Berlin, Germany (Gastrosofie). Would you expect a Dutch distillery in Dordrecht to make such great gin? At first glance: Never, however genever comes from around here, a forerunner. Rutte opened up or erupted in 1872, and you can take a look at the volcano in the back of the original shop on Vriesestraat. “De Vulkaan” was the name given to the first copper pot still that Simon Rutte installed at Number 130.
His handcrafted spirits, gin and genever, “delighted generations of discerning drinkers” as is said in Dordrecht to this day. Rutte & Sons for now seven generations followed his footsteps as not only their Dry Gin will tell you when tasted. Still produced in the tiny back room of the founder, now in the new high-tech Vulkaan 4. It is distilled from neutral grain spirit, without artificial flavouring, and consists of a harmonious blend of juniper berries and other botanicals infused with citrus.
Actually, the fascination of food pairing with Rutte gin aromas is the key to an overwhelming taste experience. In combination with other matched flavours they stand out even more clearly. Taking this into consideration, it becomes clear why “Rutte Celery Gin” harmonises perfectly with oysters: Both flavour profiles contain citrus, cucumber and fatty aromas.
Myriam Hendrickx, Master Distiller at Rutte & Sons, explains: „The combination of gin or genever with raw fish is a culinary tradition in the Netherlands, and our combination of Rutte cocktails with oysters takes this tradition to a new level.“
Their “Celery Snapper” emphasize, according to Rutte, the unique taste of oysters. So what about trying an oyster topping with celery, chanterelles and basil oil? It looks great and is a thrill to taste. The Celery Snapper and Oysters seem to be fitting culinary partners. No wonder Rutte was once again the official gin partner of the New York Oyster Week.
Distilleerderij Rutte & Zn.
Vriesestraat 130, 3311 NS Dordrecht