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Aldi Ireland: Gin and whiskey in retail

Aldi Ireland has several top products in its spirit range: Boyle’s Gin from the Blackwater Distillery and Ardfallen Whiskey from the West Cork Distillery, in addition, Mo Chara Passionfruit & Mango Gin from the Old Carrick Mill.

The Blackwater Distillery has been an Aldi partner since 2016 and developed the private label Boyle’s Gin exclusively for the Irish and British retail market. The product volume of the Blackwater Distillery for Aldi has risen strongly in recent years, whereby 140,800 bottles of the gin series were sold in 2018. The successful gin brand is manufactured in Blackwater Valley, West Waterford, with selected imported ingredients as well as regional apples, blackcurrants and elderflower. CEO Peter Mulryan – former TV producer and author of the book ‘The Whiskeys of Ireland’ – explains, “The partnership with Aldi has helped us to increase turnover enormously, and also to have the security to invest and expand. This includes on-site bottling facilities and a visitor centre.” Ardfallen Whiskey from the West Cork Distillery got its name from the region in County Cork where the malted barley comes from, and is only manufactured in small batches. The business was founded in 2003 by childhood friends who started out with only two small stills they had bought in Switzerland. Now the largest distillery in the country, it currently employs over 80 staff and exports to around 70 countries.

At the World Spirits Award, there was Gold for Ardfallen 10 Year Old Whiskey and Boyle’s Gin, and Silver for Boyle’s Sloe & Damson Gin and Ardfallen Whiskey.

Limomacher: Regionally produced – socially labelled

Limomacher is a young Bregenz enterprise, according to their own definition “excellent in graphics, design, customer service, lemonade production, social involvement and coffee drinking”. However, a look at the brief biographies of the four-person team reveals quite a bit about their wide-ranging qualifications. All lemonades are produced regionally in Vorarlberg according to their own recipes. Short pathways right up until labelling – also labels for private customers and companies on request – reinforce sustainability, along with filling exclusively in glass bottles. The labelling, as well as the whole warehousing, are handled by Lebenshilfe Vorarlberg, a support organisation for people with disabilities. This is an indication that social thinking has been of great importance from the beginning.

At the beginning of 2018, the ‘Franz von Durst’ brand started in Spar shops, followed by the start-up shelf at Metro. The company developed a gin along with a tonic water for this purpose, as the first manufacturer in retailing that offers both as a one-stop shop. The gin that is also regionally produced goes perfectly with the tonic water and its animating and aromatic concept offers an exceptionally fruity drinking experience. Aside from the juniper base, five further botanicals play a role: angelica root provides a slight tanginess and supports the homogenous taste; orange peel is characterised by a range of aromatic substances and a fine hint of citrus; liquorice provides a complex sweetness with a slightly earthy note; elderberry has an intensive and refreshing taste; and hops gives it a special something.

“We are delighted that the Vorarlberg locals have received our gin so well and that we can expand step by step also into other provinces,” say the two young entrepreneurs.

At the World Spirits Award, gold was achieved by Franz von Durst Gin, and silver by Franz von Durst Dry Gin Wild.

DYC: Suntory Global Spirits

DYC was founded to prove that high-quality whisky can be produced in Spain. Nicomedes García learned about traditional methods on trips to Scotland and decided to set up a distillery in Spain. His birthplace, Segovia, a historic town northwest of Madrid, proved to be ideal for the first Spanish whisky distillery: DYC – Destilerías y Crianza del Whisky. Today it belongs to the Beam Suntory Group and is the only Spanish brand in this portfolio.

The Molino del Arco in Palazuelos de Eresma, a building from the 15th century, was chosen as the location. Paper was produced there until 1680 and flour in the 19th century. Whisky production began in 1959, and the first batch was bottled in 1963. Decisive factors in the choice of location were the Scottish-like climate, the quality of the grain from Castilla y León and the purity of the mineral-poor water of the River Eresma, which flows around the distillery at over 1,000 metres above sea level. The meltwater from the peaks of the Sierra de Guadarrama contributes to the special quality. In addition to the production of whisky, the preservation of water quality is also a factor. The water is clarified, cleaned and filtered in an in-house plant, and 98 percent returns to the River Eresma.

Two types of whisky are produced and double-distilled using traditional methods: the DYC Pure Malt and the DYC Single Malt, and blended whiskies with malted barley and corn. The double distillation in column stills is followed by at least three years of maturation in American oak barrels.

At the World Spirits Award, there was Gold for DYC 8 and DYC 15, and Silver for DYC Whisky Blended and DYC 12.

Destilaria Levira: Unmistakable gin from Portugal

The Portuguese company is nearly 100 years old. In 1923, the production of grape marc began. Thanks to decades of experience, in 2014 the decision was made to create a first-class and unique taste experience. The result is a London Dry Gin with the memorable name Adamus, derived from the Greek word Adamas (‘invincible’). In 2015, for the first time a limited series of 4,448 bottles was manufactured; since then, every year only a limited number of bottles are produced. The bottles are designed so that they are on a par with the gin: as if they were diamonds. And the cork underlines the naturalness of this drink.

For Adamus’ special character, 86 different botanicals were tested and distilled using different proce-dures. From these, the 18 best were selected with an interesting peculiarity: it is the only gin with the Baga grape from the Bairrada region. Besides juniper, also hibiscus, orange, lemon, cinnamon, gin-ger, cardamom, mint, sage, lavender, rose petals and lemongrass are distilled separately in tradition-al copper vats in a steam infusion method and then mixed in the perfect proportions. With the Ada-mus Dry Gin the Destilaria Levira has produced an excellent gin which has made its way into the most exclusive bars and restaurants of the world – a strong drink for special moments.

At the World Spirits Award, there was silver for Adamus Dry Gin.