Hi Rick! Tell us a little bit about you, your background and your role in R&W!
When I start telling about my life, people often have to laugh… Because it’s full of varities. I’m interested in many things and love to develop my skills on these topics. Rooster & Wolf – which I am the owner-creator of – is a good example of this development. However, my career started at a completely different area, at the zoo ‘Diergaarde Blijdorp’ in Rotterdam, The Netherlands.
In the 17 years that I worked there, I mainly took care of the elephants, but I also cared for aquatic animals, including sharks and turtles. Since you needed diving certificates for this, I became a professional diver. With these papers in my pocket I eventually became a safety instructor and – after a short period as a freelance photographer – I started a company where I deploy other divers and instructors at specialized training centers, where we train ship crews and people in the offshore and wind energy industry how to handle in crisis situations. I still lead this company besides Rooster & Wolf.
How did Rooster & Wolf come about? What was your inspiration?
My inspiration? My dad! Unfortunately he passed away far too early, he was only 65 years old. He was a great source of inspiration for me, which also resulted in Rooster & Wolf. I always had in mind to create my own brandy. My grandfather (father of my mom) often enjoyed a good glass of brandy, together with my father. When I was a little boy I was secretly sipping along. That’s how I started to love the smell and taste of brandy and became a real enthusiast! But while going out many years later, I discovered that this drink was hardly available in bars and restaurants. And if I could order a brandy, the quality often turned out to be very low. ‘That can be done differently!,’ I thought.
Incidentally, the name Rooster & Wolf refers to my grandfather Bram den Haan (translated: Rooster) and father Jacques van der Wolf. Their signatures also adorn the bottle, as a subtle tribute.
What does the production process look like?
To achieve our quality brand every time, we – fortunately – work together with the fourth generation of master distillers in Cognac, France. I started working with them to create the perfect brandy, entirely blended to my taste. Only the best white grapes from the regions of Bourgogne, Cognac, Armagnac and Languedoc are selected, after which the spirit is prepared in an authentic way, by distilling twice in copper stills and the maturing process in new and old oak barrels. The result: a powerful brandy with a soft aftertaste, fruity, floral and smooth to drink.
Although the content is of course most important, I attach great importance to appearance. For the entire design and marketing I work closely with the team that I have gathered around me. These people all crossed my path at the right time, a collection of diverse characters, each with their own expertise. In addition to our business relationship, we have also become a club of friends!
Besides enjoying it neat, do you have any other recommendations for serving? Perhaps some cocktail recipes you can share with us?
We always say: enjoy Rooster & Wolf Fine Brandy the way you want. There are so many ways to enjoy brandy. In a mixer for example, with cola. Or mix it with ginger ale and a slice of lime. It is also great to make a punch, for example in combination with De Kuyper Sour Rhubarb, Chartreuse, Pinky Rose Straight Lemon, Fritz Rhubarb and Fresh lime. You can serve this punch in a giant bowl and garnish it according your own imagination.
And there are so many cocktails that can be created with Rooster & Wolf. We are very pleased that many bartenders have already discovered our brandy. But our all time favorite is still the Deuce cocktail created by Dr. Rotterdam for the ABN AMRO Tennis Tournament. This cocktail has exactly those properties that also characterize Rooster & Wolf: powerful but soft. It is everyone’s friend. Suitable for the lover of pure drinks, but with the charm of a cocktail. Try it!
Recipe:
Glass: Tumbler
Garnish: Fig
45 ml Rooster & Wolf Brandy
20 ml Pedro Ximinex
5 ml Maple Syrup
2 dashes De Kuyper Cacao Bitters
Stir all ingredients with blocks of ice and strain in a chilled tulip glass with a tumbler on the side with a big block of ice. Garnish with a fig wedge and a chunk of dark chocolate on the side.