World-Spirits Online Guide Abo – order now

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.

5020 Gin: Bottled Life – Handcrafted in Salzburg.

In the heart of the city of Salzburg, at Rainberg 5, there is a farmhouse which was built in 1671. In these historical surroundings, the 5020 London Dry Gin is produced in small batches. The centrepiece is the small distilling room, where all the stages are carried out by hand and where the gin is gently distilled in a 100-litre copper vat. The distilling process alone takes between 24 and 26 hours, and only takes place in small batches of 75 to 80 bottles – following the motto ‘back to the roots’ in the beautiful city of Salzburg with the postcode 5020. And on the subject of the roots of gin, London Dry Gin is made exclusively of natural ingredients which are processed in their most original form. 5020 Gin uses 23 organically cultivated botanicals. By hanging an aroma basket directly in the still, the hand-selected essences can develop their aroma perfectly. The gentle increase in temperature, constant inspections and four weeks of storage in glass demijohns perfect its quality.

Stephan Koudelka taught himself all about gin distillation over many years, accompanied by disappointments and setbacks. Perseverance, meticulousness and passion were his partners on the path to his unique recipe. Care in the selection of ingredients, patience during the distillation process and a love for detail characterise the distiller. All the way to the features of the characteristic bottle, you can see that, in this small craft distillery with its special charm, quality is valued highly, and this was rewarded with silver at the World Spirits Award.

Bobby’s Gin: Dutch courage with Indonesian spirit

This family business is based in Schiedam in the south of the Netherlands, which is well known for its centuries-old tradition of distilling. The company was named after Jacobus ‘Bobby’ Alfons. He skilfully blended Dutch jenever with a Pinang Raci blend of spices that reminded him of his homeland of Naku on the Moluccan spice island of Ambon. His grandson Sebastiaan started his professional career in the drinks industry and felt it was time to create something new that came from the heart. With help from his family, he reconstructed this traditional recipe with its characteristic flavour. Following the market launch in February 2014, his brother David officially joined the company.

Bobby’s Schiedam Dry Gin spans a flavour-packed bridge between East and West, stands for Dutch courage, and is enriched with Indonesian spirit. It is a fresh and spicy combination of juniper, fennel seeds, coriander and rose hips as well as lemongrass, cloves, cinnamon and cubeb pepper. Bobby’s Jenever combines lemongrass, ginger, cardamom, cubeb pepper with juniper and malt brandy as a bready, nutty base. Pinang Raci celebrates the traditional flavours of Ambon in a modern Schiedam Dry Gin, characterised by daun salam, turmeric and galangal, supported by ginger, sweet orange, cloves, cinnamon, lemongrass, cubeb pepper, coriander and juniper.

At the World Spirits Award 2025, there was Gold for Bobby’s Schiedam Jenever, and Silver for Bobby’s Schiedam Dry Gin and Bobby’s Schiedam Gin Pinang Raci.