All Aboard Again: The All-You-Can-Drink Tequila Train is Back with a New ELITE Experience

February 22, 2021 by evebushman

Mundo Cuervo’s Jose Cuervo Express now offers its regular Saturday journeys between the towns of Tequila and Guadalajara with a brand new ultra-premium Elite Wagon.

Here’s the story:

Jose Cuervo’s Reserva de La Familia® is the company’s flagship tequila Brand, and a leading player in the ultra-premium 100% agave tequila. Made at the La Rojeña® Distillery and sipped in a champagne-style flute glass, this ultra-premium tequila is now included for a select group of passengers traveling aboard the new Elite wagon.
Starting on Saturday, December 5, the Jose Cuervo Express—known as the Tequila Train—resumed riding on the rails with two trips every Saturday between Guadalajara and Tequila. Priced at $166 USD, the memorable adventure is made only spectacular with floor-to-ceiling views offered by the wagon’s large and private spaces where you can taste an exclusive line of cocktails including Jose Cuervo Reserva de la Familia®.
The richly decorated new Elite wagon, which was under development for 8 months and which includes wood paneling and luxurious interiors, has 37 comfortable spaces distributed in 2 lounge areas reserved for 10 people, 2 tables for 4 people and 3 lounge areas with tables reserved for 2 people each. It features an open bar for guests to taste a line of cocktails designed exclusively for this experience. Guests must be 18 years of age to travel in the Elite wagon. For safety reasons, the capacity of the new Elite wagon is temporarily reduced from 37 spaces to a maximum of 24 passengers.
Guests will enjoy a three-glass educational tasting guided by a Tequila Expert with our Reserva de la Familia® tequila: Platinum, Reposado and Extra Añejo, as well as cocktails from the Premium Bar on board the train featuring Tequila Maestro Tequilero®, Centenario®, 1800®, Reserva de la Familia®, Rum, Vodka and Whiskey. Mexican botanas and snacks will also be enjoyed and served to the travelers aboard.
Once in the Magical Town of Tequila, travelers will enjoy a festive day with family or friends in an atmosphere full of Mexican essence: mariachi, Mexican games. As soon as safety protocols permit, the journey will also include again a visit to the oldest distillery in Latin America, La Rojeña®. Until then, guests will enjoy a virtual explanation of the tequila production process and walk-through Jose Cuervo’s® La Rojeña® distillery. Click here for information on the Jalisco COVID-19 FAQs for travelers.

The Diamond of Duality: Tequila Partida Launches Añejo Cristalino

November 30, 2020 by evebushman

NEW YORK (PRWEB) – Tequila Partida is excited to announce the launch of Partida Añejo Cristalino, the latest expression to join Partida’s award-winning portfolio. The portfolio, once described as “simply the finest line of tequilas that money can buy,” by leading spirits authority F. Paul Pacult, currently includes a Blanco, Reposado, Añejo, and Extra Añejo. Available nationwide beginning November 2020, the Añejo Cristalino is aged a minimum of 18-months before being naturally filtered through activated carbon, showcasing the complexity of both age and minerality. The Añejo Cristalino follows the launch of Partida Roble Fino, a luxury line of sipping tequilas made in partnership with Edrington’s best in cask management.

“To create Cristalino the right way, the perfect base is needed. We tasted through our portfolio and found that our Añejo retained the most interesting aromas and flavors that typically tend to disappear with longer aging time,” says Maestro Tequilero José Valdez. “With Cristalino, there’s a duality where the flavors of age–chocolate, maple–and the flavors of the field–agave, minerality–meet. This is truly an achievement of cristalino.”

Partida Añejo Cristalino is produced using fully mature blue weber agave cultivated in the Tequila Valley. The freshly harvested agaves are slowly and evenly cooked for 24 hours before they’re aged in white American oak medium toast ex-bourbon barrels for a minimum of 18 months. After the liquid finishes aging, the cristalino is naturally filtered using activated carbon to remove most of the color while still maintaining the aromas and flavors gained through aging. The transparent Añejo is then diluted with demineralized volcanic spring water until 40% ABV.

Silky and delicate with a transparent, full body and light yellow shimmers, Partida Añejo Cristalino offers sweet and woody aromas stemming from its prolonged aging process. After the intense, natural fragrance of vanilla and toasted America oak, a second layer emerges with dry fruits such as raisins, quince and figs. Flavors of butterscotch, agave, vanilla, citrus and banana encapsulate the palate before a gentle, pleasantly dry finish completes the complex tasting experience.

Cristalino is the fastest growing tequila category in Mexico which has helped tequila become the largest spirit category in the country. It’s exponential growth has led to the category’s rise in the US.

Partida Añejo Cristalino will be available nationwide and online at a suggested retail price of $59.99 per bottle.

For more information on Tequila Partida, please contact Andrew Quinzi at Colangelo & Partners (Aquinzi@ColangeloPR.com) and visit: http://www.partidatequila.com/.

About Tequila Partida

Tequila Partida is an authentic, all-natural, estate-grown premium tequila, made from 100% blue agave in the heart of Mexico’s historic Tequila Valley region. From cultivation and harvest to cooking, distillation and aging, Partida maintains exceptional standards of quality and consistency, making Partida “the finest tequila that money can buy,” according to F. Paul Pacult, the leading spirits authority in America. Partida Reposado was recently ranked as one of the top ten spirits of 2019 by the Spirit Journal, the industry’s most respected publication for spirits reviews.

About Edrington

Edrington’s vision is to give more by building the world’s leading portfolio of exceptional super premium spirits. Edrington owns some of the leading Scotch whisky and rum brands in the world, including The Macallan, The Famous Grouse, Highland Park, The Glenrothes and Brugal. Edrington Americas added Tequila Partida to its portfolio in 2017 and Wyoming Whiskey in 2018.

Edrington Americas is headquartered in New York, NY with regional offices in Chicago, Miami and Orange County. To learn more visit https://www.edrington.com, and to find our brands visit https://www.findourspirits.com.

Sampling Single Estate El Sativo Tequila Blanco

November 20, 2020 by evebushman

I have two go-to Tequilas: Cazadores and Asombroso, the former was a gift from my daughter’s fiancé and the latter was one I reviewed that I have since purchased for my liquor cabinet. I’m not much of a tequila-cocktail lover and prefer to sip alone or on ice, and was happy to receive another tequila for review that I could add into my “sipper” category of spirits.

After reading the press release for El Sativo below, I was intrigued by several points it made including the idea that the “terpenes, found in the agave, have a myriad of health benefits, including mood-lifting and energy-boosting attributes”, that they give back to ocean conservancy and are a triple time double gold medal winner. Definitely made me ready to sample.

Tasting Notes

Notes of vanilla bean, heavy sweet cream and toasted popcorn kernel – with no burn whatsoever – on the nose. The taste was smooth yet peppery – so interesting – and flavors reminiscent of buttered popcorn, and that same cream, ending with a spicy finish. Really liked having it both smooth and spicy! Then tried it with a little bit of squeezed lemon and it was like a lo-cal Margarita. This is not a Tequila to shoot! Not so sure about added energy, may have to do further study = drink more!

News Release

EL SATIVO, THE FIRST TEQUILA TO INNOVATE A “ONE OF A KIND” COMPOUND FOCUSED DISTILLATION, MAINTAINING THE BENEFICIAL ELEMENTS IN THE AGAVE

100% Blue Agave – Single Estate – 100% USDA Organic – 100% NON-GMO – Certified OK Kosher

El Sativo, the 2020 Tequila of the Year at the San Francisco World Spirits Competition, launched this summer. Bottles will be available for purchase at Whole Foods and Total Wine in California, Nevada, New Mexico, and Illinois along with retail stores throughout Texas, more states will be added shortly. El Sativo will debut their offerings with the award-winning Tequila Blanco, with plans to offer a reposado and anejo in 2021. Tequila Blanco will retail between $39.99 – $45.99 for a 750ml.

El Sativo’s co-creators and fourth-generation family of distillers use an innovative distillation process that captures and accentuates the agave plant’s own natural benefits. “These terpenes, found in the agave, have a myriad of health benefits, including mood-lifting and energy-boosting attributes, which is why we transformed our distillation process in order to help maintain their properties,” states co-founder Dr. Robert Summers.

The El Sativo team is committed to improving the environment, helping to build awareness, and pushing to find remedies to help preserve the precious resources of our planet. Translated from Spanish, El Sativo means “Sown in Seeds,” as anything planted, nurtured, and grown is life. Every bottle sold gives back to ocean conservancy. The bottle is made of 100% recycled smart non-combustible glass and has an organic soluble label that is pesticide free.

El Sativo Tequila is certified USDA organic, 100% Non–GMO, Kosher and Eco-friendly.

THE PROCESS

“Our distillery is located in the lowlands of Amatitán, Jalisco; we’re single estate, our agaves are planted, nurtured, and harvested solely in our fields and never sourced. It was important for us to be completely organic, so our cultivation is carried out without pesticides or fungicides, and we only use organic fertilizers. The organic certification process is far more complex and time consuming than the process for common tequila.” says co-founder and singer-songwriter Jaime Whitton.

Using small batch stone ovens, the blue agaves are slowly steamed for 24-48 hours, using no diffusers nor autoclaves. The process pays homage to the art of tequila making by using the traditional technique. Fermenting with its own natural yeast, the team uses reverse osmosis water filtered through 135 feet of volcanic rock for a pure filtration process.

40% ABV, 750ml, NOM 1480

TASTING NOTES: EL SATIVO TEQUILA BLANCO

Bouquet: Opulent bright citrus with sweet agave
Palate: Lift of white pepper and sweet agave with a waterfall of stone fruit savoring on the taste buds Finish: Long, seductive rollercoaster finish.

ABOUT EL SATIVO

Originated by a spirited family with over 25 years in the tequila industry. El Sativo is an innovative tequila that lifts the spirits and stands apart from the crowd. Our sweet agave dances in waterfalls of stone fruit soaking in memorable days and fun-filled nights. El Sativo sets itself apart by utilizing a special distillation method that naturally highlights the agave plant’s precious resources known to have mood lifting and energy boosting attributes that exemplify #SoSativo. A Single Estate masterpiece and the winner of 3 double gold awards, including 2020 Tequila of the Year (San Francisco World Spirits Competition).

El Sativo Tequila is Certified USDA Organic, Non-GMO, OK Kosher and each bottle is 100% smart combustible recycled glass with organic soluble labels. Every bottle sold gives back to ocean conservancy. Truly “A Better Tequila for a Better World.”

…

Website: http://www.elsativo.com/
Instagram: @elsativotequila

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Espanita Artisinal Anejo Tequila Awarded At Microliquor Awards

October 11, 2020 by evebushman

ALPHARETTA, GA. (PRWEB) – Double Eagle Imports is pleased to announce that the Espanita® Anejo Artisanal Tequila received a Gold medal for its taste and a Triple Gold medal, which reflects the highest standard of excellence, for its package design. Marina Wilson, President Espanita Artisanal Tequila said, “This brand is rooted in heritage and traditional art. We have a deep respect for how this tequila is created and so very proud to be recognized by the MicroLiquor Awards.” Espanita Añejo is crafted using 100% ripe Blue Agave from the Highlands of Jalisco that is then aged for 18 months in ex-bourbon White Oak barrels. The opposing parts of the well-aged spirit of wood-driven flavors from the charred oak barrels combined with the slow-roasted Blue Agave characteristics creates a balance that is reflected in Espanita Añejo’s label of the sun and crescent moon. Wilson notes “Espanita Artisanal Tequila is affordable luxury without compromise.” Espanita Artisanal Tequila offers consumers true artisanal quality and upscale presentation at a highly competitive shelf price.

About Espanita® Artisanal Tequila

Espanita Tequila is already recognized as one of the most remarkable handcrafted tequilas on the market today, with numerous medals and distinctions awarded for its uncompromised quality, creativity of packaging and exceptional value. Espanita is created by using traditional production methods developed in Mexico over hundreds of years from 100% Agave, grown at high elevations of Jalisco’s Highlands. The brand’s commitment to heritage, authenticity and quality results in a sophisticated and velvety smooth spirit, which accentuates characteristics that are exclusive to tequila alone: the distinctive aromas and delectable flavors of traditionally slow-cooked Blue Agave. In addition to Espanita Añejo, there is also Espanita Reposado and Espanita Blanco.

Legendary Music Icon Armando Christian Pérez, widely known by his stage name Pitbull, the GRAMMY®-winning international superstar, education advocate and motivational speaker is a strategic advisor and a Global Brand Ambassador for Espanita tequila.

To learn more about Espanita tequila, or for more information, visit http://www.espanita-tequila.com and the brand’s social channels: Instagram (https://www.instagram.com/espanita_tequila/) and Facebook (http://www.facebook.com/EspanitaTequila).

About MicroLiquorSpirit Awards

MicroLiquor Spirit Awards is the world’s first spirits competition for craft & emerging brands. The MicroLiquor Awards are unique in that entry to the competition is tailored exclusively to craft & emerging brands in the marketplace. For established and emerging brands, this is a great launching pad to receive confidential feedback surrounding growing the brand along with launch efforts into new markets.

DRINK RESPONSIBLY!

A Repeal Fiesta with Patrón Tequila Courtesy Pacific Food and Beverage Museum

December 13, 2019 by evebushman

Excerpt From Invitation

Before 1920, tequila was all but unknown in the U.S. But with Prohibition, by sea and by land came spirits from the country’s neighbors to the north and south. Now Los Angeles is the world’s second largest market for agave spirits, second only to Mexico City!

On Tuesday, December 3, two days before the 86th anniversary of Repeal Day, (we learned) how tequila came to America with cocktail and spirits historian Lesley Jacobs Solmonson, Senior Editor at CHILLED Magazine, and master bartender Egor Polonskiy, West Coast Ambassador at Patrón Spirits…

Cocktail and spirits historian Lesley Jacobs Solmonson, Senior Editor at CHILLED Magazine, and master bartender Egor Polonskiy, West Coast Ambassador at Patrón Spirits.

FEATURED POURS AND COCKTAILS
Patrón Tequila: Silver, Reposado, Añejo, Extra Añejo and a special surprise or two. Cocktails: Praline Old Fashioned (Patrón Añejo), Heritage Margarita (Patrón Reposado) and Paloma Verde (Patrón Silver). My favorites among the tequilas – and all were sip-worthy – were the Anejo (creamy sweet corn, vanilla ice cream, roasted walnuts and toasted marshmallow notes) and Extra Anejo (Cognac-like, caramel, vanilla, spices, chocolate, smooth, nutty). Of the cocktails I enjoyed the Margarita the best, a standard cocktail that wasn’t standard at all with its use of Patron’s own “Citronge” to replace standard triple sec.

What I Learned
Invited to the event by Philip Dobard, VP at the National Food and Beverage Foundation and President of the Pacific Food and Beverage Museum, I was looking forward to learning a few things – especially once I discovered that my local pal, Lesley Solmonson (read all about Lesley below), would be sharing some of her intel – and funny stories – on tequila:

Tequila is “quintessential LA” for the relaxation, and now for some interested folks: it’s always been gluten free.
Aztecs liked tequila as much as college kids do now – so it had to be restricted for use during the holidays, like a human sacrifice.
Once Spain conquered Mexico in the 1500s, and accepted by the Aztecs, the Spaniards distilled the agave beverage so it no longer only had a four to six percent alcohol.
It was known as the “Vino de Mezcal de Tequila” and welcomed before dinner, after dinner and a “good narcotic” at night.
During prohibition people from LA that could traveled to Mexico for tequila drinks.
There are several “how I created the Margarita” stories out there and Lesley shared a few. My favorite is the idea that it was created for a showgirl/silent film star that was allergic to all alcohol except tequila.
Places like Trader Vics served tequila back in the 1960s, and there were six to seven tequila-based cocktails being served up back then.
In 1972 Mick Jagger increased the popularity of tequila when he discovered the Tequila Sunrise and basically drank it throughout his tour with the band.
From the 60s to 80s tequila was in its “tragic” times, associated with college parties and “regret.”
By 1974 Mexico claimed tequila as an “intellectual property” and you won’t find tequila made anywhere else.

From bartender and brand ambassador Egor Polonskiy we learned about Patron:

Patron started in 1989 in the highlands of Jalisco, Mexico.
Their master distiller, Francisco Alcaraz, has 53 tears of experience – the most of any tequila distiller.
A CRT (Tequila Regulatory Council) was established and set laws regarding tequila production were set.
Patron uses 14-ton clay ovens for 79 hours in their distillation process. Other tequila distilleries on average use 30-ton ovens for 24-50 hours of distilling.
Patron “makes more traditional tequila than all other other distilleries combined.”
Sixty hands touch each bottle of every 100% agave tequila.
Silver tequila spends no time in oak aging, Reposado is aged four to six months in oak, Anejo spends 12-36 months and Extra Anejo is in oak 3.5 years.

ABOUT LESLEY SOLMONSON
If it can be fermented or distilled, Lesley Solmonson will write about it, mix with it, and drink it. Her cocktail book, “The 12 Bottle Bar,” co-written with her husband, David Solmonson, was published in July 2014 and nominated for “Best Cocktail Book” at Tales of the Cocktail. She also authored “Gin: A Global History” and continues to evangelize about the wonders of the juniper spirit. She holds the title of Senior Editor at “Chilled Magazine” and is finishing her next book, “Liqueur: A Global History.” Lesley has contributed feature stories to the “Los Angeles Times,” “Wine Enthusiast,” “Sierra,” “Private Clubs,” and “Liquor.com.” She serves as Curatorial Consultant & Drinks Historian at The Museum of the American Cocktail.

ABOUT EGOR POLONSKIY
Egor Polonskiy is the West Coast Manager of Trade Education & Mixology for Patrón Spirits. He is focused on spreading knowledge of Tequila Patrón and conducting mixology events, trainings, and spirits seminars. Egor has dedicated many years to studying and teaching about the world of spirits, making award-winning cocktails and polishing his unique techniques of the bartending profession.

ABOUT PATRÓN
Agave ripens slowly: Every eight or so years. So our skilled Jimadors take great care to find and uproot only those Weber Blue Agave with optimal sugar content. Using a sharp tool called a Coa, they strip away the leaves to reveal the heart of the plant, the piña.

After being hand-chopped, our piñas are baked in small brick ovens to ensure they’re cooked evenly. Then, they’re crushed by a two-ton volcanic stone Tahona wheel and a roller mill.

The resulting mixture is fermented for three days, distilled and, in some cases, aged in handmade barrels. Two months at minimum for Patrón Reposado and all the way up to ten years for Extra Añejo 10 Años, our oldest tequila.

The tequila itself may be the most obvious element in our craft story, but in Mexico, glass artisans measure and mold our perfectly imperfect Patrón Tequila bottles.

Our small-batch spirit is then bottled, but our attention to detail doesn’t stop there. Whether we’re sustainably harvesting fine Portuguese cork or having the masters of French crystal, Lalique, design a beautiful crystal stopper, it must be perfect.

Our entire tequila-making process takes place at Hacienda Patrón, where we only make Patrón. And we take pride in everything about it. From our eco-friendly reverse osmosis irrigation system to the agave byproduct we recycle. And most importantly, in the people involved in making our tequila–60 hands from beginning to end.

Global Spirit Awards Announces the 2nd Annual 2018 Winners

August 19, 2018 by evebushman

LAS VEGAS – PRNewswire – The 2nd Annual 2018 Global Spirit Awards was hosted July 10-13 at Palace Station in Las Vegas. The competition featured a judges panel (https://www.globalspiritawards.com/judging/) of industry experts with extensive diverse spirits, and mixology backgrounds to determine each of the spirits’ quality.

The judging process for the specialty spirit categories began with a 100% double blind tasting preliminary round, with the best spirits advancing to the Sweepstakes Rounds, where the Double Gold and The Best of Show Categories were awarded. During the competition, all the spirits in their respective and specific sub-categories are sampled together as flights, carefully evaluated from color to finish, and scored by each one of our spirits judges in the flight.

The Award-Winning Spirits include: (For a complete list of all the Gold, Silver and Bronze winners, visit https://www.globalspiritawards.co/awards/)

Overall Best in Category winners are:
- Best Vodka: Cape May Distillery, Sandcastle Vodka
- Best Tequila: Casa Noble, Casa Noble’s Anejo
- Best Rum: Kimberly Rum Company, Canefire Rum, Cane Fire 14
- Best Bourbon: Crooked Water Spirits, Old Hell Roaring Bourbon
- Best Whiskey: Omsons Marketing Pvt. Ltd., Star Walker Whiskey
- Best Liqueur: NCCGA of CT, Vincenzi Arancia
- Best Baijiu – TIE – Lao Bai Gan, 1915 and Yu Tan, Shang Pin

“Our 2018 Global Spirit Judges and I are pleased to recognize and salute the superior craftsmanship, quality, and taste of some of the very finest spirits in the world,” said Eddie Rivkin, CEO/Executive Director of Global Spirit Awards.

Double Gold Winners (Listed by: Company, Brand, Spirit Name):

Arizona Craft Beverage, Arizona Craft Beverage, Regalo de Vida Gran Rum
Cape May Distillery, Cape May Distillery, Sandcastle Vodka
China Liquor Sales LLC, Lang, Qinghua, Lang 20
China Liquor Sales LLC, Lao Bai Gan, 1915
China Liquor Sales LLC, Lao Bai Gan, 5 Star
China Liquor Sales LLC, Yu Tan, Shang Pin
Compass Distillers, Compass Distillers, Gin
Crooked Water Spirits, Crooked Water Spirits, Abyss Gin
Crooked Water Spirits, Crooked Water Spirits, Old Hell Roaring Bourbon
Destilaria Serralles, Don Q Rum, Don Q Double Aged Vermouth
D & S Distillers LLC, D&S Distilling Company, Delgado White Rum
E & J Gallo, New Amsterdam, Lemon Vodka
Enemigo Ltd, Tequila Enemigo, Enemigo 00 Extra
Kimberley Rum Company Pty Ltd, Canefire Rum, Canefire No. 14
LeVecke, Jesse James Spiced, American Whiskey
LeVecke, Spiced Rum Conciere, Rum & Cachaca
NCCGA of CT, Vincenzi, Arancia
Neptune Rum, Neptune Rum Barbados Gold, Neptune Gold Rum
Nevada Distilling Co, LLC, Smoke Wagon, Uncut Unfiltered Straight Bourbon Whiskey
Omsons Marketing Pvt. Ltd./ Star Walker Whiskey
Rhino Global Enterprises, Dos Ron, 16 Anos Solera
ROK Drinks, Bandero Tequila, Blanco Tequila
Casa Noble, Casa Noble’s Anejo
Rock N Roll Tequila, Rock N Roll Tequila, Cristalino

The 2018 Global Spirit Awards prestigious judges panel include (https://globalspiritawards.com/judging/):

Chairman of the Judges Panel, Steve Beal, renowned whiskey expert with over 20 years’ experience judging competitions around the world, and judges, Mia Mastroianni, Damian Cross, Dänny Ronen, Anthony Alba, Heather Manley, Robert Gonzales, and Tim McDonald.
For more information and a complete list of judge’s bios, photos and winners, visit the website at https://www.globalspiritawards.co/awards/

About Global Wine Awards & Global Spirit Awards
Eddie Rivkin CEO/Executive Director of Global Wine Awards and Global Spirit Awards hosts the events from the entertainment capital of the world, Las Vegas, Nevada. For more information visit: https://www.globalspiritawards.com

Blue Nectar Tequila and iichiko Shochu Named Chairman’s Trophy Winner

May 28, 2017 by evebushman

New York, NY – The Ultimate Spirits Challenge has awarded Blue Nectar Tequila and iichiko Shochu with their highest honor, the Chairman’s Trophy. Dubbed the “world’s trailblazing spirits competition,” the Ultimate Spirits Challenge is led by globally renowned spirits reviewer Paul Pacult and an expert panel of judges from around the world. The judges taste over 4 days in Hawthorne, NY, with upwards of 400 spirits to evaluate. iichiko BLU won for the Shochu category and took home a 90+ score for five of their expressions, while Blue Nectar’s Founder’s Blend won for the best Añejo within the 100% Agave Tequila category. Both of the brands are represented by Colangelo & Partners, a leading integrated communications agency specializing in premium wine and spirits.

“We’re thrilled that Blue Nectar and iichiko have been honored by the team at the USC, the best of the best in the spirits industry,” said Gino Colangelo, president of Colangelo & Partners. “We represent the highest quality spirits and often collaborate with members of the USC’s esteemed panel who guide spirits and cocktail trends, and develop some of the best drink menus in the world.”

Colangelo & Partners, which recently celebrated their 10 year anniversary, continues to be an important player in the spirits world by helping to build awareness for premium, entrepreneurial spirits brands. Since January 2017, the spirits team at Colangelo & Partners has expanded their clientele to include Aviation American Gin, Berentzen Liqueurs and Purus Vodka. Colangelo & Partners also represents Diplomático Rum, Lost Distillery Company Scotch Whisky, Sombra Mezcal, TY KU Sake, Consejo Regulador de la Denominaciones de Origen Jerez-Xérès-Sherry, Lepanto Brandy, Nomad Outland Whisky and London No. 1 Gin. Colangelo & Partners focuses on four strategic pillars of expertise: media relations, social media and influencer relations, trade relations, and events.

About Blue Nectar Tequila
Founded by father and son BN and Nikhil Bahadur, Blue Nectar Tequila (http://www.bluenectartequila.com/) is a small-batch, super-premium Tequila focused on agave-forward flavor profiles indicative of the terroir of “el valle” or the valley of the Tequila producing region. Using estate-grown blue agaves from “el valle,” Blue Nectar skillfully crafts and bottles its Tequilas in Amatitán, Mexico, widely recognized as the birthplace of Tequila. Since its launch in 2011, Blue Nectar has garnered numerous industry accolades in both the United States and Mexico. Current production includes Silver, Reposado Extra Blend, Reposado Special Craft and Añejo Founder’s Blend Tequilas.

About iichiko Shochu
iichiko’s shochu (http://www.iichiko.co.jp/en/) is the #1 barley shochu in Japan. Each iichiko shochu begins with only the highest quality barley and water drawn from natural springs deep beneath the earth. The flavors of iichiko’s shochu are refreshing and boast a crystal clear taste, truly embodying the essence of Japanese refinement. The lush greenery, pure water and cool breezes of Oita Prefecture, famously known for their hot springs, provide the perfect setting to house the distillery where iichiko shochu is produced. It all begins with carefully selecting the finest natural ingredients and water. Advanced distilling technologies are then applied to produce the highest quality shochu. Since 1958, iichiko has prided itself on putting quality first, the way it’s always been done and will always continue to be done.

About Colangelo & Partners
Colangelo & Partners (http://www.colangelopr.com) specializes in premium food, wine, spirits and lifestyle brands, and has long established relationships with the key press that drive these business categories and help determine the industry leaders. Agency principals have years of experience in retail and distribution as well as communications, a rare combination that gives Colangelo & Partners invaluable insights into consumer purchasing behavior. The agency focuses on ‘closing the loop’ between creative communications programs, distribution, promotion, publicity and the consumer in order to maximize the efficiency of its communications programs and deliver measurable results. Founded in 2006, Colangelo & Partners was honored as one of the year’s top integrated communications firms at the 2013 Agency Elite Awards and for one of the best digital marketing campaigns at the 2014 Digital PR Awards.

Red O Santa Monica Introduces New Corporate Executive Chef & New Winter Dinner Menu!

December 28, 2016 by evebushman

Santa Monica, CA: Winter in Los Angeles can be a conundrum of weather patterns, from chill winds and temperatures below 50 degrees, to a scorching heatwave that makes an appearance in January. As the temperature drops this holiday season and the wind carries a chill on its back, Red O Santa Monica introduces New Corporate Executive Chef Marc Johnson and invites guests to come in from the cold to enjoy their New Winter Dinner Menu!

Photo Credit: Bob Hodson

Launched by James Beard Award Winner Red O Culinary Director Rick Bayless, Red O Santa Monica has earned a reputation for elevating the authentic flavors of Mexico, enchanting diners with its commitment to sourcing ingredients from local farms while using sustainable practices to create dishes that are unrivaled in quality and taste. Red O Restaurants is excited to announce the addition of Corporate Executive Chef Marc Johnson, who now oversees every Red O kitchen and is at the helm of all menu development. Chef Johnson’s experience in the culinary arts has given him the foundation to rise-up the ranks at such kitchens as Mastro’s Ocean Club, Studio at the Montage Resort, and Cotton Row with acclaimed Chef James Boyce. Focusing on Red O Santa Monica, Chef Johnson is shaking things up with his passionate drive. “Joining Red O Restaurants has been an amazing opportunity to push the limits of what I can do creatively in the kitchen,” says Chef Johnson.

With a focus on flavors from Central Mexico, Baja and MexiCali, Chef Johnson finds a balance with Red O Santa Monica mainstays that guests have come to love, while introducing new menu offerings with a seafood focal point. Hearty or light, all of Chef Johnson’s dishes feature fresh, vibrant ingredients reminiscent of the beachy lifestyle South of the Border. From the sauces to the tortillas all made fresh daily, nearly 100% of the food prepared at Red O Santa Monica is made in-house. “A lot of labor and passion goes into the process of bringing the components of these dishes to life,” says Johnson.

Given that it is the season of sharing, guests are encouraged to pick several appetizers for the table in the To Start portion of the menu. Sample deliciously familiar Latin American favorites with a luxurious spin, like the Fresh Corn & Goat Cheese Tamales made with fresh ground corn masa, Laura Chenel goat cheese, and tomatillo salsa, or Mary’s Duck Taquitos, comprised of slow-cooked duck, tomato-arbol chile sauce, and wild baby arugula. Taste the vivacity of the Yellowtail Aguachile, featuring hamachi yellowtail sashimi, spicy lime broth, avocado, knob onion, cucumber, and orange, or the stand-out crowd pleaser, Carnitas Empanada, with fresh corn masa, house cheese blend, and avocado tomatillo salsa.

For those seeking a hearty, meaty meal to keep them warm on a cool, brisk evening, there are a number of choices From The Grill, such as the 18oz Prime Cowboy Ribeye, accompanied by fried sweet plantains, crema, traditional black beans, and mole negro. Opt for the ultimate extravagance with the Tablita for Two, featuring a grilled 32 oz prime tomahawk chop, one pound Maine lobster tail, tajin butter, black beans, Mexican red rice, pico de gallo, classic guacamole, flour and fresh white corn tortillas. Hankering for some Baja realness? From the Sea offers delectable mains from the briny blue, such as the Chilean Sea Bass, wild from the cold waters of the southern hemisphere, boasting a moist and buttery flavor. Warm up with what Chef Johnson calls “a good amount of heat” with the Shrimp Diablo with white rice, black beans, arbol chile, white wine, tomato garlic butter.

Traditional Entrées expand your perceptions and taste buds on authentic South of the Border cooking, with culinary feats like the Mariscos Chile Relleno, a personal favorite of Chef Johnson’s, featuring Maine lobster, prawns, house cheese blend, white rice, black beans, and ancho-citrus sauce, or the Pollo Asado, comprised of roasted Jidori chicken breast, street corn, black beans, and mole poblano. For that extra oomph! of richness order up the Braised Short Rib Enchiladas accompanied by red guajillo chile sauce, melted jack cheese, frisee, Mexican red rice and beans, or the perfectly cooked Carnitas in Red Chile Guajillo, with orange-guajillo chile sauce, black beans, and jicama-citrus petite salad.

Enhance your meal with Sides to Share, with options from Fried Sweet Plantains, with cream and queso fresco, or an elevated take on Mexican Street Corn, with Poblano chile, cotija cheese, and cilantro. For an extra zip of greens there are Grilled Broccolini, accompanied with cotija cheese, chile flakes, garlic, and cilantro, or the Sautéed Baby Kale & Brussels Sprouts.

No need to hire a babysitter as Red O Santa Monica even has something For the Kids, like the delightfully cheesy Monterey Jack Cheese Quesadilla with corn tortilla, jack cheese, guacamole, white rice, and black beans, or the Grilled Chicken Tacos, accompanied with corn‎ tortilla, chicken breast, jack cheese, guacamole, white rice, and black beans.

Finally, conclude your meal by indulging your sweet-tooth with a Dessert, such as the decedent Tres Leches, a cake soaked in three milks, topped with whipped cream, fresh assorted berries, and mint, or enjoy the Just-Made Churros, served with chocolate and Cajeta dipping sauces, or the dessert inspired by winter itself, the Plantain Cake, with cream cheese frosting, roasted plantain purée, pepita-toffee crunch, and Mexican chocolate sauce. Of course, no dinner is complete at Red O Santa Monica without the signature Passion Fruit Butter Cake with grilled strawberries, passion fruit custard, coconut crumble and coconut ice cream.

Simultaneously, quench your thirst and warm the blood with any one of Red O Santa Monica’s Margaritas, the quintessential Mexican libation. There is the Signature Red O Margarita, comprised of Cabo Wabo Blanco, o3 Orange Liqueur, house-made limonada, served over ice with a salt rim, and The Grant Margarita made with El Tesoro Añejo tequila, Mandarin Napoleon, fresh lime and agave, served up with red citrus salt and gold dusted dried pineapple slice, and a shot of El Tesoro Paradiso Extra Añejo tequila on the side.

For unparalleled libations of a different nature, peruse the Cocktail menu and enjoy mixology at its finest, like with La Moda, made with Sauza Hornitos Black Barrel Añejo Tequila, chocolate bitters and raw sugar served over ice with orange peel and star anise, or the Honey on Fire with El Silencio Espadin Mezcal, habanero-honey, lemon, and yellow chartreuse, served tall. Vanilla Sky offers guests a departure from the norm by serving it warm, with Patron XO Cafe, El Tesoro Reposado Tequila, Licor 43, Angostura Bitters, fresh coffee, cream, and canella. Over a hundred Tequilas, Tequila Tasting Flights, Draft Beer, Wine, and nonalcoholic favorites like a selection of Daily Agua Fresca are also available.

Featuring views of the glittering Pacific Ocean, Red O Santa Monica offers an atmosphere of sophistication and warmth, uniting harmoniously as friends and family gather to experience Red O Santa Monica’s New Winter Dinner Menu!

Red O Santa Monica is open for Dinner every Sunday through Thursday from 5:00 pm to 10:00 pm, and every Friday and Saturday from 5:00 pm to 11:00 pm. For more information or reservations, please visit www.redorestaurant.com or call Red O Santa Monica directly at 213.458.1600. Red O Restaurants also has two additional locations in Los Angeles and Newport Beach.

Vintage Eve March 2012: Santa Clarita Wine Fest – Part Deux!

September 27, 2016 by evebushman

It was a picture perfect day for wine tasting. The pesky wind was held at bay and white wine stayed chilled under the expansive tents while guests collected at tables serving wine, spirits, beer and lots of goodies to pair them with.

Also cool this year was that the event was held at the Bridgeport Marketplace. Guests had the food trucks by day, and by night, so many great restaurants to have dinner in (and sober up!) before driving home: Sabor Cocina Mexicana, Marston’s, SAKE Bistro and Sushi, and Frankie’s NY Italian being some of my favorites.

Faves

The Michael Hoefflin Foundation table had an impromptu raffle set up that few were aware of. For a $10 donation you went home with a $10 bottle of wine…or up to a $100 bottle of wine. Even I bought a ticket. I hope they did well.

The P and the K in P & K Chocolates were charming: Pam Dirickson and Kim Larsen. Serving several different cake bites they were certainly a hit. Reminded me to make the short trip to their Canyon Country store and get a box.

My other personal favorites included Wedell Cellars three Pinot Noirs and one Syrah, B & P Winery’s 08 Merlot, Robert Reyes Chardonnay and White Port, ValBeMar Specialty Coffee, Inception Wines 10 Viognier and Pinot Noirs, Sips Sparkling Cocktails’ Cucumber Mojito, Ventura Limoncello by the shot and in a cocktail, the fun people in the Valencia Cigar Lounge, Rocky Fino, aka “Will Cook for Sex”, The Wine Rack, and the entire lineups from Boutique Sake, JVS Imports for Scotch, Bourbon and Rye, Pacific Edge for Anejo, Tequila and Reposado.

Jenny Ketchepaw on the wine Sexual Chocolate: “I liked the wine, I liked that it’s from San Luis Obispo, I liked the vibe, I liked that it’s young and fresh – great with a chocolate-covered strawberry!”

Kathleen Carson Marquart: “Inception – the purple labeled Pinot.”

Matthew Rungaitis and Christine Andrews: “B & P had the best wines!”

Danielle Whitener: “The Cielo Purple Haze…smoky, and so good!”

Dan and Joanie Warner: “The tequila was great! Our fav wine was Inceptions Viognier…we really liked the limoncello too. Dan did try the scotch.”

Meredith Kent McGowan: “I was impressed with the Malibu hills winery, Cielo!”

Kevin Friend: “Loved the Tempranillo from Witch Creek, also the Roxo Bordeaux blend ‘port’.”

Jacob Stark: “The Firestone Walker Brewery was great.”

Denise Lowe, Fest Sommelier: “It was a crazy day! Everyone was happy, challenges were well-handled and a lotta money was raised for the Michael Hoefflin Foundation. My team worked their butts off and made me look good.”

Seen

Bob Kellar, David Gauny, Chris Shoemaker, Judy Penman, Meredith Kent McGowan, Cheryl Gray, Tim and Jenny Ketchepaw, Danielle Whitener, David Barlavi Lxix, Jacob and Ann Stark, Dave and Patty Williams, Adam Rubenstein, Brandon Drake, Eric Bermudez, Carla Palacios, David Locken, John Dickey and Denise Lowe, Xochitl Maiman, Shawn Burgert, Dan and Joanie Warner, Joe Wehinger, Kai Ellis, Kimberly Rockwell Clark, Kim Larsen and Pam Dirickson, Mark Newman, Barrie Lynn, Shawn Halahmy, Tanya Dickson, Kym Cappi, Patrice Rifkind, Bob Jones and Susie Majesky, Kai Ellis, Julie Edwards-Sanchez, Darrin and Cathy Craig, Dr. Andrew Friend and Jessica Javier, Kathleen Carson Marquart, Matthew Rungaitis and Christine Andrews, Dave Dow and Lisa Hawkins Blowers, Sharon Lindquist, Laurie Rein, Kathy Lockhart, Rob Barnett, Carol Maglione, Mary Bradway, Jim Walker, Shannon Bohte, Yoshi Murakami, Chris Uhde, Qiana Tarlow and Karen Dhillion.

Beverage List

Accolade Brands
Casa Dumetz, Malibu
Cielo Winery, Malibu
Dalton Winery, Israel

Firestone Walker Brewery, Paso Robles
Grizzly Republic, Paso Robles
Grande Cortage, France
Inception Wines, Santa Barbara
JVS Imports, Scotland
Chieftains Aberfeldy 1998 13yr un-chillfiltered
Isle of Skye 12yr
Hart Brothers Tobermory 13yr
Isle of Arran 14yr un-chillfiltered
Isle of Arran Amarone Cask Finish
Caol Ila 1997 St. Etienne Rum Finish 14yr un-chillfiltered
Chieftains Mortlach Cask Strength 1995 16yr 54.2% alc
Benrinnes 1984 26 yr Cask Strength 58.1% alc
Los Angeles International Wine and Spirits Competition
LAWineFest, Los Angeles
Marston’s Restaurant, Santa Clarita
Patel Winery, Napa
Regency Wines, France
Chateau Galiniere cuvee Cengle Cotes de Provence (Rose), France
Chateau d]Eau Pinot Sauvignon Blanc, Chardonnay, Languedoc, France
Moillard Cotes du Rhone Red, Les Vilettes, France
Reyes Winery, Agua Dulce
White Port
Riboli Family Wine Estates
San Simeon Winery, Paso Robles
Maddalena Winery, Central Coast
Bodega del Fin del Mundo, Argentina
Alberft Bichot Wines,Burgundy, France
Pasqua Wines, Italy
Sips Sparkling Cocktails, US
Roxo Port Cellars, Paso Robles
Port
San Antonio Winery
SLO Down Wines, Napa
Stanger Vineyards, Paso Robles

Ventura Limoncello Company, Ventura
Vin Village
Carpathian Wines
Vino Kupjen, Slovenia
Bock Prince, Hungary
Ricardus Corculom Winery, Napa
Witch Creek, San Diego
Wedell Cellars, Arroyo Grande

Lifestyle

BevWizard
Cambozola
The Chocolate Traveler
Culinary Brand Management
Diamond Studios
Essence of Jeunesse
Exquisite Handbags with Heart
Glitz N’ Glamour
Gourmet Blends
Green Convergence
Massage Envy Spa
Pacific Monarch Resorts, Inc.
Inside Pandora’s Box

PK’s Chocolates
Somerdale
ValBeMar Coffee
Will Cook for Sex
Wine Spectator
Wine Treasures

Programs

Wines of Italy and Spain
Discover the wines of Italy and Spain with international wine consultant and sommelier ‘Million Dollar Palate’ Mark Newman

Artisanal Cheese & Wine Pairing
The Cheese Impresario will be pairing cheeses from the Artisan Cheesemakers of Wisconsin with three of San Antonio Winery’s finest wines. It will fill up. First come gets the limited number of seats. If you want to learn more about cheese before you experience the Santa Clarita WineFest, check out Barrie Lynn’s show, CHEESE RULES .

The Cheese Impresario will be presenting cheeses from the Artisan Cheesemakers from Wisconsin’s Sartori Family along with the impressive wines from Maddalena Wines and Riboli Family Estate.
Scotch Tasting
Learn about the single malt making process including what separates single malts from blends as well as a scotch from other whiskies. You will try 8 different malts from different regions around Scotland. This class will be hosted by Chris Uhde, Scotch Master for the USS Highland Games Costa Mesa and Brand Ambassador for Impex Beverages and Chieftain Single Cask Whiskies. Chris has over 12 years experience in the Spirits industry. Pouring:
Chieftains Aberfeldy 1998 13yr un-chillfiltered
Isle of Skye 12yr
Hart Brothers Tobermory 13yr
Isle of Arran 14yr un-chillfiltered
Isle of Arran Amarone Cask Finish
Caol Ila 1997 St. Etienne Rum Finish 14yr un-chillfiltered
Chieftains Mortlach Cask Strength 1995 16yr 54.2% alc
Benrinnes 1984 26 yr Cask Strength 58.1% alc

Close Up Magic by Steve Silverman
Featured performer at the Magic Castle will be astounding guests at various locations.

An Invitation to TASTE THE WORLD (of spirits) 2016 with Henry Wine Group

May 20, 2016 by evebushman

We recently enjoyed a “grand tasting showcasing the Wine and Spirits of over 300 producers from around the world”, at The Beverly Hills Hotel and hosted by The Henry Wine Group, a “Fine Wine and Spirits distributor serving California since 1985.”

In this event, just as we’ve done in the past, I covered the spirits’ portfolio while my business partner, Michael Perlis, did his best to cover probably four or five times as much in the wine section.

The Distilled Beverages

Of note for me in the whiskey category was Kinahan’s blended and 10 year-old single malt Irish whiskies, Edradour 10 year old single malt whiskey, Signatory single malt bottlings of Clynelish 17 year old (my personal new favorite), Highland Park aged 16 years and Bruichladdich 22 year old.

I discovered Northern California’s Charbay’s Ruby Red Grapefruit, true-to-taste Meyer Lemon and Green Tea flavored vodkas, a Tahitian vanilla rum, the “Nostalgie” Black Walnut liqueur as well as two interesting hop-flavored whiskies.

Bainbridge stole the show with their organic wheat vodka, organic wheat whiskey and organic wheat gin. And the real surprise in the flavor category for me was taking that already-killer vodka and infusing it with real vanilla bean. Would be perfect over ice alone in my opinion.

Under “other” I liked the Blackwoods Small Batch Gin; three Amaros: Meletti, Montenegro and Monte san Costanzo; the subtle differences between Meletti’s Anisette and Sambuca; getting a broad education on tequila, rustico, anejo and reposado from the Haas Brothers over some really smooth Don Amado; rums from Panama-Pacific; revisiting Clear Creek Distillery goodies and finding my fave Douglas Fir Brandy dialed down a notch – in a good way.

Genever stole my heart from Diep 9, both the “young” and “old” versions. Like gin kicked up a notch, if that can be done, this spirit is distilled from grain with herbs, the older version with the addition of French oak barrel aging. The Smooth Ambler Greenbriar gin was great as well.

Most of what I enjoyed can be seen in this short YouTube slide show.

SPIRIT LIST AT PRESS TIME

Alvear / Avuá Cachaça / Bodegas Baron / Caribbean Spirits Inc. / Charbay Distillery & Winery / Clear Creek Distillery / Craft + Estate / Domaine Select Wine & Spirits / Elixir / Flemish Lion / Haas Brothers / Imbue / Indigenous Selections / Meletti (Opici) / Montanero Mezcal / Siebra Spirits / Smooth Ambler Spirits / Total Beverage Solution / Vias Imports Ltd.

WINE LIST AT PRESS TIME (Look to Michael Perlis’ coverage on the wine portion of this event.)

Acre Wines / Adelshem Vineyard / Amavi Cellars / Ancient Peaks Winery / Andis Wines / Andrew Murray Vineyards / Banville Wine Merchants / Bespoke Collection / Blue Rock Vineyard / Bodegas Arzuaga / Bodegas Borsao / Bonded Winery No. 9 / Cain Vineyard & Winery / Calera / Claiborne & Churchill / Clos Bellane / Clos LaChance / Coravin / Craft + Estate / Curious Cork Imports / Dark Star Imports / Dashe Cellars / District 3 / Domaine Select Wine & Spirits / Dutton Estate / Elizabeth Spencer Wines / Eighty Four Wines / Fabio Viviani Wines / Fine Estates from Spain / Hand Picked Selections / Head High Wines / Henriot, Inc. / Heron Wines / Highway 12 Vineyards & Winery / Indigenous Selections / Joullian Vineyards / Laely Wine / Lafond Winery / Left Coast Cellars / Lola Kay / Long Meadow Ranch Winery / Lumen Wines / Luna Vineyards / Lynmar Estate / MacRostie Winery and Vineyards / Madness and Cures / Martian Ranch & Vineyards / Medlock Ames / Mettler Family Vineyards / Michael Pozzan Winery / Milbrandt Vineyards / Mindego Ridge / Negociants USA / Nuclear Wine Company / Pali Wine Company / Paolo Scavino / Pepper Bridge / Quinta Vale d. Maria / Red Car Wine Company / Riverbench Vineyard and Winery / Round Pond Estate / Rubissow / San Francisco Wine Exchange / San Lorenzo Winery / Santa Barbara Winery / Saucelito Canyon / Selby Winery / Shafer Vineyards / Sinor-LaVallee / Small Vines / Staete Landt Wine Co. / Stemmler Winery / Stewart Cellars / Taft Street Winery / Thomas Fogarty Wines / Three Sticks Winery / Tierra Divina Vineyards / Titus Vineyards / Vias Imports Ltd. / Vintage Wine Estates / Volker Eisele Family Estate / Warner Henry Offerings / White Hart / Winesellers, Ltd. / ZD Wines

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com