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Imagen Tony Conigliaro and a land distillation cocktail? - Trends

Tony Conigliaro and a land distillation cocktail? - Trends

George Restrepo

One day Ferran Adrià opened a door and we all went through behind. Molecular gastronomy was already born, but the Adrià brothers gave it a name, a surname and the necessary push to be known worldwide. Adrià has nothing to do in this story but it works as an example.  When in the Bulli laboratory they started to do the first molecular tests, the first product used was water: air water air, jellies water, water spherification. And the premise was: if it worked with water, could work with any other product. Surely there was no questions on simplicity or profitability of the experiment at that point: I will serve water spherification with water foam as garnish? Who will pay for it? No. They knew that if the concept works, the gastronomic possibilities would be endless. Over time it has been shown.

So from the kitchen to the bar, we find Tony Conigliaro, one of the most influential mixologists today, a curious and revolutionary bartender-owner (his no name bar at 69 Colebrooke Row, London). Now he surprises us with the distillation of 'terroir', a concept that has to do with personality and quality of wines. Defining 'terroir' is not easy: it is a specific space which under the influence of various factors such as climate, location, soil type, and even the human factor of the winemaker can achieve a specific and identifiable product.
Sources: El Mundo Vino (in Spanish), Wikipedia

This concept is led by Tony beyond and it is then about concentrate those features on a neutral spirit, achieving to make an abstraction of the concept and the soul of an area. The door is open and I'm sure that many curious around the world will come up with ideas and great possibilities. Time will tell how far this will go and we hope to witness and participate in the communication of great findings.

Tony Conigliaro explained in the video this particular cocktail:

  • A process that they have been working for about two years and that has to do with the 'terroir' wines.
  • It is the distillation of flint stone, clay and reindeer moss.
  • Three different types of distillation which have been blended into one.
  • It is bottled and refrigerated to be served cold.


The interviewer, Natalie, was surprised but she understood correctly the process: it is the distillation of soil and stones. How he does it? Conigliaro said that after cleaning, the powder of with vodka is distilled (a re-distillation). "It's like wine ... terroir, without wine in it," he concludes.

When trying the product, Natalie describes it as "sweet rain water" and asks if sugar is added, to which Tony replies that just a little bit as it served cold and is a cocktail in a bottle. Both invite you to try this product at Tony Conigliaro's bar in London.

Here you have the interview (in English) Terroir Distillation by Tony Conigliaro in Small Screen with Natalie Bovis @theliquidmuse: watch the clicking the bottom icon.

Picture by The Liquid Muse

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