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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.

Distillery Krauss: Delicious spirits from the Koralpe

At the foot of Koralpe in St. Martin im Sulmtal lies Distillery Krauss. What started in 2007 in a small garage in Schwanberg developed into an international spirits producer from 2018 at the new location, now with five employees. It has made a name for itself globally especially for gin, marking Austria on the gin world map. In addition, other top products such as rum, whisky, apple brandy and aniseed spirit have been awarded worldwide, rounding the product range off perfectly.

Amongst everything that is undertaken in the successful enterprise, some ‘cornerstones’ have emerged over the years as the most important values: a wide product range, concentration on the essentials, enjoyable moments, expertise and quality. For the fine brandies, there is an emphasis on single barrel filling at barrel strength. Despite the size of the company, individual gin productions are nevertheless still made according to customer wishes. The pot still at the old location is available for this, which is otherwise used for testing purposes and new developments – such as the first Austrian BIO Hard Seltzer.

The World Class Distillery 2022 OBB (Distillery of the Year – Gold & World Spirits Award 2022), World Class Distillery 2022 GIWO (Distillery of the Year – Gold & World Spirits Award 2022) and First Class Distillery 2022 BILI collected, alongside double gold for Saffron infused Dry Gin (Spirit of the Year 2022) and Zwetschkenbrand (damson brandy) (World Spirits Award 2022 & Spirit of the Year 2022), a further nine gold medals and four times silver.

Johann Zauser – The pleasure of the senses with fruit in a glass

Even in his younger years, Johann Zauser busied himself by practising with time-honoured copper distillery equipment at his family’s small farmhouse in Fluh above Bregenz. In 1992, he created a distilling device with a water bath for his “Brennhüsle” distillery, located behind a townhouse. With top-quality brandies made from berries, as well as pomaceous and drupaceous fruits, he went on to be named distiller of the year in Vorarlberg ten times in the period from 1993 to 2003, and he also achieved great success at national and international tastings.

The annual quantities produced remained low, as distilling was only a part-time occupation. However, a significant amount of his free time was invested in fruit growing and distilling. Over time, his participation in quality contests reduced and took only place at certain intervals for the purpose of assessing the quality of his products. There was no need for marketing as the majority of the brandies were quickly sold to regular customers in the region and it was not even possible to meet demand.

The company has been closely collaborating with Pfanner since 2009 “in search of all things new and sophisticated, combined with quality and tradition,” as they both stress. The Zauser product range comprises 18 distillates from pear to Muscatel brandy. These are still distilled under the direction of Johann Zauser. The plant in Fluh was adapted to meet the highest technical standards in 2010. “We are very pleased to be able to utilise his extensive expertise and that he continues to monitor his life’s work with such conviction. At the same time, we see this as a commitment to the future,” explains Walter Pfanner.

A great success at the World-Spirits Award: 10th place as a World-Class Distillery in the fruit brandy category with five golds and two silvers.