Eve's Wine 101

Valle Food and Wine Festival Announces Participating Wineries and Breweries for Upcoming Event – October 22 & 23, 2022

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After a three-year hiatus forced by COVID-19 related restrictions, Valle Food & Wine Festival is thrilled to announce the 4th Annual Valle Food & Wine Festival to take place at the marquee Valle de Guadalupe location, BRUMA, on October 22 and 23, 2022. The festival was born in the summer of 2017 by a group of bi-national friends as a way to celebrate the unique Mexican wine region; support the local community through charitable contributions; and invite food and wine lovers to experience the food, wine, art, and culture of the region that many are calling the most exciting wine travel destination in the west.

Just announced are the lineup of participating Mexican vintners which include: Bodegas Magoni; Madera 5 – Cava Aragon 126; Bruma; Las Nubes; Vena Cava; Henri Lurton; Lomita; Carrodilla; Relieve Vinícola; Cielo; Vinisterra; LA Cetto; Monte Xanic; Legado Sais; Lechuza; Roganto; Cava Maciel; Xecue; and Norte 32. Mexican craft breweries to date are Wendlandt; Aguamala; Bruer; Doble C; and Insurgente.

In other news, Cooking Demos with Wine Pairings featuring Nancy Silverton, Rick Bayless, Blind Tastings, and an Up-Close-and-Personal Tuna Breakdown by local chef Miguel Bahena have been added to the schedule for Sunday, October 23.

To comply with the wishes of local winemakers, chefs, and farmers, committed to preserving the region’s natural beauty by discouraging large events, the number of tickets for VFWF 2022 is limited. This means fewer crowds, no lines and more curated experiences. To accommodate more attendees, there will be two days of Valle Food & Wine Festival: Saturday, October 22 (4:00 pm to 11:00pm) and Sunday, October 23 (noon to 6:30 pm). Each day features approximately 25 chefs, 20 winemakers from the United States, Tijuana, Ensenada, Valle de Guadalupe and Tecate. In addition to the food, guests will have the opportunity to taste craft brews, artisan cocktails, art, live music, and more. Tickets for each day are sold separately and the lineups of chefs, winemakers, and music are exclusive to each day. (Weekend and VIP tickets will also be available.)

The all-star chef lineup is what sets Valle Food & Wine Festival apart. The mix of top chefs for 2022 reaches from Mexico City to New Orleans and gathers for one spirited weekend to promote and celebrate the bounty of the region, and the cuisine and wines of Baja California, now receiving world-wide recognition. Chefs prepare dishes using local ingredients (nearby Ensenada is known for having some of the best seafood in all of Mexico), inspired by regional or Mexican dishes, such as ceviche and the area’s most famous export: fish tacos.

This year’s lineup includes Nancy Silverton (the Mozza Group, Los Angeles), Aarón Sánchez (Johnny Sánchez, New Orleans), Rick Bayless (Frontera Grill and Topolobampo, Chicago), David Castro Hussong (Fauna, Valle de Guadalupe), Gabriela Cámara, (Contramar in Mexico City), Neal Fraser (Redbird, Los Angeles), Valerie Gordon, (Valerie Confections, Los Angeles), Burt Bakman (Slab, Los Angeles), Ori Menashe (Bavel and Bestia, Los Angeles), Frank Ostini, and (The Hitching Post 2, Buellton, California), and more.

“I do a lot of festivals and the festival in the Valle is more special than any of them.” Nancy Silverton

The passion of its founders made the Valle Food & Wine Festival‘s first three years an enormous success. After taking  a necessary break due to the pandemic, fans of the area are ready  to return, eager to visit and explore this rich wine region a mere two hours from the California/Mexico border. Guests sample foods cooked under the sun and stars of the magical Valle de Guadalupe over open fires, in barrel smokers and in Caja Chinas, exemplifying the rustic-chic style of contemporary and traditional cooking of the region. In addition to dishes from a star-studded line-up of chefs, and some of the best Baja California wineries, the Festival showcases local craft breweries and hand-made cocktails. The day-into-evening Saturday event and the daytime Sunday event both feature live music and dancing, artisan vendors, inspiring talks, live painting, and more. The lineups change and tickets for each day are sold separately.

Ticket levels start at General Admission, $255 Saturday; $185 Sunday Early Admission, $355 (Saturday only); VIP $495 Saturday, $425 Sunday and the three-day All-In VIP Weekend, $1200 (includes a ticket to Friday’s exclusive  Welcome Dinner, and Saturday and Sunday VIP Tickets. The ultimate “Travel with the Chefs Weekend Experience” ($4,550) allows you to spend the weekend with the visiting celebrity chefs, hopping on a luxury sprinter van on Friday afternoon in San Diego to join them for  a Street Food Crawl from Tijuana to Ensenada; this experience includes All-In VIP tickets plus exclusive access to the Talent Lounge in the festival (tickets are not sold for this), and, for every two tickets purchased, lodging where the chefs are staying.

Add-ons include the exclusive Welcome Dinner (location TBA) in Valle de Guadalupe on Friday, October 21, 2022($325), and the Portée Petanca + Restaurante five-course farm-to-table dinner collaboration by Chefs Daniel Horn (Cuyama Buckhorn, Santa Barbara County), Elmo Ruffo, and Kael Mendoza ($225) on Sunday, October 23, 2022.

Transportation from the United States or within the region is also available through the Travel & Transportation page of the website. 

Valle Food & Wine Festival

Saturday, October 22, 2022

4:00 p.m. – 11:00 p.m.

Sunday, October 23, 2022

12:00 p.m. – 6:00 p.m.

Location: BRUMA

Francisco Zarco

Valle de Guadalupe, Baja California, Mexico

PRICING 

General Admission: $225

Early Access: $325

VIP Admission: $475

Friday Welcome Dinner: $325

VIP Weekend (Saturday & Sunday) $925

All-In VIP Weekend: starting at $1300

Travel with the Chefs Weekend Experience: $5550

Add on: Sunday Petanca Soiree with Cuyama Buckhorn $225

All pricing in US dollars. All prices are subject to change and have limited availability.

Tickets may be purchased HERE; visit the Valle Food & Wine Festival for complete details of each ticket tier.

 The Best Festival in California is in Baja California!

Visiting Chefs

Nancy Silverton, Mozza, Los Angeles

Rick Bayless, Frontera Grill, Chicago

Aarón Sánchez, Johnny Sánchez, New Orleans

Ori Menashe, Bestia / Bavel, Los Angeles

Neal Fraser, Red Bird, Los Angeles

Burt Bakman, Slab BBQ, Los Angeles

Gabriela Cámara, Contramar, Mexico City

Brian Redzikowski, Kettner Exchange, San Diego

Valerie Gordon, Valerie Confections, Los Angeles

Frank Ostini, Hitching Post 2, Buellton, California

Daniel Horn, Cuyama Buckhorn, New Cuyama, California

Eric Aronow, San Diego, California

* * *

Local and Regional Chefs, México

Christian Herrera, As de Guía, Ensenada

Bianca Castro-Cerio, byBiaNca Bakery, Mexicali

Jonathan Ziehl, Billy Blanco, Ensenada

Omar Valenzuela, Célida Café, Ensenada

Edgar Ramírez, Cevichería Nais, Tijuana

David Nishikawa, La Cocedora de Langosta, Ensenada

Esteban Lluis, Damiana, Valle de Guadalupe

Anthony Petracca, DaToni, Ensenada

Alex Torres, Envero, Valle de Guadalupe

Maribel Aldaco, Fauna/Bruma Wine Garden, Valle de Guadalupe

David Castro Hussong, Fauna/Bruma Wine Garden, Valle de Guadalupe

Adria Montaño, Georgina/Azarosa/Mr. Ramen, Tijuana

Mario Peralta, Jaco/Txoko/Tacos Del Koshy, Tijuana

Moumen Nouri, Kous Kous Del Valle, Valle de Guadalupe

Roberto C. De Anda, La Conchería, Ensenada

Jesús Saldívar, Laja, Valle de Guadalupe

Sheyla Alvarado, Lunario, Valle de Guadalupe

Miguel Bahena & Carolina Verdugo, Madre, Ensenada

Janina Garay, Grupo Tahona, Tijuana

Viviana Martínez, Mixtura, Valle de Guadalupe

Andoney García, Muelle Tres, Ensenada

Sandra Vázquez, Once Pueblos/La Medina, Valle de Guadalupe

Ruffo Ibarra, Oryx, Tijuana

Carolina Jiménez, Primitivo, Valle de Guadalupe

Reyna Venegas, La cocina que canta, Tecate

Melissa Navarro, Raw Oyster Bar, Ensenada

Fabio Niebla, Sana Vegana, Ensenada

Ryan Steyn, Sky Catering, Ensenda

Tania Livier, Tanto Santo, Ensenada

Angelo Dal Bon, Tre Galline, Valle de Guadalupe

Víctor Valadez, Troika, Valle de Guadalupe

Alfredo Villanueva, Villa Torel, Valle de Guadalupe / Museo Cantina de Vinos, Ensenada

Participating Wineries

(partial list)

Bodegas Magoni

Madera 5 – Cava Aragon 126

Bruma

Las Nubes

Vena Cava

Henri Lurton

Lomita

Carrodilla

Relieve Vinícola

Cielo

Vinisterra

LA Cetto

Monte Xanic

Legado Sais

Lechuza

Roganto

Cava Maciel

Xecue

Norte 32

Participating  Breweries

Wendlandt

Aguamala

Bruer

Doble C

Insurgente

ABOUT VALLE DE GUADALUPE

A peaceful valley surrounded by arid mountains, the Valle de Guadalupe in Baja California is often compared to the Napa Valley of days gone by. Just fifteen miles from the port city of Ensenada, the unique region is celebrated for its natural beauty, abundant ingredients (especially seafood), award-winning architecture and design, world class wines, and exciting food scene. The destination has been featured in over 200 national publications and has been called “The next great food scene to discover,” by Conde Nast Traveler The local winemakers put the region on the map, and their sparkling wines, floral rosés, acclaimed nebbiolos and cabernet blends are now being noticed as world-class entries in the wine community.

For more information the public can visit:

www.vallefoodandwinefest.com

Follow Valle Food & Wine Festival on:

Instagram: @vallefoodandwinefest

Facebook: www.facebook.com/vallefoodandwinefest

Twitter: https://twitter.com/vallefwf 

Tres Generaciones® Tequila reveals La Colonial Reposado

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CHICAGO /PRNewswire/ — Tres Generaciones® Tequila, created in 1973 to honor a century of the Sauza family’s commitment to their craft, has unveiled the second bottle in its Legacy Edition Series of tequilas: La Colonial Reposado. The series will introduce a new release annually, each celebrating the three generations of Sauza family members and their stories that make up the brand’s heritage.

La Colonial Reposado, which is now available in limited quantities nationwide, is a tribute to the second Don of Familia Sauza, Don Eladio. The new expression is inspired by Guadalajara’s first night club, La Colonial Club, which Don Eladio founded in to lift the spirits of the Mexican people after the end of the Mexican Revolution.

This limited edition Reposado was created using traditional tequila-making methods, including tahona stone crushing of the cooked agave, and aged over two months in charred American white oak barrels. The result is an exceptionally smooth, golden liquid with subtle notes of vanilla and smoke. La Colonial Reposado follows Tres Generaciones Cenobio’s Batch Plata, which launched last year and honors the first generation of the Sauza family, Don Cenobio.

“We’re excited about the brand’s Legacy Edition Series because it allows us to illustrate Tres Generaciones’ rich history and bring to life the stories that give the brand its character and depth,” said Andrew Eis, Senior Marketing Director for Tres Generaciones. “By showcasing our founders’ unmatched impact on not only the tequila industry, but also their contributions to culture – in the case of La Colonial Reposado, music and nightlife – we hope to connect with tequila drinkers at those shared passion points.”

The Legacy Edition Series complements the core super-premium portfolio of Tres Generaciones Tequila, available in Plata, Reposado, Añejo and Cristalino – a perfect blend of honoring the past while also celebrating the future and what’s to come.

La Colonial Reposado is now available in limited quantities nationwide for a Suggested Retail Price of $89.99 for a 750ml bottle. To learn more about Tres Generaciones Tequila, visit www.tresgeneraciones.com or contact Lainie Thies at Lainie.Thies@BeamSuntory.com or Kovert Creative at TresGeneraciones@KovertCreative.com. Follow the brand on Instagram @TresGenTequila.

About Tres Generaciones
Tres Generaciones, a tequila rooted in the spirit of perseverance, is the culmination of three generations of dedication, wisdom and skill in tequila-making. Created in 1973 to commemorate the Sauza family’s commitment to their craft, Tres Generaciones honors the legacy of three trailblazing Dons – Don Cenobio, Don Eladio and Don Francisco Javier – each of whom overcame obstacles and persisted through adversity to leave a mark on the industry and create a celebrated tequila that has stood the test of time. Tres Generaciones offers three refined and distinct super-premium tequilas: clean and soft Plata, sweet and spicy Reposado, and rich, complex Añejo. The brand also introduced its Añejo Cristalino in 2022 which competes in the ultra-premium tequila segment, and its ongoing Tres Generaciones Legacy Series in 2021 which includes a set of limited-edition tequilas inspired by the illustrious Sauza family heritage. Each tequila is triple distilled for smoothness, enhancing the purest flavors, aromas and nuances of the agave. For more information, please visit www.tresgeneraciones.com.

About Beam Suntory
As a world leader in premium spirits, Beam Suntory inspires human connections. Consumers from all corners of the globe call for the company’s brands, including the iconic Jim Beam and Maker’s Mark bourbon brands and Courvoisier cognac, as well as world renowned premium brands including Basil Hayden, Knob Creek and Legent bourbon; Yamazaki, Hakushu, Hibiki and Toki Japanese whisky; Teacher’s, Laphroaig and Bowmore Scotch whisky; Canadian Club whisky; Hornitos and Sauza tequila; EFFEN, Haku and Pinnacle vodka; Sipsmith and Roku gin; and On The Rocks Premium Cocktails. 

Beam Suntory was created in 2014 by combining the world leader in bourbon and the pioneer in Japanese whisky to form a new company with a deep heritage, passion for quality, innovative spirit and vision of Growing for Good. Headquartered in Chicago, Illinois, Beam Suntory is a subsidiary of Suntory Holdings Limited of Japan. For more information on Beam Suntory, its brands, and its commitment to social responsibility, please visit www.beamsuntory.com and www.drinksmart.com.

Reviewing Chocolate Almond Mole Sauce from EZ Trade

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At the recent Western Food Expo, held this past August at the LA Convention Center, I was introduced to an authentic chocolate mole sauce: Mole De Fiesta by EZ Trade, created by Antonio Raygoza and Luz G. Raygoza, and incorporated in year 2002. I’d always been impressed with the chocolate and spices – not spiciness – in this particular sauce and spent a few minutes at the booth. I was then gifted a sample package of the Mole sauce with almond to take home, to which I promised that my husband would make it up in a recipe I could share on my website.

This is the outcome!

To create the sauce Eddie followed the instructions on the side of the packaging to add in some chicken broth and simmer. For the dish he was to use it on, Eddie chose to sous vide chicken breasts, and serve with a side of rice, pinto beans and grilled peppers. I tasted the sauce as it simmered and decided to serve with a Zanzonico Syrah made in Baja, California, by winemaker Gerard Zanzonico. Finally, we invited over some mole-loving friends for their opinions as well.

The sauce stole the show! Intense aromas of sweet milk chocolate, dark chocolate and black peppercorn that followed through to the flavors as well as smoke, Cayenne and a somewhat powdery note. My guests loved it! They took home the leftover chicken and sauce to have for their lunch the next day.

Conclusion: If you like mole sauce out in a restaurant or at home, look for this one. You will not be disappointed.

Ingredients: Water, plantain, sesame seeds, sugar, dried chili, peppers, canola oil, raisins, ground bread, cookies, almonds, cacao beans, garlic, salt, fine spices, tartaric acid and sodium benzoate as a preservative.

www.eztradelink.com

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the 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.

Carpe Travel Releases Comprehensive Collection of Wine Travel Guides for United States Wine Regions

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DENVER (PRWEB) – Carpe Travel, an online resource dedicated to wine travel, has created guides for more than 30 United State’s wine regions, making it easier than ever to plan wine travel. For more than two years the pandemic has paused vacation plans, but now gas prices and inflation are becoming a greater concern for travel. Carpe Travel’s comprehensive collection of wine country travel guides enable travelers to explore wine regions throughout the U.S. – while staying within their travel and wine buying budgets.

“Most people don’t realize that every state in the U.S. produces wine – even Hawaii and Alaska. We’ve been working to build out our U.S. wine travel guides to support domestic travelers – and producers – in an effort to introduce lesser known U.S. wine regions to wine loving travelers,” said Elaine Schoch, founder and editor of Carpe Travel. “With gas prices and inflation creeping up, wine travel to Napa Valley, Bordeaux or Tuscany might be off the table. But a weekend in wine regions that are closer to home, such as Virginia, Colorado, Minnesota, and Wisconsin might not be.”

Schoch and a team of wine and travel experts have put together guides for more than 30 wine regions within the U.S., with more scheduled to release in 2022. The guides share each wine region’s history, an overview of the area, its grapes and wines as well as insider tips, wine tasting itineraries and things to do beyond the vines so travelers can curate their own wine vacation. For those seeking additional help in planning wine vacations, the company has introduced a new Wine Travel Design Program for Custom-Curated U.S. Wine Trips helping wine loving travelers create their next grape escape.

Carpe Travel also has guides for British Columbia in Canada, Mexico, Bordeaux and a variety of prominent regions in Italy. The company plans to expand its international presence in the fourth quarter of 2022.

“With the help of these guides, an individual does not have to be – or even know – a sommelier to enjoy a wine country vacation, or a stop into a winery,” said Schoch. “Our guides feature insights from local wine experts to help our readers curate their own grape escape with information on where to sip, where to stay and things to do beyond the vines.”

ABOUT CARPE TRAVEL
The goal of Carpe Travel is to provide an invaluable resource for wine lovers – from novices to experienced pros – to support them on their wine country adventures. To arm them with details on the regions, insider tips, must-visit spots, and things to see and do beyond the vines so they can curate their perfect grape escape.
For more information, please visit https://carpe-travel.com.

South Coast Winery Garners 20 Awards from LA Competition

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Kilinga Bacanora, An Agave Spirit from Sonora, Mexico, Launches in the U.S.

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Sonora, Mexico – Mexican spirits brand, Kilinga, announces the U.S. launch of their award-winning Bacanora, an agave spirit native to the state of Sonora, Mexico. Bacanora has been enjoyed for over 300 years, but has not been shared beyond Mexico until now.
Kilinga is a boutique, family-owned Bacanora distiller and brand founded in 2018 by Rodrigo Bojorquez Bours in Álamos, Sonora, Mexico. Inspired by and named for his mother, Kilinga, La Señora Kilinga is the vibrant matriarch and heart of the family. The company’s first official bottling was in the fall of 2019 which was awarded silver at the San Francisco Spirits Competition. It is the first officially designated Bacanora by the Consejo Sonorense Regulador del Bacanora available in the United States, and the second brand in Mexico to have the authentic Bacanora designation.
“Kilinga speaks to the grandeur of the Sonoran desert,” says Kilinga Bacanora Founder Rodrigo Bojorquez Bours. “We wanted to create a smooth, bright Bacanora that evokes the beauty of the region to agave aficionados everywhere.”
Rodrigo is not only the founder of Kilinga but also its Maestro Bacanorero. He fell in love with his hometown spirit after having tried a refreshingly bright expression made by a local rancher–it wasn’t like any mezcal he had before, and not close to what tequila tastes like. It has its own unique history born in the mountainous northeast of Sonora over 300 years ago. It survived prohibition (it was illegal to distill Bacanora until 1992) and received its Denomination of Origin in 2000. This intrigued Rodrigo and he was enthralled with the idea of making a Bacanora of his own, one reflective of the desert blooms unique to the Sonoran terroir.
Kilinga harvests their agave at different stages of maturation which makes each of their Bacanoras one-of-a-kind. Every bottle of Kilinga is numbered and signed by Maestro Bacanorero Rodrigo. He has perfected the art of distilling and polishing Bacanora after years of R&D, education and hands-on experience, resulting in a flavor distinct to Kilinga. Made using native Agave Angustifolia Haw unique to Sonora, where the desert meets the sea and mountains, Kilinga Bacanora is infused with local terroir and aromas. Furthermore, Kilinga only uses agave cultivated on their own family-run farm for superior quality and authentic taste. With the family’s roots in agriculture, the brand carefully practices safe, sustainable and environmentally-friendly farming. They truly believe in working with nature, not against it.
Kilinga’s eye-catching packaging is another nod to the Sonoran desert. The packaging reflects the color palette seen in the region’s natural landscape with captivating blues, shades of greens, and pops of violet, red, pink, orange, and yellow. The label captures the untamed beauty, wilderness and irrepressibility of the desert, mountains and sea. It also celebrates the feminine in honor of La Señora Kilinga and the women in the family, who are so strong and inspiring.
The portfolio features four handcrafted, small batch Bacanora expressions, all double distilled for crystalline purity. Kilinga will launch with the Bacanora Silvestre and Bacanora Blanco expressions this Spring 2022 and will release aged expressions in the near future.
Bacanora Silvestre
Made with wild 7-8 year old Agave Angustifolia Haw, the young, green plants give Silvestre the lightness of a springtime bouquet. At 80 proof (40% ABV), it is clear with aromas of wildflowers, violets, and green agave. It is very floral and vibrant on the palate with herbal notes and a subtle violet finish in the aftertaste. SRP: $64.99
Bacanora Blanco
Handcrafted with capón of 10-12 year old mature Agave Angustifolia Haw, Blanco is imbued with the rich sweetness of an autumn campfire. Presented at 84 proof (42% ABV), it exudes deep aromas of caramel, toasted agave, soil, and wildflowers. It tastes of boldly toasted caramel and agave, flowers and minerals with a subtle, balanced finish. SRP: $54.99
Bacanora Reposado
Artfully aged in American White Oak barrels at 80 proof (40% ABV), Reposado is a unique experience for agave aficionados. This expression is an evolution of the Bacanora Silvestre, which allows the floral notes to harmonize with the oak. Evoking Sonoran wildflowers and fresh herbs with hints of vanilla and agave followed by a smooth, clean, woodsy finish that lingers.
Bacanora Añejo
This rare Bacanora is bold and complex having been aged in ex Baja red wine French Oak casks for a decadent depth of flavor. This expression is an evolution of the Bacanora Blanco allowing the deep caramel aromas to develop into a toasted caramel flavor profile. Bottled at 88 proof (44% ABV) it has a sweet, earthy nose with delightful hints of dark chocolate, tobacco, vanilla, and charred sugar flavors present.
La Señora Kilinga enjoys her Bacanora served up, slightly chilled, and accompanied by a slice of orange dusted with cinnamon. Maestro Bacanorero Rodrigo Bojorquez enjoys his served neat with a kumquat.
Kilinga Bacanora can be found at select restaurants, bars and liquor stores in California, Colorado, New York, and New Jersey with online retail to come. The company plans to expand distribution to major markets in TX, IL, TN, MD, DC, SC, GA, and FL through the rest of 2022.
For more information, please visit https://kilingabacanora.com/kilinga-en/, or follow the company on Instagram and Facebook.

Duke Spirits, Committed to Philanthropy in the Spirit of John Wayne, Introduces New Grand Cru Tequilas to Reserve Line-up

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NEWPORT BEACH, CALIF. (PRWEB) – Duke Spirits is riding high with a new Grand Cru tequila release and a wave of popularity for the legend behind the label: John Wayne, affectionately known as “The Duke.

” Duke Spirits, makers of Duke Grand Cru Bourbon and Rye Reserves, worked with son Ethan Wayne to craft Duke Spirits Grand Cru Tequila, three new ultra-premium single estate tequilas from the highlands of Jalisco. Duke Tequila is launching with a $50,000 donation and will donate a portion of all proceeds to the John Wayne Cancer Foundation.

Made at an historic distillery in Jalisco, Mexico, the new limited-edition Duke Grand Cru Tequila collection was finished in the same French oak wine barrels used to finish Duke Grand Cru Whiskeys, creating a unique and exquisite flavor profile inspired by John Wayne’s personal memoirs, recipes and spirits collection. Duke Grand Cru Founders Reserve Reposado, Extra Añejo, and six-year-old Commemorative Extra Añejo Limited Edition, commemorate John Wayne’s love for Mexico, his connection to the land and his pursuit of the perfect tequila.

“It is an honor to launch Duke Tequila and share part of his story with consumers throughout the United States,” said Chris Radomski, Founder of Duke Spirits. “John Wayne loved authentic spirits, and spent many years on location in Mexico, developing a profound love for its people and culture. He gave back to so many in his lifetime and we are proud to support his family’s living legacy with the John Wayne Cancer Foundation.”

Duke Spirits is connecting with consumers nationwide through a series of TV spots. Son Ethan Wayne discovered his father’s lost memoirs, liquor collection and special blends sealed since 1979. The Duke was often quoted as saying that if he was going to have a drink, “it had better be a good one.

” Together with Duke Spirits’ Founder Chris Radomski, Wayne reveals the personal stories that inspired the family. Click here to view Duke Spirits on Fox Business and Fox News.

The new limited-edition Duke Grand Cru Tequila collection includes Duke Grand Cru Founders Reserve Reposado (SRP: $64.99), Extra Añejo (SRP: $149.99), and six-year-old Commemorative Extra Añejo Limited Edition (SRP: $249.99). Visit Duke Spirits website and connect with us for interviews and more information.

Officially Introducing El Granjero Cantina at The Original Farmers Market!

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(Los Angeles, CA) – El Granjero Cantina is L.A.’s newest most colorful cantina featuring a top-notch culinary team delivering a delectably delicious fun and fresh take on authentic Mexican cuisine influenced by Southern California farmers market ingredients. With its lively, bright, and inviting indoor-outdoor seating and great patio for people watching, El Granjero (pronounced gran-heh-roh) Cantina is the perfect one-stop spot offering up Tacos, Dorados, Vegan Tacos, Salads, Bowls, Burritos, Quesadillas, Tequila, Mezcal, Top Shelf Margaritas, Sangria, Specialty Cocktails, Cerveza, Mocktails and much more for Los Angeles locals and pleasure travelers alike to all enjoy!

Photo Credit:  Michael Brown

Located in the former Ulysses Village space on the Market Plaza at The Original Farmers Market, El Granjero Cantina originally opened in late June 2021 and is the brainchild of EGC Founder and Owner John Moshay who has a deep connection to the cultural traditions of Mexico. Moshay, also Co-Owner of Fritzi Coop inside The Original Farmers Market with Fritzi Coop Partner Chef | Owner Neal Frazer (Redbird | Vibiana), put together a dream team of young culinary talent starting with General Manager Grace Etchegoyen who spent time on the floor at Pizzeria Mozza, and was General Manager at Fritzi DTLA, PYT, and Redbird earning her hospitality stripes by first becoming Event Manager, then Assistant General Manager, and then General Manager while working alongside her celebrated father Chef | Owner Neal Fraser and stepmother, Co-Owner & Operator of Redbird | Vibiana Amy Knoll Fraser. Next, Moshay sought out Executive Chef Jenni Sklar (Lucques, Sqirl, Son of a Gun, and Whoa Nelly Catering) to create El Granjero Cantina’s modern Mexican menu and oversee the kitchen, and finally, Moshay reached out to Cocktail Consultant Tobin Shea (Bar Director, Redbird | Vibiana) to create El Granjero Cantina’s innovative agave-forward bar program.

Executive Chef Jenni Sklar’s ingredient driven menu embraces regional Mexican flavors using seasonal and fresh ingredients showcasing a selection of Antojitos (Snacks) including Guacamole, Fiesta Nachos, Papas Fritas and Pork Belly, and the Ensaladas (Salad) spotlight Chef Sklar’s signature Caesar Salad prepared with romaine lettuce, cured egg yolk, sunflower seeds, and breadcrumbs, or Kale Salad made with avocado, griddled cheese, house pickles, corn, and black bean salsa. The Oaxacan Quesadillas are house favorites featuring the HIBISCUS made with sauteed hibiscus flowers, onion, and cheese, or the Queso prepared with cheese, black bean puree, salsa negra, and escabeche relish served with lettuce. Chef Sklar’s Tacos do not disappoint and there are two for every guest to enjoy featuring a sublime selection including Avocado, Beef, Carnitas, Chicken or Crispy Fish. The Dorados (Golden Tacos) are lightly fried to perfection and offer up three delicious options, Chili Braised Beef & Cheese, Tomatillo Chicken & Cheese, and Soyrizo & Vegan Cheese. The Los Tazones (Bowls) include the California fresh Crispy Avocado Bowl prepared with chipotle aioli, marinated kale, corn, black bean salsa, and pickled red onions, along with a Chicken Bowl, Beef Bowl, Carnitas Bowl, Seared Fish Bowl, or Keto Bowl comprised of your choice of protein with cauliflower rice, griddled cheese, cabbage slaw, marinated kale, and crema. Chef Sklar’s Cheese and Chicken Enchiladas are a family favorite and her Carnitas and Chili Beef Burritos are packed with flavor. As, with any proper Mexican meal, Chef Sklar’s Acompanantes (Sides) are the perfect addition to each dish featuring fresh Avocado, Blistered Jalapeno, Cauliflower Rice, Corn Tortillas, Flour Tortillas, Guacamole, Black Beans, Black Bean Puree, and Herb Rice. “We make everything in-house from our pickles to our salsas, carnitas, and our tortillas,” states Sklar. El Granjero Cantina’s tortillas are extremely special as Sklar spent months looking for the perfect blend of fresh corn masa and maseca (dry corn flour) to create a unique texture that resembles a flour tortilla. Says Sklar, “Our Tortillas are soft, pliable, full of moisture and fantastic flavor. The density reminds me of a tamale and every tortilla is handmade to order every time.”

“I am constantly impressed with Jenni’s cooking as she knows the perfect way to balance every dish with acid, salt and texture,” states Etchegoyen. “She is excited by Mexican food, and it definitely shows. It was important to her to make everything from scratch, and I love the vegan items she created for our menu. She put extra time and attention into preparing them to make sure they were thought through, exciting and delicious.”

BAR: El Granjero Cantina’s bar program, created by Cocktail Consultant Tobin Shea, honors traditional agave-based spirits from Mexico with a specially curated list of Tequilas y Mezcal showcasing a special selection of Blanco Tequila, Reposado Tequila, Anejo Tequila, and Mezcal, while also featuring fun and frothy Frozen Margaritas, Cocktails on Tap, and collection of Classic Margaritas and Specialty Cocktails such as the EGC Old Fashioned comprised if reposado tequila, mezcal, Meletti Amaro, and orange, Lifesaver made with mezcal, Fiero, lime and pineapple syrup, and Rasp-Hib Cocktail prepared with guests choice of tequila, Italicus, hibiscus tea, lime and soda to name just a few. In addition, El Granjero Cantina also offers select Beer, Wine, house-made Sangria, and non-alcoholic beverages such as El Granjero Cantina’s handmade Horchata and freshly carbonated Agua Frescas.

“I am really proud that we squeeze fresh lime juice for all of our cocktails as this is something that is very important to us, and it really helps us produce the best quality beverages we can provide,” says Etchegoyen. “Tobin introduced us to the Spinzall which clarifies juice to give a perfect texture and color. We clarify our cucumber juice and raspberry hibiscus for our house-made Agua Frescas, and I am in awe of how Tobin took classic cocktails, the Old Fashioned and the Mai Tai, and he put a tequila twist on them. They are well balanced and it’s a fun way to lean into agave-based spirits. We truly have something for everyone – a red Sangria for easy drinking, a frozen strawberry margarita for those hot days on the patio, and the option to have your very own version of the perfect margarita with a choice of over 30 different tequilas, mezcal, and/or spicy tinctures.”

El Granjero Cantina was designed by Amy Knoll Fraser who wanted to take full advantage of the existing architecture of the space and exposed joist of the ceiling. Fraser drew inspiration from many trips to Mexico City and she wanted the space to feel like a lively bustling cantina where the energy from the street outside gives back to the restaurant inside, spilling into each other. She saw the space as casual, but cosmopolitan and created a subtle division between the two with tall folding panel doors and dangling light fixtures meant to evoke lightning bugs in a jar creating a warmth that immediately attracts guests into the space. Fraser created bold pops of color throughout the restaurant which inspired the stripes running down the back bar and interior side wall and the bold and bright mural on the outside walls based on a traditional Mexican Otomi embroidery with a nod to Matisse cut outs. The chair design was created by Hee Welling inspired by refrigerator racks, and all the woodwork throughout the space was thoughtfully designed in hickory by John Moshay’s son designer Ned Moshay making this project a full family affair.

El Granjero Cantina is open every Sunday through Thursday from 10:00 am to 8:00 pm, and every Friday and Saturday from 10:00 am to 9:00 pm. El Granjero Cantina offers Happy Hour “All Day” every Monday and Tuesday, and every Wednesday through Friday from 3:00 pm to 6:00 pm. For more information about El Granjero Cantina at The Original Farmers Market or to make reservations, please call 323.879.9324 directly or visit www.CantinaLA.com.

Social Media:  Follow El Granjero Cantina on Facebook @ElGranjeroCantina and Instagram @elgranjerocantina

El Granjero Cantina

The Original Farmers Market

6333 W. 3rd Street, Stall 750

Los Angeles, CA 90036

T: 323.933.9211

www.CantinaLA.com

Código 1530 Enters The Mezcal Category With Two Unique Releases: Ancestral and Artesanal Mezcal

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OAXACA, Mexico, /PRNewswire/ — Código 1530, the award winning, independent tequila brand is releasing an Ancestral Mezcal and an Artesanal Mezcal. The Código 1530 founders value the time-honored art of premium tequila and mezcal making and the natural evolution has brought them to join forces to refine and bring two new premium mezcals to the market. With an appreciation for the skill and patience needed to create an authentic, high-quality spirit, the Código 1530 mezcals have flavor profiles that are smooth on the palate, with subtle smoke to sip alone or layer into an interesting cocktail.

 

Image from Vine Pair

“After many years of going to Oaxaca, we were able to partner with trusted local producers from different regions in the San Juan del Rio region. With their help, we have had access to a wide variety of palenques and communities, hence the ability to make a very unique and exceptional ensemble,” says Co-Founder/co-CEO Ron Snyder.

Código 1530 has opted to use a Mezcal Master to adjust the process such as the temperature and different types of agave rather than machinery. This human effort guarantees the highest quality and efficiency at all times, while keeping sustainability in mind. Código 1530 uses agave from three different regions to ensure that the company is never over harvesting any of its agave, and prioritizes the time needed for land regeneration from harvest.

“Código 1530 has a great opportunity when creating its mezcal to use different types of agaves to obtain a wide range of natural flavors. By carefully combining different agave types, using espadín and tobalá from different terroirs, an incredibly well balanced mezcal was found that can be enjoyed either straight or in a cocktail,” Co-Founder/co-CEO Federico “Fede” Vaughan explains.

“‘Pearls’ tell the first story of mezcal, giving you a rough estimate on its ABV. It is by tradition we still view this method as our first stopping point in our process, allowing the gourd and benecia to produce ‘pearls’ while we watch for the size of the bubbles and how long they take to dissipate. This is our traditional method, our starting point, but certainly not our end point,” Vaughan said.

The Ancestral expression keeps with the ancient process and honors the origins of mezcal, the people producing it, and the region of Oaxaca. Because no machines or automation are involved in the process, the higher priced mezcal, Ancestral, is even more rare and has a different profile than the Artesanal mezcal. Starting with a sweet, earthy nose, notes of honey, tobacco and salinity from clay can be tasted, followed by bright minerality, vanilla, cantaloupe and hazelnut to finish. The agave is mashed by hand using a wooden stick, the fermentation is done in a leather vat, and the distillation in clay pots. This can only be done by a master distiller with vast experience and knowledge of mezcal, which is what makes this process so valued and appreciated. This unique mezcal is inherently sustainable because the process is so slow, and so careful, that overproduction is not possible. There are no machines anywhere in our ancestral process, and the fermentation vats, stills, and pestle have been used for generations.

The Artesenal expression follows the traditions of mezcal, incorporating a donkey-pulled tahona wheel, wild fermentation with begasso, and copper still for distillation. A market standout, due to the use of different terroirs that capture the flavors of different elevation regions of Oaxaca. This includes a wild tobalá incorporated in the process, to capture the bold notes of western Oaxaca. The Artesanal mezcal is then rested in sauvignon blanc wine barrels to take advantage of the herbaceous aroma to create something unique with notes of floral, light woody vanilla, citrus, dark cherry with hints of earth and clay and a delicate, subdued smoke.

Both Ancestral ($180) and Artesenal ($65) mezcals from Código 1530 are newly available through the Código 1530 website www.codigo1530.com or from licensed fine retail shops. The ABV of each mezcal is: Ancestral 43.1%, and Artesanal – 42.2%.

ABOUT CÓDIGO 1530
Código 1530 is a premium spirits brand born from a private recipe known for generations by only a select group of Mexico’s most respected families and finest jimadors. Now available to the world, Código 1530’s five core offerings Blanco, Rosa, Reposado, Añejo, and “Origen” Extra-Añejo, have been perfected using time-honored customs without ever veering from the historic traditions of including no added chemicals, flavorings, or sweeteners. Passionately produced in a distillery in Amatitán, the rested tequilas are meticulously aged to taste in the world’s finest French Oak Cabernet wine barrels procured from the Napa Valley region. Código 1530 is now available in all 50 states, and in 30 countries world-wide. Learn more at www.codigo1530.com.

818 Tequila Partners With S.A.C.R.E.D. to Support Agave-Producing Communities in Mexico

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Fast-Growing Tequila Brand Also Transitions to State-of-the-Art Distillery to Further Sustainability Efforts

LOS ANGELES, /PRNewswire/ — 818 Tequila, the award-winning, sustainable tequila brand founded by Kendall Jenner, announced its partnership with S.A.C.R.E.D. — a nonprofit that supports Mexican communities where heritage agave spirits are made. The rapidly-growing spirits maker has also moved their production to Grupo Solave‘s state-of-the-art distillery in Jalisco, Mexico. 818’s new distillery partner is notable for combining traditional tequila-making methods with environmental-impact innovation. This move allows 818 to continue to scale without sacrificing attention to tradition and sustainability as they roll out across the U.S.

Founded by Lou Bank, S.A.C.R.E.D. (Saving Agave for Culture, Recreation, Education and Development) hosts educational tastings and fundraises to underwrite programs that help replant agave, build libraries, ensure water security and repair damage done by earthquakes. In conjunction with S.A.C.R.E.D., 818 Tequila created the 818 Bricks Program which uses raw, post-production agave fibers, water waste and adobe soil to create bricks that can be used for building local community infrastructure like tasting rooms and schools. S.A.C.R.E.D. helps with brick production, as well as identifies the infrastructure projects for donation that serve as a value-add to local communities.

“I’m honored to work alongside 818 Tequila, especially on making adobe bricks out of agave waste and using those bricks to support Mexican communities,” said Lou Bank, Founder and Executive Director of S.A.C.R.E.D. “It’s our mission to support the people who make agave spirits, in hopes of sustaining the multigenerational wisdom and practices they inherited from their progenitors who made tequila, mezcal, and other heritage spirits. Our goal is to support the communities that are integral to agave production by working with them directly and asking them what they need.”

“As we continue our mission to find actionable ways to support Amatitán and the broader Mexican community where our tequila is produced, we’re honored to work with S.A.C.R.E.D., who has established tremendous relationships with the people producing heritage spirits in the region for generations,” said Mike Novy, 818 Tequila president and COO. “At 818 Tequila, we want to create a new standard for sustainability while also giving back to those who are so integral to our tequila-making process. Establishing a long-term partnership with Lou and his team at S.A.C.R.E.D. to expand upon the incredible work they’ve already done in Mexico really drives our mission.”

Furthering its sustainability initiative with S.A.C.R.E.D., 818 has also transitioned to work with Mexican family-owned Grupo Solave at its state-of-the-art distillery based in Amatitán, Jalisco that will allow the brand to better meet the incredible demand for its spirit. Grupo Solave sets an impressive standard for earth-first tequila production, while maintaining a commitment to traditional methods. The production process at the distillery is powered by waste using biomass boilers, which both extends the life cycle of the agave and reduces CO2 emissions.

Crafted from 100% Blue Weber Agave in Jalisco, Mexico, 818 Tequila comes in three varieties – Blanco, Reposado and Añejo and is available in select markets across the U.S. For more information and to find a local retailer or restaurant partner, visit www.drink818.com.

About 818 Tequila
Founded by Kendall Jenner, 818 Tequila is an award-winning, hand-crafted tequila brand committed to uplifting the women and men who make it. Produced using traditional methods in Amatitán, Jalisco, Mexico at a family-owned-and-operated distillery, the brand has won 16 awards across six major industry competitions, including Best Reposado Tequila from the World Tequila Awards; Platinum Award from the SIP Awards; Chairman’s Trophy from the Ultimate Spirits Challenge; Triple Gold from the MicroLiquor Spirit Awards; Top 100 Spirits from the Ultimate Spirits Challenge; Double Gold from the SIP Awards; Gold Medal from the MicroLiquor Spirit Awards; and an Innovation Award from the SIP Awards. Sustainably produced from tequilana weber blue agaves, 818 Tequila features three variations – a Blanco, Reposado and Añejo. For more information follow @drink818 on Instagram or visit www.drink818.com.

About S.A.C.R.E.D.
S.A.C.R.E.D. is a U.S.-based, 501c3 not-for-profit that improves quality of life in the rural Mexican communities where heritage agave spirits are made. Since their founding in 2017, they’ve gifted more than 35,000 agave seedlings to families in Oaxaca who are struggling to access the plants they need because of the explosion in global interest in mezcal. To learn more about this and their other programs, visit sacred.mx