Drinks Trade - July - August 2018

your news, your views July/August 2018 issue 65

GREAT GIFT IDEAS FOR FATHER’S DAY

LET’S TALK ABOUT RYE THIS JULY

OFFICIAL SPIRIT OF THE AFL

THE LATEST TREND

DRINK

PINK

RAY NOBLE REVEALS WHAT’S NEXT FOR SOUTHTRADE © 2018 AFL

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4.2% lager now available drinks trade|3

8/6/18 5:36 pm

CONTENTS

Contents

July/August 2018

11

12 27

32 42

52

60

PROMOTE

INFORM

CONNECT

12

Interview: Stuart Barclay, Wine Australia

15 News

48

New Product Releases: Beer & Cider

23

Jim Beam & The AFL: Better Together

20 Columnists

58

New Product Releases: Spirits

27

Interview: Ray Noble, SouthTrade International

42

A History of Australian Beer Brands

60

Twelve Great Gift Ideas for Father’s Day

52

On Your Radar: Rye July

64

Tasting Bench: Cabernet & Cabernet Blends

32

Interview: James Bradey and Warren Burns, Liquid & Larder

72

Alternative NSW Wine

79

New Product Releases: Wine

STRENGTHEN

82

The Eye

34

Belvedere Single Estate Rye Series

38

Everything You Need to Know: Australian Drinks Awards 2018

6

The Latest Trend: Drink Pink

Trade Activity

8

Life is a Cabernet: Australia’s Second Biggest Varietal

10

Future Proofing Your Career

11

Legal View: Sexual Harassment in Hospitality

81

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WELCOME

CREDITS

PUBLISHER The Drinks Association

www.drinkscentral.com.au All enquiries to: The Drinks Association Locked Bag 4100, Chatswood NSW 2067 ABN 26 001 376 423 The views expressed in Drinks Trade are those of the respective contributors and are not necessarily those of the magazine or The Drinks Association. Copyright is held by The Drinks Association and reproduction in whole or in part, without prior consent, is not permitted.

Other Drinks Association publications include: Drinks Bulletin drinksbulletin.com.au Drinks Guide drinksguide.com.au Drinks Yearbook

EDITORIAL

Managing Editor’s Note Welcome to our mid-year, very chilly (at least in the southern part of our country) and bumper July/August edition of Drinks Trade. Larger than normal, this edition is packed with content and industry insights brought to you by the most respected names.

PUBLISHING EDITOR Ashley Pini .......................... ashley@hipmedia.com.au EDITOR Hannah Sparks ....................................... hannah@hipmedia.com.au ASSOCIATE EDITOR Melissa Parker...................... melissa@hipmedia.com.au ASSOCIATE EDITOR Stephanie Aikins................... stephanie@hipmedia.com.au

As always, nothing stands still in our dynamic industry, and the same can be said of our team here at Hip Media. Our experienced team is losing one member and gaining another. It’s time to wish farewell to our Editor, Hannah Sparks, and welcome Melissa Parker to the pages of Drinks Trade.

DIGITAL EDITOR Alana House............................... AlanaH@drinks.asn.au DRINKS CURATOR Ben Davidson........................... ben@hipmedia.com.au PHOTOGRAPHER Ryan Stuart CONTRIBUTORS Brett Heffernan, Charles K. Cowdrey, Ian Kingham, IWSR, Judd Michel, Peter Bailey, Rosie Davenport, Sam Reid, Simon Strahan, Simone Allan, Tony Battaglene and Walter MacCallum

DESIGN SENIOR DESIGNER Racs Salcedo ......................... ryan@hipmedia.com.au

ADVERTISING

It has been an absolute pleasure working with Hannah during this time and everyone in the team wishes her all the best as she sets off in search of new adventures. Melissa joins the team and will be known to many of you already. Based in Melbourne, Melissa brings a new dimension to the reporting on all things Victoria to the pages of Drinks Trade. And with over 20 years’ experience in the drinks industry, there isn’t a more experienced pair of hands in which to place the trust of Australia’s own drinks industry publication.

Looking through the pages of this new issue, there’s certainly one theme that stands out - and that’s innovation. As a few examples, I’d recommend turning to page 6 to read all about the latest trend everyone seems to be chasing – pink drinks; on page 27-31, SouthTrade International’s Managing Director Ray Noble discusses how the company’s latest changes have set a path towards success; and further down the magazine, on page 72, Hannah looks at how NSW winemakers are reshaping the future with alternative varietals.

NATIONAL SALES MANAGER Tim Ludlow ............... tim@hipmedia.com.au SALES MANAGER Daire Dalton ............................. daire@hipmedia.com.au

Produced and contract published by:

Director: Ashley Pini ACCOUNTS: accounts@hipmedia.com.au 169 Blues Point Road, McMahons Point NSW 2060 Ph: 02 9492 7999 | www.hipmedia.com.au | facebook.com/ drinksmedia ABN: 42 126 291 914

In other events, if you’ve got your ticket to the 2018 Australian Drinks Awards, head to page 38 to find out what to look forward to on the industry’s night of nights. As it’s the month of July, we also asked internationally renowned whisky writer Charles K. Cowdery to put rye on your radar. Bourbon’s spicier cousin is experiencing a r(y)se down under. Head to page 52. And finally, Father’s Day is in September, and so we’ve done the digging to pull out the best gifts for your shelves on pages 60-62.

Never forget, this is your magazine, so feel free to let me know what you’d like to see.

Ashley Pini, Managing Editor - Hip Media

drinks trade|5

STRENGTHEN

DRINK PINK

THE LATEST TREND

The power of pink continues to influence alcoholic drinks innovation, crossing category, generational and gender boundaries, according to International Wine & Spirit Research (IWSR), the leading source of data and analysis on the alcoholic beverage market. So-called ‘Millennial pink’ is everywhere from fashion to films and is the perfect colour trend for the drinks industry, allowing an exploration of natural pink colours and flavours.

By IWSR and Hannah Sparks

S

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purred by the popularity of rosé wine over recent years, pink appeals to all consumers 18+ and genders around the globe. The colour pink is no longer for females only. The popularity of the #Brosé social media hashtag showed rosé wine to be more about flavour and lifestyle. According to the IWSR Vinexpo Report 2011-2021, international sales of rosé wine are forecast to grow by 15m nine-litre cases between now and 2021, reaching over 250m cases and outperforming the 14m case growth it achieved between 2011 and 2016. The largest of rosé’s gains are coming from established wine markets such as Australia, the US, France, South Africa and Denmark.

Consumers’ love of rosé wine has inspired numerous rosé-flavoured launches in recent months, including the American Hanger One and Three Olives Rosé Vodkas, which could be here soon.

Rosé ciders are also making an impact in the US and UK and expected to grow globally, with key launches from mainstream brands such as Strongbow, Angry Orchard, Crispin and Woodchuck.

Already available in Australia and offering Millennials Insta-worthy pink hues are the Rekorderlig Cider Cocktails and Bilpin’s Blush Cider, the latter of which is made from Pink Lady apples.

Pink gin (which dates back to the early 1800s) is also enjoying a resurgence thanks to this colour trend. Traditional pink gin consisted of Plymouth Gin with Angostura Bitters, resulting in a darker pink-orange shade. Today, the hues are often lighter pink and the flavours are fruity or floral. There are now dozens available here, including the newer Gordon’s Pink Gin and Adelaide

Hills Distillery’s 78 Degrees Sunset Gin. A few others include the Pinkster Gin, Gin Lane 1751 Victoria Pink Gin, Edgerton Pink Gin, The Bitter Truth Pink Gin (also available as a Spiced Navy Pink Gin), Musgrave Pink Gin, Antipodes Organic Pink Gin and Settlers Artisan Pink Gin. If you really want to get in on the trend, add the pink FeverTree Aromatic Tonic Water, released last year, to the mix. Or throw caution to the wind and offer the Pink Pasión Tequila; how they get the ‘natural’ colour is a secret.

Pernod Ricard has also just launched Beefeater London Pink, a new strawberry flavoured dry pink gin for summer in the UK and Spain. The brand is targeting ‘gender-neutral’ Millennials. Gender issues and inequality are ongoing hot topics that brands are incorporating into their marketing messages with growing frequency. Independent Scottish brewer BrewDog celebrated International Women’s Day by renaming its Punk IPA to Pink IPA to combat sexist marketing and highlight the “global scourge of gender pay inequality.”

IWSR’s Radius innovation tracker reports that colour is set to continue to be a key trend in 2018, with social media being a key driver behind the trends.

With most people permanently carrying a high-quality camera, and Instagram growing in both reach and influence, we’ve arguably never lived in a more visual culture. The exact shade isn’t crucial; what is, is an understanding by brands that colour is both an easy shortcut when it comes to reaching the desired consumer base, but that it will become ever-more central to ultimate success.

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STRENGTHEN

LIFE IS A CABERNET:

ANALYSING THE TRENDS FOR AUSTRALIA’S SECOND MOST PLANTED VARIETY Cabernet sauvignon vines arrived in Australia in the mid-1800s and over the years it has become an essential part of Australian wine heritage, both in single variety wines and classic blends.

By Wine Australia Manager of Market Insights, Peter Bailey

ONE OF AUSTRALIAN WINE’S REMARKABLE SUCCESS STORIES

A

ccording to the Australian Bureau of Statistics, in 2015 there were 24,862 hectares of cabernet sauvignon under vine in Australia, making it the second most planted variety in the country behind shiraz (38,893 hectares) and ahead of chardonnay (21,442 hectares). Globally, Australia is one of the world’s major producers of cabernet sauvignon, ranked fourth in plantings behind France (54,434 hectares), Chile (40,728 hectares) and the United States (34,788 hectares)*.

Cabernet sauvignon is planted in most of Australia’s wine-growing regions. Ten regions have more than 1,000 hectares under vine, accounting for just under threequarters of the total area.

According to Wine Australia’s National Vintage Survey 2017, 279,041 tonnes of cabernet sauvignon were crushed in 2017, up 8% on 2016. The national weighted average purchase price declined by 1% to $647 per tonne. There were mixed price movements among the key growing

8|drinks trade

regions as well. The average price for cabernet increased for the Riverland, Murray Darling/Swan Hill, Barossa Valley, Margaret River and McLaren Vale, but declined for Coonawarra, Langhorne Creek, Riverina, Wrattonbully and Clare Valley.

In the 12 months ended March 2018, 15.4 million cases** of cabernet sauvignon wines were exported from Australia, up 20% on the year prior and just below the record of 15.8 million cases achieved in the 12 months ended February 2007. While the volume of exports increased, the average price also rose by 13% to $67.50 per case free on board.

Cabernet sauvignon is successful in Australia as a standalone single varietal wine and as a dominant feature in classic blends. This is reflected in the export figures. In the 12 months ended March 2017, six million cases of single variety cabernet sauvignon were exported, while 1.8 million cases featured cabernet as the dominant variety of a blend. The remainder

were blends where cabernet was not the dominant blend. Single cabernet exports grew by 13.3 per cent, a slightly stronger rate than cabernet blends, up by 12.5 per cent.

Of the blends where cabernet was the dominant variety, just over half were cabernet/merlot blends and a third were cabernet/shiraz blends. Cabernet/merlot blends declined by 1%, while cabernet/ shiraz blends increased by 24%. Other blends to grow included cabernet/shiraz/ merlot, cabernet/merlot/petit verdot and cabernet/malbec.

SOURCES: * Anderson, K. and N. Aryal, Database of Regional, National and Global Winegrape Bearing Areas by Variety, 2000 and 2010, Wine Economics Research Centre, University of Adelaide, December 2013, revised July 2014 ** Cases refers to nine-litre case equivalents

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STRENGTHEN

FUTURE PROOFING YOUR CAREER A famous and insightful US economist of the 1930s, John Maynard Keynes, once said, that technological progress would allow for a 15-hour work week and abundant leisure by 2013. Who would have thought that this would now seem so possible?!

By Simone Allan, Founder and Director of Mondo recruitment agency

W

hat does this current age of influence mean for the future of work? From internships, all the way up to senior executives, it is a revolution that is promising to alter the business world as we know it.

Demographics are reshaping. There are now 77 million Millennials entering workplaces, making up more than half the workforce. The work environment is becoming more mobile and a freelance economy. In the US, one in three workers are freelancers - a figure that’s expected to have grown by 40% by 2020.

The older generations are showing signs of working longer, well into their 70s and even 80s.

And the drinks industry is no different to most industries. Many roles are being replaced by technology, national key account strategies and national cross-functional teams are replacing many-state based roles.

SO WHAT TO DO? Don’t put all your eggs in one basket - think portfolio career (multiple part-time jobs that equate to a full-time position) and how you can transfer more of your skills to new roles. For example, if you are a talented sales leader and negotiator, why not do a mediation and arbitration course? The commercial world is screaming out for smart intermediaries to save the law fraternity.

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If you are talented at multi-tasking management, why not do a projectmanagement course?

If you are smart in logistics, why not up-skill your knowledge across teams to work alongside new decision-makers and pointy end negotiations?

Hone your core and unique set of skills. Remain agile and stay relevant.

Become tech-eloquent. Each season, aim to learn a new commercial skill - keep reviewing top 100 apps in technology and the latest research on the best ways to go to market.

Say yes to new opportunities and maximise your spare time to invest in you and growing your commercial knowledge.

Network with a sense of reciprocity - meet up with people to share something with them.

Build an ‘adaptability attitude’, understand resilience and how to manage ambiguity.

What do you want to be remembered for? Make sure you reflect this in your online presence – write blog posts or articles on your LinkedIn. Stay real and relevant.

If you would like to learn more about how you can future proof your career, get in touch with Simone at www.mondocalibre.com.au

STRENGTHEN

DON’T LOOK AT ME THAT WAY! SEXUAL HARASSMENT IN THE HOSPITALITY INDUSTRY With the #MeToo movement all around us globally, there’s a heightened awareness of sexual harassment in the workplace, or at least there should be. In the hospitality industry, harassment of all kinds is a regular occurrence, unfortunately, and, where’s there’s the supply of alcohol, employees are not only in danger of being exposed to sexual harassment from their colleagues, but also customers.

By Walter MacCallum, a director at Aitken Lawyers in Sydney and a regular contributor

A

ccording to a 2017 survey, conducted by the hospitality branch of the Australian workers union, United Voice, it was found that not only had 89% of respondents been sexually harassed in the workplace, but also 19% had been sexually assaulted at some point in their career.

As shocking as these figures appear, it is no surprise that employees, some of which work within an alcohol-fuelled environment, are subjected to this. The #MeToo movement has not only shined a light on sexual harassment, but has also provided employers with a golden opportunity to bring about change in their workplaces and to be proactive about providing a safe workplace for their employees.

So, what is sexual harassment? We tend to associate sexual harassment with unwanted physical intimacy, but it doesn’t stop there.

The Anti-Discrimination Act 1977 (NSW) and the Sex Discrimination Act 1984 (NSW), define sexual harassment as including an unwelcome sexual advance, an unwelcome request for sexual favours or engaging in other unwelcome

conducts of a sexual nature in circumstances where a reasonable person would believe that the subject of such harassment would be offended, humiliated or intimidated by that conduct.

The legislation goes further by defining “conduct of a sexual nature” to include the making of a statement of a sexual nature to a person, or in the presence of a person, whether the statement is made orally or in writing.

Basically, sexual harassment is not just physical, it can also be verbal and non-verbal, and importantly, you do not need to be on the receiving end of it to be a victim. In some cases, such conduct need only occur in your presence.

We’ve all probably seen in the hospitality environment colleagues and clients often engaging in the telling of sexual jokes or stories, cat calling or whistling, asking personal questions, making sexual comments about an individual’s appearance or clothing, repeatedly asking an individual to go out on a date, telling lies or spreading rumours about someone’s personal sex life, or even using nicknames like ‘babe’, ‘hunk’, or ‘honey’.

Sexual harassment may also come in the form of non-verbal actions that make you feel uncomfortable, such as elevator eyes (looking you up and down), blocking your path, giving personal gifts, displaying sexually suggestive visuals, making sexual gestures with hands or through body movements, or even facial expressions such as winking, licking lips and throwing kisses.

In 2017, the Queensland Civil and Administrative Tribunal found that a prank, where a room was faked up so it looked like there had been a sex romp by two colleagues, amounted to a case of sexual harassment made against the employee who found the room in that state.

Often this conduct is played off as ‘being in good fun’; ‘only having a joke’; or that ‘he/she found it funny too’. However, it is important that employees know that if the recipient considers the behaviour to be unwelcome, even if they went along with it, there may be enough to fall within the definition of sexual harassment.

This is not to say that such actions will always be sexual harassment, it will depend on the circumstances.

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PROMOTE

“THERE’S HUGE OPPORTUNITY IN CHINA”

STUART BARCLAY Wine Australia

The message of opportunity for Australian wine in China was stronger than ever at Vinexpo Hong Kong 2018. With Australia the Country of Honour, the footprint of local wine businesses at the event reached a record 151, showcasing more than 225 Australian wine brands, from 51 wine regions. Reinforcing this message, now and for the future, was Wine Australia’s General Manager Marketing, Stuart Barclay, when he sat down with Publishing Editor Ashley Pini.

Drinks Trade: Having been to many expos, there’s clearly a much bigger Australian presence at Vinexpo Hong Kong 2018. I assume that was driven by Wine Australia?

Stuart Barclay: That’s right. I sat down with Wine Australia two years ago and discussed Australia being the Country of Honour at this year’s Vinexpo.

This is the culmination of a two-year project for me. We’ve been liaising with regions to get them involved and make people aware that we were going to be here as the Country of Honour. It is a great honour and a massive investment.

DT: What is your strategy for increasing growth in China?

SB: We have a roadshow that will take over 100 brands across China. We are going to secondtier cities and cities we’ve never been to before (Shenyang, Jinan and Wuhan), and ending in Shanghai. This will give us a really deep reach into China. But if we want to continue that reach, what we need to do is get more people in China seeking and drinking Australian wines. The roadshow is only one part of the campaign. Going forward, there is a lot more consumer work that we want to do here involving educational and retail programs, and promotions. China is changing quickly, so to keep up, Australia needs to get to the forefront of technological innovation and do things differently to the rest of the world. We really need to cut through the sea of sameness that’s out there and push the fact that Australia makes some of the best wines in the world.

DT: Was it particularly pleasing for you to see the quality of Australian wineries show up at Vinexpo 2018?

SB: Absolutely. As I said, this has been a twoyear project and a full-time priority for the last 12 months. We’ve been able to get a lot of key 12|drinks trade

“Two years ago there were 28 million imported wine drinkers in China, today there are 48 million.”

Australian businesses here and Australia’s First Families of Wine are joining us on the roadshow.

An expo is a great launch pad if you want to do business here.

DT: China is like the US in terms of being a large country, but how do the two markets differ?

SB: They are very different markets. China is about building awareness, getting consumers to taste our wine and understand how to consume wine correctly. In the US, the issue is around perception.

Australia hasn’t been on their shelves for a decade, which means we need to catch up with the other countries that have been.

Improving the Chinese market is easier than the US because it’s about investment and ensuring that we’re talking to the right gatekeepers. China is also growing in terms of its consumers, dramatically and quickly, so there is a great opportunity here.

DT: Do you feel there is a strong appetite for Australian wine in China?

SB: Absolutely, which is why we have seen such dramatic growth in the last few years and there’s a huge opportunity going forward. Two years ago there were 28 million imported wine drinkers in China, today there are 48 million.

DT: How do you measure those kinds of numbers?

SB: We work with Wine Intelligence, which does a lot of research into identifying who the consumer is and what the trends are. We can see from that research that both online and traditional retailing are growing, take alibaba.com and the

Alibaba Hema stores, for example. So there’s a big opportunity in China, even just in terms of the distribution footprint and retail footprint that exists, which wasn’t around a few years ago. But you have to be in the market and come here on a regular basis to jump on that; you can’t do it remotely.

DT: In China, it seems there is a back to basics feel, but also a push for technological innovation. Which are you implementing?

SB: It’s a mix of both. China is so large that you can’t do business only in the traditional way. So what we want to do is combine the traditional way of doing business, which is having the winemakers here on the ground regularly through expos, but then also employ technological innovation to talk to the broader mass. That’s why we’re doing the roadshow and talking to TNOW and Alibaba.

DT: What advice would you offer to Australian wine producers trying to access the Chinese market and working with Wine Australia to achieve that?

SB: Sometimes the starting point, if you’re not exporting yet, is to meet with your regional association and understand their strategy to the market. Then ask us about what else you can participate in. We have ProWine Shanghai coming up from 13-15 November 2018, and the China Food and Drinks Fair in Chengdu 24-30 March 2019. They are two very large trade shows and a bit different to Vinexpo in Hong Kong, but we are investing more into them than we have in the past as a way to get a larger footprint. So more wineries can participate in these opportunities now, than ever before.

Wine Australia hosted a series of workshops and master classes throughout Vinexpo 2018

Stuart Barclay

Forging connections: Stuart Barclay shakes hands with Mike Hu, TMALL FMCG CEO

The aroma wall: Vinexpo attendees get a taste for Australian wine

Representing Australia’s First Families of Wine: Bruce Tyrrell, fourth generation of Tyrrell’s Wines and Chairman of AFFW

Made Our Way: The Wine Australian stand at Vinexpo

Welcome: The official opening ceremony with Senator the Hon. Anne Ruston, Assistant Minister for Agriculture and Water Resources

INFORM

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INFORM

NEWS FIGURES AND FACTS, PEOPLE AND POLICY, CORPORATE & COMMUNITY

HIP HIP HOORAY: TYRRELL’S WINES CELEBRATES 160 YEARS

CRAFT BEER IS AT IT AGAIN The latest insights from Dan Murphy’s place local craft beer at the forefront of beer retail sales.

Figures show craft beer sales have increased by 18.6% in the last 12 months, almost doubling its share of the total beer category at Dan’s. Of those figures, it is Australian craft beers that take up the biggest margin, representing 90% of the craft beer sales.

The most popular style in the category is pale ale, which experienced the largest sales increase of 16.8%, followed by summer, tropical and pacific ales. But for winter, Dan Murphy’s Craft Beer Category Manager, Billy Ryan, said it’s the darker styles that customers are picking from the shelves.

What’s your most popular beer? Let us know.

Email AlanaH@drinks.asn.au

Kia-Ora!

Operating since 1858, Tyrrell’s Wines has long been one of Australia’s oldest family-owned wineries and now the business is turning 160 years old.

Tyrrell’s has a strong family philosophy, leading to five generations working through the business, a legacy that is hoped to continue for many more years to come.

Chris Tyrrell, one of the fifth generation family members that has worked for the business said, “160 years of family business is an amazing thing. We are lucky enough to make wine from vines planted by our Great-Great-Grandfather in a time when they had no electricity or any of the luxuries we have today. It is an honour to work with these wonderful assets.”

Reflecting on the winery’s most memorable moments so far, two came to mind for the family, including the 1963 release of the iconic Vat 1 Hunter Semillon, which is now one of the most awarded white wines in Australia, and when Tyrrell’s became the first Australian winery to mature chardonnay in French oak in 1973 and enter it into a wine show, a controversial move at the time.

To celebrate the significant milestone, the Tyrrell family has released two commemorative museum wines, a 2005 Vat 1 Hunter Semillon and a 2007 Vat 9 Hunter Shiraz to applaud the “past, present and future” of their family’s business.

ABAC APPOINTS INDEPENDENT CHAIR Former Speaker of the House of Representatives, Mr Harry Jenkins AO, has been appointed as the new Independent Chair of the Alcohol Beverages Advertising Code (ABAC), replacing retiring Independent Chair, the Hon. Alan Ferguson.

The code is responsible for regulating alcohol marketing and packaging in Australia.

Deputy Chair of the ABAC Management Committee, Brett Heffernan (columnist page 20), said everyone was excited about Jenkins’ appointment, with him bringing a wealth of experience to the role.

Heffernan explained, “He comes to the advertising control body at an important time, providing strong independent leadership as ABAC continues to evolve in meeting public expectations about alcohol advertising, but also in explaining the functions of ABAC and the rationale behind its decisions.”

He added, “Importantly, Harry is highly regarded across the political divide and has a well-known public reputation for not tolerating nonsense.”

has arrived in New Zealand drinks trade|15

INFORM

DE BORTOLI TURNS 90 One of Australia’s largest family-owned wineries, De Bortoli Wines, is turning 90 years old.

When Vittorio De Bortoli came to Australia from Northern Italy in the early 1900s, he began what would soon become a thriving family business, turning unwanted shiraz grapes into wine for family and friends.

Today, the family winery operates across five regions in NSW and VIC and has been responsible for creating some of Australia’s award-winning wines.

Talking of the journey the De Bortoli family has walked, third generation Managing Director, Darren De Bortoli said, “Our family is incredibly proud to be carrying on the work of our grandfather Vittorio and our father Deen in pushing the boundaries of winemaking to produce premium wines that are enjoyable to everyone and which our business is known for.”

He added, “From our iconic Noble One, which is now one of the world’s most awarded wines, to igniting Australia’s love of pale, dry rosé with the Rosé Revolution, and producing exciting new wine styles for the modern adventurous wine drinker, we are committed to fulfilling their legacy to ensure De Bortoli Wines remains at the forefront of winemaking innovation.”

To celebrate the significant milestone, De Bortoli Wines will be at the 2018 Good Food and Wine Show between now and October, as well as releasing a special limited edition 90th Anniversary fortified wine.

PROMOTE SIPNOT IS BACK THIS SEPTEMBER Words by Henry Hardy, Stonier Brand Manager It’s not every day that you have the opportunity to taste some of the world’s best pinot noir together with some of the industry’s all-time greats.

The annual Stonier International Pinot Noir Tasting (SIPNOT) will return in October, showcasing pinot from both the Southern and Northern Hemispheres.

Held every year since 2000, both trade and consumers are invited to participate in the blind tasting and subsequent discussion, which will be hosted by Chief Winemaker of Stonier Wines, Mike Symons. The master panel will consist of leading wine journalist and critic James Halliday AM, The Lucas Group Wine Business Development Manager Philip Rich and Wine Marketing and Strategy Specialist Aaron Brasher.

When: Monday 15 October 2018 Where: Myer Mural Hall, Melbourne Time: 6pm-9.30pm To register: Call the winery on (03) 5989 8300 or email henry.hardy@stonier.com.au 16|drinks trade

SCRATCH-N-SNIFF ALCOHOL LABELS ARE NOW A THING Move over Augmented Reality labels, alcohol marketing has stepped back in time and resurrected scratch-n-sniff technology to stand out on the shelves.

Earlier this year, Captain Morgan released Watermelon Smash in the US - a watermelonflavoured rum with a scratch-n-sniff label.

Now Winc has debuted the first scratch-n-sniff wine label for its Cocomero Rosé.

The California wine brand has been producing rosé for the last few years, but released its scratch and sniff label with the 2017 vintage of Cocomero, which means watermelon in Italian.

The 12.5% pink from the 2017 vintage is made from barbera and has notes of watermelon, honeysuckle and rhubarb, and is described by Winc as a “bright and juicy” rosé that’s “light-bodied, dry and bursting with watermelon flavour.”

“The fun starts before you open the bottle. Smelling the fragrant watermelon will make you want to pop it open immediately,” Winc claims.

The technology was invented in 1965 by 3M and is created through micro-encapsulation - the desired smell is surrounded by microcapsules that break easily when gently rubbed. It hit peak popularity around the late 1970s through to the early 80s.

While it’s not quite scratch-n-sniff, Pernod Ricard did step outside the box with its recent advertising campaign, creating strawberryscented posters to launch Beefeater Pink gin.

The posters were installed in one of London’s busiest tube stops, Oxford Circus.

Michael Scantlebury, Creative Director at Impero - which was responsible for the campaign - said that with social media marketing reaching saturation point, brands must “work extra hard to cut through the sheer amount of content and ads our industry puts in front of consumers every day.”

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INFORM Winners will be grinners: 2017 AWLOTY Awards recipients

LEADING DRINKS SHOW RETURNS THIS SEPTEMBER After last year’s successful Commercial Drinks Show, the country’s leading liquor industry event has been reborn and reimagined as the Drinks Collective Show and will be occurring on 10-12 September 2018.

With the help of four experts from the industry - Kirrily Waldhorn (Beer Partner), David Messum (Wine Curator), Nigel Weisbaum (Spirits Ambassador) and Mitch Wilson (Bar Ambassador), the event is now focused on recent trends and needs found in the $16 billion on-premise liquor industry.

“We’ve worked with the event team to create a show and content that has been specifically tailored to reflect current industry trends and demands,” said Waldhorn. He, along with the other three experts, will appear at the event and share what they have learnt from their many years of experience.

In addition to presenting the best drinks of the year, the Drinks Collective Show will offer attendees the opportunity to join educational sessions and master classes to improve their own companies within the industry.

Head to drinkscollectiveshow.com.au to register or for more information.

THE SEARCH IS ON FOR AUSTRALIA’S BEST WINE LIST Established in 1994, this year marks the 25th anniversary of Australia’s Wine List of the Year (AWLOTY) Awards, charged with recognising and rewarding the most outstanding wine and beverage lists, large and small, from restaurants, wine bars, cafés, brasseries, pubs, clubs and hotels across the country.

AWLOTY Awards have played a significant role over the years in uplifting the quality of wine lists nationally, encouraging restaurateurs and sommeliers to raise the bar alongside other programs such as the Court of Master Sommeliers, Wine & Spirit Education Trust and Institute of Masters of Wine.

The awards have grown over the last 25 years both in the number of entries and awards, which today cater for the best wine lists in each state, city and regional, of all sizes, alongside other beverages such as beer, non-alcoholic and aperitifs, as well as the venue’s food.

These are judged by an esteemed panel of 30 wine professionals, including Master Sommeliers and Masters of Wine including Co-Chairmen of Judges Peter Forrestal and Brian Julyan MS, and Deputy Chairs, Toni Paterson MW and Jeni Port.

A record 400 venues have entered into the AWLOTY 2018 Awards. Keep an eye out for the results on drinksbulletin.com.au on the evening of Monday 23 July.

STAFF DUMP UNCONSCIOUS FEMALE PATRONS ON THE STREET Staff at a Sydney CBD restaurant dumped two unconscious female patrons on the street after letting them drink 16 shots of spirits within 40 minutes.

Gangnam Station Korean restaurant in Sussex St is facing a range of sanctions due to the incident, described by the Independent Liquor & Gaming Authority as one of the worst breaches of liquor laws in NSW in recent years.

In evidence detailed in a police report, three women entered the restaurant at 7.55pm on 9 November last year and ordered shots of soju. After each patron drank their eighth shot at around 8.35pm, two collapsed forward and became unconscious.

Staff and other patrons carried the two women out of the restaurant and dumped them on the footpath. One of the women vomited while being carried.

Police patrolling nearby noticed people gathered around the unconscious women and called an ambulance that took them to hospital.

The Authority has imposed a ‘first strike’ on the restaurant’s licensee, Sunhwa Kim, under the NSW Government’s Three Strikes disciplinary scheme.

The Authority is also proposing to reduce Gangnam Station’s closing time from 2am to midnight and require it to have a security guard trained in the responsible service of alcohol on the premises from 8pm each night.

NSW Police has fined the restaurant $2,200 for permitting intoxication, and Liquor & Gaming NSW is considering taking further action.

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INFORM

REINING IN THE RABID DOGMA Brett Heffernan is the Chief Executive Officer of the Brewers Association of Australia

The Federal and State Government agreement that the draft National Alcohol Strategy (NAS) is out-of-whack, needs further consultation and must include industry, recognises some fundamental home truths.

Everyone in alcohol is committed to minimising alcohol-related harms.

Moderate consumption has been a cornerstone of industry marketing for decades and consumers have responded.

Every official government measure is in decline and has been for decades; be it consumption per capita, underage drinking, women drinking while pregnant or binge drinking either on a single occasion or over a lifetime.

Yet, in an ideological bubble pumped up by the self-righteousness of would-be social engineers, the draft NAS explicitly sought to exclude industry from all future consultation and pointedly denied the sector a seat on the proposed Alcohol Reference Group.

Blinded by bias, this ignored successful industry initiatives that target alcohol harms through DrinkWise Australia and the Alcohol Beverages Advertising Code.

The fact that health ministers appreciate the inherent practical sense of partnering with the industry gives us some hope that the rabid dogma unleashed by the bureaucrats in the draft NAS can be brought to a heel.

The final NAS must stand upon credible research and detailed analysis to inform public policy. Evidence consistently shows that the punitive population-wide approach adopted in the draft NAS fails to reduce alcohol harms.

Striking a workable balance between those at risk of harms and the vast majority of Australians who consume alcohol responsibly, means dealing with problem drinkers through interventions relevant to them and their circumstances.

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PRESIDENT’S ADDRESS – WHAT’S HAPPENING IN CIDER?

BUILDING RELATIONSHIPS AND RESPECT

Sam Reid is the President of Cider Australia and Co-Owner of Willie Smith’s

Judd Michel is the Director of Beer and Cider at Coca-Cola Amatil

Hello everyone, I hope this finds you all well, and that by now you’ve managed to enjoy a hot cider or two!

It’s traditionally a slow time of year for us cider producers, but a hot spiced/mulled cider is always a helpful way for venues to keep the tills turning.

We’ve just finished up at Dark MOFO in Hobart, which brings the city to life in the middle of the cold, dark winter and where hot spiced cider and Hot Toddies are par for the course – everyone enjoys being outside in winter if they have a hot drink and fire!

Our festival, the Huon Valley Mid-Winter Festival is on this month, 13-15 July, and it’s a great way to bring the community together and celebrate all things apple related and the history of the Huon Valley apple industry with a 13-metre tall burning man (#bigwillie). This is the biggest bonfire you’ve ever seen, accompanied by morris dancers leading the largest wassail in the hemisphere.

All of this takes place at our cellar door, Willie Smith’s Apple Shed, and the surrounding paddocks, and is one of a number of cider festivals we are starting to see pop-up around Australia.

The longest running one is, of course, the Kellybrook Cider Festival in Melbourne.

There is also the WA Cider Festival and the Batlow CiderFest in NSW. Most of these occur between April and July, post-harvest, and are a great opportunity to celebrate this great beverage we know as cider.

Wassail!

Everyone has their own theory on what makes successful leaders, but for me, I’ve found it often boils down to building relationships, trust and respect.

From my own experience in the Women in drinks Serendis Mentoring Program last year, building influence and making yourself heard are great examples of these conversations, and just some of the ways that mentoring is helping to make a difference in our industry.

Understanding others’ perspectives helps build effective business relationships that not only deliver better outcomes for the business and team, but also help individuals build their own and demonstrate what they bring to the table.

My experience of mentoring is that often the first questions and the initial expectation of a mentee is that it’s about getting advice; they want to know what to do in a certain situation and what you would do. Where I found the Serendis Mentoring Program has delivered in, is by demonstrating that the real value of mentoring programs is not in giving exact advice, but in asking probing questions and giving mentees the chance to practise and role play, which then leads to discussions on what outcomes they might get and builds confidence.

As a mentor, these conversations are also valuable, making you reflect on how to be a better and more effective leader. For any leader, understanding the challenges that your mentee is going through helps you to appreciate others’ perspectives, which improves your leadership style.

It’s also a reminder to walk the walk and make sure that the guidance you’re giving others is consistent with your actions and value-set within your own business and team. My style of leadership and management is to be as transparent, honest and clear as possible. Sometimes that can come across as very direct, so mentoring keeps me conscious of how this style might affect other people and their ability to express themselves. It’s very valuable and enlightening.

taylormadewines.com.au

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INFORM

FREE TRADE AGREEMENT NEGOTIATIONS

YOU WON’T MISS A MOMENT OF THE AFL WITH DRINKWISE

THE POWER OF INCLUSIVE LEADERSHIP

Tony Battaglene is the Chief Executive of the Winemakers’ Federation of Australia

Simon Strahan is the CEO of DrinkWise

Rosie Davenport is the Communications and PR Officer of Australian Vintage Limited, and a member of the Diversity & Inclusion Council

Australia and the European Union have officially launched their Free Trade Agreement negotiations.

This signals the beginning of what promises to be a long, drawn-out negotiation centred around sensitive areas for agriculture on both sides.

The questions I am getting around the agreement focus on the risks to our domestic market. Principally: ‘Will we be flooded with European wine due to tariff reductions?’

The answer to this question is - no! The Australian tariff for imported wine is 5% and is not expected to have large supply impacts. Similarly, in Europe, the tariff is also minor and unlikely to stimulate demand to any great degree.

The other interesting issue is that with Brexit, the whole system of European agricultural subsidies will come under pressure. The United Kingdom is a large contributor to the subsidy pool and their withdrawal from the EU leaves a big hole that cannot be filled by the other member states. There is a lot of pain ahead for EU wine producers.

The big issue for WFA is, of course, maintaining our right to use grape variety names to describe our wines. Although the issue is headlined by ‘prosecco’, because of its high growth in demand, other grape varieties are equally at risk. However, we have been pro-active on this and are prepared to get down in the trenches!

On the positive side, the EU is a huge market with plenty of growth potential, so watch this space!

In 2014, DrinkWise created the ‘You won’t miss a moment if you DrinkWise’ initiative. This partnership between DrinkWise, industry contributors, sporting codes and events management provides for a unified moderation message that encourages sports fans, music lovers and festival-goers to drink responsibly to ensure they don’t miss the most memorable moments of an event.

The DrinkWise/AFL partnership has been a prominent part of the initiative, most recently featuring during the Red Centre AFL game in Alice Springs. This game, designed to showcase indigenous talent, also importantly raises awareness and understanding of cultural and social issues in the Northern Territory.

The Adelaide vs. Melbourne game, drawing on the unifying and common language of AFL, provided a great opportunity for DrinkWise to extend moderation messages beyond the Red Dust Role Model health and well-being programs.

Prior to the match, Adelaide superstar Eddie Betts spoke to Channel 7 about the importance of being a role model to young indigenous Australians and how the DrinkWise moderation message can help indigenous people break the cycle of alcohol abuse and allow them to realise their potential.

Eddie also features in the latest ‘DrinkWise Unmissable Moments’ video, which was aired nationally during the game. For his ‘moment’, Eddie takes the audience back to the 2017 Preliminary Final when Charlie Cameron took a spectacular mark and kicked a goal that helped Adelaide through to the Grand Final. Eddie’s story also featured in the special Red Centre edition of the Footy Record magazine, integrating the ‘You won’t miss a moment if you DrinkWise’ messaging.

The positive impact embracing diversity and inclusion can bring to businesses was the theme of a sell-out networking event run by The Drinks Association last month.

The breakfast session, entitled ‘Inclusive Leadership’, was the first event hosted by the association’s Diversity & Inclusion Council, which was formed to help ensure the drinks sector continues to inspire its teams and attract new talent.

Keynote speaker, psychologist Dr Jennifer Whelan, urged leaders to develop practices promoting greater diversity and inclusion, including scrutinising hiring procedures, which she said had a tendency to focus on “someone looking like them, sounding like them, having the same training and socialising in the same way.”

Dr Whelan said diversity was about overcoming unconscious bias and recognising when everyone in an organisation thinks in a similar way, the business will not grow and evolve as effectively. She also stressed the importance of fostering inclusion, as well as diversity, to ensure everyone in an organisation feels valued and involved.

Denis Brown, Chairman of The Drinks Association’s Diversity & Inclusion Council, said: “The Diversity & Inclusion Council and the Drinks Board want to make sure the industry is genuinely an attractive one that retains the best and brightest talent. And one of the main ways to sustain that is through our leaders and their inclusive leadership.”

The Diversity & Inclusion Council’s next event will take place in Sydney on 13 September, from 3–5pm, focusing on ‘Building an industry that’s future fit’. It will bring together CEOs, senior management teams and HR directors to hear the experiences of a panel of leaders from outside of the drinks industry on challenging biases and championing diversity to create more engaged and inspired teams.

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PROMOTE

JIMBETTER BEAMTOGETHER & THE AFL Jim Beam is backing another footy season as the Official Spirit of the Australian Football League.

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PROMOTE

A

ustralia’s favourite spirit and sport have joined forces for a second year to deliver footy fans with ice cold refreshment throughout the season. Whether your customers are at home, at the pub, or on the sidelines, there’s a Jim Beam for every occasion.

Did you know? Jim Beam and the AFL share the same Aussie values of tradition, community and dedication. From grassroots to the big screen, both have been committed to supporting their fans and players. From humble beginnings, through generations of hard work, they have continuously given back to their heartland and, over the years, brought communities, family and friends closer.

It all started back in 1795 for Jim Beam and

1858 for the AFL, a time when the world’s first family of bourbon and Australia’s first football code were born.

FROM HUMBLE BEGINNINGS In 1788, Jacob Beam, the son of a German immigrant arrived in the bluegrass hills of Kentucky, armed with only a copper-pot still, a good knowledge of distilling and farming, and one heck of a work ethic. These were essential to what Jacob would do next. Using indigenous corn, Jacob worked tirelessly to develop a whiskey recipe that would create an American dynasty. His winning formula was taken to the market in 1795 and the rest, as they say, is history.

Just over 50 years later, back in Australia, a local bloke known as Tom Wills started selling the idea of a football game that would keep our cricketers fit throughout winter. Wills was an avid cricketer himself and had recently returned from school in England where he was also the football captain of Rugby School. By the end of 1858, the Melbourne Football Club was established. By 1896, eight clubs had been set up in the state, together known as the Victorian Football League. By the 1980s, the VFL was the largest Aussie Rules league in the country and invited teams from other state competitions to join, while some clubs from Melbourne moved interstate to create teams such as Sydney and Brisbane. This eventually

A JIM BEAM FOR Australian’s know and love the ‘Original’ Jim Beam White and Cola. What they may not know, is that Jim Beam now has a full range on offer, including Jim Beam Black & Cola with bourbon aged for longer, plus three new family additions to choose from. Try the Jim Beam White Double Serve with double the flavour, Jim Beam Kentucky Serve with less Cola, or Jim Beam Black Double Serve, which is extra-aged and has double the character.

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JIM BEAM WHITE AND COLA

JIM BEAM WHITE DOUBLE SERVE

4.8% ABV | 1.4 Standard Drinks

6.7% ABV | 2.0 Standard Drinks

The ‘Original’ Jim Beam.

Double the flavour.

A fuller, smooth taste.

led to a rebrand of the VFL competition to become the Australian Football League in 1990. Today, the game has expanded to 18 teams from all around the country and is the most watched sport in Australia.

GENERATION TO GENERATION Jim Beam has passed through seven generations of Master Distillers to this day, with the eighth now in training. Through the Industrial Revolution, a Civil War, two World Wars, and Prohibition, the Beam family has always stayed true to their bourbon and to each other.

A tale never forgotten by the family is of James B. Beam, or Jim as his friends would call him, and his son T. Jeremiah, who

together with other family and friends joined forces to rebuild the distillery solely by hand in just 120 days after prohibition was repealed.

The Beam family has fought against all odds to create the world’s best-selling bourbon.

Like Jim Beam, the AFL is also steeped in family heritage. Whether it’s the Silvagni, Kennedy, Murphy, Hawkins, Reids or Hirds family name you think of, AFL is synonymous with multi-generational family players. It was Charlie Spargo who set the record this year when he ran onto the field for the first time with Melbourne Football Club, doing his family proud as the fourth-generation to play professionally, the longest succession in AFL history.

Handing a legacy down from generation to generation is integral to both Jim Beam and the AFL, instilling the values of hard work and dedication into the next generation.

BETTER TOGETHER Australia’s game is best enjoyed with fellow fans and friends, over an ice-cold Jim Beam.

If you haven’t tried the latest additions of the Jim Beam family, keep an eye out for the brand’s national sampling campaign, running throughout August and September, or discover more about the full family below.

EVERY OCCASION

JIM BEAM WHITE KENTUCKY SERVE

JIM BEAM BLACK AND COLA

JIM BEAM BLACK DOUBLE SERVE

9% ABV | 1.8 Standard Drinks

5% ABV | 1.5 Standard Drinks

6.9% ABV | 2.0 Standard Drinks

Less Cola.

The Kentucky way.

Aged longer.

Bolder flavour.

Extra-aged.

Double the character. drinks trade|25

PROMOTE

THE SAZERAC ACQUISITION WAS A HUGE TURNING POINT FOR SOUTHTRADE SouthTrade International, the Australian home of big brands like Buffalo Trace, Green Fairy and Fever-Tree has experienced several large changes over the last couple of years.

In 2016, the business changed hands from local Woolworths-owned company, Pinnacle Drinks, to American company Sazerac. Subsequently, leadership at SouthTrade changed hands from the original and iconic founders, Tony Stubley and Dave Higgins, to ex-Bacardi-Martini Australia Marketing Director, Ray Noble, as Managing Director. Then, a year later, Bacardi Limited announced that it had purchased Patron globally; this is a brand that has been with SouthTrade for many years and will officially switch businesses on 31 July.

Despite all this, SouthTrade seems to have continued to move forward with a high head and unwavering passion, driven by Noble. Contrary to what some may think, its team, brands and sales have all grown. We decided it was time to sit down with Noble to find out what’s been going on for the business and more importantly, what’s next.

Drinks Trade: There has been a lot of change at SouthTrade over the last couple of years. Let’s go back a bit to when Sazerac acquired SouthTrade at the end of 2016.

What was the feeling like inside the business during that period?

Ray Noble: The Sazerac acquisition was a huge turning point for SouthTrade because they brought in the Southern Comfort brand (Editor’s note: Sazerac owns Southern Comfort globally). That meant the business doubled overnight in terms of revenue and the sales force. At the same time, a new leadership team came in – myself, the Finance Director, Head of National Accounts and the Marketing Director. A lot of change can bring about a lot of uncertainty, so it was important to me that the team understood that this was positive news - we were growing as a business.

DT: Were there any challenges that came with integrating the two businesses?

RN: Up until this point, we had been an on-premise focused business.

Now, we had to start thinking about how we could capitalise on the great work we had done in the on-premise

in retail. To do that, we had to bring in a key accounts team with the extra capabilities we needed. But overall, people have embraced it. In fact, we recently did a cultural survey and scored among the top 10% of companies that have taken the same survey. There is an amazing passion in the team and my job is to make sure that we don’t lose that as we put in place the processes necessary to get to the next level.

DT: How about when Pinnacle Drinks withdrew from the business, was that relationship affected in any way?

RN: We still have a fantastic relationship with the whole Woolworths Liquor Group. We now talk more directly with the buyers, whereas before we were doing everything via Pinnacle. So, we’re running more like a normal business, but the relationship is still very strong.

DT: It sounds like it’s a real growth period for SouthTrade, despite recent changes.

RN: We’re growing in high doubledigits and we still see so much more opportunity. The trade has embraced

us with open arms, particularly now that we’re a Sazerac run business.

We’ve re-engaged with key retailers and we’re locking in promotional programs. That’s a new discipline for us as most of our brands didn’t run that way previously, but now with Southern Comfort, for example, that’s a brand that needs an ongoing promotional program. Fireball is moving into that arena as well as it starts to gain scale with us focusing on retail and the on-premise.

Fever-Tree is going from strength to strength since we’ve taken it into retail and a similar story exists with Master of Mixes, which has also been helped by the whole cocktail boom. Dan Murphy’s actually sold more Master of Mixes than any other mixer over Christmas.

DT: You have a lot of experience in the alcohol industry. What’s your vision for SouthTrade?

RN: We’re calling SouthTrade Australia’s most influential spirits specialist. We have decided to really excel in the spirits side of things and solutions that sell spirits, such as cocktails or mixers. We also want to get to a decent scale. Sazerac is committed for the long-term and

the business has allowed us to invest ahead of the curve in terms of people and foundations. For me currently, it’s about making sure SouthTrade remains as a niche, on-trade specialist that focuses on quirky brands, while also being able to maximise return once we get brands like Southern Comfort and Fireball to hit scale. We also want to be a key player but without all of the layers and hurdles the bigger guys have. We want to remain agile and be able to make new partnerships or decisions happen fast, and Sazerac is quite well-known for that.

DT: Bacardi Limited acquired Patron globally last year, but SouthTrade is still distributing the brand. When are you expecting distribution to switch locally?

RN: The Patron distribution will switch to Bacardi on 31 July. My view is how you exit things is just as important as how you enter things, so we’ve made a commitment to continue to build the brand until the change. We have exciting replacements ready with Corazon Tequila (from 1 August) and the hugely exciting Mr Black Cold Brew Coffee Liqueur (available now).

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PROMOTE

Patron is a substantive and quite an emotive loss because the brand is loved here, but these things happen and we wish Bacardi all the best in continuing its growth journey.

DT: What excites you the most about bringing the Mr Black brand on board?

RN: We believe that the strength of local craft spirits is important and that’s now a strong platform for us with Starward Whisky, Adelaide Hills Distillery, Mr Black and there’s one more to come. Then we’ll have a complete portfolio of Australian craft spirits that we can really get behind. So that was one of our main motivators. The other main motivator was Australia’s love of coffee and with the Espresso Martini being the number one cocktail, we thought these guys were the perfect fit for us

to be able to help continue to drive that journey forward.

The other reality was that with Patron leaving the portfolio, and with over 75% of our Patron business being driven by XO Café, it was important to us that we found a replacement for that - a good, high quality, wellrespected liquid, and we found that in Mr Black, hence the partnership was formed.

DT: Corazon Tequila is a Sazerac owned brand. What do you think its potential is here and has it been available in Australia before?

RN: No, it’s only really been available in the US and Sazerac is just starting to get behind it there now. So, it’s exciting times for this one. Because it’s a Sazerac brand, they’ll help us invest in it and build it for the future. Combined with our

good relationships here and our understanding of tequila, we think it will see success.

The thing I like about it too is that there’s not only a good story behind the brand with it being a family estate, single estate and made 100% on the estate, but Sazerac does some interesting things with their Expression series, which sees the tequila aged in world-class barrels such as Buffalo Trace, Sazerac Rye, George Stagg and Pappy Van Winkle that give it a unique flavour. They’re very limited, but they’re very popular, and we’ll be bringing those out to show how Corazon is testing the boundaries and trying new things.

DT: SouthTrade has also begun importing and distributing Japanese whiskies Kurayoshi and Tottori and Indian whiskies Paul

John and Rampur. Are you excited about building the portfolio beyond the existing bourbons and whiskies?

RN: We have the most amazing bourbon portfolio, home to the most awarded distillery in the world, Buffalo Trace, so we have the bourbons down pat. But we thought - how do we go about expanding our whisky portfolio so we can become more of a whisky specialist. We will also have a new Scotch whisky partner soon, but I can’t reveal anymore than that just yet. There is a beautiful range of known whiskies out there, but we wanted to try emerging and different whiskies as well. Japanese whisky was an obvious one, so we found a partner there, and then we found these Indian ones. We tasted the liquid, read up on them and realised how

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unique they were. You wouldn’t normally think of India as where quality whisky comes from even though it’s the biggest market for whisky - but we think there’s an interesting story to be told there and that’s what we’re going to do.

DT: Let’s talk about the new Southern Comfort Black. Drinks Trade actually compared the Original recipe from a few years back to the current Original and then Black. We noticed a real flavour difference – the more recent two aren’t as sweet and the bourbon flavour is much stronger.

Can you talk through the rationale behind changing the recipes?

RN: Southern Comfort is such a unique brand, there’s nothing else like it, but my personal view is that it has probably been the ugly sister to Jack Daniel’s when owned by BrownForman and even though a few things have been tried to change that, none of them quite got there. So, I was excited when Sazerac purchased this brand; I was the Brand Manager on Southern Comfort back in the day at Swift & Moore, so it’s close to my heart. As everyone knows, Sazerac was born in New Orleans, as was Southern Comfort, so the business has made a commitment to taking it back to its roots with the Spirit of New Orleans campaign; new packaging that looks a bit more authentic; and the liquid – they’ve put the whisky back in, while maintaining the unique flavour profile the brand is known for.

Then with Black, we now have more of a premium offering and it’s a really important player for us in terms of the male consumer – it’s more whisky led, not as sweet and slightly higher in alcohol, so it appeals to the male palate.

Ray Noble and Tom Baker celebrate the new partnership with Mr Black

DT: Before we wrap this up, do you have any thoughts on the next big trends for spirits?

RN: I think spirits is the most exciting category, but maybe I’m biased because I work in it (laughs). I think premium and craft aren’t going anywhere. I also think that doing good for the community is the new cool, so we need to start thinking about how we tell the stories of brands that are doing the right thing, not just being mass produced. Tito’s Vodka, for example, has a fantastic story around the amount of money it gives to charity. Then in terms of cocktails, I think we’ll see mixologists continue to be more creative than ever before, and then more accessibility for consumers to make cocktails at home. We see that through what we’re selling with the Master of Mixes and Finest Call Premium Cocktail Mixes.

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PROMOTE

LIQUID, LARDER AND LAUGHTER Proving that in business there is also friendship are hospitality operators James Bradey and Warren Burns, aka Jimmy and Waz. The best friends since high-school are now the proud owners of five Sydney venues under their newly named group, Liquid & Larder (formerly 8 Hospitality). These include The Wild Rover, Grandma’s Bar and Wilhelmina’s, each reflecting their changing passions.

Passionate is a good word to describe Jimmy and Waz, who let the aspects of life they enjoy most inspire their venues. Currently, that inspiration is led by their love of Italian wine and food, as the duo gets ready to open Bistecca this month. The new concept will bring together a modern-classic Italian bar, restaurant and bottle shop that we can already foresee Jimmy and Waz hanging out at over a bottle of Barolo and a bistecca alla fiorentina steak! Drinks Trade spoke with Jimmy and Waz to find out how Bistecca is coming together and the secret to keeping their friendship fun and creative among the hard graft and long hours.

Warren Burns (left) and James Bradey (right)

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Drinks Trade: How did you both get started in hospitality?

James Bradey & Warren Burns: Somewhat by accident as most Aussies do, travelling through the UK. We both started working for a group in Edinburgh called Montpeliers.

DT: When did you set up 8 Hospitality and what were your hopes and dreams for the group then?

JB & WB: It was 2009 after the liquor license changes came about that helped small bars to open. Our initial hopes and dreams were to open six venues in ten years. We now have one year and one venue left to achieve that target.

More importantly, though, we have a passion for delivering genuine hospitality.

DT: What is it like having five venues under your guidance and what do you think the current landscape is like for the bartending and retail liquor industry in Sydney?

JB & WB: We love the fact that we get to work with our mates and feel very privileged to have grown our business. We are now responsible for the employment of over 50 people, all passionate about their industry.

The hospitality and liquor industry in Sydney and Australia over the last 10 years has improved out-of-site. The number of venues including bars, restaurants, craft breweries and boutique bottle shops that have opened has really helped to transform Sydney’s entertainment offering and patrons now have a greater care for what they are spending their money on.

DT: Would you say there is an overall theme or philosophy across your venues?

JB & WB: We have two main philosophies that all our venues adhere to. The first is the five senses approach, meaning our venues ensure all five senses are working in perfect harmony. The second is reading the customer and giving them their desired experience. Also, just being hospitable and friendly.

DT: How much spare time do you get in between managing all of your venues and what do you like to do in your downtime in Sydney?

JB & WB: Our spare time fluctuates dramatically, depending on if we are opening a site, then we work 100+ hours, or if we’re more settled. Our downtime is very much spent with our young families and even though we

work together, we are mates first and foremost, so we do go around to one another’s for BBQs where there is always plenty of booze. And the first week of January is always spent at the cricket!

DT: If you weren’t running venues, what would you be doing?

JB & WB: No idea!

DT: Bistecca is your first multi-concept venue encompassing a restaurant, bar and bottle shop. What drove the decision to open your first retail store?

JB & WB: We want our guests to be able to see and touch the wine bottles to enhance their experience. We love the idea of people being able to take home what they have enjoyed with us.

DT: Like the restaurant and bar, is the wine shop going to be Italian themed as well?

JB & WB: The wine shop will only sell Italian wine varietals grown in Italy or Australia; it will be a very specialist boutique store.

DT: How easy have you found sourcing all Italian wines for Bistecca?

JB & WB: Thankfully, we have an Italian sommelier on board who has an amazing knowledge of the products and Australia already imports a decent amount of Italian wines. We are also importing a few products ourselves.

DT: How easy was it to get a licence for the bar, restaurant and bottle shop?

JB & WB: The bar and restaurant licence took approximately two years to get and the off-premise bottle shop licence is still pending due to the lock-out law restrictions.

DT: Can you tell us about the inspiration behind the Italian theme at Bistecca?

JB & WB: We have both travelled through Italy several times over the past 15 years and have always had a love affair with the food and wine there, as well as the important role it plays in bringing family and friends together around the table to enjoy life.

drinks trade|33

PROMOTE

Belvedere Single Estate Rye Series

SMOGÓRY FOREST & LAKE BARTĘŻEK

You’ve heard of terroir in wine before, possibly terroir in tequila or mezcal, but terroir in vodka?

Belvedere has changed the conversation on terroir in spirits with the release of its new Single Estate Rye Series, consisting of two vodkas made from the same rye but two different estates, for two very distinct flavour profiles. An innovative step-change in the way we see spirits...

Smogóry Forest and Lake Bartężek, which will you choose?

34|drinks trade

T

his story starts in Belvedere’s heartland, Poland, a country of polarising landscapes and climates, from the vast forests of Smogóry in the deep west, to the frozen lakes that stretch across the north, home to Lake Bartężek.

The distinctive terroir in these locations lends to growing rye of original character. Distilled, unfiltered and captured in the bottle, Belvedere Single Estate Rye Series proves origin matters.

“Terroir is not simply a notional concept, it really does shine through in our food and drink and enables us to experience the history and traditions of a place through our palate and senses,” Matt Pomeroy, Global Education and Advocacy Director of Belvedere Vodka explains.

Of the eight farmers Belvedere works with, just two were chosen to create the Single Estate Rye Series. Smogóry Forest and Lake Bartężek mark the names of the regions the Polish Dankowskie Diamond Rye was grown in.

Two regions, several seasons, and the rye was ready to harvest. In the nutritious and natural forests surrounding Smogóry, the rye grew through a warm summer and short winter, aided by continental weather fronts and the thick trees that protect its pristine pockets of soil. Smogóry Forest is bold and savoury, like its origin. The rye

“Terroir is not simply a notional concept, it really does shine through in our food and drink and enables us to experience the history and traditions of a place through our palate and senses” has imbued nuanced flavours of salted caramel, a touch of honey and white pepper on the vodka, creating a complex and special experience for the drinker.

Further afield, in a region known as The Land of a Thousand Lakes, the Polish Dankowskie Diamond Rye has seen harsher conditions.

Buried deep in snow for 80 days during winter, but benefiting from the pure and crystal-clear water of Lake Bartężek, the rye imparts rich and spicy characters, reminiscent of its origin.

Drinkers will discover black pepper, toasted nuts and cream, finishing delicate and fresh.

Smogóry Forest: farmer in the field

Matt Pomeroy says, “We hope this innovation will leave people with a better understanding of terroir and a fresh perspective on vodka and its potential to be much more than a neutral spirit.

We’ve always championed that vodka has taste character and complexity, and this series is further evidence of the approach to vodka that defines vodka.”

Smogóry Forest and Lake Bartężek are best recommended neat or on the rocks, while bartenders at some of Australia’s top venues have been experimenting with the flavour profiles. Find out more on the next page.

TASTING NOTES SMOGÓRY FOREST

LAKE BARTĘŻEK

Nose Intense aromas of sea air, toasted rye bread and caramel.

Palate Rich and mellow with initial impressions of salted caramel, cereal and a touch of honey.

Persistent with delicate notes of toasted bread, white pepper and fudge.

The mouthfeel is rich, well-rounded and luscious.

Finish Long and salty/sweet.

Notes of baked bread, sea salt and caramel.

Nose Bright and fragrant with notes of freshly cut rye grain, grass and a hint of almond.

Palate Medium-bodied and delicate with notes of spearmint, fresh hay and a hint of biscuit.

Finish Clean and crisp with persistent notes of menthol, fresh grass and rye bread.

Lake Bartężek: farmer in the field

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PROMOTE

COCKTAILS THE WOODS

TOP OF THE LAKE

By Sam Egerton – Charlie Parkers, Sydney

By Jeremy Shipley Smoke, Sydney

Ingredients: Belvedere Smogóry Forest Olorosso sherry Mirin Atomised moss distillate Autumn leaf

Ingredients: Belvedere Lake Bartężek Elderflower liqueur Pickled quandong and vanilla shrub Absinthe mist

The Woods by Sam Egerton

Top of the Lake by Jeremy Shipley

The Cut by Felix Allsop

Dark Forest by Aaron Clark

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DARK FOREST

THE CUT

By Aaron Clark – Ghanem Group, Brisbane

By Felix Allsop – The Everleigh, Melbourne

Ingredients: Belvedere Smogóry Forest Blackberry Lime juice Native Australian bush honey Smoked paper bark

Ingredients: Belvedere Lake Bartężek Fino sherry Cocchi Americano Absinthe Lemon zest

drinks trade|37

PROMOTE

AUSTRALIAN DRINKS AWARDS 2018 EVERYTHING YOU NEED TO KNOW

First established in 2013, the Australian Drinks Awards have grown to become the premier event for honouring achievement and innovation in the Australian drinks industry. Every year they recognise, encourage, promote and celebrate excellence from brands and suppliers. Just as the industry has evolved over the last five years, so have the awards, and this year, they return with a look that sets the scene for the biggest and best event yet. With new awards and a new location on the cards, Drinks Trade sat down with The Drinks Association’s* CEO, Georgia Lennon, to find out everything you need to know and what to look forward to on the industry’s night of nights.

Date: Thursday 13 September 2018 Location: Ivy Ballroom, Sydney More information: www.australiandrinksawards.com.au Drinks Trade: The Australian Drinks Awards have a number of new awards and a new location this year. What are you hoping to achieve with the changes?

Georgia Lennon: Our goal is to be more inclusive of the industry as a whole. For example, the top 200 brands are now automatically entered in the Brand awards.

We’ve also expanded the supply chain awards and added a Contribution to Industry category, which aligns well with the industry’s focus on diversity and inclusion.

DT: Can you walk us through how each of the awards are judged?

GL: The top 200 brands are entered into the brand and marketing awards, which include the Fan Favourite Awards under beer, cider, wine, spirits and RTDs; The Emerging Brand of the Year 38|drinks trade

and The Most Distinctive Brand.

The Drinks Association has joined with Thrive Research to create these new award categories, which will be judged via a survey of 4,000 target consumers.

The supplier awards, which include Supplier of the Year, the Supply Chain Partnership Award and Most Improved Supplier of the Year, are determined by Advantage Group’s Industry Trade Benchmark Survey, which provides favourability ratings and qualitative retailer feedback from the off-trade, on-premise, wholesale and outlets channels.

The Contribution to Industry Awards include a Gender Equity Award, Inclusive & Diverse Workplace Award and a Corporate Sustainability Award to recognise the creative and inspiring initiatives undertaken by organisations. These awards are entered via company submission

and will be independently judged by panels of experts and industry executives.

DT: For our readers wanting to find out about the best brands to stock, which awards should they look out for?

GL: They should be looking at the Fan Favourite Awards, plus the Emerging Brand of the Year and The Most Distinctive Brand. These awards reflect what consumers are drinking and what their favourite brands are across all the categories. It also gives insight into who is doing a great job at bringing their brand to market.

On- and off-trade who want to know which retailers and brands are putting in the effort to build strong partnerships should definitely look out for the Supplier of the Year, Most Improved Supplier and Supply Chain Partnership Awards. *The Drinks Association is the publisher of Drinks Trade

Raise the bar Showcasing the best on offer from Australia and around the world, Drinks Collective is an industry-only event to celebrate.

Whether its ales, cocktails, wine or moonshine, be inspired by the latest trends, innovations and everything else your venue needs to serve the perfect drink.

MELBOURNE CONVENTION & EXHIBITION CENTRE 10 – 12 SEPTEMBER 2018

REGISTER ONLINE drinkscollectiveshow.com.au

.

EXPERIENCE THE ONLY TRADE SHOW DEDICATED TO THE ON - PREMISE LIQUOR INDUSTRY

.

PROMOTE

Georgia Lennon and Michael Ritoli, General Manager Sales, Asahi Premium Beverages - joint 2017 Supplier of the Year

Casella Family Brands, joint 2017 Supplier of the Year

DT: Why has The Drinks Association selected Advantage Australia and Thrive Research as the judging partners of the awards?

GL: Advantage Australia and Thrive Research are the best partners for the awards. They’re independent, transparent and credible.

The Drinks Association has been working with Advantage Group on the Industry Trade Benchmark Survey since 2009. The survey has created a common language between retailers and suppliers that has driven greater collaboration and business alignment for the whole of industry.

Meanwhile, Thrive Insights has extensive expertise in consumer brand tracking, benchmarking, brand positioning, and usage and attitudes research, particularly in the FMCG sector.

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DT: This year’s awards will be held at the Ivy Ballroom, Sydney. What are your thoughts on the new venue?

GL: We chose the Ivy because it’s a more intimate location for the awards and mirrors the personality of our industry. It’s an iconic venue for our award recipients to celebrate their achievements in and has been well received by the industry, with tickets selling out within weeks of going on sale.

DT: Are there any other surprises attendees can expect on the night?

GL: We are very excited to have comedian, writer and maths whizz Adam Spencer as MC to entertain attendees and lead us through the night. There will also be some innovative drinks served on arrival.

DT: What are you most looking forward to on the night?

GL: I can’t wait to celebrate all the great things our industry is doing. Aside from their commercial successes, drinks companies have been doing so much for both their people and, more broadly, in the area of corporate social responsibility.

Drinks companies have been thinking really creatively over the past 12 months about ways they can be more inclusive, so we continue to attract and retain great talent. The Australian Drinks Awards is a fantastic opportunity to celebrate the work we do as a community, which we don’t talk about enough. I’m really looking forward to highlighting all those great initiatives.

WHEN�YOU�FEEL�LIKE�SOMETHING�SPECIAL Limited�stock�available�from�August�1.

Contact�your�Coopers�or�Premium�Beverages�Representative�to�secure�your�order.

drinks trade|41

INFORM

History of

AUSTRALIAN BEER BRANDS

The proliferation of beer brands in the Australian beer market over the last ten years highlights the fast pace of a consumer society that continues to explore new beers and further emphasises the pressure on manufacturers to deliver for their drinkers.

By Ian Kingham (That Beer Bloke), originally published in Expore Beer

W

hile much of the marketing consumers see focuses on new products and quick-flash credentials – such as “all natural”, “great tasting”, “environmentally friendly,” and more – the names behind some of Australia’s most successful brands are often forgotten or blurred. Many of the brands that have endured were traditionally named after the pioneer brewers and business people who dared to risk it all in the Australian beer market. Brands that hail back to an era when reputations were built on equity not novelty, and when loyalty, consistency and character were the hallmarks of a truly great brand.

The brands outlined below have been chosen to strict criteria – all have been named after a true character and brewer, have enduring qualities, and are brewing (or had brewed) on a notable scale.

JAMES SQUIRE James Squire (1754-1822) James Squire was born circa 1754 in England. Little is known of his time before 1785 when he was convicted of highway robbery in Kingston, a hop growing area of Surrey, England and sentenced to seven years transportation. Squire came to Australia with the First Fleet, originally on the Friendship until female convicts boarded at the Cape of Good Hope and he was transferred to 42|drinks trade

Charlotte. Squire survived a sentence of 300 lashes shortly after his arrival and set about serving his sentence. In 1793, the Daedalus arrived in Sydney carrying stores from which James Squire was able to draw the ingredients to brew privately for Lieutenant Governor Francis Grose and Colonel William Paterson, reportedly selling small quantities for his own benefit.

In 1795, having completed his seven-year sentence, James was given a grant of 30 acres at Kissing Point (now known as Ryde).

He successfully cleared and farmed the land gaining recognition for his cattle production. In 1796, he purchased a neighbouring river-front property where he established Australia’s second commercial brewery in 1798. While there are mixed reviews of his beer during this time, it is fair to say he would have been working hard on trying to gain consistency and perfecting a product with severe limitations on the ingredients at his disposal. It’s assumed that he used horehound (a flowering plant) as a bittering agent until the arrival of hops in 1802. Upon delivery, James Squire and fellow brewer John Boston were invited by Governor King to supply samples of their beers.

James Squire put his time to farming, grazing cattle and brewing, and was now focused on cultivating hops. 1802 saw the planting of his and Australia’s hops, which he worked tirelessly on.

In 1804, he advertised for barrels to be returned as his production was beginning to reach some significant scale.

In 1806, he opened the Malting Shovel Tavern at the edge of his property, on the banks of the Parramatta River, where he served patrons who were now travelling regularly between Sydney and Parramatta.

Historically of note, Squire successfully cultivated hops in 1806, which he duly took to the Governor who, upon receipt, rewarded Squire with a cow from the royal herd in recognition of his efforts.

By 1812, Squire had elevated his hop production to five acres.

Squire spent time in the colony as a communityspirited and industrious man, holding roles as a constable, a banker and importantly a friend and protector of lower classes of society. In 1813, his Indigenous friend, and an Australian icon, Bennelong was buried on his property.

James Squire died in 1822, and his funeral was reported as the largest turn out ever experienced in the colony.

He left behind a wife and two sons in England when sentenced and in the colony, he married again and he fathered one son and seven daughters. Upon his death, his son continued the

brewery and estate until he passed in 1826, at the age of 29. James’ son-in-law Thomas Farnell managed the brewery until its closure in 1830.

JOHN BOSTON John Boston (unknown-1804) John Boston was a republican and political radical who sought passage to Australia as a free settler under the guise of his proclamation that he was trained in surgery (although never practised) and apothecary, as well as capable of brewing, distilling, sugar-making, vinegar production and soap-making.

Arriving in Sydney on October 25 1794, on the ship Surprise with his wife and three children, Boston secured a grant of land at Bennelong Point for the purpose of salt making. This was abandoned shortly afterwards due to the exceptionally low yields. Following a partnership with James Ellis and Thomas Fyshe Palmer, Boston built a brewery in 1795, and with the help of an encyclopaedia, developed a beer using Indian corn (malted maize) that was bittered with the leaves and stalks from tomatoes and the Cape Gooseberry.

Due to the tight controls on the docks and the oppressive military control, Boston found brewing a difficult venture to prosper financially in and as such, turned his trade to other opportunities shortly after.

Boston died in 1804 while sailing on his way to Fiji with 14,000 seal pelts and a bulk cargo of sandalwood. Having sailed into the port of Nuku’alofa, he put ashore with his business partner Pendleton and six men, enticed by their friendly welcome. Sadly, the locals set upon Boston and the men the moment they touched shore, and it is believed that they were cannibalised.

TOOTHS John Tooth (1803-1857), Robert Tooth – nephew of John (1821-1893), Edwin Tooth – nephew of John (1822-1858), Frederick Tooth – nephew of John (1827-1893), Sir Robert Lucas Tooth – son of Edwin (1844-1915) John Tooth married Elizabeth Newnham, daughter of a prominent brewer and timber merchant in England, and in 1828 moved his family to Sydney.

He set up as a general merchant and commission agent with his brother in law (an experienced brewer from Kent) and held ownership over the Caledonian Brewery in 1834. The brewery was officially opened in 1835 and was named the Kent Brewery. John chose the Invicta White Horse logo as his symbol and produced ales varying in strength.

In 1843, Newnham left the partnership to pursue pastoral interests and John sold the lease to his nephews Edwin and Robert. Edwin and Robert quickly set up agents in Newcastle and Brisbane and experienced some success, however, in 1848, facing bankruptcy, John was forced to sell the brewery.

After a fire nearly destroyed the brewery in 1853, Frederick Tooth joined the partnership to inject some fresh capital. John Tooth died in 1857 and 1859 saw the passing of Edwin. In 1868, the brothers brought Robert Lucas Tooth into the business leading to Robert Senior retiring in 1872, followed by the retirement of Frederick in 1873.

The centenary year saw the business floated as a company and Robert Lucas was the chair of the board from 1888-1889. Robert Lucas died in 1915, with all three of his boys sadly killed in World War One.

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INFORM

JAMES BOAG James Boag (1822-1890) James Boag Senior was born in Paisley, Scotland, son of William Boag a prominent manufacturer.

Boag immigrated to Australia in 1853 with his wife and four children to chase his fortune in the Victorian goldfields. After several months they moved to Launceston, Van Diemen’s Land, where Boag was gainfully employed at John Fawns’ Cornwell Brewery. In 1854, James Boag Junior was born, the first of another six children. At the brewery, Boag rose to occupy the rank of manager and chief brewer, with his son James Junior joining his staff in 1870. Boag held his role until retirement in 1878, however, he returned to work with his son in 1883 before again retiring in 1887 and transferring his interests across to his son. He passed away in Melbourne visiting his daughter in 1890.

James Boag Junior (1854-1919) James Boag Junior studied at the Day School Collegiate before starting work with his father as a sixteen-year-old. Upon his father’s retirement, Boag Jnr left Fawns’ Brewery (1879) to form a partnership with J.T Glenwright at the Cataract Brewery. James married Elizabeth Edwards in 1880 and went on to have nine children including James Boag III in 1881. In 1883, James Junior dragged his father out of retirement to help purchase the Esk Cordial factory and form James Boag and Son, as well as what is still known today as the Esk Brewery in Launceston.

With the erection of a new malt house, James Boag became the dominant beer of the north in 1887, while Cascade dominated the south. In 1889, the Cornwell Brewery was acquired and brewing operations merged. Later in 1889, the Globe Brewery in Hobart was acquired and its name changed to the Hobart Brewery. The business was restructured in 1911 and the Union Brewery 44|drinks trade

was acquired. In 1917, the Tamar Brewery was purchased and subsequently closed. He died of cancer in 1919.

James Boag III (1881-1944) James Boag III trained as a brewer with Tooth and Co. in Sydney, before returning to Launceston to takeover the running of the brewery in 1919. In 1922, the Derwent Brewery (formally Jolly Hatters Brewery), was acquired and subsequently closed.

The James Boag business was then sold to the Cascade Brewing Company in 1922, although ownership of the brewery and hotels remained with the family until 1957. James III died in 1944 and was well-regarded as an active sportsman and community identity.

COOPERS Thomas Cooper (1826-1892) Thomas Cooper was an orphan by age six and raised by one of his many siblings. At age 14, he was apprenticed to a shoemaker in Yorkshire, England. In 1852, Cooper and his pregnant wife Ann, headed from Plymouth, England to Australia on SS Omega. He took a role as a shoemaker in Adelaide, before becoming a stonemason.

In 1857, utilising land on the neighbouring property, he purchased eight cows and started a career as a dairy farmer. Cooper’s wife Ann became very ill in 1862, and to help her recover, he brewed a traditional beer from one of her old family recipes, leading to a whole new enterprise.

He began brewing as a sole trader and only bottled his beer, as he supplied many private customers and was not interested in producing kegs or lagers like most commercial brewers were doing. Cooper was recorded as saying he only brewed “all natural ale, using only malt and no sugar”. His customers appreciated his focus on quality and many were leading characters in South Australia, including Dr Penfold from the neighbouring Grange Winery.

By the end of 1867, Cooper had over 120 private customers, however, after a decline in business, the brewery collapsed and the property was reclaimed in 1869. Cooper was forced to rent but was determined to keep brewing and in 1871, he set up a small operation in Kensington.

In 1878, his son John joined him in the brewery and by 1881 they were ready to purchase their own

premises again. John concentrated on upgrading processes and the consistency of their ales continued to improve. In 1897, Thomas retired and subsequently died. The business continued with the eldest sons John, Christopher, Samuel and Stanley all managing the business while younger sons Frederic and Charles worked in the brewery.

By 1900, they had 1% share of beer consumption in the South Australian market.

The sons decided to supply hotels in 1905, and kegs made up 40% of their sales by 1910, rising to 76% by 1918, the year in which John’s eldest son Frank was made a partner. Coopers and Sons was formalised in 1923.

TOOHEYS John Thomas Toohey (1839-1903) and James Matthew Toohey (1850-1895) Born in Limerick, Ireland, John Toohey immigrated to the Victorian Goldfields with his parents Matthew and Honora in 1841, where the family prospered as cattle farmers. In 1861, Toohey became the first licensee of the Prince’s Bridge Hotel (now Young and Jackson’s) in Melbourne until 1865, when the family moved to Lismore, New

South Wales. Here he purchased his own cattle property until, after a visit to Sydney in 1869, John successfully obtained his brewers license. He purchased the Darling Brewery in 1869, persuading younger brother James to join him as a junior partner, thus forming JT and J Toohey.

He became a partner in the Metropolitan Brewery in 1870, which he successfully associated himself with for three years. In 1874, the Toohey Brothers purchased the site of the fire destroyed Albion Brewery and, by 1875, had it fully restored as a series of stone buildings spanning two acres.

The new site was named The Standard Brewery and replaced operations at the Darling brewery (which was subsequently sold in the same year), remaining open until operations were transferred to Lidcombe, New South Wales.

In 1902, the business was listed as a public company, known as Toohey’s Ltd, with John as chairman. The stag logo was adopted from John Toohey’s favourite hotel, The Bald Faced Stag in Leichhardt, in the same year.

RESCH’S Edmund Resch (1847-1923), Emil Karl Resch (1860-1930), Richard Frederick Edward, Nicholas Resch (1851-1912), Edmund Resch Junior (18791963), Arnold Gottfried Resch (1881-1942) The Resch’s immigrated to Australia in 1863 as sons of an ironmongery from Saxony, Germany.

In 1877, Edmund and younger brother Richard purchased a cordial and aerated water factory in Wilcannia. They both became involved in cordial manufacturing in Broken Hill and Wilcannia, New South Wales.

1879 saw the establishment of the Lion Brewery in Wilcannia and in 1883, they acquired a brewery in Cootamundra, also renamed the Lion Brewery.

drinks trade|45

INFORM

1885 saw further brewery acquisitions in Silverton and Tibooburra, all named as Lion Brewery.

Mutual consent led to a separation of businesses in 1885, whereby Richard ran Cootamundra and Timbooburra, Edmund ran Wilcannia, and Emil came on board to run Silverton.

In 1892, Edmund employed a manager at Wilcannia and retired to Melbourne until 1895 when Edmund came out of retirement to manage and run the Alt’s brewery, Wine & Spirit Co, which had been in liquidation. The site of the Alt’s brewery in Sydney was known as the Waverley Brewery and formally known as The Adelaide Brewery.

FOSTERS William Manning Foster (unknown) and Ralph Rose Foster (unknown) The Fosters brothers arrived in Australia from America in 1887, bringing with them modern brewing equipment from Germany.

At the time, most beers brewed in Australia were top-fermenting ales, which were heavier and more complex in flavour than the clean, refreshing taste of lager.

In 1888, the brothers produced their first brew of Foster’s lager, where they insisted upon it being served with an ice cube. The highlight of 1888 was the entry of Foster’s lager into the centennial exhibition for which it won the gold medal.

The ice making equipment and much of their brewing equipment had been imported from the US, but the cost of then shipping ice and gaining distribution for their brand in 1888 was very difficult. Subsequently, having exhausted their capital reserves, they duly sold the business in 1889 to a syndicate of investors who floated the business as a public company, merging with 46|drinks trade

Carlton & United Breweries in 1907.

Post the sale of the Foster’s business, the only known reference of the brothers dates to 1891, when Ralph Foster tried to establish The American & German Lager Beer Co. Ltd by proposing to take over the Carrington Brewery in Marrickville, Sydney.

The proposal did not go ahead.

HAHN Dr Charles (Chuck) Hahn (1946–still Brewing) Dr Charles Hahn, affectionately known as Chuck, was born in 1946 in Bronxville, USA. Hahn studied chemical engineering at Colorado School of Mines, graduating in 1971 with a PhD. The idea of travelling the world, visiting refineries and oil platforms was low on Hahn’s radar, so after graduating, he quickly found a role for himself in Quality Control at Coors, moving quickly into research and development.

After several years, he became involved in teaching and training budding brewers at Coors as well as rising to prominence in the Master Brewers Association of America. Hahn also worked on the development and launch of Coors Light, one of the first low carb beers in America.

In 1981, Tooth and Co. were undergoing a 100 million dollar redevelopment of the Kent brewery

and as a result of the need for technical experience, Hahn was headhunted to immigrate to Australia and take charge of brewing operations.

In 1983, Doug Meyers of New Zealand breweries invited Chuck to move to New Zealand, where Chuck subsequently took Steinlager to prominence by winning the World Beer Cup for best lager in 1984/85, a stellar achievement.

In 1987, Chuck returned to Australia and pulled together the capital to start the Hahn Brewing Company where he developed Hahn Premium and Hahn Premium Light. However, the recession in the early nineties saw bank interest rates rise to 17%, and consumers began moving from premium beers into cheaper mainstream beers. Sydney Bitter was developed as a response to this need.

During his tenure at Hahn Brewing Company, Chuck won multiple awards for his Hahn Premium Lager, which is still available today.

Sadly, in 1993, the Hahn Brewing Company lost its name through its sale to Lion, but as a tribute to Australia’s pioneer brewer, James Squire, Chuck renamed his brewery The Malt Shovel Brewery. James Squire beers were being developed at this time and are the beer children of Hahn.

Hahn Premium Light was launched in 1998 and is the largest selling low alcohol beer in Australia.

Hahn Super Dry was launched in 2006, Hahn Super Dry 3.5 was launched in 2009 and Hahn Harvest was produced as a limited edition brew in 2012.

HOLGATE BREWHOUSE Paul Holgate (1967–still brewing) Born in Lancefield Bush Hospital in Victoria in the sixties, Paul Holgate is the child of immigrant English parents, who arrived in 1965 with five children in tow. The seventh in a brood of nine, Holgate broke the mould of a long line of

carpenters and builders by studying chemistry at the University of Melbourne, where he met his wife Natasha. Also from an immigrant family, she arrived in Australia in 1972 as a four-year-old, from Columbo in Sri Lanka.

Unlike this nation’s original brewers, the Holgates diverge from the usual story that centres around The Man, The Myth and The Legend. Indicative of where the industry is going, Paul and Natasha are a true partnership – though Paul reckons it is all Natasha’s hard work that has scaled the brand up from a small local venue to a national brand.

Commissioning their brewery in 1999, with the first brews rolling through the brewhouse in October of that year, they purchased a secondhand plant from New Zealand that was installed in a large purpose-built shed in the rear of their threequarter acre property in Woodend. The project was inspired by the couple’s holiday to the US in 1997.

Though a passionate homebrewer, Paul was largely unaware of the potential for a business thanks to the lack of a craft beer industry in Australia in the 80s and 90s.

Beginning with the aim of simply brewing consistently good beer that they would be able to sell, the Holgates had no marketing budget and no sales department. To put that into perspective, their total budget to start the business was about 2% of the seed capital that was used to start Little Creatures two years later.

Paul kept his corporate day job until 2002, when the iconic Woodend hotel, that had originally been the Cobb and Co. stagecoach stop-over station to Bendigo Goldfields, came on the market.

Renaming it the Holgate Brewhouse, Paul and his 75-year-old father did a whirlwind partial renovation before they began trading as a dedicated Holgate beer outlet – an act that certainly kept the brewery in business.

It was a tough slog. For the first eight years of starting the hotel business, Natasha worked the restaurant floor Friday nights, Saturday nights and Sunday lunchtimes – and that was after spending all week in admin and management, knocking her working week up to 70-80 hours. According to Paul, it is difficult to explain just how hard it was, though the fact that he and Natasha have only recently begun to pay themselves something close to market rate for their skills may be an indication. However, the hard work paid off and, now, with two major expansions under their belt – in 2006 and 2012 – the Holgate Brewhouse has become one of the most recognised craft beer

drinks trade|47

PROMOTE

BEER & CIDER

1

1. 4 PINES TENTH BIRTHDAY FOUR-PACK

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3

RRP: $35 • Distributor: Carlton & United Breweries To mark the brewer’s 10th birthday this year, 4 Pines Brewing has released a special four-pack comprised of favourite Keller Door releases. The first beer is the El Dorado IPA, the first-ever Keller Door release. Made with 100% El Dorado hops, this beer has notes of tropical fruits, cotton candy, pear, cut-grass and watermelon. Next is the Imperial IPA, a heavy, malty beer with a strong bitter bite. This beer has bold tropical aromas of pineapple emitted by the New World hop varieties used. The third, the West Coast Red Rye, is a bold, spicy and malty beer, packed full of those distinctive California hop flavours of grapefruit, candy-like rye sweetness and high alcohol warmth.

Finally, the smooth Oaked Baltic Porter has been infused with French oak and whisky barrels to create a uniquely smooth and warm beer with flavours of light vanilla and earthy minerals.

2. LITTLE CREATURES THE FUGGLE IS REAL RRP: 25.99 six-pack • Distributor: Lion Beer Australia Little Creatures’ annual winter seasonal has been released. Meet, The Fuggle – a smooth, dark stout perfect for the cooler months. The name is a quirky take on the popular expression, ‘the struggle is real’, and alludes to both the battle against the cold weather this season and the years of effort it took for Little Creatures to release its stout in a can. It’s also a not-so-subtle reference to the English Fuggle hops used to create this sophisticated, velvety, earthy and fruity dark beer. The Fuggle is Real is available for a limited time from selected retailers and venues across the country.

3. WILLIE SMITH’S BONE DRY CIDER RRP: $26.99 four-pack • Distributor: Willie Smith’s Willie Smith’s is jumping on the can-wagon, releasing its Bone Dry cider in cans this winter. The official launch occurred at the infamous Dark Mofo Festival in Hobart and the product has affectionately been named #bigwillie in honour of the Huon Valley’s own Mid-Winter Festival and its towering Burning Man. Offering consumers an alternative to the other mainstream hard ciders, Willie Smith’s take is big and bold, with an oaky body and a smooth, clean, lengthy finish.

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Indie

drinks trade|49 For price details, or to place your order, contact your dedicated representative on 1300 KOLLARAS. Alternatively, products are available on the ALM portal. Complimentary POS available for all brands. www.kollaras.com Indie_Drinks_Trade_June 2018.indd 1

30/5/18 4:46 pm

BEER & CIDER

PROMOTE

IRON JACK

FULL STRENGTH LAGER A BEER FOR EVERY MAN AND HIS DOG

The Legendary Brewing Co. is releasing the new Iron Jack Full Strength Lager on 16 July, marking the second beer to join the Iron Jack stable. With the success of Iron Jack Crisp Australian Lager in 2017 - Australia’s biggest beer launch of the decade - Iron Jack Full Strength is bound to be the brand’s next success.

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ron Jack Full Strength Lager is 4.2% ABV and features the aroma of Saaz hops with pale malts, which combine to create a crisp finish and strong thirst-quenching ability. It’s also preservative free and has 30% fewer carbs than other beers of a similar strength.

The Aussie tradition of conversation and story-telling over a beer is the basic philosophy behind this brew, which aligns with the master brand’s strong beliefs as well.

“Iron Jack is a brand inspired by Australia’s legendary outdoorsmen and the traditional values they portray like loyalty, strength and generosity. It’s about recognising that the role of the modern Aussie male is evolving, but those old school traits are still as important now as they used to be.”

Similar to Iron Jack’s Crisp Australian Lager, released last year, this beer is designed for the modern man who loves a refreshing beer and is confident in himself.

Australian sporting identity and Iron Jack ambassador, Nick ‘Honey Badger’ Cummins commented, “We believe in the traditional Australian way. By living with integrity, mateship and giving all a fair go, you’re well on your way to achieving ‘good bloke status’. Iron Jack has tapped into that – it’s a great tasting beer for those who are comfortable in their own skin. It’s a beer for men who are unapologetically themselves – and that’s refreshing.”

Iron Jack Full Strength Lager will be sold at select outlets in 330ml bottles, 375ml cans and on-tap in some locations.

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INFORM

Thanks for your support in making the launch of Iron Jack a success.

Our Crisp Australian Lager has solD OVER

16 Million Litres

in ITS FIRST 8 months, making it the

biggest Australian beer launch in the last 10 years!

drinks trade|51 Source: Pack IRI Sept 17-April 18, Tap Ex Brewery Data

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25/5/18 9:51 am

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ON YOUR RADAR:

RYE JULY There’s no better month than July to put the focus back on bourbon’s spicier cousin, and not just because it rhymes. Figures from the Distilled Spirits Council show rye grew by 934% between 2009 and 2017 to 912.2 thousand cases and no white flag has been raised yet.

Big brands including Jim Beam, Jack Daniel’s, Bulleit and Wild Turkey have further signalled their confidence in the trajectory with investment in existing and new rye whiskies. With activations happening in bars and bottle shops across the country for Rye July, we’re reminded of where rye whiskey has come from and where it’s going. It hasn’t been all smooth sailing as international whisky writer Charles K. Cowdery reminds us, but despite a near disappearance around the 1960s, it’s back in a big way.

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W

hen Europeans arrived in the Americas 500 years ago, they discovered a plant, a grain, previously unknown to them. They called it ‘Indian corn’.

We call it corn or maize. The natives taught them how to grow it. They did, and it helped them survive, but as they became more settled they tended to prefer the grains they knew from home, such as wheat, barley and rye. When they could get it, early American distillers liked a ryeheavy mash for whiskey. Corn didn’t come into its own until Europeans pushed west into the interior, late in the 18th century.

Although farmers in the interior also planted familiar old world grains, they continued to grow a lot of corn. The whiskey they made from it, usually seasoned with a little rye, came to be known as bourbon.

But rye whiskey persisted in Virginia, Maryland and Pennsylvania, and continued to be popular throughout the east even as bourbon took hold in the south and west. Nationally, sales of the two types were about equal by the late 19th century.

Although nationwide Prohibition didn’t begin until 1920, the idea had been knocking around for decades. Maine became the first state to ban beverage alcohol way back in 1851. The movement caused a lot of disruption, as did various troubles and scandals having to do with alcohol taxation. During the late 19th century ‘Robber Baron’ era, attempts were made to monopolise alcohol production.

Some of these factors harmed rye’s reputation more than they did bourbon’s, but ultimately it was changing tastes that caused rye’s decline.

The earthy, spicy character of rye whiskey just wasn’t favoured anymore.

Distillers to the north, in Canada, also made rye whiskey, but in a very different style. They

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softened rye’s strong flavours the same way their cousins in Scotland and Ireland did with malt whisky, by mixing it with a nearly neutral spirit.

Beginning in the late 1960s, whiskey of all types took a steep tumble in the U.S and the industry contracted sharply into its heartland of Kentucky and Tennessee. Kentucky distilleries had always made a little rye whiskey in addition to bourbon and as rye declined, their rye output became enough to satisfy nationwide demand.

The last whiskey distillery in the east closed in 1990. Even Old Overholt, a Pennsylvanian rye and once the country’s number one whiskey, moved to Kentucky.

Rye whiskey never went away, but it came close. For many years, only four distilleries made it, all in Kentucky, and they could create all they needed for the year in two or three days of production.

Rye was kept alive in part by bars, particularly in the east, that used it for a variety of classic cocktails, such as the manhattan and sazerac.

Many barkeepers felt that a bar without rye whiskey simply wasn’t a bar, even if it was rarely ordered.

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The 70s, 80s and some of the 90s was the era of pop wines, coolers and shooters. Sweet liqueurs like De Kuyper Peachtree Schnapps outsold many once popular whiskeys. Rye came close to dying and bourbon wasn’t far behind. Some in the industry compared bourbon and rye to vermouth, a spirit that was only hanging around as an ingredient in certain perennial cocktails. Sometimes, it seemed as if the manhattan was single-handedly keeping bourbon, rye, sweet vermouth and Angostura Bitters in production.

As much of the leaders of the Renaissance looked to ancient Greece and Rome for inspiration, so too did the pioneers of the craft cocktail movement look to the glorious past. In 1999, David Wondrich started writing about cocktails for Esquire Magazine and often delved into cocktail history. In 2004, Ted Haigh published Vintage Spirits and Forgotten Cocktails, documenting his search for vintage ingredients as well as recipes. In 2007, Wondrich published Imbibe, his tribute to Jerry Thomas, who wrote the first book of cocktail recipes in 1862. The cocktail culture they were looking to revive had

been centred on New York City and Americanstyle rye, not bourbon, which was the whiskey of choice in most cocktails that called for American whiskey.

Because the quality of available spirits during Prohibition was often low, plus they were always in short supply, cocktails became the norm. Somewhat ironically, it was in speakeasies that public drinking by women became socially acceptable. Not bound by machismo male drinking customs, they chose drinks that tasted good.

As the 20th century gave way to the 21st, rye seemed to be making a comeback. Bartenders, rebranded as mixologists championed it. It made good copy. The only thing was, sales had barely budged. Part of that was the inevitable whiskey ageing cycle, which means you can only bottle so much, and you can’t sell more than you make.

But, in time, distilleries began to add a day or two of rye whiskey production. Heaven Hill, which has always made rye, typically made rye one day in the spring and another in the fall. That was enough until about 2005 when they doubled it to four times a year. By 2014, it was twelve

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times a year. Jim Beam makes the most rye whiskey. Jack Daniel’s, America’s largest whiskey distillery, started making rye in 2012. Many of America’s new craft distilleries make rye instead of bourbon.

Under U.S rules, bourbon and rye are inevitably very similar because both must be aged in new, charred oak barrels. Wood provides all of the colour (other colouring is prohibited) and most of the flavour. The only difference is in the mash itself. Bourbon mashes must be at least 51% corn, but usually are between 75-80% corn, with a dash of rye or wheat for flavour.

Rye mashes must be at least 51% rye and most are just that, the rest being corn. In between are the high-rye bourbons, at about 30% rye and 60% corn (virtually all whiskey mash bills in the U.S include about 10% malted barley).

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MGP, a distillery in Indiana, makes a very popular whiskey that is 95 rye, but it is an outlier.

You may see references to American-style rye whiskey as ‘straight rye’. ‘Straight’ means the same thing for rye whiskey as it does for bourbon or any other American type, which is that it has been aged for at least two years. The term ‘straight rye’ is often used to distinguish American-style rye from the Canadian version.

‘Straight’ isn’t what makes them different, it just indicates that they are.

What you have in American whiskey is a continuum more than a sharp distinction between styles. At the mild end are wheated bourbons, such as Maker’s Mark, which contain no rye. America’s most popular whiskey, Jack Daniel’s, contains a dollop of rye, only about 8%. Several bourbons are in a similar range. Jim

Beam and Evan Williams, two other top sellers, contain about 15% rye. Four Roses, Bulleit and Old Grand-Dad have about twice that much. After that, you’re in straight rye territory.

At the mild end, wood flavours dominate. Corn provides sweetness and body, but little flavour.

At about the Jim Beam level, rye begins to cut through and give the spirit some spice and a certain ineffable ‘oomph’. At higher levels of rye, spice gives way to fruit.

For cocktails, rye is the American whiskey you want if you want to taste the whiskey through everything else. Bourbons, especially wheated bourbons, tend to disappear in the mix.

Ryes don’t.

Rye whiskey seems to be back for good, at least so long as American whiskey, in general, continues to prosper.

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PROMOTE

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SPIRITS & LIQUEURS

1. ADELAIDE HILLS 78 DEGREES SUNSET GIN RRP: $74.99 700ml bottle • Distributor: SouthTrade International Renowned Adelaide Hills Distillery has released a uniquely Australian take on pink gin. The product style has had strong growth of late, and the distillery’s delicate, yet intense example is sure to follow the same trajectory, with flavours of strawberry gum, bush apple, juniper, rosella and fresh red berries, along with hints of pine and eucalyptus. Inspired by the changing hues of Australian sunsets as experienced in rural locations, the colour blends from vibrant pink to soft purple tones. Adelaide Hills Distillery has used its environmentally sustainable ’78 degree’ distillation method to craft the gin, which involves individually vaporising every ingredient to ensure consistency. The result is a gin that is closer to a rosé than a juniper-forward spirit. Best paired with tonic and garnished with a lime wedge.

2. FOUR PILLARS 2018 BLOODY SHIRAZ GIN RRP: $85.00 • Distributor: Vanguard Luxury Brands On 1 June 2018, the third official vintage of Four Pillars Bloody Shiraz Gin was released nationwide. Made from a mixture of three separate parcels of Yarra Valley shiraz grapes (sourced from Boat O’Craigo, Punt Road and Fergusson) and Rare Dry Gin, the 2018 release promises to be as popular as the previous. With a bright, deep cerise shade and an incredibly vibrant pink hue, the spirit shines in the glass. This year’s flavour is reminiscent of dark fruits, red berry, spice and, of course, the classic Yarra shiraz white pepper. This is a gin that is designed to age.

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3. TANQUERAY FLOR DE SEVILLA AND TANQUERAY RANGPUR RRP: $65.00 • Distributor: Diageo Australia Tanqueray announced the arrival of its new expressions, Tanqueray Flor de Sevilla and Tanqueray Rangpur in Australia this month. Crafted from Seville oranges, orange blossom and other botanicals, Tanqueray Flor de Sevilla has a distinctively tangy, sweet flavour, with notes of fruit, tangerine and coriander. Tanqueray Rangpur has zesty, juicy flavours of Rangpur lime, ginger and bay leaves. Each of these ingredients is added to Tanqueray London Dry Gin’s classic base of four botanicals (juniper, coriander, angelica and liquorice) during distillation to create a citrus-forward gin. With the growing popularity of gin in Australia, Tanqueray’s way of experimenting with flavour is sure to be a hit.

4. ARCHIE ROSE SIX MALT NEW MAKE RRP: $119 • Distributor: Swift & Moore To celebrate the launch of the first Archie Rose Single Malt Whisky next year, the muchloved distiller has given a sneak peek of the six malt base spirit. The limited edition Six Malt New Make is the first stage of life for the currently maturing Single Malt Whisky, and is unaged, unfiltered and completely raw. Its rich and complex flavour profile comes from the unique six-malt mash bill, which predominantly consists of regionally sourced malts. NSW peated malt, developed specifically for the release, is combined with local pale malt, local amber malt, caramel malt, aromatic roasted malt and local chocolate malt to create a spirit with earthy notes of dark chocolate, coffee, roasted nuts and toffee.

Each of the 3,000 bottles of Six Malt Make is individually numbered and come in a limited edition hexagonal box – a nod to the six unique malts used in the mix.

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5. CASAMIGOS MEZCAL RRP: $90 • Distributor: Think Spirits The household names behind Casamigos Tequila, George Clooney, Rande Gerber and Mike Meldman are at it again, this time releasing a mezcal. Set to be available in Australia from mid-August 2018, the Mexican spirit is handcrafted by a family from Oaxaca that has been honing its craft for four generations. Made from 100% Espadín agaves, the balanced and elegant mezcal is joven (or blanco) and has notes of tamarind, pomegranate, banana and mango, along with hints of smoke, liquorice and minerals. On the nose, it has aromas of fresh herbal mint, dried oregano and thyme, while the finish is long and smooth. Traditional methods of production create the base spirit for Casamigos Mezcal, which is then twice distilled and allowed to stabilise for 30 days before mountain spring water is added.

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Ony

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TWELVE GREAT GIFT IDEAS for Father’s Day

Looking for the best gift ideas to stock for this Father’s Day – Sunday 2 September? We’ve done the hard work for you. Find everything here from fortified wine to magnets, books and whisky.

HALLIDAY WINE COMPANION 2019 RRP: $39.99 Distributor: Hardie Grant Books Halliday Wine Companion is recognised as the industry benchmark for Australian wine. The 2019 edition has been completely revised to bring you up-to-the-minute information. In his inimitable style, Halliday shares his extensive knowledge of wine through detailed tasting notes with points, price, value symbol and advice on bestby drinking, as well as each wine’s closure and alcohol content. He provides information about wineries and winemakers, including vineyard sizes, opening times and contact details.

KEG BOTTLE CAN RRP: $29.99 Distributor: Hardie Grant Books With more than 400 breweries (and counting) in Australia, it is safe to say that we are a beerloving nation. Beer drinkers are spoilt for choice – and it can be overwhelming. In Keg Bottle Can, Luke Robertson profiles 150 of the most exciting, tasty and well-made brews from around the country – and shares some extra recommendations for each brewery for good measure. Keg Bottle Can is, at its core, a celebration of the good times beer brings. Grab a cold one and enjoy.

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COOPERS RRP: $90 carton/$30 six-pack Distributor: Coopers Brewery As the 18th release of Coopers Brewery’s limited edition seasonal series, Coopers 2018 Vintage Ale is full of flavour. With malt from Australia’s Kangaroo Island, hops from France, and a new label style, Father’s Day wouldn’t be complete without this special ale.

THE WRECK PACK RRP: $50 Distributor: Lion Beer Australia In the depths of Australia’s oldest shipwreck, a 220-year-old bottle of beer was recovered and used by James Squire to make a limited edition series of 2,500 replicas. They will be sold in small amounts in beautiful packaging just in time for Father’s Day. A percentage of the sales for The Wreck bottles will go towards the Queen Victoria Museum and Art Gallery, where the Sydney Cove shipwreck is housed.

TAYLORS THE VISIONARY CABERNET SAUVIGNON 2014 RRP: $200 Distributor: Taylors Wines

NIKKA JAPANESE WHISKY, GIN AND VODKA RRP: $85-$140 Distributor: Asahi Premium Beverages Nikka has been busy getting things ready in time for Father’s Day, releasing not only two new Japanese whiskies, but also an all-new Japanese gin and vodka. Founder Masataka Taketsuru has taken his strong knowledge of distilling whisky and applied it to create the exciting Nikka Coffey Gin ($85) and Nikka Coffey Vodka ($85), both named after the Coffey Still, which is used to make Nikka’s whiskies and give a unique texture to these spirits. If that wasn’t enough, Nikka is also releasing two new whiskies, which include the peaty and smoky Nikka Yoichi Single Malt ($140) and the fruity Nikka Miyagikyo Single Malt ($140), so there’s something for everyone this Father’s Day.

Recognised as the World’s Best Cabernet in France by Concours International des Cabernets, The Visionary Cabernet Sauvignon 2014 is being released as a limited edition to the public. This wine was held back from being released for a few years after bottling, making it an excellent collector’s item and gift for fathers across Australia this year.

2013 WALLABIES MAGNETS RRP: Gift with purchase Distributor: Taylors Wines

LIMITED EDITION MORRIS WINES RRP: $25-$90 Distributor: Casella Family Brands You can’t go wrong with a bottle of Australian heritage this Father’s Day. Morris Wines from the heartland of fortified wine, Rutherglen, Victoria has a portfolio of world-class and award-winning, iconic fortified wines. And this September, they come in individual, exclusive gift boxes. These include the Morris Old Premium Rare Liqueur Muscat and Topaque ($90) and the Morris Classic Liqueur Muscat, Topaque and Tawny ($25).

So Dad won’t miss a match of the Wallabies in 2018, Taylors Wines has created a limited edition magnet featuring a list of the upcoming schedule.

All your customers have to do is purchase one of the select Taylors Wines to get their magnet until October.

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GLENFIDDICH EXPERIMENTAL SERIES WINTER STORM RRP: $350 Distributor: William Grant & Sons

THE DADDY LONG LEGS RRP: $500 Distributor: Purchase directly from d’Arenberg’s cellar door In 1984, 15 barrels of d’Arenberg wine were set aside to mature and age. Today, only two barrels are left to be bottled. Sold in small amounts, the Daddy Long Legs is over 50 years old and is full of flavours like candied walnuts, maple syrup, grilled almonds and baking spices. With a wine this limited, it is the perfect gift for Father’s Day, but it must be acquired quickly, as it could be your only opportunity.

Glenfiddich is the world’s most awarded single malt Scotch whisky and it is now pushing what we know about whisky to its limits. The latest in its Experimental Series is the Winter Storm, which will launch in August, in time for Father’s Day. Taking inspiration from a winery in freezing cold Niagara, Canada, Glenfiddich’s newest creation embraces cold conditions and is finished in icewine casks to create a sweet and crisp experience.

BLACK NOBLE RRP: $90 Distributor: De Bortoli Family Winemakers To celebrate the De Bortoli family’s 90th year of winemaking, the winery has released a limited edition fortified wine called Black Noble. This special bottle is the world’s one and only fortified made from botrytis grapes.

With an average time of 20 years in barrels, this wine is the perfect way to share the De Bortoli’s winemaking traditions and celebrate family this Father’s Day. 62|drinks trade

MCWILLIAM’S SHOW RESERVE FORTIFIED WINES RRP: $80 Distributor: McWilliam’s Wines Group Each aged for 25 years in French oak barrels and only released when they reach peak maturity, McWilliam’s three Show Reserve fortified wines make the perfect Father’s Day gift, either individually or presented together. These limited releases include the Show Reserve Topaque, Show Reserve Tawny and Show Reserve Muscat.

DOUBLE MELLOWED FOR EXTRA SMOOTHNESS

F R O M T H E M A K E R S O F J A C K D A N I E L’ S L A D I E S A N D G E N T L E M E N D R I N K R E S P O N S I B LY.

drinks trade|63 Gentleman Jack is a registered trademark. ©2018 Jack Daniel’s. Gentleman Jack Rare Tennessee Whiskey 40% Alcohol by Volume (80 Proof). Distilled and Bottled by Jack Daniel Distillery, Lynchburg, Tennessee.

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Tasting Bench

CABERNET SAUVIGNON AND BLENDS Considered by many as the great red variety, not just for its role in Bordeaux, but also thanks to examples such as Coonawarra and Margaret River here, Napa in California and many other districts.

Cabernet sauvignon once ruled unchallenged in this country but has been placed into the shade by the emergence of shiraz as our global superstar. Cabernet offers flavours such as tobacco leaf, cedar, blackberry, dark fruits and much more. It is high in tannin, has considerable acidity, dense make-up and can offer a wine the ideal basis for structure. It is very often blended with other Bordeaux varieties, such as cabernet franc, merlot, malbec and petit verdot, but in Australia, it is part of the famous Aussie blend of cabernet and shiraz, and more recently, the cabernet and malbec blend, which is growing in popularity with winemakers.

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THE PANEL

ANNA MANTCHAKIDI DIPWSET National Sales Support, Taylors Wines

BENJAMIN HASKO MS Director, Luxury Beverage Group

CHARLES HARGRAVE Owner, First Growth Wines

CLIVE HARTLEY Director, Sydney Wine Academy

As Taylors Wines’ National Sales Support, Anna is charged with coordinating the Clare Valley winery’s growing sales team nationwide. Her interest in wine was sparked during her university days and has taken her on a journey across the industry, primarily in sales. She currently spends her time between the office and time in the trade as a Brand Ambassador and educator.

Ben became the world’s 236th Master Sommelier in October 2016 and received the inaugural Dom Ruinart Cup for completing the examination on his first attempt. While managing Luxury Beverage Group’s portfolio of around 60 producers, Ben is also responsible for wine education and training, and consults on wine list development.

Charles Hargrave began his career in 1973 as a vineyard employee and then cellar hand, encouraging him to study winemaking at Roseworthy. From there, he climbed the ranks of reputable South Australian wineries, including time with Treasury Wine Estates, until finding retirement and his side-hobby with First Growth Wines in Sydney.

Educator Clive Hartley has been involved in selling and promoting the virtues of wine for over 30 years, both in the UK and Australia. He is the Director of Sydney Wine Academy, as well as the author of the Australian Wine Guide. Clive is also an Honorary Life Member of the Australian Sommeliers Association and a life member of the Wine Communicators of Australia.

KATI VAINIONPÄÄ DIPWSET Education Manager – Asia Pacific, Wine Australia

MICHAEL MCINTOSH Fine Wine Brand Ambassador, Accolade Wines

NEIL HADLEY MW Export Manager, Taylors Wines

TRAVIS FULLER Business Manager – Fine Wine, Accolade Wines

Kati’s fascination with wine began at a young age when she discovered the joys of sampling (and spitting!) different wine varietals. Her passion led her to complete a Bachelor in Hospitality Management at home in Finland, before travelling overseas.

Today, Kati works for Wine Australia in Sydney, and recently completed the WSET Diploma in Wines and Spirits.

Michael joined Accolade Wines’ on-premise team in 2016 and progressed to the Fine Wine Brand Ambassador role late last year. Prior to this, he had held diverse roles across the wine and hospitality industries, including General Manager of the Sydney International Wine Competition. He was also a successful sommelier, curating both classic and contemporary wine programs in Australia and New Zealand.

Neil’s career in fine wine began in the early 80s as a wine retailer in England.

Determined to understand the wine shelves of Lay & Wheeler, Neil dove straight into WSET training, later moving on to become one of the youngest members initiated as a prestigious Master of Wine in 1993. After a visit to Australia in the late 80s, he decided Sydney would become home. He has since gone on to work for several reputable wine businesses, most recently, Taylors Wines.

Travis sees his role in the wine industry as much as a hobby as it is work. This passion has led him to gain 24 years of experience with some of Australia’s best-known wine brands including Penfolds, [yellow tail] and Hardys. Coupled with an interest in travel, Travis is a regular senior judge at local and international wine shows, and is responsible for Accolade Wines’ premium wine portfolio covering 38 brands.

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WINE

SA & WA

SA | Coonawarra 2013 Hardys Thomas Hardy Cabernet Sauvignon

2015 Jacob’s Creek Double Barrel Cabernet Sauvignon

2016 Hardys HRB Cabernet Sauvignon

RRP: $129.99 Region: Coonawarra & Margaret River Distributor: Accolade Wines Judges’ comments: Dark body and crimson rim; perfumed menthol nose with a palate of rich berries and notes of chocolate; finishes with a strong and ripe flavour of oak. Its strict structure creates an elegant balance.

RRP: $24.99 Distributor: Pernod Ricard Australia Judges’ comments: Nose of peppermint and blackcurrant; a juicy body with notes of ripening fruit, fine spices and herbs. Balanced yet complex, with length and depth.

RRP: $34.99 Distributor: Accolade Wines Judges’ comments: A good example of a quality cabernet from Coonawarra. A generous nose of light menthol and cedar, plus a hint of coffee; on the palate there are balanced tannins and a generous ripeness.

2014 Yalumba The Cigar Cabernet Sauvignon

2015 The Lindsay Collection The Whaler Cabernet Sauvignon

2015 Hardys Insignia Cabernet Sauvignon

RRP: $35.00 Distributor: Samuel Smith & Son Judges’ comments: A bright brick red rim with mid-dark body; a very attractive nose of both robust leather and cedar wood; and a fairly lean body with a moderately strong structure that creates a satisfying, mid-long finish.

RRP: $43.00 Distributor: Inglewood Wine Merchants Judges’ comments: Dark and brooding; a clean nose full of herbs, red berries and coffee; the palate is juicy with traces of dark berries and plums, plus distinctive flavours of milk chocolate, tobacco and clove.

RRP: $49.92 Distributor: Accolade Wines Judges’ comments: Mid-dark body; the aroma is a combination of strong blackcurrant, spice, light tobacco and musk; the palate is well-structured with flavours of black olives, light herbs and velvety, ripe berries. An excellent expression of the Coonawarra region, with its soft finish, solid structure and length.

2014 Katnook Estate Cabernet Sauvignon

2013 Yalumba The Menzies Cabernet Sauvignon

2015 Wynns Messenger Single Vineyard Cabernet Sauvignon

RRP: $49.95 Distributor: Fesq & Company Judges’ comments: Reserved with excellent balance and length; the nose is full of elegant florals, some musk, minerals, a hint of clay and some black olive. A welcoming style with a calm finish.

RRP: $60.00 Distributor: Samuel Smith & Son Judges’ comments: An impressive expression built to last. Mid-deep core; a complex nose of meat, Asian herbs, olives and a slight hint of tomato leaf; balanced palate with a firm but non-aggressive finish of subtle spice and rich oak.

RRP: $79.99 Distributor: Treasury Wine Estates Judges’ comments: Dark crimson rim with a deeper body; a rich but balanced nose of fruit; a body of dark plums, blackcurrant leaves and dark chocolate; earthy and savoury tones with a well-structured and balanced, youthful palate.

Coonawarra & Clare Valley 2015 Brands Laira 171 Cabernet

2015 Wynns John Riddoch Cabernet Sauvignon

2015 Taylors Jaraman Cabernet Sauvignon

RRP: $80.00 Distributor: Casella Family Brands Judges’ comments: A bold style of cabernet dominated by oak and earthy tones.

It has a deep red body; warm aromas of wood and clay; and a palate of rich fruits, big oak and vanilla.

RRP: $149.99 Distributor: Treasury Wine Estates Judges’ comments: Mid-deep red body; rich and lean nose of blackberry; mediumbodied with dark fruit, earthy notes and oak; well-structured with long length and good complexity.

RRP: $30.00 Distributor: Taylors Wines Judges’ comments: Mid-dark body; nose of peppermint and oak; intense palate of cool mint, juicy fruit and a little leaf; rich and complex structure with influences of oak and ripe fruit.

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WINE

Clare Valley 2015 O’Leary Walker Wines Cabernet Sauvignon

2017 ArtWine The Good Life Cabernet Sauvignon

2016 Leasingham Classic Clare Cabernet Sauvignon

RRP: $25.00 Distributor: Negociants Australia Judges’ comments: Full, dark core and tight crimson rim; nose of minerals and tobacco with depth and great appeal; a firm structure with undertones of juicy dark fruits, full of complexity and character, leading to a full finish and long length.

RRP: $30.00 Distributor: XWINEandZ (NSW), 128 Trading Company (Northern NSW/QLD), Distinctive Vintners (WA), Artwine (SA, VIC) Judges’ comments: Ruby and crimson hues; intense nose of sweet oak, red and black fruit, and vanilla; a plush palate of berries and oak; well-structured to be approachable and elegant.

RRP: $69.99 Distributor: Accolade Wines Judges’ comments: Near black core, deep ruby and purple legs; aroma of chocolate and cedar; firm but ripe tannins with a generous chocolate back-drop; well-balanced and great length; firm finish.

Barossa 2015 Taylors St Andrews Cabernet Sauvignon

2012 Taylors The Visionary Cabernet Sauvignon

2015 St Hallett The Reward Cabernet Sauvignon

RRP: $70.00 Distributor: Taylors Wines Judges’ comments: Mid-deep core and brick red rim; nose of slight menthol with a background of cedar and cassis; fruit-forward and juicy with hints of cedar oak; well structured. Excellent example of a cabernet from Clare Valley.

RRP: $200.00 Distributor: Taylors Wines Judges’ comments: Crimson rim with a mid-full deep body; complex body of black olives and chocolate with a layered palate; strong nose of dark fruits and cedar; youthful with a lovely length.

RRP: $34.99 Distributor: Accolade Wines Judges’ comments: Crimson body; essences of cassis, blueberries and blackcurrant; linear palate with subtle spice; body of lovely plums and wild berries; a great example of a product of the Barossa Valley with elegance and structure.

McLaren Vale 2010 Grant Burge Shadrach Cabernet Sauvignon

2016 Pertaringa Rifle & Hunt Cabernet Sauvignon

2013 Shingleback D Block Cabernet Sauvignon

RRP: $92.00 Distributor: Accolade Wines Judges’ comments: This wine is displaying beautiful, aged toasty notes and pretty fruit characters on the nose; the palate is well balanced with cassis, herbal and savoury notes, and good tannins. This will age gracefully.

RRP: $40.00 Distributor: The Wine Company (QLD, NSW, VIC, TAS), Porter & Co. (SA) Judges’ comments: This wine is lovely with its velvety texture and rich nose of red and black fruits; a body of oak, spices and deep tannin; it has excellent balance and length.

RRP: $55.00 Distributor: Muster Wine & Spirit (SA), Domaines & Vineyards (WA), Shingleback Wine (all other states) Judges’ comments: A nose of red and black berries, plus a hint of leaf that makes this a prime example of cabernet from the McLaren Vale. A palate of oak, spices and fine tannins.

Eden Valley

Adelaide Hills

2015 Thorn-Clarke William Randell Cabernet Sauvignon

2012 Paracombe Cabernet Sauvignon

2016 K1 by Geoff Hardy Cabernet Sauvignon

RRP: $60.00 Distributor: Mezzanine Wine Judges’ comments: A nose of ripe berries and tannin combine with a body of blackcurrant to create a wonderful wine with cool and elegant undertones. A perfect example of a cabernet from Eden Valley.

RRP: $23.00 Distributor: Inglewood Wine Merchants Judges’ comments: Deep crimson colour; a pronounced cabernet nose with hints of herbs and a stronger presence of cassis; full body of ripening fruit and tannin with structured acid, combining to make a welcoming drink.

RRP: $45 Distributor: The Wine Company (QLD, NSW, VIC, TAS), Porter & Co. (SA) Judges’ comments: Deep red core; aroma of beautiful floral notes, plus cedar and damson fruit; a dense palate of dark chocolate, berries and fine tannins; great length and structure create an excellent example of wine from Adelaide Hills.

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WA | Margaret River 2016 Ringbolt Cabernet Sauvignon

2014 Ringbolt 21 Bariques Cabernet Sauvignon

2014 Houghton Gladstones Cabernet Sauvignon

RRP: $27.90 Distributor: Samuel Smith & Son Judges’ comments: This wine begins with a concentrated black fruit jamyness, plus mint and a touch of eucalyptus. The palate has denser dark fruits and mocha notes, with a little liquorice. Oak drives firm, round tannin.

Medium acidity and a long finish.

RRP: $37.90 Distributor: Samuel Smith & Son Judges’ comments: Aromas of strawberry and raspberry precede a juicy, soft palate of red fruits, pepper and dried herbs. Tannin is firm and dry, and the finish is of a medium length.

RRP: $86.99 Distributor: Accolade Wines Judges’ comments: Slight reductive notes blow off to reveal stewed fruits. This big wine has notes of dark fruits, cedar, tobacco and pencil shavings.

VIC | Yarra Valley

NSW | Hilltops

2015 Yering Station Cabernet Sauvignon

2014 Moppity Vineyards Reserve Cabernet Sauvignon

RRP: $40.00 Distributor: Nelson Wine Company (VIC, NSW, QLD), David Mullen Wine Agency (WA), Prime Wines (SA) Judges’ comments: On the nose, the wine has scents of anise, cedar oak and spice.

An elegant mouthfeel holds flavours of dark berries, coffee and spice, plus dry, firm tannins and a lengthy finish.

RRP: $80.00 Distributor: Young & Rashleigh Wine Merchants (NSW), Icon Beverages (ACT), Westwood Wines (VIC) Judges’ comments: Scents of ripe blackcurrant, blackberry and strawberry; to taste, there is a pleasant balance between fruit, dark coffee and chocolate, and cedar-like tannin. This wine has a long and lovely finish.

Cabernet Blends | Clare Valley Cabernet Malbec RRP: $45.00 Distributor: Winestock (NSW), Cuttings Wine (QLD), Prime Wines SA (SA), Santé Wines (TAS, VIC), David Mullen (WA) Judges’ comments: Floral and fruity aromas of blueberry, plus a whiff of menthol on the nose. This wine has a firm structure, with powdery tannin and flavours of plush fruit. Notes of spice add to the complexity.

2012 Tim Adams Reserve drinks trade|69

Crafted by the McWilliam’s Wines family, McW showcases the elegance and intensity of high altitude, cool climate regions of New South Wales.

The inspiration for these ranges was born out of the topography of the vineyards and the landscape where the grapes are grown which shapes the taste profile of the wine. Each product within the range is named after the altitude that the grapes are ripened at.

The next chapter in six generations of viticultural exploration – Alternis by McW. This collection of expressive alternate varieties are sourced from around the globe, flourishing in the rich Australian soil to ignite the imaginations of our winemakers.

For more information contact McWilliam’s on 1800 800 584 or contact your McWilliam’s Customer Account Manager.

Enjoy the Experience. Drink Responsibly.

www.mcwilliams.com.au

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INFORM

ALTERNATIVE NEW SOUTH WALES Looking Differently at Wine While the early days of Australia’s wine industry may have advocated for things to be done “à la Française,” with French wine considered the pinnacle of quality, today’s changing climate and customers’ thirst for new and different are driving local winemakers to look further afield – namely, to the Mediterranean.

The question motivating producers in New South Wales to put new plantings in the ground is, ‘Are the grapes we have now the best for the future?’ Let’s find out.

By Hannah Sparks

D

on’t be fooled by the traditional rows of shiraz, chardonnay, cabernet and semillon growing in the state, because among them is a multicoloured patchwork of alternative varietals waiting to be discovered.

From tropical vermentino and aromatic alberiño (who doesn’t enjoy pronouncing that, ahl-bah-reenyoh), to exciting touriga and even bubbly prosecco, “seek and you shall find” in this state, to quote the proverbial and interestingly, Jim Croce’s 1964 song from the album ‘Lost Time in a Bottle’. Ironic?

Making a new range of wines out of these alternative varietals is McWilliam’s Wines, which has had its roots in the NSW wine industry for over 140 years.

Recognising the importance of remaining nimble, the family72|drinks trade

owned wine company has been trialling new varieties to see what grows best in its sites in Riverina, Gundagai and Heathcote, settling on vermentino, touriga and petite sirah for the first location, tempranillo for the second and nero d’avola for the latter.

These are varietals that enjoy abundant sunshine in their countries of origin and are finding an equally well-suited match in their new homes. They have been bottled and will be released this month under the all-new Alternis

by McW range. Those familiar with the existing McW 480 and McW Reserve 600 ranges will see that the McW Alternis wines are an evolution of both the original packaging and concept.

McWilliam’s Wines Chief Winemaker, Andrew Higgins,

who is behind the latest project explained: “The Alternis range is the result of a combination of innovation and trying to find the varieties that are best suited to our climate. We are still a relatively young winemaking nation and very influenced by the French classics, but if we had been influenced by another winemaking culture, our varieties could be very different. We want to continue to learn and find the best sites for these varieties, and that fits in with the whole McW range.”

The white in the McW Alternis range is the 2017 vermentino (RRP $20), which has settled in well to the warm climate of the Riverina, a home away from home from its similar climate in Sardinia, Italy. This vigorous variety offers crunchy and refreshing acidity and citrus, making

it a great alternative for pinot grigio lovers to try.

The McW Alternis reds each retail for $25 and start with the 2017 nero d’avola from Heathcote.

Italy’s black beauty usually enjoys the warm climate of Sicily, but Heathcote’s cooler climate has helped to shape a style of wine that could easily fall into the glasses of cool climate shiraz/syrah or pinot noir drinkers’ glasses. It has a delicious black cherry flavour and dried herb note, and silky, silky tannins.

McWilliam’s McW Alternis Tempranillo 2017 from Gundagai is also delicious, full of jammy cherry and plum flavour, a hint of vanilla, and textured tannin. The more recently popular varietal is grown across Spain, enjoying a continental climate of warm

The McW Alternis range

McWilliam’s Wines Chief Winemaker Andrew Higgins

summers and cooler winters – a good match for Gundagai.

Then there is the McW Alternis Petite Sirah 2016, which stands out as the only French varietal in the range and from a slightly older vintage. It has, of course, long been grown in the region but as durif, a varietal winemakers are wellversed with here for fortified wines.

Wanting to construe its elegant nature, however, McWilliam’s opted for the prettier petite sirah designation. This example offers a nice mix between shiraz and cabernet with black pepper, dark chocolate and plum.

It is perhaps, the 2017 touriga from Riverina that is the real stand out. It’s juicy. It’s jammy.

It’s full of plum, red cherry, violets and some secondary prune flavours. As Higgins described it, “It’s dangerously drinkable.” And I’d agree.

As a quick side, McWilliam’s would be among only a handful producing touriga nacional Portugal’s popular varietal for Port

- in NSW. Others include Piggs Peake, Mansfield Wines, De Iuliis and Whispering Brook, which made a tasty little number from the 2017 vintage (the Basket Pressed Touriga Nacional RRP $35). It’s full of rosemary, spice and smoke, like a smack on the lips.

De Iuliis in the Hunter Valley has been growing touriga since 2010 and winemaker Mike De Iuliis said it grows really well in the hotter years – something the Hunter gets more of these days.

“Obviously, semillon and shiraz are the keystones of the region,” he reminded, “but with vintages and climates changing, I don’t think it’s a bad idea as a grower to have a few little Plan Bs.” De Iuliis has also tried the Italian red montepulciano, affectionately known as monte, but not with as much success, feeding the local kangaroos as opposed to going into the bottle.

He voiced that the reason he loves monte is for its quirkiness (the most common flavours for this

varietal are red plum, oregano, sour cherry, boysenberry and tar), but added that he only has about three rows left this year, “Which may just be the largest planting left of monte in the region,” he jokes, or not…

Back to touriga and McW Alternis. There are many winemakers across the country excited about touriga’s future, including Higgins, who thinks the varietal offers a real point of difference.

“I love the aromatics of this variety. It’s elegant, juicy, has a great body and good concentration,” Higgins articulated.

All of the wines in the Alternis by McW range are aromatic, lower in tannin, slightly lower in alcohol, and medium-bodied, making them great food wines - as many are from the Mediterranean.

Higgins’ winemaking philosophy is that wines are made to be drunk, which means he hasn’t overcomplicated the styles of these wines, keeping things simple.

He clarified, “With alternative

varietals, we want them to speak for themselves and speak to the place, which means you have to be careful with them as the winemaker; you want them to stay as true to the variety’s character as possible.”

Another piece of innovation from McWilliam’s Wines’ Hunter Valley winery, Mount Pleasant, is the B-Side range, which is experimental by nature and by name. For those who remember records, the b-side was often the side that featured a track that was a little alternative or left of field for an artist. Now making waves in wine, the B-Side range allows winemakers to play with different varietals they’re interested in.

Chief Winemaker at Mount Pleasant, Adrian Sparks, got to have some fun experimenting with the current B-Side releases: the FA-17 (fiano) – a rich, waxy and full wine, similar to the Italian style; the TT17 (temp touriga), full of dark cherries, plums, spice and intriguing notes from the touriga; and the CF-17 Dry Red (shiraz montils), using the few rows of montils originally planted

by Maurice O’Shea, who needs no introduction.

According to Sparks, the MP team found an old bottle of montils shiraz (then a white wine from 1974). This was the inspiration to create a shiraz dominant red, adding the montils – usually used in Cognac – to create a strong fruit flavoured and complex wine with currants, citrus, spice and pepper.

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INFORM

Mount Pleasant Chief Winemaker, Adrian Sparks

Discussing what these alternatives offer the winery, Sparks said, “The B-Side range sits outside of the Mount Pleasant structure – it’s different to everything we do.

While all of our traditional labels tell a story about where we’ve come from, these labels might be telling us of what our future could be.”

Sparks added that the alternatives suit consumers who already know what they like to drink, but are now looking for something different.

“Winemakers want to experiment; consumers want to try something different, so if you’ve got something at your cellar door that’s unique, then you’re providing an experience no one else can give.”

For trade, note that the McW Alternis and Mount Pleasant B-Side wines are made in small quantities and mostly distributed to fine wine retailers and the on-premise. However, if you’re interested in ordering stock, do contact McWilliam’s Wines.

Liz Riley, who is a viticultural consultant to wineries in the Hunter, Orange and Mudgee, said she is seeing more and more wineries purchasing vineyards to secure fruit for the future.

“I don’t think it’s a bad idea either.

Everyone’s looking for that point of difference in their cellar door or for members, and new varieties are a way of doing that,” Riley explained.

She is particularly excited about the vermentino growing in the state, explaining that from a viticulturist perspective “it’s bulletproof.” She sees vermentino as offering a point of difference for customers, somewhere between 74|drinks trade

Cumulus Senior Winemaker Debbie Lauritz

Cumulus vineyards

sauvignon blanc and verdelho.

“It’s got good tropical fruit and texture. Consumers that have tried it seem to really like the textural element,” she added.

While not alternative, some may be interested to know that the Hunter is seeing a slight resurrection of its classic shiraz pinot blend. In my time visiting the region, I came across five – the Tempus Two Uno Pinot Shiraz Hunter Valley 2017, Silkman Reserve Shiraz Pinot Noir Hunter Valley 2016, Briar Ridge H.R.B Shiraz Pinot Noir Hunter Valley 2013, Comyns & Co. Pinot Noir Shiraz 2017 and Hart & Hunter Shiraz Pinot Hunter Valley 2017.

Riley said that any pinot that is growing in the region currently is in hot demand: “If I had another 50 tonne, I could sell every berry!”

And pinot’s cousin, gamay, may also be a part of this region’s future, according to Riley.

“The Hunter only ever had one block of gamay that Len Evans

planted. When that fruit freed up two years ago, Tyrrell’s took it and made a nice little number. Since then, there’s been quite a lot of interest in gamay clones off that block, so I think we’ll see more of that varietal in the next two years.

In the right year, gamay is a really yummy drop.”

Jumping to another region, over in the cool climate of Orange, we meet Cumulus Wines, home to the Cumulus Estate, Climbing and Rolling wine ranges.

As the region’s largest winery and vineyard (it’s also the 16th largest winery in Australia), Cumulus has access to a large amount of fruit, all sourced from its Single Estate Vineyard. So who better to speak to than Senior Winemaker Debbie Lauritz about the new varietals growing here.

She said they have lots of alternative whites performing well in the medium-higher elevation sites, while the reds seem better suited to the lower-medium elevation sites,

where the temperature is more moderate.

Lauritz lists whites such as prosecco, gewürztraminer, arneis, petit manseng, vermentino, alberiño and savagnin (which people previously thought was alberiño), and with reds, malbec, montepulciano, tempranillo, sangiovese, barbera, sagrantino, nebbiolo and petit verdot.

Orange and Cumulus clearly have a lot to offer right now.

This raft of alternatives has come about from Cumulus looking at what other climates, countries and regions are doing, and what consumers are drinking. The winery has been looking at these varietals for some time and is gearing up to release the best in the coming months. This is certainly a winery to watch.

To help with this progressive program, Cumulus’ viticulturist and Nuffield wine scholar, Martin Gransden, is currently travelling around countries such as Portugal,

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INFORM Spain, Italy and North America to see which other varieties could work back at home.

Lauritz explained, “We’re a young wine region and people are still exploring. We probably haven’t found the variety that suits this region best yet. It’s an exploration.

There are so many things to try.”

A delicious and good value example of how these varietals are being put to good use already by the winery is in the Cumulus Rolling Grenache (44%) Shiraz (32%) Mourvedre (24%) (RRP $19.99). It’s fuller-bodied, with ripe, juicy fruit flavours and fine, persistent tannins.

“This is a fantastic wine,” Lauritz said. “We pick and ferment each varietal separately, then we keep them in tank or barrel for a little while so we’ve got an idea of what they look like on their own, and then we blend them. So we’re sort of keeping them as straight wines but treating them quite simply, which is something we try to do with all of our alternatives, to let them express themselves. GSMs are great wines and really good food wines.”

McGuigan Wines Chief Winemaker Neil McGuigan

Cumulus will also be releasing a GSM under the successful Luna Rosa brand in the next three months.

Looking into her crystal ball for the future, Lauritz predicts that “the aromatic whites will do really well as people keep exploring areas such as Greece, Italy and Spain.

Year on year they do really well in Orange. You get these lovely lifted fruits, really aromatic and crisp wines from the cool climate. As an industry, however, we are a bit more dominated by reds, so there will always be a spot for people trying alternative reds.”

And from NSW, it would seem this effort of exploration is expanding across the country, with Neil McGuigan, Chief Winemaker of McGuigan Wines in the Hunter revealing that the parent business, Australian Vintage Limited, has been working on developing different varietals across regions for some time now.

“When there was over-production in Australia, we were still planting, but we were looking beyond the traditional varietals that have been Australia’s calling cards,” he said.

“We were concentrating on other varietals that we believe will create

new interest in Australia and offer a point of difference, and have released montepulciano, grüner veltliner, malbec, prosecco and tempranillo. This year we will also be planting carménère.”

Carménère I hear you ask? Who would have thought? This unusual grape from Chile could be bringing an exotic twist of green peppercorn, eucalyptus and even cocoa powder to wine glasses on our shores shortly. Unusual as it may be, so were once the varietals we now consider every day. It is certainly an exciting time ahead for our local wine scene.

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EXPERIENCE THE COLOURS OF LOIRE VALLEY WINES

Brighten up your winter with Loire Valley reds www.loirevalleywine.com @AusLoire

@LoirevalleywinesAUS

#loirevalleywinesaus

@LoirevalleywinesAUS

CONNECT

1 RRP: 2017 Adelaide Hills Pinot Noir ($19.99), 2016 McLaren Vale GSM ($19.99), 2016 McLaren Vale Cabernet Sauvignon ($19.99) • Distributor: The Wine Company (QLD, NSW, ACT, VIC), Shottesbrooke Vineyards (SA, NT) and David Johnstone & Associates (TAS) The Adelaide Hills pinot fruit used in Shottesbrooke’s 2017 release was sourced from two elevated sites in the sub-regions of Kuipto and Woodside, and was selected specifically for its subtle flavour and character. Wild ferment was a key part of the winemaking process, adding a distinctive element to the wine.

In the 2016 McLaren Vale GSM, grenache grapes, the most heavily represented in the blend, were aged in old French oak to complement the varietal’s natural finesse. The shiraz and mataro components, on the other hand, were aged in American oak to imbue a slight vanilla character into the wine to soften the spice of the grenache. After blending, the wine was bottled quickly to retain its bright colour and unique freshness.

Cabernet is the varietal championed by Shottesbrooke, and the 2016 McLaren Vale release has distinctive and plush dark fruit flavours due to the abnormally warm vintage. The round palate perfectly balances the characteristic green nuance and strong tannins of this varietal. FX10 yeast was used in the fermentation process to soften the wine and develop pleasant aromas.

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2. GIESEN ESTATE WINES RRP: 2017 Marlborough Sauvignon Blanc ($19.99), 2017 Pinot Gris ($19.99), 2016 Riesling ($19.99) • Distributor: Oatley Fine Wine Merchants The fruit for the 2017 Giesen Estate Sauvignon Blanc came from the Wairau and Awatere Valleys, and shows distinctive regional characteristics from both. The Wairau fruit adds a brightness to the wine, with tropical and citrus flavours, while the high-elevation Awatere grapes give the wine a full body, richness and unique, dry herb note. Harvest was performed over three weeks to ensure maximum sugar ripeness. This wine has been made in the signature estate style, but has boosted aromatics and a finer palate than previous vintages.

The fruit for the 2017 Giesen Estate Pinot Gris came from three regions – Marlborough, Waipara and Hawke’s Bay. This intense and flavoursome wine has lovely aromatics of nectarine, peach and red apple. There is a hint of creaminess on the palate and gentle spice, followed by a vibrant, off-dry finish.

The 2016 vintage of Giesen Estate’s Riesling lives up to the style that people know and love.

The same soft, lifted aromas of previous vintages remain, however, a more moderate growing season is reflected in the flavour profile of the wine.

3. 2016 TYRRELL’S RUFUS STONE HEATHCOTE SHIRAZ

4

RRP: $25.00 • Distributor: Tyrrell’s Wines Tyrrell’s Wines is celebrating twenty vintages of the Rufus Stone Heathcote Shiraz with the release of the 2016 vintage. The quality of fruit used in this shiraz surpasses that of previous years, due to the early harvest in February 2016. The fruit was fermented separately in both open and closed fermenters, before maturing in French oak barriques for 18 months. As a result, all the fruit stocks were selected for Rufus Stone, the range that always contains the best parcels from the Heathcote blocks. Overall, the Heathcote Shiraz is a complex wine, full and rich in texture, with a fresh, lingering finish. This is a wine that can be enjoyed now or cellared for a few years.

4. TYRRELL’S WINEMAKER’S SELECTION RRP: 2013 Vat 1 Semillon ($85.00), 2015 Vat 47 Chardonnay ($75.00), 2017 Vat 63 Chardonnay Semillon ($55.00), 2016 Vat 9 Shiraz ($100.00) • Distributor: Tyrrell’s Wines From 2018 onwards, Tyrrell’s Wines will be celebrating the new vintages of the Winemaker’s Selection range by releasing the wines each year on 1 July. Selected by third generation family member, Murray Tyrrell in 1965, the wines are named after the casks in which they have matured. The wines in the Winemaker’s Selection are only bottled in the years that provide the highest quality. The Winemaker’s Selection release this year is made up of Tyrell’s 2013 Vat 1 Semillon, 2015 Vat 47 Chardonnay, 2017 Vat 63 Chardonnay Semillon and 2016 Vat 9 Shiraz. All of them have been made with limited winemaker intervention, cellared in pristine conditions and released with a minimal bottle age. The Winemaker’s Selection has the ability to gracefully develop in bottle for years to come.

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WINE

1. SHOTTESBROOKE ESTATE SERIES

YOU HAVE QUESTIONS,

WE HAVE ANSWERS

LET’S TALK It’s never been harder to grow established brands, but growth is out there.

Any business that intends to be a major player in our market, or to achieve growth, needs to be able to act with speed, agility, decisiveness and great flexibility. Regardless of their size, companies need to have foresight into what’s next and think small.

There’s a science to knowing the answer to what’s next, and when you work with Nielsen, that science is working for you.

PROMOTE

TRADE ACTIVITY THE BUSINESS BEHIND THE BRANDS The big 7-0: Bill Calabria celebrates with a speech of thanks

AFFW out in force: The families show their commitment to China

AFFW HEADS OVERSEAS To promote Australian wine around the globe, Australia’s First Families of Wine travelled to Hong Kong to be a part of Wine Australia’s Vinexpo and Roadshow 2018. Australia was named the Country of Honour, which caused a fivefold increase in space for Australian wines when compared to Vinexpo 2016. The Roadshow gave the AFFW the chance to network in China, with Australia recently moving up to become the second largest supplier of wine to China after France. Australian wine is well on its way to being appreciated around the world at the level it deserves.

SQUIRE’S LANDING The Squire’s Landing, a twostory restaurant at Circular Quay’s Overseas Passenger Terminal, has officially opened. With panoramic views of the Opera House and Sydney Harbour Bridge, the restaurant is located near to where James Squire’s first fleet landed in Australia.

The Squire is one of the only venues in Australia to serve The Wreck brew, which came directly from the 220-year-old yeast found in the Sydney Cove shipwreck.

Cheers: Squire’s Landing officially opens

Nearest and dearest: Bill Calabria surrounded by his family during the big birthday bash

BILL CALABRIA CELEBRATES 70 Only the grandest of birthdays would be appropriate for one of Australia’s leading family winemaker’s 70th birthday. Some may think that Bill Calabria, a humble man by nature, would have preferred a quieter celebration, but when it came to the big 7-0, family and friends weren’t going to let the milestone birthday go amiss.

Calabria noted during his speech: “I am nothing without the people that have supported me. I’d like to thank all the people that have supported the business. Without you, we wouldn’t have the business and we know that it can be a tough industry to be in.”

PERNOD RICARD EMPLOYEES GIVE BACK This year, the eighth annual Pernod Ricard Responsib’ALL Day had over 18,000 employees worldwide join forces to give back to the environment and show their commitment to their local communities. Partnering with Conservation Volunteers Australia, 200 Sydney employees helped plant trees, remove waste and weeds, and learn about the history of their surroundings. Worldwide, an estimated 148,000 hours of community service were completed by Pernod Ricard volunteers through the project.

Let’s get Responsib’ALL: Pernod employ ees help the environment and local commu nities

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THE EYE

A QUICK LOOK INTO THE WEIRD AND WONDERFUL, AND EVERYTHING IN BETWEEN ON LOCAL SHORES AND ACROSS THE GLOBE. COMIC-CANS: BREWS THAT TELL A STORY Melbourne’s Stomping Ground Brewing Co. has teamed up with Oz Comic-Con artist Wayne Nichols to create a comic-story, told through three limited edition Gipps Street Lager can designs.

Nichols is also behind major projects including Marvel, X-Files and Star Wars. As a way to celebrate the Comic-Con community and current pop culture, these comic-themed cans will surely be a collector’s item in the future.

ZERO GRAVITY CHAMPAGNE You’ve heard of astronaut food, well now there’s astronaut Champagne! Designed to allow space travellers to toast in space, Mumm has announced the launch of its new Grand Cordon Stellar Champagne, specially created for astronaut consumption in zero gravity. After the bottle is popped, the Champagne floats out in bubbles and a foamy state. Using unique glasses (also designed by Mumm), the Champagne can then be caught and stopped from floating away. The weightlessness of being in zero gravity changes the fizziness of the drink, but it also increases the intensity of the flavour. With this invention, now astronauts can celebrate the same way in space, as we do on Earth.

NO “WEY”! VODKA FROM CHEESE? AUSTRALIAN WHISKY SOLD FOR $11,667 AUD Great strides for Sullivan’s Cove after its American Oak Single Cask #HH0351 not only won World’s Best Single Cask Single Malt at the 2018 World Whiskies Awards, but also went on to sell for $11,667 through auction at Christie’s in London. It is thought to be the most expensive Australian whisky to ever be sold and all the proceeds went to the Alannah & Madeline Foundation. With this high price, Sullivan’s Cove is placing Australia well on its way to being aligned with the world’s top whisky producing nations.

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With the growing awareness of our changing climate and declining environment, more and more people are looking for ways to improve their footprint. Ryan Hartshorn, Tasmania’s 2017 Young Innovator of the Year, found inspiration from his family’s sheep cheesery. He found that whey, a waste by-product of cheese, was harmful to the environment when disposed of incorrectly.

After buying a still on eBay, he taught himself how to transform whey into vodka.

Within two years of its start, Hartshorn Distillery’s Sheep Whey Vodka is now sold across Australia. With this success, it is no surprise that this trend is turning global and even being researched by multiple universities in the US.

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Stand out with aesthetically appealing technology—without compromising on stability and reliability.

Engage customers and enable associates with a modern, polished 14”diagonal 1920x1080 touchscreen display.

Visit eliteposdemo.com.au for a product demonstration and a free trial of the HP ElitePOS.* *Terms and conditions apply. © Copyright 2017 HP Development Company, L.P. The information contained herein is subject to change without notice. All other trademarks are the property of their respective owners. Intel, the Intel logo, Intel Core, and Core Inside are trademarks of Intel Corporation in the U.S. and/or other countries.