EDITION 01 \  2017

T H E H E N K E L L   &   C O . - G R U P P EM A G A Z I N E

O N E D A Y I N B U D A P E S TWE TAKE YOU ON A TRIP TO HUNGARY’S SPARKLING CAPITAL

CITY, DOWN INTO THE DEPTHS OF THE FAMOUS TÖRLEY

SPARKLING WINE CELLARS AND TO THE BEST RESTAURANTS

AND BARS IN THE CITY.

M I O N E T T O G O E S F A S H I O NBerlin Fashion Week 2017

T O A N O T H E R G R E AT Y E A RUnderway at ProWein 2017

O N I C EWodka Gorbatschow

W W W.H EN KELL-GRUPPE.COM

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DEARREADERS,

MAKINGLIFE

ENJOYING SPARKLING WINE — MOST OF THE TIME, THIS IS

ASSOCIATED WITH XMAS AND NEW YEAR’S EVE. YET, THERE’S

HARDLY ANYTHING NICER THAN SITTING ON THE TERRACE,

ENJOYING A DELICIOUS GLASS OF SPARKLING WINE DURING

A BALMY SUMMER EVENING.

OPTICAL ILLUSION What appears like brute force, is

actually the result of an elegant sabre swing. It is no

secret who in Hungary is able to open a bottle of sparkling

wine in this manner. Carry on a few pages, and you can

also disclose it.

SPARKLE

Sparkling wine is no longer exclusively reserved for special celebrations and seeing the

old year out. When, as is the case presently, summer brings with it blue skies, increasing

temperatures and long balmy evenings, a bottle of chilled sparkling wine may not be

far. And that it doesn’t always come from Germany — even though we have the highest

per-capita sparkling wine consumption – is demonstrated by our Hungarian subsidiary

Törley. Once you have read the report from Budapest on the following pages, you will

know that outstanding and multi-award winning sparkling wine does not only come from

Germany, France or Italy.

However, we don’t only take you along to Hungary. Accompany us to Australia on the

following pages, to Iceland or to our headquarters: in Wiesbaden. Here, the long-standing

traditional Whitsun Horse Riding Tournament takes place – and also offers a perfect

location to combine sun, summer and sparkling wine enjoyment.

y o u r D r A n d r e a s B r ok e m p e rCEO Henkell & Co.-Gruppe

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WORLDWIDE: VISITING TÖRLEY — ONE DAY IN BUDAPEST 6 

SOULFOOD: PASSIONATE BLOGGER TRICKYTINE 12

ON TOUR: PROWEIN 2017 18

REFRESH: COCKTAILS 22

CELEBRATING: BALL OF SPORT 24

LIFESTYLE: PROSSECCO MEETS FASHION 26

GLOBAL: ON TOUR DOWN UNDER 30

GOLD AWARD: OUR BEST ONES 34

NEW STEPS: CREATE YOUR OWN TRADITION — HENKELL TV-SPOT 36

REPORTAGE: WODKA GORBATSCHOW — THE PURE SOUL 38

HENKELL GOES SPORT: TOP-CLASS SPORT IN WIESBADEN 42

LIMITED EDITON: JOVOTO DESIGN COMPETITION 46

PREVIEW AND IMPRINT 47

P.   26 LIFEST YLE:

PROSSECCO MEETS FASHION

Fashion Week Berlin

P.  38 REPORTAGE:

WODKA GORBATSCHOW The pure soul

P.  12 SOULFOOD: PASSIONATE BLOGGERTRICKYTINE Try it. Pair it. Taste it.

P.  18 ON TOUR:

PROWEIN 2017All highlights in three days

P.  6 WORLDWIDE:VISITING TÖRLEY One day in Budapest

What s inside

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EY WHEN JÓZSEF TÖRLEY FOUNDED HIS

WINE CELLAR IN 1882, THIS WAS

DONE WITH ONE PRIMARY PURPOSE:

TO PRODUCE HUNGARIAN SPARKLING

WINE AT THE HIGHEST LEVEL —

OF A QUALIT Y COMPARABLE TO THAT

OF THE MOST EXQUISITE FRENCH

CHAMPAGNE. THIS COURAGEOUS

PLAN QUICKLY GREW INTO A SUCCESS-

FUL COMPANY, NEW BRANDS AND

PRODUCTS WERE CONTINUALLY

ADDED, AND THE VINTNER’S VISION

TURNED INTO REALIT Y. TODAY,

ALMOST 135 YEARS LATER, THE TÖRLEY

SPARKLING WINE CELLARS PRODUCE

36 MILLION BOTTLES OF SPARKLING

WINE AND WINE PER YEAR AND, AS

SUCH, ARE THE HUNGARIAN MARKET

LEADER. vi

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When entering the vaulted wine cellar of Törley in Budapest,

one immediately feels transported back into a long distant

past. It’s cool in here — and moist. “Quite simply a perfect cellar,”

András Csomay says, laughing, and welcomes the shivering

visitor with a warm handshake. As the product manager of

the Törley sparkling wine cellars, Csomay knows every last

detail regarding the particularities of the old building and

immediately sets off with the guest on a guided tour through

the long passages. “When you know all branches in here, you

can actually do a half-marathon race,” the Hungarian describes

the 21 kilometres stretch that extends across three floors, down

into the depths. Thousands of bottles are stored on every level

— covered in absolute darkness and impressive quiet — some of

them still fresh and shiny, others covered in a matt layer of dust.

Depending on the fermentation method, the bottles spend

many months to years in this location, tidily lined up next to one

another, or they are placed almost upside down into hundreds

of wooden shelves.

KN

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ndrás Csom

ay removes the

yeast cork from the neck of the sparkling

wine bottle during dégorgem

ent.

A PEA

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F EUR

OPE The flavour of

François Président Brut is characterised by

ripe apples, melon and hazelnut.

21 KILOMETRES If one wanted to, one could

actually even run an underground half-marathon

in the Törley sparkling wine cellars.

It has now already been 25 years since the Törley sparkling wine

cellars — as the first international company — became a part

of the Henkell & Co. Group back in 1992. This milestone has also

been immortalised in the Törley museum, which is located

directly on the premises of the sparkling wine cellars. Numerous

exciting relics from the company’s history await the visitor, who

walks through the exhibition that is designed in the form of an

over-dimensioned sparkling wine cork, sparkling wine bottle

and sparkling wine glass. “More and more people are interested

in getting a glimpse behind the scenes,” says Eszter Molnár,

“which is why we are working hard on new ideas. In the future, for

instance, we would like to offer audio guides, so that even more

visitors can find out more about Törley as the oldest sparkling

wine cellars in Hungary.”

WHEN HE FOUNDED HIS BUSINESS BACK

IN 1882, JÓZSEF TÖRLEY PROBABLY WAS NOT

THINKING OF THIS. BUT THE RECIPE FOR THE WINE CELLARS’ SUCCESS? IT COMES FROM THE FOUNDER HIMSELF AND IS STILL MODERN TO THIS VERY DAY.

H U N G A R Y ’ S » C H A M P A G N E «

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“Our François Président Brut premium sparkling wine is

produced here in a traditional bottle fermentation procedure.

Here, the so-called second fermentation, where sugar and yeast

are added to the cuvée of Chardonnay and Pinot Noir, happens

in the sparkling wine bottle. Subsequently, the yeast settles

in the bottleneck by means of so-called riddling, before being

removed during dégorgement,” Csomay explains the method,

which is also used for producing champagne.

Champagne — this word, which has long since become

commonly known as a superior brand for premium sparkling

wine, is mentioned repeatedly. “Had we been allowed to call

François Président Brut champagne, we would have done this,”

Csomay’s colleague, Eszter Molnár, who represents the company

as the PR and product manager in public, says jokingly. However,

those who now suspect envy, couldn’t be further off — after all,

the respect for the quality of the French colleagues’ products

is immense. “And, what’s more”, Molnár confirms, “everyone at

Törley knows that we can be proud of this unique Hungarian

sparkling wine, which József Törley developed together with

the cellarer Louis François.” Here, the pioneer, who acquired his

knowledge at one of the most renowned champagne estates in

France, already realised more than one hundred years ago that

the limestone soil of the Hungarian Etyek-Buda was similar to

that found in the Champagne region. To this very day, the grapes

used for the premium product, which belongs to the Pearls of

Europe of the Henkell & Co. Group, originate from Hungary’s

most important wine region. “For the complete product

portfolio of the Törley sparkling wine cellars, which also includes

brands such as Chapel Hill and Hungaria, we cultivate grapes

on a surface spanning more than 900 hectares,” András Csomay

adds.

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There is no doubt that Babel is one of the best addresses in Budapest — and this not

only due to the location close to the bank of the Danube. Those who succeed in getting

one of the coveted seats * can enjoy fine wining and dining of outstanding quality.

The menu is a surprising mix of regional and international dishes, and the wine menu

offers more than 200 different choices. In this regard, the sommelier, Péter Blazsovszky,

knows every wine and every sparkling wine inside out — and he is passionate about

recommending the perfect liquid accompaniment for the respective course. His aperitif

tip for an evening in Babel? François Président Brut.

The Buddha Bar is located in the hotel of the same name, a popular meeting

point for tourists and locals alike. In a cosy atmosphere, it is perfect for ending

the day, and at the weekend, events and DJs ensure a party atmosphere in

the heart of the city. A truly special highlight: In front of the eyes of the

guests, the bar manager, Gergő Borsos, opens sparkling wine bottles with a

sabre — and this has even given him an entry in the Guinness Book of Records.

Whoever would like to do so, can try this for himself with a little bit of help

from Gergő  Borsos and then take the top of the bottle and the cork home as a

unique Budapest souvenir.

Every year, for three days, the elegant Corinthia Hotel Budapest turns into

the place to be for lovers of wine and sparkling wine. More than 160 exhibitors

present their products here, and the visitors can test them to their heart’s

content. The Törley wine cellars also make use of this possibility to allow end

customers to develop a taste for the brands Törley, Hungaria and François and

strike up a conversation with them. Don’t miss out!

R ESTAU R A N T B A B E L B U D D H A - B A R

V I N C E W I N E S H O W

F I R S T S T O P

Piarista köz  2 1052  Budapest w w w . b a b e l - b u d a p e s t . h u

* Our tip: Reserve in advance — especially Fridays and SaturdaysBuddha-Bar Hotel Budapest — Klotild Palace Váci utca  34 1052  Budapest

w w w . b u d d h a b a r h o t e l b u d a p e s t . c o m

»THE DANUBE DIVIDES THE CIT Y IN TWO:

THE GREEN HISTORICAL BUDA AND

THE LIVELY, URBAN PEST. IT IS THIS VERY

MIX THAT MAKES LIVING IN BUDAPEST

SO WONDERFUL TO LIVE IN.«

S E C O N D S T O P

T H I R D S T O P

Erzsébet körút 43—49 1073 Budapest

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THIS SPARKLING

WINE GOES WELL

Mionetto Prosecco

DOC Treviso Brut

FOR THE MERINGUES

4 egg white, size M

A pinch of salt

200 g fine baking sugar

2  tsp.  lemon juice

2  tsp.  corn flour

FOR THE FIL LING

200 g whipping cream

A pack of vanilla sugar

FOR THE CURD

4 passion fruits

One lemon

Mionetto Prosecco

3 egg yolks, size M

2 whole eggs, size M

120 g fine baking sugar

150 g room temperature butter

FOR DECORATION

Icing sugar

4 passion fruits

A handful of raspberries

A few mint leaves

F O R T H E M E R I N G U ES

STEP ONEPreheat the oven to 100 degrees Celsius convection. Using a

hand mixer, beat the egg white with a pinch of salt until white

and foamy. Gradually add the sugar and keep on beating until

the mass is nice and shiny and the tips remain upright. Then

add the lemon juice, sieve the corn flour over it and gently fold it

in. Place baking paper on two baking trays. Per meringue, place

two tablespoons of egg white mass on the baking tray. Use the

back of the spoon to make a little hollow in the middle. Allow

it to dry in the pre-heated oven at 100 degrees (convection) for

90  minutes. Allow it to cool down completely.

T H E C R E A M F I L L I N G

STEP TWOIn the meantime, beat the cream with the vanilla sugar until

stiff and allow to chill.

F O R T H E C U R D

STEP THREEHalve the lemon and passion fruits and juice them. Fill the

fruit juice mixture with Mionetto Prosecco to a total liquid

volume of 170  ml. Use an egg beater to beat the sugar and

the eggs in a small pot at lowest temperature setting whilst

stirring all the time until you have a pudding-like texture —

this can take several minutes. As soon as the mass thickens,

add the butter, stir thoroughly once again and fill into clean

jam jars and allow to cool.

S E R V I N G

STEP FOURPlace the mini meringues on a cake plate, fill the custard

into the centre, per meringue, add a good teaspoon of

Prosecco passion fruit curd on top and garnish with passion

fruit, fresh raspberries, mint and a touch of icing sugar,

serve and enjoy!

M I N I M E R I N G U E SW I T H C U STA R D,

P R O S E C C O PA S S I O N F R U I T C U R DA N D F R ES H R A S P B E R R I ES

YOU NEED

A R E C I P E B Y T R I C K Y T I N E

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TRY IT. PAI R IT. TASTE IT.

food foryour soul

SHE IS A CAKE EATER, JOY SHARER, GIN AND TONIC DRINKER, ENTHUSIAST

AND PASSIONATE BLOGGER. AT LEAST THIS IS HOW CHRISTINE GARCIA URBINA

CHARACTERISES HERSELF IN HER BLOG. IN REAL LIFE, SHE IS A PASSIONATE CHEF,

ENTHUSIASTIC BAKER, CREATIVE HEAD CHEF — AND SOMEHOW STILL PRECISELY AS

SHE DESCRIBES HERSELF IN THE VIRTUAL WORLD.

And in this virtual world she has meanwhile

been at home for three years. Trickytine,

as Christine calls herself online, started

her food blog in May  2014. Naive, dreamy,

playful. Today, blogging is a significant part

of her daily life. In her posts, Trickytine

creates culinary creations and exceptional

delicacies. She takes every reader along

on a creative journey of taste. However,

everything actually started many

years ago — in her own kitchen. “I have

already been passionate about food and

enjoyment from an early age. My mother

is a fantastic chef and still today she

makes the best Swabian ravioli and the

most delicious egg liqueur cake. These

wonderful experiences in the kitchen have

probably indelibly tattooed themselves

into my heart and onto my tongue as

regards the flavours and associated

emotions,” Trickytine says, laughing.

CREATIVE PLAYING GROUND

The blogger has always loved cooking.

“However, I only started baking four years

ago. Back then, this creative work with

flour, eggs, butter and sugar fascinated

me so much that I could no longer stop.”

Which is why Trickytine started her blog. A

blog that is like a creative playing ground.

That offers space to experiment. A blog

that is neither hobby nor career — but a

life blood project. “Meanwhile, I have a

loyal reader community that reads along

and is fully involved. Who cook and bake

her recipes. I love this exchange, and

personal messages often touch me in a

very special way,” she says.

Nevertheless, her life blood project

also involves a little bit of work. A blog only

really comes to life when it is intensively

maintained and filled. New recipes and

ideas want to be conceptualised. The

ingredients must be shopped, the meal

must be prepared, and the recipe also has

to be written down. Then Trickytine styles

the set and shoots the final recipe. Food

photography. This is followed by image

processing. And a text, a nice story that

revolves around the dish. Only then can

she share the blog post on the different

channels. And only then can she respond

to the many messages and comments

received from her readers. “I have grown

with my blog, have made mistakes and

learnt an incredible amount.”

KITCHEN YOGA

When Trickytine is in the kitchen, she

often cooks according to her instinct,

depending on the season and her appetite.

Her recipes are the result of pure curiosity.

Which is why she hardly ever provides

exact details such as 1/2 teaspoon of salt or

1/4 twist of pepper from the pepper grinder.

When cooking, she follows her gut feeling.

With baking, she uses the recipe most of

the time. “Baking contradicted my more

chaotic kitchen style-self very much,

which is why I probably also started with it

so late. Today I find these precise working

steps very calming — it is almost like a kind

of kitchen yoga.” And when Trickytine has

learnt one thing in the many hours happily

spent in the garden — then that one

should sometimes be patient. For a good

piece of braising steak, for instance. For

turning out a warm cake. Or for nibbling at

just cooked, very hot salted caramel.

ALWAYS ON STOCK

What you always need on stock: butter

and eggs. Good salt. Her favourite olive

oil. And a bottle of Rosé Mionetto. And she

always really enjoys reaching for a bottle of

Henkell sparkling wine, says the Stuttgart-

based blogger, conjuring magical recipes

with a delicious dash of sparkling wine

— such as the creamy pound cake on the

next page.

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“ THE SPARKLING WINE

POUND CAKE WITH

RASPBERRY CHEESE

CORE IS THE MOST

SUCCESSFUL AND

MOST-FREQUENTLY

CLICKED RECIPE ON

MY BLOG. FANTASTIC,

RIGHT? ”

YOU CAN FIND INSPIRATION HERE:

T R I C K Y T I N E . C O M

F O R T H E S PA R K L I N G W I N E P O U N D C A K E

STEP ONE

Place the butter in a small pot and let it melt — then allow it

to cool down. Butter the Bundt cake pan very well and place

aside. Use the hand mixer or the food processor to beat the

eggs with the sugar and the pinch of salt until white and

foamy — this can take a good five minutes, so please don’t

give up too soon. Thoroughly mix the spelt flour with the

almond flour, the lemon zest and the baking powder. Then,

alternating, stir the flour mixture with the liquid butter and

150 ml of the sparkling wine * into the egg mixture and mix

very carefully. Don’t stir too much longer, else the dough will

collapse again.

* We will still need the remaining 50 ml of sparkling wines later on.

F O R T H E R A S P B E R R Y C H E ES E C O R E

STEP TWOStrain the thawed raspberries through a sieve so that the

seeds remain in the sieve. Using a hand whisk, mix the

strained raspberries with the curd, the cream cheese,

the raspberry syrup and the icing sugar, until the mass is

homogeneous. Then add the eggs, sieve the corn flour over

it and once again stir everything thoroughly.

* If you have none in the house, you can grind whole

almonds in a high-performance mixer or a food

chopper. Afterwards, you should sift it once again.

NIPPING AT THE SPARKLING WINE GLASS, ABSOLUTELY NO PROBLEM.

BAKING WITH SPARKLING WINE — THIS IS ALREADY MORE TRICKY. HOWEVER,

IT ENSURES A SPARKLING TASTE ON THE TONGUE AND INTOXICATING

FEELINGS IN THE HEART. TOGETHER WITH HENKELL & CO., TRICKYTINE HAS

ALREADY DEVELOPED NUMEROUS RECIPES FOR HER INSPIRING BLOG. LIKE THIS

POUND CAKE WITH A CREAMY-FRUITY CHEESE FILLING.

J O I N I N GT H E D O U G H S

STEP THREE

Carefully and evenly distribute ¾ of the sparkling wine

sponge mixture in the buttered Bundt cake pan. Pour the

raspberry cheese filling onto it and spread evenly. Stir the

remaining sparkling wine sponge mixture with the 50 ml

sparkling wine so that it becomes a little bit more liquid

—  pour the remaining dough on top as the last cake layer and

carefully place it into the pre-heated oven. Bake the cake in

the oven at 150 degrees Celsius, convection, for 60 minutes

—  test with a skewer to see if it is cooked, else carry on

baking for another 10 to 15 minutes, or alternatively let it

cool down in the switched off oven. Let the cake cool down

in the form, then carefully turn it out, dust it with a mixture

of 2/3 icing sugar and 1/3 cassis powder and serve with a glass

of ice-cold sparkling wine.

YOU NEEDTHIS SPARKLING WINE

GOES WELL

Blanc de Blancs premium cuvée

by Henkell

FOR THE DOUGH

4 eggs, size M

A pinch of salt

250 g fine baking sugar

200 g spelt flour, type 630

100 g almond flour *

2 ½ tsp. baking powder

Zest of an organic lemon

200 g butter

200 ml sparkling wine

FOR THE FIL LING

200 g deep-frozen raspberries, allow them to thaw

200 g curd, full-fat

150 g fresh cheese, full-fat

1 ½  tbsp. corn flour

2 eggs, size M

3 tbsp. raspberry syrup

2 — 3 tbsp. icing sugar

FOR SERVING

3 tsp. icing sugar

1 tsp. cassis powder for the pink colouring

S p a r k l i n g w i n e p o u n d c a k e

w i t h r a s p b e r r y c h e e s e c o r e

1918

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H e n k e l l o n T o u r

GREAT YEAR

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“FOR US, AS A GLOBAL

PLAYER, THE TRADE

FAIR IS A HOME GAME ,

AND AS SUCH

A PERFECT MARKET

PLATFORM FOR

PRESENTING OUR

GLOBAL SPARKLING

WINE EXPERTISE.”

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DISTINGUISHED

At this year’s spring degustations, the products of the

Henkell & Co.-Gruppe were distinguished an unbelievable

29 times by Mundus Vini and the Berlin Wine Trophy in this

sector — among these, Grand Gold once, gold 21 times and

silver seven times. The CEO, Dr. Andreas Brokemper, was

also visibly proud of this result, and he seizes the annual

opportunity offered by ProWein for public relations and to

establish contacts with the dealers.

What is more, numerous premium-class gastronomy

highlights were presented with the Fürst von Metternich

Prestige Edition, Gratien & Meyer Cuvée Diadem and Wodka

Gorbatschow PLATINUM. In addition to this, as of May 2017,

a very special limited edition of the Söhnlein Brillant brand

is set to attract attention and increase sales in the food

retail market, when — in line with the motto of Sag’s with

Söhnlein (Say it with Söhnlein) — bottles in a pastel-coloured

design and with messages such as Good Luck! and Much

Love! will be launched.

The internationally-renowned brands of Henkell

and Mionetto also play an important role. Here, first and

foremost, the # TheHenkellWay campaign, as well as an

unusual regional Prosecco delivery promotion were at the

centre of attention. The show-stopper: Those who win

a chilled delivery of Mionetto Prosecco via social media

promotions can look forward to a spontaneous delivery to

your house door with a stylish Mionetto-Ape.

SUCCESS ACROSS THE BOARD

Jan Rock, Head of Corporate Communication & PR, looked

very satisfied: “Our expectations were exceeded. We are

excited about a successful year with our partners and are

already looking forward to ProWein 2018.”

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SOMETHING’S GOING ON:

FROM THE 19TH TO THE 21ST OF

MARCH, THE HENKELL & CO.-GRUPPE

SUCCESSFULLY PRESENTED ITSELF AT

PROWEIN IN DUESSELDORF. TRUE TO

THE MOTTO OF MAKING LIFE SPARKLE,

THE PROFESSIONAL VISITORS COULD

DISCOVER NUMEROUS NOVELTIES

THREE DAYS LONG AND TRY THEIR

WAY THROUGH THE AWARD-WINNING

PRODUCT RANGE.

VERY WELL ATTENDED The booth of the Henkell & Co. -

Gruppe attracted many guests who gained information

on product novelties during conversations.

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D R Y A N DI N T O X I C A T I N GH A R D P O T T L E M O N A D E

YOU NEED

4 cl Pott Rum 54 %

2 cl lime juice

1 cl Dry Curaçao

1 cl cane sugar syrup

10 cl still water

3  dashes Cocktailbitter / The Bitter Truth Aromatic Leafs

ADDITIONALLY

tin can

dried lime, orange zest

P R E PA R AT I O N

Place all ingredients in a soda dispenser bottle and shake

thoroughly. Then add carbon dioxide and refrigerate. Pour

the cold Hard Pott Lemonade into a tin can filled with ice

cubes. A dried lime and orange zest are used for garnish.

R E F R E S H I N GA N D L I G H TH O M E M A D E S T R A W B E R R Y L E M O N A D E

YOU NEED

4 cl Wodka Gorbatschow

2 cl lime juice

1 cl sugar syrup

1 dash of Orange Cocktail Bitter

10 cl Henkell dry

ADDITIONALLY

lemonade bottle

strawberries, lime, mint

P R E PA R AT I O N

Mix all ingredients, except the sparkling wine, in a mixing

tumbler and fill it into a lemonade bottle with a funnel.

Then fill with Henkell dry and garnish with strawberry

pieces, limes and mint.

F R U I T YS W E E T A N D S O U RS W E E T L E M O N A D E

YOU NEED

0.1 l Söhnlein Strawberry

2 cl Wodka Gorbatschow

2 cl lemon juice

1 cl sugar syrup

ADDITIONALLY

preserving jar

strawberries, twist

P R E PA R AT I O N

Place all ingredients except sparkling wine in a shaker on

ice and shake well. Then pour into a pre-cooled preserving

jar and fill with Söhnlein Strawberry. Strawberry pieces and

lemon twist refine the mix.

E L E G A N T A N DA R O M A T I CP R I N C E A D A M

YOU NEED

10 cl Adam Henkell Chardonnay sparkling wine

2 cl Brandy de Jerez

1 cl orange liqueur

1 dash of spice-flavoured liqueur

1 dash of Cocktail Bitter

ADDITIONALLY

silver tumbler

strawberries, raspberries, blueberries,

mint and lemon zest

P R E PA R AT I O N

Place all ingredients except sparkling wine in a shaker

on ice and shake well. Then strain into a pre-chilled silver

tumbler and fill up with Adam Henkell sparkling wine.

Strawberries, raspberries, blueberries, mint and lemon zest

go well as garnish.

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SPORTY SPARKLING WINE NIGHT

And then? Then we rolled out the red carpet, celebrated the sportiest

sparkling wine night ever seen and proposed a toast with the guests

and top sportsmen and — women. Stimulating live music, tantalising

sparkling wine, mingling with the top athletes and experiencing them

up close and personal — we enjoyed an evening full of intensive

encounters in 2016 — and this is what we would like to have this year

again. More than 700 guests got dressed up for the occasion and

didn’t waste much thought on the lack of sleep that is a result of

celebrating the sparkling wine night special in 2017. A night where the

young sportsmen and sportswomen are at the centre of focus. Sport

idols could be experienced in person: Anyone who was interested

to do so could have their photo taken with the medallists from Rio

in front of the Deutsche Sporthilfe Wall (German Sport Aid) with the

instant picture camera — and take the photo home. The evening was

moderated by the beach volleyball player and Olympic champion of

2012, Jonas Reckermann. With his easy-going nature, he welcomed

the guests to the marble hall and invited the five athletes to a friendly

panel discussion. Jan Vandrey (Olympia gold medallist in Canadian

pair), Max Munski and Maximilian Reinelt (both silver with the eight-

man sculls), Lisa Marie Schütze (bronze in Hockey) and Ronald Rauhe

(bronze in one-man kayak) answered questions and spoke about

their experiences in Brazil at the Sugar Loaf Mountain and the time

following the sport career.

CHEERS

With tantalising sparkling wine, a toast was proposed not only for sport

but also for the 50 th anniversary of the Stiftung Deutsche Sporthilfe

(German Sport Aid Foundation): Prominent surprise guests celebrated

the sparkling wine event with the guests, in honour of the sponsors of

German sportsmen and sportswomen. Up-and-coming talents were

also among the people in the marble hall. Players of VC Wiesbaden

and players of the SV Wehen Wiesbaden clinked glasses with guests

and Olympic heroes.

From a sporting perspective, there was a level playing field for

everyone: At the rowing simulator and with fencing, everyone could

see for themselves what burning muscles feel like. The topic of sport

became a tangible sensory experience during this evening. The guests

and fans stayed on until the wee hours of the morning, talking to top

athletes, dancing and celebrating this night of sparkling wine. A night

of sparkling wine, whose unique charm was found in a successful

combination of glamour and spirited conversations. A night of

sparkling wine, where there is no right and no wrong. Not an I but one

big we. And this is how it became a long night of sparkling wine. A

night that somehow still seemed to pass too soon — to soon for all the

impressions, moments and experience.

A FESTIVE, EXUBERANT ATMOSPHERE Top athletes and guests prepare for the

Ball of Sport.

50 Y

EAR

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ince

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wor

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lite.F I F T Y

Y E A R S O F

F U T U R E

TOP-CLASS SPORT IS THRILLING. FOR

EVERYONE. YET EXPERIENCING WORLD

CHAMPIONS, OLYMPIA PARTICIPANTS

AND MEDALLISTS UP CLOSE AND

PERSONAL; NOT EVERYONE CAN OFFER

THIS. THE SPARKLING WINE SPECIAL

THAT IS HOSTED THE EVENING BEFORE

THE BALL OF SPORT, MAKES THIS

POSSIBLE. AND TO ORGANISE THIS, WE

HAVE ALREADY BEEN WORKING HARD ON

THE PREPARATIONS SINCE THE FOURTH

QUARTER OF 2016. WE GOT TOGETHER

OUR TRIED-AND-TESTED ORGANISATION

TEAM. AND CREATED AN EVENT THAT

UNIQUELY UNITES THE DNA OF THE

SPARKLING WINE NIGHT AND THE BALL

OF SPORT.

DANCING WITH THE OLYMPIC CHAMPION

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NO

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OR

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TS

IT APPEARS AS IF BERLIN IS

DETERMINED TO ADD BEAUTY TO

THIS TIME OF YEAR, WHICH ELSE IS

ALWAYS SO GREY AND COLD. AND,

WITH A BLUE SKY AND RADIANT

SUNSHINE, TO SHOW THE WHOLE

WORLD THAT JANUARY STILL HAS

PLENTY MORE ON OFFER. MORE

THAN THE USUAL BLACK AND

WHITE; MORE THAN A LITTLE BIT OF

SNOW, THICK WINTER PULLOVERS

AND A DISHEVELLED BEANIE

HAIRSTYLE THAT SEEMS TO BE SUCH

A FIXED PART OF THIS SEASON

THAT IT CAN ALREADY ALMOST PASS

AS GOOD STYLE.

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BECAUSE ALL OF TH IS IS QUICKLY FORGOT TEN,

when you visit the capital city during the Fashion Week. For four days, almost

everyone who is interested in fashion and lifestyle themes is attracted to this

city. They defy the minus degrees, exchange their winter boots for high heels

and are happy to put up with the long queues and the goosebumps associated

with it. After all, the Fashion Week is really something special — as the trends for

the coming Autumn / Winter season are presented here, and here you see, for the

first time, the new collections of national and international fashion designers.

But not only designers, models, bloggers, stars and starlets love the colourful

hustle and bustle — Mionetto Prosecco also fits perfectly in this setting. Reason

enough to enter into a cooperation with the successful German designer label

Anja Gockel during this year’s Fashion Week and more prominently present the

popular Prosecco brand in a fashion setting.

The cooperation with Mionetto and Anja Gockel, who lives with her family in

Mainz, already started in 2016. And in 2017 she was distinguished by VDMD as

the Designer of the Year 2017 at the Fashion Week. Thus, Anja Gockel and the

Henkell & Co.-Gruppe with Mionetto don’t only share the locational proximity;

they also both have good taste. Under the motto of Prosecco meets Fashion,

visitors to Anja Gockel’s fashion show, which was hosted in the lobby of the

famous Hotel Adlon Kempinski, could enjoy the sparkling Mionetto Prosecco

the whole evening. To further emphasize the cooperation between Mionetto

and Anja Gockel, three influential fashion bloggers accompanied the event and,

in so doing, ensured a powerful presence on the media channels of Facebook,

Instagram, Snapchat and Twitter, where, first and foremost, they reach a target

group of trendy women.

Anja Gockel also reached her audience during this evening: Confident women,

who would like to express their personality with their clothing. With the

motto of no room for doubts, the designer, whose label is celebrating its 20 th

anniversary this year, presented a collection that simultaneously is a personal

statement for her. “Nobody in our society should have to hide, because we live

from diversity. Therefore, the collection is a call for clarity, love and decisiveness,

as an antithesis to dulling and disinterest,” says Anja Gockel, who has already

succeeded at thrilling personalities such as Queen Silvia of Sweden with her

creations.

At the end of the show, the applause of the guests still reverberates through

the hotel lobby for a long time. The tension falls from her shoulders and Anja

Gockel is glowing. “A great evening, a great success,” the designer says with a

smile, and then heads off to the after-show party — with Mionetto Prosecco.

RO OM F OR D OUBT ? NO RO OM LEF T FOR IT.

A D

UO

WIT

H T

AS

TE

M E E T S F A S H I O N

CH

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at

the

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lin F

ashi

on W

eek.

THE FINAL TOUCHES A few

minutes before the show, the look

is checked one last time.

AFTER-SHOW With music and Prosecco, the

guests celebrate a successful show by the

designer Anja Gockel in Hotel Adlon Kempinski.

P R O S E C C O

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G L O B A LH E N K E L L

“IT HAS BEEN REALLY EXCITING TO SEE THE HENKELL

BRAND COME TO LIFE IN A TRANSIT CAMPAIGN,” SAYS

MARKETING MANAGER MAOILIOSA DE BARRA REGARDING A

CAMPAIGN THAT HAS REALLY GAINED MOMENTUM

FOR THE HENKELL BRAND IN FIVE AUSTRALIAN CITIES …

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When it comes to the generation of brand touchpoints, the message is

clear: Henkell everywhere. In the shopping centre. On the shelf. In the

fridge. And even simpler and with more enjoyment: from the shopping

centre directly to the fridge. And to convey this message and address as

many people as possible, the Henkell & Co.  Global Team took the mutual

decision with the Australian partner Mc Williams Wines for a transit

campaign.

ONLY A FEW MORE STOPS TO THE FRIDGE

Advertisements on vehicles are the only large-scale outdoor format

that is mobile and thereby attracts plenty of attention, the Australian

Trade Marketing Manager Maoiliosa De Barra knows. “Ultimately, it was

our task to find a topic to go with the transit campaign. Only a few more

stops to the fridge simply appeared obvious,” the marketing manager

explains. “With the public transport that has to halt at a bus stop every

few minutes, the headline was a great match.”

352 BUSES AND TRAMSFOR MORE BRAND PERFORMANCE

The 352 buses and trams did not only travel a number of kilometres on

the way to the next stop to the fridge, they also ensured a significantly

more powerful presence for the Henkell brand Down Under. In

comparison with the previous year, there was a brand performance

increase of 11 %. A total of 21.9 million contacts could be generated, the

individual person was addressed 5.9 times on average and, as a result,

the Henkell brand was established a little bit better in the heads of the

target group.

“The exciting thing about such a campaign is to see how a brand is

awakened to life and how the target group reacts to it,” says a delighted

Maoiliosa De Barra regarding the successful measure. “Not only did we

attain our marketing goal; we even exceeded it.”

352 BUSES AND TRAINS. BRANDED WITH HENKELL.

ON THE ROAD DOWN UNDER. THE “NEXT STOP

TO THE FRIDGE” CAMPAIGN WAS A REAL EYE-

CATCHER IN SELECTED AUSTRALIAN CITIES. BUSES

AND TRAMWAYS WERE BRANDED WITH HENKELL

ADVERTISING FROM THE MIDDLE OF DECEMBER TO

FEBRUARY. THE OBJECTIVE: INCREASING BRAND

AWARENESS IN AUSTRALIA.

THE H

ENK

ELL SPA

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LING

WIN

E ON

TOU

R In N

ew S

outh Wales, Victoria, Q

ueensland,

Western A

ustralia, and South A

ustralia the

branded buses were out on the road.

LI G H TS O F F, S P OT LI G H TS O N

Because advertising quite simply is an integral element

of cinema film, and is also perceived as original by

visitors and simply a part of it. When the advertising is

missing, the feeling and the anticipation of the film also

diminishes. Which is why the main part of the Henkell

brand advertising campaign in Canada also takes place in

the country’s cinemas this time.

53 Cineplex cinemas and 496 screens were played —

and as such, an advertisement was created that couldn’t

be overheard, overseen or ignored. Also in the digital media

there is no way of getting past a Henkell advertisement.

Thanks to Facebook and Youtube, the target group could

be addressed in a varied manner. This way, the campaign

attained a total of about 17 million impressions. A figure

that confirms that showing our spot in the Canadian

cinemas and digital media was a good idea.

And we are now already looking forward to the next

Henkell campaign, where we will hear the following once

again: Lights off, spotlights on!

WHAT MAKES A CINEMA SPOT SO EXCITING? WHAT DOES FILM ADVERTISING HAVE THAT A TELEVISION SPOT DOESN’T? IT CREATES SUSTAINABLE MEMORIES, WE SAY. AND WE KNOW.

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H E N K E L L( GOLD )

B E R L I N W I N E T R O P H Y

Henkell Trocken ( 7013 ) Henkell Brut ( 6293 )

F Ü R S T V O N M E T T E R N I C H( GOLD )

B E R L I N W I N E T R O P H Y

Riesling Sekt Trocken ( 6352 ) Chardonnay Sekt Trocken ( 6357 )

M E N G E R - K R U G ( GOLD )

M U N D U S V I N I

Pinot Brut ( 327.15 )

B E R L I N W I N E T R O P H Y

Pinot Brut ( 327.15 ) Rosé Brut ( 216-16 ) Riesling Brut ( 183-16 )

C H A M P A G N E A L F R E D G R A T I E N( GRAND GOLD AND GOLD )

M U N D U S V I N I

Brut Millésimé 2004 ( GRAND GOLD \ 6244 ) Brut Millésimé 2000 ( 5168 ) Cuvée Paradis ( 6084 )

Brut Classique ( 6322 ) Brut Rosé ( 6258 )

B E R L I N W I N E T R O P H Y

Brut Millésimé 2004 ( 6244 ) Brut Millésimé 2000 ( 5168 ) Cuvée Paradis ( 6084 )

Cuvée Paradis Rosé ( 5313 ) Brut Classique ( 6322 ) Brut Rosé ( 6258 ) G R A T I E N & M E Y E R( GOLD )

B E R L I N W I N E T R O P H Y

Cuvée Flamme Brut ( 6188 )

S Z E K É R V Á R( GOLD )

B E R L I N W I N E T R O P H Y

Mädchentraube 2016 ( 17040 \ 17041 )

C A V A S H I L L( GOLD )

M U N D U S V I N I

Cuvée 1887 Rosé ( L-K5J6D5 )

Gold award

st

34 35

•

BER L I N W I N E T R O PH

Y •

NA T I O N A L W I N E P R I Z E

•

MU

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U S V I N I W I N E PRI Z

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I NT E R N A T I O N A L W I N E P R

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#T H EH E N K E L LW A Y

WILD AND STYLISH

“The Henkell brand shows no signs of stagnation. And it is

important to establish an equilibrium between tradition

and the modern,” explains Torben Jansen. Which is why,

on the day the new Henkell advertisement is shot, the

marble hall turns into a party mile. To combine the

traditional elements of the Henkell brand with an exuberant

celebratory atmosphere and golden confetti. “Henkell

feels right at home in both worlds. The sparkling wine

has been produced since 1856, but also in 2017 it is still

modern and definitely suited for parties,” says the Head

of Marketing, with a twinkle in his eye. Which is why the

Henkell advertisement deviates from the norm. 25 seconds

that put an end to the antiquated rules of etiquette. Which

is exuberant and glamorous, yet wild and stylish at the

same time.

And so that these few seconds can be created, quite a lot

of preparation was needed. “The greatest challenge was to

find a day in which we could actually cordon off the marble

hall, because it remained business as usual there. More

than 100 actors and protagonists had to be accommodated.

And our employees in the building also had to be informed:

the confetti cannons were shooting from time to time, and

nobody should be concerned by the noise.”

“ YOU DETERMINE

THE RULES

YOURSELF AND

CREATE YOUR

OWN SPARKLING

TRADITION.”

B E H I N D T H E S C E N ESA LO O K B E H I N D T H E S C E N ES AT T H E H E N K E LL T V S P OT

NO POPPING CORKS, NO BEAUTIES NIPPING

AT THEIR GLASSES OF SPARKLING WINE — THE NEW HENKELL ADVERTISEMENT IS

DIFFERENT. THOSE WHO TAKE A LOOK AT THE

25-SECOND PARTY ATMOSPHERE WILL NOTICE

HOW MODERN AND UNCONVENTIONAL

TRADITION CAN BE.

SCENE BY SCENE

The day of shooting then started for the crew early in the

morning. Make-up was applied. A last fitting was squeezed

in. Each one of the actors was handed a bottle of Henkell

sparkling wine. And then the shoot started. For hours. The

Swedish director Anders Hallberg worked incessantly

— scene by scene, take by take. Despite this, he still

needed almost three hours for a scene. “It always remains

interesting to see how many hours one has to shoot to get

the perfect pictures,” Frank van Fürden, managing director

of Marketing and Sales, also says. “Today, when celebrating,

one is allowed to be much freer and relaxed than used to

be the case in the past. This is exactly the message the spot

is meant to convey.” And it does — is the unanimous opinion

of the actors and the Henkell employees. It was a long day

for all involved parties. But a day the team is one hundred

per cent satisfied with — because the result is perfect.

Everyone who takes a look at the 25 seconds of party

atmosphere will notice that there are straws in the bottles

of sparkling wine. That a woman no longer has to wait to

be asked for a dance. The one doesn’t have to leave a party

when it’s at its best. That one may break the rules when

celebrating. Because who actually says that one is not

allowed to drink from the bottle?

CELEBRATING IN A RELAXED AND OPEN ATMOSPHERE and finding the balance

between tradition and the modern. The new

Henkell spot plays with outdated Knigge

etiquette rules.

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BABYNINE MONTHS OF WINTER, THREE MONTHS OF SUMMER — SOMEHOW HARD TO

IMAGINE. HARSH WEATHER FRONTS RACE ACROSS THE ISLAND, AND SOMETIMES

THERE ARE WINDS THAT WE WOULD REFER TO AS STORMS. BUT AS COLD AND

UNPLEASANT AS THE WINTER MAY BE, ICELAND GUARANTEES GOOSEBUMPS AND

IS SURE TO MAKE YOUR HEART BEAT FASTER.

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TH

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LDANCE OF THE

MOLECULEV i s u a l p e r s o n

Also with someone who supposedly has already seen a

lot. Like Sven Fleck. The director has always found Iceland

exciting, but hasn’t been there yet. After all, who goes on

holiday at 7 degrees Celsius? In summer. However, when

Henkell & Co. approached him to re-film the process of

cold filtration with the Wodka Gorbatschow production, he

immediately thought of the Iceland glaciers. “I am a visual

person. When I get an idea for a production, I also want to

realise it exactly as visualised,” he laughs.

G l a c i e r S k a f t a f e l l

Normally, Sven Fleck first takes a look at a filming location,

to gain an impression of what is expecting him and his

BETWEEN FORCES OF NATURE The team

had to hike the last half an hour to get to the

Skaftafell glacier.

PLOU

GH

ING

A LO

NELY FU

RR

OW

Underw

ay

between fields of lava and volcanoes.

team. However, the 2,280 kilometres to Iceland, as the crow

flies, are simply too far away to take a quick look at the

ice masses. So the director has to rely on what the guides

tell him about the location that later on will become the

setting for the cold filtration. And once the trip was planned,

the actors booked and the effort calculated, the sobering

realisation dawned: The Skaftafell glacier is too dangerous.

At least in spring, when the ice melts and the chunks of ice

break off the glacier. The Iceland shooting has to be shifted.

By almost a year. But the film team remains patient, and

meanwhile, shoots the studio takes.

h a l f a s e c o n d

“We filmed the steps during filtering with the activated coal

and the fine mesh filter in slow motion — with a camera

that shoots 1,500 pictures per second. When you see how all

of it was done, it subsequently looks way more spectacular.

Throwing the activated coal on the ground is only a question

of half a second. But when you see how the individual

particles dance and leap, I even find it fascinating.”

F i r e a n d i c e

In December, the film crew of three finally head off to

Iceland. To get to the location shoot, they drive 350

kilometres of country road, carrying out further and further,

passing gigantic waterfalls and icebergs which are slowly

drifting toward the ocean. “The closer we got to Skaftafell,

the more unreal everything became,” Sven Fleck reminisced.

The equipment reduced to the absolute minimum, the

crampons fastened to the thickly padded shoes, the team

and their cameras climbed into the glacier. “When you’re

standing between these forces of nature, and you hear

the icy water pattering and the snow masses creeping,

you suddenly feel very small.” Iceland is simply different,

says Sven Fleck. The light was a special challenge during

shooting, as the daylight hours are short. The sky is only

light for five hours in December. Then it gets dark. “But we

could use these five hours very well — and, at the end of the

day, we are all very happy with the result.”

Before travelling there, the director described Iceland as

cold and unpleasant in winter. But he now knows better —

and is sure that this will not have been his last visit to the

island far up in the north.

CURIOUS? THEN DON’ T HESITATE ANY LONGER:

WODKA–GORBATSCHOW.DE / # FILTRATION

ICE MASSES IN ICELAND 66 ° north — here is the famous

island of fire and ice.

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H O R S E P O W E R

MAJOR SPORTING EVENT

IN WIESBADEN

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MS. DYCKERHOFF, HOW DID THE WHITSUN

TOURNAMENT COME INTO BEING AND HOW,

IN YOUR OPINION, HAS IT DEVELOPED?

“Everything began back in 1927, with the founding of Wiesbadener Reit- und

Fahr-Club e.V.. The International Wiesbaden Whitsun tournament was hosted

for the first time in 1929 and since then has rapidly developed into a major

sporting event. During the Second World War, the organisation of this event

had to be interrupted. However, since 1949, the Whitsun tournament has always

been hosted in Biebricher Schlosspark.”

WHEN DID YOU TAKE OVER THE ORGANISATION

OF THE TOURNAMENT?

“I have been active in the club since the 50s. One could say I was born to

equestrian sport. Following the Second World War, my father, Wilhelm

Dyckerhoff, controlled the fate of the club for about 35 years. As a result, it

was a matter of course for me to throw my hat into the ring when the position

opened up in 1992. Since then, together with my board colleagues, I have been

responsible for the organisation of the tournament. Of course, I was also

helping with the organisation of the tournament all the years prior to this. In

our family, Whitsun is at least as important as Christmas and Easter.” ( laughs )

WHAT DOES THE TOURNAMENT MEAN

FOR WIESBADEN FROM A SPORTING AND

SOCIAL PERSPECTIVE?

“The Whitsun tournament is the most significant sports event in Wiesbaden and,

with the Ball of Sport, heads the list of top social events. About two-thirds of

the world’s elite, world champions as well as Olympic champions, visit us in

Wiesbaden every year to present impressive sport feats with their horses. There

is no top equestrian who has not ridden here at some point.”

WHY IS THE INTERNATIONAL WIESBADEN

WHITSUN TOURNAMENT SO POPULAR WITH

RIDERS AND SPECTATORS?

“In the course of the years, the Whitsun tournament has reinvented itself time

and again. More than 60,000 visitors love the mix of sporting event and social

experience. The Whitsun tournament is a meeting point not only for fans of

equestrian sport, but for the whole family. Experiencing and getting to know the

riders against the unique backdrop provided by Biebrich Schlosspark (Biebrich

castle park) is simply something special. And, needless to say, the jumping

tests and the show programme also promise entertainment at the highest level.”

SIT

TIN

G F

IRM

LYFOUR TOURNAMENT DAYS. FOUR DIFFERENT DISCIPLINES. HOSTING THE

WORLD’S ELITE. AND A WOMAN IS RIGHT AT THE HEART OF IT ALL. SHE

ALREADY HELPED AS A RIBBON GIRL AT THE TOURNAMENTS AT THE AGE

OF FIVE. NOW, KRISTINA DYCKERHOFF IS ALREADY ORGANISING THE

INTERNATIONAL WHITSUN TOURNAMENT IN WIESBADEN FOR THE 26TH

TIME. THE PRESIDENT OF THE WIESBADENER REIT- UND FAHR-CLUBS E.V.

TELLS US WHAT FASCINATES HER ABOUT EQUESTRIAN SPORT, AND WHY THE

WHITSUN TOURNAMENT HAS BECOME A SHOWCASE FOR RIDING.

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SO THE PROGRAMME DOES NOT ONLY

CONSIST OF TOURNAMENT COMPETITIONS?

“Exactly. Of course, the tests are a major and important component —

but, first and foremost, we would like to be a showcase for riding. And

this also includes an exciting show programme, like the Wiesbaden

Horse Night, which once again shows completely different equestrian

areas. However, to an equal extent, the tests are naturally also a

highlight of the tournament. In the course of the four days, starters

compete against one another in jumping, dressage, equestrian

vaulting and military to win a place on the podium. We can look

forward to a strong starting field. Yet, I always say that big sport is not

always dependent on big names. The other competitors also know

how to ride.”

WHAT DO YOU FIND SO FASCINATING

ABOUT RIDING?

“I was basically born to riding, as I grew up with horses. Already as a

little girl, you would always find me on horseback. The topic of horses

was and still is present in my daily life to this every day, and I believe

I can safely say that it will always remain a part of my life, like the

proverbial golden thread.”

WILL YOU CONTINUE WITH THE ORGANISING

OF THE TOURNAMENT IN THE FUTURE?

“Absolutely! I will continue to plan and organise the tournament for as

long as I remain healthy.”

WHAT IS IT THAT YOU APPRECIATE ABOUT

THE RELATIONSHIP WITH HENKELL?

“The Henkell & Co. Sektkellerei cellars and the Wiesbaden Whitsun

tournament are almost inextricably linked with one another. The

company has already accompanied the tournament for more than

60 years and is one of the most loyal sponsors. And it’s actually no

longer possible to imagine the event without Henkell’s sparkling wine.”

ARE YOU ON SITE DURING ALL

TOURNAMENT DAYS?

“Yes, I am. For me, organising the tournament is like a full-time job. Also

during the tournament, I am not able to sit back and relax — because

the sequence of events needs to be planned and organised. About

400 helpers are deployed. And what may not be forgotten, all of us are

volunteers. We definitely do not complain about boredom.”

WHAT ARE YOUR WISHES FOR THE

UPCOMING WHITSUN TOURNAMENT?

“I hope we will have good weather and many wonderful and, most

importantly, accident-free rides. And I think that, in the long run, we

will have to find a way to stop the increasing commercialisation in

equestrian sport. There are many tournaments that are promoting

themselves with prize money in the amount of millions — and of

course the riders go where plenty of money is offered. This is a pity,

especially when the budget is not unlimited. Therefore, it is all the

more important to turn every tournament into a great event.”

WHITSUN TOURNAMENT

WIESBADEN

4746

THE TASTE? MILD AND PURE. THE PRODUCTION? ACCORDING

TO A TRADITIONAL RECIPE, FOUR-FOLD CHILLED-FILTERED. THE

DESIGN? BLUE, SILVER, WITH THE CHARACTERISTIC NUMBNESS.

INDIVIDUAL AND TRIED-AND-TESTED.

THE WINNER OF THE LIMITED EDITION CAN BE SEEN HERE:

WODKA-GORBATSCHOW.DE

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AUTUMN 2017T H E N E W M A G A Z I N E I S A P P E A R I N G I N N O V E M B E R

PEARLS MAGAZI N I M PRESSUM

HENKELL & CO. SEKTKELLEREI KG CORPORATE COMMUNICATION AND PR DEPARTEMENT BIEBRICHER ALLEE 142 65187 WIESBADEN

T + 49 611 63-0 F 0611 63-351 E PRESSE @ HENKELL–GRUPPE.COM V.I.S.D.P. JAN ROCK

EDITORIAL, PHOTOGRAPHY AND GRAPHICS HOCH 5 GMBH & CO. KG, BÜNDE

Do you have Feedback ? Feel free to write us. We are looking forward to your feedback! Your editors

P E A R LS@ H E N K E L L– G R U P P E.C O M

LIM

ITE

DE

DIT

ION

But it’s sometimes worth questioning the tried-

and-tested. Breathing fresh wind into the image

and design. And to do just this, and establish the

Wodka Gorbatschow brand a little bit further in the

heads of the target group, Henkell & Co. sets off on

a route far from the beaten track. A route that led

to the crowdsourcing platform Jovoto. “Innovation

and modernity is just as much a part of Henkell as is

tradition and history. We would also like to breathe

even more modernity into the Gorbatschow brand,

demonstrate that we are not only good in tradition

but, to an equal extent, are a young, vibrant brand,”

explains Christian Schulz.

NEW DESIGN, PLEASE

The idea: a conspicuous Limited Edition. Henkell & Co.

uses Jovoto to call for a design competition. Don’t just

let Wodka Gorbatschow fans take a decision regarding

the design but let them develop it in the first place.

More than 200 suggestions were collected. Inspiring

designs, sophisticated and exceptional ideas. “We

did this for the first time last year — and since the

response was positive throughout, it is repeated again

this year,” the brand manager laughs. And this is how

designers and creative heads, pros and amateurs

were also invited to redesign the Wodka Gorbatschow

bottle in 2017, and to turn the design upside down.

MYSTIC ICE WORLD

Under the motto of Mystic Ice World, polar lights,

polar bears and complete ice masses found space

on the bottle. Four of the designs were short-listed.

“Selecting the right design from so many alternatives

during this decision-making process is much harder

than previously thought. The bottle form is very

complex, and here close attention has to be paid to

ensure that the design can actually be realised.” The

winner The North Star will be available in retail in

a limited edition. Fans and design lovers can look

forward to an exceptional look of Germany’s most

popular vodka brand as of November.

SUNNY SYLT For some it is the most beautiful

spot in Germany, for others, much rather, the

most expensive area in the German Republic.

Both beliefs are true. First and foremost, though,

it is the perfect sport to enjoy sparkling wine.

GRAPES FOR A SPECIAL SPARKLING WINE

We look over the shoulder of the local vintners

during harvesting and now know why only

very special grapes come into question for an

exceptional sparkling wine.

CLUB TOUR THROUGH MONTREAL

Ordering in French? Or rather in English? When touring

the gastro scene in Canada you are spoilt for choice —

and not just in terms of language.

RULE #2A LADY ALWAYS WAITS TO BE ASKED FOR A DANCE

#TheHenkellWay#CreateYourOwnTradition

MAKING LIFE SPARKLE SINCE 1856