Tequila & Spirits Magazine * March/April 2020

TEQUILA & SPIRITS MAGAZINE

MARCH APRIL 2 0 2 0

TEQUILA

CRISTALINO

RUM

DRINK TO HISTORY

+ MINNEAPOLIS ST. PAUL

INTERNATIONAL FILM FESTIVAL

TRAVEL

POPULAR EVENTS AROUND THE WORLD

MEET “TONI” YOUR STYLISH

ROBOTIC BARTENDER

T H E ENTERTAINMENT

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LIFESTYLE

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C O N T E N T S THE LIFESTYLE

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LETTER FROM PUBLISHER

39TH MINNEAPOLIS ST. PAUL INTERNATIONAL FILM FESTIVAL

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<ON THE COVER LIFE LIQUID WORLD

WINE AROMAS

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RUM DRINK TO HISTORYL

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TEQUILA CRISTALINO

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“TONI” YOUR ROBOTIC BARTENDER

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TEQUILA SURVEY

BY IPSOS AFFLUENT INTELLIGENCE

TRAVEL POPULAR EVENTS

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MEXICAN GASTRONOMY - TACOS

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UNUSUAL RE S T A URA NT S A RO UND T H E W O R L DL

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TOP NEW DRINKS

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“FROM THE PUBLISHER” Publisher

Jose Pinedo

Associate Editor Simon Pinedo

Contributors Anna, Brooke, Martin, Isabel, Maria, Mike, Anna, David, Debbie, Simon, Joe, Jackie, Sara,

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

Inside this issue you’ll find a mixture of articles, such as tequila cristalino, the latest tequila expression. Come travel with us, we take you to St. Paul International film festival in Minneapolis, Minnesota; learn about this amazing festival.

Check out some of the most popular unusual restaurants around the world.

I personally invite you to subscribe to our magazine, open 24 hours.

All inquiries to: Tequila & Spirits Magazine 13089 Peyton Dr., Suite #C295 Chino Hills, CA 91709 Tel # 909-773-0404 tequilaandspirits@gmail.com www.tequilaandspirits.com

Be yourself, be happy, be inspired, and celebrate with friends and family.

Remember to drink responsibly.

Until next time!

Salud Amigos

Sincerely, Jose Pinedo

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are protected by copyright. It may not be copied, reproduced, republished, posted, brocast, or trasmitted in anyway without written consent of Solstar Wireless. The views and expressed in Tequila & Spirits magazine by the contributors may not represent the views of the publishers. Solstar Wireless accepts no responability for any loss that may be suffered by any person who relies totally or partially upon any information, description, or pictures contained herein. Solstar Wireless is not liable for any mistake, misprint, or typographic errors.

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39th Minneapolis St. Paul

International Film Festival

By Tequila & Spirits Magazine - Team Photos courtesy of MSPFILM.ORG

Tequila & Spirits Magazine. Weâ&#x20AC;&#x2122;re proud to partner with the MSP Film Society to help present the annual Minneapolis St. Paul International Film Festival.

Founded in 1962, MSP Film Society is Minnesotaâ&#x20AC;&#x2122;s foremost film exhibition organization, and a 501(c)(3) non-profit.

We bring the best of international and independent cinema to Minnesota audiences through the Minneapolis St. Paul International Film Festival.

MSPIFF promotes the art of film as a medium that fosters crosscultural understanding, education, entertainment, and exploration. We offer audiences unique opportunities to experience the wealth of international cinema, to engage with and learn from visiting international filmmakers, and to come together and share these experiences as a community.

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The Film Society is best known for the annual centerpiece, the Minneapolis St. Paul International Film Festival (MSPIFF). Presented every April, MSPIFF is the largest and longest-running international film festivals in the country.

Showcasing 250+ films, from some 70 countries each year and drawing growing audiences of nearly 50,000+ attendees.

Their mission is accomplished through a commitment to exhibiting the very best of new and classic local, domestic and international independent cinema. These notable award-winning films represent many perspectives and experiences and are, for the most part, simply not otherwise available to audiences in the region. And so, through the power of great cinema, we expose our audiences, in a unique way, to a rare mix of cultures, ideas, current affairs and notable filmmaking from around the world.

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WINE

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CIGARS BEVERAGES

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WINE AROMAS

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ewürztraminer (German: is an aromatic wine grape variety, used in white wines, and performs best in cooler climates. In English, it is sometimes referred to colloquially as Gewürz ; although this is never the case in German, because “Gewürz” means “herb” or “spice”), and in French it is written Gewurztraminer (without the Trema). Gewürztraminer is a variety with a pink to red skin colour, which makes it a “white wine grape” as opposed to the blue to black-skinned varieties commonly referred to as “red wine grapes”.

The variety has high natural sugar and the wines are white and usually off-dry, with a flamboyant bouquet of lychees. Indeed, Gewürztraminer and lychees share the same aroma compounds. Dry Gewürztraminers may also have aromas of roses, passion fruit and floral notes. It is not uncommon to notice some spritz (fine bubbles on the inside of the glass).

GEWÜRZTRAMINER Grapefruit (shell), pear, fig (dried), apricot, lychee, rose, mint, cinnamon, clove * GERMANY

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ouriga Nacional is a variety of red wine grape, considered by many to be Portugalâ&#x20AC;&#x2122;s finest. Despite the low yields from its small grapes, it plays a big part in the blends used for ports, and is increasingly being used for table wine in the Douro and DĂŁo. Touriga Nacional provides structure and body to wine, with high tannins and concentrated flavors of black fruit.

TOURIGA NACIONAL Aromas of Pine nuts, eucalyptus, blueberry, chocolate, coffee, rosemary, blackberry, cherry, raspberry * Portugal

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M

erlot is a dark bluecolored wine grape variety, that is used as both a blending grape and for varietal wines. The name Merlot is thought to be a diminutive of merle, the French name for the blackbird, probably a reference to the color of the grape. Its softness and â&#x20AC;&#x153;fleshinessâ&#x20AC;?, combined with its earlier ripening, makes Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, which tends to be higher in tannin.

Merlot is also one of the most popular red wine varietals in many markets. This flexibility has helped to make it one of the worldâ&#x20AC;&#x2122;s most planted grape varieties. As of 2004, Merlot was estimated to be the third most grown variety at 260,000 hectares (640,000 acres) globally. The area planted to Merlot has continued to increase, with 266,000 hectares (660,000 acres)

MERLOT - Aromas of red currant, cherry, blueberry, raspberry, cedar, mint, grass, vanilla

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rapegrowing

Merlot grapes are identified by their loose bunches of large berries. The color has less of a blue/black hue than Cabernet Sauvignon grapes and with a thinner skin and fewer tannins per unit volume. It normally ripens up to two weeks earlier than Cabernet Sauvignon.

Also compared to Cabernet, Merlot grapes tend to have a higher sugar content and lower malic acid. Ampelographer J.M. Boursiquot has noted that Merlot has seemed to inherit some of the best characteristics from its parent varieties—its fertility and easy ripening ability from Magdeleine Noire des Charentes and its color, tannin and flavor phenolic potential from Cabernet Franc.

Merlot is one of the world’s most widely planted grape variety with plantings of the vine outpacing even the more well-known Cabernet Sauvignon in many regions, including the grape’s homeland of France. Here, France is home to nearly two thirds of the world’s total plantings of Merlot. Beyond France it is also grown in Italy (where it is the country’s 5th most planted grape), Algeria, California, Romania, Australia, Argentina, Bulgaria, Canada, Chile, Greece, New Zealand, South Africa, Switzerland, Croatia, Hungary, Montenegro, Slovenia, Mexico and other parts of the United States such as Washington, Virginia and Long Island. It grows in many regions that also grow Cabernet Sauvignon but tends to be cultivated in the cooler portions of those areas. In areas that are too warm, Merlot will ripen too early.

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hardonnay is a greenskinned grape variety used in the production of white wine. The variety originated in the Burgundy wine region of eastern France, but is now grown wherever wine is produced, from England to New Zealand. For new and developing wine regions, growing Chardonnay is seen as a â&#x20AC;&#x153;rite of passageâ&#x20AC;? and an easy entry into the international wine market.

The Chardonnay grape itself is neutral, with many of the flavors commonly associated with the wine being derived from such influences as terroir and oak.

It is vinified in many different styles, from the lean, crisply mineral wines of Chablis, France, to New World wines with oak and tropical fruit flavors.

CHARDONNAY(white) Aromas of pineapple, apricot, cantaloupe, vanilla, toast, butter, caramel * France

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RUM DRINK TO HISTORY 24 | TEQUILA & SPIRITS MAGAZINE

Rum is a distilled alcoholic drink made by fermenting then distilling sugarcane molasses or sugarcane juice

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The distillate, a clear liquid, is usually aged in oak barrels. Most rums are produced in Caribbean and American countries, but also in other sugar producing countries, such as the Philippines and India.

The origin of the word “rum” is unclear. The most widely accepted hypothesis is that it is related to “rumbullion” or “rumbustion”, but the origin of those words and the nature of the relationship is unclear.

Rums are produced in various grades. Light rums are commonly used in cocktails, whereas “golden” and “dark” rums were typically consumed straight or neat, iced (“on the rocks”), or used for cooking, but are now commonly consumed with mixers. Premium rums are made to be consumed either straight or iced.

Both words surfaced in English about the same time as rum did (1651 for “rumbullion”, and 1654 “rum”), and were slang terms for “tumult” or “uproar”.

It is often connected to the British slang adjective “rum”, meaning “high quality”, and indeed the collocation “rum booze” is attested. Given the harshness of early rum, this Rum plays a part in the culture of most islands is unlikely. of the West Indies as well as The Maritime Provinces and Newfoundland, in Canada. The That it is related to ramboozle and rumfustian, beverage has famous associations with the popular British drinks of the mid-17th century.

Royal Navy (where it was mixed with water or However, neither was made with rum, but beer to make grog) and piracy (where it was rather eggs, ale, wine, sugar, and various spices. consumed as bumbo). Rum has also served as a popular medium of economic exchange, That it comes from the large drinking glasses used to help fund enterprises such as slavery, used by Dutch seamen known as rummers, organized crime, and military insurgencies from the Dutch word roemer, a drinking glass. (e.g., the American Revolution and Australia’s Rum Rebellion).

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Other theories consider it to be short for iterum, Latin for “again, a second time”, or arôme, French for aroma.

The first distillation of rum in the Caribbean took place on the sugarcane plantations there in the 17th century. Plantation slaves discovered that molasses, a by-product of the sugar refining process, could be fermented into alcohol. Later, distillation of these alcoholic byproducts concentrated the alcohol and removed impurities, producing the first modern rums.

Tradition suggests this type of rum first originated on the island of Nevis. A 1651 document from Barbados stated, “The chief fuddling they make in the island is Rumbullion, alias Kill-Divil, and this is made of sugar canes distilled, a hot, hellish, and terrible liquor.

However, in the decade of the 1620s, rum production was also recorded in Brazil.

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After development of rum in the Caribbean, the drink’s popularity spread to Colonial North America. To support the demand for the drink, the first rum distillery in the British colonies of North America was set up in 1664 on Staten Island. Boston, Massachusetts had a distillery three years later.

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The manufacture of rum became early Colonial New England’s largest and most prosperous industry. ew England became a distilling center due to the technical, metalworking and cooperage skills and abundant lumber; the rum produced there was lighter, more like whiskey. Much of the rum was exported, distillers in Newport, R.I. even made an extra strong rum specifically to be used as a slave currency. Rhode Island rum even joined gold as an accepted currency in Europe for a period of time. While New England triumphed on price and consistency Europeans still viewed the best rums as coming from the Caribbean.

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Estimates of rum consumption in the American colonies before the American Revolutionary War had every man, woman, or child drinking an average of 3 imperial gallons of rum each year. In the 18th century ever increasing demands for sugar, molasses, rum, and slaves led to a feedback loop which intensified the triangle trade.

When France banned the production of rum in their New World possessions to end domestic competition with brandy New England distillers were able to undercut producers in the British Caribbean by buying cut rate molasses from the French sugar plantations. Outcry from the British rum industry led to the Molasses Act of 1733 which levied a prohibitive tax on molasses imported into Britain’s North American colonies from foreign countries or colonies. Rum at this time accounted for approximately 80% of New England’s exports and paying the duty would www.TEQUILAANDSPIRITS.com have put the distilleries out of business and as a result both compliance with and enforcement of the act was minimal.

The term, denoting home made, strong rum, appears in New Zealand since at least the early Within the Caribbean, each island or production 19th century. area has a unique style. For the most part, these styles can be grouped by the language French-speaking areas are best known for their traditionally spoken. Due to the overwhelming agricultural rums (rhum agricole). These rums, influence of Puerto Rican rum, most rum being produced exclusively from sugar cane consumed in the United States is produced in juice, retain a greater amount of the original the “Spanish-speaking” style. flavor of the sugar cane and are generally more expensive than molasses-based rums.

English-speaking areas are known for darker Rums from Haiti, Guadeloupe and Martinique rums with a fuller taste that retains a greater are typical of this style. amount of the underlying molasses flavor.

Rums from Antigua, Trinidad and Tobago, Areas that had been formerly part of the Spanish Grenada, Barbados, Saint Lucia, Belize, Bermuda, Empire traditionally produce añejo rums with Saint Kitts, the Demerara region of Guyana, a fairly smooth taste. Rums from Colombia, and Jamaica are typical of this style. A version Cuba, the Dominican Republic, Guatemala, called “Rude Rum” or “John Crow Batty” is Nicaragua, Panama, the Philippines, Puerto served in some places and it is reportedly Rico and Venezuela are typical of this style. much stronger in alcohol content being listed Rum from the U.S. Virgin Islands is also of this as one of the 10 strongest drinks in the world, style. The Canary Islands produces a honeywhile it might also contain other intoxicants. based rum known as ron miel de Canarias which carries a protected geographical designation.

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The grades and variations used to describe rum depend on the location where a rum was produced. Despite these variations, the following terms are frequently used to describe various types of rum: Dark rums, also known by their particular colour, such as brown, black, or red rums, are classes a grade darker than gold rums. They are usually made from caramelized sugar or molasses. They are generally aged longer, in heavily charred barrels, giving them much stronger flavors than either light or gold rums, and hints of spices can be detected, along with a strong molasses or caramel overtone. They commonly provide substance in rum drinks, as well as colour. In addition, dark rum is the type most commonly used in cooking. Most dark rums come from areas such as Jamaica, Haiti, and Martinique.

Flavored rums are infused with flavors of fruits, such as banana, mango, orange, pineapple, coconut, starfruit or lime. These are generally less than 40% ABV (80 proof). They mostly serve to flavor similarly-themed tropical drinks

but are also often drunk neat or with ice. This infusion of flavors occurs after fermentation and distillation. Various chemicals are added to the alcohol to simulate the tastes of food.

Gold rums, also called “amber” rums, are medium-bodied rums that are generally aged.

These gain their dark colour from aging in wooden barrels (usually the charred, white oak barrels that are the byproduct of Bourbon whiskey). They have more flavor and are stronger-tasting than light rum, and can be considered midway between light rum and the darker varieties.

Light rums, also referred to as “silver” or “white” rums, in general, have very little flavor aside from a general sweetness. Light rums are sometimes filtered after aging to remove any colour. The majority of light rums come from Puerto Rico. Their milder flavors make them popular for use in mixed drinks, as opposed to drinking them straight. Light rums are included in some of the most popular cocktails including the Mojito and the Daiquiri.

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Overproof rums are much higher than the standard 40% ABV (80 proof), with many as high as 75% (150 proof) to 80% (160 proof) available. Two examples are Bacardi 151 or Pitorro moonshine. They are usually used in mixed drinks.

Due to the tropical climate, common to most rum-producing areas, rum matures at a much higher rate than is typical for whisky or brandy. An indication of this higher rate is the angels’ share, or amount of product lost to evaporation. While products aged in France or Scotland see about 2% loss each year, tropical Premium rums, as with other sipping spirits such rum producers may see as much as 10%. as Cognac and Scotch whisky, are in a special market category. These are generally from After ageing, rum is normally blended to ensure boutique brands that sell carefully produced a consistent flavour, the final step in the rumand aged rums. They have more character and making process. During blending, light rums flavor than their “mixing” counterparts and are may be filtered to remove any colour gained generally consumed straight. during ageing. For dark rums, caramel may be added for colour.

Spiced rums obtain their flavors through the addition of spices and, sometimes, caramel. Artificial ageing attempts to match the Most are darker in colour, and based on gold molecular composition of aged rum using rums. Some are significantly darker, while many heat and light. cheaper brands are made from inexpensive white rums and darkened with caramel colour.

Among the spices added are cinnamon, rosemary, absinthe/aniseed, pepper, cloves, and cardamom.

Most rum is produced from molasses, which is made from sugarcane. A rum’s quality is dependent on the quality and variety of the sugar cane that was used to create it.

The sugar cane’s quality depends on the soil type and climate that it was grown in. Within the Caribbean, much of this molasses is from Brazil.

Many countries require rum to be aged for at least one year. This ageing is commonly performed in used bourbon casks, This ageing is commonly performed in used bourbon casks,

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TEQUILA

CRISTALINO Tequila latest expression

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

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

The result a crystal clear Añejo called Cristalino.

A Tequila that has the complexity and character of an Añejo with the crisp, brightness of a Blanco Tequila.

The best way to drink tequila!

The best way to drink tequila is exactly the way you prefer to drink tequila. There’s no wrong way, and it depends on the type of tequila you’re drinking. Some of the best tequilas are as enjoyable neat, and slowly sipped, as the finest whiskies and rums. Some people like taking tequila shots with lime and salt though it can be argued that’s an amateur move.

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TECHNOLOGY

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Photos courtesy of Avocado Studio

Meet “Toni” your Stylish Robotic Bartender

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Makr Shakr, the world’s leading producer of automated cocktail makers, launches the first mass-market robotic bartender with a brand-new look. Toni is a modular robot that can concoct an infinite number of drink combinations.

This newest robotic bartender is a major upgrade from Makr Shakr’s previous robotic bar, which over the last three years has served over one million cocktails on the most prestigious Royal Caribbean cruise ships, in malls and in hotels internationally. With its light format and more affordable cost, Toni is Makr Shakr, the world’s leading producer of an ideal choice for restaurants, bars and private automated cocktail makers, unveils the first homes alike. robotic bartender catered for the mass market.

The new app-controlled machine, Toni, comes Toni combines the very finest Italian craftsmanship with high-end technology with a brand-new and high-end look. and elegant finishing. The robotic bartender Featuring two mechanical arms that can features a sleek Corian counter and tailorprecisely prepare and serve any drink in made Corian sinks as well as an illuminated seconds – shaking, stirring and muddling with wall that displays data about current orders, coordinated, dance-like movements – Toni is queue time and usage statistics, providing a already available for purchase. visually engaging background. The area on the counter where the robotic arms place the cocktail is illuminated.

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The elegantly C-shaped robotic bartender, whose borders can light up in different ways and change color, can skillfully manage 158 bottles of different drinks hanging from the ceiling of the bar structure, concocting an infinite number of drink combinations. With its three actions of shaking, stirring and muddling, Toni can make any drink in seconds, from cocktails to mocktails (non-alcoholic cocktails), and serve wine, beer or juice. The machine features all the standard technical capabilities, including an ice machine, a lemon and lime cutter, mint and a sugar (white and brown) dispenser.

The two robotic arms carry out different tasks: while the first arm is in charge of complex operations – shaking, stirring and muddling – the second arm gives its support by pouring drinks. Such a technical solution optimizes waiting time, and allows

Toni to prepare up to 80 cocktails per hour.

Photos courtesy of Avocado Studio

Toni shows how technology can empower people, ushering in a new drinking experience.

Using Makr Shakr’s exclusive mobile app, users can either select premade recipes developed by international bartenders, or create and name brand-new, customized cocktails of their own.

Toni is a versatile machine that can be personalized and integrated into any existing space. With its modular structure, it can give shape to endless configurations. Furthermore, it can be used in freestanding mode or can be incorporated within a bar’s counter.

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Toni can be controlled with an app. From their mobile phones, users have the possibility to name their own recipes, access their order history and reorder their favorite cocktails, while rating, commenting and sharing each other’s creations. They can gain inspiration by viewing other users’ recipes and comments before sending in their drink of choice. The app allows people to make their cocktails and safely pay cashless.

The robotic bar is also available in a portable unit (named Bruno), which can be rented for temporary events.

has entertained thousands of people around the world at high-end locations. With our latest robot, for the first time, this technology is about to enter our bars and homes.”

Launched in 2014 from innovation and design practice CRA-Carlo Ratti Associati, Makr Shakr has since become an independent company, serving over one million cocktails to thousands of people internationally. The robots’ movements are modeled on the gestures of Italian choreographer Marco Pelle from the New York Theatre Ballet. Mr. Pelle’s movements were filmed and used as inputs in programming the robots’ animation. Industrial versions of Makr Shakr’s bars are permanently installed aboard five Royal Caribbean cruise ships, while other editions can be seen in Las Vegas, Nevada and Biloxi, Mississippi.

“Until today, Makr Shakr has been operating with large, expensive machines. That is why we are very excited to present Toni – a finelydesigned compact robot that represents a technological feat on which our mechatronic engineers have been working for more than Toni will be available for purchase at a starting two years,” says Emanuele Rossetti, CEO at price of 99,000 Euros. USD$106,802 Makr Shakr: “In the last few years, Makr Shakr

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Photos courtesy of Avocado Studio SOURCE & CREDITS Toni, The Robotic Bartender A project by Makr Shakr Technical support: Kuka, Cia Automation and Robotics, Sintexa, SMC, Keyence, Wurth, Pac Team, Google Cloud

Visit: www.makrshakr.com ABOUT MAKR SHAKR Launched in 2014, Makr Shakr is the world’s leading producer of robotic bartending systems.

Based in Turin, Italy, but operating worldwide, the company aims to empower people with new robotic interactions. The Makr Shakr bar system combines future robotics with Italian design roots – having been developed in the Italian birthplace of Vermouth. Makr Shakr makes the customers the mixologists, allowing them to create their own cocktails while the robots perform each step of the drink-making process according to their instructions.

After the production of the Bionic Bar, which has been serving cocktails on the most prestigious Royal Caribbean cruise ships and in malls and hotels internationally, the company launched Toni, the first robotic bartender catered for the mass market. With this new product, the company aims to further encourage people to think about the changes introduced by today’s increasing “robotization” trend and the social implications of the Fourth Industrial Revolution.

Over the last years, Makr Shakr’s robotic arms have served over 1 million perfectly crafted drinks, with peaks of 800 cocktails produced per night. The company has received the prestigious D&AD and Core77 awards.

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TEQUILA

By Ipsos Affluent Intelligence

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VIST: www.ipsos-na.com TEQUILAANDSPIRITS.COM | 43

TRAVEL

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SPORTS VEHICLES

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POPULAR FESTIVALS

H

ave you ever being at a festival that you wish it will never end. The following festivals with their cultures have created rituals and public spectacles that range from intimate to extremely open. Either way, one thing can be said for sure: festivals are fun, unique, and exciting.

Check the following popular festivals in March, April 2020.

The Coachella Valley Music and Arts Festival (commonly called Coachella or the Coachella Festival) is an annual music and arts festival held at the Empire Polo Club in Indio, California, in the Coachella Valley.

genres of music, including rock, pop, indie, hip hop and electronic dance music, as well as art installations and sculptures. Across the grounds, several stages continuously host live music.

It was co-founded by Paul Tollett and Rick Van Santen in 1999, and is organized by Goldenvoice, a subsidiary of AEG Presents.

The event features musical artists from many

The festivalâ&#x20AC;&#x2122;s origins trace back to a 1993 concert that Pearl Jam performed at the Empire Polo Club while boycotting venues controlled

by Ticketmaster.

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The show validated the site’s viability for hosting large events, leading to the inaugural Coachella Festival being held over the course of two days in October 1999, three months after Woodstock ‘99.

After no event was held in 2000, Coachella returned on an annual basis beginning in April 2001 as a single-day event. In 2002, the festival reverted to a two-day format. Coachella was expanded to a third day in 2007 and eventually a second weekend in 2012; it is now held on consecutive three-day weekends in April, with the same lineup each weekend. Organizers began permitting spectators to camp on the grounds in 2003, one of several expansions and additions in the festival’s history.

Coachella showcases popular and established musical artists as well as emerging artists and reunited groups. It is one of the largest, most famous, and most profitable music festivals in the United States and the world.

The 2018 festival was attended by 99,000 people per day. .

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THE AMSTERDAM COFFEE FESTIVAL CELEBRATES AMSTERDAM’S VIBRANT COFFEE SCENE. MARCH 13-15, 2020 The Amsterdam Coffee Festival is the event where the innovative subculture of coffee, tea, chocolate and food lovers is experienced.

This is an indispensable experience for coffee connoisseurs, urban foodies, important players in the industry and of course many other interested parties.

Enjoy the vibrant atmosphere, full of art, music and positive energy. Taste fantastic coffee, eat tasty and healthy ‘Street Food’ and enjoy!

Visit: www.amsterdamcoffeefestival.com

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LE PARIS CAFE FESTIVAL

BRIDGES THE GAP BETWEEN THE NEW WAVE CRAFT COFFEE MOVEMENT AND FRANCE’S ESTABLISHED TRADITIONAL ESPRESSO CULTURE. MARCH 20-22, 2020

With more than 6,000 visitors expected in 2020- including coffee lovers, professional baristas and espresso bar owners - Le Paris Café Festival showcases the diversity of the industry professionals and consumers alike.

With a dedicated industry day and a full weekend of coffee celebration, the festival offers numerous opportunities for exhibitors to engage directly with stakeholders, coffee bar owners, foodservice operators, barista and coffee loving consumers.

Le Paris Cafe’ festival hosts an exciting line up of SCA Championships and staged features including Latte Art Live, Coffee Mixologists and The Lab.

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THE LONDON COFFEE FESTIVAL CELEBRATES LONDONâ&#x20AC;&#x2122;S BUSTLING AND VIBRANT COFFEE SCENE. APRIL 2-5, 2020

The London Coffee Festival returns for its 10th anniversary from 2-5 April 2020, and promises to be an unmissable event for discerning coffee lovers and those working in the coffee scene.

Featuring over 250 artisan coffee and gourmet food stalls, tastings and demonstrations from world-class baristas, interactive workshops, street food, coffee-based cocktails, live music, DJs, art exhibitions and so much more.

PLAY

VIDEO

Visit: www.londoncoffeefestival.com

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RESTAURANTS

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MEXICAN GASTR ONOMY

TACOS

By Simon Pinedo

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Tacos…..besides wanting to eat one, have you ever wondered who invented them?

Or wondered how many kinds of tacos there are?

¿Tacos? ¿Que son los tacos? ¿A que saben? ¿De que son? ¿Quién los inventó? ¿Son caros? ¿Cuantas clases de tacos hay?

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Tacos have a humble beginning; they are not the result of a great chef’s ingenuity.

They are, by the way, the most consumed food in Mexico.

Los tacos, tienen su origen en un ambiente humilde, no son el resultado del ingenio de un gran Chef, de alta cocina, más sin embargo hoy por hoy, es la comida que más se consume al menos en México.

In Mexico City there is a taco stand (taquería) approximately every 400 meters. According to INEGI (National Institute of Statistics and Geography), there are 115 thousand taco stands throughout the country. And believe it or not, geographer Baruch Sanginés, who graduated from the National Autonomous University of Mexico (UNAM), created a map of the taquerías in Mexico.

Se dice que en la ciudad de México existe un puesto de tacos cada 400 metros aproximadamente, 115 mil puestos de tacos según en INEGI( Instituto Nacional de Estadistica y Geografía) en todo el país, según el geógrafo BARUCH Sanginés egresado de la Universidad Nacional Autónoma de México (UNAM), quien ha creado el mapa de las taquerías que hay en México.

This geographer says that 95% of the population in Mexico has a taco stand 400 meters away (almost the entire population)

Dice este geógrafo que el 95% de la población en México tiene un puesto de tacos a 400 metros de distancia ( casi la totalidad de la población)

In Mexico City alone, it is estimated that there are 18,000 taco stands; in Guadalajara, Jalisco there are 6,800 taquerias; and Monterrey, Nuevo Leon has 4,200 stands.

En la ciudad de México se dice existen 18 mil puestos; En Guadalajara, Jalisco 6,800 puestos En Monterrey, Nuevo Leon 4, 200 puestos.

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Tacos vary from the simplest ingredient to the most complicated combinations. For example, consider a taco with just salt (add salsa if you’d prefer). Believe it or not, and many do not believe, salt tacos are delicious!!

Los tacos van desde los más simples hasta los más complicados, van desde un taco con sal, o taco con sal y chile (salsa), que por cierto, aunque muchos no lo crean hasta esos tacos saben ricos.

There is a place near my house where they make handmade tortillas. While you wait for your order, you are offered a warm tortilla, a salt shaker, and two salsas to choose from.

So good!!

Hay un lugar cerca de mi casa, donde hacen tortillas hechas a mano, o sea sin el uso de máquinas, solamente la señora que amasa la masa, tortea, la forma en su máquina para tortillas, y listo. Cuando llegas a ese lugar, lo primero que te ofrecen es una tortilla, recién sacada del comal, y en la mesa donde despachan hay un salero y dos recipientes con diferente tipo de salsas, así tu podrás hacerte un taco con salsa y un poco de sal.

Every type of taco has its own sauce, just FYI for those who think that all tacos and salsas taste the same…. Not at all!!

Cada tipo de tacos tiene su propia salsa, por aquellos que pudieran pensar que todos los tacos son iguales y saben igual…. ¡No para nada!

The origin of the taco is uncertain, but tacos have always been a common and ordinary part of life. When the Spaniards arrived in Mexico, they realized that Emperor Moctezuma used the tortilla as a kind of spoon (technique known today as “sopear”).

Women also wrapped food in tortillas to send to the men who worked long hours away from home. Could these be the origins of tacos? We don’t know, our safest bet would be to go further back in time, but what we do know is that tacos were already very common in pre-Hispanic times.

El origen del taco, es incierto, y es que en México siempre ha sido y es algo muy cotidiano, se dice que cuando los españoles llegaron a México, se percataron que el emperador Moctezuma, al comer utilizaba la tortilla como una especie de cuchara ( técnica conocida hoy en día como “sopear”), también se dieron cuenta que las mujeres envolvían en tortillas la comida que luego enviaban a los hombres que trabajaban largas jornadas fuera de casa. ¿serían estos los orígenes de los tacos?, no lo sabemos, lo más seguro que tendríamos que ir un poco más atrás en el tiempo, pero al menos sabemos que los tacos eran algo ya muy común en la época prehispánica.

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My personal taco memories go back to my childhood. I remember going to the kitchen when my mother made tortillas for breakfast.

Mis recuerdos personales del taco, se remontan a mi niñez, recuerdo que me gustaba irme a la cocina donde mi madre hacía de desayunar, y hacía tortillas.

I loved the delicious “burritos” she made, a style of taco which consists of a hot tortilla, salt, and the squeezing of it with wet hands that gave it shaped ears. They were delicious.

Me encantaba que me hiciera unos deliciosos “burritos”, otro estilo de taco, que consistía en sacar una tortilla aún caliente, mi madre le ponía sal, y con las manos mojadas los apretujaba, a la que le formaba orejitas en forma de burrito, eran deliciosos.

When my father would go to the ranch, I liked to accompany him because he always had his good portion of tacos prepared fresh by my mother. They were made of beans or chilaquiles and couldn’t wait to eat them when we arrived at the ranch. My father would make a campfire to warm the tacos and, with a stick shaped like a fork, would carefully remove them from the coals. The tacos were hot and toasty, most delicious! I still miss those walks to the ranch with my father and, of course, the grilled tacos.

Ccuando mi padre solía ir al rancho, me gustaba acompañarlo, porque siempre llevaba su buena ración de tacos preparados previamente por mi madre, estos eran de frijoles, o chilaquiles, y claro cuando llegábamos al rancho y se llegaba la hora de comer tan esperado, mi padre hacía una fogata, esperaba se formaran las brasas, y luego tendía los tacos en las brasas, y con una vara, cuidadosamente seleccionada que tuviera forma de tenedor, o bien con su navaja le sacaba punta para luego sacarlos de las brasas y no quemarnos y así los tacos se calentaban y hasta doraban, lo más delicioso, aún extraño aquellos paseos al rancho con mi padre, y por supuesto los tacos a las brasas.

Nowadays, one could practically say that any food in a corn tortilla is a taco. There are some combinations, however, that are especially preferred by the general population, for example:

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Hoy en día, prácticamente se podría decir que cualquier alimento y una tortilla de maíz, puede convertirse en un taco, pero claro dentro de estas posibilidades existen ya algunas combinaciones que con el tiempo se han ido especializándose como las preferidas por la población en general, entre las que se mencionan los siguientes

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Here are just a small list of types of tacos you can eat in the world of tacos:

Esta es una pequeña lista de tacos, que puedes disfrutar en el universo de tacos.

•Tacos de canasta o sudados (basket tacos, originating in Tlaxcala, usually made with chicharrón, potato, beans, and hash, among other ingredients)

•Tacos de canasta o sudados ( originarios de Tlaxcala) suelen ser de chicarrón, papa, frijol, picadillo, y otros.

•Crispy tacos (the tortilla and it’s filling it can be anything you love - are fried)

•Tacos dorados: la tortilla se fríe previamente, se les puede poner cualquier cosa

•Tacos acorazados (rice and other food from Cuautla)

•Tacos acorazados ( se le pone arroz y algún otro guisado ( propios de Cuautla)

•Governor tacos (shrimp and cheese)

•Tacos gobernador ( de camarón con queso)

•Drowned tacos (crispy tacos dipped in salsa or tomato sauce, with onion, cabbage, and beans, from Guadalajara)

•Tacos ahogados ( tacos dorados en salsa o caldillo de jitomate, con col cebolla y frijoles (de Guadalajara)

•Carnitas tacos (meat from different parts of the pig, cooked in lard and spices)

•Tacos de carnitas ( carne de distintas partes del cerdo, cocidas en manteca y especies)

•Tacos al pastor (pig or veal prepared in a braise of Lebanese tradition - arose after an important Lebanese migration to Mexico in the 60s)

•Tacos al pastor ( preparado de la carne de puerco o de ternera, preparado en un braseado de tradición libanesa, nacieron en México hacia los años 60 luego de una importante migración libanesa a México.

•Tacos de barbacoa (various barbecued meats - sheep, goat, rabbit, chicken, fish, deer, iguana -cooked in lemon juice)

•Tacos de barbacoa ( diversas carnes preparadas a la barbacoa, se refiere al método de cocción en jugo de limón o al vapor, pueden ser de oveja, cabra, conejo, pollo, pescado, venado e iguana),

•Tacos de suadero (soft beef tacos made from ribs, chest, thighs, and skin)

•Tacos de suadero ( de carne de res, la que se encuentra entre el costillar, el pecho, muslos y la piel)

•Tacos de cabeza (a mixture of eye, cheek, lip, tongue, and brains of the cow’s head)

•Tacos de cabeza ( se trata de partes de la cabeza de la vaca, son una mezcla de ojo, cachete, labio, lengua y sesos)

•Chafaina tacos (Spanish in origin, different meats or meats of the same animal are added) 62 | TEQUILA & SPIRITS MAGAZINE

•Tacos de chafaina ( de guisado espeso de origen español, se le agregan partes picadas de distintas carnes.

•Tacos de tripitas (usually made from beef guts)

•Tacos de tripas ( hechos de tripas de res generalmente)

•Tacos surtidos (assorted tacos made from meat from different parts of the pig)

•Tacos surtidos ( se refiere a la mezcla de distintas partes del cerdo.

•Shrimp tacos.

•Smoked Marlin Tacos •Tacos of zarandeado fish (Nayarit) •Tacos de arrachera ( Skirt Steak ) •Tacos de Chicharrón (fried pork skin rinds) •Tacos de chapulines (Fried Grasshoppers) •Tacos of chinicuitles (maguey worms)

•Tacos de camarón.

•Tacos de marlín ahumado •Tacos de pescado zarandeado ( Nayarit) •Tacos de arrachera.

•Tacos de chicharrón.

•Tacos de chapulines •Tacos de chinicuitles (gusanos de maguey).

•Tacos de tuetano (made with the bone marrow of different animals)

•Tacos de tuétano ( se hacen con la médula de los huesos de distintos animales)

•Tacos de cochinita pibil (made with shredded meat, typical of Yucatan).

•Tacos de cocinita pibil ( hechos con carne deshebrada, típico de Yucatán).

As you can see, the list is long. How many types of tacos are you aware of?

How many kinds of tacos have you tried?

What are you waiting for? Try something other than Taco Bell or tacos de asada. And well, after talking so much about tacos, I got hungry. I’m going to the nearest taqueria (very close by the way) to eat some delicious tacos, what kind? Good question. Lately, all tacos are delicious; it seems you just can’t go wrong!

Como verán la lista es inmensa en lo que se refiere a tacos, ¿cuántos tipos de tacos conoces?, o mejor dicho, ¿Cuántos tipos de tacos has comido?, ¿Qué esperas para probar otro estilo de tacos que no sea Taco Bell, o tacos de carne asada? Bueno yo por lo pronto dejo el tintero por un rato, pues de tanto hablar de tacos, ya me dio hambre, y voy a la taquería más cercana ( muy cercas por cierto) a comerme unos deliciosos tacos, ¿de qué? Buena pregunta, ultimadamente todos los tacos son deliciosos.

Until next time.

Hasta la próxima.

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POPULAR UNUSUAL RESTAURANTS AROUND HTE WORLD

Going to a fancy restaurant?

No matter what the occasion is you are celebrating. There are some restaurants around the World that will make it an unforgettable experience of a lifetime. We have listed some of them.

HUVAFEN FUSHI, NORTH MALE, MALDIVES

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A five star private island resort is famous for its pool, that sparkles at night. Dining experience is also exclusive: from eating on the beach with the sand under your feet to interactive wine cellar course.

43 bungalows ensure the privacy of the guests and the worldquality service makes their holiday an unforgettable experience.

Needless to say â&#x20AC;&#x201C; the white sandy beaches and crystal clear water make Maldives a perfect holiday destination.

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THE GROTTO, RAYAVADEE, KRABI, THAILAND The Grotto nestles under an ancient limestone cliff on the edge of beautiful Phranang Beach. Enjoy a leisurely lunch here with your favourite book or lose yourself in the magic of a perfect sunset as you enjoy cocktails and a menu of light snacks with soft sand underfoot and a hint of romance in the air. Sumptuous barbecues are arranged each evening with advance reservation.

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Wherever you go,

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BIRDâ&#x20AC;&#x2122;S NEST, THAILAND The tree pods or nests are in the tree, 16 feet above the ground.

It gives you and your party the privacy, as well as the unique opportunity to admire spectacular view while dining.

This is probably the most exciting restaurant to work in: the waiter uses a zip line to deliver food and drinks!

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THE ROCK RESTAURANT, ZANZIBAR The island in the Indian Ocean attracts with its white sandy beaches, crystal clear warm water and pleasant climate. Among many resorts, tourists are intrigued to have a romantic dinner at The Rock Restaurant.

A world-famous restaurant, known not only for its extraordinary location, but also its fabulous food inspired by the natural resources, a twist of Zanzibar, and Italian love.

The south-east coastline of Zanzibar is recognized as amongst the most beautiful in all the world. Here youâ&#x20AC;&#x2122;ll find 3 gems: The Rock restaurant and close by our Kichanga Lodge and Dongwe Ocean View hotel.

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ITHAA UNDERSEA RESTAURANT, ALIF DHAAL ATOLL, MALDIVES Ithaa means mother of pearl and is one of the most exciting restaurants in the world. Built 5 m (16 ft) below sea level in Maldives, the restaurant seats 14 guests.

Dine five meters below the surface of the ocean, in the worldâ&#x20AC;&#x2122;s first undersea restaurant, with panoramic coral garden views and fusion menus matched with fine wines. Ithaa can be reserved for private dining, weddings and special occasions.

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The set lunch and dinner menus, matched with a wine concept, showcase local flavors blended with Western influences. Our trailblazing restaurant is also open for midmorning cocktails.

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TOP

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NEW

DRINKS

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Benromach 50-Year-Old Benromach Distillery in Speyside has unveiled one of its rarest whiskies to date, with the launch of its 50-year-old single cask. With only 125 bottles produced, the whisky was laid down in 1969, before spending half a century maturing in an ex-Sherry hogshead. Bottled at 44.6% ABV, according to the distiller the whisky has aromas of “prune syrup, butterscotch, ginger and candied fruits”, and flavours of “pepper, tobacco leaf, smoke and orange”.

The distillery, located in Forres, is one of only a few to operate without using automated machinery.

Duvel Distilled Made by Duvel Moortgat, Duvel Distilled is made using beer, which is distilled then aged for 10 years in Bourbon and Sherry barrels. This marks the third release of the spirit, which has been produced by the Belgian brewer since 2006. Just 14,280 numbered bottles are available of the 40% ABV spirit. Straw yellow in colour, the liquid has flavours of “vanilla, raisins and toffee”, according to the producer. Enjoyed over ice or neat, the spirit can be paired with grilled fish and meat, seasoned Brussels sprouts pan-fried with chestnuts, tropical fruit and dark chocolate.

I Heart Gin Freixenet Copestick has expanded its best-selling I Heart Wine range into spirits for the first time with the launch of two gins. These include a 40% ABV classic gin alongside a 37.5% ABV pink gin, which is flavoured with strawberry, juniper and herbs.

Nemiroff Burning Pear Vodka Ukrainian distiller Nemiroff has released three flavoured vodkas as part of its Inked Collection. The Burning Pear is described as mellow, rich and velvety, with a smooth mouthfeel that finishes with a touch of rich heat. Other variants include the Bold Orange, which has been aged in oak barrels, producing flavours of citrus and spice.

Finally, the Wild Cranberry is described as both “sweet and sour with a hint of Cognac”. It can be drunk on its own or with lime and sparkling water.

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Tequila Teremana Blanco by Dwayne Johnson Teremana is an ultra-premium small batch, highlands tequila crafted in a small town in Jalisco, Mexico. Teremana is crafted in an authentic and uncompromising manner, yet per Dwayne’s goal of creating the “Tequila of the People,”

Tequila Teremana Reposado by Dwayne Johnson Teremana will launch Blanco and Reposado with three sizes; 375ml, 750ml and 1L. Further details on the brand will be shared closer to the March launch.

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Slingsby Rhubarb Gin Harrogate-based spirits distiller Slingsby has launched 50cl bottles of its Yorkshire Rhubarb and Yorkshire Gooseberry Gins in Tesco and Morrisons branches in the UK and online. Packaged in green and red bottles, the smallersized gins are both made using the base London Dry spirit. Both are produced using fruit grown in Yorkshire and natural spring water from the Tewit Well in Harrogate. The producer’s rhubarb gin started out as a limited edition experimental project, but has since gained a spot in the core range.

Fourpure Nightcap Stout Bermondsey-based Fourpure Brewing Co. has joined forces with Jameson Irish Whiskey to create a limited edition barrel-aged Irish coffee Imperial stout called Nightcap. The 9% ABV brew follows the launch of the Jameson Caskmates Fourpure edition whiskey last year. Fourpure aged the beer in ex-Jameson whiskey barrels before blending and adding fresh coffee beans to the Imperial stout. The beer contains six types of malt, and according to the brewer, has flavours of “rich coffee and cocoa”.

Fever-Tree Orange Ginger Ale Premium mixer brand Fever-Tree has launched its spiced orange ginger ale into UK supermarkets after its success in the on-trade. Combining sweet clementine, cinnamon and three types of ginger, the new spiced offering complements Fever-Tree’s other ginger-flavoured mixers, including a standard ginger ale and a ginger beer. It has been specifically crafted to pair well with dark spirits such as whisky. The brand recommends serving the new mixer poured over ice with Scotch or blended whisky, garnished with orange and a cinnamon stick.

Hecho Tequila soda Hecho is a Premium Tequila Soda created to be the perfect canned cocktail.

Hecho Tequila Soda can be enjoyed out of the can or with any of the top garnishes Lime, Lemon, Mint, Cherry or Orange Wedge.

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GLOBAL

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Tequila INSÓLITO Reposado Aged no more than 10 months in American white oak barrels, Reposado preserves the sweeter notes of its Blanco cousin while the slight aging brings forth almond and vanilla notes. INSÓLITO Reposado adds the extraordinary to your tequila cocktails.

Champagne Drappier Clarevallis

Champagne Drappier has launched an organic-certified Champagne called Clarevallis. It is a blend of 75% Pinot Noir, 10% Meunier, 10% Chardonnay and 5% Pinot Blanc. Clarevallis was the name given by Saint Bernard to the abbey that he founded in 1115. The Champagne is vinified and stored in cellars built by monks in 1152. The wine is unfiltered and the dosage – 4g/l – is made with organic cane sugar. The labels have been designed by eighth generation family member, Charline Drappier, and are inspired by the Clairvaux bible, written in the 12th century.

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Bolney Estate Gin Sussex-based Bolney Wine Estate has entered the gin category with an expression flavoured with hawthorn leaves and fennel, and created using grape distillate produced from press juice that was too phenolic to make wine. Other botanicals include juniper, bay leaf, caraway, cubeb, lemon peel, grain of paradise, and coriander seed. A portion of the base spirit was made from grape distillate from juice from the later press fractions that contained too many polyphenols (including tannins and anthocyanins) to be used in the production of Bolney’s sparkling and still wines.

Thatchers Cider Zero Thatchers Cider has launched its first alcohol-free cider, called Thatchers Zero.

Made using bittersweet apples, Thatchers cidermakers have developed their own “unique process” to create the alcohol-free drink. Suitable for both vegetarians and vegans, according to packaging guidelines, the cider contains no more than 0.05% ABV. Thatchers said that it is hoping to capitalise on opportunities for alcoholfree products in the category, after the roaring success of the low and no-alcohol movement in the beer industry.

Thompson’s Baijiu Thompson’s baijiu has launched what it claims is the first baijiu made in the UK using 100% British-grown sorghum grains. Sorghum is an ancient grain, originally domesticated in Ethiopia and now grown across Africa and Asia. Pete Thompson, the founder of the project, now grows the grain on his farm in Essex. Three generations of the Thompson family have grown vegetables for the UK Chinese community, so making baijiu production was a natural progression. The spirit was made in partnership with the English Spirit Distillery, which mimicked the traditional fermentation process in laboratory conditions using enzymes.

Cardrona Rose Rabbit Liqueur New Zealand’s Cardrona Distillery has launched a range of three liqueurs in the UK market. The orange, elderflower and butterscotch flavoured liqueurs all have the distillery’s grain-to-glass single malt spirit as their base. The “decadently sweet” butterscotch liqueur has an ABV of 40.5%, while the orange liqueur, made with New Zealand orange peel macerated in rich Cardrona unaged single malt spirit, has a strength of 47.1% ABV. The elderflower liqueur (49.6% ABV), is made with Central Otago elderflower, rich single malt spirit and lemon.

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