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Schwarze & Schlichte – Brand personalities from Westphalia

The family business Schwarze & Schlichte from Westphalia has been representing the highest quality spirits for the last 345 years with a distinct range of national specialities, regional traditional brands and successful international innovations. This top quality is based on a distilling tradition acquired over centuries which has been passed down over twelve generations. Even today, distilling and maceration still take place at the company’s own distillery where plenty of time and skill are invested. The selection and processing of the best raw materials and continuous control of the production process ensure a consistently high quality. One factor for success is the ongoing brand management in accordance with the specific requirements of the various brand personalities.

Three Sixty Vodka is one of the purest and mildest vodkas in the world. A fourfold distillation process ensures tangible softness and exceptional clarity while the purity of the vodka is all down to the time-consuming “Diamond Filtration” process: the finest filters are used, set with crystals like diamond dust, to remove even the smallest of suspended particles from the distillate. Even the packaging is unique: the facet-cut bottle of pure white shiny glass sets off this premium vodka to perfection. A black velvet label completes the sophisticated design.

The Grappa Bianca from Scavi & Ray is characterised by its full-bodied balanced flavour with powerful and intense aromas of marc. This crystal-clear brandy is soft and deliciously balanced thanks to the exquisite skill of the master distillery. The intense and fruity aroma is reminiscent of the sun-soaked vineyards in Italy.

Both products received a silver medal at the World-Spirits.

MBG International Premium Brands – Brands with added value

“We Love Liquids.” This slogan has accompanied MBG on its worldwide path of success since it was founded in 1993 under the name P.O.S. Marketing + Vertrieb GmbH: Strong brands have been established around the world in nearly 60 countries, with innovative own brands, renowned retail brands, great ideas and a lot of energy. With over 250 employees, the MBG Group currently generates over € 200 million and, every year, more than a million hectolitres are produced. The portfolio in Germany includes 12 own brands and 6 retail brands (from non-alcoholic drinks to low proof drinks to wines & spirits) for 90,000 customers.

“Our recipe for successful brands is the mixture of passion, conviction and knowledge of the market. If all goes well, names and products become new worlds which consumers love. Success is not always predictable, which means that courage is needed above all. The right moment has to be found and hard work put in, just like with a hit single: some are one hit wonders while others become classics.” Little can be added to this definition from Managing Director Andreas W. Herb. From the MBG Group headquarters in Paderborn, a great deal of expertise makes successful brands, tailored to the respective target group and the market segment. Many brands that are well known on shop shelves and in the gastronomy sector have played a role in the history of the company.

Participation in the World Spirits Award yielded gold for Dos Mas Nasty Nuts Shot.

Engelszell monastery liqueurs: A secret recipe

The Cistercian monastery of Engelszell was founded in 1293 by Bishop Wernhard von Prambach of Passau and abolished in 1786 under Emperor Joseph II. In 1925, the Engelszell estate became a monastery again when the Trappists bought the former monastery including the dilapidated buildings. The renowned diligence of the ‘silent monks’ helped them back to their former glory. In the search for the necessary funds, an offer from a Swiss pharmacist proved to be the stroke of luck they needed: his excellent herbal recipe was the start of liqueur production in 1929. The proceeds from the sale of the homemade spirits made an essential contribution to the preservation of this cultural heritage.

The original recipe for the bitters, which is still kept top secret, is well protected in the monastery archives. Brother Reinhard, head of liqueur production, doesn’t give much away: 42 different herbs, roots and spices form the basis, including galangal, buckbean and St. John’s wort. Further liqueurs have been developed over the many years of liqueur history. 15 monastery liqueurs of various flavours are currently in the treasure chest of the Trappists of Engelszell. The work is carried out according to both old recipes and, since 1929, also according to recipes the monks have developed themselves. Brother Reinhard watches over every single new herbal extract to ensure quality and taste. This is how the monks ensure the excellent quality of the spiritual drinks. Since 2021, the regionality has been greatly increased by using domestic ethyl alcohol, AT-BIO-902.

Engelszeller Eierlikör (egg liqueur) and Engelszeller Magenbitter (bitters) won Gold at the World Spirits Award 2025.