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Várda Drink – Hungarian specialist for bitter liqueurs

One of the oldest and largest manufacturers on the Hungarian spirits market is also one of the leading producers in the country due to its broad range of products. The predecessor of the present-day company was founded in 1922 in the northeast-Hungarian town of Kisvárda, was nationalised in 1950 and re-privatised in 1993.

The town gives its name to one of the main products in the diverse product range: Várda Keseru is a liqueur speciality, full of character, pleasantly sweet, bitter and spicy at the same time, made from 34 different herbs and spices. Várda Keseru Szilva is made with plum extract and is matured for some time in wooden barrels. This variety is very popular with traditional sweets – or simply to warm yourself up. In 2017, the company developed a new range of products with the name Hunor, which rounds off the bitter character with fruit tastes such as orange, lime and blueberry.

In Hungary, bitters is the most popular spirit and Várda Keseru one of the most successful traditional specialities, especially in the east of the country – Hungarians swear by the medicinal effect on their health. In 2018, a re-launch of the features is on the cards with more sophisticated labelling and packaging.

At the World Spirits Award, there was double gold for Várda Bitter Liqueur, gold for Várda Bitter Plum Liqueur, Hunor Hunters’ Liqueur, and bronze for Hunor Hunters’ Liqueur Lime.

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.