The Belgian spirits landscape witnessed a landmark moment recently as the historic Filliers Distillery hosted its first-ever Filliers Bartender Competition. In a display of technical mastery and narrative-driven mixology, Bart Capoen, representing the renowned Ghent-based bar Little Red Rooster, emerged as the inaugural champion. His winning creation, titled "Then & Still," served as a masterful bridge between Belgium’s deep-rooted distilling heritage and the avant-garde techniques of modern cocktail culture.

The competition, which drew elite talent from across the nation, sought to re-evaluate the role of genever—the historic ancestor of gin—within the contemporary bar scene. By focusing on the versatile "Young & Pure" expression, the event challenged bartenders to move beyond traditional serves and explore the untapped potential of a spirit that has defined the Low Countries for centuries.

Main Facts: A New Standard for Belgian Mixology

The Filliers Bartender Competition was designed not merely as a contest of speed or flair, but as a rigorous examination of a bartender’s ability to balance flavor, technique, and storytelling. The centerpiece of the challenge was the Filliers Young & Pure Genever. Unlike aged genevers that lean into woody, whiskey-like notes, the Young & Pure is the distillery’s only unaged expression. It is characterized by its crystalline clarity, subtle aromas of juniper berries, a distinct backbone of malt wine, and a refined finish of citrus.

The Winning Serve: "Then & Still"

Bart Capoen, who serves as the bartender and bar manager at Little Red Rooster in Ghent, captured the judges’ imagination with a cocktail that paid homage to local craftsmanship. His drink, "Then & Still," utilized the Filliers Young & Pure as its foundation, layering it with a hoppy, experimental IPA sourced from the Dok Brewing Company, a local craft brewery in Ghent.

The pairing was strategic; the bitterness and floral aromatics of the IPA complemented the botanical profile of the genever, while the malt wine base of the spirit provided a textural bridge to the beer’s grain-forward profile. This "hometown" collaboration between a historic distillery and a modern craft brewery epitomized the theme of the competition.

The Prize and Recognition

For his victory, Capoen was awarded a prize that reflects the prestige of the Filliers legacy: a 130-litre cask of eight-year-old Filliers Barrel Aged Genever. This prize is not only a financial asset—valued significantly higher than the accompanying €500 (US$570) cash prize—but also a unique opportunity for Little Red Rooster to offer a bespoke, aged spirit exclusive to their establishment.

The Runners-Up

The competition was fierce, with the podium rounded out by some of the most innovative minds in the Belgian drinks industry:

• Second Place: Milan Wauters of Opius Distillery. Wauters presented "Meat My Martini," a savory, contemporary interpretation of the classic Martini. His cocktail featured fat-washed gin infused with pork fat, a nod to traditional Flemish farm culture and the "nose-to-tail" culinary philosophy.
• Joint Third Place: Hakan Sönmez from Fourth Wave (Ghent) and Tineke De Duytsche from Carl’s Gastrobar (Aalter). Both competitors were lauded for their technical precision and their ability to elevate genever in a gastropub and high-volume bar context, respectively.

Chronology: The Journey to the Final

The road to the championship began months prior, as Filliers Distillery issued a nationwide call to action for bartenders to submit original recipes. The criteria were strict: the cocktail had to feature Young & Pure Genever as the primary ingredient and tell a compelling story about Belgian identity or the evolution of the spirit.

Phase 1: The Selection

Dozens of entries were screened by a technical committee. The focus was on the "versatility of Belgian genever." Applicants had to demonstrate how they could manipulate the subtle citrus and malt notes of the Young & Pure without masking its inherent character.

Phase 2: The Live Final

The finalists gathered at the Filliers Distillery, an atmospheric setting that underscored the weight of the tradition they were representing. Each bartender was given a dedicated time slot to prepare their cocktail behind the bar, during which they were required to explain their inspiration, their choice of ingredients, and the techniques employed—ranging from fat-washing and fermentation to carbonation and precision dilution.

Phase 3: The Judging Deliberation

The judging panel was a "who’s who" of the Belgian culinary and spirits world, ensuring a 360-degree evaluation of each drink. The panel included:

• Benoit Filliers: CEO of Filliers Distillery, representing the sixth generation of the distilling family.
• Hannah Van Ongevalle: A globally recognized drinks expert and influential figure in the international cocktail community.
• Hendrik Dierendonck: A renowned master butcher and culinary ambassador known for his dedication to Belgian terroir.
• Regula Ysewijn: An acclaimed food journalist and historian, providing a perspective on the cultural and historical accuracy of the drinks.

Following the presentations, the judges spent significant time debating the merits of each serve, ultimately deciding that Capoen’s "Then & Still" best embodied the spirit of the competition.

Supporting Data: The Anatomy of Filliers Young & Pure

To understand the difficulty of the competition, one must understand the spirit at its heart. Genever is often misunderstood as a precursor to gin, but it is a distinct category protected by a Geographical Indication (GI).

The Profile of Young & Pure

Filliers Young & Pure is a modern take on the "Jonge Jenever" style. Under Belgian law, "Young" (Jonge) genever must contain no more than 15% malt wine and must be clear. Filliers, however, maintains a high standard of production that emphasizes the quality of this malt wine—a distillate of rye, corn, and malted barley.

• Aromatic Complexity: The use of juniper is more restrained than in a London Dry Gin, allowing the grainy, bread-like notes of the malt wine to shine through.
• Citrus Infusion: The "Pure" element of the name refers to the clean, refined citrus notes that make it a formidable competitor to vodka and gin in modern cocktails.
• Technical Versatility: Because it is unaged, it lacks the tannins and vanillins of oak, making it a "blank canvas" that retains more character than vodka but offers more structural flexibility than a heavily botanical gin.

The Distillery’s Growing Portfolio

The competition comes at a time of significant expansion for Filliers. While genever remains their heritage, the distillery has successfully branched into other categories. Earlier this year, they made headlines with the release of a 34-year-old single grain whisky—the oldest expression ever released in Belgium. This move signals Filliers’ intent to compete on the global stage of ultra-premium aged spirits, providing a prestigious backdrop for the bartending competition.

Official Responses: A Vision for Genever’s Future

Following the announcement of the winner, the sentiment from the distillery was one of optimism and pride. Benoit Filliers emphasized that the competition was about more than just finding a winner; it was about the survival and evolution of a Belgian icon.

"With this first bartending competition, we want not only to support Belgian bartending talent but also to show just how versatile genever can be today," Benoit Filliers stated during the awards ceremony. "Young & Pure is a perfect base for contemporary cocktails and proves that tradition and innovation go hand in hand."

His comments highlight a strategic shift for the distillery. By engaging directly with the bartending community, Filliers is attempting to reposition genever as a "cool" and relevant spirit for the younger generation of drinkers who value authenticity and local provenance.

Hannah Van Ongevalle, speaking on behalf of the judges, noted the high level of technicality. "We saw techniques today that wouldn’t be out of place in the world’s best bars in London or New York. The fact that these bartenders are applying these methods to genever shows that the spirit has a bright, international future."

Implications: The Renaissance of the "National Spirit"

The success of the Filliers Bartender Competition has several long-term implications for the hospitality industry in Belgium and beyond.

1. The "Local First" Movement

Bart Capoen’s use of a local Ghent IPA highlights a growing trend of hyper-localism. In a globalized market, bartenders are increasingly looking to their own backyards for ingredients. This "Belgian Terroir" approach helps create a unique selling point for Belgian bars, attracting international tourists looking for an authentic local experience.

2. Genever as a Global Cocktail Ingredient

For decades, genever was relegated to being a "neat" sipper for an older demographic, often served in a traditional tulip glass filled to the brim. This competition proves that genever can replace gin in a Negroni, vodka in a Martini, or even stand alone in a beer-cocktail hybrid. As bartenders worldwide look for "new" flavors, the malt-forward profile of genever offers a middle ground between the botanical world of gin and the grain world of whiskey.

3. Strengthening the Bartending Community

By providing a platform for bartenders like Capoen, Wauters, Sönmez, and De Duytsche, Filliers is fostering a sense of professional community. The prize of a 130-litre cask is a significant investment in a bar’s inventory, encouraging a long-term partnership between the producer and the point of sale.

4. Innovation in Savory Cocktails

Milan Wauters’ "Meat My Martini" signals the continued rise of savory and "umami" cocktails. By using pork fat-washing—a technique that adds texture and a subtle savory depth—the competition showed that Belgian genever and gin can handle aggressive, culinary-inspired flavor profiles.

In conclusion, the first Filliers Bartender Competition was a resounding success that did more than just crown a champion. It served as a manifesto for the future of Belgian distilling. Through the lens of Bart Capoen’s "Then & Still," the industry has been reminded that while the "Still" represents the history of the craft, the "Then" provides the foundation upon which the future of the cocktail world will be built.