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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.

Clint Wilfred & Sons – Good taste for rapidly expanding markets

Clint Wilfred & Sons Ltd brings a carefully selected portfolio of drinks to the Gulf region and Southeast Asia. The young company targets fast-moving products in the HORECA – Hotel/Restaurant/Café and Hotel/Restaurant/Catering market segment. It is run by Clint Wilfred, whose family has been in the spirit production and distribution business for over four decades.

One main focus of business activities lies in the United Arab Emirates. To offer new products on this rapidly growing market is a great challenge, as the demand for premium and niche products is constantly increasing and customers’ wishes are very diverse. The range, therefore, also includes non-alcoholic and carbonated soft drinks, still and sparkling water, ready-to-drink teas, energy sport drinks and other New Age drinks. There is also a strong focus on a wide selection of packaging sizes and formats.

One special product in the spirits product category is Count Cristo Blended Scotch Whisky, a premium blend with a high malt content from the Scottish Speyside region and with some lowland malt for added depth and character.

At the World Spirits Award, there was gold for Count Cristo Blended Scotch Whisky.

Obsthof Wiesmeier: I hope you are organic?

“Quality is the product of a love of detail.” Following this motto, as well as fresh fruit, various fruit-based products are produced at Obsthof Wiesmeier. The constant quality controls are carried out ac-cording to high standards, from the beginning of production through to storage and packaging. Aside from fruit brandies in numerous varieties, also Frizzante, ciders, jams and fruit juices are produced. The quality of the raw materials is paramount, a large part of which are grown directly on the farm, and seasonal workers are hired to cope with the workload.

The fruity range includes apples, apricots and damsons, fine brandies, liqueurs, Frizzante, juices, ci-ders, vinegar, syrup and nectar, dried apple slices, jams, fruit snacks and muesli, seasonal products, and more. The farm shop is open on Tuesdays and Fridays from 8am until 6pm and Saturdays from 8am until 12 noon, and offers organic fruit of all shapes and sizes.

Managers Gerhard and his son Paul Wiesmeier are joined by his wife Wilma and daughter Marie-Theres in the key functions of the business. And so the next generation is already firmly involved.

At the World Spirits Award, there was gold for Muscat-Bleu Wood Cigar Brandy, and silver for Second Try Gin.

Krugmann Markenspirituosen: Tradition meets Zeitgeist

This traditional spirit manufacturer’s roots go all the way back to the century before last. When the Krugmann family founded the distillery on their farm in 1867 it was the first business in Meinerzhagen. Entrepreneurship and commercial spirit united with farm heritage to create something new. For six generations, the company was family-run, and since the mid-1990s it has been run by a management team which meets the changing market with innovative ideas.

The handcrafted art of distilling was always the top priority at Krugmann, building on the knowledge, experi-ence and passion of the distillers trained within the company. In the development of new spirits, tradition meets zeitgeist. Strictly guarded recipes are the foundation for many specialities. These are accompanied by the passion for experimentation to create new taste experiences. The result is a wide range of products with over 200 spirits, which also stand out thanks to their bottle design.

Preserving what has been tried and tested whilst exploring new paths in product development is also re-flected in the new products from the ‘Premium Enjoyment’ series: three barrel-matured Korn specialities and a gin which reflects the company’s skills in having worked with juniper for over 150 years.

At the World Spirits Award, there was silver for Korn Cognac Barrel and Gin 150.