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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.

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.

Fassbind – The spirit of five generations

Fassbind is the oldest distillery in Switzerland. Gottfried Fassbind I – a descendent of Dutch coopers who had immigrated to Switzerland in the 13th century – founded the ‘Alte Urschwyzer Brennerei’ distillery in the municipality of Oberarth, at the foot of the Rigi mountains in 1846. As long ago as 1856, Napoleon III, emperor of France, honoured the exceptional quality of the fruit distillates with a gold medal. The long tradition, combined with craftsmanship and innovation, is the basis of worldwide recognition.

The fruit brandies are produced by hand from Swiss fruits of the highest quality. Gently distilled, they mature in stainless steel tanks in the historic cellars, until the aroma has developed perfectly. The finest products from the most valuable fruits distilled in small quantities carry the title ‘Les Trouvailles’. The best brandies mature in wooden barrels for the ‘Les Fûts Uniques’ and ‘L’Héritage de Bois’ series. Each barrel is unique and gives the eau de vie its special character. The features such as bottle, cap, label and neck decoration come from the best manufacturers in Switzerland and Europe.

At the World Spirits Award, the Distillery won gold for Schwyzer Honig-Chrüter, Les Fûts Uniques Kirsch Port Cask, Vieille Prune Barrique, L'Héritage de Bois Poire Williams and Les Fûts Uniques Kirsch Umburana Cask. There was silver for Vieille Framboise Barrique, L'Héritage de Bois Prune and Vieille Poire Barrique.

Plomari Ouzo Distillery Isidoros Arvanitis: Original ouzo from Lesvos

Plomari on Lesvos is known as the home of ouzo. In 1894, Isidoros Arvanitis combined local ingredients with herbs which he had gathered from all around the world in a copper still. The famous recipe for Ouzo of Plomari Isidoros Arvanitis, current market leader in Greece, was born.

The distillery is located in an olive grove in picturesque Plomari, the village where ouzo has been produced for more than 125 years. The increase in export activity made the relocation to this larger plant necessary, where traditional production along with modern bottle filling and packaging take place. Today, Plomari Ouzo exports more than 76% of its production. The distillery is 100% family-owned and adheres to traditional methods.

The distillation in small, handmade copper vats for nine hours and the high-quality, local ingredients, combined with the top secret recipe, give the Ouzo of Plomari its characteristic aroma. The recipe that has remained unchanged for more than a century brings together the ideal ingredient proportions: soft water from the sources of the Sedounta river in Plomari, of course aniseed from Lisvori (which is considered the best in the world), fennel, star aniseed, cinnamon, nutmeg and mastic extract from Chios, a selection of herbs from Lesvos and salt from the salt marshes of Kalloni. Still today, this delicate yet rich delight is filled in a traditional bottle with typical corks.

The Ouzo of Plomari Citrus Liqueur is a blend of 100% Ouzo of Plomari with Greek citrus extracts, selected herbs and spices. The liqueur follows the traditional production, but has a milder, sweeter profile with hints of citrus. At 34% vol. it can be served chilled, on ice or in cocktails and complements the aniseed flavours of ouzo.

At the World Spirits Award 2026, Gold was awarded to Ouzo of Plomari Citrus Liqueur.