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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.

Gurktaler: The mild Alpenkräuter and the fruity Alpen-Aperitif

Every year on 15th August, the herbs for Gurktaler Alpenkräuter are blessed in Gurk Cathedral. The herbs are grown in the Gurk Valley and in the cathedral garden, cut by hand from around mid-June and brought to the cathedral cloisters where they are checked for cleanliness, freshness and varietal purity. To make the liqueur, the selected herbs are soaked in alcohol for a few days in an exact ratio according to a secret recipe. During maceration, the ingredients and aromatic substances are leached out, the extract is blended in a strictly controlled ratio, and stored to mature. The branded product underlines the regional connection by supporting various local projects. Hiking trails have been developed in the Carinthian holiday region to enable guests to enjoy the unique landscape. In the ‘Gurk Valley herbal paradise’ you will also find inns and hostels that emphasise the theme.

Rossbacher is a piece of Austrian liqueur history. In 1897, Adolf Wunderlich founded a liqueur distillery in the 7th district of Vienna and worked on incorporating natural flavours into the products. The liqueur is made from herbs, roots and berries without any artificial additives. The secret lies in the preparation as well as in the ingredients; the intense flavour is achieved through a combination of maceration, percolation and distillation. The original recipe, still in strong demand today, provides precise instructions on which herbs to use and how to treat them. Invigorating herbal notes combine with citrus tones and a subtle sweetness to create a wholesome pleasure.

Gurktaler(Gurktaler Alpen Aperitif, Gurktaler DER MILDE Alpenkräuter) and Rossbacher won Gold at the World Spirits Award 2025.

RTF Distillers: The bar sector treads new paths

Stephan Hinz, a qualified restaurateur, is considered a visionary of modern gastronomy. He earned himself important awards in the bar sector early on, published several reference books, and his bar Little Link in Cologne was lauded as the ‘most innovative bar’ already in its first year of existence. This name also reflects what drives it: doing things differently, treading new paths, overcoming boundaries. He has passed on his knowledge as a speaker at trade fairs and events in over 20 countries. With his companies Hinzself and Cocktailkunst, he supports gastronomy and industry with his expertise and develops pioneering solutions for the industry. This has resulted, for example, in a revolutionary ice cube machine, glass collection and a range of environmentally friendly drinking straws. Even during the COVID-19 crisis, he has shown with great creativity how to make the best of the situation. Along with partners from the drinks industry, he launched the Barback initiative – designed to support the bar sector in the long term through digital solutions.

After over ten years of experience, he developed his own first spirits brand under the name ‘Root to Fruit’, the products Camela (‘journey along the legendary Silk Road’), Ricordino (‘homage to the Mediterranean way of life’) and Kalyx (‘elixir for life artists’). The innovative product range brings together carefully selected natural ingredients with the highest quality standards. A wide range of plants is also used, from fruit and vegetables to herbs and spices. All according to the motto: from the root to the fruit!

At the World Spirits Award, there was silver for Ricordino, and bronze for Camela and Kalyx.