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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.

Clint Wilfred & Sons – Good taste for rapidly expanding markets

Clint Wilfred & Sons Ltd brings a carefully selected portfolio of drinks to the Gulf region and Southeast Asia. The young company targets fast-moving products in the HORECA – Hotel/Restaurant/Café and Hotel/Restaurant/Catering market segment. It is run by Clint Wilfred, whose family has been in the spirit production and distribution business for over four decades.

One main focus of business activities lies in the United Arab Emirates. To offer new products on this rapidly growing market is a great challenge, as the demand for premium and niche products is constantly increasing and customers’ wishes are very diverse. The range, therefore, also includes non-alcoholic and carbonated soft drinks, still and sparkling water, ready-to-drink teas, energy sport drinks and other New Age drinks. There is also a strong focus on a wide selection of packaging sizes and formats.

One special product in the spirits product category is Count Cristo Blended Scotch Whisky, a premium blend with a high malt content from the Scottish Speyside region and with some lowland malt for added depth and character.

At the World Spirits Award, there was gold for Count Cristo Blended Scotch Whisky.

Lehar – The liqueur manufacturer with a successful recipe

Josef Lehar, a relative of Franz Lehar (the ‘king of operetta’), established an enterprise in 1902 that also had to do with composition – in his case harmonious distilled spirits, vinegar, oil, and tea – and which was able to continue growing, even through times of crisis. At the first international exhibition for ‘Trade, Commerce and Social Hygiene’ in 1908, a herb liqueur – the ‘Original Lehar Bitter’ – was awarded a certificate of honour. The company was taken over in 1976 by Mr. and Mrs. Wiesböck and transformed into the company it is today. Since March 2007, Dietmar Messner, a qualified graduate in business administration and a market researcher, has been running the business according to tradition as the owner.

Today, a wide range of high quality products is available at the modern company in Ebreichsdorf: the company focuses predominantly on the production and bottling of alcoholic products from Austria and abroad, the production and trade of speciality foods and diabetic products as well as other health, pharmacy and cosmetics products. The spirits sector deals with liqueurs, brandies, spirits, schnapps, rum and bitters as well as international brands, Gerasdorfer brandies and fruits in alcohol.

Together with the more than 100 years of experience, high processing reliability and strict quality controls ensure an appealing price-performance ratio for all Austrian retail chains, regionally organised and non-organised specialist dealers, retailers and the catering industry. Lehar’s success is not limited to Austria – the company’s fine products are also appreciated internationally, with exports to Germany, Hungary, Hong Kong, Switzerland and Slovakia.

Lehar’s imaginative compositions won classification as a ‘Master Class Distillery 2014’ at the World Spirits Award, with gold for the Likörmacher Herb Liqueur, Likörmacher Egg-Poppy Liqueur, Likörmacher Advocaat-Rum-Coconut and Likörmacher Hazelnut, and silver for the Likörmacher Advocaat-Vanilla and Likörmacher Damson Liqueur.

Martin Miller’s Gin – Unmistakable thanks to Icelandic spring water

With a global presence in more than 55 countries on all continents, Martin Miller is the largest independent gin brand in the world – supremely award-winning and with a highly complex production. The concept originated from three friends: Martin Miller, David Bromige and Andreas Versteegh. With the super premium product at the turn of the millennium, they triggered a real gin wave and managed to create an unexpected renaissance for the spirit classic which had, at that time, rather faded away.

The unique selling point of Martin Miller’s Gin is that it is the only gin for which spring water from Iceland is used. This is much purer than any other mineral water, has a low concentration of minerals, and complements the botanicals perfectly. The classic taste profile boasts perfectly balanced hints of citrus fruits and juniper. In contrast to other gin brands, for which demineralised water is used, with Martin Miller’s Gin the surface tension is maintained, which prevents fast evaporation. The pleasing result is a soft, almost tender sensation in the mouth without any sort of sharpness.

Some tea production philosophy flows into the making of the gin, whereby the botanicals are carefully macerated over a longer period in order to extract every nuance of essential oils and aromas. This can be compared to haute cuisine, where more gentle methods of preparation are also preferred. Pure perfectionism – work and cost intensive, but the end result is a magical elixir for the new millennium.