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Säly Edelbrände & Gin: Voralberg newcomer with a passion

Patrick Säly, born in 1971, lives in Tschagguns in Montafon. The professional photographer started distilling in the autumn of 2020 as a COVID-19 project and has been working with gin since March 2021. As a newcomer, he works hard on perfection through perseverance. He does everything himself, from planting the trees to labelling the bottles. “My aim is to offer a clean, tasty and chemical-free product with a clear conscience. I myself am also a critical consumer and would like to pass this on as a producer!”

Priority is given to the regionality of the raw materials. His working principles are thoroughness, accuracy and cleanliness. Almost 100 percent of the fruit comes from the region, some of it from his own young trees, but most of it collected from mainly old, rare varieties. In 2022, over five tons of fruit were harvested by hand. The gin also contains many botanicals from the region, some from higher altitudes, such as wild rowan berries, Swiss stone pine cones, larch needles, gentian roots, cranberries, blueberries and more. Around 25 brandies, spirits, liqueurs and gin are produced in small quantities. Distillation takes place in a 76-litre column with water bath and agitator, operated with 12 kW of electricity. The company supplies the region’s top restaurants and has seven sales outlets in addition to the farm shop.

At the World Spirits Award 2025, Gold was awarded to Montafoner Zwetschkenbrand (damson brandy), Rote Pichlbirne (red pear), Roter Enzian (red gentian), Montafoner Obst- und Gemüsebrand (fruit and vegetable brandy) and Schindla Gin. Silver went to Montafoner Kirschbrand (cherry brandy), Montafoner Kräuterlikör (herb liqueur), Montafoner Dörrzwetschken Likör (prune liqueur), Heubluama Gin (hay flower gin), Montafoner Zirben Likör (arolla pine liqueur) and Montafoner Latschenlikör (dwarf pine liqueur).

TEG: Beer and whisky with more life and history


Technikum Extrakt Getränke (Technical Centre Extract Drinks) is the company’s full description. The force behind it is Lava Bräu, a small, excellent manufacturer of brewed and distilled drinks in the Styrian Vulkanland region. They are setting new benchmarks both in brewing and distilling. Carefully selected, organic ingredients and the close involvement in the production process create tasteful beers that are neither filtrated nor pasteurised.

Whisky mashes are also made in the brewery. Lava Bräu produced Austria’s first organic single malt and is breaking new ground in barrel maturation, for which white wine and red wine barrels from regional winegrowers are used, as well as cherrywood and mulberry wood barrels. Lava Bräu pays special attention to sustainability: the precious bottles are adorned with stoppers made by carpenters.

Bio-Brisky is a standalone product. Its manufacture is based firstly on processes from strong beer brewing, and secondly on traditional fruit brandy production, technologically optimised and adapted to suit the requirements of fine malt. It is whisky made according to the bourbon tradition and has been organic since 2012. After barrel maturation, over 60 per cent of the corn distillate is combined with volcanic well water and Single Malt Brisky. Since 2009, the fine whisky specialities have been distilled in a vacuum. This gentle handling of the mash ensures its unique fruitiness.

At the World Spirits Award, there was silver for Bio-Brisky, Bio-Whisky matured in rum barrels and Smokie Torfrauch Whisky.

Tradition Mexico – Tequila without compromises

The friends behind Padre azul, the new tequila in the premium segment, stand united on one matter: their passion for Mexico. “We appreciate high quality tequila, and with Padre azul we are bringing an exclusive product to Europe. We searched for the perfect distillery for a long time. At Tres Mujeres in Jalisco in the highlands of Mexico we found what we were looking for.” 100% Mexico – 100% handcraft – 100% agave.

These requirements and quality criteria apply to the whole production process, which is why each bottle also wears the sought-after quality seal from the Mexican authorities, “Consejo Regulador del Tequila” (CRT). There were no compromises when it came to the design of the bottles: they are made by hand and adorned with a 270g skull which represents the skull culture of Mexico.

Padre azul is available in three grades of maturity, depending on the length of storage. The Añejo usually spends eighteen months in French oak barrels to achieve a mature, full-bodied taste. The Reposado needs at least eight months in barrels for its subtle vanilla tone. The Blanco is a clear tequila which is bottled straight after distillation – it is soft and mild in taste. None of the three need salt or lemon – you can enjoy them neat. True to the motto: no compromises.

At the World Spirits Award, the trio was very successful: there was double gold for Super Premium Tequila Padre azul anejo, gold for Super Premium Tequila Padre azul reposado, and silver for Super Premium Tequila Padre azul blanco.