Tuesday, November 20, 2012

Nolet's Silver shows the Floral side of Dry Gin

 Dwight The Wine Doctor with Carl Nolet  Jr., Executive Vice President, Nolet Spirits U.S.A.
                                                          NOLET'S SILVER DRY GIN
                                          A toast with the CLEAN BREAK Nolet's cocktail
    BOKA was the chic setting for the pairing dinner with journalists, sommeliers and beverage industry leaders

                    Nolet's U.S.A. President Bill Eldien (r) with Carl Nolet Jr.

Aromatics are similar to qualities found in wine

By Dwight Casimere
Photos by Peter Wagner for NOLET SPIRITS, U.S.A.

CHICAGO---BOKA, the chic wine-focused restaurant in Chicago’s Lincoln Park, across from Steppenwolf Theatre was the scene of a significant culinary event, the unveiling of NOLET’s Silver Dry Gin. The event featured a rare visit by Carl H.J. Nolet Jr., Executive Vice President, Nolet Spirits, U.S.A. who hosted a dinner pairing NOLET’S Silver Dry Gin with Boka’s unique cuisine.

NOLET’S Silver features a unique combination of botanicals never before used in gin. These botanicals are individually distilled and macerated to give the gin its distinctive floral and fruit-forward flavor and aroma. The distilled beverage can almost be compared to wine, in terms of its flavor complexity and aroma. Premier among the botanicals used is the rare Turkish Rose, also known as the Damask rose, which gives the gin its distinct flavor profile and aroma. Turkish Rose flowers are harvested for rose oil, which is used in perfumery. It has a delicate flavor and a fine fragrance that makes NOLET’S Silver an exquisite drinking experience.

The Boka dinner pairing featured a selection of specially prepared cocktails, featuring NOLET’S Silver Dry. The evening began with the CLEAN BREAK, which featured NOLET’S Silver Dry Gin with Pimm’s Cup No. 1`, Cucumber and Grapefruit Oil with a delicious serving of Black Cod, prepared with pickled cucumber, Sunchoke and Yuka Sauce, with Hericort Vert Cous Cous.

The centerpiece and main course was Juniper Marinated Venison Loin with Temper of the Times cocktail, made with NOLET’S Silver Dry, Orange Blossom water, Blackberry, Mint Syrup and Lime.

The final course and piece de’ resistance was Grapefruit Gin Sorbet, consisting of Rosemary Cake, Burnt Grapefruit Caramel and Summer into Spring cocktail featuring NOLET’S Silver Dry Gin with Raspberry Syrup, Sous Vide Apricot, Lemon and Egg White. The frothy confection served as both a palette cleanser and a fitting sweet finale to a delightful evening of gustatory pleasure!

The affable Carl Nolet gave a brief history of NOLET’S, which is distilled and bottled at Nolet Distillery in Schiedam, Holland. This eleventh generation son, in collaboration with his brother Bob, and father, created the recipe for NOLET’S Silver Carolus St, the tenth generation distillery owner. The recipe for Carolus Sr. The distillation of NOLERT’S Finest Gins also perfected NOKLET’S Reserve for 40 years is a proprietary process that blends tradition with innovation. The closely guarded secret recipes achieve a precise balance that is unique in the world of distilled spirits.

Over the course of the last 321 years, members of the Nolet family have played integral roles in the history of spirits distillation, most famously the introduction of Ketel One ® Vodka to America in 1983. It was a privilege to be in such esteemed company for an evening of rare culinary delight.

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