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Walter Trausner: New beginnings with gin

Mr Trausner’s story begins at the start of the 1990s. After studying distillery and fermentation technology, he founded the Gasser-Trausner distillery in the Lungau region in the province of Salzburg, but was forced to close it less than ten years later. At the beginning of 2000, Walter Trausner and his wife, Eva, founded the ‘Trausners Genusswerkstatt’ factory and made a name for themselves with jams and sweets. In 2015, he invented ENZO Alpin, the world’s first soft drink made from gentian. Cordials soon followed, and then a second ENZO Alpin soft drink and two spirits: a bitter liqueur based on citrus fruit and gentian, and a London Dry Gin.

From 2019, Walter Trausner once again started to apply himself to the art of distillation and combined his experience with his usual perfectionist demands of the products. As well as gin, he also plans to distil single-variety grain distillates and whisky. Each kind of grain has its own particular taste – and this advantage is used to create a suitable distillate for each grain. The regional components also play a vital role, as the Lungau microclimate and pure mountain spring water offer ideal conditions for the maturing and mashing processes.

The first distillate from the Trausner company was a classic London Dry Gin made from wheat brandy, 23 botanicals and fresh organic bitter orange peel. The recipe dates back to 1997, when the distiller was one of the first in Austria to take a chance on what, at that time, was just a novelty: gin. He currently reinterprets old knowledge from monastery distilleries and produces liqueurs using an elaborate procedure – the basis are homemade grain spirits from local types of grain.

At the World Spirits Award, there was gold for Lungaus Gentle Giant – New Single Malt, and silver for Lungaus Gentle Giant – Herb Liqueur and Lungaus Gentle Giant – APERO Liqueur.

HirschRudel: Herb liqueur following an old family recipe

HirschRudel herb liqueur is made using a very elaborate procedure. To achieve a perfect high-quality result of course requires plenty of dedication, therefore importance is attached to manual work. Each production comprises around 4,000 bottles of 0.5 litres, along with individual magnum bottles in very small batches. All the bottles are filled and labelled by hand with individual numbering and the filling date. Natural cork with a tin lid and the recipe complete the package. But the most important feature is of course the taste!

HirschRudel was brought to life by Dirk Verpoorten, a partner in the egg liqueur dynasty from Bonn. In his grandma Elly’s heirlooms he found an old trunk where she kept a book of mementos, in which she recorded a recipe for a herb liqueur she had created herself on the occasion of a family celebration. Dirk Verpoorten tried out the recipe and was so delighted with the taste that he decided to bring the herb liqueur back to life under the name HirschRudel in memory of his grandmother.

At the World Spirits Award, HirschRudel Herb Liqueur was awarded gold.

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.