45 min listen
Whiskey in Mexico - In Years Past and Today
Whiskey in Mexico - In Years Past and Today
ratings:
Length:
42 minutes
Released:
Nov 2, 2022
Format:
Podcast episode
Description
As a woman whose first sip of whisky created the female doppelganger of a Mr. Yuk sticker, Shelley Sackier’s view of the spirit changed on a trip to Scotland. After completing a short course in Scotland’s Bruichladdich Distillery, she began writing about — and working within — the world of whisky. For the past twenty-five years she has devoted her efforts toward creating a plainspoken, easygoing, and humorous grasp on the subject to welcome more into this realm. As the Director of Distillery Education at Reservoir Distillery in Virginia, her aim is to distill down this sophisticated spirit one simple sip at a time.In this episode, Shelley sits down with Aarón and Zarela to talk about her journey into whiskey, how whiskey is defined, and Mexico's obsession with the brown spirit.If you want to learn more about Shelley you can visit her at www.shelleysackier.com.For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!Cooking in Mexican from A to Z is powered by Simplecast.
Released:
Nov 2, 2022
Format:
Podcast episode
Titles in the series (49)
The Mexican Corn Kitchen: On this episode Aarón and Zarela welcome their first guest: Zack Wangeman of Sobre Masa. Zack was born and raised in Oaxaca and interned with Aarón when he was only a teenager! Together they discuss the ins-and-outs of Mexican heirloom corn, including how it’s been farmed and used throughout history and why it’s different from corn grown in the United States. They also talk about how to make masa and much more! Plus, Zarela tells stories from her childhood growing up on a cattle ranch in Chihuahua and shares her recipe for tamales. by Cooking In Mexican From A to Z