Most restaurants treat drinks as an afterthought. Santiago Lastra doesn’t.
In this clip, the Michelin-starred chef behind KOL explains how learning about wine, mezcal, cocktails, bitterness, aroma, and balance fundamentally changed the way he cooks food — and why some alcohol feels clean while other drinks leave you angry, anxious, or wrecked the next day.
From mezcal’s natural production to why heating food kills aroma, this is a masterclass in flavour thinking, not recipes.
Full episode here! 👉🏻 https://youtu.be/f-pMQy1n0So
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😡 Why vodka makes you feel bad (and mezcal doesn’t) 🍋 How bartenders think about flavour differently to chefs 👃 Aroma vs taste — and why most chefs get it wrong 🔥 Why heating food destroys flavour 🧪 What cocktails taught Santiago about sauces and condiments 🌍 How low-intervention wine changed KOL’s philosophy
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