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“FROM THE PUBLISHER”
Welcome to the vibrant world of Tequila & Spirits Magazine!
We are thrilled to embark on this journey with you, exploring the rich tapestry of tequila and other spirits from around the globe. Our magazine is more than just a publication; it’s a celebration of craftsmanship, culture, and passion.
Within the pages of Tequila & Spirits Magazine, you’ll find a diverse array of articles, features, and reviews crafted by industry experts, enthusiasts, and connoisseurs. From the history and heritage of tequila to the latest trends in mixology, we aim to educate, inspire, and entertain.
Whether you’re a seasoned aficionado or a curious newcomer, there’s something for everyone in our pages. Join us as we delve into the artistry behind each bottle, uncover hidden gems, and share the stories of the people who make it all possible.
We invite you to raise a glass with us as we explore the world of tequila and spirits together. Cheers to discovery, adventure, and the endless possibilities that await within each sip.
Be yourself, be happy, be inspired, and celebrate! Safety first!
Remember to drink responsibly.
Until next time!
Cheers
Sincerely,
JosePinedo
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C A N T I N A B A R
JAPANESE WHISKY
BY T&S MAG TEAM
The Rise of Japanese Whisky: Tradition Meets Innovation
Japanese whisky has garnered global acclaim for its distinctive character, quality, and craftsmanship. What started as a relatively modest endeavor to emulate Scotch whisky has now evolved into a celebrated industry, offering unique expressions of Japanese culture and flavor. Let’s explore how Japanese whisky rose to international prominence, its defining characteristics, and some key players in the field.
Origins and History
Japanese whisky has its roots in the early 20th century, with two pioneering figures: Shinjiro Torii and Masataka Taketsuru. Torii, the founder of Suntory, wanted to create a whisky suited to Japanese tastes and climate. He hired Taketsuru, who had studied the art of whisky-making in Scotland, to help bring this vision to life.
In 1923, the first Japanese whisky distillery, Yamazaki, was established. However, it wasn’t until after World War II that Japanese whisky began gaining serious attention domestically, and only in the past few decades has it reached global prominence.
UniqueFeaturesofJapaneseWhisky
Inspiration from Scotland:
Japanese whisky-making techniques owe much to Scottish traditions, but the Japanese distillers have incorporated their own artistry, precision, and local influences to create a unique product.
Water and Environment:
The use of pristine water from Japanese mountain ranges and the country’s variable climate—hot summers and cold winters—helps develop complex whisky flavors during the aging process.
Mizunara Oak Barrels:
One of the key distinguishing features of Japanese whisky is the use of Mizunara oak for barrel aging. This rare oak imparts subtle, exotic flavors such as sandalwood, coconut, and spice, offering a truly distinctive profile.
Delicacy and Balance:
Unlike some heavily peated or bold whiskies from other regions, Japanese whisky is often characterized by its finesse, balance, and layered complexity. It’s designed to complement Japanese cuisine, which values subtlety and harmony.
Leading Distilleries
1. Suntory:
Founded in 1923, Suntory is Japan’s oldest and one of its most renowned whisky producers. Its two main distilleries, Yamazaki and Hakushu, produce some of the most sought-after Japanese whiskeys in the world. Hibiki, a blend from Suntory, is famous for its smooth and elegant character.
2. Nikka:
Established by Masataka Taketsuru, who is often referred to as the “father of Japanese whisky,” Nikka is known for its Yoichi and Miyagikyo distilleries. Nikka’s whiskies tend to have a more robust, peaty profile compared to Suntory.
3. Chichibu:
A relatively newer player, the Chichibu Distillery, was founded by Ichiro Akuto in 2008. Despite its youth, Chichibu has quickly gained a reputation for producing innovative and high-quality single malts.
International Acclaim and the Whisky Boom
Japanese whisky gained international fame in the 2000s when Yamazaki 12 Year Old and Hibiki 21 Year Old won prestigious awards at global whiskey competitions. This sparked a global frenzy, with enthusiasts and collectors scrambling to secure bottles.
The demand for Japanese whisky skyrocketed to the point where many distilleries faced shortages, leading to the discontinuation of certain agestatement whiskies. As a result, many brands have pivoted to producing non-age-statement (NAS) whiskies to meet the growing demand.
A Blend of Tradition and Innovation
While Japanese whisky owes much of its legacy to Scottish methods, the industry has embraced a spirit of innovation. From the use of unique cask materials like Mizunara oak to experimenting with various distillation techniques, Japanese whiskey-makers continue to push the boundaries while respecting tradition.
Japanese whisky’s rise to global prominence is a testament to its craftsmanship, quality, and the dedication of its pioneers. Whether you’re savoring a delicate single malt or a complex blend, Japanese whisky offers an experience that’s deeply rooted in tradition, yet continually evolving. As the world’s appreciation for Japanese whiskey grows, so too will the innovation and artistry that defines this exceptional spirit.
Key Japanese Whiskies to Try:
• Yamazaki 12 Year Old – Known for its elegant and fruity character.
• Hibiki 17 Year Old – A masterful blend that showcases harmony and balance.
• Nikka From the Barrel – A bold and flavorful whisky, ideal for those who appreciate a robust profile.
• Chichibu On the Way – A rare and complex single malt from one of Japan’s newer distilleries
This article provides a glimpse into the world of Japanese whisey—a drink where tradition, precision, and creativity blend to create a truly unique spirit..
MIXIOTE
BY SIMON PINEDO
A mixiote is a traditional Mexican dish, particularly popular in central Mexico. It consists of marinated meat, typically lamb, goat, pork, or chicken, seasoned with a blend of spices and wrapped in penca de maguey (maguey leaves).
MEXICAN DISH
A mixiote is a traditional Mexican dish, particularly popular in central Mexico. It consists of marinated meat, typically lamb, goat, pork, or chicken, seasoned with a blend of spices and wrapped in penca de maguey (maguey leaves). The name “mixiote” also refers to the thin outer layer of the maguey leaf used to wrap the meat, which imparts a distinctive earthy flavor when cooked. ed both domestically and internationally.
Here’s how it is traditionally harvested:
1. Select the Right Maguey Plant
The maguey, particularly the Agave salmiana species, is commonly used for harvesting the mixiote. These plants need to be mature, usually around 8 to 12 years old, before they are ready for harvest.
This particular species is commonly found in central Mexico and is widely used for various purposes, including the production of pulque and the extraction of fibers.
While Agave salmiana is the primary source, some other agave species may occasionally be used to extract mixiote, though they are less common. The focus is on the plants that have thick, fleshy leaves suitable for the process.
2. Cut the Outer Leaves
The pencas, or thick outer leaves of the maguey, are cut carefully with a sharp machete. These pencas are very tough and can be quite large, so this process requires skill.
3. Remove the Mixiote Layer
Beneath the tough outer skin of the maguey leaf is the mixiote membrane. It’s a thin, almost transparent film that can be peeled off. This process requires care to avoid damaging the delicate layer.
The mixiote membrane is fragile, so it needs to be peeled slowly and evenly. Traditionally, artisans skilled in this technique do it by hand.
Taste of mixiote
The taste of mixiote is rich, earthy, and full of complex flavors. It primarily comes from the marination of the meat and the unique cooking process in the maguey leaf or its substitutes. Here’s a breakdown of the flavor profile:
1. Smoky and Earthy Notes
When cooked in a maguey leaf, mixiote absorbs an earthy, slightly smoky flavor from the plant, giving it a unique, rustic taste that can’t be replicated with parchment paper. Even with substitutes, the traditional spices and slow-cooking process still deliver deep flavors.
2. Bold, Spicy Marinade
The marinade typically includes chiles (like guajillo, ancho, or pasilla), garlic, cumin, oregano, and other spices. This imparts a bold, somewhat spicy and savory taste to the meat. The combination of spices often results in a rich, tangy flavor, sometimes with a mild heat depending on the type and quantity of chiles used.
3. Tender and Juicy Meat
The slow-cooking or steaming method used for mixiote makes the meat incredibly tender and juicy, allowing it to absorb all the flavors from the marinade. Whether it’s lamb, chicken, pork, or goat, the meat melts in your mouth, with every bite infused with flavor.
4. Herbal and Aromatic Touches
Herbs like bay leaves, thyme, or epazote are often used, adding a subtle aromatic quality to the dish. This balances the robust flavors of the meat and spices with a fragrant, herbal element.
Herbs like bay leaves, thyme, or epazote are often used, adding a subtle aromatic quality to the dish. This balances the robust flavors of the meat and spices with a fragrant, herbal element. Overall, mixiote is a harmonious blend of spicy, smoky, and earthy flavors that result in a comforting, deeply flavorful dish.
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Prepare for Cooking
Once harvested, the mixiote layer can be used to wrap meat and other ingredients, imparting the earthy flavor unique to this cooking method.
Meat Preparation (Traditional)
• Classic Meat Mixiote:
The most well-known dish, typically made with lamb, chicken, pork, or goat, marinated in a blend of dried chiles (guajillo, ancho), garlic, cumin, oregano, and other spices. The marinated meat is wrapped in the maguey leaf (or parchment paper/ banana leaves) and slow-cooked until tender. It is usually served with rice, beans, and tortillas.
• Marinate Meat:
Use chicken, lamb, pork, or goat, and marinate it with a mix of chiles (guajillo, ancho), garlic, cumin, oregano, salt, and other spices.
• Slow-Cook or Steam:
Mixiote is typically steamed or slow-cooked in a pot, oven, or steamer, resulting in tender, flavorful meat that falls off the bone.
Serving Suggestions
Mixiote is primarily used to prepare a traditional Mexican dish, but the technique and flavors can be incorporated into a variety of dishes. Here are some examples of food made with mixiote:
With Tortillas:
Serve the cooked meat directly with fresh tortillas, rice, beans, and salsa for a classic meal.
• Tacos:
Shred the mixiote-cooked meat and use it as a filling for tacos, topped with fresh onions, cilantro, and a splash of lime.
• Tamales:
Use the mixiote-style meat as a flavorful filling for tamales, blending the traditional flavors of the dish with the masa dough.
• Mixiote Bowls:
Serve the meat in bowls with rice, beans, avocado, and a drizzle of salsa for a complete, hearty dish.
• Enchiladas de Mixiote:
The shredded mixiote meat can be rolled into corn tortillas, topped with red or green enchilada sauce, and baked with cheese for a unique spin on enchiladas. The rich marinade flavors blend beautifully with the enchilada sauce.
• Vegetable Mixiote:
For a vegetarian version, hearty vegetables like potatoes, squash, mushrooms, and peppers can be marinated in the same chile-based sauce used for meat mixiote. The vegetables are then wrapped and steamed, resulting in a flavorful vegetarian meal.
• Caldo de Mixiote:
The cooked mixiote meat, along with some of its flavorful juices, can be added to soups or stews for a heartier dish. For example, you can add shredded mixiote meat to a spicy broth with vegetables to create a comforting, rustic soup.
• Mixiote Pizza:
In fusion cuisine, the spicy, tender mixiote meat can be used as a topping for pizza. This is an inventive way to incorporate the bold flavors of Mexican mixiote into a non-traditional dish.
• Torta de Mixiote:
The cooked meat can be used in a Mexican sandwich, known as a torta. The tender meat is placed inside a bolillo (Mexican sandwich bread) along with refried beans, avocado, cheese, and spicy salsa.
These dishes showcase the versatility of mixiote— whether served traditionally or used creatively in different culinary contexts, the deep, earthy flavors make it a standout ingredient in Mexican cooking.
Legal and Sustainability Issues
Due to concerns over sustainability, harvesting mixiote from maguey has been restricted in some areas, as improper harvesting can damage the plants. Nowadays, many people substitute parchment paper or banana leaves when making mixiote, as they are easier to obtain and more eco-friendly.
COMING S O O N MOVIES
HERE
An original film about multiple families and a special place they inhabit. The story travels through generations, capturing the human experience in its purest form.
Release date: November 1, 2024
ABSOLUTION
An aging gangster attempts to reconnect with his children and rectify the mistakes in his past, but the criminal underworld won’t loosen their grip willingly.
Release date: September 13, 2024
WICKED
Tells the story of how Elphaba became the Wicked Witch of the West and Glinda the Good Witch. “Wicked” is a prequel to “The Wizard of Oz.”
Release date: November 22, 2024
GLADIATOR II
Decades after the events of Gladiator, Lucius the grandson of Rome’s former emperor Marcus Aurelius & son of Lucilla—lives with his wife and child in Numidia. Roman soldiers led by general Marcus Acacius invade, forcing Lucius into slavery. Inspired by Maximus, Lucius will fight as a gladiator while opposing the rule of the young emperors Caracalla and Geta.
Release date: November 22, 2024
KRAVEN THE HUNTER
Kraven the Hunter is the visceral, action-packed origin story of how and why one of Marvel’s most iconic villains came to be. Aaron TaylorJohnson plays Kraven, a man whose complex relationship with his ruthless father, Nikolai Kravinoff (Russell Crowe), starts him down a path of vengeance with brutal consequences, motivating him to become not only the greatest hunter in the world, but also one of its most feared.
Release date: December 13, 2024
A COMPLETE UNKNOWN
Set in the influential New York music scene of the early 60s, A Complete Unknown follows 19-year-old Minnesota musician BOB DYLAN’s (Timothée Chalamet) meteoric rise as a folk singer to concert halls and the top of the charts – his songs and mystique becoming a worldwide sensation – culminating in his groundbreaking electric rock and roll performance at the Newport Folk Festival in 1965.
Release date: December 25, 2024
NOSFERATU
A gothic tale of obsession between a haunted young woman, and the terrifying vampire infatuated with her causing untold horror in its wake.
Release date: December 25, 2024
THE PENGUIN
Starring Colin Farrell as Oz Cobb (aka The Penguin), the eight-episode HBO Original limited series from DC Studios continues the epic crime saga that filmmaker Matt Reeves began with the global blockbuster The Batman.
THE PERFECT COUPLE
Amelia is about to marry into a wealthy family on Nantucket, until a shocking death derails the wedding and turns everyone into a suspect.
THOSE ABOUT TO DIE
Rome is the center of the Roman Empire and the wealthiest city in the world. Reliant on slave labor, the population -- bored, restless and increasingly violent -- is kept in line with free food, chariot racing and gladiator fights. This tale delves into the world of the games, characterized by bloodlust, greed, the pursuit of power and corruption.
AGATHA ALL ALONG
Set after the events of `WandaVision’, Agatha Harkness recruits some unlikely allies on her quest to regain her former powers and uncover the secrets of the Darkhold.
NOCHE BUENA
BEER
BY SIMON PINEDO
Noche Buena is a Mexican beer traditionally brewed by Cervecería Cuauhtémoc Moctezuma. It’s a seasonal beer, typically available during the Christmas season. Known for its rich, dark color and slightly sweet taste, it often features flavors of caramel and malt. It’s a popular choice in Mexico during the holidays.
Noche Buena beer has a rich history tied to Mexican holiday traditions. Introduced in the 1920s by Cervecería Cuauhtémoc Moctezuma, this seasonal beer was created to celebrate the Christmas season, with “Noche Buena” meaning “Good Night” in Spanish, referring to Christmas Eve.
The beer is known for its distinctive, dark amber color and a flavor profile that includes notes of caramel, malt, and a hint of bitterness, making it a perfect companion for holiday festivities. It quickly became a favorite in Mexico, enjoyed during family gatherings and festive meals.
Produced in limited quantities, Noche Buena is typically available from late October through December, emphasizing its special status as a holiday beer. Over the decades, it has become a symbol of the Christmas season in Mexico, cherished for both its taste and the tradition it represents.
Noche Buena beer is often viewed as a quintessential holiday beverage in Mexico. From both a cultural and a culinary perspective, it holds a special place in the hearts of many due to its seasonal availability and rich, festive flavors.
Bohemia® Noche Buena®
Culturally, Noche Buena beer is associated with Christmas celebrations, family gatherings, and holiday traditions. Its limited availability during the holiday season adds to its allure, making it a highly anticipated product each year. For many, it symbolizes warmth, celebration, and the joy of the holiday season.
Culinary, Noche Buena is appreciated for its distinctive taste. The beer’s dark amber color, malt-forward profile, and notes of caramel and bitterness make it a robust and flavorful choice. It pairs well with traditional holiday foods, such as roasted meats, tamales, and rich desserts, enhancing the overall dining experience during festive occasions.
Family Traditions: Many people have stories about how Noche Buena beer has been a staple at their family Christmas gatherings for generations. They recall grandparents introducing the beer to them as a rite of passage into adulthood or sharing it during a Christmas toast.
Reunions with Friends: Noche Buena is frequently mentioned in tales of friends reuniting over the holidays. Friends who haven’t seen each other in months or even years gather to catch up and enjoy a cold Noche Buena, reminiscing about past Christmases and creating new memories.
Festive Cooking: Some people incorporate Noche Buena into their holiday recipes. There are anecdotes about using the beer in traditional dishes, like adding it to marinades for roasted meats or even in baking, where it adds a unique flavor to cakes and desserts.
Travel Stories: For those who have moved away from Mexico, finding Noche Buena beer abroad can be a delightful surprise. Expatriates often share stories of discovering the beer in a foreign country, bringing a piece of home to their holiday celebrations.
Holiday Cheers: Noche Buena is often featured in stories about holiday parties and social gatherings. People recall how the beer’s rich flavor and seasonal availability make it a conversation starter and a cherished part of their festive cheer.
Japanese Koshu Wine
BY T&S MAG TEAM
Exploring Japanese Koshu Wine: A Hidden Gem in the World of Wine
Koshu wine, one of Japan’s best-kept secrets, is rapidly gaining recognition on the global stage. With its unique flavor profile, delicate aroma, and rich cultural heritage, Koshu wine stands out among the world’s white wines. As the only indigenous Japanese grape variety, Koshu is grown primarily in the Yamanashi Prefecture, located near Mount Fuji, where the climate and soil contribute to its distinct character. This article delves into the history, characteristics, and growing popularity of Koshu wine.
A Brief History of Koshu Wine
Koshu grapes have been cultivated in Japan for over a thousand years, with origins believed to trace back to Central Asia via the Silk Road. However, it wasn’t until the 19th century that winemaking in Japan began to flourish. During
this period, Japan’s first attempts at producing wine were heavily influenced by Western practices. Today, Koshu wine represents a blend of this historical influence with Japan’s deep respect for tradition and nature.
In the Yamanashi region, Koshu grapes have thrived due to its fertile volcanic soil and the region’s favorable climate. The area enjoys plenty of sunlight, yet the cooler temperatures provided by its mountainous landscape help maintain the grape’s acidity and freshness. It is this balance that gives Koshu its delicate but complex nature.
Flavor Profile and Characteristics
Koshu wine is typically a light, refreshing white wine with a pale straw color. Its bouquet often exhibits subtle notes of citrus, green apple, pear, and hints of floral aromas like jasmine or acacia. On the palate, it is characterized by its crisp acidity, light body, and mineral undertones. The wine’s low alcohol content—typically around 11%—enhances its delicate nature, making it a perfect match for lighter dishes.
Koshu’s signature minerality comes from the unique terroir of Yamanashi’s volcanic soils, which impart subtle nuances of flint or wet stone. This minerality pairs beautifully with Koshu’s refreshing acidity, creating a wine that is both sophisticated and approachable.
Food Pairing and Cultural Significance
Koshu wine’s restrained flavor profile makes it an excellent match for Japanese cuisine, especially dishes that emphasize subtlety and precision. Sushi, sashimi, tempura, and even dishes like soba noodles or tofu are natural companions for Koshu. The wine’s crispness complements the clean flavors of seafood, while its mineral notes enhance the umami found in soy-based sauces and miso.
Moreover, Koshu has found fans in the international food scene due to its versatility with various types of cuisine. It pairs well with Mediterranean dishes like grilled fish, as well as lighter Western fare like salads and fresh cheeses.
The Rise of Koshu on the Global Stage
Although Japanese wines are relatively new to the international market, Koshu wine has been steadily gaining popularity worldwide. In recent years, Koshu wines have earned awards at international competitions, drawing attention to Japan’s burgeoning wine industry. Wine critics and sommeliers alike have praised its elegance and the uniqueness of its flavor profile.
Japan has also invested in promoting Koshu wine abroad. Organizations such as the Koshu of Japan (KOJ) initiative have been pivotal in introducing Koshu to wine enthusiasts in Europe and North America, hosting tastings and educational events to showcase the wine’s versatility.
Sustainability and Innovation
Japanese winemakers are known for their meticulous attention to detail, and Koshu production is no exception. Many vineyards in Yamanashi practice sustainable farming methods, taking care to preserve the natural environment while producing high-quality grapes. This dedication to sustainability is in line with Japan’s broader respect for nature and harmony.
Winemakers are also experimenting with new techniques, such as aging Koshu in oak barrels or stainless steel tanks, to bring out different characteristics in the wine. These innovations are helping to push the boundaries of what Koshu wine can offer, expanding its appeal to a wider audience.
Koshu wine embodies the essence of Japanese craftsmanship—balancing tradition with innovation, and simplicity with depth. Its light, crisp, and mineraldriven profile sets it apart from other white wines, offering something both unique and versatile. As the world’s interest in Japanese cuisine and culture continues to grow, Koshu wine is poised to become a favorite among wine lovers worldwide.
Whether you’re a seasoned wine connoisseur or simply curious to explore new flavors, Koshu wine is worth discovering. Its subtle elegance, rooted in centuries of history and craftsmanship, provides a window into Japan’s rich viticultural heritage.
LUXURY & RARE SPIRITS
TRES CUATRO Y CINCO EXTRA AÑEJO TEQUILA
Produced by Master Distiller Enrique Fonseca, this spirit is a blend of 3 extra añejo tequilas aged 3 (30%), 4 (40%), and 5 (30%) years. Matured in sherry and California red wine casks, the expression is an exquisite marriage of blue agave and oak.
HERRADURA 150 ANIVERSARIO EXTRA AÑEJO TEQUILA
Herradura 150 Aniversario Extra Añejo Tequila is a one-time offering that honors 150 years of Casa Herradura. The extravagant tequila was made from the finest Blue Weber Agave and matured for 100 months in American White Oak barrels. We dare say it’s one of the best tequilas, and you’ll probably want to take two: one to savor and one to save for posterity.
RÉMY MARTIN LOUIS XIII COGNAC
First created in 1874, LOUIS XIII is the embodiment of ancestral savoir-faire. The Miniature edition offers this timeless treasure in a precious format that can be cradled in the hand like a gem. Nestled inside a special case, it offers a miniature version of the legendary crystal decanter, crowned with gold and the historic fleur de lys stopper.
DEWAR’S DOUBLE DOUBLE AGED 37 YEAR
Dewar’s Double Double Aged 37 Year Old Blended Malt Scotch Whiskey, a limited edition release that comes with two Baccarat Glasses! This fine Spirit, aged and finished in Oloroso Sherry casks from Speyside, is the brainchild of award-winning Master Distiller Stephanie Macleod. Expect notes of honey, sweet fruits, and spice with a smooth finish.
RON ZACAPA CENTENARIO XO GRAN RESERVA ESPECIAL SOLERA RUM
Ron Zacapa XO was named one of the Top 10 Spirits of the Year by Gayot, and was named the Best Sipping Rum by Gear Patrol.
Situated over 1,000 feet above sea level in southwestern Guatemala, the Ron Zacapa Plantation enjoys generous amount of sunlight and mineral-rich, volcanic soils, making it ideal for the cultivation of fresh, raw sugar cane.
ORPHAN BARREL 18 YEAR OLD INDIGO’S HOUR STRAIGHT BOURBON
WHISKEY
This 18-year-old straight bourbon was aged, distilled, and bottled in Indiana, Kentucky, and Tennessee. Each sip tells a story of discovery, encapsulating the essence of its origins.
VUELO DEL AVIADOR GRAN RESERVA TEQUILA EXTRA AÑEJO
The crown jewel of Vuelo’s lineup, this ultra-premium expression is a blend of tequila that has spent 5 years in whiskey barrels and tequila that was aged for 7 years in red wine barrels. Luxurious, rich, and deep, its profile invokes XO cognac.
BLADE & BOW 22 YEAR OLD KENTUCKY STRAIGHT BOURBON WHISKEY
The accolade-collecting Blade and Bow 22-Year-Old bourbon was inspired by the famed passion and know-how of the Stitzel-Weller house of whiskey wonders. It’s a limited-release bourbon from one of the last batches produced at the distillery before it was shut down in 1992.
CASINO AZUL JAGUAR EDITION AÑEJO
TEQUILA
Casino Azul Jaguar Edition Añejo Tequila is a great way to expand your home bar. On the nose, Casino Azul Jaguar Edition Añejo Tequila really impresses with notes of crisp vanilla with hints of fruit, culminating in an extremely smooth finish with herbal notes.
DOM PÉRIGNON VINTAGE 2002 PLÉNITUDE 2
Dom Pérignon Vintage 2002 Plénitude 2 reveals an affirmed and heightened maturity. It evokes a diaphanous gold, magnified by the energy of light to a gleaming radiance. The opening complexity is warm, toasty and bright, with a touch of Oriental exoticism. Confit fruit, frangipane, mild spices and fresh coriander leaves.
TOBERMORY 42 YEAR OLD ISLAY SINGLE MALT SCOTCH WHISKY
After being distilled on the Isle of Mull, Tobermory 42 was aged for a whopping 42 years and bottled at a cask strength of 95.4 proof. Released in 2016, the single malt has no added coloring and isn’t chill-filtered.
HARDY PRIVILEGE COGNAC
A Grande Champagne cognac that was born before the First World War. Bottled in 1983 by Jacques Hardy, it is kept in a leather casket and a prestigious crystal carafe designed by Marie-Claude Lalique. Amber mahogany appearance with warm, deep tints. On the nose it has an aromatic richness which is expressed in scents of wood, nuts and cigar boxes.
TEQUILA REPOSADO
CRISTALINO
E x p r e s s i o n
BY JOSE PINEDO
Tequila Reposado Cristalino
A Modern Twist on Tradition
Tequila has a rich history deeply rooted in Mexican culture, with various expressions types like blanco, reposado, añejo, and extra añejo marking different stages of aging. In recent years, a new subcategory has emerged, captivating the attention of tequila aficionados and newcomers alike:
Tequila Reposado Cristalino. This modern innovation offers a refined drinking experience, blending the best characteristics of aged and filtered tequilas.
What is Reposado Cristalino?
Reposado Cristalino tequila begins its life as a reposado, meaning it is aged for a minimum of two months but less than a year in oak barrels. The aging process imparts the golden hue and complex flavors of vanilla, caramel, and oak. What makes reposado cristalino unique is the additional step it undergoes after aging: charcoal filtration.
This filtration process removes most of the color, resulting in a clear or near-clear spirit, while retaining the smooth, rounded flavors of the reposado. The final product is visually similar to a blanco tequila, but it boasts the rich taste and smooth texture that comes from aging.
The Taste Profile
Reposado Cristalino tequilas are celebrated for their smoothness. The aging process in oak barrels adds subtle flavors of vanilla, caramel, and hints of spice, while the filtration softens the sharper edges. The result is a balanced drink that is crisp and clean like a blanco, yet layered with the complexity of a reposado. You might also notice floral notes, fruity undertones, or lingering hints of sweet agave.
Why Choose Cristalino?
• Best of Both Worlds:
Cristalino offers the freshness of a blanco tequila, perfect for cocktails, with the depth and sophistication of a reposado.
• Versatility:
Its crisp yet complex nature makes it a versatile spirit for both sipping and mixing. It’s elegant in a glass on its own, or it can elevate a cocktail like a Margarita or Tequila Sunrise.
• Aesthetic Appeal:
Cristalino tequilas have a luxurious appearance, making them visually striking in high-end cocktail presentations or as a bottle on the shelf. They are often packaged in premium bottles, emphasizing their refined nature.
How It’s Made
Harvesting and Cooking: Like all tequilas, cristalino begins with the harvesting of blue agave, which is then cooked in ovens to convert the plant’s starches into fermentable sugars.
Fermentation and Distillation:
The cooked agave is mashed and fermented, then distilled, creating a high-proof blanco tequila.
Aging:
The blanco tequila is aged in oak barrels for 2 to 12 months, giving it the reposado classification.
Filtration:
After aging, the tequila undergoes a charcoal filtration process, which strips away most of its color while leaving the flavors intact.
Bottling:
The clear, smooth liquid is bottled, often in luxurious, artistic bottles designed to showcase its clarity and refinement.
The Popularity of Cristalino Tequila
Reposado Cristalino appeals to a modern audience that seeks both traditional flavors and contemporary sophistication. It’s a favorite among those looking for something smooth and refined, yet different from the typical tequila experience. Premium brands have embraced cristalino, often positioning it as a higher-end product.
How to Enjoy Reposado Cristalino
• Neat:
This tequila is best appreciated neat or with a single ice cube to bring out its complex flavors.
• Cocktails:
It enhances classic cocktails like the Paloma or Tequila Sour. Its versatility also shines in more creative cocktails, where the subtleties of its flavor can elevate the drink.
• Food Pairings:
Due to its soft, balanced taste, it pairs well with seafood, light salads, and desserts.
Tequila Reposado Cristalino is a modern take on a beloved traditional spirit, offering a unique combination of clarity, complexity, and smoothness. It’s the perfect choice for those who appreciate both tradition and innovation in their spirits. Whether you’re a seasoned tequila drinker or someone new to the scene, Cristalino offers a luxurious, refined experience worth exploring.
CIGARS & WHISKEY
BY T&S MAG TEAM
The Art of Pairing Cigars and Whiskey: A Journey of Flavor
Pairing cigars and whiskey is a sensory experience that enhances both elements, offering a delightful harmony of aromas, flavors, and textures. While both are robust and rich on their own, the right pairing can elevate the enjoyment of each, creating a symphony for the palate. This guide explores the nuances of matching cigars with whiskey, providing tips and insights for aficionados and beginners alike.
Few indulgences evoke an air of sophistication and tradition like the pairing of cigars and whiskey. Both have storied histories and are synonymous with relaxation, luxury, and craftsmanship. Together, they form a sensory experience that has been enjoyed by enthusiasts for centuries.
The History of Cigars and Whiskey Cigars have their origins in the Americas, with the Mayans and other indigenous peoples rolling and smoking tobacco leaves long before European explorers arrived. It wasn’t until the late 15th century, when Christopher Columbus encountered tobacco, that cigar smoking began spreading across Europe. Over time, it became a refined practice, embraced by royalty and society’s elite.
Whiskey, on the other hand, traces its roots to ancient distillation practices in Ireland and Scotland. By the 15th and 16th centuries, whiskey had evolved into the smooth, amber spirit we know today. It was cherished not only for its flavor but for its warmth, offering comfort in cold climates and during moments of reflection.
By the 19th century, both cigars and whiskey had become symbols of status, often consumed together by gentlemen in private clubs, on porches, or in front of roaring fireplaces.
The Science of Pairing
Pairing cigars and whiskey isn’t just about tradition it’s also about the chemistry between the two. Cigars are composed of different blends of tobacco, which can offer flavors ranging from earthy and peppery to sweet and creamy. Whiskey, likewise, presents a spectrum of flavors, from smoky and peaty to fruity, spicy, or caramelized, depending on the distillation process, ingredients, and aging.
Complementing or Contrasting Flavors:
When pairing cigars and whiskey, the goal is to either complement or contrast the flavors. A rich, full-bodied cigar can enhance the deep oak and caramel notes of a whiskey, while a more delicate cigar might allow the more subtle fruity or floral notes of a whiskey to shine.
The Importance of Balance:
A strong cigar paired with an equally strong whiskey can overwhelm the palate. Similarly, a mild cigar may be overshadowed by a peaty Scotch. Finding a balance allows both the cigar and whiskey to highlight each other’s best qualities.
Popular Pairings
1. Cuban Cigars & Aged Bourbon: Cuban cigars are often full-bodied with flavors of leather, earth, and spice. When paired with an aged bourbon, the whiskey’s vanilla and caramel sweetness offer a rich contrast, balancing the cigar’s boldness.
2. Nicaraguan Cigars & Single Malt Scotch: Nicaraguan cigars are known for their strong, peppery flavor. When paired with a smoky, peaty single malt Scotch, the bold flavors of both complement each other, creating a robust, intense experience.
3. Dominican Cigars & Irish Whiskey: Dominican cigars tend to have a creamy, mild flavor profile, making them an ideal match for the smooth, light notes of Irish whiskey. The combination is elegant and smooth, perfect for a laid-back evening.
The Ritual
Part of the allure of cigars and whiskey is the ritual associated with both. Lighting a cigar is an art form, with many aficionados taking their time to ensure an even burn. Whiskey, too, is best enjoyed slowly, often with a splash of water or a single cube of ice to open up the flavors. The combination creates a meditative experience, where time slows down and each moment is savored.
The pairing of cigars and whiskey is more than just a luxury—it’s a celebration of craftsmanship, flavor, and tradition. Whether you’re sitting by a fire on a crisp evening or celebrating a milestone with friends, cigars and whiskey provide a timeless pleasure that few other pairings can match. So the next time you light up and pour a glass, take a moment to appreciate the history, the flavors, and the ritual that have made this pairing endure through the ages.
TOP DRINKS
LIMITED EDITION AÑEJO TEQUILA
Don Julio 1942 Illumination Limited Edition Añejo Tequila, made from 100% blue agave, turns celebrations radiant with its uniquely lit bottle. Enjoy its caramel, chocolate, and almond flavors, a favorite among connoisseurs.
GRAN AGAVE TEQUILA REPOSADO GHOST EDITION
This tequila is double-distilled at the Destileria Santa Lucia. It has spent 6 months in American oak casks, resulting in the perfect balance of agave and wood notes. The Ghost edition features a spooky ghost-shaped bottle.
CUERVO RESERVA DE LA FAMILIA AÑEJO CRISTALINO ORGANICO TEQUILA
Reserva de la Familia Añejo Cristalino Organico Tequila is hand-crafted from organic agave and aged in Pedro Ximenez sherry casks. Experience sweet notes of stone fruit and a bright, complex finish. Reflecting 200 years of tequilamaking expertise.
MAESTRO DOBEL 50 CRISTALINO EXTRA AÑEJO TEQUILA
An exquisite Añejo, aged three years, made with Blue Weber Agave. It gives away caramel, honey, and cooked agave aromas alongside fig, quince, dates, and vanilla flavors.
PATRÓN AHUMADO REPOSADO TEQUILA
Patrón Ahumado Reposado is a spectacular artisan spirit. This innovative tequila is made from pinas that have been roasting in small stone ovens for at least 7 days, bringing some smoky notes to the sweet and smooth tequila Patron is famous for.
KOKORO SPIRITS TEQUILA PLATA
The harvested agave hearts are steam-cooked in brick ovens for 48 indulgent hours, crushed by a 100% tahona from volcanic stones, and fermented under the open sky - talk about dedication! Crafted from the finest agave grown in the lush highlands of Jalisco, KOKORO Tequila Plata boasts an enchanting bouquet of cooked agave, green apple, and pineapple, perfectly balanced with hints of citrus, anise, mint, and white pepper.
CASAMIGOS JALAPEÑO BLANCO TEQUILA
Casamigos Jalapeño Tequila is here! George Clooney’s pick, crafted from premium blue agave and infused with spicy jalapeños for that zesty kick. Perfect solo or in cocktails. Imagine the smooth, rich essence of blue weber agave, with a daring dash of spicy jalapeños that gives a new kick to something you thought you knew.
TRES GENERACIONES LEGACY EDITION TEQUILA CENEBIO’S BATCH PLATA
Don Cenobio founded the Sauza dynasty in 1873, opening the distillery in Jalisco, Mexico. This limited-edition expression, released under the new Legacy banner, pays tribute to one of the fathers of tequila. The nose opens fruity and citrusy with fresh agave and herbal undertones. The palate has cooked agave, a touch of spice, toasted oak, and hints of pepper that linger on the clean and refreshing finish.
PERRIER-JOUËT BELLE EPOQUE 2014 BRUT CHAMPAGNE
Perrier-Jouët Belle Époque is the ultimate vintage cuvée, showcasing an iconic bottle designed by Art Nouveau master Emile Gallé. Harmoniously blended from 50% Chardonnay, 45% Pinot Noir, and 5% Pinot Meunier grapes, this 2014 beauty delights with the delicate flavors of vine peach, rhubarb, and poached pear — just a perfect companion for your exclusive soirees and dinner parties.
G. H. MUMM GRAND CORDON ROSÉ CHAMPAGNE
The Mumm family can be traced back to the 12th century, its lineage including barons and knights. In 1761, the family entered the wine business as both producers and merchants. The salmon-pink Champagne with orange reflections and fine bubbles opens with berries, fruit, strawberry, red currant, and a touch of sweet spice on the nose.
DAOU VINEYARD ‘ESTATE’ PASO ROBLES CABERNET FRANC 2020
The 2020 DAOU Estate Collection Cabernet Franc shows how this classic Bordeaux variety excels on DAOU Mountain, where our calcareous-clay soils are reminiscent of Bordeaux’s Right Bank. An alluring nose of blackberry, currant and creme de cassis is underscored by sweet cocoa, sage, pencil shavings and a touch of clove.
TWOMEY RUSSIAN RIVER VALLEY PINOT NOIR 2019
From the Sebastopol Hills to the Middle Reach neighborhoods within the Russian River Valley AVA to achieve a balanced blend that is truly representative of the area. The resulting wine is complex with a ripe fruit profile of cherry and cola and a bold, layered structure typical of the AVA.
NORDES ATLANTIC GALICIAN GIN
Produced in Spain by Atlantic Galician Spirits and bottled at 80 (40% ABV) proof, this well-rounded Gin is meant to be enjoyed by Spirits enthusiasts and novices alike.
TAI CHI LAFRANCE GIN
Crafted in California, this unique gin fuses the finest Chinese herbs, goji berries, and hawthorn fruit with a hint of juniper and tangerine. The gin was designed by a father-and-son duo to bridge the gap between tradition and innovation.
ERSTWHILE TEPEZTATE-TOBALÁ ENSAMBLE MEZCAL
This mezcal features a blend of two drastically different agaves, the tepeztate and tobalá. It’s a delicate balance of green and vegetal notes on one side, and a pleasant fruity sweetness on the other. First there are the green, vegetal, and pear notes of the tepeztate, followed by the sweetness, fruitiness, and rounder body of the tobalá.
WAHAKA MEZCAL TOBALA
Every bottle crafted organically by the Morales family, from their village in Oaxaca, using ancient traditional methods. Sweet floral notes, rich and flavorful herbal character, tropical fruits, fresh notes, baking spices, caramel.
MARTINGALE COGNAC
Martingale Cognac is crafted by Maison Thomas, a rare breed among cognac producers who control the entire process from vineyards to the final sip. They’re all about staying close to nature’s cycle, meaning no additives like boisé in their liquid - just pure, fresh cognac for your enjoyment! The nose is elegant with floral, acacia, vanilla, almond, and madeleine aromas.
BRANSON ROYAL COGNAC
This cognac is crafted with the finest eaux-de-vie from the entire Cognac region, mostly Petit Champagne and Borderies. It is aged upwards of 4 years in French oak, resulting in an unparalleled smoothness. The nose opens with oak notes, herbs, and floral undertones. The palate has vanilla, raisins and dried fruit, spice, and oak. The finish is smooth with lingering notes.
HANGAR 1 MANDARIN BLOSSOM VODKA
Hangar 1 Mandarin Blossom Vodka is made by infusing Hangar 1 Straight Vodka with the blossoms of the Mandarin orange tree. Bold, sweet notes of citrus that are complemented by hints of pepper, cinnamon and spice.
ARBIKIE CHILLI VODKA
Arbikie’s Chilli Vodka is a farm-to-bottle masterpiece crafted from smoky chipotle chilies and potatoes. A unique drinking experience marked by an interplay of heat, smokiness, earthiness, and creaminess.
DEADHEAD DARK CHOCOLATE RUM
Deadhead Dark Chocolate Rum is a premium sipping rum, inspired by ancient recipes used by Mayan and Aztec Emperors. Aged rum for this scrumptious award-winning expression is infused with decadently dark, slow roasted cacao.
EL DORADO 21 YEAR OLD RUM
El Dorado Rum is made from fresh, raw sugar cane cultivated in Guyana’s rich, alluvial soil. After the sugar cane has been harvested by hand, it is transported back to Demerara Distillery by barge. Lush tropical fruit and spice nose with hints of honey and dark sugar. Round, mellow, full bodied palate with rich flavors of fruit and spice.
S O C I A L MEDIA NETWORKS
YAMAZAKI 12 YEAR OLD SINGLE MALT WHISKY
Yamazaki 12 Year Old Single Malt Whisky is made from 100% malted barley, which is milled and mashed before being fermented with water sourced from the foothills of Mount Tenno. The water is said to be have been preferred by Sen No Rikyu, Japan’s legendary tea master.
SHIBUI 15 YEAR OLD SINGLE GRAIN WHISKY
Double distilled using stainless-steel pot stills at the Masahiro Distillery in Okinawa, this whisky was crafted from premium Indica long-grain rice. The expression spent 15 years in first-fill fino and manzanilla sherry oak casks.
AKASHI UME PLUM WHISKY
Produced in Japan by Akashi and bottled at 61 (30.5% ABV) proof, this wellrounded Japanese Whisky is meant to be enjoyed by Spirits enthusiasts and novices alike. On the nose, Akashi Ume Plum Whisky really impresses with notes of buttered buns, chocolate peanuts, lemongrass, and plums.
KAMIKI BLENDED MALT WHISKY
Blended with rare Japanese malt whisky and other whiskies, this unique spirit is the world’s first whisky to be finished in Japanese cedar casks. This is where the award-winning expression gets its distinct fragrance and soft texture. The nose has sandalwood, floral aromas, spice, green tea, and vanilla. On the palate, there’s a lot of aromatic wood, cedar, cloves, tea, citrus zest, spice, and a touch of smoke.
