Make your own limoncello at the Koreman’s workshop in Breda

An afternoon filled with lemons, a refreshing spritz, and the secret behind the Netherlands’ most award-winning limoncello: we hopped on the train to Breda for Koreman’s Limoncello Workshop, to which we’d been invited. And to be honest: that train tip quickly proved to be worth its weight in gold.

Smart advice: leave the car at home

We’d already been advised not to drive, since there would be plenty of tasting during the workshop. So we hopped on the train, followed by a short bus ride, and before we knew it, we were standing at Koreman’s doorstep. Spoiler: by the end of the afternoon, we understood exactly why that advice was so wise.

A warm welcome with a Limoncello Spritz

Upon arrival, we were warmly welcomed by Sjoerd, and in the cozy reception area, Berber immediately handed us a refreshing Limoncello Spritz. A delightful start to what would be an afternoon full of flavor.

Once the group was complete, we started with a brief round of introductions. It quickly became clear that the participants had come to Breda from all corners of the country. Many of them had received the workshop as a gift for a birthday or anniversary. What a fun and original gift idea that actually is!

The story behind the family business

Sjoerd then took us on a journey through Koreman’s history using old photographs, short videos, and a presentation. The company is run by brothers Thom and Frank Koreman. And what once began as a single limoncello has since grown into a full range of flavorful varieties: from sanguincello and orangecello to yuzucello, cara caracello, and pinocello.

Getting Hands-On in the Production Hall

Afterward, we moved to the production hall, where the real work began. A small jar of alcohol was already waiting for each of us, and we were allowed to peel our own lemons and add the peels to our very own limoncello-in-the-making. A simple task, but one that brought a tremendous sense of satisfaction: this will truly be yours soon.

Afterward, we were given a detailed tour of the entire production process, from the peeling machine all the way to bottling. Along the way, we learned all sorts of fun facts that highlighted just how artisanal Koreman’s methods still are, despite the scale at which they now produce.

Tasting with a snack platter

To wrap things up, we returned to the reception area for a tasting of all the cellos in the lineup, thankfully accompanied by a generous snack platter. And at that moment, we realized once again: how glad we were that we hadn’t driven here.

Taking Home Your Own Brew

The best part? We got to take our own brew home with us, complete with instructions and a bottle so we can bottle it ourselves later. Now it’s just a matter of being patient for a few weeks before we can taste the final result of our own making.

In short: a successful, fun, and surprisingly educational afternoon. Highly recommended for anyone who loves tasty treats, is looking for an original gift, or just wants to know how artisanal limoncello is actually made.

Want to learn more or book a workshop yourself? Visit cellobratelife.com/workshop.

Photo credits: OpstapmetLisa