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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.

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.

Waldemar Behn: Unique spirits brands

The slogan ‘Kennen Sie den? Der ist von BEHN!’ (Do you know this one? It’s from BEHN!) is what made this family company from Eckernförde famous. In 1892, Waldemar Behn, son of a Hamburg beer brewer, established a retail store for beverages in Schleswig-Holstein. He initially supplied beer to workers building the Kaiser-Wilhelm Canal, the present-day Kiel Canal. The product range was later extended to include non-alcoholic drinks and spirits of his own production for the catering trade. In 1906, Waldemar Behn bought the Eckernförder Dampfbierbrauerei brewery so that this Baltic resort of Eckernförde became the company headquarters, which it still is today.

After the Second World War, alongside running a specialised beverage wholesale trade, the company concentrated on producing branded items in the spirits sector, including typical products of the region, such as Germany’s most popular anise spirit ‘Küstennebel’, ‘Fischergeist’ and ‘Original Friesengeist’. Starting from the Northern Germany region, the Behn family company developed into a national and international provider with the brand ‘Kleiner Feigling’. With one of the world’s highest awarded cream liqueurs, ‘Dooley’s Original Toffee Liqueur’, the company finally achieved its international breakthrough which was solidified with the purchase of the brand ‘DANZKA Vodka’ in 2013. Today, Behn’s range of products consists of award-winning spirits brands that are available almost everywhere in the world.

At the World Spirits Award, there was gold for Andalö Sea Buckthorn Liqueur, the aperitif of the northern summer.

Original Habeshawit Coffee: Ethiopian coffee culture in Upper Austria

The coffee roastery specialises in the processing of coffee beans from Ethiopia, the ‘cradle’ of coffee, where the traditional coffee ceremony is part of social and cultural life. Participation is considered a sign of friendship, respect and hospitality. The family enterprise with direct roots in the land of coffee culture brings this to Austria. Aside from fine coffees made of highland beans, the finest coffee liqueur is also produced at their own liqueur production facility.

Reichersberg is the commercial centre where coffee is roasted on site for customers. It is in a strategically convenient location, with good access to major transport routes in Austria and Germany. They also offer contract roasting, which enables companies and organisations to offer their ‘own’ coffee. Raw materials, equipment and know-how are provided in order to develop a unique taste profile.

9 BEAN Coffee Liquor is also unique. A specific kind of raw beans is selected and imported, and forms the basis, roasted using a special procedure. After a few days to settle, they are processed further according to an in-house recipe. Refined with high-quality, partly organic products, the harmonious composition of coffee, sugar and vanilla unfolds as a warm and full-bodied aroma. The liqueur is given ample time so that the various aromas can ‘come together’, supervised by inspections and sampling for quality assurance. The name does not stand for the nine beans in the logo, instead the 9 represents ‘accomplishment’. Each bottle is 100% manual work, from the roasting to the filling.

At the World Spirits Award, silver was awarded to Ethiopian Coffee Liquor.