DISH OF THE WEEK: Nahmias et Fils’ Mahia at VILLAGE VOICE’S HOLIDAY SPIRITS

Every week, I document another dish that impressed and satiated me during my food adventures around New York City

Yes, it is turkey day and I probably should have found some interesting Thanksgiving related dish to write about today. Something like this or this. But last week I had the pleasure to attend Holiday Spirits and I wanted to write about it before next Thanksgiving. Also, the spirit I chose will easily fit in on the Thanksgiving dinner table.

This is the second year that Village Voice hosted Holiday Spirits aboard the Hornblower Infinity Cruise Ship. And I was even more prepared this time. I was much more familiar with the craft cocktail scene and the local distillers since I put together the Craft Cocktail Tour for Urban Adventures. I wasn’t only tasting this year, but now I was part of the conversation.

I gained another appreciation for Breucklen Distilling’s oak-aged gin, which is such an interesting and smooth style that dares people to reconsider their feelings on the juniper-based spirit. I also really enjoyed the Martinez, made with Old Tom gin from Queens Courage out in Astoria, a super herbal Manhattan made with Atsby vermouth, and the excellent clean, smooth corn vodka, gin, and a secret bourbon from Prohibition Distillery.

But my favorite sip of the night is something I remember from last year and has intrigued me ever since. The distillery is called Nahmias et Fils and they make a traditional Moroccan spirit called Mahia. It’s made entirely from figs with a hint of anise.

They first poured a taste of it in a cocktail based on the Moscow Mule – it was the spirit and a passion fruit ginger beer. But I wanted to taste the spirit unadulterated and I’m glad I did. The spiirit is quite smooth (despite the 80 proof) and has a hint of rich sweetness and a buttery finish.

This spirit is something so unique and is perfectly appropriate to sip at the end of a big meal. Anybody know of one coming up?