Noah Arenstein's guest appearances

Noah Arenstein

Episode List

SoCal Restaurant Show

The Line

Hey Hey Agave

Mary Sue Milliken

Susan Feniger

Michael Cardenas

Carla Hall

Joy Wilson

Steve Matthiasson

David Kinch

Harold McGee

Justin Crossley

Ellen Bennett

Wolfgang Puck

Jeff Morgan

Litty Mathew

Betty Porto

Diana Kennedy

OwlTail

Mezcal has come a long way since the days of the harsh spirit with the worm in the bottle and can be savored (and truly appreciated) as it’s cousin, a fine premium tequila, can be enjoyed. It’s a clear liquor and originally came from Oaxaca. Mezcal can be produced from several species of the agave plant. It’s also referenced at the “Mother of Tequila.” Mezcaliera and Mezcal Sommelier Noah Arenstein is our guide. Noah relocated to Las Vegas from Brooklyn last year to be part of the opening team of Chef Enrique Olvera’s (Pujol in Mexico City) highly anticipated Elio at Encore at Wynn Las Vegas. Noah hand-picked limited flights of premium Mezcals for his guests along with providing commentary. Unfortunately Elio’s only had a short run before being permanently closed as a result of the pandemic. Currently Noah is an agave spirits consultant who also conducts VIP private tastings. A new restaurant post for Noah in Las Vegas is in the works. Noah explains that Del Maguey Single Village Mezcal pioneered the premium Mezcal market in the United States. It was founded in 1995 by entrepreneur Ron Cooper. Look for the familiar green bottle.  The post Show 412, February 13, 2021: Mezcal &amp; Agave Spirits Sommelier Noah Arenstein, Las Vegas appeared first on SoCal Restaurant Show.

Mezcal has come a long way since the days of the harsh spirit with the worm in the bottle and can be savored (and truly appreciated) as it’s cousin, a fine premium tequila, can be enjoyed. It’s a clear liquor and originally came from Oaxaca. Mezcal can be produced from several species of the agave plant. It’s also referenced at the “Mother of Tequila.” Mezcaliera and Mezcal Sommelier Noah Arenstein is our guide. Noah relocated to Las Vegas from Brooklyn last year to be part of the opening team of Chef Enrique Olvera’s (<a href="https://pujol.com.mx/en/" rel="noreferrer noopener nofollow" target="_blank">Pujol</a> in Mexico City) highly anticipated Elio at <a href="https://wynnlasvegas.com/rooms-and-suites/encore-rooms/encore-deluxe-resort" rel="noreferrer noopener nofollow" target="_blank">Encore</a> at <a href="https://wynnlasvegas.com/" rel="noreferrer noopener nofollow" target="_blank">Wynn Las Vegas</a>. Noah hand-picked limited flights of premium Mezcals for his guests along with providing commentary. Unfortunately Elio’s only had a short run before being permanently closed as a result of the pandemic. Currently Noah is an agave spirits consultant who also conducts VIP private tastings. A new restaurant post for Noah in Las Vegas is in the works. Noah explains that <a href="https://delmaguey.com/" rel="noreferrer noopener nofollow" target="_blank">Del Maguey Single Village Mezcal</a> pioneered the premium Mezcal market in the United States. It was founded in 1995 by entrepreneur <a href="https://delmaguey.com/ron-cooper-interview/" rel="noreferrer noopener nofollow" target="_blank">Ron Cooper</a>. Look for the familiar green bottle. <a href="http://twitter.com/share" rel="nofollow" target="_blank"></a> The post <a href="https://socalrestaurantshow.com/media/podcasts/show-412-february-13-2021-mezcal-agave-spirits-sommelier-noah-arenstein-las-vegas/" rel="nofollow" target="_blank">Show 412, February 13, 2021: Mezcal &amp; Agave Spirits Sommelier Noah Arenstein, Las Vegas</a> appeared first on <a href="https://socalrestaurantshow.com" rel="nofollow" target="_blank">SoCal Restaurant Show</a>.

Show 412, February 13, 2021: Mezcal & Agave Spirits Sommelier Noah Arenstein, Las Vegas

Espadin Mezcal

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

7 + Noah Arenstein / I don’t even see Espadins as less complicated anymore <a href="https://www.instagram.com/noah.m.arenstein/" rel="nofollow" target="_blank">Noah Arenstein</a> 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 <a href="https://www.clarobk.com/" rel="nofollow" target="_blank">Claro</a> 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 <a href="https://www.instagram.com/claro.bk/" rel="nofollow" target="_blank">Claro</a> and letting Noah curate an exceptional tasting experience for you! Images discussed in this episode can be found at <a href="https://tuyo.nyc/blogs/hey-hey-agave/7-noah-arenstein" rel="nofollow" target="_blank">TUYO NYC</a> ¡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 <a href="https://tuyo.nyc/" rel="nofollow" target="_blank">TUYO NYC</a> Music:<a href="https://www.instagram.com/milagro_verdebk/?hl=en" rel="nofollow" target="_blank"> Milagro Verde</a> Production: Sabrina Lessard and Gabriel Velazquez Zazueta Editor: Brittany Prater

7 + Noah Arenstein / Espadin Mezcal

Noah Arenstein is a lawyer, cook, writer, and event planner based in Brooklyn, NY. Noah is the owner of El Atoradero Brooklyn and Madre Mezcaleria in Prospect Heights and Taqueria El Atoradero in Gowanus. He also co-founded Real Cheap Eats, which sought out the best food under $10 in NYC, and has written for Serious Eats, Saveur and Thrillist.

Noah Arenstein is a lawyer, cook, writer, and event planner based in Brooklyn, NY. Noah is the owner of El Atoradero Brooklyn and Madre Mezcaleria in Prospect Heights and Taqueria El Atoradero in Gowanus. He also co-founded Real Cheap Eats, which sought out the best food under $10 in NYC, and has written for Serious Eats, Saveur and Thrillist.

Episode 36: Noah Arenstein