A statement by Hubertus Vallendar, a winner at the "World Spirits Award 2011" who has been awarded the title of "Distillery of the Year" on three occasions.

"Shortly before the deadline for applications for the WSA 2012, I took another look at our sales for 2011 to date. We have recorded significant growth as compared with the last year, with a double-digit growth rate. This is certainly impressive and this trend looks set to continue. I know that you wish to achieve comprehensive communication via the WSA. But these figures also show something else: if you know how to market yourself, the WSA can be a very successful springboard!"
"One thing is clear to us: we will struggle to achieve or top our 2011 results at the WSA 2012. Nevertheless, our products are being represented in three categories. If we have done our homework well enough, the WSA jury will suitably reward our efforts!"

Calvados: All about apples, cider and the unique charm of a piece of cultural heritage

History/Useful information 

The history of Calvados dates back to the early 16^th century when fermented apple must or “Cidre” (cider) was first used to make brandy. The name of the département Calvados is said to be derived from a boat in the Spanish Armada called “El Calvador” which ran aground off the Normandy coast in 1588. 

It was in the 19^th century that this apple brandy was first named after its place of origin. Calvados achieved increasing renown after the First World War because soldiers from all across France had come to value the spirit during the war. The designation of origin was protected during the Second World War and so the production of the spirit has been regulated since 1942. Calvados is manufactured in the regions of Cotentin, L’Avranchin, Mortainais, Calvador, Domfrontais, Pays d’Auge, La Vallée de l’Orne, Pays du Merlerault, Pays de la Risle, Perche and Pays de Bray. The AOC designation regulates the varieties, cultivation, yield, pressing, fermentation period and technique, distillation process and duration of storage in wooden casks.

The culture of distilled spirits has materially improved over the last 20 years due to many measures taken, but can still not be compared to the improvement in the image of wine. National and international wine events and judgings, educational efforts by institutions and associations and other “spiritual” accents have caused distilleries to produce more and more products of a superior quality, which caused gourmets to develop and practice a more sophisticated taste for their products, aided through the efforts set by the and in the cult-sites of spirits in all their many facets – in gastronomy, hotels and the trade. 

Within the World Spirits Academy an intensive training in spices, herbs, fragrances and aromas is brand new. Wolfram Ortner will lead interested people into an astonishing world of aromas, intending to sharpen their senses so as to enable them to differentiate fragrances, and impress and recognise individual aromas through special exercises.

The interactivity of the olfactory cells with the identification in the brain, the olfactory cognition, is ‚revitalised’ and sensitised. Different training methods or devices respectively give you access to exciting experiences: