ARTICLE: Belgian Rums 6 (BelRoy’s)

(Scroll down for English!)

Ben Belmans en Dieter Van Roy hebben ondertussen geen grote introductie meer nodig hier op Served By Soberon, deze twee boegbeelden van de Belgische Mixologywereld (en ver daarbuiten) werden eerder al voorgesteld in artikels over Tiki Cocktails, Boilermakers en hun drie eigen Bottle Aged Cocktails.

Vandaag heb ik het, in mijn zesde Rum Rambling, over de Rum die ze onder hun eigen merk, BelRoy’s, uitbrachten. Het merk bestaat verder uit een eigen vodka, gin en de drie flesgerijpte cocktails die ik eerder vermeldde. Het doel van de bottled cocktails was/is duidelijk, daar experimenteerden ze in hun bar (BelRoy’s Bijou, Graaf Van Egmontstraat 20, 2000 Antwerpen) al veel langer mee, maar waarom drie eigen spirits op de markt brengen als je in je bar al keuze hebt tussen enkele van de mooiste producten die de markt te bieden heeft? (Dit hoef je trouwens niet met een korrel zout te nemen, de selectie spirits die bij Bijou op de backbar staat is er eentje om bij weg te dromen). Ben beantwoordde mijn vragen terwijl ik bij hem aan de toog zat, waar hij mij eerder die middag aan het werk zette tijdens een one-on-one masterclass.

Bij het ontwikkelen van onze spirits waren we op zoek naar de ultieme balans en veelzijdigheid. Onze rum mag niet enkel goed werken in een Daiquiri, ze moest even goed passen bij het smaakprofiel van een Mai Tai of andere rumcocktails. Die vereiste geldt ook voor onze vodka en gin, we wilden een product in handen hebben waarvan we weten dat het perfect aansluit bij de cocktails die we serveren.

De vodka en gin worden door Ben zelf gestookt, hiervoor volgde hij een cursus distilleren en gebruikt hij het materiaal van Stokerij VdS in Lede. De rum stookt hij niet zelf, noch rijpt ze hier. Ben: “Enkel in het tropisch gebied ontstaat de gisting die de smaken creëert die we nodig hebben in onze rum, die zorgen voor de typische funk waar we naar op zoek zijn. Vandaar dat we er voor kozen om een custom blend te maken in plaats van zelf een rum te maken.”. De blend van BelRoys bestaat uit rums afkomstig uit Trinidad (zowel een jonge als 5 jaar gerijpte) en Jamaica (high ester pot still rums uit de stokerijen van Hampden, MonyMusk en Worthy Park). Het eindresultaat wordt gebotteld aan 40% ABV. “Onze Rum biedt alles waar we naar op zoek zijn: Ze bevat duidelijke fruitigheid, maar ook een diepe gelaagdheid, en de pot still rums zijn echte smaakbommen die zorgen voor een unieke touch.

Tasting notes:
De ‘funkiness’ komt me tegemoet. In de neus krijg ik een tropische fruitmand vergezeld van zoete koffiebonen (ik denk aan Colombia) en een licht ziltige toets. Bij het proeven blijven de koffiebonen aanwezig, al lijkt het geheel op te warmen. Warme koffie, nu met een zweem van vanille. Gekarameliseerde banaan, gegrilde ananas. Een heerlijke vettigheid omsluit mijn tong. De afdronk is medium lang, droger en laat een lichte tintel op de lippen na.

Recepten:
Thuis ging ik aan de slag met de drie spirits. Een kort woordje uitleg over de cocktails die ik met de BelRoy’s Spirits maakte vind je hier. Voor het recept klik je op de foto en word je doorverbonden naar mijn Instagram pagina.

De rum combineerde ik met Giffard’s ‘Carribean Pineapple’ likeur, limoensap, Angostura Bitters, Suikersiroop en een topping van Erasmus Bond Dry Ginger. De tropische toetsen van de rum worden versterkt door de likeur en de pittige gember van de Dry Ginger verbindt het geheel. Licht geïnspireerd op Joe Scialom’s ‘Suffering Bastard‘ cocktail.

CARRIBEAN SUFFERING

View this post on Instagram

All recovered from World Whisky Day and the Royal Wedding?🥃👑 Then it's time to introduce you to @BelRoy_s Rum in the sixth instalment of my Rum Ramblings!💕 BelRoy's Rum is a blend of Trinidad 🇹🇹 and Jamaican 🇯🇲 Rums, released by Ben and Dieter of Antwerp cocktail bar @belroys_bijou.🇧🇪 If you have a couple of minutes to spare you can find out all about their fruity and funky rum on my website [link in bio & story] 🙏 in the meanwhile enjoy the refreshing cocktail I made with it 🍹! . The drink is loosely inspired by Joe Scialom's 'Suffering Bastard'.💀 While Joe's 1942 version consisted of a split base of Gin (or Genever) and Bourbon (or Cognac), my version consists of the young gold Rum, supported by Giffard's Carribean Pineapple Liqueur to compliment its flavor profile.🍍 Lime Juice, Angostura Bitters, Dry Ginger Ale and mint to finish it off.🌿 By the way, this 'Carribean Suffering' got the infamous 'Wife's stamp of ultimate approval' 🏆 the highest reward my cocktails can obtain, only when my wife asks for a second round of the same drink.😁 Have a magnificent weekend, Drinkstagram, nothing but love! 🍸🍸 CARRIBEAN SUFFERING - 60ml Light Aged Gold Rum - 25ml Giffard Carribean Pineapple - 25ml Lime Juice - 10ml Simple Syrup - 3 dashes Angostura Bitters - Ginger Ale (@erasmusbond) to top Shake all but Ginger Ale with plenty of ice for 12-15 seconds, strain over fresh ice in a Tiki mug (mine is a transparant @libbeyglass_europe) and top with Ginger Ale. Garnish with mint and dehydrated Pineapple. 🍸🍸 #cocktails🍹 #drinkstagram #cocktailporn #cocktailtime #libations #homebar #cocktailbar #imbibegram #itsfiveoclocksomewhere #cocktailculture #beverages #tikibar #cocktailsofinstagram #craftcocktails #instadrinks #cocktailoftheday #drinkoftheday #cocktailart #craftcocktail #classiccocktails

A post shared by Served By Soberon || Matthias (@servedbysoberon) on

De gin, die overigens volledig zelf gestookt is met uitsluitend verse jeneverbessen en verse zestes van enkel de beste citroenen en appelsienen, combineerde ik met Sloe Gin, verse vijgenlikeur en Angostura Bitters. Afgewerkt met rozemarijn krijg je hier een vloeibare warme Meditteraanse zomeravond voorgeschoteld.

FIG-URE OF SPEECH

View this post on Instagram

If you could release a spirit of choice, what would it be? I would probably go for either a Navy Strength Gin, a High Ester Rum or a vibrantly kicking Herbal Liqueur.❤️ For some, it'll always be a dream, for others, it becomes reality. When Ben Belmans of @belroy_s started his course as a distiller, he had already been standing behind the sticks for decades🇧🇪 The godfather of Belgian Mixology has experience like no other and finally decided it was time to go the extra mile: he wanted to release a line of products perfectly fitting his cocktail bar.🥃 Spirits of meticulous quality that fit the flavor profile of both classic and modern cocktails, which lift them to the next level: He wanted full control over the drinks served. . So he grabbed the bull by the horns 🐂and got studying, tasting, testing, failing, succeeding, until he met his own ridiculously high standards and had a vodka, a gin and a blend of rums in his hands.👊 Three products he bottled and which are now readily available. And that's only the beginning. There's much more to come.😊 Today I'm using the BelRoy's Gin in combination with @monkey47_dry_gin Sloe Gin and @figarofigliqueur . The latter being one of the most decadent, rich and delicious fruit liqueurs I've ever had.🤤 It's like you're sipping straight from the Mediterranean itself, beautifully balanced between fruitiness and the right amount of sweetness.😍 Cheers, Drinkstagram! 🍸🍸 FIG-URE OF SPEECH - 60ml Gin - ‎25ml Sloe Gin - ‎15ml Fig Liqueur - ‎2 dashes Angostura Bitters Stir all with plenty of ice in a mixing glass for 30 seconds and strain in pre-chilled coupe. Garnish with fresh rosemary. 🍸🍸 #partner #cocktailtime #monkey47 #ginstagram #ginspiration #ginoclock #ginlovers #libation #libations #imbibe #imbibegram #cocktailgram #drinkstagram #cocktailrecipe #instadrinks #cocktailoftheday #cocktailart #craftcocktail #cocktailsofinstagram

A post shared by Served By Soberon || Matthias (@servedbysoberon) on

Ook met de vodka ging ik aan de slag. De Belgische rogge in het distillaat zorgt voor een pittigheid die mooi pairt met citrus, ik koos voor Grand Marnier, citroensap en enkele dashes grapefruit bitters. Afwerken deed ik met zelfgemaakte grenadine.

ROYAL BELLS

View this post on Instagram

What is your favourite vodka cocktail? When browsing Drinkstagram I often realise how underappreciated this spirit is, which is featured so little, apart from your occasional Cosmopolitan, Espresso Martini, Moscow Mule or Vesper.🤔 And when it finally makes an appearance, it's most often accompanied by "normally I'm not a vodka person but..." 😁 which is sad, as vodka opens a whole world of opportunities in the craft cocktail scene (and the creation of awesome infusions!).😍 More than once have I tried to support the use of the spirit many came to dislike over the years (I do sense college and uni have something to do with it)😅. . Belgium's own @belroy_s Vodka is a true quality spirit.🌾 Using charcoal filtered French Wheat Alcohol, supported by aromatic Belgian Rye, Ben Belmans and Dieter Van Roy ( @belroys_bijou ) created a pure vodka that works as a perfect base for many cocktails, whether they became classics or have been dismissed in the past.🍸 The main flavors in it are a plethora of vibrant citrus notes and intense grains, carefully dancing on the tastebuds. All the products in the BelRoys range (Rum, Vodka and Gin) are distilled from the bartender's point of view, fitting the flavor profile of a wide range of cocktails.🍹 Here is my 'Royal Bells', a 'grenadine vodka sour' with a touch of Grand Marnier and Grapefruit Bitters. ❤️ Cheers Drinkstagram! 😊 And don't deny the love of that vodka-bottle you have waiting for you, somewhere in that bar cabinet of yours! 🍸🍸 ROYAL BELLS - 50ml Vodka - 15ml Grenadine - ‎30ml Lemon Juice - 10ml Grand Marnier - 2 dashes Grapefruit Bitters Shake all with plenty of ice for 12-15 seconds and double strain into a wine or coupe glass, I used one from my Libbey range. Garnish with some mint.🌿 Do note the sweetness of your grenadine and tartness of your lemon juice might require slight alterations to my amounts. 🍸🍸 #drinkstagram #belroys #cocktailbar #antwerp #craftcocktails #drinkoftheday #itsfiveoclocksomewhere #imbibegram #bartender #homebar #classiccocktail #libation #cocktailtime #cocktailporn #cocktailsofinstagram #cocktailgram #mixology #imbibe #cocktailoclock

A post shared by Served By Soberon || Matthias (@servedbysoberon) on

Dat Ben en Dieter weten waar ze mee bezig zijn, is duidelijk. Hun visie is rechtlijnig en volledig afgestemd op veelzijdigheid, correctheid en goede smaak. Zowel de spirits als de Bottle-Aged Cocktails doen waarvoor ze gemaakt zijn: De smaakpapillen plezieren. Het is dan ook geen wonder dat ik tijdens het schrijven hun bottled El Presidente aan het genieten ben.

Schol,
Matthias

Website: www.belroys.com
Richtprijs: €55 voor een fles van 70cl

Disclaimer: (1) De producten van BelRoy’s kreeg ik als samples mee om zelf aan de slag te gaan. (2) Niets uit dit artikel mag gekopieerd worden zonder toestemming en uitdrukkelijke vermelding van ‘Served By Soberon’.

ENGLISH 🇬🇧


Ben Belmans and Dieter Van Roy don’t require a big introduction on Served By Soberon anymore, these two icons of Belgian (and international) Mixology have been presented in articles on Tiki Cocktails, Boilermakers and their three Bottle Aged Cocktails.

Today, for my series of Rum Ramblings, I’ll be dealing with the rum they released as a part of their own BelRoy’s line-up, which consists of the three bottle-aged cocktails previously mentioned, a gin and a vodka. The purpose of their cocktails has always been obvious, as their bar (BelRoy’s Bijou, Graaf Van Egmontstraat 20, 2000 Antwerpen) has been known for serving a wide array of bottle-aged cocktails, yet why decide to release three spirits while your bar is already stocked with the most beautiful spirits the world of distillates has to offer? (Don’t take this statement with a grain of salt btw, their backbar is instant droolage). Ben answered my questions while I was sitting at his bar, after I just received a one-on-one masterclass earlier that day.

During the development of the spirits we were looking for the ultimate balance, versatility and consistency. Our Rum shouldn’t just match a Daiquiri, she would need to be a perfect fit for a Mai Tai or other Rum Cocktails as well. A requirement our gin and vodka also had to meet. We wanted to have spirits at hand which perfectly fitted the flavor profile of the cocktails we’re serving.

The vodka and gin are distilled by Ben himself, he followed a course of master-distilling and uses the equipment at VdS distillery in Lede. The rum isn’t distilled by them, neither is it aged here. Ben: “The yeast strains used for the fermentation, which creates the flavors we needed in our rum only flourishes in the Tropics. It’s that typical ‘funk’ we’re looking for, which can’t be achieved here in our climate. That’s why we decided to create a custom blend of Carribean rums in stead of creating the distillate ourselves.” BelRoy’s custom blend is composed of rums from Trinidad (both a young and 5yo expression) and Jamaica (high ester pot still distillates from Hampden, Monymusk and Worthy Park). The final result after cutting is a 40% ABV bottling. “Our rum offers us everything we’re looking for in a rum: It’s clearly fruity, has a layered body and those pot still Jamaicans are flavor bombs which add a unique touch.

Tasting notes:
Upon smelling I’m greeted with funkiness. In the nose there’s a tropical fruitblend, accompanied by the aroma of Colombia Coffeebeans, there’s the slightest touch of saltiness. On the palate the coffeebeans stay apparent, though in flavor it seems to be heating up, warm coffee with a whiff of vanilla. Caramelised banana and grilled pineapple. A delicious buttery feeling surrounds my tongue. The finish is medium long, a tad dryer and leaves a tingle on the lips.

Recipes:
At home I started to experiment with the spirits myself. There’s a brief description of the three cocktails here, the recipe itself can be found on my Instagram page by clicking the photos.

I combined the rum with Giffard’s Carribean Pineapple, Lime juice, Angostura Bitters, Simple Syrup and topped ith with Erasums Bond Dry Ginger. The tropical notes of the rum got strengthened by the liqueur and the heat of the ginger connected everything to a great refreshing Tiki drink, loosely based on Joe Scialom’s ‘Suffering Bastard’.

CARRIBEAN SUFFERING

View this post on Instagram

All recovered from World Whisky Day and the Royal Wedding?🥃👑 Then it's time to introduce you to @BelRoy_s Rum in the sixth instalment of my Rum Ramblings!💕 BelRoy's Rum is a blend of Trinidad 🇹🇹 and Jamaican 🇯🇲 Rums, released by Ben and Dieter of Antwerp cocktail bar @belroys_bijou.🇧🇪 If you have a couple of minutes to spare you can find out all about their fruity and funky rum on my website [link in bio & story] 🙏 in the meanwhile enjoy the refreshing cocktail I made with it 🍹! . The drink is loosely inspired by Joe Scialom's 'Suffering Bastard'.💀 While Joe's 1942 version consisted of a split base of Gin (or Genever) and Bourbon (or Cognac), my version consists of the young gold Rum, supported by Giffard's Carribean Pineapple Liqueur to compliment its flavor profile.🍍 Lime Juice, Angostura Bitters, Dry Ginger Ale and mint to finish it off.🌿 By the way, this 'Carribean Suffering' got the infamous 'Wife's stamp of ultimate approval' 🏆 the highest reward my cocktails can obtain, only when my wife asks for a second round of the same drink.😁 Have a magnificent weekend, Drinkstagram, nothing but love! 🍸🍸 CARRIBEAN SUFFERING - 60ml Light Aged Gold Rum - 25ml Giffard Carribean Pineapple - 25ml Lime Juice - 10ml Simple Syrup - 3 dashes Angostura Bitters - Ginger Ale (@erasmusbond) to top Shake all but Ginger Ale with plenty of ice for 12-15 seconds, strain over fresh ice in a Tiki mug (mine is a transparant @libbeyglass_europe) and top with Ginger Ale. Garnish with mint and dehydrated Pineapple. 🍸🍸 #cocktails🍹 #drinkstagram #cocktailporn #cocktailtime #libations #homebar #cocktailbar #imbibegram #itsfiveoclocksomewhere #cocktailculture #beverages #tikibar #cocktailsofinstagram #craftcocktails #instadrinks #cocktailoftheday #drinkoftheday #cocktailart #craftcocktail #classiccocktails

A post shared by Served By Soberon || Matthias (@servedbysoberon) on

I combined the gin, which is distilled using only fresh juniper berries and fresh peel of the best lemons and oranges, with Sloe Gin, Fresh fig liqueur and Angostura Bitters. Garnished wih rosemary this tasted like a liquid warm Meditteranean summer night.

FIG-URE OF SPEECH

View this post on Instagram

If you could release a spirit of choice, what would it be? I would probably go for either a Navy Strength Gin, a High Ester Rum or a vibrantly kicking Herbal Liqueur.❤️ For some, it'll always be a dream, for others, it becomes reality. When Ben Belmans of @belroy_s started his course as a distiller, he had already been standing behind the sticks for decades🇧🇪 The godfather of Belgian Mixology has experience like no other and finally decided it was time to go the extra mile: he wanted to release a line of products perfectly fitting his cocktail bar.🥃 Spirits of meticulous quality that fit the flavor profile of both classic and modern cocktails, which lift them to the next level: He wanted full control over the drinks served. . So he grabbed the bull by the horns 🐂and got studying, tasting, testing, failing, succeeding, until he met his own ridiculously high standards and had a vodka, a gin and a blend of rums in his hands.👊 Three products he bottled and which are now readily available. And that's only the beginning. There's much more to come.😊 Today I'm using the BelRoy's Gin in combination with @monkey47_dry_gin Sloe Gin and @figarofigliqueur . The latter being one of the most decadent, rich and delicious fruit liqueurs I've ever had.🤤 It's like you're sipping straight from the Mediterranean itself, beautifully balanced between fruitiness and the right amount of sweetness.😍 Cheers, Drinkstagram! 🍸🍸 FIG-URE OF SPEECH - 60ml Gin - ‎25ml Sloe Gin - ‎15ml Fig Liqueur - ‎2 dashes Angostura Bitters Stir all with plenty of ice in a mixing glass for 30 seconds and strain in pre-chilled coupe. Garnish with fresh rosemary. 🍸🍸 #partner #cocktailtime #monkey47 #ginstagram #ginspiration #ginoclock #ginlovers #libation #libations #imbibe #imbibegram #cocktailgram #drinkstagram #cocktailrecipe #instadrinks #cocktailoftheday #cocktailart #craftcocktail #cocktailsofinstagram

A post shared by Served By Soberon || Matthias (@servedbysoberon) on

Of course I also created a drink with the vodka. The Belgian Rye in the distillate adds a velvet spiciness that pairs wonderfully with citrus. I chose to combine it with Grand Marnier, lemon juice and several dashes of grapefruit bitters, the finishing touch being homemade grenadine.

ROYAL BELLS

View this post on Instagram

What is your favourite vodka cocktail? When browsing Drinkstagram I often realise how underappreciated this spirit is, which is featured so little, apart from your occasional Cosmopolitan, Espresso Martini, Moscow Mule or Vesper.🤔 And when it finally makes an appearance, it's most often accompanied by "normally I'm not a vodka person but..." 😁 which is sad, as vodka opens a whole world of opportunities in the craft cocktail scene (and the creation of awesome infusions!).😍 More than once have I tried to support the use of the spirit many came to dislike over the years (I do sense college and uni have something to do with it)😅. . Belgium's own @belroy_s Vodka is a true quality spirit.🌾 Using charcoal filtered French Wheat Alcohol, supported by aromatic Belgian Rye, Ben Belmans and Dieter Van Roy ( @belroys_bijou ) created a pure vodka that works as a perfect base for many cocktails, whether they became classics or have been dismissed in the past.🍸 The main flavors in it are a plethora of vibrant citrus notes and intense grains, carefully dancing on the tastebuds. All the products in the BelRoys range (Rum, Vodka and Gin) are distilled from the bartender's point of view, fitting the flavor profile of a wide range of cocktails.🍹 Here is my 'Royal Bells', a 'grenadine vodka sour' with a touch of Grand Marnier and Grapefruit Bitters. ❤️ Cheers Drinkstagram! 😊 And don't deny the love of that vodka-bottle you have waiting for you, somewhere in that bar cabinet of yours! 🍸🍸 ROYAL BELLS - 50ml Vodka - 15ml Grenadine - ‎30ml Lemon Juice - 10ml Grand Marnier - 2 dashes Grapefruit Bitters Shake all with plenty of ice for 12-15 seconds and double strain into a wine or coupe glass, I used one from my Libbey range. Garnish with some mint.🌿 Do note the sweetness of your grenadine and tartness of your lemon juice might require slight alterations to my amounts. 🍸🍸 #drinkstagram #belroys #cocktailbar #antwerp #craftcocktails #drinkoftheday #itsfiveoclocksomewhere #imbibegram #bartender #homebar #classiccocktail #libation #cocktailtime #cocktailporn #cocktailsofinstagram #cocktailgram #mixology #imbibe #cocktailoclock

A post shared by Served By Soberon || Matthias (@servedbysoberon) on

Ben and Dieter know what they’ve got themselves into. Their vision is clear and fully focused on being versatile, correct and qualitative. Both the spirits and bottle-aged cocktails serve their purpose: Pleasing the senses. No wonder I’m writing this while sipping their bottled ‘El Presidente’.

Cheers,
Matthias

Website: www.belroys.com
Price: €55 for a 70cl bottle

Disclaimer: (1) The BelRoy’s products were received as samples to create drinks with, all three recipes were created by myself. (2) Nothing in this article can be copied without permission and explicit mention of ‘Served By Soberon’

 

Een gedachte over “ARTICLE: Belgian Rums 6 (BelRoy’s)

Geef een reactie

Vul je gegevens in of klik op een icoon om in te loggen.

WordPress.com logo

Je reageert onder je WordPress.com account. Log uit /  Bijwerken )

Google photo

Je reageert onder je Google account. Log uit /  Bijwerken )

Twitter-afbeelding

Je reageert onder je Twitter account. Log uit /  Bijwerken )

Facebook foto

Je reageert onder je Facebook account. Log uit /  Bijwerken )

Verbinden met %s

Deze site gebruikt Akismet om spam te bestrijden. Ontdek hoe de data van je reactie verwerkt wordt.