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TEQUILA & SPIRITS MAGAZINE

SEPTEMBER OCT OBER 2 0 1 9

+ WINE

AROMAS RAICILLA

SH PI SIT RO IR TY LAS VEGAS

BEST BARS EASY COCKTAIL

RECIPES

CHRIS NOTH AMBHAR TEQUILA WHY NOT?


T H E BEVERAGES

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LIFESTYLE

TRAVEL WINE ENTERTAINMENT

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RESTAURANTS

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CIGARS VEHICLES TECHNOLOGY SPORTS

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C O N T E N T S THE LIFESTYLE

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WINE AROMAS

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LETTER FROM PUBLISHER


<ON THE COVER CHRIS NOTH

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AMBHAR TEQUILA

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M O S T CR E AT IV E S C U LP T UR E S & S T AT U E S

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EASY COCKTAILS

LAS VEGAS BEST ROOF TOP BARS & OUTDOOR LOUNGES

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RAICILLA SPIRIT

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56

TOP NEW DRINKS

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CHINICUIL- MAGUEY WORM EXOTIC FOOD

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MAGAZINE

TEQUILA & SPIRITS

“FROM THE PUBLISHER” Publisher

Jose Pinedo

Associate Editor Simon Pinedo

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

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

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. A special interview with actor Chris Noth, now owner of Ambhar Tequila. We invite you to try Chinicuil - exotic Mexican food. Have you tasted Raicilla spirit drink? Learn about this drink’s history. Check out some of the Las Vegas best rooftop bars & outdoor lounges. Enjoy it along with the September/October 2019 issue of Tequila & Spirits Magazine. I personally invite you to subscribe to our magazine @ www.tequilaandspirits.com Open 24 hours. Be yourself, be happy, be inspired, and celebrate with friends and family. 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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euburger is a white Austrian wine grape. The grape is a crossing of Roter Veltliner and Sylvaner. As varietal, it generally produces full bodied wines. It is usually grown in the Thermenregion, Burgenland and Wachau, both are situated in the northeastern Austria (Neiderosterreich). The popularity of Neuburger has started to fade out because the growers opt for the highly valued varieties like Riesling and Gruner Vetliner. About 1.5% of the vineyards of Austria are occupied by Neuburger, but it is categorized with Gruener Veltliner, Pinot Blanc and Chardonnay in the Leithaberg DAC. Neuburgerisalsoknownunderthesynonyms Brubler, Brugler, Feher Neuburger, Feher Neuburgi, Feher Neuburgi Ujvari, Neiburger, Neuburg, Neuburger Alb, Neuburger blanc, Neuburger Weisser, Neuburgi, Neuburgske, Neuburske, Neue Rebe, Neuburger Bijeli, Nojburger, Novogradski, Ujvari, Weisser Neuburger.

Neuburger (white) Aromas of orange, ripe pear, asparagus, walnut, hazelnut, tobacco, honey, banana, raisin * Austria

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C

ortese is a white Italian wine grape variety predominantly grown in the southeastern regions of Piedmont in the provinces of Alessandria and Asti. It is the primary grape of the Denominazione di origine controllata (DOC) wines of Cortese dell’Alto Monferrato and Colli Tortonesi as well as the Denominazione di Origine Controllata e Garantita (DOCG) wine of Cortese di Gavi. Significant plantings of Cortese can also be found in the Lombardy region of Oltrepò Pavese and in the DOC white blends of the Veneto wine region of Bianco di Custoza. Cortese has a long history in Italian viticulture with written documentation naming the grape among the plantings in a Piedmontese vineyard as early as 1659. The grape’s moderate acidity and light flavors has made it a favorite for the restaurants in nearby Genoa as a wine pairing with the local seafood caught off the Ligurian coast.

Cortese (white) Aromas of pear, lemon, lime, cantaloupe, mint, pear, mango, lychee * Italy

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CHENIN BLANC - Aromas of bitter orange, walnut, apple, apricot, pear, lemon balm, ginger, cinnamon, curry, clove, dried oyster * France

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henin blanc (known also as Pineau de la Loire among other names) is a White wine grape variety from the Loire Valley of France. Its high acidity means it can be used to make everything from sparkling wines to well-balanced dessert wines, although it can produce very bland, neutral wines if the vineâ&#x20AC;&#x2122;s natural vigor is not controlled. Outside the Loire it is found in most of the New World wine regions; it is the most widely planted variety in South Africa, where it is also known as Steen. The grape may have been one of the first to be grown in South Africa by Jan van Riebeeck in 1655, or it may have come to that country with Huguenots fleeing France after the revocation of the Edict of Nantes in 1685. Chenin blanc was often misidentified in Australia as well, so tracing its early history in the country is not easy. It may have been introduced in James Busbyâ&#x20AC;&#x2122;s collection of 1832, but C. Waterhouse was growing Steen at Highercombe in Houghton, South Australia, by 1862.

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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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cheurebe or Sämling 88 is a white wine grape variety. It is primarily grown in Germany and Austria, where it often is called Sämling 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.

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Wherever you go,

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goes with you...

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ChrisNoth

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“PARTNERING WITH AN ULTRA PREMIUM TEQUILA COMPANY, WHY NOT?” “ASOCIARSE A UNA COMPAÑIA DE TEQUILA ULTRA PREMIUM, ¿POR QUÉ NO?” By Tequila & Spirits Magazine - Team Photos courtesy of Ambhar Tequila

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AMBHAR is the name of legacy and the label of perfection. The name suits the spirits perfectly and matches the natural color of tequila. Like the precious gemstone appreciated for its antiquity, our tequila is comparable to a valuable treasure as a beverage that is highly appreciated as part of Mexico’s rich, proud heritage.

AMBHAR es el nombre de herencia y la etiqueta de la perfección. Se adapta de forma ideal a licores y coincide con el color natural del tequila. Tantos años de pasión y dedicación han convertido a este tequila en un diamante invaluable, y de eso, estamos sumamente orgullosos. En méxico el tequila se aprecia tanto como una bebida que es parte de una rica tradición.

AMBHAR Tequila is fully committed to creating only the best product quality possible. The process combines only the highest standards of handcrafted tequilas, keeping the ancient recipe and technique that has been passed down through generations, alive.

AMBHAR tequila está comprometido plenamente en la creación de un producto de calidad. Además de combinar en el proceso los más altos estándares de calidad para sus tequilas artesanales, mantiene viva la antigua receta y la técnica de jimadores que se ha transmitido de generación en generación.

A symbol of joy, life, luck and the tradition of the Mexican culture, the dragonfly is the guardian of the blue agave fields in Tequila, Jalisco. After each bottle is hand-poured, it is then tied with the lucky, signature medallion of the AMBHAR dragonfly on an elegant, leather cord.

La libélula es el guardián de los campos de tequila azul en Tequila, Jalisco. representa la alegría, vida, suerte y tradición de la cultura mexicana. después de que cada botella es llenada a mano, se ata un elegante cordón de cuero que porta un amuleto: el medallón insignia de la libélula Ambhar.

Each AMBHAR decanter is distinctively made of heavy, virgin glass, molded into a shape reminiscent of the canteens that Old West cowboys used to carry their “Mexican brandy.” An elegant horseshoe is integrated into the design to bestow luck upon all those who drink from the bottle.

Tequila Ambhar es envasado en una botella inigualable, forjada en vidrio virgen y moldeada en forma de cantimplora, recordándonos las utilizadas por los vaqueros del viejo oeste en las que llevaban su “brandy mexicano”. Una elegante herradura complementa el diseño manteniendo un significado muy íntimo.

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INTERVIEW WITH ENTREVISTA CON

CHRIS NOTH

Why did you choose to purchase Ambhar Tequila? I have to tell you, from the moment I first tried Ambhar Tequila, I knew it was something very different and very special. And I remembering thinking to myself, ‘why don’t more people know about this?’ So that’s why I became involved in this brand, because I truly love the taste and quality of this tequila. I love the elegant bottle and the name. And I think there’s enormous potential here for the brand to grow.

¿Por qué elegiste comprar Ambhar Tequila? Tengo que decirte, desde el momento en que probé Ambhar Tequila, supe que era algo muy diferente y muy especial. Y recuerdo haber pensado: “¿por qué más gente no sabe sobre esto?”. Por eso me involucré en esta marca, porque realmente amo el sabor y la calidad de este tequila. Me encanta la elegante botella y el nombre. Y creo que hay un gran potencial para que la marca crezca.

Which is your favorite Ambhar Tequila ( Plata, Reposado or Añejo )? and how do you prefer to drink it? That’s like asking who your favorite child is! I love all three! But I will admit, I’m partial to Ambhar Añejo. I like it neat. Sometimes I like it with one ice cube. I like it with a squeeze of lemon from the lemon tree in my backyard. I like it in a glass, but I’d even drink it straight from the bottle, or from a pail if I had to! That’s how much I love it! HA!

¿Cuál es tu Tequila Ambhar favorito? (Plata, Reposado o Añejo)? y como prefieres tomarlo? Eso es como preguntar quién es tu hijo favorito. ¡Amo a los tres! Pero admito que soy parcial con Ambhar Añejo. Me gusta solo. A veces me gusta con un cubo de hielo. Me gusta con un poco de limón del árbol de mi jardín. Me gusta en un vaso, pero también me lo bebería directamente de la botella, o de una cubeta si tuviera que hacerlo. Eso es lo mucho que me encanta. HA!

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What else do you like to drink? It’s exciting to see the evolution of spirits, back when I was growing up, the options my parents had was pretty limited – but today there’s so many interesting things to choose from. I love to drink good wine, good bourbon, good scotch, and of course good tequila.

¿Qué más te gusta beber?

Where do you see Ambhar Tequila going in the next few years? This tequila has all of the elements to make it a strong success – I wouldn’t be talking to you now if I didn’t believe that. Our founder and CEO Jaime Celorio is so incredibly passionate about Ambhar, and he’s assembled a team of extraordinarily talented people who are working quickly to expand our footprint, partnering with the right distributors not only here in the U.S., but also in Mexico, the U.K., Canada, and soon hopefully in Asia. So you ask where this is going? I’m confident you’ll continue to hear a lot about this brand.

¿En dónde ves a Ambhar Tequila en los próximos años?

Es emocionante ver la evolución de los licores, cuando era pequeño, las opciones que mis padres tenían eran bastante limitadas, pero hoy hay muchas cosas interesantes para elegir. Me encanta beber buen vino, buen bourbon, buen whisky escocés, y por supuesto buen tequila.

Este tequila tiene todos los elementos para que sea un gran éxito. No estaría hablando con usted ahora si no lo creyera. Nuestro fundador y director general, Jaime Celorio, es increíblemente apasionado por Ambhar, y ha reunido a un equipo de personas extraordinariamente talentosas que están trabajando rápidamente para expandir nuestra presencia, asociándose con los distribuidores adecuados no solo aquí en los EE. UU., Sino también en México, Reino Unido. Canadá, y pronto con suerte en Asia. ¿Entonces preguntas a dónde va esto? Estoy seguro de que seguirá escuchando mucho sobre esta marca.

PLAY

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AN ULTRA PREMIUM TEQUILA PERFECT FOR CONNOISSEURS WHO WANT A REMARKABLE SMOOTHNESS UN TEQUILA ULTRA PREMIUM PERFECTO PARA CONOCEDORES QUE QUIEREN UNA SUAVIDAD NOTABLE

Is Ambhar Tequila your only business? I’m also a partner in a fantastic live music venue in New York called The Cutting Room – in a city that was once defined by its iconic music joints, these places are quickly vanishing. This is one of the last of its kind to preserve that transformative feeling that overtakes you when you get up close and personal at a live music performance.

¿Es Ambhar Tequila tu único negocio? También soy socio en un fantástico lugar de música en vivo en Nueva York llamado The Cutting Room, en una ciudad que alguna vez fue definida por sus icónicas articulaciones musicales, estos lugares están desapareciendo rápidamente. Este es uno de los últimos de su tipo en preservar ese sentimiento transformador que te invade cuando te acercas de manera personal a una presentación de música en vivo.

What projects are you currently working on? My son’s basketball game! (He’s a Knicks fan, so that’s a hard climb…) I have a few written projects I’m working to produce for cable – one is about a photojournalist in the early years of the Vietnam war, and another about “Kick” Kennedy, JFK’s forgotten sister who died tragically at the age of 28. These are period pieces so they’re a little more challenging to produce. I’m also collaborating on doing a play in the West End, which would hopefully come to New York.

¿En qué proyectos estás trabajando actualmente? El juego de baloncesto de mi hijo (Él es un fanático de los Knicks, así que es una subida difícil...) Tengo algunos proyectos escritos que estoy trabajando para producir para el cable: uno es sobre un reportero gráfico en los primeros años de la guerra de Vietnam, y otro sobre “Kick” Kennedy, La hermana olvidada de JFK que murió trágicamente a la edad de 28 años. Estas son piezas de época, por lo que son un poco más difíciles de producir. También estoy colaborando para hacer una obra de teatro en el West End, que con suerte vendría a Nueva York.

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What do you do when you are not working? I love to travel, it’s one of my favorite things. But I have such a beautiful house in the Berkshires, it’s hard to leave. I enjoy spending time there with my family, reading, planting trees and flowers, pulling weeds, taking long walks – or just sitting on the porch looking out at the green hills, with an Ambhar Tequila and a cigar!

¿Qué haces cuando no estás trabajando? Me encanta viajar, es una de mis cosas favoritas. Pero tengo una casa tan hermosa en Berkshires, que es difícil irse. Disfruto pasar tiempo allí con mi familia, leer, plantar árboles y flores, arrancar malezas, dar largos paseos caminando, o simplemente sentarme en el porche mirando las verdes colinas, con un Ambhar Tequila y un cigarro!

What brings you the greatest satisfaction? When my son is happy. Of course, I also love acting on stage when I can find the right piece.

¿Qué te trae la mayor satisfacción? Cuando mi hijo es feliz. Por supuesto, también me encanta actuar en el escenario cuando puedo encontrar la pieza correcta.

What dream destination would you like to visit, but you haven’t found the time? I want to visit the Arctic one day, before climate change causes it to disappear.

¿Que destino soñado te gustaría visitar, pero no has encontrado el tiempo? Quiero visitar el Ártico algún día, antes de que el cambio climático lo haga desaparecer.

What is on your bucket list? I’d have to say that high on my bucket list is a week of cross-country skiing in Scandinavia, maybe in Norway. And I’d love to rent a villa in Capri, or maybe the South of France, especially in the off-season, relaxing with family and good friends.

¿Qué hay en tu lista de deseos? Debo decir que en mi lista de deseos es una semana esquiando en Escandinavia, tal vez en Noruega. Y me encantaría alquilar una villa en Capri, o tal vez en el sur de Francia, especialmente en temporada baja, relajándome con familiares y buenos amigos.

SOURCE AMBHAR TEQUILA

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MOST CREATIVE

SCULPTURES AND

STATUES FROM AROUND

THE WORLD Part - II

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S

culpture is the branch of the visual arts that operates in three dimensions. It is one of the plastic arts. Durable sculptural processes originally used carving (the removal of material) and modelling (the addition of material, as clay), in stone, metal, ceramics, wood and other materials but, since Modernism, there has been

an almost complete freedom of materials and process. A wide variety of materials may be worked by removal such as carving, assembled by welding or modelling, or molded or cast. There are many sculptures and statues (both new and old) currently provoking conversation and intrigue. Every city that you visit has its own unique sculptures and statues, but some really make you look twice

Mustangs By Robert Glen, Las Colinas, Texas, USA The sculpture commemorates the wild mustangs that were historically important inhabitants of much of Texas. It portrays a group at 1.5 times life size, running through a watercourse, with fountains giving the effect of water splashed by the animalsâ&#x20AC;&#x2122; hooves. The horses are intended to represent the drive, initiative and unfettered lifestyle that were fundamental to the state in its pioneer days. 30 | TEQUILA & SPIRITS MAGAZINE


Forever Marilyn, Palm Springs, California

Forever Marilyn is a giant statue of Marilyn Monroe designed by Seward Johnson. The statue is a representative of one of the most famous images of Monroe, taken from 1955 film The Seven Year Itch. Inaugurated in July 2011, the statue currently stands in Palm Springs, California after being moved from Chicago. TEQUILAANDSPIRITS.COM | 31


The Knotted Gun, Turtle Bay, New York, USA

Those against violence and gun laws usually find this statue inspiring and relevant. With plenty to say for itself, itâ&#x20AC;&#x2122;s hard to disagree.

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Colossus – Florence, Italy Seven miles north of Florence rests a giant treasure from the Renaissance known as Colosso dell’Appennino, or the Appennine Colossus. The 35 foot tall gigantic sculpture is found in Villa Demidoff and was built by the 16th century Italian sculptor Giambologna. He guards the pond in front of him and the grottoes inside his belly. His beard is heavy with stalactites and by his pose one can tell his heart is heavy with time itself. But the Colossus isn’t merely a statue... it’s also a building. 34 | TEQUILA & SPIRITS MAGAZINE


Vicissitudes – Jason Decaires Taylor – Grenada

Popped Up – Ervin Lorànth Hervé – Budapest, Hungary

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De Vaartkapoen” by Belgian artist Tom Frantzen is a humorous statue of a policeman being tripped by a man hiding in a sewer manhole. Created in 1985, the statue is located in Sint-JansMolenbeek, Brussels.

De Vaartkapoen – Brussels, Belgium

Louise Bourgeois’s Spider

Louise Bourgeois’s 30ft spider, made of bronze, stainless steel and marble, stands outside the Tate Modern, London. It is one of six built by the 5-year-old acclaimed artist. 36 | TEQUILA & SPIRITS MAGAZINE


The Force Of Nature – Lorenzo Quinn

The Force of Nature is a series of sculptures by artist Lorenzo Quinn that depict a woman pivoting the world around with a piece of cloth. The woman, presumably Mother Nature, is swept with a gust of wind, forcefully draping her attire and hair behind her. Fairy Sculpture Dancing With Dandelion – Robin Wright – UK

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Easy cocktails!

Recipes on how to make them yourself.

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BLUE MARGARITA INGREDIENTS

• • • • •

1 oz Tequila silver 1 oz blue curaçao 2/3 oz Lime juice Salt for rimming 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

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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

TEQUILAANDSPIRITS.COM JULY / AUGUST 2019 | 41


KAMIKAZE INGREDIENTS

• • • •

1 oz Vodka 1 oz triple sec 1 oz Lime juice Garnish - Lime slice

PREPARATION: Shake all ingredients together in a mixer with ice. Strain into glass, garnish and serve.

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DIRTY MARTINI INGREDIENTS

• • • •

3 oz Vodka 1/2 Dry vermouth 1/2 Olive juice Garnish - 3 Green olives

PREPARATION: In a shaker filled with ice combine vodka, olive juice, and dry vermouth; shake until the cold. Strain into chilled martini glass or rocks glass with fresh ice Garnish with 2 to 3 olives on a pick

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SALTY DOG INGREDIENTS

• 1 oz Vodka • 3 ounces of grapefruit juice • 1/4 ounce lemon-lime soda • salt for rimming • Garnish - lime disk or grape fruit wedge

PREPARATION: Use a lime wedge to moisten the rim of a glass and dip in salt. Fill glass with ice. Add 3 ounces of grapefruit juice and 1 ounce of vodka. Top with a splash of lemon-lime soda Stir together

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CUBA LIBRE INGREDIENTS

• • • •

1 2/3 oz White rum 4 oz Cola 1/3 oz Fresh lime juice Garnish - Lime slice

PREPARATION: Squeeze a lime into a Collins or highball glass. Drop half the spent lime shell into the glass and muddle the oils into the lime juice. Add ice and rum. Top with cola and stir briefly.

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COSMOPOLITAN INGREDIENTS

• 1 1/2 oz Vodka • 1 oz Cranberry juice • 1/2 oz Fresh lime juice • 1/2 oz Cointreau • Garnish -Lime wedge, Lemon slice

PREPARATION: Add all ingredients into cocktail shaker filled with ice. Shake well and double strain into large cocktail glass. Garnish with lime slice

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LAS VEGAS

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Best

ROOFTOP

BARS & OUTDOOR LOUNGES

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RIO LAS VEGAS, VOODOO STEAKHOUSE & LOUNGE

VooDoo Steakhouse has stunning views of the Las Vegas Valley from the 50th floor of the Rio resort. Step outside on the spacious patio, where you can enjoy a drink between courses while soaking in the beauty of the Strip. Stairs lead a level up to VooDoo Lounge, where cocktails and dancing keep the party crowd busy on weekends.

PALM, APEX SOCIAL CLUB

One of the highlights of the recently renovated Palms resort is Apex Social Club. The stylish lounge has sweeping views of the Las Vegas Strip from the 55th floor of the Ivory Tower. The drinks are rather routine, comparable to what you might find at a nightclub, making bottle service on the outdoor patio the best option for those willing to spend a few dollars. 50 | TEQUILA & SPIRITS MAGAZINE


DELANO, SKYFALL LOUNGE

This sophisticated cocktail lounge specializes in handcrafted classics and punch bowls perfect for large groups. Located on the 64th floor of the Delano hotel, Skyfall Lounge also has an open-air patio overlooking nearly the entire Las Vegas Strip from the south end. Next-door sister restaurant Rivea has a similar patio and European cuisine by Chef Alain Ducasse.

NEW YORK-NEW YORK, NINE FINE IRISHMEN

Following in the tradition of other Irish pubs, Nine Fine Irishmen was built in Ireland before being shipped to America and reassembled brick by brick. The heritage is reflected in the drink menu, which heavily features Celtic-themed cocktails, Irish whisky and of course, Guinness on draft. Live music and dancing are popular at night, especially on the outdoor patio, which sits near New York-New Yorkâ&#x20AC;&#x2122;s Brooklyn Bridge replica.

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PARIS LAS VEGAS, BEERPARK

Beer Park sits underneath the Eiffel Tower replica at Paris Las Vegas and has incredible views of the Strip, inclduing the Bellagio fountains across the street. The 10,000-square-foot deck has plenty of room for hosting a large party or catching a big game on dozens of high-definition TVs. Beer Park serves up more than 100 beers, including 36 on tap. The food was recently upgraded with barbecue favorites.

PLANET HOLLYWOOD, PBR ROCK BAR & GRILL

The PBR Rock Bar & Grill claims to “epitomize the phrase a little bit country, a little bit rock ‘n roll” with a mechanical bull, two DJ booths and a let-loose, ultra-casual atmosphere. The best feature is a 3,000-square-foot outdoor patio that backs right up to the Strip, offering great opportunities for people watching. Open bar packages are frequently offered during big games and other special events.

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MIRAGE, RHUMBAR

Rhumbar plays up its Caribbean-theme with rum-fueled cocktails and a compelling cigar selection. The patio remains comfortable year round with fans and misters in the summer and heaters in the winter. The rattan furniture and surrounding greenery keeps the mood easy and comfortable while guests enjoy reggae, R&B and jazz playing throughout the venue.

COMMONWEALTH, LAS VEGAS

This two-story cocktail lounge is perfect for escaping the usual tourist traps associated with the nearby Fremont Street Experience. The rooftop deck has a great selection of craft beer on draft and offers easy vantage points for overlooking the Fremont East district. Ask around and you may even uncover the Laundry Room, a secret speakeasy serving up inventive cocktails reminiscent of the Roaring Twenties. TEQUILAANDSPIRITS.COM | 53


THE PARK, BEERHAUS

This open-air beer hall is at The Park outdoor promenade, just steps away from the T-Mobile Arena. That makes it a busy spot for Vegas Golden Knights fans looking to celebrate before and after a game. The beer list is huge, with local and regional breweries represented, but you’ve got plenty of wine and cocktails to enjoy as well. The food is served at a grab-and-go counter with a simple menu that includes brats, pretzels and other German-inspired bar grub. When the weather is good, grab a seat outdoors, where you can also play cornhole and shuffleboard.

PARK ON FREMONT

Park on Fremont is a charming, intimate pub with a character-rich, photogenic outdoor patio and garden tucked away in the back. The venue is a nice break from the hustle and noise of the Fremont East district with beer and snacks ready to order. It’s often tough to find a seat on weekends, but stop by during brunch — the food is worth the wait. Overall, a great place to hang out and chat with a small group of friends.

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www.TEQUILAANDSPIRITS.com TEQUILAANDSPIRITS.COM | 55


RAICILLA HISTORY

Distilled spirit From MEXICO By Simon Pinedo

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TEQUILAANDSPIRITS.COM MAY / JUNE 2019 | 57


Raicilla is a Mexican alcoholic beverage, specifically from the state of Jalisco. Raicilla is a lesser known liquor among those produced in Mexico, although, due to its history and antiquity, it could be older than tequila and mezcal.

La Raicilla es una bebida alcohólica mexicana, específicamente del Estado de Jalisco. Menos conocida que otros licores que se hacen en México, aunque por su historia y antigüedad podría decirse que es más antigua que el mismo tequila y el mezcal.

Its origin was first recorded in the sixteenth century. It was very common among miners and the elaboration process was passed on from generation to generation through the centuries.

Su origen se registra en el siglo XVI. Tiempos en la que era muy habitual entre los mineros, cuyo proceso de elaboración se ha transmitido de generación en generación a través de los siglos.

“Raicilla” means small root, and it is actually a distillate made from the maguey or agave plant.

Su nombre “Raicilla” significa pequeña raíz ( raicilla). La raicilla es en realidad un destilado hecho de la piña de una planta de maguey o agave.

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There are more than 200 species of agaves, for raicilla only five species are used. Only one of these 200 species can be used for tequila: blue agave. Fourteen species are used to make mescal.

Existen más de 200 especies de agaves, para la raicilla solo se utilizan 5 especies. Para el tequila solo se puede utilizar una de toda esta variedad: el agave azul. Para hacer el mezcal se utilizan 14 especies.

Raicilla is a liquid of aroma and flavor derived from the particular maguey species used as well as the elaboration process. Its diversifying qualities depend on the type of soil, topography, climate, water, producer (raicillero master), alcoholic graduation (which can be between 36 and 45 degrees), yeasts, and other factors that define the character and organoleptic sensations produced by each raicilla.

La raicilla es un líquido de aroma y sabor derivado de la especie de maguey empleado y del proceso de elaboración, diversificando sus cualidades por el tipo de suelo, topografía, clima, agua, productor (maestro raicillero), graduación alcohólica ( que puede ser entre los 36 y 45 grados), levaduras, entre otros factores que definen el carácter y las sensaciones organolépticas producidas por cada raicilla.

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Raicilla is a liquid that can be colorless when it matures in glass or yellowish when it matures in wooden containers or when it flares without maturing. It is obtained by the distillation of fermented juices. The raicilla can be purchased in different variants: white (aged in oak), young (less than one year old), rested (between 1 and 2 years old), and aged (more than two years).

La raicilla ya como producto terminado es un líquido que de acuerdo a su tipo, es incoloro cuando se madura en vidrio o amarillento cuando se madura en recipientes de madera, o cuando se aboca sin madurarlo. ”... y “... que se obtiene por la destilación de jugos fermentados con levaduras mexicanas, espontaneas o cultivadas. La raicilla se puede adquirir en diferentes variantes: blanco (añejado en roble), joven (menos de un año de añejamiento), reposado (entre 1 y 2 años) y añejo (más de dos años).

Just like tequila, the agave pineapple is harvested by “jimadores” after 8 to 10 years. The spiny leaves are cut with a “coa,” a spear with a rounded knife, and then transported from the field to the “tavern” where they are processed.

Al igual que con el tequila, la piña es cosechada por los “jimadores” después de haberse desarrollado por 8 a 10 años. Las hojas espinosas se cortan con una “coa”, una lanza con un cuchillo redondeado y luego son transportadas desde el campo a la “taberna”, donde se procesan.

The agave pineapples are cooked 24 hours in large brick ovens heated with wood. They are then cut into pieces with machetes and crushed to a paste with mallets in a wooden pan. This pulp is placed in 100-liter wooden tubs with a copper bottom where liquids ferment for 7 to 9 days thanks to the plant’s natural yeasts. Once the process is finished, the trays are covered and sealed with adobe and connected to a copper distillation coil and heated. The distillation process takes approximately 8 hours.

Las piñas se cocinan 24 horas en grandes hornos de ladrillo calentados con leña, luego se corta en pedazos con machetes y se machaca hasta una pasta con mazos en una batea de madera. Esta pulpa se pone en tinas de madera de 100 litros con fondo de cobre donde los líquidos fermentan de 7 a 9 días gracias a las levaduras naturales de la planta. Una vez terminado el proceso, se tapan las bateas y se sellan con adobe y se conectan a una bobina de destilación de cobre y se calientan. El proceso de destilación dura aproximadamente 8 horas.

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There are approximately 26 raicilla trademarks. These are some of the most important, some of them with websites or Facebook pages:

Hay un total de alrededor de 26 marcas registradas de raicilla, estos son algunos de los más importantes, algunas de ellas con sitios web o páginas Facebook:

Balam, Cabo Corrientes, Don Chalio, El Coyote, El Real, Guadalajareña, Hacienda El Divisadero, Jalisco, Juan Dueñas, La Altanera, La Gorupa, La Venenosa, Las Praderas. Rancho El Cono, Republic, Sierra del Mosco, Sierra Mascota, Tenanchi.

Balam, Cabo Corrientes, Don Chalio, El Coyote, El Real, Guadalajareña, Hacienda El Divisadero, Jalisco, Juan Dueñas, La Altanera, La Gorupa, La Venenosa, Las Praderas. Rancho El Cono, Republica, Sierra del Mosco, Sierra Mascota, Tenanchi.

One hundred and forty thousand liters of 30 brands of raicilla are produced annually, 18 thousand liters of these are sold to other countries.

Anualmente se producen 140 mil litros anuales de 30 marcas de raicilla, de los cuales 18 mil litros se venden a otros países.

Regions of the State of Jalisco that produce raicilla include: Municipalities of Atengo, Chiquilistlán, Juchitlán, Tecolotlán, Tenamaxtlán, Puerto Vallarta, Cabo Corrientes, Tomatlán, Atenguillo, Ayutla, Cuautla, Guachinango, Mascota, Mixtlán, San Sebastián del Oeste, and Talpa de Allende.

Regiones del Estado de Jalisco, productoras de raicilla: Municipios de Atengo, Chiquilistlán, Juchitlán, Tecolotlán, Tenamaxtlán, Puerto Vallarta, Cabo Corrientes, Tomatlán, Atenguillo, Ayutla, Cuautla, Guachinango, Mascota, Mixtlán, San Sebastián del Oeste y Talpa de Allende.

Producers in the regions of the State of Nayarit include: Municipality of Bahía de Banderas.

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Regiones del Estado de Nayarit, productoras de raicilla: Municipio de Bahía de Banderas.


On June 28, 2019, it was announced in Jalisco that raicilla was obtaining the Denomination of Origin (DO) which protects the drink under the Industrial Property Law. En los últimos años, el pueblo de Mascota ha organizado un Festival Cultural de la raicilla. Está patrocinado por la Oficina de Turismo del Estado de Jalisco y el gobierno local, el evento incluye cata de raicillas, visitas y charlas sobre la producción y la historia de la bebida, incluyendo música en vivo y bailes tradicionales. ¡Vámonos a Mascota! Vamos a tomarnos una raicilla con hielo, limón, sal y refresco de toronja!

Cabe mencionar que el pasado 28 de junio de 2019, se dio a conocer en Jalisco que la raicilla obtenía ya La Denominación de Origen ( DO). Se publicó en el Diario oficial de la Federación la Declaración General de Protección de la Denominación de origen de la Raicilla, con lo que se protege bajo la Ley de Propiedad Industrial a la bebida del maguey que se elabora tradicionalmente en por lo menos 16 municipios del Estado de Jalisco y uno en Nayarit En los últimos años, el pueblo de Mascota ha organizado un Festival Cultural de la raicilla. Está patrocinado por la Oficina de Turismo del Estado de Jalisco y el gobierno local, el evento incluye cata de raicillas, visitas y charlas sobre la producción y la historia de la bebida, incluyendo música en vivo y bailes tradicionales. Let’s go to Mascota! Let’s have a raicilla with ice, lemon, salt and grapefruit soda!

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TOP,,, NEW DRINKS 64 | TEQUILA & SPIRITS MAGAZINE


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Socialito Mexican rosé gin

Monkey Brands International, a Dutch-Mexican company owned by entrepreneur Luis Fabricio Camarena Rocha, has launched two gins under the Socialito label. Created to pay homage to ancient Aztec culture, the gins are made with 13 Mexican botanicals, with the rosé edition also adding strawberry. With its new gins, Monkey Brands hopes to target “millennials and hipsters”. Both gins have gone on sale in the Mexican market and will be launched in Europe at a later date.

Amarula Raspberry Chocolate

Cream liqueur brand Amarula has launched a new expression made with raspberry, chocolate and African baobab. The special variant will have a soft launch this month with Big Five Duty Free before rolling out to other duty-free locations this autumn. Produced using ethically sourced ingredients, the new expression adds a further twist to the original marula-fruit liqueur.

Dead Man’s Fingers Hemp Rum Infused with natural hemp and CBD, said to give an aroma with “hints of cola, coffee, hops and pine with a grassy herbal back note”, this rum will be the fourth addition to rum brand Dead Man’s Fingers portfolio, which includes spiced, coconut and coffee creations. The launch will supported by a £2 million (USD$2.4) marketing campaign, a high profile launch event as well as out-ofhome advertising, digital media, partnerships, events and a nationwide sampling campaign. The rum will be available in 70cl format and bottled at 40% ABV. 66 | TEQUILA & SPIRITS MAGAZINE


El Gringo Tempranillo 2018

Made by Hammeken Cellars, El Gringo Tempranillo is made from 30-year-old bush vines in Castilla La Mancha. The wine spends four months in French and American oak aged between one and two years before being bottled. Grown at an altitude of between 500m and 1,000m, the wine is said to have aromas of “black cherries, strawberries and coffee beans”, while on the palate it has flavours of “blackberry, vanilla and milk chocolate”. The El Gringo brand was inspired by the golden years of the Tabernas desert, also known as the ‘Hollywood of Spain’, where some of the most famous Westerns were filmed.

Santa Tresa Frappato

Claiming to be the first ever Frappato spumante, this pale pink fizz is made at winemaker Stefano Girelli’s Santa Tresa, an organic estate in Sicily. Girelli has been growing and championing Frappato for many years, and together with his winemaking team, he decided to create an expression with the grape variety, utilising its naturally high acidity.

La Gitana en rama Translating as ‘raw’ in Spanish, en rama Sherry is unfiltered, unfined and bottled directly from the barrel. La Gitana En Rama spends eight years ageing under a layer of flor in a solera constructed from old American oak casks from San Luis Winery. The dry Sherry is drawn directly from separate barrels and is released biannually, according to the natural flor cycle. It is described as having aromas of “green apple skin, camomile and salted almonds, with flavours of fresh apple, brine and olives”. TEQUILAANDSPIRITS.COM | 67


Fentimans tropical soda

Mixer brand Fentimans has developed a flavoured soda water that has been designed to pair with rum. Created by the Fentimans Botanical Collective, a group of top bartenders from leading cocktail bars in Europe, the new Tropical Soda Water is made with pineapple with a subtle note of cardamom. It is available in 125ml bottles, which will be available to buy from September. The Tropical Soda joins Fentimans’ existing rum mixers, including Curiosity Cola, Ginger Beer and Ginger Ale.

Bloody Drinks bloody classic

London-based drinks brand Bloody Drinks has launched the first in a series of canned Bloody Marys with a classic expression. Made with premium vodka and cream Sherry for body, the recipe also includes Italian and Spanish tomatoes and fresh lemon juice as well as Worcestershire and soy sauces for a bold umami hit.

Gibson’s pink gin Gibson’s Gin, owned by La Martiniquaise, has expanded its portfolio with a pink expression. Flavoured with strawberries and rose petals, the gin boasts botanicals including juniper, coriander and angelica. Bottled at 37.5% ABV, Gibson’s Pink will be available globally in the on- and off-trade.

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El Rayo Tequila

Meaning ‘the lightning’ in Spanish, in reference to folklore surrounding the origins of Tequila, the El Rayo brand is launching in the UK this summer, comprising an unaged blanco Tequila and a reposado. Distilled using a blend of agave sourced from the highland and lowland areas of Mexico, both expressions are designed to be drunk with tonic water. The reposado (pictured) is described as “sweet and delicate, with silky caramel, almond and vegetal notes that have been softened over seven months in whisky barrels”.

Chapel Down G&T Cans

English drinks company Chapel Down has made its first foray into the convenience and ready-to-drink market with the launch of a pre-mixed gin and tonic in a can. The canned cocktail features the producer’s Bacchus gin, which is a grain spirit made with Bacchus grape distillate. The gin is infused with juniper, coriander, elderflower, orris root, angelica, lavender, orange peel and lemon. Chapel Down has teamed up with London-headquartered tonic water producer Double Dutch to provide the mixer, selecting “the lightest of the tonics” to blend with the gin.

Quick Brown Fox Coffee Liqueur New Zealand-based Quick Brown Fox has made its debut in the UK market with the launch of its coffee liqueur. The liqueur is made using a blend of Fair Trade and organic roasted coffees sourced from farms in Sumatra, Colombia and Papua New Guinea, along with organic cinnamon from India. As well as cocktails, the brand recommends experimenting by using its product in desserts.

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New Zealand Sauvignon Blanc by American actress Sarah Jessica Parker

As reported by Wine Spectator, Parker’s 2019 New Zealand Sauvignon Blanc will go on sale in 18 US states and eight countries on 18 September. label features a hand-drawn teal blue ‘X’ in the centre inspired by a kiss sign off in a letter. Parker designed the label and used the same trendy teal as one of her favourite pairs of shoes in her SJP by Sarah Jessica Parker shoe collection. The second release from her Invivo X brand will be a rosé from Southern France, which is due to hit shelves in the US next spring.

Small Beer Brew Co. Session Pale

Bermondsey brewery Small Beer Brew Co. has released its first pale ale brewed to a “sociable” 2.5% ABV. The brewer makes beers between 0.5% ABV and 2.8% ABV, reigniting the historic small beer category, a lower-alcohol brew akin to what we now call table beer. The new beer contains 0.9 units and 86 calories per bottle, and is both vegan and lactose-free. Small Beer is also committed to sustainability, reducing the amount of water used per pint brewed to 1.5 pints, versus the standard eight to 10.

Reservoir wheat whiskey Virginia-based distillery Reservoir has released a wheat whiskey made from grain grown in the state within an hour of the distillery. It is part of three spirits the distillery has released, which also include a rye whiskey and a Bourbon. Bottled at 50% ABV, the wheat expression is deemed to be the softest of the three, with aromas of “red berries and caramel”, and flavours of “buttered toast, honey and marmalade”. The whiskies are bottled by hand and are dipped in wax. They are available in 375ml and 750ml bottles. TEQUILAANDSPIRITS.COM | 71


EXOTIC FOOD

By Simon Pinedo

COMIDA EXOTICA

CHINICUIL

MAGUEY RED WORM GUSANO ROJO DE MAGUEY

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In Tlaxcala and Hidalgo, Mexico there is a very popular phrase that goes something like this: “Everything that runs walks or flies goes into the pot.”

Dicen que en Tlaxcala e Hidalgo México hay una frase muy popular que dice: “Todo lo que corre, camina o vuela, va a la cazuela”

In the 50s, a student at the Jacobo Lozano Páez School of Art came up with an idea, to include a worm in the bottle of a mezcal he was producing as a way to distinguish his mezcal brand from others available at that time.

En los años 50s, un estudiante de la escuela de arte de nombre Jacobo Lozano Páez, se le ocurrió una idea, la de incluir un gusano en el proceso de embotellado de un mezcal que estaba produciendo como una forma de distinguir su marca de mezcal de otras disponibles en ese momento.

His idea became so popular that many people today look to buy a bottle of mezcal with a worm inside. To be honest, I would not buy one of those bottles. The idea of seeing a bug inside the bottle of a drink that I am going to consume – the worm swimming in the mezcal I am going to ingest! Would you dare to drink from a bottle with a worm inside? Not me.

El caso es que logró su objetivo, a punto que muchísima gente hoy en día busca comprar una botella de mezcal, con gusano dentro. ¿Dije gusano?, si, un gusano. Bueno, la verdad yo no tomaría de una de esas botellas, al ver que un bicho está dentro de la botella que voy a consumir, ¿te atreverías a tomar de una botella, con un gusano dentro de ella, nadando inerte dentro de tu mezcal, que vas a ingerir?. Yo no.

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Chinicuil - maguey red worm There are many people who love mezcal accompanied by a worm and that delight in eating worms in many other ways, whether it’s in tacos, quesadillas, entrees, accompanied by a red sauce, or in a delicious guacamole. But what type of worms are these? Where do they come from?

Bueno aun así, hay muchísima gente que ama ese mezcal y se deleita comiendo esos gusanos de muchas formas, ya sea en tacos, quesadillas, platillos, acompañados de una salsa roja martajada, y un deliciosos guacamole. ¿Pero que son esos gusanos?, ¿de dónde salen?

These worms are found in the same maguey or agave from which the tequila or mezcal is extracted and are simply called “maguey worms.” There are two different species, a white worm from the maguey known as Aegiale hesperiaris and a red one typical of the agave called Hypopta agavis commonly known as the chinicuil or red worm of maguey.

Son gusanos del mismo maguey o agave de donde se extrae el tequila o bien el mezcal, llamados “Gusanos de maguey”. Son dos especies distintas, un gusano blanco proveniente del maguey nombrado comúnmente Aegiale hesperiaris y otro de color rojo llamado Hypopta agavis (propios del agave), comúnmente llamado como el chinicuil o gusano rojo de maguey.

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The maguey worm (Aegiale hesperiaris) is the larva of a butterfly, which grows on the leaves and roots of the maguey. It is white (except for the head and its brown extremities); in Mexico, it’s eaten fried. It is related to the chinicuil, the edible red parasite worm of the maguey.

El gusano de maguey (Aegiale hesperiaris) es la larva de una mariposa, que crece en las hojas, pencas y raíces del maguey. Es blanco (excepto la cabeza y las extremidades pardas); en México, se come frito. Está emparentado con el chinicuil, el gusano comestible parásito del maguey, pero de color rojo.

The maguey worm is the Mexican insect that has achieved the world’s greatest gastronomic prestige. When cooked, its size, consistency and looks are similar to French fries but with a more delicate and exquisite flavor. Because of its shortage, it is very expensive; a small dish of maguey worms costs around 120 Mexican pesos, approximately 6 dollars and can be as expensive as 150 dollars per kilo.

El gusano de maguey es el insecto mexicano que ha alcanzado mayor prestigio gastronómico mundial. Cuando lo cocinas, tiene tamaño y consistencia y hasta se parece a una patata a la francesa, pero con un sabor delicado y exquisito. Por su escasez, es muy caro; un plato pequeño de gusanos de maguey, como entrada, cuesta alrededor de 120 pesos mexicanos, aproximadamente, 6 dólares y Puede llegar a alcanzar el precio de 150 dólares el kilo.

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The red worm is usually sold alive. It can live for several months by feeding on tortillas or pieces of maguey and can survive for about a month and a half without eating, but its appearance will not be very attractive to the consumer under these conditions. It can be consumed fried or with butter. It has a very concentrated and delicious flavor and aroma that is acquired from the plant itself. Each maguey produces approximately 50 grams of chinicuiles, which is the equivalent of about 20 or 25 worms.

El gusano rojo se comercializa generalmente vivo, tiene una gran resistencia pudiendo vivir durante varios meses alimentándose con tortillas o trozos de maguey, incluso puede sobrevivir aproximadamente un mes y medio sin alimentarse, pero su aspecto no será bajo estas condiciones muy atractivo para el consumidor. Se puede consumir frito o con mantequilla. Tienen un sabor y un aroma muy concentrado y delicioso que adquiere de la propia planta. Aproximadamente cada maguey produce 50 gramos de chinicuiles, que es el equivalente a unos 20 o 25 gusanos.

The most common ways to prepare them are by roasting them with salt and lemon stewed with nopales or frying them with butter.

La forma más común de consumirlos es asados con sal y limón guisados con nopales o fritos con mantequilla.

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The nutrients provided by the maguey worm are mainly proteins and minerals. It has a higher protein level than meat. There are different dishes that include this ingredient in Mexican cuisine, from a sauce to carne asada to a simple taco.

Los nutrientes que aporta el gusano de maguey principalmente son proteínas y minerales. Tiene un nivel de proteína superior al de la carne. Hay diversos platos que llevan este ingrediente en la cocina mexicana, desde una salsa hasta una carne asada o un simple taco.

One of the typical products that distinguish Mexico is worm salt or chinicuil salt. It is a pre-Hispanic recipe, food of the Aztec emperors, with a lot of aroma and a unique flavor that highlights the flavor of the food.

Uno de los productos típicos y que distinguen a México es la sal de gusano o la sal de chinicuil. Es una receta prehispanica, alimento de los emperadores aztecas, con mucho aroma y un sabor único que resalta el sabor de los alimentos.

It is a traditional and handmade recipe from Oaxaca. The best specimens of maguey worms are collected, dried and ground with chili and salt. It is left to dry all together for months in the sun and then ground again. The result is a fine yellowish powder with dark and red touches.

Es una receta tradicional y artesanal que se elabora en Oaxaca. Se recogen y seleccionan los mejores ejemplares de gusanos de maguey, se secan y se muelen con chiles y sal común de grano. Se deja secar todo junto durante meses al sol y se vuelve a moler, el resultado es un polvo fino de color amarillento con toques oscuros y rojos.

Maguey plant

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But what effect does the worm in the mezcal have? It depends on who you ask, because some will tell you that it has aphrodisiac powers, that it will cause you to hallucinate, or that you will appear to be very brave. The truth is that eating a maguey worm will achieve nothing but getting drunk as a result of trying to reach the worm at bottom of the bottle and chewing it or swallowing it whole. The only real benefit, when it comes to consuming these worms or any other insect, is the great source of protein and minerals they provide. And maybe you’re asking yourself: What does the worm inside the bottle taste like? To find out, take it with worm salt and half an orange; it will add greater flavor and complete your experience. As for the flavor, maybe you wonder: what does the worm inside the bottle taste like? Well, take it with worm salt and a half orange moon, that will add a greater flavor and you will complete your Azaña and experience. You dare? Bone apetit!

¿Qué hace o que efecto tiene el gusano en el mezcal? Dicen que depende a quien se lo pidas, pues algunos te dirán que tiene poderes afrodisiacos, o que vas a alucinar, o tal vez que te harán parecer un genio o alguien muy valiente; esto último tal vez sea cierto, pero la verdad es que comerte un gusano de maguey no logrará nada que no sea emborracharte a consecuencia del alcohol que habrás bebido en tu afán de alcanzar el gusano y masticarlo o tragártelo entero. La realidad es que puedes comértelo tranquilamente, el consumir estos gusanos o cualquier otro insecto, te proporcionará una gran fuente de proteínas y minerales. En cuanto al sabor, tal vez te preguntas ¿a qué sabe el gusano que está dentro de la botella? Bueno, tómalo con sal de gusano y un media luna de naranja, eso le agregará un mayor sabor y completarás tu Azaña y experiencia. ¿Te animas? ¡Bone apetit!.

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