VOLUME 6 - ISSUE 5
SEPTEMBER/OCTOBER 2023
Publisher JosePinedo AssociateEditor SimonPinedo
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Welcome, welcome, welcome back to Tequila & Spirits Magazine! Special thanks to all of our subscribers, followers, and sponsors from around the world. Thank you for your continued support.
We want to be entertaining and informative but above all useful. Inside this issue you’ll find a mixture of articles, such as Mezcal de pechuga, a traditional spirit of Mexico’s Oaxaca region, learn the art behind its elaboration process.
Have you tasted Absinthe drink? Check out some of the top drinks around the world.
Enjoy it along with the September/October 2023 issue of Tequila & Spirits Magazine.
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Mezcal de pechuga is a special type of mezcal, a traditional Mexican distilled alcoholic beverage made from agave plants. Pechuga means “breast” in Spanish, and this variety of mezcal gets its name from the unique and unusual step in the production process involving the use of a chicken or turkey breast.
Mezcal de pechuga, has its roots in Oaxaca, a state in southern Mexico known for its rich cultural heritage and mezcal production. Oaxaca is often considered the heartland of mezcal, and it is where many traditional mezcal distilleries, known as palenques, are located.
The agave plants used to make mezcal de pechuga are cultivated in various regions throughout Mexico, but Oaxaca is renowned for producing some of the finest and most diverse varieties of agave, which contribute to the complexity and quality of the mezcal produced there.
The production of mezcal de pechuga typically involves the following steps:
•Agave Harvesting: Agave plants, which take several years to mature, are harvested when they reach the appropriate age.
•Roasting: The harvested agave hearts, also known as “piñas,” are roasted in underground pits or ovens to convert the starches into fermentable sugars. This gives the mezcal its characteristic smoky flavor.
•Crushing: After roasting, the agave hearts are crushed to extract the juice, which is then fermented.
•Fermentation: The agave juice is left to ferment, typically in wooden vats or natural containers, using wild yeast. This fermentation process converts the sugars into alcohol.
•Distillation: The fermented liquid is distilled in traditional copper or clay pots. During this process, the mezcal undergoes two distillations, which helps to concentrate the flavors and increase the alcohol content.
•Pechuga Step: Here’s where the special step comes in. Before the final distillation, various ingredients are added to the distilled mezcal. These ingredients can include fruits, nuts, spices, and, most importantly, a raw, skinless chicken or turkey breast. The addition of the poultry gives the mezcal a unique twist, infusing it with additional flavors and aromas.
•Final Distillation: The mixture, including the added ingredients, is distilled for a third time. The alcohol vapor rises and passes through the pechuga (poultry breast), picking up flavors and aromas along the way.
•Bottling: After the final distillation, the mezcal is ready to be bottled and enjoyed.
Mezcal de pechuga is considered a special and premium type of mezcal due to the additional ingredients and the complexity they bring to the final product. It’s often consumed on special occasions or as a unique offering at mezcalerias and bars.
Keep in mind that the use of a poultry breast is not mandatory, and some variations of mezcal de pechuga might use other meats or additional botanicals to achieve distinct flavor profiles.
There were several well-known mezcal de pechuga brands that were popular among mezcal enthusiasts. Please keep in mind that the availability of specific brands might vary depending on your location and the time of inquiry. Here are some notable mezcal de pechuga brands:
Mezcal Real Minero: Real Minero is a highly respected mezcal producer from Santa Catarina Minas, Oaxaca. They are known for their artisanal approach and produce several varieties of mezcal, including pechuga.
Del Maguey: Del Maguey is a brand that offers a wide range of single-village mezcal expressions. They have a popular pechuga mezcal called “Pechuga,” which is made using traditional methods and ingredients.
Mezcal Vago: Vago is a brand known for sourcing mezcal from various mezcaleros across different regions in Mexico. They offer a Pechuga de Maguey Coyote expression.
El Jolgorio: El Jolgorio focuses on traditional and ancestral mezcal recipes from various regions. Their pechuga mezcal is highly sought after and made using unique ingredients.
Mezcal Amores: Amores is a brand that produces sustainable and ethically sourced mezcal. They have a pechuga mezcal in their portfolio called “Pechuga de Mole Amarillo.”
Rey Campero: Rey Campero is another Oaxacan mezcal brand with a strong focus on traditional production methods. They produce a pechuga mezcal called “Pechuga de Conejo.”
Mezcaloteca: Mezcaloteca is known for its limited-edition mezcals, each carefully labeled with production details. They occasionally release a pechuga expression.
Whatever the name of the mezcal of pechuga is, it will always have a different flavor, due to the fruits that have been used to make it, so it is recommended to drink it alone in order to appreciate the fruity notes and the smoky flavor of the maguey.
Lets do it ¡Salud!.
Since giving up his life as a government assassin, Robert McCall (Denzel Washington) has struggled to reconcile the horrific things he’s done in the past and finds a strange solace in serving justice on behalf of the oppressed. Finding himself surprisingly at home in Southern Italy, he discovers his new friends are under the control of local crime bosses.
Release date: September 1, 2023
The Kill Room is a dark comedic thriller follows an art dealer (Uma Thurman) who teams with a hitman (Joe Manganiello) and his boss (Samuel L. Jackson) for a money laundering scheme that accidentally turns the hitman into an overnight Avant-Garde sensation, forcing the dealer to play the art world against the underworld.
Release date: September 22, 2023
When a tech blogger discovers a timealtering device, he unleashes its power to rewrite the past and seek revenge against the ruthless corporate empire that destroyed his family. But these actions soon trigger a terrifying chain
of events, propelling him into a pulsepounding battle for survival where every second counts.
Release date: September 29, 2023
A new generation of stars join the world’s top action stars for an adrenaline-fueled adventure in Expend4bles.
Reuniting as the team of elite mercenaries, Jason Statham, Dolph Lundgren, Randy Couture, and Sylvester Stallone are joined for the first time by
Curtis “50 Cent” Jackson, Megan Fox, Tony Jaa, Iko Uwais, Jacob Scipio, Levy Tran, and Andy Garcia.
Release date: September 22, 2023
Since the death of his pregnant wife in a Haitian earthquake 12 years ago, Victor Fielding (Tony winner and Oscar nominee Leslie Odom, Jr.) has raised their daughter, Angela (Lidya Jewett) on his own. But when Angela and her friend Katherine (newcomer Olivia Marcum), disappear in the woods, only to return three days later with no memory of what happened to them, it unleashes a chain of events that will force Victor to confront the nadir of evil and, in his terror and desperation, seek out the only person alive who has witnessed anything like it before: Chris MacNeil.
Release date: October 13, 2023
Mike Schmidt (Josh Hutcherson), a troubled security guard, starts a night-time job at Freddy Fazbear’s Pizza, a once-successful abandoned family entertainment center, where he discovers its four animatronic mascots — Freddy Fazbear, Bonnie the Bunny, Chica the Chicken, and Foxy the Pirate Fox — move and kill anyone that is still there after midnight.
Release date: October 27, 2023
Inspired by the incredible true story of a hairdresser who single-handedly rallies an entire community to help a widowed father save the life of his critically ill young daughter.
Release date: October 13, 2023
Joe attempts to balance her personal and professional life as the tip of the spear in the CIA’s war on terror. She enlists Cruz, a female special operations Marine, as an undercover operative in the Lioness Program.
Set in a high fantasy world where magic exists, but only some can access it, a woman named Moiraine crosses paths with five young men and women. This sparks a dangerous, world-spanning journey. Based on the book series by Robert Jordan.
Following his departure from The Commonwealth, Daryl Dixon washes ashore in France, raising the ire of a splintered but growing autocratic movement centered in Paris and endangering a young boy at the heart of a benevolent religious movement.
Bonney, better known as Billy the Kid, was an American outlaw and gunfighter of the Old West who is alleged to have killed 21 men before he was shot and killed.
Absinthe, often referred to as “the Green Fairy,” is a distilled alcoholic beverage that is known for its distinct green color and strong anise flavor. It originated in the 18th century and gained popularity in the 19th century, particularly among artists and writers.
It is traditionally prepared by pouring a measure of absinthe into a glass, placing a slotted spoon with a sugar cube on top, and then slowly dripping ice-cold water over the sugar cube to dilute the absinthe. This process, known as the “louche,” causes the drink to turn cloudy and releases aromatic compounds from the herbs used in its production.
Absinthe contains a compound called thujone, which was once believed to have psychoactive effects. However, modern research indicates that the thujone levels in traditional absinthe are not high enough to produce significant hallucinogenic or mind-altering effects.
Absinthe contains a compound called thujone, which was once believed to have psychoactive effects. However, modern research indicates that the thujone levels in traditional absinthe are not high enough to produce significant hallucinogenic or mind-altering effects.
It’s worth noting that regulations and production methods for absinthe vary by country, and some countries have specific guidelines for thujone content. As with any alcoholic beverage, responsible consumption is important.
Absinthe gained popularity among writers, artists, and actors for several reasons:
Cultural and Artistic Movement: During the 19th century, there was a cultural and artistic movement known as the “Bohemian” or “boho” culture. This movement celebrated individualism, creativity, and a rejection of conventional norms. Absinthe’s association with this movement made it appealing to writers, artists, and actors who identified with these ideals.
Inspiration and Creativity: Some believed that absinthe had a stimulant effect on creativity and artistic inspiration. While there is no scientific evidence to support this claim, the romantic notion of absinthe enhancing one’s artistic abilities contributed to its allure among creative individuals.
Social Gathering: Absinthe was often consumed in a ritualistic and social manner, involving the preparation of the drink and the communal experience of sharing it. This made it conducive to gatherings of like-minded individuals, such as writers and artists, who often frequented cafes and other social spaces.
Mystique and Aesthetic: The unique and vibrant green color of absinthe, as well as its louche effect when water is added, added to its mystique and aesthetic appeal. This made the act of consuming absinthe visually captivating and intriguing.
Counterculture Appeal: Absinthe was banned or restricted in several countries due to concerns about its potential health effects and alleged psychoactive properties. This prohibition added an element of rebelliousness and counterculture appeal, attracting those who sought to challenge societal norms.
It’s important to note that while absinthe had a strong association with writers and artists, not all of them consumed it, and its reputation was also fueled by sensationalized stories and myths. The allure of absinthe as a symbol of creativity, nonconformity, and artistic expression contributed to its popularity within these circles.
Absinthe originated in Switzerland in the late 18th century. It was first created as a medicinal elixir by a French doctor named Pierre Ordinaire, who settled in Switzerland during the time of the French Revolution. He developed a recipe that included various botanical ingredients, including wormwood (Artemisia absinthium), which is where the name “absinthe” comes from.
The drink’s popularity grew, and it eventually made its way to France, where it gained widespread recognition and became closely associated with French culture.
While Switzerland and France played significant roles in the history and production of absinthe, it has been produced and consumed in various other countries as well, each with its own variations and traditions. The production and regulation of absinthe have evolved over time, and today, it is produced in several countries around the world, adhering to different methods and regulations.
Absinthe typically has a high alcohol content, ranging from 45% to 74% alcohol by volume (ABV). However, the exact alcohol content can vary depending on the specific brand and recipe. Some absinthes may have lower ABV, but it’s common for traditional absinthes to be on the higher end of the alcohol scale. As with any strong alcoholic beverage, responsible consumption is important due to its potency.
Absinthe is typically consumed in a ritualistic and social manner. Traditionally, it is served by diluting the absinthe with water and often adding sugar to taste. Here’s how absinthe is commonly consumed:
The Louche Ritual: The louche ritual is an important part of absinthe consumption. It involves placing a slotted spoon on top of a glass containing a measure of absinthe and then placing a sugar cube on the spoon. Ice-cold water is slowly dripped over the sugar cube, causing the absinthe to turn cloudy (louche) as it mixes with the water and releases aromatic compounds from the botanicals. This process enhances the flavors and aromas of the drink.
Serving Glass and Accessories: A special absinthe glass is often used for the louche ritual. These glasses are often marked with a line indicating the appropriate amount of absinthe to pour. Slotted spoons, sugar cubes, and sometimes an absinthe fountain (a vessel used to drip water) are also used in the ritual.
Absinthe Fountain: An absinthe fountain is a container with multiple spigots designed to drip ice-cold water over sugar cubes. It allows several glasses of absinthe to be prepared simultaneously in a traditional and controlled manner.
Dilution Ratio: The dilution ratio of water to absinthe varies depending on personal preference and the absinthe’s strength. The typical range is usually between 3:1 to 5:1 (water to absinthe), but some people prefer a stronger or weaker dilution.
Glassware: Absinthe glasses often have a bulbous reservoir at the bottom to hold the absinthe and a narrower top portion to concentrate the aromas. Some glasses also have markings to measure the amount of absinthe.
Absinthe Lounges and Bars: In some places, you can find specialized absinthe lounges or bars where the traditional absinthe ritual is performed by knowledgeable staff. These venues may offer a variety of absinthe brands and styles, allowing patrons to experience the unique flavors and aromas of different absinthes.
There are numerous absinthe brands available on the market, each with its own unique flavors, production methods, and historical backgrounds. Here are a few well-known absinthe brands:
Pernod Absinthe: Pernod is a historic brand that dates back to the 19th century and was one of the original producers of absinthe. It was created by Henri-Louis Pernod and is often credited with popularizing absinthe.
La Fee Absinthe: La Fee is known for producing a range of absinthes, including both traditional and modern variations. They were instrumental in the efforts to overturn the ban on absinthe in the European Union in the early 21st century.
Maison ALANDIA: ALANDIA produces a variety of absinthes, including traditional and modern styles. They offer a range of absinthe-related products and have a strong online presence.
St. George Spirits Absinthe Verte: Produced by St. George Spirits in the United States, this absinthe is crafted using traditional techniques and botanicals. It has gained recognition for its quality.
Lucid Absinthe: Lucid was one of the first absinthes to be legally available in the United States after the ban was lifted. It is crafted using traditional methods and has a loyal following.
Kübler Absinthe: Kübler is a Swiss absinthe brand known for its authentic production methods and commitment to quality.
Absente: Absente is a modern variation of absinthe that is often marketed as absinthe substitute due to its lower thujone content. It is produced in France.
Hill’s Absinth: Produced in the Czech Republic, Hill’s Absinth is known for its colorful and distinctive bottles. It comes in various flavors and strengths.
Remember that the availability of specific absinthe brands may vary depending on your location and local regulations. Always check the label and the reputation of the brand before making a purchase.
It’s important to now that the ritualistic and social aspects of absinthe consumption have contributed to its unique cultural appeal over the years.
“Whisky de Malta” is the Spanish term for “Single Malt Scotch Whisky.” It refers to a specific type of whisky that is produced in Scotland using only malted barley at a single distillery.
•Whisky:
A distilled alcoholic beverage made from fermented grain mash, which can include barley, corn, rye, and wheat. Whisky is typically aged in wooden barrels, which gives it its distinct flavor and character.
•De Malta:
In Spanish, “de Malta” translates to “of malt” or “made from malt.” This indicates that the whisky is made exclusively from malted barley, one of the key requirements for being classified as a Single Malt Scotch Whisky.
•Single Malt:
This term means that the whisky is produced at a single distillery. It does not necessarily mean that the whisky comes from a single batch or barrel; it simply means it originates from one distillery.
•Scotch Whisky:
The term “Scotch” indicates that the whisky is produced in Scotland, which is renowned for its whiskymaking traditions and is home to various distilleries.
So, “Whisky de Malta” is essentially the Spanish way of referring to Single Malt Scotch Whisky, which is a specific type of whisky produced in Scotland from malted barley at a single distillery. It’s known for its diverse flavors and styles, influenced by the unique characteristics of the distillery’s location and production methods.
The best known is single malt Scotch whisky, obtained from malted barley from a single distillery and distilled a minimum of two times in copper stills, with a minimum of 40° and aged a minimum of 3 years in oak barrels exclusively in Scotland.
Single malts or pure malts come from aging in a single barrel, which is why they are called single cask (single barrel) and are generally bottled in their natural graduation (for example, 51.4 ° in the case of the Balvenie Single Barrel 15 years). Single casks are especially valued among whisky connoisseurs. Glenfiddich and The Glenlivet are two of the most popular single malt whisky.
The great malt whiskys are made from malted barley, that is, the cereal grains are placed in water to germinate, and once germinated or malted they are dried using the most handy fuel in the area, peat charcoal, which will leave its mark of aromas on the final product.
The germinated and dried barley is ground and mixed with water from the local springs to give rise to a kind of liquid porridge that ferments, and which already contains alcohol, but of little degree. This liquid is the one that will be distilled in stills called “Pot Still”, giving rise to the base whisky. It will then be aged in oak barrels for a number of years to refine it and give it character.
Traditionally, the Jerez barrel or “bota” that has previously contained olorosos or finos is widely used, and which will also transmit part of its aromas to the final whisky.
There are three defined areas in Scotland where they are made: the Higlands or Highlands, where the most recognized are around the valley of Spey. The Lowlands or Tierras Bajas, which are lighter and for an aperitif. And the Islay, coming from the islands, much more robust and powerful.
BY T&S MAG TEAM
Beaujolais Nouveau is a type of red wine that is released shortly after the harvest in the Beaujolais region of France. It has become a tradition to release this young and fruity wine on the third Thursday of November each year, just a few weeks after the grapes are harvested.
Here are some key characteristics of Beaujolais Nouveau:
•Young and Fruity: This wine is known for its vibrant and fruity flavors. It is typically lightbodied and easy to drink, making it appealing to a wide range of palates.
•Gamay Grape: Beaujolais Nouveau is made from the Gamay grape, which is the primary grape variety grown in the Beaujolais region.
•Limited Aging: Unlike many other wines, Beaujolais Nouveau is not intended for aging. It is meant to be consumed shortly after its release, within a few months.
•Carbonic Maceration: The production process of Beaujolais Nouveau often involves carbonic maceration. This method preserves the fresh fruit flavors and gives the wine its characteristic style.
•Celebratory Release: The release of Beaujolais Nouveau is a festive occasion celebrated not only in France but also in many other parts of the world. It has become a popular wine to mark the start of the holiday season.
Beaujolais nouveau is intended to be drunk immediately, and generally should not be kept for more than a year. On the other hand, it usually benefits from being left for a few weeks to recover from the effects of bottle-shock - and in the northern hemisphere the best time to drink it is spring, not cold November.
However, this doesn’t really capture the idea of the “immediacy” of Beaujolais nouveau, and patient drinkers can buy a traditional Beaujolais wine that is released the following year at lower prices without the hype of the nouveau. The wines show definite variations between vintages: at their worst the wines start to decline after Christmas, but the wines of a good year are still drinkable twelve months later.
It’s worth noting that while Beaujolais Nouveau is an enjoyable wine, it may not have the complexity or depth of some other wines that undergo extended aging and maturation processes. Nevertheless, it has its own charm and is a fun way to experience a snapshot of the latest vintage from the Beaujolais region. If you get the chance, consider trying it around November when it’s at its freshest!
It’s worth noting that while Beaujolais Nouveau is an enjoyable wine, it may not have the complexity or depth of some other wines that undergo extended aging and maturation processes. Nevertheless, it has its own charm and is a fun way to experience a snapshot of the latest vintage from the Beaujolais region. If you get the chance, consider trying it around November when it’s at its freshest!
A few members of the UIVB, notably the négociant Georges Duboeuf, saw the market potential of Beaujolais Nouveau. Not only was it a way to get rid of a lot of vin ordinaire at a nice profit, but selling wines within weeks of harvest was a good chance to get cash.
Hence the idea of a race to Paris bringing the first bottles of the new vintage. This attracted media attention, and by the 1970s it had become a national event. The races expanded to neighboring European countries in the 1980s, followed by North America and, in the 1990s, Asia In 1985, the date was changed to the third Thursday of November to take advantage of the marketing of the following weekend.
This “Beaujolais Nouveau Day” is accompanied by publicity events and big announcements. The traditional catchphrase, even in Englishspeaking countries, was “Le Beaujolais nouveau est arrivé!” (literally: “The new Beaujolais has arrived!”), but in 2005 it was changed to “It’s time for Beaujolais nouveau!”. In the United States, it is promoted as a drink for Thanksgiving, which falls a week later after the wine has been put on the market.
The UK’s only event dedicated to maximising your drink sales for on-trade and off-trade is coming to the ExCeL London on the 10th & 11th October with a brand-new look!
Your FREE ticket to the Trade Drinks Expo will allow you to meet thousands of like-minded individuals in the drinks sector. The ExCeL London is being transformed into the ultimate and exciting hub of innovation and trends, showing you what the future of the drink’s industry holds. We are ready to present you with the unmissable event of 2023!
Over the course of the two days of the show, there’ll be an incredible range of suppliers showcasing their off-trade and on-trade innovative drinks and taking part in seminars, teaching you about the industry’s biggest issues led by your favourite brands! Hear from the likes of Britvic and Four seasons who are ready to teach you the best tips and tricks the sector has to offer. Not only that but you will be able to taste and experience all samples from our suppliers in our brand new Trail on Tap, as well as being exposed to endless networking opportunities!
Better still, this year’s instalment runs alongside 6 other industry-leading events, THE biggest business growth event for the world of food and drink.
So what are you waiting for? To register for your FREE ticket now!
A refreshingly spicy new expression from the #1 selling super-premium tequila and #1 selling flavored tequila brand. 1800 Cucumber & Jalapeño Tequila is 100% blue agave blanco tequila infused with natural flavors of cucumber and jalapeños. A refreshing spicy sensory experience from its herbal, fruity, sweet and spicy aroma to its lingering finish. This unique flavor profile blends fresh cucumber essences with sweet cooked agave and spicy notes of jalapeños.
Lightly rested Añejo, spending only 13 months in American white oak barrels allowing pure agave flavors of the base Tequila to really shine. Small batch, hand-crafted by Maestro Tequilero Rene Carranza. Prominent flavors of sweet cooked agave, peppery oak, and vanilla
Superbird Blanco is rich, round and smooth. A siren on its own, and even better over ice or in your favorite margarita.
Bright and smooth flavor, 100% Blue Weber agave, Ideal in cocktails or shots
Cenote artisan tequilas are masterfully crafted with 100% hand-picked Blue Weber Agave and the purest water, delivering tequila with a soul.
EXCEPTIONAL FLAVOR - a beautifully balanced mellow hickory smoke with rich notes of caramel, clover honey, roasted pepper, and baking spices. Experience Cenote Ahumado neat or over ice, garnished with an orange peel.
Actor, producer and businessman Mark Wahlberg has announced his principal investment in Flecha Azul Tequila. triple-filtered Añejo Cristalino carries all the warmth of our traditional Añejo but is still light and soft on the palate, balancing notes of vanilla and dark chocolate with a long, luxurious finish.
Tequila CAZADORES Extra Anejo is the most aged tequila of the Cazadores family. Made with 100% highland blue Weber agave, this deep golden tequila liquor features vanilla flavor with notes of cinnamon, roasted apples and nutmeg. Whether you want to expand your tequila palate or enjoy a more genuine drinking experience with your family and friends, this extra anejo tequila can be sipped neat or mixed into easy alcohol drinks like on the rocks or a Mexican Chardonnay cocktail.
A must-have for any serious mezcal collector. This is the first mezcal made from the Henequén agave that is available in the US market. This distillation, made from cultivated Henequén agave, is a small-batch limited edition of 397 liters (roughly 500 bottles) from the personal collection of master mezcal producer Juan Hernández Méndez in Santiago Matatlán, Oaxaca.
SEÑORIO is an authority in Mezcal, born from the passion, knowledge, hard work, and heritage of generations of Oaxacans.
EÑORIO is a Premium Mezcal with a mildly smoky flavor. It is the blend of two Mezcals, two distillations in PERFECT HARMONY of different intensities, and aroma-taste profiles.
La Leyenda (The Legend) is a 100% Full Term Blue Agave Mezcal, so rare that only a lucky few will get to taste it. But, trust us, there’s a good reason behind its exclusivity — they are all about quality, sustainability, and tradition, crafting their small-batch Spirits with the utmost care and respect for the hard-working farmers, without sacrificing an ounce of flavor.
Brilliant amber in color, the nose unveils layers of complexity. Leading with young leather, caramel and spices, the complex aroma profile shows hints at white flowers and lemongrass. On the palate, this special expression showcases an explosion of floral notes followed by toasted nuts and mellow smoky undertones.
Distilled in Bend, Oregon, FLOH Ultra-Premium Vodka serves up a hand crafted, small batch product made from the finest American Corn and pure Oregon Water. Our unique filtering methods create a smooth, clean, gluten-free, allergen-free, and Kosher Seal Certified vodka. From careful preparation by our master distiller, down to every pour into our handbottled and hand-labeled packaging, you can be sure that when you experience FLOH - The Caviar of Vodka
Award-winning sipping vodka infused with cold-brewed Keala Hapuna coffee. Begins with the aroma of freshly roasted coffee. Rich texture of a freshly-pulled espresso shot; finishes with smoky vanilla and toasted caramel notes. Hand crafted for coffee lovers with discerning palates.
Dixie Wildflower Honey flavored vodka is a regional collaboration with Savannah Bee Company. To make this undeniably Southern vodka, we infuse our core Dixie Southern Vodka with southeastern wildflower honey from Savannah Bee Company to create a delicious flavored vodka with a touch of sweetness.
PLANT Botanical Sorghum Grass Vodka is distilled 9x and vapor infused with traditional botanicals including goji berries, dandelion root, Angelica root and fresh lemon. PLANT Botanical Vodka is farm to bottle, using the most sustainable crop grown in the US. Usually described as tasting clean without a burn, our flavors have subtle notes of tequila and gin with a refreshing botanical twist.
With a bold flavor that kicks to the beat of its own drum, the juicy pineapple gets spiced up with a subtle tingle from the Texas jalapeño. This little number is made with 11X distilled vodka and is the perfect addition to any BBQ. It has a tasty balance of heatness and sweetness that is sessionable for even the most novice spicy cocktail enthusiast. Our platform, MIXED FOR MUSIC, donates 2% of our sales directly to artists and music organizations in our local music communities.
Raised on the beach in Santa Cruz, CA, Tif grew up with a vacation state of mind. It was about ten years ago that she returned home from a tropical vacation she wasn’t quite ready to end. Cue the birth of Tif’s Spiked - the most refreshing, nirvana inducing, vacation in a glass you’ll ever taste. After serving up countless pitchers to friends and family that would request a glass before even saying hello, she thought it was only fair to share the goodness with everyone.
“Long drink” is a top selling category of alcohol in Finland - a legendary taste that is now available in America. The roots of long drinks go back to the 1952 Summer Games in Finland, when the country of only 4 million people was still recovering from World War II. Concerned with how to serve drinks quickly enough to all the visitors, Finland commissioned the creation of a revolutionary new liquor drink, and so the first long drinks were born.
Beagans 1806 makes craft spirited cocktails accessible without sacrificing strength and flavor. Find perfectly portioned classic libations packed in ready-to-drink cans for those moments when you find yourself without your favorite mixologist.
Belaire Luxe Rosé epitomizes the qualities that have made the wines in our range so popular: classic taste, superb drinkability, and striking, stylish packaging.
Department 66 “Fragile” Rose comes from winemaker Dave Phinney. Rose gold in complexion, the wine perfumes with crushed rose petals, Braeburn apples, and a touch of saline. Opening with spirited flavors of ripe watermelon and nectarine, it then reveals rhubarb extracts that are balanced with a distinctive mineral tenor. Zingy acidity is ever-present which finishes on a high note. Fragile Rose is from France and is 100% aged in stainless steel.
A Luxury for your Celebrations — Deep garnet color with intense flavors of sweet black cherries and ripe strawberries. It has a lively fizz that lifts the fruit and sweetness making it fun to drink. Serve cold in a champagne flute or pour over ice and garnish with a slice of orange or peach.
A perfect accompaniment to casual dining -- pizza, burgers, barbecue. Drinks well with spicy foods, but is at its best with dark chocolate.
One of the best for us in recent years. The reasons why: very favourable weather, vines in excellent condition, both in terms of development and health-wise, and very moderate production due to some shatter during flowering. So,we enjoyed ver loose, medium-sized clusters with smaller berries than in previous years. This was particularly the case with the Garnacha in finca La Pedriza, which produced highly aromatic wines thanks to greater varietal expression from this terroir. The official vintage rating was Excellent.
Pendleton® Midnight is a super-premium, blended Canadian whisky. Musky leather and cinnamon aroma complements the well-balanced oak taste paired with warm spices for a full, authentic flavor. A portion of every batch is aged in American brandy barrels to provide a full and balanced flavor. (45% ABV – 90 proof)
Emerald Rye is Blue Run’s second Rye Whiskey release. Contract distilled at Castle & Key in Frankfort, Kentucky, this limited collection was crafted from just 189 barrels. Emerald embraces the distinct, spicy characteristics of rye, yet with the approachability and depth of an aged bourbon.
