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Healing Spirits: the botany and herbalism of Aperitifs and Digestifs

Discover the history and botanical make up of some of the most famous Aperitive and Digestive spirits, and the impact these drinks have on our organism.

Saturday December 2, 2018 – 2pm-4pm
@ The New York Botanical Garden, 2900 Southern Blvd, Bronx, NY 10458

>>TICKETS HERE<<

The centuries-old botanical history of aperitifs and digestifs, from Chartreuse to Fernet Branca, stems in part from a monastic quest to divine an “elixir of long life.” Many cultures still commonly consume these herbal drinks, made of complex mixtures of plant material, for their unique flavor profiles and for their medicinal properties. As you taste selected aperitifs and digestifs, discover their botany and discuss the physiological impacts each have on human health. 21+

About the presenter

Trémeur Arbor grew up in France, where he studied music, biology, and wine. Since moving to New York in 1998, he has worked in the food and wine industry, studied botany and herbalism, and graduated from the NYBG Botany certificate program. More recently, Trémeur created Wine Botany, which invites people to explore wine-from the plant and its terroir to its role in culture and lifestyle, and how the body reacts to its components. Through its comprehensive and holistic approach, Wine Botany cares for the planet, as well as for people’s health and wellness.

The World of Eco-Friendly Wines

Thursday November 8, 2018 – 6:30pm-8:30pm
@ The New York Botanical Garden, Edible Academy
2900 Southern Blvd, Bronx, NY 10458

>>TICKETS HERE<<

At a time when environmental and health issues are in the news everyday, it is becoming obvious that eating and drinking healthier will benefit us as well as the planet.

We hear terms such as “natural”, “organic”, and “biodynamic” more and more in reference to wine, winegrowing and winemaking. But what do these words mean? Are these methods better than conventional viti/viniculture, and how? What is their impact on the environment and on our health? How do the resulting wines taste, and what is their future?

We will explore these questions and present the latest research on the subject during this new Wine Botany class at the New York Botanical Garden while tasting some of those natural wines. Join us as we dive into the fascinating ways these wines are made and discuss why these production methods are considered to be environmental and health solutions.

Cheers!


About the presenter

Trémeur Arbor grew up in France, where he studied music, biology, and wine. Since moving to New York in 1998, he has worked in the food and wine industry, studied botany and herbalism, and graduated from the NYBG Botany certificate program. More recently, Trémeur created Wine Botany, which invites people to explore wine-from the plant and its terroir to its role in culture and lifestyle, and how the body reacts to its components. Through its comprehensive and holistic approach, Wine Botany cares for the planet, as well as for people’s health and wellness.

Terroir: The Ecology of Wine

Thursday July 19, 2018 – 6:30pm-8:30pm

Thursday August 9, 2018 – 6:30pm-8:30pm

Thursday September 27, 2018 – 6:30pm-8:30pm

Thursday October 25, 2018 – 6:30pm-8:30pm

@ The New York Botanical Garden, Edible Academy
2900 Southern Blvd, Bronx, NY 10458

Welcome to the new Wine Botany classes at The New York Botanical Garden!

Wine is a fascinating drink made from all around the world with specificities from every place it is produced. Each class will consist of presenting the various environmental and human factors impacting all aspects of wine growing and wine making.

During each session we will compare (and taste of course!) two grape varieties and four wines coming from various part of the world to illustrate those concepts, at the beautiful newly opened NYBG Edible Academy. A great way to approach wine through a holistic view, to travel the world and to learn more about the botany of wine, its grape varieties and share winegrowers life in the vineyard. Cheers!

From NYBG: “Wine carries the flavor of the land where its grapes are grown— something the French call terroir. Regions where the same grape varieties grow differ in terms of climate and soil composition. This is partly why Chardonnay wines made in California will taste drastically different from those made in France, even though they are sourced from the same grape variety. Discuss terroir with botanist and oenophile Tremeur Arbor, while sipping samples on the deck of the newly opened New York Botanical Garden Edible Academy overlooking the Thain Family Forest and the Bronx River. Tremeur will pour different wines at each session and demonstrate the basics of wine tasting. No wine experience necessary! 21+”


About the presenter

Trémeur Arbor grew up in France, where he studied music, biology, and wine. Since moving to New York in 1998, he has worked in the food and wine industry, studied botany and herbalism, and graduated from the NYBG Botany certificate program. More recently, Trémeur created Wine Botany, which invites people to explore wine-from the plant and its terroir to its role in culture and lifestyle, and how the body reacts to its components. Through its comprehensive and holistic approach, Wine Botany cares for the planet, as well as for people’s health and wellness.

Healing Spirits: the botany and herbalism of Aperitifs and Digestifs

Discover the history and botanical make up of some of the most famous Aperitive and Digestive spirits, and the impact these drinks have on our organism.

Saturday April 7, 2018 – 2pm-4pm
@ The New York Botanical Garden, 2900 Southern Blvd, Bronx, NY 10458

>>TICKETS HERE<<

The centuries-old botanical history of aperitifs and digestifs, from Chartreuse to Fernet Branca, stems in part from a monastic quest to divine an “elixir of long life.” Many cultures still commonly consume these herbal drinks, made of complex mixtures of plant material, for their unique flavor profiles and for their medicinal properties. As you taste selected aperitifs and digestifs, discover their botany and discuss the physiological impacts each have on human health. 21+

About the presenter

Tremeur Arbor grew up in France, where he studied music, biology, and wine. Since moving to New York in 1998, he has worked in the food and wine industry, founded the Vinoteria social network, and now studies botany and herbalism. More recently, Tremeur created Wine Botany, which invites people to explore wine-from the plant and its terroir to its role in culture and lifestyle, and how the body reacts to its components. Through its comprehensive and holistic approach, Wine Botany cares for the planet, as well as for people’s health and wellness.

The Wine Botany Manifesto


The Wine Botany Manifesto

 

We believe in more knowledge. There’s a lot of misinformation out there that both oversimplifies and overcomplicates wine. We believe that everyone can enjoy wine­—but it’s worth spending the time to learn about its complexities and how it’s made in order to gain a richer appreciation.

We are advocates for better wine drinking. When you take the step to learn more about wine, you open yourself up to more and better options. You can pinpoint your personal tastes, and choose higher-quality products that are better for your health and the environment.

We care for the planet and the people. The best wines come from a strong partnership between nature and people: a prosperous terroir + knowledgeable winemakers who respect the natural growing process. This is why we promote wines that care for the earth and its inhabitants.

We embrace a holistic approach to wine. We want to examine all aspects of wine—from grape cultivation and the winemaking process to environmental impact and the body’s reaction—and study how the different factors are interconnected and affect each other.

We strive for a better quality of life. Ultimately, we do what we do in order to improve our day-to-day lives. We want to share how truly good wine—as well as related topics of food, culture, and travel—can enrich our lives in small and big ways.

Kings County Distillery

It was when I was looking for a bottle of moonshine at Astor Wines that I heard about Kings County Distillery. The simple but effective packaging of those little flask-like bottles grabbed my attention, and the product is actually quite good. Curious about this place, I decided to take the tour.

Located in Dumbo about a 10-minute walk from the F train York Street Station, Kings County Distillery is New York City’s oldest operating whiskey distillery, the first since prohibition. They set up operations in the 117-year-old Paymaster Building in the Brooklyn Navy Yard. But don’t let the location fool you, this distillery was founded in… 2010!

The casual and very enjoyable tour started with the history of the distillery, followed by an interesting recap of the history of alcohol in America in their “Boozeum.”

That’s where I learned about a lot of cool stuff like the Brooklyn Whiskey Wars.


An illustration from Frank Leslie’s Illustrated Newspaper that depicts soldiers raiding an illegal distillery in Brooklyn in 1869. (© Bettmann/CORBIS).

The tour continued to the distilling room, where their traditional distilling equipment operates using the alchemy of transforming New York grain into their delicious products…

…and the storage room where the magic of aging happens.

And last but not least, time to taste their award-winning spirits! Amongst my favorites: Moonshine, Peated Bourbon and Chocolate-Flavored Whiskey (infused with real cacao nibs).

Kings County Distillery is definitely worth a visit, and if you have a little extra time, stop by the Gatehouses to have one of their cocktails. Cheers!

For more details and tours, read more on the Kings County Distillery website here.

Healing Spirits: the botany and herbalism of Aperitifs and Digestifs

Discover the history and botanical make up of some of the most famous Aperitive and Digestive spirits, and the impact these drinks have on our organism.

Saturday October 28, 2017 – 2pm-4pm
@ The New York Botanical Garden, 2900 Southern Blvd, Bronx, NY 10458

>>TICKETS HERE<<

The centuries-old botanical history of aperitifs and digestifs, from Chartreuse to Fernet Branca, stems in part from a monastic quest to divine an “elixir of long life.” Many cultures still commonly consume these herbal drinks, made of complex mixtures of plant material, for their unique flavor profiles and for their medicinal properties. As you taste selected aperitifs and digestifs, discover their botany and discuss the physiological impacts each have on human health. 21+

About the presenter

Tremeur Arbor grew up in France, where he studied music, biology, and wine. Since moving to New York in 1998, he has worked in the food and wine industry, founded the Vinoteria social network, and now studies botany and herbalism. More recently, Tremeur created Wine Botany, which invites people to explore wine-from the plant and its terroir to its role in culture and lifestyle, and how the body reacts to its components. Through its comprehensive and holistic approach, Wine Botany cares for the planet, as well as for people’s health and wellness.