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Porta – Vodka from Argentina

The Italian Porta family left their homeland of Lombardy in 1882 and migrated to Argentina, where they set up a distillery. The company has been under the direction of its fourth generation of managers since 1981 and has extended its fields of business in various directions since then. It has also moved its location to the industrial site of Cordoba where modern distilling and vinegar making are now possible within this new setting – the country is in fact the market leader in the country for Balsamic vinegar production. The company has its own research labs where new developments are made in the areas of cosmetics and disinfection. The diversity and complexity of the range of products on offer is guaranteed by highly qualified specialists.
When producing its spirits, the company places a great deal of importance on natural raw materials and skilled craftsmanship. Recipes handed down over many generations are implemented using modern technology and adhering to strict quality controls. The traditional Fernet 1882 brand as well as rum and liqueur made from wild cherries and coffee have recently been complemented by the addition of Nikov vodka to the range which comes in four different flavours – classic, mandarin, vanilla and red fruits. The Nikov vodka has been awarded the Superior Taste Award by the International Taste & Quality Institute in Brussels. This independent organisation of chefs and sommeliers works to assess, award and promote foods and beverages with exceptional flavour.
Nikov vodka also impressed at the World-Spirits Award and was awarded a gold by the jury.

TERAI India Dry Gin: Indian contribution to the gin scene

Terai is a belt of fertile swamplands stretching along the foothills of the Himalayas. This land irrigated by springs and rivers, with its lush and fresh vegetation, is reflected in the carefully manufactured TERAI Gin. The botanicals are sourced mainly from Khari Baoli – Asia’s largest herb and spice market in Delhi.

Since the 14th century, Terai has been the homeland of the Swarup founding family, who have a long history of farming in the region. The distillery in Behror, Rajasthan, was one of the first in independent India, founded by Shekhar Swarup, a fourth-generation distiller. Equipped with a customised Carl copper pot still, the gin is manufactured in a traditional one-shot London Dry procedure. The basic distillate is a rice grain distillate from the neighbouring family distillery, enabling a strictly controlled grain-to-glass process.

The result is a modern gin, on the one hand rooted in the tradition of London Dry Gin, and on the other with an authentically Indian flavour profile. Apart from juniper berries, coriander, fennel, lemon peel, orange peel, lavender, rose, angelica and iris root, it also contains a special component: the ‘holy herb’ Tulsi (Indian basil). In the spiritual life of many Hindus, it plays a role in religious ceremonies and is associated with many legends surrounding its divine protection. This shrub with delicate leaves stands in countless house entrances or courtyards in India.

At the World Spirits Award, silver was awarded to TERAI India Dry Gin.

Tradition Mexico – Tequila without compromises

The friends behind Padre azul, the new tequila in the premium segment, stand united on one matter: their passion for Mexico. “We appreciate high quality tequila, and with Padre azul we are bringing an exclusive product to Europe. We searched for the perfect distillery for a long time. At Tres Mujeres in Jalisco in the highlands of Mexico we found what we were looking for.” 100% Mexico – 100% handcraft – 100% agave.

These requirements and quality criteria apply to the whole production process, which is why each bottle also wears the sought-after quality seal from the Mexican authorities, “Consejo Regulador del Tequila” (CRT). There were no compromises when it came to the design of the bottles: they are made by hand and adorned with a 270g skull which represents the skull culture of Mexico.

Padre azul is available in three grades of maturity, depending on the length of storage. The Añejo usually spends eighteen months in French oak barrels to achieve a mature, full-bodied taste. The Reposado needs at least eight months in barrels for its subtle vanilla tone. The Blanco is a clear tequila which is bottled straight after distillation – it is soft and mild in taste. None of the three need salt or lemon – you can enjoy them neat. True to the motto: no compromises.

At the World Spirits Award, the trio was very successful: there was double gold for Super Premium Tequila Padre azul anejo, gold for Super Premium Tequila Padre azul reposado, and silver for Super Premium Tequila Padre azul blanco.