An elegant woman in a bar exudes a captivating aura, effortlessly drawing attention through her refined presence. She carries herself with poise, her posture straight and movements graceful, as if every gesture is part of a choreographed dance. Her attire, subtly sophisticated, complements her demeanor a classic dress or a sleek, tailored ensemble that reflects her taste and personality without needing to shout for attention. As she sips her drink, perhaps a glass of fine wine or a carefully crafted cocktail. Her elegance is not just in her appearance but also in her ability to create a warm, inviting atmosphere, turning an ordinary bar visit into a memorable experience.
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“FROM THE PUBLISHER”
Welcome to the vibrant realm of Tequila & Spirits Magazine!
We are thrilled to embark on this journey with you, exploring the rich tapestry of tequila and other spirits from around the globe. Our magazine is more than just a publication; it’s a tribute to craftsmanship, culture, and passion.
Within the pages of Tequila & Spirits Magazine, you’ll discover a wide range of articles, features, and reviews created by industry experts, enthusiasts, and connoisseurs. From the history and legacy of tequila to the latest trends in mixology, our goal is to educate, inspire, and entertain.
Whether you’re a seasoned expert or a curious newcomer, there’s something for everyone in our magazine. Join us as we delve into the artistry behind each bottle, uncover hidden treasures, and share the stories of the individuals who bring these spirits to life.
We invite you to raise a glass with us as we journey through the world of tequila and spirits together. Here’s to discovery, adventure, and the endless possibilities that await with every sip.
Be yourself, be happy, be inspired, and celebrate! And remember, safety first!
Remember to drink responsibly.
Until next time!
Cheers
Sincerely,
JosePinedo
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C A N T I N A B A R
RAKIJA SPIRIT
BY T&S MAG TEAM
The Spirit of the Balkans RAKIJA
Rakija (also spelled rakia, raki, or rakiya) is a potent fruit brandy deeply rooted in the culture and traditions of the Balkans. This distilled spirit, often referred to as the “national drink” of many countries in the region, holds a special place in the hearts of locals and visitors alike. With its rich history, diverse flavors, and cultural significance, rakija is more than just a drink—it’s a symbol of hospitality, celebration, and heritage.
Origins and History
Rakija’s origins can be traced back centuries, with its production methods passed down through generations. It is believed to have been introduced to the Balkans during the Ottoman Empire, though its exact origins remain debated. Today, rakija is produced and enjoyed across the Balkans, including Serbia, Croatia, Bosnia and Herzegovina, Montenegro, North Macedonia, Bulgaria, Albania, and Slovenia.
The drink is traditionally made by fermenting and distilling various fruits, with each region boasting its own unique recipes and techniques. Rakija is often homemade, with families taking pride in their secret recipes and methods.
Production Process
The production of rakija is both an art and a science. The process typically involves the following steps:
Fermentation: The chosen fruit is crushed and left to ferment in large barrels for several weeks. This converts the sugars into alcohol.
Distillation: The fermented fruit mash is then distilled in a copper still (called a kazan or kotle). The distillation process separates the alcohol from the water and other impurities, resulting in a high-proof spirit.
Aging: Some rakijas are aged in wooden barrels, which adds complexity and depth to the flavor. However, many rakijas are consumed young and unaged.
Flavoring: In some cases, additional ingredients like herbs, honey, or nuts are added to enhance the flavor.
Types of Rakija
Rakija comes in a wide variety of flavors, depending on the fruit used in its production. Some of the most popular types include:
1. Šljivovica (Plum Rakija) - Made from plums, this is the most iconic and widely consumed type of rakija, particularly in Serbia. It is often considered the national drink of Serbia and is a staple at celebrations and gatherings.
2. Loza (Grape Rakija) - Made from grapes, this variety is popular in Croatia, Montenegro, and other wine-producing regions. It is often compared to Italian grappa.
3. Kruškovac (Pear Rakija) - A smoother, sweeter rakija made from pears, often enjoyed as an aperitif or digestif.
4. Dunja (Quince Rakija) - Known for its aromatic and slightly sweet flavor, this rakija is made from quince fruit.
5. Jabukovača (Apple Rakija) - Made from apples, this variety is lighter and fruitier, popular in Bosnia and Herzegovina.
6. Višnjevac (Cherry Rakija) - A rich, dark rakija made from cherries, often enjoyed as a dessert drink.
7. Medovača (Honey Rakija) - Infused with honey, this rakija is sweet and often used for medicinal purposes.
8. Travarica (Herb Rakija) - A herbal rakija, often infused with medicinal herbs, popular in Croatia and Montenegro.
Cultural Significance
Rakija is more than just a drink—it’s a cultural institution. It is often served to guests as a sign of hospitality and is a staple at weddings, festivals, and religious celebrations. In many Balkan households, offering a glass of rakija is a gesture of friendship and respect.
The drink also plays a role in traditional medicine, where it is believed to have healing properties. A shot of rakija is often recommended for everything from colds to stomach aches, and herbal varieties like travarica are particularly valued for their medicinal qualities.
How to Enjoy Rakija
Rakija is typically served in small glasses, often accompanied by a glass of water and a slice of fruit or a piece of cheese. It is usually consumed as an aperitif or digestif, though it can be enjoyed at any time of day. In the Balkans, it’s common to toast with rakija, saying “Živjeli!” (Croatian/Bosnian), “Živeli!” (Serbian), or “Nazdrave!” (Bulgarian), all meaning “Cheers!”
Rakija Around the World
While rakija is most closely associated with the Balkans, its popularity has spread globally. Many Balkan expatriates continue to produce and enjoy rakija abroad, introducing it to new audiences. In recent years, craft distilleries have begun producing high-quality rakija for international markets, further elevating its status as a premium spirit.
Rakija is a drink that embodies the spirit of the Balkans—rich, diverse, and full of character. Whether enjoyed at a family gathering, a festive celebration, or simply as a way to unwind, rakija is a testament to the region’s traditions and craftsmanship. For those who have yet to experience it, a sip of rakija offers a taste of the Balkans’ soul.
AGAVE
BY JOSE PINEDO
IN DIFFERENT MEXICAN SPIRITS
Agave in Mexican Spirits: A Culinary Journey
Agave, a plant deeply intertwined with Mexican culture and history, is the foundation of some of the country’s most iconic spirits. Known for its versatility and unique characteristics, agave has been used for centuries to create a variety of traditional beverages, each with its own distinct flavor profile and production methods. This article explores the role of agave in different Mexican spirits, highlighting their cultural significance and the artistry behind their creation.
Tequila: The Global Ambassador of Agave
Agave Variety: Blue Agave (Agave tequilana).
Production Region: Primarily Jalisco, with limited areas in Guanajuato, Michoacán, Nayarit, and Tamaulipas.
Process: The heart of the agave plant, called the piña, is harvested, roasted, crushed, fermented, and distilled. Tequila must contain at least 51% blue agave, with premium varieties made from 100% agave.
Flavor Profile: Ranges from crisp and herbal (blanco) to rich and complex (añejo and extra añejo), depending on aging.
Cultural Significance: Tequila is Mexico’s most famous spirit, protected by Denomination of Origin (DO) status, and is celebrated worldwide for its versatility in cocktails and sipping. necessary for fermentation and distillation.
Mezcal: The Smoky Artisanal Spirit
Agave Variety: Over 30 species, including Espadín, Tobalá, and Madrecuixe.
Production Region: Oaxaca is the most renowned, but it is also produced in Durango, Guerrero, and other states.
Process: Piñas are roasted in underground pits, giving mezcal its signature smoky flavor. They are then crushed, fermented, and distilled, often in clay or copper stills.
Flavor Profile: Smoky, earthy, and complex, with variations depending on the agave species and production techniques.
Cultural Significance: Mezcal is deeply rooted in indigenous traditions and is often produced by small-scale, family-run operations using ancestral methods.
Bacanora: The Spirit of Sonora
Agave Variety: Pacifica (Agave angustifolia).
Production Region: Sonora.
Process: The piñas are roasted, fermented, and distilled, similar to mezcal but with regional variations.
Flavor Profile: Smoky, herbal, and slightly sweet, with a distinctive Sonoran character.
Cultural Significance: Once outlawed, bacanora is now a protected spirit with Denomination of Origin status, celebrated for its regional heritage.
Raicilla: The Hidden Gem of Jalisco
Agave Variety: Lechuguilla (Agave lechuguilla) and other wild agaves.
Production Region: Coastal and mountainous regions of Jalisco.
Process: Similar to mezcal, raicilla is made by roasting, fermenting, and distilling agave, but it often incorporates unique regional techniques. Flavor Profile: Fruity, floral, and sometimes funky, with a distinct regional character.
Cultural Significance: Often referred to as “the moonshine of Jalisco,” raicilla has gained recognition in recent years as a unique and artisanal spirit.
Sotol: The Desert Spirit
Agave Variety: Dasylirion (commonly called Desert Spoon or Sotol plant, though not technically an agave).
Production Region: Chihuahua, Durango, and Coahuila.
Process: The plant’s core is roasted, fermented, and distilled, similar to agave-based spirits.
Flavor Profile: Earthy, vegetal, and slightly smoky, with a unique minerality.
Cultural Significance: Sotol is often grouped with agave spirits due to its similar production process and cultural importance in northern Mexico.
Pulque: The Ancient Nectar
Agave Variety: Maguey (various species, including Agave americana and Agave salmiana).
Production Region: Central Mexico, particularly Hidalgo and Tlaxcala.
Process: Pulque is a fermented beverage, not distilled.
The sap (aguamiel) is extracted from the agave plant and naturally fermented.
Flavor Profile: Slightly sweet, tangy, and viscous, with a milky appearance.
Cultural Significance: Pulque is one of the oldest alcoholic beverages in Mexico, with deep preHispanic roots and ritualistic importance.
The Agave Plant: A Symbol of Mexican Heritage Agave is more than just an ingredient; it is a symbol of Mexican identity and tradition. Each spirit reflects the terroir of its region, the skill of its producers, and the cultural heritage passed down through generations. From the smoky depths of mezcal to the refined elegance of tequila, agave-based spirits offer a diverse and flavorful journey through Mexico’s rich history.
Agave is the heart and soul of Mexican spirits, each variety offering a unique expression of the plant’s versatility and the region’s terroir. As global appreciation for these spirits grows, so does the recognition of their diversity and the traditions behind them. Whether enjoyed neat, in cocktails, or as part of cultural celebrations, agave spirits remain a testament to Mexico’s enduring legacy.
NEW SPIRITS CREATED BY SCIENTIST
BY JOSE PINEDO
SCIENTISTS CREATE INNOVATIVE SUSTAINABLE SPIRITS
New Spirits Created by Scientists: A Fusion of Tradition and Innovation
In a groundbreaking development that blends the art of distillation with cutting-edge science, researchers have successfully created new spirits that push the boundaries of flavor, sustainability, and production efficiency. These innovations are not only redefining the spirits industry but also offering consumers unique tasting experiences while addressing environmental concerns.
Lab-Crafted Spirits: Beyond Traditional Distillation
Scientists are using biotechnology to create spirits without the need for traditional fermentation or distillation. By isolating specific flavor compounds and replicating them in a lab, researchers can produce spirits that mimic the taste of whiskey, gin, vodka, or even entirely new categories of alcohol. These lab-crafted spirits are designed to reduce the time and resources required for aging and production, making them more sustainable.
For example, companies like Endless West have pioneered the use of molecular distillation to create spirits such as “Glyph,” a whiskey alternative made by extracting and blending flavor molecules from plants, grains, and other natural sources. This process bypasses the years-long aging process, delivering a product that closely resembles traditional whiskey in taste and aroma.
Sustainable Spirits: Eco-Friendly Production
With growing concerns about climate change and resource depletion, scientists are developing spirits that minimize environmental impact. Researchers are exploring ways to use waste products from other industries, such as surplus bread, fruit peels, or even carbon dioxide, to create alcohol. For instance, Air Company, a New York-based startup, has developed a vodka made from captured CO₂, turning greenhouse gases into a premium spirit.
Additionally, advancements in fermentation technology are enabling the use of alternative grains and crops that require less water and land, such as sorghum or cassava. These innovations are helping to create spirits that are not only delicious but also environmentally responsible.
Personalized Spirits: Tailored to Your Taste
Advances in artificial intelligence and machine learning are allowing scientists to create personalized spirits tailored to individual preferences. By analyzing data on flavor profiles, aroma compounds, and consumer preferences, researchers can design spirits that cater to specific tastes. For example, a company might use AI to craft a gin with a unique blend of botanicals that aligns perfectly with a customer’s palate.
Health-Conscious Spirits: Lower Alcohol and Functional Ingredients
As health-conscious consumers seek alternatives to traditional high-alcohol beverages, scientists are developing spirits with lower alcohol content or added functional ingredients. These include spirits infused with adaptogens, nootropics, or botanicals that promote relaxation, focus, or overall well-being. For example, Kin Euphorics and Three Spirit are brands that offer non-alcoholic or low-alcohol beverages designed to provide a mood-enhancing experience without the negative effects of alcohol.
The Only Magazine of its Kind
Ancient Meets Modern: Reviving Lost Recipes
Some scientists are collaborating with historians and archaeologists to recreate ancient spirits using traditional methods combined with modern technology. By analyzing residues from ancient pottery or studying historical texts, researchers have been able to revive long-lost recipes for spirits consumed by civilizations thousands of years ago. These efforts not only provide a glimpse into the past but also inspire new flavors and techniques in modern spirit production.
The Future of Spirits: What’s Next?
The fusion of science and spirits is still in its early stages, but the possibilities are endless. From genetically engineered yeast strains that produce novel flavors to 3D-printed cocktails customized in real-time, the future of spirits is poised to be as innovative as it is exciting. As scientists continue to explore the intersection of technology and tradition, consumers can look forward to a new era of spirits that are sustainable, personalized, and unforgettable.
The creation of new spirits by scientists represents a fascinating convergence of tradition and innovation. By leveraging biotechnology, sustainability practices, and AI, researchers are not only enhancing the way spirits are made but also redefining what they can be. Whether it’s a lab-crafted whiskey, a carbon-negative vodka, or a personalized gin, these advancements are shaping the future of the spirits industry and offering consumers a taste of what’s possible when science meets craftsmanship. Cheers to the future!
COMING S O O N MOVIES
THUNDERBOLTS
Revolves around a group of supervillains who go on missions for the government.
Release date: May 2, 2025
THE SURFER
In the psychological thriller directed by Lorcan Finnegan, a man returns to the idyllic beach of his childhood to surf with his son. But his desire to hit the waves is thwarted by a group of locals whose mantra is “don’t live here, don’t surf here.” Humiliated and angry, the man is drawn into a conflict that keeps rising in concert with the punishing heat of the summer and pushes him to his breaking point.
Release date: May 2, 2025.
THE LAST RODEO
Shares the story of Joe Wainwright (Neal McDonough), an aging retired champion bull rider, and his daughter Sally (Sarah Jones) who face a crisis that can only be solved by Joe entering and winning a bull riding competition.
Release date: May 23, 2025
MISSION: IMPOSSIBLE THE FINAL RECKONING
Mission: Impossible – The Final Reckoning is an upcoming American action spy film directed by Christopher McQuarrie from a screenplay he co-wrote with Erik Jendresen. The direct sequel to Mission: Impossible – Dead Reckoning Part One, it is the eighth installment in the Mission: Impossible film series
Release date: May 23, 2025
FROM THE WORLD OF JOHN WICK: BALLERINA
Taking place during the events of John Wick: Chapter 3 – Parabellum, the film follows Eve Macarro (Ana de Armas), who is beginning her training in the assassin traditions of the Ruska Roma.
Release date: June 6, 2025
F1
A Formula One driver comes out of retirement to compete alongside a rookie driver and the titans of the sport.
Release date: June 27, 2025
HOW TO TRAIN YOUR DRAGON
On the rugged isle of Berk, where Vikings and dragons have been bitter enemies for generations, Hiccup stands apart. The inventive yet overlooked son of Chief Stoick the Vast, Hiccup defies centuries of tradition
when he befriends Toothless, a feared Night Fury dragon. Their unlikely bond reveals the true nature of dragons, challenging the very foundations of Vikings society.
Release date: June 13, 2025
RUNNING POINT
A reformed party girl must prove herself as a businesswoman when she’s unexpectedly put in charge of her family’s pro basketball team.
1923
The Duttons face a new set of challenges in the early 20th century, including the rise of Western expansion, Prohibition, and the Great Depression.
MAYFAIR WITCHES
Neurosurgeon Rowan Fielding has a problem. When she gets mad, she kills with her mind. Her search for answers sends her to New Orleans, home to her biological family and the spirit Lasher who has haunted them for generations.
SEVERANCE
Mark leads a team of office workers whose memories have been surgically divided between their work and personal lives; when a mysterious colleague appears outside of work, it begins a journey to discover the truth about their jobs.
SOTOL
THE OF NORTHERN MEXICO SPIRIT
BY SIMON PINEDO
Sotol Spirit
Sotol is a traditional distilled spirit from Northern Mexico, primarily produced in the states of Chihuahua, Coahuila, and Durango. It is made from the Dasylirion plant, commonly known as “sotol” or “desert spoon,” which is a type of succulent similar to agave but botanically different. Unlike tequila and mezcal, which are made from agave, sotol comes from wild plants that take around 15 years to mature.
It holds a Denominación de Origen (DO) since 2002, restricting production to Chihuahua, Durango, and Coahuila. Sotol distinguishes itself from agave spirits. Its production is a testament to the biodiversity of the Chihuahuan Desert, emphasizing terroir and artisanal methods.
History and Cultural Significance
Indigenous communities, such as the Rarámuri (Tarahumara), fermented sotol into a ceremonial drink long before Spanish colonization. During the colonial period, its production was influenced by Spanish distillation techniques. For many years, it remained a lesser-known spirit, overshadowed by tequila and mezcal. Post-colonization, distillation techniques were introduced, evolving sotol into a spirit. Once considered a rustic moonshine, it gained prestige recently amid the craft spirits movement.
Production Process
Harvesting: The wild Dasylirion plants are harvested manually, with only the heart (piña) being used.
Cooking: The piñas are roasted in above-ground ovens, giving sotol a less smoky flavor than mezcal.
Fermentation: The cooked hearts are crushed and left to ferment naturally.
Distillation: Typically, sotol is distilled twice in copper or stainless steel stills, creating a clean and complex spirit.
Flavor Profile
Sotol has a unique taste that varies depending on the terroir and production methods. Common flavor notes include:
• Herbal and grassy tones
• Earthy and mineral characteristics
• Citrus and floral hints
• Light smokiness (depending on the producer)
Varieties of Sotol
Blanco (Joven): Unaged, fresh, and herbal.
Reposado: Aged in barrels for a few months, gaining vanilla and oak notes.
Añejo: Aged for a year or more, developing a richer, smoother profile.
Finalist for Gourmand Awards 2024
We are delighted and proud to announce that Tequila & Spirits Magazine is a finalist for the Gourmand Award 2024
Sotol vs. Mezcal and Tequila
Sustainability & Challenges
Wild harvesting raises sustainability concerns due to the plant’s slow maturation. Efforts to cultivate Dasylirion are emerging to ensure ecological balance and meet growing demand.
While all three are traditional Mexican spirits, sotol differs in its base plant (Dasylirion vs. Agave), production methods, and flavor profile. Sotol is often described as lighter and more herbal than mezcal, with less sweetness than tequila.
Cultural Significance
Deeply rooted in northern Mexican heritage, sotol is celebrated in local festivals and consumed neat. Internationally, it’s gaining traction in craft cocktails, elevating its profile beyond regional borders.
Modern Revival
In recent years, sotol has been rediscovered by craft distillers and mixologists, leading to an increase in exports and global recognition. It is now featured in high-end cocktails and specialty bars, highlighting its deep cultural roots and versatility.
Sotol embodies the resilience and richness of northern Mexico’s desert landscape. As a spirit with ancient roots and contemporary appeal, it offers a sip of history and innovation, carving a niche in the global spirits arena.
IT’S TEQUILA
INTERNATIONAL GROWTH
BY T&S MAG TEAM
Tequila and Its International Growth
Tequila, a distilled beverage made primarily from the blue agave plant, has seen remarkable international growth over the past few decades. Once considered a niche spirit primarily consumed in Mexico and among Mexican communities abroad, tequila has evolved into a globally recognized and appreciated spirit. This article explores the factors driving tequila’s international growth, its cultural significance, and the challenges it faces in the global market.
The Rise of Tequila: From Local Spirit to Global Phenomenon
Tequila’s origins trace back to the 16th century in the region surrounding the city of Tequila in Jalisco, Mexico. It was here that Spanish conquistadors began distilling agave to create what would eventually become tequila. For centuries, tequila remained a regional product, deeply tied to Mexican culture and traditions. However, in the mid-20th century, tequila began to gain international attention, particularly in the United States.
The 1970s and 1980s marked a turning point for tequila’s global appeal. The spirit became associated with party culture, thanks in part to its use in popular cocktails like the Margarita and the Tequila Sunrise. Brands like Jose Cuervo and Patrón capitalized on this trend, positioning tequila as a fun, approachable drink for a wide audience.
FactorsDrivingInternationalGrowth
Premiumization of Tequila
One of the most significant drivers of tequila’s international growth has been the rise of premium and ultra-premium tequila brands. Consumers are increasingly willing to pay more for highquality, artisanal tequilas made from 100% blue agave. Brands like Don Julio, Clase Azul, and Casa Dragones have redefined tequila as a luxury spirit, appealing to discerning drinkers who value craftsmanship and heritage.
Cocktail Culture
The global cocktail renaissance has played a crucial role in tequila’s popularity. Bartenders and mixologists around the world have embraced tequila as a versatile base spirit, creating innovative cocktails that showcase its unique flavors. The Margarita, in particular, remains one of the most popular cocktails globally, further cementing tequila’s place in the international market.
Cultural Influence and Marketing
Mexican culture, including its cuisine, music, and traditions, has gained widespread popularity worldwide. Tequila, as a symbol of Mexican heritage, has benefited from this cultural export. Additionally, strategic marketing campaigns by tequila brands have highlighted the spirit’s authenticity and craftsmanship, appealing to consumers seeking authentic experiences.
Health-Conscious Trends
Unlike many other spirits, tequila is often perceived as a healthier option due to its natural ingredients and lower sugar content. This perception has resonated with health-conscious consumers, particularly in markets like the United States and Europe.
Global Distribution and Accessibility
Improved distribution networks and the expansion of e-commerce have made tequila more accessible to consumers worldwide. Online platforms allow consumers to explore and purchase a wide range of tequila brands, from entry-level options to rare, aged expressions.
Challenges in the Global Market
Despite its success, tequila faces several challenges as it continues to grow internationally:
Counterfeit and imitation products:
The popularity of tequila has led to an increase in counterfeit and imitation products, particularly in emerging markets. These products often mislead consumers and damage the reputation of authentic tequila brands.
Sustainability Concerns:
The production of tequila relies heavily on the blue agave plant, which takes several years to mature. Overharvesting and climate change pose significant threats to the agave supply chain, potentially impacting the long-term sustainability of tequila production.
Regulatory Barriers;
Tequila is a protected designation of origin (PDO) product, meaning it can only be produced in specific regions of Mexico. While this protects the integrity of the spirit, it also limits the ability of producers to scale production to meet growing global demand.
Competition from other Spirits:
Tequila faces stiff competition from other premium spirits, such as whiskey, gin, and vodka. To maintain its growth, tequila brands must continue to innovate and differentiate themselves in a crowded market.
The Future of Tequila
The future of tequila looks promising, with continued growth expected in both established and emerging markets. Key trends to watch include:
•Expansion into New Markets: Countries in Asia, particularly China and India, represent untapped opportunities for tequila brands.
•Innovation in Flavors and Formats:
Brands are experimenting with new flavors, aging techniques, and ready-to-drink formats to attract a broader audience.
•Sustainability Initiatives:
Producers are increasingly adopting sustainable practices, such as agave reforestation and water conservation, to ensure the long-term viability of tequila production.
Tequila’s journey from a regional Mexican spirit to a global powerhouse is a testament to its versatility, cultural significance, and the dedication of its producers.
As consumer preferences continue to evolve, tequila is well-positioned to maintain its momentum and solidify its place as one of the world’s most beloved spirits. However, addressing challenges such as sustainability and counterfeit products will be crucial to ensuring its continued success on the international stage.
CULTURE & ART TEQUILA INSPIRED BY AGAVE &
BY SIMON PINEDO
Culture and art: muralism and art inspired by agave and tequila
Muralism, particularly in Mexico, has a rich history of celebrating cultural identity, social issues, and national pride. When combined with themes inspired by agave and tequila, it creates a vibrant fusion of art and tradition that reflects the deep connection between Mexican culture and these iconic elements.
Muralism and Agave Culture
Mexican muralism, led by artists like Diego Rivera, José Clemente Orozco, and David Alfaro Siqueiros, often depicted themes of indigenous heritage, revolution, and national identity. While muralism traditionally focused on social and political themes, some murals incorporate imagery of agave plants and tequila production, symbolizing the deep connection between the land, indigenous traditions, and Mexican identity.
The making of alcoholic beverages. Diego Rivera mural detail showing the making of neutle, the Nahuatl word for pulque.
Photo at the Palacio National
Agave as a Symbol:
The agave plant represents endurance, transformation, and the sacred relationship between nature and culture. It has been depicted in murals as a fundamental part of Mexican identity.
Landscape with three women and maguey By José Clemente Orozco
The town of Tequila, Jalisco, has several murals that celebrate the history of tequila production, jimadores (agave harvesters), and Mexican traditions. These murals often blend realism with vibrant colors, showcasing the agave fields, distillation processes, and the festive atmosphere around tequila.
Street Art and Modern Muralism: In cities like Guadalajara and Mexico City, modern muralists and street artists incorporate tequila imagery, sometimes merging it with surreal or abstract styles to highlight its impact on Mexican identity and social life.
Artists across various media have drawn inspiration from the agave plant and tequila culture.
Painting and Illustration: Many contemporary Mexican artists depict agave fields with surreal or abstract styles, highlighting the plant’s sharp geometry and the cultural richness behind tequila production.
Painting: Many contemporary Mexican artists create paintings that celebrate the agave plant, tequila bottles, or the social experience of drinking tequila. Some paintings depict the jimadores harvesting agave, while others focus on tequila as a symbol of joy, nostalgia, or tradition.
Art Inspired by Agave and Tequila
Murals in Tequila, Jalisco Mexico
Tequila’s Global Influence
Sculpture: Some sculptures use agave leaves or bottles of tequila as materials, blending organic and industrial elements.
Huichol Art: The Huichol people, indigenous to western Mexico, create intricate beadwork and yarn paintings that often include agave plants and tequila elements, representing their deep spiritual connection to the land.
Photography: Photographers document the landscapes of agave fields, the artistry behind tequila production, and the cultural rituals associated with drinking tequila, capturing its aesthetic and historical significance.
Tequila is more than just a beverage; it is a cultural symbol that represents Mexican identity, history, and tradition. Through muralism, painting, sculpture, and photography, artists continue to explore tequila’s significance, celebrating its role in shaping Mexico’s cultural heritage.
LUXURY & RARE SPIRITS
AZULEJOS GRAN ALAMBIQUE EXTRA AÑEJO TEQUILA
Tequila Azulejos “Gran Alambique.” This elegant design made its grand debut in the world of exclusive tequilas in early fall 2023. Filled with in our 100% blue weber agave each bottle is an elegant alembic pot still, an ancient metal instrument used for the distillation of medicines, perfumes, brandy, gin, vodka, rum, and, finally, tequila. The seductive metallic copper coating is characteristic of the oldest alembic still, dating back to the days of Cleopatra.
COURVOISIER L’ESSENCE COGNAC
Inspired by innovation, ingenuity, and elegance, it is our joie de vivre that has put Courvoisier at the heart of celebrations worldwide. Courvoisier XO is a selection by our Master Blender of beautifully matured eaux de vie, aged from 11 to 25 years, to highlight the complexity and richness of cognac aromas.
SKORPIOS 1618 EXTRA AÑEJO YEAR OF THE SNAKE 2025
A nod to Chinese New Year — Year of the Snake — 2025. Tequila SKORPIOS 1618 releases an ultra-limited Extra Añejo finished in Cognac barrels in celebration of Year of the Snake. A delightful finish of cognac notes — plum, vanilla, and light fig with an ultra-smooth and delightful, med-long agave finish. Handmade, hand poured.
REY SOL EXTRA AÑEJO TEQUILA
Meticulously aged for over three years in charred American oak barrels, each sip of Rey Sol Añejo is a symphony of flavors that dance on the palate. Rich notes of caramel and vanilla intertwine with hints of oak and spice, creating a harmonious balance that lingers long after the last drop is savored. But Rey Sol Añejo is more than just a tequila; it’s an experience. From the moment the bottle is uncorked, its warm amber hue captivates the eye, inviting you to explore its depths.
HIBIKI JAPANESE HARMONY 2021 LIMITED EDITION WHISKY
Blended from 12 unique grain & malt whiskies from the Yamazaki, Hakushu, and Chita distilleries, this 2021 release of the acclaimed Hibiki Japanese whisky features a limited-edition design.
DICTADOR TWO MASTERS BARTON BLEND BOURBON CASK
After 36 years of aging, the rum is stored for 10 months in rye and bourbon casks sourced from the award-winning Barton 1792 Distillery in Bardstown, KY. In nose: butterscotch, dried fruits, bourbon notes, and vanilla. In mouth: silky, dark chocolate, spicy fruitcake, figs and nuts. Finished with coffee, sugarcane, rye-spiciness, tobacco, and oak. Impeccably balanced and absolutely delicious.
GRAND MARNIER GRANDE CUVÉE QUINTESSENCE
This limited release cuvée is crafted with exceptionally rare cognacs from the Grand Marnier private family cellar, exclusively from Grande Champagne, and Bigaradia orange finely macerated in cognac. 140 years after the creation of the disruptive recipe marrying cognac and Bigaradia orange essence, Quintessence brings together Grand Marnier’s oldest reserves, elevating this signature assemblage to its ultimate expression.
RESERVA DE LA FAMILIA SERRALLÉS
In 1994, the Serrallés family tasked themselves with aging a special rum in charred American white oak barrels. From this original lot of 36 barrels, the best samples were chosen for the creation of a truly sublime blend. This singular blend was combined and returned to the charred barrels for a few months so a balance between aroma and taste could be achieved.
TEQUILA DON JULIO 1942 X PEGGY GOU LIMITED EDITION
The Don Julio 1942 X Peggy Gou Limited Edition is a unique collaboration that marries the heritage of Don Julio’s premium tequila with the innovative spirit of renowned DJ and producer Peggy Gou. This exclusive release maintains the esteemed quality of Don Julio 1942, presented in a bottle adorned with Peggy Gou’s distinctive artistic flair.
HARDY NOCES DE PERLE 30YR OLD COGNAC
Celebrating 30 years of marriage between the cognac and the oak, the Prestige collection carries with it the emotion of passing time. A blend of 10 different Grande Champagnes, this cognac resonates leather, vanilla, touches of peaches, and tea.
DEWAR’S DOUBLE DOUBLE 37 YEAR OLD BLENDED MALT SCOTCH WHISKY
a strictly limited-edition whisky created by our unique 4-stage ageing process, and is also the first in a special Collector’s Series celebrating Scotland’s most famous whisky regions. The landmark Double Double 37 is a rare blended malt finished in Oloroso sherry casks that once held Aultmore single malt whisky from the region of Speyside.
ANDRÉS BRUGAL RUM
Andrés Brugal is an exclusive prestige release of 460 bottles celebrating our founder’s spirit of exploration and five generations of Maestros Roneros who travelled the globe to share the passion, warmth, and joy of Brugal’s liquid artistry.
Portugal, a country renowned for its stunning landscapes, rich history, and vibrant culture, is also a treasure trove for wine enthusiasts. With a wine making tradition that dates back thousands of years, Portugal offers a diverse array of wines that reflect its unique terroir and heritage. From the lush green valleys of the Douro to the sundrenched plains of Alentejo, let’s embark on a journey through the world of Portuguese wines.
The Douro Valley: Home of Port Wine and Beyond
The Douro Valley, a UNESCO World Heritage Site, is perhaps Portugal’s most famous wine region.
Known as the birthplace of Port wine, this region is characterized by its steep terraced vineyards that rise dramatically along the Douro River. Port wine, a fortified wine with a rich, sweet flavor, has been produced here for centuries and remains a symbol of Portuguese wine making excellence.
While Port wine takes center stage, the Douro Valley also produces exceptional dry red and white wines. These wines, made from indigenous grape varieties like Touriga Nacional, Tinta Roriz, and Touriga Franca, are gaining international acclaim for their depth and complexity.
Vinho Verde:
Crisp and Refreshing Wines from the North
In the verdant northwest of Portugal lies the Vinho Verde region, known for its light, fresh, and slightly effervescent wines. The name “Vinho Verde” translates to “green wine,” referring not to the color but to the youthful nature of the wine, which is typically consumed within a year of bottling.
Made primarily from Alvarinho and Loureiro grapes, Vinho Verde wines are characterized by their high acidity, low alcohol content, and subtle citrus and floral notes. These wines are incredibly versatile and pair beautifully with seafood, salads, and light appetizers.
lentejo: The Heart of Portuguese Red Wines
Stretching across the southern plains of Portugal, the Alentejo region is a land of rolling hills, cork oak forests, and vast vineyards. This region is celebrated for its robust red wines, which are often compared to those from the Rhône Valley in France.
Alentejo wines are typically made from Aragonez (Tempranillo), Trincadeira, and Alicante Bouschet grapes. They are known for their ripe fruit flavors, smooth tannins, and hints of spice. The region also produces excellent white wines, often made from Antão Vaz and Arinto grapes, which offer a refreshing balance to the bold reds.
Madeira: The Island of Eternal Wines
Located off the coast of Morocco, the island of Madeira is famous for its namesake fortified wine. Madeira wine is unique in that it is heated and oxidized during production, resulting in a wine that is incredibly long-lived and resistant to spoilage. In fact, some Madeira wines can last for centuries!
Madeira wines range from dry to sweet and are made from a variety of grapes, including Sercial, Verdelho, Bual, and Malvasia. They are often enjoyed as aperitifs or dessert wines and pair wonderfully with rich, savory dishes or sweet treats.
Dão:
The Hidden Gem of Portuguese Wines
Nestled in the mountainous interior of Portugal, the Dão region is often referred to as the “Burgundy of Portugal” due to its elegant and refined wines. The region’s granite soils and cool climate create ideal conditions for producing wines with great structure and aging potential. Dão wines are primarily made from Touriga Nacional, Jaen, and Encruzado grapes. The red wines are known for their floral aromas, firm tannins, and dark fruit flavors, while the whites are crisp, mineral-driven, and aromatic.
Pairing Portuguese Wines with Food
Portuguese wines are incredibly food-friendly, thanks to their diversity and balance. Here are a few classic pairings to try:
• Port Wine with Cheese: Pair a rich, aged Tawny Port with a selection of hard cheeses like cheddar or Stilton.
• Vinho Verde with Seafood: Enjoy a chilled glass of Vinho Verde with grilled sardines or shrimp.
• Alentejo Red with Grilled Meats: Savor a bold Alentejo red with a hearty dish like grilled lamb or pork.
• Madeira with Desserts: Complement a sweet Madeira wine with a slice of rich chocolate cake or a fruit tart.
A Wine Lover’s Paradise
Portugal’s wine regions offer a captivating blend of tradition, innovation, and natural beauty. Whether you’re sipping a glass of Port in the Douro Valley, enjoying a crisp Vinho Verde by the coast, or exploring the hidden gems of Dão, Portuguese wines are sure to delight your palate and leave you craving more.
So, raise a glass and toast to the rich heritage and bright future of Portuguese wine making!
TOP DRINKS
CLASE 1111 EXTRA TEQUILA AÑEJO
Aged to perfection in hand-selected, charred oak barrels, Clase 1111 Extra Añejo develops a depth of character unmatched by ordinary tequilas. The slow aging process imparts a rich amber hue and infuses the spirit with notes of vanilla, toasted oak, and hints of caramel.
MILAGRO CRISTALINO TEQUILA AÑEJO
Milagro Cristalino Añejo Tequila, crafted from 100% blue agave, is aged 18-24 months in American and French oak barrels, then charcoal-filtered for clarity. Enjoy notes of vanilla, crème brûlée, and stone fruit in this silky, versatile tequila, perfect for any occasion.
DIA DE LA SIRENA TEQUILA REPOSADO
Ultra-Premium and Ultra-Smooth.
Soft taste at the entrance, Dia de La Sirena Tequila Reposado has a perfect balance of seasoned oak, light notes of vanilla, fruit, and agave honey. Best for sipping and served neat or on the rocks
GRAN CENTENARIO TEQUILA AÑEJO
Crafted with the pioneering Selección Suave process, Gran Centenario Añejo Tequila combines the richest, smoothest tequilas. This 100% blue agave spirit is aged in new American oak barrels for around 16 months.
MUSICA TEQUILA AÑEJO
Every aspect of Música Tequila has been carefully planned, from the music inspired hand crafted bottle, to the 18 months that this Añejo is aged in American oak bourbon barrels. The aroma is fresh cooked agave and oak. Its Taste is clean agave forward with a balance of bourbon oak, fruit and a pepper. Musica supports music education and local musicians.
CASA CUERVO 1800 GUACHI MONTON TEQUILA AÑEJO
Embark on a journey through the heart of Jalisco with every sip of 1800 Guachi Monton Añejo Tequila. Crafted with passion and aged to perfection, this exquisite añejo tequila is a testament to the art of fine spirit-making.
CAMBIO TEQUILA REPOSADO
Cambio means change, and it’s what drives this tequila—the relentless pursuit to improve. Founded by Chef and Sommelier John des Rosiers, Cambio is a distillation of classic tequila tradition filtered through culinary science and restless craftsmanship. Cambio deeply respects tequila’s traditions while finding opportunities for improvement that honors slow, hand-made craftsmanship. Cambio relentlessly pursues the possibilities of what barrel-finishing can bring to a spirit’s flavor and character.
GRAND LOVE TEQUILA REPOSADO
Experience the vibrant and inviting character of Grand Love Red Heart Reposado Tequila, a premium spirit that reflects the rich traditions of Mexican tequila-making. Crafted from 100% blue agave sourced from the renowned regions of Jalisco, this reposado tequila is expertly produced to deliver a bold and balanced flavor profile.
STAR TREK ROMULAN ALE VODKA
Distilled four tomes from premium Midwest grain, Star Trek Romulan Ale Vodka is crafted from premium Midwest grain. Its exceptional smoothness and attractive blue hue are a treat for Trekkies and vodka enthusiasts alike.
PURITY ORGANIC VODKA ULTRA 34
Using select organic ingredients the heart of the vodka is slowly distilled 34 times in a handmade copper still found at the 13th century Ellinge Castle in Southern Sweden. Purity 34 is our original vodka, with a decade spent refining the number of distillations needed to create this extraordinary spirit. Perfectly balanced, it has won more than 150 international awards and is recognized for its character, smoothness and ability to be enjoyed neat or blended for unforgettable cocktails.
ASSASSIN’S CREED VALHALLA EDITION VODK
Antheum Studios and Tennessee Legend Distillery have teamed up to bring Assassin’s Creed fans an exclusive treat — the high-end Assassin’s Creed Vodka Valhalla Edition. With only 2,000 bottles produced, this collector’s dream is a rare find that guarantees an incredibly smooth taste. The laser-engraved production number and beautifully rendered metallic raven make for a stunning addition to any collection.
THE REID SINGLE MALT VODKA
Single Malt Vodka Decadently rich, The Reid Single Malt Vodka is the best vodka you will ever taste. It was awarded Gold at the World’s Best 50 International Awards in New York. On the nose The Reid is delicately nuanced with pear drops, lemon, toffee and malt biscuits. On the tongue, The Reid is weighted and balanced.
METAXA GRANDE FINE BRANDY
On the nose, Metaxa Grande Fine really impresses with aromatic, woody, and well-balanced aromas. The palate is inviting and offers flavors of anise, dried fruit, honey, spices, and a touch of vanilla, culminating in a silky finish with slightly fruity notes.
EL MAESTRO SIERRA SOLERA RESERVA BRANDY
El Maestro Sierra Brandy Reserva has an aroma of soft milk chocolate, dried fruits, tobacco and chewy leather. Notes of rich vanilla, caramel, oak, apples and pears dominate the palate, and lead to a finish with hints of brown sugar, figs, coffee and tobacco.
DELIRIO MEZCAL JOVEN BLANCO
100% artisanal mezcal, made from espadín agave grown for 8 to 10 years, double distilled and baked in a conical stone oven, with tahona-style milling and distilled in a copper still. It is elegant and has a profile with agave aroma and earthy touch, vegetal notes, and strong character, lingering on the palate.
CREYENTE AZUL CRISTALINO MEZCAL
Creyente Azul Cristalino Mezcal blends Espadín and Cuishe agaves from Oaxaca, crafted using traditional methods including tahona stone crushing and double distillation. Enjoy flavors of soft smoke, fresh citrus, and spicy undertones, thanks to a proprietary filtration process.
RECUERDO REPOSADO 5”KO LIMITED EDITION MEZCAL
This traditional, sustainably-produced mezcal pays tribute to the quickest knockout finish in UFC history that took mere 5 seconds. The mezcal has spent 5 months in American oak, has 5 gusanos (agave worms), and is limited to 5,000 numbered bottles.
DE LEYENDAS VINATA SOLAR DURANGO MEZCAL
This artisanal silver mezcal is environmentally friendly as it’s produced by using only solar power, which significantly reduces its ecological footprint.
Crafted from agave Durangensis, the agave hearts are cooked in a steamheated steel oven, ground by a mechanical grinder, fermented in oak wood tanks and finally double-distilled in a copper alembic still.
EMPRESS 1908 INDIGO GIN
Micro-distilled in small batch copper-pot stills, Empress 1908 is hand-crafted using eight signature botanicals: tea, juniper, rose, coriander seed, grapefruit peel, ginger root, cinnamon bark, and butterfly pea blossom (All botanicals are organic and the spirit base is non-GMO corn).
MALFY GIN ROSA
The Malfy Gin Rosa expression is distilled using a stainless steel vacuum still and crafted with Italian juniper berries, Sicilian pink grapefruit, Italian rhubarb, and 5 other classic gin botanicals. It’s a bright, fruity, and fresh spirit that brings a touch of the Mediterranean coast to any cocktail and is just as nice on the rocks.
TYKU Junmai Ginjo Sake is crafted from a special blend of Yamada Nishiki & Akebono sake rice that is polished so only 55% of the grain remains, a process which removes impurities and refines taste. The Junmai Ginjo classification represents the top 6% of all sake in the world.
Fresh and smooth with subtle pear notes, leaving softness on the palate. TYKU Junmai Sake is crafted from specialty Akebono sake rice that is polished so only 70% of the grain remains, a process which removes impurities and refines taste. Enjoy this premium sake chilled like a white wine or in a delicious cocktail.
TYKU SAKE JUNMAI GINJO BLACK
TYKU JUNMAI SAKE
S O C I A L MEDIA NETWORKS
JAMESON BLACK BARREL IRISH WHISKEY
Jameson Black Barrel is a blend of pot still and grain whiskey delivering that signature Jameson smoothness. Aroma is bourbon-like. Hints of toasted oak, caramel, nougat and oatmeal. Notes of citrus, sherry and raisins dominate the palate. Creamy yet smooth body. Whisper of smoke in the finish.
THE MACALLAN 12 YEAR OLD DOUBLE CASK SINGLE MALT SCOTCH WHISKY
The Macallan Double Cask 12 Years Old is a true showcase of The Macallan’s amazing craftsmanship and rich history. This whisky is aged in a unique mix of sherry-seasoned American and European oak casks, giving it a lighter, more vibrant taste.
KAIYO MIZUNARA OAK AGED CASK STRENGTH WHISKY
This whisky gets its exquisite character first and foremost from the Mizunara oak. The oak’s lactones ratio and vanilla impart sweet, spicy, exotic notes of incense, sandalwood, and coconut. Other notes like tea and subtle hints of citrus appear all throughout the nose and palate.
WILD TURKEY JIMMY RUSSELL’S 70TH ANNIVERSARY 8 YEAR OLD BOURBON WHISKEY
Wild Turkey Jimmy Russell’s 70th Anniversary 8 Year Old celebrates a bourbon legend. Crafted from a blend of 8 and 9-year-old bourbons, it offers notes of sweet cream, vanilla, and butterscotch. At 101 proof, it’s a rich tribute to Jimmy’s legacy.
CINCO DE MAYO TEQUILA
IN THE USA
BY SIMON PINEDO
Tequila
& Cinco de Mayo:
A Spirited Celebration in the U.S.
Every year on May 5th, millions of people across the United States raise their glasses to celebrate Cinco de Mayo. While often mistaken for Mexico’s Independence Day (which is actually September 16), this holiday commemorates the Mexican army’s victory over French forces at the Battle of Puebla in 1862. Over time, Cinco de Mayo has evolved into a vibrant celebration of Mexican-American culture, and at the heart of many festivities is one iconic drink: tequila.
The Rise of Tequila in the U.S.
Once considered a niche spirit, tequila has become one of the most popular liquors in the United States. According to industry reports, the U.S. is the largest consumer of tequila in the world—surpassing even Mexico! The rise in popularity can be attributed to a growing appreciation for high-quality, 100% agave tequila, the craft cocktail movement, and, of course, the cultural influence of Cinco de Mayo celebrations.
Tequila is deeply rooted in Mexican heritage. Produced primarily in the state of Jalisco, true tequila must be made from blue agave and follow strict regulations. From smooth blancos to aged añejos, tequila offers a variety of flavors that appeal to different palates.
Cinco
de
Mayo in the U.S.: More Than Just Margaritas
In the U.S., Cinco de Mayo has become a nationwide party featuring Mexican food, music, and, of course, tequila-based drinks. Cities like Los Angeles, Chicago, and Houston host large festivals with mariachi bands, folkloric dancers, and authentic cuisine. Meanwhile, bars and restaurants roll out special margaritas, tequila tastings, and cocktails inspired by Mexican flavors.
While some criticize the commercialization of the holiday, many Mexican-American communities use this day to share their rich traditions. Educational events, parades, and art exhibitions highlight the significance of Mexican history and contributions to the U.S.
How to Celebrate Responsibly
If you’re toasting with tequila this Cinco de Mayo, consider these tips:
Sip, Don’t Shoot:
High-quality tequila is meant to be sipped, not just taken as a quick shot. Try a reposado or añejo neat to enjoy the complexity of its flavors.
Try a New Cocktail:
While margaritas are a staple, explore other tequila-based drinks like palomas or ranch water.
Celebrate the Culture:
Beyond the drinks, take time to appreciate Mexican art, music, and history.
Cinco de Mayo is more than an excuse for a party—it’s a day to recognize and respect the rich heritage of Mexican culture.
Whether you’re sipping a carefully crafted cocktail or enjoying traditional Mexican festivities, make sure your celebration is both fun and meaningful.
