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Clint Wilfred & Sons – Good taste for rapidly expanding markets

Clint Wilfred & Sons Ltd brings a carefully selected portfolio of drinks to the Gulf region and Southeast Asia. The young company targets fast-moving products in the HORECA – Hotel/Restaurant/Café and Hotel/Restaurant/Catering market segment. It is run by Clint Wilfred, whose family has been in the spirit production and distribution business for over four decades.

One main focus of business activities lies in the United Arab Emirates. To offer new products on this rapidly growing market is a great challenge, as the demand for premium and niche products is constantly increasing and customers’ wishes are very diverse. The range, therefore, also includes non-alcoholic and carbonated soft drinks, still and sparkling water, ready-to-drink teas, energy sport drinks and other New Age drinks. There is also a strong focus on a wide selection of packaging sizes and formats.

One special product in the spirits product category is Count Cristo Blended Scotch Whisky, a premium blend with a high malt content from the Scottish Speyside region and with some lowland malt for added depth and character.

At the World Spirits Award, there was gold for Count Cristo Blended Scotch Whisky.

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.

Inner Circle Rum – Sailing towards success

How does a world-class sportsman turn himself into a rum producer? And even make it a tremendous success story! Stuart Gilbert, a multiple world champion sailor who participated in the 1984 Olympic Games, shows how it can be done, with the successful re-launch of Australia’s best rum which quickly acquired worldwide recognition and was awarded prizes at wine and spirit competitions in London, Frankfurt and Chicago. In 2007, Inner Circle was taken over by Lion Nathan Australia (since 2011, it has been operated by Lion alone following a company reorganisation) and incorporated into their New Zealand range. Their competence and capacity to distribute at an international level guarantee a further positive development, as is shown by the sales figures and results of tastings.

Originally produced for the Colonial Sugar Refinery’s “inner circle of management and favoured clients” in the mid-19th century, this popular rum was available until 1986. When the company was sold, the brand Inner Circle – an Australian icon – was discontinued. Stuart Gilbert, a great fan of this particular rum, found himself missing it keenly. He tasted all the rums of this world, but none compared to the favoured flavour. He then decided to put his money where his mouth wanted to be and contacted Malcolm Campbell, the last master blender of Inner Circle, who still owned the original recipe and yeast. After buying the brand rights, Gilbert bought Beenleigh Distillery, the oldest registered distillery in Australia, in 2004 and as such acquired an industrial monument.

The Australian rum trio was again successful at the World Spirits Award with a double gold, Best in Category and Spirit of the Year for the Rum Grey, gold for the Rum Green and silver for the Rum Red.