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Freimut Spirits – Vodka with an original taste

The new premium vodka with a name that speaks volumes. Freimut (‘frankness’) breaks with tradition and has a mild taste of rye – rather unusual for the industry. “I asked myself whether almost endless distillation processes or filtering through diamonds or gold really helped produce a better taste”, says Florian Renschin. The businessman from Wiesbaden is a perfectionist who doesn’t simply accept the status quo, but questions everything. This caused him to produce a vodka himself, which matches his demands and his passion for high-quality spirits.
“When I took on the task of making a really good vodka, ‘made in Germany’, it quickly became clear that I wouldn’t be able to do it on my own”, he says. “That is why I looked for a partner who shared my vision of a new, tastier vodka, which can convey the character of the rye as much as possible. The secret to perfect vodka is to use just a few, high-quality raw materials and to have complete influence on all production phases.” The North German Champagne Rye from the Niederlausitzer Heideland region, an ancient strain, was basically the only ingredient for Freimut vodka. 30 percent is prepared in a specialised Bavarian malthouse, the rest of the grain goes directly to the distillery, is crushed shortly before the mash is prepared and added to the malt of the same type. Fermentation takes four times longer than industrially produced vodka, which is how the spicy flavour and the subtle sweetness develop. Soft spring water from the Nordenau slate mine is used to bring it down to a drinking strength of 40 percent alcohol by volume. Following the motto ‘as natural as possible’, all ingredients carry the EU organic certificate and come from Germany, so that transport distances are also kept short.

At the World Spirits Award, the Freimut Vodka was awarded silver.

PUR ORGANIC PRODUCTS: Regional, pure and organic

Inspired and enlivened by the region and in harmony with nature, the Ackerl family has already been making organic vodka for eleven years. They use what grows in the Waldviertel region and what tastes good on its own, without needing any extra help: potatoes, rye and apples. All three have plenty in common and yet are very different on closer inspection. In the beginning there was the most neu-tral form, the potato vodka, followed a short time later by the fragrant apple vodka and the subtly sweet rye vodka. The name nørderd connects the regional origins – ‘nørd’ for north, the Waldviertel – and the origins of the raw ingredients – ‘erd’ for soil, where the potato grows. Distillation takes place in a distillery in the Weinviertel following the strictest organic guidelines, without flavour enhancers or other additives.

The brothers Gregor and Julian Ackerl, together with friend and managing director David Wais, con-tinue what their father, Hans Ackerl, began: the idea of offering organic vegetables in a form which would keep longer. And this is how the spirit of the Waldviertel is sent out into the world, with raw materials that are 100% organic, sustainable and grown regionally. Hans Ackerl already had an affini-ty for high-quality, organic fruit and vegetables more than 30 years ago, his farm was already organic in the early 1980s. Now, with nørderd, this is to be transformed into something that connects urban life with the countryside.

At the World Spirits Award, there was gold for nørderd Single Malt Vodka, and silver for nørderd Pure Potato Vodka and nørderd Pure Apple Vodka.

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.