A 3* collaboration

One of our most distinguished customers, the 3* Restaurant Odette in Singapore, came over to Copenhagen to do a month-long pop-up at the famous Tivoli theme park in September. They asked us to build a blend for the occasion that they served to guests as an elegant apéritif.

This one-off, special edition is called Paradis, a sparkling rosé expression of fermented white currant that’s fat-washed with butter infused with foraged wild roses and blackened bergamot.

Fat-washing on a small scale

We've used fat-washing before for a blend we created 2 years ago with Restaurant Kadeau, but it's a technique we can only use on a tiny scale. When Odette wanted to collaborate on this blend, we thought it was the perfect time to bring it back out of the locker.

We first ferment white currants with a special wine yeast which we blend with a blackberry leaf and linden flower water kefir. We blacken the bergamot through enzymatic browning (much like how black garlic is made), which brings out a more intense and deeper profile of the bergamot.

To build the silkyness in the blend, we enfleurage butter with wild rose and the blackened bergamot, a process where you press the ingredients into the softened butter over the course of several days to capture the delicate aromatics before we use it to fat wash the blend. This is a technique commonly used by bartenders, where the fat is added to the blend in liquid form, before we chill it and it solidifies so we can strain it off, leaving a beautifully aromatic liquid.

The result?

A sparkling rosé expression with creamy floral aromatics from the butter wash and crisp structure from the blackberry leaf tannins. Elegant, delicate, clean and bright.

This is great to serve as an aperitif, and pairs beautifully with raw or cured seafood. We tried this one with oysters and they matched perfectly. With Christmas not too far away, this would be the perfect bottle for all those celebratory toasts.

See Paradis.