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Paul & Sons Spirits: The highest quality is a family matter

“Let us distil a gin” – with these five words, the journey to one of the most currently in demand London Dry Gins of the Palatinate region started five years ago. Inspired by new quality brands in the region and a lifelong passion for the subject, it was the logical consequence for Michael Paul. Uncompromising work followed, resulting in the London Dry Gin ‘Paul’ after 26 attempts. Michael Paul may have initiated it, but the foundation of its success and distinctive quality is a family matter. The three sons as well as their wives have taken on essential design, production and marketing tasks.

Manufacturing has taken place from the beginning on the premises of the distilling master Fedor Back at the traditional distillery in Dudenhofen, where the 300-litre copper pot still transforms the high-quality macerate into the ‘Paul’ so highly prized by enthusiasts, that also forms the basis for ‘Paulchen’. The distinctive taste experience of both London Dry Gins is easily accounted for: absolute care in every phase, handpicked botanicals and the painstaking supervision of the brewery process in small batches. This year, a new member is joining the family: ‘Pauline’ can hardly wait to earn its place in the hearts of true gin fans. Like all other gins, it is also filled into a stylish pharmacy bottle – a total of 5,000 a year.

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

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.

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.