Grob Vays Hunt (Dirty White Dog, Israeli edition)

Indulging in my hobby for a span of over 8 enriching years, I find myself in a realm of contentment. Throughout this journey, I've embarked on a delightful array of experiences that once seemed beyond the realm of possibility. Venturing across borders, I've wandered through the picturesque landscapes of France, Spain, and Italy, all in the name of my passion.

My hobby has unveiled an assortment of captivating moments, including immersing myself in workshops that unravelled the art of whisky blending. A captivating memory involves being immersed in the world of wine menus, cocktail menus, and even try out restaurant menus, an honour that never ceases to amaze me. Reflecting on this journey, it's hard to pinpoint any notable sources of frustration, though a flicker of curiosity remains.

I've been granted the privilege of sampling an eclectic array of spirits from various corners of the world. Yet, often, these encounters have centred around commercial offerings or carefully curated cask samples. What truly stirs my intrigue is the unadulterated essence of these spirits – the 'new make' spirit, freshly born from the distillation process. This delicate elixir, the true soul of distillation, remains safeguarded by many distilleries, a treasure rarely shared even in the context of workshops or distillery visits.

Gone are the days of clandestine moonshine; however, a refreshing exception can be found in distilleries like Milk & Honey, nestled in the heart of Tel Aviv, Israel. Here, a spirit of innovation and openness thrives. A spark of interest from enthusiasts, and they readily bottle their New Make spirit.

In the ever-evolving landscape of media, Belgian television screens are currently graced by the presence of series spotlighting Jewish families. This trend presented an opportune moment to craft a libation that pays homage to the distinctive Israeli spirit. Enter the scene, with the "Grob Vays Hunt” (Dirty White Dog), a tantalizing concoction that offers a Moonshine-inspired twist on the classic Dirty Martini.

Grob Vays Hunt 

Ingredients

60ml M&H New Make

20ml Dry Vermouth

5ml Simple Syrup

A dash of olive brine (Feeling adventurous? Explore with different pickle brines)

Method

Combine all the ingredients in a mixing glass generously filled with ice.

Stir the mixture gracefully for 15 seconds, allowing the flavours to harmonize. Strain the elixir into a chilled Martini glass, a vessel of elegance. Garnish this masterpiece with a solitary green olive, a symbol of both tradition and innovation.

As I savour each sip of the Grob Vays Hunt, I'm reminded of the remarkable journey that has unfolded through my beloved hobby. A journey that has taken me across borders, into distilleries, and now, into the realm of mixology, where creativity intertwines with tradition. So, as I raise my glass, I celebrate not only the spirits that have quenched my thirst but the endless possibilities that lie ahead in my cherished journey. 

With this drink, I also salute my friend Glenn, who is leaving his position at Cinoco Spirits to explore new opportunities. Without the endless support of this dedicated spirits professional, my blog would not have attracted the audience it marks today. Thank you, Glenn, hope to see you again soon. 

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

The Slightly Yellow Dirty Dog - Mellow Corn

Each year I seem to discover a few spirits that are somehow ‘different’ and really leave their mark in my memory. This year I had this feeling with Eddu buckwheat whisky from Normandy (FR), but also with this old-school Mellow Corn from Kentucky (US). For starters they might get the prize for least attractive labelling. But this screaming yellow bottle does have a nice surprise inside.

Mellow Corn is a Straight Corn Whiskey, which seems to be the predecessor of Bourbon. With this bottle we are absolutely going retro in booze-history.

Mashbill: 80% Corn, 12% Malted Barley and 8% Rye. Bottled at 100-Proof (50% Alcohol). Aged four years in a once-used bourbon barrel. The result is a lighter, straw coloured spirit. Heaven Hill is one of the last distillers that still produces this unique Straight Corn Whiskey.

My followers know I like a good Bourbon, so you can already imagine that I also like this whiskey. With 80% corn it’s pretty sweet, but at the same time it has a lot of spicy influences.

• Nose: Oak and delicate spices
• Taste: Full-bodied and textured, with a softly spiced sweetness.
• Finish: Sweet and chewy like a Barbadian rum.

Americans love to drink Bourbon, chased by a shot of pickle brine. They call this combination the pickleback. This tradition shows that “pickled” matches really good with corn whiskey. That brought me to the idea to use this whiskey for a variation on the Dirty Martini. I know that back in the days of illegal moonshine, they already did this with unaged spirit and called it the ‘Dirty White Dog’.

Slightly Yellow Dirty Dog

Ingredients
50 ml Mellow Corn Whiskey
20 ml Leoncé vermouth
10 ml Olive brine

Method
Add everything to your mixglass with lots of ice. Stir for 30 seconds. Strain in a chilled Martini glass. Add an olive.

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

Dirty White Dog

 

Since about two months ago, we have a small white puppy at home. Her name is Penny and she really loves to play in the garden. The result most of the times is that she’s not really white anymore and needs a bath.

When I was joking about this with my neighbour (who also has dogs) on WhatsApp, he sent me a GIF with a “Dirty White Dog” cocktail, which is a variation on the well-known classic, The Dirty Martini. I never heard of this variation before and immediately wanted to try this.

A dirty white dog is a spirit-forward cocktail with a strong base of clear unaged whisky-spirit (you can’t call it whisky until it has aged for at least 3 years). “New make” is another name for this. It’s also a nostalgic reminder of the Moonshine that was distilled illegally in the Appalachian forests at night.

In liqueur stores you should be able to find (or order) a few brands of unaged whisky-spirit. Ole Smoky is present in almost any liqueur store and some supermarkets, but also local brands like The Belgian Owl have bottles with their new make spirit.

Of course I adapted the recipe a bit to my personal taste. I have to admit this was one of the tastiest cocktails I have tried in months. Damn, this was good… why haven’t I tried this one before ?!

Dirty White Dog

Ingredients
5 cl Ole Smoky Moonshine
2 cl Forest Dry Vermouth
1 cl Olive Brine (the liquid from your jar of olives, mostly a mix of salt, vinegar and water)

Method
Add everything to your mixglass with lots of ice. Stir for 30 seconds. Strain in a chilled Martini glass. Add an olive.

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

Scallywag : A Stray Dog in the Big Apple

 

Onlangs was ik uitgenodigd voor een Douglas Laing whisky-tasting met persoonlijke begeleiding door niemand minder dan Fred Laing. Het verslag daarvan kon je reeds lezen op deze blog. Tijdens dit event proefde ik ook voor het eerst een ‘limited edition’ van Scallywag, een premium blend van malts uit de Speyside regio.

Een borrel waar ik eerlijk gezegd al een tijdje naar uitkeek. Ik had immers reeds kennis gemaakt met twee andere voortreffelijke ‘Remarkable Regional Malts’: Big Peat (Islay) en The Epicurean (Lowlands). Beide lieten een stevige en blijvende indruk na. Tel daar nog eens bij op dat Speyside sowieso mijn favoriete whiskyregio is… de verwachtingen waren vrij hoog. Wist je trouwens dat zowat de helft van alle Schotse whisky in Speyside gemaakt wordt ?

(Foto : Bert Oerlemans)

Centraal op het label staat een Fox Terrier met een monocle en één tand. De Fox Terriër is de favoriete hond van de familie en er heeft er altijd wel eentje rondgelopen in de stokerij. Wanneer je gaat kijken naar het “smoelenboek” op hun website kan je er zelfs een exemplaar zien staan tussen de overige personeelsleden. De naam betekent zoveel als een rekel, een rakker, een deugniet … wat uiteraard slaat op het typische karakter van de speelse fox terriër. Wie de schalkse en humoristische uiteenzetting van Fred heeft gehoord kan mogelijk ook denken dat het slaat op Fred zelf ;-)

Scallywag is een stevige whisky op 46% alcohol, een huwelijk van de beste Speyside malts, afkomstig van o.a. Macallan, Mortlach en Glenrothes. Volgens het boekje een combinatie van standaard Bourbon vaten en Sherry vaten. Volgens mij zullen het toch overwegend sherryvaten zijn, dat merk je overduidelijk aan de kleur, geur en smaak van deze whisky. Net als bij de andere blends uit deze reeks komen er af en toe ook speciale bottelingen op de markt. Zeker de moeite om in de gaten te houden.

• Kleur : Donkere kleur door de sherry-invloeden.
• Neus : Kruiden, vanille, sherry, eik.
• Mond : Stevige whisky met kruiden, warm rood fruit en donkere chocolade.
• Finish : Sinaasappelschil, appel, peer, tabak en fruitcake.

Kijk naar deze opsomming en het water komt je in de mond. Christmas cake in a bottle.
Deze whisky leent zich schitterend voor een klassieke zoete Manhattan. De mix met rode vermouth en een zoete cocktailkers is perfect. Ik probeer met veel plezier om dit nog iets te verfijnen en leg daarbij de focus op de sherry-invloeden.

“Stray Dog in the Big Apple”

Ingrediënten
5 cl Scallywag Remarkable Regional Malt
2 cl Gonzalez Byass La Copa zoete vermouth
1 cl Gonzalez Byass Cristina Medium sherry
1 cl Ricard Pastis (alternatief kan je ook kiezen voor Absint)

Bereiding
Spoel een Martiniglas (of coupe) met een beetje Pastis. Zorg dat er een flinterdun laagje overblijft over de volledige binnenzijde van het glas.

Voeg de whisky, sherry en vermouth samen in een mengbeker met veel ijs. Goed roeren tot de cocktail ijskoud is. Strainen in het Martiniglas.

Ik kies niet voor de klassieke zoete cocktailkers, maar serveer deze kruidige Manhattan met stevige sherry-invloeden met blokjes BRU-XL oude kaas en traditionele Gentse Tierenteyn mosterd. Een volwaardig aperitiefmoment voor de echte liefhebber. BRU-XL is een Belgische kaas van kaasmeester Peter Verbruggen uit Beringen, die werd gecreëerd als herinnering aan de aanslagen van 22 maart 2016 in Brussel.
 
Disclaimer : All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.