A VISIT TO MARZAHN, BERLIN TO DISCOVER DSM THE DEUTSCHE SPIRITUOSEN MANUFACTURE. THE TEMPLE OF THE ESSENCE OF FRUITS, PLANTS AND SPICES.
Dear Curious Reader,
To start 2019, let's go to a very exciting place that open a year ago in Berlin Marzahn: DSM, The Deutsche Spirituosen Manufacture. It is a brand new distillery focusing on capturing the essence of plants, spices, mushrooms or herbs. At least.
And let's start with some history: DSM is the brainchild of an encounter, when Tim Müller met with the pharmacist and doctor of natural sciences Dr. Konrad Horn.
Tim Müller is at the head of DSM now. He had a business education, also attended the South African Wine Academy in 2013 and worked as a commercial photographer and director for over ten years before starting DSM.
Hence the attention to details in the distillery. The lamps are from Tom Dixon. The furniture is clearly chosen and set. Look below how the spirits are staged.
What do they do in this distillery?
They do "Geist" & "Obstbrände". For those who are still not familiar with those notions check this and/or read below. They do macerates, distillates and sprays. Sprays are interesting you can use them for cooking, baking and mixing.
They also propose Korn, Gin and Vodka.
Fruit distillate has a EU definition (see below) but country to country you do have variation. In the UK, for instance, fruit brandy may also mean a liqueur in which fruit have macerated. In Germany and the GSA (German - Switzerland - Austria) there are distinction according to the distillate hence the different terms such as Obstgeist or Obstbrand or Obstwasser.
A beautiful present and way to try all kind of different distillates or brandies from the collection of DSM. You can access to that cool tasting kit HERE
It is a beautiful shop. I can hear you: again those "old pharmacy style bottles" " we see them all the time". Maybe you did. May you do. But those are actually made by a pharmacist. So it kind of makes sense.
It is indeed impressive to see the whole collection of more than 80 brandies that exists in different formats (brandies, distillate, spray...). Just going through the book they made is like reading a poem.
They did more than 500 distillations and trials before ending up with almost 80 products they are happy with.
Something I heard and like very much during our conversation: "their work is about interpreting ingredients". They do not distill a red beet, they try to get the closest they can to the idea they have of the red beet.
Behind closed doors: all the experiments and memories of experiences.
A very impressive and fascinating collection.
More here: DSM Website