Naturbrennerei Engel Rote Beete & Oaxaca Innside

The district of Rottal-Inn in Lower Bavaria is an unquestionably attractive region for the inclined spirits enthusiast. That’s where you’ll find the Engel Naturbrennerei (natural distillery), which is run by Austrian-born Manuel Engel. In addition to eau-de-vies (in Germany these are differentiated in Brände and Geiste) liqueurs and gin, non-alcoholic aperitifs are also produced there and offered for purchase. Manuel Engel relies as far as possible on the regional card and produces his products from fruit and vegetables from the region, although raw materials from Austria, Italy and southern France are also used. In my article today, I would also like to approach one of his products – and a very exciting one to be honest. Read More

Starward Left-Field & Starberry Root

Recently, I had the honor of participating in an online launch event for a single malt whisky. However, this was not simply a presentation of a spirit, but the event also offered the opportunity to exchange ideas with David “Dave” Vitale, the founder of the Australian Starward Distillery, about his new product, the Starward Left-Field Single Malt Whisky, and to listen to his thoughts on the product. However, that was not everything. Read More

Lantenhammer Williams, Lantenhammer Waldhimbeer and two cocktail ideas

Anyone who has been reading this blog for years will have noticed that I have repeatedly spoken out in favor of the diverse possibilities and great potential of fruit eau-de-vies (in German: Brände & Geiste) behind the bar. And I’m not just saying that, I really mean it, because the most widespread branch of the distiller’s craft in Germany often has a lot of innovation to offer (in addition to tradition, of course). Moreover, their products are usually of high quality. And indeed, my personal first “spirits tasting” was one that was closely linked to fruit eau-de-vie. Read More

Gin 8 & Hops Die Last

It’s been a long time since I wrote about a gin here on the blog whose botanicals included hops. And until today, hops are not really a common ingredient in the production of a gin, although I have quite positive memories of my first experience of this kind. Today again, I have a gin in front of me that states already unmistakable on the bottle itself: I am a hop gin! A German hop gin which is made with Bitburger Siegelhopfen to be precise.

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