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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.

Prevelon: Premium vodka by order of the Kremlin

Kremlin Premium Vodka was created as the official drink for all diplomatic receptions and banquets at the Kremlin and was intended as the hallmark of high-ranking events. The decision in favour of the most traditional Russian drink was unanimous. It was only produced on special order and in limited amounts. The first large batch of this ‘protocol’ vodka was ordered in February 1945 for the Yalta Conference. Kremlin Award Grand Premium came on the market in 2011 and is exported to 38 countries, and in many of them it holds the top position in the ultra-premium vodka category. Since 2016, the product range has included Kremlin Award Classic, which enjoys great popularity amongst all partners.

Two products have been added to the product range. Kremlin Award Organic is based on alcohol that is produced from the highest quality organic wheat, and on natural drinking water. The vodka passes through a multi-stage purification through pure birchwood charcoal. The alcohol for Kremlin Award Vintage is made from organic grains from the same harvest. The wheat grains are stored in a grain silo until they reach their physiological maturity in order to get a high-quality base product. The ‘luxury alcohol’ is then mixed with natural drinking water and, after purification, is granted a resting period. Production is limited to the year stated on the label.

At the World Spirits Award, there was gold for Kremlin Award Organic and Kremlin Award Vintage.

Leardini Liquori Artigianali – When fairytales come true

The Leardini family flies the flag when it comes to persisting at keeping old production techniques alive and taking the time to allow nature to take its course. This is neither nostalgia nor fanaticism, but experience and a dash of craziness in the face of an ‘everything now’ mentality in our fast-moving age. For this reason, the traditional, limited-production liqueurs contain neither artificial flavourings nor colours.

Everything began four generations ago, as the young Domenico, a skilled shoemaker, moved away from San Leo in the historical Montefeltro region to try his luck in Switzerland. There he fell in love with a girl with blond plaits, called Barruell. She made sure there was always enough schnapps in the cold workroom, and every now and then she would ‘forget’ a bottle of his favourite liqueur there. The young man only spent one winter in Switzerland, as his family needed him. When he returned to San Leo, he discovered the recipe for the liqueur in his jacket pocket, which Barruell had slipped in when saying goodbye. As an old man, he told his nephews that the liqueur had the fragrance of the girl’s lips. “Call it Barruell”, he said to his son Antonio, and gave him the recipe. After the war, Antonio’s son, Leonardo, decided to try to make a small amount to earn a living – in 1958, he produced 25 litres of alcohol, but things got better and better. Until the age of 87 he dedicated himself to the production of liqueur, and wanted his nephew Mauro to carry on the old tradition which he had followed over 60 years. Mauro complied with his wish and resumed production in the small workshop as his uncle Leonardo had done – and Barruell is still around today ...

The First Class Distillery 2018 received gold for Sambuca, Elixir Espresso Italiano, silver for Ariminum and Eremus, and bronze for Barruell.

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