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Diwisa – Craftsmanship & high-tech

Diwisa is a family business from Central Switzerland. Founded in 1918, it is now one of Europe’s most modern distilleries. Distilling takes place in the traditional copper vessels where craftsmanship is combined with high-tech elements. In addition to perfecting the product range and quality management process, the focus is on innovation and customer satisfaction with a 24-hour service on offer, all possible thanks to the streamlined structure, fast decision-making processes and unusually close proximity to the market. With an annual turnover of around 160 million francs in 32 countries, Diwisa is the number one on the Swiss spirits market.

‘The Swiss Factory’ combines tradition and high-tech under one roof. Each year, up to 8,000 tons of fresh fruit are processed at Switzerland’s largest must storage facility of 82 tanks. The ecological waste water treatment plant saves up to 100,000 litres of water per day – and is therefore Europe’s most modern distillery with a 50% energy recovery rating. 10,000 bottles pass through the high-tech filling process per hour.

Diwisa combines tradition and ‘jet-set’ under one roof with its broad product range. The fruit spirits from Original Willisauer added to a ‘Kafi Luz’ (coffee with fruit schnapps) are now a key feature of many traditional and cultural events. The diverse range of colours and flavours of TROJKA impress many partygoers while fans of premium products favour Xellent Swiss Vodka, Swiss Edelweiss Gin or Château du Breuil Calvados.

At the World Spirits Award, there was gold for the white Rum Escape 7 and Xellent Edelweiss Gin and silver for the Escape 7 Rum Anejo Reserva and La Valadiere Poire William.

Cervejaria Backer: Innovation from Brazil

The Backer Brewery was founded in 1999 by the Lebbos brothers near Serra do Curral in the southeast of Brazil and now has 80 employees. With 25 bottled beer varieties, every month 800,000 litres are produced, according to company director, Paula Lebbos. The focus is currently on starting out in the world of whiskey, something she was introduced to at Jack Daniel’s in the USA in 2010. This prompted the desire to make their own whisky. As in the past, when there was a market niche for craft beer, the possibility of filling a niche for single malt also became evident here.

The company also owns a bar in the capital city, Belo Horizonte: Templo Cervejeiro. As well as their beer portfolio, the two innovative spirits, whiskey and gin, are also offered. 3 Lobos Whiskey Artesanal Experience is distilled in specially manufactured copper stills following Scottish tradition, with malted barley – which is also used in some beers as brewing malt – and matures for five years in American oak barrels (Jim Beam Bourbon). For the first batch, more than 5,000 numbered bottles were filled. Lebbos Hop Dry Gin combines traditional botanicals such as juniper and angelica root with the essence of craft beer: hops. Its lightness and freshness make this gin a real pleasure to drink, especially in a gin & tonic.

At the World Spirits Award, gold was awarded to 3 Lobos Whiskey and Lebbos Hop Dry Gin.

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.