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Hartingowe Brennerei: Gin, with a difference

When Nico and Marco Martinato opened the doors to their gin distillery in 2020, they had no intention of bringing ‘just another gin’ onto the market. The idea was to create a memorable gin with a distinctly alternative character that would awaken and stimulate all the senses.

The secret of a good gin lies in the selection of the best ingredients, which account for at least 80 percent of the finished quality. In addition to the recipe, aroma-preserving distillation and maturation play an important role, but an outstanding end product is based on the uncompromising selection of the highest quality botanicals. Besides juniper from Piedmont, these include coriander from Morocco, cubeb pepper from Java, allspice from Jamaica, cloves from Madagascar, calamus from India, oranges from Sicily, lemons from the Amalfi Coast, rock roses from Portugal, and sloes, herbs and spruce buds from the mountains and foothills of Harz. Moreover, the quality of the water used plays an enormously important and often overlooked role. The distillery is located on the edge of the Harz Mountains and is blessed by nature with pure and very soft water directly from the mountain springs: ‘made by the Harz Mountains’.

In addition to London Dry Gin and other gin variations, the family distillery produces other fine spirits made from wild fruits and exclusive herbs. A classic absinthe verte made from home-grown wormwood is also part of the repertoire of the passionate uncle and nephew team.

At the World Spirits Award, Hartingowe Sloe Gin won gold and Hartingowe Dry Gin silver.

Schwarze & Schlichte – Brand personalities from Westphalia

The family business Schwarze & Schlichte from Westphalia has been representing the highest quality spirits for the last 345 years with a distinct range of national specialities, regional traditional brands and successful international innovations. This top quality is based on a distilling tradition acquired over centuries which has been passed down over twelve generations. Even today, distilling and maceration still take place at the company’s own distillery where plenty of time and skill are invested. The selection and processing of the best raw materials and continuous control of the production process ensure a consistently high quality. One factor for success is the ongoing brand management in accordance with the specific requirements of the various brand personalities.

Three Sixty Vodka is one of the purest and mildest vodkas in the world. A fourfold distillation process ensures tangible softness and exceptional clarity while the purity of the vodka is all down to the time-consuming “Diamond Filtration” process: the finest filters are used, set with crystals like diamond dust, to remove even the smallest of suspended particles from the distillate. Even the packaging is unique: the facet-cut bottle of pure white shiny glass sets off this premium vodka to perfection. A black velvet label completes the sophisticated design.

The Grappa Bianca from Scavi & Ray is characterised by its full-bodied balanced flavour with powerful and intense aromas of marc. This crystal-clear brandy is soft and deliciously balanced thanks to the exquisite skill of the master distillery. The intense and fruity aroma is reminiscent of the sun-soaked vineyards in Italy.

Both products received a silver medal at the World-Spirits.

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.