The tasting glass
A grain geneva that was distilled traditionally should not be served in an ordinary pistil glass or "shot" glass, in which the qualities of the product cannot be tasted.
The optimal glass is tulip-shaped with a narrow brim to avoid too much alcohol to evaporate. The alcohol stuns the nose before smelling the fine aromas. The glass is narrower towards the brim, causing a vapour phase where the volatile aromas are being developed and concentrated. The brim is where these aromas are released in doses, which offers the opportunity for a long and critical smell in order to discover all aromas and nuances.
The use of geneva for cooking purposes can lead to gastronomic peaks. Regularly, we will show new recipes here based on the products of Braeckman.
Do you also have culinary ideas using our products? Write down the recipe and maybe we will publish it with your name next to it.