TEQUILA & SPIRITS J U L Y
A U G U S T
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TEQUILA BLANCO EXPRESSION
DRINK TO HISTORY
T H E
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CONTENTS THE LIFESTYLE
LETTER FROM PUBLISHER
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<<<ON THE COVER BLACO EXPRESSION
COGNAC DRINK TO HISTORY
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BEST MARGARITA MAKERS
TEQUILA BLANCO EXPRESSION
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MOST ATTRACTIVE FLIGHT ATTENDANTS
TOP NEW DRINKS
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“FROM THE PUBLISHER” Publisher
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 that include Cognac Drink to History. Check out the origins of the most popular cocktail drink, “The Margarita.” I’m happy to announce that Tequila & Spirits now has a Blog! I personally invite you to subscribe to the magazine and our blog.
All inquiries to: Tequila & Spirits Magazine 13089 Peyton Dr., Suite #C295 Chino Hills, CA 91709 Tel # 909-773-0404
Be yourself, be happy, be inspired, and celebrate! Safety first!
Remember to drink responsibly. Until next time!
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C A N T I N A
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COCKTAIL By Simon Pinedo
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The margarita is one of the most popular cocktails of all time. La margarita es uno de los cรณcteles mรกs populares de todos los tiempos. TEQUILAANDSPIRITS.COM | 11
One of the most famous tequila cocktails is without a doubt the Margarita.
Uno de los cócteles más famosos hechos con tequila es sin duda el coctel de Margarita.
Its origin is said to be Mexican, and there are several versions of it. In all of them, the protagonist is a woman named Margarita, Margaret or Marjorie.
Se dice que su origen es mexicano, y que hay varias versiones de este origen y en todas, la protagonista es una mujer de nombre Margarita, Margaret o Marjorie.
One version says that in 1938 Carlos Herrera, owner of a restaurant named “Rancho la Gloria” located between Tijuana and Rosarito Mexico, made a cocktail for one of his clients, former dancer Ziegfeld Marjorie King, and thus how the Margarita was born.
Una versión dice que en el año de 1938 Carlos Herrera, dueño de un restaurante de nombre “Rancho la Gloria”, situado entre Tijuana y Rosarito México, hizo un coctel para una de sus clientas, la ex bailarina Ziegfeld Marjorie King, y así es como nació la Margarita.
Another version says that Carlos Orozco, bartender at Cantina (bar) Hussong in Ensenada, Mexico, created a cocktail for Margarita Henkel, daughter of the then German ambassador. At the time the young lady entered the establishment, the barman was experimenting with drinks. He offered her the particular cocktail, and because she was the first person to drink it, the barman decided to name it “Margarita.”
Otra versión dice que Carlos Orozco, barman de la Cantina Hussong de Ensenada, México creó un coctel para Margarita Henkel, hija del entonces embajador alemán. En el momento que la señorita entró al establecimiento, el camarero estaba experimentando con bebidas. Le ofrece este coctel, y al ser la primera persona que lo tomó, el camarero decidió ponerle su nombre “Margarita”
A third version says that the Margarita cocktail was invented by Margaret Sames back in 1948. The Dallas high society lady served this cocktail to her guests at her vacation home in Acapulco. One of her guests was Tommy Hilton, owner of the Hilton Hotels. Mr. Hilton would later include this cocktail in the bars of his hotel chain. But apparently this version is not well accepted, because some tequila brands promoted the “Margarita” cocktail three years earlier.
Una tercera versión dice que el Cóctel Margarita lo inventó Margaret Sames, allá por 1948. Esta señora de la alta sociedad de Dallas servía este cóctel para sus huéspedes en su casa de vacaciones en Acapulco. Uno de sus invitados era Tommy Hilton, propietario de Hoteles Hilton. El Sr. Hilton incluiría posteriormente este cóctel en los bares de su cadena hotelera. Al parecer esta versión no es correcta, puesto que según dicen, algunas marcas de tequila promocionaban el cóctel “Margarita” tres años antes.
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Another version reports that in Tijuana, Mexico, a bartender was “captivated” by the beauty of a young dancer named Margarita Carmen Cansino and created this cocktail in her honor. This beauty would later become one of the most famous actresses in Hollywood, Rita Hayworth.
Otra versión cuenta cómo en Tijuana, un barman quedó “prendado” por la belleza de una joven bailarina llamada Margarita Carmen Cansino y crea este cóctel en su honor. Esta belleza se convertiría posteriormente en una de las actrices más famosas de Hollywood, Rita Hayworth.
Francisco “Pancho” Morales is another bartender who is credited with creating this cocktail when he worked at the “Tommy Place Bar” in El Paso, TX in 1942. Many experts believe that he is the true creator of the Margarita.
Francisco “Pancho” Morales es otro barman, al cual se le atribuye la creación de este cóctel cuando en 1942 trabajaba en el “Tommy Place Bar” en El Paso, TX. Muchos expertos creen que es el auténtico creador de este cóctel.
Regardless of its origin, the important thing is that it exists and that we can enjoy it especially during this hot season. We share some original recipes for you to make your own Margaritas.
Independientemente cual haya sido su origen, lo importante es que existe, y ahora podemos disfrutar de ellas, sobre todo durante esta estación de calor. Les compartimos algunas recetas originales para que hagas tus propias Margaritas.
A special thanks to all the tequila brands that submitted their original Margarita recipes.
Un agradecimiento especial a todas las marcas de tequila que nos enviaron sus recetas.
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ORION MARGARITA BY EMBAJADOR TEQUILA INGREDIENTS:
• 1 Whole Asian Pear, cored and peeled • 3/4oz Embajador Tequila Premium Reposado • 3/4oz Conejos Mezcal • 1/2oz Cointreau • 1oz Fresh Lime Juice • 3/4oz Simple Syrup www.embajadortequila.com
Tajin Mix 3 tsp Sugar * 1 tbsp Tajin * 1/8 tsp fine salt
PREPARATION: Add 2.5mg of Tajin mix to bottom of shaker, add the Asian Pear in chunks and muddle. Add all other ingredients and fill with ice. Shake vigorously (25 sec) Rim rocks glass with Tajin mix, add new ice, strain and serve. Once poured, add one spoonful or two of the pear pulp and stir Garnish with a dehydrated pair slice
ORGANICA MARGARITA BY AZUÑIA TEQUILA
• 1.50 oz Azuñia Blanco or Reposado Organic Tequila • 0.75 oz Azuñia Organic Agave Syrup • 1 oz Fresh lime juice • Splash of water PREPARATION: *Combine all ingredients in an ice-filled cocktail shaker. *Shake vigorously for 10 seconds and pour into a glass. *Garnish with fresh or dehydrated lime wheel
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THE PEOPLE’S MARGARITA BY TEREMANA TEQUILA INGREDIENTS:
• 2 oz. Teremana Blanco •.75 oz Lime Juice •.25 oz - .5 oz Agave Nectar (to taste) • Splash of Pineapple Juice (to taste) PREPARATION: Shake with ice in a cocktail shaker. Strain into a rocks glass over fresh ice. Garnish with a lime wheel, pineapple leaves & sea salt (as desired). www.teremana.com
BY ANTEEL TEQUILA
• 1.75 oz Anteel Coconut Lime Blanco Tequila •.25 Mezcal (any variety) • 2 oz Fresh Pineapple Juice •.5 oz Fresh Lime Juice •.5 oz Yellow Scotch Bonnet & Pineapple Infused Simple Syrup
PREPARATION: Rim cocktail glass with Chipotle Lime Sea Salt Shake, strain over ice in cocktail glass Garnish with grilled pineapple slice marinated in Anteel Coconut Lime Blanco Pineapple leaf for decoration www.anteeltequila.com TEQUILAANDSPIRITS.COM | 15
PERFECT MARGARITA BY JUAN LOBO TEQUILA INGREDIENTS:
• A Lowball glass • 2 oz Juan Lobo Tequila Blanco • 1 oz Freshly Squeezed Lime Juice (or half of one lime) • 1 oz Grand Marnier • 0.5 oz Agave Syrup • Kosher Salt PREPARATION: *Use a lime wedge to coat the rim of the glass and dip the rim in a dash of salt to coat. *Add plenty of ice to a cocktail shaker. Squeeze the lime juice into the cocktail shaker *Add Juan Lobo Tequila Blanco, Grand Marnier, and a touch of agave syrup if you like a bit of sweetness to your margarita *Shake it up, pour and garnish with a lime wedge
COCO-BASIL MARGARITA BY TROMBA TEQUILA
INGREDIENTS: • 2oz Tequila Tromba Blanco • 1oz Fresh lime juice • 1oz Agave nectar (simple syrup) • 1 Handful of fresh Basil • 1-2 Cups of coconut water ice cubes (or regular ice cubes) Blend all ingredients until smooth Garnish with candied blood orange wheel and basil sprig
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Smoothly blending lime, agave, coconut water ice cubes and basil with Tequila Tromba Blanco, the Coco-Basil Margarita is the embodiment of a summer done right. Tromba Blanco’s bright, vibrant, and versatile qualities set the stage for all elements to merge harmoniously while letting each ingredient shine through. Plucked right from the herb garden, the basil leaf adds a significant pop of flavour while the classic elements ground the cocktail in its roots as a margarita. Jump on this recipe to upgrade your summer cocktail game and take summer by storm.
CHIPOTLE HIBISCUS MARGARITA BY REVEL AVILA
• 1 oz REVEL Avila Blanco • 1 oz Fresh lime • ¾ oz Chipotle Hibiscus Syrup Instructions: Build in tin, shake with ice, double strain into double old fashioned glass over a large cube. Garnish: Lime peel
PREPARATION: Chipotle Hibiscus Syrup: Make a 1:1 Simple Syrup with Evaporated Sugar Cane then stir in a handful of dried hibiscus flowers and half that amount of dried chipotle peppers. Refrigerate overnight then strain out the flowers and peppers. *This recipe was created for REVEL Avila by Zachariah Parks
LA PRIMERA MARGARITA BY PURA VIDA TEQUILA INGREDIENTS:
• 1.5 oz Pura Vida Blanco Tequila • 1.5 oz Fresh Lime Juice • 1 oz Naranja Orange Liqueur •.75 oz Agave Nectar
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BY SUAVECITO TEQUILA INGREDIENTS:
• 2 oz Suavecito Añejo Tequila • 3/4 oz Fresh Lemon Juice • 3/4 oz Honey • 1/2 oz of Grand Marnier www.suavecitotequila.com
SPICY JALAPEÑO MARGARITA INGREDIENTS:
• • • • •
1 oz Tequila Silver 2 Jalapeños peppers 2 oz Lime juice 2 oz Honey Garnish - Lime slice
PREPARATION: Rim a chilled a glass with salt Pour all of the ingredients into a cocktail shaker filled with ice Shake well and pour everything into a prepared glass Garnish with a lime slide 18 | TEQUILA & SPIRITS MAGAZINE
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WINE AR OM A S
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oldburger is a white Austrian wine grape grown primarily in the Burgenland region. The grape is a crossing of Orangetraube and Welschriesling and was created in 1922 by Fritz Zweigelt at the HĂśhere Bundeslehranstalt und Bundesamt fĂźr Wein- und Obstbau in Klosterneuburg. Goldburger is also known under the synonyms Klosterneuburg 16-8 and Orangeriesling
GOLDBURGER Aromas of Orange, lemon, apricot, floral, sage, clove, bay leaf, cardamom, rosemary * Austria
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May / June 2020 Issue Find out more.. www.tequilaandspirits.com
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orio Muscat (also known as Morio-Muskat) is a white wine grape that was created by viticulturalist Peter Morio at the Geilweilerhof Institute for Grape Breeding in the Palatinate in 1928. He claimed to have crossed the varieties Silvaner and Pinot blanc, but based on the variety’s properties it has been speculated that he actually crossed Silvaner and Muscat Blanc à Petits Grains. But so far this speculation has yet to be conclusively proven. The grape is highly aromatic with a “grapey” characteristic reminiscent of Muscat grape varieties. The grape is rarely used for varietal wines because it requires a high level of ripeness to avoid producing wine with a “mousey” flavor, a coarse texture and overabundance of acidity. Morio Muscat remains the most popular “Muscat” in Germany, despite the possibility that the grape might not be a member of the Muscat family. The grape was used extensively in Germany in the 1970s as a blending companion to Müller-Thurgau to enhance the aroma of the latter, but has been in steep decline in recent years.
MORIO MUSCAT - Aromas of White peach, nutmeg, lily of the valley, jasmine, violet, litchi, pineapple (mature), lemon balm * Germany
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raminer is an aromatic wine grape variety, used in white wines, and performs best in cooler climates. The German name Gewürztraminer literally means “Spice Traminer” or “Perfumed Traminer”, and originally comes from the Alsace region in France. This grape variety is a mutation of the Savagnin blanc, also named Traminer in South Tyrol (northern Italy).
Traminer Aromas of Orange, almond, quince, walnut, rose (withered), mint, mustard flour, ginger, caramel * Germany
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cheurebe or SĂ¤mling 88 is a white wine grape variety. It is primarily grown in Germany and Austria, where it often is called SĂ¤mling 88, and some parts of the New World. Scheurebe wines are highly aromatic, and the variety is often used for sweet wines, although dry Scheurebe wines have become more common in Germany.
Scheurebe Aromas of Mandarin, almond, apricot, peach, mango, passion fruit, mint, mustard flour, cardamom, curry, caramel, star anise, bay leaf * Germany
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CALIFORNIA VINEYARDS TASTING ROOMS INLAND SAN DIEGO COUNTY Orfila Vineyards & Winery
Highland Valley Vineyards
Hungry Hawk Vineyards & Winery
Vino Urbano Urban Winery
Ramona Ranch Winery
is an ultra-premium boutique winery nestled in the picturesque San Pasqual Valley, approximately 30 minutes from San Diego, on the way to the San Diego Zoo Safari Park. Orfila produces award-winning Rhone-style wines from grapes grown on our hillside estate located approximately 15 miles from the Pacific Ocean and from other renowned grape-growing regions in coastal California. 760.738.6500 - orfila.com
is a boutique micro winery perched on the edge of beautiful Highland Valley in the San Diego foothills. On our hillside vineyards, we grow Bordeaux variety grapes and together with other fruit carefully selected, we hand style robust red wines. 858.531.6589 - HighlandValleyVineyards.com
Opening Spring 2016, our unique tasting room will offers a relaxed indoor and outdoor atmosphere with fresh Coastal breezes, featuring views of Spring Canyon and distant Mexico lights. Our wine styles are influenced by both California and Baja Mexico. Wines will be artisanal small production lots sure to please any palate. 619.429.6820 - vinourbano.com
Come, escape for the day and feel like you have been transported to an Old World Village. Enjoy the tranquil beauty of the vineyards, olive trees, gardens, original buildings and wine-making equipment and experience the genuine hospitality of the Bernardo Winery tasting room, 858.487.1866 - bernardowinery.com
Family owned and operated boutique winery with award winning wines. Fifteen estate grown varieties. 10 acres overlooking the beautiful San Pasqual Valley & San Diego Zoo Safari Park. Bring your picnic & enjoy some of our wine with the beautiful views! 760.489.1758 - hungryhawkvineyards.com
Sample handcrafted wines made with grapes from the beautiful vineyards of San Diego County at Ramona Ranch Vineyard and Winery located in the heart of the Ramona Valley American Viticulture Area. Taste award winning reds, a dry rose and interesting whites in our quaint tasting room or on our lovely view tasting terrace, often along with artisan cheese samples. 760.789.1622 - ramonaranch.com TEQUILAANDSPIRITS.COM | 27
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arménère grape is a wine grape variety originally planted in the Médoc region of Bordeaux, France, where it was used to produce deep red wines and occasionally used for blending purposes in the same manner as Petit Verdot. A member of the Cabernet family of grapes, the name “Carménère” originates from the French word for crimson (carmin) which refers to the brilliant crimson colour of the autumn foliage prior to leaf-fall. The grape is also known as Grande Vidure, a historic Bordeaux synonym.
Carmenére Aromas of Grapefruit (shell), pear, fig, cherry, blueberry, black,currant, black pepper, leather, chocolate, cinnamon * France
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COGNAC DRINK TO
HISTORY 30 | TEQUILA & SPIRITS MAGAZINE
Cognac is a variety of brandy named after the commune of Cognac, France.
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Cognac is a variety of brandy named after the commune of Cognac, France. It is produced in the surrounding wine-growing region in the departments of Charente and CharenteMaritime. Cognac production falls under French appellation d’origine contrôlée designation, with production methods and naming required to meet certain legal requirements. Among the specified grapes, Ugni blanc, known locally as Saint-Emilion, is most widely used. The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Cognac matures in the same way as whiskies and wines barrel age, and most cognacs spend considerably longer “on the wood” than the minimum legal requirement. Cognac is a type of brandy, and after the distillation and during the aging process, is also called eau de vie. It is produced by twice distilling white wines produced in any of the designated growing regions.
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The white wine used in making cognac is very dry, acidic, and thin. Though it has been characterized as “virtually undrinkable”, it is excellent for distillation and aging. It may be made only from a strict list of grape varieties. For it to be considered a true cru, the wine must be at least 90% Ugni blanc (known in Italy as Trebbiano), Folle blanche and Colombard, while up to 10% of the grapes used can be Folignan, Jurançon blanc, Meslier St-François (also called Blanc Ramé), Sélect, Montils, or Sémillon. Cognacs which are not to carry the name of a cru are freer in the allowed grape varieties, needing at least 90% Colombard, Folle blanche, Jurançon blanc, Meslier Saint-François, Montils, Sémillon, or Ugni blanc, and up to 10% Folignan or Sélect.
Once distillation is complete, it must be aged in Limousin oak casks for at least two years before it can be sold to the public. It is typically put into casks at an alcohol by volume strength around 70%.
The age of the cognac is calculated as that of the youngest component used in the blend. The blend is usually of different ages and (in the case of the larger and more commercial producers) from different local areas.
As the cognac interacts with the oak barrel and the air, it evaporates at the rate of about 3% each year, slowly losing both alcohol and water. This phenomenon is called locally la part des anges, or “the angels’ share”. When more than ten years pass in the oak barrel, the cognac’s alcohol content decreases to 40% in volume. The cognac is then transferred to “large glass bottles called bonbonnes”, then stored for future “blending.” Since oak barrels stop contributing to flavor after four or five decades, longer aging periods may not be beneficial.
This blending, or marriage, of different eaux de vie is important to obtain a complexity of flavours absent from an eau de vie from a single distillery or vineyard. Each cognac house has a master taster (maître de chai), who is responsible for blending the spirits, so that cognac produced by a company will have a consistent house style and quality.
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In this respect, it is similar to the process of blending whisky or non-vintage Champagne to achieve a consistent brand flavor. A very small number of producers, such as Guillon Painturaud and Moyet, do not blend their final product from different ages of eaux de vie, so produce a â€œpurerâ€? flavour. Hundreds of vineyards in the Cognac AOC region sell their own cognac. These are likewise blended from the eaux de vie of different years, but they are single-vineyard cognacs, varying slightly from year to year and according to the taste of the producer, hence lacking some of the predictability of the better-known commercial products. Depending on their success in marketing, small producers may sell a larger or smaller proportion of their product to individual buyers, wine dealers, bars and restaurants, the remainder being acquired by larger cognac houses for blending.
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According to the Bureau National Interprofessionnel Hors d’âge (Beyond Age) is a designation du Cognac (BNIC), the official quality grades of which BNIC states is equal to XO, but in practice cognac are: the term is used by producers to market a high-quality product beyond the official age V.S. (Very Special) (three stars) scale. designates a blend in which the youngest brandy has been aged for at least two years in The names of the grades are in English because a cask. the historical cognac trade, particularly in the V.S.O.P. (Very Superior Old Pale) or Reserve 18th century, significantly involved the British.
designates a blend in which the youngest brandy is aged for at least four years in a cask. Cognac is also classified by crus, tightly defined geographic denominations where the grapes are Napoléon designates a blend in which the grown. Their distinctive soils and microclimates produce eaux de vie with characteristics particular youngest brandy is aged for at least six years. to their specific location.
XO (Extra Old) The minimum age of the
youngest brandy used in an XO blend was increased to 10 years in April 2018; this rule was originally scheduled for implementation in 2016, but was postponed due to inadequate stocks. The Napoleon designation, previously unofficial, is used to specifically denote those blends with a minimum age of six years that do not meet the revised XO definition.
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THE RISING DEMAND FOR GLOBAL WHISK(E)Y EDUCATION In recent years, innovation has been a driving force in the global spirits market, with a particularly strong focus on the whisky category. From its rich history and diverse production methods to its vast array of styles, it opens the door to a world of exploration and discovery like none other. Broader demographics, emerging markets, and dynamic consumer trends have opened the door to a large number of new opportunities. The versatility that whisky encompasses has led to a more knowledgeable and sophisticated consumer. Learning about and understanding its complexity has become a fundamental part of the whisky drinking experience. Not only do consumers and professionals want to learn more, but they are excited to share their knowledge and information with other likeminded individuals. This has raised the bar significantly for distilleries, retailers, and the hospitality industry worldwide as it relates to their internal educational standards and level of expertise. The beverage industry is filled with credible educational opportunities for this purpose, each offering structured programs with the primary goal of enhancing the industry as a whole, through education. Respected institutions such as the Society of Wine Educators and the WSET offer certification programs designed for wine and the wider world of spirits.
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There are, however, very few programs specifically designed for, and dedicated to whisky. The Council of Whiskey Masters is one of the organizations dedicated to bridging this gap in the market. The Council is U.S. education and certification body for whisk(e)y expertise, based in Los Angeles, and specifically established to define and uphold an elevated set of standards among sommeliers and spirits professionals, and to offer credible certifications in the field of whisky that are equivalent to the wellestablished credentials in the world of wine. The 4-level study & certification program can be taken from anywhere in the world, and is based on a rigorous theoretical curriculum that necessitates intensive study and dedication.
Starting with Level 1, students can decide to initially focus on either Scotch or Bourbon to fundamental competence on either whisky type. Candidates who pass a 100 question online exam either receive the title Certified Scotch Professional (CSP) or Certified Bourbon Professional (CBP). Graduates from Level 1 may decide to integrate their base knowledge with the wider world of whisky essentials including and exceeding both Scotch and Bourbon content, and they sit for the Level 2 exam leading to the Certified Whisky Specialist (CWS) diploma. Level 1 and Level 2 are both based on distance study and rigorous multiple-choice exams that can be taken anywhere in the world in a controlled online environment. Taking the next step to mastery leads through Level 3, the respected and rare “Master of Scotch” (SM) designation. This level requires detailed competence in the various classical Scotch producers, which must be demonstrated by the passing of a practical exam, conducted either in Kentucky or Scotland and is based on the blind tasting of 36 different scotches. Those who earn the title of Master of Scotch can then decide to expand their mastery to the global level of whisky, including all other important whisky types. This Level 4 success, to earn the “Master of Whisky” (WM) title, will be demonstrated in another 2-day exam covering 36 global whiskies tasted blind while also passing an oral theory examination, covering the greatest spirit on earth comprehensively. Since the Council’s 2019 program launch, hundreds of students from more than 20 countries have enrolled and successfully passed the Level 1 Scotch and Bourbon designations, with an average pass rate of approximately 75%. The Council’s efforts are greatly supported by an Advisory Board comprising 25+ of the most respected authorities in whisky, collectively sharing a vision of creating a strong foundation for whisky education worldwide.
As the global whisky market continues to evolve every corner of the world, comprehensive and well structured educational programs will become more important than ever. Ensuring that the market is equipped with the most accurate and relevant information will be vital to the growth and success of the overall industry. Whisky professionals with a distinguished and globally recognized credential will hold a supreme position in the market as they continue to educate consumers worldwide, and create an elevated level of respect and appreciation for the world’s finest spirit.
Visit : www.WhiskeyMasters.org www.SocietyofWineEducators.org www.WSETglobal.com
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MAKE HAPPY HOUR EVEN HAPPIER The most common margarita makers have a compartment for ice and work by shaving it into a jar that the user pre-fills with their desired drink mixture. Once the shaved ice dispenses into the jar, it’s blended with the drink mixture. Of course, you can use a blender if another bulky machine doesn’t suit your budget or space, but there’s no doubt a frozen drink machine makes a fun addition to any celebration.
Home Bar by Keurig
Drinkworks Home Bar By Keurig, Drink Maker, Brews Wine, Cider, Beer, and Mixes Cocktails, Pods Sold Seperately, Black. This new and innovative machine churns out delicious margaritas, plus a host of other mixed drinks. There’s little fuss in prep work, since all of the ingredients you need to make a drink are located in pods (similar to a traditional Keurig), with the exception of water, which is located in the water canister. Results are impressive, too. Our tester touted her drink as one of the best margaritas she’s ever had. 44 | TEQUILA & SPIRITS MAGAZINE
JOIN US FOR FREE! www. tequilaandspirits.com
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Frozen Beverage Station
This dedicated frozen drink machine has a far more approachable price tag than many other models, but still features dual-functionality to adjust the consistency of your drink. Use the snow setting for a smoother, creamier margarita; use the slush setting for a thicker, icier treat.
Key West Frozen Concoction Maker
A separate extra-large ice reservoir (it holds enough to make up to 2.5 pitchers!) shaves ice, not crushes it the way a blender does. This ensures frozen drinks have the same creamy, homogenous texture as the beverages at your local watering hole. Just choose serving size â€” from one to three drinks â€” and the pre-programmed cycle does the rest. 46 | TEQUILA & SPIRITS MAGAZINE
When space is at a premium, opt for this blender over a traditional margarita maker. “A highpowered blender is ... able to crush through ice evenly and efficiently,” says Papantoniou. In mere seconds, the powerful motor crushes ice to a smooth consistency that’s perfect for frozen drinks. But that’s not all this machine does — it also minces, dices, chops, and purees all types of food, smoothies, and drinks.
Tahiti Frozen Concoction Maker
For the perennial hostess, a margarita maker capable of making three separate frozen drinks (a total of 72 ounces!) in a single cycle. Simply fill each pitcher with the appropriate ingredients, start the machine, and watch as the rotating ice chute sends premium shaved ice spinning into each canister, blending each concoction to perfection.
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Premium Cocktails on Demand
This cocktail maker allows you to customize the alcohol. Pods contain just mixers and instead of a single water canister, the machine houses four tempered glass bottles that hold up to four preferred base spirits — whiskey, vodka, rum, gin, or tequila— and water. All you have to do is pop in a pod, select your drink strength, and press mix.
Freezeable Cocktail Maker
For on the go fun, a portable margarita maker that doesn’t require any electricity or batteries. It’s great for the beach or a picnic in the park — just pre-mix the ingredients and freeze. When ready to serve, squeeze the soft-sided canister to create a margarita that’s similar in consistency to a frozen slushy.
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Nostalgia Taco Tuesday
Bring the thirst quenching fun to any occasion with the Taco Tuesday Margarita & Slush Maker! The powerful motor quickly shaves ice to the perfect consistency and makes up to 64-ounces of your favorite slush drink. The easy-flow spout dispenses consistently smooth frozen drinks while the blending chamber detaches from the base for easy clean up. Includes a detachable cup rest and drip tray. Make every Fiesta a Taco Tuesday!
Margarita Girl Double
Unlike smaller beverage blenders that simply crush ice, Margarita Girlâ€™s DoubleBowl Mini Size Margarita Machine makes up to 50 CUPS of frozen margaritas, daiquiris, pina coladas, and more to keep the party going!
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TEQUILA BLANCO Expression Blanco (white) also known as Silver, Plata: Blanco tequila is either un-aged or slightly aged (less than two months) in stainless steel or neutral oak barrels. It’s clear, and according to aficionados, represents “the purest taste of agave.”
TEQUILA IS MADE FROM BLUE AGAVE Real tequila is made from a plant called Blue Agave. Only the Agave Azul Tequilana Weber variety can be used for tequila. Classified by German botanist F. Weber in 1905, Blue Agave is commonly mistaken for a cactus, but it’s really a relative of the lily (amaryllis) family. Blue Agave is sometimes known as maguey, mexic, pita and teometl. 50 | TEQUILA & SPIRITS MAGAZINE
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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Most Attractive FLIGHT ATTENDANTs in The World 54 | TEQUILA & SPIRITS MAGAZINE
Photo credit Etihad Airways
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Traveling is fun but being a flight attendant is very challenging as well as demanding task. But at the same time itâ€™s glamorous one too. flight attendants are the face of the airline they represent. Here is a list of most attractive airlines stewardess. No matter where you are flying, the flight attendants always look happy, cute and elegant.
Photo credit Emirates
Emirates Emirates is undoubtedly one of the leading airlines in the world. The airline has most elegant flight attendants of different nationalities. It is the topmost airlines in terms of luxury too. The cabin crew uniform of Emirates is one of the most recognizable in the world. Their outfits surely bring some more elegance to their looks.
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Photo credit Lufthansa
Photo credit Virgin Atlantic
Lufthansa is one of the most popular European Airlines that made this list and with good reason. This German airline consists of a cabin crew that is of diverse ethnicities. Lufthansa stands among the best airlines which features some of the most striking beauties in the air.
Virgin Atlantic Virgin Atlantic stewardess always stood out from the crowd. They have been voted the â€œmost attractive airline stewardessâ€? They are glamorous, elegant and always intend to provide the best hospitality to the passengers with their smiling faces and cheerful attitudes. TEQUILAANDSPIRITS.COM | 57
Photo credit Aeroflot Air
Photo credit Singapore Airlines
Aeroflot Air is the flag carrier and also the largest airline of Russian Federation. This greatest airline gives distinctive red uniforms to the stewardesses. Their sharp and crisp caps, perfectly angled neckties do manage to grab the attention of passengers.
Singapore Airlines Singapore Airlines considers this thing and brings their air hostesses to be way too attractive and friendly. Flight attendant not only attractive, but they are also friendly. Dressed in the distinctive â€œSarong Kebayaâ€? 58 | TEQUILA & SPIRITS MAGAZINE
Photo credit Air France
Photo credit Cathay Pacific
Air France, will make you feel short trip accompanied by a stylish tub mannequin stewardess uniforms. The uniform of the flight attendants resemble a stylish tub mannequin and are designed by the world-renowned designer Christian Lacroix.
Cathay Pacific Cathay Pacific is considered as one of the best airlines and is well-known for its services, hospitality and the number of accolades. With their red uniforms, the Cathay Pacific has been bragged about having some of the prettiest air hostesses. TEQUILAANDSPIRITS.COM | 59
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Photo credit Thai Airways
Photo credit Air Asia
Thai Airways, the national airlines of Thailand, is one of the best airlines which provide the best care in the air. The purple colored uniforms of the air hostesses provided by the organization are considered as one of their unique features and are cited as one of the best flight attendant uniforms in the industry.
Air Asia The iconic red uniforms of AirAsiaâ€™s female flight attendants will catch your attention, when you arrive at any of Malaysian airports. TEQUILAANDSPIRITS.COM | 61
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AGUACHILE SHRIMP By Simon Pinedo
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Aguachile is a typical dish of the western coast of Mexico, mainly in the states of Nayarit, Sonora, and Baja California; it is now being served in all Mexico and beyond its borders.
El aguachile es un platillo típico de la costa occidental de México, principalmente en los estados de Nayarit, Sonora y Baja California, pero ahora extendido a todo México y más allá de sus fronteras.
The main ingredients are shrimp, fresh or dried chili peppers, lemon, onion strips, and cucumber slices. The shrimp must be fresh to avoid poisoning.
Los principales ingredientes son camarones, chiles frescos o secos, limón, tiras de cebolla y tiras de pepino. El camarón que se utiliza debe ser muy fresco para evitar intoxicaciones.
The shrimp is sliced open horizontally and salt and pepper are added. In a molcajete (Mexican version of the mortar and pestle) or in a blender, serrano peppers are crushed or blended with enough lemon juice to bathe the shrimp completely. Marinate for several minutes, the dish is eaten fresh. Today there are countless recipes with a variety of innovative ingredients that include different types of chili as well as English sauce, soy sauce, or clam juice, etc. It is accompanied with toast or crackers and, of course, a cold beer or a good tequila.
El camarón se abre y corta horizontalmente, se le pone sal y pimienta, en un molcajete o en una licuadora se machacan o se licuan chiles serranos con jugo de varios limones, preparación suficiente para que alcance para bañar los camarones completamente, se deja marinar un poco y se consume fresco el platillo. Hoy en día existen infinidad de recetas, y también con variedad e innovados ingredientes, desde los tipos de chile, el agregarle salsa inglesa, de soya o jugo de almeja, etc., se acompaña con tostadas o galletas saladas y por supuesto una cerveza bien fría o un buen tequila.
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The name of this dish originated in the state of Sinaloa and comes from two words: agua (water) and chile (chili), hence aguachile. It is said that in Sinaloa the food was prepared by boiling water and adding chili from the region as well as meat or machaca. When this dish reached the coasts, instead of meat they added shrimp and thus how the traditional shrimp aguachile came to be. Nowadays, its preparation varies, but the main ingredients in a good aguachile consist of the combination of limes, chiltepin chili, sliced onion, salt,s and cucumbers.
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El nombre de este platillo tiene su origen en el Estado de Sinaloa, y proviene del conjunto de dos palabras: agua y chile ( de ahí aguachile). Se dice que en Sinaloa se preparaba una comida cuya preparación consistía en hervir agua, y luego se le agregaba chile de la región y después carne o machaca: cuando este estilo de comida fue llegando a las costas, en lugar de carne le pusieron algo muy típico de ahí, le pusieron camarones, y así fue cómo surgió el ahora tan tradicional aguachile de camarón. La preparación fue variando, hoy en día aunque existen muchos estilos y formas de preparar el aguachile. La característica de un buen aguachile es la combinación del limon, chile chiltepín, cebolla fileteada, sal y pepinos.
One of the fundamental ingredients is chile chiltepin, which is very spicy. However, because this chili is originally from the north side of the country, and it is difficult to obtain in the central and southern part of the country, the aguachile dish is also prepared with habanero chile, serrano, or chile de arbol, among others.
Uno de los ingredientes fundamentales es el Chile chiltepin, el cual es muy picante, no obstante, ya que este chile es originario del norte y es difícil conseguirlo en la zona centro y sur del país, podemos encontrar variedades de este platillo con chile habanero, serrano, chile de árbol, entre otros.
There are also different sauce variations of aguachiles, such as red and green, among others. And finally, it should not lack the flavor of tequila or mezcal that intensify the traditional flavors of the recipe!
Existen diferentes tipos de aguachiles; los hay rojos, verdes y con un sinfín de variantes, y en algunos casos que no le falte el sabor del tequila o mezcal que intensifican los sabores tradicionales de la receta.
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TOP NEW 70 | TEQUILA & SPIRITS MAGAZINE
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Laws Whiskey Six-Year-Old Rye Denver-based distillery Laws Whiskey House has released its six-year bottled in bond San Luis Valley Rye Whiskey. The spirit will be available in premium retailers in California, Colorado, Illinois, New Jersey, New York and Texas. This rye was first released after four years, and Laws has now unveiled the spirit after a further two years’ ageing. It was made using Colorado Malting Company’s San Luis Valley rye grain, which was distilled by Laws and aged in its federally-bonded rack house. The whiskey has aromas of grass, mint and fennel, with flavours of orange tea, brown sugar and tobacco.
Cotswolds Wildflower Gin Cotswolds Distillery has launched a burnt orange coloured gin called Wildflower, which is flavoured with cornflowers, lavender, rhubarb and orange, and uses the distillery’s classic London Dry gin as its base. Inspired by the “impressive growth” of the spritz market, Wildflower is a full-strength 41.7%-ABV gin with ingredients chosen to reflection the setting of the distillery, which is in an Area of Outstanding Natural Beauty.
The Balvenie 19-year-old Speyside distiller The Balvenie has announced the release of The Edge of Burnhead Wood 19-Year-Old, the latest expression in its Balvenie Stories range. Made using local barley malted at The Balvenie maltings, water from the Conval hills and heather from Burnhead wood, the whisky is said to have “delicate fruit notes, with flavours of light spice, honey, cloves, caramelised dates, and an oaky finish”.
Havana Club Tributo 2020
Rum label Havana Club has unveiled the fifth edition of its ultra-premium Tributo series. Released in a limited run of 2,500 bottles, this year’s edition pays homage to the successive ageing and blending process used in Cuban rum, carried out according to tradition. After each batch of Havana Club is blended, part of the blend is set aside and returned to casks for future rum production. The 2020 expression was selected from rum reserves from previous Tributo releases that had been kept and re-aged. The 40%-ABV expression, which is packaged in an Art Deco-style bottle, is said to have flavours of “dark chocolate, coffee, smoke and spice”. 72 | TEQUILA & SPIRITS MAGAZINE
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Smokin Mary Li’l Tart Li’l Tart newest girl is a sassy Sweet Smoked Bloody Mary mix, others have known her as a Sangrita (or Tequila sipping sauce) Li’l Tart starts with fresh tomatoes, a variety of citrus juices, chipotle and Mesquite smoke. Great with Tequila or Vodka.Great to cook with as well.
Pommery Grand Cru 2008 Champagne Pommery has released its Grand Cru Vintage 2008 following on from the 2006 release. The fizz is made from a blend of 50% Pinot Noir and 50% Chardonnay grown in seven grand crus sites. According to the Champagne house, it has aromas of “peony, hawthorn, pear, apricot and strawberry with flavours of acacia honey, plum and blood orange on the palate”. With a dosage of 8g/l, the producer recommends serving the sparkler with white meat dishes such as Bresse chicken with kaffir lime. Other recommendations include pan-fried foie gras with plum chutney or a risotto made with black truffles from Perigord. Anspach & Hobday The Lager London brewer Anspach & Hobday has added a lager to its core range following its recent expansion into Croydon, south London. The Croydon site has been fitted with horizontal lager tanks where the beer spends at least four weeks as part of the required cold maturation process. The tanks help reduce the hydrostatic pressure on the yeast, allowing it to go about its work comfortably, while the long, flat bottoms of the structures increases the contact area between settled yeast and the beer. Made with German malt and European hops, the lager is available in 440ml cans, and will be available in pubs and bars when they reopen.
E&J Gallo Prophecy Rosé US wine group E&J Gallo has launched its Prophecy brand in the UK, starting with its rosé. Available in Tesco and Asda stores nationwide, the southern French wine is said to have flavours of “fresh red berries, melon and citrus”. The bottle features tarot card-inspired labels designed by award-winning artist Victo Ngai. The rosé features the Goddess of the Wheel of Fortune dressed in pink, mirroring the colour of the wine. TEQUILAANDSPIRITS.COM | 75
Ripple Effect IPA Two breweries in Yorkshire have collaborated to create a small-batch beer, as part of a global brewing initiative called Brewgooder’s Global Gathering, which is raising money to provide clean water for 100,000 people in developing countries. Called Ripple Effect, the beer has been produced by Harrogate-based Rooster’s Brewing Co and Leeds-based North Brewing Co. Made from a blend of cascade, chinook, citra, crystal and lotus hops, Ripple Effect has an ABV of 7.4% ABV, and is described as being a “bold and juicy IPA”.
Gin Fizz Lemon & Rosemary Blossom Hill’s Gin Fizz, which first launched into the UK last summer, has now been released in an RTD format. The product has achieved £2.5 million in value sales in its first nine months of trading. The hybrid drink is a blend of wine, botanical-infused water, and gin, and is available in two different flavours – Lemon & Rosemary, and Rhubarb.
Dash Water Peach British sparkling water brand Dash has launched a peach edition, its first new flavour variant since blackcurrant in early 2019. Created using ‘wonky’ peaches that were either deemed surplus or not suitable for supermarkets, the sparkling water contains no sugar nor calories. There are now a lemon, raspberry, blackcurrant and now peach. As well as cans, Dash has recently released its waters in glass bottles, which can be enjoyed while dining out, as well as entertaining at home
Carmen Wave Series Sauvignon Chilean winery Viña Carmen has released its Wave Series Sauvignon Blanc in single serve (250ml) cans. The lower-ABV wine (10.5%) is made from Sauvignon Blanc grapes sourced from the Colchagua Costa and the Maule Valley, and is said to have notes of peaches, citrus, and pineapple. The grapes are hand-picked, destemmed, and crushed, and only the free-run juice is used. The wine is then fermented at around 16ºC. Ideal for summer sipping, the wine can be enjoyed as an apéritif or with fish, shellfish and salads. 76 | TEQUILA & SPIRITS MAGAZINE
Titolo by Amphora 2017 Italian wine producer Elena Fucci has released a special edition of her Titolo wine, called Titolo by Amphora, which has been vinified and matured in an egg-shaped amphora. Fucci produced just 933 bottles of the wine. Made in the Aglianico del Vulture DOC in Basilicata and from the grape variety of the same name, the wine was fermented in terracotta amphorae for 12 to 13 days. It was then aged for 18 months in the 700-litre amphorae followed by six months in bottle before release.
Simpsons Gravel Castle Chardonnay Kent-based winery Simpsons has unveiled the 2019 vintage of its Gravel Castle Chardonnay. Made from Burgundian Chardonnay clones 96 and 548, the grapes were gently pressed and the juice was cold settled for 24 hours, then racked and inoculated with aromatic yeasts.
Zorzettig charity label Friuli winery Zorzettig has launched a limited-edition charity version of its Refosco dal Peduncolo Rosso, made from the eponymous native red variety. The limited-edition packaging has been released with an inscription that reads ‘everything will be alright’ in eight languages.
Rathfinny Classic Cuvée 2016 Sussex-based winery Rathfinny has celebrated its 10th anniversary by launching the first vintage of its signature-style Classic Cuvée. The Classic Cuvée is the fourth style of fizz the estate has produced, and will now sit alongside the Blanc de Noirs, Blanc de Blancs and Rosé expressions. The wine is a blend of 57% Pinot Noir, 22% Chardonnay and 21% Meunier, and spent 36 months on its lees before disgorgement. It has a dosage of 5g/l, and is described as having flavours of lemon, red apples, creamy tangerine, almond brittle and honeydew melon. TEQUILAANDSPIRITS.COM | 77
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