Joining us on this week’s episode of Drinking Sensei is Nick. I’ve known Nick since he was born. At the time, I was twelve years old and his mom, Jackie, was nice enough to offer me a part time gig babysitting Nick and his sister Alex. Over the years I was integrated into their family and feel like an honorary member. Growing up with Nick was a ton of fun, I got to be there for a lot of awesome moments and love that we get to share this podcast episode together!
This episode started with shots of tequila.I hadn’t had a shot of tequila since I was 22 years old and a bad evening in Las Vegas. I was very pleased with the smoothness of the shot. I’m looking forward to expanding my tequila knowledge. Nick was drinking Olmeca Altos Tequila and I had grabbed a bottle of 1800 Reposado. Both tequilas are relatively inexpensive bottles with decent tastes. One of these days I’ll buy some top shelf liquors and see if I have a refined enough palette to tell the difference. Moving through the rest of the conversation we both were sipping on Modelo Especial with lime. This super refreshing beer is one of the top selling in the United States. It must be really popular since Nick had to travel to like eight different places to find it and I had to go to two!
During our conversation we learned about how Nick got a start in the wine industry. His stories of being able to take home really nice bottles of wine from the tasting room at Vista Hills made me super jealous. My time in college was spent drinking wine out of a box. I had an awesome time learning more about Nick’s work at Jesse Estate Vineyards in Cornelius, Oregon. He fills us in on what harvest looks like during a time of Covid-19 and forest fires. Harvesting sounds like difficult and possibly dangerous work, but I’m thankful for all of those that do it so I can enjoy some great wine.
I’ve never been a person that will ever say that I know everything about drinking and alcohol and that’s what I love about this podcast. I’m learning more and more with each person I talk to. This episode I was introduced to the concept of natural wines and biodynamic wine making. The links that I’ve attached will take you to the Wikipedia pages for each of those ideas.
I look forward to having Nick on the podcast again! He has quite a few experiences in travel and living that I think would be a blast to hear about. Leave a comment and let me know if you want to hear more from Nick. As always don’t forget to rate and subscribe on whatever platform you listen to your podcasts on.
- Bottle or can of Modelo Especial
- Tomato Juice
- 3-4 splashes hot sauce, more or less to taste. I use Tapatío.
- 2 splashes of Worcestershire sauce
- 2 splashes of Maggi sauce (or soy sauce)
- Juice of one lime
- Tajín seasoning (or salt) for the rim