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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.

Brennerei Ehringhausen: 700 years of tradition

The history of the Ehringhausen farm begins in 1237, at that time known as Haus Edrinchhausen. The traditional name, Erich, became the name of the farm, as well as the family’s surname and the name of the products. The Korn (grain distillate) distillery was founded in 1962. 30 years later an exceptional and, for its time ground-breaking, idea was born: to produce spirits organically, with spelt instead of wheat. In 2012, the siblings Theres and Georg Glitz-Ehringhausen took over their parents’ distillery and continued their handicraft in the third generation, creatively and in close contact with nature.

“For us, Korn is more than just a regional speciality. Korn is our inspiration! We look for the best organic ingredients and new recipes with unusual flavours with a Korn distillate base. We want to contribute to the production of high-quality, regional products and to give versatile Korn a new lease on life.”

The new wooden barrel collection has been named after their great-great-grandfather. Known for his extravagant ways and good taste, his nickname was ‘the little Lord’. Around 130 years ago, he was the first farmer in Ehringhausen to cultivate spelt and also planted an oak forest. The great-great-uncle’s herbarium became the source for aroma experiments that resulted in five gins. The base is a mild Korn distillate made from regional organic wheat.

At the World Spirits Award, there was gold for Der Kleine Lord N° 6, Rye Whisky N° 2, Jos. Garden Dry Gin Blutorange (blood orange), Jos. Garden Red – Bitter Spritz Aperitif Liqueur, Classic Ladies Orangen Eier Crème (orange egg cream liqueur) and Classic Ladies Eier Creme Likör (egg cream liqueur), and silver for Dinkelkorn holzfassgelagert (spelt distillate matured in a wooden cask), Brennerei Ehringhausen Zitronengeist (lemon spirit) and Brennerei Ehringhausen Orangengeist (orange spirit

Senft quality brandies – Experience, experimentation and success

In the picturesque Salemertal Valley in Southern Baden-Württemberg, just a few kilometres from Lake Constance, lies the Senft family’s farm. On the sunny side of the lake they have the ideal conditions for fruit-growing, as well as for the production of brandies, liqueurs, whisky and more. In their own orchards grow old apple varieties such as Cox-Orange and Elstar, small Williams pears, bright yellow Mirabelle plums and juicy peaches. Huge sour cherry trees and ancient damson trees also yield generous harvests, not to mention the fragrance of aromatic raspberries in late summer – the excellent products from the Senft farm speak for themselves.

As soon as the first fruit is ripe, the harvest begins, in which the tree-ripened fruit is harvested in three stages. Only hand-picked, fully ripened fruit is mashed. In order to retain the fine flavours of the fruit, the fresh mash is distilled immediately. After distillation, the distillates mature in stainless steel tanks, some also in barrique barrels, where the wood gives whisky, vodka and brandy their characteristic colour, aromatic richness and mild flavour.

The Senft family has been linked to fruit-growing and distillation for generations. They excel in their traditional knowledge, modern technology, their courage to experiment and their trust in the quality of the spirits and liqueurs. The business was founded in 1988. Herbert Senft also worked as a cellar master (for ‘Markgraf von Baden’ and ‘Winzerverein Hagnau’) from 1972 to 2010. The selection brandies with fruit extract have been on sale since 2002. The next year, new storage rooms were established in Salem-Rickenbach, and the licence as a bonded distillery was added in 2007. In 2012, the first Lake Constance (‘Bodensee’ in German) whisky expanded the wide range further still, and a vodka followed in 2013. It will be interesting to see what comes next at the Senft farm in the Salemertal Valley.

At the World Spirits Award, there was silver for Senft Bodensee Whisky and Senft Bodensee Williams Selektion, and bronze for Williams.