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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.

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.

Erismann Distillery – Memories of summer and autumn

In the Erismann Distillery, good craftsmanship has been a passion and obsession for four generations. The focus is always on the product, its quality and its pleasure potential, however, there is no big secret about how it is done. Aside from fruit brandies, grappa and liqueurs, special attention is also paid to gin, whisky and rum.

Many factors determine the soul of a whisky; the right grain, the ideal yeast, the most appropriate barrel. This applies to Switzerland just as much as for Scotland. That special touch is due to the raw materials from the region and their specific flavour. The whisky matures for five and a half years in a sherry barrel. Unblended, lightly filtered and uncoloured, each batch is a limited edition. “The inspiration for gin came from our threshing floor, where a layer of hay flowers often lies. We want it to convey the character of a lush farmer’s garden.” Hans Erismann wanted an honest and simple product, fine and down-to-earth. The selected botanicals (juniper berries, barberry, bay leaves, oranges, lemons, grapefruit, liquorice, cubeb pepper, hay flowers, hyssop, elderflowers, beebalm, camomile flowers, iris root and mint) are laid individually in alcohol for a few days so that their aroma can unravel. The finished gin is combined with spring water. Ron Juan is a true rum – conceived in Zurich, made in Zurich. Selected organic molasses from Paraguay, specially developed rum yeast, some Zurich air and a large amount of Zurich spring water – this is Ron Juan.

At the World Spirits Award 2025, there was Gold for ZH Züri Gin and ZH Züri Whisky, and Silver for Ron Juan Züri Rum.

Engelszell monastery liqueurs: A secret recipe

The Cistercian monastery of Engelszell was founded in 1293 by Bishop Wernhard von Prambach of Passau and abolished in 1786 under Emperor Joseph II. In 1925, the Engelszell estate became a monastery again when the Trappists bought the former monastery including the dilapidated buildings. The renowned diligence of the ‘silent monks’ helped them back to their former glory. In the search for the necessary funds, an offer from a Swiss pharmacist proved to be the stroke of luck they needed: his excellent herbal recipe was the start of liqueur production in 1929. The proceeds from the sale of the homemade spirits made an essential contribution to the preservation of this cultural heritage.

The original recipe for the bitters, which is still kept top secret, is well protected in the monastery archives. Brother Reinhard, head of liqueur production, doesn’t give much away: 42 different herbs, roots and spices form the basis, including galangal, buckbean and St. John’s wort. Further liqueurs have been developed over the many years of liqueur history. 15 monastery liqueurs of various flavours are currently in the treasure chest of the Trappists of Engelszell. The work is carried out according to both old recipes and, since 1929, also according to recipes the monks have developed themselves. Brother Reinhard watches over every single new herbal extract to ensure quality and taste. This is how the monks ensure the excellent quality of the spiritual drinks. Since 2021, the regionality has been greatly increased by using domestic ethyl alcohol, AT-BIO-902.

Engelszeller Eierlikör (egg liqueur) and Engelszeller Magenbitter (bitters) won Gold at the World Spirits Award 2025.