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here’s what’s shakin’

SHAKERS > inspiring

spirits

On the cover: Designer cocktails by Carlos

Colimodio (p. 58) run the gamut: From left, the Tres Chiles Rita, the Smoked Old Fashioned, the Black Branch, the Blueberry Mint Lemon Drop, the 7D Martini with flat iron steak-wrapped-and-bluecheese-stuffed olive, and the Uptown Manhattan.

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Can’t Stop Won’t Stop: Fieldwork on Fire By Juanita Rose

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Mixing It Up: BottleRock 2017 By Bottlerock Event Photographers

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Disaster to Delicious: Big Sur Food & Wine By Otis Conklin

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Latin Spirit: Seventh & Dolores Ace in Bar By Christina-Lauren Pollack

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Labels We Love | Craft beer By Manny Espinoza and Juanita Rose

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Tid Bits: Current Beverage Trends By Juanita Rose

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From Globetrotters to Musclecars By Barbara Toombs

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Inspirations & Celebrations By Christina-Lauren Pollack

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Mixing It Up: Post No Bills | Sand City By Manny Espinoza

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Location: House of Blues | Anaheim By Juanita Rose

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Living Proof: Purity Vodka Honors Its Name By Stuart Thronton

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Delicious & Simple with Heidi Licata By Heidi Licata

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The Man Behind the Man: Dan Sheehan By Joseph Delaward

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Wine Review: Albatross Vineyards By Kerry Winslow

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Top Shelf: Vegas’ Highest Point By Otis Conklin

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Higher Spirit: Santo Mezquila By Elaine and Scott Harris


opening toast the idea • distilled to stir curiosity around a booming industry and the personalities that make it shake.

Publisher Ryan Sanchez Art Director Manny Espinoza Photography Manny Espinoza, Patrice Ward Contributing Writers Otis Conklin, Joseph Delaward, Elaine and Scott Harris, Heidi Licata, Christina-Lauren Pollack, Juanita Rose Stuart Thornton

There’s just no party like it on the planet. At the McCall Motorworks Gathering, there are luxury jets to explore, vintage military aircraft to admire, some of the coolest old cars anywhere and some of the fastest new cars yet invented. That comes with caviar, great wine, impressive spirits, local celebrity chefs and their best flavors, filling a huge stretch of airport tarmac and two hangars. I have to raise a glass to Molly and Gordon McCall for producing this amazing thing for 26 years. I couldn’t be happier—or more honored—to be involved. Of course there are some other special parties brewing as this comes off the printer. (Pebble Beach Concours d’ Elegance, anyone?) Time to roll out the ol’ Duesenberg. The McCalls also help with another Monterey Car Week favorite, The Quail Motorsports Gathering. Los Angeles Food & Wine happens this month with so many outstanding wineries (like Henriot, Herman Story and Flowers) and chefs (Tyler Florence, Jessica Largey and John Cox) that when I tried to count them I realized I can’t count as high as I thought. Big Sur Food & Wine couldn’t come at a better time for a storied coastline that’s experienced even more drama and isolation than ever (p. 30). Harvest across the state is in full swing too, and I’ve got a lot of Napa wineries I’m eager to watch continue to evolve. Thanks for your interest in some of the best hospitality news in the West. I look forward to toasting you with a glass of sustainable California wine (p. 66).

Account Executive Call: 831-236-1998 SHAKERS MAGAZINE 831-277-6013 | www.shakersmag.com P.O. Box 1752 Monterey, CA 93942 Ryan Sanchez, publisher

SHAKERS > INSPIRING SPIRITS


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BREWER

San Francisco

Can’tStop Won’tStop

Fieldwork Brewing invents a relentless amount of fresh craft beer via a bunch of new spots. By Juanita Rose

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L

ike most good things in life, it started at a beer bar. Barry Braden was doing what he did then, post-Silicon Valley startup (at Netscape), running a San Diego spot called Local Habit that was known (in ascending order) for great organic food and an obsessively curated tap list of 12 exclusively California craft beers.

Alex Tweet was doing his thing too. Not the corporate workforce planning day job thing, but his thing thing, the home brewing that won a contest for increasingly celebrated Ballast Point Brewing, which shortly thereafter offered him a job. The two kept in touch as Tweet went on a hot streak at Ballast Point then Modern Times (both of San Diego), earning adoration from the likes of Draft magazine for gifts that include a knack for balanced IPAs with hypnotic hops and a citrus backbone. Over time Braden eventually talked Tweet into a new adventure. “The earlier conversations consisted of me trying to find every reason I couldn’t do this and Barry giving me no reason not to,” Tweet says with trademark candor. “At the end of the day I passed with a D- in finance, and not only did Barry bring the finance pedigree, but I could trust him on a personal level. “That makes it a whole hell of a lot easier to focus on making the best beer I can when I don’t have to worry about any of that.” So that hot streak hasn’t really stopped. “You build startups around talent—idea people,” Braden says. “We’re in the backyard of Silicone Valley. No place on the planet has been more centric to ideas and innovation. Those are all driven by talented individuals. “That’s how I view Alex. He’s an artist and a craftsman. To be able to put an infrastructure and company around him is special.”

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Their conversation led to what is today one of the fastest growing craft beer operations in the West. Their barely 2-year-old, 10,212-square-feet brewery—built according to Tweet’s exacting custom demands—anchors the upand-coming industrial West Berkeley neighborhood. Sacramento and Napa taprooms, which consistently carry the same special edition cans and draft beers as the headquarters, which are changing relentlessly, came

introducing new and interesting beers constantly. More than 120 beers are profiled in detail, listing ABV, style, hops used, sweetness, body and bitterness, along with tasting notes that are equal parts informative and entertaining. Beer nerd nirvana—especially as Fieldwork maintains a brewing schedule so brisk new beers arrive constantly. (In fact, Tweet was basically impossible to pull away from the brewery

“You build startups around talent—idea people.” online last summer and fall, respectively. Monterey and for a brief Shakers interview because of that regimen.) San Mateo opened in July, with both using repurposed shipping containers in a modular design, part of a larger “Virtual Planetoid is an IPA big enough to have its own craft-beer trend. weather system, taking launch with a 7.7 percent ABV and dripping juice like an orange on a toothpick,” reads one “field” Beer drinkers need not look much further than Fieldwork’s note, so to speak. “Citra and Mandarina hops hold hands and “beer archive” page on its website for a hint how serious skip across the palate, leaving behind footprints of Valencia Fieldwork and Tweet (pictured above right) are about orange and tangerine juice that happily linger from sip to sip.” 14


Tweet says the archive and his ever-rotating taps are a product of both his brewing style and his passion for beer, which are unified enough that he can be sum up both in one word: “diversity.”

too big. He can make beers like new Broken Clouds Double IPA that’s still smooth and balanced at 8.6 ABV. His Eliza New Orleans Iced Coffee Imperial Milk Stout, barrel-aged in Cabernet and bourbon barrels and named for a ghost ship, demonstrates an impressive “I love it all, from classic styles to modern bastardizations versatility with a long finish and pleasant smokiness. of those styles,” he says, “so we’re always making The hazy Pulp IPA is simply a creamy, fresh and juicy something on that broad spectrum. All depends what beer; if there was an Mount Rushmore of West Coast IPAs, it would be on it. we’re into that month.” This all calls for a serious cheers. > Tweet’s Casa de Citra dry-hopped proves he knows how to massage a hops kick without sacrificing nuance More at fieldworkbrewing.com. SHAKERS > INSPIRING SPIRITS

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C A L I F O R N I A L U X U R Y R E A L E S TAT E Teles Properties is the fastest growing, luxury residential real estate firm in Southern California. Headquartered in Beverly Hills with strategic offices in many of California’s luxury locations, Teles has expanded its coastal footprint from Monterey County southward through Ventura County, Los Angeles County, Orange County and San Diego County. Teles brings together local market real estate experts for the finest buyer and seller representation.

telesproperties.com Š2017 Teles Properties, Inc. Teles Properties is a registered trademark.

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EXPERIENCE M AT T E R S Christine Handel, a native to Carmel, has deep roots to the Monterey Peninsula and knowledge to help her sell not just a home - but a lifestyle. Christine, a shareholder of Teles Properties and a founding agent at the Carmel office, is thrilled to be part of 1 of more than 20 offices from Coronado to Carmel. Christine Handel | 831.915.8833 | christine.handel@telesproperties.com

NorthMesaDrive.com | Carmel | $2,895,000

DoloresByTheSea.com | Carmel | $2,495,000

telesproperties.com Christine Handel California Bureau of Real Estate #01375876

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From left: Aengus Wagner, Elsa Rivera and Matt Peterson all play key roles in making BSFW feel like a familial affair. 18


SPECIAL EVENT Big Sur Food and Wine

Disaster to DELICIOUS Big Sur Food & Wine brings together a community post-catastrophe. By Otis Conklin | Photos by Manny Espinoza & Patrice Ward

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he whole idea has always been a little out there: Get people from across the country to voyage to the remote Big Sur coast to do things like pay a few hundred dollars for a van ride to three surprise properties to eat unspecified foods and drink outstanding wine with no prior warning.

Now Big Sur Food & Wine—and the aforementioned, appropriately-named and sure-to-sell-out-again Magic Mystery Tour—are further out there, as a sequence of natural disasters have rendered the heart of the South Coast almost entirely inaccessible by car. (Until the bridge is fixed and the slides cleared, access is primarily by hiking trail.) After Soberanes Fire tore up 132,127 acres last summer, subsequent record storms led to the cracking and

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Counterclockwise from top: Santa Lucia Highlands pioneer Gary Pisoni helps ringlead the fun; expert sommeliers love what happens at their dedicated dinner at Big Sur Roadhouse; fine RosĂŠ and a swing make it that much easier to relax on the edge of the world.

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demolition of Pfeiffer Canyon Bridge and a massive Mud Creek landslide has buried Highway 1 south. A number of businesses have relocated or shut down altogether. But this is Big Sur. Resilience is written deep in its DNA. Same for BSFW. One of the reasons it’s such a fun and familial event is because it’s an honest and heartfelt expression of a fun and familial community. When Big Sur gets rocked, it finds all sorts of creative ways to bounce back. When roads close, locals throw parties on Bixby Bridge. When neighbors’ houses catch on fire, people across the canyon take their water trucks over to help pump the pool water on the flames. When BSFW had to postpone its 2015 edition because of weather, it came back better and stronger a year ago and raised the most it has for the community—while transforming itself into a fullblown nonprofit designed to help the coast’s Big Sur Health Center and other worthy causes. So it is no accident that despite all the complications, the show will go on Nov. 2-4, with its stated mission front and center: “to promote Big Sur as a culinary

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destination, supporting the overall health, character and vitality of the Big Sur community…and donate a large portion of event proceeds to support local nonprofits that benefit health, safety, education and arts…[and] fire relief efforts for those affected by the 2016 Soberanes fire.” In fact, folks like President Aengus Wagner are using the Highway 1 closures as event-driven inspiration. Regarding the trekking he and other restaurant staffers do to reach the outside world, he had this: “Hiking With Stemware shall be more relevant than ever considering how much we have to hike to work these days.” On the stark business prospects businesses like his employer Nepenthe face when they’d normally be booming: “The return of our live auction is back since there is such an upwelling of support from our amazing community of food and wine the world over.” And confronting the fact that the bridge closed for so long: “As the going gets tough around here down in the Sur, the food and wine get better. We are so very excited and honored to push ahead and have our festival this November, five weeks after the bridge re-opens. People want to come and visit and we are planning a great return for them.” That includes opening festivities at the stunning—and freshly reinvented—Ventana Big Sur, a Pinot Walkabout studded with the West’s best producers in the Sierra Mar chef’s garden and the Champagne-and-saber-friendly Sommelier Dinner at Big Sur Roadhouse. Every festival worth its sea salt aims to cultivate a vibe that feels like everyone present is friends. None do it quite like Big Sur, in large part because you get closer when you’ve been through a lot together. > More at bigsurfoodandwine.org. 22


“As the going gets tough around here down in the Sur, the food and wine get better.”

Counterclockwise from top: Unique Big Sur venues help make the festival; so too does the legendary marine terraces of the South Coast; sommelier Thamin Saleh decants a classic; hammocks come in handy, as Black River Caviar’s Graham Gaspard demonstrates. SHAKERS > INSPIRING SPIRITS

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LABELS WE LOVE Craft Beer

Who’s Got the Look 1. Pe-Kan Prairie Artisan Ales • Malt beverage with natural flavors • Krebs, Oklahoma 2. Collage 2 Deschutes Brewery / Hair of the Dog Brewing Company • Cask-aged conflux series • Bend, Oregon 3. Mons Meg Gigantic Brewing Company • Scotch ale (with a Loch Lomond Song “A String” Q code on the side) • Portland, Oregon 4. Calabaza Blanca Jolly Pumpkin Artisan Ales • Oak cask artisan white ale • Dexter, Michigan 5. Coffee Pale Ground Breaker • Gluten-free pale ale craft beer with cold-brewed coffee • Portland, Oregon 6. 29 kt Pineapple Express BRUS • Cognac and whiskey barrel aged imperial pineapple stout • Copenhagen, Denmark

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P L AY M A K E R Scottsdale, Arizona

FromGLOBETROTTERS toMUSCLE CARS Barrett-Jackson General Manager Nick Cardinale steers a unique course through life. By Barbara Toombs

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orn and raised in Monterey along Highway 68, Nick Cardinale had a healthy interest in cars from an early age. He would often attend races at Laguna Seca, and would rarely miss the Concorso Italiano and Pebble Beach Concours d’Elegance, which are happening as this goes to press. Little did he realize those events were harbingers of his career.

Cardinale, a Carmel High School graduate, went to Monterey Peninsula Community College before heading to UCLA for his undergraduate degree, and then on to Arizona State University’s WP Carey School of Business for his MBA. He decided to remain in Arizona, taking a position as Director of Sports Operations for the Grand Canyon State Games for a year before being hired as assistant general manager with the internationally known Harlem Globetrotters basketball team. Within two years, Cardinale was promoted to general manager—as the youngest GM in the company’s 91-year history. In 2013, after 10 years with the Globetrotters, he happened to stumble upon a job posting for a general manager at Barrett-Jackson, a leader in the collector car auction world. “Living in Scottsdale [where Barrett-Jackson is based] and being a classic car enthusiast, I certainly knew about Barrett-Jackson,” Cardinale says. “The live event/ entertainment industry is a very niche business, so to have a position like this open up for such a well-known company right in the town where I lived was extremely rare.”

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Cardinale’s background was a perfect fit for The World’s Greatest Collector Car Auctions, which, after more than four decades in business, had grown into an automotive lifestyle event unlike any other. “Barrett-Jackson is much more than a collector car auction,” says Cardinale. “We have become a world-class ‘bucket-list’ event and lifestyle brand.” As executive vice president/general manager, Cardinale helps CEO Craig Jackson oversee the day-to-day operations of the business and events, and works with Vice President of Brand Strategy Carolyn Jackson to expand the internationally recognized brand. “We have four major events each year attended by hundreds of thousands of people,” he points out. “We are broadcast on live television internationally, we have partnership and sponsorships agreements with some of the biggest companies on the plant, and we have a premier brand with a strong fan base that allows us to have a successful merchandise line, a magazine, licensed products and more.” One aspect of the business Cardinale feels makes Barrett-Jackson stand out from the competition is the company’s strong commitment to charity. Helping worthy causes, in fact, was woven into the very fabric of the company from day one. What started as a charity car show in 1967 has evolved into the collector car auction we know today. Through the platform of Barrett-Jackson, nearly $94 million has been raised to date for more than 140 different local and national charitable organizations. Most of that has been through the auction of vehicles for charity, as the company waives all fees, allowing 100 percent of each car’s sale price to go directly to the beneficiary. “The auction of charity cars is one of my favorite aspects of what we do,” says Cardinale. “Having representatives of the organizations onstage, seeing the lives that are

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touched, watching the emotion unfold on the auction block as the bidding increases…these are unforgettable moments, and I’m very fortunate to be a part of the team that makes that happen.” “Working for such a well-known company with a reputation for being the best at what we do is a great feeling,” Cardinale admits. “I am fortunate to work with people who genuinely love what they do, and that every single day is different. On any given day we might be sitting in an executive board meeting to go over financials, meeting the CEOs of Fortune 10 companies to discuss partnerships, flying to New York to meet with our TV partners, meeting with an A-list celebrity about auctioning their car for charity, heading to a new city to look at potential new auction venues, going over samples for our new merchandise line, speaking with lobbyists about governmental regulations within our industry, or visiting a customer’s multi-milliondollar car collection slated for auction at our next event.” Cardinale readily admits that while he’s not a “gearhead” to the extent of some others at Barrett-Jackson, who “eat and sleep cars,” he would call himself “an enthusiast.” While he was still with the Globetrotters, he bought his first collector car: a 1975 Ford Bronco Resto-Mod, which he had fully customized, and, in 2016, found and purchased what he says was his “dream car”—a fully custom black 1970 Chevelle SS Resto-Mod, the same style of car Vin Diesel drove in Fast & Furious 4. It is clear Cardinale enjoys his work. “I love to be challenged and to achieve success,” he says. “I was an athlete my entire life, so I enjoy working in a team environment. Putting on an event like Barrett-Jackson is no easy task, and it would not be possible without having the right team in place. Our goal is to make sure every event is set up in such a way that our fans and customers have the best experience possible and leave not only wanting to come back, but wanting to tell their friends and family they need to come as well.” > More at barrett-jackson.com.

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MIXING IT UP

PNB Grand Reopening | Sand City, CA

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PNB Grand Reopening When Post No Bills opened in 2011, it was right on the edge of the craft-beer boom that has only intensified. It recently celebrated the adoption of new ownership, led by (pictured above left, from left to right) longtime manager Kai Ricks, Amber and Michael Kohler and Kai’s wife Sarah, in the industrial art enclave that is Sand City, California. Oftentimes PNB has more beer brands than Sand City has residents (about 300).

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M A SD T IESRT IBLLLEENRD E R SMonterey weden

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LivingProof Purity Vodka does something unlike any other liquor in its category. And it’s working well. By Stuart Thornton | Photos by Patrice Ward

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o revolutionize the vodka industry, famed Sweden-based Purity Vodka producer and blender Thomas Kuuttanen looked to the past. Not impressed with most of the mass-produced vodkas on the market in the 1990s, Kuuttanen discovered that Swedish vodka made before the Industrial Revolution was produced in the same way that one of his favorite spirits was made.

“For many, many hundreds of years, Swedish vodka and Scottish whiskey were identical products,” says Kuuttanen (pictured left). The master blender notes that the processes behind both spirits paralleled one another until vodka started to be produced utilizing continuous distillation. “They were both made from malted grain, distilled in copper pot stills, and distilled to an alcohol level, which maintained a lot of the flavors,” Kuuttanen says.

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“It’s all about maintaining the character of all of the good stuff.”

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Once he had the epiphany about how vodka used to be made, Kuuttanen realized how difficult it would be to produce the liquor like they did in the old days. Due to modern day regulations, vodka producers can’t produce a spirit using pot stills that would be strong enough to be called vodka. The other option was to make his spirit using the continuous-distillation method, which would create a product much the same as all of the other vodkas on the market. Kuuttanen went a different direction. He decided to invent his own still with engineer Leif Nerhammar. The task took a decade. Finally, in 2009, Kuuttanen finally had a small version of the still up and running. The difference between his and other vodka distilleries couldn’t be more stark, he says. “They use a very aggressive distillation,” he explains. “My philosophy is the opposite. Instead of doing a few aggressive distillations, we do many very, very slow distillations. It’s all about maintaining the character of the ingredients and all of the good stuff.” Currently, a souped-up version of the still produces Purity Vodka in Sweden’s 13th Century Ellinge Castle. It is worth noting that the still is made of copper and 24-karat gold. The vodka undergoes 34 distillations. A full 90 percent of the liquid is lost. That leaves what Kuuttanen calls “the final cut, the heart of the heart.” His impressive passion and hard work is paying off. Purity Vodka has won multiple gold medals in the International Wine & Spirit Competition, in the San Francisco World Spirits Competition and The Vodka Masters, among others. It’s also been touted in a variety of publications including The Wall Street Journal, Bon Appetit Magazine and Paste Magazine. The master blender predicts a craft vodka revolution similar to what is currently happening in craft beer world. “People are expecting to get the same sensation drinking a high-quality vodka as when they are drinking a high-quality whiskey or bourbon or cognac,” he says. As this vodka revolution materializes, Kuuttanen will be among the most fervent leaders on the front lines. > More at purityvodka.com. SHAKERS > INSPIRING SPIRITS

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COVER STORY

California Roots partner/co-producer Dan Sheehan has assisted in creating the world’s largest reggae-rock festival. By Joseph Delaward | Photos by Manny Espinoza 38


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W

hen Cali Roots founder Jeff Monser added Dan Sheehan to his team in 2012, just before its blast-off year, it was one of those moments when that adage, “a leader’s smartest move is hiring smarter employees,” was given a reggae-rock backing beat. Sheehan, CEO of artist management, booking, marketing and promotion company Vibes Entertainment Group, was brought on as aco-producer, marketer, talent buyer and every other fill-in-the-gap needed.

In two years, California Roots will celebrate its 10th year, and its unexpected evolution into becoming the world’s biggest reggae-rock fest. Each year, thousands of groove-friendly folks descend upon the Monterey County Fairgrounds for three days of some of the biggest names of the genre, from Rebelution to the Dirty Heads. Eight years ago, after a softly received half-day inaugural California Roots the Monterey County Fairgrounds’ Garden Stage, it was difficult to imagine that it would happen again. But it did, and by the third year, it successfully expanded into two sold-out days headlined by Pepper and SOJA. Sheehan (pictured previous page, at right in plaid), officially California Roots Festival partner/co-producer, has been one of the keys to the gathering’s tremendous and expedient success. He began by meticulously putting together the lineup performing his first year on the job—featuring more than 40 acts including Matisyahu, Slightly Stoopid and Rebelution—in April of 2012. When looking back on the gathering’s standout moments over the years, Sheehan has more than a few that remain potent, but his top two are clear: 1) SOJA frontman Trevor Young burning his axe on the same spot on stage as Jimi; 2) Slightly Stoopid’s Kyle McDonald’s birthday celebration with a three-ounce and Tribal Seeds, who brought McDonald onstage. Dirty Heads lead singer Jared Watson amps up the audience. 40

In 2017, Cali Roots has solidified itself as something more than a one-weekend-per-year event. It’s a bonafide brand, a concert production company and a grassroots movement that now


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Clockwise from top left: Cali Roots fans hang loose; Jurassic 5 flows from the main arena stage; festival goers enjoy special fest-commissioned Sierra Nevada Hoppy Roots; the artists and organizers gather for a farewell.

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incorporates an Art and Wine Retreat, Yoga, an After Dark Lounge, Active Artists, a Learn-to-Paint program and a Cali Roots Fun Run. There’s even an exclusive beer, courtesy of Sierra Nevada Brewing, Hoppy Roots. “California Roots isn’t just a music festival, it’s a movement,” Sheehan says. “It’s about developing and sustaining our community. That involves protecting our environment.”

And that’s not lip service: This year, Cali Roots committed to team up with the Redwood Forest Foundation to plant 800 Redwood seedlings on an 80-acre plot of land in Point Arena, California that belongs to the nonprofit This Will Take Time. Even if creating the biggest reggae-rock fest on the planet hasn’t taken much time itself. > More at californiarootsfestival.com.

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PLACES L a s Ve g a s

Shelf

TOP

A look at the one of the most scenic happy hours on the globe, thanks to the ever-rotating High Roller of Las Vegas. By Otis Conklin

Photo by Sarah Peet Photography

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T

he numbers are absurd, even for Las Vegas and its knack for crazy size and scale: 7.2 million pounds of steel, 112 cables, 28 spherical cabins, engineering components from eight different countries and heights of 550 feet, the highest altitude for a machine like this, anywhere.

Gordon Ramsay and Guy Fieri, plus Brooklyn Bowl, which has 32 lanes and its own its own concert venue.

Among so many uncanny statistics, the magic lies of the High Roller observation wheel at Linq Hotel & Casino with two more numbers: 1/2 and infinity.

It just added its latest phase of new tenants. Some 20 million visitors swing by every year.

Half, as in the “half happy hour,” with 30 minutes and as many as 24 guests, mingling in the 22-foot-diameter orb rotating above the Strip, with Caesars Palace, Flamingo and the Promenade that insiders like to describe as from “the 50-yard line of the Strip.” (It’s $45 a head during the day and $52 per at night for happy hour.)

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More than 40 shops and restaurants fill up 300,000 square feet of space stretching a quarter mile from Las Vegas Boulevard to the High Roller (about three football fields).

And just in case any of those millions might miss the massive observation wheel, it’s rigged with more than 2,000 LED lights that change color, intensity and configuration to synchronize with four songs that play nightly at 8:30pm, 9:30pm and 10:30pm.

Infinity, as in the neverending 360-degree views that wrap the cabin from top to bottom—and the all-youcan-drink (loosely translated, infinite!) bar.

The High Roller cabins host everything from yoga to chocolate tastings to weddings, but it’s the one-revolution happy hour (which takes 30 minutes) that has Shakers most thirsty.

The High Roller represents the centerpiece of the three-year-old Linq Promenade, which stays open 24 hours a day and hosts restaurants by the likes of

Shaun Swanger, vice president and GM of the Promenade and High Roller, says people are surprised to find out how many options the wheel offers. But


Clockwise from left: The pods enjoy 360-degree views; happy half hours fit up to 24 peeps; yoga ranks among the more popular alternative uses of the out-there space.

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Insiders like to describe it as “the 50-yard line of the Strip.”

he admits he’s most proud of the prominent place it enjoys in the city, and the world. “The High Roller has redefined the iconic Las Vegas skyline,” he says. “The inspiration for it was the many successful observation attractions in other iconic cities, and this opportunity to give Las Vegas visitors a bird’s-eye view of one of the world’s most famous tourist destinations.” Which is worth a moment of appreciation, held 550 feet high. > More at caesars.com/LINQ.

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MIXING IT UP B o t t l e Ro c k 2 0 1 7 | N a p a

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B o t t l e Ro c k 2 0 1 7 Maroon 5, Tom Petty and the Heartbreakers and Foo Fighters headlined 80-plus eclectic acts over Memorial Day weekend at the Napa Expo Center. No music festival on the planet serves the level of drink Bottlerock does; spots like the Platinum Lounge upped the ante with killer cocktails and gourmet grub. SHAKERS > INSPIRING SPIRITS

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JANUARY 13-21, 2018 | SCOTTSDALE, AZ

HIGHER RESULTS FROM NEARLY 5,000 BIDDERS

We invite you to consign your collector car for the Scottsdale Salon Collection The 2017 Scottsdale Auction saw nearly 5,000 pre-qualified bidders, 1,710 vehicles sold, a 99.5% sell-through rate and sales exceeding more than $102 million. Our experienced, professional and knowledgeable team will

continually work to promote your vehicle prior to its sale with our industry-leading website and other outlets. 36 hours of live television coverage brings the Barrett-Jackson auction block to a global audience

that continues to be one of the highest-rated shows on the Discovery Communications networks. Contact: Craig Jackson 480.296.3430 Don Williams 925.736.3444

Consign. Bid. Experience. Barrett-Jackson.com SHAKERS > INSPIRING SPIRITS

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M I XO LO G I ST Carmel-by-the-Sea

Atypical APPROACH

Carlos Colimodio stirs up 7D Steakhouse. By Christina-Lauren Pollack | Photos by Manny Espinoza

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Bartender Sena Ostrander helps anchor a talented team behind the marble counter. A raw bar dishes oysters and clams opposite it. 60


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ringing a dose of Latin spice to the cocktail scene at Seventh & Dolores (a contemporary new steakhouse that recently opened in Carmel-by-the-Sea, California), mixologist Carlos Colimodio has been stirring up the crowds with his suave personality, charming accent, and extensive knowledge about premium cocktails. Originally from Venezuela, Colimodio ventured into hospitality in his early 20s—instead of following his family’s footsteps in the field of medicine. Because of his passion for food and beverage, he pursued his education in hospitality at Simón Bolívar University in Venezuela. He then decided to expand his horizons by interning at various properties in Spain and Mexico, learning all facets of the business. During a two-year tenure at the upscale InterContinental Hotel in Los Cabos, Mexico, he worked as room service manager, a role that taught him how “important breakfast is to start the day.” He later went on to work at the popular Havana Supper Club in Mexico, where he learned how to create new takes on cosmopolitans and mojitos. By expanding his cocktail repertoire, the job served as a real-life bartending school, leading him to create his first handmade syrups and infusions before earnest mixology got trendy. Bonus ingredient: It was there that Colimodio was introduced to his future wife. Splitting his time between Mexico and San Diego, Carlos attended SDSU to study English, while applying for his visa. During his time in San Diego, he was catering on the side for clients including the Grateful Dead.

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Ultimately, Carlos and his wife were encouraged by her family to relocate to Carmel. He started bartending at Flaherty’s, a popular raw bar in Carmel-by-the-Sea, which gave him the opportunity to learn more about working with the flavors of the Central California coast. The owner of Flaherty’s saw how eager Colimodio was to hone his craft, so he sent Colimodio to a bartending convention in Las Vegas, plugging him into industry seminars about a range of techniques.

Of late he had created Frescura, a custom-built beverage trailer that he designed with the intention of creating drinks using 20 different versions of his own syrups. He started testing the concept in Cabo, Mexico, primarily using it for special events.

Fast-forward to May 2017, when Valencia contacted him about a new opportunity to work at Seventh & Dolores. In addition to the gourmet surf-and-turf menu and vibrant atmosphere, one of the reasons Colimodio was excited to join the 7D team was Switching gears, Colimodio helped to create the because “these people know about hospitality.” cocktail menu as the bar manager at the newly renovated and trend-setting Poppy Hills & Golf Now that Colimodio is heating up the scene at Course in Pebble Beach. There he worked with F&B 7D with his libations, his goal is to raise the bar by Manager Joe Valencia, who would later introduce bringing true hospitality and “fresh cocktails” to the him to the team at Seventh & Dolores. West Coast in a Carmel way. > More a info at: 7DSteakhouse.com

Signature drink of the moment? Tres Chilies Margarita and Mojito.

Best advice to give to an up-and-coming bartender? Understand the recipes.

Fave current cocktail trend? Infusing and batching to improve flavor and Best tip for a cocktail connoisseur? speed up service. I need to find out what a guests likes, then I recommend a cocktail based on that. Ask them - do you like Vodka, Gin, or Bourbon? Biggest bar behavior pet peeve? I like it when co-workers keep the bar clean That will give you an idea of what they would and organized the whole time. Otherwise, like. we can’t be efficient at our jobs. What’s your favorite movie? Preferred home cocktail? Gladiator. Margarita. SHAKERS > INSPIRING SPIRITS

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TidBits

Timely and tasty understandings of c u r r e n t b e ve r a g e t r e n d s . By Juanita Rose

It’s a tasty time to be eating and drinking out West, particularly in California. Los Angeles Food & Wine is here. California Wine Month hits with harvest this September. San Diego wants to help raconteurs take the night until 4pm. This issue’s installment of Tidbits hones in on these developments and a few others:

A renegade spirit appears. Bandero tequila debuts in Los Angeles as this goes to print. It’s the latest in the category from Rok Drinks, whose principal partner is Jean Paul Dejoria, the same industry leader who created Patron. The agave azul is sourced from Los Altos in Jalisco, and the presentation will turn heads (and remind drinkers that marketing helped put Dejoria on the map) with a canteen-style bottle with a leather carrying pouch and matching strap. Vanilla and floral flavors and an expansive mouthfeel bode well for its market presence.

Last call looks to get later. A state bill designed to make California more social is on its way to an Assembly vote. The Let Our Communities Adjust Late Night Act (or Senate Bill 384) has survived the Assembly Governmental Organization committee; it would give Golden State cities the power to extend alcohol sales hours from 2am to 4am. State Senator Scott Wiener (D—WHERE) authored the bill. “California is a large and diverse state, and this bill recognizes that a one-size-fits-all approach to nightlife doesn’t make sense,” he said in a statement.

Macallan gets virtually impeccable. As immersive entertainment experiences like Escape Room are spreading everywhere, the cocktail industry doesn’t want to miss out. Baptiste & Bottle of the downtown Conrad Chicago hotel offers a virtual reality headset cocktail for $95. The Macallan Rare Journey comes with a concoction of Bodegas Tradicion 30-year oloroso sherry and Macallan rare cask scotch. After guests don an Oculus headset, they’re whisked away to Macallan’s distillery while the staff mixes the drink to be ready when they return. 66


Wine goes greener.

Liquor time machine relocates. Los Spirits keeps reinventing its Willy Wonka-esque headquarters. After a spell in Charleston, distiller Bryan Davis and business chief Joanne Haruta have relocated to Los Angeles, where they are issuing by-reservation “golden tickets” via their website to tour their latest madcap distillery, set “deep in a jungle only accessible by river,” as their website attests. Their mind-popping (and patented) technology, which gives spirits the mouthfeel and flavor of 20 years in barrel in the space of a week, continues to amaze critics and redefine how spirit lovers consider rums and whiskeys.

Big and nationally distributed wine house Scheid Vineyards has been a leader on sustainability mandates for some time. They have scores of owl boxes, a big wastewater program and matching compost program and drip irrigate their massive acreage. Now they’ve added a 400-foot-tall windmill that goes operational as this hits the streets—and powers all of Scheid’s substantial bottling and winery operations.

California flows the love. A barrelful of events help honor the 12th annual California Wine Month (thanks Arnold Schwarzenegger) and the state that would be #4 in the world if it were its own country. Events from Sonoma Wine Country Weekend (Sept. 1-3) to the 35th annual Capitola Art and Wine Festival (Sept. 9-10) to the 31st annual Lake Tahoe Autumn Food & Wine Festival (Sept. 8-10) are just the start to an event-loaded month.

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D I Y E N T E R TA I N M E N T Carmel Valley

Inspirations & Celebrations

Industry experts weigh in on the art of entertaining. By Christina-Lauren Pollack

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s the leaves start turning into rich shades of gold, crimson, and rust, they provide nature’s cue that we’re transitioning into autumn. To help celebrate the season, learn the art of entertaining from leading industry insiders. Discover which wine varietals pair best with traditional autumnal dishes, find out how to up the sophistication with elegant décor, and learn how to whip up a fresh seasonal cocktail that complements the flavors of fall: “Fall is the perfect time to showcase the versatility of my artisanal wines. Looking for a decadent and seasonally unique pairing? Try our velvety Alyssa Pinot Noir with a pumpkin-cashew risotto topped with freshly shaved asiago cheese. The bright notes of orange peel and finish of tart fruit highlight the rich flavors of creamy risotto. Serve our clean, crisp Pinot Noir Rosé with an arugula and pomegranate salad for your Thanksgiving dinner. For more traditional meals, our sumptuous Rachael Pinot Noir imparts a hint of spice and soft tannins, pairing well with usual favorites, like turkey and savory stuffing.”

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secondhand stores, flea markets, etc. It’s not necessary to have a ‘set’ of something. In fact, it’s always more interesting and is a good conversation starter if nothing matches. Sometimes you can even find very expensive pieces that the previous owner didn’t know were valuable. I found 14 Lalique glasses at an estate sale for under $100! Use them for hot mulled wine, spiced ciders or any favorite ‘welcome’ beverage.” —Fran Berger, home entertaining and lifestyle expert, CEO of Sophisticated Living with Fran Berger, founder of The Farm of Beverly Hills

—Dawn Galante, founder of Dawn’s Dream Winery

“One of my favorite wine pairings in the fall is a Pinot Noir with grilled pork tenderloin. This type of meat goes well with a good balance of flavors and structure. That is why I love to pair it with our single-vineyard Riva Ranch Pinot Noir, which is made with bright, natural acidity and showcases beautiful aromas and flavors of cherry and red apple, with notes of black tea. The wine’s delicate tannins give way to a long, smooth finish which makes it a perfect pairing for a juicy grilled tenderloin.”

“Some of the best items for entertaining are antique crystal and glass pieces that are ‘previously loved’ and found at

—Carolyn Wente, fourth-generation winegrower and chief executive officer of Wente Vineyards


“Oftentimes we enjoy turkey with cranberry sauce, which can be a great complement to the characteristics of Pinot Noir. An often underrated pairing is dry Rosé, either still or sparkling, which is also a great complement to traditional stuffing. A Rosé of Pinot Noir fits the bill nicely in structure, complexity and overall flavour profile. As for the pumpkin pie, look for semisweet white wines such as Spätlese or “late harvest” Riesling, or a buttery California Chardonnay with some residual sugar. Cheers to the fall!” —Alicia Cuadra, F&B outlets manager and certified sommelier at Quail Lodge & Golf Club

Spiced Peach Cocktail

Recipe by Celebrity Caterer and Event Planner Andrea Correale of Elegant Affairs Ingredients 1 white peach 1 tsp allspice 1 tsp ginger 2 tbsp brown sugar 1 tbsp cinnamon 1 cinnamon stick 8 oz water 4 oz rye whiskey 2 oz peach nectar

Spiced Rim Mixture 1 tsp allspice 1 tsp ginger 1 tsp brown sugar 1 tbsp cinnamon 1 tbsp white sugar

Directions Pour water into small sauce pan with ginger, allspice, brown sugar and ground cinnamon. Bring to a boil and reduce heat, simmer for 2 minutes, remove from heat. Rub rim of an Irish Coffee Mug with a peach wedge and dip into spiced rim mixture. Pour 2 ounces of warm spiced simple syrup, 2 ounces of peach nectar and 4 ounces of whiskey into a spice rimmed Irish coffee mug. Stir and garnish with white peach wedge.

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“The way we look and feel—it’s not the same old House of Blues.”

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BLUES Get

RedHot

House of Blues Anaheim is the biggest—and maybe sexiest—new piece in the entertainment brand’s dynasty. By Juanita Rose

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The unique catwalk at Anaheim HoB stretches over the bulk of the partygoing circuit the vast venue encompasses, leading into the Foundation Room (previous page). All told, the newest House of Blues canvases 40,000 square feet and welcomes in the outdoors. 76


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n epic family of venues just got lightly more legendary.

House of Blues recently debuted its new Anaheim location, and it’s a doosie, the biggest they’ve ever built. There’s all the far-ranging live entertainment happening on stage—in just the next few weeks HoB Anaheim welcomes Santana, Stiff Little Fingers and The Steppin Stones to the stage—but there’s also a sublime design that merges indoor and outdoor as smoothly as the sautéed shrimp dish marries an Abita amber beer reduction with jalapeño-cheese cornbread. The food and drink proves as potent as the rockstar karaoke and movie nights, with what HoB promoters call the “soulful intersection of food, music and art” including lunch, dinner, happy hour and late night grub— and cocktails like the Down da Road Hurricane with Maestro Dobel Silver tequila, pineapple, lime, pomegranate & a float of Grand Marnier. It’s massive multilevel destination is nestled a block away from Downtown Disney, a whopping 40,000 square feet including a VIP Foundation Room lounge like the original in Sunset, lounge with tapas and booths—reached via catwalk over the restaurant—and a more intimate venue for about-to-bediscovered acts called The Parish. That makes it the only House of Blues east of the Mississippi with both. The brand is a quarter century old, with the roots and tradition to match, but this place feels fresh—the old-school swampy New Orleans vibe remains intact, but with a gourmet-level chef doing the food in Jeremy Cantwell and drinks that could fill the joint on their own. Marketing Director Chivan Wang speaks to that point. “The way we look and feel—it’s not the same old House of Blues,” she says. “Before it was just about the show, now it’s a full experience.” > More at houseofblues.com/anaheim.

Photo credit Marc Fiorito | Gamma Nine

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COOKING WITH SPIRITS Central Coast

Photo by Manny Espinoza

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&SIMPLE

DELICIOUS

with Heidi Licata

Contemporary Fruit Salsa on Baked Salmon Summer season. A period of time where we can find amazing varietals of fruit. I came up with a delicious colorful tasty medley using a simple component of Rosé to finish my light-and-healthy dish. McIntyre Rosé is made from 45-year-old Pinot Noir vines from Santa Lucia Highlands. This Rosé has bright aromas, minerals and earthy flavors with a dry finish perfect to include in my contemporary fruit salsa. Make sure to have an extra bottle to drink along with your finished plate. Check my YouTube channel for the video instruction: baked salmon in parchment paper.

Ingredients: • • • • • • • • • • • • • •

1/2 cup McIntyre Rosé wine, extra bottle to enjoy! 1/4 cup Trios Carmel-Peach white balsamic vinegar 2 tablespoons Lemon, juiced 8 thinly sliced Lemon, 2 per salmon 1 dozen mini Yellow Tomatoes 1 fresh jalapeño, seeded, finely cut 3-4 tablespoon roughly cut cilantro, extra whole leaves for salmon 16 ounce organic strawberry, cut 1/4 inch, reserve 2-3 for garnish 3/4 cup blueberry 3-4 small peaches , cut 1/4 inch 2 small shallots, finely cut Fresh black cracked pepper and coarse sea salt, to taste optional: cayenne 4-6 wild-caught salmon fillets

Directions: Serves 4-6

Preheat oven 450 degrees • • • • • • • • • •

• •

Cut all fruit equal in size place in a large mixing bowl Add jalapeño, cilantro and shallots to fruit In a separate bowl mix wine, peach white balsamic vinegar and lemon juice Mix gently into the fruit salsa, cover with plastic wrap and place in refrigerator for 5 minutes, gently mix fruit place back for another 5 minutes Strain liquid from fruit and reserve, keep in fridge until needed Prepare salmon: If needed, find instructions how to use parchment paper (Subscribe to Heidi Licata on YouTube) Place salmon in parchment paper, top with whole cilantro leaves and two slices of lemon, squeeze fresh lemon juice on each fillets Add black pepper and course salt, wrap each making individual pouches making sure all edges are sealed so no steam escapes Bake 15-18 minutes depending thickness of salmon, 15 minutes 3/4 inch thick Place salmon on individual plates or large platter, cut crisscross opening on top of parchment pulling back paper, serve inside the pouches or remove and discard paper. Top with the contemporary fruit salsa and drizzle each with fruit marinade Use extra fruit salsa as addition to your side adding remainder of marinade Enjoy along with a glass or two of McIntyre Rosé

More at deliciousandsimple.net.

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RareBIRD

The 2014 Albatross Ridge Pinot Noir is one to savor. By Kerry Winslow | Photos by Manny Espinoza

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arrett Bowlus, winemaker and grower, and his dad Brad Bowlus can be proud of an amazing achievement with their 2014 wines from their vineyard above Carmel Valley, they have taken the regions Pinot Noir to unknown levels of quality and charm, especially the 2014 Estate Reserve, which reminds me of Domaine de Montille Volnay.

Recently Wine Enthusiast scored the Albatross Ridge lineup 94-95 points, the highest ratings from a national publication of a Carmel Valley wine ever—that I can remember anyway—but I’m pretty sure it’s true. As a long time fan of my hometown wines, I certainly agree they deserve the praise and accolades and I admire each of these 2014s very much. The Chardonnay was highly impressive and stylish and you can see why there is interest from other winemakers to get these grapes, Copain being a winery that makes a single vineyard bottling of these vines. But for me it’s the Pinot Noir that gets my heart racing with both the Cuvee Vivianne, which had been my favorite in earlier vintages, and the glorious Estate Reserve, that raises to new heights and has swept me up in this years seductiveness. The potential in the 2014 Estate Reserve looks really intriguing, and even now there is something very special about it, the texture is lovely and the dimension of fruit is exceptional with delightful freshness, ripe character and sweetly smooth tannins, an inner beauty that is often lacking in Carmel Valley wines, that tend to have a bitter edge and austere qualities, but not here in Albatross Ridge’s wonderfully expressive and generous top wine. This Pinot shows pretty floral intensity and silken layers of opulent red fruits as well as subtle mineral tones and spicy notes with flavors that burst on to the palate with vivid detail—there’s bright cherry, racy currant, juicy plum and lush raspberry fruits, crushed violets, rose oil and cinnamon stick. With air, a round mouth feel expands and gives this wine a full presence while nice peppery zest and dusty/sones add a light savory counterbalance, but finishes with pure fruit and subtle smoky oak shadings. I can’t wait to see how this Pinot develops over the next three to five years. This is seriously alluring stuff from a cool breezy site at an elevation of almost 1,200 feet and vines digging into chalky Carmel stone soils with loose sandy loam, formerly ancient seabed, giving this wine its Burgundy-like allure. > More at grapelive.com.

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WINE REVIEW C a r m e l Va l l e y

credit Manny Espinoza SHAKERS Photo > INSPIRING SPIRITS 83


B R E A KO U T B R A N D Michigan

HIGHER

Spirit

As legendary musicians Sammy Hagar and Adam Levine partner up to make Santo Mezquila, Levine explains their partnership—and mezquila—to Shakers.

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By Elaine and Scott Harris

Recently Shakers had the pleasure of spending a few moments with rock legend Sammy Hagar as he announced a partnership with Adam Levine in launching the new and unique spirit to the Las Vegas market. Santo is a Mezquila, a unique combination of tequila and mezcal that has garnered an official designation all its own. Here’s what Levine, who made his fame with Maroon 5 originally—but now might be better known for his role on TV’s The Voice—had to say about the intriguing project. Shakers: Could you begin by giving us your description of Santo?

Adam Levine: It’s a unique combination of tequila and mezcal because it’s never been done before. But the result is a familiar, comfortable taste. It’s not too smoky and it doesn’t have a strong tequila after bite. As one of today’s leaders in the music industry, you must have been besieged by other offers to create a beverage brand. What was the impetus that turned you towards this? I’ve always been interested in branching into the spirits world, but it was never the right opportunity. Sammy has been down this road before and is super successful with it. We didn’t set out to create an entirely new spirits brand, or a spirits brand at all. It happened organically; we were having some mezcal and tequila in Mexico, mixed the drinks and discovered a hit.

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We heard Sammy’s version on how you two first came together for this project, and we would love to hear your version of your initial meeting. It came about naturally through a few hangs in Cabo. Each time becoming closer friends and it has turned into this amazing opportunity. Did you see the correlation of combining two great artists, generational music icons, likened to the combining of two powerful spirits? Was there a lot of experimentation and haggling over the blend between the two of you? Not at first, as we weren’t setting out to do that. But, we discussed it more and more and realized the actual potential of the product coming together. Obviously, the element of the two of us coming together as friends and partners was too unique and similar to the idea of mixing mezcal and tequila and since we have helped developed a great product and even better friendship. Creativity seems to flow from the essence of both of you. Sammy has numerous stories in his autobiography Red on being at the right place at the right time in creating businesses that have done well. Did you believe Santo will be yet another blockbuster? What is your vision in reaching younger drinkers? We did hear that you have a “challenge” that you may be introducing. I hope so, yes. We’re still in the early stages of the product’s release but it’s been very promising so far and we are happy with the territories we’re adding so quickly. We’re always working on new creative way to get the brand out there. Have you created any signature cocktails with Santo? Do you have certain foods or dishes that you like to pair? I don’t have a signature cocktail with Santo, but that’s because I think that it should be drunk straight up, over ice. With some great tacos. Sammy’s cooking and partying handbook, Are We having Fun Yet, is a manual to get the party going with great food recipes and fun personal stories of his culinary escapades. Has his attitude inspired you to branch further out into the food and beverage industry? Will there by an Adam Levine cookbook in the future?

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It came about naturally through a few hangs in Cabo. Each time becoming closer friends and it has turned into this amazing opportunity. SHAKERS > INSPIRING SPIRITS

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Santo Revelation

Santo Oaxaca

Ingredients 1.5 oz. Santo Mezquila 1 oz. Passion Fruit Nectar 2 ea. Thin Slices of Fresh Ginger Root 1 ea. Lime Wedge 2 oz. Ginger Beer 0.25 oz. Pomegranate Syrup (sub: Premium Grenadine)

Ingredients 1 oz. Santo Mezquila 1 oz. Trinity Rum Blend 2 parts 151 Rum 1 part Zaya Rum 1 part Beach Bar Rum 1 oz. Velvet Falernum 1 oz. Fresh Lime Juice 0.5 oz. Pineapple Juice 0.5 oz. Cinnamon Syrup 0.5 oz. Hibiscus Tea (double strength) 1 splash of Absinthe

Procedure Muddle ginger root, lime wedge and passion fruit purĂŠe in shaker glass. Add Santo and ice. Shake well and strain over fresh ice. Top with ginger beer and sink pomegranate syrup. Glassware Collins Glass

Procedure Add ingredients to shaker with ice, shake and strain over crushed ice.

Garnish Ginger Slice

Glassware Zombie Glass or Tall Tiki Mug Garnish Citrus Peel, Mint Bunch, Lime Wheel, and Dried Hibiscus Flower

Higher Spirit

Santo Paloma

Ingredients 1 oz. Santo Mezquila 0.75 oz. Aperol 0.5 oz. Yellow Chartreuse 0.75 oz. Fresh Lime Juice 0.25 oz. Agave Nectar

Ingredients 1.5 oz. Santo Mezquila 0.5 oz. Organic Blossom Honey Syrup 1.5 oz. Carpano Bianco 1 oz. Fresh Ruby Red Grapefruit Juice 0.5 oz. Fresh Lime Juice Pinch of Salt 1.5 oz. Topo Chico

Procedure Add ingredients to shaker with ice, shake and double strain into chilled coupe glass. Glassware Coupe Garnish Long Thin Grapefruit Peel

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Procedure Combine ingredients 1-6 in shaker with ice. Shake and strain over fresh ice and top with Topo Chico. Glassware Double Old Fashioned Garnish Grapefruit Wheel


As of now, Santo is my main food and beverage focus. Getting this out there in the world now is the goal for both of us, but you never know what the future holds. My creativity is always going, so I might have some other ideas to explore next. Did you think the branding of Santo as a higher spirit is related to creating a higher more enlightened beverage experience?

“I don’t have a signature cocktail with Santo, but that’s because I think that it should be drunk straight up, over ice.” I think it’s synonymous. When branding Santo as a higher spirit, we thought about the concept of merging two great spirits, ourselves and how we drink it. Sammy coined the song “Cabo Wabo” while inspired by his spot in Mexico. Has Santo inspired you and Sammy to work together on a song? We’ve had plenty of jam sessions, but nothing original yet. I’m always playing his songs. > More at santomezquila.com.

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THE PEGASUS COLLECTION Scott Lawerence Jacobs

Scott uses an explosion of arbitrary colors expressing the myriad moods of humanity.

OCEAN & LINCOLN | 831.383.0930 THEPEGASUSCOLLECTION.COM | CARMEL-BY-THE-SEA 90


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FOUR OF A KIND, UNIQUELY DIFFERENT. Introducing the full line of Pendleton® Whisky products. From the uncommonly smooth taste and rich, complex flavor of our original Pendleton Whisky, to the new ultra-premium Directors’ Reserve, a whisky aged for 20-years in American oak barrels, the 90-proof Pendleton Midnight, with notes of leather and warm spices and the rich notes of tobacco, charred oak and butterscotch with a spicy rye kick offered by Pendleton 1910, we’re sure to have a whisky that suits your taste. To learn more about our products, visit us at PendletonWhisky.com.

©2017 Hood River Distillers, Inc., Hood River, OR USA Stay in control.® Pendleton®, Pendleton Directors’ Reserve, Pendleton® Midnight Blended Canadian Whisky and Pendleton 1910 Canadian Rye Whisky, 40%–45% ALC./VOL. The Bucking Horse Logo and Let’er Buck are registered trademarks of the Pendleton Round‐Up Association Round Association. PENDLETON is a registered trademark of Pendleton Woolen Mills.

Profile for Shakers Magazine

Shakers Mag Summer 2017  

the idea  |  distilled to stir curiosity around a booming industry and the personalities that make it shake.

Shakers Mag Summer 2017  

the idea  |  distilled to stir curiosity around a booming industry and the personalities that make it shake.

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