"There is no true translation of 'Heimat' in English. The dictionary may say 'homeland' but it’s so much more than that. Heimat describes the feeling about where you are from, where your roots are. It’s the smell of your mother’s Sunday dish, the feeling of being recognized at your local bakery, the taste of your favorite food as a child, the way cars sound as they drive down your street, how your family celebrates the holidays. It’s the warm sense of belonging that you long for the rest of your life. Heimat captures all of your senses."
- Ute Londrigan, inspiration behind the name
At Heimat New York, Ute will continue to create liqueurs just as her grandmother did 100 years ago - local fruits, seasonal bottling, and entirely all natural. So while Germany will always be Ute's "Heimat," she has fallen in love with all that New York has to offer, creating a perfect blend of German tradition and New York fruit.
Ute dabbled with her liqueurs over the years but it wasn’t until she and her family moved to New York - with the wide variety of fresh fruits at her doorstep, friendly and engaging farmers, and friends who appreciated the taste and authenticity - did she finally pursue her passion. After two years of planning, licensing, creating contacts with farmers, and a whole lot of support from her friends and family, Ute opened the doors to Heimat New York in November 2018.
When she landed a dream job as innovation manager for new products at Germany's largest private brewery, you could somehow tell that the first seeds of her own business idea had been planted. Then when she got to travel the world, meeting the inspirational people who built these amazing businesses (a shout out to New Belgium's Kim Jordan!), one knew something great was eventually going to happen.
The story could hardly be more authentic. Heimat New York (pronounced HI-maht) was founded by Ute Londrigan, who was born and raised in Germany and grew up amidst all the wonderful traditions that Germany has to offer. Fruit liqueurs were, and still are, commonplace in the area. Ute's grandmother made them herself from fruit in her backyard for the family's own use, typically after the afternoon's traditional coffee and cake (“Kaffeeklatsch"). The techniques and recipes were passed down to her mother and then to Ute with everything always made in season because to the typical German, anything to the exception was somehow “unnatural.”