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Kweichow Moutai: China’s ‘national schnapps’ on the rise

Baijiu is the most popular alcoholic drink in China and Moutai the most famous brand, with a similar status to vodka in Russia or tequila in Mexico. Its origins go back over 2,000 years to the time of Emperor Wu of Han. These days, the national drink is frequently served at official state banquets and is used as the official state gift. Its protected source is the village of Maotai in the Guizhou province on the banks of the Chishui, the Red River. These days, more than 30,000 tons of the 53 percent alcohol Moutai are produced. In cooperation with Camus, a limited edition was launched as an homage to the greatest poets: after Li Bai in 2013, Du Fu followed in 2018. The elegant bottle showing a painting of a poem is made from the finest porcelain.

Traditional methods are used for the distillation of regional raw materials: organic sorghum and wheat and the best water. Fermentation takes place at high temperatures. During the production process, which takes a year, fresh grain is added twice to the boilers, then several boiling and fermentation processes take place. Every batch of the distillate is separated according to age, production cycle and aroma. It then matures slowly in terracotta containers and, during the storage period of at least five years, develops a fine soya aroma. Master blenders make sure that the characteristic, full flavour is preserved. The secret lies in the humid climate, the water from the Chishui, as well as in the distillation technique and maturing period.

At the World Spirits Award, there was double gold for Kweichou Moutai Du Fu Edition.

PUR ORGANIC PRODUCTS: Regional, pure and organic

Inspired and enlivened by the region and in harmony with nature, the Ackerl family has already been making organic vodka for eleven years. They use what grows in the Waldviertel region and what tastes good on its own, without needing any extra help: potatoes, rye and apples. All three have plenty in common and yet are very different on closer inspection. In the beginning there was the most neu-tral form, the potato vodka, followed a short time later by the fragrant apple vodka and the subtly sweet rye vodka. The name nørderd connects the regional origins – ‘nørd’ for north, the Waldviertel – and the origins of the raw ingredients – ‘erd’ for soil, where the potato grows. Distillation takes place in a distillery in the Weinviertel following the strictest organic guidelines, without flavour enhancers or other additives.

The brothers Gregor and Julian Ackerl, together with friend and managing director David Wais, con-tinue what their father, Hans Ackerl, began: the idea of offering organic vegetables in a form which would keep longer. And this is how the spirit of the Waldviertel is sent out into the world, with raw materials that are 100% organic, sustainable and grown regionally. Hans Ackerl already had an affini-ty for high-quality, organic fruit and vegetables more than 30 years ago, his farm was already organic in the early 1980s. Now, with nørderd, this is to be transformed into something that connects urban life with the countryside.

At the World Spirits Award, there was gold for nørderd Single Malt Vodka, and silver for nørderd Pure Potato Vodka and nørderd Pure Apple Vodka.

Nelson’s Green Brier Distillery: The American Dream exemplified

For Andy and Charlie Nelson, a small town in Tennessee became their destiny in 2006. When they mentioned their family’s historic whiskey business in a butcher shop on Distillery Road, they were referred to the local historian. He proudly presented them with two perfectly preserved bottles of Nelson’s Green Brier Tennessee Whiskey, made by their great-great-great-grandfather Charles. Having found out that he was one of the most successful whiskey distillers in America before Prohibition, they decided to revive the family business.

The brothers have always had a lot in common. Both studied humanities, are history buffs, true Southern gentlemen and proud of their family roots. When they set out to revive the distillery, which had been founded around 1800, they embarked on a great journey not just to make and sell whiskey, but to rebuild a company that had helped to popularise the term Tennessee whiskey in America and Europe. By researching, sourcing capital and producing brands in small quantities according to original recipes, they are prime examples of the ‘American Dream’.

If you like stories about sunken ships, lost gold, a woman who ran a distillery before women were allowed to vote and the rebirth of a business, you would be in your element on a tour of the company. From Tennessee whiskey made according to the original recipe to new creations such as high-rye bourbons, the portfolio is constantly growing, but always based on their great tradition.

Nelson’s Green Brier Tennessee Whiskey – Hand Made Sour Mash won gold at the World Spirits Award.