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Kreuzritter - Elixirum Digestivum, created by masters

The beneficial effects of herbs have been known for thousands of years - from Chinese and Indian herbal medicine which focused on the digestive system to Arabic medicine and the medicines of the Middle Ages. A modern interpretation of this long-established knowledge, based on medical expertise and nutritional physiology, is offered by a physician, a nutritionist and a spirits expert from the town of Mühlen in Lower Saxony, famous for its horse-riding.

These experts set themselves the task of creating high-quality herb liqueurs and aquavits for demanding consumers using top-quality raw materials from specialist producers and based on elaborate and unusual recipes. The specialists from Lower Saxony base their concoctions of herbs, spices, aromas and essence compositions on natural ingredients.

The key to the "Kreuzritter" digestion elixir is eleven secret herbs, the effects of which were noted centuries ago in the herbal medicines of the Far East. It also contains 47 additional extracts ranging from aloe to white turmeric, renowned for their positive effects in terms of both stimulating digestion and soothing the stomach. The "Dreiling" is a typical aquavit with hints of caraway, anis, geum and the aroma of dill. It also contains a complex mix of herbs including coriander, ginger, lemongrass, fennel, orris root, camomile and mace. Its mild flavour is the result of using high-quality brandies made from wheat, rye and spelt which are stored in oak casks for over eight years. The "Herzdame" (queen of hearts) completes this trio of specialities - a fresh and fruity liqueur.

The Kreuzritter and Dreiling performed well at the World-Spirits Award, securing a silver for Lower Saxony.

Edelbrände Ostermann: Old recipes and new creations

Dietmar Ostermann grew up with fruits and the aroma of fine distillates. He has always been interested in distillation. His father’s experience and the skills he learnt at the University of Hohenheim have helped him to implement his ideas, yet he is convinced that the art of distillation can only be learnt through first-hand experience. The senses cannot be taught which path to choose, they need to learn to work it out on their own.

From the outside, the distillery in Sulzbach-Rosenberg in Upper Palatinate doesn’t look like a place where fine distillates are created. The passion for distillation began a long time ago, with great-grandfather Peter in the 1920s. Father Franz ignited the spark in his son Dietmar to carry on the tradition, which was taken on with a modern licensed distillery in 2018. The repertoire has been continued and expanded with his own creations. The bases are either fruit distillates such as damson, Williams pear, raspberry, sloe or blackcurrant, or liqueurs with fruits or herbs. A London Dry Gin with botanicals from the Jura Mountains is one of a number of innovations. This father-son project took shape while another herbal liqueur was in the making. “It’s a lot of fun to develop something new and to experience the explosion of aromas in the distillery when they are set free during maceration and distillation.”

Their own beverage speciality market supports the success of regional direct marketing, and their online shop is also an important factor in helping to make the brand of OSTERMANN Edelbrände better known.

At the World Spirits Award, there was silver for Blackcurrant Spirit, Wild Raspberry Spirit, Hazelnut Liqueur and Damson Brandy Liqueur.

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.