Drinks Trade #83 - Winter 2022

your news, your views Winter 2022 issue 83

VIEWPOINT

LEGENDS IN BREWING

Lark Distilling Turns 30

LOIRE VALLEY WINE KEEPERS OF THE QUAICH

If you’re a hospo venue or retailer

INV OICE

PAY

Editor’s Note

CREDITS

PUBLISHER The Drinks Association

Who doesn’t love a big anniversary bash when the drinks are on them?

www.drinksassociation.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.

EDITORIAL PUBLISHING EDITOR Ashley Pini.....................ashley@hipmedia.com.au EDITOR Melissa Parker.....................................melissa@hipmedia.com.au DIGITAL EDITOR Ioni Doherty.....................................ionid@drinks.asn.au CONTRIBUTORS Ken Gargett, Kirrily Waldhorn

DESIGN SENIOR DESIGNER Jihee Park ����������������������������jihee@hipmedia.com.au

ADVERTISING NATIONAL SALES MANAGER Jenny Park �������� jenny@hipmedia.com.au PRODUCTION MANAGER Sasha Falloon .........sasha@hipmedia.com.au

Produced and contract published by:

ACCOUNTS: accounts@hipmedia.com.au For new product or current releases in Drinks Trade magazine send a sample to: HIP Media 12 Cudgee Street, Turramurra NSW 2074 www.hipmedia.com.au | facebook.com/drinksmedia ABN: 42 126 291 914

In this edition, we embrace two significant anniversaries, 160 years of Coopers beer and 30 years of Lark whisky. An important anniversary is an opportunity to reflect on the past, present and future, and these two Australian drink icons did just that. Both celebrated the evolution of humble beginnings into global success stories. Both brought into focus how they adapted with the times and commemorated with special edition releases, Coopers Regency Park Red Ale and Lark 30th Anniversary edition whisky. They also threw a couple of great parties.

Our digital editor, Ioni Doherty, attended the Coopers celebrations in Adelaide, turn to her story on page 32, while our publishing editor, Ashley Pini attended 30 years of Lark in Hobart, his story is on page 16.

While we are on whisky, Ashley Pini, was recently bestowed with the great honour of Keeper of the Quaich at Blair Castle in Scotland. He writes about his induction into this renowned whisky society on page 26.

If that doesn’t satiate your need to know more about whisky, then turn to page 19, where our regular contributor, Ken Gargett, writes about facts and figures in the current whisky market and the latest trends.

As for our beer focus this month, along with the Coopers celebration, Beer Diva Kirrily Waldhorn judged the Australian Beer Industry Awards (p. 38) and penned a piece on a selection of Australian brewing legends. Of course, there are so many, and she found it tough sticking to just a few (p.35).

From spirit and beer to great wine, I was fortunate enough to attend the Val de Loire Millésimé conference in Angers. As the only Australian delegate, it was fascinating to learn my fellow compatriots are embracing the diversity of Loire Valley wines with gusto, particularly the delicious rosés, both sweet and dry (p.68).

More on wine and our Tasting Panel sipped and spat its way through Pinot Noir and Gamay for this edition with some exciting results worth checking out (p.74).

Welcome to the Drinks Trade winter edition and stay warm with a mulled wine, Hot Toddy or Cinnamon and Tequila Hot Chocolate - a new delicious discovery of mine!

Happy reading,

Melissa melissa@hipmedia.com.au

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Contents 14

26

35

40

64

68

10

14

79

Top Ten in Ten – Top trending stories on Drinks Trade Digital

by Ioni Doherty Viewpoint – Bill Lark, the ‘Godfather of Australian Whisky’ Drinks at Melbourne’s Grand Prix 2022

SPIRITS

From IRI MarketEdge Research and the Drinks Trade Industry Panel

New Products Pinot Noir and Gamay - Tasting and Review

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Lark Distilling celebrates 30th Anniversary by Ashley Pini

74

19

Whisky Report by Ken Gargett

BEER

26

Keepers of the Quaich 2022

32

64

Australian Distillers Association Conference 2022 Review

Coopers celebrates 160 years of brewing by Ioni Doherty

35

Legends of Brewing by Kirrily Waldhorn, Beer Diva

38

Australian Beer Awards 2022 Winners

78

43 HOTTEST 100 BRANDS FOR 2022/23

73

New Products

WINE 40

McWilliam’s Fortified

68

Val de Loire Millésimé 2022 by Melissa Parker

LAST DRINKS 82

Playing to Spray – The story behind Grand Prix’s podium spectacle drinks trade 7

t s e B

of the

t s e B

Cellarbrations wins Roy Morgan Customer Satisfaction ‘Best of the Best’ award for 2021.

The first liquor store to ever win the Best of the Best Award.

!

Good shout CHAMPIONING SUCCESSFUL INDEPENDENTS

News

Cellarbrations wins Customer Satisfaction ‘Best of the Best’ Award

Affinity Labs – a new partner for beverage producers

Liquor store Cellarbrations has won the Roy Morgan Customer Satisfaction ‘Best of the Best’ Award for 2021 for the first time, achieving the highest customer satisfaction of all 37 winners in the Annual Roy Morgan Customer Satisfaction Awards.

Metcash’s ALM CEO, Chris Baddock said, “As the saying goes, success has many friends. This is spot on in this case with so much commitment from our independent retailers, our supplier partners and the entire team at IBA ALM who are all dedicated to championing successful independents.

“Cellarbrations is a wonderful example of the local independent retailer servicing their local community with the right range and service, while using the national retailer services and scale provided by Independent Brands Australia (IBA).”

It is the first liquor store to win the prestigious ‘Best of the Best’ Award and this is the first time it has appeared in Roy Morgan’s Top 10.

Michele Levine, Chief Executive Officer, Roy Morgan says Cellarbrations has performed exceptionally well during 2021 providing an ‘essential service’ to millions of Australians during a year of extensive lockdowns – particularly in Australia’s largest cities.

The victory for Cellarbrations was built on the back of eight straight monthly victories in the Liquor Store of the Year category from March to October 2021.

“Cellarbrations notched up eight straight monthly victories during 2021 and…had an average customer satisfaction of 96.6% in 2021 to just edge out defending champion Isuzu UTE on 96.1%,” said Ms Levine.

“Liquor stores were considered essential services during the COVID-19 pandemic and Australians forced to spend extended periods at home were able to frequent the stores to keep supplies of their favourite drop topped up. Rival store First Choice Liquor finished a close second to Isuzu UTE in last year’s ‘Best of the Best Award’ during the first year of the pandemic.”

The Roy Morgan Customer Satisfaction Awards highlight the winners, but this is only the tip of the iceberg. Roy Morgan tracks customer satisfaction, engagement, loyalty, advocacy and NPS across a wide range of industries and brands.

Supermarket of the Year went to ALDI on 95.1% customer satisfaction.

Affinity Labs is a new Australian supplier of scientific services to food and beverage producers, backed by a strong history of research, analysis and consulting. Evolving from a provider with more than 30 years of experience supporting alcoholic beverage producers, and powered by a world-class research organisation, Affinity Labs offers an extensive range of services tailored to beer, wine, spirits, kombucha and other specialised beverages.

Affinity Labs partners with producers and suppliers on advanced scientific testing and quality assurance services, including chemical and microbiological analysis, plant health diagnostics, sensory assessment and export certification. It also offers highly specialised support for new product development, shelf-life testing, technology trials and sustainability assessments. The business’s NATA-accredited (ISO17025 and GLP) laboratories perform more than 100,000 analyses every year.

State-of-the-art capabilities at Affinity Labs include: • advanced analytical instruments capable of detecting flavour compounds, taints and agrochemical residues at parts per billion concentrations • sensory laboratories and associated trained sensory panels experienced in a wide range of quantitative and qualitative assessments, including rapid methods • fermentation facilities at a range of scales • small-scale packaging lines for glass bottle, can and plastic formats • raw materials testing • microbiology and molecular biology tools, backed by an extensive culture collection • training and education services, including tasting programs and in-field demonstrations.

These capabilities are backed by an extensive knowledge base, built up over decades of research and development.

Affinity Labs General Manager, Dr Eric Wilkes, leads a highly qualified team of more than 30 scientists, engineers and analysts. He is particularly excited to be working with some of the newer entrants into the market – including craft brewers and distillers – as they develop new products, learn more about their consumers’ preferences and grow their businesses.

He also enjoys working with established businesses that benefit from the more specialised analytical, sensory and technical consulting services they are not able to source in-house.

Knowledge sharing is also key, helping to further enhance Australia’s reputation as a world-class producer of beer, wine, spirits, and other beverages.

Proceeds from Affinity Labs are all re-invested in improved services and research, with no shareholders or overseas owners. The services provided

by Affinity Labs are continually evolving, driven by customer demand.

The team is flexible and responsive and always willing to answer questions.

VISIT affinitylabs.com.au OR GET IN TOUCH VIA contact@affinitylabs.com.au OR 08 8313 0444

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Top Ten in Ten

T P TEN IN TEN

SCAN THIS QUICK TEN-MINUTE READ OF THE TOP TEN TRENDING ONLINE LIQUOR INDUSTRY NEWS STORIES FOR THE PAST QUARTER ON DRINKSTRADE.COM.AU. VISIT DRINKSTRADE.COM.AU FOR DAILY NEWS UPDATES. Words Ioni Doherty, Editor Drinks Trade Digital Edition 1. Endeavour acquires Josef Chromy wines in Tasmania April 29, 2022 Endeavour Group has acquired Tasmania’s Josef Chromy Wines in a partnership with Warakirri Asset Management, one of Australia’s leading agricultural investment managers.

The acquisition will further enhance Paragon Wine Estates, Endeavour Group’s fine wine portfolio, which includes a collection of award-winning and premium heritage wineries and wine brands.

“We are thrilled to add Josef Chromy Wines to our Paragon Wine Estates portfolio as part of our strategy to grow our premium wine production capabilities,” Endeavour Group Managing Director and CEO Steve Donohue said.

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2. Yellow Tail remains at top of the world as Casella moves to change business model May 12, 2022 Once again, Yellow Tail has been crowned the world’s Most Powerful Wine Brand by the 2022 Wine Intelligence Global Wine Brand Power Index.

The brand achieved a top ten ranking in 10 markets, and in particular, the brand’s strength in the US market is key to cementing its top global ranking. It has been ranked the world’s Most Powerful Wine Brand in The Wine Intelligence Global Brand Power Index for five consecutive years (2018, 2019, 2020, 2021, 2022).

Libby Nutt, GM Global Marketing and Export Sales at Casella Family Brands said, “There is no doubt that COVID-19 has

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caused huge disruption across the wine industry, but during this time, Yellow Tail benefited from a consumer shift towards tried and trusted brands. As the industry begins to stabilise, we’re proud the brand has maintained a positive connection with consumers.”

The news comes in the same week that the Casella Family invited expressions of interest to purchase more than 7K hectares of vineyards across 35 properties in New South Wales and South Australia.

Under the sale proposal, the buyer would continue to own and operate Casella’s vineyard portfolio in South Australia and the Riverina region including a selection of landmark vineyards in the Barossa Valley, Clare Valley, Langhorne and Currency Creek, Limestone Coast, and the Riverina.

Casella is offering a long-term sale agreement, so it keeps the wine grapes from these vineyards to ensure ongoing supply for its already established brands.

Introducing

Top Ten in Ten

3. San Francisco’s golden gates open to Starward April 13, 2022 Twelve of Starward’s whiskies have been awarded Double Gold at the San Francisco World Spirits Competition.

Founder, David Vitale said: “To be recognised, on a global stage, as some of the finest quality whisky in the world is a true testament to our incredible Australian ingredients and of course, the team’s ability to keep our innovative ethos fresh. It’s Australian whisky, and we are ecstatic to be celebrating this with the world!”

Starward won Double Gold for 12 of its whiskies including Nova Single Malt Whisky and Fortis Single Malt.

It won Gold for its Two-Fold Double Grain Whisky, Dolce Single Malt Whisky and Single Barrel #7598 Single Malt Whisky.

Australian whiskies had over 60 entries this year with close to half of them receiving a 46 per cent gold medal or higher. Callington Mill Distillery in Tasmania also performed well and won five double gold medals in this year’s content. The distillery’s entire Leap of Faith series received awards.

4. TWE opens largest premium winemaking site in Southern Hemisphere May 11, 2022 Treasury Wine Estates Ltd (TWE) has opened the largest winemaking site in the Southern Hemisphere, with the capacity to produce more than 100 million litres of wine every year.

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South Australian Premier Peter Malinauskas declared the site open, attending the ribbon cutting with TWE’s CEO Tim Ford and Supply Officer Kerrin Petty.

The business unveiled its new $165 million state-of-the-art wine production facility in Nuriootpa in the Barossa Valley, adjacent to and an extension the existing Wolf Blass Bilyara site.

It is the winemaker’s largest bottling operation in the world, packaging up to 216 million bottles per year, operating four bottling lines, and exporting to more than 70 countries around the world. The site employs around 400 permanent team members and up to 600 during peak vintage periods.

TWE Chief Supply Officer Kerrin Petty said the new facility demonstrated the leading premium wine company’s commitment to South Australia and its continued focus on innovation in the wine sector.

5. Accolade Wines Named Large Supplier of the Year May 13, 2022 Accolade Wines was named Endeavour Group’s Large Supplier of the Year at last night’s awards presentation in Melbourne.

Endeavour said: “As the signature award of the program, this award celebrates an exemplary partner who has achieved over and above expectations resulting from their collaborative ways of working and shared values.

“Accolade Wines has worked with Endeavour Group on strategic initiatives to innovate in the wine category, including exploring new formats, brands, premium customer experiences and digital campaigns to meet the changing needs of customers.”

Accolade was also awarded Supply Chain of the Year Awards for its “great capacity to persist, adapt and transform in the face of change”.

6. Dan Murphy’s MD Resigns May 3, 2022 Alex Freudmann has resigned from his role as Managing Director, Dan Murphy’s to return home to the United Kingdom.

He will remain in the role for six months, and recruitment for his replacement has commenced.

Endeavour Group Managing Director & CEO, Steve Donohue said Mr Freudmann, who joined Dan Murphy’s as Managing Director at the end of 2019, has played an integral role in the success of the business during his tenure.

“Since joining Dan Murphy’s, Alex has not only helped to successfully navigate the business through an incredibly disruptive two years during the COVID pandemic, he has been instrumental in driving the innovation and modernisation now synonymous with the Dan Murphy’s brand.

“Under Alex’s leadership, the Dan Murphy’s team has regained its position as trend leader in the industry. Alex has supported the creation of new store formats, and together with the endeavourX team, he has overseen Dan Murphy’s digital platforms become the ‘front door’ for customers.”

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7. The future is here. The future is now.

May 4, 2022 It’s a whole new world facing the drinks industry and it is happening right now. This was Steve Donohue’s message to guests at Tuesday’s Drinks Association Network Breakfast.

As far as the “knowable horizon” is concerned, the CEO and Managing Director of the Endeavour Group suggested that businesses need to adapt, be ready for “the new”, integrate rich digital content as part of their strategy and most importantly,

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that they get interested in consumer data.

“Data is more important than ever before, because the way customers are shopping is changing faster than ever before,” Mr Donohue said.

In 2015, Endeavour Group were ranging 3000 new products a year. Today, it is ranging 11,000. Forty per cent of what the Endeavour Group sells in store today did not even exist eight years ago. The business is ranging 250 new lines a week and 85 per cent of in-store growth in the past three years has come from new products.

8. Prime Minister announces $4.5m grant for Lark Distilling Co February 14, 2022 Lark Distilling Co has been awarded $4.5 million by the Federal Government with the funds to be directed to building a new single malt distillery on the Shene Estate in Pontville.

It is one of four Tasmanian businesses to share in almost $20 million of funding through Round 2 of the Integration and Translation Streams of the Modern Manufacturing Initiative.

Campaigning in Tasmania over the weekend, the Prime Minister said, “Tasmania has got the goods, the talent and the innovation to take on the world, and the Coalition’s economic plan is backing the state to do exactly that.

“The Coalition’s $20 million cash injection for these projects will be leveraged with over $44.2 million in private sector coinvestment. It’s just the boost these four impressive businesses need to take their products to the next level, creating jobs from their good ideas and hard work.”

9. LMG’s most successful promotion ever February 10, 2022

In March, Liquor Marketing Group (LMG) ran its most successful brand campaign ever, leading to a sales lift of 9 per cent when compared to last year.

At a category level, this equated to sales of beer lifting by 7 per cent, wine by 9 per cent, spirits by 11 per cent and the biggest lift in RTDs which grew by 17 per cent.

Damien Page, General Manager – Merchandising and Marketing for LMG said, “The results have been fantastic – it’s the most successful brand campaign we have ever run. We are especially pleased with the online engagement.”

Indeed, online engagement at LMG hit an all-time high with eCommerce sales up by 67 per cent for the promotional period, compared to the same time last year.

The Brand in Hand activation coincided with the commencements of the NRL and AFL football seasons, and was intended to drive sales as well as shopper engagement with the Bottlemart and SipnSave brands.

10. Campari acquires Maison Lallier ahead of release of Série R.018 May 9, 2022 Campari Group has established a new division and announced the acquisition of its first Champagne, Champagne Lallier.

The acquisition is also significant as it marks the first entry into the Champagne market by an Italian company. “As the first Italian player in the Champagne category, we have great ambitions for Maison Lallier,” said Bob Kunze-Concewitz, Campari Group CEO. Campari Group acquired an 80 per cent share in Champagne Lallier in 2020 and the brand will be managed by Campari’s new division, RARE. Headquartered in New York, RARE is focused on advancing Campari’s super-premium and above offering and will pilot across an ensemble of brands including Champagne, Cognac, Rum, Bourbon, Single Malt Scotch, and White Spirits.

Founded in 1906 in Aÿ, one of the few French villages classified as ‘Grand Cru’, Champagne Lallier carries a prestigious name, and its distinctive winemaking philosophy aims to enhance the individuality of the terroir. Its expressions include Lallier’s flagship Série R (R.018) and Blanc de Blancs.

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Veiwpoint

Coming

of

AGE

AUSTRALIAN WHISKIES ARE IN A PERIOD OF TRANSITION. THERE’S BEEN AN OPENING PARTNERSHIP OF (DAVID) BOON PROPORTIONS, A SOLID FOUNDATION FROM WHICH THE NEXT GENERATION OF DISTILLERS AND ‘MIDDLE ORDER BATSMEN’ CAN GROW. IT’S TIME FOR THE STROKE PLAYERS AND CREATIVE GENIUSES TO PUT THEIR STAMP ON THE INDUSTRY AND TAKE AUSTRALIAN WHISKY TO THE (THIRSTY) WORLD. WORDS BY Ashley Pini.

Cast your mind back to the late 1980s when a Tasmanian (albeit from Launceston) was opening the batting for Australia, and a gentleman from Hobart, by the name of Bill Lark, was about to open the first innings of Australian whisky. It would start with an idea while fishing with his father-in-law, Max. Lark was enjoying a Glenfiddich 12-Year-Old Single Malt, Scotch whisky, celebrating a successful day on the shores of Lake Sorell. Surrounded by everything needed to make high-quality whisky, he asked himself – why don’t we make whisky in Tasmania?

The seed was sown and Bill and his wife, Lyn began a thirty-year journey of drive and passion. A few years later, in 1992, Bill and Lyn received the first distilling licence granted in Tasmania in over 150 years and set up their business on the kitchen bench.

From these humble beginnings, Lark grew to become one of the most celebrated and recognised distilleries in the country, awarded for its distillery and whisky including Whisky of the Year (Australia Whisky Awards 2022), and globally shortlisted for two consecutive years as Worldwide Whisky Producer of the Year, at the International Wine and Spirits Competition 2020 and 2021.

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In 2007, Bill and Lyn were joined by head distiller and master blender Chris Thomson. Chris describes his work as “being a part of the family.” It’s clear Chris could not be happier in his career and the opportunity to take Tasmanian whisky to the world.

In May this year, Ashley Pini sat down with Bill Lark to discuss Lark’s beginnings, the last 30 years, and its legacy. If Bill Lark has played the opening role akin to David Boon, the stage is set for Chris Thomson to play like Ricky Ponting.

Great to see you, Bill. Thank you for speaking with me. You’re widely credited with being the “Godfather of Australian Whisky,” and you are the first Australian to be inducted into the “World Whisky Hall of Fame” in 2015.

I was humbled and proud to be alongside some of the people in the Hall of Fame. It was a terrific night. The help I got from people such as John Grant from Glenfarclas, way back in 1992, was terrific and very supportive. I may have received the Godfather name as I’ve always been keen to encourage and support distillers to build a more robust industry with quality whisky.

It was wonderful to receive the help we did, so when people come to me, I’m happy to

help. I see no point in others having to make the mistakes we did. If it can be avoided, it’s better for everyone.

You’ve just released a unique whisky, The Legacy, a 20-year-old aged in port hogsheads coinciding with 30 years since you were granted the licence to distil just a few weeks later. It’s a special time for you right now.

Well, yes, it is. This whisky came when Lyn and I started to take our distillery seriously.

We got the licence in 1992, but until about 2000, we weren’t sure where this was going to take us. In 1999 a couple of gentlemen from Canberra came to see me and said — Bill, if we buy this will you give us a year?

We want to produce 500 barrels a year. Can it be done with the equipment you have? I looked at it, did some numbers, and said… yeah, sure, I think we can do that. I put on four distillers and worked seven days a week, and I am pleased to say we made 507 barrels of whisky that year.

How did that challenge the way you worked until then?

I should add that they wanted one other thing. They said — we’d like you to make the best whisky in the world. Wonderfully,

one of the whiskies that we made when I was head distiller won Best Whisky in the World Whisky Awards in 2014. So it was a lot of work, but we never compromised on quality.

That was the period that set the business up in terms of recognition for our work.

Suddenly the world wanted our whisky, but there wasn’t enough to go around.

So how did you manage to keep a hold of this 20-year-old whisky, The Legacy?

This whisky we are looking at now was distilled and put into barrel during my time at the Tasmania Distillery. We managed to get a hold of some lovely old port cask hogsheads. Port was always my favourite type of finishing. We managed to pick up seven of these barrels. The barrels moved to the Overeem Distillery. Casey didn’t know what to do with them. At this stage, we (Lark Distillery) were doing some work with Overeem and acquiring the business, so the barrels came back to us. At that stage (at Lark), we were maturing in small (quarter) casks, so I’d forgotten about these seven hogsheads for quite some time.

It was great to find them; it’s given us a fantastic opportunity to look at a 20-year-old Tasmanian whisky.

So why do you refer to this as The Legacy?

I guess Legacy refers to how the industry was back then and the legacy of my journey being a part of Lark Distillery. The past 30 years has been a journey bringing Australian whisky into the international spotlight, led by producers such as Lark, Sullivan’s Cove, Overeem, and Hellyer’s Road. All Tasmanian-based. To celebrate both the second Legacy release and 30 years of Lark is a considerable achievement for the whole Lark team. It’s a remarkable milestone, and we are very proud of the hard work and dedication that has been put in to producing such a quality release.

Is it possible to describe a ‘style’ developed in Tasmania?

We are still not bound by some of the traditions of places like Scotland, so we can innovate where they can’t. This can be a

LARK - THE LEGACY huge advantage. I would also say that most distillers here are producing whisky with a beautiful golden thread of a lovely floral note. I can almost be sure of picking up a Tasmanian whisky on its nose. The whisky’s character can be determined by the shape of the still and the fact that we are using the Tasmanian brewing barley, which gives us an oiliness that is apparent on the palate. I often talk about the whiskies being creamy upfront and oily in the middle – and that’s a true characterisation of Tasmanian whisky for me. There are over 70 distilleries in Tasmania now, and it’s a legacy of which we can all be proud.

Location: Tasmania ABV: 65.8% | RRP $2,500 TASTING NOTE: Legacy is rich, deep and perfectly complex. Finished with oak and spice, Legacy has a long, dense malt palate and hints of black pepper. It’s rich and sweet on the nose, with caramelised pear and vanilla custard, followed by sweet notes, cherry pie, maple syrup, and candied orange.

Limited release of 322 bottles only.

Available online.

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30 Years of Lark Distillery

30 Years of Lark Distillery LARK DISTILLERY CELEBRATED ITS 30 ANNIVERSARY IN STYLE WITH A HUGE BIRTHDAY BASH AT PONTVILLE IN TASMANIA. ASHLEY PINI CAUGHT UP WITH HEIR APPARENT HEAD DISTILLER CHRIS THOMSON TO DEBRIEF ON THE NIGHT BEFORE AND MUSE ON THE PAST AND BRIGHT FUTURE OF THIS 30-YEAR-OLD TASSIE ‘START UP’ TAKING ON THE WORLD.

In 2007, Chris was 19 years old and doing a science degree when he worked out it wasn’t for him. He needed a job, and the first step was to start working on the bottling line at Lark Distillery.

After six months of bottling, Chris underwent some palate testing and, in his words, ‘got lucky’. He moved into the distilling team and took over as head distiller in just a couple of years. The distillery celebrations were poignant for Chris as they highlighted the growth of Lark and the way the business has continued to act like a big family.

“Last night, I was reflecting on when I started. We kept all of our stock on one pallet. We’d have a scattering of boxes, a bit of gin, a bit of vodka, and that was it. Now we ship full pallets. It’s a surreal journey to think how far we’ve come,” said Thomson.

“I’m humbled at having the opportunity

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We’d have a scattering of boxes, a bit of gin, a bit of vodka, and that was it.

Now we ship full pallets. to work for and grow with the company from such a young age. I see myself as having this incredible privilege,” said Chris.

“Last night there was real emotion for me. I’m proud of Bill. I would’ve loved Lyn to be there. She’s an incredible woman who is amazingly talented but doesn’t want to get up on stage. Right across the business, you get the same family feeling. Last night you could see marketing, sales and finance; they were all there, opening the doors, waiting, and pouring wine. We’re a family and do

what we need to do. Even though we might be a publicly-traded company now, we’ve not lost that culture. You’re never too big to do any one job.”

The Lark company’s collegial culture developed from years of back to the wall trading where the business could’ve gone under numerous times without an all-handson-deck attitude and local trade support.

It’s built a strong sense of community within Lark and the broader Tasmanian whisky industry. With more whisky coming to market over the next few years, the opportunity to offer a Tasmanian whisky at a lower price point seems to be not far away “Lower-priced whisky is a natural thing that will happen. As more supply comes on, costs come down. At the moment, the industry is heavily investing in itself. It’s so capital intensive and prohibitive to getting the price down but it will happen. This is one of the great things about whisky – it’s not a commodity. The real connection is in the story and the brands being a part of that. Within our community, it’s important to be buying into the Tasmanian whisky story, then larger and smaller distilleries can work together and have whiskies at different price points.”

Addressing how Tasmanian whisky can develop while protecting quality and allowing for innovation, Thomson said, “Right now, I would be more inclined to leave the freedom there. I think we have some incredibly talented and responsible people in this industry. One of the great advantages for us is the lack of regulation giving us the freedom to discover what Tasmanian and Australian whisky can be.

When you look at the Scottish industry, I’m a huge fan. There’s a sense that not much has changed over the last 200 years,

but everything’s changed. The climate’s changed, the barley has changed, the water and the yeast. One of the great things we have here is nothing is taken for granted. Our job is not to make the same whisky repeatedly but to make better whisky each time. I fear that with regulation, some of that innovation gets stifled.”

Lark is a business that prides itself on innovation and individual special releases, born from small-batch distilling and finishes in unique casks. So what is Thomson most proud of right now?

“There are a few, but I’m particularly excited about Dark Lark. The emotion of Dark Lark is important. It goes back to a primal feeling. Hobart can be cold and dark in mid-winter, so we need to find a way to celebrate and bring light and joy.

Dark Lark is super-sleek with a gorgeous bottle and a surprising whisky inside. I call it our Disney Princess Whisky because you’re not expecting a floral and joyful whisky when you see the dark exterior.

The whisky at its core is bright and fun, American oak and sherry, and we finish it in old Seppeltsfield Muscat casks. And the bottle, I think it’s the best-looking whisky bottle going round.”

Incredible things happen in a shared community like the Tasmanian whisky industry. In just a few days spent with producers like Bill Lark and Chris Thomson, it’s clear the first 30 years are just the opening partnership for a team and family that will push the boundaries and build its style and legacy well into the future.

IT IS ALL ABOUT THE DARK MOODINESS OF WINTER IN TASMANIA. THE WHISKY IS MEANT TO SUPRISE THE CONSUMER AS IT’S ACTUALLY QUITE A LIGHT AND FUN FILLED WHISKY RATHER THAN THE BROODY DARK IMAGE THE BOTTLE AND NAME PORTRAYS.

DARK LARK Emerging through a misty skied Tasmanian winter, this DARK LARK release opens a portal to the "island at the bottom of the world".

A heady arrangement of light and dark whilst possessing the wild and untamed character of untouched forests.

Indulge in dark cocoa drenched with luxuriant fruits, delving into the guilty pleasures of spun toffee and toasted tobacco.

A golden whisky hidden within an exclusive pitch black LARK bottle, this rich and sinful single malt whisky will light a fire in your soul.

TASTING NOTES NOSE Wild tropical fruits are followed by rich cocoa and decadent dried figs, with orange zest and espresso lacing the aroma.

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Whisky

WHISKY making WAVES RESIDENT WHISKY SCRIBE, KEN GARGETT PROBES THE DEPTHS OF THE AUSTRALIAN WHISKY MARKET AND ANALYSES HOW THE PERFORMANCE OF LOCAL LIQUID COMPARED TO BIG BRAND IMPORTS IS SLOWLY SHAPING THE CATEGORY’S FUTURE. WE CAN’T HELP BUT NOTE THE STRANGE COINCIDENCE OF AUSTRALIA’S WHISKY STATE OF QUEENSLAND ALSO BEING OUR WRITER’S HOME STATE. WE BELIEVE HE DID HIS BANANA BENDING BEST, DRAMMING THIS REPORT TOGETHER.

It would seem the era of Covid, closures, cuts and chaos is proving to be an exciting time for whisky in Australia, both imported and local.

Before hearing the thoughts of producers and importers, and taking a look at the category, David Messum from eBev is well placed to assess the current state.

David notes that over the last 12 months, 50% of the whisky market has been bourbon.

Jack Daniels is solid with 26% of the total market and 52% of American whiskies – those stats might not be in the realm of the domination we see with Bundaberg Rum in its sector, but it is a powerful performance.

Jim Beam has a respectable 10% and 20% across those sectors, Makers Mark third.

Rye is only 0.72% of the total sales, with Woodford Reserve (34%), Bulleit (32%) and Michters (11%) the leaders.

Scotland holds 27% of the total market – blends and malts – Johnnie Walker dominates with 15% (Red Label with 11% and Black Label 3%). Chivas Regal represents 2% of total sales (the 12-Year-Old is 1.7%).

Glenfiddich 12-Year-Old Single Malt leads the Single Malts (Scotland) category with 1.7% (6% of total Scotch, including blends). Lagavulin, Laphroaig and Talisker all equate to around 1% each. Given that these are relatively small and distant distilleries, it does suggest that the smoky/ peaty style from Islay is beloved by malt

drinkers in Australia. Glenmorangie is a whisker behind them.

We might think of Queensland as the ‘rum’ state (and the ‘champagne state’), but according to David, it is also the “undisputed whisky state”, with 33% of total sales, 56% of which are bourbon/US whiskies. Queensland has not featured on the radar with local and Japanese whiskies (I am doing my bit, but clearly, I need to drink more). Victoria is next in line behind Queensland with 26% total sales, US whiskeys 39% and Scotch 32%. With 2% and 4% of state totals, respectively, Victoria leads both Australian and Japanese whiskies.

Sales of Irish whiskey are 10% of the total sales. Jamesons is completely dominant.

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Whisky

Starward Distillery, Port Melbourne

Perhaps surprisingly, Canadian Whisky has 8% of the total market. Canadian Club is 99% of that.

Australia is still largely niche, with just 1%. Starward is the leading producer with 66% of that.

Japan comes in with 1.5%, with Hibiki dominating – their 12-Year-Old has 25%, and their 17-Year-Old has 30%.

If one goes to the various sectors from each category and looks at the most recent figures (2016 to 2020), we see steady growth across almost every subset, granted with variations on the theme up to 2019 when we saw a serious jump in 2020. Will that be maintained? Even if it should settle back to a degree, it has provided the industry with new benchmarks.

Matt Redin is the long-term representative for Glenfarclas imported by Vintage House Wine and Spirits (formerly Angove) for more than 30 years. He says they have “experienced astonishing growth over the past two years. At the start of 2020, sales were virtually stagnant with only 2% growth; by the end of that year, they had increased by 95%; and all during a period

Australian whisky is experiencing dynamic growth (+30% MAT), and Starward is fuelling that growth, accounting for 61% of incremental sales (volume MAT).”

20 drinks trade

of massive disruption in domestic trade and global shipping and transport. He conceded that sales growth “has now slowed to a more modest 10%”. The main driver has been the off-premise market due to disruption with closures and restrictions in restaurants and bars.

James France from Vanguard has seen a similar expansion. “We’re seeing excellent growth in all the whiskies we carry; they come from all major whisky regions: Australia, USA, Scotland, Ireland and Canada. We will soon be launching a Japanese whisky, and the pre-sales have been overwhelmingly encouraging.”

Let’s look at the leading Australian producer, Starward. They note that “Australian whisky is experiencing dynamic growth (+30% MAT), and Starward is fuelling that growth, accounting for 61% of incremental sales (volume MAT).” Their Starward Two-Fold is leading the way for them. Although beyond the remit of this piece, it is worth noting that it has also proved popular in the United States.

Brand Development Manager for Tasmanian distiller, Hellyers Road (HRD), Kit Wilkinson says “we have experienced unprecedented demand both domestically and globally across our three main categories – Rare and Exclusive (Super Premium), Core (Expression Variety) and Price Performance. Most notable is the surge in demand from our international markets. Europe is our most dominant market as it drives our Exclusive Release program and is a strong performer in

Hellyers Road Distillery

supporting our range across all price points.

While Asia is driving the largest demand through volume, partnerships with specialist whisky markets like Japan and Taiwan have seen an incredible uplift on single cask requirements (cask strength, finishes, aged statements) from our bond stores.” The high demand has seen Hellyers Road adopt an allocation system.

Trending producer, Archie Rose, says the significant growth across the entire alcohol industry is “driven by innovative local products that align with one or more of the recent movements (support local, sustainability and better for you)”.

Australian Distillers Association figures reflect this growth. It shows 180 registered Australian distilleries in January 2021, up by 200 to 380 by February 2022.

Archie Rose is “seeing great interest from a younger audience who are whisky educated and keen to learn about ingredients and processes through means such as online research vs the more traditional approach of education from bottle shop staff”. Archie Rose has both Rye Malt and Single Malt whiskies available onpremise. From July 1st, they will be available off-premise, so they are expecting significant growth for these whiskies and believe it will follow “for other Australian whisky producers as more volume comes online in the coming years”.

With a supply of ancient barrels holding some of the world’s greatest fortified wine

for decades, traditional fortified wine producer Morris of Rutherglen is joining the whisky players. James France says, “they have unrivalled access to the best and largest selection of fortified wine barrels in Australia”. Their initial two whiskies, Morris Signature and Muscat Barrel have already made a strong early impression and are exported to four international markets.

“Beyond the hard-core whisky enthusiast, we see a largely untapped group of whisky consumers, who would typically buy known international brands, seeking to trial Australian craft whisky at more affordable prices”.

Thankfully it is not all based on pricing alone, far from it. We asked our contributors their thoughts. The team at Morris identifies the “pricing benchmark and scale for whisky” as set by international brands; <$35 cheaper blends/grain whisky; $35 - $50 mainstream bourbon; $50 - $100 craft bourbons and entry single malts and classic blends; $100+ aged single malts and luxury blends; and $250 - > $1000’s single barrel and icon whiskies.

James France has his sectors, noting that “definitions vary on this, but I think the market should segment into

premium $60 - $99, super-premium $100 $199 and ultra-premium $200+. Of course, the secondary market for aged, name-brand whiskies sees crazy prices paid. $5,000 to $50,000 or more is not uncommon.

This category needs a name.” He foresees potential difficulties for local products.

“Australian whiskies are generally of great quality but have limited potential due to their high pricing. Especially as economic conditions tighten up, I see the potential of the $200, 500ml Aussie whisky becoming increasingly limited”.

Redin noted that “for Glenfarclas, it is about the single distillery, single region origin, and this is where we view premium as the starting point and why they can demand higher price points”. For them, their largest selling whisky is the 15-YearOld, the second being the 25-Year-Old. “So price is not the driving factor in purchasing premium whisky. It is all about quality”.

For Starward, they acknowledge that “price point can be an indicator for something finite. However, quality whisky can be seen across many price points”. As evidence of this, they point to their TwoFold, which won Best Australian Blended Whisky at the World Whiskies Awards and retails at just $65. In more rarefied air, their Tawny #1 won Best Worldwide Whisky at the Hong Kong International Wine & Spirits Competition, retailing at $119 for a 500ml bottle.

For Hellyers Road, I’d love to include all of Wilkinson’s fascinating thoughts on this, but they’d exceed my allotted length for this entire piece. He noted that “much like the wine industry in Australia, the word ‘premium’ often denotes a perceived reasoning to justify a pricing increase and is not necessarily quality-related… Likewise, single malt pricing in Australia was for the majority part driven by the small scale and cost inefficiencies and non-economies of scale of the initial distilleries in the early days”. He concedes the issues of small operations and “unrealistic price points”, as well as the benefits of growing demand, but

drinks trade 21

warns against any operation producing whiskies “where quality was below expectation”, noting the financial problems that will invite. The popular price points for their whiskies are “ $100, $160 and $300”.

These prices are driven by various factors, including accessibility and age. Their “Original” is “typically 7-8 years old and sits just shy of $90” and is the largest selling single malt domestically. Sadly, demand and the desire to maintain quality means that it will not be available again until 2024.

Archie Rose points out that “the consumer understanding of the category has reshaped the definition of ‘premium’”.

The team at Morris notes the justification of higher prices for local offerings by top craft distillers is due to “high excise, high overheads, limited availability, and smallbatch offerings”, but acknowledges there “may be calibration in the future where Australian consumers will demand more accessible pricing for Australian whisky products” and that as “consumers continue to explore the category and become savvier, it will become increasingly challenging for local producers to charge a premium if the product quality is not reflective of the price.

In addition, as more new world whiskies from new and interesting countries such as England, US, India, Israel and Sweden enter the marketplace with quality liquid and accessible pricing, it will become increasingly competitive. Morris extends these potential issues to those attempting to enter offshore markets. Morris Signature “was positioned below $100 to make it accessible” while “Morris Muscat Barrel is placed at $150, which is still relatively affordable compared to other Australian whiskies”.

We also asked our contributors to consider NAS ‘no age statement’ whiskies.

The team at Tasmanian distillery, Lark, the Australian craft whisky industry pioneer, noted that “Lark and Tasmanian Whisky have never focused on age statements.”

Bill Lark and Chris Thomson originally designed their core range of products to mature within 5-7 years. They discovered that developing an oily spirit with a hint of peat smoke and maturing it in an Australian 100 litre fortified cask was a perfect combination for producing great whisky in as little as five years. They will

Scotland holds 27% of the total market – blends and malts – Johnnie Walker dominates with 15% (Red Label with 11% and Black Label 3%). Chivas Regal represents 2% of total sales (the 12-Year-Old is 1.7%). maintain their core range as NAS; however, they believe that “ultimately as we (and the Tasmanian industry) grow, we will see some of our stocks mature and reach benchmark age statements. These will be worth calling out”.

Redin spoke of the difficulties NAS can create, “We experimented with a no age statement Glenfarclas a few years back as a replacement for the 8-Year-Old. It did not go very well, so the brand reverted to an 8-Year-Old age statement very quickly”.

He believes that “at the higher price point, we think it is definitely required to give full disclosure on what the actual spirit is”.

James France has some fairly frank views on the subject, “I think people who judge whisky purely on age statements are uneducated in this area and need to grow up. Whiskies should be judged on how they taste. The oldest isn’t necessarily the best, and what one person likes, another may not.

Smarter drinkers realise that NAS whiskies are equally acceptable as those with age

drinks trade 23

Whisky

statements. I think the reliance purely on age will diminish – it has to anyway, due to the increasingly short supplies of aged stocks”.

Starward shares this view on certain levels. “Age is just a number; however, we appreciate some people are interested in the number; we also want to share with our consumers that this number doesn’t always correlate to quality; it all comes down to climate”. This is, of course, a reference to the different rates of maturation depending on climate/location. Wilkinson, from HRD, echoed this.

Morris thinks largely along similar lines.

“Any well-educated whisky nerd knows that age is not everything and doesn’t necessarily translate as a marker of quality. It is true that many unaged products have failed to replicate the complexity and maturity of age products in the past. Still, with new distilleries popping up in warmer climates and experimentation on barrel preparation, we are seeing a lot of unaged whiskies that are mature, complex, and structured well beyond their years”. Equally, “there are still poor-quality aged products that have spent too much time in wood which has not been appropriately prepared for the purpose”.

They acknowledge that for “the whisky novice, age statements will continue to be a marker of quality, and rightly so as it is

24 drinks trade

a shortcut – especially in Asian markets.

But we are seeing a shift in mentality in markets such as Australia and the US where a greater understanding and appreciation for less traditional and new world whiskies is being embraced”.

The team at Archie Rose has a more innovative approach. They are less bothered by the NAS debate, providing “Spirit Data https://archierose.com.au/spirit-data/ as the ultimate age statement, which aims to give you the most granular info you can find on our whiskies, whereas NAS only tells you the story of the youngest cask…

Spirit Data allows you to delve deeper into our production on a batch by batch basis through detailed tasting and production notes from the distillery floor and bond store”.

Finally, we looked at the concept of Aussie or offshore.

As well as looking after Glenfarclas, the Angove family own the St Agnes Distillery.

They have such faith in the future of the Australian whisky industry that St Agnes will be releasing its first whiskies, under the Camborne label (Camborne being the Cornish town next to St Agnes from where Dr Angove originally lived) later in the year.

At this stage, baby steps, with four different (NAS) expressions from four different casks – Tawny, Sherry, Brandy and Shiraz.

James France believes that “consumers are becoming more accepting of Aussie whiskies. This will increase as more Aussie whiskies become more competitively priced than their overseas counterparts. Of course, there will always be the dyed in the wool lovers of certain imports – but this is a good thing because there is no way the Australian whisky industry could meet the consumer demand of the entire whisky market at this stage. Also, you can’t make bourbon in Australia!”

Not surprisingly, Starward, HRD and Morris were very optimistic about the future of the Australian whisky industry, despite raising issues of supply, location of maturation and pricing.

Finally, my thanks to all who participated and contributed; there is so much more to discuss in this space, such as regulations, future plans, Covid, new products and more. Perhaps next time, because if there is one thing that emerged from this, the whisky sector in Australia is enjoying an extraordinary period with both opportunities and pitfalls facing it in the future. KBG Statistics: Whisky Category Sales from the eBev Platform, and all are based on bottled product sold in the last 12 months and IWSR Whisky figures 2020.

GLEN GRANT’S MR CONSISTENT Glen Grant, based in the Scottish highlands, has been a distiller of Single Malt Whisky since 1840. Glen Grant stands out in an industry rich with tradition, from its historic distillery site to the oversight from a master distiller, Dennis Malcolm, who was born and grew up on the grounds.

“Since I started work some 60 years ago the process parameters for making The Glen Grant have not changed. However, the way that the process is controlled has evolved in as much that most of the manual side of the operation has been automated, making it more interesting and far safer for the modern-day operator. I say ‘safer’ because the cleaning of the mash tun/fermenters and stills do not require anyone to enter into these vessels to carry out this task any longer - it is all controlled by computer now. This computer automation control, in my view, has led to create an extremely consistent product, as computer programmes tend to check control parameters every second, which is impossible for the operator to do.”

Indeed, 60 years of service to the one scotch whisky brand is a level of dedication rarely seen in any industry, so it’s not surprising that there was a period where Malcolm followed new challenges, working up the road at the Glenlivet.

“I moved firstly to The Glenlivet as distillery manager for a period of four years.

I then moved to the position of General Manager for the Group with responsibility for the operation of some nine distilleries, one gin distillery, one production plant and three farms. Following that, I returned to manage operations at Glen Grant in 2006, when the Campari Group purchased it, and where I have remained to this day in the role of Master Distiller”

How would Denis Malcolm describe his whisky making philosophy, and how has the whisky drinker changed over the years?

“I have always strived to make the most consistent quality single malt, which embraces the profile style created by my predecessors and never compromising on quality for cost benefit. When I started in the industry it was a more mature person’s thing but now it is getting huge interest from a new generation with a new appreciation for the product which is marvellous to see.

“I am seeing a very welcome change

in whisky drinkers of today. First of all, I believe they are more knowledgeable and interested and curious- to know how single malts differ from distillery to distillery. I’ve seen a lot of new interest from people about half my age with many more young women taking a keen interest also – very inspiring.”

drinks trade 25

Interviews and photographs: Stewart McRobert

Keepers of the Quaich

SCOTCH WHISKY SPRING BANQUET FIT FOR KINGS THE KEEPERS OF THE QUAICH (KOTQ) IS AN INTERNATIONAL SOCIETY ESTABLISHED BY THE SCOTCH WHISKY INDUSTRY TO ACKNOWLEDGE THOSE WHO CHAMPION THE CATEGORY. THE RARE HONOUR OF BEING BESTOWED KEEPER IS THE RESERVE OF THOSE WHO DEVOTE A MINIMUM OF SEVEN YEARS’ SERVICE TO PRODUCING, DEVELOPING OR PROMOTING THE GREAT SPIRIT. NOMINEES ARE THOSE WHO 'MAKE GREAT SCOTCH’ OR ‘MAKE SCOTCH GREAT'. By Ashley Pini.

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Glenfiddich's new stillhouse

Since the foundation of the Keepers, just over 2,800 men and women from more than 100 countries have received the honour. A select few have subsequently been distinguished as Master of the Quaich, having served for a further ten years and been recognised by their peers for their ongoing support of the Society’s aims.

The Keepers meets twice a year and most recently held its April spring banquet at Blair Castle in the Scottish Highlands.

The castle is the ancient home of the Earls and Dukes of Atholl and residence of the Atholl Highlanders, the only remaining private army in Europe.

Forty-three new Keepers and 20 new Masters from 15 countries were on this year’s honours list, including me. Doubtless, to say, it was a humbling experience.

“Scotch Whisky was, and remains, the first global spirit. Keepers of the Quaich exists to recognise and celebrate the exceptional contribution of people working in all aspects of the industry, all over the

world,” said Ian Smith, Chairman of the Society.

Whilst the induction of new Keepers of the Quaich happens only in Scotland, international chapters in key export markets, including Australia, support the Society.

“In a world with so much choice in whisky, Scotch remains a leading category and important to whisky consumers and every bar, restaurant, pub, club and liquor store across ANZ. Here in Australia and New Zealand, we have over fifty Keepers and I know that to many, the Keepers of the Quaich might look a bit old fashioned and antiquated, but if you ask anyone who has become a Keeper, they’ll beam with pride at the recognition they’ve played a key role in not just the development of Scotch whisky, but helping make Scotch the modern, premium and versatile whisky it is today - enjoyed by women and men across both Australia and New Zealand,” said Colin Rochester, Managing Director William Grant & Sons Australia.

Blair Castle

Credit: Satya Sharma

The William Grant & Sons Keepers group

Whisky writers table

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Keepers of the Quaich

A Selection of the New Members of the Order

Kasper Andersen –

Shatbhi Basu

Jackie Robertson

Master of the Quaich William Grant & Sons

Keeper of the Quaich Edrington Nordics

Keeper of the Quaich

Keeper of the Quaich

STIR Academy of Bartending

Brora Distillery, Diageo

Renowned for his blending expertise and over 25 years of service, Kinsman trained as a blender under David Stewart MBE and consistently maintains the quality of some of the world’s best-loved whiskies at William Grant & Sons.

Working with brands such as Glenfiddich and The Balvenie, Kinsman balances the influences of innovation and maintains the DNA of the whisky.

“In many ways, that is the key part of my role. I need to ensure the new distillate is of the same high quality as the Glenfiddich DNA to ensure all the maturing inventory will progress and mature to create the core range in the decades to come. At the same time, I work with the distillery team to innovate and explore new flavour opportunities.” said Kinsman.

And when asked to pick a favourite: “I love the vibrancy and spicy sweetness in virgin American oak.”

Kasper heads up Edrington Nordics, leading a team of 70 with a Scotch whisky turnover of £37m.

He operates in a very distinctive environment. He explained, “The Nordics is a fascinating market with Norway, Finland and Sweden operating monopolies, while Denmark is an open system.

During his career, Kasper has been influential in driving the growth of Scotch whisky in several areas.

In his current role, he has overseen the strengthening position of The Famous Grouse as the number one whisky and spirits brand in Sweden. He has also helped The Macallan obtain the number one ultra-premium spirit brand position across the Nordics.

Kasper has been instrumental in overseeing the introduction of over 25 exclusive expressions of Scotch Whisky across the Swedish monopoly (Systembolaget), generating a turnover of over £7m in the last three years.

In addition, Kasper was responsible for developing and setting up the Edrington European Travel retail business, including integrating the Middle East and Africa into a wider regional set-up.

STIR Academy of Bartending Shatbhi Basu has been one of the most important figures in India’s hospitality and beverage industries for the past 40 years.

She has been a bartender, manager, author, trainer, beverage consultant and more.

Shatbhi explained, “I began work in 1980 as a trainee chef in Bombay. I moved to the restaurant, where I was given charge of the bar. I pulled out every book I had and started reading. The more I read, the more I enjoyed it” Her journalistic career began when she took a break to give birth to her first child. At the time, writing on whisky was almost nonexistent in the country. She delved into the world of Scotch Whisky, and her refreshing approach was popular with readers. She started writing extensively for trade and mainstream journals while conducting masterclasses for trade and consumers.

Shatbhi She established India’s first Academy of Bartending in 1999 and has written two groundbreaking books on cocktails in 2000, and hosts TV show, In High Spirits.

Jackie holds a coveted and challenging role in the Scotch whisky industry. As Master Distiller of Brora Distillery, she is responsible for distilling a new generation of the spirit at a site that re-opened in 2021 after lying dormant for 28 years.

She said, “I was thrilled to take the post in February 2022. There has been significant investment in the distillery. There’s still a lot to do, including some commissioning work.”

Although she has taken on a major task, Jackie can lean on her extensive knowledge and experience. After a role managing country hotels across Scotland, she began her whisky career 17 years ago, running the brand home visitor experience at Dalwhinnie Distillery. She soon became a trainee distiller at Glenlossie Distillery in Speyside.

Before long, she was promoted to Site Operations Manager at nearby Cardhu Distillery. From Speyside, she moved to Royal Deeside, spending five years as Site Operations Manager at Royal Lochnagar Distillery. Here, Jackie developed her passion for sharing Scotch knowledge with others, taking charge of Diageo’s Malt Advocates Course.

Brian Kinsman -

28 drinks trade

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Coopers 160th Anniversary

COOPERS’ FUTURE IS WELL IN PLAY AS COOPERS BREWERY CELEBRATES 160 YEARS OF BREWING, THE FOUNDATIONS FOR THE FUTURE ARE ALREADY LAID FOR THE NEXT GENERATION. IONI DOHERTY REPORTS.

Adelaide was a town transformed over the weekend as the Cooper family celebrated the brewery’s milestone of 160 years and six generations of brewing.

Coopers Original Pale Ale roundels were signposted across Adelaide as eighty delegates flew in from interstate to join the celebration of this enduring Australian institution and one of South Australia’s biggest hero brands.

The brewery flag flew proudly at the airport, wrapped trams, featured on alfresco umbrellas outside Adelaide’s sandstone walled pubs and struck across pavements in lights.

After a short snort at Adelaide stalwart, The Exeter Hotel, for a pre-dinner drink of Coopers Pale Ale, we changed gears for the black-tie event at the Freemasons Great Hall on North Terrace.

Filmmaker Shane Jacobsen officiated the evening with performances from Neon Tetra and Georgia Germain, as South Australia’s leading publicans, drinks retailers and families amassed to celebrate the legacy of this incredible family. Hoteliers Peter and Tony Hurley were there along with the President of AHA SA, David Basheer.

Coopers Brewery’s History In his speech, Dr Tim Cooper AM, fifth generation Cooper, said the brewery had survived five ‘near-death’ experiences since Thomas Cooper brewed his first beer in 1862 using a recipe sent to his wife, Anne,

32 drinks trade

by her father back home in the UK. Coopers moved into the pubs and on-tap in 1905 and continued brewing throughout the Great Depression when it was one of the last South Australian brewers still standing.

The company brewed ale and stout for 105 years until 1968 when despite resistance from the board, Dr Cooper’s father Bill Cooper, and his colleagues adapted to the times and created Coopers first lager, Gold Crown.

Coopers survived the 1972 hike in excise duty – coinciding with high inflation rates - and Dr Cooper explained, “as beer was considered a necessity, brewers could not increase their prices without going to the tribunal first”.

Then, in 1977, opportunity struck.

Prime Minister Gough Whitlam made it

legal to brew beer at home, and Coopers created its first home brewing kits. It was life-changing for the business and Australian beer drinkers.

By the mid-late 1980s, the brewery’s fortunes had turned around, and in 1990 Dr Cooper left his career as a cardiologist in the UK and joined the family company back in South Australia as Technical Manager.

By the early 1990s, Coopers was the largest manufacturer and exporter of home brewing kits in the world, and Coopers continued to survive on the sales of those kits through the recession of the 1990s.

In 1989, Pale Ale, the jewel in Coopers’ crown, was kegged into pubs.

Dr Cooper recounted how Lion – on its second takeover attempt in 2005 – offered shareholders around $260 per share, “around six times what they were worth”.

The offer went as high as $310 per share, but shareholders held steadfast and loyal. At the time, Bill Cooper said, “I am a maker of beer. If I sell my stake, what am I? An owner of condominiums?”

The anecdote is instructive and reflective of the company’s commitment to remaining independent, to loyalty, tradition and its long-term relationships.

The no-fuss branding, those straightforward, straight-speaking two colour roundels are the same. The proof of the packaging is in the tasting. Reliable, available and ever-present.

The Coopers are a hardworking and capable family of doers, makers and learners who get things done. And their cultural contribution to the community of South Australia is significant.

As much as they adhere to tradition and are challenged to move with the times, on the occasion of 160 years of brewing, they are long-sighted and committed to progress.

And whisky production.

A Generational Investment Director of Marketing and Innovation Cam Pearce – whose wife, Robyn, is the second cousin to Dr Cooper – describes what is going on in Regency Park as a “generational investment”.

Dr Cooper applauds Mr Pearce’s vision to innovate, brew more beer and make Coopers Brewery a tourist destination in partnership with the South Australian government.

Coopers has invested $68 million in its maltings and expanded the warehouse at Regency Park, upping its storage capacity by 50 per cent with $50 million spent on developing the visitor’s centre.

Cellars underneath the visitor centre are being carved out to store Coopers yet to be named- and yet to be produced – whisky barrels.

No word either on who the head distiller will be, although Mr Cooper said discussions have commenced.

There will be a microbrewery on-site capable of producing 65k hectolitres (up from 32K) of limited release beer without disrupting the main brewery operations.

The microbrewery will also provide the beer wash for whisky distillation at the distillery adjacent to the microbrewery.

Dr Cooper says the whisky production idea has been germinating since 2017 when Dr Cooper and Operations Manager Nick Sterenberg were doing the maltings.

Coopers has expanded its sales team to 20 people, including those with spirits and spirits sales expertise. Its first target is to produce 70K bottles a year with a view

Cellars underneath the visitor centre are being carved out to store Coopers yet to be named- and yet to be produced – whisky barrels.

to ultimately producing 210K bottles of Scottish style malt whisky annually. That’s a lot of whisky. And a lot of beer.

Of Dr Tim Cooper’s three ‘sixth generation’ children – his daughter Louise is Strategic Development Manager at the company and steered the logistics of the business through COVID. His son Ian is brewing at Carlsberg in Denmark after completing a degree in Mechanical Engineering.

Coopers’ big birthday campaign includes the release of their Regency Park Red Ale. Its advertising extends to all markets, including the unmissable 170-metre billboard placement atop the Glebe Island Silos end of Sydney’s ANZAC Bridge for June. It shouts, “Coopers – A long history needs a long billboard – 1862-now.”

Coopers is already well beyond the now.

Its future vision is well in play. There is plenty more from this family of brewers – and now distillers – that is yet to come. ID

drinks trade 33

Beer

LEGENDS OF AUSTRALIAN BREWING BEER DIVA KIRRILY WALDHORN, WHILE BUSY JUDGING FOR THE AUSTRALIAN BEER AWARDS AND JUGGLING GABS RESPONSIBILITIES, STILL MANAGED TO PEN THIS PIECE ON LEGENDS OF THE AUSTRALIAN BREWING INDUSTRY. WHAT A LEGEND. THE BURGEONING AUSTRALIAN CRAFT BREWING SECTOR IS FULL OF THEM, SO IT ISN’T EASY TO NARROW THIS DOWN. HERE ARE A FEW MAKING INCREDIBLE BEERS WORTH RAVING ABOUT.

How exactly is a legend in an industry defined? Does legendary status get bestowed upon those who have been around forever; a part of the furniture, is comfortable, and reliable just like a well-worn Chesterfield, leaving a big gaping hole when taken away?

Or does legend relate to those big, audacious and fun to be around personalities that every industry has? Maybe the title legend needs to be earned, gained from the mutual respect of the people who operate within the boundaries of the defined industry?

Many incredible people fit into all of the above categories in the exciting, evolving, and continually revolutionary world of craft beer, making it challenging to select a handful who stand out from the crowd.

Like many alcoholic beverage industries, in beer, awards are things that pretty much every brewery strives for. Whilst they are not

the driver of the everyday runnings of the business and certainly not the key decision influencing the next idea or innovation within a workplace, it would be rare to hear anyone murmur that awards don’t mean anything or, in fact, are undesirable. Over the years, we have seen breweries in their infancy catapulted into stardom through huge trade interest, taking their business to another level. They become the talk of the town, and everyone wants a piece of what made their beers stand out from the others.

Being a fast-moving industry, when asked to write about craft beers’ biggest legends, I thought to choose those behind the most significant awards in the past 12 months voted for by the beer-loving public and industry peers.

RICHARD WATKINS BENTSPOKE First up, and slated as one of Australia’s finest brewers, is Rich Watkins. For anyone from Canberra or who visited Canberra between the mid-’90s and mid-2010s, you would be familiar, if not a little besotted, with the Wig & Pen Tavern and Brewery, situated in Canberra House in Civic (the city centre of Canberra). Rich was the man behind the sensational and often eclectic lineup of beers for 17 years until he decided it was time to own a brewery of his own. He took over an ex-car dealership in Braddon and, with his formidable and equally talented partner, Tracy Margrain, opened Bentspoke Brewing Co in 2014.

He had already picked up two Champion Australian Brewery titles at the Wig & Pen and set the stage for great things in the new

drinks trade 35

Beer

It’s always very humbling to get recognition from customers who pay for your beer. It’s always great to win awards for quality, but customer recognition is far more rewarding - Richard Watkins, BentSpoke.

digs. Whilst Bentspoke has won numerous awards in the past 12 months; the Australian public voted Bentspoke’s Crankshaft their all-time favourite beer for 2021 (mind you, that’s the 2nd year in a row that Crankshaft has been the fan favourite). This popular beer is based on a West Coast IPA and given the full hop treatment whilst remaining impeccably balanced, providing aromas akin to classic Seville orange marmalade.

Hops are something that Rich and the team at Bentspoke are renowned for, and this beer doesn’t disappoint.

Speaking with Rich about his win, he said, “It’s always very humbling to get recognition from customers who pay for your beer. It’s always great to win awards for quality, but customer recognition is far more rewarding for Tracy, I and BentSpoke.

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“The Hottest 100 has been integral to creating noise and promoting craft beer in Australia. BentSpoke has found its results since being founded in 2014 humbling.

Crankshaft being on the podium for the last five years and taking the top spot the past two years has been an incredible result for a little brewery from Canberra.” Spoken by a true legend!

ED AND FI NOLLE – DOLLAR BILL From the capital city of Canberra to gorgeous rural Ballarat, we find our next legends. That’s right, two for the price of one (and these two are such a tight-knit team it’s impossible to separate them).

Ed and Fiona Nolle are not only some of

the nicest, most modest and exceptional humans but also brew extraordinary and legendary ales and lagers under the Dollar Bill brand. Based out of Ballarat, they have always walked on the wild side of brewing. Specialising in barrel-aged and fruited farmhouse ales, Ed and Fi are ‘left of centre’ in the most delightful way. Again, another highly awarded brewery, at the 2021 Australian International Beer Awards (AIBA’s), Dollar Bill’s only newly released peach wild ale, Gold Teeth, won Champion Australian Beer. Ed had been homebrewing for nearly two decades before launching Dollar Bill. His beers (and funky ciders) have been enthusiastically embraced by those with a penchant for the wild and wonderful.

Ed and Fi are incredibly passionate about the Australian beer industry and were thrilled with their win. Here’s what they had to say, “Being awarded the AIBA champion Australian beer in 2021 was a huge surprise and not expected. The sacrifices made and the passion that drives us for something we believe in meant the absolute world.

Despite having limited stock quantities of the winning beer and almost every other product we produce, the love, media attention and publicity we received helped us grow and reach new markets.

“Receiving the award for champion Australian fruit beer and overall champion Australian beer was justification for sourcing quality ingredients and recognition for the patience required to produce this style. We can’t wait to see the future of Australian beer.”

Hopefully, with everything crossed, they will finally be able to open their cellar door where they can spend some quality time with a limited number of guests to sip on some sensational beers.

CASEY WAGNER – WESTSIDE ALEWORKS Another homebrewer turned commercial brewer turned legend is Casey Wagner. He founded Westside Aleworks in the heart of South Melbourne. Hailing from the USA, Casey is a lover of big, bold and bodacious American varieties of humulus lupulus or, as we fondly refer to them, hops. Since opening

in 2016, Casey has taken Westside Aleworks forward in leaps and bounds, expanding at every opportunity and even starting a fantastic barrel program. It was February 2022 when Casey put his hand up to enter Westside Aleworks in the NZ Hops Great Brew Challenge. Participating breweries receive a specific hop variety to brew and package before being judged by industry professionals. Casey went up against some of the biggest guns in the industry and ended up taking out the inaugural winning beer prize. The win was even more remarkable because Casey had never previously brewed with the particular hop, MoutereTM. The judges were incredibly impressed with his hop-forward ‘House of Learned Doctors’ DIPA (Double IPA) and voted it the overall champion. Casey told us, “We really enjoyed learning about NZ Hops and the MoutereTM hop variety and of course, we were thrilled to be involved in the challenge and ultimately, take out the win!”

STEVEN RUSSELL – BLASTA BREWING For anyone who has followed craft beer over the years, you would know that wheat beers were once the absolute talk of the town. Be it the banana-esque Germanstyle Hefeweizens or the fragrant Belgian Witbiers, most breweries at the time had a wheat beer of some sort as part of their

Receiving the award for champion Australian fruit beer and overall champion Australian beer was justification for sourcing quality ingredients and recognition for the patience required to produce this style. We can’t wait to see the future of Australian beer – Ed and Fi Nolle

offering. And then, almost overnight, these beers, which could be somewhat polarising, felt like they just disappeared as the more hop-focused, hop-forward styles came to the fore. So, it was an enormous surprise for everyone who had tuned in to the 2021 Indies virtual awards that a German Hefeweizen took out the gong for the Champion Beer. The beer came from WA, from the Burswood based brewery that only officially opened its doors in 2018. The brewery was Blasta Brewing Co, and the beer, well, of course, was the Blastaweizen, a perfect example of the yeast-driven, 50%

wheat, aromas of banana and clove style of beer that we all know and love.

The legend behind this beer, and the team at Blasta Brewery, who earned the brewery the title of Champion WA Brewery at the 2021 Indies, is native Scotsman Steve Russell. The name Blasta is Gaelic for delicious, and the beers certainly live up to its moniker. Like so many others, Steve was a passionate homebrewer who wanted to take his craft to the next level. Steve and the brewery are also incredibly communityfocused and have given so much back to various charitable causes, including local schools, the Cancer Council and Youth Focus. Now, that’s legendary! Steve believes that wheat beers deserve a place within the Australian beer offering, particularly as their wonderful refreshability and zippiness are perfect for our warm climate. We say a big yes to that, Steve.

Of course, there are many other legends in the Australian beer industry; in fact, I would go so far as to say the industry itself is pretty legendary. The innovation, the dedication, passion and the sheer hard work of those who work the breweries day in and day out, pumping out incredible beers poured through taps or sold from fridges, makes every one of our brewers absolute legends. Make sure you say a big cheers next time you bump into one of them. It will certainly go a long way and make them feel pretty legendary. KW

drinks trade 37

Australian International Beer Awards

BEERLAND BREWING IS THE 2022 AUSTRALIAN INTERNATIONAL BEER AWARDS CHAMPION BEER THE MELBOURNE ROYAL AUSTRALIAN INTERNATIONAL BEER AWARDS IS THE LARGEST ANNUAL BEER COMPETITION IN THE WORLD FOR DRAUGHT AND PACKAGED BEER. THIS YEAR SAW 65 JUDGES TASTE 2,630 ENTRIES FROM 355 EXHIBITORS AND 20 COUNTRIES — THAT’S A LOT OF BEER!

38 drinks trade

Big Shed Brewing 3 Ravens Brewery

Melbourne Royal handed out 35 prestigious trophies at this year’s Awards Trophy Presentation Dinner at the Victoria Pavilion in the Melbourne Showgrounds.

Western Australia’s Beerland Brewing was awarded the prestigious title of Champion Australian Beer for their Beerland Blueberry Clouds.

Champion Australian-Style Lager went to King Road Brewing Co, Western Australia, for its King Road Lager.

Presented by Danielle Green MP, Parliamentary Secretary for Regional Victoria, Champion Victorian Brewery was awarded to Reservoir’s Hawkers Beer, also awarded Champion Large Australian Brewery.

Dollar Bill Brewing was also among Victorian winners winning the Australian Gypsy Brewer Award on top of the major Champion Australian Beer award last year.

Collingwood’s Stomping Ground Brewing Co. took out Champion Medium Australian Brewery.

Footscray’s Hop Nation was awarded Best Modern India Pale Ale for Get the Gist, and Collingwood’s Molly Rose picked up Best Belgian/French Ale for Nectarined.

Thornbury’s 3 Ravens Brewery was awarded with Best European- Style Lager for Hugin.

The Champion International Beer went to Belching Beaver Brewery, CA, the United States, for Viva La Beaver Stout.

Beerland Brewing

WHILE THE TITLE OF CHAMPION AUSTRALIAN BEER AND CHAMPION AUSTRALIAN-STYLE LAGER WENT TO WESTERN AUSTRALIAN BREWERIES, LOCALLY VICTORIA SHOWED UP AS THE WINNING STATE RECEIVING THE LION’S SHARE OF THE TOP AWARDS, SOME FROM SMALL BOUTIQUE BREWERIES PRODUCING WORLD-CLASS BREWS. More international winners included Deep Creek Brewing Co, Auckland, New Zealand winner of Champion Medium International Brewery; Bayerische Staatsbrauerei Weihenstephan, Bavaria, Germany, winner of Champion Large International Brewery; Artmonster Brewery, Gyeonggi-do, Korea, winner of Champion Small International Brewery and The Bold Mariner Brewing Co, Virginia, United States winner of the Gary Sheppard Memorial Trophy for Best New Exhibitor.

Brad Jenkins, Melbourne Royal CEO, said, “We had an extraordinary response to the 2022 Melbourne Royal Australian International Beer Awards from the beer and brewing industry. We received a record number of entries this year, despite the ongoing global challenges and the natural disasters across northeast Australia. This is a testament to the value and importance the beer and brewing industry places on winning a trophy or medal in these worldclass awards.

“There’s nothing like winning at the world’s largest annual beer competition that assesses both draught and packaged beer. I thank all the brewers from around the world who entered this year and congratulate all the medal and trophy winners.”

FOR COMPLETE RESULTS INCLUDING MEDAL WINNERS, VISIT www.melbourneroyal.com.au #AIBABEER

A Drinks Trade Promotion

ST AGNES – Australia’s favourite brandy A STRING OF HIGH-PROFILE AWARDS HAS SEEN THE SALES OF ST AGNES XO LUXURY BRANDY SURGE TO NEW LEVELS, WITH A FLOW-ON EFFECT TO ST AGNES VS, VSOP AND BARTENDERS CUT EXPRESSIONS. The awards started to roll in October last year, with St Agnes Distillery awarded a gold medal for St Agnes XO 15-Year-Old, peaking when St Agnes was named Best Distillery at the Tasting Australia Spirit Awards in Adelaide.

These awards were followed by a Gold Medal and Trophy for Best Brandy for St Agnes Imperial XO 20 YO at the Australian Distilled Spirit Awards announced in Melbourne in December.

Also taking home awards were St Agnes Grand Reserve XO 40 YO with a Gold Medal and St Agnes XO 15 YO with a Silver Medal. This was the 5th time in the last six years that brandy from St Agnes Distillery has taken out the Best Brandy Trophy at these awards, with St Agnes XO Imperial 15 YO also winning in 2016, 2017 and 2020 and the older sibling, St Agnes XO Grand Reserve 40 YO, winning in 2019.

The awards continued to come in December, with St Agnes XO 15 YO collecting a Gold Medal and the JJ McWilliam Trophy for Best Brandy at the Sydney Royal Wine Show. The most recent accolade is the Dan Murphy Inaugural Decoded Spirit Awards Best Brandy Trophy for St Agnes XO 15 YO, with St Agnes XO 20 YO Imperial and 40 YO Grand Reserve also making the shortlist against competition from all over the world.

St Agnes is Australia’s most highly awarded and popular brandy, and St Agnes distillery is South Australia’s oldest continually run craft distillery. With barrels dating back fifty years or more, it is also in an enviable and unique position to offer such rare and distinguished spirits to the world. The St Agnes Distillery’s purpose is clear; show the world another face of Australian product excellence by creating Australian spirits of exceptional world standards.

A Drinks Trade Promotion

THE EBEV PLATFORM IS DRIVING EFFICIENCIES FOR BOTH THEIR VENUE AND SUPPLIER PARTNERS The eBev ordering platform is simplifying the ordering process for thousands of hospitality venues across the country whilst reducing business administration on both sides of the beverage industry.

The ‘one-stop-shop’ platform has everything from beer, wine, and spirits to the burgeoning non-alcoholic category from the big wholesalers through to the smaller indie producers and distributors.

Here we speak to some of their eBev community on how the platform makes a difference to their business.

Momento hospitality has been at the forefront of Sydney’s Northwest for over 40 years. With a dedication to hospitality across their growing stable of venues such as the Bella Vista Hotel, The Governor Hotel, and the Duke of Dural, Momento have turned to eBev for their considerable beverage ordering functions.

Grant Allsopp, Finance Director, “eBev has been a game changer for the group, with a simple,easy to use platform on any device with our venue managers saving considerable time in the weekly ordering process. All invoicing is centralised across the group with integration into our POS and accounts system, saving considerable time.” When asked what makes eBev stand out as their chosen ordering partner, Grant continues, “The range is all important, we can pre-load our main pour wines and spirits from the big wholesalers, including our agreed LUC, yet also pick up our craft spirits for Sophia’s (their exclusive cocktail bar), along with niche Italian wines from smaller importers for Sarino’s our high-end Italian restaurant. We even run our kegged beer programme through eBev, it’s all there and allows a single view on the group’s beverage performance.”

Sasha Goldsmith runs Cellar d’or, wine makers and distribution, based in Melbourne. With a focus in on-premise exclusive brands, Cellar d’or turned to eBev to streamline the business. Sasha notes, “eBev is just what the industry has been needing for years, it’s given us back a sense of freedom from the admin side of the business, letting us do what we do best, making wine, building relationships and growing our customer base. As a result of not having to chase payments, and reconcile 100’s of customers, eBev has significantly reduced our business costs, allowing more time to be out selling and marketing.

The small cost of having eBev Trade is far outweighed by the increase in revenue. eBev has given me back the chance to grow my business, while reduce staff time being spent on admin tasks. Oh did I mention credit apps are done by ebev in about 30 min, then once approved stock is delivered and I get paid 100% in 3 days with no claw backs for bad debt. I sleep well now!”

eBev is available nationwide.

Contact them on 1300 556 081 or admin@ebev.com

Fortified Wines

MCWILLIAM’S WINES Fortifieds under refreshed Hanwood Estate range

MCWILLIAM’S IS SYNONYMOUS WITH PREMIUM FORTIFIED WINES AND THIS MONTH SAW THE RELEASE OF ITS EXCEPTIONAL SELECTION OF AGED TAWNYS UNDER A NEW-LOOK HANWOOD ESTATE RANGE. LEADING THE PROGRAMME AT THE HANWOOD WINERY IS SENIOR WINEMAKER RUSSELL CODY ALONGSIDE SIXTH-GENERATION ASSISTANT WINEMAKER MEL MCWILLIAM

Establishing their vineyards in 1877, McWilliams were among the first pioneers of Australian fortified wines. While everchanging tastes have seen fewer producers of premium Australian fortified over the years, McWilliam’s has continued working with carefully selected parcels of aged stock from the winery’s barrel collection for these new releases.

The new selection of specifically aged releases is a marked evolution of the winery’s past while demonstrating McWilliam’s position at the forefront of the fortified industry.

Russell Cody, senior winemaker at McWilliam’s, considers himself a ‘custodian’ of the fortified barrel collection at the Hanwood Winery – particularly with the 30-year material, regarded as Very Rare.

“There has been a resurgence in the last five years for fortified wines, especially as producers explore a broader range of styles versus what we were making 20 years ago,” Cody said. “Much of that interest is in the older examples of these wines. People see the value. When a company puts a wine away for ten years, they are putting a lot of work into the wine. The consumer is getting absolute bargains at $30 or $35 for a tenyear-old wine.”

“Our new selection of Aged Tawny is an exciting opportunity to experience this shift in style across multiple generations. The Rare and Very Rare wines show the big, full-flavoured Australian style while the Classic and Grand wines demonstrate a more modern, savoury style.”

When asked about Australia’s position in fortified winemaking (globally), Cody responded with pride, “Absolutely, we have to be up there with the best Muscats in the world. The Hungarians make great examples of Topaques, but we’d have to be up there alongside them. Our Tawny is sweeter than the Portuguese and has a lot more flavour. We are starting to develop a more savoury style to help us utilise these

beautiful wines.”

“The climate means we can ripen Muscats and Topaques, but I also think it’s the winemaking talent. When Australians make wine, we are happy to go to school and learn how it’s done. We are not set in our ways and feel like we have to make wine as our great grandfather did. Australians can try something and work out it does or doesn’t work and are more likely to try something different.”

“I think the Australian winemakers are at the forefront of making different styles of wines. We work closely in our community around what we are all doing, and we can learn from each other.”

Mel McWilliam, sixth-generation assistant winemaker, said, “There is over a century’s worth of history behind our fortified wines at our Hanwood Estate in the Riverina.

Our mission with these new releases is to elevate the fortified space, as we’ve done since establishing the winery site in 1913.

While our limited releases, like the Show Reserve selection, are highly acclaimed

and demonstrate our ability to release rare, aged fortifieds, the new Hanwood Estate Tawny collection is an exciting step toward showcasing the diversity of Tawny across multiple lengths of barrel ageing.”

In addition to the new selection of aged releases, McWilliam’s has refreshed the look of the entire range, choosing a proprietary bottle featuring the classic McWilliam’s logo and elegant, rich black design features. The outer packaging becomes more ornate as the wines increase in age, with separate gift boxes for the Grand, Rare, and Very Rare releases.

In addition to the new Tawny selection, McWilliam’s will be refreshing the entire Hanwood Estate range, with newly packaged and generously aged varieties of Muscat, Topaque, and Apera to be released later this year.

“This is the first step for McWilliam’s Wines to demonstrate the craftsmanship of premium aged fortified wines to new consumers. There are some exciting plans underway, from bespoke tastings at the Hanwood Estate to other premium tasting events and experiences that we are looking forward to unveiling in the future,” Mel McWilliam said.

Russell Cody’s left us with these final thoughts, “These are magnificent, old wines – crafted to last. They will be a fantastic gift for someone to savour and enjoy a glass of Australian wine history.

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Fortified Wines

MCWILLIAM’S CLASSIC 5-YEAR AGED TAWNY

MCWILLIAM’S GRAND 10-YEAR AGED TAWNY

MCWILLIAM’S RARE 20-YEAR AGED TAWNY

RRP $20.00 | 18.5% alc/vol

RRP $28.00 18.5% alc/vol

RRP $80.00 19.5% alc/vol

The wine has spent a minimum age of 10 years in small oak casks. This blend came from 1600 separate barrels of varying sizes (ranging from 100-litre to 5000-litre barrels).

For this release, 27 different parcels were considered to make the final blend.The wine is fragrant and fresh with a nose of toasted nuts, pecan pie and raisin chocolate character. The palate displays aged wood complexity with generous raisin and toffee notes.

The wine has spent a minimum age of 20 years in small oak casks. A selection of the top quality portions is reserved post the 10-year-old Tawny being made for this release. These are held for a further ten years to create the 20-year-old blend.

Over 150 barrels were considered to craft this wine, which is made up of 14 different parcels. The wine has lifted and classic aged oak rancio characters on the nose.

The palate is packed with complex notes of raisin, fruitcake, dark chocolate and vanilla, with prominent notes of liquorice also apparent.

This wine has spent a minimum age of five years in small oak casks, and great care is taken when blending this wine to ensure it looks consistent year in, and year out. This particular release blends 13 select parcels from 500 different barrels. The wine has lifted aromas of caramel and hazelnut, with hints of red berries, caramel and nut flavours following through on the palate.

There is a generous mouthfeel with some sweetness balanced by a clean acid line and a fine tannin backbone.

MCWILLIAM’S VERY RARE 30-YEAR AGED TAWNY RRP $175.00 19.5% alc./vol McWilliam’s Hanwood 30-year-old tawny is extremely rare. The wine has spent a minimum age of 30 years in small oak casks.

Only the icon barrels showing great balance and age-ability are considered for this blend and held back for a further ten years after

42 drinks trade

the 20-year-old Tawny is tasted and blended.

The barrels for this release are carefully cellared and monitored for the additional ten years to craft the finished wine. Only 26 barrels were considered to produce this blend, which comes from a selection of seven parcels. The wine is exceptionally intense and complex, with the classic rancio aged oak characters apparent. The palate is deliciously luscious, wonderfully elegant and refined, with flavours of Christmas cake, malt, toffee, and hints of dark chocolate.

Hottest 100 Report 2022

Drinks Trade and IRI bring you the

HOTTEST 100

BRANDS FOR 2022/3 IRI MarketEdge Summary of Current Off-Premise Retail Liquor Market in Australia.

Total retail liquor is in flat growth as we have seen FMCG shoppers reduce their frequency and leave the category postCOVID. Despite seeing a drop in shop visits, we have seen drinkers increasing their spend across categories - pandemic premiumisation.

RTD has been a key category standout off the back of White Claw and Minus 196 delivering nearly 7M litres in incremental growth for the category, as consumers

continue to shift into low/no sugar ranges.

Dark Spirits growth has slowed significantly relying on Light Spirits to drive growth with the rise of Tequila overtaking gin in value growth with El Jimador and Patron top performing brands within the category.

While wine continues to see slight decline -0.8% off the back of table Red, Sparkling has been dominant in driving category growth with De Bortoli (+688K litres) and Chandon (+334K litres) the major category winners.

Beer continues to lose share of throat

to other categories, but Craft Beer is a category standout with Ginger Beer seeing increased popularity with the likes of James Squire (+187.4% volume) and Brookvale Union (+40.4% volume) seeing strong results.

We’ve seen mixed results from Cider off the back of declines in the last year as shoppers have moved into different categories, with Mercury Hard the standout for growth which is almost an RTD hybrid with a cider to provide a stronger ABV content than traditional cider.

THE JUDGING PROCESS The Hottest 100 Brands represents big name brands and lesser known ‘newcomers’ so how do we compile the list?

We start with IRI MarketEdge data and the best performing brands in ten categories, searching by growth (in litres), percentage against the previous years’

THE PANEL Harriet Wischer Category Manager Beer & Cider - EDG

volume and, when required, overlaid this with value growth. This results in over 200 brands ranked by category on performance on the previous 12 months.

The data is then passed to out Hottest 100 Panel, experts that buy and sell products for thousands of stores in Australia, monitor promotions plus

experience innovations and brand launches that work. Their insights round off the Hottest 100 Brands Report for 2022/2023.

These 100 brands are divided into ten categories with the top performing and predicted top performing brands in Australia.

Chris O’Brien

John Carmody

General Manager - Liquor Barons

General Manager - Liquor Legends

James Vercoe

Aaron Howarth

Category Manager Wine - Coles Liquor

Category Manager - ILG

Ashley Pini

Elise Easter

Publishing Editor - Drinks Trade

Category Manager Glass Spirits & Pre-mix - EDG

POUR YOURSELF SOMETHING

ai165386950839_DKW270 Strongbow 210x135mm_FA_HR.pdf 1 30/5/22 10:11 am SIP SMOOTH, SIP RESPONSIBLY. ©2022 GREY GOOSE, ITS TRADE DRESS AND THE GEESE DEVICE ARE TRADEMARKS.

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Hottest 100 Brand Australia 2022/3

RTDS

The Seltzer tsunami is wiping out other light RTDS in its wake with White Claw following the US trend and winning the No 1 Hottest Brand by being the largest in terms of growth actual. While Dark RTDs outperformed Light RTDs in terms of volume the majority of the top growing Light RTDs are Seltzers or Vodka.

Virtually all top growing products came in multiples or larger pack formats with 10 packs being a notable standout. The ‘Better for you’ movement is still going strong with a large amount of growth driven by low/no sugar ranges.

White Claw

Smirnoff Seltzer

LION AUSTRALIA

DIAGEO AUSTRALIA

Our No 1 Hottest Brand, White Claw Hard Seltzer Natural Lime Can 330mlx4 contributed 22% to brand performance.

3,749,000 litres growth at 403.7%

The brand’s top performing SKU came in a larger pack format (12 packs), namely the Vodka Sparkling Water Mixed Can 250mlx12, which accounted for 14% of brand performance.

2,720,000 litres growth at 164%

After only 2 years in market White Claw has completely refreshed the entire RTD category. We’re particularly proud of what we have achieved with White Claw in Australia and thrilled to be voted as the Hottest Brand! Ed Jamison, Brand Director

Minus 196 BEAM SUNTORY 100% of brand performance came from Minus 196 Double Lemon Shochu Vodka & Soda cans, with majority of growth (37%) coming from 6-packs.

3,094,000 litres growth “Suntory -196 Double Lemon, originated in Japan is seen as a true disruptor delivering the biggest growth to the RTD category, all thanks to the overwhelming support by our customers and the rapidly growing consumer fan-base. True to our DNA, we will continue to bring more new news!”

– Kay Oh – Innovation Director, Oceania at Beam Suntory

Other Brands Jim Beam Black Double Serve

BEAM SUNTORY All volume is driven by a single SKU: Black Double Serve & Cola Can 375ml, with the 30 pack format driving 48% of growth 2,208,000 litres growth at 129.3 % Jim Beam Double Serve

BEAM SUNTORY

Gordon’s Mediterranean Orange

All volume is driven by a single SKU: Double Serve & Cola Can 375ml, with the 10 pack format driving 69% of growth Growth a 125.3%

DIAGEO AUSTRALIA

Brookvale Union

All volume is driven by a single SKU: Gordons Mediterranean Orange Gin & Soda Bottle 330ml 446,000 litres growth at 3090%

BROOKVALE UNION / CUB NPD launch of Vodka Lemon & Lime Bitters Can 330mlx24 made up 80% of volume growth 1,151,000 litres growth at 75.7% Moon Dog Fizzer

Canadian Club BEAM SUNTORY The Canadian Club & Dry Cube Zero Sugar 375mpack series drove 33% of growth, the most coming from the 375ml x 24 pack (13%).

2,222,000 litres growth at 8.8%

MOON DOG CRAFT BREWERY Moon Dog Fizzer Sparkling Alcoholic Seltzer Mixed Can 330ml 10 packs contributed to 52% of brand growth 1,055,000 litres growth at 566% Vok Liqueur

VOK BEVERAGES The top 5 Cocktail 2L products made up over 80% of volume growth, with the Blue Lagoon 2lx6 pack being the most popular contributing 26% 657,000 litres growth at 345%

Hard Fizz GET FIZZY 42% of brand performance came from the Watermelon & Berry Can (330mlx4) X4 657,000 litres growth at 319% "Watermelon and Berry Hard FIZZ was the breakout star for the celebrity backed, hard seltzer renegades from the Gold Coast. Bursting with flavour but with a freshness that only comes from being 99% sugar free and naturally brewed, Watermelon and Berry accounted for 42% of the brand’s total sales performance. A fan favourite from the get go." Wade Tiller – CEO

drinks trade 49

*BASED ON 2020 IWSR SALES DATA

Hottest 100 Brand Australia 2022/3

LIGHT SPIRITS Vodka and Liqueurs are the largest segments in this category by volume, while Tequila and Vodka drove the most growth. Several classic brands were featured as both top growing and largest brands. The majority of the top growing products came in a single 700ml bottle: for 15 out of the top 20 brands the 700ml pack format was the best performing SKU.

Smirnoff

Grey Goose

DIAGEO AUSTRALIA

BACARDI MARTINI AUSTRALIA

The number one biggest Light Spirit brand saw 30% of volume growth from Smirnoff Red 1L (17%) and 1.25L (13%).

592,000 litres growth at 10.7%

107% of volume growth came from the Grey Goose Vodka 700ml product 82,000 litres growth at 16.4%

Malfy

“With consumers continuing to focus on wellbeing and better tasting drinks, we have seen Grey Goose continue to grow and lead the super-premium vodka category. With our quality liquid and simple drinks strategy, we are again on track to have our biggest year yet.” Sander Janmaat – Grey Goose Marketing Manager.

PERNOD RICARD AUSTRALIA The most popular Malfy Gin variant is the beautiful pink hued Malfy Gin Rosa 700 ml with 34% volume growth.

195,000 litres growth at 351.7%

Cointreau SPIRITS PLATFORM All volume is driven by a single SKU: Cointreau Liqueur 700mlx6+gift 116,000 litres growth at 24.8%

El Jimador BROWN FORMAN El Jimador Tequila Blanco 700ml is a key driver, accounting for 75% of brand performance 101,000 litres growth at 36.2%

Roku BEAM SUNTORY 53% of volume growth was generated by the Roku Gin 700ml 98,000 litres growth at 262%

Sierra SPIRITS PLATFORM 68% of volume growth came from the Silver Tequila 700ml product 71,000 litres growth at 20.8%

Jinro JINRO The Jinro Soju Grape 360ml product was the primary driver, accounting for 41% of volume growth 46,000 litres growth at 366%

Other Brands Jose Cuervo

PROXIMO SPIRITS 81% of volume growth came from the Jose Cuervo Sparkling Margarita Can 330ml SKU 69,000 litres growth at 16.4% Four Pillars

VANGUARD LUXURY BRANDS Nearly half (46%) of brand growth came from the 700ml products Gin Bloody Shiraz and Gin Rare Dry 57,000 litres growth at 26.3% “Rare Dry Gin and Bloody Shiraz Gin are the two powerhouse products in the Four Pillars portfolio. Rare Dry is the allrounder – perfect in every classic gin cocktail. And Bloody Shiraz is a phenomenon in its own right – it was the first Shiraz gin on the market and continues bringing new consumers into the category “today.” Jen Bailey – Four Pillars – Global Trade Manager

drinks trade 51

Hottest 100 Brand Australia 2022/3

SPARKLING WINE Sparkling sub-segment excluding Champagne is the key driver of growth in the category driven by Prosecco +10.6%.

Champagne growth is off the back of COVID highs and increased willingness to spend during COVID, +0.3% vs YA

De Bortoli DE BORTOLI WINES

Other Brands

Growth is driven by 200ml x 24 and 750ml (#1 & #3 SKU) for volume growth in sparkling 688,000 litres growth at 72.6%

Grant Burge Sparkling

Chandon

“Grant Burge Pinot Noir Chardonnay NV is a stylish, sophisticated and vibrant bottle fermented sparkling wine borne from the Grant Burge ethos of generosity and devotion to the land. As the third largest premium Australian sparkling wine brand by volume, Grant Burge Pinot Noir Chardonnay NV is one of Australia’s favourite sparkling wines.” – Ellen Storey, Grant Burge brand manager

MOËT HENNESSY AUSTRALIA Sparkling Brut NV 750ml makes up nearly 74% of sales for Chandon and is #2 SKU for volume growth 334,000 litres growth at 18.0%

Yellow Tail CASELLA FAMILY BRANDS Yellow tail bubbles 750ml SKU is the main growth driver for brand accounting for 62% of volume sales for the sparkling brand & is the #9 SKU for volume growth 260,000 litres growth at 12.2% “We are honoured that [yellow tail] Chardonnay and [yellow tail] Bubbles have featured in the Hottest 100 Brands. Our team works tenaciously to create consistent, great-tasting, quality wines perfect for any social occasion, and we hope our consumers enjoy connecting over a glass or two.” Arina Serra, Senior Brand Manager [yellow tail]

Mumm Grand Cordon PERNOD RICARD AUSTRALIA

ACCOLADE WINES 225,000 litres growth at 18%

Canard Duchene

CANARD DUCHENE Brut NV 750ml makes up nearly 45% of volume sales for the brand (sparkling) 81,0000 litres growth at 81.5% Pommery

POMMERY AUSTRALIA Royal NV 750ml makes up majority of sales & seeing strong growth +98.4% (volume) 59,000 litres growth at 104.9%

Mumm Grand Cordon Champagne makes up majority of volume sales for the sparkling brand, & is #4 SKU for volume growth in sparkling 221,000 litres growth at 538.9%

“Pommery is showing consistent quality in bottle, across their range. Exceptional engagement with trade, a stand out performer”

Mumm Marlborough

McGuigan Zero

PERNOD RICARD AUSTRALIA Core SKU is Mumm Marlborough Brut seeing strong growth +157.1%, #12 SKU for volume growth 84,000 litres growth at 161.6%

AUSTRALIAN VINTAGE LIMITED Sparkling 750ml (Zero alc) makes up nearly 70% of growth for the brand (sparkling) 61,000 litres growth at 45.1%

WHITE WINE Pinot Grigio was the top performing varietal for volume growth +670K litres while White Cask is driving decline for the category -8.7% vs YA. The 750ml bottle format was a clear winner accounting for the majority of growth for brands while Single Pack formats, particularly in larger sizes (750ml +) continue to drive brands’ volume performance.

Hardys VR ACCOLADE WINES Hardy's Sauvignon Blanc 1L makes up 54% of volume sales for Hardy (white bottled) and 35% of litres growth actual #3 SKU for volume growth in bottled white 607,000 litres growth at 12.0%

Other Brands Selaks The Taste Collection

SELAKS WINES NZ 275,000 litres growth at 323.8% Zilzie Est

AUSTRALIAN VINTAGE LIMITED

Backed by 165 years of winemaking expertise and 9000 global awards, Hardys VR 1L is the #1 red and white wine brand in Australia by volume and growing at +11% in the last 12 months making it the key driver of growth in the category and an easy choice for consumers looking for outstanding value. – Julien Marteau, Marketing Manager

Yellow Tail CASELLA FAMILY BRANDS Chardonnay 750ml is the core SKU for growth +225K litres vs YA, making up 52% of volume growth for Yellow Tail bottled white 425,000 litres growth at 14.8% “We are honoured that [yellow tail] Chardonnay and [yellow tail] Bubbles have featured in the Hottest 100 Brands. Our team works tenaciously to create consistent, great-tasting, quality wines perfect for any social occasion, and we hope our consumers enjoy connecting over a glass or two.” Arina Serra, Senior Brand Manager [yellow tail]

750ml Pinot Grigio makes up 74% of volume sales for brand bottled white 240,000 litres growth at 38.3% Pepperjack

TREASURY WINE ESTATE 750ml Chardonnay is hero SKU making up 90% of volume sales for bottled white for the brand 157 litres growth at 168.4% “In a very first for the brand, Pepperjack, one of Australia’s firm favourite wines, is proud to announce the launch of a white varietal to its portfolio – a Chardonnay. With thanks to Adelaide Hills’ dry crispness and Padthaway’s full roundness and flavour, this Chardonnay displays notes of white stone fruits along with a mouthwatering acidity, while maintaining a nice phenolic presence,” Laura Pennycuick, Pepperjack Senior Brand Manager Dee Vine Estate

Squealing Pig TREASURY WINE ESTATES Sauvignon Blanc 750ml is core SKU making up 54% of litres growth actual for white Squealing Pig 373,000 litres at 19.1% The Squealing Pig story began with Sauvignon Blanc; our first wine was a 2010 Sauv Blanc from the Squealing Pig Vineyard in Marlborough. Word quickly spread about how good this wine was, which kickstarted the amazing journey Squealing Pig has enjoyed ever since. We’re thrilled it remains a favourite today,” Kaushik Lal, Squealing Pig Senior Brand Manager

DEE VINE ESTATE 750ml Dry White 4L makes up 54% of volume growth for the brand (white cask) 155,000 litres growth at 287.3% The Drover

DEE VINE ESTATE Sauvignon Blanc & Pinot Grigio make up 71% of volume growth for the brand (white bottled) 124,000 litres growth at 103.3% Tempus Two Graphite Series

AUSTRALIAN VINTAGE Pinot Grigio & Chardonnay make up 97% of sales for bottled white for the brand 107,000 litres growth at 76.8%

Hottest 100 Brand Australia 2022/3

PINK WINE Pink cask is seeing volume growth +104K, +15.1%, while pink bottled is in decline -0.7% driven by price points <$14.99 while $15-19.99 is the largest volume contributor.

Single pack formats, particularly in larger sizes (750ml +) continue to drive brands’ performance.

Berri Estates Cask

Hardys VR

ACCOLADE WINES

ACCOLADE WINES

5L Rose SKU delivers 100% of volume sales & is #1 SKU for volume growth for pink cask 120,000 litres growth at 74.6%

1L SKU leads way for growth seeing growth +58.9% vs YA delivering 251K in volume sales 93,000 litres growth at 58.9%

De Bortoli Rosé

“Backed by 165 years of winemaking expertise and 9000 global awards, Hardys VR 1L is the #1 red and white wine brand in Australia by volume and growing at +11% in last 12 months making it the key driver of growth in the category and an easy choice for consumers looking for outstanding value.” – Julien Marteau, Marketing Manager

DE BORTOLI WINES 750ml Pale & Dry Rosé is #1 SKU for volume growth 119 litres growth at 52.3%

Bijou BIJOU WINES Rosé is #3 SKU for volume growth and seeing growth of 269% vs YA 100,000 litres growth at 269%

Other Brands Bird In Hand

BIRD IN HAND

Pepperjack TREASURY WINE ESTATE Lead SKU is grenache Rosé & is NPD, & #2 SKU for volume growth 113,000 litres growth “While the Pepperjack team have respect for traditional winemaking techniques, their style is dynamic and imaginative. The winemakers are conscious of modern wine styles and create wines that reflects their passion for the regions the wines are made from. This Rose is as rich and honest in nature, showcasing outstanding qualities similarly to all the Pepperjack wines in the portfolio,” Laura Pennycuick, Pepperjack Senior Brand Manager

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Pinot Noir Rosé is #6 SKU for litres growth actual +29.9% vs YA 83,000 litres growth at 30% Vasse Felix

VASSE FELIX WINES 58,000 litres growth at 107.7% Zilzie Est

AUSTRALIAN VINTAGE LIMITED 45,000 litres growth at 219.6% Rameau D’ Or

JOVAL WINE GROUP 39,000 litres growth at 110.8% Plus & Minus

FOURTH WAVE WINE 28,000 litres growth at 7274.8%

RED WINE Cask Red is seeing volume decline -12.6% along with Bottled Red (-9.6%) as consumers switch over to glass spirits & RTD. Red bottled varietals seeing growth include: Grenache and Grenache blends, Pinot Noir and Sangiovese while bottled Shiraz is leading the way for volume decline. Single products driving more volume growth than their larger pack formats (multiples).

Sisters Run NEGOCIANTS AUSTRALIA Shiraz 750ml makes up 70% of total volume sales for the brand, seeing strong growth & #1 SKU for litres growth in red bottled wine 417,000 litres growth at 28.6%

Other Brands The Hero of Zero

FOURTH WAVE WINE 155,000 litres growth at 91.6% Little Giant

FOURTH WAVE WINE 102,000 litres of growth at

Selaks The Taste Collection

SELAKS WINES 149,000 litres growth at 245.6% Plus & Minus

FOURTH WAVE WINE 96,000 litres growth at 355.3% Reschke

NELSON WINE COMPANY

Peter Lehmann Shoulder to Shoulder CASELLA FAMILY BRANDS 750 ml Shiraz is the core SKU and leading the way for growth making up nearly 70% of growth for the brand and is the #4 SKU for growth in bottled red 240,000 litres growth at 46.4%

90,000 litres growth at 1574.1% Jam Shed

ACCOLADE WINES Shiraz 750ml is the lead SKU & #7 SKU for litres growth actual in Bottled Red, making up 65% of volume sales for the brand 134,000 litres growth at 46%

“Shoulder to Shoulder symbolises the strong bond between the grower and winemaker to create wines of great flavour and structure.

This fine range is exclusive to Coles Liquor Group.” Adrienne Renton, Senior Brand Manager: Premium Wines

drinks trade 55

Hottest 100 Brand Australia 2022/3

CIDER Apple products remain the dominant source of cider growth. Shoppers are purchasing less bottles and more cans, with shoppers purchasing larger pack sizes (commonly 24 packs or carton combinations). Four out of the five largest brands (by total volume) are in the top 20 growing brands.

Mercury Hard

Other Brands

CUB

Strongbow Classic

45% of Mercury Hard brand volume growth comes from Mercury Hard Cider Can (375mlx10) X 3. Mercury Hard is the #2 brand by total volume.

524,000 litres growth at 7.8%

DRINKWORKS

Born in Hobart in 1911 as a high alcohol cider for sailors setting off on expeditions to the Antarctic, Mercury Hard has always been a high ABV, yet refreshingly easy to drink cider for those with an adventurous spirit. Liam Hale – Mercury Hard Brand Manager

Young Henrys YOUNG HENRYS All of Young Henry’s volume growth was driven by Cider Cloudy Can, with the 375mlx6 pack size generating 88% of volume growth.

245,000 litres growth at 146.9%

Pure Blonde CUB 86% of volume growth for Pure Blonde can be attributed to Organic Apple Bottle (355mlx6)X4 187,000 litres growth at 4.5%

Colonial COLONIAL BREWING CO. Growth in Colonial Cider can be attributed to two items, Bertie Can (375mlx6)X4 and Bertie Can (375mlx6)X4, which combined provided 97% of volume growth.

156,000 litres growth at 42.9%

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223% of Strongbow Classic’s Cider growth was caused by its Cider Can 375mlx24 which grew 89% vs YA. 128,000 litres growth at 2.1% The world’s number one cider brand, Strongbow, has had a makeover! On shelves in liquor outlets across Australia now, the fresh new packaging showcases all the classic Strongbow flavours that Aussie cider drinkers know and enjoy. A modern take on an old favourite brand, the revamped new packaging is colourful and clean, delivering a fresh new look for Strongbow while also making it easier for Australian cider drinkers to find the flavour that they are after.

Strongbow Original Apple Fresh and delicious with a hint of acidity for crisp, clean refreshment, Strongbow Original Apple cider has a clean apple character, medium weight palate, slight sweet taste, and a crisp clean finish. A traditional apple cider taste.

Available in: Bottle, can, 6 pack, Case. ABV: 5% Rebecca Richardson – Drinkworks Marketing Manager - Cider

Willie Smith’s

WILLIE SMITH’S The majority of Willie Smith’s growth can be attributed to Bone Dry Apple Can (355mlx4) X6, with saw a litre growth of 46% compared to last year.

56,000 litres growth at 49.6% Monteith’s

DRINKWORKS 96% of Monteith’s Cider growth was caused by their Cider Apple Can 330mlx4 60,000 litres growth at 5263.9% Hills Cider

THE HILLS CIDER COMPANY 101% of The Hills Cider Co volume growth can be attributed to Tropical Sour Can 375mlx4.

88,000 litres growth at 18.8%

CLASSIC/ CONTEMPORARY BEER The Great Northern Brewing Co. masterbrand is the driver of the category accounting for 40% of all Total Beer volume growth. Contemporary Beer is the highest growing segment in the category and accounts for 14% of all volume growth. The ten top largest brands in terms of volume growth (highest volume sales) all feature in the top 20 brands by growth.

Great Northern Brewing Co Zero CUB 86% of Great Northern Brewing Co Zero volume growth comes from Stubbies. 75% of that growth came from the Stubbie (330mlx6) x4 pack format.

2,914,000 litres growth at 434.4%

Asahi Super Dry CUB Asahi Super Dry Stubbie (330mlx6)x4 was the main driver of brand growth 1,770,000 litres growth at 9.7%

Hahn Super Dry 3.5% LION AUSTRALIA

Other Brands Kirin Ichiban

LION AUSTRALIA 1,139,000 litres growth at 19241.4% Peroni Red

100% of volume growth for Hahn Super Dry 3.5% is caused by their Can 375mlx30 pack.

2,882,000 litres growth at 21%

CUB

Hahn Super Dry 3.5 continues to win over shoppers by being the best tasting, low carb, mid strength in the market. We can expect continued strong performance as more consumers look to make more balanced choices. Ed Jamison, Brand Director

Dos Equis XX Special Lager

Broo Premium Lager 4.2% BROO BREWERY All brand growth driven by a single SKU: Broo Premium Lager 4.2% Stubbie 375ml 1,312,000 litres growth at 2824.9%

966,000 litres growth at 28.8%

DRINKWORKS 522,000 litres growth at 1421.6% XXXX Dry

LION AUSTRALIA 233,000 litres growth at 9.8%

drinks trade 57

Hottest 100 Brands 2022

Canadian Clubs’ new ‘Soda & Lime’ a hit with consumers!

FOR MORE THAN A DECADE, CANADIAN CLUB HAS CHALLENGED BEER DRINKERS TO WAKE UP FROM THEIR SLEEP DRINKING BEHAVIOUR. IT STARTED WITH THE POPULAR CANADIAN CLUB & DRY AND IS SET TO SOAR WITH THE RECENT RELEASE OF THE REFRESHING CANADIAN CLUB SODA & LIME. This year Canadian Club skyrocketed to the No. 2 most sold RTD while maintaining the highest number of Dark RTD drinkers in Australia. In fact, Canadian Club is the fastest-growing major RTD brand in the market.

C.C. Soda & Lime, launched in September 2021 is now the No. 2 performing NPD of all RTD launched in 2021. The brand’s strong marketing campaign launched across summer and April dovetailed beautifully with targeted sampling campaigns activated throughout Australia. C.C. shouted Australians over 50,000 serves of Soda & Lime and led with the variant at some of the country’s biggest events, including the Australian Open and Melbourne’s Formula One Grand Prix.

It is not surprising C.C. Soda & Lime has experienced enormous success. Its arrival is timely, with consumers embracing Better for You drinks and soaking up seltzers. Entirely natural and gluten-free, C.C. Soda & Lime offers a refreshing alternative with lower sugar, 50% lower than many popular cola and dry RTDs,

58 drinks trade

plus only 31 calories per 100ml serve. It’s also proven to be the perfect easy-drinking alternative to beer, with 40% of their drinkers already making the switch from beer.

It’s already available at all major alcohol stores in 4x6 packs, but make sure to watch

out this August for the launch of C.C. Soda & Lime in convenient 10 packs!

Perfect for parties, BBQs and hanging with friends on the weekend.

Grab your quota now through your CCEP Australia Representative.

10 PACKS COMING SOON

C.C. Soda. Lime.

Hottest 100 Brand Australia 2022/3

CRAFT BEER Case pack format generating most of the brands’ volume growth. Ginger Beers shows growth and account for four out of the top 20 growing brands; ale varieties also showing strong growth. Seven out of the top ten largest volume Craft Beer brands are also in the top 15 growing brands.

James Squire Ginger Beer LION AUSTRALIA All of James Squire Ginger Beer’s volume growth was driven by Ginger Beer Can 330ml, with the 24 pack format generating 61% of volume growth.

1,764,000 litres growth at 187.4% “Fabulous to see James Squire Ginger’s performance recognised by our independent customers - it’s a segment the brand will continue to focus on and innovate in” Malcolm Edie, Portfolio Director Premium & Craft

Brookvale Union Ginger Beer BROOKVALE UNION / CUB 90% of growth within Brookvale Union Ginger Beer comes for cans. Ginger Beer Can (330mlx6)x4 accounts for 58% of volume growth.

1,513,000 litres growth at 40.4%

Balter Brewing XPA CUB 92% of Balter Brewing XPA can volume growth is driven by the (375mlx4)x4 format 1,326,000 litres growth at 67.8%

Balter Brewing Hazy IPA CUB Balter Brewing Hazy Ipa’s growth was caused by its Can (375mlx4)X4, which drove 52% of volume growth.

478,000 litres growth at 240%

60 drinks trade

Other Brands Gage Road Single Fin Summer Ale

GOOD DRINKS 315,000 litres growth at 8.1% Mountain Goat Goat

CUB Mountain Goat Goat Can (375ml x 6) x4 was the main driver of volume growth, accounting for 131%.

841,000 litres growth at 11.7% Heaps Normal Quiet XPA

HEAPS NORMAL 46% of Heaps Normal Quiet XPA was driven by their can (355mlx4)x6 pack size.

301,000 litres growth at 7001.75% Young Henrys Newtowner Ale

YOUNG HENRYS Young Henrys Newtowner Ale Can (375mlx6)X4 created 112% of growth within the brand 204,000 litres growth at 9.2%

Byron Bay Premium Lager LION AUSTRALIA Byron Bay Premium Lager Stubbie (355mlx6)x4 pack drove 83% of volume brand growth over the last 52 weeks.

1,037,000 litres growth at 15.8% As a young brand we’re excited to be recognised by the industry as one of the hottest 100 brands. Byron Bay Brewery is fast becoming the beverage of choice for younger LDA shoppers nationally off the back of great advertising and a brilliant tasting product! - Ed Jamison, Brand Director

DARK SPIRIT The top performers in the Dark Spirit category were whiskies from various parts of the world including Japan, Ireland, the USA, Australia and Canada. Blended Scotch and Kentucky Bourbon are the largest segments in this category by volume, while Irish Whiskey and Other Whisky drove the most growth.

700ml bottles were the top performing SKU (in terms of volume growth actual) for over half of the top 20 growing brands.

Fireball Cinnamon Canadian Whisky

Talisker

SOUTHTRADE INTERNATIONAL

81% of volume growth can be attributed to Talisker Skye Single Malt Scotch Whisky 700ml 19,000 litres growth at 19.5%

DIAGEO

This hot and spicy Canadian whisky is the number one brand for the Dark Spirits category with a volume growth of 76% for the 1 litre format.

162,000 litres growth at 29.2%

Dead Man’s Fingers

The Glenlivet

SOUTHTRADE INTERNATIONAL

PERNOD RICARD AUSTRALIA Growth split between two SKUs: The Glenlivet Whisky Malt 12yo 700ml (54%) and The Glenlivet Caribbean Reserve 700ml (52%) 37,000 litres growth at 11%

This hot and spicy Canadian whisky is the number one brand for the Dark Spirits category with a volume growth of 76% for the 1 litre format.

162,000 litres growth at 29.2%

Seagrams

Buffalo Trace

SOUTHTRADE INTERNATIONAL

SOUTHTRADE INTERNATIONAL

The brand’s VO Dry Canadian Whisky 375mlx24 drove 57% of brand performance 19,000 litres growth at 188.8 %

61% of growth came from Buffalo Trace Kentucky Straight Bourbon 700ml 45,000 litres growth at 80.9%

Other Brands Matsui The Tottori

SOUTHTRADE INTERNATIONAL 19,000 litres growth at 229.3% All volume driven by a single SKU – Matsui Blended Japanese Whisky 700 ml.

Starward

SOUTHTRADE INTERNATIONAL Australian whisky Starward’s successful results are driven by the popularity of the Two-Fold Whisky 700 ml contributing to 74% of brand performance.

29,000 litres growth at 43.7%

drinks trade 61

Hottest 100 Brand Australia 2022/3

RTD Canadian Club Soda & Lime BEAM SUNTORY “Canadian Club led from the front in this category and I expect the soda and lime RTD to be a hit”

Classic/ Contemporary Beer Better Beer – Zero Carb Lager BETTER BREWING CO. “Better Beer is a new brand to enter the beer market and has achieved incredible volume and accolades in its first 9 months including placing in the top 10 for GABs.”

Craft Beer Dingo Lager DINGO BREWING CO “Biggest watch out is Dingo Lager from Craft Beer - expect massive expansion across Northern Australia over the coming year”

Cider Somersby CUB “A consistent performer that innovates well, I expect them to be at the forefront once again in FY23”

Non-Alcoholic Mixers

HOT TIPS for

2023

Spirits Spirits Thief SPIRITS THIEF DISTILLING “Tasmanian whisky is in demand and the new offer from Spirits Thief will bring more people into the category”

Stoli THINK SPIRITS “An honourable mention has to go to Stoli Vodka, having gone so far as to rebrand to make sure their Latvian origins are distinct from the Russian sounding Stolichnaya. The last year has been tough getting that message through to an antiRussian consumer. A quality vodka that is doing everything it can to grow.”

Lyre’s LYRE’S “With scope for lots more innovation, the Lyre’s brand consistently brings quality offerings to the shelves offering retailer value”

Wine Croser NV ACCOLADE WINES “Rumour has it that a quantity of high quality reserve wines have surfaced and the Croser brand will benefit. Expect to see good deals on high quality sparkling”

McWilliam’s Fortified Portfolio CALABRIA WINES “Expect to see a range of older fortifieds hit the shelves and reinvigorate the category. It may not return to the 1970’s, but the quality of Australian fortifieds can not be denied”

TOP 100 HOTTEST BRANDS LISTED DARK SPIRITS Fireball Cinnamon Canadian Whisky Dead Man’s Fingers Buffalo Trace Talisker The Glenlivet Seagrams Matsui The Tottori Starward RTD/PREMIX White Claw Minus 196 Smirnoff Seltzer Canadian Club Hard Fizz Gordon’s Mediterranean Orange Jim Beam Black Double Service Jim Beam Double Serve Brookvale Union Moon Dog Fizzer Vok Liqueur LIGHT SPIRITS & OTHER Smirnoff Malfy Cointreau El Jimador Roku Grey Goose Sierra Jinro Jose Cuervo Four Pillars SPARKLING WINE De Bortoli Chandon Yellow Tail Mumm Grand Cordon Mumm Marlborough Grant Burge Sparkling

Canard Duchene Pommery McGuigan Zero WHITE WINE Hardys VR Yellow Tail Squealing Pig Selaks The Taste Collection Zilzie Est Pepperjack Dee Vine Estate The Drover Tempus Two Graphite Series PINK WINE Berri Estates Cask De Bortoli Rosé Pepperjack Bijou Hardys VR Bird in Hand Vasse Felix Zilzie Est Rameau D’Or Plus & Minus RED WINE Sister’s Run Peter Lehmann Shoulder to Shoulder The Hero of Zero Little Giant Selaks The Taste Collection Plus & Minus Reschke Jam Shed CIDER Mercury Hard Young Henrys Pure Blonde Colonial

Strongbow Classic Willie Smith’s Monteith’s Hills Cider CLASSIC/CONTEMPORARY/ PREMIUM BEER Great Northern Brewing Co Super Crisp Lager Great Northern Brewing Co Zero Hahn Super Dry 3.5% Asahi Super Dry Broo Premium Lager 4.2% Kirin Ichiban Peroni Red Dos Equis XX Special Lager XXXX Dry CRAFT BEER James Squires Ginger Beer Brookvale Union Ginger Beer Balter Brewing XPA Balter Brewing Hazy IPA Byron Bay Premium Lager Gage Road Single Fin Summer Ale Mountain Goat Heaps Normal Quiet XPA Young Henrys Newtowner Ale HOT TIPS RTD – Canadian Club Soda & Lime Classic/Contemporary Beer – Better Beer Zero Carb Lager Craft Beer – Dingo Lager Cider – Somersby Spirits – Spirits Thief Spirits – Stoli Non-Alcoholic Mixers – Lyres Wine – Croser NV Wine – McWilliams Fortified Portfolio

Australian Spirits

UNLEASH THE POTENTIAL AUSTRALIAN DISTILLERS ASSOCIATION

Conference 2022 Review

IN APRIL THIS YEAR, THE AUSTRALIAN DISTILLING ASSOCIATION (ADA) HELD ITS ANNUAL CONFERENCE AT THE PULLMAN IN MELBOURNE. THE SPECTRE OF COVID DIDN’T DETER THE RECORD-BREAKING 400 PLUS DELEGATES ATTENDING, UP FROM 18 AT THE FIRST ADA CONFERENCE SEVEN YEARS AGO. HOW FAR THE INDUSTRY HAS COME IN LESS THAN A DECADE. LOCAL CRAFT DISTILLERS HAVE IRREVERSIBLY CHANGED THE LANDSCAPE OF SPIRITS IN AUSTRALIA, AND THE WAVE CONTINUES TO BUILD. THE CONFERENCE’S OVERARCHING THEME WAS APPROPRIATELY NAMED “UNLEASH THE POTENTIAL.” MELISSA PARKER REPORTS. The Australian distilling industry is experiencing unprecedented growth. Over the past ten years, it has grown from 28 distillers in 2014 to over 400 distillers today, producing everything from gin and vodka to rum and liqueurs. That’s three times the number in Scotland The Executive Summary Report in the ADAs 2022 Pre-Budget Submission states the economic contribution of the spirits industry in Australia in 2018-19 was $11.6 billion in total value add. It supports 52,900 jobs directly and 51,600 indirectly, and 65% is operational in regional Australia. The tourism dollar is also a significant factor.

Almost 121,000 international tourists visited a distillery in 2019, while domestically, that figure was 500,000.

Australian spirits are doing well in export. From 2011-12 to 2018-9, the value of local spirit exports rose 284% to $267

64 drinks trade

million, equivalent to the average annual growth of 21%. Australian spirit exports represent 9.5 times the value of beer exports.

But the real boom is waiting to happen because the industry is hamstrung by the disproportionate tax, the third-highest spirit tax in the world. The annual excise paid by the industry is $3.6 billion per year. The ADA is calling on a fair and sustainable tax to unleash the industry’s full potential, creating jobs, stimulating investment, and increasing exports.

The atmosphere at the conference was one of palpable collegiality. The support for each other and the collective commitment to the local spirit industry will prove a strong foundation for its future success. The themes were safety, new releases, innovations in market, professional and trade development and industry insights. It also proved a welcomed opportunity after two years of

harsh pandemic restrictions to meet with other members of the industry and exchange ideas and build relationships.

After welcomes from President Stuart Gregor and Chief Executive ADA, Paul McLeay, delegates heard from the first speaker Adam Pinkard. Pinkard, owner and founder of Adam’s Distillery, gave a moving presentation on the lessons learned from fire that engulfed his distillery and almost claimed the life of one of his workers.

It was an avoidable mistake that ended in tragedy and highlighted the importance of staff training and understanding the risks.

Thankfully investors have enabled Pinkard to rebuild his distillery and keep the brand alive, but the journey for this distiller has been extremely tough.

The Adam’s Distillery tragedy led headline sponsor BECA to develop the BECA Safety Toolkit for Australian

Gala Dinner MCs Hamish Blake and Wippa with Stu Gregor-Australian Distillers President

Distillers’ members. Senior Process Associate at BECA, James Ludford-Brookes, presented the ins and out of the Toolkit and how it teaches distillers to avoid mishaps working with highly flammable liquids while giving them peace of mind.

The line-up of experienced and knowledgeable industry leaders offering advice and opening discussion on the future of the Australian distilling industry and its potential included the CEO of Pernod Ricard Australia, Bryan Fry, Simon Jones and Adem Karafili from Top Shelf and Simon Jones, director of Canterbury Partners.

Delegates also heard from Greg Holland, chief executive of Spirits and Cocktails Australia, and the Keynote Speaker was the effervescent multi award-winning motivational speaker and author Holly Ransom.

Bryan Fry said the whisky maturing in barrels waiting for release will be critical for increased recognition of the Australian spirits industry globally. Where Australia is going to live and die, he said, is through the whisky market. “Gin is great, vodka is great, and rum, but great distilling nations are all known for their whiskey, such as Scotland, US, the Japanese, so whisky will be important.”

He also advised distillers not to underestimate the power of taste. “Taste is everything and what you do collectively as an industry: how you work the barrels, the stills, and the grain. The second is packaging and people.”

Fry referenced Malfy Gin from Italy as flying off the shelves “because it sold the Italian Mediterranean lifestyle with awesome packaging.” He encouraged distillers to stand out from competitors with packaging and taste.

Simon Jones advised on setting up a business from the outset with a vision for realising financial gains for the future and thinking about the exit strategy before you start. He was instrumental in delivering advice to Four Pillars on the partial sale to

The spectre of Covid didn’t deter the recordbreaking 400 plus delegates attending, up from 18 at the first ADA conference seven years ago.

Lion, of which co-founder Stuart Gregor thanked him publicly for his invaluable guidance.

Adem Karafili discussed his experiences as Chairman of publicly listed business Top Shelf International Holdings Ltd and his wealth of business experience, including seven years establishing Swisse Wellness before it was sold in 2015 to H&H Group for just under US$1.7 billion.

Karafili talked about the trajectory of Top Shelf International (TSI), an Australian

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Australian Spirits

premium spirits company with brands Ned Whisky, Grainshaker Vodka, and in the pipeline, Australian Agave Spirit. TSI began in 2015 with the idea to create a spirit to compete with the American Jim Beam and Jack Daniels, and by 2021 it was listed on the ASX. During that time, the founders raised $122 million of capital, $83 million deployed and $112 million in assets.

His advice to new spirit businesses is to participate in spirit categories that deliver scale and opportunity, build brands that own a distinctive position in the category and invest in growth before revenue and in assets that allow you to compete on quality, scale and efficiency. He also stressed the importance of building your brand, referencing strong sponsorships and partnerships with events to create awareness.

Peter Campbell, director of Export Vision, spoke about the potential for export and how to apply for government grants to be at a competitive advantage.

He referenced the UK’s position on spirit exports being worth US$100 billion.

Campbell said the industry offers huge potential for exports. He has assisted exporters for 35 years, and the blue sky for the Australian distilling industry in export is just ready for mining.

Finally, Tim Carroll, GM Merchandising at Endeavour Group, John Ross-Jones, Beverage Operations Manager at The Lucas Group and Mairead Jarrett, Category Manager, Boozebud, spoke on navigating the retail channels of off-premise, onpremise and online, respectively.

The event’s highlight was inducting legends of the Australian spirits industry into the new Hall of Fame at the Gala Dinner hosted by Hamish Blake and Michael ‘Wippa’ Wipfli. Delegates toasted 30 years of Australian craft whisky with a collaborative blend of whisky sourced from 36 of Australia’s leading whisky distillers and blended by Bill Lark.

The first inductee was the late great Raymond ‘Spike’ Dessert the Third, owner of Hoochery Distillery and founding member of the Australian Distiller’s Association.

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Gin is great, vodka is great, and rum, but great distilling nations are all known for their whisky, so whisky will be important - Bryan Fry, Pernod Ricard Australia.

Tasmanian whisky legend Bill Lark was second. He established Lark Distillery with his wife Lyn in 1992 and is also a founding member of the Australian Distiller’s Association. Bill is fondly known as the ‘Godfather of Australian Whisky’.

The third inductee was former co-owner, manager and head-distiller of Sullivan’s Cove and whisky legend Patrick Maguire.

He raised this brand from obscurity and turned it into an internationally recognised award-winning whisky. He recently launched Maguire and Co. Bottlers and Distillers.

Lastly, the fourth recipient was Cameron Syme, the owner of three of Western Australia’s most internationally acclaimed distilleries, the Great Southern Distilling Company in Albany, Giniversity in Margaret River, and Tiger Snake Distiller Porongurup. His spirits have been awarded over 150 medals and trophies in

international competitions over the past 14 years.

Announcing the inductees, Stuart Gregor said, “The industry is now at a point where we can replicate the remarkable wine boom of the 1980 and 90s when Australian winemakers began to win global acclaim and created an exporting powerhouse.

‘We think it is time to acknowledge and celebrate the significant contributions of the members who were there at the beginning of the revitalisation, who can take so much credit for what the Australian spirits industry is today.”

Paul McLeay said, “It was fantastic to come together as an industry after two years of COVID disruptions, to celebrate how far we have come and to contemplate our future and opportunities to grow.

“The enthusiasm to ‘unleash the potential’ from the 400 distillers who attended the conference was nothing short of spectacular. The professional development and networking opportunities provided through the conference have laid strong foundations to continue work to ensure the safety, sustainability and growth of our industry throughout 2022 and beyond.”

As part of the conference schedule, Victoria’s recently awakened hospitality was on show, with an energetic opening reception at Starward Distillery and informative regional tours to the Bellarine Peninsula, Yarra Valley, Mornington Peninsula and Macedon Ranges.MP

EXPLORE THE DARK SIDE OF CIDER

SOMETHING IS WAITING IN THE DARK, A WORLD FULL OF UNKNOWN ADVENTURES READY TO BE EXPLORED. THE ONLY WAY TO DISCOVER IS TO FIND OUT FOR YOURSELF.

SO, WHAT ARE YOU WAITING FOR?

The vineyards of Saumur-Champigny

Loire Valley Wine

VAL DE LOIRE MILLÉSIMÉ 2022 THE INTERLOIRE (INTERPROFESSION DE VINS DU VAL DE LOIRE), THE LOIRE VALLEY’S WINE MARKETING BOARD, HOSTED MEMBERS OF THE INTERNATIONAL PRESS FROM 16 COUNTRIES IN THE THE PICTURESQUE TOWN OF ANGERS. OVER FOUR DAYS DELEGATES TOURED RENOWNED LOIRE VALLEY ESTATES TASTING HUNDREDS OF WINES FROM THE WIDTH AND BREADTH OF THIS HISTORIC AND FASCINATING FRENCH WINE REGION. MELISSA PARKER REPORTS.

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year after harvest. The yeast imparts a complex bread and biscuit character to the final still wine. The delegation visited the vineyards of Muscadet Coteaux de la Loire, cru Champtoceaux and Coteaux d’Ancenis where we tried fresh and mineral Muscadet wines from the 2018 to 2021 vintages.

Reds and rosés made from Cabernet Franc and Grolleau were also touched on, but Muscadet is the star of Nantais. The wines tasted were accompanied by local cuisine including delicious regional oysters, a perfect match for the deliciously fresh and fruity Muscadet style.

Angers in April was alive and bursting with a floral kaleidoscope of colour. It was a sensory delight and, as the gateway to the Loire Valley wine region, made a fitting preview for the stunning wines waiting to be explored.

THE LOIRE The Loire Valley is France’s oldest and 3rd largest AOP wine-growing region. It is also the longest, stretching horizontally across the country from the Atlantic Ocean in the west south of Paris in the east. It is divided into five areas of regional distinction, Nantais, Anjou-Saumur, Touraine, the Centre-Loire and the Auvergne.

The Loire River is the longest in France.

When meeting the winegrowers and winemakers, it is the river they all reference.

It is the region’s main artery and brings life to the land and nurtures the soils, vineyards, and grapes.

Loire Valley wines are experiencing a global resurgence of interest. Exports are up 18%, and the region’s goal is to increase this to 30% by the end of 2030, driven by increased awareness of Loire sparkling wine, Cremant de Loire, of which the region is famous. The 3,600 growers and 430 negociants plus 21 co-op wineries combined turn over almost AUD$2 billion annually from 280 million bottles per year, volume on par with Champagne.

Environmental sustainability is a high priority to Loire Valley producers and has been on the agenda for decades.

Spring in Angers

Sustainability benchmarks were set in the 1990s. Now over 50% of the region’s vineyards are environmentally certified, way ahead of the objective of 50% by 2025.

“There is a collective plan for the Loire Valley wine estates to be 100% environmentally certified with the green label or the French HVE (Haute Valeur Environmentale) or equivalent by 2030,” said director general of Interloire, Sylvain Naulin.

Some of the areas the Val de Loire Millésimé 2022 covered were the Muscadet wines of the Nantais including cru Champtoceaux and Coteaux d’Ancenis, the influence of terroir expression on Vouvray, the wines of Saumur-Champigny, Loire rosés from dry to sweet, its famous sparkling Crémant de Loire, the region’s predominant red variety, Cabernet Franc and white Anjou wines as opposed to black referring to the colour of the soils, not the wine. A highlight was the delicious discovery of lesser-known indigenous varietal Pineau d’Aunis and the huge potential for this unique lighter red.

THE MUSCADETS OF NANTAIS

Angers and the Loire River at night

To the far west flowing into the Atlantic, the Nantais region, known as the Oceanic area, produces excellent Melon de Bourgogne (Muscadet). 87 % of wines produced here are white, and it is home to the famous Muscadet Sur Lie style. The wines spend the winter ageing on lees and bottled one

SAUMUR-CHAMPIGNY AOC This small AOC in Anjou-Saumur specialises in the unique expression of single variety Cabernet Franc. The limestone Tuffeau soil creates wines of complexity and freshness. One hundred winemakers in nine domains produce wine from 1600 hectares of vine. For the past fifteen years, the producers of Saumur-Champigny have

Ancient troglodyte caves

actively worked towards environmental biodiversity and sustainability. Today more than 90% of the domains are involved in programs such as Ecological Reservoir Zones (ZER), vegetal cover and tillage of the inter-rows between the vines and connected weather stations between growers to manage the harvest better. SaumurChampigny is also embracing wine tourism and takes part in the annual Loire Valley

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Loire Valley Wine

Vignes Vins Randos walk with the signposted Saumur-Champigny walk. This year it takes place from 3-4 September 2022.

The walk showcases the region’s beauty, the vineyards, ancient troglodyte caves and the picturesque towns. On the walk, delegates tasted a range of Saumur-Champigny Cabernet Franc wines from 2018, 2019 and 2020 vintages. The 2018 wine was particularly impressive and showed a sweet ripeness. A good example was the Domaine De Nerleux Les Loups Noirs 2018, crafted by ninth-generation winemaker Amelie Neau. Fresh and elegant, this Cabernet Franc exhibited soft black fruit and intense flavour from low yields and an extended maceration period. Amelie is also the first female president of the producers’ syndicate of the Saumur-Champigny appellation, founded in 1980. Other winemakers of note from this region include Arnaud Lambert from Domaine Arnaud Lambert and Loïc Terquem from La Folie Luce. Both of whom were our expert guides around the SaumurChampigny region.

VOUVRAY Ninth-generation Domaine De Nerleux winemaker Amelie Neau

The Interloire is encouraging more winemakers to export to Australia and globally.

In 2021 there were 90 wineries exporting to Australia, that’s less than 5% of all producers in the Loire.

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The region of the Touraine specialises in single-varietal single-vineyard wines showcasing microclimates and terroir diversity. Its jewel in the crown is Vouvray.

Vouvray has been a wine of excellence loved by kings and queens as early as the 15th and 16th centuries. In 1936 it was recognised as an appellation, and today AOC Vouvray is seven domains with 150 winemakers working 3000 hectares of vines. Vouvray is 100% Chenin Blanc also known is these parts as Pineau de la Loire. This local grape has been performing here since the 1st century. Vouvray produces exceptionally unique expressions in ideal microclimates for this variety. The flint and limestone soils and the particular regional climate define the wines. Vouvray comes in many styles and levels of sweetness, from mineral dry to fruity semi-sweet, botrytis or sparkling.

Some excellent examples tasted included the stunning Brisebarre Philippe Vouvray Vignoble Brisebarre Sec 2020, with intense freshness and mineral complexity, and the Domaine de la Rouletiere Les Perruches Sec 2020, with delightful floral and wet stone character, texture and balance.

Mathieu Vallée (left) Château Yvonne and Loïc Terquem from La Folie Luce

Tasting Loire Valley’s diverse rosé styles

ROSÉ DE LOIRE There are three main appellations of Loire Rosé – Rosé de Loire, Rosé d’Anjou and Cabernet d’Anjou. The Rosé de Loire tasted included various blends of Grolleau, Gamay Noir, Cabernet Sauvignon and Cabernet Franc. They were usually value-priced and fresh, fruity and made in an aperitif style.

The Rose d’Anjou was a step up with some single varietal rosés such as the Domaine Des Deux Moulins Jolie Quille Rosé or the Domaine Ledue Frouin 2021 both made with 100% Grolleau. Cabernet d’Anjou is often single varietal Cabernet Franc. For example, Domaine Matignon Gourmandise 2021 Rosé or the Chateau de Brossay 2021 Rosé; otherwise, it is blended with Cabernet Sauvignon for more depth and complexity, such as the Domaine de Terrebrune 2021 Rosé with 20% Cabernet Sauvignon. Many of the wines exhibited were only available in France; however, producers are more than eager to talk to importers about introducing their wines to Aussie palates.

THE AUSTRALIAN MARKET

PINEAU D’AUNIS Pineau d’Aunis production in the AOC Touraine Coteaux du Vendômois is tiny, yet this ancient Loire Valley red wine variety is extremely unique and intriguing in character. On the nose are aromatic rose petals and violet characters with a burst of white pepper that flows through to a spicy Turkish Delight palate with a dash of anise and chalky textural tannins. Excellent examples were the Ariane & Co Picrochole 2020 100% Pineau d’Aunis and the Cave de Vendômois Grille d’Aunis 2020. The appellation also makes excellent rosé styles with this variety such as the Domaine du Four à Chaux Benjamin Rosé 2021 and the Domaine Colin Gris Jeaunes Vignes 2021 Rosé. Again, these wines are predominantly only available in France, with some making waves in the United States and Canada.

The Australian market for Loire Valley wines is buoyant with loads of potential.

Australian wine drinkers are renowned for curious palates and the Loire Valley has so much to offer. We are the seventh retail market for Loire Valley wines, and

IRE VALLEY O L G N I L L BEST-SE USTRALIA IN 2021 WINES IN A

41 hl njou —4,7 ’A d t e n r e Cab hl u —4,189 Rose d’Anjo 92 hl Loire —2,2 e d red) l a V P IG hite, 16% w % 4 8 ( l 1,053 h g) Touraine — % sparklin 17 l, il st % 658 hl (83 Vouvray — 1 hl Loire —37 e d t n a m e Cr 317 hl Muscadet —

considering our relative population, that’s pretty significant. In 2021 Australia imported 16,070 hl litres of Loire Valley wine from 90 producers.

Since 2016 the volume has grown by 94% and value by 88%. Loire rosé is Australia’s favourite,

while the most significant percentage growth in the past five years is the reds from the Touraine appellation at +420%. Rosé and red wines make up 68% of the Australian market, while the whites make up 28% volume and the sparklings 44%.

Remarkably our most significant year for Loire Valley wines in Australia was in the first year of the pandemic, 2020, when we imported 17,604 hl. Although we enjoy Loire rosés and, to a lesser degree, reds, there is a massive opportunity for Australian wine drinkers to discover and embrace the diverse and superior quality of other Loire wines, more Vouvray in particular, of course, not forgetting the mesmerising Pineau d’Aunis.

Sylvain Naulin said, “Interloire has been working on marketing in Australia since 2018. It was a clear choice to make important investments in your market because we saw a good opportunity with rosé as well as Chenin and Sauvignon Blanc.”

“In the past five years rosé has increased 5000 hl and second are the PGI Val de Loire wines at 1500 hl. We see the rosés driving the whole Australian market both sweet and dry for Loire wines. The Cabernet d’Anjou is number one and then the Rose d’Anjou.

“The reds also have lots of potential. The Touraine reds are most popular in Australia.

Rosé we export 8000 hl and reds only 170 hl. Touraine is the appellation that grew the most over five years. It is low but it is on a trajectory.”

“The Interloire is encouraging more winemakers to export to Australia and globally. In 2021 there were 90 wineries exporting to Australia, that’s less than 5% of all producers in the Loire,” said Emma Fontaine, Export Manager, Interloire.

“Our objective in this big plan is to increase export to 30% by 2030. Globally export is one of the priorities for the whole region. It is impossible not to find a wine to like in this region. It is unique in the world.

It is like nowhere else in the world,” said Sylvain Naulin.MP Editor of Drinks Trade, Melissa Parker, travelled to France courtesy of InterLoire.

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Then. Now. Always.

*Awards, medals & trophies received across Hardys wines from 1971 to 2020 at national and international wine shows

Certainty.

For every occasion.

For more information, contact your Accolade Wines Business Development Manager or call 131 492 Enjoy Hardys responsibly

New Products

Kilikanoon Ashton Mataro 2020 Kilikanoon Clare Valley RRP | $55.

From the Ashton vineyard, planted in 1920, the 2020 vintage is the first release of this wine. This single varietal Mataro is intense and muscular with real concentrated flavours of warm earth, chocolate, mulberries and delicatessen meats. Silky tannins blend in beautifully for such a powerful wine—awarded Gold by the Clare Valley Wine Show.

WINE

Kilikanoon Attunga Shiraz 2018 Kilikanoon Clare Valley RRP | $250 Crafted from just 12 rows of vines north of Auburn, this dry-grown vineyard planted in 1865 produces a limited number of small bunches packed with power, flavour and elegance. The Attunga is a wine released when the vintage is outstanding. 2018 is an Attunga of seamless texture and elegance, dark cherries and red-fruited structure. It is drinking beautifully now, with plenty of cellaring potential - awarded Gold by Mundus Vini International Wine Awards.

Winemaker Explorations Series Moet & Hennessy Australia RRP | $42 It is a deep raspberry-toned sparkling wine with vibrant flavours of blackcurrant and berry; it has a delicate sweetness and soft acidity that makes it fresh and playful.

St Hugo Fabal Barossa Valley Shiraz 2018

Kilikanoon Walton Grenache 2020 Kilikanoon Clare Valley RRP | $96 A dry-grown Single Vineyard wine from hand-picked bush vines and minimal intervention, it is a pure expression of Grenache. Strawberry, dark cherries and cedar spice with hints of sandalwood.

The palate is silky smooth and vibrant.

The finish is long, expressive and youthful—awarded Gold by Mundus Vini International Wine Awards.

Chandon Meunier Rosé 2019

The Rewild Range Duxton Vineyards RRP | $9.99 New sustainable wine brand, Rewild is committed to give back to nature through green initiatives and calls itself a wine that doesn’t cost the earth - literally. Produced from Southern Murray Darling grapes with tonnes of flavour it delivers quality for excellent value within the $10 category.

The 2021 vintage release includes the fresh and fruity crowd pleasers, Chardonnay, Moscato, Pinot Grigio Sauvignon Blanc and Rosé.

Chandon Field Blend 2017 Winemaker Explorations Series Moet & Hennessy Australia RRP | $42 This wine is crafted from the rare Champagne grape variety Petite Meslier.

Flavours of lemon blossom, bergamot, and floral tones balance elegantly with pink grapefruit and crab-apple characters. This wine is best suited to those who favour a dry palate.

Single Vineyard Collection Pernod Ricard Australia RRP | $80 Produced from a single block on The Fabal vineyard in the northwest corner of the Barossa Valley is a single block. It sits at approx. 325m and has a gentle northwest aspect suited to east-west row orientation. It is some of the first harvested Shiraz in the Valley for St Hugo and delivers a wine of great structure, power and minerality.

St Hugo Flint Barossa Valley Koch Shiraz 2016 Single Vineyard Collection Pernod Ricard Australia RRP | $80 This wine displays characteristics typical of the Rowland Flat sub-region of the Barossa Valley. Bright and vibrant with dark red fruits and a plush opulence, this wine is approachable in its youth but deepens in flavour and texture with age.

St Hugo Flint Coonawarra Cabernet Sauvignon 2018 Single Vineyard Collection Pernod Ricard Australia RRP | $80 Coonawarra Cabernet at its finest.

Structural with blackcurrant fruit and fine tannins, ensuring cellaring potential. Fruit for this wine is from two adjacent blocks on the Flint Vineyard northwest of the Coonawarra wine region. The vines were planted in 1989, resulting in a wine of great power and opulence.

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Tasting Panel

& GAMAY

PINOT NOIR PINOT NOIR IS A FUNNY BEAST. IT’S A TRICKY VARIETY TO GROW, AND YIELDS NEED TO BE LOW TO PRODUCE QUALITY FRUIT. IT HAS THIN SKIN AND IS SUSCEPTIBLE TO DISEASE, PLUS IT TAKES SKILL IN THE WINERY TO MAKE IT SHINE. STILL, WE LOVE THIS FICKLE BURGUNDIAN GRAPE. PINOT NOIR IS AUSTRALIA’S 4 TH MOST PLANTED RED VARIETY. THE TOTAL TONNAGE IS UP 51% IN THE 2021 VINTAGE COMPARED TO JUST A YEAR PREVIOUSLY. PRICE PER TONNE IS THE MOST EXPENSIVE OF ANY VARIETY*(*AVERAGE PRICE, BASED ON WINE AUSTRALIA’S ANNUAL VINTAGE REPORT). IN 2019, IT WAS THE SECOND MOST LISTED VARIETY IN ON-PREMISE LISTS (WINE BUSINESS REPORT), SECOND ONLY TO SHIRAZ AND CONTINUES TO GROW IN THE OFF-TRADE. OUR TASTING PANEL PICKED THE SHINING EXAMPLES SHOWING ‘PINOTSITY’ FROM A SELECTION OF AROUND 70 WINES. TO REMOVE REGIONAL BIAS, THE PANEL TASTED VINTAGE FLIGHTS. THERE WERE SOME SURPRISES. WESTERN AUSTRALIA HAD SEVERAL WINES SCORING WELL, AN INTERESTING RESULT CONSIDERING IT IS NOT A TRADITIONAL PINOT NOIR REGION. NEW ZEALAND SHOWED A RANGE OF STYLES FROM DIFFERENT TERROIRS, AND AUSTRALIA THREW SOME SURPRISING REGIONS INTO THE MIX. THE NEXT TASTING WAS ANOTHER LIGHT TO MID-WEIGHT RED, GAMAY. LIKE PINOT NOIR, IT ALSO LEVERAGES THE TREND FOR MID-WEIGHT, EASY-DRINKING, FOOD-FRIENDLY WINES. BEAUJOLAIS HAS BEEN A BIG TREND IN THE ON-PREMISE. HERE WE LOOKED AT A HANDFUL OF IMPORTS AND SOME DOMESTIC WINES. JUICY BUT WITH DEPTH AND POISE, THESE WINES FOUND FAVOUR WITH THE PANEL.

OUR EXPERT PANEL OF TASTERS MICHAEL MCINTOSH

CHARLIE SIMPSON

IMOGEN MURPHY

Fine Wine Brand Ambassador Accolade Wines

Director Virtuous Wines

Manager Darlinghurst Fine Wines

DAVID MESSUM

JARRETT BUFFINTON

JACK GLOVER

Consultant/Winemaker Just the Drop

Dan’s Wine Merchant Dan Murphys

Marketing Director Accolade Wines

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BRACKET 1. VINTAGE 2019 PINOT NOIR

TERRA SANCTA BANNOCKBURN OTAGO NZ RRP: $30 | SCORE: 87 • Savoury and earthy notes. Burgundian in style. Fine and leafy on the finish.

Great ripe fine tannins – MM • Nice forest floor notes, a touch of blackberry. Slight mid-palate hole but a nice tannin structure - DM

SANTOLIN – GLADYSDALE YARRA RRP: $45 | SCORE: 92 • Dark fruited with seductive savoury oak and vanilla accents - JG • Good mid-palate weight, juicy with savoury notes, developing - IM

MUD HOUSE – THE NARROWS – MARLBOROUGH NZ RRP: $30| SCORE: 92 • Red Skins, Gentle Oak tannin, milk chocolate finish, nice crowd-pleaser of a pinot – I'M • Raspberry, cherry and plum fruit salad on the nose, simple cherry on the palate but pleasant from start to finish - JB

DEVILS CORNER – RESOLUTION -TAS RRP: $35| SCORE: 93 • Red fruits, linear acid and fine textural tannins. Tightly woven and lengthy, classy oak signature to finish - JG • Strawberry stems and round cherry, crushed red flowers, overall layered and quite interesting, complex and delicious - JB

BROCKENCHACK – HARE HUNTER – EDEN VALLY SA SCORE: 96 • A little basket of forest berries. It stays savoury, which is its drawcard. Oak is there but mucking in rather than standing out, complex and satisfying – CS • Cherries and touch of VA on nose, bitter strawberry and spice palate, evocative. Viscous and textured - JB

MCWILLIAMS – MCW RESERVE 660 – TUMBARUMBA NSW SCORE: 95 • Strawberry, well-woven spice and briar.

Firm mid-palate and good length - JG • Mint. A bit too much, really, overtly oak and ambition. Beautiful fruit is sadly out-jazzed by the oak and the winemaking. But very smart nonetheless - CS

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BRACKET 2. VINTAGE 2020 PINOT NOIR

STONELEIGH – LATITUDE – MARLBOROUGH NZ RRP: $18 | SCORE: 88 • Excellent nose, mixed savoury and red-fruited palate. Structured tannin, a touch overbuilt – DM • Overt tannins, pretty nose but looks a bit overworked - JG

TAMAR RIDGE -TAS RRP: $29| SCORE: 93 • Fresh tobacco, autumn leaves and white pepper on the nose. Pomegranate, cherry on the palate. Good acid line and blood orange finish. Yum – IM

MARCHAND & BURCH – MOUNT BARROW – MOUNT BARKER WA RRP: $62| SCORE: 97 • Big rich, varietal, oak, something tropical going on, which is odd, but I like this wine – CS • Beautiful juicy bright cherries. Really approachable and drinkable. Good acid and oak tie in soft tannins. Easy drinking now but shows great depth and poise - MM

BREAM CREEK – RESERVE – TAS RRP: $70| SCORE: 96 • Violets and spice, cool dark berries, thoughtful. Plush with good tannin/acid tension - JG • Elegant red fruit and soft spice and earth. Framed with zippy acidity and fine tannins. Restrained and elegant. It glides over the palate - MM

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SILKWOOD ESTATE – THE WALCOTT – PEMBERTON WA RRP: $30| SCORE: 91 • Good, sweet fruits, sexy oak. There’s a fair bit of makeup on this one, but it is a pleasurable experience - CS • Richer intensity of red fruit. Stronger oak influence with licks of vanilla.

Brambly and complex. Delicious - MM

BRACKET 3. VINTAGE 2021 PINOT NOIR

RIPOSTE – THE SABRE – ADELIADE HILLS SA RRP: $30| SCORE: 88 • Jammier style, rich fruitforward profile, touch reductive and oak not yet integrated but pleasing.

– IM • Classic pinot, earthy, mushroom and spice.

Little jammy, but still fresh fruited - JB

APRICUS HILL – SINGLE VINEYARD – DENMARK WA RRP: $35| SCORE: 89 • Strawberries and cream, citrusy orange rind thing, probably from oak.

Enjoyable – CS • Lifted fruit, lovely nose.

Acidity too much on the palate - DM

BREAM CREEK – TAS RRP: $45| SCORE: 89 • Sweet amaro notes, blood orange, little dusty tannins.

Building - DM • Blood orange and ruby grapefruit. Needs time MM

CHAIN OF PONDS MORNING STAR ADELAIDE HILLS SA SCORE: 90 • Soft raspberry aromatics, soft acidity, not much tannin. Good choice for an aperitif – CS • Very light style, super juicy with developing fruit. It needs another six months in the bottle to shine, but v. promising - DM

BRACKET 4. GAMAY - VARIOUS VINTAGES

CASTLE ROCK ESTATE – PORONGURIP WA RRP: $33| SCORE: 91 • Barrell aged negroni - MM • Pinotsity high! Juicy, fine pillowy tannins, wellframed fruit. Nice -DM

PIERRE-MARIE CHERMETTE – BEAUJOLAIS 2020 SCORE: 96 • Stewed apples, bright, crisp, good wine – CS • Pureed apple and cinnamon on the nose, lush ripe red fruit on the palate.

Very good – IM

CHRISTIAN VENIER – LES HAUTS DE MADON – CHEVERNEY LOIRE 2020 SCORE: 96 • Bright character. Complex and beguiling. Dark and brambly - MM • Bright acidity, nice firm tanning structure but not hard. Heaps of lush fruit, little dusty spice. Excellent line. V good - DM

DE BORTOLI – LA BOHEME ACT 4 – YARRA 2020 SCORE: 89 • Well balanced upfront fruit with pepper notes coming through, complex enough for Gamay. Solid – IM • A well-made and balanced wine, nice fruit character up front, brambly and blackberries. Good - DM

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New Products

Glenfiddich Grande Couronne RRP: $ The famous single malt Scotch whisky celebrates the newest edition to Glenfiddich’s Grand Series. This time Glenfiddich continues to challenge convention by partnering with Australian fashion designer Jordan Dalah launching the limited-edition Grande Couronne x Jordan Dalah pack.

To purchase, lovers or Glenfiddoch can register in a ballot for the chance to buy the pack including an unpublished Dalah print taken from the SS23 show and a set of 6 Grande Couronne balloon glasses and, of course, the Grande Couronne whisky.

The Grande Couronne is a 26-year-old single malt Scotch matured in American and European oak casks and finished in Cognac casks.

SPIRITS

Never Never Australian Absinthe Never Never Distilling Co. RRP: $95 Never Never has announced its latest innovation and launched an Australian Absinthe developed for the distillery’s collaboration with Van Gogh Alive as Official Spirits Partner. The limitededition Dark Series bottle is only available on the Never Never Distilling Co. website to subscribers. The Never Never Distilling Co. uses a unique blend of contemporary and traditional botanicals, including the ‘Holy Trinity’ of absinthe; wormwood, sweet fennel plus green anise, lemon balm aniseed, and hyssop.⁠ Inspired by the art of Van Gogh - the liquid is bold, layered, and full of character.

Bass & Flinders Heartbreak Pinot Noir Gin Bass & Flinders Distillery RRP: $88 Despite Pinot Noir grapes being in short supply, Mornington Peninsula’s Bass & Flinders Distillery has released its second Heartbreak Pinot Noir Gin – although in precious limited supply. Heartbreak Gin represents Bass & Flinders Distillery’s natural progression from producing grape-based spirits to fortifying Mornington Peninsula’s premier grape variety, Pinot Noir, with gin.

Master distiller Holly Klintworth makes her gin by hand, taking the natural sweetness from winemaking fortification techniques and balancing this with classic juniper-forward notes to create fruity, floral undertones.

She then combines carefully selected native Australian botanicals to highlight the unique aromas and flavours associated with Pinot Noir grown on the Mornington Peninsula.

Hendrick’s Neptunia Gin William Grant & Sons

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RRP: $95 Hendrick’s Neptunia is a new limited release from master distiller Lesley Gracie’s Cabinet of Curiosities. It is made to capture the magic of the sea in a gin. It uses a mysterious blend of refreshing Scottish coastal botanicals to express the magic of the sea with a bright citrus finish.

Gracie has captured the magical sensation of being by the sea and bottled it in a gin using her background in chemistry, proclivity for experimentation, and fascination with how different botanicals combine to create intriguing flavours.

Grand Prix

MELBOURNE IS BACK AND ® SO IS THE F1 GRAND PRIX THE AUSTRALIAN GRAND PRIX IS THE IDEAL PLAYGROUND FOR BEVERAGE SPONSORS TO LEVERAGE THESE PARTNERSHIPS THROUGH EXPERIENTIAL EXPERIENCES, AND THIS YEAR PROVED EXTRA SPECIAL. POST LOCKDOWN, THE SPIRIT, WINE AND BEER BRANDS ALIGNING WITH AUSTRALIA’S GREATEST MOTORSPORT EVENT BENEFITED FROM THE BUZZ OF ITS RETURN AFTER TWO YEARS OF CANCELLATIONS. MELISSA PARKER REPORTS.

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Owner and founder Ewen Pettit said Idle Hour is not the ‘back the truck up and empty the bottles’ kind of brand. “We want to invest, and it’s a huge opportunity for us and what the Grand Prix want to do with the ‘off-track strategy’.”

Melbourne is back! The Formula 1® Australian Grand Prix 2022 at Albert Park set record numbers. Almost 420,000 attended over the four days, with spectators on Friday and Saturday at an all-time high.

The Australian Grand Prix Corporation CEO Andrew Westacott called it ‘the event that kickstarted Melbourne’s mojo.’

And indeed, it did. You couldn’t wipe the smile off the faces of Grand Prix fans. The conviviality of the festival atmosphere was joyously palpable. Melbourne woke up smelling the burning rubber and made up for lost time. And that included a drink.

While post-lockdown had us crawling

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out of caves like bears in spring, other factors were at play. Call it the Netflix ‘Drive to Survive’ effect, but the Grand Prix is more popular than ever, particularly among the ladies. Not only were punters in record numbers, but there was a shift in demographics. Female ticket holders made up 40% of attendance when historically it has been a 75-25 male-female split. The world’s favourite motorsport event is now the cream of the crop for drinks sponsors, and many want a smooth ride into the fast lane.

Global Partner of Formula 1 since 2016, beer brand Heineken has upped the ante with title sponsorship of the Australian

Grand Prix, replacing Rolex and adding to its title sponsorships of races in the Netherlands, Mexico and Brazil. Other liquor brands involved include official champagne sponsor Champagne Taittinger with exclusive pouring rights, Pernod Ricard’s St Hugo, Birra Peroni for Aston Martin and local Brisbane start-up Idle Hour vodka.

While global Dutch beer brand Heineken continues to pull out the big guns with the title sponsorship, Birra Peroni is sponsoring the Aston Martin F1 Team with its Peroni Libera 0.0% alcohol product.

Like any full-blooded Italian, the brand has leveraged the partnership with a good show hosting on and off-track activations exemplifying its mantra of ‘Live Every Moment’. In Melbourne, Peroni hosted a glamorous black-tie cocktail launch event at Di Stasio’s Citta in Spring Street with celebrities akimbo, including Australian actor David Wenham, high-profile model Shanina Shaik and Aston Martin F1 Team Ambassador Jennifer Hawkins. Guests at the event enjoyed a private performance by the popular new Indi Aussie band, Cub Sport. Meanwhile, The Commons in Ormond Road partnered with Peroni and Aston Martin by creating an Italian-styled bar with Peroni Libera, a curated Aperitivo menu and an Aston Martin F1 Team replica race car from Aston Martin F1 HQ in Silverstone, UK. Australian-owned premium rye vodka brand, Idle Hour signed a three-year agreement with the Australian Grand Prix and is the official vodka partner of the

Grand Prix

Formula One Australian Grand Prix 2022, 2023 and 2024. At the Idle Hour Bar in the event’s culture district, the M-Lane, owner and founder Ewen Pettit said Idle Hour is not the ‘back the truck up and empty the bottles’ kind of brand. “We want to invest, and it’s a huge opportunity for us and what the Grand Prix want to do with the ‘offtrack strategy’.”

The Idle Hour Ready to Drink vodka soda range is available across all hospitality outlets across the event. At the same time, Idle Hour bar celebrates Melbourne’s top bars, Madame Brussels, Lover, Hugo Mountain and Neptune, with exclusive cocktails created by Melbourne’s leading bartenders featuring Idle Hour vodka.

“From the brand perspective, we wanted people to get what the brand is about.” Pettit says.

So far, Pettit is pleased with investment results saying, “Yes, there has been significant growth in sales and brand awareness since the Grand Prix, particularly within Victoria.”

The PR agent for Idle Hour, Matthew Iozi, tells us they are already preparing for more extensive brand activation for Idle Hour at the Grand Prix 2023. “I can’t reveal too much at this stage still waiting

In the rarefied air of the Extreme WOW suite on the 15th floor of the W Melbourne, our very own Formula 1 superstar Daniel Ricciardo was all smiles as he stood shoulder to shoulder with St Hugo’s chief winemaker, Peter Munro. Together they presented the launch of their second red wine collaboration, the St Hugo DR3 Barossa Cabernet Sauvignon 2018 and the Shiraz 2020. This year, Ricciardo was actively involved, driving (pardon the pun) its shape, structure, and flavour profile for the second edition. The DR3 II style is a delicious expression of the racing driver’s knowledge and passion for wine as this racing champion’s love, interest and expertise for wine evolve.

Presented in a numbered limited release bottle in a collectable designer gift box, the experience of this wine wouldn’t quite be the same if it wasn’t for the limited-edition Daniel Ricciardo ‘Shoey’ handblown glass decanter. Daniel’s podium ritual inspires the stunning piece, and yes, it is modelled on Daniel’s race shoe, posted by mum in Perth to St Hugo headquarters in South Australia.

During speeches at the W, Daniel joked it had to be a new shoe because, as he humbly acknowledged, ‘Mum knows the value of a used shoe.’ The shoe landed in the hands

St Hugo began its partnership with the Australian Grand Prix in 2019, and although this year is their second only for live activation, it has been a big one. on final confirmations, but I can say the brand is excited for the opportunity to grow its footprint across the Grand Prix over the next two years. We are going bigger and better, giving attendees more ways to drink and experience Idle Hour Vodka.” We can’t wait.

From beer to spirits to wine and St Hugo began its partnership with the Australian Grand Prix in 2019, and although this year is their second only for live activation, it has been a big one. Firstly, the wine brand collaborated with red wine lover and Australia’s favourite F1 son, Daniel Ricciardo, to create DR3 part two, second it was all about the limited-edition decanter.

of top industrial designers for 3D modelling and finally at the Canberra Glassworks, where each shoe decanter was painstakingly handblown and finished. These unique collector’s items are remarkable, functional decanters and ‘aerodynamic’ works of art.

Based on the fact they sold out in a matter of hours are also arguably worth more than the $700 price tag. Whilst admiring one at the bar, an F1 fan suggested St Hugo should release a second limited-edition modelled on his right foot. You read it here first.

In short, it was a thrilling four days of the best motorsport performances and first-class events drawing the kind of huge crowds drinks sponsors live for. MP

F1 stars feature in the new Heineken ‘When you Drive Never Drink’ international campaign.

Ahead of the inaugural Formula One race in Miami in May 2022, Heineken has effectively leveraged its global motorsport partnerships to promote responsible drinking and driving with its latest campaign.

Featuring heavyweight Formula 1 drivers McLaren Racing driver Daniel Ricciardo, Oracle Red Bull Racing driver Sergio Perez and W Series Ambassador and racing driver Naomi Schiff, the campaign highlights recent research confirming what we already know. 81% of people become overconfident when they drink and drive and believe they are much better drivers than they are. If you feel like a Formula 1 driver, it’s probably precisely when you should leave the driving to someone else.

The campaign kicks off with the statement, ‘The night is full of great drivers.’ After a night out drinking in a bar, revellers see themselves as great F1® drivers Sergio Perez and Daniel Ricciardo. At the night’s end, they make the right choice and jump into a cab reverting to their usual selves. The result is creative, effective and engaging in getting this serious global message across.

The social-first campaign was launched globally through digital, intending to reach 1 billion people with its responsibility message.

Daniel Ricciardo, McLaren F1® Team driver, said, “I may be one of the most charming F1® drivers, but after a drink, I become an even more charming passenger. So, when you feel like me after a drink or two, remember to get a safe ride home.”

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Last Drinks

WHO DROVE THE F1 SPRAY? WE ALL KNOW CHAMPAGNE AND CELEBRATION GO HAND IN GLOVE, BUT WHY, WHEN AND WHERE DID THE SLIGHTLY ODD TRADITION OF SHAKING AND SPRAYING A BOTTLE OF EXPENSIVE CHAMPAGNE ON THE GRAND PRIX WINNING PODIUM BEGIN? BY MELISSA PARKER The seed could have been sown back in the 1930s when champagne merchant Count Frederic Chandon began to gift his bottles of champagne to the French Formula One Grand Prix winners. It made perfect sense to do so as the event took place in Reims in the heart of Champagne. So, the story goes, Monsieur Chandon loved the Grand Prix and often attended, splashing his champagne around, just in the glass, not out.

Twenty years later and Moët & Chandon continued to gift champagne bottles to Le Mans Grand Prix winners alongside the prize wreath. It was a sophisticated affair with the winners elegantly sipping their prize champagne from Marie Antoinette coupe glasses, but it all changed in 1966 with a random accident.

That year, Swiss driver Jo Siffert’s champagne prize was left on the podium in

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the warm sun and popped its cork, spraying the unsuspecting drivers and the crowd. An accident it was, but it was also an event that would lead to the ritual we know today.

It wasn’t the only time it happened.

There is photographic evidence champagne popped its cork for Grahame Hill upon winning the Australian Grand Prix in the same year.

The following year, in 1967, famous American driver Dan Gurney, possibly after watching the result of these mishaps, did it again, only this time on purpose.

He shook up the bottle, popped the cork and deliberately sprayed it over all and sundry, including his boss Henry Ford II. His driving partner A. J. Foyt said, “He sprayed Henry Ford II all up and down with champagne, and I said ‘man, that’s the boss you’re spraying!’”

The Grand Prix celebratory tradition

didn’t become a mainstay until 1969, when F1 winner Jackie Stewart was holding his bottle of champagne on the Grand Prix podium when it unexpectedly popped.

He tried to stop the waste of the precious bubbles by stopping the end with his thumb, but it only made things worse.

This visual display cemented the celebratory spraying spectacle into the F1 winning moment from that day forward.

Today we couldn’t imagine an F1 win without the obligatory drowning in fizz.

In 2018 Ferrari Trento Italian sparkling partnered with the Grand Prix as the podium spraying product, taking over from years of Moët & Chandon and Mumm.

Although not champagne, it is still a great show and one we all love to watch despite great wine going all over people instead of down throats where it would be better appreciated.MP

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