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Tradition Mexico – Tequila without compromises

The friends behind Padre azul, the new tequila in the premium segment, stand united on one matter: their passion for Mexico. “We appreciate high quality tequila, and with Padre azul we are bringing an exclusive product to Europe. We searched for the perfect distillery for a long time. At Tres Mujeres in Jalisco in the highlands of Mexico we found what we were looking for.” 100% Mexico – 100% handcraft – 100% agave.

These requirements and quality criteria apply to the whole production process, which is why each bottle also wears the sought-after quality seal from the Mexican authorities, “Consejo Regulador del Tequila” (CRT). There were no compromises when it came to the design of the bottles: they are made by hand and adorned with a 270g skull which represents the skull culture of Mexico.

Padre azul is available in three grades of maturity, depending on the length of storage. The Añejo usually spends eighteen months in French oak barrels to achieve a mature, full-bodied taste. The Reposado needs at least eight months in barrels for its subtle vanilla tone. The Blanco is a clear tequila which is bottled straight after distillation – it is soft and mild in taste. None of the three need salt or lemon – you can enjoy them neat. True to the motto: no compromises.

At the World Spirits Award, the trio was very successful: there was double gold for Super Premium Tequila Padre azul anejo, gold for Super Premium Tequila Padre azul reposado, and silver for Super Premium Tequila Padre azul blanco.

Heidebrennerei Bosselmann: Chemist and botanist, hunter and gatherer

The Heidebrennerei Distillery lies amidst the Luneburg Heath at the gateway to Hamburg. All their botanicals grow in the immediate vicinity in the largest heather biosphere reserve amidst moors and the 4,000-year-old burial mounds that characterise this rough landscape. The basis of their range is always formed by a strong hint of juniper, rounded off with a fruity body of sloe, wild blackberries and cranberries. The fresh citrus flavour of the Heidegin (heath gin) is provided by lemon balm, lemon verbena and fresh Douglas fir. Further botanicals include juniper branches and heather.

Gerhard Bosselmann and two herb ladies – the heart of the distillery – gather many ingredients themselves. Nearly all the botanicals are ground by hand to best release the essential oils. The mash is processed in stages over 72 hours and the distilling process ends at 40% to ensure an optimal taste. The gin is always unfiltered. Barrel Aged Gin is a speciality for which previously used oak and chestnut barrels are utilised.

The softest water from sources under filtering moors and sand dunes is guided over rose quartz and semi-precious stones after an ion exchange to relax it. “The distillery is a 120-litre facility, we produce the smallest batches in a London Dry Gin procedure in Germany’s purportedly smallest private gin distillery – under the motto of slow distillation at a low temperature. I am determined not to focus on quantity and profit. Only in this way can the fragile aromas release slowly, without partially dissolving the wood-body of rose hip, sloe and currant pips. Each bottle is a little work of art that is filled, sealed and labelled by hand”, as Mr. Bosselmann says.

At the World Spirits Award, there was Double Gold for Sailors Gin – Spirit of the Year & World Spirits Award 2026, and Gold for Heidegin and Csardas.

AnderWald: A place full of stories

This tale began not in a cellar, not in a distillery, but in a small pub in Dublin. A place full of stories, with golden drops that whispered of old recipes. It was there that they had the idea to create their own fine spirits, not just to enjoy the ones already there. Unique pieces as an expression of their own path. Where small miracles are created from water, fire, earth and time. And where every drop tells the story of its origin.

This young, independent spirits producer in Deutsch-Brodersdorf is dedicated to combining regionality, traditional distilling craftsmanship and innovative barrel ageing. Philipp Zima, a trained chemist, developed the recipes and production processes himself with scientific precision. Raw materials such as Styrian apples for the brandy and Viennese barley malt for the whisky are used in the process. They have respect for the classics, as well as the courage to think differently. Their heart is in nature, their gaze is deep – and their curiosity is fuelled by alchemy.

Maturation takes place in selected European barrels, as well as classic oak and local chestnut wood, which lends a unique, warm aroma. A central element of the philosophy is the targeted barrel reference: their own maturing barrels filled with apple brandy are used for individual maturation. Sustainability, transparency in the origin of raw materials and uncompromising quality characterise the way they work.

At the World Spirits Award, there was Silver for Single Malt Whisky Wiener Malz, Apfel Edelbrand Holz and Wodka Reserve.