World-Spirits Online Guide Abo – order now

Organic Juniper: Purism for true gin lovers

Sometimes it seems as though many distillers have forgotten what gin is all about. Why else would we have all these complicated aromas that don’t just sing, but shout? This is the view at Juni Gin Lab in Nottingham, the place to be for dedicated gin fans – an exclusive location with a carefully stocked bar. As well as their own Juni gins, there are innovative cocktails, wines, beers, ciders and alcohol-free drinks to choose from.

The ‘lab’ can tell you about the history of gin, about Juni 93 and its home in Serbia, as well as offering an insight into distillation techniques, mixing and harmonising botanicals for home recipes that can be produced in traditional copper stills. Of course, there are also tastings and even a Cocktail Master Class.

With Juni 93, Alyasir Mendly, Sales Manager at Organic Juniper, together with the Master Distiller, Tom Masters, has put an original London Dry made entirely with natural ingredients on the market. Made with hand-selected, Serbian organic juniper berries from their own land in the highlands of Pest at nearly 5,000 feet above sea level. And, instead of transporting the berries all the way to England, they have settled in Serbia to meet the locals and to get involved in all the work, from picking to sorting to distilling.

At the World Spirits Award, there was silver for Juni 93 London Dry Gin and Juni 93 Cask-Aged Gin.

Paul & Sons Spirits: The highest quality is a family matter

“Let us distil a gin” – with these five words, the journey to one of the most currently in demand London Dry Gins of the Palatinate region started five years ago. Inspired by new quality brands in the region and a lifelong passion for the subject, it was the logical consequence for Michael Paul. Uncompromising work followed, resulting in the London Dry Gin ‘Paul’ after 26 attempts. Michael Paul may have initiated it, but the foundation of its success and distinctive quality is a family matter. The three sons as well as their wives have taken on essential design, production and marketing tasks.

Manufacturing has taken place from the beginning on the premises of the distilling master Fedor Back at the traditional distillery in Dudenhofen, where the 300-litre copper pot still transforms the high-quality macerate into the ‘Paul’ so highly prized by enthusiasts, that also forms the basis for ‘Paulchen’. The distinctive taste experience of both London Dry Gins is easily accounted for: absolute care in every phase, handpicked botanicals and the painstaking supervision of the brewery process in small batches. This year, a new member is joining the family: ‘Pauline’ can hardly wait to earn its place in the hearts of true gin fans. Like all other gins, it is also filled into a stylish pharmacy bottle – a total of 5,000 a year.

At the World Spirits Award, there was gold for Pauline.

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.