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Rhumerie de Chamarel - Rhumerie de Chamarel – A newcomer with vision

This high-quality rum from the island of Mauritius is produced in line with ecological guidelines. The products are distributed in Austria by the company Wind GmbH, based in Traiskirchen (www.wind-plast.at).

The road leads through extensive pineapple plantations and fields of sugar cane up to the distillery at an altitude of 300 m in the South-West of the island. Designed by a renowned architect, the building is elegant and authentic and a fine example of modern construction with its natural materials such as wood, stone and water. The comprehensive concept also incorporates the L’Alchimiste restaurant where up to 80 guests can savour the sophisticated regional cuisine. At the “Sugar Cane Spirit” boutique, various types of rum are on offer (White Rum, Le Coeur de Chauffe (fine brandy), Rum Paille (stored in wooden casks), Rum Arrange (flavoured with fruits and spices) as well as an exclusive clothing range, hand-made products and a small jewellery collection.

The location and climate of the fertile valley promote the growth and quality of the sugarcane. The sugarcane is harvested by hand in the early hours of the morning and processed at the mill within four hours. The fields are not normally burnt, as is usually the case, to make harvesting easier. Even when distilling at the highest modern levels of technology, nothing is wasted: the bagasse – the fibrous remnants of the sugar production process – is burnt to obtain energy. The chimney contains the very latest smoke filters and the ash is used to fertilise the fields.

The company yet again impressed at the World-Spirits Award, with one gold and four silvers.

Domaine du Coquerel – Calvados with character

In 1937, René Gilbert decided to make use of one of the most important products from Normandy: apples. He initially founded a production site for cider and a distillery in Fontenay and subsequently purchased Coquerel, which had established itself as a leading producer of calvados over the years. In 1971, the company merged with Asbach Germany, triggering an important period of growth. In 1990, the Domaine du Coquerel went to Diageo. In September 1996, the company got its independence back, when Jean-François Martin purchased it. His son Pierre has also been working in the company since September 2014. The company is currently the largest independent calvados producer in France and employs 19 people.

The company has held the ‘Normandie Qualité Tourisme’ recommendation since 2002 meaning that it is accessible to the public and offers guided tours where guests can learn all about the production of cider and calvados. In addition to more than 100 awards for the products themselves, they have also received the French President’s distinction for the most attractive calvados cellar.

From September to November, 5,000 to 6,000 tons of apples are harvested from an area of 15 km around the plant, in accordance with AOC regulations. 200 tons can be processed each day in the cider production facility. 48,000 hectolitres of apple must are stored in stainless steel tanks until they have fermented (60 to 90 days). The distillation process takes place from January to May, then the distillates mature in small barrels made of French Limousin oak for at least two years. Investments are constantly being made to replace the barrel stock – at present, some 2,500 small wooden barrels are in use to ensure the optimal maturation of the calvados. 60% of the production is exported (to more than 20 countries all over the world). The primary markets are Belgium, the Baltic states, Spain, Japan, Italy, the USA, Denmark and Finland.

The Calvados XO won gold at the World Spirits Award.

Akakiko Restaurant-Entwicklungs GmbH: Exclusive Asian-style liqueur

With over 30 years of experience, Akakiko is the largest and most successful Japanese restaurant chain in Austria and the best-known brand for Asian gastronomy. When Akakiko was founded in 1994, sushi and pan-Asian cuisine were still something out of the ordinary. The first restaurant in the then newly opened Multiplex Center in Shopping City Süd presented a new gastronomy concept: freshly cooked food with high-quality ingredients, a wide range of specialities and handmade sushi. The new brand appeared under the artificial word Akakiko, which is reminiscent of Japanese. Today, there are 18 branches throughout Austria with a total of 250 employees. Most of them are first or second generation migrants from 15 countries and bring with them different experiences and culinary preferences and expertise. The philosophy is the same in every restaurant: customers can see the cleanliness and hygiene at first hand in numerous open-view kitchens. Fresh ingredients and good products are processed imaginatively. With promotions throughout the year, the focus is always on setting new priorities and surprising guests with new Asian gourmet ideas.

In collaboration with world liqueur champion Gautier-Mückstein, an exclusive Japanese yuzu liqueur was created for the anniversary, combining the refreshing vibrancy of citrus fruits with a sweet surprise.

Yuzucello won gold at the World Spirits Award.