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Roust Hungary: Affordable luxury on the spirits market

Roust was founded in 1992 by the Russian businessman Roustam Tariko and quickly developed into a leading business group in the sale of premium spirits brands. One of the world’s leading vodka producers, the company is present in more than 80 countries. Roust owns production plants and distribution centres in Hungary, Russia and Italy. The comprehensive portfolio includes the flagship vodka brands of Russian Standard, Green Mark, Parliament and Zhuravli.

Thanks to its extensive knowledge in sales and marketing and its commitment to responsible alcohol consumption, Roust Hungary has become the leading supplier on the domestic spirits market. The largest premium spirits company in Hungary also sells the Royal, Zubrówka, Russian Standard, Gancia, Grants, Jägermeister and Metaxa brands.

For years, Royal Vodka has maintained its position as the most popular and well-known vodka brand in Hungary, and also remains market leader in terms of volume and turnover. Royal Vodka is produced using natural ingredients, from the grain to the well water, which contributes to its mild taste.

At the World Spirits Award, there was gold for Royal Original Vodka, and bronze for Royal Raspberry Liqueur.

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.

Korn- und Edelobstbrennerei Schlitzer: Enjoyment backed by history

The foundation stone was laid in 1585 by Count Eustach von Schlitz, who first brewed beer in the little village of Sandlofs – today a district of the town of Schlitz. In 1616, a distillery was built next to the brewery, and then a good 100 years later a new building was constructed at the Auerhahn brewery, as it was called back then. It is documented that the Counts of Schlitz owned the distilling rights from 1732. Over centuries, grain spirit was made from regional wheat in this area. In the 1950s, the distillery was relocated to its present-day site, the former count’s sheep farm. In 1969, the Graf Görtz’sche Kornbrennerei along with the Karlshof was transferred to the ownership of the state of Hesse and was a state enterprise until 30 September 2006. In 2006, the town of Schlitz bought the company and founded Schlitzer Korn- und Edelobstbrennerei GmbH, with Schlitz (90%) and Hünfeld (10%) as stakeholders.

The product range is comprised of grain and fine fruit brandies, as well as fruit and herb liqueurs, and since the beginning of the 1980s also whisky. Managing Director Tobias Wiedelbach and his team continue to create the finest brandies at the same site, even though the head office and owners have changed. Many of the products draw on centuries-old recipes. The long-established distillery in the picturesque castle town is also a worthwhile tourist destination. Guided tours take you through the grain and whisky distillery, distillation, storage cellar, fine fruit distillery and bottling plant, showing the varied world of distilling. The outlet sales point has been newly designed, using original Schlitz barrels.

At the World Spirits Award, Milde Himbeere (raspberry) achieved gold, while Whisky Liqueur and Burgen Dry Gin achieved silver.

Distillery Cutura: Perfect craftsmanship through dedication

Marijo Cutura’s roots lie in former Yugoslavia, a region where distilling schnapps is still deeply rooted. “My granddad was a keen schnapps distiller, now I have taken over with dedication and commitment. A passion for the trade, a love of detail and a fascination with gin characterise my creations. They are intended to enrich special moments in life. I would like to bring people together and delight them with high-quality taste experiences.”

He continues this tradition today in Ilsfeld in the Swabian lowlands at the gateway to Heilbronn. The cultivated landscape is characterised by orchards and vineyards – a perfect inspiration for the products. In addition, hand-picked ingredients are meticulously prepared and often distilled multiple times in a small handmade copper still. All of this ensures that the distillates and liqueurs are imbued with a unique character and a special touch.

The Dry Gin – with an intense hint of juniper and a waft of citrus fruit – is an ideal basis for tonic waters and cocktails but can also be enjoyed neat or on the rocks. Chef Pero Adriatic Dry Gin – developed with the Croatian gourmet chef Pero Savanovic – brings together all the merits of a New Western Dry Gin and a Mediterranean touch. Modest juniper is complemented by a filigreed citrus aroma and rounded off by the floral length of hibiscus.

At the World Spirits Award, there was gold for Chef Pero Adriatic Dry Gin.