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Associated Press
08-05-2025
- Business
- Associated Press
The Moon Shift Wins Gold and Silver Awards in Debut at Prestigious San Francisco World Spirits Competition
Artisanal Destilado de Agave Rooted in Oaxaca, Inspired by the Moon - Born From a Love of Food, Tradition and Connection 'Our journey has always been about authenticity, craftsmanship, and sharing the magic of Oaxaca. We're thrilled that the judges recognized the passion and dedication that goes into each bottle.'— Dan Grocki, Co-Founder KANSAS CITY, MO, UNITED STATES, May 8, 2025 / / -- The Moon Shift Wins Gold and Silver Awards in Debut at Prestigious San Francisco World Spirits Competition Kansas City, MO – May 8, 2025 — The Moon Shift Destilado de Agave is proud to announce that it has been recognized with two major awards at the 2025 San Francisco World Spirits Competition (SFWSC), one of the world's most respected and influential spirits contests. The Moon Shift's Madrecuixe captured a Gold Medal with an impressive score of 94 points, solidifying its place among the finest mezcals in the world. Meanwhile, The Moon Shift's Espadín was awarded a Silver Medal, further demonstrating Moon Shift's commitment to excellence and artisanal craftsmanship. With deep roots in Oaxaca, The Moon Shift was co-founded by husband-and-wife duo Dan Grocki and Cathy Owen, alongside Gabriel González Pérez and crafted by fourth-generation Maestro Mezcalero Israel Pérez Santiago in Santiago Matatlán, Oaxaca. 'This recognition from the San Francisco World Spirits Competition is a tremendous honor,' said Dan Grocki, Co-Founder of The Moon Shift. 'Our journey has always been about authenticity, craftsmanship, and sharing the magic of Oaxaca. We're thrilled that the judges recognized the passion and dedication that goes into each bottle.' The Moon Shift is a small-batch, destilado de agave brand inspired by the rhythms of the moon and the sacred traditions of mezcal -making. Every batch of The Moon Shift is meticulously handcrafted — from harvesting mature agave to stone-crushing and small-batch distillation — ensuring that each sip captures the spirit of its origins. 'This achievement is a testament to the beautiful synergy between Daniel, Cathy, myself, and the extraordinary talent of our friend and Maestro Mezcalero, Israel Pérez Santiago and his family,' said González, co-founder and Brand Ambassador for The Moon Shift. 'I'm deeply honored to know Israel — a true guardian of tradition whose dedication, artistry, and mastery give soul to every bottle. These awards belong to his legacy, and we are proud to share it with the world through our product.' The San Francisco World Spirits Competition, established in 2000, is known for its rigorous judging process. A panel of industry-leading experts conducts blind tastings to ensure a level playing field and true recognition of excellence. Award Details: • Gold Medal — The Moon Shift Madrecuixe, Mezcal Category, Oaxaca, Mexico [44% ABV] • Silver Medal — The Moon Shift Espadín, Mezcal Category, Oaxaca, Mexico [46% ABV] About The Moon Shift The Moon Shift is a small-batch, artisanal destilado de agave brand handcrafted in Santiago Matatlán, Oaxaca. Inspired by the moon's rhythms and mezcal's sacred traditions, The Moon Shift honors the land, people, and stories behind every sip. Founded by Dan Grocki, Cathy Owen, and Gabriel González Pérez – The Moon Shift blends sustainability, authenticity, and soul. For more information about Moon Shift Mezcal and its award-winning mezcals, visit | Instagram: @moonshiftspirits About The San Francisco World Spirits Competition The San Francisco World Spirits Competition (SFWSC) is the oldest and largest competition of its kind, setting the industry standard for excellence. Medal winners range from globally renowned distilleries to rising small-batch producers, many of whom have gained widespread recognition through the competition. More info at Will Gregory WGPR +1 816-645-6116 [email protected] Visit us on social media: Instagram Legal Disclaimer: EIN Presswire provides this news content 'as is' without warranty of any kind. We do not accept any responsibility or liability for the accuracy, content, images, videos, licenses, completeness, legality, or reliability of the information contained in this article. If you have any complaints or copyright issues related to this article, kindly contact the author above.
Forbes
23-04-2025
- Forbes
Why Acre Resort Is One Of Cabo's Most Exciting Culinary Destinations
Acre Dishes © Gina & Ryan Photography | Acre Resort doesn't look like much until it suddenly does. One minute you're bumping down a dirt road outside San José del Cabo, the next you're in the middle of a modern jungle—part restaurant, part working farm, part design flex. It's easy to get distracted by the treehouse rooms, striking architecture, and the weddings happening on property, but the exciting story is what's coming out of the kitchen. Acre's food and drink program earned a Green Michelin Star last year—a rare nod to sustainability in the region that speaks to the depth of its commitment. Acre Garden © Gina & Ryan Photography | Nearly everything on the menu starts on-site. Acre's 25-acre farm grows everything from guava and figs to heirloom tomatoes, chiles, and herbs—ingredients that shape the menu across the main restaurant, the bar, and even Fausto's, the resort's casual ramen-meets-breakfast spot near the entrance. Guests staying in the villas or haciendas can forage for their own use, but the real magic happens in the kitchen, where what's ripe and ready guides the day's offerings. Walking around Acre © Gina & Ryan Photography | 'We're proud to source directly from the land we care for,' says restaurant manager Luis Murillo. 'That connection informs every decision, from the soil to the table.' That connection also helped earn Acre its Green Star—the only one of its kind in the area—thanks to regenerative farming techniques, crop rotation, and a serious commitment to sustainability that goes well beyond buzzwords. Mixed Beet Salad Acre Resort Acre's menu shifts with the season, but the focus stays the same: clean flavors, local ingredients, and dishes that look as good as they taste. The crispy rice bites set the tone—crackly, warm, and topped with cool slices of tuna and a pop of caviar. They're elegant but approachable, like much of the menu. The soft shell crab taco follows with a hit of texture and brightness, the fried crab paired with just enough heat and citrus to keep things lively. Grilled octopus from the charcoal oven is deeply savory, smoky at the edges, and balanced with a splash of acidity. Every dish is carefully plated without feeling precious—bold, fresh, and built to let the ingredients lead. Grilled Octopus Acre Resort The drinks don't play second fiddle—they're just as considered as what's coming out of the kitchen. The garden-to-glass philosophy runs deep, with everything from zebra lemon leaves to Buddha's hand and lemongrass pulled from just steps away. The Key Lime is a standout: made with Espadín mezcal, lemongrass cordial, and a cloud of coconut foam, it hits like dessert without the sugar—airy, bright, and cut through with citrus and smoke. Seasonal specials round out the list, like the Velocita, a savory mix of Patrón Cristalino, red fruits, and tomato water, and the Buddha Drop, which keeps things crisp with vodka, lemon leaf cordial, and dry vermouth. Key Lime Cocktail Acre Resort There's also a tasting room for La Tierra de Acre Mezcal, the resort's own label, showcasing the earthy depth of small-batch agave. Earlier this spring, World Class Competition winner Francisco Vaccalluzzo led a bar takeover, but even without guest bartenders, the list stays sharp—balanced, refreshing, and always rooted in the landscape. Acre Cheddar Biscuits with honey butter Acre Resort This season marks the return of brunch, featuring raw seafood stations and plenty of local sparkle. The wine list focuses on bottles from Valle de Guadalupe and California's Central Coast—crisp whites, sparkling rosés, and light reds that play well with Baja's sun and salt air. Acre Restaurant - Night Acre Resort Acre Resort doesn't scream luxury, and that's the point. It's laid back but locked in—focused on flavor, sustainability, and the kind of thoughtful hospitality that doesn't need a spotlight to stand out. What's happening here isn't part of a trend; it's the result of years spent investing in the land, the people, and the process. The Green Star might have come last year, but the philosophy behind it runs deep. Acre Resort © Gina & Ryan Photography |
