Fire, Smoke & Whiskey: Following a Single Drop Through the Jack Daniel's Journey

Anyone who's been following Double Strainer for a while knows that my appreciation for Jack Daniel's goes back even long before this platform existed. I've always enjoyed the whiskey itself, as well as the heritage, the iconic branding, and the unmistakable Tennessee spirit surrounding the distillery.

Over the past couple of years, Jack Daniel's Belgium has been quietly building something equally impressive: a genuine community of bartenders and hospitality professionals through its ‘Bond with Jack’ events. They're far more than brand gatherings. They're opportunities to reconnect with familiar faces, exchange ideas with fellow industry professionals, and—perhaps most importantly—discover something new about the brand every single time.

This month's edition, ‘Fire & Smoke’, took place at LLodge in Grobbendonk. Calling it an event venue hardly does it justice. Hidden away in nature, this is one of those places that has to be experienced rather than described. The surroundings became an integral part of the afternoon, perfectly matching the event's outdoor, elemental theme.

The program consisted of three very different but equally engaging experiences.

We started with an interactive cocktail workshop by Chemistry & Botanics BXL, exploring techniques such as smoking, roasting, and toasting. Rather than simply demonstrating flashy effects, the session focused on why you would choose a particular technique depending on where you want those smoky aromas to appear—in the glass, on the garnish, or even in the drinker's first impression before taking a sip. It was practical, thoughtful, and immediately applicable behind the bar.

Next came what was undoubtedly the highlight of the afternoon: The Drop, presented by Jack Daniel's Brand Ambassador Vincent Schietse.

The concept was beautifully simple. What happens to one single drop of whiskey between the still and the bottle?

Instead of explaining the production process through slides or diagrams, Vincent let us taste every major step of that journey.

The lineup was exceptional.

We began with Jack Daniel's New Make—the crystal-clear spirit flowing directly from the still, reduced to 40% ABV for tasting. Bright, vibrant, and surprisingly fruity, it showcased notes of fresh grain and even banana. It's not something available to consumers, making it a rare opportunity in itself.

Next came that exact same spirit after undergoing the famous Lincoln County Process, where the whiskey slowly filters through maple charcoal before entering the barrel. Tasting these first two spirits side by side immediately demonstrated how profoundly this uniquely Tennessee step transforms the distillate's character, smoothing the edges while adding remarkable depth.

The third pour was instantly recognisable: the matured whiskey that eventually becomes Jack Daniel's Old No. 7 after roughly four years in newly charred American oak barrels. Suddenly the fruit remained, but it was joined by layers of vanilla, honey, caramel, gentle spice, and toasted oak—the flavours most people associate with Tennessee whiskey.

Finally, we compared it directly with Jack Daniel's Bonded.

Although it's fundamentally the same whiskey, the Bottled-in-Bond regulations require that it comes from a single distillery, is distilled within one distillation season, matures for at least four years in a bonded warehouse, and is bottled at exactly 100 proof (50% ABV). The barrels themselves also receive an even heavier toast and char, resulting in a whiskey with noticeably greater structure, richer oak influence, and impressive intensity.

As a final surprise, Vincent opened a bottle from his own personal collection: Jack Daniel's 10 Year Old. Not yet available in Belgium, it provided a fascinating glimpse into what additional years of maturation can contribute to the familiar Jack Daniel's profile.

Experiencing the complete evolution of a single drop of whiskey—from fresh distillate to mature premium expression—was something truly memorable. It wasn't just an educational tasting; it fundamentally changed the way you think about every bottle on the shelf. Each glass represented another chapter in the same story, revealing how charcoal mellowing, barrel aging, time, and oak gradually transform a bright, fruity spirit into a whiskey layered with sweetness, spice, vanilla, honey, and an increasingly long, complex finish.

Of course, events like these are also about people. Between workshops there was plenty of time for conversation, along with a few unexpectedly entertaining activities—including tug-of-war and hammering nails into tree stumps—just enough to awaken everyone's inner redneck before gathering around what can only be described as an enormous open-fire barbecue.

The team from De Laet & Van Haver / Butcher's dining prepared an outstanding feast over blazing flames inside a wooden lodge that somehow managed to feel like a cross between a Scandinavian smokehouse and a very hot sauna. The heat was intense, but so were the flavours.

Fire, smoke, exceptional whiskey, great food, and conversations with people who genuinely love their craft and industry. That's a combination that's hard to beat.

My sincere thanks to Jack Daniel's Belgium for the invitation and for continuing to create events that bring education, hospitality, and community together in such an authentic way. If this edition is any indication of what's still to come, the ‘Bond with Jack’ series has become one of the industry's most worthwhile gatherings to attend.

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Consulting unless stated otherwise in the article. While the producer or distributor might have gifted some items, these are in no way paid promotions or recommendations.

Spirits Inn Beringen 2026 - Old, odd and rare

“Something to truly look forward to.” It’s the answer I give without hesitation when someone asks whether Spirits Inn Beringen is worth the trip. Because what is created here each year is not your average fair or festival, but a carefully curated gathering of passionate spirits enthusiasts, a place where curiosity is nurtured and experience is key.

Anyone who has attended before knows that this event excels in unique discoveries. From old to exceptionally rare bottlings, it all finds its way here. In past editions, I’ve tasted cognacs from my birth year and even a glass dating back to 1900, moments no enthusiast easily forgets. Both samples were poured by Ivo Drabs of Wine4U, who this year hinted at the upcoming release of a brand-new series of old and rare cognacs before summer. Certainly something to anticipate, though in the meantime, I was also treated to a delightful Tamnavulin 2009.

At the same time, the festival remains firmly rooted in the present, showcasing new releases and developments within the industry. Over the years, for instance, I’ve been able to follow the evolution of local whisky from Het Aerts Paradijs, a story that grows richer with each passing year. Their latest bottling, matured in a cask that previously held heavily peated whisky, is nothing short of a flavour bomb.

The lead-up to this edition was promising. Social media teasers hinted at an intriguing trend in the spotlight this year: the crossover experiments between whisky and beer. Not the classic boilermaker, but a far more subtle and creative interaction within the production process itself.

The concept is as simple as it is brilliant. A whisky cask, saturated with aromas after years of maturation, is repurposed—this time for beer. The beer absorbs the complex whisky notes as it rests in the cask. The barrel then returns to the distillery, where it is filled once again with whisky, now gaining a distinctive finish shaped by the beer’s influence. The result? Two spirits that carry each other’s soul: a whisky with beer nuances and a beer with a clear whisky signature.

At the festival, this story came to life at the booth of Brewery Het Nest, with offerings such as Kempisch Vuur Whisky and Schuppenboer Whisky Barrel Aged. Brewery and distillery Den Toetëlèr presented a similar yet distinctly personal approach. They have long worked with casks from Belgian winemakers to add depth to their beers and are now taking their first steps into whisky production. In their case, the casks first hold wine, then beer, and soon also whisky, creating a layered maturation process that delivers complex and surprising results.

Established names like Chris Lauriers of The Scotch Malt Whisky Society Benelux were, of course, present as well. Fresh from a week in Scotland, with his dirty laundry still in his suitcase, he made it just in time with an impressive selection of whiskies. On his recommendation, I tasted the fruity Speyside whisky “Essence of Summer”, an absolute hit.

For lovers of rarities, there was once again plenty to explore. The booth of The Whisky Fact stood out, featuring several remarkable bottles from the legendary Port Ellen distillery, closed in 1983. The name continues to capture the imagination and remains synonymous with exceptional quality. Bottles still surface occasionally from old collections and forgotten cellars, consistently earning top marks. To taste such spirits at a festival like this is, without exaggeration, a once-in-a-lifetime experience.

What truly sets Spirits Inn Beringen apart, however, are the people behind the stands. These are not salespeople focused on volume, but connoisseurs and enthusiasts who share their passion through stories, anecdotes, and genuine enthusiasm. It’s those conversations that give each dram an added layer of meaning. This was further elevated by the presence of Niamh Walsh, the newly appointed brand ambassador for The Lakes Distillery, who eloquently brought the story of the distillery and its bottlings to life. The Lakes Distillery itself is an intriguing outlier—an English distillery, situated not far from the Scottish border, yet still something of a rarity in my tasting experience.

Spirits Inn Beringen feels different from most whisky festivals—more intimate, more genuine, and guided by a clear vision. It consciously chooses not to grow in size, but in quality and experience. Rare bottles, compelling stories, and unique tastings form its very core. And that is precisely why I am already looking forward to the next edition. See you next year.

(Een Nederlandstalige versie van deze blogpost verschijnt op Internetgazet Beringen)

Patrick's Sour

 

After a long and exhausting day — alarm going off at 5:15, running on autopilot ever since — it suddenly hit me: it’s Saint Patrick’s Day. 

And if there’s ever a good excuse to shake something up, this is it.

On days like these, I don’t overcomplicate things. I go back to the roots. The classics. The structures that never fail. Yes… a sour it is.

But today, we give it a playful, slightly rebellious twist — something green, something bold, something that feels just right after a day like this.

Patrick’s Sour 🍀

A cocktail that sits perfectly between familiar and surprising. Bright citrus, smooth gin, and that unmistakable tropical note that gives it its festive green glow.

Recipe:

• 50 ml London Dry Gin

• 30 ml Pisang Ambon

• 25 ml fresh lemon juice

Shake it hard with ice until well chilled. Strain into a coupe or over fresh ice in a rocks glass.

No fuss. No overthinking.

What you get is a vibrant sour with a soft banana sweetness, balanced by fresh acidity and carried by the botanical backbone of the gin. It’s unconventional — and that’s exactly why it works.

Some days ask for complexity. Days like this? They ask for something that simply delivers.

And this one does. Sláinte. 🍀

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Consulting unless stated otherwise in the article. While the producer or distributor might have gifted some items, these are in no way paid promotions or recommendations.

Blood Orange Daiquiri

The sour template might just be the most versatile structure in the cocktail world. Swap the base spirit, play around with different citrus, adjust the sweetener… and more often than not you’ll still end up with something delicious. It’s one of those formulas that invites experimentation.

So when my wife came home with a bag of fresh blood oranges from the supermarket, my mixing fingers immediately started to itch.

Blood Orange Daiquiri

50 ml Captain Morgan white rum
30 ml fresh-squeezed blood orange juice
10 ml simple syrup

Add all ingredients to a shaker filled with plenty of ice. Shake hard for about 15 seconds, then double-strain into a tumbler over fresh ice. Garnish with a generous wedge of blood orange.

Bright, fresh, and just a little deeper in flavour than the classic lime version. Cheers.

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Consulting unless stated otherwise in the article. While the producer or distributor might have gifted some items, these are in no way paid promotions or recommendations.

Boekbespreking: Wine Class - De Fles (Gianluca Di Taranto)

[This article is a review of a book written in Dutch]

Het onmiskenbare talent van Gianluca Di Taranto leerde ik enkele jaren geleden kennen, in een periode waarin hij als sommelier actief was bij The Jane in Antwerpen. Daar onderscheidde hij zich niet alleen door zijn feilloze wijnkennis, maar vooral door zijn vermogen om grenzen te verleggen. Zijn pairings waren gedurfd, doordacht en vaak ronduit verbluffend. 

Wat me toen bijzonder is bijgebleven, is hoe hij versterkte wijnen inzette als subtiele ‘coating’: een ogenschijnlijk kleine ingreep die ervoor zorgde dat een krachtige Dalmore whisky moeiteloos harmonie vond met een selectie van Comté-kazen. Dat is geen toeval, dat is vakmanschap. Toptalent, zonder twijfel.

Via onze vrienden bij Uitgeverij Lannoo kreeg ik recent het nieuwste boek van Gianluca in handen: Wine Class - De Fles. Wat in eerste instantie leest als een toegankelijk en meeslepend verhaal, ontpopt zich al snel tot een indrukwekkend en bijzonder bruikbaar naslagwerk. Gianluca neemt je mee tijdens het volledige reistraject van wijn: van de wijngaard en het productieproces tot het moment waarop een sommelier in het restaurant de perfecte fles aanreikt bij je gerecht. Hij slaagt erin complexe materie helder en logisch te brengen, zonder ooit belerend te worden.

Wat dit boek echter echt onderscheidt, is de rijkdom aan praktische informatie die erin vervat zit. De Fles biedt een helder overzicht van aanduidingen op wijnlabels, herkomstbenamingen en classificaties, verduidelijkt terminologie rond rijping en kwaliteit, licht de zoetheidsaanduidingen bij mousserende wijnen toe en maakt zelfs de opbouw van de kostprijs van een fles transparant. Ook keurmerken en hun betekenis worden zorgvuldig gekaderd.

Voor iedereen die net als ik enthousiast met eten en drinken bezig is vormt het hoofdstuk over foodpairing een absoluut hoogtepunt. De vuistregels zijn helder en toepasbaar, en de uitgebreide lijst met Belgische culinaire klassiekers, aangevuld met maar liefst honderd andere gerechten, is goud waard in de dagelijkse praktijk. Als kers op de taart keert Gianluca het perspectief om: hij vertrekt van specifieke wijnen en koppelt daar telkens een gerecht aan dat er perfect bij aansluit. Een aanpak die even logisch als inspirerend is.

Na zijn debuutboek De Druif bevestigt Gianluca Di Taranto met De Fles opnieuw zijn vakkennis en autoriteit binnen het wijnlandschap. Dit tweede boek reikt de juiste tools aan om bewust en doordacht flessen te selecteren, zowel voor de gepassioneerde liefhebber als voor de professionele horecazaak. Voor mezelf is dit zonder twijfel een boek dat binnen handbereik blijft liggen, een referentie waar ik regelmatig naar zal teruggrijpen.

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Consulting unless stated otherwise in the article. While the producer or distributor might have gifted some items, these are in no way paid promotions or recommendations.

Cocktails for the Maison Slash photoshoot

A few days ago, my food-blogging better half was invited to take part in a Maison Slash photoshoot celebrating the art of cooking with veal.
Now, I’ll be honest — the kitchen isn’t exactly my natural habitat. While she worked her magic behind the stove, I stuck to the essentials: chopping a few vegetables, keeping our dog entertained… and, of course, taking charge of the aperitifs.

Because let’s face it — every great meal deserves an equally great cocktail.

Different people, different tastes — but when the photographer followed me over to the bar, curiosity got the better of him. One sip of my Popcorn Old Fashioned, and he was hooked. Judging by his smile (and the photos that followed), I think it’s safe to say the drink was a hit.

Thanks for capturing the moment so beautifully, Tom — and for reminding me that sometimes, the best way to be part of a food shoot is to bring the drinks. 🍸

Improvisation in Charente-Maritime: A Summer Cocktail Born from Necessity

Last week, I spent my holiday in Charente-Maritime, a sun-drenched region on the Atlantic coast of France, nestled between the legendary wine regions of Cognac and Bordeaux. With its salty sea breeze, rolling vineyards, and rich culinary culture, it was an ideal setting for indulgence — and, of course, inspiration.

Naturally, I couldn’t resist experimenting with local ingredients. But I made one major mistake: I had forgotten to pack my bar tools. No shaker, no jigger, no strainer. And as it turns out, finding decent bar gear in a sleepy coastal village isn’t all that easy.

But as is often the case, limitations sparked creativity. On our first morning, we had a simple breakfast: a piece of baguette with jam. The tiny jam jar caught my food blogging wife’s eye — and became my saving grace. 

Once cleaned, it turned out to be the perfect size for a 30 ml jigger. Shaking wasn’t an option, but stirring with a spoon certainly was.