What’s it all about?
For lovers of microbrewed cask beer and single malt-whiskeys: if you haven’t tasted mezcal yet, you should. This smoky, complex liquor from the agave plant is made for sipping rather than shots. After this class, you’ll be ready to order that flight of mezcal off the cocktail menu!
What will we cover?
In this class, you’ll be introduced to mezcal and learn about its journey from maguey fields in Oaxaca to cocktails at Fonda. Mezcal has made its way to Australia and has become increasingly popular yet is still unknown to many, so we will also sample mezcal and discuss flavor profiles. (This class is suited for mezcal novices with an interest in food history and production.)
Who will be teaching?
Rachelle LaCroix Mallik is a New Yorker, Registered Dietitian and a Master of Food Studies. Proof that being a dietitian and a foodie is not an oxymoron, Rachelle has traveled the world, from New York’s diverse neighborhoods to central Mexico and southeast China to study food culture, production, and consumption. Rachelle is the founder of The Food Therapist, a nutrition counseling and food consulting practice based in Melbourne, Australia.