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Akakiko Restaurant-Entwicklungs GmbH: Exclusive Asian-style liqueur

With over 30 years of experience, Akakiko is the largest and most successful Japanese restaurant chain in Austria and the best-known brand for Asian gastronomy. When Akakiko was founded in 1994, sushi and pan-Asian cuisine were still something out of the ordinary. The first restaurant in the then newly opened Multiplex Center in Shopping City Süd presented a new gastronomy concept: freshly cooked food with high-quality ingredients, a wide range of specialities and handmade sushi. The new brand appeared under the artificial word Akakiko, which is reminiscent of Japanese. Today, there are 18 branches throughout Austria with a total of 250 employees. Most of them are first or second generation migrants from 15 countries and bring with them different experiences and culinary preferences and expertise. The philosophy is the same in every restaurant: customers can see the cleanliness and hygiene at first hand in numerous open-view kitchens. Fresh ingredients and good products are processed imaginatively. With promotions throughout the year, the focus is always on setting new priorities and surprising guests with new Asian gourmet ideas.

In collaboration with world liqueur champion Gautier-Mückstein, an exclusive Japanese yuzu liqueur was created for the anniversary, combining the refreshing vibrancy of citrus fruits with a sweet surprise.

Yuzucello won gold at the World Spirits Award.

Casa Real – Singani: Bolivia’s ‘national schnapps’ in top quality

In 1981 Don Luis Granier Ballivian founded „Sociedad Agroindustrial del Valle“. His family has over three generations of experience in wine-growing and in the production of Singani, a high-proof brandy made from the Moscatel de Alejandria grape with controlled indication of origin. It is mainly produced in the traditional wine-growing region of Tarija, and the production process is similar to that of the Peruvian and Chilean pisco.

The company has grown over the years. The wine-growing area in the region of Santa Ana del Valle Central de Tarija covers 204 hectares, the winery has a storage capacity of nearly 5 million litres. Every year, 40,000 bottles of wine and 800,000 bottles of Singani are produced. Once the grapes have been pressed, the must is left to ferment without the mash for 5 to 21 days in steel tanks. Following distillation in Alambic, Andes spring water is used to dilute it to drinking strength. In contrast to brandy, Singani matures for some months in stainless steel tanks instead of oak barrels.

The distinct aroma reflects the fruity sweetness of the muscat grapes, which is why Singani is an ingredient in many traditional, Bolivian cocktails as well as a popular refinement for some dishes. Small amounts in compotes, fruit sauces or cakes create a subtle flavour. The Casa Real product line was quickly established as a premium brand in Bolivia and includes many types of Singani. The flagships are „Don Lucho Aniversario“, triple destilled from a selection of the best grapes from their own vineyards and „Don Lucho de Oro“, blend from a triple & quadruple destilled with passage through French oak barrels of first use.

At the World Spirits Award, there was gold for Gran Singani, and silver for Don Lucho Gold Collection Singani Ultra Premium.

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.

Prevelon: Premium vodka by order of the Kremlin

Kremlin Premium Vodka was created as the official drink for all diplomatic receptions and banquets at the Kremlin and was intended as the hallmark of high-ranking events. The decision in favour of the most traditional Russian drink was unanimous. It was only produced on special order and in limited amounts. The first large batch of this ‘protocol’ vodka was ordered in February 1945 for the Yalta Conference. Kremlin Award Grand Premium came on the market in 2011 and is exported to 38 countries, and in many of them it holds the top position in the ultra-premium vodka category. Since 2016, the product range has included Kremlin Award Classic, which enjoys great popularity amongst all partners.

Two products have been added to the product range. Kremlin Award Organic is based on alcohol that is produced from the highest quality organic wheat, and on natural drinking water. The vodka passes through a multi-stage purification through pure birchwood charcoal. The alcohol for Kremlin Award Vintage is made from organic grains from the same harvest. The wheat grains are stored in a grain silo until they reach their physiological maturity in order to get a high-quality base product. The ‘luxury alcohol’ is then mixed with natural drinking water and, after purification, is granted a resting period. Production is limited to the year stated on the label.

At the World Spirits Award, there was gold for Kremlin Award Organic and Kremlin Award Vintage.