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APU – From small state monopoly to global player

APU is an abbreviation of the Mongolian words Arkhi (vodka), Pivo (beer) and Undaa (drinks). Since it was first established in 1924 as a state-owned enterprise with 14 employees, APU has developed to become a leading producer in the beverage industry with more than 800 skilled employees. The broad product range extends from vodka (more than 40% market share) to beer, milk, juice and soft drinks and is distributed to more than 6,000 sales points by the country’s largest distribution network. Exports are also on the increase.

APU was converted to a joint stock company in 1992 with 49% of the shares being listed on the new Mongolian stock exchange. Privatisation was completed in 2001 when the existing management took control of the oldest company in Mongolia. 51% of the state-owned shares were publicly auctioned off. By 2004, the company had developed a state-of-the-art brewery and vodka distillery with an output of 6 to 8 million litres per year – the result of an investment programme totalling 45 million USD. The distillation process has been fully automated and computer-controlled since 2009 with a daily production of 15,000 litres. Further expansions took place in 2010 and the capacity currently totals 10 million litres. The technology and distillation equipment was supplied by leading companies in Germany, Italy and Austria.

APU is renowned for producing the purest vodka from the most refined wheat on the extensive steppe land areas of Mongolia. Spring water taken from a depth of 179 metres adds the finishing touch. Nine vodka brands are produced at the country’s biggest distillery, two of them specifically for the global market: Chinggis Khan and Soyombo. This year again, both won over the jury at the World Spirits Award: the Grain Vodka Chinggis Khan (Spirit of the Year 2014 & World Spirits Award 2014) received double gold and the Grain Vodka Soyombo was awarded gold.

Radeberger Distillation & Liqueur Factory – Herbal spirits with tradition

In 1877, Wilhelm Richter founded the ‘Goldene Sonne steam distillation and liqueur factory’ and, according to old records, his ‘first class medicinal bitters’ landed in the Royal Saxon Court as a ‘gastric tonic’ in the late 19th century. The royal endorsement encouraged Wilhelm Richter to present his herbal liqueur at the large exhibitions at the turn of the century. Numerous gold medals confirmed this early quality marketing as well as letters of appreciation from many customers. The heirs of the company founder managed to run the small liqueur manufacture as a private company through the chaos of war and the Iron Curtain. Still in family hands, today the lovingly restored main building of Radeberg in the picturesque main street has plenty of historical charm.

At the World Spirits Award, there was gold for Original Radeberger Kräuterlikör (herb liqueur).

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.