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Darauf einen Hüpperling: Organic vodka for wholesome enjoyment

The production focuses on wholesomeness and excellent quality, all hand-crafted, without artificial additives, only with traditional distilling skills and regional ingredients such as the finest wheat and the purest primary rock spring water from a Natura 2000 European nature reserve. The wheat for ‘DEH’ comes from fields in Biberbach at the heart of the Mostviertel region and is organically certified. It is shredded and carefully processed into a mash, fermented for 72 hours and then distilled 60-fold in a column still to achieve the required purity. Only the ‘core’ is refined for the vodka. After a rest phase for the 96% alcohol, the distillate is reduced to drinking strength with granite water. This is followed by at least a year of storage until the balance and mildness have been achieved.

Destillerie Farthofer in Öhling in the Amstetten district of the Mostviertel in Lower Austria is responsible for the production. The retailer and trademark owner is Frank Hüpperling from Berlin, an architect and drummer. During a band rehearsal with his music band B3+, the ‘DEH’ idea was born and then created together with Josef Farthofer in 2020. The trademark has been registered under his name since 2020 at the German Patent and Trade Mark Office. He has been certified as an organic retailer since 2021. And this is how he himself speaks of his organic vodka: “Quality doesn’t need ice. Mixing, cutting and icing are completely unnecessary here. This vodka is enjoyed pure and at room temperature (18 – 20°C), because the best quality doesn’t need any frost. Only then does its full glory come into its own.”

At the World Spirits Award, gold was awarded to DEH Darauf einen Hüpperling.

Giovanni Dri and His Grappa - Children of the Mountains

"As the best of the vintners in his region, Giovanni Dri is someone I hold in high regard for his Ramandolo - fruity and honest, full in character and racy." This praise from Luigi Veronelli for the sweet wine Ramandolo from the indigeneous grape variety of Verduzzo can also be applied to the grappa variety. The grapes thrive at the foothills of the wine-growing area in the extensive DOC Colli Orientali del Friuli area in the province of Udine. The vineyards are located on steep southern slopes, protected by the 1,700 meter-high Monte Bernadia.
From a small plot of land with virtually impassable vineyards and an old cellar, Giovanni Dri has since 1968 developed one of the most acclaimed estates in Friaul. He is an ambitious, headstrong entrepreneur - and a passionate dreamer. "I believe in the strength of vineyards with their simple and honest fruit, because they bring the sensation of those things under the heavens which are allowing me to dream." His products are also like this - simply expressive.
"I don't want any complicated technology - I am led by tradition. My wife inspires and supports me, while my children are the joy of the future." That is reflected in the simple architecture which allows enough space for the slow maturing of the products. Due to this, it is only after three years that the Grappa Ramandolo comes onto the market: unique and very individual, fresh and fruity (distillation takes place just a short time after harvesting, which guarantees its purity), with typical aromas of almonds and other nuts, and an almost austere, heavy sweetness, however very refined and concentrated. One simply has to like it and likes it more with every sip. The jury at the World-Spirits Award also liked it - and awarded it with a gold medal.

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.