HIS CANVAS, A CUCUMBER. MISTERPIRO IN SPACE HENDRICK\'S ART MADRID

 

There are endless things in the world that are uncharacteristic and ordinary, which simply meet normal expectations. And to know the exceptions we must cultivate the intellect. For example, the more curious know that Hendrick's gin could never be included in the banal list.

 

And this unique brew from the Scottish town of Girvan is distilled in small remittances with an unusual distillation process. So that you do not remain with the doubt, we will tell you that, in this succession of events that are carried out to achieve the peculiarity of gin, botanists, infusion of Bulgarian rose and a touch of Belgian cucumber are the protagonists.

 

 

 

 

With this cover letter we can only invite you to come and enjoy contemporary art while savoring a Hendrick's gin in the Lounge Area of ??Art Madrid'17 (from Wednesday to Sunday from 14:00 to 16:00 and from 19:00 At 9:00 a.m.).

 

 

Misterpiro in Hendrick's Space Art Madrid

 

 

Hendricks's gin has sought a good ally to come to Art Madrid'17: the urban an visual artist Misterpiro. With his unusual use of paint, his ethereal and watery finish and his unique color palette, Misterpiro will live the most distinctive Hendrick's emblem. Do not know what it is? His canvas, a cucumber.

You will see him at Hendrick's Space on Wednesday, February 22, from 1:00 PM to 2:00 PM and from Thursday 23 to Sunday, February 26, from 6:30 PM to 7:30 PM.

 

 

 

 

Misterpiro, Madrid (1994). Visual and urban artist. Graduated in Design at the Complutense University of Madrid. He started on the streets with graffiti, then continued experimenting with watercolors and acrylics in his studio until he managed to unite the two techniques in a unique style, full of life and color, bringing the delicacy of the watercolor to the new support of the exterior wall. His technique is based on improvisation, where the aggressive quality of the spray and the subtlety of the gouges are mixed in all kinds of supports. In their works, the fluidity of water and the volatility of the atmosphere fill with expression and light a world that transports us from figuration to complete abstraction.

 

 

 

 

If visual arts arouse emotions in the viewer, and also gastronomy, at its finest, can cause a similar effect, the relationship between both "disciplines" is more than demonstrated.

Cheese is a fundamental piece in gastronomy, its diversity allows it to be part of gastronomy different moments, from starters to desserts, and that is why Art Madrid includes it in this year’s edition of the Fair from an ambitious place. Cheese is given this way a closest view to the creation of a work of art, both from the point of view of the time spent in its execution process and the almost personalized study dedicated to each piece during its elaboration.

Like a plastic artist, the Cheese Master Affineur executes a series of actions making each piece an exclusive and individualized element. This is what Madrid cheese factory QAVA de Quesos and its Master Afinador José Luis Martín achieve.

QAVA & MARTÍN AFINADOR is a new store concept: a unique space designed to taste, learn, promote and buy cheese in Madrid, in the heart of Retiro district."

José Luis Martín is a key piece in the QAVA cheese factory. He has been working in the cheese world for more than 30 years, providing training throughout the world, visiting cheese shops, consulting and advising on the design and implementation of one of the most emblematic cheese shops in Spain. The fact of knowing the producers personally, and even advising them on the manufacture and design of their products, allows him to select specific batches, at different stages of maturation, to complete the cheese ripening and then convert each piece into a unique product, different and with its own distinct character, the signature of the Cheese Master.

In the profile of the Master Martín Afinador experience and pure knowledge merge. Martín Afinador is an advisor and consultant for artisanal cheese factories and product design, and for the best-specialised stores in the country, director of Gourmetquesos, director and coordinator of the Championship of the Best Cheeses in Spain during nine editions, technical director and jury in national and international cheese competitions and tastings, collaborator of the Ministry of Agriculture and the Academy of Spanish Gastronomy, director and coordinator of the cheese section of the Repsol Guide to the Best Foods in Spain and trainer for hospitality schools and food centres teaching, among other activities.

Cheese ripening is a complex process that requires time and dedication, in addition to a developed use of the senses. The Master Cheese Tuner, as a specialist in the field, works in all cheese stages (varied and complex), controls all stages of raw material transformation, supervises the evolution and development of cheeses according to the characteristics of each one of them, verifies the quality and the state when the cheeses arrive at their cellars, checks their care and conservation, and; finally, he controls its packaging and the type of wrapping suitable for its best preservation.

In Qava de Quesos they have two Cheese Refining Cellars. In these "tuning caves" or refrigerated chambers designed in constant conditions of temperature, humidity and ventilation, "we take great care of the cheeses until they reach their optimum point of consumption". The work of refining involves placing the cheeses on wooden shelves, turning them over daily and/or washing them frequently, brushing them periodically, as well as other regular handlings.

Among the services offered by Qava de Quesos, we can find specific courses and workshops, events for groups and companies, and advice on shop design and ripening rooms.