World-Spirits Online Guide Abo – order now

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.

Domaine du Coquerel – Calvados with character

In 1937, René Gilbert decided to make use of one of the most important products from Normandy: apples. He initially founded a production site for cider and a distillery in Fontenay and subsequently purchased Coquerel, which had established itself as a leading producer of calvados over the years. In 1971, the company merged with Asbach Germany, triggering an important period of growth. In 1990, the Domaine du Coquerel went to Diageo. In September 1996, the company got its independence back, when Jean-François Martin purchased it. His son Pierre has also been working in the company since September 2014. The company is currently the largest independent calvados producer in France and employs 19 people.

The company has held the ‘Normandie Qualité Tourisme’ recommendation since 2002 meaning that it is accessible to the public and offers guided tours where guests can learn all about the production of cider and calvados. In addition to more than 100 awards for the products themselves, they have also received the French President’s distinction for the most attractive calvados cellar.

From September to November, 5,000 to 6,000 tons of apples are harvested from an area of 15 km around the plant, in accordance with AOC regulations. 200 tons can be processed each day in the cider production facility. 48,000 hectolitres of apple must are stored in stainless steel tanks until they have fermented (60 to 90 days). The distillation process takes place from January to May, then the distillates mature in small barrels made of French Limousin oak for at least two years. Investments are constantly being made to replace the barrel stock – at present, some 2,500 small wooden barrels are in use to ensure the optimal maturation of the calvados. 60% of the production is exported (to more than 20 countries all over the world). The primary markets are Belgium, the Baltic states, Spain, Japan, Italy, the USA, Denmark and Finland.

The Calvados XO won gold at the World Spirits Award.

Sauerländer Edelbrennerei: From hobby to successful business

Fine brandies, spirits and liqueurs have been produced in Kallenhardt for the last 20 years. The product range has been rounded off by Thousand Mountains® Mc Raven Single Malt Whisky. What started out as a hobby has developed into a successful family business. Behind it all is epicurean and businessman, Ulrich Wolfkühler, and a trip to the southern German fruit distilleries towards the end of the 1990s. Some rather poor brandies led to the declaration “We can do better!” and the decision to build up a distillery with family friends, the Wolfkühler family and the Mülheims family, to create natural products without additives – by hand.

The adventure began by acquiring the distilling rights in the year 2000. Raw materials from the region were sourced and a well was built for extracting water of the best quality. They started with a 200-litre plant in a double garage, then, in April 2016, they transferred to a renovated old sawmill. The acquisition of a 1,200-litre pot still plant made the whisky dream come true. Since then, the future of the company has been shaped by a new 1,000-litre plant for fruit distillation and an extension for bottling, dispatch and bottle storage. An expansion of the visitors’ experience area is planned as well as a barrel storage area. Traditional artisanship is combined with innovation, passion, skill and patience. The team of three with the highest demands on quality and taste are a sign that the success story is just beginning.

At the World Spirits Award, there was gold for Thousand Mountains Mc Raven Single Malt Whisky.