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2017 CONTRIBUTORS LOCATIONS KATELYN STRUMOLO CORPORATE OFFICE Graphic Designer TUSTIN ABOUT 14402 Franklin Ave. CHRIS KAESVIHARN Tustin, CA 92780 Graphic Designer 800.317.6170 Founded in 1888, Young’s Market Company is the premier distributor Service & Orders: 800.627.2777 CHARLES UBER of wines, spirits, and select beverages in the western United States. Graphic Designer Young’s employs more than 3,000 people and operates in 10 states: Alaska, Arizona, California, Hawaii, Idaho, Montana, Oregon, Utah, DAVID CONCANNON Washington and Wyoming. Young’s is committed to representing client FRESNO Graphic Design Lead partners with professionalism, adding value to customers, creating a 1255 E. Fortune Avenue, Suite 101 culture of respect among employees and having a positive impact on Fresno, CA 93725 KATIE ACS people’s lives in the communities where Young’s operates. Director of Creative Services LOS ANGELES 500 S. Central Avenue ALESSANDRO BERMUDEZ Los Angeles, CA 90013 Director of Sales, Craft Spirits & Luxury MORGAN HILL 850 Jarvis Drive TANYA HENNIGAR Morgan Hill, CA 95037 Director of Sales, Craft Spirits & Luxury PLEASANTON* 5100 Franklin Dr. KALEY BELAKOVICH Pleasanton, CA 94588 Contributing Editor SAN DIEGO 8330 Miralani Drive, Suite A San Diego, CA 92126 CALIFORNIA SAN FRANCISCO* 1621 Montgomery Street San Francisco, CA 94111 VOLUME 1 | ISSUE 1 SAN JOSE 2202 Junction Ave. San Jose, CA 95131 SANTA ROSA 256 Sutton Place #106 Santa Rosa, CA 95407 OAKLAND 7307 Edgewater Drive, Suite C Oakland, CA 94621 WEST SACRAMENTO 3620 Industrial Blvd., #10 1 FOLLOW US ON SOCIAL MEDIA: West Sacramento, CA 95691 Instagram and Twitter @youngsmarket_co and Facebook at www.facebook.com/YoungsMarketCompany. *No Express Store at this Address ALESSANDRO BERMUDEZ FORWARD CRAFT& TABLE OF CONTENTS LUXURY DEAR VALUED CUSTOMERS page 07 VODKA For nearly 130 years, Young’s Market Company has strived to be the leader in distribution of world class wine, spirits and select beverages, and we have a storied history and strong reputation as a premier brand building distributor page GIN partner to our valued clients. 14 In 2010, we introduced our initial Craft Spirit Specialist team, and it was considered slightly ahead of its time. Our strategy was to put a spotlight of focus on the emerging craft and artisanal spirits movement, and Young’s page 22 AQUAVIT quickly became the leader in this capability. We became a model organization of execution excellence and built a growing portfolio of selected brand propositions that are best in class. The Craft & Luxury Spirit Specialist team ALESSANDRO BERMUDEZ expanded in 2013, and again in 2016, and we built this important, fast- page 23 RUM DIRECTOR OF SALES growing segment of the business to unprecedented levels of success. CRAFT & LUXURY SPIRITS CALIFORNIA We are proud and privileged to represent such a special portfolio of authentic, [email protected] innovative and cutting-edge brands. This reference booklet is dedicated to our 1.800.627.2777 x3232 valued customers and client partners, and we hope you find this extremely page 42 TEQUILA useful in exploring our dynamic craft and luxury spirits portfolio, as we would TANYA HENNIGAR not be able to build these brands and provide consumers what they are seeking DIRECTOR OF SALES without your support. CRAFT & LUXURY SPIRITS CALIFORNIA page 51 MEZCAL [email protected] 1.415.402.1144 page 57 SOTOL page 59 AMERICAN WHISKEY page 63 AMERICAN SINGLE MALT page 65 BOURBON Young’s Market Company | Craft & Luxury Spirits | Page 4 Young’s Market Company | Craft & Luxury Spirits | Page 5 TABLE OF CONTENTS page 78 RYE page 88 SINGLE MALT SCOTCH page 102 EUROPEAN WHISKY page 106 JAPANESE WHISKY VODKA page 109 BRANDY, CALVADOS & GRAPPAS page 114 COGNAC & ARMAGNAC page 128 ABSINTHE page 131 AROMATIZED WINES & SPIRIT AMARI page 137 LIQUEURS & MISC. Young’s Market Company | Craft & Luxury Spirits | Page 6 VODKA VODKA AYLESBURY CRATER LAKE CHARBAY CHARBAY DUCK RESERVE GREEN TEA MEYER LEMON VODKA VODKA VODKA VODKA VODKA MANUFACTURING 86 SPIRITS COMPANY BENDISTILLERY CHARBAY CHARBAY Today, most vodka is distilled from grains, 1 LITER 708920 750 ML 49327 750 ML 633322 750 ML 633323 such as yellow or white maize, wheat, barley or rye. However, vodka can be Winter Wheat Vodka, distilled in Filtered a minimum of 100 times Green Tea Source: 3 types of Meyer lemons are organically produced from any type of starch- or 3 separate continuous copper through charcoal, crushed tea from China. Charbay Clear grown in Central CA. Charbay sugar-rich plant material. Some vodka plated columns. Made from lava rock, and oak. Only 1-2 Vodka is column distilled once Clear Vodka is column distilled is also made from sugar beets, soy soft winter wheat from the batches made per year. This from corn and rye (and is the once from corn and rye (and beans, potatoes, grapes, carrots or pulp- Canadian Rockies and well vodka is produced in Bend, base of all Charbay Flavored is the base of all Charbay processed wood. If vodka is made from water from Mendocino County. Oregon using all natural grain. Vodkas) to 192 proof. Flavored Vodkas) to 192 proof. potatoes or grains, enzymes are added to the mash to break down carbohydrates and turn them into fermentable sugars CRATER LAKE CHARBAY CHARBAY for distillation. If vodka is produced using CRATER LAKE HAZELNUT POMEGRANATE RUBY RED GRAPEFRUIT fruit, there is no need to add enzymes because fruits contain natural sugars. VODKA VODKA VODKA VODKA Top quality vodka is considered to be that made from rye or wheat. BENDISTILLERY BENDISTILLERY CHARBAY CHARBAY A B O U T 1 LITER 140328 750 ML 146928 750 ML 633324 750 ML 633325 Outside of the US, in European countries like Poland, vodka production occurs V O D K A Gluten-free Vodka from a corn Crater Lake Vodka infused Pomegranate are organically Ruby Red Grapefruit from Rio distillate. Filtered a minimum with fresh-brewed coffee and grown in Central CA. Charbay Star Ruby Reds, Texas. Charbay of 10 times through charcoal, hazelnuts. The coffee is fair Clear Vodka is column distilled Clear Vodka is column distilled VODKA is an alcoholic drink that gets crushed lava rock and oak, trade from a local roaster. once from corn and rye (and once from corn and rye (and its name from “Voda,” the Slavic word which mimics the way the local Sweetened with real cane is the base of all Charbay is the base of all Charbay meaning “water.” Vodka is created during water is purified naturally. brown sugar and no corn syrup. Flavored Vodkas) to 192 proof. Flavored Vodkas) to 192 proof. the distillation process of fermented grains, potatoes, or other food items containing fermentable sugars. Often, CRATER LAKE DSP CA-162 DSP CA-162 vodka is served neat — an industry term PEPPER BRECKENRIDGE CITRUS HYSTRIX CITRUS MEDICA indicating that the vodka is not mixed with VODKA VODKA VODKA VODKA ice or any other liquids that could dilute it. It is often served chilled, especially in BENDISTILLERY BRECKENRIDGE DISTILLERY CRAFT DISTILLERS CRAFT DISTILLERS countries like Iceland, Poland, Russia and 1 LITER 140318 750 ML 47725 750 ML 764321 750 ML 764322 using fermentation with a solution of Sweden. Vodka occasionally comes in yeast and sugar. European countries are different flavors and can be served in a Crater Lake Vodka infused with Mash Bill is 100% Sweet Corn. An infusion of lime from the An infusion of citron from the currently fighting to unify the method of variety of mixed drinks and cocktails. five different peppers (red and Distilled five times to 194 proof. leaves and fruit of the Malaysian beautifully fragrant Buddha’s vodka production. Some countries insist When vodka is produced in the US, it is yellow bells, Anaheim, serrano Filtration through Coconut Shell limau purut, biodynamically Hand, biodynamically grown in that vodka distilled from potatoes and filtered through activated charcoal or by and habanero peppers). Charcoal. Bottled at 80 proof grown in the Central Valley of the Central Valley of California. grains should be classified as true vodka, using other methods, either during the Flavor is a balance between with Colorado Spring Water California. Brought to proof Brought to proof with filtered as it follows the more traditional methods distillation process or once distillation sweet and hot peppers. in Beckenridge, Colorado. with filtered rainwater. rainwater, produced in Ukiah. of vodka distillation. has been completed. The charcoal works to eliminate any aroma, flavor PREPARATION & DISTILLATION or color that should not be in the final CHARBAY CHARBAY DSP CA-162 When preparing grains and grain mixtures product. Outside of the US, vodka may BLOOD ORANGE CLEAR CITRUS RETICULATA FUGU for distillation, grains are heated until boiled. Then, the heat is decreased have some flavor, color or aroma. If the VODKA VODKA VODKA VODKA vodka is to be sold flavored, a flavoring slowly, leaving the material to cool down over time. The same preparation process agent is added to the distilled vodka. CHARBAY CHARBAY CRAFT DISTILLERS CUTWATER SPIRITS is used for maize and potatoes once they Vodka is distilled to a high proof, at or 750 ML 633320 750 ML 633321 750 ML 764323 1 LITER 590510 above 95 percent alcohol by volume have been cleaned. (ABV), or to 190 degrees to eliminate Blood Oranges are organically Charbay Clear Vodka is column An infusion of tangerine and Distilled from grain and filtered After the mixture cools, it is placed into congeners, or undesired substances, grown in Central CA. Charbay distilled once from corn and their tasty cousin the tangelo, 15 times through carbon, two an airtight container and left to ferment from the vodka. Clear Vodka is column distilled rye (and is the base of all biodynamically grown in the times through micro purity over a period of three to five days.
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  • Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects

    Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects

    REVIEW published: 30 June 2016 doi: 10.3389/fmicb.2016.01026 Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects Adelfo Escalante 1*, David R. López Soto 1, Judith E. Velázquez Gutiérrez 2, Martha Giles-Gómez 3, Francisco Bolívar 1 and Agustín López-Munguía 1 1 Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, Universidad Nacional Autónoma de México, Cuernavaca, Mexico, 2 Departamento de Biología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Ciudad de México, Mexico, 3 Vagabundo Cultural, Atitalaquia, Mexico Pulque is a traditional Mexican alcoholic beverage produced from the fermentation of the fresh sap known as aguamiel (mead) extracted from several species of Agave (maguey) plants that grow in the Central Mexico plateau. Currently, pulque is produced, sold and consumed in popular districts of Mexico City and rural areas. The fermented product is a milky white, viscous, and slightly acidic liquid beverage with an alcohol content between 4 and 7◦ GL and history of consumption that dates back to pre-Hispanic times. In this contribution, we review the traditional pulque production Edited by: process, including the microbiota involved in the biochemical changes that take place Jyoti Prakash Tamang, Sikkim University, India during aguamiel fermentation. We discuss the historical relevance and the benefits of Reviewed by: pulque consumption, its chemical and nutritional properties, including the health benefits Matthias Sipiczki, associated with diverse lactic acid bacteria with probiotic potential isolated from the University of Debrecen, Hungary Giulia Tabanelli, beverage. Finally, we describe the actual status of pulque production as well as the social, Università di Bologna, Italy scientific and technological challenges faced to preserve and improve the production of *Correspondence: this ancestral beverage and Mexican cultural heritage.