Rebecca's interest in absinthe spans several decades. It sparked when university studies in nineteenth century art and history collided with curiosity of wine and herbal medicine. Courses in herbology expanded her knowledge of culinary and medicinal herbs, and tincturing absinthe and other Victorian elixirs.
As a wine buyer, she created entertaining wine menus for restaurants that balanced tasting notes and culinary pairing with history and lore. She has consulted with restaurants on wine and food pairing and hosted special wine tasting dinners.
When not tasting for absintheology Rebecca currently teaches photography at a small college and continues to study in nineteenth century processes.