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Rhumerie de Chamarel - Rhumerie de Chamarel – A newcomer with vision

This high-quality rum from the island of Mauritius is produced in line with ecological guidelines. The products are distributed in Austria by the company Wind GmbH, based in Traiskirchen (www.wind-plast.at).

The road leads through extensive pineapple plantations and fields of sugar cane up to the distillery at an altitude of 300 m in the South-West of the island. Designed by a renowned architect, the building is elegant and authentic and a fine example of modern construction with its natural materials such as wood, stone and water. The comprehensive concept also incorporates the L’Alchimiste restaurant where up to 80 guests can savour the sophisticated regional cuisine. At the “Sugar Cane Spirit” boutique, various types of rum are on offer (White Rum, Le Coeur de Chauffe (fine brandy), Rum Paille (stored in wooden casks), Rum Arrange (flavoured with fruits and spices) as well as an exclusive clothing range, hand-made products and a small jewellery collection.

The location and climate of the fertile valley promote the growth and quality of the sugarcane. The sugarcane is harvested by hand in the early hours of the morning and processed at the mill within four hours. The fields are not normally burnt, as is usually the case, to make harvesting easier. Even when distilling at the highest modern levels of technology, nothing is wasted: the bagasse – the fibrous remnants of the sugar production process – is burnt to obtain energy. The chimney contains the very latest smoke filters and the ash is used to fertilise the fields.

The company yet again impressed at the World-Spirits Award, with one gold and four silvers.

Neuzeller Klosterbrennerei: A renaissance of old distilling traditions

Distillation has a long history and tradition in Neuzelle, Brandenburg. The splendid Cistercian monastery once also included the ‘Newe Krug vorm Closter’ tavern where brandy was produced. This tradition of distilling was revived in 1997 in the form of the newly founded monastery distillery, Neuzeller Klosterbrennerei, rekindling 400 years of history.

Various liqueurs, as well as specialities such as absinthe, are produced here by hand alongside classic brandies and spirits made from stone fruits and berries. When the circumstances and quality allow it, regional fruits and raw materials are used. For example, the famous Neuzeller Klosterbräu is exclusively used for all their beer spirits. With the extension of the baroque monastery garden, new possibilities open up for the distillery because in future the herbs for Kräutzeller and Rosa Thyminest can be sourced directly from Neuzelle.

Herb liqueurs have a high standing in the area and are an important part of the product range. The beer brandy has become a typical regional delicacy known beyond Germany’s borders. Classic brandies and spirits round off the distillery’s portfolio. With the motto ‘Preserve traditions, break conventions’, the distiller Nico Petri guarantees consistent quality and is constantly working on new creations.

At the World Spirits Award, there was gold for Kräutzeller and Rosa Thyminest, and silver for NimmDry.

Weingut Schneeberger: Gin from Southern Styria

At the Schneeberger vineyard in Southern Styria, wine has been produced since 1870, and is now in the hands of the family’s fifth generation. The excellent farmhouse tavern shows off the hosts’ many skills, with diverse regional products and homemade products of the highest quality. These range from farmhouse bread to dry-cured juniper ham. And gin is just the thing to go with it.

As well as traditional ingredients such as juniper, ginger, oranges, pepper and coriander, Styria Dry Gin also contains some very special regional botanicals such as Leutschach hops and Sausal lavender – a total of 27 different herbs, spices and fruits. Some of the ingredients grow in the herb garden on the estate, others grow wild in the countryside. Following several days of maceration, some botanicals are extracted during distillation in copper pots in order to give the gin its typical character. Following distillation, it is stored for a few weeks in stoneware containers. Finally, the gin is diluted to drinking strength with very soft spring water. So as not to endanger the complexity and fine aromas, it does not receive cold treatment, merely a rough filtration before being filled into bottles. “We are a Batch Distillery, which means that each batch that is distilled is bottled separately, without being blended. In this way, there are subtle differences from batch to batch,” explains Johann Schneeberger Jr.

The new Hansi Gin is classical and traditional and is stripped back to the essentials. It is based on ten botanicals, has slightly more alcohol and is perfect for gin & tonic.

At the World Spirits Award, there was gold for Styria Dry Gin, silver for Hansi Dry Gin, and bronze for Williams Pear.