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Bodega Najar: 170 years of aniseed perfection

With a history dating back to 1854, this Peruvian bodega can look back on a family history marked by resilience and entrepreneurship. It all started with Pedro Muñoz Najar, who came from Montilla with the Andalusian recipe for aniseed in his luggage. Over the years, he developed a handful of variations and perfected them all. His marriage to Manuela Villalobos led to the consolidation of the family business; the company was modernised and production diversified without compromising on quality. The recipe and production have remained unchanged since his big dream was realised.

The process begins in the laboratory with the inspection of the raw materials. As soon as the anise plant produces seeds, they are macerated and the aromatic and digestive components are extracted. Distillation is still carried out in French copper stills that are over 100 years old – the symbol of a company with remarkable endurance. In addition, there are two modern systems to make the process more efficient. For the traditional recipe, the ingredients are precisely dosed and the quality of the end product is checked at every stage, right through to bottling and labelling. This has created an undeniable competitiveness, which is an obvious advantage for being a leader in this field. Today, the bodega is a global reference for aniseed and is on the rise with its variety of products. What’s more, this traditional company is known for its expertise in artisanal production and is passionate about keeping its heritage alive.

At the World Spirits Award, there was gold for Anis Najar Crema Especial, Anis Najar Café and Anis Najar 1854, and silver for Anis Najar Frutos Rojos.

Aromahopping: Botanical spirit from the Odenwald forest

The “Inge & der Honigbär” gin brand is produced by Aromahopping GmbH in Mosbach (Baden-Württemberg). Behind the concept is trained chef Eric Kletti, who has been working in the region since 2017 and develops his distillates according to culinary principles. The recipes are based on combinations of flavours familiar to the kitchen. The range currently comprises nine London Dry Gin varieties, which are produced in small batches. The products are numbered.

The foundation is a grain-based alcohol in combination with spring water. Characteristic to these distillates are unusual blends of botanicals, including mandarin and rosemary, vanilla and cherry or tomato and lemon. The botanicals are handpicked and undergo sensory testing before processing. After several days of maceration, they are processed in its own small distillery. The distillates are then matured in steel tanks before being bottled at 43% alcohol by volume. Around 120 bottles are produced per batch. Labelling and packaging are also done by hand. Sale is through specialist retailers, restaurants, catering businesses and hotels, as well as selected retail partners in Germany, Austria and Switzerland. Tasting boxes and limited special editions are also available.

At the World Spirits Award, Silver was awarded to Inge & der Honigbär Gin NO. 03 – Amalfi lemon, Inge & der Honigbär Gin NO. 04 – sage blossom & orange, Inge & der Honigbär Gin NO. 05 – mandarin & rosemary, Inge & der Honigbär Gin NO. 06 – vanilla & cherry, Inge & der Honigbär Gin NO. 07 – Kaffir lime & cinnamon and Inge & der Honigbär Gin NO. 09 – tomato & lemon.

Limomacher: Regionally produced – socially labelled

Limomacher is a young Bregenz enterprise, according to their own definition “excellent in graphics, design, customer service, lemonade production, social involvement and coffee drinking”. However, a look at the brief biographies of the four-person team reveals quite a bit about their wide-ranging qualifications. All lemonades are produced regionally in Vorarlberg according to their own recipes. Short pathways right up until labelling – also labels for private customers and companies on request – reinforce sustainability, along with filling exclusively in glass bottles. The labelling, as well as the whole warehousing, are handled by Lebenshilfe Vorarlberg, a support organisation for people with disabilities. This is an indication that social thinking has been of great importance from the beginning.

At the beginning of 2018, the ‘Franz von Durst’ brand started in Spar shops, followed by the start-up shelf at Metro. The company developed a gin along with a tonic water for this purpose, as the first manufacturer in retailing that offers both as a one-stop shop. The gin that is also regionally produced goes perfectly with the tonic water and its animating and aromatic concept offers an exceptionally fruity drinking experience. Aside from the juniper base, five further botanicals play a role: angelica root provides a slight tanginess and supports the homogenous taste; orange peel is characterised by a range of aromatic substances and a fine hint of citrus; liquorice provides a complex sweetness with a slightly earthy note; elderberry has an intensive and refreshing taste; and hops gives it a special something.

“We are delighted that the Vorarlberg locals have received our gin so well and that we can expand step by step also into other provinces,” say the two young entrepreneurs.

At the World Spirits Award, gold was achieved by Franz von Durst Gin, and silver by Franz von Durst Dry Gin Wild.