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Bimmerle: Know-how meets regionality and trend awareness

At the production site in the Black Forest town of Sasbach, which was opened in 2015, this family business sets innovative standards in technology, sustainability and environmental protection. For the last five decades, Bimmerle has strived for the highest quality, with focussed know-how, modern high-tech and the traditional art of distilling. This is the first distillery in Germany where all the heating requirements and power generation are covered by the burning of fruit stones combined with woodchips from the region.

In Germany and on the European market, Bimmerle is a leader in the fruit brandies sector with the Lörch brand. In order to make the ‘playground’ more interesting, the brand identity was modernised in 2024 and will be extended in 2025 by a fruit brandy range matured in wooden casks. Needle Black Forest Gin is among the top 5 most widely sold gins in Germany. The portfolio has been expanded since 2018 with WOOD STORK Spiced Rum and the EVERMANN Black Forest whiskies Theo & Wilhelm introduced in 2022. The Black Forest distillery has enriched the liqueur and aperitif market with as many as five exciting creations under the DON PASQUALE brand.

The World Class Distillery 2025 & Distillery of the Year 2025 – Bronze (Bitters & Liqueurs) received Gold for Don Pasquale Limoncello Liqueur, Zünftler Waldhimbeergeist (wild raspberry spirit), Wood Stork Spiced Rum, Lörch Waldhimbeergeist (wild raspberry spirit), Lörch Vanillekipferl Sahnelikör (vanilla cream liqueur), Needle Gin Green, Don Pasquale Aperitif Bitter Liqueur, Don Pasquale Espresso Martini Liqueur, Don Pasquale Hazelnut Liqueur and Lörch Linzertorte Sahnelikör (Linzer tart cream liqueur). Silver was awarded to Kronenhof Alter Williams Christ Birnenbrand (pear brandy), Lörch Alte Williams Christ Birne (pear brandy), Zinselhof Alter Williams Christ Birnenbrand (pear brandy), Lörch Altes Schwarzwälder Zwetschgenwasser (damson spirit), Needle Blackforest Distilled Dry Gin, Needle Gin Rosé, Don Pasquale Pistachio Cream Liqueur, Lörch Bratapfel Sahnelikör (baked apple cream liqueur), Zünftler Alte Williams Christ Birne (pear brandy), Lörch Williams Spirituose im Holzfass gelagert (pear spirit aged in a wooden cask) and Lörch Marille Spirituose im Holzfass gelagert (apricot spirit aged in a wooden cask), and Bronze to Lörch Obst Spirituose im Holzfass gelagert (fruit spirit aged in a wooden cask).

Aeijst: Making gin an experience

Spelt Aeijst, pronounced ‘eye-st’ – the Styrian dialect word for the branches on which botanicals grow. It is actually a London Dry Gin, but the name Styrian Pale Gin describes its own special style. The simple design of the bottle is reflected in its taste: clear and pure, both inside and out. 25 years ago, Wolfgang Thomann discovered schnapps distilling. With an old copper vat, fruit from his own garden and a few helpers he distilled alcohol for the first time. Since September 2018 there has been a new production site in St. Nikolai im Sausal, with a distillery open for tours and rooms for events and tastings. The centrepiece of the former winegrower’s house is a 400-litre copper vat.

Aeijst Gin is stored for one year in a new French barrique from Vosges, and another year in a rum barrel (18-year-old rum). It is bottled into hand-blown and signed bottles from the Viennese glassworks Comploj, limited to 500 bottles. Following this classic barrel aged gin and some experiments, Aeijst Umbra was created, a new definition of gin. “For us it is the spirit par excellence. Made from organic botanicals and natural spring water, slowly distilled in small batches, and unfiltered. An interpretation that breaks with well-known gin tastes.” New to the product range is Aeijst Peat, the first of its kind in Austria. It is a gin made from juniper berries that were smoked over Styrian peat from the Garanas high moor in western Styria.

At the World Spirits Award, there was double gold for Aeijst Peat Gin (Spirit of the Year & World Spirits Award 2021).

Maison Ferrand – A commitment to tradition in more than 60 countries

In 1989, entrepreneur Alexandre Gabriel met the Pierre Ferrand family, one of the oldest cognac-producing families in France. His vision was to produce cognac following traditional methods, with a personal stamp, to emphasise the character of the Grande Champagne region and create a Premier Cru de Cognac. Tradition and passion, excellent locations, professional distillation, precise storage and careful blending set new standards for traditional products.

“A great cognac should reflect its terroir. Above all, good healthy grapes from the best vineyards are needed. Then the wines are carefully distilled on the yeast, and the brandy is left to mature in old barrels for many years. There are no short cuts, but it makes such a heavenly difference and the result tastes so much better that it is worth the effort! At MAISON FERRAND, there has always been a commitment to this level of diligence and patience.”

The production location is the Château de Bonbonnet in Ars, in the department of Charente, in the middle of the vineyards. In the cellars, the various spirits are stored in cognac, port wine, whisky, sauternes or calvados barrels. This ancient ‘double ageing’ procedure yields outstanding quality. Cognac is distilled in winter in ten small copper stills (maximum 25 hl). The characteristic gin is distilled in spring, the rum varieties of the Plantation brand name, which play an important role, come from the Caribbean.

Maison Ferrand is co-owner of the Domaine Logis d’Angeac, a traditional distillery dating back to 1776. It also includes 110 hectares of vineyards at the heart of the Grande Champagne region.

At the World Spirits Award, there was gold for Pierre Ferrand Ambré, Cognac Ferrand 10 Générations, Citadelle No Mistake Old Tom Gin and Plantation Original Dark.