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AnderWald: A place full of stories

This tale began not in a cellar, not in a distillery, but in a small pub in Dublin. A place full of stories, with golden drops that whispered of old recipes. It was there that they had the idea to create their own fine spirits, not just to enjoy the ones already there. Unique pieces as an expression of their own path. Where small miracles are created from water, fire, earth and time. And where every drop tells the story of its origin.

This young, independent spirits producer in Deutsch-Brodersdorf is dedicated to combining regionality, traditional distilling craftsmanship and innovative barrel ageing. Philipp Zima, a trained chemist, developed the recipes and production processes himself with scientific precision. Raw materials such as Styrian apples for the brandy and Viennese barley malt for the whisky are used in the process. They have respect for the classics, as well as the courage to think differently. Their heart is in nature, their gaze is deep – and their curiosity is fuelled by alchemy.

Maturation takes place in selected European barrels, as well as classic oak and local chestnut wood, which lends a unique, warm aroma. A central element of the philosophy is the targeted barrel reference: their own maturing barrels filled with apple brandy are used for individual maturation. Sustainability, transparency in the origin of raw materials and uncompromising quality characterise the way they work.

At the World Spirits Award, there was Silver for Single Malt Whisky Wiener Malz, Apfel Edelbrand Holz and Wodka Reserve.

Blackriver Gin: Organic spirit from Saarland

Blackriver Gin is the first organic gin from the Bliesgau Biosphere Reserve in Saarland. The two founders, Christian Ehrhardt and Christian Hurth, are proud Saarland locals who also spent their childhood here. It was important to them to create a gin that reflected their own values: a focus on regionality, sustainability and dedication to the homeland. Great importance was therefore attached to the quality and the origins of the ten botanicals, including typical regional ingredients such as buckhorn plantain.

In the interests of high product standards and the aim of offering 100% organic quality with regional ingredients, they looked for a suitable partner and found one in the Monter Distillery in Hemmersdorf in the Saargau region, near the French border. The family enterprise has been in operation since 1846, now already in its sixth generation, and has organic certification. An organic pure alcohol on a wheat basis is distilled with the botanicals in small batches. Several macerates give the gin its special colour and individual flavour. The careful production process comprises many controlled steps to preserve the aromas of the organic botanicals. Their expert adviser was Wolfgang Maffert, a fine spirit sommelier from the distillery and a gin lover. With a lot of experience and a special touch, the gin composition is very accomplished. The dense aromas combine herbs such as rosemary, apple mint and lavender, as well as fruity elements such as raspberries, blueberries and lemon peel, with a subtle hint of juniper. The taste is pleasantly mild and lasting. The colour is unusual: a delicate violet with a hint of rosé.

At the World Spirits Award, silver was awarded to Blackriver Bliesgau Bio Gin.

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.

Georg Hemmeter – XUXU, Escorial, SILLA EL FUERTE

Georg Hemmeter – strawberry drinks with exceptional flavour guaranteed

The name Georg Hemmeter – a company of the Underberg Group – stands for innovative spirits, in particular the XUXU range. The fresh and fruity strawberry drink contains 66 percent fruit plus crystal-clear vodka, rounded off with a dash of lime. The harmony between the sweetness of the fruit and just 15% alcohol by volume is created using a special production method. XUXU Ten, the little luxury in a 250 ml aluminium bottle with only 10% alcohol by volume, is dressed to party – it is still relatively new to the market, yet is already at home in all the world’s top party venues.
XUXU can be served in so many different ways: chilled, neat, on crushed ice, as a dessert topping, with sparkling wine or with other mixers – XUXU tastes heavenly and offers fresh and fruity pleasure. Welcome to Berrydise!

Initially the absolute top star in Greece, XUXU is now also number 1 in Russia, and extremely popular in Turkey and Italy too.


XUXU Strawberry & Vodka Drink and XUXU Ten won Gold at the World Spirits Award 2014.