World-Spirits Online Guide Abo – order now

Limomacher: Regionally produced – socially labelled

Limomacher is a young Bregenz enterprise, according to their own definition “excellent in graphics, design, customer service, lemonade production, social involvement and coffee drinking”. However, a look at the brief biographies of the four-person team reveals quite a bit about their wide-ranging qualifications. All lemonades are produced regionally in Vorarlberg according to their own recipes. Short pathways right up until labelling – also labels for private customers and companies on request – reinforce sustainability, along with filling exclusively in glass bottles. The labelling, as well as the whole warehousing, are handled by Lebenshilfe Vorarlberg, a support organisation for people with disabilities. This is an indication that social thinking has been of great importance from the beginning.

At the beginning of 2018, the ‘Franz von Durst’ brand started in Spar shops, followed by the start-up shelf at Metro. The company developed a gin along with a tonic water for this purpose, as the first manufacturer in retailing that offers both as a one-stop shop. The gin that is also regionally produced goes perfectly with the tonic water and its animating and aromatic concept offers an exceptionally fruity drinking experience. Aside from the juniper base, five further botanicals play a role: angelica root provides a slight tanginess and supports the homogenous taste; orange peel is characterised by a range of aromatic substances and a fine hint of citrus; liquorice provides a complex sweetness with a slightly earthy note; elderberry has an intensive and refreshing taste; and hops gives it a special something.

“We are delighted that the Vorarlberg locals have received our gin so well and that we can expand step by step also into other provinces,” say the two young entrepreneurs.

At the World Spirits Award, gold was achieved by Franz von Durst Gin, and silver by Franz von Durst Dry Gin Wild.

Jim Beam Distillery – Bourbon straight on

Knob Creek is named after a rivulet in Kentucky, the home of President Abraham Lincoln. His steadfast attitude seems to serve as an example for this straightforward bourbon. The square ‘chemist’s bottle’ suits these traditional values perfectly, as does the striking label which is reminiscent of the old tradition of wrapping bottles in newspaper. To this day, a mixture of experience and craftsmanship is the recipe for success for the bourbon from Knob Creek.

The bourbon was at the peak of its success in 1919, when the nationwide prohibition of the sale, manufacture and transport of alcohol began – lasting until 1933. Following this, a new start was impossible for many distilleries; others couldn’t finance the customary long maturing process of the bourbon. This situation motivated Booker Noe to revive the traditional bourbon style from the time before the prohibition: rich in aroma, with discreet sweetness due to year-long maturation in strongly ‘toasted’ wooden barrels from American white oak. In 1950, he joined the family business – his mother was the daughter of Jim Beam, which meant bourbon was already in his blood – and completed his training as Master Distiller. With the small series of premium bourbon he launched, the term ‘batch’ (small) was established and revolutionised the industry. His son, Fred Noe, continues with this clear strategy: “I learnt the business from scratch, listened to my father and learnt on the job. I know what it means to make perfect bourbon. Each bottle is a reflection of my family.” Since 1992, the Knob Creek brand has represented these values with the perfect combination of tradition and top quality.

A golden trio was successful at the World Spirits Award: Knob Creek Rye Whiskey Small Batch, Knob Creek Single Barrel Reserve Bourbon and Knob Creek Straight Bourbon.

Noroi Distillery: Newcomer from Quebec

Noroi was officially opened in February 2019 in Saint-Hyacinthe near Montreal. Here, a small team of five people are experimenting with exceptional spirits. For about a year they worked on a gin recipe that combines traditional distillation and cold distillation. The cold distillation allows various aromas to be preserved, which could otherwise be altered in conventional distilling methods. An orange liqueur was also developed, which smells and tastes like freshly squeezed oranges. When the first maceration of fresh oranges was distilled, everyone was astonished by the freshness of the result – and this unique taste simply had to be shared. Just recently, another unique product was created using the best ingredient Quebec has to offer: a liqueur made from 100% maple syrup.

Noroi distinguishes itself from other distilleries primarily with its equipment and its research and development department, which is constantly working on new innovations; for example, on a distillation vat that can distil at under 0°C. Thanks to the vacuum principle it is possible to reduce the internal pressure, and thus the boiling point of the alcohol.

At the World Spirits Award, there was gold for Maple Liqueur, and silver for Lemon & Lime Vodka and Apéritivo.

Garagenbrenner Wöhrer – Expertise and continuity

Some 35 years ago, Manfred Wöhrer started out as an amateur schnapps distiller, using rented equipment. Today, this ‘garage distiller’ and quality fanatic is one of the great masters of the distillery scene. In the past, he has applied his profound expertise to producing high-quality brandies in national and international tasting sessions as a former taster and valued member of the jury.

Manfred Wöhrer pursued his career as a master builder until 2010 when he handed over the construction firm to his son, Christoph. Now retired, he has more time to dedicate to distilling – and with growing success! Based on a secure foundation, he has built up a wide range of expressive distillates which are typical of their varieties and all bear his unique signature. No nonsense but classy, free from fancy names or marketing gimmicks.

Master distiller Manfred Wöhrer monitors all of the work processes in person, supported by family and friends: from the selection of the fruits and identification of the right time to harvest, to the selective determination of the distillery process, filling and packing. Annual production totals approx. 4,000 bottles, distributed across 16 to 18 different products. Particular emphasis is placed on the quality increase of the traditional brandies: apple, Williams pear, apricot, damson and cherry. Manfred Wöhrer has been working at a new distillery since 2005 – a bright room for working, tasting and shopping, where visitors can acquire first-hand knowledge at distilling demonstrations and tasting seminars.

Classified as a World Class Distillery 2018, there was double gold für Zwetschke 48 Reserva fassgelagert (barrel-aged damson) (Spirit of the Year 2018), gold for apricot and damson, and silver for yellow Williams pear, red Williams pear and sour cherry.