Ο καινούριος κατάλογος των The Clumsies, με τίτλο A Clumsy Spotlight, λειτουργεί σαν το προσωπικό σημειωματάριο της ομάδας, που ανοίγει το σπίτι της και μοιράζεται τις συνταγές, τον τρόπο σκέψης της και την ίδια της την ιστορία.
Ron Barceló was the reason that we ‘ve recently visited Dominican Republic. This tropical paradise, creates the ideal circumstances for best rum production.
The Art of Fermentation, a New York Times bestseller, is the most comprehensive guide to do-it-yourself home fermentation ever published.
The National Genever Museum of Hasselt, produces its own unique and geographically protected styles of genever. The latter is distilled in accordance with a 19th century recipe, in which we had the luck to be introduced by the distiller himself:
JeneverMuseum in Schiedam, is not just another museum. Of course, it is a place that houses historical facts and materials about genever production during the old Dutch days. But at the same time, under the museum’s roof there is plenty of modern equipment which is used nowadays for the production of “the mother of all gins”: The original single malt genever.
Notaris & UTO. These were two words that I had kept in my mind since Philip Duff’s Gin Masterclass at Bar Academy in Athens, a few years ago. The first word refers to the only genever brand allowed to have the seal of Schiedam on bottle’s cap. The second word stands for ‘Uit Tegenweer Opgericht’, wich means ‘founded out of protest’ and refers to the glass company that was founded to produce the bottles that would be filled with this quality Holland spirit.
Having spent three days in Amsterdam for our jenever research, we decided that we should kiss House of Bols and distillery de Ooievaar goodbye, in order to visit the Dutch province of South Holland, the city with the tallest windmills in the world and famous not only for “hosting” a lot of distilleries and malthouses but for its huge jenever production, also: Schiedam. As long as we arrived there, we started knocking around the historical centre and finally we paid a call on distillery De Tweelingh…
There are many times, that people – and especially bartenders – try debasing white spirits by comparing them with vodka. “This rum smells like vodka” or “That white rum is a molassa vodka” or “gin is just a juniper flavored vodka” are common phrases of using vodka as “the underestimated” spirit. But how many things do they really know about vodka? Is finally vodka an indifferent spirit? Are all vodkas the same? Does it really matters which vodka one uses as a base spirit in a cocktail? And should bartenders show their true love in more “premium” vodkas?