World-Spirits Online Guide Abo – order now

Jim Beam Distillery – Bourbon straight on

Knob Creek is named after a rivulet in Kentucky, the home of President Abraham Lincoln. His steadfast attitude seems to serve as an example for this straightforward bourbon. The square ‘chemist’s bottle’ suits these traditional values perfectly, as does the striking label which is reminiscent of the old tradition of wrapping bottles in newspaper. To this day, a mixture of experience and craftsmanship is the recipe for success for the bourbon from Knob Creek.

The bourbon was at the peak of its success in 1919, when the nationwide prohibition of the sale, manufacture and transport of alcohol began – lasting until 1933. Following this, a new start was impossible for many distilleries; others couldn’t finance the customary long maturing process of the bourbon. This situation motivated Booker Noe to revive the traditional bourbon style from the time before the prohibition: rich in aroma, with discreet sweetness due to year-long maturation in strongly ‘toasted’ wooden barrels from American white oak. In 1950, he joined the family business – his mother was the daughter of Jim Beam, which meant bourbon was already in his blood – and completed his training as Master Distiller. With the small series of premium bourbon he launched, the term ‘batch’ (small) was established and revolutionised the industry. His son, Fred Noe, continues with this clear strategy: “I learnt the business from scratch, listened to my father and learnt on the job. I know what it means to make perfect bourbon. Each bottle is a reflection of my family.” Since 1992, the Knob Creek brand has represented these values with the perfect combination of tradition and top quality.

A golden trio was successful at the World Spirits Award: Knob Creek Rye Whiskey Small Batch, Knob Creek Single Barrel Reserve Bourbon and Knob Creek Straight Bourbon.

Klippenziege: New era in the world of gin

In December 2015, four friends captured the ‘spirit’ of an idea: they were thinking about gin. Nearly a year later a small batch was bottled by hand. The individuality of a gin lies in the combination of the botanicals, in this case it is the exotic selection: mate tea, goji berries, physalis and a hint of rose. The Klippenziege is a New Western Dry Gin, in which juniper plays the main role amongst the other botanicals.

It is produced in the Habbel Distillery, which guarantees excellent quality thanks to its experience – it was established in 1878 and is now in the family’s fourth generation. The former Korn distillery in Sprockhövel with adjoining farmland is now the largest fruit distillery in the Ruhr region, as a traditional manufacturer it stands out with its attention to detail. The entire manufacturing process at Klippenziege can also be observed on-site.

The bottle and the label are also special. Designer Levent Aydin drew it carefully by hand, and then digitalised it before perfecting it. First it is printed, then coated, then stamped and embossed. The elegant result stands for friendship, solidarity and love. Working together in a friendly and familiar atmosphere connects people with a passion for life who share one important belief: that the product should encourage people to slow down, allowing for mindful enjoyment.

At the World Spirits Award, there was silver for Mate Dry Gin.

Aeijst: Making gin an experience

Spelt Aeijst, pronounced ‘eye-st’ – the Styrian dialect word for the branches on which botanicals grow. It is actually a London Dry Gin, but the name Styrian Pale Gin describes its own special style. The simple design of the bottle is reflected in its taste: clear and pure, both inside and out. 25 years ago, Wolfgang Thomann discovered schnapps distilling. With an old copper vat, fruit from his own garden and a few helpers he distilled alcohol for the first time. Since September 2018 there has been a new production site in St. Nikolai im Sausal, with a distillery open for tours and rooms for events and tastings. The centrepiece of the former winegrower’s house is a 400-litre copper vat.

Aeijst Gin is stored for one year in a new French barrique from Vosges, and another year in a rum barrel (18-year-old rum). It is bottled into hand-blown and signed bottles from the Viennese glassworks Comploj, limited to 500 bottles. Following this classic barrel aged gin and some experiments, Aeijst Umbra was created, a new definition of gin. “For us it is the spirit par excellence. Made from organic botanicals and natural spring water, slowly distilled in small batches, and unfiltered. An interpretation that breaks with well-known gin tastes.” New to the product range is Aeijst Peat, the first of its kind in Austria. It is a gin made from juniper berries that were smoked over Styrian peat from the Garanas high moor in western Styria.

At the World Spirits Award, there was double gold for Aeijst Peat Gin (Spirit of the Year & World Spirits Award 2021).

Emil Scheibel Schwarzwald-Brennerei: With hydropower to whisky

Michael Scheibel has breathed new life into the disused Scheibel mill in Kappelrodeck. Single malt whisky has been produced here since 2014; the first batch came on the market in 2018 after more than three years’ storage. The listed building has been lovingly restored while historical details were preserved. A turbine from 1954 provides power, and any surplus goes directly into the distillery and the public network. “Grain still plays a central role here, but now in liquid form,” says the company boss.

The hand-hammered copper stills with the typical swan’s neck were especially designed for the distillery and guarantee consistent quality. “They catch the eye from the visitors’ room,” says chief distiller Frank Blechschmidt. The whisky benefits from the architecture of the mill when maturing as it is stored on four levels with different temperature and climate zones. The Acher River under the mill provides coolness and humidity. “In summer, temperatures reach 45 degrees under the roof, in winter it’s common to see temperatures of minus 10,” says Michael Scheibel. “This ensures movement in the barrel and creates the heartbeat of our single malt whisky.”

Under the brand names EMILL Stockwerk, with 46 per cent alcohol by volume, and EMILL Kraftwerk, at cask strength with 58.7 per cent alcohol by volume, there are currently two products available at the mill and online.

At the World Spirits Award, there was gold for Emill Single Malt Whisky Stockwerk and Emill Single Malt Whisky Kraftwerk.