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Château de Laubade: Armagnac in its purest form

The largest estate in the Armagnac region has been under the ownership of the Lesgourgues family for three generations. The Château is located at the heart of the prestigious Bas Armagnac region and was founded in 1870. It was purchased by the grandfather of the current owners, brothers Arnaud and Denis, in 1974. The family empire grew over the years to include various other vineyards (Bordeaux, Graves and Madiran). The Ugni Blanc (47%), Baco (30%), Colombard (15%) and Folle Blanche (8%) varieties are cultivated over an area of 103 hectares, forming a broad basis for the refinement of the various quality Armagnacs.

Here, the focus has been on sustainable cultivation for more than 40 years, and so some 600 sheep live on the estate, grazing between the rows of vines and providing plenty of natural fertiliser. More than 2,800 casks containing 430 litres are distributed among seven cellars. Only the best Gascony oak wood is used to make the 150 new casks required each year and these are produced at the company’s own barrel-makers. The ‘treasure chamber’ of this traditional company contains excellent products from more than 80 vintage years dating as far back as 1893. The ‘Methuselahs’ – distilled before 1930 – are stored in glass containers in a room that goes by the name ‘Le Paradis’. The ‘heavenly’ products made by this market leader are exported to more than 50 countries and are ambassadors for French lifestyle and culture.

This Master Class Distillery 2022 received gold for Château de Laubade Les Curiosités l'Enchanteur, Château de Laubade Intemporel 12 Ans Armagnac and Château de Laubade Cask Strength 2003, and silver for Château de Laubade Vintage 1973 and Château de Laubade Vintage 1982.

Windspiel: From the field to the bottle

At the Weilerhof farm in the Vulkaneifel region, Sandra Wimmeler and Denis Lönnendonker grow the pota-toes for their down-to-earth spirit, which is all produced by hand: from sorting to attaching the ribbons to the gold ring on the bottleneck. After the harvest, the potatoes are carefully washed, finely ground, added to drinking water and worked into a pumpable paste. This is heated to destroy any germs, and the transfor-mation from starch to sugar begins. After slowly being cooled down, a special yeast is added and the mash ferments in a tank. After three rounds of distillation, the basis for all the products is finished – an alcohol with a delicate mildness and characteristic potato note.

For the Premium Dry Gin juniper, lemon peel, coriander, lavender blossoms, ginger and cinnamon are added (the rest remains a secret). The Reserve is stored for many months in oak barrels and is exceptionally mild with its 50 percent alcohol by volume – perfect for enjoying on the rocks. The Navy Strength with 57 percent alcohol by volume is rounded off by ingredients from the routes of the colonial rulers from the past. For the Sloe Gin, hand-selected sloes from the Eifel region are preserved in 70 percent Premium Dry Gin, before the macerate is mixed with the 47 percent gin, sloe juice and sugar. The 30 percent juice adds a subtle sweetness to the bitter note – an ideal sundowner. The product range is completed by barrel matured vodka and a herb spirit.

At the World Spirits Award, there was gold for Windspiel Premium Dry Gin, Windspiel Premium Dry Gin Navy Strength, Windspiel Premium Sloe Gin and Windspiel Premium Dry Gin Reserve.