Belgian Artisanal Spirits

Transcription

Belgian Artisanal Spirits
Biercée Distillery
SINCE 1946
Created in 1946 as a cooperative to distill locally grown fruits.
Early 80’s: creation of the Eau de Villée.
During the 90’s: they invested in equipment & product development.
In 2000, they moved to the Ferme de la Cour - (Court of Justice Farm).
Our site
The Distillerie de BIERCEE is located in a square farmstead dating
from the 16th century
Our distillerie is unique and is every year visited by thousands of tourists and
gastronomic fans
Due to our infrastructure we can host up to 500 guests
Our installations are an ideal location for venues, events and seminars
Biercée Distillery
Quality without compromise
The only one of its kind in Belgium, the Biercée distillery brings happiness to lovers
of eau-de-vie and fruit based spirits and gin. Since its creation in 1946 it has forged a solid
reputation for excellence. And with reason! The ‘king’s jester’ brand follows strict quality
norms right from the beginning; distillation in the purest tradition, state-of-the art technology,
rigour at each stage of the process and un-treated fresh fruit as the basic ingredient.
The passion of the Master Distillers can be seen in each and every one of their products.
Beginning with their flagship drink, l’Eau de Villée.
Quality without compromise
• Only the best fruits from the best terroirs
• Modern technology that allows to
capture the essence of the fruit
• Large palet of fine and natural aromas
• Each product is unique with its own character
• No use of artifical aromas, conservatives
or additives
• Ecological and qualitative packaging
Courtyard of distillery
A passion for fruit...
fruit selection and cutting
• Aim of distillation is to extract and concentrate
flavor and aromas therefore THE best and fresh
fruit is chosen.
• The selection criteria differ according to the fruit
and will choose from the best regions in Europe
like Spain, France, Switzerland.
Approx 300 tons of fruit, more than 2 tons
of berries ans 15,000L. of apple juice is
used every year.
A passion for fruit...
fruit selection and cutting
• The production of the distillery is active by the
seasons of the various fruit harvests.
• After inspection & sorting, the fruit is cut by the fruit
cutting machine and the musts obtained are than
transferred directly into the fermentation and
maceration tanks.
Fermentation
and maceration
• Only fruit rich in juice and sugar can be fermented.
• Fermentation is the slow transformation of the fruit’s
sugar into alcohol aided by specific yeasts.
Fruit musts are fermented for 3 – 4 weeks under
controlled temps which allows the flavor to come
through
Fermentation
and maceration
• Fruit, berries etc. with low sugar content are macerated
in alcohol, allowing for their flavors to be absorbed.
• After the fermentation/maceration process comes the
distillation of the musts: the aim is to extract this
“Eau-de-Vie” from the pulp, skin, stone and water
from the musts.
Distillation
• Distillation is a technique dating back 2000 yrs.
Consists of heating the musts in a copper still and
collecting the alc. vapors during the cooling process
or condensation coils.
They take care to select the middle part known
as the “coeur de chauffé” (the heart) between
the1st. alc. produced, known as the “têtes de
distillation” (the head) and dregs at the end
Distillation
• ONLY the heart, titrated at 70% volume is
used for final cut. The dregs are used for
agricultural fertilizer.
The 4 copper bain-marie and vapor injection sills
are equipped with rectification and concentration
columns and are ideal for refining the “Eaux-de-Vie”
by concentrating the flavor & aroma components
of the musts.
Operating stills is a delicate & complex art
done only by their master distillers
Alambics of distillery
Aging Cellar
Aging
• Rest and aging is essential for the finesse and
complexity of the Eaux-de-Vie
The White Eau-de-Vie (pure) rest in stainless steel
tanks, protected from the light but not from
temperatures variations which are necessary for the
slow aging process
Some Eaux-de-Vie’s and the Genever are aged
in oak barrels. Combination of air, oak, time
and Eau-de-Vie is acquired to get the right
delicate flavor
Blending
and Cutting
• Just before bottling, the Eau-de-Vie is mixed with
water that has a low mineral content to obtain
exactly the right degree in terms of taste.
• Natural fruit juices are used for the liquors which
gives it the right color and sweetness.
Each product is subject to minimum filtering
which grantees maximum flavor and aroma.
Decanting
and Bottling
• Decanting into the 20cl “demoiselle” bottles and
70 or 75cl. in the “Lady” bottles is performed by
a decanting machine that rinses, fills, caps and
labels the bottles on both sides.
• 150 cl. Magnum are filled, labeled, corked and
sealed with wax by hand.
Tasting
• The bottle finally reaches you after a minimum
of 2 years uninterrupted, attentive care.
Keep the bottles out of the light as this can be
detrimental to the correct safekeeping of the
Eaux-de-Vie and Liquors.
Eau de Villée should be put in the freezer so that it
remains fresh and highly digestible.
The Eaux-de-Vie and Liquors should be served
at around 5°C without ice.
Liqueur
How to drink it
Neat at -20°C
In a cocktail
For dessert : ice creams, sorbets, cakes
40%vol.
Tasting notes
Very delicate lemon on the nose
Very fresh attack
Perfect maturity balanced with a slight zestiness
Eau de Villée
The Original Premium Lemon Liqueur ...
Eau de Villée is a premium quality lemon liqueur. It is named after a small stream that runs
behind the Biercée Distillery. It is the subtle result of blending different distillates made from
whole lemons from Murcia with four other fresh fruit brandies, all fermented or macerated by our
master distillers. More than 10 kg of fresh fruit are required to make one bottle of Eau de Villée.
Ferme de la Cour, 36, rue de la Roquette B-6532 Ragnies (Belgium)
Tel : +32 71 59 11 06
Fax : +32 71 59 32 33
info@distilleriedebiercee.com - www.distilleriedebiercee.com
Cocktail
Eau de Villée
Cnr°7
V
il-lady
Ingredients:
1 oz Eau de Villée
1 oz Gin
0,5 oz Fresh lemon juice
0,5 oz Eggwhite
orpse Reviver
Ingredients:
0,75 oz Eau de Villée
0,75 oz Gin
0,75 oz Lillet Blanc Vermouth
0,75 oz Fresh lemon juice
Herb Liqueur (or Absinth)
How to make:
Shake and fine strain in
chilled glass.
Garnish:
Lemon twist
Glassware
How to make:
Shake all and fine strain
in an Herb Liqueur (or Absinth)
coated glass.
Garnish:
Lemon zest (discard after use)
Glassware
Vintage Coupe
© Recipes by Noach Van Damme & Distillerie de Biercée S.A. All rights reserved, 19/08/2012
Martini / Vintage coupette
Cocktail
B
Eau de Villée
How to make:
Stir all ingredients with ice in
the glass.
Garnish:
A Lemon wedge / celery stick
Glassware
Long Drink or Vintage Mug
BMary
Ingredients:
1.5 oz. Eau de Villée
5 oz. Tomato juice
1 pinch Celery Salt / Horseradish
/ Black Pepper
1tsp Worcherstershire sauce
1 tsp Tabasco sauce (Smoked Chipotle)
1 tsp BBQ-spices
BQ
1 oz. Eau de Villée
1 oz. Cranberryjuice
10 ml Fresh lime juice
0,5 oz. Raspberry
0,5 oz. Eggwhite
e
Cosmopolitan
How to make: Garnish:
Shake with ice.
Fine Strain
T
Flaming Orange zest
wisted
Sidecar
How to make:
Shake with ice and fine strain
into a sugarcoated glass..
Garnish:
Lemontwist
Glassware
Martini / Vintage Coupette.
Ingredients:
Glassware
Martini
Ingredients:
1 oz. Eau de Villée
1 oz. Cognac
1 oz. Fresh Lemon juice
How to drink it
On the rocks
After a meal, neat, chilled
To accompany desserts and ice creams
Tasting notes
Roasted nose
Mellow dark chocolate attack
Exceptionally long-lasting finish
Liqueur
17%vol.
with pure Belgian Chocolate
Noir d’Ivoire
The smoothness of Belgian chocolate, the power of cocoa ...
Noir d’Ivoire expresses the original characteristics and particularities of true Belgian chocolate.
With no cream added, Noir d’Ivoire is the result of the distillation of two types of cocoa bean,
one natural and the other roasted, both from the Ivory Coast.
Tel : +32 71 59 11 06
Fax : +32 71 59 32 33
B
Cocktail
B
Noir d’Ivoire
for Alexander
Ingredients:
1,5 oz Noir d’Ivoire
1 oz Cognac
1 oz Whole milk
1 Vanilla pod
Garnish:
Freshly grated nutmeg
Glassware
Martini / Vintage Coupette
lack Russian
Ingredients:
1,5 oz Noir d’Ivoire
1,5 oz de Vodka
How to make:
Build in glass.
Stir with ice.
Glassware
R
Old Fashioned / Tumbler
aging Bull
Ingredients:
1,5 oz Noir d’ivoire
0,75 oz Amaretto
0,75 oz Jägermeister
How to make:
Cut the vanillapod in half and
put the grains in the shaker.
Add the rest and shake with ice.
Fine strain in chilled glass.
How to make:
Top up with: (Hot) Milk foam
Glassware
Old Fashioned / Tumbler
Liqueur
How to drink it
Chilled, straight from the fridge
Neat, as an aperitif or digestif
In a cocktail
20%vol.
Tasting notes
Lively nose of fresh cherry
Slightly sweet attack of cherry juice
Velvety
GRIOTTE
The cherry from the North ...
Red and sweet like a cherry, this light liqueur is made from Morello cherries.
A eau-de-vie of fresh cherries with fresh cherry juice added.
Tel : +32 71 59 11 06
Fax : +32 71 59 32 33
Cocktail
GRIOTTE
B
lood
and Sand
S
ingapore Sling
Ingredients:
0,75 oz Griotte
0,5 oz Eau de Villée
1,5 oz Gin
0,5 oz Benedictine
2,5 oz Pineapplejuice
0,5 oz Limejuice
0,5 oz Grenadine
Bitters
Ingredients:
0,75 oz Griotte
1 oz Blended Whisky
0,75 oz Red Vermouth
1 oz Fresh orange juice
How to make:
Shake and fine strain in
chilled glass.
Garnish:
How to make:
Shake with ice and strain..
Garnish:
Orange zest
Glassware
Martini
Lemon twist
Glassware
Cocktail
Kir
GRIOTTE
Ingredients:
0,75 oz Griotte
Dry White Wine (or Champagne)
G
riotte Sour
Ingredients:
2 oz Griotte
1 oz Fresh lemon juice
1 oz Egg white
How to make:
Shake with ice and strain in ice filled glass.
Garnish:
Cocktail cherry soaked in Griotte.
Glassware
Tumbler
How to make:
Pour Griotte in the glass, then slowly
top up with the wine (or Champagne.).
Garnish:
A cocktailcherry soaked in Griotte.
Glassware
Elegant white wine glass / Champagneflute.
How to drink it
Serve chilled or on the rocks
As a digestif at the end of a meal
To accompany a chocolate dessert
Liqueur
40%vol.
Tasting notes
Very subtle nose of bitter orange
The freshness of oranges on the attack
A dark chocolate finish
ORANGINE
The perfect combination of cocoa and orange ...
A subtle blend of orange liqueur and cocoa eau-de-vie elaborated by the Biercée Distillery,
Orangine evokes the taste of candied oranges.
Tel : +32 71 59 11 06
Fax : +32 71 59 32 33
Cocktail
N
ORANGINE
L
adette’s High Tea
o prejudice
Ingredients:
1,5 oz GiN
0,75 oz Orangine
How to make:
Stir with ice, then fine strain.
Garnish:
Orange zest
Ingredients:
1,5 oz Orangine
1 oz Maker’s Mark
0,5 oz Fresh Lemon juice
Glassware
Martini
How to make:
Stir with ice, then fine strain.
Garnish:
1 Floating Star Anise.
Glassware
How to drink it
Simply chilled but not on ice
As a digestif at the end of a meal
To share among gourmets
Genever
35%vol.
Tasting notes
Pleasant nose of malted barley
Gentle woody attack
Clean juniper finish
PEKET Dè HOUYEU
The recipe of our mining forefathers ...
Peket is the Walloon name for genever. Peket dè Houyeu is a pure grain genever (rye, malted
barley, etc.). A short period in oak casks gives it its amber colour and its characteristic
smoothness.
Tel : +32 71 59 11 06
Tel : +32 71 59 11 06
Fax : +32 71 59 32 33
Fax : +32 71 59 32 33
info@distilleriedebiercee - www.distilleriedebiercee.com
Cocktail
PEKET Dè HOUYEU
P
H
ouyeu Collins
Ingredients:
eketFizz
2 oz Peket dè Houyeu
1 oz Fresh Lemon juice
0,75 oz Sugar syrup (1:1)
Soda Water
How to make:
Shake all, except the soda
and strain in an ice filled glass.
Top up with sodawater
Garnish:
Classic: Orange slice & cherry on stick
Modern: Lemonslice or limewedge
Glassware
Longdrink / Highball
Ingredients:
2 oz Peket dè Houyeu
1 oz Fresh Lemon juice
2 Sp Powdered sugar
1 ozFresh lemon juice
Sodawater
How to make:
Build all the ingredients, except
the soda, in a tall glass.
Stir quickly and top up with
a splash of sodawater..
Garnish:
A large orangepeel / Straws
Glassware
Long Drink / highball
S
Cocktail
B
PEKET Dè HOUYEU
elgian Frog
How to make:
Muddle the lavender with the sugar.
Add the juice of ½ a Lemon and
the Peket dè Houyeu.
Shake with ice and fine strain in
a ice-filled glass. Top up with tonicwater.
Garnish:
Lavendersprig / Stirrer / straws
Glassware
Longdrink / Highball
Ingredients:
1,75 oz Peket dè Houyeu
½ Fresh Lemon
1 sp Canesugar
1 tsp Fresh lavender flowers
Tonic water
.2
azerac
How to make:
Ingredients:
0,75 oz Sugar syrup(1:1)
1 tsp Bitters
Herb liqueur or Absinth
H
Shake all ingredients, except
the Herb Liqueur (or Absinth)
with ice. Spray (or coat)
the chilled glass with Absinth and
strain the cocktail in the glass.
Garnish:
Twisted orange zest.
Glassware
Old Fashionend / Tumbler
orse’s neck
Liégeois
Ingredients:
1 barspoon Angostura Bitters
Ginger Ale
How to make:
Build the Peket dè Houyeu and Angostura in
an ice-filled glass. Top up with Ginger Ale.
Garnish:
The zest of 1 whole lemon. .
Glassware
Long Drink / Highbal
Contact
Distillerie de Biercée
Ferme de la Cour
36, rue de la Roquette
B-6532 Ragnies (Thuin)
Tel: (32)71.59.11.06
Fax: (32)71.59.32.33
info@distilleriedebiercee.com
Sites web: www.distilleriedebiercee.be
www.eaudevillee.com
www.bierceegin.com
Fanpage: www.facebook.com/distilleriebiercee

Belgian Artisanal Spirits

Transcription

Similar documents

Mocktail

Banana Bread recipe

KinderCare Menu Week 1

LiquaCel Recipes

Gravlax Kit Guide and Information

Black-Eyed Peas and Swiss Chard Lahana me Louvia

Introducing - Auburn DECA

Vitamins and Dietary Supplements

Refreshing summer drink recipes inside. So get

Recipe Glühwein

it here

Handout - Borehamwood and Elstree Synagogue