San Dimas will make its first show in Santa Barbara August 31. Culinary Architects and Kupal Wines & Spirits will present San Dimas at Santa BarbaraAscend with us to the lush grassy hilltop of Elings Park to experience California’s premier Tequila & Mezcal  tasting event at our 4th Annual Santa Barbara Tequila Harvest Festival. Presented by The Berry Man, Inc. and benefiting Elings Park. Imbibe from over 50 premium hand selected tequilas and Mezcales. Visit us for your San Dimas present.  http://youtu.be/X4Prm3rSQ6E
 
 
Picture
Kupal Wines & Spirits will be in London Sep 11 & 12,  to present 
@ The Beautiful South tasting; a collaboration between the three well established Southern Hemisphere countries. This partnership will enable visitors to attend one event but taste, learn and trade with all three countries. 

 
 
Picture
San Dimas Mezcal is our new Hollywood star, last night Leonard was making cocktails  and he decided to include San Dimas Mezcal. Season 6 finale was a  great show with a a new opportunity for Leonard to go to the north pole in a new expedition, he should take San Dimas and get it cold on the ice. 

 
 
Picture
San Dimas Aranciata
  • 4 1/2 ounces San Dimas Mezcal 
  • Several dashes angostura aromatic bitters
  • 1/2 orange, cut in 12 wedges
  • 1/2 (11.5-ounce) can San Pellegrino Aranciata orange soda or 4 ounces Sparkling Water and 2 1/2 ounces fresh Orange Juice

Directions
  1. Fill three 6-ounce glasses to the top with ice. Squeeze a wedge of orange over the ice in each glass, leaving the squeezed rind in the glass. Shake a generous dash of bitters over the ice. Pour 1 1/2 ounces of San Dimas in each glass. Fill each glass to the top with the Aranciata or Juice and Sparkling mix and stir vigorously. Garnish with an additional wedge of  and serve.




 
 
Kupal Wines & Spirits had a great wine & spirits show at ProWine. Friends and wine lovers from all over the world tasted our Chilean wines and our Mezcal from Mexico. Our products latter this year will be available in new markets to be released at a latter date.  
 
 
The class favorite wine for that evening was the Tacora Reserva Pinot Noir 2011, which was 100% Pinot Noir from the Limari Valley and priced at $19.00 a bottle. This wine is apparently very representative of Pinot Noir in Chile. I really liked this wine. http://notjustvegetarian.com/2013/03/24/chilean-wine-class-at-puro-wine-nyc/
 
 
Distilled from agave plants native to Mexico’s southern region in and around Oaxaca, Mezcal has flourished since the Spanish Conquest. It’s still made in small batches in backyard pit ovens fueled by oak and eucalyptus, and the category comprises over 9,000 producers and more than 150 brands.

Partly because of that fragmentation, Mezcal never has been able to match Tequila’s marketing muscle. Also, some consider its smoky taste too potent for mainstream drinkers. Most retailers and bar operators thus see it as a niche.

But that niche is expanding. According to Mexican government data, about 38,300 nine-liter cases of Mezcal were exported to the U.S. in 2011. That’s a blip—about 200 bottles of Tequila are produced in Mexico for every single bottle of Mezcal—but the total was up 48% from just 25,900 cases in 2007.

The positive trend is being driven importers like Frederick Wildman & Sons, which markets the Ilegal label that encompasses a blanco ($48), reposado (with 2 to 4 months of age, $59) and an añejo (13 months, $89). Tim Master, Wildman’s director of spirits, projects a sales jump of 15% to 5,000 cases for 2012. “Mezcal won’t ever beat Tequila,” says Master. “It’s the artisan end of the agave distillate world, for explorers who enjoy wilder flavors.”

But there are plenty of staunch Mezcal fans. Jeret Pena, owner of the Brooklynite bar and restaurant in San Antonio, Texas, offers 10 Mezcals, with prices ranging as high as $40 for a 2-ounce pour of the Del Maguey Pechuga, imported by Sazerac Co.’s Gemini Spirits division and priced at $220 a bottle at retail.In Seattle, Andrew Friedman, owner of the Liberty Bar, carries 40 Mezcals, priced up to $40 a 2-ounce pour of Del Maguey Tobala, harvested from a rare wild agave. “I always go for Mezcal over Tequila,” Friedman says. “People have been led to believe that Mezcal comes only with worms in the bottle and the quality is inferior. But some of the best spirits today are Mezcal. Americans are just getting educated.”

The country and western crowd is catching on, with endorsements from entertainers like Toby Keith. At his 15-unit I Love This Bar and Grill chain, Keith sells his own Wild Shot brand, launched two years ago. It comes in two expressions—the unaged Wild Shot Silver ($40 a 750-ml.) and Wild Shot Reposado ($46) with just two months in barrel. Importer Shaw-Ross International brought in 2,000 nine-liter cases in the first year and has seen 30% annual growth, according to brand manager Rod Simmons.

Other brands are searching for recognition. One of the biggest in Mexico is the Zignum label, produced at Casa Armando Guillermo Prieto distillery in Oaxaca. Handled by Miami-based Park Street Imports, Zignum was introduced in the U.S. in 2011 and is available in Florida, Texas, Illinois and New York. The Zignum line comprises a silver at $29, a reposado at $33 and an anejo at $50.

Some Mezcal producers are pushing boundaries. Ron Cooper, owner of Del Maguey, considered the No.-2 Mezcal in the U.S. behind Monte Alban, is experimenting with aging in Cabernet Sauvignon, Sherry and Bourbon barrels. Some end up as small special releases for retailers like Park Avenue Liquor in New York, where one label is vintage-dated 1995 and retails at $320. “Wine and whiskey casks are the next frontier in Mezcal,” Cooper says.

Doug French, master distiller behind the Scorpion brand, no longer roasts his agave in traditional wood fires and is now using plain steam during distillation. That has resulted in spirits with little or no smoke—and a potentially broader audience. He too is experimenting with aging—as long as seven years in one blend.

From SHAKEN NEWS DAILY






 
 
Picture
Mezcal can be filtered to achieve a balance between the earth, smoke and leather aromas and the smooth taste of balanced alcohol.
Kupal has developed a unique cold filtering four stage process that brings the balanace and smooth spirit that we want to take to the market, 

 
 
Tacora and Quebracho are now at Liverpool in Mexico. "people are really liking the wines, well priced, balanced and with great fruit they are the new way of South America Wien" the head sommelier said.