I recently had the pleasure of meeting Dorit and David Nahmias, distillers extraordinaire, of Mahia and Rye Whisky at Nahmias et Fils: their Mahia is fabulous! They even gave me and my friend Chaim Szmidt a grand tour of their distillery in the Bronx: Impressive! The famous Sephardi fig- and anise- scented liquor (Mahia and Eau de Vie both aptly mean “water of life”) is recreated here as subtler and smoother, subtle and smooth enough even for beginners palates, to drink and eat!
I’ve been tinkering with the Mahia and its possibilities, not only as a drink, but indeed as a star ingredient in a few dishes both savory and sweet, and the results were spectacular.
Here are just four delicious dishes I have expressly created for Nahmias et Fils Mahia to start with. Stay tuned for more!
The beautiful pictures were taken by Meir Pliskin