Tequila & Spirits Magazine * November/December 2018

TEQUILA & SPIRITS NOVEMBER/DECEMBER 2018

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CONTENTS 2 LETTER FROM PUBLISHER

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THE LIFESTYLE

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CHOCOLATE

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Publishe Jose Pinedo Associate Editor Simon Pinedo Contributors Anna, Brooke, Natalia, Savannah, Martin, Isabel, Maria, Mike, Anna, David, Debbie, Simon, Ximena, Joe, Jackie, Sara, Luz Mariana, Eric Advertising sales

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FROM THE PUBLISHER

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

We want to be entertaining and informative but above all useful. Inside this issue, you’ll find a mixture of articles that discuss, for example, the history of chocolate and how the New York Marathon got started.

Many festivals and holidays are fast approaching. Check out how New Year’s Eve is celebrated around the world with traditions that may surprise you.

Enjoy the rest of the year along with the November/December 2018 issue of Tequila and Spirits Magazine. Until next time!

Happy Holidays!

Salud Amigos

Sincerely,

Jose Pinedo

New York Road Runners has a rich history. Over the past 60 years, has grown from a local running club to become the world’s premier community running organization with a mission to help and inspire people through running.

New York Marathon

T

HISTORY

he first New York City Marathon, organized in 1970 by Fred Lebow and Vince Chiappetta, was held entirely in Central Park. Of 127 entrants, only 55 men finished; the sole female entrant dropped out due to illness. Winners were given inexpensive wristwatches and recycled baseball and bowling trophies. The entry fee was $1 and the total event budget was $1,000.

In 1976, Lebow and 2,090 entrants took the New York City Marathon to the streets of the five boroughs in a moving celebration of sport and diversity. The course included five bridges, and winners Bill Rodgers and Miki Gorman shattered the event records.

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Two years later, at the 1978 New York City Marathon, Grete Waitz of Norway, a track Olympian who’d never run farther than 12 miles, won the race in a world-record 2:32:30.

Rodgers overcame 75-degree temperatures to become the race’s first three-time winner, and he added a fourth the next year, when Waitz broke her own world record.

In 1980, NCAA track champion Alberto Salazar boldly predicted that he would run sub-2:10 in his first marathon. He made good on his promise by winning in 2:09:41, the fastest-ever debut by an American, while Waitz captured her third straight victory and set another world record. Salazar won again in both 1981 and 1982.

Photo courtesy of NYRR

Fred Lebow

The 1992 race produced perhaps the most poignant moment in New York City Marathon history when Lebow, in remission from brain cancer, crossed the line in 5:32:34 with Waitz by his side.

The marathon has always been an exercise in community spirit, and that was especially true in November 2001, less than two months after the September 11 terrorist attacks. The race became a symbol of hope and renewal for participants, spectators, and all New Yorkers.

Shortly before the race’s 25th anniversary in Patriotism ran high as Deena Drossin (later 1994, Fred Lebow succumbed to cancer and Kastor) ran 2:26:58, the fastest debut by an Allan Steinfeld became race director. Gérman American woman, to win the national title.

Silva of Mexico famously took a wrong turn into Central Park in the 26th mile and came ING, a global financial services company, back to win. Women’s champ Tegla Loroupe, a became the marathon’s first title sponsor in Kenyan, became the first female African winner 2003 and joined with NYRR to initiate grassroots of a major marathon. running and fitness programs among the city’s youth. Margaret Okayo of Kenya broke her own course record, running 2:22:31.

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Photo courtesy of NYRR

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Runners at the 2017 TCS New York City Marathon

n 2004, world record-holder Paula Radcliffe of Great Britain won the women’s race by three seconds over Kenya’s Susan Chepkemei in the closest women’s finish in race history. Edith Hunkeler of Switzerland set a women’s wheelchair course record by six minutes.

Martin Lel of Kenya won a second laurel wreath in 2007, the day after Ryan Hall ran 2:09:02 to win the U.S. Olympic Team Trials, hosted

by NYRR in Central Park. In a front-running tour de force, Radcliffe led from the start and finally dropped Ethiopia’s Gete Wami with 400 meters remaining. In the women’s wheelchair race, Hunkeler smashed her own 2004 course The 2005 race saw yet another close finish record. as world record-holder Paul Tergat of Kenya edged defending champion Hendrick Ramaala In 2008, Marilson Gomes dos Santos of Brazil of South Africa by a mere three-tenths of a won his second title (he’d been a surprise second. Ernst Van Dyk of South Africa set a winner in 2006), and defending champion course record of 1:31:11 in winning the men’s Radcliffe again took the lead from the gun wheelchair race, but it was smashed the next and held on to win her third title; only Grete year by Kurt Fearnley of Australia, who set the Waitz has more. Kara Goucher, in third, set an current record of 1:29:22.

American marathon debut record of 2:25:53.

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Shalane Flanagan running at the front of the Women’s race at the TCS New York City Marathon 2017

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Photos courtesy of NYRR

Jenny Simpson, Peter Ciaccia, and Rising NYRR’s Grand Marshals ride the pace truck at the 2017 TCS New York City Marathon

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n 2009, the marathon’s 40th running, Meb Keflezighi became the first American winner since Alberto Salazar’s third win in 1982.

Still more records were set in 2011. Geoffrey Mutai of Kenya blasted away from the fastest field in race history and sliced two minutes and 31 seconds from Tesfaye Jifar’s 2001 record.

Amanda McGrory cut two minutes and 14 seconds from Edith Wolf Hunkeler’s women’s wheelchair course mark with her 1:50:24, and Masazumi Soejima became the event’s firstever Japanese champion when he took the men’s wheelchair race in 1:31:41. The total of 47,340 finishers was a new record, too.

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The 2012 New York City Marathon was cancelled due to the effects of Superstorm Sandy. On Sunday, November 4, thousands of runners joined together to run in Central Park, and many others traveled to Staten Island and elsewhere in and around NYC to support recovery efforts. Marathoners were able to choose either a refund of their 2012 entry fee or a guaranteed entry to the 2013, 2014, or 2015 marathon or the 2013 NYC Half.

The 2013 New York City Marathon returned the event to its place as New York City’s best day. 50,266 runners finished the race, a new record.

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Photo courtesy of NYRR

NYRR’s Team for Kids runner at the 2017 TCS New York City Marathon

The 2014 TCS New York City Marathon again had a record number of finishers: 50,530. The event also saw a reimagining of the major urban marathon as a result of the new year-round premier partnership between NYRR and title sponsor Tata Consultancy Services (TCS). The 2015 TCS New York City Marathon had 49,595 finishers, again making it the largest marathon in the world that year.

were Marcel Hug of Switzerland and Tatyana McFadden of the United States (winning the marathon grand slam for the fourth time).

At the 2017 TCS New York City Marathon on Sunday, November 5, 2017, Shalane Flanagan was the first American woman open-division champion in 40 years, crossing the finish line in 2:26:53. Geoffrey Kamworor of Kenya scored his first marathon victory in a time of 2:10:53.

Wheelchair champions were Marcel Hug and Manuela Schär, both of Switzerland. The race The 2016 TCS New York City Marathon had had 50,773 finishers. a record number of finishers, 51,394, setting a new mark as the world’s largest marathon.

Ghirmay Ghebreslassie of Eritrea became the youngest male winner in race history; Mary Keitany of Kenya won the women’s race for the third consecutive time. Wheelchair champions 16 | TEQUILAANDSPIRITS.COM

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WINE

AROMAS

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P

inotage is a red wine grape that is South Africa’s signature variety.

It was bred there in 1925 as a cross between Pinot noir and Cinsaut (Cinsaut was known as “Hermitage” in South Africa at that time, hence the portmanteau name). It typically produces deep red varietal wines with smoky, bramble and earthy flavors, sometimes with notes of bananas and tropical fruit, but has been criticized for sometimes smelling of acetone. Pinotage is often blended, and also made into fortified wine and even red sparkling wine. The grape is a viticultural intraspecific cross of two varieties of Vitis vinifera, not an interspecific hybrid.

PINOTAGE -(red) Aromas of blackberry, black currant, banana, black cherry, blueberry, bell pepper, rosemary, clove, juniper, black pepper, bay laurel, anise, coffee, tobacco * South Africa 20 | TEQUILAANDSPIRITS.COM

PINOTAGE

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

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

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S

angiovese is a red Italian wine grape variety that derives its name from the Latin sanguis Jovis, “the blood of Jupiter”. Though it is the grape of most of central Italy from Romagna down to Lazio, Campania and Sicily, outside Italy it is most famous as the only component of Brunello di Montalcino and Rosso di Montalcino and the main component of the blend Chianti, Carmignano, Vino Nobile di Montepulciano and Morellino di Scansano, although it can also be used to make varietal wines such as Sangiovese di Romagna and the modern “Super Tuscan” wines like Tignanello.

Sangiovese was already well known by the 16th century. Recent DNA profiling by José Vouillamoz of the Istituto Agrario di San Michele all’Adige suggests that Sangiovese’s ancestors are Ciliegiolo and Calabrese Montenuovo. The former is well known as an ancient variety in Tuscany, the latter is an almost-extinct relic from the Calabria, the toe of Italy. At least fourteen Sangiovese clones exist, of which Brunello is one of the best regarded. An attempt to classify the clones into Sangiovese grosso (including Brunello) and Sangiovese piccolo families has gained little evidential support.

SANGIOVESEAromas of Cherry, blackberry, raspberry, hay, juniper, vanilla bean, chilli, coffee, dark chocolate, licorice, cedar, graphite * Italy

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Young Sangiovese has fresh fruity flavours of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavours when aged in barrels. While not as aromatic as other red wine varieties such as Pinot noir, Cabernet Sauvignon, and Syrah, Sangiovese often has a flavour profile of sour red cherries with earthy aromas and tea leaf notes. Wines made from Sangiovese usually have medium-plus tannins and high acidity.

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ortese is a white Italian wine grape variety predominantly grown in the southeastern regions of Piedmont in the provinces of Alessandria and Asti. It is the primary grape of the Denominazione di origine controllata (DOC) wines of Cortese dell’Alto Monferrato and Colli Tortonesi as well as the Denominazione di Origine Controllata e Garantita (DOCG) wine of Cortese di Gavi. Significant plantings of Cortese can also be found in the Lombardy region of Oltrepò Pavese and in the DOC white blends of the Veneto wine region of Bianco di Custoza.

Cortese has a long history in Italian viticulture with written documentation naming the grape among the plantings in a Piedmontese vineyard as early as 1659. The grape’s moderate acidity and light flavors has made it a favorite for the restaurants in nearby Genoa as a wine pairing with the local seafood caught off the Ligurian coast.

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

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CORTESE

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

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henin blanc (known also as Pineau de la Loire among other names) is a White wine grape variety from the Loire Valley of France. Its high acidity means it can be used to make everything from sparkling wines to well-balanced dessert wines, although it can produce very bland, neutral wines if the vine’s natural vigor is not controlled. Outside the Loire it is found in most of the New World wine regions; it is the most widely planted variety in South Africa, where it is also known as Steen.

The grape may have been one of the first to be grown in South Africa by Jan van Riebeeck in 1655, or it may have come to that country with Huguenots fleeing France after the revocation of the Edict of Nantes in 1685. Chenin blanc was often misidentified in Australia as well, so tracing its early history in the country is not easy.

It may have been introduced in James Busby’s collection of 1832, but C. Waterhouse was growing Steen at Highercombe in Houghton, South Australia, by 1862.

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C h o c o l at e H I S T O RY

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By Luz Mariana Ramírez

hocolate is the elixir of the gods, according to the Aztecs. It’s a taste for the taste. It’s our break from the salty and our best temptation.

El chocolate es aquel elixir de los dioses, según los aztecas. Es el gusto por el gusto. Es nuestro descanso de aquello salado y nuestra mejor tentación.

Chocolate is ours and we are its. Chocolate is a delicacy, one of those that neither children nor adults can resist.

El chocolate es nuestro y nosotros somos de él. El chocolate es un manjar, uno de aquellos que ni los niños y ni los adultos se resisten.

But, what god invented chocolate? Whose hands made it? And who gave it to us to taste?

¿Pero, qué dios inventó el chocolate? ¿Qué hombre lo hizo con sus manos? ¿Y quién nos lo dio a probar?

According to research by Dr. Ascensión Hernández Triviño (recognized internationally as one of the most outstanding researchers of the Nahuatl language), chocolate comes from the word << cacahuatl >> which means “water from cocoa.” This was the drink taken by the Pipiltin, men belonging to the highest social sphere of the Aztec empire, and the Pochtecas, the merchants.

Según las investigaciones de la doctora Ascensión Hernández Triviño (Reconocida a nivel internacional como una de las más destacadas estudiosas de la lengua náhuatl, y en general de la filosofía mesoamericana), el chocolate viene de la palabra <<cacáhuatl>> que significa agua de Cacao. Esta era la bebida que tomaban los Pipiltin, hombres pertenecientes a la esfera social más alta del imperio azteca y los Pochtecas, que eran los comerciantes.

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Doctor Ascensión, in her work “Chocolate: History of Nahuatlismo,” tells us that the first person who reported the word was Francisco Hernández de Toledo (Spanish doctor who was sent by King Felipe II in 1571 to lead a scientific expedition in the New Spain) as << chocóllatl >> defining it as a “great benefit for consumptives, consumed and exhausted.” To prepare it, three things are needed: cocoa beans, póchotl seed, and Indian grain.

Cacao has been mentioned during the Olmec period (1200 and 400 years before Christ). It is at this time that the process of the bitter seed in the magnificent drink was introduced, but it was also used as currency by the prehispanic people.

La doctora Ascensión, en su trabajo “Chocolate: Historia del Nahuatlismo” nos dice que el primer hombre que reportó la palabra fue Francisco Hernández de Toledo (médico español y quien fuese enviado por el rey Felipe II en 1571 para dirigir expedición científica en la Nueva España) como <<chocóllatl>> definiéndola como “de gran provecho para tísicos, consumidos y extenuados.”

Diciendo, además, que para prepararlo se necesitan tres cosas; granos de cacao, semilla del póchotl y grano indio.

Se menciona que se han encontrado al cacao en la época olmeca ( 1200 y 400 años antes de Cristo) y a ellos debemos el proceso de la semilla amarga en la magnífica bebida, pero también se reconoce que se le dio el uso como moneda para el intercambio económico de los pueblos prehispánicos.

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ut in the sixteenth century, thanks to the union of the old world with the new world, the extraction of customs, ideas, and merchandise (among them chocolate) was possible. It so stunned Europeans, who knew little about the elixir of the gods, that it was submitted to medical analysis which provided positive results. And since then, chocolate has evolved into what we know around the world today.

Pero en el siglo XVI gracias a la unión del viejo mundo con el nuevo mundo da la posibilidad para la extracción de costumbres, de ideas y de mercancías, de entre ellas; el chocolate. Aquello maravilló tanto a los europeos que poco conocían del elixir de los dioses, que fue sometido a análisis médicos dando resultados positivos, y a partir de ahí, el chocolate ha evolucionado hasta lo que hoy es conocido como el chocolate que conocemos alrededor del mundo.

The cocoa (botanical denomination is Theobroma), from which the chocolate is obtained, originates from Mexico and especially from Soconusco, Chiapas.

El cacao ( cuya denominación botánica es Theobroma), y del cual se obtiene el chocolate es originario de México, muy especialmente de Soconusco chiapaneco.

In mid-seventeenth century Mexico, a true passion for chocolate exited, from the poor to the rich, from rulers to priests.

A mediados del siglo XVII en México se vivía una verdadera pasión por el chocolate, contando desde los más pobres a los más ricos, o los gobernantes hasta los sacerdotes.

Chocolate, why have you condemned us to your taste? Why do we allow ourselves to succumb to such temptation through the years, even after so many have gone by?

Why is it a taste for which we cry?

¿Chocolate, por qué nos has condenado a tu gusto? ¿Por qué es una tentación que permitimos a pesar de que los años hayan corrido? ¿Por qué es un gusto por el cual lloramos?

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Currently, man has perfected the science of making chocolate, presenting it in different flavors: black, bitter, sweet, and white.

En la actualidad, los hombres hemos perfeccionado la ciencia de hacer chocolate, con distintas presentaciones como: negro, amargo, dulce, blanco, líquido o en barra.

Some countries have gained fame for their dedication in the manufacture of chocolate, for example:

Algunos países han adquirido fama por su dedicación en la fabricación de chocolate, por ejemplo:

Belgium has become one of the most important producers in the world, with its brands Neuhaus, Corné, Galler, Godiva, and Leonidas.

Bélgica, se ha convertido en uno de los productores más importantes del mundo con sus marcas Neuhaus, Corné, Galler, Godiva y Leonidas.

Italy has Amedei, Venchi, Perugina, Sutti, and Ferrero Rocher.

Italia, tiene a Amedei, Venchi, Perugina Sutti y Ferrero Rocher.

Ecuador with its famous semiamargo organic chocolate, without milk and flavored with luisa (flavored plant similar to lemon).

Ecuador, con su famoso chocolate orgánico semiamargo sin leche, aromatizado con luisa (planta aromatizada parecida al limón).

And of course, Mexico, who does not only work with cocoa to make the chocolate bar but includes it in many typical dishes as well, such as mole, enchiladas oaxaqueñas, chocolate tamales, pozol (refreshing drink from Tabasco), and in its famous drink traditionally paired with sweet bread.

Y por supuesto, México, que no sólo trabaja con el cacao en la barra de chocolate, sino con infinidad de platillos típicos como el mole, enchiladas oaxaqueñas, tamales de chocolate, pozol (bebida refrescante de Tabasco) o la famosa bebida, muy acostumbrada con pan dulce.

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hocolate has inspired novels, poems, and even movies; one of the best known, by the writer Roald Dahl, is Charlie and the Chocolate Factory.

But history and the economy are not the only ones that talk about chocolate, the health sector also praises it as rich in magnesium, iron, and antioxidants due to the natural cocoa butter.

Moderate consumption also apparently helps reduce cholesterol.

Chocolate has been our delights, our customs, and our stories. Chocolate is the root of a land, a treat for children, and detail of love.

We could never forget this exquisite delicacy, for with it, we can find the spark of happiness.

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El chocolate ha inspirado novelas, poemas, y hasta películas; entre ellas una de las más conocidas, del escritor Roald Dahl, por su obra Charlie y la fábrica de chocolates.

No sólo la historia o la economía habla del chocolate, también los sectores de salud lo mencionan como rico en magnesio, en hierro y en antioxidantes por la manteca de cacao. Aclarando también que el consumo moderado ayuda a reducir el colesterol.

El chocolate ha sido nuestras delicias, nuestras costumbres y nuestras historias. El chocolate ha sido raíz de un pueblo, gusto de los niños y detalle de amor.

Por ningún motivo debemos olvidarnos de este manjar ya que con ello podemos encontrar la chispa de felicidad.

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NEW YEAR

2019

By Simon Pinedo

A new year is approaching, a brand new year! While yet another leaves us - one more year in the course of our lives, one year less in the hourglass of our existence.

Se acerca el año nuevo, un año nuevo!, y otro año viejo que se va; un año más en el transcurso de nuestra vida, un año menos en el reloj de arena de nuestro existir.

But why the eagerness to give a name to a year that’s about to begin?

¿Por qué el afán de llamar año nuevo, a un año que comienza?

We celebrate the year that ends and the year that begins, but what exactly do we celebrate - our unfinished goals, our failures, our joys, our triumphs? Everyone waits for the arrival of December 31st, the last minute before twelve when the celebration begins; but why not wait instead for the first minute of the New Year?

Festejamos el año que termina y el año que comienza; ¿qué festejamos al terminar?, nuestras metas inconclusas, nuestros fracasos, nuestras alegrías, nuestros triunfos; el caso es que todo mundo está a la expectativa del arribo del 31 de diciembre, y a las 12 de media noche cuando la última campanada del reloj marca las doce, ¡comienza el festejo!. ¿Por qué no esperar al primer minuto del año entrante.

Festejamos comiendo 12 uvas al compás del reloj que marca las doce campanadas, u otras tradiciones semejantes.

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How or when did this celebration begin, so ephemeral and without reason?

The New Year is the celebration of the beginning of the following year in a given calendar. The most common is January 1st, the Gregorian calendar, which was established by Pope Gregory XIII in 1582.

The Gregorian calendar is used in most countries around the world.

¿Quién o cuando comenzó la celebración de este festejo tan efímero, y sin razón.

Porque si el tiempo es relativo, ¿qué decir entonces del festejo? de un año más, en realidad, ¿cuando comienza el año nuevo?, ¿qué año festejamos?

El Año Nuevo es la celebración del inicio del año siguiente en el calendario. La más común es la del 1 de enero, del calendario gregoriano, que fue instaurado por el papa Gregorio XIII en 1582, y que se utiliza en la mayoría de los países del mundo. Por causa de esta celebración, el 1 de enero es día festivo en casi todo el mundo.

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Traditionally, the Roman calendar began on the first day of March. However, it was in the month of January (the eleventh month) when the consuls of ancient Rome assumed the government, so Julius Caesar, in the year 47 a. C., modified the system and created the Julian calendar. The Romans then dedicated January 1 to Jano, the god “of entrances and beginnings.” The month of January was named after Jano, “who had two faces ... one who looked ahead and one who looked back.” Perhaps the image of Jano is related to the celebration of the New Year - a face that looks back, referring to the past and to the year that was left behind, and the face that looks ahead, referring to a year that begins and looks forward, to the present, and the future.

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Tradicionalmente, el calendario romano comenzaba el primer día del mes de Marzo.

Sin embargo, era en el mes de enero (el undécimo mes) cuando los cónsules de la Antigua Roma asumían el gobierno, por lo que Julio César, en el año 47 a. C., modificó el sistema, y creó el calendario juliano.

Los romanos dedicaron entonces el día 1 de enero a Jano, el dios «de las entradas, y los comienzos». El mes de enero recibió nombre en honor a Jano, «que tenía dos caras… una que miraba adelante y una que miraba atrás». ( Acaso esta imagen hace relación al festejo del año Nuevo; una cara que mira hacia atrás, haciendo referencia al pasado, al año que se fue que ha quedado atrás, y la otra, haciendo referencia, al año que comienza, la cara mirando hacia al frente, al presente y futuro. Tal vez esta imagen hace exacta referencia a lo que se celebra en este festejo.

With the spread of Western culture to the rest of the world, during the 20th century, January 1st became a universally recognized date, even in countries who had their own New Year celebrations (for example, China).

Major events take place in the main cities during New Year’s Eve, usually accompanied by large pyrotechnic events.

In Sydney, more than 80,000 fireworks are launched at midnight on December 31st for 1.5 million attendees. On some years, it was the most watched television event around the world.

In Valparaíso (Chile), more than two million visitors witness the world’s most extensive pyrotechnic show, known as “New Year by the Sea,” along 30 kilometers of fireworks over the entire bay.

Con la expansión de la cultura occidental al resto del mundo durante el siglo XX, el 1 de enero se convirtió en una fecha de carácter universal, incluso en países con sus propias celebraciones de Año Nuevo (por ejemplo, China).

Grandes eventos se realizan en las principales ciudades durante la Nochevieja (víspera del Año Nuevo correspondiente al 31 de diciembre), y son acompañadas con los más grandes eventos de pirotecnia.

En Sídney por ejemplo se lanzan a medianoche del 31 de diciembre, más de 80.000 fuegos de artificio ante más de un millón y medio de asistentes, y en algunas ocasiones ha sido la fiesta más vista en televisión a nivel mundial.

En Valparaíso (Chile) reciben a más de dos millones de visitantes para presenciar la pirotecnia más extensa del mundo a lo largo de 30 kilómetros de fuegos de artificio sobre toda la bahía. Llamada “Año Nuevo en el Mar.

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In New York, the celebration is centered around a large crystal ball that descends on an enormous crowd in Times Square; this party had the largest number of attendees in 2009, more than three million people.

In addition, many of the nightclubs hold parties to celebrate the arrival of the New Year.

En Nueva York, la celebración se concentra en torno a una gran bola de cristal que desciende sobre una multitud en Times Square, y es la fiesta que tuvo mayor número de asistentes en 2009, más de tres millones de personas. Además, gran parte de las discotecas realizan fiestas para celebrar la llegada del nuevo año.

In France, it is customary for people to kiss under the mistletoe at midnight. In Spain, the tradition is to eat 12 grapes to the beat of the 12 strokes of midnight at the Puerta del Sol in Madrid.

En Francia se acostumbra que la gente se besa bajo el muérdago a medianoche, y en España, la tradición es tomarse 12 uvas al compás de las 12 campanadas de la medianoche, y la zona de reunión más importante es la Puerta del Sol de Madrid.

In the Latin American culture, a great variety of traditions and superstitions abound that serve as omens for the coming year. Uncorking a bottle of cider or champagne at 00:00 hours on January 1st, for example, continues to be a popular tradition celebrating the arrival of the New Year. Wearing red or yellow underwear to welcome the New Year depends on what you are wishing for from the year to come (red is worn to find or have love all year long, yellow hopes for money throughout the new year).

En la cultura de Hispanoamérica existe una gran variedad de tradiciones y supersticiones para estas fechas, como forma de augurios para el año entrante. El descorchar una botella de sidra o champán a las 00:00 horas del 1 de enero aún se mantiene como todo un símbolo de celebración del Año Nuevo, vestir calzones rojos o amarillos, según los deseos para el año nuevo ( el rojo es encontrar o tener amor durante todo el año; el amarillo para obtener o tener dinero también durante el año por comenzar).

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In some countries of South America, it is common to celebrate the arrival of the New Year by burning a puppet, which symbolizes the year that is ending.

En algunos países de América del Sur lo más común para celebrar la llegada del Año Nuevo es la quema de un monigote (muñeco hecho de trapos viejos relleno de paja que simboliza el año viejo o el año que está acabando) a las 00:00 horas del 1 de enero.

Not every country celebrates New Year’s Eve on December 31st. Keep in mind that in many non-Western countries the calendar year is different. It depends on their traditions and customs.

No en todos los países se celebra el año nuevo lo que sería el 31 de diciembre de nuestro calendario, recordemos que en muchos países no occidentales llevan otro calendario, según sus tradiciones y costumbres.

In China, the New Year usually falls on the second new moon after the winter solstice, according to our calendar, this takes place around December 21 and February 18. Due to its lunar character, the Chinese New Year does not have an exact date.

In the Middle East, the Jewish New Year (Rosh Hashanah) is usually celebrated between September and October.

En China el año nuevo cae por lo general, en la segunda luna nueva después del solsticio de invierno boreal, esto sería alrededor del 21 de diciembre y el 18 de febrero, de acuerdo a nuestro calendario. Pues debido a su carácter lunar, el Año Nuevo Chino no puede convertirse en una fecha exacta.

En Medio Oriente el año Nuevo Judío ( Rosh Hashanah) suele llevarse a cabo entre septiembre y octubre.

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The Muslim New Year is celebrated on the first of Muharram; the date varies because it is also a lunar calendar and it has 354 days (355 in the leap years).

El año nuevo musulmán se celebra el 1 de Muharram, la fecha varía pues también es un calendario lunar, pues su calendario al ser lunar dura 354 días ( 355 en los años bisiestos)

In India, it is celebrated two days before the Diwali festival in mid-November.

En la India se celebra dos días antes del festival de Diwali, o sea como a mediados de noviembre.

In the end, life is short. If life allows us to make it through the year, to December 31 - the last day, last hours, last minutes, last seconds- be grateful and count your blessings. Give thanks to life for your given grace. We are offered another opportunity to improve, another year that many others didn’t get - the known and unknown, family, friends, children, young people, and the elderly who have gone ahead of us. Let’s celebrate! Yes, celebrate life because at the end of the day this is what it’s all about one more year, one more year of life.

A final de cuentas, la vida es corta, si la vida nos permite llegar al final del año, al día 31 de diciembre, al último día, ultimas horas, últimos minutos, últimos segundos, demos gracias a Dios, demos gracias a la vida, pues somos agraciados, tal vez se nos ofrece otra oportunidad para mejorar, otro año, o menos pero al fin oportunidad que tantas otras personas; conocidos y no conocidos, familiares, amigos, niños, jóvenes, personas mayores, de todas las edades, condiciones, pobres o ricos, todos ellos se nos han adelantado. Festejemos, si festejemos la vida, pues al final de cuenta es eso lo que celebramos, un año más, un tiempo más de vida.

Happy New Year 2019!

¡Feliz Año Nuevo 2019!

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HAPPY NEW YEAR

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Weirdest NEW YEARâ&#x20AC;&#x2122;S EVE TRADITIONS FROM

AROUND THE WORLD

N

ew Year is a time that is celebrated by all regardless of the origin, nationality and cultural background. People believe that the coming year will fill their life with love, bliss, wealth and good fortune. They pray to get rid of all the ill fated memories of the past. New Year is considered the best time to make promises and resolutions and to straighten ones self. Here are some funny, weird or freaky New Year customs, traditions and festivals practiced around the globe.

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ITALY Tossing Furniture “Out with the old” is the motto in Naples, where people toss everything from toasters to fridges off their balconies. Getting rid of old possessions symbolizes a fresh start in the new year. To prevent serious injuries,

most locals stick to small and soft objects for their throwing tradition, though it’s still a good idea to watch your head should you travel to Naples (or Johannesburg, South Africa, where this custom is also practiced).

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America Midnight Kiss

Brings Love or Makes Love Life Smooth It’s a tradition in America to share a sweet midnight kiss with your girlfriend or boyfriend or with anyone in case you don’t have one.

This will make the coming year incredibly beautiful for you. We believe that this practice brings true love. It washes away the bad

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memories and fate from the past and marks the beginning of a New Year full of love and life. A famous movie, “In Search of A Midnight Kiss” is themed on this New Year Ritual.

Denmark Breaking Dishes On Neighborâ&#x20AC;&#x2122;s Door A strange and weird Danish New Year plates, glasses, cups and other crockery is tradition is throwing breakable dishes at considered to be the most lucky one because neighborâ&#x20AC;&#x2122;s door. Strangely this makes it means that they have lots of loyal friends. them happy instead of annoying them. The family with the most huge tower of broken NOVEMBER / DECEMBER 2018 | 49

Dinner for One, also known as The 90th Birthday (German: Der 90. Geburtstag), is a two-hander comedy sketch written by British author Lauri Wylie for the theatre. German television station Norddeutscher Rundfunk (NDR) recorded a performance of the piece in 1963, in its original English language, with a short introduction in German. It is a 18-minute single-take black-and-white recording featuring British comedians Freddie Frinton and May Warden. This comedy sketch went on to become the most frequently repeated TV programme ever.

23 staple on Norwegian national television, and a cult television classic in Finland, Estonia, Latvia, Lithuania, the Faroe Islands and Austria; on New Year’s Eve 2003 alone, the sketch was broadcast 19 times (on various channels). As of 2005, the sketch had been repeated more than 230 times. It is known in other countries as well, including Switzerland, Luxembourg and South Africa. It has been broadcast on New Year’s Eve in Australia on the Special Broadcasting Service (SBS) station nationally since 1989. Despite such widespread fame, the program remains virtually unknown in the UK.

The program has become an integral component of the New Year’s Eve schedule of several German television stations. Versions of the sketch are also shown by Swedish channels at New Year’s Eve every year since 1980. Danish television has been broadcasting the sketch on New Year’s Eve since 1976. It is a December

In 2003, the Danish TV producer Paul Anthony Sørensen directed and produced a documentary about the sketch that includes interviews with relatives of Freddie Frinton and May Warden. It was nominated for the Rose d’Or 2004.

GERMANY DINNER for ONE 50 | TEQUILA & SPIRITS MAGAZINE

Philippines Wearing Polka Dots Imagine streets full of people wearing polka on the New Year eve every year. Philippines dots and dinning table full of round shaped believe that this will bring them prosperity by food and fruits on one single day of the associating the round dots to coins and wealth. year. This all actually happens in Philippine

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Scotland Great Balls of Fire A dangerous Scottish festival around the New Year is the festival of Hogmanay. The Hogmanay Festival is a New Year celebration with a dash of Scottish flair. This festival takes place on the 31st of December every year.

Men parade through the streets holding 52 | TEQUILAANDSPIRITS.COM

blazing balls of fire. They continuously swing these balls over their heads. According the the locals, the balls of fire bring purification and sunshine. This celebration dates back as far as the Vikings.

MEXICO Talking to Spirits Talking to spirits is a part of Mexican belief.

Mexicans strongly believe that they can communicate with the souls of their dead loved ones. New Year eve is considered the best time to communicate with the dead spirits to convey a message or ask for guidance. And

this is not done at home on individuals basis but is practiced legally. Mexicans also celebrate a day, â&#x20AC;&#x153;Day of the Deadâ&#x20AC;? annually on the 2nd of November.

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Latin America Wear Colorful Underwear Residents of Brazil, Mexico, Bolivia and other South American countries welcome the New Year by wearing colorful underpants. The usually wear red, yellow or other brightly colored under-wears past midnight to catch good fortune for the coming year. This also

helps them find a loving mate. Red means an amorous love life ahead and yellow expresses the desire to gain money and wealth. The wishes of the locals are expressed via their underpants.

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Ireland Mistletoe Leaves Are Placed Under Pillow To Find Husband The single women of Ireland wait desperately hoping to catch their future husband. It is also for the New Yearâ&#x20AC;&#x2122;s night because it is the believed in Irish culture that it helps them get night that can bring them the love of their life. rid of bad luck.

They place mistletoe leaves under their pillow

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ECUADOR Burning Scarecrow Dummy Ecuador has a unique custom of making scarecrows and burning them at midnight.

They dress up and fill the scarecrows with newspapers and pieces of wood. As mid night approaches, everyone gathers outside their home and each family burns their scarecrow.

The tradition says that this destroys all the bad things that took place in the past 12 months.

The scarecrow also scares bad luck. This fills their New Year with luck and happiness.

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CHILE Celebration At The Cemetery Talca is a small town in Chile with a very strange, weird and freaky New Year custom. The people of Talca are celebrating the new year with their dead relatives for the past 15 years. The doors of the cemetery are opened for the local public by the Town’s mayor at 11 pm sharp.

People are welcomed in the cemetery with light classical music and dim blinking lights making the cemetery are perfect party place.

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I don’t know if it’s fun or not. For me it just sends chills down my spine. They believe that their loved ones wait for them in the cemetery and they should start the new year with them.

The tradition began in 1995, when a local family jumped the cemetery fence to spend New Year’s near their father’s grave. Now over 5,000 people have adopted this tradition.

SPAIN, LATIN AMERICA Eat 12 grapes at midnight Eat one grape in time with each chime of the clock, to secure 12 months of happiness in 2013. The origins of this Spanish tradition date back to 1909, when there was a huge grape harvest and the King decided to give the surplus to the people to consume on New

Yearâ&#x20AC;&#x2122;s Eve. It is now believed that whoever can finish the 12 grapes before the chimes end will be rewarded with luck and happiness in the coming year.

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Colotlan Jalisco Mexico WORLD CAPITAL OF THE PITEADO

By Eric Sandoval

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Piteado is an artisan technique where pita or ixtle (thread made from the fiber of the century plant) agave is embroidered onto leather in decorative patterns.

LOCATION

*

Colotlan

JALISCO

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I

n the northern region of the state of Jalisco, Mexico, you will find Colotlán-a municipality with a 185-year-old history whose title of city was granted in 1833. Colotlán has 18,091 inhabitants (according to the last census in 2010) and has a surface area of 505.15 km2 - equivalent to five times the city of Barcelona, Spain. In Nahuatl, Colotl means “alacran” (scorpion) and tlán mean “lugar” (place) which translates to “place of scorpions” or “place where the scorpions abound.”

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En la Región Norte del estado de Jalisco en México, se ubica Colotlán, un municipio con 185 años de antigüedad desde que se le concedió el título de ciudad en 1833.

Colotlán cuenta con 18,091 habitantes (según el último censo en 2010), tiene una superficie de 505.15 km2 –lo equivalente a cinco veces la ciudad de Barcelona, en España–. Colotlán significa, por sus palabras en náhuatl Colotl= Alacrán y tlán= Lugar, es decir, “lugar de alacranes” o “lugar donde abundan los alacranes”.

Charro Saddle hand made embroidery called “Pita” Silla de montar Charra hecho a mano bordado llamado “Pita”

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The conquest of this particular valley region began in 1530 under the command of Pedro Almíndez Chirinos, who upon arriving met with a small population governed by a man named Zacatecas. Ten years after the arrival of Chirinos, Zacatecas summoned his people and other nearby towns to resist the conquerors, which gave rise to the so-called “Mixton War.”

La conquista de este valle inició en 1530 al mando de Pedro Almíndez Chirinos, quien al llegar se encontró con una escasa población gobernada por un hombre llamado Zacatecas, quien diez años después de la llegada de Chirinos, convocó a su gente y demás pueblos aledaños o cercanos para resistirse a los conquistadores, lo que dio lugar a la llamada “Guerra del Mixtón”.

Among the most important characters that were born in this place, is Victoriano Huerta, former president of the republic, and the insurgent Marcos Escobedo.

Entre los personajes más relevantes que nacieron en este lugar, se encuentra Victoriano Huerta, expresidente de la república, y el insurgente Marcos Escobedo.

The piteado of a belt can take up to eight working days, dedicating six hours per day El piteado de un cinturón puede llevar hasta ocho días laborables, dedicando seis horas por día.

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In 1991, on its 400th birthday, the city of Colotlán was recognized as “the capital of piteado.” In the state of Jalisco, there are more than 130 workshops where the “pita” is manufactured; most of them are located in Colotlán. Pita is a fiber extracted from the leaves of the agave plant (plant from which the tequila is extracted). The pita is embroidered on leather and other products, most designs are derived from Huichol and Aztec symbols, however, some are animal designs for the charrería sport. What the client orders, the client gets.

La ciudad de Colotlán fue reconocida como “La capital mundial del piteado” en 1991, al cumplir 400 años de su fundación. En el estado de Jalisco se encuentran más de 130 talleres de talabartería, y en Colotlán se concentran la mayoría de ellos. En estos talleres se trabaja la “pita”, una fibra extraída de las hojas de la planta de agave (planta de donde se extrae el tequila). La pita se borda sobre productos de cuero y pieles, y sus diseños más reconocidos, en su mayoría, son huicholes y aztecas, aunque también se hacen sobre la naturaleza y charrería. Al cliente, lo que pida.

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The process of piteado is long and complex.

The pita workshops employ at least three employees: a draftsman, an embroiderer, and a dotter. Making a piteado belt, for example, is a long process that takes approximately 48 hours (six hours a day for eight days) of hard work to produce. First, the leather is drawn on in different sizes.

After it is cut into strips, it is shaped and shined. The drawing or design is engraved with a chisel and superimposed on a blanket.

Once ready, embroidery begins, the most difficult part of the process and, thus, the most expensive.

El proceso del piteado es largo y complejo.

Los talleres de talabartería se conforman por mínimo, tres empleados: un dibujante, un bordador y un punteador. El piteado de un cinturón o fajo es un proceso largo de ocho días, dedicándole seis horas al día, lo que sumaría 48 horas de arduo trabajo para producir esa pieza de arte. Primero se traza el cuero en tallas. Después se corta en tiras, se le da cuerpo y brillo. Se graba el dibujo o diseño en un cincel y sobrepone en una manta. Una vez lista, se empieza el bordado, el proceso más difícil, y por eso, el más pagado.

These beautiful pieces of art are of high quality craftsmanship that can sell for as much as half a million pesos (USD$25,000.00).

These artistic pieces are not only sold in the state of Jalisco, but they circulate throughout the country and are also exported abroad, mainly to the United States and different countries in Europe. In Spain’s Museo del Prado, several piteado belts are on exhibit.

Estas bellas artesanías son bien cotizadas en el mercado, se han vendido piezas de alta calidad por medio millón de pesos. Sus piezas no solo se cotizan en el estado de Jalisco, sino que circulan por todo el país y también son exportadas hacia el extranjero, principalmente a Estados Unidos y distintos países en Europa. En el Museo del Prado en España se exhiben varios cinturones hechos con la técnica del piteado.

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Colotlán is undoubtedly a characteristic symbol of the state of Jalisco and, as such, coordinates events that encourage tourism to the city, promoting one of its main sources of income - the piteado. Colotlán hosts the National Piteado Fair from May 1st through May 8th of every year.

This city is undoubtedly an essential destination if you decide to come to the west side of the country; it proudly represents the spirit of Jalisco accompanied by one of the most recognized traditions of Mexico.

Colotlán es sin duda un símbolo característico del estado de Jalisco, por lo que cuenta con eventos que fomenten el turismo en la ciudad, acompañado de una de sus principales fuentes de ingreso, el piteado. Colotlán ofrece la Feria Nacional del Piteado, que se lleva a cabo del 1 al 8 de mayo de cada año.

Esta ciudad es sin duda un destino indispensable si decides venir al occidente del país, ya que recaba el espíritu jalisciense acompañado de las tradiciones más reconocidas de México.

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PONCHE DRINK When we think of the holidays, we automatically think of traditional foods, but drinks are also important to celebrate those holidays, and what better excuse to enjoy a delicious Mexican punch or “Ponche“.

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“Ponche” is the most traditional and typical drink in Mexico served at Christmas and New Year’s Eve INGREDIENTS: •4 quarts water •2 cinnamon sticks •8 whole cloves •5 long tamarind pods, husk removed, and seeded or boil the entire pod to make removing easier •½ pound tejocotes or crab apples, left whole •6 large guavas, peeled and cut into large bite-size chunks •2 red apples (of your choice), peeled, cored, and cut into small bite-size chunks •1 pear (of your choice), peeled, cored, and cut into small bite-size chunks •2 (4-inch) sugarcane sticks, peeled and cut into small chunks •1 cup pitted prunes •1/2 cup dark raisins •1 orange, sliced •1 cone piloncillo, chopped or 1 cup dark brown sugar •1 ounce tequila per cup (optional) DIRECTIONS: 1.In a large pot, over high heat, boil water, cinnamon sticks, cloves, tamarind, and tejocotes.

After it starts to boil, lower the heat and simmer for about 10 minutes until the tejocotes are soft.

2.Remove the tejocotes from the heat, peel, remove hard ends, cut in half, and deseed.

Return them to the pot.

3.Add guavas, apples, pears, sugar cane, prunes, orange slices, and piloncillo.

4.Simmer for at least 30 minutes, stirring gently. Discard cinnamon sticks and cloves.

5.Ladle into cups, making sure each cup gets some chunks of fruit.

6.Add tequila to each cup (optional).

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Popular Latin American Liquors

If you’ve ever visited Latin America, then you’ve problably witnesed the variety of delicious liquors that are available. Here are 10 pupular Latin American liquors.

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PUERTO RICO

PITORRO Pitorro is a distilled spirit from Puerto Rico, referred to as “moonshine rum.” Pitorro is usually much stronger than commercial rum. At times its alcohol content surpasses 100 proof. It is often homemade and a part of traditional Puerto Rican holiday celebrations, and used in Coquito.

Other terms are, Mamplé, pitrinche or pitriche, cañita (based on the thin copper tubing of the alembic in which it is produced), lágrima de monte (mountain tears), and lágrima de mangle (“mangrove’s tears” since many artisan distillers refine their product near coastal mangroves, to conceal it from police). Cañita is a common term so popular that at least two legal brands of rum have used the name, including the current brand, “Cañita Cura’o”.

Pitorro is an integral part of Puerto Rican culture, and musical odes to it or its production (such as the plena “Los Contrabandistas”, popularized by Puerto Rican singer Daniel Santos) are part of local folklore.

Pitorro is usually much stronger than commercial rum. At times its alcohol content surpasses the common 80- or 90-proof (40% or 45% alcohol per volume) mark. Some raids have led to confiscation of rum that is up to 80% alcohol per volume (160 proof). Recipes abound, but common practices include “curing” the distilled product by burying jugs of pitorro in the ground, as well as placing grapes, prunes, raisins, dates, mango, grapefruit, pineapple, coconut and other fruits in them.

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COSTA RICA GUARO Guaro is a liquor made in many places in Latin America. A clear liquid distilled from sugar cane juices, it has a slightly sweeter taste than comparable liquors (40% Alcohol).

The name “guaro” came from Central America. Colombians call it aguardiente. Sometimes it is referred to as a “soft vodka” because it has a lower alcohol content than vodka.

In Costa Rica, the government nationalized its manufacture in an effort to quell the clandestine production of liquor. The Fabrica Nacional de Licores (National

Liquor Factory) was founded for this reason, and currently produces the only legal brand, Cacique Guaro. Clandestine liquor production is still prevalent, but it is seen more as a tradition than a business as it would be difficult to compete with the nationally produced guaro. The illegal version of the product is often called guaro de contrabando (“smuggled guaro”) and is produced by various methods, all through distillation, but with different base ingredients, typically fruits or sweets from other sources, molasses from sugarcane, or simply sugar.

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tequilaandspirits

COLOMBIA AGUARDIENTE Aguardientes are strong alcoholic beverages, obtained by fermentation and later distillation of sugared or sweet musts, vegetable macerations, or mixtures of the two. This is the most generic level; by this definition, aguardientes may be made from a number of different sources. Fruit-based aguardientes include those made from oranges, grapes, bananas, or medronho (“cane apple”). Grain-based ones may be made from millet, barley, or rice and tuberbased aguardientes from beet, manioc, or potato, and finally what are classed as “true” aguardientes from sugarcane and other sweet canes, including some species of bamboo. Under this definition, many other distinct liquors could be called aguardientes, including vodka, shochu, pisco, and certain forms of hard chicha.

In Colombia, aguardiente is an anise-flavoured liqueur derived from sugar cane, popular in the Andean region. Each department of Colombia holds the rights to produce it, but aguardiente produced in one region can be sold in another.

By adding different amounts of aniseed, different flavours are obtained, leading to extensive marketing and fierce competition between brands.

Aguardiente has 24%–29% alcohol content. Other aniseflavoured liqueurs similar to aguardiente, but with a lower alcohol content, are also sold.

Aguardiente has maintained, since the Spanish era, the status of the most popular alcoholic beverage in the Andean regions of Colombia, with the notable exception of the Caribbean region, where rum is most popular. In general, aguardiente is rarely drunk in cocktails, and usually drunk neat.

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ARGENTINA HESPERIDINA Hesperidina is a classic Argentine apéritif made from bitter and sweet orange peels, with contain a high number of flavonoids. The beverage has antioxidant effects because of the flavonoids.

This alcoholic drink was invented in 1864 by an American immigrant, Melville Sewell Bagley, in Buenos Aires, Argentina. Bagley was a native of the state of Maine.

He had been involved in the dry goods business in New Orleans before the outbreak of the American Civil War. After the outbreak he emigrated to Buenos Aires where he worked at “La Estrella” pharmacy, sited on Defensa and Alsina streets.

Bagley started to try with different formulas to create a digestive beverage, using oranges as its main ingredient.

The Hesperidina would be born from those tests.

The poster campaign lasted three months until Hesperidina was finally launched on December 24, 1864, with an advertisement published in La Tribuna newspaper.

The advertisement stated Hesperidina was a “stomach digestive, prepared with bitter oranges.”

The immediate success of the apéritif led to the appearance of imitations and other counterfeiting of the product. Alarmed by the situation, Bagley convinced president of Argentina, Nicolás Avellaneda to create a patent and trademark office in order to protect his product. The office was created in 1876, being Hesperidina the first product to register as a trademark in Argentina on October 27. Soon after, Bagley began to print the Hesperidina labels at the New York Bank Note Company to strengthen controls over the product.

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Beverages, indeed, opened the door to a whole new sector of advertisement driven by the Hesperidina campaign and the arrival to the country of worldwide “food and beverage” names such as Real Hollands, Nestlé, Domecq and Bols among others.

MEXICO RAICILLA

Raicilla is a distilled spirit, originating in the south western portion of the Mexican state of Jalisco. Like tequila and mezcal, it is a product of the agave plant.

angustifolia (“Chico Aguiar” or “Yellow”), Agave maximiliana, Agave inaequidens and Agave rhodacanta. If not watered down it is usually more than 100 proof.

It is distilled in crude, primitive stills from a fermented mash made from the central stem (piña) of the maguey plant. The mash is slow cooked, and the steam condensed on a copper cone cooled, traditionally, by spring water. To make a liter of Raicilla takes 10 kg of agave. Many different species of agaves are used to produce Raicilla, including Agave

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MEXICO BACANORA Bacanora is an agave-derived liquor made in Tesopaco, Quiriego, Suaqui Grande, Onavas, Yécora, Álamos, San Miguel de Horcasitas, Ures, the Mexican state of Sonora. and La Colorada can legally be called Bacanora.

The distillation of Bacanora was illegal until 1992, being bootlegged by vinateros for Bacanora consumption had become so many generations.[citation needed] Since widespread throughout the state, the intolerant 2000 Bacanora has been issued with an origin government banned the spirit, and severely denomination bill by the Mexican government. punished anyone caught drinking or making This means that only mescal produced by the it - sometimes by imprisonment, sometimes by agave variety grown in the Sonora municipalities death! With the ban lifted, and bacanora given of Bacanora, Sahuaripa, Arivechi, Soyopa, San the Denomination of Origin, the spirit is now Javier, Cumpas, Moctezuma, San Pedro de being exported outside the state and sold all la Cueva, Tepache, Divisaderos, Granados, throughout Mexico and, more recently, the Huásabas, Villa Hidalgo, Bacadéhuachi, Nácori United States. Bacanora is back, bold and better Chico, Huachinera, Villa Pesqueira, Aconchi, than ever! “ San Felipe de Jesús, Huépac, Banámichi, Rayón, Baviácora, Opodepe, Arizpe, Rosario de

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MEXICO SOTOL Sotol is a distilled spirit sourced from Dasylirion wheeleri, Asparagaceae (commonly known as Desert Spoon or, in Spanish, sotol), a plant that grows in northern Mexico, New Mexico, west Texas, and the Texas Hill Country. It is known as the state drink of Chihuahua, Durango and Coahuila, and is also currently produced in Central Texas.

There are few commercial examples available. It is produced in a manner similar to the more common artisanal mezcals of central Mexico. The flowering stem of sotol is one of the best materials for making a friction fire, as it is straight, light in weight, and strong. As it is straight, the stem requiring little to no straightening prior to use, it was commonly used as a lance and spear, the latter with an attached stone or metal point.

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PERU/BOLIVIA/ECUADOR CHICA DE JORA Chicha de jora is a corn beer chicha prepared by germinating maize, extracting the malt sugars, boiling the wort, and fermenting it in large vessels (traditionally huge earthenware vats) for several days. The process is essentially the same as the process for the production of regular beer. It is traditionally made with corn.

Some add quinoa or other adjuncts to give it consistency, then it is boiled. Chancaca, a hard dried sugar cane (not refined), helps with the fermentation process.

It is traditionally prepared from a specific kind of yellow maize (jora) and is usually referred to as chicha de jora. It has a pale straw color, a slightly milky appearance, and a slightly sour aftertaste, reminiscent of hard apple cider. It is

drunk either young and sweet or mature and strong. It contains a relatively small amount of alcohol, 1-3% abv.

In some cultures, instead of germinating the maize to release the starches therein, the maize is ground, moistened in the chicha makerâ&#x20AC;&#x2122;s mouth, and formed into small balls, which are then flattened and laid out to dry. Naturally occurring ptyalin enzymes in the makerâ&#x20AC;&#x2122;s saliva catalyse the breakdown of starch in the maize into maltose. (This process of chewing grains or other starches was used in the production of alcoholic beverages in pre-modern cultures around the world, including, for example, sake in Japan.)

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BRAZIL CATUABA

Catuaba is an alcoholic beverage originating in Brazil , to which aphrodisiac properties are attributed. It is prepared from several plants that popularly take the name of catuaba.

The drink is prepared with the branches, the root bark and leaves of the plant.

With long-term effects, in addition to increasing libido , the plant stimulates the central nervous system , is used against insomnia , nervousness and improves memory . It can be used to increase libido in men and women, and the first signs are erotic dreams and then a great increase in sexual desire. A research carried out by Unicamp , in rabbits , proved the effects.

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BOLIVIA SINGANI Singani is distilled from white Muscat of Alexandria grapes. It is produced only in the Bolivian high valleys and is considered the national liquor of Bolivia and a cultural patrimony. Its character and production methods are closest to eau-de-vie but it is classified as a brandy for purposes of international trade. Singani has been declared a Domain of Origin (DenominaciĂłn de Origen or DO) and a Geographical Indication (GI) by the Bolivian government.

Singani has been produced since the 16th century shortly after the Spanish arrived in South America. It was first distilled by monastic orders who needing sacramental wine found it expedient to also distill. Most sources say the name singani derives from a pre-Columbian village of that name near the mission that first distilled the liquor.

Bolivian regulations in 1990es have codified what has long been practiced, and the vineyards from which singani is made are to be planted at elevations of 1,600 m (5,250 feet) or higher. Singani is thereby known as an altitude product in Bolivian legal terms, the official phrase â&#x20AC;&#x153;of altitudeâ&#x20AC;? being also applied to Bolivian wines and grapevine cultivars.

Although there are vineyards at elevations much higher than the official minimum, they are difficult to manage, and most production comes from plantations at around 1,800 m (6,000 feet) above sea level close to where the wineries and distillation facilities are located.

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ABOUT THE LA AUTO SHOW

Founded in 1907, the Los Angeles Auto Show (LA Auto Show), is one of the most influential and best-attended auto shows globally and spans more than 1,000,000 square feet. Each fall, show creator ANSA Productions gathers the whoâ&#x20AC;&#x2122;s who of the auto industry to unveil the future of mobility in the car culture capital of the world.

Delivering worldwide media exposure, global industry networking and experiential marketing, AutoMobility LA (formerly Press and Trade Days) draw more than 25,000 auto industry decision makers and influencers including 4,400 media from more than 58 countries. It brings together the entire eco-system driving the convergence of technology and the automobile.

Following AutoMobility LA, the show opens its doors to the public and hosts hundreds of thousands of qualified car shoppers and auto fans, in the nationâ&#x20AC;&#x2122;s biggest car buying market for ten exciting days.

Experience it for yourself at the 2018 LA Auto Show, November 30 - December 9 at the LA Convention Center. www.laautoshow.com

HISTORY IN PICTURES

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Genesis Essentia Concept

Essentia is the brand’s first battery electric vehicle and features a lightweight carbon-fiber monocoque, a robust, multi-motor electric powertrain, and a custom-tailored interior.

Essentia is the brand’s initial concept for a true GT car and challenges the status quo as the ultimate manifestation of Genesis design and engineering. As a capable, thrilling sports car designed to counter the complexities of a modern lifestyle, Essentia offers serenity, clarity, and beauty.

“The Genesis Essentia concept defines our vision for an electric Gran Turismo that integrates Athletic Elegance and Genesis DNA as defining parameters,” said Executive Vice President Luc Donckerwolke, Head of Genesis Design. “A Gran Turismo typology highlights our ambition as a luxurious car brand for the connoisseurs and it is the perfect base to project our DNA in the future.”

Experience it for yourself at the 2018 LA Auto Show, November 30 - December 9 at the LA Convention Center.

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Volkswagen I.D. Buzz Cargo

This concept vehicle shows how Volkswagen Commercial Vehicles is launching into the new era of electric mobility. Back in August, the company already presented the brandâ&#x20AC;&#x2122;s first all-electric van with the world premiere of the new e-Crafter. While the e-Crafter launched as a panel van with an overall length of 235.7 inches and a maximum payload of 1.75 tons, the I.D. BUZZ CARGO concept is positioned a size below the Crafter. The payload (maximum load) of the concept vehicle is 1,760 pounds. The I.D. BUZZ CARGO is 198.7 in long, 77.8 in wide and 77.3 in tall, with a wheelbase of 129.9 inches. Since the rear overhang was extended by about 4 inches, the cargo version of the I.D. BUZZ is significantly longer than the vehicle shown in Detroit.

Outside, the I.D. BUZZ CARGO concept is differentiated from the I.D. BUZZ by a new solar roof, wide-opening rear wing doors and a new rear bumper. With a view towards optimizing cargo space via a shelving system, there is no sliding door on the driverâ&#x20AC;&#x2122;s side, typical of LCVs. The front doors and sliding door open electrically. Unlocking the vehicle from the outside is activated via a sensor. The I.D. BUZZ CARGO recognizes authorized persons via a digital key which is sent to the van from a smartphone. Instead of the 22-inch wheels of the Detroit concept vehicle, new 20-inch wheels are used with 235/55 tires.

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The solar module on the roof fits into this picture. The photovoltaic system generates so much energy that it is able to extend the range of the I.D. BUZZ CARGO by up to 9.3 miles a day. So the longer the concept vehicle stands in the sun, the further it can drive later.

The interior has also been tailored for commercial use, down to the smallest detail. From the driver’s cab to the rear, the I.D. BUZZ CARGO is a unique concept. Instead of two single seats, the concept vehicle is equipped with the driver’s seat and a double benchseat on the front passenger side. The middle seat can be folded down. This opens up a workplace, at which the driver can take care of organizational matters via an integrated laptop. In the automated “I.D. Pilot” mode this can even be done on the move. The driver activates the Level 4 autonomous mode by simply pushing on the steering wheel for a few seconds. It then retracts into the redesigned instrument panel. Thereafter the driver’s seat can be turned 15 degrees to the right in order to enable the on-board computer to be operated from the ideal ergonomic position.

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Toyota iROAD Democar i-ROAD concept car took a bow at the Geneva Motor Show in 2013 where it made its world premier. Offering a tangible look at how we could be navigating the cities of the future, i-ROAD captured everyoneâ&#x20AC;&#x2122;s imagination with positive solutions to future congestion and environmental pressures.

Flexibility in the city Weighing a featherweight 300kg and a slender 90cm wide, the i-ROAD Personal Mobility Vehicle (PMV) has been designed to offer greater flexibility in mobility in our cities, while reducing inner city congestion and harmful emissions.

Taking up road-space not much larger than a motorbike, the i-ROAD concept vehicle comfortably accommodates two people sat in tandem. Climbing inside you are safely cocooned within a weatherproof cockpit that benefits from a car-like interior and all the creature comforts it allows, such as heating, lighting and audio systems.

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Lean technology But the i-ROADâ&#x20AC;&#x2122;s real party trick is its unique active lean technology. Steering into a corner this intuitive system, that incorporates rear wheel steering, a lean actuator motor and gearing mounted above the front suspension, automatically moves the front wheels up and down in opposing directions. This process applies lean angle to the PMV, which counteracts the centrifugal force that occurs when cornering.

The active lean system also operates when the i-ROAD is being driven in a straight line.

The body is kept level by the lean technology, compensating for any changes in gradient of the road, for example, when there is step in the surface. And as there is no need for the driver to lower their feet to stabilise the PMV when slowing down or stopping, they have all the enjoyment of driving a motorbike or scooter while staying dryer, safer and helmet-free.

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BMW i8 Roadster

The BMW i8 Coupe, and first-ever BMW i8 roadster, are icons of progress. These innovative plug-in hybrid vehicles represent the future of electric mobility – while capturing the classic emotions of freedom and exhilaration you expect from a BMW. DESIGN THAT MOVES YOU. Brilliant design evokes an emotional response. With their precise lines and sweeping silhouettes, scissor doors and streamflow design, long wheelbases and short overhangs, the i8 models appear to be surging forward even when standing still. It’s impossible not to feel their sporty allure – especially with 20” BMW i Jet Black wheels and exclusive E-Copper Metallic exterior finish with Frozen Gray highlights.

FULL POWER. They don’t just look fast. With the electric motor and combustion engine providing a total output of 369hp and 420 lb-ft of torque, the i8 Coupe and i8 Roadster more than live up to the sporting heritage of BMW – blowing through 0-60mph in as little as 4.2 seconds.

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Alfa Romeo 4C Spider The 4C Spider delivers exceptional performance with a sleek, aerodynamic design.

7-INCH DRIVER INFORMATION DIGITAL CLUSTER DISPLAY The center 7-inch Driver Information Digital Cluster Display uses rich graphics to deliver real-time vehicle information to the driver, including precise driving stats while powering through the road.

STEERING WHEEL The 4C Spider captures the essence of a true super car with its black leather-wrapped flat-bottom performance steering wheel. And for an even sportier look, choose the available microfiber steering wheel.

ALFA DNA PRO DRIVE MODE SELECTOR The 4C Spider DNA Pro Drive Mode Selector tailors your driving experience by selecting your preferred driving mode. For maximum performance, activate Race mode to experience an unforgettable adrenaline boost.

PREMIUM SOUND SYSTEM To provide the ultimate sound experience, we’ve designed the 4C Spider with the available Alpine® Premium Audio System. Bass and treble never sounded so good.

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Maserati GranTurismo 70 Years of GranTurismo The story of Maserati grand touring began in 1947 with the A6 1500 GT Pininfarina, a luxurious coupe powered by a sophisticated race-car engine. Among its direct descendants are today’s GranTurismo Convertibles—exclusive GT automobiles that blend Italian style, technology and immense power—with a soul-stirring soundtrack unique to Maserati.

The GranTurismo Convertible expresses the Maserati philosophy of combining performance and luxury in one design, made more remarkable still with the timeless styling of the world’s most beautiful convertible.

•The convertible interpretation of the iconic Italian GT •Powered by a race-inspired, high-revving, naturally aspirated V8 engine •Top-down exhilaration and dynamic sports-car handling •Spacious interior with seating for four and ample rear-passenger legroom •Luxurious interior in leather and wood, or Alcantara and carbon fiber The Iconic Convertible, Perfectly Realized The perfect proportions and harmonious shape of the GranTurismo Convertible reflect the timeless design of the coupe from which it originated. Both reflect the highest achievements in automotive art.

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