7 + Noah Arenstein
/ I don’t even see Espadins as less complicated anymore
Noah Arenstein joins us to discuss his approach to curating an agave distillate menu. Owner of the late great Madre Mescaleria in Brooklyn, Noah is currently GM at the Michelin starred restaurant Claro in the Gowanus neighborhood of Brooklyn. He offers a well-rounded explanation of what it's like to be on the purchasing end of the industry and what he looks for when deciding to add a brand to Claro’s exceptional Agave Spirits menu.
Noah also recently returned from Durango. We talk about the Cenizo Agave and the different flavor profiles it produces in comparison to the Angustifolias (Espadins) of Oaxaca, along with the particular fermentation style of the region and the different lengths of fermentation time in certain areas as well as still construction.
We discuss his interest in promoting “field blends” and his passion and love for Espadins. Noah describes the flavor profiles of spirits with a keen and articulated expressiveness that is a pleasure to listen to - we highly recommend making a reservation at Claro and letting Noah curate an exceptional tasting experience for you!
 
Images discussed in this episode can be found at TUYO NYC
 
¡Hey Hey! Agave is dedicated to all things agave. Join us for conversations with industry experts, enthusiasts, producers and educators as we discuss the fascinating world of agave spirits.
¡Hey Hey! Agave is a podcast from TUYO NYC
Music: Milagro Verde
Production: Sabrina Lessard and Gabriel Velazquez Zazueta
Editor: Brittany Prater

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