Miracle of Amsterdam

New in our range

Geneva is traditionally made of wheat, barley and rye. In 2013 people from the Slow Food organization asked me whether it would be possible to make a geneva from emer-wheat an ancient type of grain (Triticum Dicoccum). A type of grain that was used for producing beer in the very past, but never before to produce geneva. It challanged me and I excepted it with great enthousiasm because of the typical warm flavour of this ancient grain.

Tipically Dutch

The emer-wheat was grown in ‘Noord-Holland’, grinded, fermented and distilled once in ‘Friesland’ and last but not least distilled another 4 times in our distillery in Amsterdam. Than the Miracle rest for at least 2 years in oak barrels in our cellar.

Divine Taste

The name ‘Miracle of Amsterdam’ refers to a miracle from a Roman-Katholic legend of Amsterdam in which: A wafer survives the fire twice, once in 1345 from a fireplace in a monastry and once in 1452 from a burned pilgrimage chappel both in Amsterdam. Our geneva is a miracle for a different point of view: a product from nature with a divine taste.

Taste is believe

Other than the legend Miracle of Amsterdam is not blessing, but does taste blessfull.

Used types of grain:
Emergraan (tweekoorn).