For seven years now, Niki has been a culinary “fixer” and interpreter to clients around the globe and was a consultant for the mezcal program for Noma Mexico. From curating the mezcal program along with head sommelier of Noma, Mads Kleppe, Niki takes us through the R&D it took to create the mezcal experience for the highly anticipated pop-up.
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Niki Nakazawa’s path took her from the northeastern US to Mexico City to Oaxaca, from art to food and now to Neta, a mezcal brand devoted to supporting small producers. This week on The Trip, she talks with host Nathan Thornburgh about the future of mezcal and why Mexico is a great place for hustlers.
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Max Rosenstock is from New Mexico, lives in the Bay, and knows the Oaxacan countryside so well I’m surprised when he hits a tope too fast. His project, Neta Mezcal, is soon to officially launch in the U.S.— and in the meantime he’s been traveling Oaxaca for years finding good mezcal.
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