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Eifel-Destillerie: Herbal specialities from Eifel

In 1925, Peter-Josef Hubert Schütz and his sons set up a Korn distillery, run by a standing high-pressure steam boiler which was heated with coal. This was replaced by an oil-heated steam boiler in 1969 and the current high-speed steam generator was installed in 1989, with lower energy consumption and less heating time needed for the required steam pressure. Since 1998, Peter-Josef Schütz has been running the company and continuing its success. His philosophy is to “create enthralling products for our customers with natural ingredients and top-level art of distilling”.

Since the foundation of the company, spirits have been produced from the distilled alcohol, initially from Korn (grain) and double-Korn, double-juniper and ‘Schütz Boonekamp’. ‘Eifelgeist’, the speciality of the company made from 42 select herbs, was registered as a protected trademark in 1949. Herbal spirits then became the focus of the product range of high-quality liqueurs and brandies. Using Eifel in the name underlines the appreciation of the region it calls home. A valuable contributor to product diversity is the distillery’s ‘herb chamber’. Here, over 100 medicinal herbs, blossoms, seeds, barks and roots from all around the world are stored in wooden containers.

At the World Spirits Award, gold was awarded to Raspberry Liqueur, Eifelgold and Eifelgeist, and silver to Bitto. Werner Gin (a product made of vermouth from Weinmanufaktur Ellermann-Spiegel in Kleinfischlingen) also received gold.

Schwarzwaldbrennerei Markus Kalmbach: Ode to the Black Forest

This small, fine distillery is located in Baiersbronn, the largest forest municipality in Germany. The family business was founded by Fritz Kalmbach in 1963 and is now run in its third generation by Markus Kalmbach. The full-time banker runs the distillery at weekends, which has long since become a sideline. The family is now the sixth generation to live in the farmhouse built back in 1880. Tasting takes place in the tasting room in the former stables with a view of the distillery. Groups of ten or more can combine the tour with a taste of the local cuisine. In fine weather, there is a panoramic terrace from which you can enjoy the view of the Sankenbach Valley. The products are also available chilled in fresh spring water at the schnapps fountain on the edge of the village, which is open all year round. It is located in an idyllic spot under fir trees, with a bench and an inviting view of Baiersbronn.

They favour tradition with zeitgeist and class over mass production. Quality not quantity is the motto which they live by. Decades of experience with the ever-developing art of distilling infuse the diverse products made from fruit, herbs and grain. They range from Black Forest kirsch to herbal and bloodroot schnapps to gin and whisky. Aside from the malt mash from rye, wheat, spelt and emmer, the distillery’s own soft spring water and the fir wood from its own forest for the distillation process, time is perhaps the greatest ingredient in the whisky. It matures over years in the various wooden barrels in the vaulted cellar of the former farmhouse. In 2023, the grain brandy made from emmer, spelt and einkorn was awarded gold by the Association of Small Distillers and Fruit Distillers at the regional award ceremony.

At the World Spirits Award, there was silver for Kornbrand Emmer-Dinkel-Einkorn.