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

Moutai is the most popular alcoholic drink in China and enjoys 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 served at all official state banquets and is used as the official state gift. Its protected source is the village of Maotai in the southwest of the Guizhou province on the banks of the Chishui, the Red River. Maotai was connected to the road network just short of 30 years ago, which meant that the port became less important. Schnapps production, however, went through the roof. These days, 25,000 tons of the 53 percent alcohol is produced – with enormous increases, year for year.

Traditional methods are used for the distillation of regional raw materials: Johnson grass, wheat and water. Fermentation takes place at high temperatures. During the production process, which takes nearly a year, fresh grain is added twice to the boilers, then boiling and fermentation processes take place. During the many years of storage, a fine soya aroma develops. Master blenders make sure that the characteristic, full flavour is preserved. The secret lies in the humid climate, the water from the Chishui, and also in the distillation technique.

At the World Spirits Award, there was gold for KWEICHOW MOUTAI – Legendary China Collection, Dufu Edition.

Nolet Distillery: Traditional Dutch company

In the heart of Schiedam you will find one of the oldest family businesses in the Netherlands, founded in 1691 and still being run by its twelfth generation today. Genever is traditionally produced in the ‘spirit capital’. This ‘malty gin ancestor’ was originally produced as a medicine as long ago as the 16th century. To refine the barley spirit, the apothecaries used large amounts of juniper. While gin is usually made with a mixture of botanicals, genever is based on grain (malt barley, rye and corn) with juniper. The company’s classic is Ketel 1 Original, a fresh, smooth genever, popular as a ‘KopStoot’ with a glass of beer, and also in cocktails. Ketel 1 Rum Cask Finish is characterised by maturation in oak casks, complemented by the spicy notes of aniseed, juniper and vanilla.

The family archives contain fascinating information about many products. Hundreds of old letters bear witness to the company’s shipments to customers all over the world, and a stash of old postcards and documents are records of the family’s travels. Inspired by this theme and based on a recipe from one of those postcards, the limited edition blend was created as the launch product of a ‘Signature Blend World Collection’. Unlike the usual whisky cask variants, the rum cask was chosen. The decision was made to partner with the world-renowned Amsterdam-based company E & A Scheer, which has specialised in sourcing and blending rum for over three centuries. It will be interesting to see how the Rum Cask Finish variant in the Ketel 1 portfolio appeals not only to genever fans but also to lovers of rum, whisky and other spirits.

Gold at the World Spirits Award was awarded to Ketel 1 Signature Blend Rum Cask Finish.

Jim Beam Distillery – Bourbon straight on

Knob Creek is named after a rivulet in Kentucky, the home of President Abraham Lincoln. His steadfast attitude seems to serve as an example for this straightforward bourbon. The square ‘chemist’s bottle’ suits these traditional values perfectly, as does the striking label which is reminiscent of the old tradition of wrapping bottles in newspaper. To this day, a mixture of experience and craftsmanship is the recipe for success for the bourbon from Knob Creek.

The bourbon was at the peak of its success in 1919, when the nationwide prohibition of the sale, manufacture and transport of alcohol began – lasting until 1933. Following this, a new start was impossible for many distilleries; others couldn’t finance the customary long maturing process of the bourbon. This situation motivated Booker Noe to revive the traditional bourbon style from the time before the prohibition: rich in aroma, with discreet sweetness due to year-long maturation in strongly ‘toasted’ wooden barrels from American white oak. In 1950, he joined the family business – his mother was the daughter of Jim Beam, which meant bourbon was already in his blood – and completed his training as Master Distiller. With the small series of premium bourbon he launched, the term ‘batch’ (small) was established and revolutionised the industry. His son, Fred Noe, continues with this clear strategy: “I learnt the business from scratch, listened to my father and learnt on the job. I know what it means to make perfect bourbon. Each bottle is a reflection of my family.” Since 1992, the Knob Creek brand has represented these values with the perfect combination of tradition and top quality.

A golden trio was successful at the World Spirits Award: Knob Creek Rye Whiskey Small Batch, Knob Creek Single Barrel Reserve Bourbon and Knob Creek Straight Bourbon.

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.