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Rhumerie de Chamarel - Rhumerie de Chamarel – A newcomer with vision

This high-quality rum from the island of Mauritius is produced in line with ecological guidelines. The products are distributed in Austria by the company Wind GmbH, based in Traiskirchen (www.wind-plast.at).

The road leads through extensive pineapple plantations and fields of sugar cane up to the distillery at an altitude of 300 m in the South-West of the island. Designed by a renowned architect, the building is elegant and authentic and a fine example of modern construction with its natural materials such as wood, stone and water. The comprehensive concept also incorporates the L’Alchimiste restaurant where up to 80 guests can savour the sophisticated regional cuisine. At the “Sugar Cane Spirit” boutique, various types of rum are on offer (White Rum, Le Coeur de Chauffe (fine brandy), Rum Paille (stored in wooden casks), Rum Arrange (flavoured with fruits and spices) as well as an exclusive clothing range, hand-made products and a small jewellery collection.

The location and climate of the fertile valley promote the growth and quality of the sugarcane. The sugarcane is harvested by hand in the early hours of the morning and processed at the mill within four hours. The fields are not normally burnt, as is usually the case, to make harvesting easier. Even when distilling at the highest modern levels of technology, nothing is wasted: the bagasse – the fibrous remnants of the sugar production process – is burnt to obtain energy. The chimney contains the very latest smoke filters and the ash is used to fertilise the fields.

The company yet again impressed at the World-Spirits Award, with one gold and four silvers.

Fünfundsechzig07: Five men – one mission

In summer 2018, a decision was made by Christian Dautermann, Heinz Dengel, Thorsten Winternheimer and Jörg and Joachim Schweizer: Ingelheim needed a gin, and one with depth. Edgy, strong and distinctive. No sooner said than done: the result is a local version of the cult spirit, with the noteworthy name Fünfundsechzig07. Every true Ingelheim local knows that is the old postcode of the Rhine-Hessian town – and at the same time a liquid declaration of love to their hometown.

19 botanicals in the Ingelheim Dry Gin provide a true taste explosion. Lemongrass, cardamom, orange blossom and bitter orange make it a distinctive counterpart to the predominantly sweetish range of gins. “Fünfundsechzig07 is simply different: edgy, deep and full of character – just as a product from our hometown should taste,” Thorsten Winternheimer states. The expertise was provided by Heinz Dengel, in whose distillery, in existence since 1882, the gin was produced. A labour of love, as he explains: “It was our first gin, but thanks to plenty of experience no problem. On the contrary, we are happy to be able to try out something new.” Christian Dautermann, who presented the gin at his wine tasting days, is also impressed. The gin is also well-received among wine drinkers. “We met with great interest and the feedback was very positive. This motivates us, of course,” the vintner is delighted to report.

At the World Spirits Award, gold was awarded to Fünfundsechzig07 Ingelheim Dry Gin.

Heidebrennerei Bosselmann: Chemist and botanist, hunter and gatherer

The Heidebrennerei Distillery lies amidst the Luneburg Heath at the gateway to Hamburg. All their botanicals grow in the immediate vicinity in the largest heather biosphere reserve amidst moors and the 4,000-year-old burial mounds that characterise this rough landscape. The basis of their range is always formed by a strong hint of juniper, rounded off with a fruity body of sloe, wild blackberries and cranberries. The fresh citrus flavour of the Heidegin (heath gin) is provided by lemon balm, lemon verbena and fresh Douglas fir. Further botanicals include juniper branches and heather.

Gerhard Bosselmann and two herb ladies – the heart of the distillery – gather many ingredients themselves. Nearly all the botanicals are ground by hand to best release the essential oils. The mash is processed in stages over 72 hours and the distilling process ends at 40% to ensure an optimal taste. The gin is always unfiltered. Barrel Aged Gin is a speciality for which previously used oak and chestnut barrels are utilised.

The softest water from sources under filtering moors and sand dunes is guided over rose quartz and semi-precious stones after an ion exchange to relax it. “The distillery is a 120-litre facility, we produce the smallest batches in a London Dry Gin procedure in Germany’s purportedly smallest private gin distillery – under the motto of slow distillation at a low temperature. I am determined not to focus on quantity and profit. Only in this way can the fragile aromas release slowly, without partially dissolving the wood-body of rose hip, sloe and currant pips. Each bottle is a little work of art that is filled, sealed and labelled by hand”, as Mr. Bosselmann says.

At the World Spirits Award, there was Double Gold for Sailors Gin – Spirit of the Year & World Spirits Award 2026, and Gold for Heidegin and Csardas.