World-Spirits Online Guide Abo – order now

Edward Snell – Whisky from South Africa

Edward Snell founded a trading company in Durban in 1848, from which the oldest spirit company in South Africa developed over 160 years. Following an eventful history, the company is now once again in the hands of the family. Besides their own brands they also sell numerous local and international drink brands, mostly in various markets in Africa and the Middle East.

The wide range of products includes whisky, brandy, vodka, rum, gin, tequila and cognac. One outstanding label is Firstwatch Whisky with its new look, a striking, square bottle design. Consumer demand for a whisky with an American taste profile has been perfected over time and is presented today as a balanced blend of the finest imported rye and grain. Whether pure, on the rocks or mixed – its diversity makes it popular with many different target groups and successful in one of the largest spirit segments in South Africa.

At the World Spirits Award, there was gold for Firstwatch Whisky.

Wacholderbär: Organic Dry Gin from three professionals

Out of passion for honest and good products, three true experts have developed an Austrian premium gin. Traditionally distilled, with patience and a love of detail, from the finest organic ingredients from the region, with no artificial aromas or additives.

The Tyrolean Christian Auer is a top sommelier, restaurant owner and service manager. The gastronomy professional knows what guests want and usually recognises trends in the culinary, wine and catering trades before they become mainstream. David Gölles is an international award-winning distiller from Styria. His principles are unrestricted quality, down-to-earth honesty, authentic closeness to nature and a constant effort to be better. Clemens Strobl is an organic winegrower in the pioneering region of Wagram an der Donau. On his vineyard he produces wines with character and rough edges. Honest, unconventional products for individualists.

This trio can be discovered in their gin compositions: Roots & Wild Herbs symbolise the classical Tyrolean with the roots and wild herbs giving it its special note. Juniper, herbs, roots and cardamom are the botanicals used here. Styrian Apples & Elder symbolise the fruity Styrian. Topaz apples and elderberries give off colour and aroma. This crea- tion is rounded off with a little ginger. Veltliner Grapes & Saffron symbolise the elegant Lower Austrian. The subtle yellow colour comes from saffron and the delicate floral note comes from rose petals. The Veltliner grapes give it its mild, aromatic flavour.

At the World Spirits Award, there was a hat-trick of golds: Wacholderbär Roots & Wild Herbs, Wacholderbär Styrian Apples & Elder, Wacholderbär Veltliner Grapes & Saffron.

Lambay Irish Whiskey Company: A family alliance in the whiskey world

The Lambay Irish Whiskey Company (LIWC) celebrated its market debut in 2018 as an independent enterprise based in Dublin. It evolved from the cooperation between Camus (Cyril Camus), the worldwide leading cognac producer in family ownership, and the Revelstoke Trust of the Baring family (Alexander Baring). The two gentlemen have a common history and came together to create a unique Irish whiskey. This relationship between Camus and the Baring Revelstoke Trust is inspired and named after the Irish isle of Lambay, which sits off the coast of Dublin and is a private nature reserve which has been in the Baring family since 1904.

Today, the brand is represented in 35 markets worldwide, in duty free shops and online. LIWC manager Jean-David Costerg is confident of future success because the unique brand history of both companies allows them to reach a new generation of whiskey consumers who are looking for exclusive, authentic, handcrafted products, positioned in the premium price category. Lambay Whiskey stands for a special category of Irish whiskey with a unique cognac barrel finish. The portfolio comprises Lambay Small Batch Blend, Lambay Single Malt, Lambay Malt and Lambay Single Cask Strength.

Lambay Single Malt matures on the isle of Lambay. There, the casks are exposed to the influence of the fresh sea air in a warehouse (‘The Sea Cask Room’) to bring a high salt content and maritime notes to the whiskey. After being blended on the mainland, the whiskeys are rounded off with the island’s Trinity Well water before being bottled.

At the World Spirits Award, there was gold for Lambay Malt Irish and Lambay Small Batch Blend.