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Fallstein Destillerie: Modern traditionalists

“The sustainable handling of our resources and products is more than an alternative attitude to life – it is the pure spirit of the times that our family has been practising for nearly 200 years.” The organic enterprise on a listed farm in Rohrsheim in the Harzvorland region farms around 40 hectares of land in a variety of ways in accordance with natural land principles. Apart from crops and a five-hectare walnut plantation, there are also valuable meadow orchards with old fruit trees and bushes, whose harvest is especially suitable for being processed to distillates. The crops and fruit benefit from favourable climatic conditions and rolling slopes, as well as from the soil quality on the heat-retaining rock and minerals of the elevations between Elm and Harz. The homemade basic ingredients are used for high-quality delicatessen products such as various fruit spreads and edible oils, extracted by means of careful cold pressing – along with a variety of spirits.

Apart from the self-cultivated wheat, the clear water of the Harz springs is a significant component for an excellent mash. The ecologically cultivated botanicals, hand-picked according to family tradition, give the gin its special character during the distillation in a small batch procedure. When finding a name for organic quality whisky, Korn (grain schnapps) and gin, family tradition comes into play: they bear the first names of the founding father Carl Polland through to the youngest offspring Luca, Theo and Tom.

At the World Spirits Award, gold was awarded to TOMMYS Dry Gin (30 Botanicals), and silver to TOMMYS Barille New Western Dry Gin (32 Botanicals) and TOMMYS Craft Gin.

Azienda Agricola Patea: A passion for bergamot

The family enterprise Patea was founded in 2007 after 20 years of experience in the fruit and vegetable sector and has specialised in the processing and marketing of citrus fruits, especially bergamot. Today the second generation is present on national and international markets, also driven by a passion for the regional speciality bergamot, with the aim of adding value once again to their famous resources.

The first amaro of the PRODUCT OF PATEA line is made in Brancaleone in the region of Calabria, exclusively using local raw ingredients. Traditionally a 40-day infusion in steel containers is followed by an alcohol reduction to 28 volume percent. The maceration of the three basic ingredients – wild teasel, bergamot and blueberry – activates the extraction of the bitter substances, making the end product promote digestion.

Cynara cardunculus is a type of wild artichoke with an intense taste. It is widespread in central and southern Italy, especially in Calabria, where both the leaves and the little blossoms are popular. Citrus Bergamia, the ‘family passion’, is a typical, unique citrus fruit in the region. The peel of the bergamot enriched with alcohol has a striking fragrance. Patea has always been involved in research, production and processing and would like to position amaro as a symbol of the region. Many blueberry plantations have been laid in recent years, and are used to support local products.

At the World Spirits Award, gold was awarded to Amaro Cardus Digestivo.

Tradition Mexico – Tequila without compromises

The friends behind Padre azul, the new tequila in the premium segment, stand united on one matter: their passion for Mexico. “We appreciate high quality tequila, and with Padre azul we are bringing an exclusive product to Europe. We searched for the perfect distillery for a long time. At Tres Mujeres in Jalisco in the highlands of Mexico we found what we were looking for.” 100% Mexico – 100% handcraft – 100% agave.

These requirements and quality criteria apply to the whole production process, which is why each bottle also wears the sought-after quality seal from the Mexican authorities, “Consejo Regulador del Tequila” (CRT). There were no compromises when it came to the design of the bottles: they are made by hand and adorned with a 270g skull which represents the skull culture of Mexico.

Padre azul is available in three grades of maturity, depending on the length of storage. The Añejo usually spends eighteen months in French oak barrels to achieve a mature, full-bodied taste. The Reposado needs at least eight months in barrels for its subtle vanilla tone. The Blanco is a clear tequila which is bottled straight after distillation – it is soft and mild in taste. None of the three need salt or lemon – you can enjoy them neat. True to the motto: no compromises.

At the World Spirits Award, the trio was very successful: there was double gold for Super Premium Tequila Padre azul anejo, gold for Super Premium Tequila Padre azul reposado, and silver for Super Premium Tequila Padre azul blanco.

Jim Beam Distillery – Bourbon straight on

Knob Creek is named after a rivulet in Kentucky, the home of President Abraham Lincoln. His steadfast attitude seems to serve as an example for this straightforward bourbon. The square ‘chemist’s bottle’ suits these traditional values perfectly, as does the striking label which is reminiscent of the old tradition of wrapping bottles in newspaper. To this day, a mixture of experience and craftsmanship is the recipe for success for the bourbon from Knob Creek.

The bourbon was at the peak of its success in 1919, when the nationwide prohibition of the sale, manufacture and transport of alcohol began – lasting until 1933. Following this, a new start was impossible for many distilleries; others couldn’t finance the customary long maturing process of the bourbon. This situation motivated Booker Noe to revive the traditional bourbon style from the time before the prohibition: rich in aroma, with discreet sweetness due to year-long maturation in strongly ‘toasted’ wooden barrels from American white oak. In 1950, he joined the family business – his mother was the daughter of Jim Beam, which meant bourbon was already in his blood – and completed his training as Master Distiller. With the small series of premium bourbon he launched, the term ‘batch’ (small) was established and revolutionised the industry. His son, Fred Noe, continues with this clear strategy: “I learnt the business from scratch, listened to my father and learnt on the job. I know what it means to make perfect bourbon. Each bottle is a reflection of my family.” Since 1992, the Knob Creek brand has represented these values with the perfect combination of tradition and top quality.

A golden trio was successful at the World Spirits Award: Knob Creek Rye Whiskey Small Batch, Knob Creek Single Barrel Reserve Bourbon and Knob Creek Straight Bourbon.