcal certifies places of origin for export products. Mezcal is sold in 27 countries on three continents.

The two countries that import the most are the United States and Japan. In the United States, a number of entrepreneurs have teamed up with Mexican producers to sell their products in the country, by promoting its handcrafted quality, as well as the Oaxacan culture strongly associated with it.

The state of Oaxaca sponsors the International Mezcal Festival every year in the capital city, Oaxaca de Juรกrez. There, locals and tourists can sample and buy a large variety of mezcals made in the state.

Mezcals from other states, such as Guerrero, Guanajuato, and Zacatecas also participate.

This festival was started in 1997 to accompany the yearly Guelaguetza festival.

Scorpion Mezcal

Gold. Lanolin and honey aromas. A soft round entry leads to a dry lightto medium-body with honey, grassy herbs, flax, caramel, salt, light spice.

Finishes dryly with a honeyed oak barrel note.

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Wahaka Mezcal Espadin

Oro de Oaxaca Mezcal This mezcal packs a smoky punch that is layered over notes of heat and slight sweetness. The included maguey worm adds earth tones to the dynamic palate.

Enjoy with the worm salt made of salt, chilies, and a mixture of ground maguey worms.

The embodiment of traditional mezcal. Straight or mixed, the balance of smoke and sweetness make for a perfect mezcal experience.

Smoky nose with a sweet and savory palate. Gentle, mildly herbal, and fruit-filled.

Del Maguey San Luis del Rio Mezcal Original Village Series.

Handcrafted in the tropical microclimate of San Luis Del Rio village, Oaxaca. Agave: Espadin. Nose of roasted pineapple & bright citrus, palate of mango, cocoa, dried chiles & a touch of salinity, finish of cigar smoke & lots of fruit.

Fidencio Classico Mezcal Distilled twice in a traditional, wood-fired Alembic and bottled at 44% ABV. Delicate notes of earth, mineral, smoke and dried herbs, backed by bold unaged agave.

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tequilaspirits

tequilaandspirits

Kimo Sabe Mezcal Joven

Zignum Mezcal Anejo Made from 100% espadin agave and aged for 16 months in new French white oak barrels. Bright amber color with a rich blend of woody aromas from the aging. Delicious and lasting bouquet. Excellent enjoyed neat.

Xicaru Mezcal Reposado Xicaru Reposado is made with 100% agave espadin cooked in a stove oven with mesquite and ocote woods.

For two to four months, Xicaru Reposado rests in medium-toasted American oak barrels.

Family owned Mezcal that is combining innovation with tradition for an easy drinking and approachable flavor. It is creamy smooth with flavor notes of fresh grass, lemon citrus, lemon balm, and sweet peppery agave finish.

Yuu Baal Mezcal Joven Tepeztate A unique Mezcal with an herbal note of sweetness and nobility to the taste.

On the smell it accentuates wild plants and flower and the cooking of the mature maguey plant with a fresh and unmatched perfume.

Mezcales de Leyenda Oaxaca

A mezcal with great “character� that comes from a small town located on gentle slopes of the Sierra Madre of Oaxaca, Mexico. It has a diversity of aromas and flavors of citrus peels, minerals and clay, but also bright lemon, green leaves, dried herbs and roots.

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TEJUINO b e v e r a g e

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ejuĂ­no (pronounced as te-HUI-no) is a cold beverage made from fermented corn and popularly consumed in the Mexican state of Jalisco. Tejuino is usually made from corn dough, the same kind used for tortillas and tamales. The dough is mixed with water and piloncillo (cone-shaped unrefined brown sugar) and boiled until the liquid is very thick. The liquid is then allowed to ferment very slightly. The resulting drink is generally served cold, with lime juice, a pinch of salt and a scoop of shaved ice or lime sorbet.

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lthough the drink is strongly associated with the state of Jalisco, it is also commonly found in other parts of Mexico and more recently in Mexican American communities across Southwestern United States. In Mexico it is usually sold by street vendors in small plastic cups or in plastic bags tied around a straw. In the United States it can be found in Mexican juice bars.

corn dough

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Piloncillo -

(cone-shaped unrefined brown sugar)

Lime

Salt

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ejuino is served without nieve de limon; in Guadalajara, Jalisco, it is usually served with nieve de limon, at the buyer’s discretion. Nieve de limon is a homemade lime sorbet that is often added to the drink to bring out its natural flavor.

Since tejuino is only allowed to ferment for a couple of days at most, the alcohol content is actually very low. There is a common myth among Mexicans that one can get drunk from drinking too much tejuino, however this is usually due to the addition of small amounts of beer in some recipes rather than the alcohol content of the tejuino itself.

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25th INTERNATIONAL MARIACHI & CHARRERIA FESTIVAL 68 | TEQUILAANDSPIRITS.COM

Guadalajara, Jalisco Mexico August 20 - September 2, 2018 www.mariachi-jalisco.com

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Charro Saddle Hand made embroidery called “Pita”

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or the last 25 years in the city of Guadalajara, Jalisco, Mexico, the International Mariachi and Charrería Festival has taken place. This year the festival runs from August 20 to September 2, 2018. The goal of this event is to highlight mariachi music, folklore, and charrería, typical of Mexico and especially of Jalisco, the land where mariachi, charreria, and tequila were born.

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ariachis from all over the world participate in this festival. There are mariachis from Japan, France, Russia, Venezuela, Cuba, Belgium, Italy, Croatia, Chile, Argentina, Panama, Ecuador, Colombia, Australia, Aruba, Costa Rica, Sweden, Slovak Republic, Canada, and the United States.

One particular mariachi, Mariachi Juvenil Corona de Angeles, from the city of San Bernardino, California is composed of children, teenagers, and young adults.

Maria Sanchez founded this mariachi group in 2005 with support from the parish priest at that time, Michael Manning, of St. Anthony’s Church in the Diocese of San Bernardino.

Since then, María Sánchez has dedicated her free time, effort, and resources to encourage the youth in the community to learn how to play mariachi music.

They learn to love and respect their roots, family, and social values.

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Mariachi Juvenil Corona de Angeles

The Mariachi Corona de Angeles has attended the International Mariachi and CharrerĂ­a Festival in Guadalajara on several occasions, but it is not easy.

The group has to raise money for their outfits, instruments, and travel expenses.

After several fundraising events and donations from family and friends, they accomplish their goal. The group experiences one full week of excitement, participating in the main parade and playing at different events.

The Mariachi Corona de Angeles is wellknown within their community. It is respected and admired and thus gets invited to play at numerous cultural and social events. The name Mariachi Juvenil Corona de Angeles depicts perfectly an image of children and young people standing together on a stage like a crown of angeles with angelic voices.

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uring the festival, the city is filled with music and singing.

All participating mariachis are assigned a specific location throughout the city. I cannot finish this article without inviting everyone who plans to visit Guadalajara during August and September to attend many of the scheduled events. I am sure you will have a great time experiencing Mexican folklore, music, charrerĂ­a, and culture.

Parade International Mariachi & Charreria Festival

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Guinness Record - Cuoples dancing with typical costumes

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ongratulations to all the mariachis of Mexico, those participating from around the world, and to people like MarĂ­a SĂĄnchez who continue to promote and keep alive the love for our culture and traditions for new generations to enjoy.

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18 Light Beers We L O V E 80 | TEQUILAANDSPIRITS.COM

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Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea. Beer is brewed from cereal grains—most commonly from malted barley, though wheat, maize (corn), and rice are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent.

Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation.

Various legal definitions of beer exist in different countries. Historically, the most famous of these was the Reinheitsgebot, which applied to parts of the Holy Roman Empire and Germany and required beer to be made from only water, hops, and barley. Today in Canada, the Canadian Government’s Food and Drug Regulations state that beer must have alcohol content that ranges from 1.1% to 8.6%, though it also includes a stipulation that it could be greater than 8.6% and labeled accordingly.

Beer in South Korea must have less than 25% ABV, which means that it has to be 25 mL of alcohol or less per 100 mL of solution, and can be considered ‘lite’ only if it has less than 30 kcal per 100ml. Additionally, beer in South Korea must use only water, hops, and starches (wheat, rice, barley, corn, or potato) as ingredients in the brewing process. In Singapore, beer must have at minimum 1.0% alcohol by volume concentration at 20 °C. It is often brewed from a mixture of grains like malt, sugars or its equivalent, and hops or other vegetables.

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GLOBAL.

ONE MAGAZINE.

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