Bayern Brand – 2026
Branko Drljača
Slap Spirits
Bayern Brand – Between Tradition, Sensory Science, and Premium Quality
It is always a great pleasure for me to take part in this evaluation as part of the Bayern Brand initiative. It is one of the most relevant and professionally organized evaluations of fruit distillates in Bavaria, bringing together leading experts in sensory analysis and distillate production for many years.
It must be emphasized that this is not merely a competition, but a seriously structured system in which knowledge, tradition, and a scientific approach come together at the highest level.
The event is held every two years.
Preserving the Identity of Bavarian Distillates
Bayern Brand brings together Bavarian producers of fruit distillates with the goal of preserving and promoting the traditional culture of rakija and premium spirit production. The project operates under the slogan “Wir brennen für Bayern” (“We burn/distill for Bavaria”) and connects numerous small and medium-sized distilleries across the region.
Special emphasis is placed on preserving traditional orchards and local fruit varieties, which form the foundation for producing authentic Bavarian distillates. It is precisely this relationship with the raw ingredients that gives the entire scene its strong regional identity and distinctive character.
German Tradition and the Historical Background of Distillates
Germany, and especially Bavaria, has an exceptionally long tradition of fruit distillation dating deep into the Middle Ages. Records from as early as the 13th century mention the taxation of alcoholic beverages, demonstrating how early this field gained economic and social importance.
Over the centuries, a strong culture of fruit brandies developed, particularly in the rural regions of Bavaria, where family orchards and small farms became the foundation of a stable and recognizable tradition.
A particularly important historical moment occurred in 1887, when Otto von Bismarck introduced the first official alcohol tax within the German Empire. This marked a significant step toward the formalization and regulation of the alcohol market and further contributed to the professionalization of the entire sector.
A Place Where Quality Becomes the Standard
The evaluation is held within the Bayerische Landesanstalt für Weinbau und Gartenbau (LWG), one of Germany’s most important institutions for education, research, and sensory analysis in the fields of wine, fruit, and distillates.
The sensory evaluation room where the judging takes place leaves an exceptional impression. It is one of the most impressive and precisely designed spaces for sensory analysis that I have ever had the opportunity to experience. Every detail — from the lighting and ventilation to odor isolation — is designed to ensure maximum objectivity and concentration.
As part of this evaluation, laboratory analysis of all relevant parameters required for a complete technical assessment of the distillates is also conducted. In this way, the sensory evaluation is further supported by analytical data, giving the entire process an even higher level of objectivity and scientific credibility.
For this reason, the evaluation is considered one of the highest-quality and most respected in Europe when it comes to technical and professional standards.
Professional Standards and the Role of the Evaluator
For many years, I have had the opportunity to participate as a judge within the Bayern Brand system, which represents both an honor and a great responsibility. Participation is not open to the general public. In order to become part of the judging panel, one must be a certified sommelier for premium distillates and hold a diploma in sensory analysis of strong alcoholic beverages.
This ensures that every evaluation is based on knowledge, experience, and clearly defined professional standards.
The System Behind Quality
A special strength of the entire project lies in the cooperation between three Bavarian associations of producers and distillate experts:
Together, these three associations connect production, education, and professional evaluation into a unified system that functions not merely as a competition, but as a long-term platform for the development of quality.
Conclusion
What distinguishes the Bavarian scene is the fact that distillates here are not viewed merely as products, but as part of a cultural identity. The people involved in this system — from producers to evaluators — approach their work with great respect for tradition and an exceptional level of professionalism.
At a time when many industries are becoming rapidly commercialized, Bayern Brand demonstrates that it is possible to maintain a balance between tradition, science, and a modern approach to quality. That is precisely why this experience represents one of the most significant aspects of my professional journey, because behind every outstanding distillate stand knowledge, structure, and a culture that has endured for centuries.
Branko Drljača
Great content! Keep up the good work!