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RTF Distillers: The bar sector treads new paths

Stephan Hinz, a qualified restaurateur, is considered a visionary of modern gastronomy. He earned himself important awards in the bar sector early on, published several reference books, and his bar Little Link in Cologne was lauded as the ‘most innovative bar’ already in its first year of existence. This name also reflects what drives it: doing things differently, treading new paths, overcoming boundaries. He has passed on his knowledge as a speaker at trade fairs and events in over 20 countries. With his companies Hinzself and Cocktailkunst, he supports gastronomy and industry with his expertise and develops pioneering solutions for the industry. This has resulted, for example, in a revolutionary ice cube machine, glass collection and a range of environmentally friendly drinking straws. Even during the COVID-19 crisis, he has shown with great creativity how to make the best of the situation. Along with partners from the drinks industry, he launched the Barback initiative – designed to support the bar sector in the long term through digital solutions.

After over ten years of experience, he developed his own first spirits brand under the name ‘Root to Fruit’, the products Camela (‘journey along the legendary Silk Road’), Ricordino (‘homage to the Mediterranean way of life’) and Kalyx (‘elixir for life artists’). The innovative product range brings together carefully selected natural ingredients with the highest quality standards. A wide range of plants is also used, from fruit and vegetables to herbs and spices. All according to the motto: from the root to the fruit!

At the World Spirits Award, there was silver for Ricordino, and bronze for Camela and Kalyx.

Brennerei Südstraße – Aroma has top priority

A love for old orchards was the starting platform, followed by the first distilling efforts, before a distillery was installed in Schwanau-Ottenheimam Rhein in south Baden, between Strasbourg and Freiburg in 2006. At the same time, Lutz Weide started his training as a state registered distiller (2008) and fine brandy sommelier (2012), additionally gaining WSET Level 2 in London.

Since 2014, distilling has taken place in a new facility with an ‘aromat’. This is a booster with a 14 metre copper loop, whose design makes possible a gentle, uniform heating of the alcohol vapour which affords absolute priority to the aroma. The results are excellent, but double-distillation in low wine and middle cut methods is still used. Only their own fruit from an approximately four hectare meadow orchard is used. They use all the common fruits, but also regional specialities like quince, pears and apples. The demand for absolute top quality is delivered by the family through hand selection of the fruit, meticulous cleanliness as well as a great deal of patience at the distilling apparatus. The various spice spirits of the so-called ‘South Street Series’ are a unique speciality, manufactured using sieve distilling methods.

At the World Spirits Award, there was gold for South Street Aniseed Spirit, and silver for South Street No. 1 London Dry Gin, South Street Caraway Spirit, South Street Plum and Caraway Spirit from the oak barrel.