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Kweichow Moutai: China’s ‘national schnapps’ on the rise

Baijiu is the most popular alcoholic drink in China and Moutai the most famous brand, with a similar status to vodka in Russia or tequila in Mexico. Its origins go back over 2,000 years to the time of Emperor Wu of Han. These days, the national drink is frequently served at official state banquets and is used as the official state gift. Its protected source is the village of Maotai in the Guizhou province on the banks of the Chishui, the Red River. These days, more than 30,000 tons of the 53 percent alcohol Moutai are produced. In cooperation with Camus, a limited edition was launched as an homage to the greatest poets: after Li Bai in 2013, Du Fu followed in 2018. The elegant bottle showing a painting of a poem is made from the finest porcelain.

Traditional methods are used for the distillation of regional raw materials: organic sorghum and wheat and the best water. Fermentation takes place at high temperatures. During the production process, which takes a year, fresh grain is added twice to the boilers, then several boiling and fermentation processes take place. Every batch of the distillate is separated according to age, production cycle and aroma. It then matures slowly in terracotta containers and, during the storage period of at least five years, develops a fine soya aroma. Master blenders make sure that the characteristic, full flavour is preserved. The secret lies in the humid climate, the water from the Chishui, as well as in the distillation technique and maturing period.

At the World Spirits Award, there was double gold for Kweichou Moutai Du Fu Edition.

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.

Wirtshausbrennerei Hans Krenn – Innkeeper and medal collector

Under the banner of ‘pure inn-keeping culture’, Martina Krenn spoils guests with products from this culinary region – authentic Waldviertel specialities and spicy horseradish dishes. And speaking of spice: distiller and brandy sommelier (in one!) Hans Krenn serves his brandies with these dishes. The spirits have won numerous high-calibre national and international awards since 1995. Indeed, a shower of medals is almost the company trademark.

The food and drink are served in the stylish stone pine lounge or guestroom with its tiled stove. In summer, guests can enjoy their meals in the garden. The programme features regular brandy sampling and tasting menus – to our luck there are more than enough peaceful and comfortable areas, including four well equipped gourmet rooms, and a spa area with sauna to ensure guests can indulge in full relaxation. Speaking of pure and clear: Hans Krenn only produces quality fruit brandies made from natural, organically harvested fruits. The majority come from the south of the Waldviertel area; the apricots and quality fruits are mostly from Wachau, while the wild fruit varieties are obtained from fruit traders and the surrounding area. The fruits are then carefully distilled in a copper vessel and subject to ongoing checks in a specially designed wood-fired distillery.

The Master Class Distillery 2022 received gold for Schlehenbrand (sloe brandy), Kriecherlbrand (Mirabelle plum brandy) and Zwetschkenbrand im Eichenfass (damson brandy in an oak barrel), and silver for Kren Gin (horseradish gin), Marillenbrand (apricot brandy), Kaiserholzbirnenbrand (pear brandy) and Rote Williams (pear).