Beer, Bourbon And Barbecue, a mix grilled in heaven.

Tom Bulleit introduced his 10 years old to Belgium and we don’t mean his grandson, we’re talking about his ‘Bulleit Bourbon 10 Years Old’. The place to be was Jord Althuizen’s grill tower, ‘Black Smoke’. Actually it was the grill tower’s rooftop, bathing in sunlight, were we spent a very pleasant afternoon, soaked in beer, bourbon and barbecue.

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The Black Smoke rooftop is amazing and I don’t know if it was for the occasion, but the entire interior is drenched in Bulleit colours: orange, amber and of course, lots of wood. We were welcomed immediately with a Suffering Bastard – the drink, we mean, not Jord or Kasper – and some finger food.

The original ‘Suffering Bastard’ was invented by Joe Scialom in the Shepheard’s Hotel in Caïro in 1942 and was meant as a hangover cure. It contains a curious combination of gin and brandy, lime juice cordial, Angostura bitters and ginger ale. Depending on the size of your hangover he later also invented the ‘Dying Bastard’ (adding bourbon) and the ‘Dead Bastard’ (adding bourbon and white rum).

What we were drinking was a variation on the Suffering: Bulleit Bourbon, Tanqueray Gin, Angostura bitters, lime juice and maple syrup, topped up with ginger ale. Quite nice, no suffering at all.

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After much hello-how-are-you, kissing and shaking hands we were invited to take a seat at the table. Our first dish was a beautiful home-smoked salmon accompanied by a Duvel beer. The main course was a delicious, very spicy brisket paired with a new beer of which I forgot the name. If this lunch was to continue on the same course I would definitely be needing a Suffering Bastard afterwards!

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Beer, bourbon & brisket @ Black Smoke

Next we got to taste the Bulleit Bourbon 10 Years. Tom Bulleit was his charming self, not going into a lot of detail, but basically just saying “Drink the stuff… and? D’you like it?”. Apparently some folks had had the brilliant idea to take him with them to the Nomads Music Festival in Amsterdam the day before and let’s say it made a lasting impression on him.

So we tasted. Well, it’s definitely Bulleit Bourbon and we’re happy for that. We like Bulleit Bourbon. But to be honest I actually didn’t taste much difference with the regular Bulleit. A bit rounder maybe and an extra touch of honey/vanilla. Maybe an extra 4 years of ageing to get it up to 10 isn’t enough? Or maybe it was the beer, the Bastard and the brisket speaking? Don’t get me wrong, it’s still yummy, but in the store, considering my wallet, I’d go for the regular Bulleit.

 

That being said we were being served an excellent Bulleit Old Fashioned paired with Jord’s signature desert dish “the Heartstopper”. You’ve got to eat this to believe this. It’s an eclair with a Bulleit Bourbon cream filling and salted caramel and chocolate on top.

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Nick Bril talking about eating snakes 

What a beautiful afternoon it was. Also I had the pleasure to sit next to Nick Bril, Master Chef at the famous star restaurant: The Jane, who had just made a trip around the world for a television show, discovering new foods and dishes. Apparently when you order snake in some countries they put some blood, the heart and its brain as a side dish next to it. Not surprisingly it didn’t go down so well. Well, those are the risks of the trade of course, but imagine the sacrifice these people make to produce good food on your table and I mean Nick Bril of course, not the insane snake killers.

Cheers!

More info:

Black Smoke

Boomgaardstraat 1, 2018 Antwerp

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