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Spice Island Distilling Co: Gin from the Spice Islands

Centuries ago, many spices were more valuable than gold and reserved just for the social elite in Europe. The Silk Road became inaccessible during the Crusades. Then the Age of Discovery began and soon European ships were navigating the treacherous ocean south of Africa and regaining access to the Spice Islands.

Indonesia is a paradise for distillers, home to around ten percent of the plant types in the world and some of the most exotic spices. Spice Islands Distilling is the first true artisanal distillery, located in Keramas Beach on the tropical island of Bali. They stand out from other manufacturers especially for their commitment to authentic craft spirits in small batches. The centrepiece of the distillery is the 550-litre still, handmade by CARL in Germany. A second distillery has created the capacity for rum, corn whiskey and agave brandies.

The best botanicals for the Indonesian spirits are sourced on the archipelago. East Indies Archipelago Dry Gin contains kecombrang, Andaliman pepper and kemangi (lemon basil) along with traditional juniper, angelica root and coriander. Bali Pink Pomelo Pink Gin has an aroma of freshly cut grapefruit, complemented by ripe Bedugul strawberries from the highlands of Bali. Banda Fine Spiced Negroni Gin is a tribute to the island of Banda, once the only place in the world where nutmeg and mace grew. Both dominate the spice profile in harmony with citrus fruits.

At the World Spirits Award, there was gold for East Indies Archipelago Dry Gin and East Indies Banda Spice Negroni Gin, and silver for East Indies Bali Pink Pomelo Gin.

Yerevan Brandy Company – Ararat: Cultural heritage from Armenia

The history of wine-growing in Armenia dates back over 3,000 years, and brandy has been distilled for over 150 years. Businessman Nerses Tairjanz, inspired by his cousin Vasily Tairov, a wine-growing expert, founded a wine and schnapps factory in the capital Yerevan in 1877. His entrepreneurial spirit and curiosity were his starting capital, the natural resources lay in the ideal conditions of the Ararat valley for the quality of the grapes. In a few decades, the Armenian brandy gained recognition far and wide.

In 1899, the company was sold to the Russian merchant dynasty Schustow, a large alcohol distributer in Eastern Europe. At the World Exhibition in Paris in 1900, the brandy was awarded the ‘Grand Prix’ and received the right to be called ‘Cognac’. In 1922, Armenia became a Soviet Republic and the company was nationalised. It had a monopoly on the manufacture of brandy in the Armenian SSR and brought in high tax revenues over 70 years. Following the demise of the USSR and the new founding of the state of Armenia in 1991, the company lost the monopoly. In 1998, it was privatised and sold for 30 million US dollars to the Pernod Ricard Group. More than 90 percent of the products of the Yerevan Brandy Company are exported worldwide to 35 countries. The flagship brand is Ararat Brandy, of which there are varieties stored in a ‘treasure chamber’ for decades.

At the World Spirits Award, there was gold for Ararat Ani and Ararat Akhtamar, and silver for Ararat Nairi.

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.