Tequila & Spirits Magazine * November/December 2022

Jose

“FROM THE PUBLISHER”

Welcome, welcome, welcome back to Tequila & Spirits Magazine! Special thanks to all of our subscribers, followers, and sponsors from around the world. Thank you for your continued support.

We want to be entertaining and informative but above all useful. Inside this issue, you’ll find a mixture of articles that include the origin of the moscow mule cocktail and sparkling wine, why it’s different from other wines?

Check out some of the top drinks around the world.

Enjoy the rest of the year along with the Nov/Dec 2022 issue of Tequila & Spirits Magazine.

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Sincerely, JosePinedo

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A BAR

MOSCOW MULE

COCKTAIL

A moscow mule is a cocktail made with vodka, ginger beer and lime juice, garnished with a slice or wedge of lime. The drink is a type of buck and is sometimes called a vodka buck.

The Moscow mule is popularly served in a copper mug, which takes on the cold temperature of the liquid. Some public health advisories recommend copper mugs be plated with nickel or stainless steel on the inside and the lip, but it has been disputed whether the time and acidity involved in the drinking of a Moscow mule would be enough to leach out the 30 milligrams of copper per litre needed to cause copper toxicity.

H I S T O R Y

The mule was born in Manhattan but “stalled” on the West Coast for the duration. The birthplace of “Little Moscow” was in New York’s Chatham Hotel.

That was back in 1941 when the first carload of Jack Morgan’s Cock ‘n’ Bull ginger beer was railing over the plains to give New Yorkers a happy surprise…The Violette Family helped. Three friends were in the Chatham bar, one John A. Morgan, known as Jack, president of Cock ‘n’ Bull Products and owner of the Hollywood Cock ‘n’ Bull Restaurant; one was John G. Martin, president of G.F. Heublein Brothers Inc. of Hartford, Conn., and the third was Rudolph Kunett, president of the Pierre Smirnoff, Heublein’s vodka division.

As Jack Morgan tells it, “We three were quaffing a slug, nibbling an hors d’oeuvre and shoving toward inventive genius”. Martin and Kunett had their minds on their vodka and wondered what would happen if a two-ounce shot joined with Morgan’s ginger beer and the squeeze of a lemon. Ice was ordered, lemons procured, mugs ushered in and the concoction put together. Cups were raised, the men counted five and down went the first taste. It was good. It lifted the spirit to adventure. Four or five days later the mixture was christened the Moscow mule.

This story was well known for years, however in 2007, a new version of the invention of the Moscow mule cocktail was published. In this story the cocktail’s inventor was Wes Price, Morgan’s head bartender and the drink was born out of a need to clear the bar’s cellar, packed with unsold inventory, including vodka and ginger beer. Eric Felten quotes Wes Price in an article that was published in 2007 in The Wall Street Journal.

Martin asked bartenders to pose with a specialty copper mug and a bottle of Smirnoff vodka, and took Polaroid photographs of them. He took two photos, leaving one with the bartender for display. The other photo was put into a collection and used as proof to the next bar Martin visited of the popularity of the Moscow mule. The copper mug remains, to this day, a popular serving vessel for the Moscow mule.

The Moscow mule is often served in a copper mug. The popularity of this drinking vessel is attributable to Martin, who went around the United States to sell Smirnoff vodka and popularize the Moscow mule.

According to a 1942 Insider Hollywood article, the Moscow mule was most popular in Los Angeles, where it originated.

The Nevada State Journal (October 12, 1943) reinforced the mule’s popularity in reporting: “Already the mule is climbing up into the exclusive handful of most-popular mixed drinks”. It became known as a favorite drink of Reno casino owner William F. Harrah. In his book Beat the Dealer (1964), Edward O. Thorp did not name the Tahoe casino where he thought he had been poorly treated as a card counter. Instead, he wrote, “Immediately I had a Moscow mule”, subtly hinting that the location was Harrah’s Lake Tahoe, due to Harrah’s then well-known proclivity for the drink.

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Why does a Moscow Mule have to be in a copper cup?

Copper is very good at conducting temperature, so when an ice cold mule is poured inside, the glass actually takes on that temperature and keeps the drink frosty cold longer.

Is Moscow Mule high in alcohol?

The average Moscow mule is fairly tame, though it will vary with more or less ginger beer. If you pour an 80-proof vodka with 4 ounces of ginger beer, the alcohol content is just 11 percent ABV (22 proof). In general, it’s equivalent to the average glass of wine.

Why are Moscow Mules spicy?

The Moscow Mule is a classic cocktail made with vodka, ginger beer and lime juice. This popular drink is sweet and sour with a hint of spice thanks to the natural spice of ginger beer.

Does A Moscow Mule Taste Like Alcohol?

No, a Moscow Mule quite surprisingly does not have a strong alcohol-like taste. This is because although there is the presence of strong vodka, ginger beer is barely considered alcohol. This beer makes up most of the flavor of the liquor.

What are Moscow Mule cups made of?

Copper helps take on the temperature of the drink, keeping your Moscow Mules cold through hot summer days. The traditional mug is 100 percent copper, with a round bowl and hammered finish, but a few brands have updated the mug with more modern looks and untraditional finishes.

SPARKLING WINE

Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy. While the phrase commonly refers to champagne, European Union countries legally reserve that term for products exclusively produced in the Champagne region of France. Sparkling wine is usually either white or rosé, but there are examples of red sparkling wines such as the Italian Brachetto, Bonarda and Lambrusco, and the Australian sparkling Shiraz. The sweetness of sparkling wine can range from very dry brut styles to sweeter doux varieties (French for ‘hard’ and ‘soft’, respectively).

The sparkling quality of these wines comes from its carbon dioxide content and may be the result of natural fermentation, either in a bottle, as with the traditional method, in a large tank designed to withstand the pressures involved (as in the Charmat process), or as a result of simple carbon dioxide injection in some cheaper sparkling wines.

In European Union countries, the word “champagne” is reserved by law only for sparkling wine from the Champagne region of France. The French terms Mousseux and Crémant refer to sparkling wine not made in the Champagne region, such as Blanquette de Limoux produced in Southern France.

Sparkling wines are produced around the world, and are often referred to by their local name or region, such as Prosecco, Franciacorta, Trento DOC, Oltrepò Pavese Metodo Classico and Asti from Italy (the generic Italian term for sparkling wine being spumante), Espumante from Portugal, Cava from Spain, and Cap Classique from South Africa. Sparkling wines have been produced in Central and Eastern Europe since the early 19thcentury. “Champagne” was further popularised in the region, late in the century, when József Törley started production in Hungary using French methods, learned as an apprentice in Reims. Törley has since become one of the largest European producers of sparkling wine. The United States is a significant producer of sparkling wine today, with producers in numerous states.

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Effervescence has been observed in wine throughout history and has been noted by Ancient Greek and Roman writers, but the cause of this mysterious appearance of bubbles was not understood. Over time it has been attributed to phases of the moon as well as both good and evil spirits.

The tendency of still wine from the Champagne region to lightly sparkle was noted in the Middle Ages but this was considered a wine fault and was disdained in early Champagne winemaking although it was the pride of other historic sparkling wine production areas like Limoux.

Dom Pérignon was originally charged by his superiors at the Abbey of Hautvillers to get rid of the bubbles since the pressure in the bottles caused many of them to burst in the cellar. Later, when deliberate sparkling wine production increased in the early 18th century, cellar workers would still have to wear a heavy

iron mask that resembled a baseball catcher’s mask to prevent injury from spontaneously bursting bottles. The disturbance caused by one bottle’s disintegration could cause a chain reaction, with it being routine for cellars to lose 20–90% of their bottles to instability. The mysterious circumstance surrounding the then unknown process of fermentation and carbonic gas caused some critics to call the sparkling creations “The Devil’s Wine”.

The British were the first to see the tendency of wines from Champagne to sparkle as a desirable trait and tried to understand why it produced bubbles. Wine was often transported to England in wooden wine barrels where merchant houses would then bottle the wine for sale. During the 17th century, English glass production used coal-fueled ovens and produced stronger, more durable glass bottles than the wood-fired French glass.

The English also rediscovered the use of cork stoppers, once used by the Romans but forgotten for centuries after the fall of the Western Roman Empire. During the cold winters of the Champagne region, temperatures would drop so low that the fermentation process was prematurely halted— leaving some residual sugar and dormant yeast. When the wine was shipped to and bottled in England, the fermentation process would restart when the weather warmed and the corkstoppered wine would begin to build pressure from carbon dioxide gas. When the wine was opened, it would be bubbly.

In 1662, the English scientist Christopher Merret presented a paper detailing how the presence of sugar in a wine led to it eventually sparkling and that by adding sugar to a wine before bottling it, nearly any wine could be made to sparkle. This is one of the first known accounts of understanding the process of sparkling wine and even suggests that British merchants were producing “sparkling Champagne” before the French Champenois were deliberately making it.

Semi-sparkling wine

Fully sparkling wines, such as Champagne, are generally sold with 5 to 6 standard atmospheres (73 to 88 psi; 510 to 610 kPa) of pressure in the bottle. This is more than twice the pressure found in an automobile tire. European Union regulations define a sparkling wine as any wine with an excess of 3 atmospheres in pressure. These include German Sekt, Spanish Espumoso, Italian Spumante and French Crémant or Mousseux wines. Semi-sparkling wines are defined as those with between 1 and 2.5 atmospheres of pressures and include German spritzig, Italian frizzante and French pétillant wines. The amount of pressure in the wine is determined by the amount of sugar added during the tirage stage at the beginning of the secondary fermentation with more sugar producing an increased amount of carbon dioxide gas and thus pressure in the wine.

Red sparkling wine

While the majority of sparkling wines are white or rosé, Australia, Italy and Moldova each have a sizable production of red sparkling wines. Of these, Italy has the longest tradition in red sparkling wine-making, particularly along the Apennine side of the Po Valley. Notable wines include Brachetto and Lambrusco. Also very well known and with rich tradition are Gutturnio, Bonarda and sparkling Barbera; in central Italy, lesser known Red Vernaccia produces semi-sweet sparkling reds. In Australia, red sparkling wines are often made from the Shiraz grape.

Bubbles

An initial burst of effervescence occurs when the sparkling wine contacts the dry glass on pouring. These bubbles form on imperfections in the glass that facilitate nucleation. Nucleations are needed to stimulate the formation of bubbles because carbon dioxide has first to diffuse from the wine solution before it can rise out of the glass and into the air. A poured glass of sparkling wine will lose its bubbliness and carbon dioxide gas much more quickly than an open bottle alone would. The frothiness or “mousse” of the wine, along with the average size and consistency of the bubbles, can vary depending on the quality of the wine and the type of glass used.

Sweetness

The amount of sugar (dosage) added after the second fermentation and aging varies and will dictate the sweetness level of the sparkling wine. Wines produced within the European Union must include the sweetness level on the wine label. For wines produced outside the EU, the sweetness level is not required but if it is included on the label the terms used must conform to EU guidelines.

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What is considered sparkling wine?

Sparkling wines (as opposed to still wines) are saturated with molecules of carbon dioxide gas, which makes them fizzy or bubbly. They’re made all over the world using a variety of grapes and production methods. Some well-known types include Prosecco from Italy, Cava from Spain, and the sparkling wines of California

Is sparkling wine just Champagne?

The easy and short answer is that sparkling wine can only be called Champagne if it comes from the region of Champagne, France which is located just outside of Paris. Furthermore, Champagne can only be made using Chardonnay, Pinot Noir, and Pinot Meunier grapes.

Are sparkling wines alcoholic?

sparkling wine is grape juice with alcohol and bubbles. It’s made from fermented grape juice; Emma Rice, the winemaker for Hattingley Valley Wines in England says that sparkling wine encompasses all bubbly wine that isn’t classified as Champagne or Prosecco.

Is sparkling wine dry or sweet?

Though white sparkling wines are most common, sparkling rosé and, to a lesser extent, red wines can also be found. Sparkling wines range from dry to sweet and express a spectrum of flavors that depend on the grape(s) used, the climate they were grown in, and the winemaking method used.

How do you drink sparkling wine?

Sparkling wine should be well chilled 30 minutes in ice water or 3 hours in the refrigerator should do the trick and served in slender, flute-shaped glasses. Before you can pour it, though, you have to get the bottle open.

TEQUILA CRISTALINO

E x p r e s s i o n

You are familiar with Blanco / Silver / Plata, Reposado, Añejo and Extra Añejo Tequila, how about the latest expression? Cristalino! have you tried yet?

The crystal-clear Tequila Cristalino, is essentially Añejo. The spirit is then slowly passed through an activated carbon filtration to extract the color it picks up as it spends time in the barrel, during the aging process.

The result a crystal clear Añejo called Cristalino. A Tequila that has the complexity and character of an Añejo with the crisp, brightness of a Blanco Tequila.

JOSE CUERVO TRADICIONAL TEQUILA CRISTALINO

Jose Cuervo® Tradicional® Cristalino is an exclusive blend of Tradicional® Reposado, aged in new American oak and Reserva de la Familia® Extra Añejo, aged in French and American oak. Filtered to remove the liquid’s color, while intensifying its purity of flavors. The result is a crystal clear, sipping tequila of exceptional smoothness. Packaged in a stylish bottle, this Cristalino is perfect for tequila lovers looking to share elegance and finesse with others. (40% ABV-80 proof)

TRES GENERACIONES TEQUILA CRISTALINO

The Tres Generaciones brand was born from three generations of pioneering, perseverance, and pride. Cristalino, the newest creation from our master distillers at La Perseverancia Distillery, is the next bold step in that ongoing journey. This exceptional tequila starts as 100% weber blue agave which is triple-distilled for smoothness.

KOMOS TEQUILA CRISTALINO

Luxury tequila, refined. Tequila Komos combines the highest artistry in tequila-making with innovation inspired by Mediterranean winemaking techniques. The Añejo Cristalino expression is aged for a minimum of one year in French oak white wine barrels before being dripped through a charcoal column to refine and remove impurities and it is finished with the wine-making technique of tumbling the liquid to take on oxygen to create a rich mouthfeel.

HERRADURA ULTRA TEQUILA CRISTALINO

Tequila Herradura Ultra Cristalino Añejo is an incomparable cristalino añejo tequila. This tequila is produced in Jalisco, Mexico at Casa Herradura, the last true tequila-producing hacienda in the world. Made from hand-harvested agave and barrel aged to perfection, this premium añejo tequila undergoes a charcoal filtering process that creates a superior clear finish and unparalled smoothness.

MAESTRO

TEQUILA CRISTALINO

Maestro Dobel® 50 is a smooth, silky, sensational liquid. This compelling spirit heightens the senses, from its marriage of caramel, honey, agave and dried fruit aroma, to its voluminously rich taste and long finish. It celebrates the 50th anniversary of our Founder Juan Domingo Beckmann Legorreta, for whom our product is named, and recognizes the Maestro Tequilero’s virtue and passion. It is crafted from 100% blue agave sourced from a family-owned, single estate in the volcanic lowlands of Tequila, Mexico.

REVOLUCIÓN TEQUILA CRISTALINO

After aging for 18 months in American white oak barrels, our Tequila REVOLUCION Añejo goes through a delicate filtration process to become a crystal clear Añejo called Cristalino. This crystal clear aged Tequila is the perfect blend between the centenary craftsmanship of tequila making and present day innovation.

ESPOLON TEQUILA CRISTALINO

Inspired by the beautiful crystalline waters found in Cenotes Espolòn Cristalino was developed using a combination of traditional and modern techniques, using 100% pure Blue Weber agave and a filtration process that leaves us with an aged, yet crystal clear tequila. This unique blend of Añejo with a touch of extra Añejo tequilas is artfully filtered through charcoal, for the shortest amount of time possible to retain its signature flavor while leaving a crystal clear liquid free from color and harsh notes.

LA ADELITA TEQUILA CRISTALINO

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.

GRAN CENTENARIO® TEQUILA CRISTALINO

Gran Centenario® Cristalino is an expertly crafted blend of our finest Añejo and Extra Añejo tequilas, carefully finished in Calvados casks and filtered through a meticulous process that includes Mexican silver. The result is an ultra-smooth and crystal-clear tequila of unparalleled quality and taste.

CAZADORES TEQUILA CRISTALINO

Tequila CAZADORES® Añejo Cristalino owes its sheen transparency to its time-consuming and thorough filtration process. Its foundation is first achieved through the slow and harmonious process of fermentation and distillation. This high-quality tequila rests in New American oak barrels for 12 months and then filtered to remove its color while conserving the sensory qualities of an añejo tequila. It’s mellow wood, green and almond notes is perfect for enjoying neat.

DON RAMÓN PLATINIUM TEQUILA CRISTALINO

Tequila Don Ramón Platinium Cristalino Añejo is double-distilled and aged in American and French oak barrels for 12 months. Further time spent with a proprietary finishing method, results in a smooth, richer taste and robust profile.

Made from 100% Blue Agave from the highlands of Jalisco, Mexico, this cristalino clear spirit can be described as buttery, aromatic, and well-defined. A sip reveals a meritage of spices and wood, while the long rest awakens the deeper notes of nuts and vanilla.

VOLCÁN DE MI TIERRA TEQUILA CRISTALINO

Our premium, aged Tequila Cristalino blends robust notes such as vanilla, caramel, and chocolate, all blended in casks from the old world to create a unique, but deep flavor.

1800® TEQUILA CRISTALINO

An ultra-premium clear Añejo Tequila finished in port wine casks

1800® Cristalino is a beautiful contradiction. It is aged in French and American oak barrels, married together, then rested in port wine casks. Finally, it is meticulously filtered to crystal clear clarity while retaining the depth and complexity of Añejo along with the silky smoothness of a Claro.

EL MAYOR TEQUILA CRISTALINO

Cristalino is an añejo tequila that has been aged for a minimum of 12 months and filtered using ultra fine charcoal.

The result is a tequila with the complexity and character of an añejo and the crisp, bright notes and color of a blanco.

SAUZA HORNITOS TEQUILA CRISTALINO

Toast the start of new beginnings with Volcán de mi Tierra Tequila Blanco. From the ashes of a volcano in Jalisco, Mexico rises an extraordinary spirit that embodies the grit, patience, and optimism needed during this time. Its complexity comes from blending the distinct flavors of the highland and lowland agave, which takes about 3,250 days to ripen before harvest. Enjoy it neat, on the rocks, or with a splash of lime.

CENOTE TEQUILA CRISTALINO

Cenote is an ultra-premium Tequila crafted with 100% blue Weber agave. Inspired by the beauty of the Yucatan Peninsula and the legends involving the underground water systems, Cenote strives to capture the beauty of these crystal clear pools. Cenote only harvests mature agave, aged from 6 to 7 years in the lowlands of Jalisco.

DON JULIO 70 TEQUILA CRISTALINO

Don Julio 70 Cristalino Tequila is robust in character with highlights of honey and toasted oak. The smoothness of a blanco and the complexity of an añejo come together for a totally unique tequila experience. Aged for 15 months and charcoal filtered, our luxury tequila is made with 100% Blue Weber Agave and is ready for any celebration. Don Julio was named One of the Top Trending Tequilas at the 2020 Drinks International awards. Simply serve neat in a snifter or on the rocks for a classic and simple drink. Includes one 80 proof 750 mL bottle of 70 Cristalino Tequila.

TUYO NO.4 TEQUILA CRISTALINO

Tuyo No.4 Extra Añejo Cristalino is aged 3 Years in 10 yr old Bourbon barrels, then refined into a Cristalino. Clean, fresh, and floral, it offers green-fruit flavor with robust peppery and tropical notes which carry through a sweet, lasting finish. Each bottle is enhanced with a Swarovski Crystal gold necklace and can be enjoyed neat or on the rocks for a refreshing and sophisticated experience.

DAHLIA TEQUILA CRISTALINO

Starting with the finest estate grown 100% mature Blue Weber Agaves, our sustainable production process extracts the best of each piña leaving very little waste.

The Tequila is then aged in oak barrels until it achieves the desired richness of the most robust Reposados.

The last step in order to become Tequila Dahlia, is to be purified through the most advanced charcoal filtration technology, reducing impurities and resulting in Dahlia’s signature, clean flavor.

AVION TEQUILA CRISTALINO

Avion Reserva Cristalino is a crystal-clear aged tequila that masterfully showcases the brightness of the agave with the complexity of an Añejo for an experience above any other. Distilled from hand-selected agaves grown at the highest elevations, Avion Reserva Cristalino is born from a unique blend of our finest Añejo with a touch of Extra Añejo Tequila. Further elevated by a meticulous filtration process that removes its color and enhances its fruity and floral character, this tequila achieves crystalline clarity and unparalleled smoothness.

MOVIES

COMING S O O N

WAKANDA FOREVER

Queen Ramonda, Shuri, M’Baku, Okoye and the Dora Milaje fight to protect their nation from intervening world powers in the wake of King T’Challa’s death. As the Wakandans strive to embrace their next chapter, the heroes must band together with the help of War Dog Nakia and Everett Ross and forge a new path for the kingdom of Wakanda.

Release date: November 11, 2022

THE MENU

A couple (Anya Taylor-Joy and Nicholas Hoult) travels to a coastal island to eat at an exclusive restaurant where the chef (Ralph Fiennes) has prepared a lavish menu, with some shocking surprises.

Release date: November 18, 2022

POKER FACE

Set in the world of high stakes poker, Crowe stars as tech billionaire and gambler Jake Foley who gives his best friends a night they’ll never forget, a chance to win more money than they’ve ever dreamed of. But to play, they’ll have to give up the

one thing they spend their lives trying to keep…their secrets. As the game unfolds, the friends will discover what is really at stake.

Release date: November 16, 2022

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Set more than a decade after the events of the first film, “Avatar: The Way of Water” begins to tell the story of the Sully family (Jake, Neytiri, and their kids), the trouble that follows them, the lengths they go to keep each other safe, the battles they fight to stay alive, and the tragedies they endure.

Release date: December 16 2022

PUSS IN BOOTS THE LAST WISH

Puss in Boots discovers that his passion for peril and disregard for safety have taken their toll. Puss has burned through eight of his nine lives, though he lost count along the way. Getting those lives back will send Puss in Boots on his grandest quest yet.

Release date: December 21, 2022

BABYLON

From Damien Chazelle, BABYLON is an original epic set in 1920s Los Angeles led by Brad Pitt, Margot Robbie and Diego Calva, with an ensemble cast including Jovan Adepo, Li Jun Li and Jean Smart. A tale of outsized ambition and outrageous excess, it traces the rise and fall of multiple characters during an era of unbridled decadence and depravity in early Hollywood.

Release date: December 25, 2022

GLASS ONION

Tech billionaire Miles Bron invites his friends for a getaway on his private Greek island. When someone turns up dead, Detective Benoit Blanc is put on the case.

Release date: December 23, 2022

ANDOR

The “Andor” series will explore a new perspective from the Star Wars galaxy, focusing on Cassian Andor’s journey to discover the difference he can make.

The series brings forward the tale of the burgeoning rebellion against the Empire and how people and planets became involved. It’s an era filled with danger, deception and intrigue where Cassian will embark on the path that is destined to turn him into a rebel hero.

THE SERPENT QUEEN

Catherine de’ Medici marries into the French court as an orphaned teenager and is expected to bring in a fortune in dowry and produce heirs only to discover that her husband is in love with an older woman and that she cannot conceive children.

ECHOES

Echoes is a mystery thriller about two identical twins, Leni and Gina, who share a dangerous secret. Since they were children, Leni and Gina have secretly swapped lives, culminating in a double life as adults: they share two homes, two husbands, and a child but everything in their perfectly choreographed world is thrown into disarray when one of the sisters goes missing.

THE RINGS OF POWER

Set thousands of years before the events of J.R.R. Tolkien’s The Lord of the Rings, this epic drama follows an ensemble cast of characters, both familiar and new, as they confront the long-feared re-emergence of evil to Middle-earth.

FINDING SUSTAINABLE USES FOR JOSE CUERVO AGAVE FIBER.

From bricks to build homes to biodegradable straws to sip tequila, Jose Cuervo is working to find more creative uses for agave fiber, the same raw material used to make our tequila.

COURTESY OF JOSE CUERVO

More than 20 years ago, Jose Cuervo made a decision to commit its brand toward creating a better, more sustainable future for agave – by reusing, recycling and repurposing 100% of this precious plant. Jose Cuervo was the first to compost the fibers from the agave byproduct, and in just the past few years they’ve evolved to create more sustainable straws, bricks, car parts and more.

For 10 generations, the Jose Cuervo family has carefully tended the agave fields of Tequila, Mexico to create the original, world’s number one, 100% agave tequila. Without agave there’s no tequila and no Jose Cuervo.

TURNING RECYCLED JOSE CUERVO AGAVE FIBER INTO SUSTAINABLE PRODUCTS FOR THE COMMUNITY.

TheAgaveHouse

The “House That Tequila Made” is a continuation of Jose Cuervo’s efforts as part of The Agave Project – an initiative started in 2019 to spearhead the company’s commitment to agave and create a circular economy by repurposing materials that result from the tequila production process to ultimately make the process of producing tequila more sustainable.

That’s why Jose Cuervo partnered with ITESO University in Guadalajara to create a house made using 100% sustainable materials, including repurposed agave byproduct from the Jose Cuervo distillery.

The house was built by reusing, repurposing and recycling materials and products that come from the tequila production process, including: bottles, bagasse (agave fiber byproduct) and discarded barrels. The house also is made from repurposed resources from the land of Tequila, including soil, clay and rocks from Tequila’s volcano.

This is the first house Jose Cuervo has created using repurposed agave byproduct and other natural materials and there are plans to create more in the future. This house was created for a Jose Cuervo jimador, Antonio Gonzalez Magallanes, or “Toño.” Toño has been working with Jose Cuervo for more than 20 years and has land available in Tequila that made it a natural decision to create the first prototype agave house for him.

Jose Cuervo’s house made from agave and other repurposed materials reduces the cost of construction by 40 percent, while also being more environmentally friendly when compared to traditional home construction methods.

It’s Cuervo’s ambition to build additional houses in the future to further benefit the people of Tequila, MX.

AgavePlant&Bagasse

Our sustainability efforts begin with the agave plant from which our worldfamous tequila is made. Fiber, also known as bagasse, is the byproduct from agave piñas after they have been boiled and the juice is extracted; it’s the hay-like remains we see in agave fields as compost.

The tequila industry generates one million tons of bagasse per year and its critically important to reuse this material – which could even create a whole new industry.

The bagasse that is not reused goes to a compost area located in the Cuervo agave fields and is then reused as a fertilizer for new agave crops. In doing so, Jose Cuervo always creates a second life for the tequila byproduct.

Jose Cuervo then re-disperses any additional agave fiber throughout the community to support local artisans who use it to create items such as paper, lotions, handbags and more.

The Bar

That Tequila Made.

www.cuervo.com

During both the Chicago and L.A. consumer events, visitors could enjoy a variety of exciting activities to enrich their understanding of the importance of agave and drinking more sustainably including enjoying sustainably upgraded cocktail recipes served in glassware made from agave and taking home free agave-made swag, including clothing and accessories.

Jose Cuervo’s bar made entirely from repurposed agave to Los Angeles and Chicago. The brand first introduced the bar last year in LA, making it the world’s first-ever bar made from repurposed agave, adequality called, The Bar That Tequila Made.

DRINKS

PATRON EXTRA AÑEJO 10 AÑOS LIMITED EDITION AGED TEQUILA X

Patrón Extra Añejo 10 Años is the oldest tequila made at the Hacienda Patrón distillery in Jalisco, Mexico. The finest 100% Weber Blue Agave is harvested, baked, distilled and then aged for an impressive 10 years in American oak barrels and hybrid American/ French Limousin oak barrels. It is presented in a hand-blown glass replica of the very first Patrón bottle.

After a long and delicate aging process in new American oak barrels, the very best tequila of the batch is separated by our expert tequileros and further matured in French Oak ex-cognac barrels creating a balanced, soft, and unique flavor with notes of vanilla, red fruit and cinnamon. A perfect expression of the land that nurtures the fine Weber blue agave and the hands that craft its final liquid, Milenio is considered the best representation of 1800®

DUKE EXTRA AÑEJO TEQUILA FOUNDER’S LIMITED EDITION

Limited to 1,000 bottles, our Extra Añejo Tequila Founder’s Limited Edition is made from incredible hand-picked agave. After being aged for six years, you will not only taste a deep cherry and oak flavoring, but also the pure agave.

REY DEL MUNDO TEQUILA AÑEJO

Our Añejo is carefully aged 18 months in French white oak barrels to deliver the smooth, elegant flavor profile and aroma of a luxury tequila. Presented in an award-winning bottle, this tequila tastes just as good as it looks. A beautiful dark, amber color with flavor notes of cooked agave, dried fruit, and honey.

CONVITE MEZCAL COYOTE

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.

SEÑORIO MEZCAL AÑEJO

SEÑORIO is an authority in Mezcal, born from the passion, knowledge, hard work, and heritage of generations of Oaxacans. Let your palate discover the exquisite notes of agave Espadin and woods notes, just as the ancestors enjoyed Mezcal in different regions of Mexico, especially Oaxaca. Do not forget to do it with the right ritual: small sips, keep it in your mouth for a few seconds before swallowing. Then try the orange slices with worm salt, which will enhance the notes of the agave.

JEAN-MARC XO VODKA

Jean-Marc XO Vodka marries cutting-edge French winemaking techniques with the timeless traditions of the Cognac region. The artisan process is controlled from the beginning with the selection of four French epicurean wheat grains which are fermented, distilled five times, and then carbon filtered to remove impurities.

The artisan process takes several weeks to complete and is highlighted by an innovative micro-oxygenation technique - a process usually reserved for winemaking – which yields balanced flavor notes and a soft, creamy mouthfeel.

DINGLE ARTISAN VODKA

Dingle believes that many famous vodkas are about branding over substance and we were determined to create a vodka of supreme quality without, at the same time, attaching a wildly inflated price tag to it. The still is charged with 500 liters of the finest, purest, grain alcohol and is then distilled for a fifth and final time. Dingle Distillery Vodka is most unusual in being quintuple distilled. That fifth distillation makes a huge difference. You can taste it in the incredible purity that is as pure as the environment where it is made. There’s just a touch of sweetness and creamy texture that takes a lot of people by surprise. It is exceptionally good drunk neat.

PURITY ORGANIC VODKA CONNOISSEUR 51 RESERVE

Using select organic ingredients the heart of the vodka is slowly distilled an unprecedented 51 times in a handmade copper still found at the 13th century Ellinge Castle in Southern Sweden. For the true connoisseur, Purity 51 is our most refined and exquisite vodka. Incredibly smooth and distinctive, this is our flagship spirit that requires very little to enjoy all the nuance and flavor that the world’s finest vodka has to offer. When it’s this good, you don’t need anything but time to enjoy it.

FOU-DRÉ VODKA

FOU-DRÉ Vodka is a smooth, American-made spirit that masterfully complements any mixer yet, is flawless enough to be savored on its own. Striking, Edgy, and Elegant, FOU-DRÉ (pronounced FOO-DRAY) is the Vodka brand for the vodka aficionado! FOU-DRÉ is a play on the French word for “Lightning.” The lightning bolt-shaped bottle demands attention as its’ statuesque design towers over the competition. FOU-DRÉ yields a smoothness and flavor that allows the consumer to enjoy this vodka neat or on the rocks for an electrifying “over ice experience.”

HARDY NOCES D’OR 50 YO COGNAC

An award-winning blend of 40 different Grande Champagne Cognacs, Noces d’Or is deep orange with a copper cast. Moderately fully-bodied, it contains inviting rich, fat aromas that reveal a silky, honeyed character with elegant wood and spiced flavors lingering on the finish. A richly textured but gracefully proportioned style. Aged a minimum of 50 years.

D’USSÉ® XO COGNAC

D’USSÉ XO is a masterful blend by the world’s most senior Maître de Chai, Michel Casavecchia. Made from meticulously hand-selected eaux-de-vie aged ten years or more, D’USSÉ XO has earned its place as the pinnacle of the ultra-premium spirits category.

BRANSON COGNAC V.S.O.P ROYAL

Blended by 5th generation, family-run producer Raymond Ragnaud, who has been in Grande Champagne since 1860, Branson Royal is a unique, elegant, and strong blend of Eaux-de-Vie from some of the best vineyards throughout the Cognac region. Fit for a king, Royal balances smooth notes of oak, vanilla, and spice with stronger notes of wood, herbs, and a slight burn for a one-of-a-kind blend. Aged a minimum of 4 years. Appellation Cognac Controlee sourced from the entire Cognac region, but mainly from Petit Champagne and Borderies Appellations.

HENNESSY BLACK COGNAC

Hennessy Black Cognac is the highly versatile, decidedly different new cognac from the world’s leading cognac house. Distinctively smooth with a fresher, lighter flavor, it is a blend of 35 to 45 unique pale and gold colored eaux-de-vie selected for their elegant floral characteristics. They are then aged in French Limousin oak casks which have been previously used at Hennessy for a more “gentle” maturation, and an elegant wood influence.

CANTINA WATERMELON MARGARITA

Born in Austin and Hecho in Mexico, CANTINA delivers packable, portable refreshment in its 8 can multi pack featuring its bold and flavorful Watermelon Margarita, Ranch Water and Paloma cocktails. A classic margarita uniquely paired with the taste of fresh watermelon, perfectly balanced using blanco tequila, agave nectar and natural watermelon, lime and orange flavors

BEAGANS 1806 BLOODY MARY CAN

Beagans 1806 makes craft spirited cocktails accessible without sacrificing strength and flavor. Find perfectly portioned classic libations packed in ready-to-drink cans for those moments when you find yourself without your favorite mixologist.

Bring brunch with you wherever and whenever with the Beagans Bloody Mary, abounding with the spices and flavors you expect.

A high-quality – low-calorie drink, ready to be enjoyed with just the flick of the wrist. Inspired by the iconic, go-to drink but with an added twist, our Absolut Vodka Sodas are your perfectly balanced premix made perfect for any occasion, free from any artificial ingredients and full of natural flavors. With Absolut Vodka and the taste of either Raspberry & Lemongrass, Lime & Cucumber or Grapefruit & Rosemary, the question is not whether you have found your favorite drink for the summer, but which one is your pick.

ONDA TEQUILA SELTZER LIME

An instant classic with a slightly tart citrus flavor. Perfect for a poolside summer day or pretending you’re poolside on a summer day.

100 Calories. 5% ABV. Zero Sugar. 1G Carb or Less.

ABSOLUT VODKA SODA RASPBERRY & LEMONGRASS

MARTINI & ROSSI PROSECCO SPARKLING WINE

Onwards to the village of Prosecco, where sun-cracked foothills are lined with the Glera grape. Ripened in the ideal climate, the Glera reaches our bottle with a stimulating fragrence of fresh apple, pear and honey that makes it the perfect complement to good company and great friends.

MARTINI & ROSSI® captures the spark that set two men on a lifelong quest to make their stamp on Italian culture. Alessandro Martini - a spirited entrepreneur with a global vision - and Luigi Rossi - a creative muse whose botanical fragrances would lure noses along Turin’s via Dora Grossa.

MOET & CHANDON IMPERIAL CHAMPAGNE DIAMOND GOLD SUIT

Be bold and glamorous with the Moët & Chandon Impérial Gold Diamond Suit.

Dressed in a dazzling golden tuxedo and fastened with a sophisticated black satin tie, the Moët & Chandon Impérial Gold Diamond Suit is sure to be the best dressed guest at every party this year. A golden isothermal suit keeps your bottle of Moët & Chandon Impérial Brut chilled for up to 2 hours, preserving the crispness and supple qualities of the wine.

BANFI ROSA REGALE SPARKLING RED

A classic Banfi Piemonte wine from 100% Brachetto d’Acqui, an aromatic, ancient, and complex grape typical of the area. Sweet and sparkling with a lively and persistent perlage from the Charmat method. A well-made wine striking the elegant balance of sweetness and acidity. Cold maceration of the grapes, followed by a soft pressing for gentle extraction gives the wine its characteristic color and complexity. Secondary fermentation in stainless steel is where the wine achieves its sweetness and sparkling character.

ALTANEVE PROSECCO SUPERIORE

Altaneve’s crisp character and unique, floral aroma feature notes of peach, pear and honeysuckle. The wine’s elegant bouquet, balanced acidity and sweetness are complex yet approachable, giving it great versatility. A refined wine, Altaneve can be enjoyed as an aperitivo, as an ideal accompaniment to fish, poultry and vegetables or as a celebratory drink on special occasions.

METAXA GRANDE FINE

METAXA Grande Fine is as a unique aesthetic proposal that pays tribute to Greece, its culture craftsmanship, art and inspirational way of living.

This second Collector’s Edition is presented in a porcelain bottle design by Cacao Rocks, a Greek street artist who has developed his own distinctive and vibrant creative style, using Greek symbols and folklore in a modern and contemporary way.

BAILEYS S’MORES IRISH CREAM LIQUEUR

Savor the nostalgic flavors of toasted marshmallow, rich chocolate, and graham cracker with Baileys S’mores Irish Cream Liqueur. Our 34 proof Limited Edition liqueur celebrates your favorite bonfire treat. Baileys S’mores Liqueur combines the unmistakable taste of our Irish Cream with flavors of toasted marshmallows sandwiched between graham crackers and a melted chocolate finish for a sensational melt-in-your-mouth drink to elevate any occasion. Add indulgent flavor to your drinks by serving Baileys S’mores Liqueur over ice or in your favorite hot beverages. Includes one 34 proof 750 mL bottle of Bailey’s S’mores Irish Cream Liqueur.

AMARO DI ANGOSTURA

Angostura has been a leader in the bitters market for the last 191 years. It only seems natural that they would introduce a potable bitter to the market. Amaro di Angostura is a revolutionary product in many ways. It is the first “Amaro” to come from a Caribbean island. It is also the first “Amaro” to utilize bitters as an ingredient within its recipe. With notes of cinnamon, dark chocolate and Angostura bitters, this can be enjoyed on its own, with ice, or in cocktails.

SVÖL AQUAVIT SWEDISH STYLE

Alternative to Gin based cocktails. Botanicals are the focal point of the spirit. Great in shaken and citrus-based cocktails. Ideal for Spring or Summer. Really pronounced dill and fennel flavors. Try pairing in a high ball glass using Q mixers. Our Swedish-Style features fresh dill which is cold infused before the other botanicals are added and fennel that’s been cracked and roasted to release flavor and aroma. The result is a brighter flavor profile that’s perfect in refreshing cocktail experiments.

By Simon Pinedo

Although Christmas is a celebration of religious principles, it is also conducive to spending time with family and friends. Christmas traditions include music, songs, lights, decorations, the Christmas tree, gifts, and Christmas dinner. One very popular dish is the turkey.

It all started in Mexico. The turkey originated in the American continent, specifically in Mexico where it is called Guajolote.

The Guajolote was domesticated in Mexico between 2,000 B.C. and 700 AD. After the arrival of the Spaniards to the American continent, turkeys were taken to Spain around the year 1519. In time, the species varied and multiplied throughout Europe. They arrived in England around 1524 and were brought back to America (USA) by pilgrims in 1620. It is believed that the turkey came to England through merchants from the region of Turkey, which is why it is called “Turkey coq.”

In pre-Hispanic times, the Aztecs celebrated a festival called Panquetzaliztli, in which they celebrated the victory of the god Huitzipopochtli over the moon goddess (Winter solstice festival). Of course, they did not celebrate it by eating turkey, but they did eat turkey by then in the territory of Mexico.

La Navidad es una celebración si bien de principios religiosos, lo es también propicio para estar y convivir en familia y con amigos; muy característico es la música, los cantos, las luces, los adornos, el árbol navideño, los nacimientos, los regalos, pero también la cena navideña y uno de los platillos favoritos es el pavo, si el pavo.

Todo comenzó en México, pues si, el pavo tiene su origen en el continente americano, concretamente en México donde es llamado Guajolote.

El Guajolote fue domesticado en México entre los años 2,000 a.C. y 700 d.C. Después de la llegada de los españoles al continente americano, los pavos fueron llevados a España hacia el año 1519, y de ahí a toda Europa, donde con el tiempo fueron variando e incrementando las especies. A Inglaterra llegaron hacia 1524 y de ahí fueron traídos de nuevo a América ( USA), por los peregrinos en su viaje de 1620. Se cree que el pavo llegó a Inglaterra a través de los comerciantes de la región de Turquía, por ello se les conocía como “Turkey coq”, de ahí el nombre de turkeys y por fin entiendo por qué los hispanos llaman al día de Thanksgiven day o Día de Acción de Gracias como el “día del turkey”.

En la época prehispánica los aztecas celebraban una fiesta denominada Panquetzaliztli, en la que festejaban la victoria del dios Huitzipopochtli sobre la diosa luna ( fiesta del solsticio de Invierno), claro que no la celebraban comiendo pavo, pero ya comían pavo para entonces en territorio de México.

It was not until 1528 that Fray Pedro de Gante had the idea of celebrating the first Christmas in Mexico together with the evangelizers. Since Panquetzaliztli and the Christian festival were celebrated on close dates, it was not difficult to convince the people to adopt this European tradition. Again, the turkey was not present at Christmas, but it could have been included in one of these festivities in later years knowing the delight and culinary flavor of those lands, most certainly in a delicious turkey mole.

In Mexico, it is still called Guajolote (from the Nahuatl Huaxoltl). It is served in various celebrations, mainly in the cities, or in mole at weddings in more traditional towns.

Fue hasta 1528 cuando Fray Pedro de Gante tuvo la idea de festejar la primera Navidad en México junto con los evangelizadores, ya que Panquetzaliztli y la fiesta cristiana se celebraban en fechas cercanas y no sería difícil convencer a la población de adoptar esta tradición europea, pero de nuevo en esta Navidad el pavo no estuvo presente pero seguramente en años posteriores pudo haberse incluido en alguna de estas festividades, conociendo el deleite y sazón culinario de esas tierras, lo más seguro en un delicioso mole de pavo.

En México hasta la fecha se le sigue llamando Guajolote (del náhuatl Huaxoltl), y es un platillo que se acostumbra en celebraciones muy variadas, cocinado al horno en las cenas navideñas principalmente en las ciudades o en mole en bodas de pueblos más tradicionales.

When the settlers arrived on the American continent on the Mayflower in Massachusetts in 1620, they brought with them turkeys. Because of its ease of raising, it was the food of the English settlers for a long time. So, the following year, to celebrate their first crops, they gathered with the indigenous people who had taught them survival skills. They held a turkey dinner and, thus, how the turkey began to be an indispensable dish in many a celebration, including Christmas. Although, it was not until 1863 when the tradition of Thanksgiving was instituted as a national holiday.

This stuffed turkey meal probably became a custom that spread in America, including Mexico, due to the excessive breeding of the animal during the winter season. Due to its large size and ease of fattening, it became the perfect dish to share with family around the Christmas table.

So, as they say in France, “Bon appétit!” Enjoy a delicious stuffed turkey dinner this Christmas.

Cuando los colonos arribaron al continente americano en el barco Mayflower que desembarcó en Massachusets en 1620, traían consigo algunos pavos, y por su facilidad para su crianza, fue por mucho tiempo el alimento de los colonos ingleses. Así que al siguiente años cuando obtuvieron sus primeras cosechas, invitaron a los indígenas quienes les habían enseñado técnicas de sobrevivencia, y celebraron una cena en la que esta vez si incluyeron el pavo, y así fue que el pavo comenzó a ser platillo indispensable en toda celebración, incluyendo la cena de navidad, aunque fue hasta 1863 cuando se instituyó como fiesta nacional el tradición día de Acción de Gracias, en el que se incluía el pavo.

Seguramente esta comida de pavo relleno se convirtió en costumbre y esta se fue extendiendo en América incluyendo México debido al exceso de crianza de este animal durante la temporada de invierno. Y claro de ahí se convirtió por qué no, en platillo también de la cena Navideña, pues debido al gran tamaño de este animal y su facilidad para engordarlo antes de las festividades, se convirtió en el plato perfecto para compartir en familia, alrededor de una mesa con guarniciones navideñas.

Así que como dicen en Francia: “Bon appétit”, y a saborear un delicioso trozo de carne de pavo relleno esta Navidad.

& SPIRITS

DAY OF THE DEAD DIA DE LOS MUERTOS LA CATRINA