In Genk, Belgium, Amuerte Gin has transformed part of its distillery into a multifunctional destination. Equal parts laboratory, event space, and creative studio. The brief was clear: create a clean, photo-ready bar setup that could operate as a high-performance, three-station bar during busy events, yet adapt seamlessly into a versatile workspace for recipe development and product shoots.
To bring this vision to life, Amuerte partnered with Paul Morel, whose approach to flavor is as refined and precise as the design of the space itself. Known for his creative mastery and attention to detail, Paul’s input was integral in shaping a bar environment that not only supports the craft of mixology but also enhances the storytelling around each drink. Working closely with Behind Bars’ designers, the project balanced operational functionality with aesthetic adaptability as a space equally suited for hosting guests, refining new cocktail recipes, and capturing compelling imagery for the brand.
Testing the design concept in VR proved very useful during this project, both internally with the designers, as well as with the client themselves.
The station’s operational solutions were carefully tested in VR before fabrication, ensuring both the client and designers could refine the workflow virtually.
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The Station
Tayēr + Paloma Hybrid
At the heart of the build is a custom Tayēr + Paloma hybrid station. This design delivers two fully operational bar stations with integrated cooling, plus a central Tayēr well that can act as a standalone third station when needed.
The Station
Tayēr + Paloma Hybrid
Its hexagonal form was key, offering dynamic work surfaces for bartenders while also serving as a visually striking centerpiece for photography. This shape allows multiple configurations, making it ideal for events, lab work, and photo shoots alike.
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Bar Concept & Design
The bar station setup allows the venue to host events with two bartenders working in sync, run product development sessions in a lab-style setup, or serve as a highly adaptable stage for photographing Amuerte’s signature drinks. The design reflects the brand’s balance of elegance and edge, a piece of bar architecture that works as beautifully on camera as it does in service.
Amuerte's Concept Rendering | The goal of the venue is to host a flexibility of events with two bartenders working in sync, run product development sessions in a lab-style setup, or serve as a highly adaptable stage for photographing Amuerte’s signature drinks.
Amuerte's Concept Rendering | The design reflects the brand’s balance of elegance and edge. A piece of bar architecture that works as beautifully on camera as it does in service.
The station’s primary goal is to offer flexibility through a hybrid setup: the Paloma solution enhances dual-bartender efficiency, while the Tayer’s design adapts to the lab’s needs. This is demonstrated by the strategic placement of rinsers and additional sinks, ensuring the space remains well-organized and highly functional.
The central Tayēr also serves as the shared ice well for both side stations, with frozen glassware storage positioned in the middle to streamline service.
