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Yerevan Brandy Company – Ararat: Cultural heritage from Armenia

The history of wine-growing in Armenia dates back over 3,000 years, and brandy has been distilled for over 150 years. Businessman Nerses Tairjanz, inspired by his cousin Vasily Tairov, a wine-growing expert, founded a wine and schnapps factory in the capital Yerevan in 1877. His entrepreneurial spirit and curiosity were his starting capital, the natural resources lay in the ideal conditions of the Ararat valley for the quality of the grapes. In a few decades, the Armenian brandy gained recognition far and wide.

In 1899, the company was sold to the Russian merchant dynasty Schustow, a large alcohol distributer in Eastern Europe. At the World Exhibition in Paris in 1900, the brandy was awarded the ‘Grand Prix’ and received the right to be called ‘Cognac’. In 1922, Armenia became a Soviet Republic and the company was nationalised. It had a monopoly on the manufacture of brandy in the Armenian SSR and brought in high tax revenues over 70 years. Following the demise of the USSR and the new founding of the state of Armenia in 1991, the company lost the monopoly. In 1998, it was privatised and sold for 30 million US dollars to the Pernod Ricard Group. More than 90 percent of the products of the Yerevan Brandy Company are exported worldwide to 35 countries. The flagship brand is Ararat Brandy, of which there are varieties stored in a ‘treasure chamber’ for decades.

At the World Spirits Award, there was gold for Ararat Ani and Ararat Akhtamar, and silver for Ararat Nairi.

Hardenberg-Wilthen AG: Every brand tells its own story

Hardenberg-Wilthen AG is a family enterprise based in Nörten-Hardenberg in Lower Saxony – around a ten-minute drive from Göttingen – and with branches in Wilthen. Founded around 1700, the company has positioned itself as one of the biggest manufacturers of brand spirits on the German market today.

In accordance with the motto ‘innovation from tradition’, it is in a process of constant change and treads pioneering paths in many respects. The best example is the production and visitor centre HARDENBERG DISTILLERY in Nörten-Hardenberg, which focusses in particular on the regional premium segment. This includes German innovations such as VON HALLERS GIN, Beverbach Whiskey, HARDENBERG KORN and KINETIC SINGLE ESTATE GERMAN VODKA.

The whole portfolio of Hardenberg-Wilthen AG also comprises, alongside well-known German spirits brands from their own manufacturing, internationally established and successful premium spirits that are sold through food retailers and gastronomy in Germany. The product range includes all important categories – brandy, gin, Korn (grain brandies), herb liqueurs, liqueurs, rum, vodka and whiskey – as well as non-alcoholic distillates.

The transparency of the company can be experienced with all the senses on guided tours, at workshops and tastings on site, or digitally. Whether at the distillery with its visitor centre or at the KeilerLaden shop: you are right in the midst of where it is all happening, because pleasure is a shared experience at Hardenberg.

At the World Spirits Award, gold was awarded to MAJAWI Spiced Rum and VON HALLERS GIN FOREST.

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.