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Bimmerle: Know-how meets regionality and trend awareness

At the production site in the Black Forest town of Sasbach, which was opened in 2015, this family business sets innovative standards in technology, sustainability and environmental protection. For the last five decades, Bimmerle has strived for the highest quality, with focussed know-how, modern high-tech and the traditional art of distilling. This is the first distillery in Germany where all the heating requirements and power generation are covered by the burning of fruit stones combined with woodchips from the region.

In Germany and on the European market, Bimmerle is a leader in the fruit brandies sector with the Lörch brand. In order to make the ‘playground’ more interesting, the brand identity was modernised in 2024 and will be extended in 2025 by a fruit brandy range matured in wooden casks. Needle Black Forest Gin is among the top 5 most widely sold gins in Germany. The portfolio has been expanded since 2018 with WOOD STORK Spiced Rum and the EVERMANN Black Forest whiskies Theo & Wilhelm introduced in 2022. The Black Forest distillery has enriched the liqueur and aperitif market with as many as five exciting creations under the DON PASQUALE brand.

The World Class Distillery 2025 & Distillery of the Year 2025 – Bronze (Bitters & Liqueurs) received Gold for Don Pasquale Limoncello Liqueur, Zünftler Waldhimbeergeist (wild raspberry spirit), Wood Stork Spiced Rum, Lörch Waldhimbeergeist (wild raspberry spirit), Lörch Vanillekipferl Sahnelikör (vanilla cream liqueur), Needle Gin Green, Don Pasquale Aperitif Bitter Liqueur, Don Pasquale Espresso Martini Liqueur, Don Pasquale Hazelnut Liqueur and Lörch Linzertorte Sahnelikör (Linzer tart cream liqueur). Silver was awarded to Kronenhof Alter Williams Christ Birnenbrand (pear brandy), Lörch Alte Williams Christ Birne (pear brandy), Zinselhof Alter Williams Christ Birnenbrand (pear brandy), Lörch Altes Schwarzwälder Zwetschgenwasser (damson spirit), Needle Blackforest Distilled Dry Gin, Needle Gin Rosé, Don Pasquale Pistachio Cream Liqueur, Lörch Bratapfel Sahnelikör (baked apple cream liqueur), Zünftler Alte Williams Christ Birne (pear brandy), Lörch Williams Spirituose im Holzfass gelagert (pear spirit aged in a wooden cask) and Lörch Marille Spirituose im Holzfass gelagert (apricot spirit aged in a wooden cask), and Bronze to Lörch Obst Spirituose im Holzfass gelagert (fruit spirit aged in a wooden cask).

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.

Kaufmann Spirits: Distilled in the mountains

“I’ve always had a passion for distilling schnapps and decided to perfect my skills of the trade by training to be a fine brandy sommelier.” Wolfgang Kaufmann’s first own distillates were first sold in 2014 and are now known and appreciated beyond the borders. Only single-variety fruits of top quality – cultivated naturally, harvested fully mature, selected and washed by hand – are processed into 100% distillates. The ‘aroma of the mountains, distilled in the mountains’ is reflected in Mountain Gin, Mountain Rum and Mountain Whisky. The name stands for its unique and somewhat rough touch – a special highlight among connoisseurs. Furthermore, there are liqueurs and spirits as well as fruit spreads.

In Mühlberg Rem people see themselves as ambassadors of good taste and offer guests a very special place with the first open distillery in Ellmau to look behind the scenes of distilling here. The brandies made here can also be tasted in a relaxed atmosphere whilst their properties are explained. It is especially important to Wolfgang Kaufmann to offer a special experience and to convey traditional drinking culture.

The World Class Distillery 2022 received double gold for Elsbeerbrand (wild serviceberry brandy), gold for Vogelbeere Holzfass (rowanberry from the wooden barrel), Traubenbrand Gelber Muskateller (grape brandy), Johannisbeerbrand (blackcurrant brandy), Mountain Gin, Birnenbrand (pear brandy), Weichselbrand (sour cherry brandy) and Weißbierbrand Holz (beer brandy, wood). Silver was awarded to Brombeerbrand (blackberry brandy) and Vogelbeerbrand (rowanberry brandy).

Brennerei Schulze Rötering: Sophisticated recipes from Münsterland

The picturesque manor in Westphalia surrounded by a moat is run by the 6th generation of the Schulze Rötering family. Alcohol has been artisanally distilled from wheat here with passion since 1767. The most important roles are played by first-class raw materials, especially wheat, from the company’s own fields. Fruits, herbs, spices and fruit juices also play their part in the quality of the distillates, spirits and liqueurs. The soil and the excellent water of the Münsterland Cretaceous Basin are characteristic of this region that produces first-class agricultural products.

Distillation takes place in a specially made facility with an over 19-metre-high, copper rectification plant which is visible from afar. Inside there are 60 bubble cap trays for the complex distillation which is vital for the purity of the alcohol. The mild, aromatic middle run is responsible for around 60 percent of it. The interplay of fine ingredients creates sensory experiences that leave a lasting impression. The later storage of the premium products in old wooden barrels (previously containing red wine, Madeira, Grand Marnier or bourbon) allows the distillates to combine with the aromas of the previous content as well as the wood. Bottling only takes place after a long maturing process.

At the World Spirits Award, there was double gold for Münsterländer Doppelkorn, gold for Münsterländer Edelkorn aged in a bourbon barrel 32%, Münsterländer Edelkorn aged in a rum barrel and Wodka N° 1 aged in a Jack Daniel’s barrel, and silver for Wodka N° 2 aged in a brandy barrel.