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Klippenziege: New era in the world of gin

In December 2015, four friends captured the ‘spirit’ of an idea: they were thinking about gin. Nearly a year later a small batch was bottled by hand. The individuality of a gin lies in the combination of the botanicals, in this case it is the exotic selection: mate tea, goji berries, physalis and a hint of rose. The Klippenziege is a New Western Dry Gin, in which juniper plays the main role amongst the other botanicals.

It is produced in the Habbel Distillery, which guarantees excellent quality thanks to its experience – it was established in 1878 and is now in the family’s fourth generation. The former Korn distillery in Sprockhövel with adjoining farmland is now the largest fruit distillery in the Ruhr region, as a traditional manufacturer it stands out with its attention to detail. The entire manufacturing process at Klippenziege can also be observed on-site.

The bottle and the label are also special. Designer Levent Aydin drew it carefully by hand, and then digitalised it before perfecting it. First it is printed, then coated, then stamped and embossed. The elegant result stands for friendship, solidarity and love. Working together in a friendly and familiar atmosphere connects people with a passion for life who share one important belief: that the product should encourage people to slow down, allowing for mindful enjoyment.

At the World Spirits Award, there was silver for Mate Dry Gin.

Maison Ferrand – A commitment to tradition in more than 60 countries

In 1989, entrepreneur Alexandre Gabriel met the Pierre Ferrand family, one of the oldest cognac-producing families in France. His vision was to produce cognac following traditional methods, with a personal stamp, to emphasise the character of the Grande Champagne region and create a Premier Cru de Cognac. Tradition and passion, excellent locations, professional distillation, precise storage and careful blending set new standards for traditional products.

“A great cognac should reflect its terroir. Above all, good healthy grapes from the best vineyards are needed. Then the wines are carefully distilled on the yeast, and the brandy is left to mature in old barrels for many years. There are no short cuts, but it makes such a heavenly difference and the result tastes so much better that it is worth the effort! At MAISON FERRAND, there has always been a commitment to this level of diligence and patience.”

The production location is the Château de Bonbonnet in Ars, in the department of Charente, in the middle of the vineyards. In the cellars, the various spirits are stored in cognac, port wine, whisky, sauternes or calvados barrels. This ancient ‘double ageing’ procedure yields outstanding quality. Cognac is distilled in winter in ten small copper stills (maximum 25 hl). The characteristic gin is distilled in spring, the rum varieties of the Plantation brand name, which play an important role, come from the Caribbean.

Maison Ferrand is co-owner of the Domaine Logis d’Angeac, a traditional distillery dating back to 1776. It also includes 110 hectares of vineyards at the heart of the Grande Champagne region.

At the World Spirits Award, there was gold for Pierre Ferrand Ambré, Cognac Ferrand 10 Générations, Citadelle No Mistake Old Tom Gin and Plantation Original Dark.

Destilleum Michael Mayer – Specialities from Franconia

In Pflaumheim on the north-easterly edge of the Odenwald forest, Michael Mayer runs his Destilleum distillery with passion and a ‘burning heart’. His motto “Everything is possible, nothing is a must. Normal is for other people!” has accompanied him throughout his life. In 1995, together with a friend, he took over a vineyard in Großostheim near Aschaffenburg in Lower Franconia, but while the vines never really thrived, the berry bushes and sloes grew rampant. So the two of them decided to produce fruit wines: from blackcurrants, raspberries and sloes. Runaway sales at the local Christmas market further encouraged his passion and paved the way for liqueur production. Because Michael Mayer wanted to give his ginger liqueur more aroma, he invested in a distillation system and became a ‘part-time’ distiller – he works full-time for the Großostheim waterworks.

The ‘raw materials’ for the production thrive in his own garden: for example, chilli for the chilli-cherry liqueur, and the family helps pick and process the fruit in his orchard. On a separate plot of land, the creative distiller takes part in the Franconian ‘Mustea’ re-cultivation project, which is responsible for the preservation of old varieties of quince. He has also planted rare varieties, such as sorb, medlar and wild service. The latter requires special, elaborate harvesting, in which four people take four days, standing at least three metres off the ground, to collect 180 kilograms of berries for 4.6 litres of spirit. This also explains why Michael Mayer is well known for his specialities, including elder brandy, quince brandy, medlar brandy, Jerusalem artichoke brandy as well as ginger brandy and spirit. Anyone who wants to know more can make an appointment to view the distillery and enjoy a tasting session, as well as have the possibility to buy products in the farm shop.

At the World Spirits Award, the Destilled London Dry Gin won a bronze medal.