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Bimmerle: Know-how meets regionality and trend awareness

At the production site in the Black Forest town of Sasbach, which was opened in 2015, this family business sets innovative standards in technology, sustainability and environmental protection. For the last five decades, Bimmerle has strived for the highest quality, with focussed know-how, modern high-tech and the traditional art of distilling. This is the first distillery in Germany where all the heating requirements and power generation are covered by the burning of fruit stones combined with woodchips from the region.

In Germany and on the European market, Bimmerle is a leader in the fruit brandies sector with the Lörch brand. In order to make the ‘playground’ more interesting, the brand identity was modernised in 2024 and will be extended in 2025 by a fruit brandy range matured in wooden casks. Needle Black Forest Gin is among the top 5 most widely sold gins in Germany. The portfolio has been expanded since 2018 with WOOD STORK Spiced Rum and the EVERMANN Black Forest whiskies Theo & Wilhelm introduced in 2022. The Black Forest distillery has enriched the liqueur and aperitif market with as many as five exciting creations under the DON PASQUALE brand.

The World Class Distillery 2025 & Distillery of the Year 2025 – Bronze (Bitters & Liqueurs) received Gold for Don Pasquale Limoncello Liqueur, Zünftler Waldhimbeergeist (wild raspberry spirit), Wood Stork Spiced Rum, Lörch Waldhimbeergeist (wild raspberry spirit), Lörch Vanillekipferl Sahnelikör (vanilla cream liqueur), Needle Gin Green, Don Pasquale Aperitif Bitter Liqueur, Don Pasquale Espresso Martini Liqueur, Don Pasquale Hazelnut Liqueur and Lörch Linzertorte Sahnelikör (Linzer tart cream liqueur). Silver was awarded to Kronenhof Alter Williams Christ Birnenbrand (pear brandy), Lörch Alte Williams Christ Birne (pear brandy), Zinselhof Alter Williams Christ Birnenbrand (pear brandy), Lörch Altes Schwarzwälder Zwetschgenwasser (damson spirit), Needle Blackforest Distilled Dry Gin, Needle Gin Rosé, Don Pasquale Pistachio Cream Liqueur, Lörch Bratapfel Sahnelikör (baked apple cream liqueur), Zünftler Alte Williams Christ Birne (pear brandy), Lörch Williams Spirituose im Holzfass gelagert (pear spirit aged in a wooden cask) and Lörch Marille Spirituose im Holzfass gelagert (apricot spirit aged in a wooden cask), and Bronze to Lörch Obst Spirituose im Holzfass gelagert (fruit spirit aged in a wooden cask).

Destilaria Levira: Unmistakable gin from Portugal

The Portuguese company is nearly 100 years old. In 1923, the production of grape marc began. Thanks to decades of experience, in 2014 the decision was made to create a first-class and unique taste experience. The result is a London Dry Gin with the memorable name Adamus, derived from the Greek word Adamas (‘invincible’). In 2015, for the first time a limited series of 4,448 bottles was manufactured; since then, every year only a limited number of bottles are produced. The bottles are designed so that they are on a par with the gin: as if they were diamonds. And the cork underlines the naturalness of this drink.

For Adamus’ special character, 86 different botanicals were tested and distilled using different proce-dures. From these, the 18 best were selected with an interesting peculiarity: it is the only gin with the Baga grape from the Bairrada region. Besides juniper, also hibiscus, orange, lemon, cinnamon, gin-ger, cardamom, mint, sage, lavender, rose petals and lemongrass are distilled separately in tradition-al copper vats in a steam infusion method and then mixed in the perfect proportions. With the Ada-mus Dry Gin the Destilaria Levira has produced an excellent gin which has made its way into the most exclusive bars and restaurants of the world – a strong drink for special moments.

At the World Spirits Award, there was silver for Adamus Dry Gin.

Plomari Ouzo Distillery Isidoros Arvanitis: Original ouzo from Lesvos

Plomari on Lesvos is known as the home of ouzo, as the location of the island, the sea and the fertile soil offer local producers the best conditions for making ouzo with a special quality. In 1894, Isidoros Arvanitis combined these ingredients with herbs which he had gathered from all around the world in a copper still. The famous recipe for Ouzo of Plomari Isidoros Arvanitis, current market leader in Greece, was born.

The present-day distillery is located amidst a beautiful olive grove in picturesque Plomari, the village where ouzo has been produced for more than 125 years. The remarkable increase in export activity made the relocation to this larger plant necessary, where traditional distillation and production along with modern bottle filling and packaging take place. Today, Plomari Ouzo exports more than 76% of its production.

Their traditional way of distillation in small, handmade copper vats for nine hours and the high-quality, local ingredients, combined with the top secret recipe, give the Ouzo of Plomari its characteristic aroma. The recipe brings together the ideal ingredient proportions: soft water from the sources of the Sedounta river in Plomari, of course aniseed from Lisvori (which is considered the best in the world), fennel, star aniseed, cinnamon, nutmeg and mastic extract from Chios, a selection of herbs from Lesvos and salt from the salt marshes of Kalloni. Still today, this delicate yet rich delight is filled in a traditional bottle with typical corks.

At the World Spirits Award 2025, Gold was awarded to Ouzo of Plomari Isidoros Arvanitis.