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Grenzwald-Destillation – Authenticity from the Ore Mountains

This small, family-run company in the German Ore Mountains specialises in herb liqueurs, herb spirits, fruit liqueurs and spirits. The history of the company dates back to 1882 when Emil Möckel purchased the head office building and opened a ‘manufactory of liqueurs and brandies’ as well as a wine merchant’s. On 20 October 1933, Otto Ficker (grandfather of the current director) acquired the shop and plot land. Despite many difficulties, the company continued to operate on a small scale until the fall of the Berlin Wall when Fritz Ficker and his son Peter started out afresh. Today they are proud of their successful “Craft Distillery for three generations”.

“In our company, we macerate, percolate and distil herbs, roots, fruits and blossoms following old traditions in copper vats. Over the last few years, our bottling and distillery plants have been modernised. This enables us to offer unusual products, especially for the catering industry. Our products have been given a new design and the product range has also been expanded. The schnapps museum at our headquarters demonstrates the historic production process. The atmosphere of this real herb distillation followed by a tasting session is a truly special experience.” Natural raw materials and the purest distillates guarantee top quality across the wide product range, which now comprises more than 40 high-quality products for the retail trade and catering sector.

At the World Spirits Award, there was gold for Schwarzer Johannisbeer-Likör (blackcurrant liqueur) and Edel Destille Dry Gin No. I, and silver for Ingwer-Himbeer Spirituose (ginger raspberry spirit).

Destillerie & Brennerei Heinrich Habbel: A maker of special products

Founded in 1878, the grain distillery and adjoining farm is run by the fourth generation of the family. In keeping with tradition, the focus is on classic craftsmanship with great attention to detail. In 2013, the new Hillock Park Distillery was built with pot stills and state-of-the-art technology, named after their established brand of whiskies and liqueurs. The distillery and the western-style saloon make an ideal venue for monthly tastings with changing themes. The distillery is a popular destination in Sprockhövel, excellent for combining shopping in a historic setting with a visit to the cosy restaurant and best whisky bar. The distillery has been named one of the best whisky stores in Germany every year since 2011.

Particular attention is paid to sustainability, with raw materials coming from the region over the shortest possible distances. Well water from their own forest spring guarantees purity and unadulterated taste. Barrel selection is also very important. In addition to first-fill barrels of various origins, new barrels have also been stored in the Hillock Warehouse with the OXOline barrel storage system since 2022. The innovative barrel management system also allows for limited special bottlings. The single malts Hillock 6 ex-Bourbon, Hillock 6 Portwine and Hillock 6 Triple Wood were made from former rum, port and bourbon barrels and were released recently.

At the World Spirits Award, there was gold for Deputat, silver for Hillock Honey & Herbs Single Malt Whisky Liqueur, Hillock Honey Single Malt Whisky Liqueur, Hillock 12 Single Malt Whisky, Hillock 6 Portwine Single Malt Whisky and Hillock 6 ex-Bourbon Single Malt Whisky, and bronze for Single Malt Whisky.

Family of Hounds – Sought and found

Andrea Frigerio and his English wife, Lina, live in Monaco with their two dogs, Spot and Magda, two wonderful additions to the family. Since they started taking the two for walks in town, they have made many new friends. Andrea and Lina used to be red wine drinkers, who spent their holidays in the wine hills of Italy and France. It was only in 2013, while visiting a country estate in England, that they discovered their love for a good G & T. This developed into a passion, and their discussions soon revolved around what it would be like to create their own gin.

They tasted intensively, discarded aromas they didn’t like, and extracted the aromas they did. Together with the master distiller in an old distillery in Piedmont, they created their recipe for the gin: juniper, lemon and orange peel, pink grapefruit, lavender, thyme, cardamom, ginger and coriander. The first three ingredients come from Italy, the rest from Asia. “The juniper is really loud, like a brightly lit disco floor, and the other botanicals dance around it. Together, they are like a lively, attention-seeking dog that can’t sit still.”

In the future, they are looking to establish a small family of spirits, from gin to vodka and from grappa to vermouth – unmistakable in taste, but accessible to everyone. The core of the philosophy is going out with good friends, enjoying a good meal and even better spirits. The first step has already been taken …

At the World Spirits Award, there was double gold for Family of Hounds Gin.

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.