Whiskey and beer: a grand combination! Of course it had to be two Irish men who, while having a shot and a brew, decided to perfect this old combo. What would happen if you age Jameson in beer casks, specifically stout beer? Answer: a miracle! What happens if you bring this miracle to Belgium? Answer: an epiphany! In Brussels there's an organisation called Beerstorming who are willing and capable of brewing any beer you can imagine. Together with the folks from Jameson they made a fantastic fruity sour brew, barrel aged in Jameson casks.
Three Irishmen walk into a pub… this is not a joke, it’s an everyday reality, especially in Cork. Only these three were no ordinary Irish, it was the whiskey wizard Dave Quinn and Jameson Master Distiller Brian Nation who met Shane Long, Master Brewer of Franciscan Well. The latter was curious to know what would happen when his stout beer was barrel aged in Jameson casks. Admit it, you would want to know this as well. It is after all an excellent idea. After sufficient experimentation Shane Long was a happy, albeit a little bit tipsy, man. Smiling he returned the casks to the Jameson distillery. And it was there that Brian and Dave saw the light at the end of the rainbow and bitchslapped the leprechaun hiding underneath. What they did was refilling the stout washed casks with Jameson. This was the birth of the Caskmates.
The Jameson Caskmates Stout Edition is amazing. It’s a perfectly balanced marriage between the soft, mellow, rounded Jameson and the bolder bitter notes of the stout. It finishes with caramel, cacao and hints of coffee. It’s a marvellous combination of my two favourite Irish beverage categories.
Beerstorming in Brussels
Beerstorming needs very little explanation, it’s brainstorming on beers. Let’s say you woke up one day and had a brilliant idea for a new beer. Well then, you just waltz into their fine micro-brewery, declare your idea and they brew it. Afterwards you’ll have a beerstorm where a panel of friends and experts taste a few beer-ideas, including yours. Out of the discussion that follows you can finetune your brew or it might happen that an entirely new beer comes into existence. Beerstorming is great fun, unless you hate beer of course.
Now the people from Jameson and Yorick Yosh & Arthur Ries from Beerstorming decided to meet up in Ireland (in a pub probably) and discuss beer, barrels and whiskey, the result is called: The Brussels’ Share.
The Brussels’ Share is a fresh flavour explosion in your mouth. Rather complex, there’s a lot going on in your mouth when you taste it. There’s grain, hoppy bitternes, apricot fruit, sour and then there’s something like a hidden trapdoor where a vague, fleeting hint of caramel is detected. Brewed according to the sour beer tradition from Brussels this is very nice Bacchus’ blood!
Belgian webdesigners from Black Lion said 'to hell with gin' and decided to make genever instead. A very modern tasting genever, that is or genever 2.0, as they call it. Dust was born. Also you need to know that "dust" is actually a Flemish dialect word for "thirsty".
The story starts when a web design company named: Black Lion moves its offices to an old grain distillery in Kortrijk. A new name, a new building, a fresh start. So they decided to celebrate this appropriately. At first they wanted to make their own gin, but they realised soon that there’s probably one too many gins on the market today. No shit Sherlock. If you still want to make a gin these days you better make sure it is better than very, very good.
So genever it was going to be. Why, you ask? Well, because it is the much richer grandfather of gin of course and because genever is starting to attain a substantial amount of “hipster cool”, especially in the States. Aaaaand besides waffles, sprouts and chocolate it is one of our national delicacies of course. The next thing they needed was a master distiller of this delicacy and soon they found Patrick Van Schandevijl of De Moor Distillery, famous for his Dirk Martens malt wine, genever, ‘korenwijn’ and ‘roggewijn’. His genever, by the way, is already distributed in the States under the name of Diep9.
And then there was “Dust”. It comes in a very nice black, modernised earthenware genever jug (500ML/38%ABV). Dust is created through the combination of 2 malt wines: a) a double distillate from barley, wheat, malt and rye aged for one year in used oak casks and b) a double distillate made 100% from malted barley, aged for more than 2 years on used French oak casks. This mixture was enriched by botanicals typically used in today’s gins: juniper (duh!), coriander, angelica, lemon peel, cinnamon, licorice, cubeb pepper, grains of paradise, iris, cardamom, orange peel, cumin, nutmeg and aniseed.
The result is another miracle of balance by Patrick Van Schandevijl. It is at the same time fresh, citrusy, peppery and on the other hand deep, rich and malty. Delightful to drink neat or over ice, but also works very well in cocktails (we made a very yummy Martinez with it). So, tired of gin and tonic, but still thirsty? Get Dust!
A new gin? Yes. Really? Yes. Belgian? Yes. Any good? In one word: fantastic!
It is one of the rare examples when the all too familiar story of 'X-number of friends come together and decide to make gin' really turns out to be a good idea! Bro's gin is a magnificently well balanced London Dry with its own personality. A straightforward and honest gin, no bs. Also, this gin is so good it's actually slowly conquering every Michelin Star restaurant in Belgium.
Well it’s Bro’s gin and the origin story is as follows: three bro’s – who happen to love gin – decided to make one for themselves. And we can see the reason for this. Being bro’s they most probably live according to the Bro Code and considering rules 25, 30, 109 and 114 you might as well come to the conclusion after a while that it will be cheaper to create your own booze. And you know, we kinda like this origin story. Why? Because it’s honest and it did really happen. For once it didn’t include the fortunate discovery of a family gin recipe dating from just after the creation of the juniper berry.
These guys just wanted to make gin, but in stark contrast to their countless predecessors, these friends are really serious about it, even more they’re dedicated and passionate about gin. So one of the bros bought a make-your-own-gin-at-home set and they started off their adventure, experimenting with recipes for more than 365 days. Oh, happy days!
Upon finally reaching a recipe they all agreed upon the Bros went to Vibe Distilleries in Herentals (Antwerp) and asked them if they could produce this. The result is Bro’s Gin and the result is doing very well. Here’s some of the star restaurants that immediately put it on their menus: Restaurant Philippe Meyers, Het Gebaar, De Kromme Watergang, ‘t Kreukeltje, Hof Van Cleve, …
Bro’s Gin is a very nice London Dry, full of flavour and not just for tonic. Considering the name it’s the ultimate birthday gift for a good friend. We immediately made the remark that it is quite “male oriented” and that they should make a female version too. Let us conclude that the first names for this would-be experiment came out quite wrong 😉
Bro’s Gin is infused with 13 botanicals including: juniper berry (thank God), rosemary, lemon, orange peel, cardamom, Java pepper, basel, coriander and even apple. Distilled in copper pot stills.
Serving suggestions you ask us? Anyway the Hell you want it! 😉
In every aspect Gold Gin would be the perfect gin for a Bond villain. I mean take a look at that bottle, it utterly demands to be looked at, you can’t miss it, but at the same time you can’t read what’s on it. It’s complex and mysterious. Just like its origin story, listen to this:
“At the beginning of the 20th century, as excavation works were taking place in the Alsace region, a site containing antique valuables was found. Amongst them, there was a gold pot still. After these objects were proved not to have any historic value, they were put on sale.
One of the buyers was an amateur distiller, a man who immediately fell in love with the gold pot still and acquired it. This man had spent years of his life looking for the perfect spirit, the perfect distillation, an elixir as valuable as the material the golden pot still he had just bought was made of.
He finally created a gin with tangerine reminiscences and a delicate memory of vanilla and almonds. He named this special spirit Gold 999.9 as he considered it to be his liquid gold, the purest one.”
We don’t know about you, but our imagination runs wild when we read origin stories like that. Apparently the archaeological dig had stumbled upon the hidden stash of a local pharmacist who – due to the Franco-Prussian War – had put his valuables there out of fear of being looted by the Germans. Something terrible must have happened because the pharmacist obviously never returned to dig it back up again. Nevertheless all of these events culminated into Gold Gin.
The Belgian Finals of the Gold Gin Competition took place in the famous BarZar in Antwerp. Owner and head bartender Maxime Biot joined us in the jury together with Yannick from Njam. There were three finalists: Saif El Ouachem from Cocktail Dreams, Donald Simons from Black Smoke and Bruno Simons from BarZar.
We will not bore you with details and go straight to the results: Bruno won with an excellent Negroni style cocktail based on Gold Gin and Suze Aperitif. The drink fitted the bill perfectly! Honourable mentions go to Donald who made a very nice Gin Sour in which he added marjoram (that’s a herb). The herb did wonders with the gin. And let’s not forget Saif who made us an unusual cocktail made out of rocket salad…
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.
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.
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!
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.
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.
We were invited into an old courtyard right in the centre of medieval Antwerp where Campari will open a new bar on May 5th called: Gaspare La Piazza Dell’Aperitivo. The moment we set foot in it, we fell in love with it. Tucked away from the commercial chaos of the city and her typical traffic infarct this courtyard offers the ultimate sensory experience of a relaxing aperitivo time.
And they take this quite literally, sensory experience, we mean. Professor Doctor Malaika Brengman from Brussels University VUB, was asked to turn the courtyard into a real Italian piazza of pleasure. So every flower, plant, colour, texture, sounds or scent you might experience is especially there to relax and re-energize you, all in Italian style.
Famous bartenders and Campari Ambassadors Jan Van Ongevalle and his daughter Hannah Van Ongevalle from The Pharmacy, Knokke, designed two Campari cocktails especially for Gaspare Bar and apart from that you can of course enjoy what is now definitely this summer’s drink: the Negroni and a refreshing Campari Tonic.
Also aperitivo is nothing without food, so antipasti will be plentiful! There will even be a shop where you can buy everything you need to aperitivo at your own place.
One more thing, when you’re in that courtyard sipping your Negroni, imagine that maybe – just maybe – 400 years ago the famous owner of this place might have sat at a table on that very same spot, discussing art and paintings with some Italian visitors…
Open from May 5th until June 30th, every Thursday, Friday and Saturday.
There's a thing about Irish whiskey that makes it very...well, Irish actually and because of that definitely a distinct category within the whisky sphere. It was once much more popular than Scottish whisky and it's doing its best to reclaim the title. Teeling Whiskey is relatively new on the field here, but in less than three years it made sure that it's in the vanguard of this Irish comeback. So 17th of March, have some of this and remember: "everyone's Irish tonight!"
Irish whiskey was the first whiskey we ever tasted and as a young lad we fell madly in love, especially with Tyrconnell whiskey. Irish whiskey is very Irish and by that we mean it’s apart, it’s different, it’s special, fuelled with emotion, both harsh and mellow at the same time. Our favourite Irish philosopher has a great description of what Irish people are often seen as, but definitely are not: “We’re not the twinkly eyed f***ers with a pig under our arm who say they will paint your house, but might steal the ladder! That’s only half true!”
Irish comedian Dylan Moran about the Scottish, English and Irish
That poetry and emotion is what makes Irish people in our mind’s eye. And their soul is in their drink. Now back to Teeling. It’s a very young distillery, only a couple years old, putting itself at the forefront of the Dublin Distillery revival and showing it’s serious about this by bearing a phoenix rising from a flaming potstill in its logo.
We received a bottle of the Teeling, Small Batch Whiskey and at first we didn’t quite know what to think of it, but after a few sips we knew: it’s Irish! It’s different, both harsh and sweet, mellow at the same time. Teeling really toys with your tongue here: rum, whiskey, whiskey, rum, what’s going on here? After close examination of the bottle we quickly understood: it has a 6 months finish on rum barrels. A daring (very Irish) move! But it works, I think, at least for me. Bottled at 46% abv, non chill filtered and finished on rum casks this drink both kicks and kisses you at the same time. It has both vanilla, chocolate and grassy, lemony things in it. We like it, it has a personality. It is the kind of bottle that will be empty the 18th of March.
There were lots of tasteful surprises in the box like chocolate, truffles, marmalade and even Jamaican jerky crisps, but the most amazing was the Irish, whiskey smoked, mineral, sea salt. Guess what was the first thing we did with it? Yes, indeed we put a pinch of it in the whiskey! And it’s f***ing amazing, the purest leprechaun blood you ever tasted!
So, have a Teeling on St. Paddy’s and try to chase the snakes away the morning after!
Another gin, you say? Yes, people don't seem to get enough of it. Which recently lead to the quaint discovery that our blood vaguely tastes of juniper. A fact which largely broadened our Transylvanian fanbase by the way. Read below why you should try Steam Gin.
Steam Gin is the product of a unique cooperation between the Van Damme Distillery, Small Distillery Lede and VDS Distillery. And there is at least one reason why we got interested in this gin, namely, it’s distilled by Van Damme Distillery…
Van Damme is better known for its fantastic genever products, especially Balegemsche Graanjenever 54° – aka: Ol’ Blue One. Further more Van Damme distillery is the only farm distillery left in Belgium. We used to have hundreds, but one law and two world wars later, there’s only one left. What’s so special about a farm distillery you wonder? Well, a farm distillery produces its spirits entirely by itself. So everything, except for the bottle, is made on the farm, beginning with the grain. They have one expression which sounds great in Flemish and much less so in English nevertheless I will enrich you with it: “Van de grond tot in de mond!”, translated this becomes: “From the soil to the mouth!”
So, apart from growing, malting and distilling their own grain they also have on or two other special features. They use open fermentation and next to this barrel stands a huge f***ing steam engine that heats their column! It dates from 1862 and was recently completely disassembled, cleaned, lubricated and put together again. It’s quite an impressive sight and it rolls like a dream! It’s also – like you might have guessed – the origin of the name for this gin.
We especially like the bottle design, which is custom created in Italy and took longer than Caesar to arrive in Belgium apparently. The scorched cork and pewter seal are nice details. We couldn’t fathom, though, the need, reason and meaning of the motto: “we saw taste”. It’s only later, when you turn the bottle around, and read the poem on the back of the label that you see the origin – yet still not the reason – for it. In light of good taste we suggest to dispose of the motto, as well as the poem.
The taste is rather good and well balanced, a nice mixture between flower and spice with distinct juniper and cardamom notes. It works very well in G&T with a grapefruit twist, less suitable for Dry Martinis, but surprisingly superb in Negronis and very nice neat over ice. So get steaming!
And you know what they say, an apple a day... Olivier Jacobs from Jigger's (Ghent) wanted to make a spirit that is honest and responsibly made. A product which he followed from apple to bottle. Distilled by Biercée this results in an eau de vie that is an absolute jewel and there's only 2000 bottles...
Olivier really loves apples and right he is, I mean apples are a big deal. Catholics have built their entire faith around it, Newton discovered gravity, the Greeks went to war for more than ten years because of one apple, we have named cities after it and stuff that takes pictures of you! Apples are good!
After all it is not so surprising that at one moment some people are going to stand up and say: “everybody’s making gin, well to hell with that, I’m going to make an apple eau de vie!”. So one year ago some 40 people started to pluck apples from an orchard in Namur and they did an incredible job, because after some calculation Olivier deduced that they must have used around 40.000 apples to make 1000 litres of apple eau de vie! When he said that, I tried to picture that mount of apples and 40 very tiered people.
The apples are from different varieties, but mostly Belle Fleurs, whence the name. They thought of calling it iApple or Eye Apple, but quickly abandoned the – rather cheesy – idea. So Belle Fleur it is and it’s lovely! We’ve always loved apple schnapps, it reminds of winter, snow and après ski get togethers. And God know’s I have left a rib on every piste in Austria that I visited. Speaking of ribs, Eve in the Garden Of Eden shouldn’t have bit the apple, she should have distilled it and probably ended up with Belle Fleur.
It is neat as well as in cocktails and we tasted two examples of it: a wonderful sour with liquorice syrup and a brilliant thirst quenching long drink with ginger and cider.
So, if you like apples – and who doesn’t- you should definitely try to lay your hands on one of those bottles. Cheers!
Every year Maison Ferrand launches a cocktail book in a different city, this book represents the (cocktail) culture and bartender scene of the country the city is located in. It started 5 years ago in Paris, followed by Berlin, London, Singapore, NYC and now Antwerp, Belgium. The good people of Maison Ferrand immediately spotted how surreal our country is and decided without a single drop of hesitation to adopt the famous painter Rene Magritte as inspiration and leading theme.
'Ceci est un cocktail book." was born. Location: Ben Belman's beautiful bar 'Bijou'.
After introductions Alexandre Gabriel, owner and master blender of Maison Ferrand took the stage. Well, stage is a big word, we cramped him in a corner where at least 75% of the attendees could see him. I mean this bar was filled to the brim with Belgian bartenders… and some press. A few exceptions give or take, I believe that everybody ever mentioned on this blog was there. The place was vibrant with enthusiasm. Just like Mr. Gabriel, this man was on fire. Not literally of course, but he was the proverbial waterfall of passionate fact- and storytelling, all of it interlaced with brilliant quotes. He started off immediately with: ” A good spirit is like a great book. Not a good book. ‘Good’ is not good enough, it has to be memorable!” Meaning that you need not necessary like the spirit, but it has to leave an impression on you. By that he wasn’t referring to splitting headaches, a hole in your tongue or diabetes, but more something like, you know, worth remembering.
When asked to describe Maison Ferrand, he replied: “We’re one of the oldest cognac houses in the world. The family goes as far back as 1610.” Quickly followed by “We’re also a bunch of misfits who like doing things differently!” How exactly? “By don’t sticking to the guns, as a Master Blender I always wanted to revisit the spirits, approach them from a different angle and that’s what we’re trying to accomplish with our little company.”
Don’t walk the beaten path is basically what they’re doing and I love that. Next there was a tasting of their spirit range and we started off with the 1840 cognac (not a bad start don’t you think?). “I love young cognacs… that are made more than a hundred years ago!” said Mr. Gabriel and we couldn’t agree more. If your spirit needs to retire for several generations in a barrel before it starts to resemble something palatable then there must be something wrong with your distillation method. There’s a lot of spirits these days that taste like a wooden plank dipped into some sort of marmalade or fudge, soulless junk in my opinion. Not so with the 1840 cognac, I loved it, it’s all grapes and standing on rolling green hills with the occasional wild flower under a summer sun, finishing with the distant humming of a single bumblebee. For the record, it is not made in 1840, but it is made in the fashion and style of an 1840 cognac (in this case a Pinet Castillon).
Next up was the Cognac Pierre Ferrand with Banyuls finish. Although not our favourite, again a good example of Maison Ferrand ‘doing things differently’ and you gotta love them for it. For ages people thought it was illegal to store cognac in wine barrels, but Alexandre and some other people started to dig in the past and question this. After extensive research they concluded that: “it is legal, but you better not tell anybody.” That’s exactly why they put “Banyuls Finish” on the label… are you beginning to see why I love these people?
The following bottle was a familiar friend: Dry Orange Curaçao. This is amazing, you have to try this, it’s an absolute wonder potion in cocktails, but also nice to taste neat. Somebody once said when asked to describe it that it tastes like Cointreau only less sweet. That does not nearly begin to describe it! Less sweet, sure, but also the cane sugar is toasted and barrel aged and the liqueur is distilled in the same pot still as the cognacs. Taste and try!
Next up Citadelle Reserve Gin. I always liked the Citadel range, it’s straightforward and delivers the goods as a good gin should. Very unlike some of the neo-gins which are described a lot like shampoos containing strawberries and lychee or lapsang and yuzu. That’s not approaching a spirit from a different angle, that’s running away from it. Actually yuzu is in the recipe of Citadelle Reserve, but you know, it’s done differently! Alexandre said: ” a great gin is not a Caesar’s salad!” And right he is. The Reserve is a ‘yellow gin’ , meaning that it’s aged for a while. In this case exactly the amount of time it would take you to smuggle a barrel out of the port of Dunkirk ( in what we now call France, but used to be Flemish and a real pirate hole too) and bring it to London. Why? Because it happened on a regular basis after 1775.
After that it was the Plantation Jamaica 2002, which is a fine rum, very intense. A real slice of Jamaica. And last, but not least, we tasted the famous Plantation Pineapple Rum: Stiggins’ Fancy. It is a rum created by Alexandre Gabriel and none other than David Wondrich. Pineapple rum was already a thing in the 19th century to such extent even that was mentioned in Charles Dickens’ Pickwick Papers where a reverend named Stiggins enjoyed a sip of pineapple rum before and after every sermon so to speak. This spirit is an absolute delight, it’s good in cocktails but we equally enjoy it neat. It is made by infusing the skin of Victoria pineapples for one week in Three Star Plantation Rum and afterwards distill it in the pot still. In the meanwhile they have infused the fruit of the pineapple for three months in the Plantation Original Dark, then they marry the two spirits together into Stiggins’ Fancy. Sheer bliss!
The cocktail book, you ask? Well it’s a booklet of a hundred pages long, filled with beautiful pictures by Evy Ottermans and recipes from about every self respecting cocktail bar and their best bartenders in Belgium. A must have, we believe.
As a conclusion I must say that Maison Ferrand is a house that I could call home. It’s small, cozy, visionary and passionate. It rebels, does things differently, producing a unique vision on spirits and a range with character and history. A toast to you, with this fine Plantation Angels Share. Cheers!