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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.

Ehrenwert GmbH: One recipe – two families

One recipe – two families. Each family has its own carefully guarded secret recipe, and with the Lücke family this remained in the hands of grandfather Heinz and later his son Dieter for many decades. Long enough, thought sons Thomas and Christian. In any case, it is the ‘Felsenfeuer’ herb liqueur that once made the Lücke Distillery one of the most important in Münsterland. After the war they continued the success story which first began in the 18th century, with this herb liqueur, using the recipe that Heinz Lücke worked out. In the 1950s everyone was talking about it, but in the 1960s the era of the distillery and the herb liqueur ended. But not for good – 60 years later it celebrated its resurrection with the ‘Freudenfeuer’.

Whilst searching for a distillery, Thomas and Christian kept to family tradition, as their grandmother was a Sasse, and the Sasses’ fine distillery in Schöppingen is still well known today. Following a traditional recipe from 1947 the new liqueur is distilled in small batches and is bottled by hand after a ten-day rest period. Ready to enjoy: neat and ice cold like in the time of our grandfathers, or smoother, on ice with lightly pressed orange zest, or as a basis for a long drink with tonic water or ginger ale. To old times and new friends!

At the World Spirits Award, there was gold for Freudenfeuer.