World-Spirits Online Guide Abo – order now

Summerhall Distillery – Pickering’s Gin based on a family recipe

The Summerhall Distillery is located on the grounds of an old veterinary clinic, which used to be part of a veterinary college known as ‘Dick Vet’. Summerhall itself is a creative, artistic centre with plenty of room for studios and workshops. Right in the middle is the ‘The Royal Dick’ pub, directly next to the gin distillery – the first in Edinburgh for over 150 years. This explains how gin can be served here directly ‘from the barrel’ via a pipeline.

Production started on 27th March 2014, and since then, Pickering’s Gin has been manufactured following an original recipe from Bombay. Written by hand on a piece of paper dated 17th July 1947, the ‘family secret’ was rediscovered in 2013, as Marcus Pickering and Matthew Gammell set up the distillery. They observed the trend to gin for over five years before developing the idea of their brand and this discovery was the ‘juniper cherry on the cake’, so to speak.

The old recipe was refined and perfected, and the balance of the nine botanicals was adapted to suit contemporary tastes. Juniper, cardamom, coriander, angelica, fennel, aniseed, lemon, lime and cloves are carefully measured out and added to the grain spirit, which awaits the refining process in a 500 litre copper container – nicknamed ‘Gert’. A custom-made water bath heater provides the gentle heat which extracts the subtle aromas from the ingredients.

At the World Spirits Award, there was double gold for Pickering’s Gin, Pickering’s Navy Strength Gin, gold for Pickering’s 1947 Gin, and silver for Pickering’s Tattoo Edition Gin.

Stiegl-Gut Wildshut: Enjoyment in the rhythm of nature

If you are looking for something a little special, Stiegl-Gut Wildshut, around 30 kilometres to the north of Salzburg, is a refuge for those who still believe in the good things in life. The company is passionately dedicated to producing high-quality raw materials and organic products. In the restaurant and guesthouse, the energy is focused on enjoying the moment and celebrating life. The estate in its diversity is an inviting place for encounters and exchanges, to meet and interact as well as somewhere to recharge and reflect. The Wildshut workshops offer creative activities and courses all year round.

On their organic farm, the focus is on biodiversity, circular economy and a new, sustainable way of doing business. They grow hops and keep traditional old grain varieties alive. The company’s own spring ensures the best water quality for the foundation of their high-quality specialist beverages. Originally created as an estate for making beer, Wildshut has developed into a think tank and experimental kitchen which thrives on creativity. So, in addition to their exceptional beer specialities, the company has also been dedicating itself for several years now to spirits that are as unique as the place where they are created. Besides various beer brandies, there are other high-proof distillates of exceptional quality such as Wildshut Organic Hops Gin – with hops, lemon, juniper, mountain pine and other botanicals – and Wildshut Organic Whisky.

At the World Spirits Award 2026, there was Double Gold for Wildshut Organic Hops Gin, and Gold for Wildshut Organic Whisky N°12.

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.