With the latest gin creation Rutte Celery Gin, the Dutch distillery’s loving attention to detail down to the last ingredient becomes quite apparent. The refinement of gin with aromatic celery and cardamom demonstrates high distillation expertise and creativity without neglecting treasured traditions. Celery was already used by the founder Simon Rutte as an ingredient, so it has its say in the Old Simon Genever, too.
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What began in 1872 in the back room of the founder Simon Rutte in Dordrecht near Rotterdam, carries on magnificently today: the distillation of superb juniper based spirits.
The April issue of Australian Bartender is now available for your iPhone and iPad.
Jörg Meyer, multiple award-winning bar owner of Le Lion – Bar de Paris in Hamburg and inventor of the "Gin Basil Smash," uses Rutte Dry Gin and Rutte Celery Gin for his very popular international drink. The interplay of sweetness and acidity in the Basil Smash is refined by a piquant note of basil and crowned with the corresponding Rutte Gin.
Gin is everywhere at the moment. In Australia alone, there's upwards of 80 craft gins that are being made locally and appearing on back bars across the country.