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Nobilis Pálinka – Hungarian tradition paired with innovative technology

The Vértes Mountains are located in the north-west of Hungary at the heart of the Transdanubian region. The southern slopes of the mountains are home to a Mediterranean-like climate. The Nobilis ‘Pálinka farm’ extends over 300 hectares close to rural villages and protected natural forests. The production of Pálinka has been regulated by law since 2008. Beverages can only be labelled as Pálinka if they are made from fruits picked in Hungary and if both the fermentation and distillation also take place in this country.

Kristóf Nobilis manages a team of ‘maximalists’ who work at the ultra-modern plant, applying the highest levels of precision craftsmanship. Only the best quality raw materials are used to make the distillates and at least 2.5 kg of fruit (primarily apricots, plums, pears, apples and sour cherries) are used to make just one bottle. The water used to ensure the optimal alcohol content comes from the Vértesalja karst spring. The first series of Nobilis schnapps was bottled in 2010 and bears the symbol 10n.

The innovative company is also renowned for its special ‘Pálinka Dispenser’ which was installed in the VIP lounge at Budapest airport as part of Hungary’s EU presidency. This presented an opportunity for members of the international delegations to relax with a glass of ‘Pálinka’ after a busy day’s work and get to know Hungarian traditions in the form of these aromatic fruit brandies. The male visitors favoured the plum version while the women preferred the peach.

The Pálinka products also found favour with the jury at the World Spirits Award. The company was classed as a Master Class Distillery 2014. There was gold for the Plum and Grape Irsai Olivier, and silver for the Pear Williams Yellow, Quince, Cherry Sour and Apricot.

Alt Wiener Schnapsmuseum – The Fischer family shows imagination

The only historic Austrian absinthe distillery dates from the 19th century and is run by the fifth generation of the Fischer family. Known as a specialist for brandies and liqueurs produced following ancient recipes, the company is also home to the Old Viennese Schnapps Museum, which is a popular destination for about 25,000 visitors every year, where the “good old days” are very much alive. The old office is furnished with roll-top desks and cash registers dating to 1902, the “composition room” houses an assortment of old wood and ceramic vessels for various preparations and concoctions, and the distillation room boasts a two-ton copper boiler, powered by steam. Informative and entertaining tours include “schnapps and Viennese charm” and provide an insight into a Viennese family of entrepreneurs and their history.

In 1875, Barbara Hoffmeister, the granddaughter of the inventor of a steam engine, married Franz Pomberger, a merchant. In 1902, their son-in-law Friedrich Fischer, an apothecary and distiller by trade, founded a liqueur and fruit juice factory. Over time, Friedrich expanded the business until he became purveyor to the imperial court. During World War II, five buildings were destroyed, and only parts of the parent company could be rebuilt by Ernst Fischer. His son Gerhard faced serious crises: increased competition from the rising supermarkets and dwindling numbers of customers led to sharp reductions in the business and in the number of employees. Gerald Fischer (born in 1959), the company founder’s great-grandson, finally managed to shake the business out of its complacency. Since autumn 1990, the buildings have been restored to their old splendour, and the spirits and liqueurs produced according to traditional recipes once again enjoy great popularity.

At the World Spirits Award, the distillery was classified as a Master Class Distillery 2014, and received gold for the vodka, egg liqueur, Doc Herb and Griotte, and silver for the gin, apricot whiskey and Wiener Blut.

Clint Wilfred & Sons – Good taste for rapidly expanding markets

Clint Wilfred & Sons Ltd brings a carefully selected portfolio of drinks to the Gulf region and Southeast Asia. The young company targets fast-moving products in the HORECA – Hotel/Restaurant/Café and Hotel/Restaurant/Catering market segment. It is run by Clint Wilfred, whose family has been in the spirit production and distribution business for over four decades.

One main focus of business activities lies in the United Arab Emirates. To offer new products on this rapidly growing market is a great challenge, as the demand for premium and niche products is constantly increasing and customers’ wishes are very diverse. The range, therefore, also includes non-alcoholic and carbonated soft drinks, still and sparkling water, ready-to-drink teas, energy sport drinks and other New Age drinks. There is also a strong focus on a wide selection of packaging sizes and formats.

One special product in the spirits product category is Count Cristo Blended Scotch Whisky, a premium blend with a high malt content from the Scottish Speyside region and with some lowland malt for added depth and character.

At the World Spirits Award, there was gold for Count Cristo Blended Scotch Whisky.

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.