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Vijay Distillery Private Limited: Top spirits from Nepal

The Jawalakhel Group of Industries (JGI) manages several companies that produce and distribute alcoholic drinks. Distilleries, breweries as well as research and sales units bring a growing number of brands of different categories to the Nepalese market and for export abroad.

The Vijay Distillery also belongs to the group and is named after the JGI president, Vijay Kumar Shah, who, after studying and working in the USA, returned to Nepal in 1969 and built up the traditional family business from a small distillery to a large company. The foundation was his vision of producing first class spirits with the support of experts and use of modern technology. Since then, JGI has received numerous international accreditations and certifications from various organisations for its high-quality processes, facilities and systems.

The Vijay Distillery in Ramgram in the Parasi district produces a wide range of spirits, including Nepal’s first and only Blended Malt Scotch whisky, brandy and rum. The main brand and flagship is Ruslan Vodka. In line with the philosophy of fine craftsmanship, hand-selected raw materials and the purest Himalayan water are used.

At the World Spirits Award, there was double gold for Ruslan Ultra Premium Vodka (Spirit of the Year 2020).

Edelbrände Ostermann: Old recipes and new creations

Dietmar Ostermann grew up with fruits and the aroma of fine distillates. He has always been interested in distillation. His father’s experience and the skills he learnt at the University of Hohenheim have helped him to implement his ideas, yet he is convinced that the art of distillation can only be learnt through first-hand experience. The senses cannot be taught which path to choose, they need to learn to work it out on their own.

From the outside, the distillery in Sulzbach-Rosenberg in Upper Palatinate doesn’t look like a place where fine distillates are created. The passion for distillation began a long time ago, with great-grandfather Peter in the 1920s. Father Franz ignited the spark in his son Dietmar to carry on the tradition, which was taken on with a modern licensed distillery in 2018. The repertoire has been continued and expanded with his own creations. The bases are either fruit distillates such as damson, Williams pear, raspberry, sloe or blackcurrant, or liqueurs with fruits or herbs. A London Dry Gin with botanicals from the Jura Mountains is one of a number of innovations. This father-son project took shape while another herbal liqueur was in the making. “It’s a lot of fun to develop something new and to experience the explosion of aromas in the distillery when they are set free during maceration and distillation.”

Their own beverage speciality market supports the success of regional direct marketing, and their online shop is also an important factor in helping to make the brand of OSTERMANN Edelbrände better known.

At the World Spirits Award, there was silver for Blackcurrant Spirit, Wild Raspberry Spirit, Hazelnut Liqueur and Damson Brandy Liqueur.

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.

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.