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LA SU Gin: Exotic holiday feeling in a glass

Alexander Kayser and Christopher Schuh are true gin lovers and founders of the brand LA SU Gin – a registered brand of Expo Outline Messebau und Event GmbH in Altenstadt, with Alexander Kayser as the managing partner.

After exploring many trains of thought, it was clear to both of them that it had to be exotic. LA SU Gin is a premium handcrafted gin with a hint of fruity mango. Distilled in small batches, traditionally and without additives, it is made in one of the oldest distilleries in Europe. The mango gives it a special freshness and balances the tart notes of the spices perfectly. Next to the mango, LA SU evokes a sense of travel. Enjoy a holiday feeling and discover new taste sensations. The elaborate bottle design reflects a love of detail and certainly leaves an impression.

At the World Spirits Award, bronze was achieved by LA SU *MGO* Natural Mango.

Senft quality brandies – Experience, experimentation and success

In the picturesque Salemertal Valley in Southern Baden-Württemberg, just a few kilometres from Lake Constance, lies the Senft family’s farm. On the sunny side of the lake they have the ideal conditions for fruit-growing, as well as for the production of brandies, liqueurs, whisky and more. In their own orchards grow old apple varieties such as Cox-Orange and Elstar, small Williams pears, bright yellow Mirabelle plums and juicy peaches. Huge sour cherry trees and ancient damson trees also yield generous harvests, not to mention the fragrance of aromatic raspberries in late summer – the excellent products from the Senft farm speak for themselves.

As soon as the first fruit is ripe, the harvest begins, in which the tree-ripened fruit is harvested in three stages. Only hand-picked, fully ripened fruit is mashed. In order to retain the fine flavours of the fruit, the fresh mash is distilled immediately. After distillation, the distillates mature in stainless steel tanks, some also in barrique barrels, where the wood gives whisky, vodka and brandy their characteristic colour, aromatic richness and mild flavour.

The Senft family has been linked to fruit-growing and distillation for generations. They excel in their traditional knowledge, modern technology, their courage to experiment and their trust in the quality of the spirits and liqueurs. The business was founded in 1988. Herbert Senft also worked as a cellar master (for ‘Markgraf von Baden’ and ‘Winzerverein Hagnau’) from 1972 to 2010. The selection brandies with fruit extract have been on sale since 2002. The next year, new storage rooms were established in Salem-Rickenbach, and the licence as a bonded distillery was added in 2007. In 2012, the first Lake Constance (‘Bodensee’ in German) whisky expanded the wide range further still, and a vodka followed in 2013. It will be interesting to see what comes next at the Senft farm in the Salemertal Valley.

At the World Spirits Award, there was silver for Senft Bodensee Whisky and Senft Bodensee Williams Selektion, and bronze for Williams.

Ko-Milla SpA: Patagonian brandy distiller

Born in Bavaria, Alex Wopper once sailed around the world in his yacht for four years. In Chile he decided to settle down and founded a shipyard for luxury yachts (export). About 16 years ago he discovered his passion for distillation. Three years ago, after many attempts, journeys of discovery, courses and seminars on distillation, he found- ed the official distillery Ko-Milla SpA, with an emphasis on single malt whiskies.

At the northern end of Patagonia, barley is grown, which is then processed in his small malting plant: currently 200 kilograms per week. The malt mash is processed in a 200-litre pot and, after a slow, open fermentation, is distilled in a 200-litre still (built by Tiroler Kupferschmiede). The first result is collected in a stainless steel kettle and distilled into a fine distillate in a 100-litre still from the same manufacturer. It is then matured in 125-litre barrels that previously contained sherry and 55-litre barrels that previously contained bourbon, made of American white oak. The brandies are stored for at least three years, with a view to much longer maturation periods.

In late summer in southern Chile, fruit brandies are distilled from his own farm produce. Quinces, various apple and pear varieties, damsons and hazelnuts are used. There are also a variety of berries and spices here that he is experimenting with. From 2020, Wopper wants to concentrate on the fascinating world of distillery, to expand and professionalise the malting plant, and to build up his own professional, independent distribution business.

At the World Spirits Award, there was gold for Cuvée Pera Cigar Brandy, and silver for Single Malt Whisky.