TEQUILA & SPIRITS MAGAZINE
WATCH
ON-PAGE
VIDEOS
BRAZILIAN CARNIVAL
LUXURY
SPIRITS MARKET
CACHAÇA BRAZILIAN
SPIRIT
FRUIT WINE
CANADIAN
WHISKY
2 | TEQUILA & SPIRITS MAGAZINE
tasting competition APRIL 2024
Registration IS NOW OPEN
www.TEQUILAANDSPIRITS.com
4 | TEQUILA & SPIRITS MAGAZINE
TEQUILAANDSPIRITS.COM | 5
CONTENTS VOLUME 7 - ISSUE 1
2 10 12 14
T E QUILA & SPIRITS MAGAZINE TASTING AWARDS 2024 L ETTER FROM THE PUBLISHER C ANTINA BAR C A NADIAN WHISKY
6 | TEQUILA & SPIRITS MAGAZINE
VOLUME 7 - ISSUE 1 JANUARY/FEBRUARY 2024 ON THE COVER -->
In celebration of the Carnival of Brazil.
TEQUILAANDSPIRITS.COM | 7
VOLUME 7 - ISSUE 1
22
F R UIT WINE
28
M OVIES COMIN G SOON
38 42
P OPULAR SERIES TO WATCH RIGHT NOW B RAZILIAN CAR NIVAL
8 | TEQUILA & SPIRITS MAGAZINE
CACHAÇA BRAZILIAN SPIRIT
50
M A N H AT TA N C OC K TA IL
58
TOP D R IN K S
66
LUXURY SPIRITS MARKET
80
TEQUILAANDSPIRITS.COM | 9
VOLUME 7 - ISSUE 1 JANUARY/FEBRUARY 2024
Publisher
Jose Pinedo
Associate Editor Simon Pinedo
Contributors Anna, Brooke, Martin, Isabel, Maria, Mike, Anna, David, Debbie, Simon, Joe, Jackie, Sara,
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
Subscription of Tequila & Spirits digital magazine is FREE; with your subscribtion you agree to join our email list to receive your digital copy via email. You may also receive emails about contests we are running and special offers from Tequila & Spirits magazine only. You may opt out of our email list at any time. You may cancel your digital magazine subscription at any time.
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 responsibility for any loss that may be suffered by any person who relies totally or partially upon any information, description, or pictures contained herein. Solstar Wireless is not liable for any mistake, misprint, or typographic errors.
“FROM THE PUBLISHER” Welcome, welcome, welcome back to
Tequila & Spirits Magazine! Special thanks to all of our subscribers, followers, and sponsors from around the world. Thank you for your continued support. We want to be entertaining and informative but above all useful. Inside this issue, you’ll find a mixture of articles that include cachaca Brazilian spirit, Canadian whisky and fruit wine, why it’s different from other wines? Come travel with us, we take you to the Brazilian carnival; learn about this amazing carnival. Happy New Year 2024! Enjoy it along with the January/February 2024 issue of Tequila & Spirits Magazine. We are here to help stimulate your potential buyers through our network. Do you have? News about your product(s)? New product(s) or service(s) ready to launch? Share it with us for a chance to have it published. Be yourself, be happy, be inspired, and celebrate! Safety first! Remember to drink responsibly. Until next time! Cheers Sincerely,
Jose Pinedo
DID YOU? THOUSANDS SIGN UP TO RECEIVE OUR MAGAZINE SIGN UP TO GET EACH ISSUE DELIVERED STRAIGHT TO YOUR INBOX. ENTER YOUR EMAIL CLICK HERE TO SIGN UP
TEQUILAANDSPIRITS.COM | 11
Sponsored by:
CANTINA
BAR
CANADIAN WHISKY
BY T&S MAG TEAM
Canadian whisky is a type of whisky produced in Canada. Most Canadian whiskies are blended multi-grain liquors containing a large percentage of corn spirits, and are typically lighter and smoother than other whisky styles.
14 | TEQUILA & SPIRITS MAGAZINE
TEQUILAANDSPIRITS.COM | 15
Canadian whisky is known for its smoothness and often contains a blend of grains, with rye being a prominent ingredient. It’s typically lighter and more approachable compared to some other whiskies. Some popular Canadian whisky brands include Crown Royal, Canadian Club, and Forty Creek. Is there anything particular you’d like to know about Canadian whisky?
16 | TEQUILA & SPIRITS MAGAZINE
Canadian whisky is made through a process that involves several key steps: Mashing: Grains like corn, rye, barley, and sometimes wheat are mashed and mixed with water to convert their starches into fermentable sugars. Fermentation: The mash is fermented using yeast, which converts the sugars into alcohol. This results in a liquid known as “distiller’s beer.” Distillation: The distillation process involves heating the distiller’s beer in a still to separate alcohol from the mixture based on different boiling points. Canadian whisky is usually distilled multiple times in column stills, which can result in a smoother and lighter spirit. Aging: After distillation, the whisky is aged in oak barrels. Canadian law requires a minimum of three years of aging for the spirit to be called whisky. Often, the whisky is aged for longer periods, sometimes in different types of barrels for added complexity. Blending: Unlike some other whisky traditions, Canadian whisky often involves blending different aged whiskies together to achieve a consistent flavor profile. This allows for flexibility in creating a balanced and smooth final product. Bottling: Once the desired flavor is achieved, the whisky is diluted to the desired alcohol content with water and then bottled for distribution. This process results in the creation of Canadian whisky, known for its smoothness, lightness, and often a distinctive flavor profile featuring hints of rye.
TEQUILAANDSPIRITS.COM | 17
CONFERENCE REGISTRATION NOW OPEN!
www.accesslive.wswa.org | @WSWAAccess #AccessLIVE24
TEQUILAANDSPIRITS.COM | 19
Canadian whisky comes in various types and styles, each with its unique characteristics. Here are some common types:
Rye Whisky:
Known for its use of rye grains in the mash bill, Canadian rye whisky often has a spicier and drier profile compared to other types.
Blended Whisky:
Most Canadian whisky falls under this category. It involves a blend of different grain whiskies and often includes a high percentage of corn, resulting in a smoother and lighter taste.
Single Malt Whisky:
While less common in Canada compared to regions like Scotland, some distilleries produce single malt whisky made from 100% malted barley.
20 | TEQUILA & SPIRITS MAGAZINE
Flavored Whisky: There are also flavored Canadian whiskies that incorporate various flavors like honey, maple, or spices, catering to different taste preferences These types can vary widely in flavor, ranging from light and smooth to more robust and spicy, providing a diverse range of options for whisky enthusiasts. Canadian whisky has a diverse consumer base. It’s enjoyed by whisky enthusiasts around the world, but within Canada itself, it’s popular among various demographics. It’s appreciated by both men and women, with a range of ages enjoying different styles and flavors of Canadian whisky. Additionally, it’s often consumed neat, on the rocks, or as a key ingredient in cocktails due to its smoothness and versatility. Overall, Canadian whisky appeals to a broad spectrum of people who appreciate its distinct taste and quality.
The history of Canadian whisky dates back to the late 18th century. Here’s a condensed overview: Early Origins: The tradition of whisky making in Canada began with early settlers, predominantly Scottish and Irish immigrants, who brought their distillation know-how to the country. They used the resources available, such as grains like corn, rye, barley, and wheat, to create whisky.
Throughout its history, Canadian whisky has played a significant role in both domestic and international markets, known for its smoothness, approachability, and unique flavor profiles, often influenced by the country’s climate and production methods.
Early Distillation: In the late 18th century, commercial whisky production started in Canada. Initially, it was made for personal consumption but eventually became a trade commodity. Prohibition and Expansion: During the American Prohibition era (1920-1933), Canadian whisky became popular in the United States due to its proximity and availability. This period saw a significant expansion of the Canadian whisky industry to meet the demand. Rise of Blended Whisky: Canadian whisky became renowned for its quality and smoothness, partly due to the practice of blending different grains. Blended whiskies gained popularity due to their approachable flavor profiles. Regulations and Standards: Over time, regulations were established to govern the production, aging, and labeling of Canadian whisky. These regulations define what can be called Canadian whisky and specify aging requirements and blending practices. Modern Era: Canadian whisky continues to evolve, with distilleries experimenting with different grains, cask finishes, and aging techniques to create a diverse range of flavors and styles. TEQUILAANDSPIRITS.COM | 21
FRUIT WINE BY T&S MAG TEAM
22 | TEQUILA & SPIRITS MAGAZINE
TEQUILAANDSPIRITS.COM | 23
Fruit wines are fermented alcoholic beverages made from a variety of base ingredients (other than grapes); they may also have additional flavors taken from fruits, flowers, and herbs. This definition is sometimes broadened to include any alcoholic fermented beverage except beer. For historical reasons, mead, cider, and perry are also excluded from the definition of fruit wine.
In the European Union, wine is legally defined as the fermented juice of grapes. In the United Kingdom, fruit wine is commonly called country wine; the term should not be conflated with the French term vin de pays, which is grape wine. In British legislation, the term made wine is used.
Fruit wine can be made from virtually any plant matter that can be fermented. Most fruits and berries have the potential to produce wine. There are a number of methods of extracting flavour and juice from the fruits or plants being used; pressing the juice, stewing and fermenting the Fruit wines are usually referred to by their main pulp of the fruits are common. ingredient (e.g., plum wine or elderberry wine) because the usual definition of wine states that it is made from fermented grape juice Fruit wines have traditionally been popular with home winemakers and in areas with cool climates such as North America and Scandinavia. In subtropical climates, such as in East Africa, India, and the Philippines, wine is made from bananas.
24 | TEQUILA & SPIRITS MAGAZINE
SUBSCRIBE
MAKE YOUR BEST YEAR OF BEVERAGES, TRAVEL, RESTAURANTS,VEHICLES, SPORTS, ENTERTAINMENT, WINE, TECHNOLOGY AND CIGARS.
SUBSCRIBE
FOR FREE
www.TEQUILAANDSPIRITS.com
Few foods other than grapes have the balanced quantities of sugar, acid, tannin, nutritive salts for yeast feeding, and water to naturally produce a stable, drinkable wine, so most country wines are adjusted in one or more respects at fermentation. However, some of these products do require the addition of sugar or honey to make them palatable and to increase the alcoholic content (sugar is converted to alcohol in the fermentation). Two commonly produced varieties are elderberry wine and dandelion wine. A wine made from elderberry flowers is called elder blow wine.
26 | TEQUILA & SPIRITS MAGAZINE
The amount of fermentable sugars is often low and needs to be supplemented by a process called chaptalization in order to have sufficient alcohol levels in the finished wine. Sucrose is often added so that there is sufficient sugar to ferment to completion while keeping the level of acidity acceptable. If the specific gravity of the initial solution is too high, indicating an excess of sugar, water or acidulated water may be added to adjust the specific gravity down to the winemaker’s target range.
Many kinds of fruit have a natural acid content which would be too high to produce a savory and pleasant fruit wine in undiluted form; this can be particularly true, among others, for strawberries, cherries, pineapples, and raspberries. Therefore, much as to regulate sugar content, the fruit mash is generally topped up with water prior to fermentation to reduce the acidity to pleasant levels. This also dilutes and reduces overall fruit flavor; a loss of flavor can be compensated for by adding sugar again after fermentation which then acts as a flavor enhancer (known as a backsweetener), while too much acid in the finished wine will always give it undesired harshness and pungency.
Many fruit wines suffer from a lack of natural yeast nutrients needed to promote or maintain fermentation. Winemakers can counter this with the addition of nitrogen, phosphorus and potassium available commercially as yeast nutrient. In the opinion of one wine writer fruit wines often do not improve with bottle age and are usually meant to be consumed within a year of bottling.
TEQUILAANDSPIRITS.COM | 27
28 | TEQUILA & SPIRITS MAGAZINE
MOVIES COMING SOON
TEQUILAANDSPIRITS.COM | 29
MEAN GIRLS New student Cady Heron gets welcomed into the top of the social food chain by an elite group of popular girls called the Plastics, ruled by the conniving queen bee Regina George. However, when Cady makes the major misstep of falling for Regina’s exboyfriend, she soon finds herself caught in their crosshairs. Release date: January 12, 2024
30 | TEQUILA & SPIRITS MAGAZINE
THE BEEKEEPER One man’s brutal campaign for vengeance takes on national stakes after it’s revealed he’s a former operative of a powerful and clandestine organization known as Beekeepers.
Release date: January 12, 2024
I.S.S. Tensions flare in the near future aboard the International Space Station as a worldwide conflict breaks out on Earth. Reeling from this, the astronauts receive orders from the ground: take control of the station by any means necessary.
Release date: January 19, 2024
TEQUILAANDSPIRITS.COM | 31
32 | TEQUILA & SPIRITS MAGAZINE
BOB MARLEY: ONE LOVE celebrates the life and music of an icon who inspired generations through his message of love and unity. On the big screen for the first time, discover Bob’s powerful story of overcoming adversity and the journey behind his revolutionary music.
Jamaican singer-songwriter Bob Marley overcomes adversity to become the most famous reggae musician in the world.
Release date: February 14, 2024
TEQUILAANDSPIRITS.COM | 33
34 | TEQUILA & SPIRITS MAGAZINE
TEQUILAANDSPIRITS.COM | 35
ARGYLLE Reclusive author Elly Conway writes bestselling espionage novels about a secret agent named Argylle who’s on a mission to unravel a global spy syndicate. However, when the plots of her books start to mirror the covert actions of a real-life spy organization, the line between fiction and reality begin to blur. Release date: February 2, 2024
36 | TEQUILA & SPIRITS MAGAZINE
MADAME WEB Madame Web tells the standalone origin story of one of Marvel publishing’s most enigmatic heroines. The suspensedriven thriller stars Dakota Johnson as Cassandra Webb, a paramedic in Manhattan who may have clairvoyant abilities. Forced to confront revelations about her past, she forges a relationship with three young women destined for powerful futures...if they can all survive a deadly present. Release date: February 14, 2024
LISA FRANKENSTEIN A misunderstood teenager and a reanimated Release date: February 9, 2024 corpse embark on a murderous journey to find love, happiness and a few missing body parts. TEQUILAANDSPIRITS.COM | 37
POPULAR SERIES TO WATCH RIGHT NOW 38 | TEQUILA & SPIRITS MAGAZINE
MONARCH: LEGACY OF MONSTERS
After the world-shattering revelation that monsters are real, two siblings follow in their father’s footsteps to uncover their family’s connection to the secretive organization known as Monarch.
TEQUILAANDSPIRITS.COM | 39
LAWMEN: BASS REEVES From executive producers Taylor Sheridan and David Oyelowo, the untold story of the first Black U.S. Marshal, Bass Reeves.
40 | TEQUILA & SPIRITS MAGAZINE
FELLOW TRAVELERS Based on the 2007 fictional novel of the same name by Thomas Mallon, “Fellow Travelers” follows the paths of political staffers Hawkins Fuller and Tim Laughlin, whose paths converge at the height of the Lavender Scare of the 1950s.
LESSONS IN CHEMISTRY In the 1950s, Elizabeth Zott’s dream of being a scientist is challenged by a society that says women belong in the domestic sphere; she accepts a job on a TV cooking show and sets out to teach a nation of housewives way more than recipes. TEQUILAANDSPIRITS.COM | 41
BRAZILIAN BY SIMON PINEDO
42 | TEQUILA & SPIRITS MAGAZINE
TEQUILAANDSPIRITS.COM | 43
THE CARNIVAL OF BRAZIL
is an annual festival held the Friday afternoon before Ash Wednesday at noon, which marks the beginning of Lent, the forty-day period before Easter. The Brazilian Carnival has its roots in a combination of indigenous, African, and European traditions. It evolved over centuries, blending indigenous celebrations with Portuguese colonial traditions and African influences brought by enslaved people. The first records of carnival-like celebrations in Brazil date back to the 17th century. However, the formal organization and structured parades that resemble the modern Brazilian Carnival started to take shape in the late 19th and early 20th centuries, particularly in cities like Rio de Janeiro and Salvador. Over time, these celebrations grew into the elaborate and diverse festival we know today, with samba music, vibrant costumes, and the iconic Samba school parades becoming the centerpiece of the Carnival in many cities across Brazil.
44 | TEQUILA & SPIRITS MAGAZINE
The Carnival has since evolved and grown into the massive, internationally renowned celebration it is today. The biggest and most famous Carnival in Brazil is held in Rio de Janeiro. The city’s Carnival attracts millions of people from around the world. The highlight of Rio’s Carnival is the spectacular Samba parades that take place in the Sambadrome, where different Samba schools compete with elaborate floats, costumes, and performances. The Carnival in Rio is renowned for its scale, grandeur, and cultural significance.
The rules for the Brazilian Carnival can vary based on different aspects of the festivities. However, some common guidelines or aspects include: •Samba Schools: These schools participate in organized parades in the Sambadrome. Each school has its own themes, music, costumes, and floats. There are rules and criteria for these parades, judging various aspects like music, choreography, costumes, and overall presentation.
•Street Parties and Blocos: In addition to the organized parades, there are informal street parties known as “blocos.” These might not have strict rules but often have permits and guidelines from local authorities to ensure safety and order.
•Safety and Regulations: There are general safety regulations and rules to ensure the well-being of •Costumes and Themes: Participants often follow participants and spectators. This includes crowd specific themes and wear elaborate, colorful control, emergency services, and regulations for costumes. There might be guidelines set by alcohol consumption in public spaces. individual Samba schools regarding the design and adherence to the chosen theme. •Music and Dance: Samba is at the heart of the Brazilian Carnival. While there aren’t strict rules for the style of dance, Samba is the predominant dance form during the festivities. TEQUILAANDSPIRITS.COM | 45
NEW COLLECTION
SHOP NOW
WWW.SOL2SHOP.COM 46 | TEQUILA & SPIRITS MAGAZINE
WWW.SOL2SHOP.COM
TEQUILAANDSPIRITS.COM | 47
48 | TEQUILA & SPIRITS MAGAZINE
Prize for the best samba school. The best Samba school in the Rio de Janeiro Carnival, which is determined by a judging process based on various criteria like music, dance, costumes, and floats, is awarded the title of “Carnival Champion.” The prize isn’t necessarily monetary but carries immense prestige within the Carnival community and often leads to increased recognition, sponsorships, and opportunities for the winning school. Some of the most famous Samba schools in Brazil include: •Portela: One of the oldest and most traditional Samba schools in Rio de Janeiro, known for its rich history and passionate supporters. •Mangueira: Another iconic school from Rio de Janeiro, famous for its innovative performances, strong community ties, and socially conscious themes. •Salgueiro: Known for its vibrant energy, creativity in costumes and floats, and powerful Samba performances. •Beija-Flor: Renowned for its elaborate and technically impressive presentations, often featuring complex themes and storytelling. •Vila Isabel: Recognized for its artistic excellence, unique themes, and memorable performances that blend tradition with innovation. These Samba schools have made significant contributions to the history, culture, and spirit of the Brazilian Carnival through their performances and traditions.
!!! !! ! Things to do in Brazil During Brazil’s Carnival, there’s a wide range of activities and experiences you can enjoy: •Attend Samba Parades: Visit the Sambadrome in Rio de Janeiro or other cities hosting Carnival to witness the extravagant Samba school parades with their colorful floats, costumes, and lively music. •Join Blocos and Street Parties: Participate in blocos (street parties) where locals and tourists come together to dance, sing, and celebrate in the streets. •Experience Local Culture: Explore the rich cultural heritage of Brazil by engaging in traditional dances, sampling local foods, and enjoying music performances. •Costume Parties and Balls: Attend themed costume parties and masquerade balls held in various venues throughout the Carnival period. •Visit Carnival-Related Events: Check out art exhibits, cultural shows, and concerts that often take place during Carnival in different cities. •Enjoy Beaches and Outdoor Activities: If you’re in coastal cities like Rio de Janeiro or Salvador, take advantage of the stunning beaches and enjoy water sports or relaxation. •Immerse Yourself in the Festivities: Embrace the festive atmosphere, make friends, and soak in the vibrant energy that permeates the entire country during Carnival. Remember to plan ahead, stay safe, and embrace the spirit of celebration during this exciting time in Brazil! TEQUILAANDSPIRITS.COM | 49
CACHAÇA BRAZILIAN SPIRIT BY SIMON PINEDO
Cachaça is a distilled spirit made from fermented sugarcane juice. Also known as pinga, caninha, and other names, it is the most popular spirit among distilled alcoholic beverages in Brazil.
50 | TEQUILA & SPIRITS MAGAZINE
TEQUILAANDSPIRITS.COM | 51
It’s believed that it originated in the 16th century when sugarcane plantations were established in Brazil. Initially, it was known as “aguardente de cana” or “cana,” made by Portuguese settlers who distilled sugarcane juice. Over time, it evolved into what we now know as cachaça. It was consumed by slaves, plantation owners, and common people alike. In the 17th and 18th centuries, the production of cachaça became regulated and taxed by the Portuguese crown. Despite this, its popularity continued to grow, becoming an integral part of Brazilian culture, used in religious ceremonies, social gatherings, and as a source of trade. During the 20th century, cachaça faced various regulations and attempts at standardization, leading to distinctions between artisanal and industrial production methods. Today, it remains an essential part of Brazil’s identity, celebrated in various cocktails and cherished for its diverse flavors and historical significance.
52 | TEQUILA & SPIRITS MAGAZINE
How does cachaça is made. Cachaça is made from fermented sugarcane juice. The process involves: •Harvesting: Sugarcane is harvested, cleaned, and crushed to extract the juice. •Fermentation: The extracted juice is fermented. Sometimes, yeast is added to aid the fermentation process. This stage can take several days. •Distillation: After fermentation, the liquid goes through distillation in copper stills. This process separates alcohol from the fermented liquid, resulting in a higher alcohol content. •Aging (for some types): Some cachaças are aged in wooden barrels, typically made of indigenous Brazilian woods like oak, balsam, or other tropical woods. The aging process imparts distinct flavors and colors to the cachaça. •Bottling: Once the aging process (if applicable) is complete, the cachaça is bottled and ready for consumption. The variations in the production process, including the type of sugarcane used, fermentation duration, distillation techniques, and aging methods, contribute to the diverse range of flavors found in different types of cachaça.
TEQUILAANDSPIRITS.COM | 53
SAKE
TEJUINO BEVERAGE
WELCOME 54 | TEQUILA & SPIRITS MAGAZINE
MEZCAL
PULQUE DRINK
JOIN US FOR FREE! www.tequilaandspirits.com
SUBSCRIBE FOR FREE
TEQUILAANDSPIRITS.COM | 55
Types of cachaça Cachaça can be broadly categorized into three What parts of brazil cachaça is made main types based on aging:
Cachaça is produced in various regions throughout Brazil, but some areas are particularly renowned for their production:
1.White (Prata or Silver): Unaged cachaça, bottled shortly after distillation. It maintains the natural, clear appearance of the spirit and tends to have •Minas Gerais: This region is known as the heartland a more potent and raw sugarcane flavor. of cachaça production. Cities like Ouro Preto and 2.Gold (Ouro): Also known as aged cachaça, it’s aged in wooden barrels for varying periods, which imparts color, mellows the taste, and adds complex flavors from the wood, such as vanilla, caramel, or spices.
Salinas are famous for their traditional artisanal cachaças. The diverse topography and climate in Minas Gerais contribute to a wide range of flavors and styles of cachaça.
•Rio de Janeiro: Though not as prolific as Minas Gerais, Rio de Janeiro also has its cachaça production, 3.Premium or Extra-aged: These are cachaças that often with a focus on premium and artisanal varieties.
undergo longer aging periods, often in specific types of barrels, resulting in a smoother, more complex, and sophisticated flavor profile. They are typically more expensive due to the extended aging process and often considered for sipping rather than mixing in cocktails.
56 | TEQUILA & SPIRITS MAGAZINE
•São Paulo: Some areas in São Paulo, particularly in the countryside, have a history of cachaça production. It’s not as dominant as in Minas Gerais, but there are notable producers in this state as well.
Cachaça Brands Here are a few notable Cachaça brands:
•Leblon: Known for its premium quality, Leblon produces cachaça using traditional methods and is often used in craft cocktails.
•Velho Barreiro: A widely available brand, Velho Barreiro offers both unaged and aged cachaças at more accessible price points.
•Sagatiba: This brand offers various types of cachaça, including unaged and aged varieties, and it’s recognized for its versatility in cocktails.
•Nêga Fulô: This brand is known for its traditional production methods, using copper pot stills and producing cachaças with distinct regional flavors.
•Yaguara: Yaguara is known for its artisanal approach, offering aged cachaças with unique flavor profiles.
These brands represent a range of cachaça styles, from traditional to more modern and innovative approaches, catering to different tastes and preferences.
TEQUILAANDSPIRITS.COM | 57
MANHATTAN COCKTAIL BY T&S MAG TEAM
58 | TEQUILA & SPIRITS MAGAZINE
TEQUILAANDSPIRITS.COM | 59
A Manhattan is a cocktail made with whiskey, sweet vermouth, and bitters. While rye is the traditional whiskey of choice, other commonly used whiskies include Canadian whisky, bourbon, blended whiskey, and Tennessee whiskey. The cocktail is usually stirred with ice then strained into a chilled cocktail glass and garnished traditionally with a maraschino cherry. A Manhattan may also be served on the rocks in a lowball glass.
60 | TEQUILA & SPIRITS MAGAZINE
The whiskey-based Manhattan is one of five cocktails named for a New York City borough. It is closely related to the Brooklyn cocktail, which uses dry vermouth and Maraschino liqueur in place of the Manhattan’s sweet vermouth, and Amer Picon in place of the Manhattan’s angostura bitters.
HISTORY Popular history suggests that the drink originated at the Manhattan Club in New York City in the mid-1870s, where it was invented by Iain Marshall for a banquet hosted by Jennie Jerome (Lady Randolph Churchill, mother of Winston) in honor of presidential candidate Samuel J. Tilden. The success of the banquet made the drink fashionable, later prompting several people to request the drink by referring to the name of the club where it originated—”the Manhattan cocktail”. However, Lady Randolph was in France at the time and pregnant, so the story is likely a fiction.
However, there are prior references to various similar cocktail recipes called “Manhattan” and served in the Manhattan area. By one account it was invented in the 1860s by a bartender named Black at a bar on Broadway near Houston Street. Some of the earliest records of the cocktail can be found in Charlie Paul’s American and other Drinks and O.H. Byron’s The Modern Bartender’s Guide, both written in 1884. Paul describes it containing “three or four drops of angostura bitters, ditto of plain syrup; add half a liqueur glass of vermouth, half wine glassful of Scotch whiskey” and garnished with lemon. TEQUILAANDSPIRITS.COM | 61
Bar & Restaurant Expo Bar & Restaurant Expo takes place March 18-20, 2024 at the Las Vegas Convention Center with access to hundreds of leading suppliers and educational sessions delivering the best experience to grow your business and profits. One central Expo Hall, combining both Bar & Restaurant Expo and World Tea Expo, featuring over 600 exhibitors to meet leading industry suppliers, sample a vast range of food and beverage products, test the latest technology trends, see live cooking demos, experience the new Cocktail Clubhouse, enjoy show-only exclusive offers, and much more.
62 | TEQUILA & SPIRITS MAGAZINE
MARCH 18-20
2024 EXPO HALL: 19-20 L AS V E GAS , N V
Save 10% OFF Any Pass! Use Promo Code: TEQUILA24 REGISTER NOW AT BARANDRESTAURANTEXPO.COM
UNLOCK YOUR
PROFIT
POTENTIAL
@barandrestaurantexpo #bre2024
Byron describes two versions, one with French vermouth and the other with Italian. Another early record of the cocktail can be found in William Schmidt’s The Flowing Bowl, published in 1891. In it, he details a drink containing 2 dashes of gum (gomme syrup), 2 dashes of bitters, 1 dash of absinthe, 2⁄3 portion of whiskey, and 1⁄3 portion of vermouth. The same cocktail appears listed as a “Tennessee Cocktail” in Shake ‘em Up! by V. Elliott and P. Strong: “Two parts of whiskey, one part of Italian Vermouth, and a dash of bitters poured over ice and stirred vigorously. During Prohibition (1920–1933) Canadian whisky was primarily used because it was available. On the small North Frisian island of Föhr, the Manhattan cocktail is a standard drink at almost every cafe, restaurant, and “get together” of locals. The story goes that many of the people of Föhr emigrated to Manhattan during deep sea fishing trips, took a liking to the drink, and brought it back to Föhr with them. The drink is usually mixed 1 part vermouth to 2 parts whiskey, with a dash of bitters, served ice cold, in an ice cold glass, or with ice and a cherry garnish.
64 | TEQUILA & SPIRITS MAGAZINE
Traditional views insist that a Manhattan be made with American rye whiskey. However it can also be made with bourbon or Canadian whisky. The Manhattan is subject to considerable variation and innovation, and is often a way for the best bartenders to show off their creativity. Some shake the ingredients with ice in a cocktail shaker instead of stirring it, creating a froth on the surface of the drink. Angostura is the classic bitters, but orange bitters or Peychaud’s Bitters may be used. Some make their own bitters and syrups, substitute comparable digestifs in place of vermouth, specialize in local or rare whiskeys, or use other exotic ingredients. A lemon peel may be used as garnish. Some add juice from the cherry jar or Maraschino liqueur to the cocktail for additional sweetness and color. Originally, bitters were considered an integral part of any cocktail, as the ingredient that differentiated a cocktail from a sling. Over time, those definitions of cocktail and sling have become archaic, as sling has fallen out of general use (other than in certain drink names), and cocktail can mean any drink that resembles a martini, or simply any mixed drink. The following are other variations on the classic Manhattan: • • • • • • • • • •
Black Manhattan Blonde Manhattan Brandy Manhattan Cuban Manhattan Dean Lyder Dry Manhattan Fanciulli The Fourth Regiment Metropolitan Perfect Manhattan
TEQUILAANDSPIRITS.COM | 65
TOP DRINKS
66 | TEQUILA & SPIRITS MAGAZINE
E M B R AC E T H E M O M E N T E N G AG E T H E S E N S E S A N E XC E P T I O N A L 5 -Y E A R E X T RA A Ñ EJ O BA R R E L AG E D TO P E R F EC T I O N Exclusive Limited Edition
R O D E O D E L ASAG UAS . C O M
DIA SANTO JOVEN BLACK LABEL TEQUILA A blend of Blanco and Reposado tequilas that come together to represent old traditions with modern style and taste. This expression features a predominant oak flavor with hints of orange, caramel, and maple. Try together with the Yellow Label.
CARDENAS LEGACY TEQUILA REPOSADO Experience the taste of Mexico’s Los Altos de Jalisco region with Cardenas Legacy Reposado Tequila. Crafted with care by expert Master Distillers using 100% blue agave plants aged for 6 years, this delicious spirit boasts a smooth texture and light brown hue with hints of caramel, vanilla, and bourbon. Its unique recipe and local terroir make for a flavor journey steeped in rich history and culture. Sip it slowly or mix it up in your favorite tequila-based cocktail.
CAMPO ROBLE AÑEJO TEQUILA Produced at one of the highest altitude distilleries in the world, Campo Roble Tequila uses both French and American Oak barrels in developing this rich anejo. Complex flavors of agave and vanilla presented in a beautiful crystal decanter.
LA GRAN SEÑORA TEQUILA BLANCO Made with Agave Tequilana Weber Blue harvested in Arandas, Jalisco using traditional methods and the highest quality standards. It has a bright crystalline color, with a harmonious and delicate aroma of cooked agave, fruit, and hints of herbs and citrus, finishing with a touch of agave honey and a unique flavor of cooked agave, sweetness, and fruit accompanied by a light but delightful honey flavor.
68 | TEQUILA & SPIRITS MAGAZINE
GRAN PATRON EXTRA AÑEJO PIEDRA TEQUILA Named after the Spanish word for “stone,” this Gran Patron Añejo Piedra is produced using traditional artisanal methods. The tequila is aged in a combination of French Limousin and new American oak barrels for four years before being bottled in elegant crystal.
EL ATEO TEQUILA BLANCO El Ateo Tequila Blanco is a unique piece or art, every bottle is handcrafted, the process is full of complexity, the tahona, brick stone ovens and the copper distillers give to El Ateo an upper hand status above others. Fill with agave, herbal, and mineral taste and aroma. It comes from the mind of the 80 yeartequila traditional family, delivers the super taste of this particular tequila. Made in Arandas with hand picked agave from the altos and Guanajuato regions of their own Villalobos family’s agaveras.
NUDA EXTRA AÑEJO TEQUILA An ultra-premium sipping tequila, this spirit is crafted in Jalisco, Mexico. The finest mature blue Weber agaves are used and the tequila spends 42 months in used French oak barrels, imparting the spirit with intense chocolate, vanilla, and nutty notes.
ANTEEL TEQUILA BLANCO Blend of highland and lowland agave, twice distilled, unaged and bottled after distillation. Smooth, crisp and clean with sweet agave followed by fruit and floral tones, slight pepper finish.
TEQUILAANDSPIRITS.COM | 69
LA GRAN SEÑORA TEQUILA AÑEJO
WINNER
Made with Agave Tequilana Weber Blue harvested in Arandas, Jalisco using traditional methods and aged in American White Oak barrels for at least 12 months. Has a dark amber color, with intense aromas of vanilla and oak followed by delicate notes of cooked agave, almond and apple and a flavor cooked h intense notes of oak, vanilla and banana, accompanied by seductive hints of dried fruit.
WINNER
DAME MAS TEQUILA REPOSADO
Tequila Dame Mas is Made in Tequila Jalisco, we made it in a traditional process, using mamposteria oven to cook our Agaves, open air fermentation, twice distilled & twice filtered, Dame Mas is 100% from blue agave. Reposado, rested 11 months in French Cognac Oak Barrels the aroma is dry fruits, agave, light Oak and hint of hazelnut perfectly balanced, the taste is delicious agave, light Oak and hint of vanilla at the end.
ANTEEL TEQUILA REPOSADO
WINNER
Aged to perfection for 8 months in charred Tennessee whiskey barrels. Sipping Reposado Tequila with flavor tones of caramel, vanilla, hints of charred oak, roasted hazelnuts and a subtle whiskey finish. Blend of highland and lowland agave, twice distilled, bottled after resting for 8 months.
GENESIS MEZCAL BLANCO
WINNER
Genesis is a premium espadín Mezcal from San Dionisio, Oaxaca. Made from agaves between 8 to 20 years old. It’s pairs well with meats and seafood Its slightly smoky with notes of citrus while being smooth, earthy and balance. 70 | TEQUILA & SPIRITS MAGAZINE
SNOW TEQUILA CRISTALINO REPOSADO
WINNER
Snow Tequila Cristalino Reposado to brings out the perfect combination of the flavor of our agaves. There is a light touch of almond that adds body, aroma, smoothness, and an incomparable flavor. It is a smooth delight to the palate. Snow Tequila is additive free. The flavor notes we add to our tequila are all-natural extracts. We age our Tequila for 6 months in white oak barrels previously used for bourbon, red and white wine. This adds unique notes and flavors in a natural way.
DESOLAS MEZCAL BLANCO
WINNER
Desolas Mezcal is delicately handcrafted from Salmiana Agave in San Luis Potosi, Mexico, creating a unique mezcal with a botanical and fresh aroma and smooth and balanced taste. Desolas is inspired by the traditional, timehonored techniques of mezcal production, the artisanal process of crafting the agave spirit, the natural elements of the sun and the land, and a focus on the deliberate journey of creation and discovery. TEQUILAANDSPIRITS.COM | 71
72 | TEQUILA & SPIRITS MAGAZINE
TEQUILAANDSPIRITS.COM | 73
LA LEYENDA 100% FULL TERM BLUE AGAVE MEZCAL La Leyenda is an authentic mezcal that’s crafted on a private family farm in Zacatecas, Mexico. The family has been producing mezcal for 4 generations using blue Weber agaves that yield between 7 and 10 bottles per plant. The blue Weber agaves are harvested once they are mature, which takes upwards of 7 years. The jimadores cut the plants using a coa knife, revealing the heart (piña). Then, the piñas are steam-cooked in a stainless steel autoclave for 8 hours before letting them rest for 12 hours.
WAHAKA MEZCAL MADRE CUISHE Wahaka is owned and produced by a single indigenous Zapotec family, a lineage that can be traced to beginnings of mezcal itself. Every bottle crafted organically by the Morales family, from their village in Oaxaca, using ancient traditional methods.flavours.
PLUMA NEGRA TOBALÁ MEZCAL This artisanal small-batch mezcal is crafted in San Juan del Rio, Oaxaca, from mature wild tobalá agaves that take up to 12 years to mature. Made traditionally, it has Rodolfo Hernández drawing on his family’s 45 years of spirit-making experience.
DON AMADO AÑEJO MEZCAL Don Amado Añejo Mezcal is a great way to expand your home bar. Produced in Mexico by Don Amado Mezcal and bottled at 80 (40% ABV) proof, this well-rounded Mezcal is meant to be enjoyed by Spirits enthusiasts and novices alike.
74 | TEQUILA & SPIRITS MAGAZINE
ASSASSIN’S CREED VALHALLA EDITION VODKA Antheum Studios and Tennessee Legend Distillery have teamed up to bring Assassin’s Creed fans an exclusive treat — the high-end Assassin’s Creed Vodka Valhalla Edition. With only 2,000 bottles produced, this collector’s dream is a rare find that guarantees an incredibly smooth taste. The laserengraved production number and beautifully rendered metallic raven make for a stunning addition to any collection.
JEAN MARC XO VODKA This artisanal vodka is produced just outside the Cognac region. Distilled 5 times from 4 French epicurean wheat grains, it’s an exceptionally smooth and creamy spirit, due to the innovative micro-oxygenation technique used.
CHOPIN VERA WANG VODKA A partnership with legendary fashion designer Vera Wang, this limitededition vodka is hand-crafted in Poland using a special variety of young potatoes from the village where the distillery stands.
CRYSTAL HEAD ONYX VODKA This vodka is crafted using blue weber agaves from a single source in Mexico, then blended with Newfoundland water and filtered through Herkimer diamonds. One of the first agave-based vodkas, it’s soft, smooth, and earthy with green agave notes.
TEQUILAANDSPIRITS.COM | 75
SOCIAL
MEDIA NETWORKS
HERCULES MULLIGAN EYR & RYE A tribute to a heroic figure of the American Revolution, this limitededition, ready-to-drink Irish-American Manhattan seamlessly fuses three rye whiskeys, two Irish whiskeys, cherry bitters, and cherry juice to create a perfectly balanced and tantalizingly delicious concoction. With only 2,000 bottles available, it’s a hot commodity for cocktail connoisseurs and bartenders alike.
VIA CAROTA SIGNATURE MARTINI COCKTAIL Via Carota ready-to-drink cocktails capture the essence of the eponymous Italian restaurant in New York City. Crafted with vodka and dry vermouth, the balanced sipper comes in an attractive textured 375-milliliter glass bottle that contains at least 4 servings.
1800 THE ULTIMATE MARGARITA SPICY 1800 The Ultimate Margarita Spicy brings a touch of flavorful heat to the classic margarita cocktail. Made with real premium tequila, Triple Sec liqueur, natural flavors, caramel color and certified colors.
CAMPARI NEGRONI Campari’s conveniently bottled take on the classic Negroni is crafted with equal parts London dry gin from the UK, Campari, and Vermouth Rosso for that classic profile of citrus, bittersweetness, and herbs.
TEQUILAANDSPIRITS.COM | 77
FORBIDDEN KISS SWEET RED SPARKLING WINE France - The secret we adore, the surprise that delights us, the sweet something that uplifts us! This deliciously sweet red wine is bursting with bright, fresh red berry flavors. Its lower alcohol makes it perfect for date night, picnics and everyday fun with friends.
RED DECADENCE CHOCOLATE WINE Washington- Entwines the aromas and flavors of black cherry, blueberry, and plum with touches of rich dark chocolate. The combination of ruby red wine with a natural chocolate core is like a liquid chocolate truffle in a bottle.
DIVE BAR TROPICAL MOSCATO This fresh wine has vibrant flavors of pineapple, guava and mango. It’s fresh style will make you feel like you are on vacation! Lighter in body but not in flavor....one sip and you’ll be a regular.
PORTO VALDOURO RUBY PORT Port, Portugal- This port has a rich, tawny red colour and a harmonious nose blending red fruit scents with wood notes. It has a full bodied palate of strawberry, raspberry and cranberry preserves with spice notes of caramel and toast. Serve ice cold.
78 | TEQUILA & SPIRITS MAGAZINE
MILK & HONEY APEX 4 YEAR OLD FORTIFIED RED WINE CASK SINGLE MALT WHISKY Milk & Honey Apex 4 Year Old Fortified Red Wine Cask Single Malt Whisky is a great way to expand your home bar. Produced in Israel by Milk & Honey and bottled at 120.8 (60.4% ABV) proof, this well-rounded World Whisk(e)y is meant to be enjoyed by Spirits enthusiasts and novices alike.
BIG MOUSTACHE TENNESSEE WHISKEY Crafted with a mash bill of 80% corn, 10% rye, and 10% malted barley, this Tennessee whiskey spends at least 48 months in new American oak barrels before being bottled at 100 proof.
LUXURY SPIRITS
MARKET Source: IWSR
80 | TEQUILA & SPIRITS MAGAZINE
TEQUILAANDSPIRITS.COM | 81
While China remains a key market for high-end international spirits – especially Cognac – the country’s luxury market leadership could soon be threatened by the US, where agave spirits have made strong gains. A proposed alcohol ban for Chinese civil servants and CCP officials would further curtail the outlook of China’s luxury spirits market. Meanwhile, a resurgent travel retail channel will help drive Cognac sales to 2026, enabling the category to claw back market share lost to rival categories such as malt and grain Scotch whisky.
“The fundamentals for future growth are solid: increased wealth; a focus on spirits as an investment by consumers, retailers and brand owners; new audiences coming online; and digital engagement.”
Growth is expected to continue over the next few years, fuelled by the rebounding travel retail channel and positive trends in markets such as the US.
“While wealthy consumers will continue to buy bottles to drink, the market for pure investments is likely to cool as income-generating assets become more attractive.”
Gains are also being driven by an increasingly buoyant auction scene, where sales are rising thanks to increased focus from auction houses and brand owners dealing with them direct as a primary route-to-market.
However, while overall prospects for status spirits Baijiu retains a dominant 84% value share of the are bright, current macroeconomic tensions – global status spirits market – covering products especially rising inflation driving up interest rates with a weighted average price above US$100 – but – are creating some uncertainty in the market. consumption remains almost completely confined to China. Excluding baijiu, the global market for international status spirits grew by 35% in value “Higher interest rates tend to dampen speculative terms during 2021, according to IWSR figures, investments on non-income-producing assets leaving it 8% ahead of pre-pandemic 2019. Value such as status spirits, as they increase the cost expanded at a compound annual growth rate of borrowing to fund purchases, as well as the (CAGR) of +9% between 2016 and 2021. opportunity costs of ownership,” says Hartmann.
“While there are undoubtedly headwinds including the cost-of-living crisis, ongoing Covid-19 restrictions in some places and the war in Ukraine – status spirits have proved resilient,” says Thorsten Hartmann, Head of Custom Analytics, IWSR.
82 | TEQUILA & SPIRITS MAGAZINE
TEQUILAANDSPIRITS.COM | 83
NEW ARRIVAL SHOP NOW
WWW.SOL2SHOP.COM
84 | TEQUILA & SPIRITS MAGAZINE
Dresses • Tops • Sleepwear • Handbags T-Shirts •Hats •Beanies •Sweatshirts •Hoodies •Jackets
TEQUILAANDSPIRITS.COM | 85
International status spirits remain largely reliant on three markets – China, the US and travel retail – which together accounted for 65% of global value in 2021. Smaller key status spirits markets include Japan, Taiwan, the UK, Russia and France, which all grew in value in 2021 as well. China is the biggest market for international status spirits (excluding baijiu), with a global value share of just over 30%. Cognac dominates sales, but there is a long-term consumption shift in favour of malt Scotch. China’s economic troubles are likely to limit status spirits growth over the next five years, and its leading position could come under threat from the US. If the rumoured alcohol ban for CCP members and civil servants goes ahead, that too will limit the category’s growth. “There will also be a structural shift not necessarily in consumption but in purchasing patterns – Chinese HNWIs [high net-worth individuals] will at some stage rejoin the international circuit and will transfer some purchasing of status spirits to global travel retail and rest-of-world domestic markets,” says Shirley Zhu, Research Director Greater China, IWSR. Much of the growth in the US is set to come from agave spirits, which already account for more than 40% of US status spirits sales by value, making them the largest single category. “The much shorter maturation cycle of agave spirits compared to brown spirits allows for faster production ramp-up, and the relative youth of the category makes it much easier for new entrants,” notes Adam Rogers, Research Director North America, IWSR.
86 | TEQUILA & SPIRITS MAGAZINE
“Status spirits growth in the US should be more assured than in China, as the market is more diversified and there’s less of a swing to purchases abroad,” says Rogers. While duty free – heavily impacted by Covid-19 travel restrictions – is expected to recover over the next five years, creating more value than any single national market, this prognosis hangs on the return of Chinese tourists to international travel. That depends in turn on the decisions of the Chinese government.
TEQUILAANDSPIRITS.COM | 87
TEQUILA & SPIRITS MAGAZINE
The Only Magazine of its Kind
www.TEQUILAANDSPIRITS.com
