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Mexican hard liquor on the rise in Los Angeles

Submitted by on 11 October, 2010 – 2:05 pm

A few years after the Second World War, a liquor distributor in Los Angeles created a marketing campaign for the margarita. Helped make tequila a pervasive element in U.S. bars and restaurants. Now another dark Mexican liquor is gaining popularity. Persons who can predict it could earn a lot of fans in these places.A neon sign over a building at the corner of Pico and Normandie marks the entrance to the Byzantine Latino neighborhood of Los Angeles. “Historically, it used to be Koreatown,” said Gabriel Martinez, who emigrated to Los Angeles from Oaxaca, Mexico as a teenager, “but lately people is described as Oaxacatown.”Oaxacan culture reaches many parts of the country, now says – and that creates a demand for Oaxacan food and beverages. “Cheese, cheese Oaxacan cheese. Oh, my God, is in demand everywhere. Mole, to be everywhere and people ask for mol” he said, and mezcal. That is the strong liquor distilled from Oaxaca.Todd Richman of Frederick Wildman & Sons is helping many others to meet or get reacquainted with the southern cousin of tequila – also born of the agave plant. It markets a new brand of mezcal small artisanal producers in Oaxaca. Is organizing a mezcal tasting event in the Association near the corner of 6th and Main Street in downtown LA is a bar to tony and exclusive, you will not find the name, near his creaky door black with the bronze knocker of the lion.Richman says mezcal appeals to people looking for a traditional distilled spirit that is not mass produced. “It’s very different from tequila agave is cut until after harvesting and roasting of metro and smoked, and smoked some heavier than others, and they are all very different styles that village to village.’s Closer wine, “Richman says.One of the mescal show tonight called Mezcal illegal. His apparatus, the Australian 32-year-old, Steven Meyers, said that the quality of small batches of their mixtures, and other new market will help to change the popular perception of hard liquor. “Very often people have had experience only with the worm has been in the background as a teenager and wake up to the mother of all hangovers,” he says.A bottle of high quality mezcal can cost up to $ 200 in the United States. Meyer said that the brand name refers to his smuggling liquor in bottles of Coca-Cola cans between Oaxaca and the bar ran in Guatemala a decade ago. “We have brought more and more, sometimes through unofficial channels, as it were, running through rafts on the river, dressed as priests from time to time, and created the brand,” says Meyers.If mezcal can succeed in the Los Angeles bar scene flourishing, Meyers says, can be done anywhere. To that end, Meyer and the dealer have enlisted the help of Bricia Lopez, age 25, of Oaxaca, the United States. “I own a restaurant in Los Angeles. I have Oaxacan restaurants in Koreatown, Lynwood and Huntington Park and tonight we’re doing a cocktail crawl Bricia” he says.This woman with a college education has inspired cocktail names in four different bars: The White Bricia in the Association, Bricia through the streets in the mezcal bar Pearls, Oaxaca Breeze download, and the sweet of 320 Main Bricia in Seal Beach.Lopez’s father emigrated to Los Angeles and found herself selling door to door Oaxacan food. He saved enough money to bring his wife and children to the U.S. His father restaurant called Guelaguetza cultural festival after Oaxaca, has given the visibility needed to start his own restaurant. She says she is proud to see his home state liquor featured in high-end establishments. “It gets to Oaxaca in such a high level. It pays to have a place just for the mezcal is not a cheap place,” he says.Many people drink mezcal of the rumors and get drunk, Bricia López. But if even a fraction of people who drink think about the humble origins of liquor, she says, the success of his family in this country will be much sweeter.

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