World-Spirits Online Guide Abo – order now

Bodega Najar: 170 years of aniseed perfection

With a history dating back to 1854, this Peruvian bodega can look back on a family history marked by resilience and entrepreneurship. It all started with Pedro Muñoz Najar, who came from Montilla with the Andalusian recipe for aniseed in his luggage. Over the years, he developed a handful of variations and perfected them all. His marriage to Manuela Villalobos led to the consolidation of the family business; the company was modernised and production diversified without compromising on quality. The recipe and production have remained unchanged since his big dream was realised.

The process begins in the laboratory with the inspection of the raw materials. As soon as the anise plant produces seeds, they are macerated and the aromatic and digestive components are extracted. Distillation is still carried out in French copper stills that are over 100 years old – the symbol of a company with remarkable endurance. In addition, there are two modern systems to make the process more efficient. For the traditional recipe, the ingredients are precisely dosed and the quality of the end product is checked at every stage, right through to bottling and labelling. This has created an undeniable competitiveness, which is an obvious advantage for being a leader in this field. Today, the bodega is a global reference for aniseed and is on the rise with its variety of products. What’s more, this traditional company is known for its expertise in artisanal production and is passionate about keeping its heritage alive.

At the World Spirits Award, there was gold for Anis Najar Crema Especial, Anis Najar Café and Anis Najar 1854, and silver for Anis Najar Frutos Rojos.

Destillerie Kammer-Kirsch: Specialities from the Black Forest

The Kammer-Kirsch Distillery originated in a testing and training distillery in Baden, with the aim of positioning the Black Forest Kirschwasser on the market as a new quality product. In 2012, the 100th birthday of this speciality was celebrated in Karlsruhe.

In 2020, the gourmet series was relaunched with barrel-stored fruit brandies. In addition, there is Black Forest Dry Gin which follows a recipe from the 1950s. A speciality of the product range is the Squamata vodka made from apples. Black Forest App is distilled according to a gin procedure based on an apple brandy with berries and botanicals.

Black Forest Rothaus Single Malt Whisky led Kammer-Kirsch to be distinguished as ‘Germany’s Best Whisky Distillery’ in 2011, 2012, and 2015. The special editions are also excellent; in 2019, they released a Highland Cask aged at 1,000 metres above sea level in Black Forest oak casks. In 2020, Chardonnay Cask Finish and the first ten-year-old Black Forest Rothaus Single Malt followed. Pinot Noir Cask was added in 2022, from Pinot Noir casks of the Franz Keller winery. In 2023, the special editions Amarone Cask and Peated Cask Finish were launched, a rum and a brandy called Craftwork from different types of wooden barrels, as well as a herb liqueur. In 2019, for the first time, a new whisky of the Bird of Prey brand was created in cooperation with Bauernkirsch GmbH from Baden. Together, they developed a malt whisky, which was launched under the brand family of Black Forêt, in 2023.

At the World Spirits Award, there was silver for Black Forest Rothaus Single Malt Whisky Amarone Cask and Craftwork Herb Liqueur, and silver for Black Forêt Malt Whisky.

Ehrenwert GmbH: One recipe – two families

One recipe – two families. Each family has its own carefully guarded secret recipe, and with the Lücke family this remained in the hands of grandfather Heinz and later his son Dieter for many decades. Long enough, thought sons Thomas and Christian. In any case, it is the ‘Felsenfeuer’ herb liqueur that once made the Lücke Distillery one of the most important in Münsterland. After the war they continued the success story which first began in the 18th century, with this herb liqueur, using the recipe that Heinz Lücke worked out. In the 1950s everyone was talking about it, but in the 1960s the era of the distillery and the herb liqueur ended. But not for good – 60 years later it celebrated its resurrection with the ‘Freudenfeuer’.

Whilst searching for a distillery, Thomas and Christian kept to family tradition, as their grandmother was a Sasse, and the Sasses’ fine distillery in Schöppingen is still well known today. Following a traditional recipe from 1947 the new liqueur is distilled in small batches and is bottled by hand after a ten-day rest period. Ready to enjoy: neat and ice cold like in the time of our grandfathers, or smoother, on ice with lightly pressed orange zest, or as a basis for a long drink with tonic water or ginger ale. To old times and new friends!

At the World Spirits Award, there was gold for Freudenfeuer.

Kweichow Moutai: China’s ‘national schnapps’ on the rise

Baijiu is the most popular alcoholic drink in China and Moutai the most famous brand, with a similar status to vodka in Russia or tequila in Mexico. Its origins go back over 2,000 years to the time of Emperor Wu of Han. These days, the national drink is frequently served at official state banquets and is used as the official state gift. Its protected source is the village of Maotai in the Guizhou province on the banks of the Chishui, the Red River. These days, more than 30,000 tons of the 53 percent alcohol Moutai are produced. In cooperation with Camus, a limited edition was launched as an homage to the greatest poets: after Li Bai in 2013, Du Fu followed in 2018. The elegant bottle showing a painting of a poem is made from the finest porcelain.

Traditional methods are used for the distillation of regional raw materials: organic sorghum and wheat and the best water. Fermentation takes place at high temperatures. During the production process, which takes a year, fresh grain is added twice to the boilers, then several boiling and fermentation processes take place. Every batch of the distillate is separated according to age, production cycle and aroma. It then matures slowly in terracotta containers and, during the storage period of at least five years, develops a fine soya aroma. Master blenders make sure that the characteristic, full flavour is preserved. The secret lies in the humid climate, the water from the Chishui, as well as in the distillation technique and maturing period.

At the World Spirits Award, there was double gold for Kweichou Moutai Du Fu Edition.