In the latest video I head to the Netherlands to enjoy a bit of the historically Dutch spirit, genever—a close ancestor of gin. I shot the video back in February, so don’t be alarmed by the fact that I’m in winter clothes. Special thanks to Rosalia’s Menagerie, Rutte Distillery, Olofspoort and Distillery Onder de Boompjes. By the way, it’s the first episode that includes the new theme music by Chmcl Str8jckt, the same themes I use in the podcast.
Seattle-based specialty beer importer Merchant du Vin will add to its already impressive portfolio of monk-brewed ales when it brings De Kievit Trappist Brewery’s Zundert brand to the U.S. this summer.
Abbey Toevlucht, home to De Kievit, was established in the 1900 in the quiet Netherlands countryside outside the village of Zundert, near the Belgian border. The brewery, built in one of the abbey’s historical farm buildings, began selling beer in 2013. The lapwing weathervane on the roof inspired the name of the brewery, and remains in place still: Brouwerij De Kievit—”The Lapwing Brewery”—also uses the crested northern lapwing in its logo. Read the rest of this entry
Some exciting news from Lucas Bols. Folks who’ve read my work will know that I’m quickly becoming quite the genever geek, so this pleases me immensely! But I’d better not get too excited because it’s only in six markets and there will only be 200 cases available.
Lucas Bols announced that for the first time its original-recipe, 100% Malt Spirit expression will be available in select U.S. markets beginning Feb. 1.
Just 200 cases of 750ml bottles of Bols 100% Malt Spirit will ship to New York, California, Illinois, Massachusetts, Colorado and Texas. Suggested retail price is $69.99. The product is bottled at 47% ABV.
Bols 100% Malt Spirit is made using the original recipe that the brand’s distillers bottled more than 350 years ago as a medicinal product rather than a recreational one. Bols 100% Malt Spirit is distilled from long fermented corn, rye, and wheat with juniper berries. This combination delivers a balance of malty smoothness and complexity on the palate with grainy, grassy notes and sweet honey as well as undertones of green apple and fresh citrus.
Earlier this year I returned to London for Gin Festival and I lived to tell the tale in the latest episode of The Drinkable Globe.
One of the greatest boozy adventures I’ve enjoyed over the past year has been getting better acquainted with genever (or jenever, if you prefer). Last summer in New Orleans, Myriam hendrickx, master distiller at Rutte Distillery in Dordrecht, the Netherlands, spoken on a panel at Tales of the Cocktail. I was so intrigued by the spirit and the charming distillery Hendrickx operates that I just had to visit it—which I did in February. But just before my visit, this article in Draft magazine went to press.