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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.

Destillerie Josef Hofer: The finest stone pine schnapps

In the Styrian Enns Valley, at the foot of Mount Grimming, lies Irdning-Donnersbachtal. The Josef Hofer family business has been on the main square since 1797, now in the eighth generation. The stone pine schnapps plays an important role in the production of spirits and liqueurs. Since 2005, the Zirbenz Stone Pine Liqueur has been exported to the best resorts in the United States.

A stone pine spirit in its original form only needs pure alcohol and some sugar. 35 percent alcohol by volume gives an ideal combination of flavour and sharpness. The colour is typical with light blue-violet tones. Picking the cones is a risky job, as they hang on the outermost branches. And it has to be done quickly, because, due to the exothermal fermentation processes, the resin begins to seep out, leading to a bitterness which makes the cones unusable. Production begins after visual inspection of the cones: perfect examples are red throughout when cut open. They are left in a mixture of alcohol and water, depending on temperature and maturity, for two to three weeks. Once the sugar has been added, the alcohol content is regulated and, after a short resting period, the filtration and bottling follow.

‘Zirbenz trifft Barrique’ (Zirbenz meets barrique) is matured for six months in a new barrique made of American oak. The reddish-brown colour evokes whisky, while the aroma brings together stone pine with kiln-dry notes, hints of rum, tobacco and wood. A schnapps with strong bitter aromas from the roots of yellow gentian, which are washed and set in pure alcohol for two weeks, is a rarity.

At the World Spirits Award, there was gold for Zirbenz, as well as silver for Zirbenz trifft Barrique and Enzian (gentian).