:\u00a0<\/span>U\u00a0m\u011b asi p\u0159ed deseti lety. B\u00fdval\u00e1 p\u0159\u00edtelkyn\u011b m\u011bla pozemky na \u0160umav\u011b, kde jsem cht\u011bl zkusit vysadit hru\u0161kov\u00e9 sady lok\u00e1ln\u00ed odr\u016fdy, kter\u00e9 se tam da\u0159\u00ed a\u00a0kter\u00e1 je ur\u010den\u00e1 k p\u00e1len\u00ed. Nedopadlo to. Ale na destilerie jsem si st\u00e1le myslel. Jednou jsem ve \u0160v\u00e9dsku objevil tonikov\u00fd sirup, kter\u00e9mu jsme cht\u011bli tady v\u00a0republice d\u011blat distribuci. Jen\u017ee ta firma zrovna proch\u00e1zela investorsk\u00fdm v\u00fdvojem, p\u0159i n\u011bm\u017e roz\u0161i\u0159ovala sv\u00e9 portfolio, a\u00a0nem\u011bla \u010das se zab\u00fdvat na\u0161\u00ed malou republikou. Tonikov\u00fd sirup byl ale zaj\u00edmav\u00fd a\u00a0po roce se mi poda\u0159ilo ho uva\u0159it. Sirup byl n\u00e1\u0161 prvn\u00ed v\u00fdrobek. Z\u00e1rove\u0148 to byla jedna z\u00a0prvn\u00edch vla\u0161tovek zero waste produkt\u016f. Z\u00a0p\u016fllitrov\u00e9 lahve toti\u017e bylo mo\u017en\u00e9 ud\u011blat 50 porc\u00ed toniku, sta\u010dilo jen dol\u00edt sodu. Kupodivu tenhle projekt nebyl \u00fapln\u011b \u00fasp\u011b\u0161n\u00fd. Nikdo to moc nech\u00e1pal a\u00a0kv\u016fli odm\u011b\u0159ov\u00e1n\u00ed se s\u00a0n\u00edm barman\u016fm necht\u011blo p\u0159\u00edli\u0161 pracovat. Tak\u017ee jsme si \u0159ekli, \u017ee zkus\u00edme vymyslet n\u011bjakou dal\u0161\u00ed v\u011bc \u2013 a\u00a0tak se zrodil gin. V\u0161ichni to p\u0159itom m\u00edvaj\u00ed opa\u010dn\u011b.<\/p>\r\nJak n\u00e1ro\u010dn\u00e9 je pal\u00edrnu vybudovat?<\/strong>
\r\nMartin:<\/span>\u00a0Jednak samoz\u0159ejm\u011b na finance, ale p\u0159ek\u00e1\u017ekou je i\u00a0legislativn\u00ed proces. Z\u00edskat pot\u0159ebn\u00e1 povolen\u00ed n\u00e1m trvalo rok. Prvn\u011b si mus\u00edte to za\u0159\u00edzen\u00ed koupit, dov\u00e9zt ho a\u00a0nainstalovat do prostoru. Teprve pak za\u010d\u00edn\u00e1te z\u00edsk\u00e1vat povolen\u00ed. I\u00a0samotn\u00e1 v\u00fdroba destila\u010dn\u00ed kolony zabrala rok. My konkr\u00e9tn\u011b m\u00e1me m\u011bd\u011bn\u00e9 hybridn\u00ed destila\u010dn\u00ed za\u0159\u00edzen\u00ed od firmy Arnold Holstein na 300 litr\u016f, kter\u00e9 funguje dvoj\u00edm zp\u016fsobem. Do kotle, ve kter\u00e9m se va\u0159\u00ed, d\u00e1te byliny. Z\u00e1rove\u0148 tam m\u00e1te i\u00a0takzvan\u00fd aroma ko\u0161, kter\u00fd zachyt\u00e1v\u00e1 alkoholovou p\u00e1ru a\u00a0p\u0159id\u00e1v\u00e1 dal\u0161\u00ed chu\u0165. T\u00e9hle na\u0161\u00ed kolon\u011b \u0159\u00edk\u00e1me Vilma.<\/p>\r\nMysl\u00edte si, \u017ee \u010dasem budete pot\u0159ebovat Vilmu 2?<\/strong>
\r\nMartin:<\/span>\u00a0Koketujeme s\u00a0tou my\u0161lenkou, ale sp\u00ed\u0161 kv\u016fli vakuov\u00e9 destilaci, tak\u017ee to bude sklen\u011bn\u00e1 Vilma. Jde o\u00a0\u0161etrn\u011bj\u0161\u00ed metodu destilace, proto\u017ee sn\u00ed\u017een\u00edm tlaku se sn\u00ed\u017e\u00ed i\u00a0teplota varu. A\u00a0p\u0159i ni\u017e\u0161\u00edch teplot\u00e1ch destilace se uvol\u0148uje v\u00edce aromatick\u00fdch l\u00e1tek.
\r\nOnd\u0159ej:<\/span>\u00a0Plechov\u00e1 Vilma\u00a0a\u00a0sklen\u011bn\u00e1 Vilma…
\r\nMartin:\u00a0<\/span>Co se v\u0161ak t\u00fd\u010de prostoru, tak jej pl\u00e1nujeme roz\u0161\u00ed\u0159it.<\/p>\r\nPoda\u0159\u00ed se to tady?<\/strong>
\r\nMartin:<\/span>\u00a0Hole\u0161ovice m\u00e1me velice r\u00e1di. Kdyby to \u0161lo tady, bylo by to skv\u011bl\u00e9.
\r\nOnd\u0159ej:<\/span>\u00a0I\u00a0p\u0159esto, \u017ee je firma karl\u00ednsk\u00e1.<\/p>\r\nV\u00fdroba ginu se asi ned\u00e1 nau\u010dit ze dne na den. Jak to prob\u00edhalo u\u00a0v\u00e1s?<\/strong>
\r\nOnd\u0159ej:\u00a0<\/span>Nakoupili jsme ingredience a\u00a0\u0159ekli si: Tady zatop\u00ed\u0161 pod kotlem, tady to hod\u00ed\u0161, pust\u00ed\u0161 vodu, zm\u00e1\u010dkne\u0161 p\u00e1\u010dky, ono se to zchlad\u00ed a\u00a0vykape ti z\u00a0toho dobrota. To se samoz\u0159ejm\u011b nestalo. Z\u00a0prvn\u00edch zkou\u0161ek vze\u0161ly jen patoky.
\r\nMartin:<\/span>\u00a0Za \u010das k\u00a0n\u00e1m ale zav\u00edtal\u00a0i\u00a0\u0159editel firmy, kter\u00e1 Vilmu vyrobila, a\u00a0p\u00e1r v\u011bc\u00ed n\u00e1m dovysv\u011btlil, \u0159ekl, kde d\u011bl\u00e1me chybu a\u00a0jak co spr\u00e1vn\u011b pou\u017e\u00edvat. Teprve a\u017e po jeho n\u00e1v\u0161t\u011bv\u011b jsme v\u011bd\u011bli v\u00edc. Recepturu n\u00e1m ale nedal, samoz\u0159ejm\u011b.<\/p>\r\nJak to tedy bylo s\u00a0va\u0161\u00ed prvn\u00ed recepturou?<\/strong>
\r\nMartin:<\/span>\u00a0V\u00a0Lond\u00fdn\u011b jsme absolvovali \u0161kolen\u00ed, v\u00a0n\u011bm\u017e si na z\u00e1klad\u011b sv\u00fdch chu\u0165ov\u00fdch preferenc\u00ed nebo vjem\u016f, jako je sladk\u00e1 chu\u0165, kv\u011btiny, zemitost, ko\u0159enitost, vytvo\u0159\u00edte vlastn\u00ed recept. My jsme si takto nad\u0161en\u011b p\u0159ivezli asi 4 receptury. Pom\u011brov\u011b to ale nefungovalo. Je rozd\u00edl, jestli destilujete litr, nebo sto litr\u016f. Nefunguje to tak, \u017ee kdy\u017e n\u011b\u010deho d\u00e1te stokr\u00e1t v\u00edc, tak to bude stejn\u00e9. Na za\u010d\u00e1tku jsme tak znehodnotili asi 700 litr\u016f lihu.<\/p>\r\nJak jste poznali, \u017ee u\u017e je to ono?
\r\n<\/strong>Ond\u0159ej:<\/span>\u00a0\u017de n\u00e1m to chutnalo. (sm\u00edch)<\/p>\r\nKa\u017ed\u00e9mu se chut\u011b st\u00e1le vyv\u00edjej\u00ed. M\u00e1te oba stejn\u00e9 chut\u011b? Nebo se ji\u017e stalo, \u017ee jste se na n\u011b\u010dem zcela neshodli?<\/strong>
\r\nOnd\u0159ej:<\/span>\u00a0Samoz\u0159ejm\u011b ka\u017ed\u00fd m\u00e1me jin\u00e9 chu\u0165ov\u00e9 preference. Na\u0161t\u011bst\u00ed mi Martin do pr\u00e1ce nekec\u00e1 a\u00a0d\u016fv\u011b\u0159uje v\u0161emu, co vymysl\u00edm.
\r\nMartin:<\/span>\u00a0Samoz\u0159ejm\u011b d\u016fv\u011b\u0159uju, co vymysl\u00ed, ale fin\u00e1ln\u00ed ano je v\u017edy na konsenzu.<\/p>\r\nM\u016f\u017eete v\u00edc p\u0159ibl\u00ed\u017eit proces v\u00fdroby ginu?
\r\n<\/strong>Martin:<\/span>\u00a0<\/span>Na Youtube najdete skv\u011bl\u00fd n\u00e1vod. Sta\u010d\u00ed zadat C\u00edsa\u0159\u016fv peka\u0159 \u2013 Peka\u0159\u016fv c\u00edsa\u0159, kde je vysv\u011btleno v\u0161e. (sm\u00edch) Gin je pr\u016ftahov\u00fd destil\u00e1t, kter\u00fd nevznik\u00e1 z\u00a0kvasu, jako je tomu u\u00a0slivovice, ale vznik\u00e1 ochucen\u00edm neutr\u00e1ln\u00edho lihu. My pou\u017e\u00edv\u00e1me velejemn\u00fd obiln\u00fd destil\u00e1t. Ten se \u0159ed\u00ed, proto\u017ee s\u00e1m o\u00a0sob\u011b je velice siln\u00fd a\u00a0byliny by sp\u00e1lil. \u010cty\u0159iadvacet hodin se v\u00a0n\u011bm pak maceruj\u00ed t\u0159i byliny \u2013 jalovec, koriandr a\u00a0and\u011blika. N\u00e1sledn\u011b se p\u0159id\u00e1vaj\u00ed dal\u0161\u00ed slo\u017eky a\u00a0destiluje se, \u0159ed\u00ed, chlad\u00ed a\u00a0filtruje.<\/p>\r\nOchutn\u00e1v\u00e1te ka\u017edou v\u00e1rku?<\/strong>
\r\nOnd\u0159ej:\u00a0<\/span>V\u00a0pr\u016fb\u011bhu destilace n\u011bkolikr\u00e1t. Ale nen\u00ed to tak, \u017ee do sebe l\u00e1dujeme jednoho pan\u00e1ka za druh\u00fdm.
\r\nMartin:<\/span>\u00a0P\u0159i destilaci p\u0159ich\u00e1zej\u00ed chut\u011b postupn\u011b.
\r\nOnd\u0159ej:<\/span>\u00a0Nejd\u0159\u00edv m\u00e1te citrusy, pak jde sladkost, ho\u0159kost, zemitost. Ne zrovna v\u00a0tomhle po\u0159ad\u00ed, ale ka\u017ed\u00e9 aroma se uvol\u0148uje v\u00a0jin\u00e9 teplot\u011b.<\/p>\r\nJak dlouho trv\u00e1 p\u0159\u00edprava jedn\u00e9 v\u00e1rky?<\/strong>
\r\nMartin:<\/span>\u00a0Destila\u010dn\u00ed proces trv\u00e1 dva dny. 24 hodin se maceruje, pak se vypaluje a\u00a0pak to minim\u00e1ln\u011b t\u00fdden mus\u00ed je\u0161t\u011b zr\u00e1t. Pak se destil\u00e1t chlad\u00ed a\u00a0p\u0159efiltrov\u00e1v\u00e1. Dohromady cel\u00fd proces zabere tak dva t\u00fddny.<\/p>\r\nPoka\u017ed\u00e9 p\u00e1l\u00edte 300 litr\u016f?<\/strong>
\r\nMartin:<\/span>\u00a0Ne, zku\u0161ebn\u00ed v\u00e1rky jsou v\u017edy men\u0161\u00ed.<\/p>\r\nLze ve va\u0161\u00ed kolon\u011b p\u00e1lit pouze gin, nebo byste mohli ze dne na den za\u010d\u00edt vyr\u00e1b\u011bt zcela jin\u00fd druh alkoholu?<\/strong>
\r\nOnd\u0159ej:<\/span>\u00a0Samoz\u0159ejm\u011b Vilma dok\u00e1\u017ee technologicky p\u0159ipravit jak\u00fdkoliv druh alkoholu, ale gin jako t\u00e9ma n\u00e1s bav\u00ed natolik, \u017ee mu v\u011bnujeme ve\u0161ker\u00e9 \u00fasil\u00ed, abychom dos\u00e1hli co mo\u017en\u00e1 nejlep\u0161\u00edho produktu.
\r\nMartin:<\/span>\u00a0Taky moment\u00e1ln\u011b m\u016f\u017eeme vyr\u00e1b\u011bt pouze pr\u016ftahov\u00e9 destil\u00e1ty, kam nespadaj\u00ed nap\u0159\u00edklad p\u00e1lenky z\u00a0ovocn\u00fdch kvas\u016f.<\/p>\r\nKrom\u011b toho, \u017ee jste prvn\u00ed pra\u017eskou pal\u00edrnou, jste i\u00a0prvn\u00ed, kdo v\u00a0na\u0161ich kon\u010din\u00e1ch vyr\u00e1b\u00ed akvavit, \u017eivou vodu.<\/strong>
\r\nOnd\u0159ej:\u00a0<\/span>Akvavit m\u00e1 zaj\u00edmavou historii. U\u017e v\u00a0roce 1531 Eske Bille, lord ze z\u00e1mku Bergenshus, poslal vz\u00e1cn\u00fd dar posledn\u00edmu \u0159\u00edmsko-katolick\u00e9mu arcibiskupovi v\u00a0Norsku Olavu Engelbrektssonovi. T\u00edm darem byl pr\u00e1v\u011b akvavit, jeho\u017e z\u00e1kladem je km\u00edn a\u00a0kopr. Eske k\u00a0tomuto daru p\u0159ipojil i\u00a0n\u00e1vod k\u00a0pou\u017eit\u00ed v\u00a0podob\u011b dopisu, ve kter\u00e9m arcibiskupovi l\u00ed\u010d\u00ed, \u017ee akvavit l\u00e9\u010d\u00ed v\u0161echny vnit\u0159n\u00ed i\u00a0vn\u011bj\u0161\u00ed neduhy. Dnes je to u\u017e tradi\u010dn\u00ed skandin\u00e1vsk\u00fd destil\u00e1t. My pou\u017e\u00edv\u00e1me \u010desk\u00fd km\u00edn z\u00a0Vyso\u010diny a\u00a0kopr nakupujeme od lok\u00e1ln\u00edch farm\u00e1\u0159\u016f v\u00a0hale 22 Pra\u017esk\u00e9 tr\u017enice.<\/p>\r\nKolik druh\u016f ginu u\u017e bylo mo\u017en\u00e9 od v\u00e1s ochutnat?<\/strong>
\r\nOnd\u0159ej:<\/span>\u00a0Z\u00a0t\u011bch, co se dostaly do prodeje, po\u010d\u00edt\u00e1me aktu\u00e1ln\u011b v\u00edc ne\u017e 15. Mezi nimi t\u0159eba p\u0159\u00edchut\u011b jako \u010dern\u00fd \u010desnek, jablko a\u00a0\u0161\u00edpek, tahini a\u00a0ke\u0161u o\u0159echy.
\r\nMartin:<\/span>\u00a0Jak vid\u00edte, sv\u011bt ginu je opravdu barevn\u00fd a\u00a0zat\u00edm m\u00e1me kam s\u00e1hnout.<\/p>\r\nKter\u00fd gin je nejobl\u00edben\u011bj\u0161\u00ed?
\r\n<\/strong>Martin:\u00a0<\/span>Nejv\u00edc se prod\u00e1v\u00e1 na\u0161e vlajkov\u00e1 lo\u010f Gin22, hned za n\u00edm je netradi\u010dn\u00ed Habanero gin.<\/p>\r\nCo v\u00e1s inspiruje k\u00a0nov\u00e9 p\u0159\u00edchuti?<\/strong>
\r\nMartin:<\/span>\u00a0Sezonn\u00ed produkty a\u00a0hala 22 v\u00a0Pra\u017esk\u00e9 tr\u017enici.
\r\nOnd\u0159ej:<\/span>\u00a0A\u00a0hodiny v\u00a0n\u00ed str\u00e1ven\u00e9.<\/p>\r\nNa jakou novou chu\u0165 se od v\u00e1s m\u016f\u017eeme t\u011b\u0161it?<\/strong>
\r\nOnd\u0159ej:\u00a0<\/span>Zrovna jsme pustili do sv\u011bta Modr\u00fd gin s\u00a0rozmar\u00fdnem a\u00a0grepy. Modr\u00fd je d\u00edky okv\u011btn\u00edm l\u00edstk\u016fm mot\u00fdl\u00edho kv\u011btu, kter\u00fd se oded\u00e1vna pou\u017e\u00edv\u00e1 jako p\u0159\u00edrodn\u00ed barvivo. Tenhle n\u00e1\u0161 gin m\u00e1 a\u017e kouzelnou vlastnost. Kdy\u017e jej v\u00a0drinc\u00edch sm\u00edch\u00e1te s\u00a0kyselou slo\u017ekou, m\u011bn\u00ed barvu do r\u016f\u017eova a\u00a0je to skv\u011bl\u00e1 pod\u00edvan\u00e1 pro hosty.<\/p>\r\nU\u017e m\u00e1te na kont\u011b n\u011bkolik v\u00fdznamn\u00fdch ocen\u011bn\u00ed. V\u00e1\u0161 Gin22 z\u00edskal letos\u00a0v\u00a0sout\u011b\u017ei International Wine and Spirit Competition (IWSC) zlatou medaili. \u010c\u00edm se c\u00edt\u00edte\u00a0<\/strong>b\u00fdt v\u00fdjime\u010dn\u00ed?
\r\n<\/strong>Ond\u0159ej:<\/span>\u00a0Nec\u00edt\u00edme se v\u00fdjime\u010dn\u011b. Nem\u016f\u017eeme to p\u0159edev\u0161\u00edm soudit a\u00a0nechceme se pl\u00e1cat po ramenou. Pak by to ned\u00e1valo smysl. Za ta ocen\u011bn\u00ed jsme samoz\u0159ejm\u011b velice r\u00e1di a\u00a0nechceme p\u016fsobit nevd\u011b\u010dn\u011b. IWSC je sout\u011b\u017e, kter\u00e1 byla zalo\u017eena v\u00a0roce 1969 a\u00a0ka\u017ed\u00fd rok se j\u00ed \u00fa\u010dastn\u00ed vzorky produkce vina\u0159\u016f a\u00a0destilat\u00e9r\u016f z\u00a0v\u00edce ne\u017e 90 zem\u00ed sv\u011bta. My jsme se do n\u00ed p\u0159ihl\u00e1sili asi po p\u016fl roce na\u0161eho fungov\u00e1n\u00ed a\u00a0mus\u00edm \u0159\u00edct, \u017ee jsme se zp\u011btn\u00e9 vazby trochu b\u00e1li. Dopadlo to ale nad o\u010dek\u00e1v\u00e1n\u00ed. Zlatou medaili jsme z\u00edskali za Habanero gin a\u00a0bronzovou za Gin22. Bylo to skv\u011bl\u00e9, ale na druhou stranu n\u00e1s to nakoplo k\u00a0tomu, abychom Gin22 ud\u011blali je\u0161t\u011b\u00a0o\u00a0n\u011bco l\u00edp. A to se povedlo. Mysl\u00edm si, \u017ee ta ocen\u011bn\u00ed pro n\u00e1s funguj\u00ed jako motivace, \u017ee v\u011bci jdou d\u011blat je\u0161t\u011b l\u00e9pe.
\r\nMartin:\u00a0<\/span>Aktu\u00e1ln\u011b jsme si p\u0159ipsali \u010derstv\u00fd \u00fasp\u011bch na leto\u0161n\u00edm P\u00e1lenka festu, kter\u00fd se konal v\u00a0\u0159\u00edjnu v\u00a0prostor\u00e1ch Pra\u017esk\u00e9 tr\u017enice. Bylo tam k\u00a0vid\u011bn\u00ed a\u00a0ochutn\u00e1n\u00ed p\u0159es 300 druh\u016f \u010desk\u00fdch destil\u00e1t\u016f. Mezi nimi nechyb\u011bla ani \u010desk\u00e1 ginov\u00e1 sc\u00e9na v\u010detn\u011b n\u00e1s. V\u00a0kategorii nejlep\u0161\u00ed \u010desk\u00fd gin jsme obsadili hned dv\u011b m\u00edsta \u201ena bedn\u011b\u201c, kdy\u017e Habanero gin z\u00edskal zlatou a\u00a0dal\u0161\u00ed n\u00e1\u0161 gin, malinov\u00fd Red velvet bronz. Z\u00a0\u010deho\u017e m\u00e1me up\u0159\u00edmnou radost.<\/p>\r\nT\u011b\u017eko se mi to p\u0159edstavuje, ale v\u00a0sout\u011b\u017e\u00edch mus\u00ed rozhodovat velmi mal\u00e9 drobnosti.
\r\n<\/strong>Ond\u0159ej:<\/span>\u00a0Funguje to tak, \u017ee se ur\u010d\u00ed p\u011bti\u010dlenn\u00e9 hodnot\u00edc\u00ed skupiny, kter\u00e9 dostanou maxim\u00e1ln\u011b 10 vzork\u016f a\u00a0hodnot\u00ed postupn\u011b podle stup\u0148ovitosti alkoholu. Samotn\u00fd gin se pak posuzuje v\u00a0dal\u0161\u00edch kategori\u00edch, jako je London Dry, Contemporary Gin apod.
\r\nMartin:<\/span>\u00a0Hodnot\u00ed se senzorick\u00e9 vlastnosti, \u010distota, barva, jak to chutn\u00e1, co tam chutn\u00e1. I\u00a0my sami jsme jednou byli porotci v\u00a0sout\u011b\u017ei.<\/p>\r\nByla to p\u0159\u00edjemn\u00e1 zku\u0161enost?
\r\n<\/strong>Ond\u0159ej:\u00a0<\/span>Bylo to hrozn\u00e9. J\u00e1 nejsem zas tak zdatn\u00fd v\u00a0angli\u010dtin\u011b a\u00a0u\u00a0on-line form\u00e1tu jsem se dost zapotil.
\r\nMartin:\u00a0<\/span>Ondra chutnal a\u00a0j\u00e1 jsem pov\u00eddal. (sm\u00edch)
\r\nOnd\u0159ej:<\/span>\u00a0To nen\u00ed pravda. Ty jsi nic ne\u0159\u00edkal. (sm\u00edch)<\/p>\r\nJak vy sami nejrad\u011bji pijete gin?<\/strong>
\r\nOnd\u0159ej:\u00a0<\/span>To se ned\u00e1 takhle \u0159\u00edct. J\u00e1 m\u00e1m n\u011bjak\u00e9 sv\u00e9 favority, kter\u00e9 piji sp\u00ed\u0161e po pan\u00e1c\u00edch, ale z\u00a0koktejl\u016f m\u00e1m r\u00e1d t\u0159eba Gimlet nebo Negroni. Pak samoz\u0159ejm\u011b milujeme plze\u0148sk\u00e9 pivo, tak\u017ee n\u011bkdy je nejlep\u0161\u00ed pan\u00e1k plze\u0148.<\/p>\r\nD\u011bl\u00e1te si drinky sami doma?
\r\n<\/strong>Martin:\u00a0<\/span>J\u00e1 jsem si t\u0159eba v\u010dera dal Gin tonic.
\r\nOnd\u0159ej:\u00a0<\/span>U\u00a0n\u00e1s doma m\u00e1lokdy. To rad\u0161i jdeme do baru. R\u00e1d ale va\u0159\u00edm, tak\u017ee kdy\u017e k\u00a0n\u00e1m p\u0159ijde n\u00e1v\u0161t\u011bva na j\u00eddlo, ud\u011bl\u00e1m koktejl, ale jednoduch\u00fd. Nejsem barman.
\r\nMartin:\u00a0<\/span>J\u00e1 taky r\u00e1d va\u0159\u00edm. M\u00e1m r\u00e1d j\u00eddla, kter\u00e1 jsou p\u0159ipravena na v\u00edn\u011b. Kohout na v\u00edn\u011b, pak i\u00a0j\u00e1 jsem ob\u010das na v\u00edn\u011b. (sm\u00edch)<\/p>\r\nD\u00e1 se gin pou\u017e\u00edt p\u0159i va\u0159en\u00ed?<\/strong>
\r\nMartin:<\/span>\u00a0Pou\u017e\u00edv\u00e1 se t\u0159eba jako marin\u00e1da nebo ke zv\u011b\u0159in\u011b. Gin je jalovec, kter\u00fd se ke zv\u011b\u0159in\u011b tradi\u010dn\u011b pou\u017e\u00edv\u00e1, tak\u017ee se j\u00edm m\u016f\u017ee maso zal\u00edt a\u00a0nechat odpa\u0159it alkohol.
\r\nOnd\u0159ej:\u00a0<\/span>J\u00e1 si ho t\u0159eba dok\u00e1\u017eu p\u0159edstavit ve studen\u00e9 pol\u00e9vce gazpacho.<\/p>\r\nJde gin p\u00edt \u0161patn\u011b?<\/strong>
\r\nMartin:<\/span>\u00a0Kdy\u017e je to \u0161patn\u00fd gin, tak jej lze p\u00edt \u0161patn\u011b.
\r\nOnd\u0159ej:\u00a0<\/span>Ur\u010dit\u011b jde \u0161patn\u011b p\u00edt Gin tonic. T\u0159eba t\u00edm, \u017ee si \u010dlov\u011bk koup\u00ed konven\u010dn\u00ed p\u0159eslazen\u00fd tonic anebo si jej nevychlad\u00ed. Gin tonic by m\u011bl b\u00fdt perliv\u00fd, proto\u017ee pr\u00e1v\u011b bublinky jsou nosi\u010di chuti.
\r\n
\r\nKdy\u017e \u010dlov\u011bk projde uli\u010dkou Vnitroblocku, vid\u00ed okny celou va\u0161i pal\u00edrnu. Dlouh\u00fd st\u016fl a\u00a0seda\u010dky, kter\u00fd vyb\u00edzej\u00ed k\u00a0posezen\u00ed, vystaven\u00e9 lahve ginu a\u00a0nale\u0161t\u011bnou Vilmu. Nakukuj\u00ed k\u00a0v\u00e1m \u010dasto kolemjdouc\u00ed?<\/strong>
\r\nMartin:<\/span>\u00a0Ano, v\u017edycky, kdy\u017e m\u00e1me otev\u0159en\u00e9 dve\u0159e. Zaj\u00edmaj\u00ed se, zda gin vyr\u00e1b\u00edme opravdu tady\u2026
\r\nOnd\u0159ej:<\/span>\u00a0\u2026 nebo se zeptaj\u00ed, jestli tady nem\u00e1me pivovar. Jejich ot\u00e1zky jsou st\u00e1le stejn\u00e9. \u010casto k\u00a0n\u00e1m lidi nal\u00e1k\u00e1 i\u00a0v\u016fn\u011b. Kdy\u017e p\u00e1l\u00edme,
\r\nvon\u00ed cel\u00e1 uli\u010dka.<\/p>\r\nPokud jste p\u0159\u00edmo v\u00a0procesu, pust\u00edte je i\u00a0dovnit\u0159?<\/strong>
\r\nOnd\u0159ej:<\/span>\u00a0Nikdy nikoho nevyhod\u00edme, na\u0161e dve\u0159e jsou otev\u0159en\u00e9, ale z\u00e1le\u017e\u00ed samoz\u0159ejm\u011b na situaci. Tak\u00e9 je nutn\u00e9 \u0159\u00edct, \u017ee nejsme bar. Tuhle situaci jsme vy\u0159e\u0161ili t\u00edm, \u017ee ka\u017ed\u00e9 sud\u00e9 \u00fater\u00fd m\u00e1me otev\u0159en\u00fd n\u00e1\u0161 prostor a\u00a0pod\u00e1v\u00e1me m\u00edchan\u00e9 drinky, a\u0165 u\u017e na\u0161\u00edm barmanem, nebo barmanem z\u00a0n\u011bjak\u00e9ho sp\u0159\u00e1telen\u00e9ho baru. V\u00a0teplej\u0161\u00edch m\u011bs\u00edc\u00edch vyt\u00e1hneme p\u0159enosn\u00fd bar do uli\u010dky. Dal\u0161\u00ed mo\u017enost\u00ed, jak n\u00e1m nakouknout do kotle, je komentovan\u00e1 prohl\u00eddka destilerie. S\u00a0n\u00e1v\u0161t\u011bvn\u00edky si pov\u00edd\u00e1me o\u00a0historii ginu, r\u016fznorodosti a\u00a0technik\u00e1ch jeho v\u00fdroby a\u00a0ochutn\u00e1v\u00e1me na\u0161i produkci. Jako bonus pak p\u0159id\u00e1v\u00e1me vtipn\u00e9 z\u00e1kulisn\u00ed historky.<\/p>\r\nJe n\u011bjak\u00e1 kombinace chut\u00ed, ze kter\u00e9 by ur\u010dit\u011b ne\u0161el ud\u011blat dobr\u00fd gin? Nebo je mo\u017en\u00e9 sm\u00edchat v\u0161e a\u00a0jde jen o\u00a0pom\u011br ingredienc\u00ed?<\/strong>
\r\nMartin:\u00a0<\/span>V\u00a0podstat\u011b ano, sm\u00edchat je mo\u017en\u00e9 cokoliv. Gin je vd\u011b\u010dn\u00fd v\u00a0tom, \u017ee se s\u00a0n\u00edm d\u00e1 hr\u00e1t.
\r\nOnd\u0159ej:<\/span>\u00a0Hlavn\u011b ten v\u00fdsledek \u010dlov\u011bk vid\u00ed brzo. Nemus\u00edte \u010dekat deset let, jako je tomu t\u0159eba u\u00a0whisky.<\/p>\r\nM\u00e1 gin n\u011bjakou spot\u0159ebn\u00ed dobu<\/strong>?
\r\nOnd\u0159ej:<\/span>\u00a0\u0158\u00edk\u00e1 se, \u017ee po p\u011bti letech degraduje a\u00a0\u010dlov\u011bk m\u00e1 pak doma vodku. Gin nesb\u00edrat, ale p\u00edt.<\/p>\r\nNed\u00e1vno jste vytvo\u0159ili i\u00a0speci\u00e1ln\u00ed limitovanou edici ginu pro Prague Pride Week 2022. Jak tato spolupr\u00e1ce vznikla?
\r\n<\/strong>Martin:<\/span>\u00a0Cel\u00e1 spolupr\u00e1ce vznikla relativn\u011b n\u00e1hodou. Na\u0161e fotografka, kter\u00e1 s\u00a0Pride komunitou spolupracuje, mo\u017enost spolupr\u00e1ce zm\u00ednila. Hned na prvn\u00ed sch\u016fzce jsme si n\u00e1pady a\u00a0viz\u00ed ohromn\u011b sedli a\u00a0pak u\u017e to byla jen radost. Gin m\u011bl velk\u00fd \u00fasp\u011bch nejen v\u00a0komunit\u011b LGBT, proto\u017ee jsme do n\u011bj p\u0159idali jedl\u00e9 t\u0159pytky, kter\u00e9 ho d\u011blaly opravdu jedine\u010dn\u00fdm.<\/p>\r\nPro\u010d jste si pro svou destilerii vybrali Sedmi\u010dku?
\r\n<\/strong>Martin:<\/span>\u00a0Hr\u00e1ly v\u00a0tom roli dv\u011b v\u011bci. Jednak jsme tu d\u0159\u00edv bydleli\u2026
\r\nOnd\u0159ej:<\/span>\u00a0\u2026 a\u00a0l\u00edb\u00ed se n\u00e1m spojen\u00ed toho kr\u00e1sn\u00e9ho m\u011bd\u011bn\u00e9ho p\u0159\u00edstroje a\u00a0industri\u00e1ln\u00ed star\u00e9 z\u00e1stavby. Samoz\u0159ejm\u011b jsme zkou\u0161eli i\u00a0n\u011bjak\u00e9 jin\u00e9 prostory, ale z\u00a0mnoha d\u016fvod\u016f to nebylo ono. Kdy\u017e jsme tu bydleli, tak jsme \u017eili dva bloky od sebe a\u00a0chodili spolu do hospod a\u00a0bar\u016f, t\u0159eba do Cobry, kam dnes dod\u00e1v\u00e1me na\u0161e giny. Co\u017e je skv\u011bl\u00e9. Valn\u00e1 v\u011bt\u0161ina podnik\u016f se tu sna\u017e\u00ed fungovat lok\u00e1ln\u011b a\u00a0my jsme pak super lok\u00e1ln\u00ed. Trochu n\u00e1m p\u0159ijde nesmysl m\u00edt tady v\u00a0barech t\u0159eba finsk\u00fd gin, kter\u00fd sice m\u016f\u017ee pro n\u011bkoho b\u00fdt exotick\u00fd, ale kdy\u017e m\u00e1 \u010dlov\u011bk destil\u00e9rku pod nosem, tak pro\u010d toho nevyu\u017e\u00edt.\u00a0
\r\n\u00a0\u00a0<\/p>\r\n
\r\nNejbli\u017e\u0161\u00ed akce, p\u0159i n\u00ed\u017e budete moci ochutnat koktejly speci\u00e1ln\u011b z gin\u016f produkce Garage22, prob\u011bhne v Baru Cobra (Milady Hor\u00e1kov\u00e9 8) ve \u010dtvrtek 3. listopadu 2022 od 18 hodin.<\/em><\/p>\r\n
\r\nMartin P\u0159ib\u00edk \u2013 obchodn\u00ed \u0159editel<\/strong>
\r\nMartin m\u00e1 r\u00e1d v\u011bci p\u0159ehledn\u00e9 a\u00a0v\u00a0pohybu. Stoj\u00ed za fungov\u00e1n\u00edm podniku z\u00a0hlediska obchodu, \u010d\u00edsel a\u00a0organizace proces\u016f. Tyto dovednosti si osvojil tak\u00e9 v\u00a0gastronomii, a\u00a0to hlavn\u011b b\u011bhem sv\u00e9ho p\u016fsoben\u00ed ve Velk\u00e9 Brit\u00e1nii. \u017dil tam skoro deset let a\u00a0vypracoval se od nejni\u017e\u0161\u00edch pozic po post vedouc\u00edho v\u00a0n\u011bkolika barech a\u00a0restaurac\u00edch. A\u010d je Martin klidn\u00e1 povaha, dok\u00e1\u017ee sv\u00fdm entuziasmem posouvat chod ud\u00e1lost\u00ed v\u00a0\u201egar\u00e1\u017ei\u201c spr\u00e1vn\u00fdm sm\u011brem ke zd\u00e1rn\u00e9mu c\u00edli.<\/p>\r\n
\r\nOnd\u0159ej Vol\u00e1k \u2013 master distiller<\/strong>
\r\nOnd\u0159ej je mu\u017e \u010dinu. Co si zamane, toho dos\u00e1hne. Stejn\u011b tomu bylo\u00a0i\u00a0s\u00a0otev\u0159en\u00edm destilerie Garage22. Vystudovan\u00fd v\u00a0gastronomick\u00e9m oboru, celou dobu v\u00a0n\u011bm i\u00a0pracuje \u2013 od veden\u00ed provoz\u016f restaurac\u00ed s\u00edt\u011b Ambiente po pod\u00edlnictv\u00ed v\u00a0n\u011bkolika dal\u0161\u00edch projektech (Nejenbistro, Pipca, N\u011bcojakokola). Neutuchaj\u00edc\u00ed tvo\u0159iv\u00e1 touha ho dovedla od vize hru\u0161kov\u00e9ho sadu na \u0160umav\u011b p\u0159es tonikov\u00fd sirup a\u00a0vlastn\u00ed \u0159ady limon\u00e1d a\u017e k\u00a0destilerii Garage22, kter\u00e9 v\u00a0sou\u010dasnosti v\u011bnuje drtivou v\u011bt\u0161inu sv\u00e9ho \u00fasil\u00ed. Ond\u0159ej p\u0159in\u00e1\u0161\u00ed st\u00e1le nov\u00e9 n\u00e1pady na rozvoj jak produktu, tak vize cel\u00e9ho projektu. Je v\u00e1\u0161niv\u00fd hobby peka\u0159, ferment\u00e1tor a\u00a0milovn\u00edk devades\u00e1tkov\u00e9ho rapu.<\/p>\r\nwww.garage22.cz<\/a><\/p>","protected":false},"excerpt":{"rendered":"[perex] P\u016fvodn\u011b se tv\u00e1\u0159e Martina P\u0159ib\u00edka a\u00a0Ond\u0159eje Vol\u00e1ka m\u011bly objevit v\u00a0rubrice Potk\u00e1v\u00e1me je. Z\u00e1hy se v\u0161ak uk\u00e1zalo, \u017ee prvn\u00ed pra\u017esk\u00e1 \u0159emesln\u00e1 destilerie Garage22, nen\u00e1padn\u011b ukryt\u00e1 v\u00a0uli\u010dce Vnitroblocku, si zaslou\u017e\u00ed v\u011bt\u0161\u00ed pozornost. Jejich gin je na trhu pouh\u00e9 dva roky, p\u0159esto ji\u017e skl\u00edz\u00ed mezin\u00e1rodn\u00ed uzn\u00e1n\u00ed. V\u00a0neobvykl\u00e9m form\u00e1tu rozhovoru se dozv\u00edte, pro\u010d destilat\u00e9\u0159i tr\u00e1v\u00ed hodiny v\u00a0hole\u0161ovick\u00e9 tr\u017enici […]","protected":false},"author":76,"featured_media":61484,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[37],"tags":[],"_links":{"self":[{"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/posts\/61481"}],"collection":[{"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/users\/76"}],"replies":[{"embeddable":true,"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/comments?post=61481"}],"version-history":[{"count":5,"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/posts\/61481\/revisions"}],"predecessor-version":[{"id":61487,"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/posts\/61481\/revisions\/61487"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/media\/61484"}],"wp:attachment":[{"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/media?parent=61481"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/categories?post=61481"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.praha7.cz\/api\/wp\/v2\/tags?post=61481"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}