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TOP DRINKS MERLOT WINE
PALOMA COCKTAIL
PISCO DRINK FROM CHILE & PERU
BLOODY MARY COCKTAIL
VOLUME 6 - ISSUE 2
MARCH/APRIL 2023
Publisher JosePinedo AssociateEditor SimonPinedo
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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.
We want to be entertaining and informative but above all useful. Inside this issue, you’ll find a mixture of articles that include Pisco drink from Chile & Peru, learn about this drink’s history.
Have you tasted a Paloma cocktail? Check out some of the top drinks around the world.
Enjoy it along with the March/April 2023 issue of Tequila & Spirits Magazine.
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A Refreshing and Delicious Tequila-Based Drink
A Paloma is a popular tequila-based cocktail, traditionally made with tequila, grapefruit juice, lime juice, and a touch of sweetness, typically from simple syrup or grapefruit soda. It is typically served over ice in a salt-rimmed highball glass.
The origin of the Paloma cocktail is unclear, but it is widely believed to have originated in Mexico, and is considered one of the most popular tequilabased cocktails in the country. The name “Paloma” means “dove” in Spanish, and the cocktail is said to have received this name because of the pale pink color it takes on when the grapefruit juice is mixed with the tequila. The exact origin and history of the Paloma cocktail remain a topic of debate, but it is widely recognized as a classic tequila drink that has been enjoyed for many years.
Paloma cocktails are enjoyed by people of particularly those who enjoy tequila and citrusy, refreshing drinks. It is a popular choice for sipping on a warm day or as a refreshing change of pace from more traditional cocktails. The drink is popular in Mexico and has become increasingly popular in other parts of the world, particularly in the United States, as more people discover the delicious combination of tequila, grapefruit, and lime. Whether you are a fan of tequila, or simply looking for a new and interesting cocktail to try, the Paloma is a great option that is sure to please.
The Paloma cocktail has been growing in popularity in recent years and is widely considered one of the most popular tequilabased cocktails in the world. Its refreshing and light flavor, combined with the growing popularity of tequila, has helped to make the Paloma a staple on cocktail menus at bars and restaurants around the world.
Additionally, the ease of making the Paloma at home has also contributed to its popularity, as people are able to enjoy this delicious drink without having to go out. The versatility of the Paloma, which can be made with simple syrup or grapefruit soda, and can be garnished with a variety of fruits, also adds to its appeal.
In summary, the Paloma is a well-liked cocktail that continues to grow in popularity due to its refreshing flavor, versatility, and ease of preparation.
Ingredients:
2 oz tequila
4 oz fresh grapefruit juice
1 oz fresh lime juice
1 oz simple syrup or grapefruit soda
Salt for rim (optional)
Instructions: Rim the glass: If desired, run a lime wedge around the rim of a highball glass and dip the rim into a shallow dish of salt.
Combine ingredients: In a cocktail shaker, combine the tequila, grapefruit juice, lime juice, and simple syrup (or grapefruit soda).
Shake and strain: Fill the shaker with ice and shake vigorously until well combined. Strain into the salt-rimmed glass filled with ice.
Garnish and serve: You can garnish the Paloma with a lime wedge and a grapefruit slice if desired. Enjoy!
Why is the drink called a Paloma?
It’s unclear how or when the paloma got its name, which is Spanish for “dove.” Some say it could have been confused or exchanged for pomelo, Spanish for “grapefruit,” as the spellings are similar.
What is the difference between a margarita and a Paloma?
The Paloma and Margarita both contain tequila, lime and salt but that’s where the similarities end. Margaritas are typically flavored with an orange liqueur or a bottled margarita mix but a classic Paloma is sweetened with fresh grapefruit juice, a bit of sugar, and a little sparkling water.
What does Paloma cocktail taste like?
The Paloma Cocktail is a super refreshing grapefruit cocktail. With the perfect balance of sweet, bitter, and salty, it’s no wonder it’s Mexico’s favorite tequila-based refreshment.
What glass do you serve a Paloma in?
Traditionally, a highball glass is used when serving a Paloma. However, I chose to use rocks glass because I love the shape. You may use whatever you have on hand. Wait to add any bubbly club soda or grapefruit soda until just before serving.
Which tequila is best for a Paloma?
Tequila Blanco/Silver or Reposado.
Merlot 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, make Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, which tends to be higher in tannin.
The earliest recorded mention of Merlot (under the synonym of Merlau) was in the notes of a local Bordeaux official who in 1784 labeled wine made from the grape in the Libournais region as one of the area’s best. In 1824, the word Merlot itself appeared in an article on Médoc wine where it was described that the grape was named after the local black bird (called merlau in the local variant of Occitan language, merle in standard) who liked eating the ripe grapes on the vine. Other descriptions of the grape from the 19th century called the variety lou seme doù flube (meaning “the seedling from the river”) with the grape thought to have originated on one of the islands found along the Garonne river.
By the 19th century it was being regularly planted in the Médoc on the “Left Bank” of the Gironde. After a series of setbacks that includes a severe frost in 1956 and several vintages in the 1960s lost to rot, French authorities in Bordeaux banned new plantings of Merlot vines between 1970 and 1975.
It was first recorded in Italy around Venice under the synonym Bordò in 1855. The grape was introduced to the Swiss, from Bordeaux, sometime in the 19th century and was recorded in the Swiss canton of Ticino between 1905 and 1910.
In the 1990s, Merlot saw an upswing of popularity in the United States. Red wine consumption, in general, increased in the US following the airing of the 60 Minutes report on the French Paradox and the potential health benefits of wine and, possibly, the chemical resveratrol. The popularity of Merlot stemmed in part from the relative ease in pronouncing the name[clarification needed] of the wine as well as its softer, fruity profile that made it more approachable to some wine drinkers.
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 thrives in cold soil, particularly ferrous clay. The vine tends to bud early which gives it some risk to cold frost and its thinner skin increases its susceptibility to the viticultural hazard of Botrytis bunch rot. If bad weather occurs during flowering, the Merlot vine is prone to develop coulure.
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)
After a catastrophic crash on an unknown planet, pilot Mills (Adam Driver) quickly discovers he’s actually stranded on Earth... 65 million years ago. Now, with only one chance at rescue, Mills and the only other survivor, Koa (Ariana Greenblatt), must make their way across an unknown terrain riddled with dangerous prehistoric creatures in an epic fight to survive.
Release date: March 10, 2023
From New Line Cinema comes “Shazam! Fury of the Gods,” which continues the story of teenage Billy Batson who, upon reciting the magic word “SHAZAM!,” is transformed into his adult Super Hero alter ego, Shazam.
Release date: March 17, 2023
17-year-old Tim Walker as he travels from London to the Austrian Alps to attend the legendary Mozart boarding school. There, he discovers a centuries-old forgotten passageway into the fantastic world of Mozart’s “The Magic Flute.”
Release date: March 10, 2023
John Wick (Keanu Reeves) uncovers a path to defeating The High Table. But before he can earn his freedom, Wick must face off against a new enemy with powerful alliances across the globe and forces that turn old friends into foes. Lionsgate presents, a Thunder Road Films / 87eleven production.
Release date: March 24, 2023
A plumber named Mario travels through an underground labyrinth with his brother, Luigi, trying to save a captured princess.
Release date: April 7, 2023
Inspired by the actual files of Father Gabriele Amorth, Chief Exorcist of the Vatican (Academy Award®-winner Russell Crowe).
The Pope’s Exorcist follows Amorth as he investigates a young boy’s terrifying possession and ends up uncovering a centuries-old conspiracy the Vatican has desperately tried to keep hidden.
Release date: April 14, 2023
A woman finds herself in a fight for her life when an ancient book gives birth to bloodthirsty demons that run amok in a Los Angeles apartment building.
Release date: April 21, 2023
Joel and Ellie, a pair connected through the harshness of the world they live in, are forced to endure brutal circumstances and ruthless killers on a trek across a post-outbreak America.
An all-star cast head to a resort and unleash their worst, most privileged impulses. The series is a sharp social satire following the exploits of various guests and employees of the fictional White Lotus resort chain, whose stay becomes affected by their various dysfunctions.
Charlie has an extraordinary ability to determine when someone is lying. She hits the road with her Plymouth Barracuda and with every stop encounters a new cast of characters and strange crimes she can’t help but investigate and solve.
In London, where the most gifted teenage ghost-hunters venture nightly into perilous combat with deadly spirits, amidst the many corporate, adult-run agencies, one stands alone: independent of any commercial imperative or adult supervision – a tiny startup, run by two teenage boys and a newly arrived, supremely psychically gifted girl, a renegade trio destined to unravel a mystery that will change the course of history.
The Minneapolis St. Paul International Film Festival (MSPIFF) returns Thursday, April 13 through Thursday, April 27, 2023 to present another spectacular showcase of over 200 buzzworthy films from both skilled veteran and emerging filmmakers from around the world, plus a full array of exciting parties, special tributes, and secret screenings.
MSPIFF42 will kick off Thursday, April 13, 2023 at The Main Cinema with Director Bill Pohlad’s new film, DREAMIN’ WILD, starring Casey Affleck, Zooey Deschanel and Beau Bridges, followed by a spectacular Opening Night Party. The complete line-up of films in MSPIFF42 will be announced by March 15 on MSPfilm.org, with announcements about visiting filmmakers, special guests, panels, and parties to follow.
MSPIFF42 All-Access passes are on sale now are on sale now at MSPfilm.org/mspiff. Tickets go on sale to MSP Film Society Members on Thursday, March 16, and to the General Public on Monday, March 20, 2023.
PRIMARY VENUE:
115 SE MAIN ST, MPLS
PRESENTED BY Full Lineup, Tickets & Info: mspfilm.org
This stunning visual portrait of Mexico’s indigenous communities fighting against modernization has no interviews or dialogue, just rich black-and-white cinematography and revealing close-ups. “In its calculated and careful filming and editing, this documentary speaks to the fascinating nature of the human experience.”
–Zaki Lawrence, Vox
A tense rural thriller that recalls films by John Boorman or Sam Peckinpah, but with a modern twist and a surprising narrative structure, The Beasts swept nine prizes including best film, director, and original screenplay at 37th Goya Awards (Spain’s Oscars).
Laura Citarella’s ambitious, 260-minute, two part feature perplexed and delighted audiences at the The Venice Biennale, and cemented Argentine director Laura Citarella’s place in the pantheon.
“Will send pulses racing like the best of cinema does.”
Zhuo-Ning Su, The Film Stage
Pisco is a grape distillate native to South America, especially in Chile and Peru. It began to be produced in the 16th century, when Spanish settlers introduced the grapes for the production of wine. Over time, they discovered that they could distill the wine to produce a stronger drink with a higher alcohol content and thus the Chilean and Peruvian Pisco was born.
El pisco es un destilado de uva originario de América del Sur, especialmente en Chile y Perú. Comenzó a ser producido en el siglo XVI, cuando los colonos españoles introdujeron las uvas para la producción de vino. Con el tiempo, descubrieron que podían destilar el vino para producir una bebida más fuerte y de mayor graduación alcohólica y así nació el Pisco Chileno y Peruano.
There is no specific information on who the founders of pisco production were, since production developed gradually and indigenously. However, it is important to mention that in both countries, both in Peru and in Chile, the first distilleries were developed with the aim of producing pisco for local use and not necessarily for commercial purposes.
No se tiene información específica sobre quiénes fueron los fundadores de la producción de pisco, ya que la producción se fue desarrollando de forma gradual y autóctona. Sin embargo, es importante mencionar que en ambos países tanto en Perú como en Chile se desarrollaron las primeras destilerías con el objetivo de producir pisco para uso local y no necesariamente con fines comerciales.
Both countries claim to be the true creator of this liquor. However, Peruvian pisco has a Designation of Origin (DO) recognized by the European Union, while Chilean pisco does not have this distinction.
Ambos países reclaman ser el verdadero creador de este licor. Sin embargo, el pisco peruano tiene una Denominación de Origen (DO) reconocida por la Unión Europea, mientras que el pisco chileno no tiene esta distinción
However, in the 1920s, pisco production declined due to competition with other imported alcoholic beverages, such as whiskey and brandy. During the following decades, pisco continued to be produced in small quantities, but it failed to regain its former popularity.
Sin embargo, en los años 20 del siglo XX, la producción de pisco disminuyó debido a la competencia con otras bebidas alcohólicas importadas, como el whiskey y el brandy. Durante las décadas siguientes, el pisco continuó siendo producido en pequeñas cantidades, pero no logró recuperar su popularidad anterior.
In recent years, there has been a resurgence of interest in pisco, with a greater number of distilleries beginning to produce high-quality pisco, and increased promotion of the drink nationally and internationally. Currently, pisco is considered one of the typical drinks of Chile and Peru and is used in a variety of cocktails and traditional drinks.
En los últimos años, ha habido un resurgimiento del interés en el pisco, con un mayor número de destilerías que han comenzado a producir pisco de alta calidad y una mayor promoción de la bebida a nivel nacional e internacional. En la actualidad, el pisco es considerado como una de las bebidas típicas de Chile y Perú y se utiliza en una variedad de cócteles y bebidas tradicionales.
Currently, Chile and Peru remain the main producers of pisco in South America and have developed their own styles and production methods.
Actualmente, Chile y Perú siguen siendo los principales productores de pisco en Sudamérica y han desarrollado sus propios estilos y métodos de producción.
In Chile, pisco production is mainly concentrated in the Elqui region, which is known for its dry climate and sandy soil, ideal for growing grapes. The Chilean pisco industry has experienced a resurgence in recent years, with a greater number of distilleries and greater promotion of the drink nationally and internationally. Currently, Chile produces around 15 million liters of pisco per year.
En Chile, la producción de pisco se concentra principalmente en la región de Elqui, que es conocida por su clima seco y su suelo arenoso, ideales para el cultivo de uvas. La industria del pisco chileno ha experimentado un resurgimiento en los últimos años, con un mayor número de destilerías y una mayor promoción de la bebida a nivel nacional e internacional. Actualmente, Chile produce alrededor de 15 millones de litros de pisco al año.
In Peru, pisco production is mainly concentrated in the coastal region of Ica, which is known for its warm climate and fertile soils. The Peruvian pisco industry is even larger than Chile’s, with an annual production of around 30 million liters. Peruvian pisco is known for its unique flavor and wide variety of styles, from the smoothest to the most robust and complex.
En Perú, la producción de pisco se concentra principalmente en la región costera de Ica, que es conocida por su clima cálido y sus suelos fértiles. La industria del pisco peruano es aún más grande que la de Chile, con una producción anual de alrededor de 30 millones de litros. El pisco peruano es conocido por su sabor único y su gran variedad de estilos, desde los más suaves hasta los más robustos y complejos.
There are different types of pisco in both Chile and Peru, each with specific characteristics and production methods. Some of the most common types of pisco in both countries are described below:
Pure Pisco: Made from a single grape variety and distilled only once.
Pisco Acholado: Made from several grape varieties and distilled only once.
Mosto Verde Pisco: Made from freshly pressed grape must and distilled only once.
Each country has its own regulations and designations of origin for the production of pisco, which ensures that each type of pisco meets certain quality standards and specific characteristics.
Existen diferentes tipos de pisco tanto en Chile como en Perú, cada uno con características y métodos de producción específicos. A continuación, se describen algunos de los tipos más comunes de pisco en ambos países:
Pisco Puro: Elaborado a partir de una sola variedad de uva y destilado una sola vez.
Pisco Acholado: Elaborado a partir de varias variedades de uva y destilado una sola vez.
Pisco Mosto Verde: Elaborado a partir del mosto de uva recién prensado y destilado una sola vez.
Cada país tiene sus propias regulaciones y denominaciones de origen para la producción de pisco, lo que asegura que cada tipo de pisco cumpla con ciertos estándares de calidad y características específicas.
A Bloody Mary is a popular cocktail that has been around for several decades. It is made by combining tomato juice, vodka, and various spices, seasonings, and garnishes, resulting in a refreshing and spicy drink that is enjoyed by many. This article aims to provide a brief history of the Bloody Mary and a guide to preparing the perfect drink.
The origin of the cocktail known as the “Bloody Mary” is uncertain, but it is believed to have originated in the 1920s or 1930s. One theory is that it was created by bartender Fernand Petiot at the King Cole Bar in the St. Regis Hotel in New York City. Another theory is that it was created by bartender Henry Zbikiewicz at the 21 Club in New York City. The drink became popular in the United States in the mid-20th century and is now a staple of brunch culture.
The origin o the name “Bloody Mary” for the cocktail is unclear, with multiple stories and theories circulaiting. Some believe it was named after Queen Mary” due to her persecutions o protestants, while others belive it was named ater the actress Mar Pickford, who was said to have created the drink and named it after herself. Another theor is that the name “Bloody Mary” refers to the drink´s red color, wich is created by the comination of tomato juice and spieces. Ultimately, the true o the origin o the name may never be known.
The classic Bloody Mary consists of vodka, tomato juice, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. Variations of the recipe exist and it is often garnished with celery, olives, pickles, and other ingredients.
While the classic Bloody Mary recipe is a timeless classic, there are many variations and adaptations that have emerged over the years. Some popular variations include:
The spicy Bloody Mary: Made with extra hot sauce and garnished with pickled jalapenos or other spicy ingredients.
The smoky Bloody Mary: Made with smoked paprika and garnished with bacon or a grilled shrimp.
The vegetarian Bloody Mary: Made with vegetable juice instead of tomato juice and garnished with a pickle and cherry tomatoes.
The Bloody Mary has become a popular cocktail for several reasons:
Versatility: The Bloody Mary can be customized to suit individual tastes, making it a popular choice for those who prefer to tailor their drinks to their own preferences.
Flavor Profile: The combination of spicy, savory, and tangy flavors in the Bloody Mary appeals to a wide range of palates.
Brunch Drink: The Bloody Mary is often associated with brunch, and its combination of flavors and ingredients makes it a popular choice for morning or brunch drinks.
Nutritional Benefits: The tomato juice in the Bloody Mary provides vitamins and minerals, and the drink is often touted as having hangoverfighting properties.
Garnishes: The Bloody Mary is often garnished with a variety of ingredients, including celery, olives, pickles, and lemon, making it a visually appealing drink.
Classic Bloody Mary cocktail
1 1/2 oz. vodka
4 oz. tomato juice
1 oz. lemon juice
2-3 dashes Worcestershire sauce
2-3 dashes hot sauce (such as Tabasco)
Salt and pepper, to taste
Ingredients
1 1/2 oz. vodka
4 oz. tomato juice
1 oz. lemon juice
2-3 dashes Worcestershire sauce
2-3 dashes hot sauce (such as Tabasco)
Salt and pepper, to taste
Preparation *
Fill a highball glass with ice.
Add the vodka, tomato juice, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper.
Stir the ingredients well.
Taste and adjust the seasoning if necessary.
Garnish with a celery stalk, lemon wedge, olives, or any other desired ingredients.
Serve and enjoy!
Note: The ingredients and proportions can be adjusted to personal taste. Some variations of the Bloody Mary recipe include ingredients such as horseradish, Worcestershire sauce, or even beef broth.
What is Bloody Mary mix made of?
What is this? A Bloody Mary is a vodka cocktail that’s made with tomato juice and other spices including Worcestershire sauce, hot sauces, horseradish, celery, olives, salt, black pepper, lime juice and celery salt.
Is Bloody Mary a healthy cocktail?
Bloody Marys are actually healthy cocktails. In addition to electrolytes, sodium, potassium, and Vitamin C, tomatoes also contain lycopene, which is high in antioxidants. Lycopene helps to combat the toxins in the liver (like the toxins that you consumed while drinking the night before.)
Is a Bloody Mary better with tequila or vodka?
Vodka is the spirit of choice for a classic Bloody Mary cocktail, but the Bloody Maria calls for tequila or mezcal. Tequila isn’t just for margaritas!
What is a Bloody Mary supposed to taste like?
What does a Bloody Mary taste like? The flavor might catch you off guard if you don’t know what to expect. It’s spicy, salty, and overall a savory flavor. You get the taste of tomatoes and hot sauce, along with all the other ingredients.
When should you drink a Bloody Mary?
While the cocktail’s traditional garnishes of celery, olives, and pickles already scream “lunch,” the more recent trend of outrageous garnishes -such as lobster claws, fried chicken, and sandwiches — proves that the cocktail should never be drunk before 11:30, at the earliest.
Casa Maestri “Reserva de MFM” Tequila is created to compliment the 100% Blue Agave grown in the hills of Tequila, Jalisco and is made in the traditional manner, using stone ovens to cook the agaves for more than 48 hours. The slow cooking time produces aromatic overtones of chocolate, hazelnut and coconut. Casa Maestri “Reserva de MFM” is meant to be savored and enjoyed by true Tequila Aficionados.
In the honor of Adelita, the fearless women who fought in the Mexican Revolution, La Adelita is harvested and distilled on our Single Estates located in the heart of the highlands of Jalisco. Family-operated for generations, our Jimadores take great personal pride in producing only the highest quality 100% Blue Weber agave and each piña is only selected by hand when their practiced eye tells them it is time, 7 years on average.
To honor the 100-year anniversary of our Tequila Cazadores Reposado recipe, we took our finest agave, homegrown and matured on our estate since day one, aged in a combination of the distillery’s best hand-selected American oak and new French oak barrels to create an extra special blend worthy of such a mighty milestone. With it, we joyfully celebrate 100 years of pursuing perfection. Salud to 100 more!
Limited Edition Maestro Dobel® Pavito™ is the world’s 1st Pechuga tequila: boasting an array of flavors due to the maceration of traditional Mexican fruits and spices. To inspire innovation, Dobel revisits and adapts ancestral methods. For Pavito, a third distillation is added to our best silver tequila, infusing the vapors with aromas of seasonal fruits, spices and turkey breast*. Smooth yet complex, the spirit evokes tejocote, apple, anise, and cinnamon.
Wine & Gourmet Taipei is the only professional exhibition in Taiwan that integrates all stages of the wine industry’s supply chain, not limited to wineries, distributors, HoReCa and customers. The 2023 Wine & Gourmet Taipei (WGT), now in its 12th year, brings together the top professionals in the wine, spirits, and gourmet industries. Wine & Gourmet 2023 is set to be held from the 26th to 29th of May at Taipei World Trade Center.
In recent years , the Taiwan alcohol market has gone from strength to strength, with steady market growth. Due to rising consumption, there is demand for greater variety of wine. By participating in WGT, you can profit from both Taiwan and Asia’s expanding market. Given its strategic location and business friendly policies, Taiwan serves as the gateway to Asia.
WGT provides a platform for wine and spirits from lesser known countries and regions. This year, we have placed an emphasis on wines from Ukraine through a partnership with Wine Travel Awards. Riesling from several German locations can be found in the German Pavilion. Sake from all over Japan will be displayed at the neighboring sake exhibition. Take advantage of WGT to showcase your products to a new market! Taiwan is ready to welcome participants and wineries of the industry.
Offering a sharper taste than our Joven Premium Blended Mezcal and a more authentic agave liquor flavor, this mezcal is perfect for spicing up margaritas or Bloody Marias, adding a little more smoke to your smoke and bitters, or simply for sipping on in the heat of the sun or by a raging fire. Espadín is a pure agave mezcal for people that know what they want in life - and don’t mind when things get a little heated.
Aged for 4 months in medium-charred American Oak. Ilegal Mezcal Reposado is a rich mouthful of agave with lingering hints of smoke. Our adherence to the authentic traditions of mezcal result in a spirit with distinctive character, one that both stands on its own and plays well with cocktails, making it a favorite among the world’s top mixologists.
Produced from 12 year old wild Coyote agaves, considered the rarest and most scared of all the mezcal agaves. This premium Mezcal is produced at a single palenque in the village of San Baltazar Guelavila, located in Oaxaca. This mezcal is cooked in an underground stone oven, ground with a tahona stone, and naturally fermented in wood vats before being double distilled in a copper pot.
Handcrafted and organic, YOLA Mezcal follows a recipe passed down by Yola’s grandfather. It is distilled on our namesake farm in Oaxaca and bottled by women. We preserve the 400-year-old tradition of artisanal mezcal making, distilling on the premises of our namesake farm. Founded and run by women, YOLA Mezcal’s all female hand-bottling facility offers direct pay, and we are proud to promote autonomy and economic independence for our partners in Oaxaca and across borders.
Three Olives® Mango has a classic mango flavor that finishes bright and clean making this the perfect vodka for your favorite summer cocktail. A sweet refreshing drink that tastes like you’ve been transported to a tropical island. (35% ABV – 70 proof).
The world’s first super premium vodka, Belvedere represents the pinnacle of the Polish vodka-making tradition. Distilled exclusively from the finest Dankowskie Gold Rye and quadruple distilled to create the perfect balance of character and purity, Belvedere Vodka is the true expression of luxury vodka. Completely additive-free and diluted with water from Belvedere’s own artesian well, this is a vodka that combines over 600 years of vodka producing expertise with an uncompromising commitment to quality and heritage.
TRUMAN® is a 100% Organic sipping Vodka that is a true farm to table spirit.
We grow, harvest, and hand-select our Organic Wheat, and source Alpine spring water from the heart of Austria. The incredibly soft texture of the Organic Wheat combined with the low calcium, low sodium Alpine spring water, contributes to the astounding mouthfeel of Truman.
Unburdened by the inessentials, No.3’s botanicals stay true to the quintessential style of a London Dry Gin, bringing together the perfect balance of juniper, citrus and spice. This classic London Dry Gin is perfect in a Martini, and other classic cocktails as well as classic cocktails with a twist.
The Moscow Mule was one of a group of cocktails created in the 1940’s to promote vodka as a spirit in the US. Combining vodka with bold, spicy ginger beer and lime in a unique copper mug, the drink became an instant classic. We make ours thoughtfully, using only the highest quality ingredients. As a result our Moscow Mule has likewise become one of our most popular cocktails.
Made with Absolut Vodka, all natural flavors, real fruit juice and second to none mixology expertise, we are bringing those highly sophisticated cocktails to your spur of the moment parties. Enjoy chilled straight from the can or serve in a cocktail glass with a garnish if you are feeling fancy. Absolut Grapefruit Paloma, Absolut Mango Mule and Absolut Berry Vodkarita are always sweet, sometimes bitter and never out of place.
Made with exclusive gin, sparkling water, and a hint of lime, our Gin Fizz will make you feel refined and polished, even though you’re drinking from a can. Our gin is distilled to be approachable, yet true to the spirit, so that even the biggest haters of gin will find their cold hearts turned. Go ahead, give it a try and tell us it isn’t clean, crisp, and one of your new favorites.
We’ve combined Cutwater Vodka with our award-winning Bloody Mary mix which features ripe tomatoes, exotic spices and a heavy dose of pepper. The result is a spicy classic cocktail that is dangerously drinkable.
Orin Swift Palermo has a dark garnet hue in the glass with immediate aromas of ripe cassis and blackberry. Hints of cocoa, new oak and fir complement the juicy fruit mélange. A full-bodied entry is succeeded by a mid-palate of dark fruits and a smooth, integrated minerality. The tannins are well developed, allowing the wine to finish with length. Cabernet Sauvignon from Napa, California. From winemaker Dave Phinney.
La Celia was the first winery in the Uco Valley, Mendoza, Argentina. It was born of a vision: to exchange the finest horse to produce the first malbec of this region. La Celia Elite, from Paraje Altamira in Uco Valley, has complex aromas where the red and juicy fruit stands out, with elegant floral contribution and fresh herbs.
Warre’s Otima 10 Year-Old-Tawny balances the generosity of fresh, youthful fruit with the sophistication and elegance that a decade in seasoned wood brings to the wines. The Port displays amplitude, combining fruit-driven volume with the seductive mellowness and delicacy of wood aging.
A vibrant expression of Tempranillo from Rioja. Aromas of ripe red fruit with spices and vanilla. Perfumed, soft and fresh.
Experience the smoothest whisky the Old Parr House has to offer –Grand Old Parr Aged 18 Year Scotch Whisky. Crafted in the heart of Scotland, this complex and full-flavored blend brings forward sweet and fruity flavors balanced with notes of aged wood.
Aged 18 years, the full-flavored and smooth finish of Grand Old Parr Aged 18 Year Scotch Whisky makes this Scotch stand out from the rest. Enjoy this bold drink neat or on the rocks to fully appreciate its unique, rich and balanced flavor.
Kavalan Classic Single Malt Whisky exemplifies the sheer quality of whisky coming out of Taiwan. The craftsmanship of the distillery works with the humid Taiwanese climate to create whisky that is diverse and complex. Fresh and clean, the spirit is rich with silky smoothness and hints of tropical fruits, mango in particular.
