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Manufaktur Jörg Geiger: Dedication and perfection – Swabian virtues

Jörg Geiger, autodidact and cook, discovered his fascination for meadow fruit and producing drinks with them at an early age at his parents’ family enterprise. This led to a deep passion when it came to old types of apples and pears, their cultivation and processing. Sustainable, nature-preserving work is what drives him as a constant motivation. His focus is on preserving healthy soil, ancient trees and traditional types, building a new appreciation for the harvest and making meadow orchard owners proud once more. He also conveys this in monthly YouTube videos.

All the products bear testimony to originality, craftsmanship and dedication. From alcohol-free to complex and even rather crazy recipes, there is something to suit every taste. The production facility has developed an exciting and varied spectrum of meadow fruit specialities through Swabian ambition and diligence, as well as through Jörg Geiger’s skills.

FRUCHTVOL. liqueurs as diverse as the seasons are new to the range. Double-distilled grape brandies are combined with fully ripe fruit and balanced by hand with herbs, flowers and spices. One can choose the spring-like cherry liqueur, refined with sloe, dandelion and elderberry. Or perhaps the summery quince liqueur, with hay flowers, acacia blossoms and garden herbs. There is also the autumnal blackcurrant liqueur, with lavender blossoms and coriander, followed by the intense wintery damson liqueur with cinnamon, cloves and star anise.

At the World Spirits Award, there was gold for Fruchtvol. Johannisbeerlikör (blackcurrant liqueur), silver for Fruchtvol. Quittenlikör (quince liqueur), and bronze for Fruchtvol. Kirschenlikör (cherry liqueur).

Korn- und Edelobstbrennerei Schlitzer: Enjoyment backed by history

The foundation stone was laid in 1585 by Count Eustach von Schlitz, who first brewed beer in the little village of Sandlofs – today a district of the town of Schlitz. In 1616, a distillery was built next to the brewery, and then a good 100 years later a new building was constructed at the Auerhahn brewery, as it was called back then. It is documented that the Counts of Schlitz owned the distilling rights from 1732. Over centuries, grain spirit was made from regional wheat in this area. In the 1950s, the distillery was relocated to its present-day site, the former count’s sheep farm. In 1969, the Graf Görtz’sche Kornbrennerei along with the Karlshof was transferred to the ownership of the state of Hesse and was a state enterprise until 30 September 2006. In 2006, the town of Schlitz bought the company and founded Schlitzer Korn- und Edelobstbrennerei GmbH, with Schlitz (90%) and Hünfeld (10%) as stakeholders.

The product range is comprised of grain and fine fruit brandies, as well as fruit and herb liqueurs, and since the beginning of the 1980s also whisky. Managing Director Tobias Wiedelbach and his team continue to create the finest brandies at the same site, even though the head office and owners have changed. Many of the products draw on centuries-old recipes. The long-established distillery in the picturesque castle town is also a worthwhile tourist destination. Guided tours take you through the grain and whisky distillery, distillation, storage cellar, fine fruit distillery and bottling plant, showing the varied world of distilling. The outlet sales point has been newly designed, using original Schlitz barrels.

At the World Spirits Award, Milde Himbeere (raspberry) achieved gold, while Whisky Liqueur and Burgen Dry Gin achieved silver.

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.

Aldi Ireland: Gin and whiskey in retail

Aldi Ireland has several top products in its spirit range: Boyle’s Gin from the Blackwater Distillery and Ardfallen Whiskey from the West Cork Distillery, in addition, Mo Chara Passionfruit & Mango Gin from the Old Carrick Mill.

The Blackwater Distillery has been an Aldi partner since 2016 and developed the private label Boyle’s Gin exclusively for the Irish and British retail market. The product volume of the Blackwater Distillery for Aldi has risen strongly in recent years, whereby 140,800 bottles of the gin series were sold in 2018. The successful gin brand is manufactured in Blackwater Valley, West Waterford, with selected imported ingredients as well as regional apples, blackcurrants and elderflower. CEO Peter Mulryan – former TV producer and author of the book ‘The Whiskeys of Ireland’ – explains, “The partnership with Aldi has helped us to increase turnover enormously, and also to have the security to invest and expand. This includes on-site bottling facilities and a visitor centre.” Ardfallen Whiskey from the West Cork Distillery got its name from the region in County Cork where the malted barley comes from, and is only manufactured in small batches. The business was founded in 2003 by childhood friends who started out with only two small stills they had bought in Switzerland. Now the largest distillery in the country, it currently employs over 80 staff and exports to around 70 countries.

At the World Spirits Award, there was Gold for Ardfallen 10 Year Old Whiskey and Boyle’s Gin, and Silver for Boyle’s Sloe & Damson Gin and Ardfallen Whiskey.