Tequila & Spirits Magazine * MAY / JUNE 2020

TEQUILA & SPIRITS MAGAZINE

MAY JUNE 2 0 2 0

TEQUILA REPOSADO EXPRESSION

THANK YOU TO ALL COVID-19 ESSENTIAL WORKERS

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GIN

DRINK TO HISTORY

TRAVEL

FANTASTIC ISLANDS

WORLD’S FASTEST

ELECTRIC CARS

T H E

ENTERTAINMENT

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LIFESTYLE

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CONTENTS THE LIFESTYLE

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LETTER FROM PUBLISHER

THANK YOU TO ALL COVID-19 ESSENTIAL WORKERS

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<ON THE COVER SAFETY FIRST

WINE AROMAS

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GIN DRINK TO HISTORY

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ALDEZ TEQUILA

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THE MILLENNIAL-IZATION OF PREMIUM SPIRITS

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46

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WORLDâ&#x20AC;&#x2122;S FASTEST ELECTRIC CARS

TEQUILA REPOSADO EXPRESSIO N

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TRAVEL - FANTASTIC ISLANDS

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48

MEXICAN GASTRONOMY - POZOL E

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EXPENSIVE DESSERTS

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.

We want to extend our best wishes to everyone during this unprecedented COVID-19 pandemic.

As an organization we value solidarity, and times like these underline just how much we need one another.

A special thank you to all essential workers for their efforts during this COVID-19 crisis.

Inside this issue you’ll find a mixture of articles such as Gin-Drink to History. Come travel with us, we’ll take you to the most amazing and fantastic islands in the world.

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

Check out some of the fastest electric cars.

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

Be yourself, be happy, be inspired, and celebrate!

Safety first!

Remember to drink responsibly.

Until next time!

Salud Amigos Sincerely,

Jose Pinedo Subscription of Tequila & Spirits digital magazine is FREE; with your subscribtion you agree to join our email list to receive your digital copy via email. You may also receive emails about contests we are running and special offers from Tequila & Spirits magazine only. You may opt out of our email list at any time. You may cancel your digital magazine subscription at any time.

Tequila & Spirits magazine is published bimonthly by Solstar Wireless, Inc. Material in this publication, including text and images,

are protected by copyright. It may not be copied, reproduced, republished, posted, brocast, or trasmitted in anyway without written consent of Solstar Wireless. The views and expressed in Tequila & Spirits magazine by the contributors may not represent the views of the publishers. Solstar Wireless accepts no 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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To all workers for their efforts during this COVID-19 DOCTORS

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WINE

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CIGARS BEVERAGES

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WINE AROMAS

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G

amay is a purplecolored grape variety used to make red wines, most notably grown in Beaujolais and in the Loire Valley around Tours.

Its full name is Gamay Noir Ă Jus Blanc.

It is a very old cultivar, mentioned as long ago as the 15th century. It has been often cultivated because it makes for abundant production; however, it can produce wines of distinction when planted on acidic soils, which help to soften the grapeâ&#x20AC;&#x2122;s naturally high acidity.

Gamay (red) Aromas of raspberry, black currant, banana, plum, blackberry, almond, strawberry, orange peel, branch, ivy, black pepper, juniper, clove, star anise, rubber band, leather, iron | Beaujolais & the Loire Valley around Tours * France 18 | TEQUILA & SPIRITS MAGAZINE

T

empranillo (also known as Ull de Llebre, Cencibel, and Tinta del Pais in Spain, Aragonez or Tinta Roriz in Portugal, and several other synonyms elsewhere) is a black grape variety widely grown to make full-bodied red wines in its native Spain. Its name is the diminutive of the Spanish temprano (“early”), a reference to the fact that it ripens several weeks earlier than most Spanish red grapes.

Tempranillo has been grown on the Iberian Peninsula since the time of Phoenician settlements. It is the main grape used in Rioja, and is often referred to as Spain’s noble grape. The grape has been planted throughout the globe in places.

Tempranillo Aromas of Plum, Banana, Dried fig, Date, Orange peel, Juniper, Clove, Black pepper, Nutmeg, Cocoa, Grilled bread, Gingerbread * Spain

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F

urmint is a white Hungarian wine grape variety that is most noted widely grown in the Tokaj-Hegyalja wine region where it is used to produce single-varietal dry wines as well as being the principal grape in the better known Tokaji dessert wines. It is also grown in the tiny Hungarian wine region of SomlĂł. Furmint plays a similar role in the Slovakian wine region of Tokaj. It is also grown in Austria where it is known as Mosler. Smaller plantings are found in Slovenia where it is known as Ĺ ipon. The grape is also planted in Croatia where it is known as Moslavac. It is also found in Romania and in former republics of the Soviet Union. Furmint is a late ripening variety.

FURMINT- Aromas of Pineapple, apple, apricot, pear, peanut, dried fig, kumquat, orange peel, ivy, fennel, cardamom, white pepper * Hungarian

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S

ylvaner or Silvaner is a variety of white wine grape grown primarily in Alsace and Germany, where its official name is Grüner Silvaner. While the Alsatian versions have primarily been considered simpler wines, it was recently (2006) included among the varieties that can be used to produce Alsace Grand Cru wine together with the four ‘noble grapes’ of Alsace, although only in one vineyard, Zotzenberg.

Silvaner Aromas of Grapefruit (shell), pear, Honeydew melon, Lemon (shell), Blossom, Grass, Herbs, honey * Germany

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M

uscat Rose à Petits Grains is a wine grape for white wine that is a member of the Muscat family of Vitis vinifera. Its name comes from its characteristic small berry size and tight clusters, and from its skin colour. It’s a variation of the more common Muscat Blanc à Petits Grains with a pinkish colour. Muscat Rouge à Petits Grains is a further variation with deeper skin colour.

It originates from Greece, and is one of three varieties, together with Muscat Blanc à Petits Grains and Muscat Ottonel, allowed for Alsace wine labelled Muscat d’Alsace.

Muscat Rose à Petits Grains is known under the synonyms Moscatel Roxo, Moscato Rosa, Muscat à Petits Grains Roses, and Red Frontignac. Muscato Rosa is also the primary name of another Muscat variety, mostly grown in Italy, and which is known as Muscat Rose in French, i.e., without the “Petits Grains” part.

Moscato-Rosa (red) Aromas of raspberry, red currant, black cherry, orange peele, raisin, rose, cinnamon, clove, bitter chocolate * Italy

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TEQUILA & SPIRITS MAGAZINE

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GLOBAL

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GIN DRINK TO

HISTORY 26 | TEQUILA & SPIRITS MAGAZINE

Gin is a distilled alcoholic drink made from juniper berries

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Gin is a distilled alcoholic drink that derives its Gin emerged in England after the introduction of the jenever, a Dutch and Belgian liquor which predominant flavour from juniper berries. originally had been a medicine. Although this Gin is one of the broadest categories of spirits, development had been taking place since all of various origins, styles, and flavour profiles, early 17th century, gin became widespread that revolve around juniper as a common after the William of Orange-led 1688 Glorious Revolution and subsequent import restrictions ingredient. on French brandy.

Gin was invented in the southern Italian city of Salerno, in the 12th century, where the first Gin today is produced in subtly different ways, traces of wine distillates with infused herbs are from a wide range of herbal ingredients, giving referenced in the Compendium Salernitanum rise to a number of distinct styles and brands. of the Schola Medica Salernitana. The school After juniper, gin tends to be flavoured with was an important source of medical knowledge botanical/herbal, spice, floral or fruit-flavours for Western Europe at the time and gin was or often a combination. It is most commonly consumed mixed with tonic water. often called â&#x20AC;&#x2DC;aqua vitaâ&#x20AC;&#x2122;(water of life).

Gin began its life as a medicinal liquor and monks in Italy were swiftly followed by other monks and alchemists across Europe, particularly Southern France, Flanders and the Netherlands - where gin is often incorrectly believed to have been invented, to provide aqua vita from distilles grapes and grains. It then became an object of commerce in the spirits industry.

Gin is also often used as a base spirit to produce flavoured gin-based liqueurs such as, for example, Sloe gin, traditionally by the addition of fruit, flavourings and sugar.

Juniper Berries 28 | TEQUILA & SPIRITS MAGAZINE

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The earliest known written reference to jenever appears in the 13th-century encyclopaedic work Der Naturen Bloeme, with the earliest printed recipe for jenever dating from 16thcentury work Een Constelijck Distileerboec.

The physician Franciscus Sylvius has been falsely credited with the invention of gin in the mid-17th century, although the existence of jenever is confirmed in Philip Massinger’s play The Duke of Milan (1623), when Sylvius would have been about nine years old. It is further claimed that English soldiers who provided support in Antwerp against the Spanish in 1585, during the Eighty Years’ War, were already drinking jenever for its calming effects before battle, from which the term Dutch courage is believed to have originated.

According to some unconfirmed accounts, gin originated in Italy.

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A By the mid-17th century, numerous small Dutch and Flemish distillers had popularized the re-distillation of malted barley spirit or malt wine with juniper, anise, caraway, coriander, etc., which were sold in pharmacies and used to treat such medical problems as kidney ailments, lumbago, stomach ailments, gallstones, and gout. Gin emerged in England in varying forms by the early 17th century, and at the time of the Restoration, enjoyed a brief resurgence. Gin became vastly more popular as an alternative to brandy, when William III, II & I and Mary II became co-sovereigns of England, Scotland and Ireland after leading the Glorious Revolution. Particularly in crude, inferior forms, it was more likely to be flavoured with turpentine. Historian Angela McShane has described it as a “Protestant drink” as its rise was brought about by a protestant king, fuelling his armies fighting the Catholic Irish and French.

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Gin drinking in England rose significantly after the government allowed unlicensed gin production, and at the same time imposed a heavy duty on all imported spirits such as French brandy. This created a larger market for poor-quality barley that was unfit for brewing beer, and in 1695–1735 thousands of ginshops sprang up throughout England, a period known as the Gin Craze.

Because of the low price of gin, when compared with other drinks available at the same time, and in the same geographic location, gin began to be consumed regularly by the poor. Of the 15,000 drinking establishments in London, not including coffee shops and drinking chocolate shops, over half were gin shops. Beer maintained a healthy reputation as it was often safer to drink the brewed ale than unclean plain water.

Gin, though, was blamed for various social problems, and it may have been a factor in the higher death rates which stabilized London’s previously growing population. The reputation of the two drinks was illustrated by William Hogarth in his engravings Beer Street and Gin Lane (1751), described by the BBC as “arguably the most potent anti-drug poster ever conceived.” The negative reputation of gin survives today in the English language, in terms like gin mills or the American phrase gin joints to describe disreputable bars, or gin-soaked to refer to drunks. The epithet mother’s ruin is a common British name for gin, the origin of which is the subject of ongoing debate.

The Gin Act 1736 imposed high taxes on retailers and led to riots in the streets. The prohibitive duty was gradually reduced and finally abolished in 1742. The Gin Act 1751 was more successful, however; it forced distillers to sell only to licensed retailers and brought gin shops under the jurisdiction of local magistrates.

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www.TEQUILAANDSPIRITS.com Gin in the 18th century was produced in pot stills, and was somewhat sweeter than the London gin known today.

In London in the early 18th century, much gin was distilled legally in residential houses (there were estimated to be 1,500 residential stills in 1726) and was often flavoured with turpentine to generate resinous woody notes in addition to the juniper. As late as 1913, Webster’s Dictionary states without further comment, “’common gin’ is usually flavoured with turpentine”.

Another common variation was to distill in the presence of sulphuric acid. Although the acid itself does not distil, it imparts the additional aroma of diethyl ether to the resulting gin.

Sulphuric acid subtracts one water molecule from two ethanol molecules to create diethyl ether, which also forms an azeotrope with ethanol, and therefore distils with it. The result is a sweeter spirit, and one that may have possessed additional analgesic or even intoxicating effects.

Dutch or Belgian gin, also known as jenever or genever, evolved from malt wine spirits, and is a distinctly different drink from later styles of gin. Schiedam, a city in the province of South Holland, is famous for its jenever-producing history. The same for Hasselt in the Belgian province of Limburg. The oude (old) style of jenever remained very popular throughout the 19th century, where it was referred to as Holland or Geneva gin in popular, American, pre-Prohibition bartender guides.

The 18th century gave rise to a style of gin referred to as Old Tom gin, which is a softer, sweeter style of gin, often containing sugar.

Old Tom gin faded in popularity by the early 20th century.

The invention and development of the column still (1826 and 1831) made the distillation of neutral spirits practical, thus enabling the creation of the “London dry” style that evolved later in the 19th century.

In tropical British colonies gin was used to mask the bitter flavour of quinine, which was the only effective anti-malarial compound.

Quinine was dissolved in carbonated water to form tonic water; the resulting cocktail is gin and tonic, although modern tonic water contains only a trace of quinine as a flavouring.

Gin is a common base spirit for many mixed drinks, including the martini. Secretly produced “bathtub gin” was available in the speakeasies and “blind pigs” of Prohibition-era America as a result of the relative simple production.

More recently gin-based liqueurs have been popularised, reaching a market outside that of traditional gin drinkers, including fruitflavoured and usually coloured ‘Pink gin’, Rhubarb gin, Spiced gin, Violet gin, Blood orange gin and Sloe gin.

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ALDEZ

TEQUILA

By GWP, Inc. - Photos courtesy of GWP, Inc.

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B

orn to embody authenticity and quality, Aldez Organic Tequila is a responsibly sourced, artisanal brand made of 100% Blue Agaves that are hand-selected from the organic fields of a single estate in the Lowlands of Jalisco, Mexico.

Being Certified Organic means Aldez Tequila is pure, untouched and unmanipulated - the way tequila is intended. You wonâ&#x20AC;&#x2122;t find any glycerin, artificial flavoring or coloring in the liquid. In addition, Aldez Tequila prides itself in being eco-friendly. By using recycled glass, labels and corks, Aldez strives to minimize their impact on the environment.

Manuel and Jennifer Aczualdez, the founders of Aldez Tequila, wanted to create a tequila that was more than just a great-tasting liquid but also thoughtfully produced from soil to seal. This meant every aspect of production mattered to them. It took nearly 3 years to go from concept to shelf, due in large part to the research needed to partner with producers that shared their same values. Finally, their dreams became a reality when Aldez Tequila launched in 2018.

Their commitment to the brand is to cultivate and educate the world about what it means to be a high-quality tequila and to enjoy the difference. Aldez is more than a beautiful product - every facet of the bottle tells the story of Mexico, tequila and its roots in art, culture, and the human spirit. For Manuel and Jen, the story of their brand is in every drink.

Aldez is true to who they are and their passion for excellence.

Aldez Tequila is real, and so are the people that drink it.

VISIT: www.aldeztequila.com TEQUILAANDSPIRITS.COM | 35

The Millennial-ization of premium spirits

By Ipsos Affluent Intelligence

Millennials are driving change in every category, and alcohol/ spirits is no exception. And the differences in their behaviors and preferences suggest big changes for the future of luxury and premium spirits marketing.

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Millennials, in general, buy and spend more on all types of liquor, especially top shelf brands.

They typically pay more for a bottle of spirits than any other generation. That’s surprising, as they have lower incomes and net worth than older generations and are likely still identifying their liquor preferences.

Across categories, Ipsos has seen this hunger for the new and different by these shoppers.

As such, packaging and labeling can go a long way toward sparking their interest, as Millennials report that they consider the label as much as they do the liquid in the bottle.

Perhaps most surprising, they give little consideration to whether they’ve enjoyed the product before. Instead, the promise of the new, the exciting and the higher end outweighs the guarantee of prior satisfaction.

The challenge for manufacturers will be to Problematically, Millennials care a lot less about convey this promise without turning away long “brand” than any other generation, according term brand users. to the Ipsos Affluent Intelligence study, which is the longest running continuously fielded survey measuring attitudes and behaviors of high income shoppers.

This behavior suggests that pricing and new offerings for spirits will move northward—and possibly leave some current premium entrants looking more mainstream.

What do you consider when purchasing premium (any liquor)?

Millennials

Label

Gen X

Boomer

Brand

Previously enjoyed

(Source: Q4 2018 Ipsos Affluent Intelligence recontact survey among 1,000 U.S. adults) TO LEARN MORE ABOUT IPSOS AFFLUENT INTELLIGENCE

VIST: www.ipsos-na.com TEQUILAANDSPIRITS.COM | 37

WORLDâ&#x20AC;&#x2122;S FASTEST ELECTRIC CARS

TECHNOLOGY

SPORTS VEHICLES 38 | TEQUILA & SPIRITS MAGAZINE

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With the technology that the automotive industry has today, it is not surprising to see cars out performing records on an annual basis. Over the years, we were made to believe that petrol is the best option to run cars.

There are great things proved by electric cars. The fastest electric cars proved just what modern engineering can bring to the table. The world’s fastest electric cars offer performance petrol-powered models couldn’t dream of. If you’re under the impression that electric cars offer the style and performance of a 1970s milk float, then think again. The latest crop of high-end electric cars top the table for the fastest-accelerating cars money can buy.

Genovation GXE It looks like a Corvette and goes like a Corvette, but the Genovation GXE certainly doesn’t sound like one. That’s because where you’d usually find a big 7.0-litre V8 engine, there is instead a plethora of electrical components making the GXE the world’s first street-legal electric car to top 200mph. Genovation doesn’t quote an official 0-60mph time, although a figure of around three seconds is likely. Top speed is 209mph. That car used the previous C6 generation of Corvette, but production models will be based on the current C7 Corvette Stingray.

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Tesla Roadster the Tesla Roadster is likely to be the fastest car in the word – electric or otherwise – by some margin when it goes on sale. Tesla’s claimed figures seem otherworldly on paper: 0-60mph in 1.9 seconds and 0-100mph in 4.2 seconds are acceleration times more commonly experienced

by Formula 1 or World Rallycross drivers, while the claimed top speed of around 250mph is faster than either. A standing quarter mile is said to take just 8.9 seconds – the fastest time ever for production car if accurate.

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Aston Martin RapidE The Aston Martin RapidE is shaping up to be the upmarket alternative to the Tesla Model S. As its (slightly awkward) name suggests, itâ&#x20AC;&#x2122;ll be based on the Aston Martin Rapide S, but the familiar 6.0-litre V12 petrol engine will be replaced by a fully electric powertrain, co-developed by the technology division of the Williams Formula One team.

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The similarities between the Nio EP9 and the Rimac Concept One are striking. Both are built by start-up companies, both feature in-wheel electric motors and both have the sort of sleek supercar lines you might have drawn as a child. The Nio trumps the Rimac when it comes to total power, with 1,341bhp in total, but there’s little or nothing between their acceleration times. That’s because Rimac quotes a 0-60mph time, while Nio quotes 0-62mph. That makes the Nio’s 2.5-second time too close to call.

What isn’t in doubt is the Nio’s prowess on track, thanks in part to a chassis built to Le Mans race-car specifications and clever adaptive suspension. This resulted in the Nio EP9 lapping the Nürburgring in a remarkable 6m 49.5s, something which leads Nio to claim the EP9 as the world’s fastest electric car.

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Faraday Future FF 91 The FF 91 beat the previous record for a production EV at the Pikes Peak hill climb in the US by 20 seconds. The production model will pack a 130kWh battery. It produces 1,050bhp and gives the car a range of more than 300 miles â&#x20AC;&#x201C; and a phenomenal 0-60mph time of 2.39 seconds.

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Rimac Concept One The Rimac Concept One is among the most famous electric supercars, largely thanks to a well publicised crash involving Richard Hammond. Sadly, while that unfortunate event put Rimac on the map, it also overshadowed the fact that the Concept One is the second-fastest accelerating electric car you can buy today, with a 0-62mph time of just 2.5 seconds.

Thatâ&#x20AC;&#x2122;s thanks to the 1,224bhp it produces â&#x20AC;&#x201C; not bad considering the Concept One is the first car from Croatian firm Rimac. The car is a clean-sheet design, with an electric motor driving each wheel and a system called torque vectoring to make it more stable on the road or more agile on track.

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TEQUILA REPOSADO Expression

“REPOSADO” MEANS “RESTED” Reposado (rested): Darker and possessing more depth of flavor, this tequila has been aged at least two months but no more than a year.

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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THE PIÑA IS THE HEART OF THE BLUE AGAVE The piña (Spanish word for pineapple) is the fruit or, “heart,” of the agave from which sugars are extracted and tequila is made. The word piña is used because once harvested, the heart of the plant resembles a pineapple.

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TRAVEL

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FANTASTIC ISLANDS

OF THE WORLD

Planning your next trip but you do not know where to start? We know COVID-19 is impacting travel plans right now. Weâ&#x20AC;&#x2122;ll continue to share stories from our favorite places around the world so you can keep daydreaming about your next adventure.

Check the following fantastic islands of the World.

Santorini, Greece As one of the most famous islands in Greece, Santorini combines amazing beaches, ancient cities, volcanic landscapes, and delicious local food and wine. Enjoy this beautiful island and all the amazing things to do in Santorini!

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Whitsunday Islands, Australia

This paradise sits at the heart of the Great Barrier Reef midway along the Queensland Coast of Australia. The islands are laid-back and beautiful with plenty of activities to choose from. Boat trips, Watersports, Nature and many more!

Sardinia, Italy

Sardinia is one of the most beautiful islands of the Mediterranean Sea, with splendid sandy beaches and a mountainous interior crossed with stunning hiking trails. Experience one of the many activities Sardinia offers to enjoy the best of this island. Sailing trips, hiking, amazing beaches and delicious food will let you have an unforgettable experience.

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Koh Samui, Thailand

Koh Samui, Thailand’s second largest island, is a perfect destination whether you are after romance, rejuvenation or adventure. Its mountainous rainforest and palm-fringed beaches have been drawing travelers from all over the world. Famous for: diving, fishing, boat trips, nature, wildlife.

Galapagos, Ecuador Located in the eastern Pacific Ocean, 600 miles off the West coast of South America, the Galapagos Islands offer landscapes and wildlife you can’t find anywhere else on earth. It is considered one of the world’s foremost destinations for wildlife viewing. It is also famous for snorkeling, hiking, and bird watching.

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Cozumel, Mexico Cozumel is where the first rays of sunshine hit Mexico, making sunrises here unforgettable. The islandâ&#x20AC;&#x2122;s spectacular, dreamy landscapes and marine biodiversity have made it a popular place for divers and explorers.

Reunion, France Located in the Indian Ocean, east of Madagascar â&#x20AC;&#x201C; the beautiful volcanic island of Reunion is a destination that draws adventurers, seafarers and traders from far and wide. This incredible island is famous for his nature, watersports, beaches, boat trips, and many other activities in Reunion Island.

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Hvar & The Pakleni Islands, Croatia

For travelers seeking the opportunity to relax by the sea, Hvar and the Pakleni islands are a perfect choice. You will definitely be amazed by their stunning scenery and rich culture.

Madeira, Portugal

Madeira Island is a sub-tropical archipelago in the Atlantic Ocean located Southwest of Portugal.

Thanks to its beautiful volcanic landscapes, delicious food, and beaches of all colors and shapes, the island became quickly a top travel destination for Southern Europeans.

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Mauritius

Often described as heaven on earth, Mauritius Island offers a spectacular view of wild nature to its visitors. Situated in the Southwestern part of the Indian Ocean, it is a perfect destination for beach lovers and adventure seekers thanks to all the activities in Mauritius.

HAWAII, US

Hawaii is an archipelago of breath-taking beauty; its pristine beaches and stunning scenery makes it a perfect paradise destination for many travelers. There are plenty of things to do in Hawaii. Go surfing, watch dolphins, fly on an helicopter, explore the amazing landscapes, witness the stargazing and enjoy this unique experience!

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RESTAURANTS

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MEXICAN

GASTR ONOMY

POZOLE

By Simon Pinedo

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Bernal Díaz del Castillo, who happened to be the chronicler of Hernán Cortés, tells that when they arrived to America (what is now Mexico), Moctezuma, the Aztec emperor, sent his priests to welcome the Spaniards.

The Aztec priests where very unique men.

As part of their religious sacredness, they never cut their hair and never bathed. They also smeared their bodies with human or animal blood after the victims were offered as sacrifice and their heart was taken out.

Cuenta Bernal Díaz del Castillo quien fuera el cronista de Hernán Cortés, que cuando llegaron a América, específicamente a lo que hoy es México, el emperador azteca, Moctezuma, envío a lo más representativo de su comunidad a recibir a los españoles, envió a sus sacerdotes; cuando hablamos de sacerdotes aztecas es hablar de hombres que como parte de su sacralidad, nunca se cortaban el pelo, nunca se bañaban y para colmo cuando ofrecían un sacrificio fuese humano o de animal, al sacar el corazón de la víctima se embarraban la sangre en su cuerpo;

Cortés sent them to bathe and cut their hair which greatly offended the Aztecs.

In response, the Aztecs shouted at the Spaniards: “We are going to eat you with chili!” Díaz de Bernal reported that they did not believe or even imagine that this would be true in later days.

pues a estos hombres enviaron a recibir a Cortés, quien al percatarse de su presencia, los mandó bañar y cortarles el pelo; lo cual fue considerado como una gran ofensa contra los aztecas, por lo cual molestos les gritaron a los españoles: “Nos los vamos a comer con ají”, Estos, cuenta Díaz de Bernal, no creyeron, o ni se imaginaban que aquello sería cierto..

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Days later they found out that there was a typical meal prepared with corn, chili, and meat - on many occasions human meat. It is said that when some human sacrifices were made, after the heart was removed and offered to the gods, the body was thrown down the steps of the pyramid. Once at the bottom of the pyramid, people waiting would fight over a piece of the body in order to later prepare it with corn and chili (the pozole). It is also said that human body parts were sold in the markets for human consumption.

Días después se enteraron que existía un típica comida compuesta de maíz, con chile y carne, en muchas ocasiones con carne humana; se dice que cuando se realizaban algunos sacrificios humanos, una vez que el sacerdote hacía el sacrificio, sacaba el corazón y lo ofrecía a los dioses, lanzaba el cuerpo por las escalinatas de la pirámide, y abajo ya lo esperaban para pelear por un trozo de o porción del cuerpo para luego prepararlo con maíz y aji ( el pozole); incluso se dice que el mercado, vendían partes de cuerpo humano para ser consumido en esta, hoy típica comida mexicana.

But of course, the custom of eating pozole with human meat ended with the arrival of the Spaniards. They prohibited the practice of this cannibalistic custom. In the book Sabor que somos, which is about the popular food of Jalisco (Elba Castro, Juan Carlos Núñez, and Sergio René de Dios Corona), it states that in March 1530, after defeating the indigenous people, the Spanish conqueror Nuño Beltrán de Guzmán entered Tonalá (Jalisco). He was received by Chief Itzoapilli Tzapontzintli and his courtiers with dances and a succulent pozole. “They say that when Don Nuño Beltrán de Guzmán approached the pot, he saw that there were unmistakable human remains in the corn, so he reached for his sword and broke the pot from top to bottom, threatening the queen and the Tonaltecos to no longer eat human meat.”

Pero por supuesto que la costumbre de comer pozole con carne humana sucumbió con la llegada y prohibición por parte de los españoles, a seguir practicando esta carnavalesca costumbre. Ejemplo de esto, en el libro “Sabor que somos” sobre comida popular de Jalisco escrito por Elba Castro, Juan Carlos Núñez y Sergio René de Dios Corona, se cuenta que en marzo de 1530, luego de vencer a los indígenas, el conquistador español Nuño Beltrán de Guzmán entró a Tonalá (Jalisco), donde fue recibido por la cacica Itzoapilli Tzapontzintli y sus cortesanos con danzas y un suculento pozole. «Dicen que acercándose don Nuño Beltrán de Guzmán a la olla pozolera, vio que en el maíz había restos humanos inconfundibles, por lo que iracundo echó mano a la espada y quebró de un tajo la olla de arriba abajo, conminando a la reina y los tonaltecos a ya no comer carne humana.

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Stories like these are told in many history books of that era.

Historias como estas, se cuentan muchas en los libros de historia de aquellos tiempos, como por ejemplo:

For example, Fray Bernardino de Sahagún relates in the General History of Things of New Spain that during the ceremonies in honor of the god Xipe Tótec (Flayed Lord), the emperor Moctezuma was served a huge bowl of pozole crowned with the thigh of a sacrificed prisoner.

Fray Bernardino de Sahagún relata en la Historia General de las Cosas de la Nueva España, que durante las ceremonias en honor al dios Xipe Tótec (Nuestro Señor Desollado), al emperador Moctezuma se le servía un enorme plato de pozole, coronado con el muslo de un prisionero sacrificado.

The custom of preparing the pozole with human meat succumbed to the times, but the preparing of pozole with chicken or pork continued. There is even vegetarian pozole.

Sucumbió la costumbre de preparar el pozole con carne humana, pero el pozole siguió, claro desde entonces y hasta el presente preparado ahora con carne de pollo o bien con carne de cerdo, y hasta lo hay vegetariano.

Pozole continues to be a popular food served at birthday parties or other family gatherings. I believe that there is no Mexican family that has not tasted a succulent pozole at home or at some event.

El pozole sigue siendo una comida preferida y de rigor durante las fiestas de cumpleaños, o en momentos de reunión familiar. Creo yo, que no hay familia mexicana que no haya comido un suculento pozole en familia, o en algún evento.

There is no typical Mexican restaurant that does not have the famous pozole on its menu.

No hay restaurante típicamente mexicano, que no tenga entre su menú el famoso pozole. Y como se prepara un pozole.

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So what is pozole? Pozole is a dish from Mexico and Central America. It is a type of broth made from corn of a type commonly known as cacahuazintle or, as they call it in my country, “colored corn” because the special corn for pozole is reddish in color. Chicken or pork is added as a secondary ingredient.

These grains are pre-cooked in a light solution of water with calcium hydroxide, a process known as nixtamalization (the same process that is followed to prepare tortillas).

Once pre-cooked, the calcium hydroxide solution is removed and the grains are washed. The grains proceed to a second process where the meat and the necessary condiments for the pozole are added.

There are different variations of pozole depending on the region of the Mexican territory; there is green pozole, red pozole, and white pozole.

It is served in a bowl with cabbage, onion, and radishes. You can also add special pozole sauces. It is accompanied with a delicious soft drink, aguas frescas, a beer, or even with a good tequila.

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Entonces, ¿Qué es el Pozole? El Pozole es un plato de México y Centroamérica, es una especie de caldo hecho a base de granos de maíz de un tipo conocido comúnmente como cacahuazintle, o como lo llaman en mi tierra “maíz de color”, pues el maíz especial para pozole es de color rojizo, se le agrega carne de pollo o de cerdo como ingrediente secundario. Estos granos son pre cocidos en una solución ligera de agua con hidróxido de calcio ( cal), proceso conocido como nixtamalización ( mismo proceso que se sigue para preparar las tortillas), una vez pre cosido, se elimina la solución de cal, se lavan los granos, para proceder a un segundo proceso, donde ahora si se le agrega la carne y los condimentos necesarios para el pozole.

Existen diferentes variaciones de pozole según la región del territorio mexicano; hay pozole verde, pozole rojo, blanco.

Una vez terminado de cocer, se sirve en plato hondo, y se le agrega col, cebolla, rábanos, y se le le puede agregar salsa especial para pozole, y se acompaña con un delicioso refresco, agua fresca, una cerveza o bien hasta con un buen tequila.

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Expensive Desserts IN THE WORLD

La Madeline au Truffle which is made

by Knipschildt Chocolatier in Norwalk, Connecticut. If you have spare $250, you can enjoy a single truffle and for 1 lb you need to cough up $2600. This mouth-watering dish is delectable because its ingredients include vanilla, truffle oil, sugar, heavy cream, and 70% Valrhona dark chocolate.

La Madeline au Truffle La Madeline au Truffle which is made

by Knipschildt Chocolatier in Norwalk, Connecticut. If you have spare $250, you can enjoy a single truffle and for 1 lb you need to cough up $2600. This mouth-watering dish is delectable because its ingredients include vanilla, truffle oil, sugar, heavy cream, and 70% Valrhona dark chocolate.

Beyond Gourmet Jelly Beans 68 | TEQUILA & SPIRITS MAGAZINE

The Golden Phoenix Cupcake For $1,000, you can partake a cupcake if you are not fond of ice creams. This cupcake is available in a small bakery named Bloomsbury’s in the Dubai Mall. Why is this dessert so expensive? The reason is the ingredients include Ugandan vanilla beans, Italian chocolate, and strawberries dipped in gold. On top of all that, the icing is dusted in edible gold.

Golden Opulence Sundae Serendipity 3 restaurant in New York City conjured up this masterpiece for its 50th anniversary. This dessert beats all other ice creams in taste and was tops for a while in price too as it was featured in the Guinness Book of World Records for its $1000 price tag which made it the most expensive sundae after its launch. Despite its exorbitant cost, the restaurant gets about one order per month from wealthy patrons.

Krispy Kreme’s Luxe Doughnut You may be surprised to learn that back in 2014 this company created a $1,685 classic doughnut to raise funds for The Children’s Trust.

What made this doughnut so special? To start, it was covered with 24-carat gold leaf and included a few edible diamonds. It was adorned with a white chocolate lotus and its stuffing was made of Dom Perignon champagne jelly. The eating experience was made grander as Krispy Kreme served a cocktail with Dom Perignon 2002, Courvoisier Cognac, and passion fruit and raspberry syrup, along with the doughnut.

However, you will not get to see this masterpiece anymore as it was created only once for the noble cause mentioned above.

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Strawberries Arnaud strawberries served at Arnaudâ&#x20AC;&#x2122;s Restaurant in New Orleans. Their standard strawberry dessert costs about $9 but they created this special dish on the occasion of Valentineâ&#x20AC;&#x2122;s Day in 2016 to regale their patrons. Apart from regular strawberries, the dessert includes additional ingredients that account for the heavy price. These include 24-carat gold flake toppings, whipped cream, vanilla ice cream, and a variety of expensive champagnes and liquors that provide a zing to the dish. Another main reason for the $9.85 million price is an exquisite box that hosts a 10.06-carat royal blue diamond engagement ring created by MS Rau Antiques that is placed at the base of the dining plate.

Frrrozen Haute Chocolate Ice Cream Sundae This sundae is yet another astonishing product from Serendipity 3 restaurant. It beat the Golden Opulence Sundae for the prime spot in the Guinness Book of World Records with its astronomical $25,000 price tag which can buy you a handsome new car. The sundae justifies the lavish price as it contains 5 grams of 23-carat edible gold and its topping is the $250 La Madeline au Truffle.

To eat this beauty, you get a golden spoon and an 18-carat gold bracelet with 1 carat of white diamonds, and the ice cream is provided in a goblet with a gold crown. You need to order these items in advance.

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TOP NEW

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DRINKS TEQUILAANDSPIRITS.COM | 73

Filey Bay second release The Spirit of Yorkshire Distillery has launched the second release of its Filey Bay whisky, after releasing the county’s first single malt last year. Filey Bay Second Release is the next step on the Hunmanby distillery’s journey to produce its flagship single malt bottling, and has been produced using a selection of Bourbon casks, together with one Sherry cask. According to the producer, the resulting whisky is light and fruity with flavours of citrus, vanilla ice cream, caramel, biscuit and honey.

Gosset Brut 12 ans de cave Champagne Gosset has unveiled a new fizz, which has been aged on its lees for a minimum of 12 years. The non-vintage blend is made from 51% Chardonnay, sourced from Avize, Cramant, Le Mesnil-sur-Oger and Villers-Marmery, and 49% Pinot Noir from Aÿ, Ambonnay, Bouzy and Verzy. The wine does not undergo malolactic fermentation, and has a dosage of 7gl. Only 12,000 bottles of the fizz, which has flavours of “plum, citrus peel, ginger and peppermint”, have been produced.

Melea Organic Tempranillo Madrid-based specialist Spanish wine exporter Long Wines has launched an organic wine range named Melea. The range comprises two organic and vegan wines inspired by the rare bee Anthophora Melea. These include a white Verdejo and Sauvignon Blanc blend, and a red made from Tempranillo.

CAP Gin Developed in the Côte d’Azur, CAP Gin was designed to reflect the local habitat.

Produced in the classic London Dry style, the gin has nine botanicals, including mimosa flowers, rose and fleur d’oranger.

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Adnams low-alcohol cider Suffolk-based brewer Adnams has launched its first low-alcohol cider, called Wild Wave. With an ABV of 0.5%, the cider has been made from a mix of English bittersweet and dessert apples grown in the heart of the Malvern Hills. It is the result of a collaboration between Adnams master brewer, Fergus Fitzgerald and Master of Wine, James Davis. Naturally vegan and gluten-free, the cider will now sit alongside Adnams’ other low-alcohol offering,

Hendrick’s Lunar Gin Scottish gin brand Hendrick’s has released a limited-edition ‘Lunar’ gin in the UK, which recently went on sale at Harvey Nichols. Described as “distinctly floral with a delicate spicy finish”, the small-batch gin is the second release from master distiller Leslie Gracie’s Cabinet of Curiosities. The warming botanicals are inspired by the Ayrshire coast, within the Galloway and Southern Ayrshire Unesco Biosphere.

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Umiki Whisky Umiki Whisky is a premium blended whisky from Japan. Ocean is source of life and Pine-tree is symbol of life in Japan. Inspired by Japan’s respect for nature and the ocean, we blended local ocean-side malt whiskies with grain whiskies from rest of the world before blending with pure filtered ocean water and finishing the blend in Japanese pine barrels.

Kamiki Intense Wood Whisky Japan’s Yoshino Spirits has released an exclusive Kamiki Intense Wood blended malt whisky. It is an extension to the Kamiki line, which is claimed to be the first Japanese whisky finished in Japanese cedar (Yoshino Sugi) casks.

“Demure aromas of freshly cut wood and button mushrooms are decidedly earth driven. Much more intense on the palate the flavors explode with toasted tobacco, sweet cinnamon, and background notes of cedar, finally finishing with roasted honey spiked grains.

Domecq Manzanilla González Byass has launched a manzanilla from Sanlúcar de Barrameda, made by the Delgado Zuleta bodega, in the UK market. Following the acquisition of Pedro Domecq, with Group Emperador, at the end of 2016, González Byass has been working with Domecq to produce a manzanilla to add to the González Byass UK Sherry portfolio. The fortified wine is described as straw yellow in colour with aromas of “apple, camomile, almond and bread notes and flavours of zesty lime, fresh apple, creamy almonds and toasted bread”.

Redbreast 27-Year-Old whiskey Irish Distillers has introduced the oldest expression of its Redbreast Irish whiskey, the Redbreast 27-Year-Old. The spirit has been matured in ruby Port barrels, which, according to the producer, impart fleshy fruit characteristics with notes of toasted oak. Available in 11 markets, the whiskey is bottled at 54.6% ABV and joins the rest of the Redbreast portfolio, including the Redbreast 12, 15, 21 Year Old and Lustau.

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The Long Little Dog Blanc Boutinot has launched a trio of cans in its The Long Little Dog wine range. The cans are illustrated with an image of Crufts-winning dog breed the dachshund, whose body extends all the way around the can and finishes in a wagging tail.

Packaged in 187ml cans, the range includes a white blend from the south of France, a Grenache rosé from the Languedoc and a red made from a blend of Grenache, Syrah and Carignan, also from the Languedoc. The cans are available for distribution into the on- and off-trade throughout Europe, including the UK, and in the US.

Duncan Taylor Octave whiskies Huntly-based Duncan Taylor Scotch Whisky has extended its Octave whisky portfolio with the launch of eight new expressions. The whiskies have been aged in Sherry casks to intensify the flavour. Duncan Taylor states that Octave casks are around an eighth of the size of a butt and each one creates around 80 to 100 bottles. The independent bottler launched its Octave range in August 2019 and it now has over 40 expressions. The new launches include the Bowmore 1998 20-year-old (pictured). Bottled at cask strength, there are just 63 bottles of the whisky available.

Golden Road Champango Californian brewery Golden Road has released a new canned drink inspired by Mimosas. Billed as a ‘brunch beverage’, the Champango is a beer-based drink, made with the brewer’s Mango Cart Wheat Ale. The brewery is launching the 6.5% ABV drink nationwide in select retailers, packaged in 12 ounce slim cans.

The drink had previously been sold at the producer’s brewpubs and has now been developed for wider sale. Described as having “bright mango” notes and being “highly effervescent”,

Jack Daniel’s Tennessee Apple

Tennessee whiskey brand Jack Daniel’s has launched its Tennessee Apple whiskey in the UK. A blend of Jack Daniel’s Tennessee whiskey and apple liqueur, the spirit has crossed the pond after a successful launch in the US in 2019. The brand says it hopes to capitalise on the growth of the flavoured spirits category In the UK. Flavoured spirits grew 58% in Britain and were the key driver of total spirits growth in the year to August 2019, according to Nielsen. Bottled at 35%, the whiskey features a blend of three types of apple: McIntosh, Red Delicious and Granny Smith.

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Offley Clink Ports Sogrape-owned Port brand Offley has released a new range called Clink comprising a white and rosé Port, which have been created to attract new consumers to the category. Both Ports can be drunk straight or mixed with tonic water, providing a lower-alcohol alternative to a spirit or stronger fortified wine. Offley Clink White is a blend of grapes including Malvasia Fina, Gouveio and Moscatel, and has floral aromas with flavours of stone fruits, according to the producer. Meanwhile, the rosé variant is a blend of Tinta Barroca, Tinta Roriz, Touriga Franca and Touriga Nacional and is “bursting with red berries and floral aromas”.

Mothership Codebreaker DIPA Mothership beer, an all-female craft brewery in London, has unveiled its first expression in its Extraordinary Women special release range. The range is designed to celebrate the pioneering women who have broken boundaries and have championed women’s rights. Codebreaker, a New England style double IPA is dedicated to the plight of Joan Clarke, a cryptanalyst known for her work in cracking the Enigma code during World War Two. Fittingly, the beer is brewed with Enigma hops and boasts flavours of tropical fruit with clean malt, according to the producer.

Edinburgh Full Strength Gin Edinburgh Gin has announced the launch of two new full-strength flavoured gins – Gooseberry & Elderflower Gin and Raspberry Gin. The two gins will join the distiller’s existing portfolio, which includes London Dry gins Classic, Seaside and Cannonball; gin liqueurs; RTD canned gin and tonics; and other special release items. Its full-strength flavoured gin portfolio also includes Rhubarb & Ginger, Lemon & Jasmine and Bramble & Honey.

Gusbourne Blanc de Noirs

Gusbourne has released its first blanc de noirs fizz since 2011. The Kent-based English wine producer, which only makes vintage fizz, has released a sparkler made with 100% Pinot Noir from the 2016 vintage. Made with a significant proportion of grapes from its West Sussex site near Goodwood, as well as some from Appledore in Kent, the wine has spent 26 months on its lees, combined with a further six months in bottle post disgorgement. A small percentage of the wine was fermented in old oak for added depth and complexity. According to the producer, the wine has flavours of “cox apple, cherry, raspberry and citrus”.

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