Cooking with Ueno San, 24th of march, Hamburg

Le Lion - Bar de Paris is very proud to bring over one the worlds greatest bartenders from Tokyo.

Hidetsugu Ueno, also known as Ueno San and TM 013. To have a splendid time with Ueno San, we decided to hire a private kitchen and will cook a four course menu with TM013. During the courses their will be time and space that Ueno San explains the philosophy of japanese bartending, which is far more than cutting ice to diamond (which still make all of us jealous and we will be more than happy if Master Ueno could show us some cold tricks on this).

Time Tabel

We will start 18.30 with Aperitif Drinks HIGH FIVE Style, by Ueno San in a private Kitchen in Hamburg. Together with a great chief we will cook a four course menu presenting a nice selection of German/ Austrian food. During the Cooking Session Ueno San will give us short introduction in the philosophy of japanese bartending. Time to have conversation and discuss during cooking. After Midnight there will be a shuttle to a private small Cigar Bar. Ueno San and the great "Af1othTM13" (Apprentice for 1 hour of the honorable Traveling Mixologists 13) with mix you some classic drinks and serve some nice digestive Whiskies.

Price for the Evening is 220,00 €, including vat. Including Food, all Drinks like Softs, Wine, Cocktails, Spirits, Transfer to private Cigar Bar, Cigars and all Drinks here.

If you like to join - please contact Joerg Meyer via email joerg @ lelion.net

Space is very limited, to attend event, fee has to be payed in advance.
Please send also Invoice Details if needed.

Posted via email from Joerg Meyer


"Kappes Kognac" - Part I

Well, rumors starts. Gerd Schmerschneider, Importeur for Compass Box Whisky in Germany, running fine Spirits Company called Prineus in Kiel, announced, some "nice" bottles in the post. He never disapointed us. And because he has the kind of humor I like, I made sure that we NOT talk about Dujardin and Friends. Tonight, I recived a great e-Mail from Nicolas Palazzi. The Picture is called "my Mentor" - rest I liked reading. Lets wait and see what the next days bring. We will discus all bottles here.

Back to the email from Mr. Palazzi:

"Hey There,

A friend of mine sent me the link to your post: and YES there are some great stuff out there and not necessarily made by big houses.
Truth is, few people actually know that cognac is like wine in that sense that there are as many styles, flavor and aroma profile as they are guys (girls?) distilling and aging this spirit.
Most of the stuff out there is “manufactured” and artificially brought down to 40% so more bottles can be sold by making some extra volume, adding distilled water to the eau-de-vie.
For a VS or VSOP, I agree, a bit of liquid sugar will help making the brandy smoother, a tad of boise will help with the natural pale golden color.
But now for the older stuff (and by that I do not mean all the XOs out there but really the older ones, those XOs that are – or should I say “taste” -  30+ years) 2/3 of what’s on the market has been made quickly, not respecting the time necessary for the components within the different cognacs blended to marry etc… making the best selling XOs plain bad…

To try to give a voice to the small guys and make people understand that they are artisan cognacs really worth being discovered I have started a one-man-operation artisanal cognac company based out of New York. Working by myself and being self-funded (which basically means that I am operating on a pretty limited, finite, amount of money…) I am relying on word of mouth and the help from my friends to let people know what I do and develop my business.
Bellow is who I am and what I do. Please read bellow….

How I got into Cognac:
Raised into a wine making family in the Bordeaux area (AOC Cotes de Bourg), my grand father’s best friend – Pierre – is an 80 years old gentleman, the 9th generation cognac maker in his family (see pic; and no, it is not staged…). His two sons are not interested in taking over the business. Pierre has been my mentor for years; he taught me all I know. He introduced me to all his friends small cognac distillers and allowed me to have access to some very special casks in those people’s family’s cellar. Two years ago I ended up purchasing the best part of Pierre’s own family cellar.

What I do:
1- I started 2 years ago by selling single casks of special cognacs from my cellar (some coming from Pierre, others from people I met through him and from whom I purchased single casks) to private collectors who wanted to have their own unique house cognac.
2- a year ago I decided to import the cognacs from 2 small families (Guillon-Painturaud and Paul Beau) from the Grande Champagne area – both at the opposite end of the spectrum as far as aroma/flavor profile as the distillation and ageing/maturation techniques are completely different.
3- six months ago I have started bottling under my own label - Paul-Marie & Fils - one of those precious casks I was, at first, selling to collectors. My goal here is to release on the traditional market once or twice a year a single cask of something (cognac or pineau) that I find really extraordinary; something with quite some age to it, elegant and out-of-the-beaten-path, something that I bottle myself, unblended, unfiltered and at cask strength so whoever will drink this can experience the closest sensation from being in one of Cognac’s best family cellar and drinking/tasting from the cask.
Hence to look for special casks and work on my cognac project in general I spend roughly 2 weeks a month in Cognac, the rest in the US.
For a bit more info, you can go to my website: www.npalazziwine.com

You re obviously in Hamburg; I have never been and do not sell there.
Now you seem to know what you re talking about so I would simply take the liberty to suggest one thing:
Go on www.winesearcher.com, look up for Paul Beau Hors d’Age; it s one of the cognacs I import and distribute in the US; I have obviously no financial interest in you buying some where you are at but still, I am into education, trying to get people to discover new things…so try it, and tell me.

And then may be one day you ll be inclined to look for my own stuff.


Nicolas PALAZZI 

Review at Mr. Campers fanatstic spot: Alcademics


"Kappes Kognac" - Lions looking around for some great Cognacs - do you have?

Dear PR Agencies, Promotion Companies, Importers, Global Players, Niche Dudes, my fellow Cognac Producers,

NOW, its your turn. Since three years a few of you guys, not all - to point that out, SPAM my email account with press releases, advertisement and other boring marketing stuff. Ok. Now you go me. Don't get me wrong. Your bad style communication did not attract me at all. But, now I am on Cognac. Set.

I was sitting an afternoon with Mr. Kappes. We hat lot to much Espressos (and to be honest - YES . we had NESPRESSO, because Le Lion serves NESPRESSO - more about this in next Mixology Magazine Issue).

So Mr. Kappes and Me had a great Brainstorming Afternoon, sitting in Le Lion, enjoying Espresso and we did, was Mr. Kappes always did. He was going to pour in a small glass of Spanish Brandy. Because: He loves Brandy. But we realized that our favorite Brandy Brand run out of stock last night and we still were waiting for the delivery. So, somehow I decided: Lets go for a Cognac.

I did a big mistake. Not in choosing Cognac. Taste was fantastic, hit our mood in a great way. Problem was, Mr. Kappes and me start talking about Cognac. Until seven, so he was in delay with mis en place and we didn't come to do our administration stuff. Like always.

But, we had a great talk about Cognac. Cognac has lots of problems. It's unsexy, old skool. There were some ridiculous starts to promote Cognac as the new Mixing Spirit in the last years. All fail. Remember Hennessy Pure White?

Cognac is often totally overrated and much to expensive. You get more Value for money with f.e. Spanish Brandy and, if we stay with dark spirits, lets say Rum.

The neat sipping Cognac Connoisseur is dead. Nearly. But, still: Cognac is a great Classic. Like Champagne. And we have a subtitle :"Bar de Paris" - So how about presenting best Cognacs we think we are able to find in the future. And also, we had a few very cool Ideas for Mixing Cognac in a new way. I guess we had to bring in Mr. Baumann for a few Champagne Cognac drinks on that for sure.

Finally, we will concentrate on Cognacs. We will check out what's possible. We will set up a few tastings. We are not afraid of the expensive one, even not to mix them.

We will do a deep research on Cognac. We have a few great ideas how to mix them in a classic and a new way. We will check them out. And now it is your part: If you think you have a great Cognac. NOW you can send me an email! You can do. Let‘s get in touch. We don't care about if you have a distributor in germany or not. We take care of that. We are just looking for the best quality in Cognac we can find. We love to serve a few of the best Cognac in the World. But please, don‘t send me your marketing bull..t .pdf. I am not interested in your portfolio. Tell me why one, two, maybe three of your Cognacs taste fantastic. I will talk to people who love their product and understand what they do. I don‘t want to talk to marketers. If you are a marketer selling Cognac you are already lost. If you are a passionated guy selling cognac: Do you have the Cognac we are looking for?

Send your emails to

Jörg Meyer
Joerg @ lelion.net

Postal Adress is

Le Lion • Bar de Paris
“Kappes Kognac“
Rathausstrasse 3
20095 Hamburg

Mr. Kappes and me looking forward to hear from you: "Kappes Kognac".

P.S. Recommandations by our fellow readers are more than welcome.