Stijn Fischer & Branco Bolsius
Founders
Dik & Schil challenges food waste by using residual products to make spirits, such as Orangecello, Limoncello, Coffee Liqueur, Gin and Passion Fruit Liqueur.
About the Makers
Dik&Schil was founded during a minor in entrepreneurship at the University of Amsterdam. Branco and Stijn both worked in the catering industry and were looking for solutions to make that sector more sustainable. That’s why they started working with coffee grounds and orange peels. These residual flows were processed into liqueurs to give them a second life in the bar. With Dik&Schil, Branco and Stijn want to show that every moment of the day can be more sustainable and that you can make premium products from ‘waste’ that are just as tasty.
Production Process & Sustainability
Dik&Schil products are made by hand and all products are made from residual flows. For the Orangecello and Limoncello, the zest of remaining orange peels is peeled, macerated and distilled. The Gin is made from leftover orange peels and residual herbs from Koppert Cress: Kaffir lime leaf, Cardamom leaf and shiso leaf. This is all fired and assembled. Coffee grounds are used for the coffee liqueur. They make a cold brew with alcohol from this. After maceration, it is mixed with cocoa, vanilla and residual orange peels. Et voila, the tastiest sustainable, strong drinks!
Dik&Schil shows the value of our waste. Recently, the Circulaire Gin and the Passion Fruit Liqueur even won a gold medal at the Frankfurt International Spirit Trophies, purely based on its taste!
'Turning Waste Into Wonder'
