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Rhum Rhum – Caribbean dreams

Marie-Galante, a small island in the French Antilles, was discovered by Columbus on his second journey on 3 November 1493 and has been named after one of his caravels: Maria-Galanda. The first French settlers came here in 1648 and began to cultivate sugar cane. New settlers then arrived from Italy a few years ago: master distiller Vittorio Capovilla, luxury goods importer Luca Gargano and rum producer Dominique Thierry from the Bielle distillery – a charismatic trio of characteristic people who had found themselves a new challenge.

Marie-Galante was also known as the “island of 100 windmills” in the heyday of sugar cane production in the 19th century. The towers of the windmills were previously used to press the sugar cane and are now just tourist attractions – although the modern Rhum Agricole is certainly causing a stir on the spirits scene. The experiment began in 2006 and underwent an extensive test phase.

This new rum is rich in substance and aromatic, yet lacks the usual caramel flavours. The rum is made using classic methods based on the juice of the sugar cane, yet using the latest technology: temperature-controlled fermentation over eight to nine days, the use of specially selected yeast, a double distillation process in copper pot stills, the avoidance of chemical additives and finishing in lightly toasted French barriques from Yquem. Master distiller “Gianni” Capovilla ensures perfectionism throughout thanks to his extensive experience.

A tip for enjoying the Rhum Blanc: serve in a chilled glass at room temperature as an aperitif, garnished with lemon zest!

Blanc: intensive flavour of sugar cane. Very complex and dense. Soft on the palate without the usual caramel texture. Aperitif; serve at room temperature, in chilled glasses, with lemon zest!

5th place in the rum category and classification as a “Master-Class Distillery”. Rhum Blanc Agricole, Rhum Bois Noble, Single Barrel Rhum Bois (Vieux), Rum Paille

Feinbrennerei Simon – The art of distilling from the Spessart peaks

This distillery in Wolfsgrund close to Alzenau was founded in 1879 by the great-great-grandfather of the current owner Severin Simon and the portrait of Johann Simon can be found on every bottle. The classic range comprises fine fruit and fiery fruit brandies, an international range and the highlight products of whiskey, vodka (made from spelt), gin and brandy (distilled from Pinot noir). Regionality is a priority in the production of these authentic, unmistakeable products. The majority of the fruits come from the distillery’s own fruit trees and other plants from the Kahlgrund area. Preservation of the local cultural landscape with its charming valleys, meadows, vineyards, fields and woods plays a key role.

Storage in wooden barrels made from Spessart oak is particularly important and an essential part of expanding the range of high quality brandies. Experience in the careful handling of brandy and wood has led to some magnificent flavoured from these cask-aged specialities. Lots of local fruit varieties have been used from apples to damsons as well as wines from the company’s own vineyards and local grain. In terms of the whiskey, home-grown barley, quality Franconian malt, the finest Spessart oak, a few secret ingredients and lots of passion create a real explosion. The ‘whisky pope Jim Murray’ was particularly impressed: “Fascinating and very different ... definitely worth buying”.

This emphasises the convincing performance at the World Spirits Award: the company was classified as a Master Class Distillery 2013 with gold for the Mirabelle plum, cherry, Zwetschge Holz (damson wood) and Bavaria Whiskey as well as silver for the Wolfsschluchtwasser (apple brandy), apple brandy, coffee spirit and Gin Next Level.

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.