Spotong Edition 8

BREWED FOR THE DREAMERS

EDITOR’S NOTE

CONTENTS In This Edition

CONTENTS

IN THIS ISSUE...

A

fter speaking to Oupa Mthombeni, president of the Concerned Tshwane Liquor Traders Association, we could tell that the future looks brighter for liquor traders in Gauteng. He speaks passionately about the need for traders to play a major role in fighting the scourge of alcohol abuse and their desire to work handin-hand with government in this quest.

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RESPONSIBLE TRADING

Towards the end of last year we lost a respected business leader in the industry, @DonaldMakhafola SABMiller’s Chairman Graham Mackay, who spent Find us on most of his life building Facebook and the company to where it is follow us on twitter today. We send our heartfelt @SpotongMagazine condolences to his family and colleagues at SAB for their loss.

14 Illegal shebeen vs legal tavern

SPECIAL FEATURE 16 Meet Distell Master Distiller

LIQUOR LICENSE 18 Norms and Standards for National Liquor Control 20

EDITOR

Donald Makhafola

CONTRIBUTOR

Mashabela Seshoka Adolf Netshiukhwi Damian Murphy

PUBLISHING HOUSE

SALES

Paul Styles Didi Okoro Lesego Makhubela Simone Abrahams

TAVERN & RESTAURANT REVIEWS MOTORING

22 TATA Super Ace

DESIGN & LAYOUT Quinten Tolken

SPORT

SUBBING & PROOFING Stacey Vee Brendah Nyakudya

PRODUCTION CO-ORDINATOR Contact Media & Communications Block A, 388 Main Avenue, Randburg Tel: +27(0) 11 789 6339 Fax: +27(0) 11 789 7097 email: pressman@contactmedia.co.za web: www.contactmedia.co.za

GLF CORNER

Andy Watts, master distiller of Bain’s Cape Mountain 3 INDUSTRY NEWS and Three Ships whisky, has been making headlines internationally with the MARKETING FEATURE innovative approach to whisky as well as the number 8 Create party experiences that sell of awards the whiskies have been receiving over the years. He speaks to us TRADE FEATURE about his love for the golden spirit and he also reveals 12 Soweto welcomes Whisky Live experience his secret recipe for this great achievement.

23 Bucs beat the odds in dazzling CAF campaign

Gwen Sebogodi

BUYERS GUIDE

IT AND WEB MANAGER Dwain Margro

REPRO & PRINTING Kadimah Print

24 Buyer’s Guide

CEO & DEVELOPMENT DIRECTOR Sean Press

EVENTS

MANAGING DIRECTOR AND PUBLISHER Donna Verrydt

FINANCE AND OPERATIONS DIRECTOR

PROUDLY ENDORSED BY:

28 Events Listings

HEALTH & WELLNESS

Lesley Fox

SALES MANAGER Damian Murphy

Copyright © 2012 Contact Media & Communications. Spotong is published by Contact Media & Communications. All material is strictly copyright with all rights reserved. No material may be reproduced in part or whole without the express written permission of the publisher. No responsibility will be accepted for unsolicited material. The publisher accepts no liability of whatsoever nature arising out of or in connection with the contents of this publication.

Whilst every care has been taken in compiling this publication, the publisher does not give any warranty as to the completeness or accuracy of its contents. The views and opinions expressed in Spotong are not necessarily those of the Publisher or contributors.

32 Smart tips to stay active 33

SERVICES LISTINGS www.spotongmag.co.za

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INDUSTRY NEWS

W E N S T N I O P P DISTELL A R E G A N A M L GENERA D istell, South Africa’s leading producer of wines, spirits and RTDs (ready to drink beverages), has appointed Markus Habermann as general manager to handle its fast-growing duty-free business in Europe.

Habermann, formerly Distell’s commercial director for Europe, joins the heavy-weight duty-free team led by Marius Fouché, with high-level support from Robyn Bradshaw, who focuses on travel retail marketing and activation.

Distell’s duty-free division has seen year-on-year sales volumes rise by double digits for the 12 months to October 2013. Europe is an important contributor to the increase, as global travel to the continent from emergent markets continues to grow.

Habermann has been involved in the liquor industry for more than 25 years, with 11 of these at Distell. Over the past decade he has built Amarula,

the company’s flagship liqueur, into a major player in the German market.

Germany is also the single biggest export destination for the brand. He also launched the fast-growing Savanna cider brand in the Netherlands and Germany following its successful foray in the UK, and played a key role in the global success of cognac brand Bisquit in the duty-free channel.

Fouché said that Habermann, in addition to his responsibility for Markus Habermann - Distell’s new GM all sales across Europe, had grown Distell’s dutyworked across many important markets, free sales volumes six-fold since his not only in mainland Europe but, before appointment 11 years ago. joining Distell, in Russia and the US. He brings a wealth of experience to the “With the company’s strong focus on division and we are very privileged to the travel retail business, Markus will have some of his expertise to unlock now be able to devote his full attention still further potential in Europe.” to its continued expansion. He has

GLF CORNER

TRADERS FIGHT ALCOHOL ABUSE

The Concerned Tshwane Liquor Traders Association, an affiliation of Gauteng Liquor Forum, wants to meet with Minister of Health Dr Aaron Motsoaledi, to brief him on their plans to fight the scourge of alcohol abuse in the country.

The association’s president, Oupa Mthombeni, said they would also like to work with all stakeholders such as councillors and schools in the area to get the community involved in a fight against alcohol abuse.

Mthombeni said underage drinking is a serious problem and as liquor traders they will visit schools to: “Tell learners that we don’t want to see them at our 2

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places and as well as educate them about the dangers of alcohol abuse.

“We want all our traders in the province to know that selling liquor to a minor, a pregnant woman and a drunken person is an offence. Trading hours are from 10am to 2am. We will involve all community stakeholders because we want them to work with us and report traders who do not comply with the liquor regulations and Act. We want local councillors to invite us to their meetings and give us an opportunity to engage with members of the community on all issues related to liquor trading in their areas. If any of our members do not comply, we will take it up with that particular trader.”

One of their plans is to minimise cases of drinking and driving which is a big

concern. They want the government to ensure that they have transport at taverns for customers who have had one too many to drive themselves home.

The association was started in 2011 as a response to government’s concerns regarding alcohol abuse and currently it has nine branches and more than 2000 members. Last year they joined the Gauteng Liquor Forum because they “wanted to speak in one voice as liquor traders in the province”.

Mthombeni said they continuously educate their members about the importance of compliance, and want to make Gauteng the best province with regards to liquor control and compliance by 2017.

SA’S FIRST

E G N A R E IN W E E R F E SULPHIT

N

eil Patterson Wines has launched a range of sulphitefree premium wines, made possible with the use of SurePure’s patented photo purification technology, that cleans liquids with ultra violet light, providing a ‘green’ alternative to traditional preservative methods. This method ensures less harmful chemical intervention for the consumer.

Winemaker Neil Patterson, who has 11 years experiences in wine-making both locally and abroad, says that wine is his passion. “I now get to offer my own wines under my name, that are healthier for consumers, with no added sulphites, which is a dream come true,” he explains.

The range, which will be available at specialty wine merchants and at select restaurants, includes fresh, young wines and older, more matured wines, under the Neil Patterson brand including: a 2013 Sauvignon Blanc from the Helderberg Mountain area in Stellenbosh; a 2009 Merlot from the Constantia area; and a 2012 Chenin Blanc and 2012 Cabernet Sauvignon from the Franschhoek Valley.

He says that he believes there is market demand for a premium range that offers high quality, sulphite free wines, for discerning wine drinkers who are searching for the unpreserved ‘green’ alternative.

“I personally get an allergic reaction to wines that have high sulphite content, therefore I have always strived to make wines with lower sulphite content and SurePure has given me the tools to achieve my ultimate goal of making wines completely preservative free with no added sulphite,” he adds. “Now consumers can be assured that the wine is microbial stable without the negative effects of preservatives.”

According to Patterson, the range has under 10 parts Sulphite per million, that is produced naturally during

fermentation, compared to the average of 80 to 120 normally found in wines. Putting it into perspective he says that the legal limit of total sulphite levels in dry wines is 150 parts per million or milligrams per litre in red wines and 160 total parts per million in white wines.

“My wines have more or less 2% of this potentially harmful chemical, compared to other premium wines on offer highlighting how much healthier Neil Patterson Wines are for the consumer,” he says.

According to Steve Miller, VP Sales & Marketing at SurePure, the launch of the Neil Patterson Wine range marks the first time a full range of premium wines has been specifically tailored using the SurePure technology.

“It is very exciting for us because it shows how a talented winemaker can use the SurePure technology, which was developed in South Africa, as part of his wine crafting skillset to extract the very best out of each varietal and still deliver the benefits of extraordinarily low sulphite levels to the consumer,” he says.

“We believe it has pushed new boundaries for the technology and its oenological applications and with both fresh young wines and older, more matured wines under the same brand it demonstrates both the efficacy and safety of the technology,” he adds.

“This launch paves the way for broader acceptance and use of the technology in the wine industry not just as a ‘problemsolver’ but also as a useful creative tool to help unlock the best in wine.”

ABOUT SUREPURE Government legalised the use of ultra violet light energy for liquid purification in oenological practice in 2010, paving the way for SA’s winemakers to replace traditional wine filtration systems with photo purification technology, resulting in less harmful chemical intervention.

“Focusing on reducing sulphur content serves to ensure impeccable cellar and vineyard practice, resulting in a more sustainable and less environmentally invasive approach to wine-making in totality,” says Miller.

Italy is already using the SurePure technology for oenology consumer trials, and wine trials are currently underway in Australia, Chile and the USA. “The SurePure technology is already being used by other industries for photo purification of sugar syrups and fruit juices and we see great potential for our technology in the wine industry,” he concludes.

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INDUSTRY NEWS

R E L L I M B A S R I S FAREWELL MACKAY 1949-2013 GRAHAM

G

raham Mackay spent his life creating one of the world’s most admired businesses: SABMiller.

Born on 26 July 1949, Macky was raised in Swaziland, Natal and Zimbabwe. He graduated from the University of the Witwatersrand in 1972 with a BSc in Engineering and gained a BCom from the University of South Africa in 1977.

South African Breweries upon its listing on the London Stock Exchange in 1999.

In July 2012 he was appointed Executive Chairman of SABMiller, becoming nonexecutive Chairman in April 2013.

He joined South African Breweries Limited in 1978 and quickly ascended through the business, holding a number of senior positions in the group, including his appointment as Executive Chairman of the beer business in South Africa in 1992.

Macky led SABMiller’s rapid global expansion and was instrumental in several ground-breaking initiatives including the acquisition of the Miller Brewing Company in the USA in 2002, and the subsequent re-naming of the business as SABMiller; the acquisition of Bavaria in Latin America in 2005; the formation of the MillerCoors joint venture between SABMiller and Molson Coors in the USA in 2008; and the acquisition of Foster’s in Australia in 2011.

He was appointed Group Managing Director in 1997 and Chief Executive of

Under his leadership SABMiller made rapid inroads across Africa, Asia,

Australia, Europe, Latin America and the United States. The business also successfully integrated beer and soft drinks operations in many parts of the world through bottling contracts with The Coca Cola Company as well as its own proprietary brands.

In addition to his responsibilities at SABMiller, he held a number of external directorships, including positions on the board of Reckitt Benckiser Group plc, where he was Senior Independent Non-executive Director, and Philip Morris International Inc. He was diagnosed with a brain tumour in April 2013 and after a brave battle against the disease he passed away peacefully on 18 December 2013, in Hampshire. Graham is survived by his wife and six sons.

The board has appointed acting chairman John Manser as Chairman with immediate effect, and has appointed Guy Elliott as Senior Independent Director in succession to John Manser.

On behalf of the board of SABMiller, John Manser said: “Our thoughts and prayers are with Graham’s wife and family.

Graham was one of the most inspirational and successful leaders in international business by any measure.

Everyone in the SABMiller family has been blessed by his vision, his loyalty, and his friendship during his 35 years with the group.

“He will be deeply missed.”

The late SAB Miller Chairman Graham Mackay

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SA WINERIES

H T W O R G N O E IS L A IT MUST CAP S T IS R U O T E S E IN H IN C

W

ith China now the fourthbiggest source of foreign tourists to South Africa, domestic wineries should not be underestimating their buying power, according to Bradley Brouwer, South African Tourism regional manager for Asia Pacific.

Last year, more than 130 000 Chinese travellers visited the country, a growth of more than 50% on 2011. Numbers are expected to rise significantly after Chinese President Xi Jinping and President Jacob Zuma jointly declared 2014 the “Year of South Africa” in China, at this year’s BRICS summit. Already new visa application centres have been opened in Beijing and Shanghai.

“Research shows that China is set to become the biggest market in the world for wine after the US. With the preference still very much for imported wines, now is the time for more South African producers to start capitalising on the growth in travel and the interest in wine.”, said Brouwer.

Brouwer, who has worked for South African Tourism in Asia since 2007 and is currently responsible for the markets in China, Japan and Korea, was at Vergelegen in Helderberg to address guests attending the Great Wine Capitals Best of Wine Tourism Awards in November. Vergelegen was judged South Africa’s outright winner at the international Great Wine Capitals annual general meeting in California in November.

He said local wineries should capitalise more on the benefits flowing from the growing Chinese affluence and interest in world travel by becoming more attuned to the needs of these tourists.

“The same holds for Japanese and Korean travellers, who are increasing in number to South Africa. Last year the Japanese travel to South Africa rose by 31% on 2011.”

The late MEC of Gauteng Economic Development with the Chinese delegates at Gallagher Convention Centre

Currently, China is number 14 on the list of South Africa’s wine export destinations. Japan is in 16th place.

Sales to both are rising, with sales to China up 8% for the 12 months to September 2013, and to Japan by 31%.

He said that just because tourists were on a tight schedule and didn’t necessarily spend much time at each winery they visited did not mean they were not interested in purchasing wine and other memorabilia.

“Visitors from Mainland China, for example, will generally travel for eight to 14 days. They come to South Africa for the scenic beauty, the culture, the history, the wildlife and, increasingly, for the wine and opportunity to play golf.

They can accommodate no more than two wineries and they want to be hosted with efficiency and cultural respect. They want to taste, take pictures and buy wine with the facilities readily available to courier their purchases back home. They are not interested in long narratives or being kept waiting.”

He stressed the importance of gearing up for large groups. “In the first quarter of 2014, for example, we have a group of 5 000 visitors to the Winelands within the space of a week. This is just the tip of the iceberg, if the potential is managed correctly.”

Wineries could enhance their relationships with Asian visitors by

providing take-away information in Mandarin for the Chinese, and translating such information into Japanese and Korean for consumers from these markets. “Giving tourism offices information in these languages would also help them in raising the media profile of South Africa and its wineries.”

Mainland China’s interest in celebrities and icons had prompted SA Tourism to regularly host high-profile personalities on visits to South Africa, ensuring they visited iconic spots like Table Mountain, Robben Island, Boulders Beach (to see the penguins), and the V&A Waterfront.

“Local wineries have not yet acquired iconic status but by raising their media profile, especially through social media, this is possible.”

He urged wineries to focus not just on large-scale groups but on the increasing number of Asian tourists coming as family units. “Most Chinese couples have one child. Provide activities for the children and show them educational audio-visual material so they can learn about South African wine. They are your future consumers.”

He said the potential growth of the conferencing market was also significant.

“Wineries may not be hosting the conferences but delegates will definitely be visiting wine farms as part of their itineraries.” www.spotongmag.co.za

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INDUSTRY NEWS

HILDA HAS THE “RIGHT STUFF”

H

ilda from Klerksdorp is one of the first two winners of Windhoek’s lifechanging “The Right Stuff Challenge” and she got her share of R1 million.

In February 2013, consumers were invited to purchase a Windhoek beer and SMS the 12-digit batch code to 32329.

Entrants were then placed into a draw to stand a chance to be one of two winners who can kick-start their passion with R500 000 cash. As part of their prize they will be given access to a mentor to assist them with planning towards their goals.

“I never knew that es Representative es and Brand House Sal Winner Hilda Sophia Vog a single phone call Radeen Mongalo could change my life,” says Hilda, who unemployed at the time, she bought a purchased her winning bottle from the Toyota Venture taxi. She also bought her Overland Bottle Store in Klerksdorp. parents a house, so they could retire in Hilda, who has a keen interest in gardening, will be given access to a peace, as well as put aside a portion of mentor as part of her prize. The mentor the cash for her children’s education. will help her to create the garden of Wikus Visser Pretoria used his winnings her dreams. to benefit others. Along with donating Alan Roberts, Windhoek Marketing some funds to a mission organisation, Manager, says; “We’re delighted that he helped his domestic worker complete we’ve managed to help Hilda pursue her the building of her house. He also kept gardening interest. We hope that this aside some money to allow him to campaign will inspire others to follow follow two of his passions – food and their passion.” photography. He bought new camera equipment, and wrote and shot a coffee Earlier last year, Windhoek ran a similar table style cookbook. competition, the “Follow Your Passion” promotion, where three fans won The third winner Juan-Pierre Smit from R500 000 each.

Cape Town will be using his winnings Adelaide Hlongwane from Pretoria used to invest in his future. He has always dreamed of becoming a lawyer, and the the cash prize to make her ambition winnings have allowed him to enrol for a to start her own transport business a reality. Along with her husband, who was law degree through UNISA.

MARKETING FEATURE

Y T R A P E T A E CR L L E S T A H T EXPERIENCES

Lehlohonolo Tsotetsi, manager at Vaal Monate Cafe

I

n the past, having a shebeen, meant simply stocking your fridges and waiting for patrons to visit. Nowadays you have to up your game. This includes renovating your establishment, focussing on rigorous marketing and advertising, playing good music through a quality sound system, investing in a flatscreen TV, and above all, good customer service. Spotong recently embarked on a quest to uncover what kinds of party experiences are being provided in the market these days.

Our first visit led us to Sebokeng, Evaton North, to the family-owned Vaal Monate Cafe where the always cheerful co-owner and manager Lehlohonolo ‘Jomo’ Tsotetsi told us about their annual year-end allwhite party - their biggest event of the year. They also host a bowtie party for his younger brother’s and co-owner’s birthday, a Thursday Divine Night themed for their resident DJ Divine, and the Mondays Free Mogodu Special.

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The year-end party is in its third year and commands an entrance fee of R250.

Food is served in-house by a professional chef and on this day top DJs and celebs are given Most Valuable Guests comps and treated to free drinks. Jomo says, “In five years’ time the event will be pre-booked around March since it gets bigger and better every year”. It increases the number of customers and profit margins grow dramatically as a result.”

The pub boasts ample parking space, a car wash and two bar areas, of which one is a dedicated VIP area with a bouncer.

Recently they have started collecting soccer stars’ shirts which are framed and displayed at the bar area. The venue employs 43 dedicated staff members.

“My personal experience is to always be involved in all aspects of the business.

Live it with passion, compromise, and sacrifice. Invite people everywhere and entertain them,” he says.

Our second stop was in Soweto, Diepkloof, Zone 6 Venue, which is located within the massive Bara taxi rank mall.

There we met the soft-spoken Prince Mazibuko, the manager, who showed us around the indoor events venue. It opened its doors in December 2012.

The main entrance is strictly for pre-sold and cash paying patrons only and a strict entrance screening awaits you.

The inside is divided into two floors; the ground floor consists of six bars, with a bar strictly used for service purposes only. This floor also features ten booths to house the media and sponsors, and has a total capacity of 1500 people. The upper floor caters for an average of 300 people, and hosts radio stations, DJs and celebs.

“It is mainly used to push product stocks for sponsors. Social media and signage are used as marketing tools,” he says.

Among the events hosted here are the Absolut Vodka Summer Sundaze and

the Soweto Experience pool and tattoo experience, which both took place in October. “These events are amazing in terms of profit and have seen many patrons return to the venue.”

Our next stop, took us to Soweto’s Orlando East, a place well-known for the landmark twin towers. Nestled between the towers is a venue called Chaf-Pozi and here we spoke to the manager, Lucky Zhole. The venue is mainly used by organisers and sponsors to market their brands. It draws famous DJs and celebs alike. In September it hosted the All Black Party and during November and December months it focusses on Christmas parties. Entrance to this venue is usually free, except on gig days when you can expect to pay R50 to R80. “The bungee-jumping sport is also a draw card for the patrons as well,” he explains.

According to Lucky, on average 60 to 70 people visit the spot per day to wine and dine while tourists also flock the area.

Our tour then saw us venture into Rockville’s The Rock! The owner, Tshepo Pele, said he works closely with fashion design people in Soweto to hosts their shows. “We also host celebs birthday parties and Alaska, the music group, hosted their 17th birthday together in August and Mahota also hosted his birthday party here in July. We feature local DJs who play deep house tunes. On some occasions famous ones DJs feature too,” he says.

tasting weekends and East Leisure, the weekday Thursday networking session for business owners.

At the Village Cafe at White House in Vosloorus, the ever-humble event manager Vincent Mahlangu said the venue approaches sponsors for their events. The Absolute Vodka event held in September, their annual Hunter’s, Heritage Day, the Women’s Day event (mainly featuring female DJs), their Jameson parties held in April and November, their whisky and cognac

The venue incorporates two floors. The ground floor boasts a restaurant and the upper floor has two lounges: the Glenmorangie and the Hennessy sitting areas. These days selling liquor is a very serious business and traders have to adhere to the liquor trade laws.

Creating the right party experience for your patrons is the key to doing well in your business.

THE EASY SEATING

SOLUTION.

The contemporary design of the Stella Chair makes it perfect for cafés, restaurants, offices and functions. Locally manufactured and available in a range of promotional colours, it seamlessly fits any décor and style at an affordable price. Durable, robust and UV Protected, the Stella Chair compliments any indoor or outdoor setting with its stackable design.

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Available in a range of promotional colours 1. Lemon Yellow 2. Meringue Blue 3. Peppermint Green

4. Lime Green 5. Ice Cream Pink 6. Marmalade Orange

7. Red 8. White 9. Charcoal

According to Vincent, “We sit regularly in planning sessions to evaluate the brands we sell and advertise weekly for customer retention. Apart from the events mentioned we also host birthday parties and year-end parties. The brand events take only two hours. Our menus are arranged on an upfront basis.”

ADVERTORIAL

T

here is a certain magic about the valleys of vineyards suspended between the mountains of the Cape. Where sunlight kisses the vines, the sky pours vast rains onto the soil and sea breeze seals its salt into the soil, birthing the finest Colombard and Chenin Blanc grapes.

The grapes are always sweeter in this spot of southern atmospheric serendipity. It is the ideal place to make brandy because great brandy starts with the perfect grape, according to Van Ryn’s master brandy distiller Marlene Bester.

“A finely-crafted potstill brandy takes time to produce and there are numerous steps to follow from the vine until the final product is bottled,” said Bester.

“Brandy is made from a process of distillation, basically a process of heating which reduces the amount of water in a fermented liquid, thereby concentrating the alcohol.

It all starts with the humble grape, which, after being picked, is crushed and destalked. The free-run juice is collected without the grapes being pressed. This is cooled and allowed to settle. Very little sulphur dioxide is added – a preservative commonly used in winemaking – and the addition of yeast helps fermentation into wine occur.

Stages of brandy making “Potstill distillation is made up of two stages. The first stage lasts between six and eight hours and involves the distillation of the wine to low wine through the removal of suspended solids and a large portion of the water present in the wine.” In the second stage of distillation the low wine is further distilled and three fractions are drawn – known as the heads, the heart and the tails. “The heads and tails are discarded while the heart is kept and becomes the soul of brandy, with its fruity and herbaceous flavours.”

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for a minimum of three years. During this time, the clear spirit develops its characteristic golden amber colour and a number of flavour components are extracted from the wood giving spicy, sweet characters. “These can be picked up in the form of vanilla, toast, cloves, cedar wood, cigar box and nutty aromas,” said Bester. After three years the brandy master evaluates whether the brandy is suitable for further maturation.

“It is nuances such as the fullness, balance, softness and flavour that a brandy master uses to determine what type of brandy this matured distillate will be used for. The blending panel define the style and taste each component to create the final product.”

Finally, demineralised water is added to dilute the alcohol strength to the bottle strength of 38% alcohol by volume.

Laying down the law

Three styles of South African brandy

According to South African law, the heart must be matured in oak barrels

To be classified as potstill brandy, 100% of the final blend must have been

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distilled in a copper potstill and aged for a minimum of three years. “Potstill brandy is the fullest, richest of all three brandy styles.” Examples of this include Oude Meester Souverein or Demant, and Klipdrift Gold.

Blended brandy combines 30% potstill and 70% unmatured wine spirit. “These are vibrant and flavourful, well suited for mixed tall drinks.” Examples are Richelieu International and Klipdrift Premium.

Vintage brandy fits between blended and the pot still styles, delivering a drier, more wood-driven brandy with a more palate cleansing finish. It must contain at least 30% potstill brandy that has been matured for at least eight years and can contain up to 70% wine spirit that has been matured for the same length of time as the potstill component.

“Examples of vintage brandy include Van Ryn’s 10 year old and Richelieu 10 year old.”

“There are more than 200 ways to enjoy brandy – it’s just a case of deciding which your favourite is,” said Bester.

TRADE FEATURE

kazi Street in Soweto

S E M O C L E W O SOWET Vila Nexdor Restaurant at

E V I L Y K S I WH E C N E I R E P EX

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O

wing to the growing number of whisky drinkers in Gauteng, the FNB Whisky Live Festival organisers announced that an exciting new venue will be added to the Gauteng segment of the festival the iconic township, Soweto.

Soweto has long had a strong historical association with whisky – “a drink reserved for the wealthy”. From the jiving 1950s, the era of Miriam Makeba and Hugh Masekela which sent blues and jazz down the streets of Sophiatown, to the current optimism of young trendsetters in the aspiring middle-class, who can be found enjoying whisky at their favourite “chill out” spots on the weekend.

The inaugural Whisky Live Festival in Soweto took place at the University of Johannesburg Soweto Campus.

service and product offerings. NexDor continues to evolve and re-invent itself while promising to make it a destination of choice for the discerning customer who is looking for a relaxed destination with high quality, good value-for-money food and drinks.

What made you decide to open this establishment?

The name NexDor comes from the fusion of two words ‘next’ and ‘door’ and is written in this fashion to reflect colloquially a local and/or nearby destination in ‘kasi’ speak. NexDor Restaurant is the brainchild of kasi (Soweto) born entrepreneurs, all with retail and hospitality industry experience. Our intention was to present a concept for an Afro Urban restaurant that would appeal to the greater populous.

What were you doing before you opened NexDor and how did the three of you come to be in partnership?

motor racing fan and dreams of taking a year off to follow the Formula 1 circus around the world. He would like to retire to a small classic car restoration business on the South Coast. Collin is good at football and had dreams to become a professional football player until the medical profession beckoned.

Tell us something nobody knows about your restaurant?

We hosted Samuel L. Jackson some time ago. People don’t also know that we have boardroom facilities at NexDor.

What made you partner with the FNB Whisky Live Festival and Soweto Whisky Academy?

NexDor is popular with whisky drinkers who are extremely knowledgeable and fussy about whiskies. Through our partnership with the FNB Whisky Live Festival and Soweto Whisky Academy, we hope to attract more whisky drinkers looking for a trendy establishment that speaks to their sophisticated taste.

We all come from the retail and hospitality industries, working for other people. The decision to come together as partners was driven by the need to become self-employed while creating opportunities within communities in which we grew up. We, as partners and child hood friends, have combined our Capturing the intrinsic values of Sowetan business experience and knowledge of culture, the FNB Whisky Live Festival the hospitality and retail industry with has been transformed into a new-look the strategic intent of providing culinary whisky lifestyle “village”, offering and convivial value proposition to the Sowetan urban market. We envisage elements of jazz, fashion, Shisa Nyama setting up a number of owned and selfoutlets and true Sowetan hospitality. managed establishments with the sole Local restaurants, such as Back Room, purpose of canvassing a wider market NexDor and Wandie’s Pub, host whisky and thereby offering an extended lounges – access to these VIP lounges service and product offering. We will be the ultimate “badge” statement already have two restaurants in Soweto and certainly the place to be seen. these being NexDor, and Thirteen 54 Restaurant and we have Grill situated in NexDor co-owner Thabang Makwetla Dube, Soweto. talks about his business and partnership with Whisky Live.

Tell us something nobody knows

What is your favourite whiskey?

How would you describe your restaurant to someone who knows nothing about NexDor?

We love the look on people’s faces when they first walk into NexDor. People don’t expect to find a restaurant that caters for a cosmopolitan clientele in Soweto. To see the same people leave NexDor with a satisfied look on their face is the most rewarding part of our work.

NexDor restaurant, situated in Vilakazi Street Soweto, caters for a clientele that demands class, style, and high levels of

about you and your partners.

I am secretly passionate about cattle farming and dream of owning and living on a cattle farm. I also own German shepherd dogs, my favourite breed since childhood. At the moment I am raising my fourth German shepherd. Thabo is a

Laphroig.

What is your favourite meals on the menu?

My personal favourite is the T-bone steak.

What does the future hold for you personally and for NexDor? We are passionate about establishing a portfolio of hospitality/lifestyle offerings in and around Soweto. We are looking to expand on the two restaurants we already own by either buying into existing establishments or opening up new ones. We have set ourselves a target of five restaurants in and around Soweto.

What do you love the most about your restaurant?

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13

RESPONSIBLE TRADING

S V N E E B E ILLEGAL SH N R E V A T L A LEG

to Sipho Siso looks in d an the advantages th legal disadvantages of bo ns. and illegal shebee

Illegal shebeens Although Merriam Kumalo* is aware of the pitfalls of running a shebeen, she is vehemently against stopping – because the money is good.

Kumalo runs a shebeen in the heart of old Alex, which is a hive of activity with customers strolling in to buy bottled beer and traditional variants of home brew, better known in township lingo as ‘imbamba’ or ‘isqatha’.

She is constantly harassed by the police, who issue spot fines for trading without a licence, and in some instances, confiscate all her stock.

What makes matters worse is that police officers soon realise that there is a gold mine in form of bribes. They demand that Merriam pays them a bribe in return for not being fined or having her stock confiscated.

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“What this amounts to is that each time the cops are broke, they will raid my shebeen, demanding the ‘cooldrink’ money. I’ve become a money-making machine for them.”

She said the police have a tendency to raid her ‘spotong’ at particular times, when it is full of customers so they can make even more money through bribes.

They even demand bribes from her customers to avoid being arrested and charged with patronising an illegal beer outlet.

to share my money with the taxman and be subjected to various rules and regulations, such as when to sell and when not to sell, and to whom.

“All the money I make from beer sales goes into my pocket. If I legalise my shebeen, I will have to start paying tax, paying licence fees, and adhere to certain trading times and hours and be told not to sell to minors too.”

Without disclosing how much she makes for fear of being targeted by robbers, she said she will never quit the business.

“They may raid me, take my stock and harass my patrons but I will never stop operating a shebeen.

“Selling to minors does not mean I am reckless. I sell to minors that are sent by their parents. I know my customers and each time a new face comes around I worry because I do not know the motive behind the visit. If it’s a minor, I chase him or her away until the parents come themselves to introduce me to the child,” she said.

“The money I make here is good and this is tax-free money. I do not want to register because then I will have

Kumalo says she will die a shebeen queen as she does not see herself returning to domestic work again. “I

used to be a domestic worker in Sandton but the money I make here a day by far surpasses the salary what I would earn in the suburbs in a week.

“I can send my children to school, buy them books, stationery and uniforms, and pay their fees as well. I have managed to educate my daughter from this business and today she is a top paramedic – from shebeen money. What more do I want in life?” she asks.

Legal tavern Thandi Luruli of Thandi’s Tavern in Far Eastbank sings a different tune. Luruli owns a legal tavern that is registered with the Gauteng Liquor Board and operates within the confines of the law.

free for promotional purposes. After spending a certain amount on stock or reaching a certain target of orders, the SAB also delivers brand new refrigerators to keep your beer crispy cold for customers. If you are an illegal trader you do not get to enjoy these benefits,” Luruli said.

Bragging about the benefit of being a registered and legal trader, Luruli said she was recently involved a programme and project of the SAB in association with the national Department of Health, the South African Business Coalition on HIV/Aids and the Society of Family Health, in which she freely distributed condoms to her patrons.

“So too have I. I have learnt to be a responsible liquor trader who does not sell to minors. I always imagine if that minor I have sold beer to was my own son or daughter, how would I feel? One of the principles we are being taught to be responsible liquor traders is that my neighbour’s child is my child.

Anything bad happening to that child should resonate in the same manner if it happens to my own flesh and blood,” Luruli said.

Luruli said she was roped into the condom distribution plan of the SAB because she had a similar condom project of her own. “I had been running my own free condom dispensary long before the brewery arrived. I believe I have played my own role in saving lives in the fight against HIV/Aids and young girls falling victim to teenage pregnancy.”

The project involved more than 16 000 taverns countrywide and Luruli’s was “I am the happiest person today,” Luruli among those to receive a share of more said. “I used to be a shebeen queen as than 850 million condoms, which were well and would duck and dive the police distributed over a five-year period. When all the time, risking my entire stock being a tavern owner placed orders at an SAB It is indisputable that Luruli is surely a confiscated and patrons arrested. All depot, the brewery would then include tavern owner of a different kind, proven this is a thing of the past. I do not suffer boxes of condoms for free distribution. by the fact that she runs what many constant harassment and intimidation would consider a dirty business side“As a tavern owner, this was my way of for bribes from hungry police officers as contributing towards saving a life or lives by-side with her charity work. Luruli is used to be the case before. the founder of Sinethemba Daycare and from the ravages of HIV/Aids. It makes Feeding Scheme for the less fortunate “Now I have peace of mind and can good business sense not just to enjoy children of her community. spend my time contemplating the the profits of beer sales but also to be provision of better services to my a good and responsible citizen who has “Selling liquor is only a means to customers,” said Luruli, who also has the the well being of your customers survival in order to put a plate of food power of buying in bulk directly from the at heart. on my table and for these kids I care brewery itself. for. My greatest love and passion is “This kind act alone brought me many these children and to see to it that their “Buying in bulk means I get huge customers who realised that I was not discounts from South African Breweries just a greedy tavern owner out to make a tummies are full and they are happy and healthy. I believe all my actions of and I also fall within the ambit of their quick buck. dispensing condoms and running the promotions. From the promotions they “You save our lives,” they say. “When daycare and feeding scheme for children often run, I get a sizeable amount of has helped save lives, though I do not stock for free, which I can flexibly sell to we are drunk we are more reckless and take chances with our lives, but with have the means to quantify this,” my customers. these condoms dispensed to us with she concludes.

“When there is a new product in the every purchase, we have learnt to be *not her real name market, we often get these products for responsible drinkers.”

IN A CORRUPT SOCIETY EVERYTHING HAS A PRICE Our future is not for sale. Let’s report corruption.

0800 023 456

www.corruptionwatch.org.za

SPECIAL FEATURE

L L E T S I D T E ME

R E L L I T S I D MASTER

tiller

Andy Watts - Master Dis

S

africa’s Bain’s Whisky, was named the World’s Best Grain Whisky at the 2013 Whisky Awards, an accolade that surprised the international whisky industry, and delighted South Africans. Andy Watts, master distiller of Bain’s Cape Mountain Whisky and Three Ships whisky has been making headlines with his innovative approach to the art of whisky, as well as for the number of awards his whiskies have been receiving.

Donald Makhafola caught up with him.

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I spent time working in Scotland during the late 1980s and I was fortunate enough to meet and work with some of the most influential whisky leaders at the time – people with incredible passion for whisky. Their enthusiasm and love for making and enjoying whisky I brought back with me to South Africa.

Whisky is internationally recognisable.

It remains aspirational and to some is a sign of their success, no matter how great or small. There is nothing that says that you have to either drink whisky or another spirit… that it has to be one or the other. Whisky does not demand that. Whisky encourages you to share, talk about it and even compare it with other drinks, knowing that you will return because your journey with whisky becomes a lifestyle.

What do you think makes whisky special comparing to other drinks?

As a whisky connoisseur, do certain brands stand out for you?

How did you develop a passion for whisky?

Brands are important to consumers and through the brand a trust and relationship is formed. However, you must be careful to not become someone who “drinks with their eyes”. There are some very good whiskies out there that do not have the marketing budgets yet to be the “big” brand, but that does not mean they should not be tried. I honestly do not believe that there is just one whisky that should be consumed, no matter how big the brand. Whisky is very subjective and therefore personal.

It is what you like that matters. Don’t be afraid to step off the beaten path and try the lesser known brands because the best part of enjoying whisky is exploring the enormous variety out there and discovering some extraordinary whiskies along the way.

What is the best way to enjoy whisky?

When we taste whisky we advise people to add the same amount of water to the glass as the whisky. The water must not be too cold and definitely no ice. This allows the flavours of the whisky to be revealed during the tasting. However, when we drink whisky we say that there is no right or wrong way. The South African climate is relatively hot so a long glass filled with ice, a tot of whisky along with ginger ale and a slice of lemon or orange makes for a great summer cooler.

On the other hand, a cold, wet winter’s evening may lead to a more complex whisky with just a dash of water. Do not be afraid to experiment to try to find a whisky, whether neat or mixed, which suits the occasion best.

There is a new trend of pairing beers, brandies and whiskies with food. What meal would you pair together with Bain’s whisky?

I have been fortunate to work with some exceptional chefs over the last year, preparing food and whisky evenings.

Not one of them was disappointing and each chef delivered something new. The natural sweet flavours of vanilla, toffee, and subtle spice blends Bain’s to be paired with Cajun style seafood, tandoori chicken with mint, mild curries and even traditional dishes like babotie. As a side snack we have also found that sweet chilli cashew nuts and even wasabi nuts are complimentary.

Bain’s is the first South African grain whisky to be voted the best in the world. What’s your secret?

There is no real secret – just 31 people who are committed and passionate about what they do. The success which we have consistently achieved over the last few years just fires the motivation to maintain this standard. The distillery itself is a 24/7 operation and to keep it functional has its own challenges. That’s why although a few of us may make the decisions regarding the whisky itself, without the unsung heroes behind the scenes we would not be able to do that.

As the master distiller of Bain’s, what does this recognition mean to you?

The fact that there is recognition for our whiskies shows me that we are on the right path. This recognition lets everyone connected with our brands feel proud.

It fuels our passion to continue to craft whiskies which we hope, one day, will make all South Africans as proud of the whiskies we produce as we already are of our incredible wines and brandies for which the country is better known.

When the news was announced, did it come as a surprise?

I was fortunate to be at the awards ceremony in London and, to be honest, it was a total surprise. The feeling was one of extreme satisfaction but at the same time the realisation that our whiskies were being taken seriously! This award as 2013’s World’s Best Grain Whisky comes from a very intense selection process done through blind tastings.

The forum of tasters is internationally recognised and respected whisky experts, connoisseurs and enthusiasts.

To have such an award bestowed upon you by your peers is a very humbling experience. The attention which these awards are bringing to South African whisky-making is amazing and although consumers tend to be very reserved about the fact that South Africa can make good whisky, these awards will continue to help us slowly break down those perceptions.

Personally, what is a favourite South African whisky?

When asking the question about your favourite of anything you will probably find your answer is related back to an event or experience. Mine is no different…When I spent time in Scotland I was also fortunate enough to spend an extended period at the Bowmore Distillery on the Isle of Islay off the west

coast of Scotland. This is a small island which is home to eight operational whisky distilleries and during my time there I fell in love with the island, its people, but more importantly, it’s very distinctive and smoky whiskies.

When I returned to South Africa and was appointed manager of the James Sedgwick Distillery one of our first projects was to create a whisky which reminded me of Islay and its whiskies.

Three Ships 5 Year Old Premium Select was born and it remains my favourite to this day.

How is Bain’s performing in the local market since it has been announced the best in the world?

Bain’s is performing very well and meeting all of our expectations. It is still a relatively young brand, only being launched in 2009, and in a highly competitive market with shelf space at a premium. We are still working on the challenge of improving our distribution across all sectors. The award has definitely helped create an awareness of the whisky. With on-going tastings and activations across the country we are continually reaching new consumers; this is helping our marketing and sales teams take us to the next level.

Plans for the future?

At the moment whisky in South Africa and the world is in a good space which means that we will continually be upgrading and expanding the distillery over the next five to ten years. This is more than enough to keep me busy until retirement! However, we have always believed the time would come in South Africa, where we now are, where limited edition bottling, non-chill filtered whiskies, brand extensions, cask finishes, own cask sales and cask strength expressions are the trend. This is nothing that the established whisky producingcountries of the world haven’t been doing for a while.

My hope is that the innovative side of what we do here at the James Sedgwick Distillery will soon be released to the whisky-loving South African public.

The “cherry on top of the cake” for me though would be the opening of the beautiful James Sedgwick Distillery to the public as a brand home – a marketing project which will hopefully be rolled out in the next couple of years. www.spotongmag.co.za

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LIQUOR LICENSE

S D R A D N A T S NORMS AND

NTROL FOR NATIONAL LIQUOR CO

being debated in the context of a Green Paper currently in the process of being developed.

These include changing the legal drinking age from 18 to 21; prohibiting the sale of liquor to ‘visibly pregnant women’; and issuing licenses to convenience stores located near schools.

One cross-cutting policy issue likely to be addressed in the Green Paper and for which the draft norms and standards seek to make provision is the extension of liability to anyone selling liquor to a visibly intoxicated person.

Their overriding purpose is to ensure that in anticipation of the repeal of the 1989 Liquor Act at the end of the financial year, provincial liquor legislations are harmonised with the 2003 statute. Once finalised and in force, the norms and standards will apply to all existing and future licensed liquor The draft norms and standards also propose the introduction of compulsory manufacturers, suppliers and outlets. age verification. Linked to this would Focusing on issues falling within the be punishable offences that include current legislative framework, the draft dispensing liquor to a minor; purchasing norms and standards nevertheless refer liquor on behalf of a minor; and to several policy proposals apparently presenting false evidence of age in order 18

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to access liquor or ‘liquor premises’.

Reference is made to a fine, and the suspension or termination of a license if the offence is repeated. The same penalties would apply in cases where liquor is supplied to intoxicated persons.

Regarding on-consumption liquor outlets, issues addressed in the draft norms and standards include providing free drinking water; ablution facilities for each gender; designated smoking areas; free condoms; and a safe in which weapons and sharp objects can be stored before their owners are allowed to enter the premises concerned.

Measures aimed at reducing noise and nuisance (including loitering) and pollution (including littering) are also proposed.

Source – Legal Brief Today

Image courtesy of SABMiller

D

raft norms and standards developed under the 2003 National Liquor Act and gazetted in December seek, among other things, to address ‘the socio-economic and other costs of alcohol abuse by reducing access to and the availability of liquor’.

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REVIEWS

Tavern & Restaurant Reviews

A H D U B K C A J

T E E M S D N IE R F E R – WHE

Jack Budah in Pretoria, Mamelodi

J

ack Budha is regarded as the pride and joy of Mamelodi West, Pretoria.

This place is on everybody’s lips and is known for it’s excellent entertainment. The tavern has been offering unique entertainment since its inception 10 years ago and has become a brand to be reckoned with. “Jack” is slang when greeting a friend. The friend would then reply with “Budha” as an acknowledgement and greeting one back.

These two put together form “Jack Budha” - something everyone can identify with,

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where friends meet. Due the demand for a decent sports bar and restaurant in Mamelodi, Jack Budha opened its doors and the tavern has become the premier venue for both the young and mature alike. It consists of an outdoor chill area, which boasts the hosting of popular events by the house industry’s finest, an indoor seating area to rock to the DJ’s beats and a lounge room for that exclusive and relaxing atmosphere.This consistent evolution has proven to be the trade secret which has kept this venue

relevant and in sync with the party crowds.

Over the years, Jack Budha as a brand has grown stronger and is now on top of the mind for anyone looking for entertainment in Pretoria. It has been through constant renovations to stay relevant and to keep ahead of the rest. If you are wondering where to eat, try Jack Budha’s variety of great tasting dishes or just enjoy the chisanyama. The tavern is also know as the location for shooting music videos and has also hosted international DJs on various occasions.

B U P A K A H L LET

S L W O T H IG N E H T R – A PLACE FO

Letlhaka Pub in Temba

L

etlhaka Pub in Temba Unit D Extension Soweto was established with the main objective of bringing nightlife to the township for those who prefer to be active during the night time. When it was converted from a tavern three years ago by the previous owner, the aim was to create an upmarket pub in the township and ever since then, the pub has been a source of entertainment for the locals. Letlhaka Pub is known for hosting events such as Sunday Soul

Sessions, comedy nights and many other events and it is regarded as the finest place for entertainment in the area. The pub has hosted well known radio personalities such as Wilson B Nkosi and Paul Mtirara of Metro FM and various other DJs such as Vinny Da Vinci. Manager, Lucia Netile says the atmosphere is good, entertainment is available and the place is generally more popular from the late evening into the early hours of the morning. This is one of the places to visit for all kinds

of music followers ranging from jazz, hip hop, soul and RnB. Nightlife in the townships never existed but it has now come alive and Letlhaka Pub is a great place to go for a meal and an affordable night out. The place is safe for patrons and there are bouncers ensuring that the dress code is smart casual. If you are in Temba, Letlhaka Pub is the place to be and it also serves as a meeting place for community stokvel gatherings, birthday parties and other various events.

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21

MOTORING REVIEW

E C A R E P U S A T TA not just a work horse A business partner –

The cabin space of the Super Ace is nothing spectacular; it conforms to the norm within its class and is comfortable on short trips in and around town.

Getting stuck in Johannesburg traffic on a hot summer’s day has its drawbacks as there is no room to manoeuvre the seats and no air-conditioning, but this is a workhorse and not a family sedan.

The interior is practical, comfortable and what you would need from your business vehicle.

The small 1.4-litre engine delivers adequate power, especially when 22

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the loading bay is full, and it delivers that power at reasonably low fuel consumption. Tata estimates fuel consumption to be about 7.2 litres per 100km driven, or 14km per litre, meaning without a full load, the 38-litre tank will do approximately 500km.

When you add a load to the back, the extra strain on the engine means you get closer to 9km per litre, but it is still a very good return on investment.

Although the Tata has a similar look to the Kia, Hyundai and even the Daihatsu, it does stand out a little when you put them side by side. The Super Ace is a bit longer, with a loading bay of 2.6 metres. That extra space does come in handy and Tata claims that the 2630mm load body is the longest in its class. The three-way drop-side to the load body makes packing the back of the Super Ace a whole lot easier, and as we found while

moving house, the Tata can shorten the number of trips needed considerably with all that extra space.

The most attractive thing about the Super Ace is not the looks or the load capacity, but the price. At R124 995 including VAT, the Super Ace won’t hurt your pocket. The Tata website wasn’t much help when it came to getting more information about the Super Ace, but we did find the dealers very knowledgeable.

This Tata comes with a three-year, 60 000 km maintenance plan and many different and attractive payment plans, making the financial burden on your business just a drop in the pond.

If you are looking for a practical workhorse that can handle the load, give this one tonne mini truck a try. The Tata Super Ace is an affordable and reliable addition to any small business.

Images courtesy of quickpic.co.za

Y

ou wouldn’t think that driving a mini truck would be fun. Spotong spent some time behind the wheel of the new Tata Super Ace. This one-tonne mini truck is the perfect utility vehicle. We put it through a number of challenges that showed us its versatility.

SPORT

S D D O E H T T BUCS BGECAAF CAMPAIGN Feature

IN DAZZLIN

O

rlando Pirates captured the imagination of South African soccer fans by beating immense odds to reach the final of the CAF Champions League last year.

It has been a memorable campaign for the Buccaneers, as they travelled to all corners of Africa, faced some of the best footballers on the continent and ultimately faced down defending champions Al Ahly, who were equally determined to win yet another continental crown.

It began with a thumping victory in Orlando. Pirates, inspired by four-goal hero Takesure Chinyama, crushed Comoros outfit Djabal Club and all but secured their place in the next round of qualifications. Sifiso Myeni also found the back of the net on the night, as the Sea Robbers launched their campaign with a five-star performance.

In another 90 minutes of dominance from Pirates, they flew into the next round of the competition by securing a 9-0 aggregate win in the Comoros.

Thulasizwe Mbuyane, Onyekachi Okonkwo, Ndumiso Mabena and Takesure Chinyama all scored and the first round was complete for Roger de Sa and his charges.

The Buccaneers continued to show their mettle as they held on to a precious away goal in Zambia, Ndumiso Mabena’s early strike helping the cause. Back home, Pirates were struggling in the league, lacked composure and suffered from regular bouts of profligacy.

However, the CAF Champions League campaign remained a bright light for the club’s fans when they beat Zanaco 1-0.

The Zambian champions made the second leg of the tie difficult for the Buccaneers, equalising after Khethowakhe Masuku put the home side 2-0 up on aggregate. Despite the Zambian’s fight, Pirates prevailed, thanks to Mpho Makola’s free-kick which sent Pirates into the next round – a clash against TP Mazembe.

the tie, opening the scoring through Onyekachi Okonkwo in the second minute of the game.

Mazembe struck back in the first half, but Pirates did not falter, with Collins Mbesuma netting a classy double to help his side win the match 3-1.

In the searing heat of El Gouna, Orlando Pirates demolished a fatigued Al Ahly side 3-0, in a result which seemed unbelievable for most. Played during Ramadan and in an empty stadium due to the spreading political unrest in Egypt, Al Ahly struggled to match the Buccaneer’s pace and power. Pirates’ historic win began with a goal from Thandani Ntshumayelo, while the electric Senzo Meyiwa made it 2-0 and the ever-dependable Andile Jali sealed the emphatic victory in the seaside town.

Lennox Bacela, initially struggling to win over the Pirates’ faithful, stepped up to the plate by inspiring the Buccaneers to yet another dominant win over an Egyptian club, as he provided an assist and scored a goal during the 4-1 massacre.

But fatigue began to kick in and the long flight to troubled Egypt took its toll.

Pirates succumbed in El Gouna. Roger de Sa’s charges needed a win to ensure progression into the semi-finals, but struggled to match a driven Zamalek outfit, which gained revenge for their 4-1 humbling in Soweto. Cracks had begun to appear in Pirates’ path, with an away trip to the DRC next up for the club.

It seemed as if the wheels may have come off for Pirates, as they struggled to contend with a dusty, bumpy pitch Many expected Pirates’ journey to in the DRC, eventually losing 1-0 due come to an end against the Congolese to a Dimitri Bissik second half wonderpowerhouse. But Orlando Pirates showed strike. On the cusp of a semi-final berth, their intent by controlling the first leg of Pirates fans would have to wait until the

final match day to see if their side could reach the final four.

A 0-0 draw is not normally celebrated, but Pirates solid display against an improving Al Ahly side helped them finish second in the group, largely thanks to Zamalek’s 4-1 win over AC Leopards in Egypt. However, finishing second meant Pirates had to face an in-form and deadly Esperance de Tunis in the semi-finals.

The Tunisians held all the aces in the deck when hosting Pirates in the second leg of the semi-final tie. Home form which would send shivers down the spine of any visiting side, a wealth of attacking talent and an impressive CAF Champions League record were enough to hand the Tunisians the favourites tag. Pirates, even with lasers in their eyes, an injury-ravaged defensive lineup and mounting odds, prevailed as Rooi Mahamutsa’s powerful header in the second half shifted the tie in their favour. Iheb Mskani’s equaliser set up a tense last 15 minutes, but the referee’s final whistle sounded in Tunis, meaning Pirates had completed the upset and catapulted the club into the CAF Champions League final.

In the final the Pirates, champions in 1995, put up a spirited fight, but Ahly’s second goal seemed to make them lose heart inside a packed Arab Contractors Stadium in Cairo. They went down fighting 2-0, ending a dazzling 2013 campaign. www.spotongmag.co.za

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BUYERS’GUIDE

BUYER’S GUIDE BISQUIT COGNAC VS AND VSOP SCOOP AL MAJOR INTERNATION COGNAC AWARD

E GLEN GRANT’S FIV DECADES HITS SA

Bisquit, the South African-owned, French heritage cognac house steeped in nearly 200 years of history, has won the Master Award for its flagship Cognac Bisquit VSOP at The Cognac Masters awards in London.

Glen Grant’s new Limited Edition expression, Five Decades, has been released in South Africa, marking 50 years of remarkable service by one of the world’s leading master distillers, Dennis Malcolm.

In addition to this prestigious recognition, the house of Bisquit Cognac was also presented a Silver Award for its Cognac Bisquit VS. Bisquit VSOP has been increasingly recognised at the highest levels of international competition for the world’s best spirits. This most recent honour follows numerous other recognitions specifically for Bisquit’s VSOP. It was awarded the gold medal in 2012 and the silver medal at the 2013 International Wine and Spirit Competition (IWSC), making it the fifth year in a row for all of Bisquit’s products to be recognised by this prestigious awards body.

Bisquit VSOP is produced in Jarnac in France’s famed Cognac region, and offers a bouquet of aromas expressed around a core of ripe fruits, dried apricot, honey and sweet spices such as cinnamon and clove, underlined with floral nuances such as rose. On the palate, Bisquit VSOP exhibits a subtle interplay of aromas and smooth and mellow lingering finish.

This unique multi-vintage combines Malcolm’s favourite hand-picked casks from the 60s, 70s, 80s, 90s and 2000s: it is mellow, rich single malt with a great complexity and depth.

ONE OF THE RAREST WHISKIES IN THE WORLD Bunnahabhain’s single malts are un-chillfiltered, which is a return to the way whisky was made at Bunnahabhain many years ago. By not chillfiltering the whiskies, no flavours are taken away or added, and the whisky retains all of its depth of flavour, aromas, colours and character.

The eagerly awaited Bunnahabhain 40-yearold’s label features the maritime history of the distillery, illustrating the whisky’s journey over the past four decades, and is designed and signed by the renowned Scottish illustrator Iain McIntosh.

According to Master distiller Ian MacMillan, the whisky is one of the most unique in the world for a number of reasons. “Apart from the fact that the whisky spent four decades maturing, there are very few 40-year-old whiskies from Islay.

In addition, Bunnahabhain is the only distillery on Islay not to use peated malted barley when crafting single malts and as a result, the fruity character of the whisky is more pronounced.

Due to the close proximity to the sea of the warehouses where the casks are stored during maturation, a noticeable sea influence is evident in the finish.”

He adds that the taste of the Bunnahabhain 40-year-old mirrors the time it spent in wood. “It has fragrant notes of sweet oak, hazelnuts, citrus peel and chocolate, with hints of light smokiness on the nose. The taste is rich and complex, balanced by heather, honey, ginger, chocolate, sweet fruits with a spicy and nutty finish and a hint of sea salt.”

This allows the gentle, subtle notes of the malts to come through, providing a purer taste, nose and appearance.

Bunnahabhain is available at fine whisky stores and outlets and retails for about R599 (12-yearold), R899 (18-year-old) and R2399 (25-year-old).

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Representing 50 years of knowledge and learning, Malcolm regards Five Decades as one of his greatest achievements. “It embodies key successes during my time at the distillery and in the whisky industry,” he says. “In this way, it’s the best of my best, and I hope whisky lovers savour the story of enduring craftsmanship that defines its unique character and taste.”

The Glen Grant Five Decades expression has a recommended selling price of R1 200.

M JOHNNIE WALKER GLEN GRANT WINS JI WHISKY LOVERS T D MURRAY’S AWARD VOTE FOR THE NEX MALT BLUE LABEL ANILL ALFRED DUNH GLENLIVET SINGLE UNVEIL LIMITED Glen Grant 10-year-old Single Malt Scotch Whisky LLECTION O C is the winner of the 10 Years & Under (Multiple N IO IT D E Thousands of votes across 37 countries have been Casks) Category of Jim Murray’s Whisky Bible for 2013, the world’s leading whisky guide.

According to Murray, who tastes, evaluates and grades the 4 500 whiskies alone, this year’s 10-year-old has excelled to the point of “taking the breath away”. Having been described as one of the most consistent whiskies for a long time, he says it is obvious that Glen Grant’s very high quality ex-bourbon casks and uniquely crisp barley are “meeting with rare panache”.

Each whisky is scored in four key areas, namely nose, taste, finish and balance, and the Glen Grant 10-year-old achieved an impressive 95%. Murray says the whisky is “rich in colour” and “lingers with a soft, almond finish”.

Glen Grant is one of the largest-selling single malt whiskies in the world today. In South Africa, it is distributed by Edward Snell & Co. and is available at all leading liquor retail outlets. The recommended selling price for the Glen Grant 10-year-old (750ml) is R299.99.

cast by whisky lovers to select the next Glenlivet limited edition, crafted just the way they like it.

The winning selection is the ‘Exotic’ expression as the distillery reached out to its followers for the first time ever to make such a choice.

The winning selection will now go forward to become the first crowd-sourced Glenlivet single malt and be called “The Guardians’ Chapter” to acknowledge the significant part the distillery’s Guardian’s fan club has played by voting. This rich, indulgent single malt will be bottled and distributed in limited quantities around the world.

The search to find a winning expression began in September 2013. Master distiller Alan Winchester hand-picked three expressions (called Exotic, Classic and Revival) for a global tasting tour at which admirers, including the ‘The Guardians of the Glenlivet’, sampled and voted for their favourite. He selected different expressions to challenge drinkers, provoking debate over which would become the first single malt in the distillery’s 190-year history they could influence the taste of.

The winning “exotic” single malt was created using a subtle mixture of casks including Hogsheads and American oak barrels with the addition of a proportion of whisky from Spanish ex-sherry butts to provide a rich, exotic twist.

“The Guardians’ Chapter” bottling will display the signature fruitiness of the Glenlivet and a delightful addition of rich, warm spicy notes. Rich and indulgent on the nose, it will captivate with an aroma of moist fruitcake and sweet, candied apple, balanced with the tang of orange marmalade.

The taste will be an alluring combination of juicy raisins with an undertone of dark chocolate and orange zestiness, well balanced with the subtle warmth of spice complimenting a delightful long and slightly dry finish.

Johnnie Walker Blue Label and Alfred Dunhill, two iconic British luxury houses, have unveiled the Johnnie Walker Blue Label Limited Edition Collection designed by Alfred Dunhill. This partnership with the iconic luxury house is the brand’s latest collaboration to date and the Collection perfectly accentuates the rarity and flavour of Johnnie Walker Blue Label.

Combining the pioneering spirit of John Walker and Alfred Dunhill’s love of travel, the two worlds converge to empower the celebration of shared journeys. The Collection is inspired by the progress shared by the two purveyors of British luxury. From London - representing the perfect blend of heritage and modernity, and to Scotland - reflecting the elements of landscape, energy, nature and raw beauty.

The result is a collection of exclusive gifts inspired by the pioneering spirit of John Walker and Alfred Dunhill. The Limited Edition Gift Pack features a 750ml custom designed bottle with its interior evoking the contours of a map, bringing the two iconic brands shared journey to life. The bottle’s exterior seamlessly marries the Johnnie Walker Blue Label signature blue colour packaging with Dunhill’s signature ‘Chassis’ design and gunmetal finish made famous in their leather goods.

The Limited Edition Gift Pack is available at selected stores nationwide and the recommended retail price is R2,199.00 per Gift Pack.

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BUYERS’GUIDE

RED JOHNNIE WALKER LABEL’S NEW LOOK Johnnie Walker Red Label sits at the very heart of the House of Walker range and is renowned for its big, bold, vibrant taste, even when mixed.

Alexander Walker designed the iconic square bottle in 1860 to allow for safer shipping and, until now, the legendary Red Label bottle with its label angled at precisely 24˚ hasn’t changed much. The latest bottle marks a new era for the brand and is the first redesign in a decade.

The redesign includes chamfered corners to give the bottle a slicker, sharper and more masculine finish and to bring Red Label in line with other Johnnie Walker variants. Increased bottle height, double collar neck profile and a higher quality Striding Man logo contribute towards a sleeker, more elegant design without compromising on the unrivalled taste and exceptional quality that has made it the world’s number 1 selling blended Scotch whisky.

The new look Johnnie Walker Red Label is available in both 750ml and one litre bottles for the recommended retail price of R164.95 and R209.95 respectively at major retail outlets nation-wide.

NEW LOOK OLMECA ALTOS Olmeca Altos’ repackaged bottle was praised for its “clean and sharp” embossed glass that “displays a clear shelf standout quality” by The Spirits Design Masters’ expert judging panel where it was awarded with a gold medal.

From the 300-year-old house of Fine Champagne Cognac, with its ties to French royalty, Rémy Martin 1738 Accord Royal is hailed as “a majestic experience” and “the perfect example of Fine Champagne Cognac.”

The new-look bottle, created by leading design agency Coley Porter Bell, also scooped ‘Best Design & Packaging’ in The Drinks Business Awards 2013 and a gold medal in the Design & Packaging category at the International Spirits Challenge.

Aligned with the business’s strategy to grow the luxury market in South Africa, particularly in terms of VSOP and XO, the blend includes 65% Grande Champagne and 35% Petite Champagne grapes and nearly 240 different eaux-de-vie aged in oak barrels from four to 20 years.

Created in 2009, by UK bartenders Dré Masso and the late Henry Besant to be a high quality Tequila for bartenders that offers excellent value for money, the Tequila itself has also been recognised by international experts, with its Blanco and Reposado expressions winning gold at both the Tequila Masters and the Beverage Testing Institute.

An opulent range of flavours and long, lingering aromas define the promise of a whole new drinking experience. Altogether mellower, richer and smoother, the best way to taste it is neat or on the rocks.

Matthias Lataille, brand ambassador for Olmeca Altos, said: “Bartenders that I speak to always point out that the new bottle attracts attention at the bar, as its sleek design really makes it stand out while maintaining its understated, handcrafted appeal. The more ‘bartender-friendly’ design elements, such as its longer neck and increased tactility, which help with pouring and handling, have also proved to be a hit.”

Lisa McCann, Marketing Director for Olmeca, commented: “We are thrilled that Olmeca Altos has been consistently recognised throughout the year by these revered, international spirits competitions. Olmeca Altos was created by bartenders for bartenders, so it’s great to see that community really embracing the brand and gaining an increased appreciation of its handcrafted quality and smooth flavour profile.

Our success is testament to the skill of our Maestro Tequilero, Jesús Hernández, and his team at the Olmeca Distillery, in the highlands of Jalisco.”

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S RÉMY MARTIN HIT SOUTH AFRICA

The unique name is derived from a significant event in the brand’s impressive history when, in 1738, King Louis XV of France gave Rémy Martin special permission to plant new vines on his land, despite a nationwide ban to that effect.

His leniency in this regard was attributed to the provenance and quality of the cognac.

Appropriately, the 750ml glass bottle also differs from the norm and is more bulbous with a longer neck. A distinctive lozenge-shaped medallion with the historic number of 1738 is stamped on the shoulder, while the iconic image of the Centaur throwing a javelin appears in gold ink directly below the embossed mark. A parchmentstyle rectangular label enhances the finish of the copper neck foil and a real cork closure adds to the premium image.

Rémy Martin is available from selected liquor outlets and the recommended selling price is R700.

ANT FRESHNESS G WATERKLOOF E L E LY RELEASES SERIOUS12 – SIMONSIG R COOL CINSAULT 20 GEWÜRZTRAMINE 2012 The Seriously Cool Cinsault 2012 purrs with a vibrant, violet hue and exudes soft, fruity strawberry and cherry nuances while it pleases with a particularly velvety mouth feel and very little tannic pull. If you love Burgundy you will love this wine.

At Waterkloof there is minimal interference, not just in the estate’s vineyards which are grown organically without conventional pesticides and fertilisers, but also in the expertly designed, gravitational cellar where naturally present wild yeast fermentation has carte blanche. The winemaking team also relies on whole-bunch pressing to extract the best juices in the gentlest way.

“The Cinsault grapes were naturally, whole-bunch fermented in open top wooden fermenters, without the addition of cultivated yeasts, and the wine stayed on the skins for 30 days before it was gently pressed,” explains Waterkloof winemaker Nadia Barnard.

As with all Waterkloof red wines, neither enzymes, acid nor powder tannins were added during the winemaking process and no fining was undertaking before bottling to ensure that the Cinsault grapes are expressed in their purest form.

Simonsig Gewürztraminer 2012 can be enjoyed as a sundowner, fireside tipple or served as a dessert wine at dinner parties. It is a versatile, naturally sweet wine with a gentle palate and an elegant freshness.

This star-bright, pale, golden straw coloured wine is ideal as a soul warmer on its own and beautiful when introduced to friends over rich and spicy winter dishes such as Green Thai curries and Kashmiri curries. Lighter dishes such as smoked salmon or smoked cheeses also complement the Gewürztraminer 2012 exceptionally well.

Simonsig Gewürztraminer has an excellent track record as a delicious, well balanced wine enriched by the complex flavours of full sweet late harvest grapes.

The 2012 vintage can be enjoyed while youthful and fresh but also promises excellent ageing potential.

The Simonsig Gewürztraminer 2012 is available at selected wine outlets country wide and sells for R65 at the cellar door.

SUR LIE CHENIN TO BLANC EXCLUSIVE WOOLWORTHS Chenin Blanc was the first wine released by Simonsig founder and family patriarch, Frans Malan, in 1968. The Simonsig Woolworths Limited Release brings added depth and complexity to their white wine line-up.

The Woolworths Limited Release Sur Lie Chenin Blanc 2012 flaunts an attractive star bright pale straw hue and displays layers of fragrant tropical fruit flavours such as guava, pineapple and Golden Delicious apples. An abundance of honeysuckle and dried fruit characters linger on the crisp, dry finish.

Simonsig Estate hit the high notes with a Gold medal for its Woolworths Limited Release Sur Lie Chenin Blanc 2012 at the prestigious and highly contested Old Mutual Trophy Wine Show earlier this year.

Simonsig cellarmaster Johan Malan recommends serving this wine slightly chilled as an aperitif or enjoyed with fresh seafood.

The Simonsig Woolworths Limited Release Sur Lie Chenin Blanc 2012 retails at R59.95 per bottle at selected Woolworths outlets.

Seriously Cool Cinsault 2012 is selling at R95 per bottle – directly from the Waterkloof cellar or at selected wine boutiques countrywide.

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EVENTS & SOCIALS

DISCOVER THE

Y K S I H W E S U O BRANDH SENSORIUM

Brandhouse Whisky Sensorium

T

he Brandhouse Whisky Sensorium was introduced at the 2013 FNB Whisky Live Festivals held in Sandton and Soweto, affording more than 5,000 whisky enthusiasts an unparalleled sensory journey through fine whisky.

The conceptually unique stand was the festival’s definitive success.

Featuring four “worlds” of flavour: ‘Fresh’, ‘Rich’, ‘Vibrant’ and ‘Bold’, the Whisky Sensorium created a novel tasting experience of Brandhouse’s distinguished portfolio of whiskies.

J&B Jet was found to be the most popular whisky in the ‘Fresh’ world, while ‘Rich’ saw a great interest in the exclusive Johnnie Walker Blue Label.

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Talisker and Lagavulin was the whisky of choice in the ‘Bold’ flavour world.

Novel tasting techniques were used by presenters, such as a “blind tasting” of White Horse and Lagavulin in the ‘Bold’ Guests to the Brandhouse Whisky world. Guests were pleasantly surprised Sensorium were guided through tastings by the quality of White Horse upon its

by Whisky Presenters, who amplified this reveal, especially when compared to multi-sensory experience by imparting the single malt, Lagavulin. Techniques expert knowledge to guests about the such as this gave guests a deeper various whiskies’ histories and appreciation of the liquid being tasted flavour notes. as the brand become a secondary factor.

“The Sensorium’s visitors appreciated By utilising textural elements, the attention to detail and wealth of soundscapes, visuals and scentsensory engagement within the tasting generators to parallel the dominant journey. The Brandhouse Whisky flavours in each flavour world, the Sensorium provided an unmatched Brandhouse Whisky Sensorium was experience by activating all five senses a unique tasting experience, which and immersing guests into each flavour proved to be immensely popular with world,” said Triya Govender, Johnnie experienced and novice tasters alike.

Walker Brand Manager.

D N A A L E K E S A HUGH M LARRY WILLLIIVSET LEGACY LIVE GRACE THE GLEN

e Festival a and Mzi at Soweto Win

Edgar, Matume Mbath

Bra Hugh Masekela performs at Glenlivent Legacy Live concert in Sandton

T

he Glenlivet Single Malt Whisky recently hosted an unforgettable, intimate, music experience in Rivonia with the African father of jazz, the incomparable Bra Hugh Masekela and the internationally acclaimed American pianist, Larry Willis. Guests received an insight into Masekela, a global icon who has had a journey within the industry that has given him a wealth of experience and wisdom. Part of his journey includes collaborating with American pianist and equally celebrated musician, Larry Willis. “A legend is described as having single-minded determination and an irrepressible

spirit. As a brand, we believe in the importance of showing our consumers what the brand and legends are about, and Hugh Masekela and Larry Willis embody everything we celebrate. Both artists have been nominated for, and won, a variety of awards, and even with more than seventy years of age behind both of them, their signature sounds are still traversing the globe – leaving a legacy behind for generations to come, much like George Smith who created The Glenlivet, the Single Malt Whisky, which has left a legacy as the first licensed distillery in the world,” remarked Mandla Holomisa, the Glenlivet Brand Manager.

r& et Marketing Manage Johann Vanzyl - Glenliv nlivet Brand Manager Mandla Holomisa - Gle

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EVENTS & SOCIALS

D N A A L U R A AM KLÛK CGDTRICAN CELEBRATING AF ORIGINALITY

A

marula, one of South Africa’s favourite exports with a global following, has teamed up with Klûk CGDT, the newly crowned African Fashion International (AFI) Designer of the Year 2013.

The two top local brands that both proudly affirm their African origins, are working together to bring luxury and taste to more South Africans, while raising awareness and support for the not-for-profit Amarula Trust that invests in sustaining communities and promoting conservation.

“We are celebrating two forwardlooking African original brands while supporting job creation and research into elephant behaviour to create conservation programmes,” said Amarula spokesperson, Christelle Bester.

In the first step of their collaboration, Klûk CGDT has created an Amarulainspired cream-coloured silk satin dress with a back covered in soft tulle, “that reflects the texture, presence and drama of the spirit of Africa,” explains Malcolm Klûk.

“You will even find a reference to the hallmark golden tassel that adorns the neck of the bottle. The neck of the dress is edged with gold bugle beads and features a gold metal tassel on the shoulder. We wanted to highlight the tassel not only because it is a distinctive element of the Amarula packaging but

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because it is produced in a job-creation project that provides a valuable source of income for women with families to support.”

The tassels tied around the neck of every bottle are threaded, knotted and brushed out by women in Sir Lowry Village, Macassar and Nomzamo before being delivered to Amarula.

Klûk says the bias-cut, draped shoulder gown that forms part of Klûk CGDT’s Afro-Future collection was exhibited in Cape Town at the Lookout Marquee at the V&A Waterfront in the finale of the Red Carpet Fashion Show. It was also featured in the grand finale of the Mercedes-Benz Africa Fashion Week, staged at Freedom Park in Pretoria.

As it gears up for its 25th birthday this year, Amarula is planning the launch of a new, very versatile spirit called Amarula Gold. The non-cream product goes to the very essence of the exotic African marula taste. It will be released into key global markets from the first quarter of this year, following extensive global research and testing.

It was very positively received at the recent 2013 Tax Free World Association Exhibition in Cannes, where it was unveiled to key partners. Like Amarula Cream, it is also made from marula fruit that is fermented into a marula wine and then double-distilled and aged in oak for 24 months.

BOMBAY SAPPHIRE

P U P O P S E K TA O T E W O S O T Y GALLER

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he Bombay Imagination Room, curated by visionary arts group Mashumi Art Projects (MAP), hosted a popup gallery in Soweto for three weeks in December. With the aim of showcasing Soweto as an artistic and cultural hub, the Bombay Imagination Room gave Sowetans the opportunity to interact with art in an emotive setting.

During the exhibition, visitors could appreciate internationally acclaimed works from some of the finest home-grown artists, and also enjoy a Bombay Sapphire Gin, which uses only the finest botanicals created through its special Vapour Infusion process.

“Bombay Sapphire is proud to be associated with such a great concept which is infused with imagination, highlighting the finest South African art,” says Leigh Hofmeyr, marketing manager for Bombay Sapphire.

Each week, a different art medium, from print and performance to photography and painters, were showcased at the gallery in a curated exhibition – with artists of the ilk of Soweto-based and Mpumalanga-born fine artist Kenny Nkosi, internationally award-winning photographer, Jodi Bieber, and pioneering painter, David Koloane, whose works are part of a number of collections worldwide, all part of the roster.

A painting by Loyiso Mkize

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HEALTH & WELLNESS

E V I T C A Y A T S SMART TIPS TO so dial it up a notch by doing your sightseeing by foot or stride out on beach sand and swing those arms.

Walking is free, convenient and easy, it’s also great at boosting your health and fitness profile.

Be active on the road

“Walking barefoot on the sand offers some additional benefits because sand provides resistance. With every step forward your foot sinks into the sand and your foot and leg muscles work extra hard to push you up and propel you forward,” explains Sparks. She warns to keep hydrated, apply sunscreen and not to walk in the middle of the day.

Sitting in a car, on a bus or in plane during a long journey is not only tiring, but your body can take strain, so make sure you take time to stretch and flex.

You can also tone your abs and buttocks while sitting or driving. Put on some upbeat music and try squeezing your glutes together to the music. Hold for a count of five and then release, one buttock at a time. Repeat throughout the song and by the end of it you should feel a tightening in your abdomen and buttocks region. If you do this for three songs – that’s a quick 12-minute workout.

How about some push-ups while sitting at a red light? Place your hands at 10am and 2pm on the steering wheel. Flex the entire length of your arms. Pull yourself towards the wheel for three seconds then push yourself away from the wheel for three seconds. Rest after one repetition and then repeat until the light changes. With your hands in this position you can also squeeze your hands together – both great arm-toning exercises.

Dance the night away Dancing is a great way for people of all ages to get and stay in shape. Besides being fun, dancing has many positive health benefits – flexibility, strength, endurance and a sense of wellbeing.

The greater the range of motion, the more muscles can flex and extend.

“Take the adage of ‘dance like no-one is watching’ to heart,” says Sparks.

“Whether you go to a structured Zumba, Nia or dance class or prefer to hit the dance floor of a night club – energetic dancing burns up calories and give you a great cardio workout.”

Sightseeing by foot Walking is a fabulous way to keep fit 32

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Super cool activeness There is no better way to stay cool and keep up your fitness levels than a few laps every day. Swimming is great for your arms and legs and also a wonderful cardio workout.

You can also look at participating in some water sports, such as surfing, wake boarding, kayaking and the latest craze, stand-up paddle boarding. If you are inland and have a dam or river close by there is the option of water-skiing or paddling.

Make your room a workout space There are loads of ‘functional’ exercises that you can do in your room. For pushups, use the wall or the side of the bath. For triceps, do dips on the bed or bath. Then do squats and lunges.

“Just think of how you move and make it count. Take the stairs instead of the lift, walk more, swim and dance or do some outdoor routines,” says Sparks.

Image courtesy of Shutterstock

C

hristine Sparks, personal trainer with Virgin Active Health Clubs, shares five quick and easy exercise moves you can do anywhere, to help keep your body active, healthy and in shape.

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