The Butcher’s Gin.
When I last visited the food fair Tavola for a client (and some extra food inspiration), I got intrigued by this exceptional product. A gin -nothing special so far_ but based on a secret herb mix, used to marinate meat, that needs to be served with the gin. That’s more like it! I started talking with De Laet & Van Haver and they explained the how and the why. Legendary butcher Luc De Laet from De Laet & Van Haver created a couple of years ago a special raw beef preparation Secreto 07. This beef is a Rubia Gallega ribeye marinated by hand to make sure every spot is covered with a secret mixture of herbs, spices & enzymes, placed on shelves in a cold storage unit at 2° at low humidity. According to the similarities between marinating the raw beef and the maceration process during the production of gin grew the idea to develop a gin based on the herbs and spices (we know that in the mix there is definitly juniper, cardamom, coriander, orange …
