Tequila & Spirits Magazine * November/December 2023

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DAMIANA LI Q UE UR

TEQUILA GLOBAL

RECOGNITION

ANTIQUE WINE

MYTHOLOGIES

LORETTA VAMPZ

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CONTENTS VOLUME 6 - ISSUE 6

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T E QUILA & SPIR ITS MAGAZINE TA S TING AWARDS 2024 L ETTER FROM THE PUBLISHER

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VOLUME 6 - ISSUE 6 NOVEMBER/DECEMBER 2023 <<<ON THE COVER | LORETTA VAMPZ

In celebration of the Day of the Dead (Día de los Muertos)

Loretta Vampz is an award winning, Mexican American actress, costume designer, and producer.

Photography | By Mars Sandoval Makeup artist | By Jennifer Corona

The Day of the Dead (el Día de los Muertos), is a Mexican holiday where families welcome back the souls of their deceased relatives for a brief reunion that includes food, drink and celebration.

The holiday is celebrated each year from October 31-November. While October 31 is Halloween, November 1-2 is All Souls Day or the Day of the Dead. According to tradition, the gates of heaven are opened at midnight on October 31 and the spirits of children can rejoin their families for 24 hours. The spirits of adults can do the same on November 2.

CANTINA BAR

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ANIS DEL MONO LIQUEUR

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VOLUME 6 - ISSUE 6

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M OVIES COMIN G SOON

P OPULAR SERIES TO WATCH RIGHT NOW D AMIANA LIQUEUR

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ANT I Q U E WIN E MY T H OL OGIE S

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R OMP OPE D R IN K

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E L CH OL O C A F E PA S A D EN A 1 0 0 T H A N N IVE R S A RY

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TOP D R IN K S

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TEQUILA GLOBAL RECOGNITION

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VOLUME 6 - ISSUE 6 NOVEMBER/DECEMBER 2023

Publisher

Jose Pinedo

Associate Editor Simon Pinedo

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

All inquiries to: Tequila & Spirits Magazine 13089 Peyton Dr., Suite #C295 Chino Hills, CA 91709 Tel # 909-773-0404 tequilaandspirits@gmail.com www.TEQUILAANDSPIRITS.com

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Tequila & Spirits magazine is published bimonthly by Solstar Wireless, Inc. Material in this publication, including text

and images, are protected by copyright. It may not be copied, reproduced, republished, posted, brocast, or trasmitted in anyway without written consent of Solstar Wireless. The views and expressed in Tequila & Spirits magazine by the contributors may not represent the views of the publishers. Solstar Wireless accepts no responsibility for any loss that may be suffered by any person who relies totally or partially upon any information, description, or pictures contained herein. Solstar Wireless is not liable for any mistake, misprint, or typographic errors.

“FROM THE PUBLISHER” 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 that include the origin of the “Anís del Mono Liqueur” and Antique Wine Mythologies.

Have you tasted Damiana Liqueur? Check out some of the top drinks around the world.

Enjoy the rest of the year along with the November/December 2023 issue of Tequila & Spirits Magazine.

We are here to help stimulate your potential buyers through our network.

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

Remember to drink responsibly.

Until next time!

Cheers Sincerely,

Jose Pinedo

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ANIS DEL MONO LIQUEUR

BY SIMON PINEDO

“Anís del Mono” is a famous brand of anise-flavored liqueur from Spain. It is a traditional drink often enjoyed after meals or used in various cocktails. The name “Anís del Mono” translates to “Anise of the Monkey” in English.

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The brand was founded in 1870

by Vicente Bosch in Badalona, Catalonia, Spain. The label of the liqueur features a distinctive image of a monkey dressed in human clothes, which has become an iconic symbol associated with the brand.

Anís del Mono is made from anise seeds, which impart a sweet and licorice-like flavor to the liqueur. It is typically consumed as a digestif, and its popularity has spread beyond Spain to other parts of the world.

Anís del Mono contains in its composition only matalahúva (anise seed), from which the essential oil that provides the bouquet so characteristic of the product is extracted. Chemically pure water, refined and filtered sugar syrup, and alcohol.

The distillation process is carried out in copper stills, original from the 19th century.1 Two varieties of anise are made, dry (green label) and sweet (red label).

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There are several theories about why the monkey: • One of them claims that there was a pet monkey in the factory. The Bosch family had properties and businesses in America. One of their boats brought a monkey, which ended up installed in the factory that the brothers Vicente and José had next to the beach in Badalona (Barcelona) Spain. The primate became very popular and people came to the factory to see their games. This made the company popularly known as the “monkey anise”.

• Another theory says that Bosch, a notary and famous businessman, took advantage of the debate that Darwin’s theories aroused, to advertise his brand as the most evolved. On the label, a humanoid primate held a scroll that proclaimed: “It’s the best. Science said so and I’m not lying.” This science was what Charles Darwin had made public in 1859 with his book The Origin of Species”. There is also a theory that the face of the humanoid primate is that of Charles Darwin himself. This can be verified by comparing the image on the label with a photograph of the naturalist.

• Others defend that they sought to discredit the scientist. Although initially the animal did not have recognizable features, the one that prevailed over time is the one that resembled Darwin. Some believe that the Bosch brothers were against the theory of evolution and caricatured Darwin.

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This phenomenon was taken advantage of by clever liquor merchants who carried out truly colorful marketing campaigns. The most remembered was the one carried out by the Catalan merchant José Bosch Grau who, upon observing that in the taverns the clientele to ask for anise simply “Mono” (short for Monóvar), decided to include the image of an ape on the label. The ape in question carried in his right hand a scroll with the cryptic legend “Science said it and I do not lie” in allusion, apparently, to the prodigy of Monóvar (Alicante) Spain.

The theory of the Basque historian Manuel Llano Gorostiza, one of the most controversial: Before cognac de Jerez displaced anise liqueur, Spain was a country that drank the majority of anise, it was considered a healthy drink and all sorts of beneficial properties were attributed to it.

In 1884 the inhabitants of the town of Monóvar (Alicante), Spain, were miraculously saved from the cholera epidemic that devastated Spain and such prodigy, by obscure reasoning, was attributed to the consumption of aniseed by the residents of that town, where there were very popular aniseed brandy factories; This, naturally, triggered consumption even more.

Consumers in half of Spain told the innkeepers: “Give me a monovar, give me a monovar, give me a “mono”, referring to aniseed.

On the monkey’s face, moreover, many have also wanted to see the effigy of Charles Darwin (who at that time launched his theory of evolution) or of some politician of the time.

The shape of the bottle would be a variant of the perfume that Vicente Bosch bought in Paris for his wife. After negotiating the rights to the design, in 1902 he registered the diamondplated bottle with the famous label.

Anise liqueur is a good accompaniment to desserts and snacks. The good chemistry established between the Anís del Mono liqueur and the chocolate is the focus of the Anís del Mono Contest for Best Pastry Specialty Contest, which is held at the Barcelona Pastry School.

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MOVIES COMING SOON

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THE MARVELS Carol Danvers aka Captain Marvel has reclaimed her identity from the tyrannical Kree and taken revenge on the Supreme Intelligence. But unintended consequences see Carol shouldering the burden of a destabilized universe. When her duties send her to an anomalous wormhole linked to a Kree revolutionary, her powers become entangled with that of Jersey City super-fan, Kamala Khan aka Ms. Marvel, and Carol’s estranged niece, now S.A.B.E.R. astronaut Captain Monica Rambeau.

Together, this unlikely trio must team-up and learn to work in concert to save the universe as “The Marvels.”

Release date: November 10, 2023

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TROLLS BAND TOGETHER After two films of true friendship and relentless flirting, Poppy (Anna Kendrick) and Branch (Justin Timberlake) are now officially, finally, a couple (#broppy)! As they grow closer, Poppy discovers that Branch has a secret past.

Release date: November 17, 2023

NAPOLEON

Napoleon is a spectacle-filled action epic that details the checkered rise and fall of the iconic French Emperor Napoleon Bonaparte, played

by Oscar®-winner Joaquin Phoenix. The film captures Bonaparte’s relentless journey to power through the prism of his addictive, volatile

relationship with his one true love, Josephine, showcasing his visionary military and political tactics against some of the most dynamic practical battle sequences ever filmed.

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Years before he would become the tyrannical President of Panem, 18-year-old Coriolanus Snow (Blyth) is the last hope for his fading lineage, a once-proud family that has fallen from grace in a post-war Capitol. With the 10th annual Hunger Games fast approaching, the young Snow is alarmed when he is assigned to mentor Lucy Gray Baird (Zegler), the girl tribute from impoverished District 12. But, after Lucy Gray commands all of Panem’s attention by defiantly

singing during the reaping ceremony, Snow thinks he might be able to turn the odds in their favor. Uniting their instincts for showmanship and newfound political savvy, Snow and Lucy’s race against time to survive will ultimately reveal who is a songbird, and who is a snake.

Release date: November 17, 2023

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WONKA An origin story that explores the vivid, mythical beginnings of the imaginative young inventor before he becomes the renowned scrumdiddlyumptious Mozart of chocolate.

Release date: December 15, 2023

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AQUAMAN AND THE LOST KINGDOM Having failed to defeat Aquaman the first time, Black Manta, still driven by the need to avenge his father’s death, will stop at nothing to take Aquaman down once and for all.

Release date: December 20, 2023

FERRARI

Ferrari struggles to acknowledge his son Piero with Lina Lardi. Meanwhile, his drivers’ passion to win pushes them to the edge as they launch into the treacherous 1,000-mile race across Italy, the Mille Miglia.

It is the summer of 1957. Behind the spectacle of Formula 1, ex-racer Enzo Ferrari is in crisis.

Bankruptcy threatens the factory he and his wife, Laura built from nothing ten years earlier.

Their volatile marriage has been battered by Release date: December 25, 2023 the loss of their son, Dino a year earlier.

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POPULAR SERIES TO WATCH RIGHT NOW 32 | TEQUILA & SPIRITS MAGAZINE

THE CONTINENTAL: FROM

THE WORLD OF JOHN WICK Set in 1970s New York City, The Continental explores the origin of the iconic hotelfor-assassins centerpiece of the John Wick universe seen through the eyes and action of a young Winston Scott.

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GEN V The lives of hormonal, competitive Superheroes as they put their physical, sexual, and moral boundaries to the test.

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AHSOKA Former Jedi knight Ahsoka Tano investigates an emerging threat to a vulnerable galaxy.

ONE PIECE Monkey D. Luffy and his pirate crew explore a fantastical world of endless oceans and exotic islands in search of the world’s ultimate treasure to become the next Pirate King.

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DAMIANA LIQUEUR

BY T&S MAG TEAM

DAMIANA LIQUEUR

a natural digestive and antioxidant that is very popular in Baja California Sur.

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Damiana Flower

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Damiana liqueur originates from Mexico in the state of Baja California Sur, it is said that it was the Guaycura indigenous people who made it and drank it during ceremonies, with the firm belief that it had aphrodisiac powers, as well as having a great digestive and relaxing effect.

Damiana liqueur is a herbal liqueur made from the leaves of the damiana plant (Turnera diffusa). The damiana plant is native to Central and South America and has a long history of use as an herbal remedy and aphrodisiac in traditional medicine.

Damiana is a flower with antioxidant, digestive and relaxing benefits. That is why the Guaycura used it in their ceremonies, to take advantage of its medicinal benefits. The liquor is prepared with a mixture of brandy and said plant, which is left to macerate until obtaining the yellow color that characterizes it.

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Damiana dried leaves

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The liqueur is typically produced by steeping the dried leaves of the damiana plant in alcohol, often combined with other herbs and spices. Some recipes may also include sweeteners or additional flavorings to balance the herbal taste. The steeping process allows the alcohol to extract the flavors and What is the taste of damiana? properties of the damiana leaves, resulting in Damiana adorns aromatic green leaves which are a unique and aromatic liqueur. used medicinally and best harvested when the flowers are in bloom. The taste of these leaves is floral, minty, and slightly bitter.

Damiana liqueur is often enjoyed as a standalone drink, served neat or over ice, but it can also be used as an ingredient in various cocktails. Its What do you mix damiana with? flavor profile is generally described as herbal, Damiana is an herbal Mexican liqueur made from a slightly sweet, and with hints of citrus and floral shrub that is said to be reminiscent of chamomile.

At the Pastry War in Houston, it’s mixed with floral, notes. sweet Cocchi Americano and dry Champagne, As with any alcoholic beverage, it’s essential elongating Damiana’s herbaceous notes. It’s all to consume damiana liqueur in moderation, heightened by a topper of Angostura bitters. especially if it has a higher alcohol content. If you’re curious about trying damiana liqueur, Can damiana be mixed with alcohol? you can look for it at liquor stores or specialty Some people enjoy using damiana liquor to make spirits shops, or consider making your own margaritas. A damiana margarita is made with tequila, using dried damiana leaves and a neutral fresh lime juice, and damiana liquor shaken in a drink mixer with plenty of ice. Damiana liquor can be used in alcohol base. many drink recipes to replace orange-flavored liquor.

Important features: • Origin: Baja California Sur / Mexico

How do you drink damiana liqueur?

The damiana plant creates a sweet, minty, woody liqueur. Locals like to sip it on the rocks, take it as a shot, • Alcohol Graduation: 30% or in place of triple sec or simple syrup in Margaritas.

Many consider it the perfect “secret ingredient” to the • Pairing: Serve alone, with ice, for after-meal drink, and others profess that the original Margarita was as a cordial, it can also be accompanied with created using damiana liqueur. fruit-based desserts. It is spectacular combined as a base for various cocktails.

What are the benefits of damiana liqueur?

Historically, it was used mostly to increase sexual • View: Liqueur of bright golden yellow color desire (as an aphrodisiac). Damiana is used to treat (clean amber) with reflections of new gold, headache, bedwetting, depression, nervous stomach, and with a high apparent density. and constipation; for prevention and treatment of sexual problems; boosting and maintaining mental • Aroma: Very fresh, with notes of honey, and physical stamina; and as an aphrodisiac. canned apples, cardamom, anise and mint.

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ANTIQUE WINE MY THOLOGIES

BY T&S MAG TEAM

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WINE HAS HELD CULTURAL SIGNIFICANCE IN VARIOUS MY THOLOGIES, SUCH AS THE GREEK GOD DIONYSUS AND THE ROMAN GOD BACCHUS Both associated with wine, pleasure, and festivities. Antique mythologies often feature stories of gods, heroes, and epic adventures, which can provide a rich context for understanding different cultures. He was the god of wine, grape cultivation, and ecstasy.

He was often associated with celebrations, revelry, and the pleasures of life. The Greek playwright Euripides even wrote a play called “The Bacchae,” which explored the worship of Dionysus.

In Roman mythology, Bacchus was revered as the god of wine and merriment.

The Bacchanalia were wild and frenzied festivals held in his honor, characterized by indulgence in wine and ecstatic rituals.

Wine also played a significant role in other ancient cultures. These mythologies reflect the importance of wine and alcoholic beverages in the cultural and religious practices of ancient societies, and they offer insights into how these substances were integrated into various aspects of life and spirituality.

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BACCHANALIA:

The popularity of Bacchanalia raised concerns among Roman authorities, who worried about their potential for moral decay and political subversion. As a result, in 186 BC, the Roman Senate passed a decree (the Senatus consultum de Bacchanalibus) to regulate and restrict these festivals. The decree imposed stricter regulations on Bacchanalia, limiting their frequency, size, and Bacchanalia were secretive and exclusive rituals secrecy. This was an effort to prevent the excesses held by small groups, and they were characterized that were associated with the earlier, unregulated by their intense and sometimes chaotic nature. Bacchanalia.

Participants believed that by engaging in these ecstatic rituals, they could attain a closer In essence, Bacchanalia were ancient Roman connection to the divine and experience a celebrations dedicated to the god Bacchus, characterized by their intense and sometimes heightened sense of spiritual liberation. frenzied revelry, which played a role in both religious and social contexts.

Bacchanalia were ancient Roman festivals dedicated to the worship of Bacchus, the god of wine, ecstasy, and revelry (equivalent to the Greek god Dionysus). These festivals were known for their wild and unrestrained celebrations, often involving excessive drinking, dancing, music, and other forms of uninhibited behavior.

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WINE IN GREEK MITHOLOGY:

Wine held significant importance in Greek mythology, playing a central role in various stories and the worship of certain gods. Here are a few key aspects of wine in Greek mythology:

DIONYSUS:

Dionysus, the Greek god of wine, grape cultivation, and fertility, was one of the primary figures associated with wine in Greek mythology. He was often depicted as a jovial and charismatic figure, encouraging revelry and celebrations. Dionysus had a dual nature, representing both the joyful and liberating aspects of wine, as well as its potential for chaos and excess.

Birth of Dionysus: The myth of Dionysus’s birth is particularly well-known. According to the most common version, Zeus, the king of the gods, sewed Dionysus into his thigh after his mother, Semele, was consumed by lightning.

This unusual birth story reflects the divine and mysterious nature of the god of wine.

THE BACCHAE:

The play “The Bacchae” by the Greek playwright Euripides delves into the worship of Dionysus and the wild Bacchanalian rituals. The play portrays the arrival of Dionysus in Thebes and the frenzied celebrations that ensue, illustrating the transformative and sometimes dangerous power of wine and ecstasy.

WINE IN EPIC TALES:

Wine often appears in various ancient Greek epic tales. In Homer’s “Odyssey,” for example, wine is frequently consumed during feasts, highlighting its role as a symbol of hospitality and civilization. Wine is also mentioned in other myths, such as the tale of the Argonauts, where wine plays a part in their adventures.

RITUAL AND RELIGION:

Wine was used in religious ceremonies and sacrifices dedicated to various gods. Libations, or offerings of wine, were poured to honor and communicate with deities. Dionysian festivals, such as the Lenaia and the Anthesteria, involved drinking and revelry as part of the worship of Dionysus.

The association of wine with both pleasure and ritual in Greek mythology reflects its multifaceted role in ancient Greek society, from social gatherings to religious practices.

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ROMPOPE DRINK

BY T&S MAG TEAM

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Rompope is an eggnog-like drink made with eggs, milk, and vanilla flavouring. The egg yolks impart a yellow hue to the emulsified beverage. It is a traditional drink known as such in Honduras, Costa Rica, Ecuador, Nicaragua, El Salvador, Guatemala, Belize and particularly in Mexico, where it is believed to have been originally made in the convents of the city of Puebla, Mexico.

The Spanish version utilizes rum as its main ingredient, hence the root of both rom-pon and rom-pope, but in Central America, Guatemala, Honduras and El Salvador, there is also a similar beverage known as rompopo. For example, Salcaja, in Guatemala, offers one known version of this rompope drink and in South America, the country of Chile has among its most popular drinks rompon and cola de mono or monkey’s tail, the latter containing coffee, making it dark The word rompope is a derivation of the word instead of yellow, but also containing the other rompon, which is used to describe the Spanish ingredients commonly found in rompope. version of eggnog that came to Mexico.

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HISTORY Rompope is one of many versions of the varied combinations of egg yolk, milk, sugar, and alcoholic spirits that are traditionally used for many celebrations mainly in Mexico and the Americas. Dutch advocaat is one known as well as the English eggnog, a descendant of the milk and sherry mix called “posset”, and American eggnog, made with either rum or bourbon, are also similar to rompope. There are different close relatives of rompope in several countries (where local spirited drinks are incorporated into the mix), but in Mexico, rompope became a widely nown and popular beverage.

Mexican rompope remains mainstream among the locals, and there are several popular commercial brands of this drink widely available in international markets.

Mexican rompope is typical of recipes that came out of the convents during the Colonial period, particularly from Puebla de Los Angeles.

According to tradition, the original Mexican rompope beverage was created in Puebla’s Convento de Santa Clara in the 17th century.

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Rompope is made commercially throughout Mexico, all year long.

Although trade brands are mainstream, many locals prefer to make it at home. Several ingredients are sometimes added to the drink, including pecans, almonds, walnuts, cinnamon, pine nuts, vanilla, strawberry and other local ingredients.

Besides the holidays, locals drink rompope on family celebrations, and in addition to being a beverage, rompope is included in desserts, or used as a topping. Commercial rompope is available in the United States, particularly in the states bordering Mexico, and in some other countries in addition to other beverages that are similar.

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What is Rompope?

Rompope (pronounced “rrohm-poh-peh”) is really close to the traditional eggnog recipe. The main differences are that it’s made with only the egg yolks and adds slivered almonds for a hint of nuttiness. It’s a seasonal drink that can be served warm or cold and with or without alcohol.

What does Rompope mean?

The word rompope is a derivation of the word rompon, which is used to describe the Spanish version of eggnog that came to Mexico.

What does rompope taste like?

What does Rompope taste like? Rompope taste and texture resemble eggnog, made with milk, eggs, and Mexican spices. Depending on the season, people drink it cold, warm, or chilled.

Where did rompope originate?

Rompope is a Latin American variation of eggnog, believed to have been invented by nuns in the convent of Santa Clara in Puebla, Mexico. This version uses ground almonds, which provide flavor and intense creaminess. It can be served cold, but it’s particularly delicious warm.

Can I drink rompope by itself?

It’s a delicious drink on its own, and its sweet and creamy taste makes it the perfect ingredient to prepare desserts and to mix with other beverages. It is believed that Rompope was originally conceived in a convent during the Spanish Colonial Era in the city of Puebla, Mexico.

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El Cholo

has been a landmark restaurant in

Los Angeles since 1923

BY T&S MAG TEAM

COURTESY OF EL CHOLO CAFE PASADENA

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In 1925, a guest came into the restaurant and AN AUTHENTIC drew a caricature that he called a ‘El cholo’ MEXICAN CUISINE at that time referring to “field hands” of the El Cholo Pasadena, a family-owned Mexican restaurant has been in Pasadena for 23 years.

First opening on Fair Oaks in 2000, it was the brainchild of 4th El Cholo generation family member Blair Salisbury along with his partner Diego Fernandez (43 years and counting).

In 2010 they relocated to the Paseo Mall on Colorado Blvd, a couple of miles away.

Spanish settlers. Alejandro liked the image and changed that name of the restaurant to “El Cholo” with the drawing becoming its mascot.

In 1926, George Salisbury is eating dinner at El Cholo and meets the Borquez’s daughter, Aurelia. They soon married and opened their own restaurant on Western Ave and named it El Cholo Spanish Café.

The El Cholo chain with three other locations in In 1932, the restaurant moved across the street Los Angeles County, and three more in Orange to its current location.

County was founded in 1923, and has been celebrating their 100th all year.

When it opened, the restaurant advertised that it specialized in “Spanish food”, which was a The family business (currently some of the 6th whitewashed euphemism for Mexican food. It is generations are involved), was founded by credited with the first restaurant-style burritos in Blairs Great Grandparents Alejandro and Rosa U.S. El Cholo is considered a forerunner of other Borquez as Sonora Café in Exposition Park area Mexican restaurants. of Los Angeles.

In 1959, Carmen Rocha joins El Cholo. She starts In 1923, Alejandro and Rosa Borquez opened making a dish called “nachos” that she made in her the Sonora Cafe at Santa Barbara Avenue and hometown of San Antonio, history is made.

Moneta Avenue in Exposition Park, near where The dish – made of layered tortilla chips, melted the Coliseum now stands. cheddar cheese, and slices of jalapeño peppers –was a recipe learned in her native San Antonio, Texas.

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In 1995, 4th generation Blair Salisbury (seated) continues on family tradition and is instrumental in expanding family business as Director of Operations.

The building caught fire on New Years Eve before construction was ever started and the entire block burned to the ground. The landlord decided to sell the property and have it re-developed.

In 2000, Blair Salisbury & Diego Fernandez (GM of El Cholo Western) open El Cholo Cafe Pasadena The second attempt Blair and his Father Ron on Fair Oaks, bringing El Cholo’s 77 year’s history along with family Lawyer Neil Papiano bid on the Dodsworth at the corner of Fair Oaks to the East Valley & the city of Roses. and Colorado but was outbid by Cheesecake One of the reasons that Blair selected Pasadena Factory. was the heavy influence of USC alumni that resides in the area and are very familiar with the When the now former John Bull became available brand from frequenting the Western location Blair jumped at the chance. while attending USC. In 2010 he decided to move El Cholo to the Fair Oaks was Blairs third attempt at opening Paseo Mall as Fair Oaks had tremendous parking in Pasadena. The first try was at the corner of challenges and the move allowed him to gain Delacy and Colorado Blvd (current home of more patronage from the nearby Pasadena Convention Center, along with Paseo shoppers Tiffanys) and a lease was signed in 1977.

Blair was fresh out of high school and was and movie goers. slated to be the Sous Chef in the kitchen.

Blair Salisbury

To make a reservation, please visit: www.elcholopasadena.com

Owner of El Cholo Café Pasadena has over 40 years’ experience as a Restaurateur, having moved up the ranks from Culinary Operations to Director of Operations for over five restaurants. He was key in the success of new restaurant openings and In October 2000, Blair opens El Cholo Café Pasadena to much fanfare in the City of Roses. Finally in 2010 Blair and Operating Partner Diego Fernandez relocated El Cholo Café to Paseo Colorado. 2014 brought the launch of Rose City Catering that showcases innovative, fresh, fusion cuisine.

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Diego Fernandez

Operating Partner started working with the company in 1981 at the tender age of 18. A native of Michoacán Mexico, Diego immigrated to California in 1970.

Diego worked his way up to Assistant Manager of El Cholo La Habra and successfully implemented service standards used to this day at all El Cholo’s. Diego’s success landed him the GM position at another of the Salisbury’s restaurant in 1992, Margarita Ryans.

Diego’s success and loyalty earned him an Operating Partnership in all aspects of the business.

Congratulations

El Cholo Cafe Pasadena on your 100th Anniversary

El Cholo Cafe Pasadena 100th Anniversary Tequila Tour 2023

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BUTTERFLY CANNON ROSA TEQUILA 7-8 Year old Agave is harvested by hand & baked in traditional steam ovens before being mashed, fermented & distilled. Pink grapefruit peel is soaked in silver tequila distillate before bottling.

KAH CERAMIC ANEJO AÑEJO TEQUILA 100% Blue Weber Agaves From Both Lowlands And Highlands Of Jalisco.

Fresh Agave, Vanilla And Caramel On The Nose. Full-bodied Flavors Of Chocolate And Cooked Agave With Tobacco Notes. Finishes With Smooth Pepper And Lush Vanilla.

ASTRAL TEQUILA BLANCO Astral’s unique recipe features the use of tahona, an ancient milling process that presses the juices from the agave fibers and uses those agave fibers during fermentation. This traditional, time-intensive process uses more of the agave plant resulting in a smooth yet bright, agave-forward tequila.

Astral Tequila Blanco is complex yet smooth with notes of crisp citrus, clover honey, and bright white pepper with underlying agave and an abundance of tropical fruit.

MIJENTA REPOSADO TEQUILA Aged up to six months in a blend of American white oak and European acacia casks presenting a more mature and fuller expression with a long finish on the palate.

This expression invests in the senses with aromas of gardenia, ginger, and green tea. Lime and patchouli deliver a flush of flavor at first sip. Stunning agave notes are coated with caramel apple that generously spreads, incorporating a flow of exotic florals.

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HERRADURA ULTRA AÑEJO TEQUILA Tequila Herradura Ultra Cristalino Añejo is an incomparable cristalino añejo tequila. This tequila is produced in Jalisco, Mexico at Casa Herradura, the last true tequila-producing hacienda in the world. Made from handharvested agave and barrel aged to perfection, this premium añejo tequila undergoes a charcoal filtering process that creates a superior clear finish and unparalleled smoothness.

BAJARRIBA REPOSADO 100% Blue Weber Agave, additive-free tequila of any artificial taste, smell or coloring, sipped and enjoyed neat in a tequila tasting glass or blended in your favorite cocktail. From the rich, fertile, volcanic soil in the Highlands using only mature piñas. Old-world, time-tested cooking method using pure, deep well water, copper / stainless steel pots and slow roasted in “Hornos” Smooth baked agave flavor and ultimate aroma, complemented by a notable while pepper explosion mid-palate and finishing with a hint of clean citrus zest and sweet floral notes.

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LOS SIETE MISTERIOS PECHUGA MEZCAL Los Siete Misterios Pechuga Mezcal has a crystalline and bright appearance with silvery tones and a powerful body. On the nose, aromas of sweet guava, plums, apples, delicate smoky flashes and yellow apple. Floral notes of violets and delicate sweet notes of cooked agave and roasted caramel.

The palate has a sweet character, with persistence in the mouth that confirms its fruity notes with a sweet finish. It tends to improve with air and develops its power of sweet and floral notes.

BOSSCAL MEZCAL JOVEN Bosscal Joven Mezcal is 100% Artisanal & Handcrafted and USDA Organic.

Slow cooked with volcanic rock in artisanal earth ovens. Agave is ground by hand with axes and fermented in oak wood vats. Double distilled in stainless steel stills. Unaged, excellent Agave durangensis from Durango.

On the nose, slightly herbal with flowers and minerals quickly becoming all tropical fruit. Tart and sweet at the same time – like passion fruit. Light smoke; very crisp taste. Smooth with citrus, orange, and blood orange flavours.

GRACIAS A DIOS CUIXE MEZCAL A monumental and unique agave, whose piña grows outside of the earth. Strong moss and humid aroma, persistent flavors of clove, white pepper, cinnamon and apples. Excellent pairing with chicken, salads or Mediterranean menus.

400 CONEJOS JOVEN ESPADIN MEZCAL Crystalline colorless with shiny silver nuances and great body. Aromas of campfire and ash, accompanied by faint ripe fruits and light herbal notes.

The flavor is soft with hints of fresh wood that are subtly combined with sweet notes of cooked mezcal. A pleasant and smoky finish.

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BELVEDERE SINGLE ESTATE RYE LAKE BARTEZEK VODKA Crafted with rare Diamond Dankowskie Rye from a single estate located on the shores of Lake Bartezek in Poland’s Masurian Lake District, this exceptionally fresh, smooth and delicate vodka reflects the unique terroir of its estate. Snowy, cold winters stress the rye and develop the vodka’s delicate, refined character – more reminiscent of the region’s calm lakes than its harsh climate.

BLACK COW PURE MILK VODKA Aromas of sweet fresh grass with a hint of honey and forsythia flowers.

Deliciously creamy and smooth, with almond and vanilla notes. A slight peppery warming finish that lingers. Distilled from whey, this vodka has a faintly earthy aroma and neutral, slightly sweet palate that finishes with a citrusy lilt. It’s more about texture than flavor: markedly plush and rounded, ideal for a head start on White Russians and other creamy cocktails.

BLUE ICE AMERICAN POTATO VODKA Potatoes give a subtle flavor and mellowness, while creating a creamy, soft-mouth feel. On tip of the tongue there is a slight sweetness. The sweet notes are due to the conversion from potato starch to natural sugar during distillation. Mid palate, you will feel a rich viscosity on the sides of the mouth, softly leading to a pleasant creamy finish.

GREY GOOSE VODKA Grey Goose Vodka has an exquisite clear, fresh and elegantly aromatic taste. This is a premium vodka of unparalleled smoothness and exceptional taste, with subtle hints of almond and a long, satisfying finish.

Grey Goose Vodka is a premium vodka, born of an extraordinary passion for spirit-making. It is created using only the finest French ingredients – the highest-grade wheat and pristine limestone-filtered spring water. It is a spirit of uncommon brilliance, unrivaled craftsmanship and signature smoothness TEQUILAANDSPIRITS.COM | 69

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MIAMI COCKTAIL CO. ORGANIC MARGARITA SPRITZ Organic 100% Blue Waber agave wine lightly paired with organic lime, elderflower & ginger juices.

BIG STAR PALOMA Easy drinking at it’s finest, Big Star Paloma’s ruby red effervescence will quench your thirst and dazzle your taste buds. Summer never tasted so good. Made with Tequila, grapefruit and lime.

SMIRNOFF ICE ZERO SUGAR RED, WHITE AND BERRY Red, White, & Berry - Enjoy the blend of tart cherry, citrus overtones and blue raspberry flavors with ZERO SUGAR, natural flavors, only 90 calories, and just 1g of carbs.

SHIPWRECK RUM WRECKERS MANGO MOJITO The perfect balance of natural mango with a hint of mint, this makes for a refreshing and delicious cocktail. This mojito has always ben a huge hit when its on a menu and now you can get Shipwreck’d on your own

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CASA MADERO GRAN RESERVA CABERNET SAUVIGNON 2019 Intense carmine red with tile edges. Very expressive aromas of black and red fruits, as well as flowers and toasted notes. Notes of strawberries, cherries, plums, cinnamon, toasted wood, anise, mint, forest and cocoa.

FAMILIA SALTON INTENSO BRUT Bright, greenish-yellow in color, with abundant detachment of fine bubbles. Fruity aroma, with notes of citrus and white pulp fruits. Fresh, creamy and delicate.

As an aperitif with canapés, mild cheese, fish, seafood and light pastas.

BODEGA CHAKANA ESTATE SELECTION RED 2020 Deep red color with violet hints. Dark fruits and exotic spices with tobacco and mocha hints. Elegant, well balanced, harmonious, long persistence with chocolate flavors.

MONTES TWINS RED BLEND Montes Twins is loaded with aromas of red and black fruit, sweet spices and bitter chocolate. The wine is creamy, youthful and easy to drink. Food Pairing: Enjoy with red meats, pasta and pizza or by itself.

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TEMPLETON TEQUILA CASK FINISH RYE WHISKEY Originally matured in new American oak flame-charred barrels for a minimum of 6 years and then meticulously finished in Tequila Corralejo 99,000 horas Extra Anejo barrels for a period of 3-6 months.

The Tequila Cask Finish is release No. 5 in our cask finish series, a Limited Edition sold on allocation and not to be missed. Only 4,200 cases will be produced globally.

ANGEL’S ENVY KENTUCKY STRAIGHT BOURBON WHISKEY Angel’s Envy Kentucky Straight Bourbon is finished in port wine casks for an award-winning spirit. We guide each batch’s conditioning, blending our handcrafted bourbon in small batches of 8 to 12 barrels at a time. It’s typically aged for up to 6 years. While we lose about 5% of the spirit each year to evaporation, or “the Angel’s Share,” what’s left behind after we’re done is truly worthy of envy.

TEQUILA GLOBAL RECOGNITION Source: El Informador

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Global recognition of tequila advances. There are already 57 nations that protect the intellectual property of the Mexican drink.

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According to the Tequila Regulatory Council (CRT), this year there are already 57 countries where the drink is protected under some form of intellectual property such as the Certification Mark, Denomination of Origin, Collective Mark or Geographical Indication.

It should be noted that in the two main international markets to which tequila is exported it already has protection: the United States since 2017 as a Certification Mark; and in the European Union since 2008 as a Collective Brand, and in 2019 as a Geographical Indication.

These legal provisions, along with the expansion of markets and the consequent increase in tequila exports, generate a direct social and economic impact in favor of more than 100 thousand families that depend on the tequila agroindustry, which in addition to producers, The most recent to protect the drink was bottlers and marketers, involves those Guatemala, on March 23, where registration as who participate in the provision of cultural a Denomination of Origin was accepted. This and tourist services linked to gastronomy, process is currently in process. architecture, history and the natural settings of the regions where it is produced.

Canada was the first country to recognize tequila with an international registration in 1979. After the formation of the AC Tequila Regulatory Council (CRT), efforts to protect this Mexican elixir have been constant.

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What is sought with these procedures at an international level? Mainly, Obtaining an international registration grants the Mexican Government - as holder of the Denomination of Origin Tequila (DOT) - the power to exercise the legal actions that the laws regarding the protection of intellectual property of said country contemplate, against from anyone who tries to imitate tequila or use the DOT without authorization, as has been done in a coordinated manner together with the Tequila Regulatory Council in the nations where this protection is available.

Each bottle of this drink has a batch number with which the product can be traced, knowing when it arrived in the importing country, customs information, its export certificate, physicochemical analysis, as well as the characteristics of the production process and all the information regarding the raw material: the blue variety Tequilana Weber agave.

The CRT assured that all tequila sold in the world complies with the laws and regulations that apply to it and is inspected by the CRT. “No other organization, social group, company or hobbyist may certify its production and/or “This gives certainty to the consumer that they marketing,” the organization stated. are enjoying an authentic product,” said the CRT.

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María Bertha Becerra Ríos, responsible for the Finished Product Assurance area of the Tequila Regulatory Council, explained that the Denomination of Origin, the creation of the Conformity Assessment and the recognition of tequila in the European Union, among others, were key to the transcendence of the most representative drink of Mexico.

Conformity Assessment is the determination of the degree of compliance with official Mexican standards or conformity with Mexican standards, international standards or other specifications, prescriptions or characteristics.

It includes, among others, sampling, testing, calibration, certification and verification procedures.

“The Denomination of Origin as such does not work if it is not articulated, that is, like a brand you have an element but if you do not work on it remains dead,” he explained.

The board explained that the elements that are articulated are vision, leadership, strategy, organization and action. “It is an articulated work, an interdisciplinary work, authorities from the three levels of government, nongovernmental organizations, national and international cooperation and all this work that has been done over the last 29 years,” said Becerra Ríos.

Tequila has had a Denomination of Origin since 1974. Thanks to the Denomination of Origin Tequila (DOT), only the drink that is produced in 181 municipalities in the States of Jalisco, Nayarit, Guanajuato, Tamaulipas and Michoacán can be called tequila.

The Agave Landscape and the Old Industrial Facilities of Tequila have been part of the World Heritage declared by UNESCO since 2006. For this reason, July 24 was chosen to celebrate International Tequila Day.

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The Tequila Route currently remains one of the most prominent tourist routes in Mexico, in addition to Tequila being part of the Magical Towns program.

In addition to consolidating itself as a symbol of Mexico’s identity and as a product with a guarantee of authenticity, tequila also seeks to become a global emblem of sustainable agroindustries, since work is already underway to fully integrate its success into the social and environmental development of the territory where Both its raw material, the blue variety Tequilana Weber agave, and the drink itself are produced.

Ramón González Figueroa, director of the CRT, mentioned that they are already working on linking their success to the social and environmental development of the region where the blue variety Tequilana Weber agave is produced, a goal that they have expressed in a Sustainability Strategy since 2016 in harmony with 16 of the 17 Sustainable Development Goals of the United Nations (UN), reaching the year 2030.

González also added that they work with another series of strategies such as waste treatment, the economic boost of the regions, and the strengthening of social programs: “One of the first actions was the creation of the ARA Certification Mark (Environmental Responsible Agave) which guarantees that the tequila was made with Agave tequilana Weber blue variety that did not cause a change in land use or deforestation.”

The head of CRT highlighted that the agribusiness commitment for 2027 is that “all tequila produced uses agave that demonstrates not having caused deforestation.”

González Figueroa reported that, on the other hand, projects aimed at reducing environmental impacts have been launched, such as vinasse treatment plants (bioreactors), biomass boilers, solar cells, replacement of fuel oil with natural gas, energy efficiency, among others. others.

It should be noted that in 2021 the tequila agroindustry invested 5 million pesos to contribute to the care of the environment, through the creation of a nursery for reforestation in places that have been affected by forest fires such as the Bosque de la Primavera .

This nursery is located in Ciudad Guzmán, which this year already has 64,400 plants in the production process to be used in reforestation during the year.

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