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Schwarze & Schlichte – Brand personalities from Westphalia

The family business Schwarze & Schlichte from Westphalia has been representing the highest quality spirits for the last 345 years with a distinct range of national specialities, regional traditional brands and successful international innovations. This top quality is based on a distilling tradition acquired over centuries which has been passed down over twelve generations. Even today, distilling and maceration still take place at the company’s own distillery where plenty of time and skill are invested. The selection and processing of the best raw materials and continuous control of the production process ensure a consistently high quality. One factor for success is the ongoing brand management in accordance with the specific requirements of the various brand personalities.

Three Sixty Vodka is one of the purest and mildest vodkas in the world. A fourfold distillation process ensures tangible softness and exceptional clarity while the purity of the vodka is all down to the time-consuming “Diamond Filtration” process: the finest filters are used, set with crystals like diamond dust, to remove even the smallest of suspended particles from the distillate. Even the packaging is unique: the facet-cut bottle of pure white shiny glass sets off this premium vodka to perfection. A black velvet label completes the sophisticated design.

The Grappa Bianca from Scavi & Ray is characterised by its full-bodied balanced flavour with powerful and intense aromas of marc. This crystal-clear brandy is soft and deliciously balanced thanks to the exquisite skill of the master distillery. The intense and fruity aroma is reminiscent of the sun-soaked vineyards in Italy.

Both products received a silver medal at the World-Spirits.

Bodega Najar: 170 years of aniseed perfection

With a history dating back to 1854, this Peruvian bodega can look back on a family history marked by resilience and entrepreneurship. It all started with Pedro Muñoz Najar, who came from Montilla with the Andalusian recipe for aniseed in his luggage. Over the years, he developed a handful of variations and perfected them all. His marriage to Manuela Villalobos led to the consolidation of the family business; the company was modernised and production diversified without compromising on quality. The recipe and production have remained unchanged since his big dream was realised.

The process begins in the laboratory with the inspection of the raw materials. As soon as the anise plant produces seeds, they are macerated and the aromatic and digestive components are extracted. Distillation is still carried out in French copper stills that are over 100 years old – the symbol of a company with remarkable endurance. In addition, there are two modern systems to make the process more efficient. For the traditional recipe, the ingredients are precisely dosed and the quality of the end product is checked at every stage, right through to bottling and labelling. This has created an undeniable competitiveness, which is an obvious advantage for being a leader in this field. Today, the bodega is a global reference for aniseed and is on the rise with its variety of products. What’s more, this traditional company is known for its expertise in artisanal production and is passionate about keeping its heritage alive.

At the World Spirits Award, there was gold for Anis Najar Crema Especial, Anis Najar Café and Anis Najar 1854, and silver for Anis Najar Frutos Rojos.

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.