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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.

Ron Elba – Rum from the Elbe

At Ron Elba the clue is in the name – a rum from the Elbe. It is produced by hand by two young men from Hamburg: Hannes, a process engineer, has a penchant for concentrating aromas in distillates. That means he was probably made to manufacture rum. Daniel, a businessman and sports lover, found Hannes to be a congenial partner following his conversion to a cognoscente of fine drink. Both men are neither marketing professionals nor large investors; they see themselves as ‘men of conviction, who have made rum with a love of detail’. They worked over two years on producing a rum which stands out immediately from industrial products. With it they attract people who are also not entirely satisfied with what’s on offer.

The choice molasses comes from the island of Mauritius. Cultured yeast is also used. The rum is surprisingly fruity and complex, it needs neither artificial aromas nor sugar, and is therefore described as a ‘dry’ rum. Distillation (still) takes place at a colleague’s distillery in a three-stage rectifier with a special process stage, which makes the distillate especially smooth. From mashing to fermentation tracking to distilling and blending with northern German well water and filling into bottles, both aficionados are always present. The objective is to grow organically, in order to purchase their own distilling equipment as soon as possible and to establish a new rum distillery in Hamburg.

At the World Spirits Award, there was gold for Ron Elba – Hamburg Dry Rum.

Bobby’s Gin: Dutch courage with Indonesian spirit

This family business is based in Schiedam in the south of the Netherlands, which is well known for its centuries-old tradition of distilling. The company was named after Jacobus ‘Bobby’ Alfons. He skilfully blended Dutch jenever with a Pinang Raci blend of spices that reminded him of his homeland of Naku on the Moluccan spice island of Ambon. His grandson Sebastiaan started his professional career in the drinks industry and felt it was time to create something new that came from the heart. With help from his family, he reconstructed this traditional recipe with its characteristic flavour. Following the market launch in February 2014, his brother David officially joined the company.

Bobby’s Schiedam Dry Gin spans a flavour-packed bridge between East and West, stands for Dutch courage, and is enriched with Indonesian spirit. It is a fresh and spicy combination of juniper, fennel seeds, coriander and rose hips as well as lemongrass, cloves, cinnamon and cubeb pepper. Bobby’s Jenever combines lemongrass, ginger, cardamom, cubeb pepper with juniper and malt brandy as a bready, nutty base. Pinang Raci celebrates the traditional flavours of Ambon in a modern Schiedam Dry Gin, characterised by daun salam, turmeric and galangal, supported by ginger, sweet orange, cloves, cinnamon, lemongrass, cubeb pepper, coriander and juniper.

At the World Spirits Award 2025, there was Gold for Bobby’s Schiedam Jenever, and Silver for Bobby’s Schiedam Dry Gin and Bobby’s Schiedam Gin Pinang Raci.