Ptarmigan schnapps is made with the gizzard of the ptarmigan, which is located at the throat. One can blow up this gizzard like a balloon and then dry the contents. All of its contents is then put into the schnapps and left to stand for five months. After this, it is distilled and left to stand another five months. Real slow food.
The taste can vary with the seasons, but Kim’s favourite version is when the ptarmigan has eaten many crowberries, just frozen when the first frost arrived. The crowberry sweetens accordingly, and gives the schnapps flavour a softer, rounded and sweeter taste.
“Normally it is made very strong, like an essence, so then we dilute it.”
PTARMIGAN ON THE MENU
You can try the range of schnapps at Mamartut, but you will probably be tempted by the rest of the Greenlandic-inspired menu once you take a look at it.
Eat well knowing that it is not only the gizzard of the ptarmigan which is used at Mamartut. The meat from the bird is turned into different types of food. For example, Kim likes to create ptarmigan terrine served with crowberry jam and some homemade sauerkraut. When it is the right season, he also serves ptarmigan with reindeer, so that there are two types of local flavours on one plate.
“Guests like that”, Kim says, “and we like experimenting with different tastes of Greenland.”
You can find more information about Mamartut on their website: http://mamartut.dk/