Arts:Food
In this episode, we introduce you to Tess. We learn about how she became involved in the agave industry and we discuss the classes she teaches in and around New York. She explains the etymology of the word Mezcal and why we sometimes use the term agave distillate. We talk about the terroir of mezcal in relationship to Italian wine and discuss some current topics within the mezcal community.
Tess is a scholar and educator specializing in the culture of beverages and food. She is an advocate for the responsible cultivation, promotion, and preservation of agave distillates. Tess holds an MA from the University of East Anglia, UK, in Philosophy of Food and Drink and an Advanced Degree from the Wine & Spirit Education Trust.
http://www.palatetrip.com/
https://www.instagram.com/tessrose211/
Images discussed in this episode can be found at TUYO NYC
¡Hey Hey! Agave is dedicated to all things agave. The mezcal and agave distillates industry is booming in the US. 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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