World-Spirits Online Guide Abo – order now

Original Habeshawit Coffee: Ethiopian coffee culture in Upper Austria

The coffee roastery specialises in the processing of coffee beans from Ethiopia, the ‘cradle’ of coffee, where the traditional coffee ceremony is part of social and cultural life. Participation is considered a sign of friendship, respect and hospitality. The family enterprise with direct roots in the land of coffee culture brings this to Austria. Aside from fine coffees made of highland beans, the finest coffee liqueur is also produced at their own liqueur production facility.

Reichersberg is the commercial centre where coffee is roasted on site for customers. It is in a strategically convenient location, with good access to major transport routes in Austria and Germany. They also offer contract roasting, which enables companies and organisations to offer their ‘own’ coffee. Raw materials, equipment and know-how are provided in order to develop a unique taste profile.

9 BEAN Coffee Liquor is also unique. A specific kind of raw beans is selected and imported, and forms the basis, roasted using a special procedure. After a few days to settle, they are processed further according to an in-house recipe. Refined with high-quality, partly organic products, the harmonious composition of coffee, sugar and vanilla unfolds as a warm and full-bodied aroma. The liqueur is given ample time so that the various aromas can ‘come together’, supervised by inspections and sampling for quality assurance. The name does not stand for the nine beans in the logo, instead the 9 represents ‘accomplishment’. Each bottle is 100% manual work, from the roasting to the filling.

At the World Spirits Award, silver was awarded to Ethiopian Coffee Liquor.

Destillerie Kammer-Kirsch: Specialities from the Black Forest

The Kammer-Kirsch Distillery originated in a testing and training distillery in Baden, with the aim of positioning the Black Forest Kirschwasser on the market as a new quality product. In 2012, the 100th birthday of this speciality was celebrated in Karlsruhe.

In 2020, the gourmet series was relaunched with barrel-stored fruit brandies. In addition, there is Black Forest Dry Gin which follows a recipe from the 1950s. A speciality of the product range is the Squamata vodka made from apples. Black Forest App is distilled according to a gin procedure based on an apple brandy with berries and botanicals.

Black Forest Rothaus Single Malt Whisky led Kammer-Kirsch to be distinguished as ‘Germany’s Best Whisky Distillery’ in 2011, 2012, and 2015. The special editions are also excellent; in 2019, they released a Highland Cask aged at 1,000 metres above sea level in Black Forest oak casks. In 2020, Chardonnay Cask Finish and the first ten-year-old Black Forest Rothaus Single Malt followed. Pinot Noir Cask was added in 2022, from Pinot Noir casks of the Franz Keller winery. In 2023, the special editions Amarone Cask and Peated Cask Finish were launched, a rum and a brandy called Craftwork from different types of wooden barrels, as well as a herb liqueur. In 2019, for the first time, a new whisky of the Bird of Prey brand was created in cooperation with Bauernkirsch GmbH from Baden. Together, they developed a malt whisky, which was launched under the brand family of Black Forêt, in 2023.

At the World Spirits Award, there was silver for Black Forest Rothaus Single Malt Whisky Amarone Cask and Craftwork Herb Liqueur, and silver for Black Forêt Malt Whisky.

Ehrenwert GmbH: One recipe – two families

One recipe – two families. Each family has its own carefully guarded secret recipe, and with the Lücke family this remained in the hands of grandfather Heinz and later his son Dieter for many decades. Long enough, thought sons Thomas and Christian. In any case, it is the ‘Felsenfeuer’ herb liqueur that once made the Lücke Distillery one of the most important in Münsterland. After the war they continued the success story which first began in the 18th century, with this herb liqueur, using the recipe that Heinz Lücke worked out. In the 1950s everyone was talking about it, but in the 1960s the era of the distillery and the herb liqueur ended. But not for good – 60 years later it celebrated its resurrection with the ‘Freudenfeuer’.

Whilst searching for a distillery, Thomas and Christian kept to family tradition, as their grandmother was a Sasse, and the Sasses’ fine distillery in Schöppingen is still well known today. Following a traditional recipe from 1947 the new liqueur is distilled in small batches and is bottled by hand after a ten-day rest period. Ready to enjoy: neat and ice cold like in the time of our grandfathers, or smoother, on ice with lightly pressed orange zest, or as a basis for a long drink with tonic water or ginger ale. To old times and new friends!

At the World Spirits Award, there was gold for Freudenfeuer.