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Clint Wilfred & Sons – Good taste for rapidly expanding markets

Clint Wilfred & Sons Ltd brings a carefully selected portfolio of drinks to the Gulf region and Southeast Asia. The young company targets fast-moving products in the HORECA – Hotel/Restaurant/Café and Hotel/Restaurant/Catering market segment. It is run by Clint Wilfred, whose family has been in the spirit production and distribution business for over four decades.

One main focus of business activities lies in the United Arab Emirates. To offer new products on this rapidly growing market is a great challenge, as the demand for premium and niche products is constantly increasing and customers’ wishes are very diverse. The range, therefore, also includes non-alcoholic and carbonated soft drinks, still and sparkling water, ready-to-drink teas, energy sport drinks and other New Age drinks. There is also a strong focus on a wide selection of packaging sizes and formats.

One special product in the spirits product category is Count Cristo Blended Scotch Whisky, a premium blend with a high malt content from the Scottish Speyside region and with some lowland malt for added depth and character.

At the World Spirits Award, there was gold for Count Cristo Blended Scotch Whisky.

Kapruner Edelbrände: Hiking with a high-spirited reward

Not far from Kaprun town center, on the Maiskogel mountain, lies the cosy Unteraigen inn. Homemade delicacies and home-distilled schnapps are served here, accompanied by the wonderful panoramic views over the Kaprun Valley and the surrounding mountains. The establishment is run by the Rattens-berger family with charisma and warmth and is a popular place to stop for people on hikes or to take a break from skiing. You can visit the distillery, if you like.

In 1995, Albert Rattensberger had the facility designed and built, and in 2001, he founded the Kaprun-er Edelbrände company. In 2014, Anton ‘Toni’ Rattensberger took over the distillery, which produces fine fruit distillates with love and experience. “In schnapps you will only find what the fruit has to give, sometimes with a little yeast to improve fermentation. Basically, we keep to the motto: good fruit = good fermentation = good schnapps,” says Toni.

Distillation takes place all year round, but the main season is between September and December. When the distillation plan is drawn up, the fruit is delivered. Depending on demand, between 500 and 1,500 litres of schnapps are distilled every year. In total, there are 11 varieties, including apple, multi-fruit schnapps (Obstler), sour cherry, cherry, apricot and Williams pear, all made with fruit sourced from local Styrian farmers. They also produce rowanberry spirits – including Ukrainian field rowan – as well as gentian and even a rich egg liqueur.

At the World Spirits Award, there was silver for gentian, Williams Pear an apricot.

Feinbrennerei Simon – The art of distilling from the Spessart peaks

This distillery in Wolfsgrund close to Alzenau was founded in 1879 by the great-great-grandfather of the current owner Severin Simon and the portrait of Johann Simon can be found on every bottle. The classic range comprises fine fruit and fiery fruit brandies, an international range and the highlight products of whiskey, vodka (made from spelt), gin and brandy (distilled from Pinot noir). Regionality is a priority in the production of these authentic, unmistakeable products. The majority of the fruits come from the distillery’s own fruit trees and other plants from the Kahlgrund area. Preservation of the local cultural landscape with its charming valleys, meadows, vineyards, fields and woods plays a key role.

Storage in wooden barrels made from Spessart oak is particularly important and an essential part of expanding the range of high quality brandies. Experience in the careful handling of brandy and wood has led to some magnificent flavoured from these cask-aged specialities. Lots of local fruit varieties have been used from apples to damsons as well as wines from the company’s own vineyards and local grain. In terms of the whiskey, home-grown barley, quality Franconian malt, the finest Spessart oak, a few secret ingredients and lots of passion create a real explosion. The ‘whisky pope Jim Murray’ was particularly impressed: “Fascinating and very different ... definitely worth buying”.

This emphasises the convincing performance at the World Spirits Award: the company was classified as a Master Class Distillery 2013 with gold for the Mirabelle plum, cherry, Zwetschge Holz (damson wood) and Bavaria Whiskey as well as silver for the Wolfsschluchtwasser (apple brandy), apple brandy, coffee spirit and Gin Next Level.