Theme journey · 9 chapters
Food, Digestifs & Tradition Spirits at the table, in the pot and in custom
Digestif, Black Forest cake, fondue, Rüdesheim coffee, rakija as a hostess gift: how spirits find their place in cooking and custom, and what's myth.
Chapter 1Digestif: which spirit after which meal?The glass afterwards
Chapter 2Kirsch in the kitchen: Black Forest and Zug cherry cakeKirsch for baking
Chapter 3Brandy and cheese: Calvados with Camembert, kirsch with fonduePairs from the same region
Chapter 4Apricot dumplings, plum cake & co.: the fruit cuisine of distilling regionsThe same fruit
Chapter 5Brandy in dessert: flambéing, brandy beans, tiramisuFire and sweetness
Chapter 6Schnapps fountains, the Brennersteig trail, distillery visits: brandy as an outingOn the road to brandy
Chapter 7Rakija, Pálinka, Chacha: brandy as hospitality and ritualGuest and glass
Chapter 8Queimada, Kazani, Trou Normand: Fire and Distilling TraditionsFestivals Around the Fire
Chapter 9Caffè corretto, Rüdesheimer Kaffee, Kafi Luz: spirits in coffeeA cup with a kick