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Brennerei Pirker: Masterpieces from Mariazell

Austrian gingerbread and mead production and candle dipping each have a long-standing tradition dating back over 300 years in Mariazell. The Pirker family still practise, preserve and bring to life these fascinating crafts today. Katharina Pirker and Georg Rippel-Pirker run this Upper Styrian model business with lots of enthusiasm and creativity, earning them the Styrian coat of arms. In addition to traditional and local fruit varieties, special fruits are also distilled into organic orange brandy, honey brandy and rice brandy which is sold as far afield as Japan.

At Pirker’s, tradition is combined with zeitgeist: brandies, mead, original Mariazell herb bitter (from local herbs, with no added sugar) and gingerbread liqueur are carefully produced and impressively presented. The company has won numerous awards, confirming its high quality standards – only the very best pure monovarietal fruits, herbs, honey and hand-selected spices are processed and distilled. Pirker’s entire product range is made up of more than 400 homemade specialities, ranging from exquisite brandies, liqueurs and Mariazell honey gingerbread to mead, handmade beeswax candles and high-quality vinegars from their own vinegar production facility.

At the World Spirits Award, the Master Class Distillery 2024 was awarded gold for Gingerbread Liqueur, Blackcurrant, Egg Liqueur, Swiss Pine Spirit, Herb Bitter, Cornel Cherry, Damson and Green Williams Pear, and silver for Orange, Raspberry, Bird Cherry and Rowanberry.

Leardini Liquori Artigianali – When fairytales come true

The Leardini family flies the flag when it comes to persisting at keeping old production techniques alive and taking the time to allow nature to take its course. This is neither nostalgia nor fanaticism, but experience and a dash of craziness in the face of an ‘everything now’ mentality in our fast-moving age. For this reason, the traditional, limited-production liqueurs contain neither artificial flavourings nor colours.

Everything began four generations ago, as the young Domenico, a skilled shoemaker, moved away from San Leo in the historical Montefeltro region to try his luck in Switzerland. There he fell in love with a girl with blond plaits, called Barruell. She made sure there was always enough schnapps in the cold workroom, and every now and then she would ‘forget’ a bottle of his favourite liqueur there. The young man only spent one winter in Switzerland, as his family needed him. When he returned to San Leo, he discovered the recipe for the liqueur in his jacket pocket, which Barruell had slipped in when saying goodbye. As an old man, he told his nephews that the liqueur had the fragrance of the girl’s lips. “Call it Barruell”, he said to his son Antonio, and gave him the recipe. After the war, Antonio’s son, Leonardo, decided to try to make a small amount to earn a living – in 1958, he produced 25 litres of alcohol, but things got better and better. Until the age of 87 he dedicated himself to the production of liqueur, and wanted his nephew Mauro to carry on the old tradition which he had followed over 60 years. Mauro complied with his wish and resumed production in the small workshop as his uncle Leonardo had done – and Barruell is still around today ...

The First Class Distillery 2018 received gold for Sambuca, Elixir Espresso Italiano, silver for Ariminum and Eremus, and bronze for Barruell.

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.

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.