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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.

Ehrenwert GmbH: One recipe – two families

One recipe – two families. Each family has its own carefully guarded secret recipe, and with the Lücke family this remained in the hands of grandfather Heinz and later his son Dieter for many decades. Long enough, thought sons Thomas and Christian. In any case, it is the ‘Felsenfeuer’ herb liqueur that once made the Lücke Distillery one of the most important in Münsterland. After the war they continued the success story which first began in the 18th century, with this herb liqueur, using the recipe that Heinz Lücke worked out. In the 1950s everyone was talking about it, but in the 1960s the era of the distillery and the herb liqueur ended. But not for good – 60 years later it celebrated its resurrection with the ‘Freudenfeuer’.

Whilst searching for a distillery, Thomas and Christian kept to family tradition, as their grandmother was a Sasse, and the Sasses’ fine distillery in Schöppingen is still well known today. Following a traditional recipe from 1947 the new liqueur is distilled in small batches and is bottled by hand after a ten-day rest period. Ready to enjoy: neat and ice cold like in the time of our grandfathers, or smoother, on ice with lightly pressed orange zest, or as a basis for a long drink with tonic water or ginger ale. To old times and new friends!

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

BY38 Gin: Handcrafted from a legendary plant

Birgit Gehrmann is a supplier of high-quality distillates far beyond Germany. Her premium dry gin is characterised by the use of Peruvian maca root, a natural aphrodisiac according to Inca legend. Today, maca is available in powder form as a dietary supplement which is said to reduce stress, increase energy, improve mood and more. The plant, also known as Peru ginseng, grows under extreme climatic conditions in the Peruvian Andes at altitudes of around 3,000 metres. The Q’ero, the last descendants of the Incas, also live there. Maca is said to have been used thousands of years ago as a fortifying food and a health remedy.

Sensory experts, bartenders and market researchers were involved in the development of the gin. It is produced in the Black Forest with the best water from the region, which for the founder is “more than just an ingredient from the tap, but an almost mystical element” which is just as important as the botanicals. The production conditions are ideal: a distillery ‘fired’ by a PV system which has been converted to electricity in order to be independent of gas, and a bottling capacity of more than 20,000 litres per month. Small handmade runs are a major challenge in terms of logistics, which is why the primary clients are bars, hotels and premium specialist retailers, as well as the online business.

The gin has a malty maca note reminiscent of toffee and vanilla, paired with berries and a citrus-like fruit from Peru, as well as juniper from the Black Forest, classic spices such as coriander and angelica root, and a hint of different types of pepper.

BY38 Dry Gin won gold at the World Spirits Award.

Rick Spirit: Organic gin made in Austria

After much trying and testing, master distiller Patrick Marchl has brought three varieties of organic gin onto the market: after Rick Rich, the fruity, lemony gin, and Rick Brave, the strong gin with juniper, pepper and ginger, the Mediterranean, summery Rick Feel followed. Rick is a premium organic gin, handmade from pure-ly certified organic ingredients. The focus lies on the highest quality of all raw materials as well as on regionali-ty and sustainability. Only small batches are produced using modern distilling technology.

Production takes place in the southern Styrian village of Gamlitz according to the highest quality standard, London Dry. After his many journeys around the gin world – from England to America – the connoisseur and ‘Gintleman’ decided that home is best, and that his homeland needed a really good gin. “A classic, which leads back to the basics but catapults you into another world with its variety of flavours. A bit like the past meeting future. That was the decisive factor in my motivation for creating a recipe. The gin Big Five – juniper berries, coriander, angelica root, lemon and orange peel – were mixed with dozens of other botanicals such as ginger, liquorice, lemongrass, Kaffir limes and jasmine, to name but a few.”

At the World Spirits Award, there was gold for Rick Feel Mediterranean Gin, and silver for Rick Rich Dry Gin and Rick Brave London Dry Gin.