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Brennerei Vallendar: The highest distilling standard for over 30 years

Manufacturing theory is put into practice here. No product gets into a bottle without the involvement of Hubertus Vallendar. He is devoted to what he distils – his creations are more than spiritualised nature, they are spiritual naturalness. He is a perfectionist when it comes to distillery. His distilling method is his own highly modern concept. Hubertus Vallendar stands for innovation and excellent products. He devises new recipes with imagination and dedication. This is a task that poses new challenges for each natural product.

The careful selection of raw materials focuses particularly on the local region. The red Saturn peach grows right on their doorstep in the idyllic Moselle valley, as well as Riesling grapes for the best pomace and yeast brandies. In addition, fine fruits are purchased from the best growers in Europe, and exotic products are imported from around the world: tea and coffee, juniper and mango, ginger and bananas. They value sustainability and personal contact with producers. The variety is the broad basis for a remarkable palette of fine brandies, spirits, gourmet sprays, liqueurs, gins and whiskies, which are regularly the focal point of exclusive degustations.

Summary of the World Spirits Award: World Class Distillery 2026 OBB, World Class Distillery 2026 OBS, Master Class Distillery 2026 BILI and World Spirits Award 2026 for 2 x World Class, 1 x Master Class and Lifetime Achievement. There was Double Gold for Orangengeist (orange), Kakaogeist (cocoa), Riesling Hefebrand (yeast brandy, cold-fermented) and Waldhimbeerbrand (wild raspberry), Gold for Haselnuss Piemont (hazelnut), Zitronenmyrte Geist (lemon myrtle), Marc de Moselle (Riesling pomace brandy), Kirschbrand Barrique (cherry), TONI Boonekamp bitters, Zitronengeist (lemon) and Berto’s ROSSO bitter liqueur, and Silver for Anisgeist (aniseed, 100% star anise), Bananenbrand (banana), Sauerkirschlikör (sour cherry) and Amaro Waldkräuter herb liqueur.

Mamont Vodka – The spirit of adventure

The exclusive Mamont Vodka was presented in Austria for the first time at the Vienna Opera Ball in 2016. Its development was not brought about thanks to market research, but rather thanks to two spectacular adventures to the lands of eternal ice. When twelve brave men had to make an emergency landing at the South Pole in 2001, they were only able to escape their icy prison due to their irrepressible will to survive – and because they were able to warm themselves with vodka. Only a year later they attracted more attention on their next adventure. The ice of the Siberian tundra had released a massive mammoth tusk. They started an expedition immediately and, together with scientists, they were able to retrieve an 18,000-year-old mammoth. To pay homage to this symbol of Siberia they decided to produce a vodka that would remind them of the cold and beauty of this country and the magical moments in life.

The unique, curved shape of the vodka bottle represents the mammoth tusk – and the quality standards are unequalled. Mamont Vodka is manufactured in the oldest distillery in Russia, and was founded in 1868 by Konstantin Platonov and Gregoriy Badyn. The plant still stands on the banks of the river Itkul at the foot of the imposing Altai Mountains, and it is the last distillery in Russia that exclusively uses malted grains for alcohol production. Mamont Vodka is made from white winter wheat and is distilled six times. Combined with pure glacier water and filtered through charcoal from native silver birch, it achieves an exceptional silky texture and remarkable clarity. For this it was awarded clear gold at the World Spirits Award.

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.