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Azienda Agricola Patea: A passion for bergamot

The family enterprise Patea was founded in 2007 after 20 years of experience in the fruit and vegetable sector and has specialised in the processing and marketing of citrus fruits, especially bergamot. Today the second generation is present on national and international markets, also driven by a passion for the regional speciality bergamot, with the aim of adding value once again to their famous resources.

The first amaro of the PRODUCT OF PATEA line is made in Brancaleone in the region of Calabria, exclusively using local raw ingredients. Traditionally a 40-day infusion in steel containers is followed by an alcohol reduction to 28 volume percent. The maceration of the three basic ingredients – wild teasel, bergamot and blueberry – activates the extraction of the bitter substances, making the end product promote digestion.

Cynara cardunculus is a type of wild artichoke with an intense taste. It is widespread in central and southern Italy, especially in Calabria, where both the leaves and the little blossoms are popular. Citrus Bergamia, the ‘family passion’, is a typical, unique citrus fruit in the region. The peel of the bergamot enriched with alcohol has a striking fragrance. Patea has always been involved in research, production and processing and would like to position amaro as a symbol of the region. Many blueberry plantations have been laid in recent years, and are used to support local products.

At the World Spirits Award, gold was awarded to Amaro Cardus Digestivo.

Valamo Monastery Distillery – Absinthe from the far North

Distilling has been a traditional part of life in European monasteries ever since the first crusade in the 11th century, when the monks learned the craft in the Middle East. According to documents, the Valamo Monastery dates back to the 12th century and has been at the centre of orthodox culture in Finland for nearly 850 years. The only orthodox monastery in the country lies in the eastern Finnish landscape of South Savo, with extensive lakes and forests. In 2013, the distilling tradition was reawakened, today Valamo is the only monastery in the world which produces its own whisky, gin and absinthe. Liqueurs made from aromatic wild berries also mature in the quiet monastery. The ingredients come from the surrounding countryside – pure spring water, arctic plants and aromatic wild berries create the exceptional taste and quality of the products.

Fascinated and inspired by the mysterious reputation of absinthe, the monks decided to create their own absinthe in 2016. An old French book from the 19th century formed the basis for their extensive experiments. During the development processes, the monks collected information on authentic recipes and indigenous ingredients from around the world. After a lot of hard work, Valamo’s master distiller, Asko Ryynänen, created an absinthe which embodies a long history and mysterious quality – a traditional product with a modern touch, kept in striking ‘medicinal’ bottles.

At the World Spirits Award, there was silver for Valamo Mint and Valamo Gin.

Jim Beam Distillery – Bourbon straight on

Knob Creek is named after a rivulet in Kentucky, the home of President Abraham Lincoln. His steadfast attitude seems to serve as an example for this straightforward bourbon. The square ‘chemist’s bottle’ suits these traditional values perfectly, as does the striking label which is reminiscent of the old tradition of wrapping bottles in newspaper. To this day, a mixture of experience and craftsmanship is the recipe for success for the bourbon from Knob Creek.

The bourbon was at the peak of its success in 1919, when the nationwide prohibition of the sale, manufacture and transport of alcohol began – lasting until 1933. Following this, a new start was impossible for many distilleries; others couldn’t finance the customary long maturing process of the bourbon. This situation motivated Booker Noe to revive the traditional bourbon style from the time before the prohibition: rich in aroma, with discreet sweetness due to year-long maturation in strongly ‘toasted’ wooden barrels from American white oak. In 1950, he joined the family business – his mother was the daughter of Jim Beam, which meant bourbon was already in his blood – and completed his training as Master Distiller. With the small series of premium bourbon he launched, the term ‘batch’ (small) was established and revolutionised the industry. His son, Fred Noe, continues with this clear strategy: “I learnt the business from scratch, listened to my father and learnt on the job. I know what it means to make perfect bourbon. Each bottle is a reflection of my family.” Since 1992, the Knob Creek brand has represented these values with the perfect combination of tradition and top quality.

A golden trio was successful at the World Spirits Award: Knob Creek Rye Whiskey Small Batch, Knob Creek Single Barrel Reserve Bourbon and Knob Creek Straight Bourbon.

Klippenziege: New era in the world of gin

In December 2015, four friends captured the ‘spirit’ of an idea: they were thinking about gin. Nearly a year later a small batch was bottled by hand. The individuality of a gin lies in the combination of the botanicals, in this case it is the exotic selection: mate tea, goji berries, physalis and a hint of rose. The Klippenziege is a New Western Dry Gin, in which juniper plays the main role amongst the other botanicals.

It is produced in the Habbel Distillery, which guarantees excellent quality thanks to its experience – it was established in 1878 and is now in the family’s fourth generation. The former Korn distillery in Sprockhövel with adjoining farmland is now the largest fruit distillery in the Ruhr region, as a traditional manufacturer it stands out with its attention to detail. The entire manufacturing process at Klippenziege can also be observed on-site.

The bottle and the label are also special. Designer Levent Aydin drew it carefully by hand, and then digitalised it before perfecting it. First it is printed, then coated, then stamped and embossed. The elegant result stands for friendship, solidarity and love. Working together in a friendly and familiar atmosphere connects people with a passion for life who share one important belief: that the product should encourage people to slow down, allowing for mindful enjoyment.

At the World Spirits Award, there was silver for Mate Dry Gin.