Inside World Spirits © Episode 9 – Orange Spirits, Anna-C. Schulze Roetering, Hubertus Vallendar
Inside World Spirits © Episode 9
Orange Spirits, Hubertus Vallendar, Anna-Clarissa Schulze Rötering
Can be streamed (in German with English subtitles) in the protected area - directly at iws.tv
Everything revolves around the subject: From „A“ like Apple to „Z“ like Zest
• Talk partner: Anna-Clarissa Schulze Roetering and Hubertus Vallendar (both distillers from Germany)
• IWS.tv host Wolfram Ortner – 20 minutes of exciting and profound presentation
Products/ spirits
• Orange brandy, Hubertus Vallendar Distillery, Germany
• Orange brandy, Schulze Roetering Distillery, Germany
• Organic orange, 100% distillate, Pirker Distillery, Austria
Brand new format, 15-minute episodes, expert information and entertainment on a "spiritual" basis, celebrity and distiller talk, journey through the botanical gardens of the earth, sensory evaluation of the world's best spirits.
Exclusive to ⏩ www.world-spirits.tv ⏪
👉 Just register and watch the episode in full length: https://world-spirits.com/en/register
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Background information about the IWS.tv episode:
From "A" like Apricot to "Z" like Zest
Citrus fruits thrive all around the world in the so-called ‚citrus belt' in warm tropical up to subtropical countries. Mainly grapefuits, oranges, tangerines, limes or lemons are cultivated, beyond that also varieties such as kumquats or bergamots in Italy. The latter, by the way, are also used for the famous Earl Grey Tea.
Whether for juices, in cooking or for spirits: the ideal ripeness and balance between sugar and acid are essential. The white peel parts and white threads between the individual fruit wedges are called ‚albedo' and always give the product a typical, slightly bitter touch. Naturally this should not be dominant or annoying.
If only the pulp is squeezed for the juice industry, with spirits there are several approaches. For limoncello only the peels are processed, for a brandy or a spirit mainly pulp by adding a small part of peels. Depending on the amount to be processed, this "manual imposition" can be supported by machines.
Solely peel extracts are used for well known orange liqueurs such as Grand Marnier or Cointreau. True artists in the liqueur sector manage a perfect sugar-acid balance - whereby the addition of sugar can easily add up to 400 grammes per litre, depending on the intensity of the fruit acid.
The Canadian distillery Noroi has undertaken an interesting project: with the especially developed cold distillation a kind of orange brandy or orange spirit respectively is gained from peel residues of a neighbouring fruit juice producer. Some participants in the World Spirits Award are producing pure orange or tangerine brandies - others however prefer macerating the citrus fruits including the subsequent distillation: the result is a brandy, provided no sugar and/or flavourings are added.
As a spirit citrus fruits have a very low ethanol yield as the amount of non-used peel parts makes up almost one third of the entire weight of the raw material. Comparing the quality e.g. of an orange brandy with an orange distillate you might struggle because both products have their advantages. Best go by the motto "the proof of the pudding is in the eating".
Products/ Spirits & Distilleries
Hubertus Vallendar – World class success story
Hubertus Vallendar is a creator, craftsman, designer, sensory assessor, fermentation specialist – the list of skills could go on and on. He sees himself as a contemporary alchemist with a special sense for smells and tastes, who is a perfectionist when it comes to new product ideas, and has confidence in delicate situations. In the mean time, he receives valuable support from his son Mario in all areas of distillery operation.
The careful selection of raw materials focuses particularly on the local region. The red Saturn peach grows right on the doorstep in the idyllic Moseltal valley, fine fruits come from the best sources in Europe, exotic fruit is imported from around the world: tea or coffee, juniper or mango, ginger or bananas. This variety is the basis for an exceptional range of fine brandies, spirits, gourmet sprays, liqueurs, jams and chocolates, which are often the highlight at exclusive tastings. New in the product range is the first whisky, a single malt whisky, and a liqueur range. Be it with top wine-growers or celebrity chefs, as a passionate amateur chef and connoisseur he works in cooperation with many exceptional people, which is why ‘Harry’s Waldgin’ (‘forest gin’) was created together with award-winning chef Harald Rüssel.
