We know the process of distilling for making alcoholic drinks such as spirits and brandy. But distilling is also the process that you use for making perfumes. Fenny van Wees, from Amsterdam Distillery De Ooievaar, distills liquors like a perfumer. Tonight she will teach us how to smell with our mouth and explain why some things are better nosed than tasted.
The evening will include in dept information about the distilling of gin, jenever and liqueurs as well as a smell-frenzy of many different distillates.
Tickets / Facebook
June 16 - Biotalk: Exploring Sensations / Tickets
Sensorial extensions or how to use antenna, algae or bacteria to interact with our surroundings. Talks and demo by: Paul Seidler, Dewi de Vree & Patrizia Ruthensteiner and Cateringa & Kompanen.
June 17 - Workshop: How to make Kimchi / Tickets
Start fermenting, redesign your cabbage and learn how to make kimchi the traditional way.
June 17 - Zuursalon: Fermenting Fish / Tickets
Exploring the fermentation of dead fish. From Surströmming to ‘Garum’ style ancient fish sauce. Talks and tastings by: Alice de Jong - Tokowijzer, Bianca Snoek - Nordic Delikatesser and Jeroen van Wieren - Salsamentum, de Zoutkamer. This program is curated by Meneer Wateetons.
Dijkspark 6, Amsterdam
Flickr | Facebook | Instagram | Twitter