Tequila & Spirits Magazine * September/October 2020

TEQUILA & SPIRITS MAGAZINE

SEPTEMBER OCT OB E R 2 0 2 0

TEQUILA AÑEJO

EXPRESSION

P ORSC HE

PANAMERA TURBO S

TEQUILA EXPORTS RISE

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BEER

DRINK TO HISTORY

LEGEND

THE DEVIL’S BACKBONE

CONTENTS 6 T H E L IFESTYLE 8 L E T T E R FROM PUBLISHER 9 C A N T I NA

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<<<ON THE COVER FALL 2020

10 BEER DRINK TO HISTO RY 22 PORSCHE PANAMERA 28 WINE AROMAS

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38 M O V IES COMING S OON 46 T E Q U IL A AÃ&#x2018;EJO 54 T E Q U IL A EXPORTS RISE

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60 DAY OF THE DEAD 62 LEGEND “THE DEVIL’S BACKB O N E” 72 TOP NEW DRINKS 82 BUFFALO WINGS

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T H E

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LIFESTYLE

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“FROM THE PUBLISHER” Publisher

Jose Pinedo

Associate Editor Simon Pinedo

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

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

Inside this issue you’ll find a mixture of articles that include Beer Drink to History. Check out the origins of the oldest and most widely consumed alcoholic drinks in the world.

I’m happy to announce Tequila & Spirits brand new screen experience with direct links an on-page videos. 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 tequilaandspirits@gmail.com www.TEQUILAANDSPIRITS.com

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

Safety first!

Remember to drink responsibly.

Until next time!

Salud Amigos Sincerely,

Jose Pinedo

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BEER 10 | TEQUILA & SPIRITS MAGAZINE

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Beer is one of the oldest and most widely consumed alcoholic drinks in the world the third most popular drink overall after water and tea. Beer is brewed from cereal grains most commonly from malted barley, though wheat, maize (corn), and rice are also used.

During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent.

Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops.

In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation.

regulating beer and beer parlours, and â&#x20AC;&#x153;The Hymn to Ninkasiâ&#x20AC;?, a prayer to the Mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people.

Beer is distributed in bottles and cans and is also commonly available on draught, particularly in pubs and bars. The brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. The strength of modern beer is usually around 4% to 6% alcohol by volume (ABV), although it may vary between Some of humanityâ&#x20AC;&#x2122;s earliest known writings 0.5% and 20%, with some breweries creating refer to the production and distribution of examples of 40% ABV and above. beer: the Code of Hammurabi included laws 12 | TEQUILA & SPIRITS MAGAZINE

like drinks were independently developed throughout the world soon after a tribe or culture had domesticated cereal. Chemical tests of ancient pottery jars reveal that beer was produced as far back as about 7,000 years ago in what is today Iran. This discovery reveals Beer is one of the oldest drinks humans have one of the earliest known uses of fermentation produced. The first chemically confirmed barley and is the earliest evidence of brewing to date. beer dates back to at least the 5th millennium BC in Iran, and was recorded in the written In Mesopotamia, the oldest evidence of beer history of ancient Egypt and Mesopotamia is believed to be a 6,000-year-old Sumerian and spread throughout the world. Though, the tablet depicting people consuming a drink ancient Chinese artifacts suggested that beer through reed straws from a communal bowl. brewed with grapes, honey, hawthorns, and A 3,900-year-old Sumerian poem honouring rice were produced as far back as 7,000 BC. Ninkasi, the patron goddess of brewing, contains the oldest surviving beer recipe, As almost any cereal containing certain sugars describing the production of beer from bread can undergo spontaneous fermentation due made from barley. to wild yeasts in the air, it is possible that beer Beer forms part of the culture of many nations and is associated with social traditions such as beer festivals, as well as a rich pub culture involving activities like pub crawling and pub games.

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In China, residue on pottery dating from around 5,000 years ago shows beer was brewed using barley and other grains.

The invention of bread and beer has been argued to be responsible for humanityâ&#x20AC;&#x2122;s ability to develop technology and build civilization. The earliest chemically confirmed barley beer to date was discovered at Godin Tepe in the central Zagros Mountains of Iran, where fragments of a jug, from between 5,400 and 5,000 years ago was found to be coated with beerstone, a by-product of the brewing process.

Beer may have been known in Neolithic Europe as far back as 5,000 years ago, and was mainly brewed on a domestic scale.

Beer produced before the Industrial Revolution continued to be made and sold on a domestic scale, although by the 7th century AD beer was also being produced and sold by European monasteries. During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture, and domestic manufacture ceased to besignificant by the end of the 19th century. The development of hydrometers and thermometers changed brewing by allowing the brewer more control of the process, and greater knowledge of the results.

Beer was one of the most common drinks during the Middle Ages. It was consumed daily by all social classes in the northern and eastern parts of Europe where grape cultivation was difficult or impossible. Though wine of varying qualities was the most common drink in the south, beer was still popular among the lower classes. The idea that beer was consumed more commonly than water during medieval times is a myth.

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Water was cheaper than beer, and towns/ villages were built close to sources of fresh water such as rivers, springs, and wells to facilitate easy access to the resource. Though probably one of the most popular drinks in Europe, beer was frequently disdained as being unhealthy, possibly because ancient Greek and more contemporary Arab physicians had little or no experience with the drink. In 1256, the Aldobrandino of Siena described the nature of beer in the following way.

In Europe, beer brewing largely remained a home activity in medieval times. By the 14th and 15th centuries, beermaking was gradually changing from a family-oriented activity to an artisan one, with pubs and monasteries brewing their own beer for mass consumption.

In the late Middle Ages, the brewing industry in northern Europe changed from a smallscale domestic industry to a large-scale export industry. The key innovation was the introduction of hops, which began in northern Germany in the 13th century. Hops sharply improved both the brewing process and the quality of beer. Other innovations from German lands involved larger kettle sizes and more frequent brewing. Consumption went up, while brewing became more concentrated because it was a capital-intensive industry.

Thus in Hamburg per capita consumption increased from an average of 300 liters per year in the 15th century to about 700 in the 17th century.

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The process of brewing beer Hot water tank Malt

Mash tun

Hops

Copper Hopback

Heat exchanger

Bottling

Add yeast to fermenter

Cask / Keg

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The process of making beer is known as brewing. A dedicated building for the making of beer is called a brewery, though beer can be made in the home and has been for much of its history. A company that makes beer is called either a brewery or a brewing company. Beer made on a domestic scale for non-commercial reasons is classified as homebrewing regardless of where it is made, though most homebrewed beer is made in the home. Brewing beer is subject to legislation and taxation in developed countries, which from the late 19th century largely restricted brewing to a commercial operation only. However, the UK government relaxed legislation in 1963, followed by Australia in 1972 and the US in 1978, allowing homebrewing to become a popular hobby.

The purpose of brewing is to convert the starch source into a sugary liquid called wort and to convert the wort into the alcoholic drink known as beer in a fermentation process effected by yeast.

The first step, where the wort is prepared by mixing the starch source (normally malted barley) with hot water, is known as “mashing”.

Hot water (known as “liquor” in brewing terms) is mixed with crushed malt or malts (known as “grist”) in a mash tun. The mashing process takes around 1 to 2 hours, during which the starches are converted to sugars, and then the sweet wort is drained off the grains. The grains are now washed in a process known as “sparging”. This washing allows the brewer to gather as much of the fermentable liquid from the grains as possible. The process of filtering the spent grain from the wort and sparge water is called wort separation. The traditional process for wort separation is lautering, in which the grain bed itself serves as the filter medium. Some modern breweries prefer the use of filter frames which allow a more finely ground grist.

Most modern breweries use a continuous sparge, collecting the original wort and the sparge water together. However, it is possible to collect a second or even third wash with the not quite spent grains as separate batches.

Each run would produce a weaker wort and thus a weaker beer. This process is known as second (and third) runnings. Brewing with several runnings is called parti gyle brewing.

The sweet wort collected from sparging is put into a kettle, or “copper” (so called because these vessels were traditionally made from copper), and boiled, usually for about one hour.

During boiling, water in the wort evaporates, but the sugars and other components of the wort remain; this allows more efficient use of the starch sources in the beer. Boiling also destroys any remaining enzymes left over from the mashing stage. Hops are added during boiling as a source of bitterness, flavour and aroma. Hops may be added at more than one point during the boil. The longer the hops are boiled, the more bitterness they contribute, but the less hop flavour and aroma remains in the beer.

After boiling, the hopped wort is now cooled, ready for the yeast. In some breweries, the hopped wort may pass through a hopback, which is a small vat filled with hops, to add aromatic hop flavouring and to act as a filter; but usually the hopped wort is simply cooled for the fermenter, where the yeast is added.

During fermentation, the wort becomes beer in a process which requires a week to months depending on the type of yeast and strength of the beer. In addition to producing ethanol, fine particulate matter suspended in the wort settles during fermentation. Once fermentation is complete, the yeast also settles, leaving the beer clear.

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During fermentation most of the carbon dioxide is allowed to escape through a trap and the beer is left with carbonation of only about one atmosphere of pressure. The carbonation is often increased either by transferring the beer to a pressure vessel such as a keg and introducing pressurized carbon dioxide, or by transferring it before the fermentation is finished so that carbon dioxide pressure builds up inside the container as the fermentation finishes. Sometimes the beer is put unfiltered (so it still contains yeast) into bottles with some added sugar, which then produces the desired amount of carbon dioxide inside the bottle.

Fermentation is sometimes carried out in two stages, primary and secondary. Once most of the alcohol has been produced during primary fermentation, the beer is transferred to a new vessel and allowed a period of secondary fermentation. Secondary fermentation is used when the beer requires long storage before packaging or greater clarity. When the beer has fermented, it is packaged either into casks for cask ale or kegs, aluminium cans, or bottles for other sorts of beer.

The basic ingredients of beer are water; a starch source, such as malted barley, able to be saccharified (converted to sugars) then fermented (converted into ethanol and carbon dioxide); a brewer’s yeast to produce the fermentation; and a flavouring such as hops. A mixture of starch sources may be used, with a secondary carbohydrate source, such as maize (corn), rice, wheat, or sugar, often being termed an adjunct, especially when used alongside malted barley. Less widely used starch sources include millet, sorghum and cassava root in Africa, and potato in Brazil, and agave in Mexico, among others. The amount of each starch source in a beer recipe is collectively called the grain bill.

Water is the main ingredient of beer, accounting for 93% of its weight. Though water itself is, ideally, flavorless, its level of dissolved minerals, specifically, bicarbonate ion, does influence beer’s finished taste.

Flavouring beer is the sole major commercial use of hops. The flower of the hop vine is used as a flavouring and preservative agent in nearly all beer made today. The flowers themselves are often called “hops”. The first historical mention of the use of hops in beer was from 822 AD in monastery rules written by Adalhard the Elder, also known as Adalard of Corbie, though the date normally given for widespread cultivation of hops for use in beer is the thirteenth century. Before the thirteenth century, and until the sixteenth century, during which hops took over as the dominant flavouring, beer was flavoured with other plants; for instance, grains of paradise or alehoof. Combinations of various aromatic herbs, berries, and even ingredients like wormwood would be combined into a mixture known as gruit and used as hops are now used. Some beers today, such as Fraoch’ by the Scottish Heather Ales company and Cervoise Lancelot by the French Brasserie-Lancelot company, use plants other than hops for flavouring.

Hop flower 20 | TEQUILA & SPIRITS MAGAZINE

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PORSCHE PANAMERA TURBO S

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The new Porsche Panamera now offers an even wider range of alternatives, combining the performance of a sports car with the comfort of an exclusive car. With the Panamera Turbo S, which has an output of 630 horsepower.

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The new Porsche Panamera now offers an even wider range of alternatives, combining the performance of a sports car with the comfort of an exclusive car. With the Panamera Turbo S, which has an output of 630 horsepower, the sports car manufacturer fulfills its commitment to offer the best performance in the segment.

The top version of the range far exceeds the performance of the previous Panamera Turbo.

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In addition, Porsche continues to consistently apply its E-Performance strategy. The Panamera 4S E-Hybrid adds to the range of plug-in hybrids, with a completely new powertrain that develops an output of 560 hp. Compared to the previous hybrid model, the electric range has been increased by up to 30 percent.

Increased sportiness and comfort thanks to optimized chassis systems

Turbo S: from 0 to 100 km / h in 3.1 seconds With 630 hp and 820 Nm of torque, the new Panamera Turbo S offers 80 hp more power and 50 Nm more torque than the Turbo of the previous generation. This translates into a significant improvement in performance: in Sport Plus mode, acceleration from 0 to 100 km / h is completed in just 3.1 seconds.

To reach its top speed of 315 km / h, the wellknown four-liter V8 biturbo engine developed in Weissach and built in Zuffenhausen has been extensively renewed.

In order to transfer the enormous power to the road in a controlled way and maximize cornering performance, the three-chamber air suspension, Porsche Active Suspension Management, and other elements have been optimized and developed specifically for each model. (PASM) and the Porsche Dynamic Chassis Control Sport (PDCC Sport) roll stabilization system, which includes the Porsche Torque Vectoring Plus (PTV Plus).

The V8 biturbo engine in the Panamera GTS has been specifically optimized to improve the way it delivers its power. With 480 horses and 620 Nm, the new Panamera GTS offers 20 more CV than its predecessor.

Power is continually increased to near the rev limit and is delivered in a manner similar to that of classic naturally aspirated sports cars.

The traditional V8 signature sound is even more pronounced than before, thanks to the new sports exhaust system that comes standard, with the rear silencers positioned asymmetrically.

The new Panamera and Panamera 4 are now equipped in all markets with the wellknown 2.9-liter V6 biturbo engine. With its 330 horsepower and 450 Nm of torque, performance remains unchanged.

In the new Panamera, the chassis and all the control systems have been fine-tuned both to enhance its sporty character and comfort.

Some of them have even been developed from scratch. For example, the revised Porsche Active Suspension Management (PASM) active suspension system clearly improves damping comfort, while the electronic anti-roll control Porsche Dynamic Chassis Control Sport (PDCC The new Panamera Turbo S has already Sport) ensures greater stability. The model is demonstrated its high performance on the also equipped with a new generation steering legendary NĂźrburgring Nordschleife circuit: and tires. test driver Lars Kern completed the 20,832 kilometer-long lap of this track, considered one of the most demanding in the world, in 7: 29.81 minutes, setting a new record in the large saloon segment.

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4S E-Hybrid with 17.9 kWh battery and an electric range of up to 54 km

The gross battery capacity has been increased from 14.1 to 17.9 kWh compared to the previous hybrid model, using cells and driving modes optimized for even more efficient energy use.

The Panamera 4S E-Hybrid now has an electric With the new Panamera 4S E-Hybrid, Porsche range of up to 54 km according to the WLTP presents another plug-in hybrid model EAER City homologation (NEDC: up to 64 km). that is even more performance-oriented.

The intelligent interaction between the 136-horsepower electric motor, integrated in the PDK eight-speed dual-clutch gearbox, and the 440-hp 2.9-liter V6 biturbo engine, results in a system output of 560 hp and torque maximum 750 Nm. The performance is impressive: in combination with the standard Sport Chrono pack, acceleration from 0 to 100 km / h is completed in 3.7 seconds. The maximum speed is 298 km / h.

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Digital connectivity and assistance systems for safety and comfort

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Porsche Communication Management (PCM) incorporates digital functions and additional Connect services, such as Voice Pilot online voice control, the radar hazard indicator for the updated warning signal and hazard information system, wireless Apple CarPlay and some others.

The Panamera also offers a wide range of innovative light and assistance systems, such as Lane Keeping Assist with Signal Recognition (now standard), Porsche InnoDrive with adaptive cruise control, Night Vision Assist, Assist change lane, matrix LED headlights including adaptive PDLS Plus function, peripheral vision parking aid and head-up display. www.TEQUILAANDSPIRITS.com TEQUILAANDSPIRITS.COM | 27

WINE AR OM A S 28 | TEQUILA & SPIRITS MAGAZINE

CIGARS BEVERAGES

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Gewürztraminer (German: is an aromatic wine grape variety, used in white wines, and performs best in cooler climates.

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

The variety has high natural sugar and the wines are white and usually off-dry, with a flamboyant bouquet of lychees.

Indeed, Gewürztraminer and lychees share the same aroma compounds.

Dry Gewürztraminers may also have aromas of roses, passion fruit and floral notes. It is not uncommon to notice some spritz (fine bubbles on the inside of the glass).

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

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July / September 2020 Issue Find out more.. www.tequilaandspirits.com

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

TOURIGA NACIONAL Aromas of Pine nuts, eucalyptus, blueberry, chocolate, coffee, rosemary, blackberry, cherry, raspberry * Portugal 32 | TEQUILA & SPIRITS MAGAZINE

Verdejo is a variety of wine grape that has long been grown in the Rueda region of Spain. The grape originated in North Africa, and was spread to Rueda in about the 11th Century, possibly by Mozarabs.

Verdejo was generally used to make a strongly oxidized, Sherry-like wine. In the 1970s, the winemaking company Marqués de Riscal began to develop a fresher style of white wine based on Verdejo with the help of French oenologist Émile Peynaud.

In 1980, white wines from the Rueda region were recognized by a Denominación de Origen (DO). Wines labeled Rueda must contain 50% Verdejo; the remainder is typically Sauvignon blanc or Macabeo.

Wines designated “Rueda Verdejo” must contain 85% Verdejo, and are often 100% Verdejo.

VERDEJO - Aromas of Apple, pear, grapefruit (shell), passion fruit, lemon (peel), walnut, almond (bitter), ivy, pine nut * Spain

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Chardonnay is a green-skinned grape variety used in the production of white wine. The variety originated in the Burgundy wine region of eastern France, but is now grown wherever wine is produced, from England to New Zealand.

For new and developing wine regions, growing Chardonnay is seen as a â&#x20AC;&#x153;rite of passageâ&#x20AC;? and an easy entry into the international wine market.

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

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

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

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Tannat is a red wine grape, historically grown in South West France in the Madiran AOC. The wine is notable for its very high tannin levels and is often blended with Cabernet Sauvignon, Cabernet franc and Fer to soften the astringency and make it more approachable. In addition to Madiran, Tannat is also produced in IroulĂŠguy, Tursan and BĂŠarn, and it is a minor constituent of Cahors wine.

Modern winemaking in the region has begun to emphasize the fruit more and use oak aging to help soften the tannins.

Now the wines typically spend about 20 months in oak prior to release.

TANNAT- Aromas of Blackberry, date, fig, blueberry, cherry, plum, anise, nutmeg, black pepper, artichoke, licorice *France

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CALIFORNIA VINEYARDS TASTING ROOMS ANDERSON VALLEY Greenwood Ridge Vineyards

Seebass Family Wines

Husch Vineyards

Scharffenberger Cellar

Lula Cellar

Toulouse Vineyyards and winery

Greenwood Ridge is now one of the oldest wineries in the Philo area. Specializing in late harvest Riesling and Pinot Noir, Greenwood Ridge was established in 1980. Named one of America’s top 30 wineries three times in recent years by Wine & Spirits Magazine,.

(707) 895-2002 - greenwoodridge.com

The friendly and knowledgeable tasting room staff strives to make your visit to Anderson Valley memorable. With our long farming heritage, Husch wines showcase the fruit in each bottle and reflect a true commitment to quality and value.

(707) 895-3216- huschvineyards.com

Lula Cellars is a boutique winery located in the revered “Deep End” of the Anderson Valley.

Our charming tasting room offers a unique and inviting wine tasting experience. We specialize in the production of handcrafted Pinot Noir that garners gold medals and devoted fans but we also produce several additional varietals for you to explore and taste.

(707) 895-3737 - lulacellars.com

Located in Boonville, California, in the heart of Anderson Valley, (across from the Boonville Hotel), our beautiful tasting room is open to the public daily from 11-5 throughout the year.

(707) 895-9378 - seebassvineyards.com

Located just outside the tiny town of Philo, 125 miles north of San Francisco near the rugged Mendocino Coast, Scharffenberger Cellars is nestled in the gentle hills rising from the Anderson Valley. Scharffenbergers tasting room has a charming and relaxed feel, with a welcoming ambiance.

(707) 895-2957 - scharffenbergercellars.com

Vineyard site is located in the heart of Anderson Valley along Highway 128 in Philo, twelve miles from the Pacific Ocean and two hours north of the Golden Gate Bridge.

Our tasting room is open for outdoor tastings by appointment only. Please call or email to schedule your next visit.

(707) 895-2828 - toulousevineyards.com

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MOVIES COMING

SOON 38 | TEQUILA & SPIRITS MAGAZINE

ENTERTAINMENT

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MULAN A young Chinese maiden disguises herself as a male warrior in order to save her father. A live-action feature film based on Disney’s ‘Mulan.’

Release date: September 4, 2020

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TENET

Tenet is an upcoming spy film written and directed by Christopher Nolan, who produced it with Emma Thomas. A coproduction between the United Kingdom and United States, it stars John David Washington, Robert Pattinson, Elizabeth Debicki, Dimple Kapadia, Michael Caine, and Kenneth Branagh.

Release date: September 3, 2020

THE KINGâ&#x20AC;&#x2122;S MAN One man must race against time to In the early years of the 20th century, the stop historyâ&#x20AC;&#x2122;s worst tyrants and criminal Kingsman agency is formed to stand against masterminds as they get together to plot a a cabal plotting a war to wipe out millions. war that could wipe out millions of people and destroy humanity.

Release date: September 18, 2020 TEQUILAANDSPIRITS.COM | 41

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WONDER WOMAN BACK TO THE 1980S Wonder Woman 1984 (WW84) is an upcoming American superhero film based on the DC Comics character Wonder Woman. It is the sequel to 2017â&#x20AC;&#x2122;s Wonder Woman and the ninth installment in the DC Extended Universe (DCEU). The film is directed by Patty Jenkins from a script she wrote with Geoff Johns and David Callaham, and a story by Johns and Jenkins. It will star Gal Gadot as Diana Prince / Wonder Woman, alongside Chris Pine, Kristen Wiig, Pedro Pascal, Robin Wright, and Connie Nielsen in supporting roles. Set in 1984, during the Cold War, the film will follow Diana as she faces off against Maxwell Lord and Cheetah.

Wonder Woman 1984 is scheduled for release by Warner Bros. Pictures in the United States in RealD 3D, Dolby Cinema and IMAX 3D on October 2, 2020.

It was originally announced for release on December 13, 2019, before being moved up to November 1, 2019, then it was delayed to June 5, 2020. On March 24, 2020, with theatres closed for an uncertain period of time due to the COVID-19 pandemic, the film was delayed to August 14, 2020, in June 2020, a further delay to its October 2020 release date was announced.

Release date: October 2, 2020

In 1984, during the Cold War, Diana comes into conflict with two formidable foes media businessman Maxwell Lord and friendturned-enemy Barbara Minerva Cheetah while reuniting with her love interest Steve Trevor.

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DEATH ON THE NILE

While on vacation on the Nile, Hercule Poirot must investigate the murder of a young heiress.

Based on the 1937 novel by Agatha Christie, ‘Death on the Nile’ is a daring mystery-thriller directed by Kenneth Branagh about the emotional chaos and deadly consequences triggered by obsessive love.

Release date: October 23, 2020

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HONEST THIEF

They call him the In and Out Bandit because meticulous thief Tom Carter (Liam Neeson) has stolen $9 million from smalltown banks while managing to keep his identity a secret. But after he falls in love with the bubbly Annie (Kate Walsh), Tom decides to make a fresh start by coming clean about his criminal past, only to be double-crossed by two ruthless FBI agents.

Release date: October 9, 2020

A CALL TO SPY

In the beginning of WWII, with Britain becoming desperate, Churchill orders his new spy agency -- the Special Operations Executive (SOE) -- to recruit and train women as spies. Their daunting mission: conduct sabotage and build a resistance. SOE’s “spymistress,” Vera Atkins (Stana Katic), recruits two unusual candidates:

Virginia Hall (Sarah Megan Thomas), an ambitious American with a wooden leg, and Noor Inayat Khan (Radhika Atpe), a Muslim pacifist. Together, these women help to undermine the Nazi regime in France, leaving an unmistakable legacy in their wake.

Inspired by true stories.

Release date: October 2, 2020

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TEQUILA AÑEJO Expression “AÑEJO” MEANS “AGED” Añejo (aged): The darkest of the three, añejo has been aged at least a year, but no more than three. It has great complexity of flavor, with whiskey-like notes from the aging process, including vanilla and oak.

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AĂąejos are rested in barrels previously used to rest reposados. The barrels cannot be more than 600 liters (158 gallons), and most are in the 200-liter (52-gallon) range. Many of the barrels used are from whiskey distilleries in the US or Canada, and Jack Daniels barrels are especially popular. This treatment creates many of the aspects of the dark color and more complex flavors of the aĂąejo tequila.

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The best way to drink tequila!

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

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

SPIRITS COM ESS PE SIN TI T BU

N IO

BA R

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.

TEQUILA FACTS

TEQUILA IS MADE FROM BLUE AGAVE.

2015 GO

LD WIN NER

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TEQUILA EXPORTS RISE

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Source: El Informador

Tequila exports rise from January to July 2020.

The United States is the main consumer outside of Mexico; Australia joins the market; Despite the pandemic, the drink registers good numbers of sales and international distribution.

The health and economic crisis developed by COVID-19 has caused a brake in the rate of growth in tequila production.

According to data from the Tequila Regulatory Council (CRT) from January to July of this year, 218.9 million liters were produced, a quantity just 2% greater compared to the 214.5 million liters that were produced in the same period last year.

In terms of exports, from January to July of this year there was an increase of 5%. According to CRT data , 153.7 million liters of tequila were exported in that period, compared to the 145.7 million that were sent abroad in the same period of the previous year.

By category, the growth of 100% agave tequila stands out, adding 84.9 million liters exported against the 76.2 million liters sent in the same period last year.

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“The export of 100% agave tequila continues, making a great difference with almost double the tequila category and that means that you are talking about original packaging, that is, 55% of the total goes in the 100% agave presentation”, Ramón González Figueroa, director of the CRT, highlighted.

Mixed tequila exports registered a drop of 1%, reporting 68.8 million liters against the 69.5 that were sent last year.

The top ten countries with the highest consumption of tequila abroad is led by the United States with more than 88% of sales, followed by Germany, Spain, Canada, France, Australia, the United Kingdom, Latvia, Japan and Italy.

T

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The director stressed that other countries such as Australia are growing significantly in the consumption of tequila. “Australia is a market of almost 2.5 million liters a year and before it did not paint,” he added.

The legal definition of tequila!

JALISCO STATE T

In 1974, tequila received a denomination of origin (AOC), meaning it can only be produced in Mexico—in five regions: Jalisco, Michoacán, Guanajuato, Nayarit, and Tamaulipas (the last four all surround the town of Tequila). Mezcal is similarly protected. The Mexican federal government has established strict requirements governing tequila production.

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TRAVEL

GOLDEN GATE BRIDGE SAN FRANCISCO, CALIFORNIA USA

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DAY OF THE DEAD

DIA DE MUERTOS

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Video courtesy of Jose Cuervo Tequila Tradicional

Watch the original short film by director Monica Alvarez, capturing the ancient floating DĂ­a de Muertos festival at Lake PĂĄtzcuaro, Mexico. Every year, the area springs to life with marigolds, music and candlelit offerings for the dead. Awaiting the return of their faithfully departed at midnight, the living celebrate in the streets with food, dancing, and of course, tequila.

Day of the dead is celebrated November 2nd every year.

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LEGEND

traditional story or group of stories told about a particular person or place. Legends resemble folktales in content; they may include supernatural beings, elements of mythology, or explanations of natural phenomena, but they are associated with a particular locality or person and are told as a matter of history.

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LEGEND OF THE DEVIL’S BACKBONE

By Simon Pinedo

Legends are based on events or real characters whose feats or circumstances are repeated over and over by word of mouth, creating fantastic or terrifying stories that people enjoy telling. Over time, reality mixes with fiction, and you stop distinguishing between what is real and what is not; this is how a legend originates.

Today, I want to write about a particular legend that has to do with a place that truly exists. Surely, many years ago, upon seeing how spectacular and formidable that place was, people were surprised and amazed by it and thought they saw things. Maybe what they saw was real, and the events happened as people tell them - maybe they saw it or maybe they didn’t - but these accounts gave birth to the “The legend of the devil’s backbone.”

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LEYENDA DEL ESPINAZO DEL DIABLO Las leyendas están basadas en acontecimientos, o personajes reales, que por sus hazañas o circunstancias, con el tiempo la gente en el constante contar, en el ir y venir de boca en boca de los lugareños, se van creando historias fantásticas, o aterradoras y así la gente las sigue contando, y con el tiempo, la realidad se mezcla con la ficción, y dejas de distinguir entre lo que es real y lo que no lo es; y es así como se da origen a una leyenda.

Hoy quiero ocuparme de una en especial, en este caso de un lugar real y existente, y que seguramente la gente muchos años atrás, al ver lo espectacular y formidable de ese lugar se sorprendieron, se maravillaron, se asombraron y creyeron ver cosas, o tal vez fue real, y sucedieron los acontecimientos como lo cuenta la genta, tal vez, si lo vieron o tal vez no, la cuestión es que surgió lo que se conoce como “La leyenda del espinazo del diablo”.

This legend was born in a specific location in the North in the State of Jalisco, about 240km from the city of Guadalajara, Mexico.

The “Espinazo del Diablo” (devil’s backbone) is located in the municipality of Villa Guerrero Jalisco, Mexico. Just before reaching the limits of Villa Guerrero, on the way to Bolaños (the next town), there is a steep and peculiar hill that resembles a spinal column. But because its name happens to be associated with the devil, it received and continues to create expectation among the locals and towns around it. But why is it called the Devil’s Backbone?

Espinazo del diablo

Esta leyenda nació en un lugar específico del Norte del Estado de Jalisco, como a unos 240km de la ciudad de Guadalajara, México.

El Espinazo del diablo se encuentra en el municipio de Villa Guerrero Jalisco, Mexico después de pasar este poblado, poco antes de llegar al límite de Villa Guerrero rumbo a Bolaños ( el siguiente poblado), se encuentra un cerro escarpado, de una forma muy peculiar muy parecido a una columna vertebral, también llamado “espinazo” entre los poblados aledaños, y es gracias a esa forma tan peculiar, que se le conoce como “espinazo”, todo va muy bien hasta ahí, pero es debido al segundo nombre que este lugar cobró y sigue creando expectación entre los lugareños, y poblados a la redonda, se le conoce como: “El Espinazo del diablo”. ¿Por qué del diablo?.

Villa Guerrero, Jalisco Mexico

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According to the legend, people who passed by this hill would see a rider dressed in a black suit, wearing a dark colored charro hat, and riding a horse that was darker than a moonless night.

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Esta leyenda cuenta que en la cumbre del espinazo del diablo, los que pasaban por ahí solían ver un jinete vestido de traje negro y sombrero charro también de color obscuro, cabalgando en un corcel también de color más obscuro que una noche sin luna.

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It is said that the rider plunged his spurs into his horse. The horse neighed and rode at full throttle, shooting fire from its nose and roaring like a raging bull. The rider in black held the rein with one hand and brandished a sword at the four winds with the other.

While laughing and with a chilling shout, he challenged those passing by: “If you dare to enter the cave that is located at the slopes of this hill and you do not show fear, the enchanted treasure that is there will be for you.”

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Cuentan que el jinete hundía las espuelas en su corcel, y

el caballo relinchaba y cabalgaba a todo tropel, lanzado fuego por la nariz, y rugiendo cual toro embravecido; El jinete de negro, sostenía con una mano la rienda y con la otra una espada, la cual blandía a los cuatro vientos, al tiempo que se carcajeaba, y con grito escalofriante, les retaba

a los caminantes, vociferando: “Si te atreves, a entrar a la cueva que se encuentra en las faldas de este cerro y no manifiestas miedo, el tesoro encantado que se encuentra ahí será para ti.

People said it was the devil himself because there is no way to get to the top of the hill unless it is by climbing it.

La gente decía que era el mismísimo diablo, pues no hay forma de subir a la cumbre del cerro, a no ser que sea escalándolo.

At the slope of the hill there is indeed a cave, and people say that there is an immense treasure all made of gold, but said treasure is enchanted. How that treasure got there is unknown, and there is a curse: The treasure cannot be extracted until three men have dared to enter the cave and died of fear. To obtain the treasure you must pass the test: enter that place full of bats, snakes, scorpions, spiders and many other poisonous and deadly critters; you must enter the cave alone; and you must walk that deep and black cave until you find the treasure. However, first you must overcome the fear and not turn back, if you do, it could be the end of your life!

Lo que no he contado es que efectivamente, en las faldas del cerro se encuentra una cueva, y dice la gente que hay ahí un tesoro inmenso todo de oro, pero dicho tesoro se encuentra encantado, el cómo llegó ese tesoro ahí se desconoce, pero existe una maldición: Que dicho tesoro no podrá ser extraído hasta que tres hombres se hayan atrevido a entrar a dicha cueva, y hayan muerto de miedo. Para obtener el tesoro, deberá pasar la prueba; entrar a ese lugar lleno de murciélagos, serpientes, alacranes, arañas y otros muchos bichos venenosos y mortales, deberá entrar a la cueva solo, sin compañía, y deberá caminar esa cueva profunda y negra, hasta encontrar el tesoro; pero antes deberá superar el miedo, y no voltear hacia atrás, si lo hace, podría ser el final de su vida.

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It is said that upon entering the cave you begin to feel the evil presence of the rider in black. You can hear the clapping of the horse’s hooves and the enraged snort of the steed.

Cuentan que al entrar comienzan a sentir, la presencia maligna del jinete de negro, y hasta puede escuchar el golpeteo de las pezuñas del caballo, y el bufido enfurecido del corcel.

But remember, you must not turn around or you will run away terrified and never be able to find the treasure, much less the exit.

You begin to hear your name being called, terrifying screams in front of you, and howls of hungry and rabid wolves. What if they are real? What if it is hell? A chill begins to run through your entire body, and there is no choice but to go back the way you entered, that is if you do not die of horror and panic.

It is said that at least two people have died at the scene. And thus, the legend continues to take on more truth, terror, and fear.

Recuerda, no debes voltear, o saldrás corriendo aterrorizado y jamás podrás encontrar el tesoro, y mucho menos la salida. Escuchas que te hablan por tu nombre, comienzas a escuchar gritos aterradores enfrente de ti, aullidos de lobos hambrientos y rabiosos. ¿Y si son reales?, y si es el infierno?, un escalofrío comienza a recorrer por todo su cuerpo, y no hay más remedio que regresar por donde entraste, si es que no mueres por el horror y el pánico, tal como ha sucedido con al menos dos personas que han muerto en el lugar. Lo que ha hecho, que esta leyenda, cobre más veracidad, terror y miedo.

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TOP NEW 72 | TEQUILA & SPIRITS MAGAZINE

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Jose Cuervo Jose Cuervo is launching PLAYAMAR with two great-tasting flavors – Lime and Grapefruit –featuring Jose Cuervo tequila, with a light tequila taste and no tequila bite. A compound of the Spanish words for beach, playa, and sea, mar, PLAYAMAR was created for health-conscious consumers who live an active lifestyle and want to have fun – from a brand that consumers count on to deliver high-quality products.

•Each can of Playamar contains only 90 calories, all-natural flavors and is 4.5% ABV. •Compared to other tequila seltzer brands, Playamar offers drinkers a healthier hard seltzer option that’s gluten-free and has less calories per can (90 calories per 12 oz. can).

•Playamar is a natural fit for the Jose Cuervo portfolio, where the brand already occupies 35% of the prepared cocktail market share, making Jose Cuervo the leading prepared cocktail brand.

•Jose Cuervo almost doubled RTD and prepared cocktails business over the second quarter, and expects additional growth with Playamar - driven by seltzer consumers’ high familiarity with the quality that Jose Cuervo delivers via other prepared cocktail drinks.

Tia Maria Iced Coffee Frappé Coffee liqueur brand Tia Maria is entering the ready-to-drink (RTD) category with the launch of its Iced Coffee Frappé. Made with 100% Arabica coffee, milk cream and Tia Maria, the RTD has an ABV of 4% and is packaged in cans.

Duration Brewing Quiet Song Norfolk’s Duration Brewing has launched its Quiet Song classic wheat beer nationwide. Based on a Belgian style wheat beer, Quiet Song is described as “zingy and refreshing, with notes of stone fruit, citrus, pepper and spice”. Made with a Belgian yeast blend and Hallertau Mittelfruh, MagnumI98 and Mandarina Bavaria hops, the 4.3% ABV beer is the fourth addition to the producer’s core range, and is available in 440ml cans.

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D&G and Donnafugata rosé Luxury fashion house Dolce & Gabbana and Italian winery Donnafugata have launched a rosé made using grapes from the 2019 vintage. Produced in Sicily using two of the island’s well-known grapes – Nerello Mascalese and Nocera – the wine has aromas of “jasmine, wild strawberry, peach and bergamot”, according to the producer. The winery says the Nerello Mascalese, grown on the volcanic soils of Mt. Etna, gives the wine mineral and floral notes, while the Nocera grapes, grown on the hills of Contessa Entellina, provide the fruity element.

Concha y Toro Diablo Black

Avaline White Blend

by Cameron Diaz

Concha y Toro UK has unveiled its Diablo Black Cabernet Sauvignon, following the successful launch of the Diablo Avaline White is dry with a crisp, Dark Red blend. fresh finish. All Avaline wines are made from organic grapes and The Chilean red blend, which free from unnecessary additives was launched in May 2018. such as sugars, colors, and Diablo Black, meanwhile, is concentrates. Avaline wines are made from grapes grown vegan, non-GMO, and glutenin Chile’s Maule Valley. The free. wine has notes of black fruit and dark chocolate, according Pair your Avaline White with to the producer. Concha y fresh cut flowers and your Toro says Diablo Dark Red favorite meal. has become the top-selling Chilean red blend in the UK, Blend: Xarel·lo, Macabeo, and it hopes Diablo Black will Malvasia achieve similar success.

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Espanita Tequila Handcrafted from 100% Blue Agave, grown at high elevations of Jalisco’s Highlands, Espanita is estate-bottled at one of Mexico’s most respected artisanal distilleries. Created by using hand-selected ripe Agaves and ancestral production methods, Espanita is a sophisticated and velvety smooth spirit, which accentuates characteristics that are exclusive to tequila alone: the distinctive aromas and delectable flavors of traditionally slow-baked Blue Agave.

Frapin Millésime 1992 Cognac house Frapin has launched the latest addition to its rare vintage Cognacs from the 1992 vintage. Produced in a limited-edition run of 3,000 bottles, the Cognac was distilled on its lees and aged in sealed barrels, a process overseen by the region’s regulatory authority (the BNIC) to add further authenticity to the range. The resulting spirit has aromas of “prunes and liquorice with notes of orange”. Awarded the Taste Master in the Spirits Business Cognac Masters in May, it is a single estate spirit made using grapes from Frapin’s vineyards in the Grande Champagne region, and aged for 26 years in barrel before bottling.

NIXTA CORN LIQUEUR Nixta corn liqueur has been launched in the UK via distributor Mangrove.

Made by the Abasolo distillery, the first purpose-built whisky distillery in Mexico, the product is made from a local variety of corn called cacahyazintle. A process called nixtamalisation, whereby the corn is soaked in an alkaline solution, washed, then hulled, is used to draw out the flavours of the grain. Designed to be used in cocktails, the liqueur is described as having “sweet notes of tender corn, vanilla and caramel”.

PARTY CAN MARGARITA The Party Can Triple Spice Margarita has been billed as the first largeformat ready-to-drink (RTD) cocktail. Each 1.75-litre can contains 12 drinks, and is resealable, which the brand says helps limit contact between drinkers. The 12.5% ABV cocktail is made with 100% Blue Weber agave Tequila, orange liqueur, lime juice, and a triple spice mix of ginger, cinnamon and chili pepper. The brand’s creators says the product removes the need to make multiple trips to retailers to buy ingredients.

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EL BANDARRA AL FRESCO

CHAMPAGNE BOLLINGER PN

WATERFORD SINGLE FARM

Bittersweet Barcelona-made apéritif El Bandarra al Fresco has launched in the UK to help consumers make the most of dining and drinking outdoors.

Developed by twins Alex and Albert Virgili, the 14.5% ABV drink has a natural wine base made from Garnacha. The red apéritif is then infused with botanicals including liquorice, fresh herbs, mint, grapefruit, citrus and rose petals. The launch follows the unveiling of the producer’s red, white and rosé vermouth range.

Champagne Bollinger has released a new cuvée, the first in a series that will each incorporate various Pinot Noir expressions and feature a different cru from the base year, so that each new version will be a “reinvention’ of the original. The first new fizz from the Champagne house in 12 years, PN is made exclusively from Pinot Noir, with a focus on the grapes from Verzenay harvested in 2015. The wine is described as having notes of “cherry stone, elderflower, pear, peach and apricot”.

Waterford Distillery has released two new expressions of its terroir-driven whiskey after its first commercial spirits sold out in a matter of hours.

The Ballymorgan Edition uses barley grown by Robert Milne at the Clonroche Series farm in county Wexford, while the Sheestown Edition includes grain grown just outside the town of Kilkenny by Phil O’Brien.

Both whiskies are matured in French and American oak, and are bottled at 70% ABV.

OFF-PISTE GIN The spirit draws inspiration from the mountains and combines classic juniper, cardamom and lemon zest botanicals with mountain ash berries, alpine cornflowers and Saaz hops. The gin is made from a base spirit made from cane sugar, which is triple distilled by the Sibling team. Bottled at 40% ABV, 1% of total sales of the gin will be donated to environmental charity 1% For The Planet. The brand also supports Disability Snowsport UK, an organisation that provides snow sport experiences for people with disabilities.

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RESTAURANTS

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BUFFALO WINGS

By Simon Pinedo

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WHAT ARE BUFFALO WINGS?

QUE SON LAS BUFFALO WINGS?

I remember the days when we would go out to have a good time with friends; we would meet at a “centro botanero” (a popular restaurant/bar place with delicious food and beverages) with locations all over the city. These establishments were called “centros botaneros” because as soon as you ordered a beer, snacks would immediately follow.

Recuerdo cuando queríamos salir y pasar un rato agradable en compañía de algún o algunos amigos u amigas, solíamos ir a un “centro botanero”, que había por toda la ciudad, así llamados porque llegabas a estos lugares, pedías una cerveza, e inmediatamente te servían alguna botana, la cual iban cambiando cada vez que te las terminabas.

You were guaranteed free snacks as long as you drank a beer or other alcoholic beverage. The array of snacks included peanuts, Doritos with salsa and lime, chopped fruit, mini tortas ahogadas, and some establishments even served main dishes on the house. You could stay all day, and all day they served you snacks and food. But one day buffalo wings arrived and ended the “centro botaneros” (sniff, sniff).

Mientras estuvieras consumiendo cerveza, tenías garantizado el servicio de botanas y gratis ( que podrían ser, desde cacahuates, doritos con salsa y limón, fruta picada, mini tortas ahogadas, patas en vinagre, y en algunos lugares hasta te servían de comer, todo cortesía de la casa, podrías estar todo el día, y todo el día te servían botanas, pero llegaron las Búffalo Wings y acabaron con los centros botaneros ( snif, snif).

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What exactly are buffalo wings? Well, they are chicken wings also known simply as “wings.” They are called buffalo wings because they originated in the city of Buffalo, New York.

Funny thing, many years ago I heard the term buffalo wings, and I thought they were actual buffalo wings until I found out that buffalos do not have wings. I went to Wikipedia and discovered that they are named after the city of Buffalo - oh the disappointment (hehe)!

Pero que son las Búffalo Wings, bueno pues son alitas de pollo, también llamadas y conocidas como simplemente “alitas” o “wings”, se les conoce como Buffalo wings, porque es en la ciudad de Búffalo, Nueva York donde comienza, surge o nace.

(Algo curioso, cabe señalar que hace muchos años, escuchaba el término buffalo wings, y creía que se trataba de alas de búffalo, pero luego descubrí que los búffalos no tienen alas, así que entré a Wikipedia, y descubrí que solo se llaman así por la ciudad de Buffalo. ¡Oh decepción! ( jeje).

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The chicken wings are fried and covered with special sauces. The traditional flavor is the original, buffalo style sauce, which is spicy (based on vinegar and cayenne pepper) and contains margarine or butter.

Nowadays, these establishments have become a place for dating, meeting, or simply hanging out with friends to have a beer, a michelada, and plate of wings, of course. There are a great variety of flavors and levels of spiciness. Some flavors include mango, parmesan, tamarind, BBQ, and even BBQ tequila flavor. Wow, I want one of those!

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La verdad es que son secciones de pollo que corresponden a las alas, que se frĂ­en y se recubren con salsas especiales. Y claro la tradicional, es la original, la elaborada estilo Buffalo, que contiene salsa picante a base de vinagre y cayena) y margarina o mantequilla.

Hoy en dĂ­a, estos lugares se han convertido en lugares de citas, de reuniones, o simplemente ir con los amigos, tomarse una cerveza, una michelada y claro un plato de alitas; que por cierto , existen una gran variedad de sabores, y niveles de picantes; las hay desde las muuuuuy picantes, hasta las que no pican; las hay con sabores al mango, al parmesano, sabor tamarindo, BBQ, hasta sabor BBQ tequila, ÂĄwow, yo quiero unas de estas!.

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The fact is that they have become extremely popular - a big bang! There are many branches and franchises around the world with cities dedicated to this business. It has become part of the vocabulary of both young and old. My 83-year-old mother tells me, “Let’s go get some wings.” Nowadays, it is common to invite or receive invitations to go eat buffalo wings.

There are establishments to please all.

Venues are chosen based on the seasoning/ flavor choices, the attention or service, the types of beers served, and the comfort or ambiance. Have you tried buffalo wings?

Which ones did you like the most? Any special style or establishment? Well, I virtually invite you to enjoy some wings with a refreshing beer, a michelada, or with a good tequila. Cheers!

El caso es que se han convertido en todo un big bang, pues hay infinidad de sucursales, lugares, franquicias en muchas partes del mundo y ciudades, que se dedican a este giro; y hasta se ha convertido en parte del vocabulario tanto de jóvenes como de mayores ( hasta mi madre que tiene 83 años, me dice: “vamos a las alitas”), así es, hoy en día, es común invitar o recibir invitaciones tales como: “vamos por unas alitas, te invito unas alitas, cuando vamos por unas alitas” Hay lugares de preferencia y para todos los gustos, algunos prefieren el sazón de tal lugar, otros el sabor, la atención, los tipos de cervezas, la comodidad del lugar, pero todos van con un objetivo en común, probar unas deliciosas alitas. ¿Y tú ya fuiste por unas alitas?, ¿cuáles te gustaron más?, ¿algún estilo o lugar en especial?, bueno yo te invito el día de hoy, de manera virtual, pues dicen que de la vista nace el amor”, o bien, un simple “taco de ojo”, disfruten.

P.D. No dejen de invitarme a comernos unas alitas, con una refrescante cerveza, una michelada o bien acompañadas de un buen tequila, salud.

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