Master distiller David Nahmias has called his unique perspective to create a locally made "Mahia" or eau de vie from recipes going back several generations of distillers in his family. In Mahia they are using only figs an a small dose of anise seed. This is an ideal after dinner sipper with inviting aromas of sweet dense fig and delicate anise seed influence that freshens things up quite nicely!
Mahia has a lovely subtlety that I have yet to find in another anisette. Pastis with ice and water has long been my summer companion, but it's a flavor that is unapologetically powerful. I've been enjoying Mahia, neat, for its more delicate presentation of the oily spice. The base of fig brandy dominates the nose for me with the perfumey warmth of extra ripe fruit. The flavor doesn't scream "fig!," but rather gets close to you and whispers it over and over. The anise here is a wonderful touch, seasoning the fruit perfectly. This is not sweetened beyond the flavor from the fruit and the spice and will be incredibly enjoyable after a meal or mixed into herbal or black tea.
No longer is our fair state synonymous with Concord grapes and Manischewitz. New York winemakers have embraced international varieties and hit the ground running. The Hudson River Valley is home to the oldest vineyards in New York State. Lake Erie is still dominated by bulk production for grape juice, though a few small, serious wineries are beginning to crop up. Long Island’s maritime climate...
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