Tag Archives: Patrick Van Schandevijl

Dust. A new Belgian genever 2.0 style, handcrafted by Black Lion.

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.

DUST foto 3

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.

DUST foto 1

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!

More info: www.dustjenever.be

 

Advertisements

Belgian Lindemans Cherrybeer Gin – Combining The Best Of Both Worlds

What happens when you combine beer and gin? It shouldn’t surprise you that Belgians came up with the idea since it is the country with the most beers and through their genever harbours the origin of gin itself. Lindemans, famous Belgian family brewery, producing Belgian cherry beer since 1822 and De Moor, famous Belgian family distillery, producing genevers since the early 1900s, put their passion together and created the first cherry beer gin.

The gin is made by distilling Old Lindemans Cherrybeer Cuvée René together with 15 carefully selected botanicals. It is a very small batch (250l) en bottled by hand. The Lindemans Gin comes in two versions: a clear one and a red one.

Patrick Van Schandevijl, Master Distiller at De Moor presenting a bottle of Lindemans Premium Gin
Patrick Van Schandevijl, Master Distiller at De Moor presenting a bottle of Lindemans Premium Gin

The clear one is citrusy with a hint of cardamom and an aftertaste of sour cherries. In my opinion it is balanced out brilliantly (a trademark from De Moor). Not sweet, not too fruity or floral, but everything’s there. When tonic is added the cherry flavour grows more intense and pairs well with the bitter tonic. I assume it would do well in Gin Fizz too.

The red variety is made in the same fashion except for the addition of the juice of sour cherries (whence the colour). The difference in taste is more cherry flavour obviously. Pairs well with tonic too. Another combination that worked out very well for me was red vermouth. Just 2 parts gin and 1 part red vermouth served over ice with an orange zest. Very tasty and easy to make.

Lindemans Premium Gin Red presented here with a cocktail made by Manuel Wouters based on grapefruit and prosecco.
Lindemans Premium Gin Red presented here with a cocktail made by Manuel Wouters based on grapefruit and prosecco.

If you’re a fan of Belgian beers and gin you should definitely give it a try, it is extremely refreshing when the temperatures get tropical.