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Limomacher: Regionally produced – socially labelled

Limomacher is a young Bregenz enterprise, according to their own definition “excellent in graphics, design, customer service, lemonade production, social involvement and coffee drinking”. However, a look at the brief biographies of the four-person team reveals quite a bit about their wide-ranging qualifications. All lemonades are produced regionally in Vorarlberg according to their own recipes. Short pathways right up until labelling – also labels for private customers and companies on request – reinforce sustainability, along with filling exclusively in glass bottles. The labelling, as well as the whole warehousing, are handled by Lebenshilfe Vorarlberg, a support organisation for people with disabilities. This is an indication that social thinking has been of great importance from the beginning.

At the beginning of 2018, the ‘Franz von Durst’ brand started in Spar shops, followed by the start-up shelf at Metro. The company developed a gin along with a tonic water for this purpose, as the first manufacturer in retailing that offers both as a one-stop shop. The gin that is also regionally produced goes perfectly with the tonic water and its animating and aromatic concept offers an exceptionally fruity drinking experience. Aside from the juniper base, five further botanicals play a role: angelica root provides a slight tanginess and supports the homogenous taste; orange peel is characterised by a range of aromatic substances and a fine hint of citrus; liquorice provides a complex sweetness with a slightly earthy note; elderberry has an intensive and refreshing taste; and hops gives it a special something.

“We are delighted that the Vorarlberg locals have received our gin so well and that we can expand step by step also into other provinces,” say the two young entrepreneurs.

At the World Spirits Award, gold was achieved by Franz von Durst Gin, and silver by Franz von Durst Dry Gin Wild.

Spezialitätenbrennerei Lagler – The number one in southern Burgenland

25 quality brandies, 6 liqueurs, 3 Pannonian whiskys – this broad-based programme comes from Kukmirn, the largest fruit-farming community in Burgenland (400 ha). Or more precisely, from the well-being hotel of the Lagler family where speciality distilling is accorded particular significance in addition to a well-being oasis and seminar area. Everything which grows and tastes good has been processed to form brandy here since 1980: from apples, pears, cherries, plums and pomace to berries, wild fruits and rarities such as peach, sloe and Uhudler. The products are best sampled as part of a tasting visit to the distillery complete with an expert tour and friendly advice.

13 hectares of fruit plantations in a top location around the hotel form the natural basis for the product range. Production is based on a natural process and harvesting takes place in accordance with extensive quality controls. Pest control and fertilizer is kept to a minimum, which has a very positive impact on the flavour of the fruits. The company has been developed with tradition over the generations, based on the Maria Theresa distilling grant. The pleasure of the experience involves submersing yourself in the pleasant atmosphere: the family-owned 4-star hotel close to the untouched natural landscapes offers pure quality living in the thermal regions of southern Burgenland. An energy-charging point for relaxation-seekers, a source of energy for fans of down-to-earth cuisine and the ideal destination for top wine and fine distillate enthusiasts.

Participation in the World Spirits Award saw the company’s success continued with classification as a World Class Distillery 2013. There was gold for the cask-aged Uhudler brandy, corn malt and yellow muscatel pomace and silver for the pear brandy, rowanberry brandy and plum brandy.

KeyPharm Laboratories: Team work for organic gin

Master distillers, mixologists and the research and development team at KeyPharm – a Belgian company spe-cialising in medical plants and herbs – stand behind a special organic gin which involves 50 carefully selected plants and herbs. The botanicals are divided into six groups, according to their aromas: herbs (juniper, pep-per, ginger, rosemary, angelica, gentian, cardamom, coriander, marjoram, etc.), blossoms (lavender, camo-mile, lilac, rose, etc.), leaves (lime, eucalyptus, myrtle, green tea, etc.), fresh tangerines, limes and berries (‘Biotona Superfruits’).

After 72 hours of separate maceration in 96% organic alcohol, distillation takes place in a traditional copper still, and spring water is added later to reach the desired drinking strength of 44 percent by volume. The re-sult is a gin with a delicate aroma, a complex body and good balance.

The Herbalist can be served in many ways, some recipes can be found on the website https://theherbalist.bio – along with instructions for making the perfect Gin & Tonic.

At the World Spirits Award, there was silver for The Herbalist.