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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.

RG QUADRO SRLS: The joy of mixing – the pleasure of enjoyment

Roberto Gulino has a passion for experimentation and is the founder of La Bodega, a modern cocktail bar in Cosenza, where he has revolutionised the drinking culture. There, night after night, he conveys his beverage philosophy to his guests, bringing the classics of mixology back into focus with just a few aromatic details and refining them with typical Mediterranean flavours. Each of his cocktails is an attractive and exciting sensory experience. His extensive knowledge of the European beverage market is best described by Roberto Gulino himself, and you can read all about it in respected publications such as the Financial Times, GQ, Espresso or Bargiornale.

“I just like mixing, because it’s a synthesis of my world, my passions. It reminds me of my father, of our surname, of Gulliver and his travels. Perhaps this gave rise to the desire to travel around my country and the world, to learn from affinities and differences. I distil, I make liqueurs and I compose cocktails, I am an entrepreneur, but also a barman. I try to convey emotions that glide over the lips, occupy the palate and then burn in the chest. To appreciate a liqueur, a cocktail or a distillate means to indulge in the intoxication of the moment and forget the roar and emptiness of the surroundings as the ice clinks in the glass. To open a bottle is to prepare for the joy of sharing, of sinking preconceptions and of expanding knowledge. People who enjoy a passion for quality can discover new places and revive what they have already seen.”

Amarsud non solo Amaro and Ginsud Convivial Gin won gold at the World Spirits Award.