Page 42 - The Book For Men Fall/Winter 2023

Perfect Ten
Produced using rye from a single Polish field, Belvedere’s latest innovation has notes of praline and unroasted coffee beans
SOMETIMES, IT TAKES SIMPLICITY TO UNLOCK A NEW LAYER OF
complexity. And if that sounds like a contradiction, consider Belvedere’s latest vodka. With the launch of Belvedere 10, the brand has returned to its roots and taken its production process back to basics — stripping anything unnecessary out of its vodka to produce a pure, considered, and exceptionally rare spirit.
The simple name is both a reference to a year (1910, when the brand’s distillery first fired up its stills) and to the meticulous 10-step process used to create this latest innovation. It’s a process that begins in a single field in north-east Poland, where organic Dankowskie Diamond rye is planted and cultivated using biodynamic practices.
Around a year later, that single field of rye is harvested in one fell swoop and the grains are gently heated over water to create a rich mash. This mix is then combined with unique yeast and enzymes, and quadruple distilled and filtered for clarity. The vodka is rested for 10 months, which allows it to develop flavour, texture, and smoothness before being decanted into a beautifully brutalist bottle; cast in white and faceted, it looks a little like a diamond — a sly nod to the rye varietal.
Upon opening the bottle, a discreet gold ring is revealed, as well as the rich, indulgent aromas of coconut, cacao, vanilla, and lemon. The brand intends Belvedere 10 to be served either neat and chilled or on the rocks, as its opulent mouthfeel and light, honeyed sweetness — with touches of caramel and raw green coffee — are best enjoyed unsullied by mixers. With a smooth finish that offers notes of praline and dark cacao, this is an incredible expression — but one that will only be available for vodka aficionados to try, in extremely limited quantities, in a couple of exclusive Canadian venues as of December.
A Cut Above
With solid copper hands and non-serrated blades, Blenheim Forge’s latest limited edition steak knives are a sharp addi- tion to any kitchen
A GOOD MEAL DESERVES GREAT CUTLERY, YET MOST OF THE KNIVES
we position around our place settings miss the mark. They’re either too bulky or too delicate. They feel too heavy or not heavy enough. They can be frustratingly dull or so serrated that they shred perfectly cooked portions to bits. But pick up a knife crafted by Blenheim Forge and you’ll realize there’s a better way.
The British-based brand may chiefly be known for its carving and cleav- ing tools, but Blenheim Forge’s latest contribution to your kitchen is a set of four fine steak knives — hand-forged in London after years of planning, prototyping, and testing. Even before you pick up one of Blenheim’s new blades, you can see they’re special. This limited edition release, for example, features a unique blade with copper damascus cladding and a carbon steel core, as well as a solid copper handle that has been forged and patinated so that it will become increasingly burnished and buffed with every use.
The knives also have a satisfying heft when held, a chunky spine and a razor-sharp edge that isn’t actually serrated. This not only ensures a clean, smooth cut — whether you’ve plumped for a rump or a rib eye — but it also means these steak knives can be used to complete wider cutting tasks in the kitchen. They’re also incredibly easy to sharpen, so you can keep using them for years. Available exclusively through Blenheim Forge this fall, the knives can be delivered globally and arrive in a fumed oak box crafted in East London by woodworker Rachel Elston.
42 BFM / FW23 PORTFOLIO
TEXT BY MARC RICHARDSON.