Northern Ireland: Cultural Legacy

Going into Northern Ireland I was not really sure what to expect. When I was growing up, the North was known for it’s hard life and angry militant (terrorist?) political movements: The Troubles. There are three great reasons to visit the North: the stunning natural beauty, the unique and historical culture, and Game of Thrones. That last one seems a lot less important after the series finale aired disappointing literally every fan, but dragons are always cool. Today’s post focuses on the culture and more recent history. I wrote a much more detailed account of the two Irelands what seems like an eon ago (before the Plague), and while I prefer to focus on my experiences while traveling, sometimes those experiences include some painful history and deep thinking. 


Belleek Pottery

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The first stop on my road trip after crossing the unimposing border (marked mainly by the sudden change from Euros to Pounds at the petrol stations) was the Belleek Pottery factory. I didn’t know anything about Belleek Pottery. I know we had some in the house growing up, but I guess it went with my stepfather when he did.

Founded in 1857, it is the oldest pottery factory in Ireland (either of them), and was initially started because of the availability of special mineral ingredients locally. Eventually, it became more common to source materials from Cornwall or Norway, but the unique Belleek style has continued to make the pottery famous and sought after.

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The factory was in holiday mode during our tour so there were only a few employees on site. Perhaps this made for an emptier experience, but I thought it was nice to be able to focus on a single work table or look closely at the pottery without being rushed or in someone’s way. Our tour guide walked us through the process of making the beautiful and unique ceramics from the artistic conceptualization to the making of molds and refining of pieces. We had the chance to see workers attaching separate pieces and refining the details from the mold by hand. We were also offered the chance to break the rejects, since the factory will never allow “seconds” or flawed pieces out into the world.

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However lovely the molded pieces are, they are as nothing compared to the beautiful hand crafted flowers and lacy woven baskets that represent iconic Belleek. We had the chance to see some of the craftspeople at work on these fine details. The flowers and detailed add ons are simply stunning tiny craftsmanship, but the weaving was simply the most unique. The clay used for the basket strands is blended in such a way to make it slightly elastic and so less likely to break when manipulated over and over. Don’t try this with your regular clay in pottery class, kids.

The painting center was no less beautiful. Each finished piece is painted by hand to give a unique finish to every piece and to make sure that the little green shamrocks are just right. At the end of our tour we were let out into a small museum showcasing the evolution of Belleek styles over the years. The special pieces showed even more detail in the handmade flowers, but my absolute favorite was a pearl glaze that was only in fashion for a few brief years.

I doubt I would have chosen to tour Belleek on my own, but nonetheless, I did enjoy the trip. Non-solo trips can be a mix of “well, I wouldn’t have picked that myself, but cool”, and “yes, please!” kinds of stops. While Belleek was the former, Bushmills was definitely the later.

Bushmills

Bushmills has been in my family and house for as long as I can recall. It was my grandmother’s whisky of choice and hers was the immigrant family with some deep dies to the Irish diaspora culture in America. She passed when I was 17. It was a very sudden turn from being old and chronically ill, but lively – to hospitalized, comatose and gone. I know, morbid, but it was about a week of me sleeping on the hospital room floor and then it was over. Her children (my mom, aunt and uncles) and I shared out the remains of her last bottle of Bushmills while we told stories about our memories of her. Bushmills holds a place in my heart as well as my tastebuds.

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There is no photography allowed inside the distillery to protect their trade secrets, but we had a fun tour that took us from mash to cask. It was very interesting to me to do this after my lovely brewery tours in Belgium since the basic process to start both beer and whisky is very similar. The malting, mashing, and fermenting is more or less the same (a great deal more similar than to wine-making), the shiny and hot copper stills is where spirits take a hard (pun intended) left turn from beer.

The still room in Bushmills felt like walking into a sauna. The entire room was warmed and steamed as the low alcohol “wash” is heated and pressurized into boiling at about 78C (much less than the boiling point of water). This causes the alcohol to evaporate where it is caught in the tubes and condensed back into liquid form in a new reservoir while the water remains in liquid state below.

Amid the giant copper contraptions was a small and extremely climate controlled glass walled room where a further refinement process took place in small batches under intense supervision. Neither the large copper nor the smaller stills can be left unattended, so a highly trained employee has to spend hours a day in that hot and sweaty room just to make sure that the resultant distilled spirits are correctly balanced and purified.

The main method of distillation is well known and basic still kits can be assembled fairly easily (that’s where moonshine comes from after all), but each of the worlds best distilleries has a few proprietary methods and Bushmills is no exception. The tour guide did an excellent job answering all my questions about the science without giving away any trade secrets.

(The photo is an old copper still on display in the tasting room.)

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After the stills, it’s still not whiskey. The magic that turns white lighting into that dark amber ambrosia is cask ageing. This might be my favorite part of any alcohol tour (ok, except for the tasting) when we get to enter the cool and dark rooms filled floor to ceiling with dark barrels and simply redolent with the luxurious smells. Our guide explained the different types of casks used to flavor and age the whisky and showed us examples of the changes in color and volume over time. Not only does the wood of the cask color and flavor the alcohol, but the alcohol leaks out through the porous wood over the years. This loss is referred to as the Angel’s Share (I guess Irish Angels like a wee dram, too) and in areas like Ireland accounts to 2-3% loss per year. A 50 gallon barrel can be reduced to less than 15 gallons in a 25 year age! Those heavy price tags are not only taking into account the amount of time the whisky must be stored before sold, but also the sheer volume of alcohol lost to the angels.

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However, the longer it ages, the more the sharp and harsh flavors of the distilled moonshine soften and the more of the flavors of the wood become absorbed. Mostly 10-12 years is enough to get a good mellow flavor for the non-aficionado. Less if you’re planning to mix it with (shudder) coke. In addition, some of what evaporates is yet more water and the finished product of maturation can be between 115-150 proof. But wait, Kaine, I’ve had Bushmills and it’s only 80 proof, what gives? Well, the factory puts some lovely fresh Irish spring water (honestly I don’t know where the water comes from, but it sounds nice?) into the mix before bottling to create a consistent and ideal proofing. This is for two reasons: product consistency is super important to a brand, so they do need to be sure that all bottles are the same. Second, and to my mind more importantly, you simply cannot enjoy the taste of the whisky at 150 proof! Even 100 proof is pushing it.

The great debate about whether you should add water to your whisky is almost hilarious in this context, knowing that the distillery did it for you. However, 80 proof is simply their best guess where most people would be able to enjoy the flavors ideally, so if you wanna add a little water to enhance your own flavor experience, go for it. Bushmills itself served a small pitcher of water along side the whisky in the tasting room for just that purpose, so obviously they don’t mind.

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I really enjoyed the 12 year distillery reserve (lower right, sky blue label), a unique flavor profile and of course not sold anywhere but the distillery… literally, not even in the duty free shops. I heavily debated buying a bottle but there were no small sizes and I knew that without the duty free sealed bags, I’d have to try and lug it in the checked bag, not to mention lugging it around the rest of my Ireland trip (not even half over yet), and the fact that if you want to bring more than 1L of booze over borders you have to figure out how to pay them taxes (not a huge burden, but …). A smaller bottle would have meant easier packing or just enjoying it in Ireland, but alas. I did end up with a bottle of the fantastic Dingle Peninsula Gin from the duty free, which almost makes up for this loss.

Derry

Also known as Londonderry, it is the second largest city in Northern Ireland and home of The Troubles. I am going to have to get political/historical again because almost all of the major landmarks in Derry are related to the Troubles in some way or another.

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The first big one we came upon was the Peace Bridge: a beautiful bridge that eases pedestrian traffic and makes for a lovely riverside view. It’s easy to think of the clashes in Ireland as being in the distant past, but they are not.  The Peace Bridge was only built in 2011 and it’s construction was an attempt to ease communication and interaction between the unionists (stay in the UK) ‘Waterside’ on the east bank and the nationalists (join Southern Ireland) ‘Cityside’ on the west bank.

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Mere steps from the riverside is the Guildhall. This is an iconic work of architecture built originally in 1890 to be a ceremonial government house / town hall. It’s been destroyed a couple times in fires or bombings, but the restoration project of 2012 has been very successful. To be honest, I thought it was a restructured church given it’s beautiful stained glass windows and enormous pipe organ, but I’m told it’s intention has always been secular in nature. There were several memorials inside dedicated to those who fought (and died) during various stages of revolution against the British occupation. Since at the moment of writing this, the unionists still outnumber the nationalists, that occupation is ongoing, and while the conflict hardly ever results in whole historic buildings being bombed these days, it is far from over.

However, even if you aren’t interested in Irish history or politics, the Guildhall is worth a visit for the exquisite stained glass in every available window.

Bogside Murals

From the Guildhall, we headed over to the Bogside neighborhood to see the murals. Bogside is … perhaps more politically relevant in 2020 (as I write this) than it was when I visited a year ago. The global Black Lives Matter protests against police brutality have highlighted clashes between state sponsored police and citizens who are tired of being treated as less than.

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I gave my own detailed account of the IRA in the Two Irelands post before, and then as now, I ask people to remember that any comparisons between the Troubles in Ireland and the BLM protests in America should only be examined as “shitty police state problems” and NOT used as a way to compare white (Irish) struggles to black (African American) struggles. Just. Don’t.

For those less familiar with American culture, it is a common white supremacist tactic to argue that white Irish immigrants in America had it just as bad or worse than black slaves (lol). Lots of really well meaning white people get caught up in this because at first blush it sounds very reasonable. It isn’t. (You can find more details here,here, and here as a starting place.)

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In this case, the discriminated against minority were the Catholics who had all manner of extremely bigoted laws passed to keep them down including limiting their employment, education, marriage and property access. It was only marginally a religious issue, as the lines of unionist and nationalist were also generally drawn along church lines. The nationalist Catholics were understandably pissed about it. When protest marches were banned, some marched anyway and were brutally attacked by the police. This was in 1968 so the actions of the police were filmed and shown on television, prompting demonstrations of solidarity at the Guildhall and elsewhere.

As the civil unrest went on, off duty police officers in plain clothes attacked protesters who were involved in marches or demonstrations. Uniformed on duty officers refused to protect the protesters from the assault. By January of 1969, police were breaking into protesters homes to assault them and the residents of Bogside erected barricades to keep the police out, declaring a “Free Derry”.

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Enter “The Apprentice Boys”. I cannot make this stuff up. No, they aren’t an obviously white nationalist group like the Proud Boys, but… come on. They are a Protestant fraternal (men only -read: patriarchal) order, however, and at the time in 1969, they enjoyed keeping those dirty Catholics “in their place”. Something something shoe fits.

The annual Apprentice Boys parade in August 1969 came so close to Free Derry that a fight erupted. Guess which side the police took. The police effectively dismantled the barricades, letting the Apprentice Boys into the neighborhood and leading the Catholic residents of Bogside to include the police in their targets.

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A three day riot ensued. The neighborhood was flooded with tear gas and well over 1,000 residents were injured in some way. Police from neighboring areas were brought in, but due to a severe lack of training, they only made it worse. On the third day, the British Army came in and basically separated the three sides: Apprentice Boys (Protestant), Bogside residents (Catholic) and police (Protestant) — while allowing the Bogside residents to maintain their barricades (probably the only reason it worked).

Free Derry was maintained for three years by armed IRA soldiers patrolling to keep British soldiers and  Irish police out. This was not a time of peace, but of intensified armed conflict between the British state and the IRA. Free Derry was eventually dismantled after the massacre of Bloody Sunday where 14 people (13 outright and one later from injuries) were shot down by British soldiers during a protest march against the practice of imprisonment without trial. The soldiers were exonerated on the basis that they claimed to be shooting at armed targets.

If I took out the names and dates, these details could be from any number of American cities in 2020. I will not apologize for the comparison, or for getting political in my blog. We are repeating historical mistakes by continuing to find those among us to “other” and diminish based on pseudo-science and hate-fueled religious arguments. Derry may be a lovely place to have a holiday now, covered with boutique shopping and delectable cafe eateries and pubs, but 50 years ago it was a bloodbath as those who strove for equal rights were murdered by those who valued the status quo.

Do I like the bombings, the riots, the violence employed by the IRA? No… but I understand it – why it happened and why it was necessary to achieve equality under the law. What you would do if your country made it so you and your family always have less, are always be behind or under someone “preferred”, and allowed to be beaten or murdered without consequence after decades of peaceful protests and political marches were systematically ignored or criminalized?

I hope that America listens to BLM before it gets any worse because the result of these kinds of clashes are decades of pain and destruction. There is no question that the history being remembered here is one of state sponsored oppression and violence. You cannot visit and be unaffected by the striking contrast between the now peaceful streets and the murals dedicated to the fallen.

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History kept alive in the neighborhoods affected serves to remind us what we are capable of as a species, best and worst. If you travel the world and you skip the hard parts, you’re missing out on a magical opportunity to open your mind and grow your heart. Thanks for coming with me. Stay safe, wear a mask, wash your hands, destroy systemic forms of oppression and end police brutality.

Amsterdam: Cheese, Gin & Canals

I chose to do Amsterdam as a day trip from Den Haag. I looked at rooms in Amsterdam, and even the possibility of renting a flat for longer, but the city is just so insanely expensive, I couldn’t justify it. I left Den Haag as early as I could in order to cram as much Amsterdam as possible into one day. I enjoyed the canals, and the beautiful architecture while walking around.  My top priority was the Van Gogh museum (posted elsewhere), but I also enjoyed a cheese tasting class, and a tour of the Bols distillery where I learned the true meaning of Dutch courage, and a nice stroll along the canals.


Landmark Photos

Right outside the Van Gogh museum is the main entrance to the far more famous Rijksmuseum (which I did not have time for on this trip), as well as the “I Amsterdam” sign that EVERYONE needs a selfie with, and a rather large sculpture of an astronaut floating over a nice shallow pool where everyone was playing and splashing on the hot summer day. I don’t have a story because I didn’t try to fight the crowds to climb the letters, but I thought you’d like to see the photos anyway.

 

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Cheese Tasting

Dutch Gouda cheese is famous. Well, cheese famous anyway. I am a cheese-a-holic, and gouda is at very least in my top 10 favorites. I couldn’t visit the home of gouda without doing a cheese tasting. I managed to find something that was a little bit more than just a taste however when I stumbled on to Reypanaer. I signed up for a cheese tasting CLASS.

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This was no mere cheese taste, it was truly a learning experience. The woman instructing us reminded me of Minerva McGonagall if she were Dutch instead of Scottish. We were given a paper to record our impressions of each of the cheeses, and we were taught to recognize common notes in cheese like “wood”, “grass”, “caramel”, “alcohol”, “salt”, “butter”, “cream”, “vanilla”, and “nutty”.

Each cheese was paired with an appropriate wine or port to enhance the experience. Our teacher had us examine the color first, while she would tell us about the cheese itself. When we sliced, we were told to slice thinly, not because the shop was being stingy with samples, but because thin slices of cheese allow you to taste the more complex flavors more fully (we were allowed as many slices as we liked until it was time to move on to the next flavor, but really they were so rich I couldn’t eat much and didn’t feel like I needed to). Next we were asked to smell the cheese and think about what kind of smells we got. Finally we were allowed to taste it and asked to think about both flavor and consistency as we took our notes.

When everyone had tasted and jotted down some basic impressions, we talked about what we had experienced and our teacher guided us toward a better understanding of the complex flavor experiences of each cheese. I think a lot of the people in the room just wanted to eat cheese and drink wine, but I very much enjoyed the classroom environment and the chance to learn more about the traditions of Dutch cheese making. I think the informative instruction enhanced my experience of the flavors and textures of the cheeses by making me more aware of what I was consuming and how I was perceiving it.

Our first cheese was a chèvre affiné, a 4 month aged cheese made from goats milk. My mother thinks she hates goat cheese because she’s never eaten this. It was not the most amazing cheese I’ve ever eaten, but I could eat it regularly with a side of sliced fruit and not be sad. It had notes of butter, grass, and bread. The color was almost pure white, and the texture was quite smooth while still being firm.

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The next cheese was a chèvre gris, a 10 month old goat cheese with notes of hay, caramel, and bread. The color was nearly identical, but the texture was more crumbly and there was some presence of salt crystals (as cheese ages, salt crystals form in the cheese, no extra salt is added, this is a natural process as the moisture slowly evaporates over time). The flavor was strong enough that I would choose to eat this in moderation, or as a meal finisher with some nuts.

From here we moved back to cow’s milk cheeses in the Gouda family.

Taste #3 was a 6 month old Gouda the color of a fall harvest full moon. It was very creamy and highly munchable. Another great option for a finger food platter or a sandwich cheese.  Taste #4 was the Reypanear 1 year aged Gouda. It was recorded in my notes as “zomg spicy zingy full on wow”. It was amazing how much another 6 months on the shelf could change the flavor of the cheese. Salt crystals were beginning to form, the texture was a little dryer and the flavor was a million miles higher.

If I thought taste #4 was amazing, my tongue was not prepared for taste #5, a 2 year aged Gouda from the Reypanear fromagerie. I really believe my taste buds died and went to heaven and reincarnated back into my mouth. I recorded the color as “smokey topaz”, the smell as “caramel, alcohol, chocolate, nuts, and vanilla”, the taste as “all the flavors on a magical journey”, and my overall impression as “could eat it forever”. It’s strong, with a crumbly texture and visible salt crystals, and it is one of the most amazing things I’ve put in my face.

And lest you think I was just getting a cheese high and every taste was better and better, I did come back from the edge of ecstasy on the last cheese of the class: #6, the 3 year old Gouda. I still enjoyed it very much, but it was far more sharp with almost a citrusy overtone, and something I would only eat occasionally. While everything else was served with wine or port, this was appropriately served with scotch whiskey.

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Not all Gouda are produced alike. Please don’t read my reviews and get some random 2 year gouda and then get mad when it doesn’t change your life. Like most foods, the quality of ingredients count for a lot, and in the case of aged foods, the environment has a big impact.

Reypanaer uses as much grass fed cows milk as they can to get the best tasting milk. Much like Cantillon, Reypanaer allows the curds to rest in trays and collect unique wild microbes from the environment that will be crucial to the flavor of the finished cheese. In addition, their cheese is aged in old-fashioned warehouses where the only controls for temperature and humidity are opening and closing various doors around the space. The warehouse itself is considered a micro-climate because of it’s long tradition of aging cheeses and the accumulation of special bacteria, fungi and molds that add to the flavor of these naturally aged cheeses.

Cheaper, mass produced cheeses use sterilized climate controlled rooms to age the cheese and get a fast, inexpensive, and easy way to get a consistent product. The old fashioned techniques at Reypanaer are labor intensive since cheeses must be checked regularly during the aging process and the warehouse environment must be carefully balanced by humans instead of machines. In the end, there’s nothing wrong with using a factory produced cheese on your sandwich, but the difference in quality and gustatory experience is so significant that I must recommend to every cheese lover to try such a traditionally made cheese at least once in your life. Take my word, I’m officially an expert in cheese tasting 😉

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I got a steep discount by purchasing my Reypanaer and Bols tour tickets together, anb after the cheese class, I took a nice walk to clear my head and my palate. On the way, I passed an enormous and imposing building that I thought must surely have been some kind of castle or government building, but it turned out to be a shopping mall… Europe has too much extra architecture!

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Bols

Ever wonder where the expression “Dutch Courage” comes from? Well, I found out at the Bols Distillery.  Upon presenting my ticket at the main counter, I was given an audio guide, a little vial of liquid, and a token.

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This tour was totally self guided and I could play, pause, skip or repeat portions of the pre-recorded audio guide as I wanted. The first room was a timeline history of the distillery and the evolution of their product over time.

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As you might guess from the photo, the history starts in 1575 when the Bols family started making flavor infused liquor with cardamom, orange and cumin. In 1664, the family started producing Genever, a kind of distilled spirit made of “long fermented rye, wheat, and corn”. By 1700, Bols became a major shareholder in the Dutch East India trading company, giving them access to so many spices from around the world, and leading to the development of more than 300 unique flavors, as well as untold post-colonial damage to the cultures that originally grew those spices. It’s still weird to me how proud the Dutch are of their role in that part of history…

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In the 1800’s they got really good at making a totally unique version of Genever with a proprietary distilling technique and the addition of a secret recipe of botanicals – mostly juniper berry, but also anise, ginger, hops and angelica (an herb described as “earthy, herbal, and reminiscent of wormwood, so no I don’t know what that tastes like either). Later that century they began to also age the Genever in oak barrels. During the Anglo-Dutch wars, British soldiers would drink Genever before battle to steady their nerves and it became known as “Dutch Courage”. When the war was over, they missed the beverage and English Gin was born. Although the original Bols recipe was discontinued for a while, it was resurrected in 2008, so you can still taste it today.

The next room was filled with a display of tiny delft pottery houses. The Dutch Royal Airline (KLM) gives out these collectible and limited edition bottles to their first class passengers since the early 1950s.

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Once the history and art lessons were past, the museum took a decidedly sensory turn. Instructions on the wall as well as in the audio file told me to enter one of the small experience rooms and to keep my flask at hand. It was time to use the little bottle of liquid I’d received at the beginning of the tour. I couldn’t help but feeling a bit like Alice holding a “drink me” bottle, but I figured if it wasn’t safe, then it wouldn’t be legal either. Once in the room I was given a countdown and told to consume the whole bottle’s contents (it was a large swallow, nothing crazy) when the counter reached zero. With trepidation and a leap of faith, I did as instructed and was rocked to my core with a whole body multi-sensory experience. 

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As soon as the timer hit zero, the experience began. I slugged my liquid and the whole room erupted in sound, light and vibration. The vial was not alcohol, but pure flavor. It started berry fruity, went on a trip through spicy, and finished with citrus and mint. As I was tasting these intense flavors, my eyes were treated to a series of colors, my ears were regaled with changing sounds, and my body tingled from the vibrations of the floor coming up through the soles of my feet. It was like someone just flipped the ON switch for all my senses at once.

And lest the sense of smell feel neglected (though that liquid was so strong, I’m pretty sure it came up my sinuses anyway), the next room on the tour was a rainbow smelling room. The Bols Distillery was starting to seem less like a museum and more like an alcoholic version of the Wonka factory! More than 30 smells were ranged on the wall, and by squeezing the bulb, a puff of scented air would come forth. The bottles were labeled by number, and the name of each flavor was revealed if you lifted the number. It was fun to play sniff and seek, trying to guess each one of the Bols flavors as I went, and it also gave me a good idea of which ones I liked the best, so I could choose my cocktail later on.

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The final display room got into more details about the ways in which infused liquor is made. I’ve actually had the chance to play with making my own infusions with fruit, spices, and vodka, so I knew a little, but it was a very thorough display. There were jars of spices and fruit peels on display, as well as a mad scientists laboratory worth of glass jars, copper pipes, and mysterious floating things.

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You can see “maceration” and “percolation” in this photo because the main goal of this display was to show the ways that flavor is extracted from fruits, nuts, herbs, and spices and turned into delicious drinks. Maceration is just soaking your stuff in the alcohol (this is what I did at home). Percolation is basically how coffee is made, you drip the liquid through the ingredient. And because no mad scientist lab would be complete without a big red button…

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Don’t worry, it doesn’t do anything sinister. Once the tour shenanigans were over, I was released out into the Bols cocktail bar where I was able to redeem my token for one free cocktail. I ordered the Spring Amour, a lavender colored, floral, lemony drink. I had been intrigued by the fragrance of the Parfait Amour in the smelling room, and this drink seemed to be a good mix: 40ml original Genever, 15 ml Parfait Amour, 30ml lemon juice, and 10ml simple syrup, with a sprig of fresh mint. I chose the Parfait Amour based solely on my olfactory experience on the tour, but later I found this description, “a beautiful dark purple liqueur flavored with flower petals and vanilla, together with orange peel and almonds. The Parfait Amour liqueur flavor is centuries old and probably one of the most fascinating and complex of all the Bols liqueurs.” I chose well.

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Walking Around Amsterdam

After my Bols tour, I tried to walk to the antiques area but it was all closed up by the time I got there. It really is amazing how much of Europe closes up at 6pm. When I read about the quaint area of Nieuwe Spiegelstraat, the blogger I read recommended going in the evening to see the shops lit up, but I think they must have gone in the winter when the sunset / street light time is before closing rather than 3 hours after it. Summer days are looooong. 

I had also planned to do a walk from Nieuwe Spiegelstraat through the Red Light District on my way to the train station but I was pretty wiped out from heat, walking, and day drinking. I looked at a lot of restaurant menus before I managed to find a place to eat for less than 15€. Amsterdam is, as I may have mentioned before, insanely expensive. I wasn’t looking for a fancy meal, just a simple sandwich and beer! In the end, I was very happy with my choice. I tried a local specialty of ossenworst, an Amsterdam local raw beef sausage. It’s beef spiced with salt, pepper, cloves, nutmeg, mace and lightly smoked. OM NOM NOM.

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After dinner, I walked through what should have been the Red Light District according to my maps, and while I did see more ads for clubs and sex shows and smelled a lot more pot fumes, I was either on the wrong street or it was too early. I’ve heard it only comes alive after sunset and during the summer dark is not until around 11pm. At 7-8 in the evening, I didn’t see anything risque. I did find China Town and closed Buddhist temple, and took plenty of photos of the beautiful Amsterdam canals before returning to the train that would eventually get me back to my Airbnb in Den Haag.