{"id":29177,"date":"2021-06-17T10:50:31","date_gmt":"2021-06-17T08:50:31","guid":{"rendered":"https:\/\/gastronomicament.cat\/?p=29177"},"modified":"2022-04-07T11:15:53","modified_gmt":"2022-04-07T09:15:53","slug":"lhimalaia-i-mallorca-unides-en-un-vermut","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/ca\/lhimalaia-i-mallorca-unides-en-un-vermut","title":{"rendered":"L&#8217;Him\u00e0laia i Mallorca unides en un vermut"},"content":{"rendered":"<p>El restaurant Can Costa de Valldemossa ha estat l&#8217;escenari de la presentaci\u00f3 d&#8217;un nou vermut. All\u00f2 que t\u00e9 d&#8217;especial \u00e9s que la Serra de Tramuntana de Mallorca s\u2019agermana amb la serralada de l&#8217;Him\u00e0laia. La cita ha tengut lloc del dimecres 16 de juny de 2021 i ha despertat l&#8217;inter\u00e8s dels amants del vermut i dels especialistes del sector.<\/p>\n<p>Es\u00a0tracta del\u00a0<strong>Vermut amb Timut<\/strong>, fruit de la col\u00b7laboraci\u00f3\u00a0<strong>The Drunken Horse Gin<\/strong>\u00a0i del celler\u00a0<strong>Jaume de Puntir\u00f3<\/strong>, que s&#8217;han unit per fer un\u00a0<strong>vermut ecol\u00f2gic\u00a0<\/strong>profundament mediterrani amb una aportaci\u00f3 tibetana, el pebre bo de la varietat Timut, que es cultiva a la major serralada del m\u00f3n, l&#8217;Him\u00e0laia.<\/p>\n<p>La idea va sorgir de l\u2019enamorament que va sentir\u00a0<strong>Pieter-Jan Pattyn<\/strong>\u00a0pel Vermut de Puntir\u00f3. Pieter-Jan \u00e9s un belga destil\u00b7lador de l\u2019exitosa ginebra DH The Drunken Horse, i en cercava un complement per poder fer-ne combinats. Va provar de fer-los amb el Vermut de Puntir\u00f3 i d&#8217;aqu\u00ed va sorgir la idea de fer un nou vermut, que tamb\u00e9 tingu\u00e9s la principal ess\u00e8ncia de la seva ginebra: el pebre bo Timut, una esp\u00e8cie \u00fanica i originaria del Tibet.<\/p>\n<p>Despr\u00e9s de mesos d\u2019assajos de moltes proves i f\u00f3rmules Pieter-Jan Pattyn i Pere i Bernat Calafat en varen trobar l\u2019equilibri perfecte, que agermana les serralades de la Serra de Tramuntana de Mallorca i l&#8217;Himalaya.\u00a0 El fan a partir d&#8217;un vi blanc brisat (<em>orange<\/em>) de la varietat aut\u00f2ctona de Mallorca Gir\u00f3 Ros de la vinya vella de Santa Maria del Cam\u00ed. En surt un vi molt alcoh\u00f2lic, molt corpulent, molt arom\u00e0tic. Un cop el vi va estar llest, hi varen\u00a0macerar diverses herbes, plantes i fruits mediterranis, juntament amb el pebre bo Timut del Tibet.<\/p>\n<p>El resultat \u00e9s un\u00a0<strong>vermut explosiu\u00a0que captiva<\/strong>, ja que la suavitat dels bot\u00e0nics mediterranis (donzell, roman\u00ed, s\u00e0lvia, herba llu\u00efsa, herba-sana, fonoll, llimona, taronja\u2026) amb la corpul\u00e8ncia de la esp\u00e8cia\u00a0tibetana de l&#8217;Him\u00e0laia, el pebre bo Timut fan que aquest vermut esdevingui el\u00a0<strong>producte m\u00e0gic de la cocteleria global<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El restaurant Can Costa de Valldemossa ha estat l&#8217;escenari de la presentaci\u00f3 d&#8217;un nou vermut<\/p>\n","protected":false},"author":1,"featured_media":29178,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[692,955],"tags":[],"coauthors":[],"class_list":["post-29177","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-actualitat","category-reportatges-i-novetats","post_format-post-format-gallery"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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