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Aromahopping: Botanical spirit from the Odenwald forest

The “Inge & der Honigbär” gin brand is produced by Aromahopping GmbH in Mosbach (Baden-Württemberg). Behind the concept is trained chef Eric Kletti, who has been working in the region since 2017 and develops his distillates according to culinary principles. The recipes are based on combinations of flavours familiar to the kitchen. The range currently comprises nine London Dry Gin varieties, which are produced in small batches. The products are numbered.

The foundation is a grain-based alcohol in combination with spring water. Characteristic to these distillates are unusual blends of botanicals, including mandarin and rosemary, vanilla and cherry or tomato and lemon. The botanicals are handpicked and undergo sensory testing before processing. After several days of maceration, they are processed in its own small distillery. The distillates are then matured in steel tanks before being bottled at 43% alcohol by volume. Around 120 bottles are produced per batch. Labelling and packaging are also done by hand. Sale is through specialist retailers, restaurants, catering businesses and hotels, as well as selected retail partners in Germany, Austria and Switzerland. Tasting boxes and limited special editions are also available.

At the World Spirits Award, Silver was awarded to Inge & der Honigbär Gin NO. 03 – Amalfi lemon, Inge & der Honigbär Gin NO. 04 – sage blossom & orange, Inge & der Honigbär Gin NO. 05 – mandarin & rosemary, Inge & der Honigbär Gin NO. 06 – vanilla & cherry, Inge & der Honigbär Gin NO. 07 – Kaffir lime & cinnamon and Inge & der Honigbär Gin NO. 09 – tomato & lemon.

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.

Schwarze & Schlichte – Brand personalities from Westphalia

The family business Schwarze & Schlichte from Westphalia has been representing the highest quality spirits for the last 345 years with a distinct range of national specialities, regional traditional brands and successful international innovations. This top quality is based on a distilling tradition acquired over centuries which has been passed down over twelve generations. Even today, distilling and maceration still take place at the company’s own distillery where plenty of time and skill are invested. The selection and processing of the best raw materials and continuous control of the production process ensure a consistently high quality. One factor for success is the ongoing brand management in accordance with the specific requirements of the various brand personalities.

Three Sixty Vodka is one of the purest and mildest vodkas in the world. A fourfold distillation process ensures tangible softness and exceptional clarity while the purity of the vodka is all down to the time-consuming “Diamond Filtration” process: the finest filters are used, set with crystals like diamond dust, to remove even the smallest of suspended particles from the distillate. Even the packaging is unique: the facet-cut bottle of pure white shiny glass sets off this premium vodka to perfection. A black velvet label completes the sophisticated design.

The Grappa Bianca from Scavi & Ray is characterised by its full-bodied balanced flavour with powerful and intense aromas of marc. This crystal-clear brandy is soft and deliciously balanced thanks to the exquisite skill of the master distillery. The intense and fruity aroma is reminiscent of the sun-soaked vineyards in Italy.

Both products received a silver medal at the World-Spirits.