Let’s put Cyprus “Nerokoloko” behind bars

Hi everyone,

my name is Panayiotis Savva, a bartender & consultant from sunny Cyprus. An ambitious bartender and passionate aged cocktail fanatic, that loves to create different tastes and flavors by blending tradition with modern times & age different kind of spirits in any possible (& impossible) ways.

Inspired by tradition and at the same time passionate about ageing methods I proceeded a few years ago and experimented on this method of cocktail ageing with truly remarkable results. Nerokoloko, is a unique vessel that gives the cocktail or spirit a new dimension in taste and texture. It sure has a place on every shelf of every bar around the world. The Cyprus Nerokoloko can make an impact on the flavors of the bar world and as a pioneer on this ageing method I would really like you to be part of it.

I'm not doing the gourd ageing method to make profit out of it and i certainly do not want to travel the world to sell gourds. The reason im doing this is to literally put a gourd behind every cocktail oriented establishment in the world, spread the gourd ageing method by teaching ambitious bartenders around the globe and of course, to add more flavours in the bar world.

In order to do this, I will definitely need your support. With donations as low as €1 up to any amount you want, will help me to spread gourd aged cocktails around the globe.

Thank you!

What's a gourd?

The gourd is a vegetable of the marrow family that hangs from a climbing vine and comes in a range of shapes and sizes. It's a plant that you can easily notice at the verandas of village houses in Cyprus. The bottle-shape gourd is the most well known here on the island because of its use as a wine carafe, candlestick, container for salt or olives and, with its side cut off, as a water ladle. It was also used by shepherds as wine or water carrier, which is from where i was inspired and used the gourd as an ageing/preserving container.