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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.

Eagles Mountain Distillery: Ostalpen in the Mürzer Oberland nature reserve

For quite some years, Werner and Angela Ultsch have been dedicating themselves to the development of innovative alpine drinks, whereby they attach great importance to protecting nature and supporting the region. Werner Ultsch, a pioneer of Austrian natural cuisine, has many decades of experience not only as a chef in fine gastronomy, but also as a hotelier and project developer in the areas of health and tourism. His culinary understanding has always been closely associated with local agriculture.

In 2022 with the takeover of a traditional distillery in Upper Styria, a further alpine site was added for the brands Alperitif® and Alperitivo®. The basis for their production are medicinal herb cultures in the Tyrolean Wipptal valley, where at 1,350 metres above sea level many thousands of masterwort and angelica plants provide the valuable main raw ingredients for both the alcoholic and alcohol-free drinks. In cooperation with organic farmers, a sustainable and regional raw material supply is ensured.

Experiences from the southern Alpine arc (Alpes-Maritimes) provided the inspiration for supplementing the Alperitif® gin liqueur with the Alperitif® Maritim. In 2023, the product range was widened with the novelty Eagles Bready, whereby the alcohol was distilled from ‘yesterday’s bread’ and refined to a wholesome liqueur for hot drinks with alpine herbs, roots and berry juices stored for many months. In addition, there is the Alperitif® ALPINE GIN cum Imperatoria – a strong masterwort gin with a volume percent of 48.

At the World Spirits Award, gold was awarded to Alperitif® Maritim and Alperitif® ALPINE GIN cum Imperatoria, and silver to Eagles Bready.