Drinkzbiz April May 2018

APRIL / MAY 2018 DRINKSBIZ.CO.NZ

SAME JACK. NEW FORMAT. INTRODUCING THE NEW

12 X 330ML BOTTLE PACK AVAILABLE MAY 2018

PLEASE DRINK RESPONSIBLY. JACK DANIEL’S and OLD NO. 7 are registered trademarks. ©2018 Jack Daniel’s. All rights reserved. open to New Zealand residents aged 18 and over.

NEW

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Unbounded. Unexpected. Untamed.

To order contact your Quench Collective representative or call 0800 946 326

sacredhill.com

FROM THE EDITOR

Everything in moderation?

DRINKSBIZ APRIL / MAY 2018

I COULD probably do more exercise. (In fact, moderation, the growing market for lowerthe walk from the carpark to the school gate alcohol or no-alcohol options, and how the might not even count.) I readily confess I’m no drinks industry is responding. Reassuringly, gym bunny, but I do lead an otherwise healthy it’s far from doom and gloom - in fact, as I lifestyle. I also enjoy having a drink. discovered while researching the feature, I have friends who don’t drink, some who drink ‘A moderate shift’ on page 30, it has actually only on weekends, and others who enjoy a broadened the drinks landscape: opening glass of something most nights. For some, their up paths to new products, presenting more drinking habits are dictated by health reasons, opportunities for on-premise and retail to for others it’s budget or engage with a wider simply personal preference. audience, and encouraging There’s no disputing We are more conscious, a rise in premiumisation that health awareness these days, of what we across categories. and moderation are consume. We all know Interestingly, as we were increasingly in the someone who’s gluten-free finishing this issue we spotlight, not just in (or even coeliac), or perhaps received a press release New Zealand but globally. announcing the formation of someone who’s following a low-FODMAP diet or gone the new Alcohol Beverage sugar-free. It’s a far cry from Council of New Zealand. the days when the biggest dietary question at With nine inaugural members (the big players the table was whether you wanted your gravy among them) the Council is designed to be a over everything, or on the side. voice for the alcohol industry with government, There’s no disputing that health awareness promoting its economic and social value, and and moderation are increasingly in the also aiming to ensure those New Zealanders spotlight, not just in New Zealand but who do enjoy responsible drinking aren’t globally. And for those people who drink only penalised by laws and regulations governing occasionally by choice, for health reasons, or alcohol. It seems a timely addition. because they’re driving, it’s hardly surprising Enjoy the issue. that they’re looking for drinks that better suit their lifestyle when socialising.

Victoria Wells It therefore seemed the right time to look Editor – Drinksbiz at the shift in consumer behaviour around victoria@drinksbiz.co.nz

EDITOR’S PICKS 2016 Giesen The Brothers Chardonnay Big and buttery, this is a simply delicious full-bodied wine with a crisp finish.

And great value at under RRP $25.

Sunshine Brewery The Cut Low Alcohol Pilsner It’s a real challenge to make a decent tasting beer with low alcohol so full credit to the Sunshine Brewery crew who have knocked it out of the park with this one. Flavoursome, hoppy and just 2.4% ABV.

Thomson Whisky Two Tone Release Rich fruit cake characters, spice and oak combine in this luscious whisky that was aged in European oak barrels used previously for New Zealand red wine, and American oak used exclusively for whisky. One to savour.

DRINKSBIZ APRIL / MAY 2018 5

CONTENTS

REGULARS

BEER & CIDER

Out & About

10

Beer & Cider Report

56

Diary Dates

12

Beer & Cider News

62

Industry News

16

International News

25

Feature: A moderate shift 30

SPIRITS & COCKTAILS Spirits Report: Bourbon & Whiskey 66 Spirits News

WINE

74

Opinion: A craft crash looming? 78

Wine Report: Chardonnay 34 High 5: New on the shelf 40

LAST ORDERS

Opinion: The new BYO 44

Distributor Index

80

Wine News

Last Orders - Thomson Whisky

82

46

Publisher Karen Boult karen@boult.co.nz +64 21 320 663 Editor Victoria Wells victoria@drinksbiz.co.nz +64 27 575 9021 Designer Lewis Hurst lewis@hcreative.co.nz +64 21 146 6404 hcreative.co.nz Advertising Roger Pierce advertising@drinksbiz.co.nz +64 9 361 2347 +64 274 335 354

Feature: A moderate shift PAGE 30

drinksbiz.co.nz

Associate Member (NZ)

Drinksbiz is published every second month by Trade Media Limited, 300 Richmond Road,

Beer & Cider Report

Grey Lynn, Auckland,

PAGE 56

New Zealand, phone (09) 361 2347.

The contents of Drinksbiz are copyright and may not be reproduced in any form without the written permission of the publisher.

Please address all editorial, subscription and advertising

Bourbon & Whiskey Report

enquiries to Trade Media

PAGE 66

Limited, P O Box 37745, Parnell, Auckland.

6 DRINKSBIZ APRIL / MAY 2018

TIME WELL SPENT

FREE PHONE: 0800 699 463 FREE FAX: 0800 329 946 www.hancocks.co.nz

SOCIAL SCENE

Nasim Pourian Fa r, Jacinta Pooley, Sokolowsky, Solina Da Theron and Karimniella Hulme, Jocelyn Croad, Erin a Rapson at The Jef ferson

Out & About The Botanist & Bruichladdich come to town

Kate Hannett, Chris Mans field and

Hancocks showcased The Botanist and Bruichladdich brands with visiting Asia Pacific Brand Manager (and Islay native) Chloe Wood at a series of events in February, including a special Bruichladdich masterclass hosted at The Jefferson in Auckland. Wood was joined by fellow Islay resident Kate Hannett, a photographer and forager for The Botanist.

Chloe Wood and

Kate Hannett at Th

Wendy Sutherla

e Shelter

nd (Marvel Grill)

Chloe Woo

and Clive Westo

d and Melis

sa Reid (cen

Chloe Wood at The Lula Inn

tre) with frien

ds at The Je

fferson

n (Negociants)

Lisa Parker and Suzanne Bull (Liqu orland Mt Maunganui) with Rob McGregor (Pak N Save Papa moa)

Ben Higgins Hanna Nauthand Victor y Chapuze t (Point Win (Negociant (Point Wines es ) and Melissas), Simon Mackenzie ), Csigay (Neg ociant s)

Geeling Ching, Matthew Woodyear- k Smith, Evgeniia Samoilova and Mare Przyborekelter (all from Huami)

Tennis with Negociants and Champagne Bollinger erne Bay Cellars) Michael Hudson (Hts) Michael Lee and ian oc eg (N aite with Sheryle Linthw

10 DRINKSBIZ APRIL / MAY 2018

The brave and the bold (and their supporters) took to the courts in Auckland in late February for Negociants’ famous annual Champagne Bollinger National Trade Tennis Tournament.

Distributed by Federal Merchants & Co Ph: +64 9 578 1823 | E: clientservices@federalmerchants.co.nz

DIARY DATES

What’s on MAY

JUNE

JULY

Saturday 5 - Sunday 6 May THE GREAT NEW ZEALAND FOOD SHOW – HAMILTON The Waikato’s biggest food and wine event held at Claudelands Events Centre with exhibitors across food and beverage, appliances and homewares, as well as cooking demonstrations. Exhibitor details and ticket information is available on the website.

Sunday 24 - Tuesday 26 June FINE FOOD NZ – AUCKLAND The largest trade event for New Zealand’s foodservice, hospitality and retail industries returns for 2018 at Auckland’s ASB Showgrounds. Fine Food NZ offers the latest equipment and products with an insight into industry trends. Register via the website to attend as a trade delegate or exhibitor. (See page 20 for more.)

Monday 23 - Thursday 26 July NEGOCIANTS FINE WINE TOUR 2018 A showcase of Negociants’ premium wines at a four-day roadshow through Auckland (23 July), Tauranga (24 July), Wellington (25 July), and Christchurch (26 July). Open daily to trade and in ticketed evening sessions for the public. Online registrations are now open.

greatnzfoodshow.co.nz

Friday 11 - Sunday 13 May THE FOOD SHOW – WELLINGTON The Food Show will be held at Wellington’s Westpac Stadium over three days. Displays of food, beer, wine, coffee, kitchen equipment and more from big brands through to smaller artisan producers, along with cooking demonstrations from some of New Zealand’s most popular chefs. Exhibitor details and ticket information is available on the website. foodshow.co.nz

Saturday 12 - Sunday 13 May THE WORLD OF WINE FESTIVAL – AUCKLAND A new wine festival to be held at AUT’s Auckland City Campus. It will focus purely on international wines, with more than 130 wines from 13 countries. Tastings, masterclasses and a sensory workshop available. Tickets on sale now. theworldofwinefestival.nz

Saturday 26 - Monday 28 May COURT OF MASTER SOMMELIERS PROGRAMME – AUCKLAND The Court of Master Sommeliers returns to New Zealand to offer the first two levels of its internationally recognised Sommelier Programme: Introductory Course and exams (May 26-28) and Certified Sommelier Exams (May 28).

Enquiries to Cameron Douglas MS on cameron@guildsomm.com courtofmastersommeliers.org

Tuesday 29 - Thursday 31 May VINEXPO HONG KONG The most renowned trade exhibition for the Asia Pacific region will hold its 20th edition in Hong Kong in May. Producers, importers, buyers and sommeliers from around the region will attend. The 2018 event will also showcase Australia as its ‘Country of Honour’. Exhibitor and visitor registrations are now open. vinexpohongkong.com 12 DRINKSBIZ APRIL / MAY 2018

finefoodnz.co.nz

Saturday 30 June - Sunday 1 July THE SERIOUSLY GOOD FOOD SHOW – TAURANGA The Bay of Plenty’s largest show food and wine show brings more than 120 exhibitors under one roof. Features include a Cooking Theatre and a new Food Truck hub. Exhibitor details and ticket information is available on the website. seriouslygoodfoodshow.co.nz

negociantsfinewinetour.com

Thursday 26 - Sunday 29 July THE FOOD SHOW – AUCKLAND The country’s biggest consumer culinary event comes to Auckland. Craft breweries and wineries join food exhibitors over four days at the ASB Showgrounds in Greenlane. Exhibitor details and ticket information is available on the website. foodshow.co.nz

DISCOVER THE W INE FROM THE

WOR LD’S

N.1 WINERY

As ranked by the World Association of Wine Writers & Journalists in 2017 from more than 50,000 producers. Explore our vintages and judge for yourself.

BEYOND EXPECTATIONS

For more information on Taylors luxury wine portfolio please contact Taylor Brown on 09 447 3801

Discover a World of Whisk(e)y with Hancocks

From Scotland and Ireland, to Japan and America, there is a vast and wonderful world to discover when it comes to whisk(e)y. Each country has its own nuances and within these countries, different regions also give rise to different flavour profiles and methods of distillation. Here are our picks from these regions.

AMERICA

IRELAND

Woodford Reserve, Southern Comfort 80 Proof

Teeling Small Batch, Slane

KENTUCKY Woodford Reserve RRP $64.99

The perfectly balanced taste of the Woodford Reserve Kentucky Straight Bourbon Whiskey is comprised of more than 200 delectable flavour notes, from bold grain and wood, to sweet aromatics, spice and fruit and floral notes.

It’s silky smooth, almost creamy at first, with a long, warm and satisfying tail.

NEW ORLEANS Southern Comfort 80 Proof RRP $39.99

A robust whiskey-forward profile with subtle spice and fruity accents, the 80 proof takes the original Southern Comfort experience up a notch – for those who like their extra-smooth whiskey extra bold. Try it neat, on the rocks or in a classic cocktail.

14 DRINKSBIZ APRIL / MAY 2018

DUBLIN Teeling Small Batch RRP $59.99

Teeling’s flagship and their attempt to create the most interesting blended Irish whiskey. This small batch bottling consists of hand selected casks which are given further maturation in ex-Flor de Cana Rum barrels imparting an extra sweet and smooth flavour unique to Irish whiskey. Bottled at 46% with no chill filtration.

COUNTY MEATH Slane RRP $54.99

Slane Irish Whiskey is a smooth spirit of natural character with untamed notes of oak and spice from a signature triple casked blend. Aged in three varieties of casks: Virgin and seasoned casks raised by hand at the venerated Brown-Forman Cooperages – and Oloroso Sherry casks by way of Jerez in Spain. Once the liquid has been aged to perfection, it is masterfully blended to create an exceptional Irish whiskey that is smooth, complex and robust.

SCOTLAND GlenDronach 12YO, Dalmore 12YO, BenRiach 10YO Curiositas, Bruichladdich Classic Laddie

HIGHLANDS GlenDronach 12YO RRP $100

This superb richly sherried single malt is matured for at least 12 years in a combination of the finest Spanish Pedro Ximenez and Oloroso Sherry casks.

Non-chill filtered, of natural colour and bottled at 43%, the GlenDronach 12 year old Original is a sweet, creamy dram with a full mouth feel, and flavours of raisins and soft fruits. Spicy with medium length and a dry finish.

Dalmore 12YO RRP $105

Matured for nine years in former Bourbon casks, the spirit is then divided – one half remains in the Bourbon barrels, while the other is transferred to exclusive 30 year old Gonzalez Byass Matusalem Oloroso Sherry butts before being reunited. Elegant, complex and rich on the palate with intense citrus and hints of sweet vanilla pod to finish.

SPEYSIDE

BenRiach 10YO Curiositas RRP $95

A rare peated single malt, BenRiach Curiositas is distilled from heavily peated malted barley to produce a unique, fresh, peated expression. This single malt has wonderful overtones of peat reek, combined cleverly with a background of fruity, floral, heathery notes and an appealing presence of oak wood in the finish. Bottled at 46% and non-chill filtered.

JAPAN Mars

MIYADA VILLAGE, NAGANO PREFECTURE Mars Iwai Tradition RRP $110

Situated between the north and south Japanese alps, Mars Shinshu is Japan’s highest whisky distillery, at nearly 800 metres. The Hombo family have been distilling for more than a century and they added whisky to their repertoire in 1949 in Kagoshima. This expression is a true reflection of contemporary Japanese whisky. A blending of Sherry, American oak, Bourbon and wine casks creates a whisky that is rich and complex with sweet honey and malt fragrances.

ISLAY Bruichladdich Classic Laddie RRP $115

This single malt scotch whisky has been crafted to showcase the classic, floral and elegant Bruichladdich house style.

Unpeated, made from 100% Scottish barley, trickle distilled, then matured by the shores of Loch Indaal in premium American Oak. To order, contact your Hancocks representative or phone 0800 699 463 | hancocks.co.nz

DRINKSBIZ APRIL / MAY 2018 15

INDUSTRY NEWS

Seedlip arrives in NZ THE WORLD’S first distilled non-alcoholic spirit, Seedlip, is now available in New Zealand through distributors Cook & Nelson. Bearing the tagline ‘what to drink when you’re not drinking’, it was created in the UK by Ben Branson, who made it at his kitchen table using a small copper still and a 350-year-old recipe book for distilled non-alcoholic herbal remedies.

Seedlip launched in late 2015 and is now served in over 15 international cities, 100 Michelin-starred restaurants, including The Fat Duck and Eleven Madison Park, as well as top cocktail bars such as The Dead Rabbit, Dandelyan, Baxter Inn, and The Savoy.

Cook & Nelson co-owner, Rebecca Caughey, says she first tried Seedlip while on a family holiday in the UK in late 2016 and was determined to bring it to New Zealand. “At Cook & Nelson we import products that are made by – I call them mavericks – people who are making amazing food, but putting their own twist to it. They’re challenging the category that they’re in – for example the maple syrup that we bring in is aged in bourbon barrels.

If you look at what Ben [Branson] has done he’s a challenger, he is revolutionising a category.”

The first shipment of Seedlip sold out a week after arriving in New Zealand in late February, with further shipments scheduled in coming months. Initial stocks went to

Seedlip New Zealand ambassador Jasmin Rutter

retailers such as Moore Wilson, Farro Fresh, Glengarry’s and department stores Smith & Caughey and Ballantynes and Rebecca Caughey says they plan to expand into design stores, bars and restaurants. “We’re an interesting distributor for a product like this because we’ve been working in food, but what we do that Seedlip was really excited about is that we cross a whole lot [of categories]. We have Seedlip in design stores, it’s going into [homeware] store Father Rabbit – we have it in the food stores and then we work with bars and restaurants that have our food products. Because of that trend in where our products are, it’s what got us over the line with Seedlip.”

The expansion into on-premise has begun in earnest with the appointment of Jasmin Rutter as the New Zealand Seedlip ambas-

sador. A Kiwi, Rutter has worked in some of the world’s leading bars; she was a finalist in the Diageo World Class global bartending competition in 2015 and a former global ambassador for Diageo Reserve Spirits.

She will introduce retailers and bar staff to Seedlip’s two expressions: ‘Seedlip Garden 108’ which has top notes of peas and hay and a complex herbal base of spearmint, rosemary and thyme; and ‘Seedlip Spice 94’, which has strong spice and citrus top notes (allspice, cardamom, lemon and grapefruit peel), and underlying bitter depth from oak and cascarilla barks. Each botanical is distilled and filtered for six weeks. Seedlip spirits contain no sugars, sweeteners, artificial flavours, or calories.

Seedlip 700ml RRP $65.

COOK & NELSON

Antipodes Sparkling Water named world’s best NEW ZEALAND water brand Antipodes was awarded the Gold Medal in the Sparkling Water category at the 28th Berkeley Springs International Water Tasting and Awards held in the US in February.

It is the single longest running water awards and the world’s most respected, with nearly 100 water brands from five continents represented. Antipodes was crowned Champion Sparkling Water at the 2018 16 DRINKSBIZ APRIL / MAY 2018

event and also placed third in People’s Choice for Best Packaging.

“Antipodes water has been the most awarded mineral water at this annual competition since first entering and winning Gold in 2006,” says Deborah McLaughlin, General Manager at the Antipodes Water Company. “Having such a consistent endorsement from the world’s water experts is something that we are all extremely proud of.”

NEGOCIANTS

Beam Suntory boosts gin range New brands at Beam Suntory LARIOS Brand background Larios is a Mediterranean gin that originated in the coastal town of Malaga in southern Spain in 1866.

A high-quality, iconic gin that symbolises and evokes the feeling of its Mediterranean birthplace with a unique way of living, feeling and enjoying life.

AS THE gin category undergoes continued rapid growth locally and internationally, Beam Suntory is developing a powerhouse gin portfolio with two significant new additions to its range.

Beam Suntory, via its distribution partner CCA (Coca Cola Amatil), took over New Zealand distribution of the meticulously handcrafted UK brand Sipsmith in February and introduced top-selling Mediterranean gin Larios to the market in March. Sipsmith and Larios join Beam Suntory’s existing gin brands Greenalls, Ophir, Bloom, and Berkeley Square.

The two new brands come at a time of steadily increasing consumer demand for gin. The New Zealand gin category has seen continual sell-in growth over the last four years. Gin accounts for 12.6%1 of the total domestic spirits market and is the fastest growing category in value2.

Beam Suntory sees excellent potential for Larios in the Mainstream pricing segment, while Sipsmith products will excel in the fast-growing Premium and Super Premium segments.

Sources: 1 DSA data to January 2018 2 Consolidated AC Neilsen scan data to 25/02/2018

Key consumer Young millennials in the mainstream pricing segment looking for a fun, playful brand at a great price. Consumers will be offered the ability to trade up to Larios 12, which delivers on premiumisation trends.

Larios 37.5% ABV, 1L RRP $38.99 A London Dry Gin that is dry and smooth, created using Mediterranean oranges and lemons. It is characterised by clarity, freshness and a delicate citrus taste.

Larios 12 0% ABV, 1L RRP $44.99 4 A combination of 12 natural botanicals, including clementine, grapefruit, mandarin and tangerine, that are blended in four distillations, with orange blossom infused in the fifth. A smooth gin with a very soft aroma, and a silky citrus and spice-infused palate.

SIPSMITH Sipsmith launched in London in 2009 when three friends opened a traditional copper distillery, which no one had done in London for nearly 200 years. Sipsmith is widely regarded as a driving force behind the gin distilling renaissance in London and its awardwinning small-batch premium and super premium gins have become cult

favourites for bartenders and consumers worldwide.

Brand positioning Every bottle of Sipsmith is hand crafted in genuinely small batches. Every drop of every batch is lovingly laboured over by hand, by Sipsmith’s dedicated Distillers. No regimented timings, no automatic cuts, just a craftsman’s flair and a passion for gin well made.

Sipsmith London Cup 9.5% ABV, 700ml RRP $59.99 2 A unique on-trend gin-based cup that draws inspiration from the punches of 19th century London. Zesty marmalade flavours give way to rich herbaceous notes and traces of cherry, balanced with fresh meadowsweet.

Sipsmith Sloe Gin 9% ABV, 500ml RRP $69.99 2 A premium gin with a rich fruitiness that is ideal for cocktails or on its own.

Notes of dark Morello cherry and plum, balanced by marzipan and a deep, complex earthiness.

Sipsmith London Dry 1.6% ABV, 700ml RRP $79.99 4 Award-winning quintessential expression of the London Dry style. Classic juniper balanced by zesty citrus and a finish of sweet spices.

Sipsmith VJOP (Very Junipery Over Proof) 57.7% ABV, 700ml RRP $119.99 A super premium gin that captures the full flavour spectrum of juniper through three different distilling techniques.

Big juniper notes, rich spice and dark chocolate, with hints of zesty orange.

LARIOS AND SIPSMITH ARE AVAILABLE NOW THROUGH BEAM SUNTORY/ CCA ON 0800 505 123.

DRINKSBIZ APRIL / MAY 2018 17

INDUSTRY NEWS

Foodstuffs backs responsible drinking campaign CHEERS NZ and Foodstuffs NZ teamed up for a responsible drinking campaign in March fronted by Kiwi social media star William Waiirua to promote the benefits of eating while drinking alcohol. Dubbed ‘Always Graze When You Liaise’, it sets out to subvert the adage “eating’s cheating”.

Waiirua, a former youth worker turned social media phenomenon, launched the campaign at the one-dayer between England and the Black Caps in Dunedin, giving out free food vouchers and distributing bacon butties.

The launch kicked off a month-long social media video clip series where William

Waiirua acts out common Kiwi social drinking scenarios to share the ‘Always Graze When You Liaise’ message, as well as taking part in a series of Q & As with emergency medical specialist Dr Paul Quigley.

Cheers NZ spokesman Matt Claridge says the campaign is targeted at driving behavioural change across a new generation of Kiwi drinkers. “It’s no longer cool to encourage unsocial drinking habits, like not eat-

ing. Our goal is to change the way Kiwis approach drinking alcohol to ensure good habits like eating, keeping hydrated, pacing yourself, knowing what a standard drink looks like and planning your night to get home safely, are formed early.”

Brendon Lawry, CEO of Liquorland, says the campaign speaks to Foodstuffs’ desire to educate Kiwis on how to drink responsibly. “For the first time a New Zealand retailer has created a socially driven responsible drinking campaign that challenges Kiwis to think about the way we consume alcohol.”

WATCH THE VIDEOS – SEARCH ‘ALWAYS GRAZE’ ON YOUTUBE.COM

CORDIS HOTEL in Auckland is set to be the largest in New Zealand (in terms of room count) with a major expansion due to be completed by 2020. It follows the multi-million-dollar refurbishment of Cordis, Auckland, which rebranded from The Langham in November last year.

The expansion will give Cordis 650 rooms and suites, alongside its new and extended event space, and enhanced food and beverage offerings, including an additional 60 seats at Eight restaurant and a new destination bar with courtyard.

The new tower adjacent and connected to the existing hotel will house an additional 250 premium rooms and Cordis signature suites. There are plans to add a new event space of approximately 400 square metres, in addition to the existing 2000 square metres.

“With New Zealand’s International Convention Centre scheduled to open in 2020, Cordis, Auckland’s enhanced facilities and increased inventory will be in a strong position to support the country’s development of the robust conventions and 18 DRINKSBIZ APRIL / MAY 2018

Jasmax

Cordis to be NZ’s biggest hotel by 2020

events sector,” says Simon Manning, chief sales and marketing officer of Langham Hospitality Group. “In addition, Langham Hospitality Group is very much committed to New Zealand and is in active discussions

to manage other hotels in Auckland.”

The hotel’s new tower is scheduled to be opened in the fourth quarter of 2020, in time for The America’s Cup and Asia Pacific Economic Forum (APEC).

Distributed by Federal Merchants & Co | federalmerchants.co.nz | 09 578 1823

INDUSTRY NEWS

New marketing head for Pernod Ricard NZ

PERNOD RICARD New Zealand has appointed Kerry Wheeler as Head of Marketing. Reporting to Kevin Mapson, Managing Director Pernod Ricard New Zealand, Wheeler will drive campaigns in the New Zealand market across G.H Mumm, Jameson, Chivas Regal, Brancott Estate, Stoneleigh, Church Road and Jacob’s Creek.

Kerry Wheeler has more than 20 years’ experience in marketing. She joined Pernod Ricard in 2010 as Insights and Planning Manager, and most recently was the Marketing Manager of Wine for three years.

Constellation Brands boosts paid parental leave for staff CONSTELLATION BRANDS New Zealand announced in March it will now provide paid parental leave for all its permanent staff in New Zealand and Australia.

The wine export company, which has employees in Marlborough, Auckland, Hawke’s Bay and Sydney, says it will top up existing government primary carer parental leave provisions to ensure all permanent employees receive their full base salary or wage for up to 18 weeks following the birth of a baby, or assumption of primary care of a baby or child under the age of six.

The company also offers up to four weeks of paid leave for parents who aren’t the primary care givers. With this programme, two weeks is paid at their full base salary or wage upon birth of the child. Another two weeks is later granted to provide support

for partners returning to work or transitioning the child to day care.

VP Human Resources Julie Bassett says it’s important to offer benefits that promote a balanced life, which includes work, to retain top talent and attract the best candidates.

“The benefits to our staff and their families are significant and obvious, but it’s also really beneficial to us as a business. Our ability to attract and retain the best people is, at least in part, down to the attractive benefits we can offer and the support we provide our people at all stages of their life and career,” she says.

Constellation also offers paid birthday leave, the ability to buy an additional week’s annual leave, and a new FlexAbility programme, in which employees can discuss flexible work options for work-life balance while still achieving business objectives.

Cheers to that!

Fine Food New Zealand’s ‘Top Shelf’ the country’s biggest beverages showcase IT’S THE biggest trade liquor event and it takes place at the country’s leading food service, hospitality, retail, beverage and food trade show of the year: Top Shelf at Fine Food New Zealand (24 - 26 June).

Top Shelf is dedicated to wine, beer, spirits, craft drinks and associated suppliers and combines the best local and international brands exhibiting in one place. This year, Top Shelf introduces The Shout Lounge for the first time, a space where delegates can enjoy demonstrations, tastings, mixology, educational sessions and the good old-fashioned meet and greet over a drink or two.

It’s a unique opportunity for drinks manufacturers and suppliers to showcase their offerings and to get a broad view of what’s happening in the exciting beverages industry both domestically and internationally. From craft beers to boutique gin, cordials to juices, spirits and wine to the latest in flavoured water, it’s all happening and on display at Fine Food New Zealand’s Top Shelf exhibition.

Among the exhibitors in the main section of Fine Food NZ showcasing their wares are local producers Vista Drinks.

Created by three Kiwi blokes who wanted a beverage that was healthy, yet damn refreshing, Vista is a zero-sugar flavoured

20 DRINKSBIZ APRIL / MAY 2018

water. In fact, the founders claim it is like water, just better.

Kaitahi, a Maori superfood in frozen drop form mixed into smoothies makes for an amazing beverage with restorative properties – and it’s made right on the Marae.

Then there’s gins, including Ariki Spirit from Niue and locally produced Curiosity Gin; a bounty of wines, among them Ripponvale, Casa Blanca Vineyards and Yealands, and the everpopular craft beers like ParrotDog, Good George Brewing and Harrington’s.

It’s a beverage bonanza not to be missed. Entry to Top Shelf at Fine Food New Zealand is free for trade delegates who register online. It takes place from 24 - 26 June, so register online now: FINEFOODNZ.CO.NZ

www.ServiceIQ.org.nz

0800 863 693

Contact ServiceIQ to find out how your hospitality or retail business can go to the next level with one small step. With ServiceIQ, your staff could even upskill for free.

The difference comes down to three words and one simple concept: on-job training.

It’s the difference between just doing the job and doing it brilliantly. So brilliantly in fact, that your customers come back more often, spend more, bring their friends and recommend you to others.

Some wine waiters and wine retailers have a talent for great service, but they still need to learn the right skills to do it well. The tricks of the wine service trade. The art of satisfying customers.

IT TAKES A LOT MORE THAN PLACING A BOTTLE OF WINE INTO A BAG AT THE CHECKOUT, OR POURING IT INTO A GLASS AT TABLE, TO BE GOOD AT GREAT CUSTOMER SERVICE.

TRAINED

THEY ARE

GREAT STAFF AREN’T BORN

INDUSTRY NEWS

New chair for Winegrowers Research Centre MARK GILBERT has been appointed as independent chair to the New Zealand Winegrowers Research Centre (NZWRC) Ltd. He will lead the NZWRC board, ensuring the long-term sustainability and success of the new national grape and wine research centre to be based in Marlborough.

The former managing director of BMW Group New Zealand, Gilbert has become a professional director since retirement and sits on the boards of Auckland Transport, NZ Lotteries Commission, DEKRA NZ Limited (also known as VTNZ), Partmaster Limited and Appliance Connexion Limited. He also chairs the Motorcycle Safety Advisory Council.

New Zealand Winegrowers chair Steve Green says Mark Gilbert’s appointment will ramp up the activities of the NZWRC, which is receiving $10.5m in funding from the Ministry of Business, Innovation and Employment over three years. “Mark is hugely experienced as an independent chair and I am confident under his guidance the research centre will quickly progress beyond the set-up phase to carrying out world-leading research for grape and wine production.”

New Zealand Winegrowers Research Centre (NZWRC) is run as a limited liability company, owned by New Zealand Winegrowers Inc. While the centre is based in Marlborough, its research will be national in focus.

NZ Alcohol Beverages Council launches A NEW organisation, the New Zealand Alcohol Beverages Council, has been created to give the alcohol industry a single voice. The Council launched in mid-March and describes its role as to “inform discussions around the role of beer, wine and spirits in New Zealand and ensure responsible Kiwi drinkers aren’t forgotten in the formulation of policy around alcohol.”

The inaugural Council Chair is Pernod Ricard NZ Managing Director, Kevin Mapson, and former Porirua Mayor, Nick Leggett has been appointed Executive Director.

Inaugural Council members are: Pernod Ricard NZ, DB Breweries, Lion, Independent Liquor, Foodstuffs (NZ) Ltd, Brewers Association of NZ, NZ Food & Grocery Council, Spirits New Zealand, and Brown-Forman NZ. Nick Leggett told The AM Show that part of the Council’s role is to ensure that those who do drink responsibly aren’t penalised. “When most people do something responsibly and reasonably, we want to ensure that the regulations in place protect their rights as well. The change is around having a voice that balances the discussion on alcohol.”

New version of ServeWise now online AN ENHANCED and upgraded version of the free e-Learning tool ServeWise (www.servewise.alcohol.org.nz) has been released, making it even more effective in assisting the training of frontline sellers and servers of alcohol.

The Health Promotion Agency (HPA) created ServeWise in collaboration with a range of stakeholders, including regulatory and industry partners, and launched it in 2016. It uses a vibrant and engaging game format with video and animation to provide a basic understanding of the Sale and Supply of Alcohol Act 2012, with a strong focus on intoxication, minors, server intervention and host responsibility. The tool was developed in response to industry as

22 DRINKSBIZ APRIL / MAY 2018

well as regulatory agency demand for improved standards of training and the creation of a level playing field across On, Off and Club licensed premises.

More than 6,000 people have successfully completed the training since ServeWise launched. To ensure it continues to meet industry needs, HPA has now released an upgraded version following a full review of the tool with feedback from previous users.

The training is tailored to meet the specific needs of both sellers of alcohol in off-licensed settings (i.e. bottle stores and supermarkets), and servers of alcohol in on-licensed settings (i.e. bars, restaurants, cafes, clubs and entertainment venues). The modules

take approximately one hour to complete and are free of charge.

In ServeWise, learners can tailor their experience by selecting the role that best caters to their job of either ‘serving alcohol’ or ‘selling alcohol’. The training has five levels, with challenges to complete within each level. These challenges are the skills a learner should have in order to do their job appropriately. As learners successfully complete challenges, they are given a high score toward the total, allowing them to see how well they are progressing. 3D animations and video are used throughout the challenges.

The e-Learning was developed by internationally recognised e-Learning developers with expertise added from local industry experts and regulatory authorities.

To experience this new and upgraded training visit www.servewise.alcohol. org.nz or for more information contact Mark Lyne at m.lyne@hpa.org.nz.

DRINKS. THEY’RE OUR BUSINESS.

You’re invited to New Zealand’s leading food industry trade show – Fine Food New Zealand 2018.

Touch, taste and experience what’s fizzing in the hospitality, foodservice and food retail sectors. Discover cutting-edge drink, food and equipment from leading producers, learn the latest industry trends, meet new contacts and suppliers, and network with your peers.

24 – 26 June 2018 ASB SHOWGROUNDS AUCKLAND NZ www.finefoodnz.co.nz

Register now for FREE entry at www.finefoodnz.co.nz using code: DRINKSBIZ1

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The art of glass ADAPTING TO increasing demand for premiumisation, French company Saverglass combines unique glassmaking knowledge with highquality decoration to create bottles that stand apart.

In 1991, the Saverglass Group created its first business unit entirely dedicated to finishing, making Saverglass one of the most innovative and successful global players in this sector.

This innovation, coupled with expert creative processes, combines material effects, colours and contrasts: metallic aspects, shading or ageing, matte and gloss contrasting, glitter, opaque,

24 DRINKSBIZ APRIL / MAY 2018

partial, transparent and distressed options, vivid and unique colours.

Saverglass offers an extensive range of techniques and a wide range of processes, many of which can be combined: • Screen printing with enamels, precious metals and 100% recyclable organic ink • Coating (Savercoat®) • Pad printing • Applying vitrifiable decals • Satin finishing • Sandblasting • Hot stamping • Metallization

• Installation of a wide variety of accessories Today, decoration is the second largest activity for Saverglass, employing 500 people in three integrated finishing units and producing more than 110 million decorated bottles per year.

The perfect mastery of these decorative glass techniques

has enabled the Saverglass Group to meet the demand for ever greater sophistication and personalisation in the premium spirit and fine wine, vintage champagne and perfume markets.

FIND OUT MORE ABOUT THE RANGES AVAILABLE. VISIT SAVERGLASS.COM OR CALL KAREN ON 09 522 2990.

INTERNATIONAL NEWS

Beefeater in the pink BEEFEATER HAS launched Beefeater London Pink, a new dry pink gin, in time for the European summer season. Created by Beefeater Master Distiller Desmond Payne MBE, the gin uses natural strawberry flavour and is the first innovation to be launched by The Gin Hub, a new, stand-alone entity that brings together three of Pernod Ricard’s award-winning and pioneering gin brands under one roof: Beefeater, Plymouth and Seagram’s gin.

Speaking of pink….

LATEST ANALYSIS from research company IWSR shows the power of pink continues to influence alcoholic drinks innovation, crossing category, generational and gender boundaries. It says the rise of ‘Millennial Pink’ is evident across lifestyle categories and has prompted exploration of natural pink colours and flavours by the drinks industry.

It cites the popularity of Rosé wine as one example. According to the IWSR Vinexpo Report 2011-2021, global sales of Rosé wine are forecast to grow by 15m nine-litre cases between 2016 and 2021, reaching

Pernod Ricard says the transparent glass bottle was created to enhance the natural vibrancy of the gin. It features a graffiti style logo inspired by stencil art, to capture the contrast between tradition and modernity that optimises the spirit of London. Beefeater London Pink began rolling out in March – it has launched in Australia but there is no word yet on whether it will come to New Zealand.

over 250m cases and outperforming the 14m-case growth it achieved between 2011 and 2016.

The IWSR says Rosé ciders are making a big impact with key launches from mainstream US brands such as Crispin and Angry Orchard generating buzz among both cider consumers and those into the moderation trend.

Pink gin, which dates back to the early 1800s, is also enjoying a resurgence. Traditional pink gin consisted of Plymouth gin with Angostura bitters, resulting in a darker pink-orange shade. Today, the hues are often lighter pink, and the flavours are fruity or floral. Recently released special editions include pink-hued gins flavoured with rose petals and other floral botanicals like hibiscus and chamomile, such as Liverpool Rose Petal Gin and Edinburgh Valentine’s Gin.

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

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

Record numbers at ProWein 2018

Credit Messe Düsseldorf/ctillmann

NEARLY 7000 exhibitors from 64 countries were at trade fair ProWein in the German city of Dusseldorf in March. Organisers say numbers were up across exhibitors, participating countries and trade visitors on the previous year. The event provides a global overview of current wine and spirits range and more than 60,000 trade guests from 113 countries attended the event. Upcoming events include ProWine Asia 2018 in Singapore (24 to 27 April), and ProWine China 2018 in Shanghai (13 to 15 November).

The next ProWein in Düsseldorf is scheduled from 17 to 19 March 2019.

DRINKSBIZ APRIL / MAY 2018 25

INTERNATIONAL NEWS

Gin sales break records in UK SALES OF gin in the UK hit a record high at Christmas, with figures from the Wine and Spirit Trade Association also showing highest ever gin sales across the whole of 2017.

The latest Market Report from the WSTA showed more than 16 million bottles of gin, worth £413 million, were sold in the 12 weeks to the end of December 2017, up 28% in volume on the previous festive season.

The WSTA says the rapid growth in UK distilleries and the increasing number of gin brands that hit the market last year helped 2017 break all previous records in both volume and value sales. Its figures show that in the whole of 2017 over 51 million bottles of gin, worth almost £1.4 billion, were sold in the UK, up 27% in volume from 2016.

2017 was also a record breaking year for British gin exports which reached £530 million in value sales.

Britain now has 315 distilleries in the UK – more than double the number that were operating across the country five years ago.

Moët launches skill with Alexa MOËT HENNESSY USA has launched a new skill for Amazon’s Alexa, aimed at helping consumers to learn about champagne and create their own champagne experiences at home.

The skill, entitled ‘Bottles and Bubbles’, provides tips and les-

sons that range from champagne basics and information about Moët Hennessy brands to a calendar of notable dates that can be celebrated with a glass of champagne, recommended food and champagne pairings, hosting tips, and champagne-inspired playlists.

Moet Hennessy USA says ‘Bottles and Bubbles’ was created to meet growing consumer demand for a more immersive voice experience.

This skill is currently only available in the United States.

Welsh pub offers ‘phone-free’ discount Ardbeg to double production ARDBEG HAS announced plans to expand its historic distillery to meet rising demand for Islay single malt. The project will regenerate a site at the heart of the existing distillery and will double production capacity, increasing the number of stills from two to four while continuing to craft whisky using the same artisanal methods. Work is expected to be completed in 2019.

26 DRINKSBIZ APRIL / MAY 2018

A PUB in Wales is offering a 25% discount on food to customers who take part in its ‘Mobile-Free Monday’ promotion – choosing to give up their phones while dining. The Fat Boar in Wrecsam launched the idea in a bid to promote conversation and engagement. Diners lock their phones into a box on their table and hand the key to staff to look after. The initiative made news in the UK, Denmark, USA, Columbia, Canada and Portugal.

Rich Watkin, the Fat Boar’s director, told the BBC: “Mobiles can often be a real distraction and stop us from just sitting among family and friends and simply having a good conversation and that’s why I came up with the idea.”

Restaurant manageress Jade Darlington added: “I think we all feel a certain amount of pressure to be constantly checking emails, social media, texts and all the other messaging on our phones. But if we can do something to encourage people to put their phones down and concentrate solely on one another and the fun night out they are having with us, then I think that’s a really positive thing.”

INTERNATIONAL NEWS

Diageo boosts aperitif portfolio with Belsazar DIAGEO HAS bought Belsazar GmbH, a premium aperitif from Germany’s Black Forest. Launched by two entrepreneurs on the Berlin food and drinks scene in 2013, it is also the first company to be acquired by Diageo through spirits innovation company Distill Ventures.

Diageo says Belsazar is the perfect fit for a consumer shift towards more casual occasions, demand for lower ABV cocktails and long drinks and provides an exciting opportunity to strengthen its participation in the aperitif occasion.

Belsazar joined Distill Ventures in 2014 and has performed strongly in its key markets, Germany and the UK. It is made from selected grapes grown at the edge of the Black Forest, infused with herbs and finished with fruit brandy. The liquid is then aged for up to three months. There are four Belsazar varieties: white, red, dry and its signature rosé. It is an aperitif to be served with tonic and in cocktails. It was named one of IWSR’s Top Ten brands to watch in the Radius 2018 report. Belsazar will sit within Diageo’s Reserve portfolio Distill Ventures launched in 2013 and is the drinks industry’s first accelerator for new and growing spirits brands. It is operated independently and is a partnership with Diageo, which provides the investment funding.

To date, Distill Ventures has invested in more than 15 different drinks brands including: Seedlip, the world’s first non-alcohol distilled spirits brand; Stauning, a whiskey from Denmark and Starward, an Australian whisky, exclusively matured in Australian wine barrels.

Bacardi staff go “Back to the Bar”

Contact us now to find out how easy it is

0800 556 022 www.zexxnz.co.nz 28 DRINKSBIZ APRIL / MAY 2018

AROUND 5,500 staff from Bacardi’s offices around the world undertook some market research of their own in February – leaving their desks for a day to visit local bars as part of Bacardi’s inaugural annual ‘Back to the Bar’. The event was timed to coincide with the company’s Founder’s Day festivities on February 8th.

“Back to the Bar is our version of ‘walking the factory floor’ and puts our people in touch with what’s happening in our business in real life and real time, something you can’t truly understand behind a computer screen, sitting through a presentation, or dissecting a spreadsheet,” says Mahesh Madhavan, CEO of Bacardi Limited. Madhavan says ‘Back to the Bar’ will be a new tradition at Bacardi. “We are all salespeople, whether we work in finance or human resources or operations... there is no time better spent than in the markets to see first-hand what is happening in accounts with bartenders, restaurant owners, and most importantly, our consumers.”

Say it with beer...

FULL FRUIT - NO PRESERVATIVE - ALCOHOL SLUSHIES

A NEW machine that prints images, brands or customised quotes onto beer foam has launched in the US. Dubbed ‘Beer Ripples’ the commercial device is currently available only in the US, Canada and Israel. The company behind it, Ripples, started with ‘Coffee Ripples’ in 2015 and has now expanded into beer. Designed for use with tall, frothy beers on tap, Ripples says it’s a way to engage customers, increase revenue through upselling opportunities and create social media buzz by “making every beer share-worthy”.

COFFEERIPPLES.COM/BEERRIPPLES

Fancy a change?

THE OLD Curiosity Distillery in Edinburgh has released a trio of colour-changing gins. Its Secret Garden Range comes in Apothecary Rose, Lavender & Echinacea, and Chamomile & Cornflower. The colour change occurs when an acid, such as tonic, affects the pH levels of the botanical blend.

Contact us now to find out how easy it is

0800 556 022 www.zexxnz.co.nz

FEATURE

A MODERATE SHIFT Wellness and moderation are in the spotlight more than ever before – Victoria Wells looks at the shift and how the drinks industry is responding.

30 DRINKSBIZ APRIL / MAY 2018

FEATURE

WELLNESS, MODERATION, premiumisation, lower-alcohol, no alcohol. In the last few years, these words have become a much bigger part of the drinks industry lexicon in New Zealand and internationally. A global consumer shift towards healthier lifestyles and a desire to know more about what we are consuming has seen drinks companies expand and diversify their ranges to cater to a growing audience seeking beverages that are lower in or contain virtually no alcohol; are free from sugar, carbs or calories; or offer a more premium experience when they do choose to drink.

It’s a trend that has been on the radar of New Zealand business for some time. The heads of New Zealand’s major players all noted the rising consumer focus on health, wellness and moderation when speaking to Drinksbiz at the end of 2017 (‘Future Forecast’ in Drinksbiz Dec17Jan18). There was a consensus that this trend would continue and all spoke of how their businesses were developing products and diversifying their portfolios to meet demand.

The wellness explosion Nielsen US says two “critical forces” are shifting health and wellness from niche to mainstream. The first is increasingly complex health needs (four in 10 U.S. households today have someone who suffers from a chronic disease). And even for those not affected directly, awareness of health issues is at an all-time high, evidenced by the increased shelf space dedicated to organic, gluten-free or other health-oriented products, as well as restaurant menus highlighting dietary options. The second force is massive digital engagement. Social media usage in the U.S. nearly quadrupled between 2011 and 2017, rising from six hours and nine minutes per month, to five hours and 30 minutes per week.

During this same period, smartphone penetration increased more than 400%, rising from 16.3% to 83.4%.1 These same trends are evident in New Zealand with 70% of Kiwis owning a smartphone in 20152, and nearly 90% using social media in 20163 . It’s little wonder the buzz

Internationally, the industry has been quick to diversify, introducing low or no alcohol options in beer and wine, increasing ranges of lower alcohol spirits such as vermouth and sherry, and focusing on more premium drinking experiences.

around movements such as mindful drinking, #fitspo and apps dedicated to healthy lifestyles, healthy eating and getting fit are gaining more traction, and faster. The introduction of tougher drink driving laws in New Zealand in 2014 has also influenced changes in consumer behaviour locally.

The industry response Internationally, the industry has been quick to diversify, introducing low or no alcohol options in beer and wine, increasing ranges of lower alcohol spirits such as vermouth and sherry, and focusing on more premium drinking experiences.

The UK has been particularly active – all the major UK supermarket chains stock low-alcohol wine ranges; most recently, Tesco released its own range of five wines with less than 0.5% ABV. Budweiser launched its alcohol-free version, Budweiser Prohibition, into the UK late last year, while Guinness released Open Gate Pure Brew in January, a new lager with 0.5% ABV. One clear sign the category is viewed as ripe with potential comes from spirits giant Diageo, which funds the spirits innovation company Distill Ventures. Distill is an investor in UK brand Seedlip (the nonalcoholic distilled spirit that launched in New Zealand in February) and announced

in June last year that it would fund a new business development programme focused solely on non-alcoholic drinks. 4 Labelling is another area in which brands are aiming for greater transparency. In March, a joint proposal by European alcoholic beverage producers was submitted to the European Commission. It commits the beer, wine and spirits industries to providing nutrition and ingredient information to consumers by 2022. In New Zealand, the Brewers Association launched its own campaign, ‘Beer The Beautiful Truth’ in which nutrition information panels feature on the labels of Lion and DB’s biggest brands.

Locally, low alcohol and low carb beers have been part of the big breweries’ portfolios for several years, and there are increasing numbers of lower alcohol options available from New Zealand’s smaller breweries too.

Lion is casting its net even wider, purchasing a 25 per cent stake in Tauranga kombucha company Goodbuzz Beverage Co. in November last year. “We know that health and wellbeing is a big focus for our consumers, so we’re delighted to be able to add kombucha to our nonalcoholic portfolio,” said Rory Glass, Lion New Zealand’s Managing Director, of the purchase.

All the major UK supermarket chains stock low-alcohol wine ranges; most recently, Tesco released its own range of five wines with less than 0.5% ABV DRINKSBIZ APRIL / MAY 2018 31

FEATURE

Premium local brands such as Bootleggers, East Imperial, Soda Press Co and Six Barrel Soda Co, as well as international offerings StrangeLove, FeverTree and Fentiman’s are adding interesting non-alcoholic options.

New Zealand’s wine industry has frontfooted the issue and is already halfway through a seven year programme aimed at positioning it as the world leader for high-quality, lower alcohol and lower calorie wines (defined as wines containing less than 10% alcohol by volume and more than 8.5%). The New Zealand Winegrowers’ Lighter Wines Primary Growth Partnership is the largest R&D initiative ever undertaken by the local wine industry. Co-funded by the Ministry for Primary Industries, the Lighter Wines programme (formerly known as Lifestyle Wines) involves 18 wineries and is working to develop full-flavoured wines that are naturally lower in alcohol but still offer the characteristics expected of premium New Zealand wines.

Philip Gregan, Chief Executive Officer of NZ Winegrowers, says they are conducting ongoing research in the domestic and overseas markets. “Every market we have studied shows the same trend: premium wine drinkers are moderating their alcohol consumption on more occasions, so there is a growing need for lower in alcohol wines to be provided in both the off-trade and on-trade.”

Early results look promising and Gregan says they’ve made excellent progress across all aspects of the project, from the vineyard to the final product in store. “In terms of domestic sales we’ve already surpassed the initial target set for the end of the programme. We’re right where we want to be for the second half… focused on growing our exports of Lighter Wines in key markets overseas.”

He says there has been a strong initial focus on lighter Sauvignon Blanc, with good market traction for lighter Rosé and then Pinot Gris, Riesling and sparkling

wines. “Lighter reds are much more challenging to make naturally compared to lighter white wines, but we know there is a strong demand from consumers.”

The programme’s research into natural production of lower alcohol wines focuses on sustainable viticultural techniques and native yeasts. This would give New Zealand’s offering a crucial point of difference from overseas products using other methods to remove alcohol.

A rapidly growing category in New Zealand is the premium mixer. Local brands such as Bootleggers, East Imperial, Soda Press Co and Six Barrel Soda Co, as well as international offerings StrangeLove, FeverTree and Fentiman’s are adding cachet and more interesting options for the non-drinkers in a group, at a higher price point.

One recent interesting addition to the New Zealand drinks landscape is that of UK brand Seedlip. Described as ‘what to drink when you’re not drinking’, the premium non-alcoholic distilled spirit arrived in February through distributors Cook & Nelson. Rebecca Caughey, Cook & Nelson co-owner, says it’s about giving people options. “It’s not saying that people don’t want to drink – I’ve had people say they might be driving and so will have one cocktail and then they want a couple of Seedlip cocktails, because then they can happily drive home and not be concerned.” Another new arrival is Clean Collective, a New Zealand-made premium vodka RTD that’s free of carbs, sugar and preservatives.

Cutting back, but trading up Premiumisation is a growing trend and one that taps into consumers’ preparedness to pay more for a product they

“Every market we have studied shows the same trend – premium wine drinkers are moderating their alcohol consumption on more occasions, so there is a growing need for lower in alcohol wines to be provided in both the off-trade and on-trade.”

32 DRINKSBIZ APRIL / MAY 2018

Philip Gregan, CEO of NZ Winegrowers

perceive to be of better quality; choosing prestige brands, or those that highlight provenance, quality of ingredients and craftsmanship.

These consumers may drink less at a social occasion, but will choose to spend more while doing it. Innovations such as Coravin have made an impact in this area, opening up super-premium wines to ‘by the glass’ listings for bars and restaurants.

Premiumisation was cited as the reason for big pre-Christmas spending figures in the UK last year. Kantar WorldPanel announced that in the three months to December 2017, alcohol sales in the UK grocery market were up nearly £172 million on the same time the previous year5.

“While volume sales have increased, this impressive growth is mainly a result of consumers choosing more expensive festive tipples,” said Fraser McKevitt, the company’s head of retail and consumer insight. “Gin, whisky and sparkling wine all saw significant growth: up by 26%, 10% and 7% respectively as shoppers pushed the boat out.”

FEATURE

In fact, the news was far from gloomy for many sectors of the drinks industry last year. Scotch Whisky enjoyed a record-breaking year for exports in 20176.

Scotch grew in both volume and value (by 1.6% and 8.9% respectively) to a total of £4.36bn – the equivalent of 1.23bn bottles exported globally. Imports of Scotch into New Zealand were up 27% in 2017.

Champagne also enjoyed a good year, setting a new record for turnover with a total of €4.9bn (up from €4.71m in 2016), attributed to growth in higher value markets such as the US and Japan, and a rise in the sales of prestige cuvees7.

And while there is certainly a rise in lower alcohol options in the UK, it also reported a record year for gin sales8.

British gin exports set a record of £530 million in value sales in 2017, and more than 51 million bottles were sold in the UK, up 27% on the previous year.

Where to from here?

It’s perhaps not so much a shift in the landscape, as a broadening, as shown by

Premiumisation is a growing trend and one that taps into consumers’ preparedness to pay more for a product they perceive to be of better quality. the industry moving to offer a wider range of drinks to a more diverse audience.

For retailers, it’s about having the range of products to suit the ever-widening range of social occasions and the varied consumers taking part in them – from those who want a memorable premium experience, through to those seeking something more interesting for their dinner guests who are driving.

In the on-premise space it’s essential to have more considered options for the customer who wants something lower in alcohol or with no alcohol, whether it’s a more premium range of non-alcoholic drinks, or a lower-alcohol wine or beer.

Because that could be the difference between a $10-15 sale or a glass of tap water.

References: nielsen.com/us/en/insights/news/2017/ perspectives-the-merging-of-health-wellness-anddigital.html 2 Research New Zealand. (2015.) A Report on a Survey of New Zealanders’ Use of Smartphones and Other Mobile Communication Devices 2015.

3 nielsen.com/nz/en/insights/news/2016/nz-mobilekeeping-kiwis-connected.html 4 distillventures.com/ non-alcoholic-drinks-category-2/ 5 kantarworldpanel.com/global/News/Shopperssplash-out-as-Christmas-countdown-begins 6 scotch-whisky.org.uk/news-publications/ news/2017-export-figures/#.WrWCa5NuY_U 7 thedrinksbusiness.com/2018/03/japan-on-trackto-become-bigger-champagne-market-than-uk/ 8 wsta.co.uk/press/902-mother-s-day-gin-salesexpected-to-soar-following-a-record-breakingchristmas 1

DRINKSBIZ APRIL / MAY 2018 33

CHARDONNAY REPORT

Shades of Chardonnay Chardonnay has been the world’s most popular white wine since its big, buttery heyday in the 1980s – only today it is made in a more complex range of styles than ever before.

Joelle Thomson samples some of what’s on offer

34 DRINKSBIZ APRIL / MAY 2018

REPORT C HARDONNAY

Under RRP $30 2016 Mud House Omaka Chardonnay

2015 Matua Lands & Legends Marlborough Chardonnay

2016 Theory & Practice Chardonnay

RRP $18.99

RRP $20.99

NEGOCIANTS

HANCOCKS

INDEPENDENT LIQUOR

This wine tastes so good that you have to ask how it is possible to pack this much (white peach, nectarines, creamy buttery flavours, spicy vanilla and a touch of oak) into a wine that costs less than $20? The answer lies in economies of scale. Mud House is a large producer today, having grown from a small family company. Its winemakers are highly focused on detail, which means full body, full flavour and affordability in this dry, rich, weighty wine with a creamy finish. 17.5/20

This wine is no mean feat: for around $20 it has all the deliciousness of Chardonnay, dialled right up. It was barrel fermented with 10 months of oak maturation supporting the softening impact that fermentation in wood can have. I love the full body, which is balanced here by refreshing crisp acidity from Marlborough’s cool climate. A stunner, especially at the price.

17.5/20

Hawke’s Bay winemaker Ant Mackenzie uses grapes grown close to the coast at Cape Kidnappers, which benefit from cool breezes and slightly lower temperatures than those in vineyards further inland. This climate provides a longer growing season and grapes with rich stonefruit flavours of ripe peaches and nectarines balanced by super fresh acidity, which adds a long finish to this full-bodied, dry white. 18.5/20

2016 Giesen The Brothers Chardonnay

2017 Spade Oak Voysey Chardonnay

RRP $21.99

2015 Whitehaven Marlborough Chardonnay

RRP $19.99 WINE2TRADE

Steve Voysey is one of Gisborne’s most experienced winemakers, creating everything from small production innovative wines, such as this, through to large brands. This fresh Gisborne Chardonnay includes an interesting couple of interlopers: 10% Muscat and 10% wild yeast fermented Viognier, both of which add aromatic appeal, without stealing Chardonnay’s thunder. The wine was aged for eight months on lees, which adds creamy flavours. It’s superb drinking. 17.5/20

GIESEN

This Chardonnay is one of the Giesen brothers’ best kept secrets and is a big, buttery, dry white made in a combination of new French oak and 1000 litre German oak barrels, known as ‘fuders’. The grapes are a blend from vineyards in Marlborough, including a portion grown on the slightly elevated slopes of the Clayvin Vineyard – one of the region’s most favoured sites for making high quality Chardonnay and Pinot Noir. This wine is full-bodied, rich and well balanced by its refreshing crisp acidity, which adds length to the flavoursome finish. 18.5/20

RRP $24

RRP $24 WHITEHAVEN

Whitehaven Wines began life as a small boutique winery in Marlborough and its wines are now exported all around the world. Sauvignon Blanc rules the winery’s production roost, naturally enough, but this Chardonnay is an outstanding example of that region having more strings to its white wine bow. This wine has incredible purity of flavour with fresh stone fruit and citrus driving it to a long finish, which is supported by zesty acidity and a creamy core taste. 18.5/20

DRINKSBIZ APRIL / MAY 2018 35

CHARDONNAY REPORT

2016 The Ned Wairau Valley Chardonnay

2016 Taylors Jaraman Chardonnay RRP $25

2017 Oak Estate Home Block Chardonnay

RRP $24.99

TAYLOR BROWN

RRP $26

MARISCO

This Chardonnay is a blend of two cool climate regions in South Australia: the Clare Valley and Adelaide Hills. Both areas provide fleshy, ripe stonefruit flavours in their grapes while retaining refreshing acidity, which adds a nervy zest to this dry, big-bodied white. 17.5/20

OAK ESTATE

The Ned is the brand of Marlborough winemaker, Brent Marris, who harnesses a big, bold and buttery style in this full-bodied, dry white made from grapes grown in the vast Wairau Valley of his home region. Its weighty style, beautiful balance and long flavoursome finish make this wine a big step up from mass market Chardonnays. 16.5/20

2015 Te Awanga Estate Hawke’s Bay Chardonnay RRP $25

2015 Wolf Blass Gold Label Adelaide Hills Chardonnay RRP $24.99 INDEPENDENT LIQUOR

His is one of the most famous names in Australian wine, but surprisingly little is heard about Wolf Blass, the person, unless you live in Australia. The Germanborn winemaker moved there over 50 years ago and established Wolf Blass Wines in 1966, where he remains very much involved today. This full-bodied, bone dry and refreshing South Australian Chardonnay is made from grapes that benefit from the cool nights of the Adelaide Hills, where they are grown.

The flavours here are fresh citrus, tangy nectarines and notes of subtle creaminess. 17.5/20

36 DRINKSBIZ APRIL / MAY 2018

RED + WHITE

Rod McDonald is one of the best winemakers in Hawke’s Bay and is the man behind this full-bodied, big, creamy Chardonnay. It gains its rich flavours from barrel fermentation and restrained but toasty oak, which are balanced by zesty citrus and bright acidity. Length of flavour is delivered thanks to the grapes in this wine coming from the cool coastal area of Te Awanga. 17.5/20

Talk about a welcome addition to the New Zealand Chardonnay scene. Oak Estate Home Block Chardonnay is the brainchild of Stefan and Nadine Loetscher, who have chosen one of the region’s most experienced winemakers, Ant Mackenzie.

Talk about a welcome addition to the New Zealand Chardonnay scene. This modern Chardonnay is the brainchild of Stefan and Nadine Loetscher, a pair of Auckland refugees who were last seen running the kitchen at the New Zealand School of Food & Wine in the city’s Viaduct prior to leaving the big smoke for a calmer pace of life in Hawke’s Bay. They have chosen one of the region’s most experienced winemakers, Ant Mackenzie, to make this full-bodied, nutty dry white with its interesting, savoury bells and whistles. Lovers of big buttery styles will find plenty to like in this lively white. 18.5/20

2015 The Prospect Chardonnay RRP $27 WINE2TRADE

Modern, edgy, fresh and full-bodied, this richly concentrated Chardonnay was made for Indevin (one of Gisborne’s largest wine companies) by winemaker Steve Voysey. Its complex flavours come from a blend of different Chardonnay clones, namely clone 95 and clone 15. The wine was fermented in oak, a portion of which had wild yeasts, and then aged 11 months in oak, of which 21% was new. Complex flavours of cedar, oak and spice. 18.5/20

REPORT C HARDONNAY

High quality, big-bodied, dry whites have long been a quest for the winemakers at Penfolds, who succeed in making this wine sing.

RRP $30 - $39 2016 Cypress Terraces Chardonnay Hawke’s Bay RRP $30 CYPRESS WINES

2015 Penfolds Max’s Chardonnay Adelaide Hills RRP $29.99 INDEPENDENT LIQUOR

This Chardonnay is named in tribute to the late Max Schubert, Penfolds’ former Chief Winemaker (and the founder of Penfolds Grange). High quality, big-bodied, dry whites have long been a quest for the winemakers at Penfolds, who succeed in making this wine sing with rich, intense creamy flavours that are beautifully balanced by a crisp, long finish. 17.5/20

2016 The King’s Bastard Chardonnay RRP $29.99 MARISCO

A great dry, full-bodied flagship Chardonnay with all the bells and modern whistles. It has a fascinating heritage too, with winemaker Brent Marris tracing his ancestry from the de Marisco families of the 12th and 13th centuries in England. Stories aside, Marris created this Chardonnay with layers of complexity, including savoury, earthy, nutty, creamy, smooth, rich, full-bodied flavours. 18.5/20

This modestly priced Hawke’s Bay Chardonnay is made from grapes that were hand-picked, whole bunch pressed and 100% barrel fermented using French oak, 30% of which was new. These details add rich flavour concentration to this lively, youthful, creamy dry white. It represents very good value for money too. 17.5/20

2015 Red Barrel Chardonnay RRP $30 WINE2TRADE

Chardonnay is Hawke’s Bay’s most popular white grape, with more vines in the ground than any other variety, and it’s easy to taste why in wines like this affordably priced one. Its full body and ripe flavours are easy to harness in grapes grown in the Bay, which is New Zealand’s second biggest wine region and vastly different in the style of wines it makes compared with Marlborough. Rounded, soft fruit flavours are balanced by big toasty oak and a citrusy fresh, long finish in this wine. 17.5/20

Chardonnay Fact File • In the 1980s, although Chardonnay became incredibly popular, many people were unaware it was also the name of the grape from which the wine is made. Prior to the 1980s, Chardonnay was best known by its traditional historic geographic names, such as Chablis, CortonCharlemagne and Montrachet.

• Wine drinkers find it easy to drink, thanks to its creamy flavours, high alcohol, low acidity and relatively mild aromas.

• It is relatively easy to grow as a grapevine, which makes it extremely versatile in a wide range of different climates.

• Chardonnay is the third most planted grape variety in New Zealand after Sauvignon Blanc and Pinot Noir.

• Most Chardonnay is fermented or aged in oak – or both. Lower priced Chardonnays are often given oak influence by having an oak stave placed inside the stainless steel tank in which they are fermented and aged, or with the use of oak chips. These may not add quite the same degree of softening influence and flavour as new oak barrels, but they can be economical ways of adding complexity.

DRINKSBIZ APRIL / MAY 2018 37

CHARDONNAY REPORT

2015 Taylors St Andrews Chardonnay RRP $35 TAYLOR BROWN

Marlborough winemaker Clive Jones makes more Sauvignon Blanc than you can shake a stick at, which leaves Chardonnay in the dust (in numerical terms) at Nautilus Winery. But when it comes to complexity, the 2016 Nautilus Chardonnay is your white.

2014 Villa Maria Single Vineyard Ihumatao Chardonnay

2016 Nautilus Chardonnay

RRP $34.99

NEGOCIANTS NZ

VILLA MARIA

Marlborough winemaker Clive Jones makes more Sauvignon Blanc than you can shake a stick at, which leaves Chardonnay in the dust (in numerical terms) at Nautilus Winery. But when it comes to complexity, this is your white. Dry, nutty, full-bodied, tight, citrusy – think ‘ripe grapefruit’ and you’re on the button. This is a gorgeous wine that drinks beautifully now and will age exceptionally well too.

History proves it has great staying power for up to a decade at least, in a good cellar. This is a stunning Chardonnay that shines a new light on Marlborough’s white wine scene. 19/20

This outstanding Chardonnay was made from grapes grown in the Ihumatao Vineyard in Mangere, south Auckland – an old volcanic crater at Villa Maria’s HQ, just five minutes from Auckland Airport.

The northern coastal location of these vineyards provides cool sea breezes, which balance the wine’s rich flavours and add freshness and a long finish. 18.5/20

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Winemaker Adam Eggins fermented 95% of this wine in oak, 20% of it new French oak, with the remainder one to two years old. As a result, it’s a big, rich, bone dry white with flavours of tropical fruit (pineapple, mango) and ripe peach with a long, citrusy finish. This wine drinks well now and begs for a large glass and a couple of hours decanting. It can age further and improve for nine to ten years. 17.5/20

History proves that the Nautilus Chardonnay has great staying power for up to a decade at least, in a good cellar.

RRP $35

2015 Dog Point Marlborough Chardonnay RRP $36 RED + WHITE

Take two of Marlborough’s most experienced grape grower-winemakers, decades of experience and their high quality focus, and meet Dog Point Chardonnay – one of the country’s best full-bodied dry whites every year. It may be three years old, but this wine remains incredibly youthful, thanks to its high acidity and great flavour concentration.

It drinks well now but can age for up to a decade. 18.5/20

REPORT C HARDONNAY

2016 Luna Eclipse Martinborough Chardonnay RRP $36 LUNA ESTATE

Winemaker Joel Watson is a breath of fresh air in the Martinborough wine scene with his focus firmly fixed on making accessibly priced, high quality wines at the relatively new Luna Estate – an amalgamation of vineyards that were formerly known as Murdoch James and Alana Estate (the latter has moved and has new ownership and a new home on Kitchener Street in Martinborough). This Chardonnay is a full-bodied beauty with rich flavours, great balance and a long finish. 18.5/20

2016 Smith & Sheth Cru Mangatahi Chardonnay RRP $36 AOTEAROA NZ FINE WINE ESTATES

One of the best Chardonnays I have tasted in quite some time. This is deliciously good, dry and full-bodied Chardonnay, made from the Mangatahi Vineyard in Hawke’s Bay, which is also known as the Riverview Vineyard; an old Morton Estate block used to make some of New Zealand’s best early Chardonnays in the 1990s. This is a new brand with an edgy winemaking touch – it’s crisp, fresh and modern, rocking a very Chablis-like vibe with its fresh vibrant acidity, which is balanced here by great fruit concentration and a super long finish. A beautiful wine that could well be on the icon list in years to come. 18.5/20

RRP $40 and above 2015 Domaine Rewa Chardonnay RRP $40 WINE2TRADE

Central Otago may be best known for its Pinot Noirs, but Chardonnay is fast making its name as the region’s top white wine, as Domaine Rewa’s Chardonnay shows. It was 100% barrel fermented with indigenous yeasts and then aged in 36% new French oak where it went through full malolactic fermentation, which softens the grape’s natural malic acid by converting it to creamy flavours and mouthfeel.

The result is a wine that says “drink me now” but which can also age and improve in bottle for up to a decade. 17.5/20

2016 Palliser Chardonnay RRP $42 NEGOCIANTS

This cool climate Chardonnay comes from Martinborough, one of New Zealand’s smallest wine regions. It’s a big, creamy white with tropical fruit and peachy flavours combining to add complexity to what is still a youthful wine. It drinks well now and will also age well for at least five to six years. 17.5/20

Winemaker Joel Watson is a breath of fresh air in the Martinborough wine scene with his focus firmly fixed on making accessibly priced, high quality wines at the relatively new Luna Estate.

2016 Sacred Hill Rifleman’s Chardonnay RRP $64.99 QUENCH

One of Hawke’s Bay’s best Chardonnays from the inland, elevated Rifleman’s Vineyard. This site provides outstandingly rich flavours in Chardonnay, thanks to its hot days and long, cool nights, which extend the growing season and add freshness and crisp acidity to balance the ripe stonefruit (peach, nectarine) flavours in this wine along with its creamy finish.

18.5/20

For distributor details see Distributor Index page 80

DRINKSBIZ APRIL / MAY 2018 39

HIGH 5

New on the shelf

New wines that stand out from the crowd, selected by wine writer Joelle Thomson

01

04

2017 Pikes Clare Valley Riesling

2016 Rockburn Pinot Noir

RRP $22

RRP $45

EUROVINTAGE

HANCOCKS

Is this the most affordable Aussie Riesling available in New Zealand today? If not, please show me the wine that can stand up and claim the title, because this tasty little number just keeps on giving. With flavours of fresh, crisp green apples, and intense lime and peach this casts a new light on Australian Rieslings, with its near bone dry style balanced by flavoursome zesty intensity and a long finish.

Central Otago wine producer Rockburn Wines has just released its trio of 2016 Pinot Noirs, which includes the flagship as well as two top-end limited edition wines: Seven Barrels and The Art (both RRP $97).

This trio represents the tip of the diversity in Central Otago because the wines are made from three of the key grape growing sub-regions in the area.

The signature 2016 Rockburn Pinot Noir is dry and full-bodied with youthful red fruit flavours, smoky overtones and savoury notes on the long finish. It was made from a blend of grapes grown on the winery’s Parkburn Vineyard in Lowburn (86% of the grapes) and its Gibbston Backroad vineyard (14%).

02 2014 Te Muna Valley PInot Gris Italian Style RRP $25 COLIN CARRUTHERS

Most Italian-style Pinot Gris are labelled Pinot Grigio rather than Pinot Gris, but winemaker Simon Groves pays homage to both Italy and New Zealand in this Martinborough wine, which is one of three Pinot Gris he makes. This is the driest and the most food friendly, begging for fresh fish thanks to its lemon zesty, fresh and youthful flavours. It’s light-bodied, making it an easy and appealing drink.

Rockburn Wines has just released its trio of 2016 Pinot Noirs, made from three of the key grape growing sub-regions in the area.

For distributor details see Distributor Index page 80

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03 2015 Q Waitaki Valley Pinot Gris RRP $25 Q WINE

A fresh, dry, full-bodied white from New Zealand’s smallest wine region, Waitaki Valley. It is on the border of North Otago and South Canterbury and happens to be the last place in this country to harvest its grapes. This is one of a handful of lively wines from Waitaki. Its flavours are in the white fruit spectrum with lemon, grapefruit and white peach. The finish is long, cleansing and refreshing.

05 2017 Zephyr Marlborough Riesling RRP $24 HANCOCKS

If there’s anything Ben Glover doesn’t know about dry Riesling, he’s not saying.

Every one of the nine Zephyr Rieslings he has made have been intentionally dry in style with alcohol sitting between 11% ABV and 12.5% ABV, and residual sugar (RS) usually 7 to 10 grams per litre. This wine is an exception, with 11.5 grams of RS, but this does not make the wine taste dry because the year was so chilly that it balances the crisp, refreshing high acidity, which stretches the flavours to their long, succulent finish. I love this wine.

Like every single Zephyr Riesling made since the first in 2009, this wine has great potential for ageing and evolving into a full-bodied, fresh, bright wine. If you’re looking for the ideal match for Thai green curry and fresh salads, then this is it.

Kono Wines comes home After worldwide export success and international accolades, Kono Wines will now be available in New Zealand

five times ‘Best Buy’ in the top 100 in the US market. Then 90 + point scores and gold medals from wine shows from San Francisco to Berlin followed.”

“We’re looking forward to everyone having the opportunity to enjoy these wines with their whānau and friends.

And it’s another opportunity for us to tell the story of Kono, and our love for the land and respect for the sea,” Rachel says.

WWW.KONOWINES.CO.NZ WWW.FACEBOOK.COM/KONOWINES/ TWITTER/INSTAGRAM @KONOWINES #KONOWINES

KONO, THE Māori-owned family business based in Te Tau Ihu, the top of the South Island, is bringing its namesake wine brand, Kono Wines, back to Aotearoa after enjoying success in export markets all over the world.

“Kono Wines has been long been enjoyed by overseas consumers and lauded by international wine writers. We thought the time was right to make our Kono Sauvignon Blanc and Pinot Noir available here in Aotearoa,” says Rachel Taulelei, Kono CEO. “We know that both wines are fantastic matched with food and enjoyed with friends, which is why they will be available on-premise at great restaurants, cafes and bars throughout Aotearoa.”

Kono is an indigenous food and drinks producer with a global focus.

In 2017, it launched its new “K’ icon for Kono, which gave it the opportunity to reinforce what is important to it as a company, including the values of manaakitanga and kaitiakitanga. “These values encompass hospitality, generosity, kindness and taking care of both people and the land,” says Rachel. “Our icon speaks of who we are, our rich legacy steeped in a culture that nourishes our land and people in sustainable ways. We’re really proud to have it front and centre on our Kono Wines.”

“Our Kono Sauvignon Blanc is arguably the most successful wine we have

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ever made,” says Bruce Taylor, Chief Winemaker. “It has consistently received prestigious accolades for its distinctive and vibrant style. Making the cover of influential US magazine Wine Spectator in 2010 prompted a flurry of sales in the States. The wine has had numerous top 100 appearances, including being voted

Kono Sauvignon Blanc

Kono Pinot Noir 2016

A classic Marlborough Sauvignon Blanc with very vibrant, fresh flavours and aromatics bursting from the glass. Fresh cut grass, passionfruit pulp, pink grapefruit and zingy citrus acidity wrapped up in a full flavoured palate with powerful fruit intensity and a long dry finish.

“Made to be enjoyed early, our Kono Sauvignon Blanc is created with pride by our small team of vineyard managers and winemakers, and bottled early to preserve all the purity that is expected from Marlborough Sauvignon Blanc.” – Bruce Taylor, Kono Wines Chief Winemaker.

Dark fruits and lifted violet florals married up with dried herbal complexity, this wine is a unique blend of two great Pinot Noir areas of Aotearoa. It has aromas of fresh fruit in the dark spectrum: black Doris plums and cherry with some bright raspberry notes. Balanced with quality French oak in a supporting role with a gamey undercurrent lending complexity and a touch of dried thyme and cigar box secondary characters. Bright medium colour, vibrant with an opaque core, the palate delivers a smooth elegant mouth feel with lovely persistence. Soft tannins and smooth mid palate with a fresh acidity to provide focus.

“The Kono Pinot Noir encapsulates the best characteristics of two of our premium vineyards from the higher altitudes of the Awatere Valley and the rolling clay hills of the Upper Moutere in the Nelson region.”

– Bruce Taylor, Kono Wines Chief Winemaker.

OPINION – WINE

Joelle Thomson Journalist, wine writer and author mailme@joellethomson.com

The new BYO

Forage North Canterbury highlights the great wines of this underrated region as much as it does the wild food around us, writes Joelle Thomson

LET’S PLAY a food game. I say: “Elderflower, porcini, fresh kahawai and coastal spinach”. You say: “Where and when?”

Right? Well, yes, normally, but these ingredients brought a new meaning to the idea of BYO; in this case it was a matter of FYO (find your own) food at an invite-only event held each year at Pegasus Bay Winery in North Canterbury.

The event is Forage North Canterbury (FNC). It’s now in its fourth year and was the brainchild of local food farmer and general manager of Tongue in Groove Wines, Angela Clifford. Chefs and local wineries donate their time, wines and venue (the outstanding Pegasus Bay Winery restaurant) to the not for profit annual event. Invited guests from across the food and wine industries come for a day of foraging and to learn more about the region and its offerings.

We are left gobsmacked by a day of discovery, namely, seeing the natural world as if for the first time. With new eyes we see the same plants and realise, thanks to edible food ID experts, that we can eat them. Who needs the supermarket when there is so much fresh food waiting on our doorsteps? Or a mere metre from them.

It’s impossible not to be impressed by Mother Nature when charged with the task of foraging roadsides and verges, as our team was at FNC this year.

Tricky though it may be to find a parking spot on a state highway in North Canterbury, the wild peaches are worth the effort. And the organic and biodynamic food farms in the middle of nowhere beg to be explored if you get to meet people as dedicated as Michael Voumard.

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Forage North Canterbury Wineries: Bellbird Spring, Black Estate, Crater Rim, Greystone, Mount Brown, Pegasus Bay, Terrace Edge, The Boneline and Tongue in Groove.

Chefs: Alesha Bilbrough-Collins (BearLion), Alex Davies (Gatherings), Giulio Sturia and Bob Fairs (Roots Restaurant), Hector Henderson (Gatherings), Simon Levy (Inati), Teresa Pert (Pegasus Bay), Jonny Schwass (Botanic Gardens/ Ilex Cafe), James Stapley (Kika/Francesca’s Kitchen), Dave Verheul (Town Mouse/Embla, Melbourne). They were assisted by Carlos Rodriquez (27 Steps).

A chef, Voumard lost the love of his life last year to cancer, but still managed many smiles as he told us about their dream – the wild food farm on the clifftop above Gore Bay in Canterbury. Thanks to the WWOOFers helping him on the land,

and other produce. And the people there remind me of Wellington’s chefs: a collaborative bunch who see the bigger picture, rather than honing in on their own gig. When people think about wine, it is usually the vineyard that springs to mind, but Clifford’s aim at Forage North Canterbury is Angela Clifford’s aim at Forage North to highlight how the wild Canterbury is to highlight how the wild and and seasonal food of the seasonal food of the region pairs naturally region pairs naturally with with the wine. the wine.

One taste of the salty he is supplying locals with biodynamically tang of beach figs, the wild umami flavour grown seasonal fruit and vegetables, from of porcini mushrooms and the sweetness the mainstream (tasty strawberries) to of fresh organic eggs all show the tip of the unusual (cardoons). the natural world’s offerings.

North Canterbury is, in my view, New Angela Clifford pays credit to local forZealand’s most underrated wine region. agers Kate McMillan and Melany Wright Its hot summer days, cool nights and long for the event, and while she works on how slow autumns give it an edge when it to evolve Forage North Canterbury, I hope comes to flavour development in grapes I’ll be back to discover even more.

FOR MORE INFORMATION PLEASE CONTACT YOUR GIESEN GROUP REPRESENTATIVE OR PHONE (03) 3446270

WINE NEWS

Innovative Mumm bottle launches in NZ

New Rosé from Toi Toi

CHAMPAGNE MUMM is rolling out its new label-less Grand Cordon bottle in New Zealand, making it the first market to replace the existing Mumm Cordon Rouge bottles across all channels.

The bottle has no front label and is instead decorated with a reinterpretation of the Cordon Rouge red sash, featured as red ribbon indented into the glass itself. The G.H. Mumm signature is printed directly on the glass in gold.

The red ribbon first adorned Mumm Champagne in 1876, inspired by the red sash of the Légion d’Honneur; France’s highest civilian award. In 2016, Welsh designer Ross Lovegrove created the new bottle to mark the 140th anniversary of the original design.

Another new feature is the bottle’s unusually long, slender neck designed to help develop the aromas of Mumm’s Cordon Rouge cuvée.

The new Grand Cordon bottle was launched at selected outlets in the US and UK in 2016 and while it has launched in other markets, New Zealand is the first to replace Mumm Cordon Rouge bottles across all channels.

A LOVE of Provençal-style Rosé has led to the creation of Toi Toi Sara’s Marlborough Rosé 2017, now available from the Marlborough winery.

Toi Toi co-owner, Sara Joyce, describes the French style of wine as her “go to”, in her early 20s, before she moved to New Zealand from the UK. “I always thought New Zealand could make a wonderful Rosé with its cool climate varieties and I’m delighted that the Toi Toi team have been able to create a delicious Marlborough Rosé that’s even better than what I remember from my youth.”

Toi Toi is the major brand of Marlborough Wine Ltd, which started in 2006 and is owned by Kevin and Sara Joyce and their family. It has grown into one of New Zealand’s top 25 wineries.

Toi Toi winemaker, Tim Adams, describes Toi Toi Sara’s Marlborough Rosé 2017 as salmon pink in the glass with aromas of fresh raspberries, mandarin and lime blossom; flavours of summer berry fruits, orange citrus, and a hint of yellow plum; mouthfilling with a sweet end palate, great length and a clean and crisp finish.

Toi Toi Sara’s Marlborough Rosé 2017 is available now at RRP $16.99.

PERNOD RICARD

MARLBOROUGH WINE LTD

New can for Jacob’s Creek Moscato JACOB’S CREEK has launched its Moscato in a new slim line 250ml can format. The brand says the non-glass packaging is ideal for picnics, festivals, the beach or camping. It has the added benefit of being more easily recyclable and lighter to carry than glass.

Available in a 250ml can fourpack at RRP$18.99.

PERNOD RICARD

46 DRINKSBIZ APRIL / MAY 2018

In association with the New Zealand Wine Hall of Fame Salute to Championship Award Winners for 2018 Guala Closures NZ Award for Champion Wine of Show: Te Awa Single Estate Hawkes Bay Chardonnay 2016 Rapid Labels Trophy for Champion Sparkling Hawkesbridge Marlborough Méthode Traditionnelle 2014 MyFarm Award for Champion Gewürztraminer Spy Valley Single Estate Gewurztraminer 2016 Red Badge Security Award for Champion Riesling Ceres Bannockburn Black Rabbit Riesling 2017 Esvin Wine Resources Award for Champion Pinot Gris Giesen Estate Pinot Gris 2017 Auckland Agricultural & Pastoral Association Award for Champion Rosé The Ned Pinot Rosé 2017 Guala Closures NZ Award for Champion Sauvignon Blanc Whitehaven Marlborough Sauvignon Blanc 2017 New World Award for Champion Chardonnay Te Awa Single Estate Hawkes Bay Chardonnay 2016 Glengarry Wines Award for Champion Wine, Other Varieties Summerhouse Marlborough Verdelho 2016

For a full list of Medals awarded, visit www.wineshow.co.nz Since 1953 - New Zealand’s Oldest National Wine Competition

New Zealand WineGrower Magazine Trophy for Champion Pinot Noir Two Degrees Pinot Noir 2016 Generator Rental Services Award for Champion Merlot & Blends Saint Clair Pioneer Block 17 Plateau Merlot 2016 Wineworks Award for Champion Cabernet Sauvignon & Blends Mills Reef Reserve Cabernet Merlot 2016 Mainfreight Award for Champion Export Wine Babich Hawkes Bay Merlot Cabernet 2016 Auckland Agricultural & Pastoral Association Heritage Rosebowl Villa Maria Reserve Cabernet Sauvignon Merlot 2005, 2010, 2015 ASB Showgrounds Award for Champion Syrah Villa Maria Reserve Gimblett Gravels Hawkes Bay Syrah 2016 Drinksbiz Magazine Award for Champion Medium Sweet or Sweet Wine Riverby Estate Noble Riesling 2015 Auckland Agricultural & Pastoral Association Gold Medal for Winemaker of the Year Richard Painter, Te Awa Winery, Hawkes Bay

WINE NEWS

Zephyr buys Seresin’s Marlborough winery OWNER/WINEMAKER OF Zephyr, Ben Glover, has bought the iconic Seresin Estate Winery in Marlborough with business partner Rhyan Wardman. Glover says that from May 1, the pair will take ownership and it will become the new winemaking HQ for the Zephyr operation. The new company will be named The Coterie and will provide winemaking services and a facility dedicated to smallbatch, single-site winemaking.

Zephyr will also transition its vineyard operations to organic farming practices in 2018 and Glover says it was important to have a dedicated organic winery where they can make their wines. The purchase of the winery also included three hectares of organic vineyard plantings.

The Coterie, (loosely meaning “the collection”) will allow winemakers without a dedicated Marlborough winery to make wine in an environment that celebrates diversity and allows them to be completely involved with the production of their own wines.

“We’re passionate about what we have in our region and getting this into the premium imbiber’s wine glass,” says Glover. “We hope our winery will be the place for likeminded producers to collaborate. We see it as a place to innovate, share ideas and push the style boundaries.”

Ben Glover and Rhyan Wardman

The powerful elegance of Clare Valley Shiraz ASK ANYONE to name the Australian wine region that produces the best Shiraz and many will say the Barossa or McLaren Vale, but did you know Australia’s most awarded shiraz comes from the Clare Valley?

While the Clare Valley is famed around the world for its hedonistic Rieslings, it’s equally lauded by wine judges around the world for its fruit forward and powerfully elegant red wines, including Australia’s most popular export, Shiraz.

Taylors Wines, the family owned winery in the southern end of the Clare Valley, is one of the most awarded wineries in the region, more recently being named the number one awarded winery in the world by the World Association of Wine Writers and Journalists. The Taylor family is consistently recognised as a top producer for Shiraz, namely in their Estate range.

“There’s a return to something we like to call ‘Middle Earth’ here at Taylors – the richest, biggest, most concentrated yet delicate, gentle and elegant wines on earth,” says third generation Managing Director and Winemaker Mitchell Taylor.

“Aussie Shiraz is moving away from ‘old school’ heavy alcohol levels to a style that is more appealing to wine drinkers around the world. The flavours are much more balanced, but still retain the fruit and power expected from a decent red. There’s a purity of fruit coming from the Clare Valley that’s simply unmatched

anywhere in the world and it’s reflected in the numerous awards our wine receives both locally and internationally.”

Taylors’ newest vintage release of its famed Estate Shiraz 2016 is in line with the ‘middle earth’ style, with its soft and fleshy palate with notes of plum, spice and subtle chocolate.

It’s a multi-medal winner with 19 gold medals, including a Gold at the China Wine & Spirits Best Value Awards in 2017.

FOR MORE INFORMATION ABOUT TAYLORS WINES CONTACT TAYLOR BROWN AT 09 447 3801.

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WINE NEWS

Entries open for 2018 Bayer NZ Young Viticulturist of the Year NOW IN its 13th year, the Bayer NZ Young Viticulturist of the Year Competition has become an important fixture in the wine industry calendar. Open to those under 30, it is aimed at growing the future leaders of the New Zealand wine industry and entries are now open for the 2018 event.

The competition increases the confidence, skills and networking opportunities for all those who compete and gives the contestants, as well as the wine industry, a very strong foundation from which to continually improve and develop. All those who enter find it a fantastic experience in which to test

their own skills, meet other young vits and make a name for themselves within the industry.

This year there will be six regional finals held in Auckland, Hawke’s Bay, Marlborough, Central Otago, Wairarapa and a new South Island Regional Final for competitors from Nelson, Waipara and Waitaki. The winners from these then go on to represent their region in the national final.

The competition tests all aspects of vineyard management and includes both theoretical and practical questions. These cover topics such as soil nutrition, pruning, machinery, trellising, pest and disease identification and treatment, wine knowledge, budgeting, due diligence, health and safety, and sustainability. The contestants also have to undergo an interview, a quickfire buzzer round and deliver a speech at the awards dinners, which are held at the end of each competition.

It is tough both physically and mentally and winning the title of Bayer Young

Viticulturist of the Year is therefore no mean feat and is what makes it such a prestigious title.

Winners also receive a Hyundai Kona for a year, an AGMARDT Travel Grant, a leadership week, a cash prize, Bahco golden secateurs and Winejobsonline glasses.

The competition is funded entirely by sponsorship and made possible by the generosity of the following: Bayer, BioStart, Hyundai, AGMARDT, Biomin, Constellation, Ecotrellis, Empak, Fendt, Fruitfed Supplies, Ormond Nurseries, Waterforce, Bahco, Deane Apparel, Villa Maria, NZ Winegrowers, Winejobsonline, NZSVO. Tim Adams from the Auckland/ Northern region was the Bayer Young Viticulturist of the Year 2017. Who will it be this year?

ENTRIES ARE NOW OPEN. FOR MORE INFORMATION OR TO RECEIVE AN ENTRY FORM CONTACT NICKY GRANDORGE, NATIONAL CO-ORDINATOR AT YOUNGVIT@NZWINE.COM OR ON 021 780948.

Buzzer Round, National Final

Annabel Bulk, wine appreciation

Young Viticulturalist of the Year 2017, Tim Adams

2018 Competition Dates AUCKLAND/NORTHERN – Friday 8th June SOUTH ISLAND REGIONAL – Friday 15th June HAWKE’S BAY - Thursday 21st June WAIRARAPA – Thursday 5th July MARLBOROUGH - Friday 13th July CENTRAL OTAGO – Friday 20th July NATIONAL FINAL - w/c 27 August Jake Dromgool, pruning

50 DRINKSBIZ APRIL / MAY 2018

TH E NED 2017 PINO T R O SÉ T R OP H Y & G OL D MEDAL – NZ RO YAL EAST ER SHO W 2018 G OL D M E D A L – N Z I NT ERNAT I O NAL W I NE C O MPET I T I O N 2017 B L U E G OL D – S Y D N EY I NT ERNAT I O NAL W I NE C O MPET I T I O N 2018 T R OP H Y & G OL D M E D A L – C AT HAY PAC I F I C HO NG K O NG I NT ERNAT I O NAL W I N E & SPI RI T C O MPET I T I O N 2017

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WINE NEWS

Louis Roederer named most admired Champagne brand DRINKS INTERNATIONAL magazine has named Louis Roederer the ‘Most Admired Champagne Brand’ for 2018, following its annual ranking of champagne brands from 1-30. This was the poll’s fifth year and the judges were drawn from a wide range of leading retailers, wine writers, MWs and marketing experts from around the world.

They were asked to name their top five brands while taking into consideration: the quality and consistency of the brand, paying particular attention to its main, nonvintage line; whether quality and consistency had been maintained or improved in the past year; quality of brand marketing and packaging; the brand’s value at its price level; and the overall image of the brand.

The Top 10 in the World’s Most Admired Champagne Brands as determined by Drinks International for 2018: 1. Louis Roederer 2. Pol Roger 3. Charles Heidsieck 4. Billecart-Salmon 5. Krug 6. Bollinger 7. Taittinger 8. Jacquesson 9. Ruinart 10. Dom Pérignon

LOUIS ROEDERER IS DISTRIBUTED IN NEW ZEALAND BY EUROVINTAGE

Lion partners with Tyrrell’s Wines LION HAS formed a distribution partnership with Tyrrell’s Wines of Australia and will exclusively distribute two of Tyrrell’s most popular Shiraz wines: Hunter Valley Shiraz and Old Winery Shiraz.

Adrian Hirst, Wine Category Director at Lion, says they will be valuable extensions to Lion’s extensive New Zealand and Australian wine portfolio. “Tyrrell’s is an exciting and natural partner to complement our existing wine portfolio. We are delighted to be able to offer two of Tyrrell’s most popular and accessible Australian Shiraz labels with a particular focus in the On Premise channel.”

Established in 1858, Tyrrell’s Wines has a rich pedigree of producing premium wines, having been awarded over 5000 trophies and medals since their first vintage. Bruce Tyrrell, Managing Director of Tyrrell’s Wines says, “We are looking forward to partnering with Lion and increasing the exposure of Tyrrell’s and its iconic wines in the New Zealand market.”

Tyrrell’s Old Winery Shiraz (RRP $16.99) and Hunter Valley Shiraz (RRP $24.99) are available now.

LION

Crafters Union now in cans CONSTELLATION BRANDS’ Crafters Union wine is now available in individual cans.

The new 250ml format features the distinctive illustrations also used on the wine’s paper wrap, which has proved popular with consumers. The can range includes Crafters Union Sauvignon Blanc, Pinot Gris and Rosé.

Crafters Union 250ml can RRP $7.99 CONSTELLATION BRANDS DRINKSBIZ APRIL / MAY 2018 53

WINE NEWS

Marlborough’s hidden world of Pinot TEN MARLBOROUGH wineries hosted a group of hospitality and retail professionals in February to showcase the specialised Pinot Noir sites in the region. Dubbed ‘The Marlborough Pinot Safari’ it has taken place previously in 2013 and 2017, linked on both occasions to the Pinot celebrations in Wellington. This is the first year it has been held as a standalone event.

A convoy of four-wheel-drives took the group of 23 on a vineyard tour comprising locations both in the Awatere and Southern Valleys subregions of Marlborough, including the Ben Morven, Brancott, Omaka and Waihopai valleys. The participating wineries were: Auntsfield, Churton, Dog Point, Fromm, Greywacke, Nautilus, Terravin Highfield, Seresin, Spy Valley and Villa Maria.

Guests tasted single vineyard wines from the sites on which they were standing, often comparing different producers’ wines off the same site, or off adjacent plots. Winemakers talked about the soil beneath the group’s feet, the management of the plot, what makes each site unique, and what it contributes to the finished wine.

Winemaker at Greywacke, Richard Ellis, said it was a valuable experience. “It is fantastic to get such a great group of the domestic wine trade involved in the nitty gritty of what we are doing here in Marlborough. Although most of the group have visited the region before, I think they were all surprised by what they saw.

Many said they had never seen these sites or this kind of viticulture in Marlborough before. These specialised Pinot Noir sites are tucked away, out of sight of the main valley floor, but this is where a lot of the focus and development is taking place.”

Clive Jones, winemaker at Nautilus Estate, agreed. “This is now the third time we have run the event, but it is the first time we have focused on our ambassadors at home. We were really excited by their response, and their eagerness to understand the region and its wines in depth. We hope they will go on to tell this story of these sites to others.” Organisers say they hope to hold the next Safari in 2020.

Meet George PERNOD RICARD has launched a new range of red wines inspired by winemaker George Wyndham, who is widely regarded as the ‘father of Australian shiraz’ after arriving from England and planting Shiraz vines in the Hunter Valley in 1830.

The I AM GEORGE range includes a Shiraz (Langhorne Creek), Shiraz Cabernet (Limestone Coast) and Cabernet Merlot (Limestone Coast). The wines’ label designs represent the story behind George Wyndham and his journey to plant his legacy, depicting a storm, 54 DRINKSBIZ APRIL / MAY 2018

compass, vine and grapes in place of a traditional portrait.

Steve Meyer, Chief Winemaker for I AM GEORGE says he has embraced the challenge of bringing George Wyndham’s spirit to life for the modern era. “We wanted to create a range of bold and robust wines so we chose regions which represented some of the very best of each of these Australian grapes and were best placed to extend the legacy of George.

I AM GEORGE has an RRP of $22.99 per 750ml bottle.

PERNOD RICARD

INTENSE AND OPULENT FROM THE HEART OF THE BAROSSA

BEER & CIDER REPORT

Harvest time Autumn heralds the harvest of hops and apples and a slew of fresh new beers and ciders.

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REPORT B EER & CIDER

(NB: Beers and ciders listed according to ABV.)

BEER Sunshine Brewery The Cut Low Alcohol Pilsner 2.4% ABV, 330ml 12-pack RRP $25.99. 30L and 50L kegs available.

VINTNERS NZ

The Holy Grail of low-alcohol beers is a beer that still retains flavour, despite its lower alcohol content. Sunshine has had a good crack here, using the hops to good effect to give a backbone usually only found in much higher-alcohol beers. It’s a pale gold drop and at first sip it’s quite restrained, but the follow-through is all hops. A thirst-quenching, very worthy option for those who are driving or want to look after their heads.

Sunshine Brewery Te Mex Mexican Lager 5% ABV, 330ml 12-pack RRP $38.99. 30L and 50L kegs available.

VINTNERS NZ

Hailing from sunny Gisborne, Sunshine’s Te Mex is a mash-up of Kiwi know-how and Mexican good times. Like all Mexican lagers it pours light in the glass, but Te Mex has a decent backbone that holds it all together. Made with 20% Gisbornegrown maize for a local touch, the light malt makes it very refreshing. Serve this with salty bar snacks or as an accompaniment to Mexican street food – it’d be perfect with a fish taco.

Moa Dry Hopped Pilsner

Sprig & Fern Belgian Pale Ale

5.1% ABV, 330ml 12-pack RRP $24.99

5.2% ABV, 500ml RRP $9.99

MOA BREWING

SPRIG & FERN

This is one of Moa’s most simply drinkable drops to date. Pouring a pale gold with a touch of cloudiness, it has a sunny, honeyed flavour profile that delights the palate and leaves you wanting more. It is very refreshing and has an interesting mineral character for refinement. The blend of Mandarina and Motueka hops gives it citrusy, earthy characters. While an excellent summer drink, perhaps introduce people to it over the coming months and it will really come into its own when spring hits. Would stand up well to Thai or Vietnamese flavours. Recommended.

Sprig & Fern’s Belgian Pale Ale is an easydrinking take on the traditional Belgian style that was created to compete with Pilsners post-WWII and are characterised by spice and restrained bitterness. Sprig & Fern’s version dials up the hops, and at 5.2% is a great match for an afternoon of grazing on chips and mussels. This is a limited release in bottle as part of the brewery’s move into glass and is also available in 1.25L PET.

Deep Creek Steam Funk Saison 5.2% ABV, 440ml RRP $9.99 HANCOCKS

Craft brewery Deep Creek is based in Silverdale, north of Auckland and known for its experimental approach. Steam Funk is its funk-style beer project, with a new release each month. The Steam Funk Saison plays on the Belgian farmhouse ale style that draws on earthy, country flavours. The beer has been brewed with a blend of two Belgian Saison yeasts, and both New Zealand and European hops.

It’s a crisp, dry beer with subtle yeast complexity and firm bitterness. A persistent note of charred corn and a musky overtone. Would pair well with Belgian specialties, like frites and mayonnaise or a good plate of mussels.

Mac’s Hay Day 5.5% ABV, 330ml 4-pack RRP $14.99 and on tap LION

Mac’s joins the Saison-style party with this revival of its Farmhouse Ale – an eminently drinkable drop that was originally a Mac’s Brew Bar tap release and is now available again, this time in bottle and on tap for a limited time. Pouring a pale gold, it has the wheat beer-style notes that immediately signify that Belgian style, but Mac’s have taken it back a notch to maintain wide appeal. Taiheke hops add bitterness and a slight citrus note while the French Saison yeast packs in the pepper and spice notes. Definitely one to recommend for the semi-adventurous who may be looking to break away from the regular lagers on tap, but aren’t full hop heads.

DRINKSBIZ APRIL / MAY 2018 57

BEER & CIDER REPORT

Black Dog Brewing Mangoes Into a Bar IPA

Tuatara Conehead Fresh Hopped IPA

Deep Creek Lupulin Effect New England IPA

5.8% ABV, 500ml RRP $10.99

6% ABV, 500ml RRP $9.99

6.5% ABV, 440ml RRP $9.99

DB BREWERIES

TUATARA

HANCOCKS

Black Dog is beer with personality. From the darkly comic labels to the stuff that hits the glass, Black Dog goes for it with gusto. This IPA has been brewed with Simcoe and Citra hops and uses fresh mango puree. The tropical fruit note is evident in the aroma, but restrained.

There’s a very subtle fruit sweetness on the palate to balance the hoppy IPA character. Would pair well with Indianstyle dishes.

This beer is so new it was yet to be bottled when Drinksbiz went to print but the folk at Tuatara tell us a load of Riwaka hops fresh from the 2018 vintage were sailed over Cook Strait and taken back to the brewery within hours. They say the beer has a zesty citrus aroma and intense grapefruit flavours, with balanced bitterness. Ideal paired with Pad Thai or green papaya salad. One for the coneheads.

This is part of Deep Creek’s Lupulin Effect range (lupulin is the bitter yellowish powder found on the female hop plant and adds intense hop flavour to beer) – and its popularity was such that it has been revived as their end of summer release for 2018. The label features plenty of images of bright green, bud-like hops and the beer plays on hops’ relationship to cannabis, particularly the calming effects (the aforementioned Lupulin Effect). The New England IPA is a characteristically cloudy brew and though its hop aromas aren’t the most ‘Mary-Jane’-like we’ve ever encountered, the big hop aftertaste does have a taste of the hydroponic about it. It has low bitterness with a tropical and juicy sweetness from the US hops. Like Deep Creek says: “Chill, drink and chill”.

Good George California Pale Ale Sunshine Brewery Electron IPA 6% ABV, 500ml RRP $8.99 and 330ml 6-pack RRP $23.99 VINTNERS NZ

Gisborne brewery Sunshine created the Electron IPA to commemorate the East Coast joining the Space Age with the launching of Rocket Lab’s first satellite from the Mahia Peninsula in January.

Floral in the mouth, there’s a big electric hit of hops to send you soaring (six varieties of American hops are added at different stages) with earth, pine and citrus characters. It has a nutty malt backbone with soft caramel notes. This beer comes with a great story and is a real crowdpleaser of an IPA.

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6.1% ABV, 946ml RRP $15.99 GOOD GEORGE BREWING

The colour of sunshine and a hit of tropical fruit in the aroma, this pale ale from Good George is just in time to capture those heady days of summer. Aromas of mango and pine lead to flavours of bitter, juicy pineapple. Pair with seafood or sweet/ savoury dishes like sticky honey kebabs.

Epic GINIPA 7.6% ABV, 500ml RRP $9.99 EPIC

Gisborne brewery Sunshine created the Electron IPA to commemorate the East Coast joining the Space Age with the launching of Rocket Lab’s first satellite from the Mahia Peninsula in January.

Epic brewer Luke Nicholas is a huge gin fan (having released his own range called Hidden World) and this beer pays tribute to that passion. The first thing that strikes you is the big perfumed nose.

It’s quite floral in the mouth and light.

One of the tasting panel described it as approaching “a gin and tonic shandy”. All the botanicals from the gin shine through and there’s a hint of citrus and a kick of alcohol. Recommended.

REPORT B EER & CIDER

CIDER Moa Apple Cider 4% ABV, 330ml 10-pack RRP $23.99 MOA BREWING

Moa’s cider is a straight take on cider with typical Moa refinement. The maturation with French oak imparts a classy edge to the medium-dry brew, providing a platform on which the crisp apple aromas can really blossom and shine without any cloying sweetness. At 4% ABV it’s an easily sessionable cider. Recommended.

Moa Rhubarb & Apple Cider 4% ABV, 330ml 12-pack RRP $24.99 MOA BREWING

Moa has knocked it out of the park with this cider. For a start, the beautiful labelling with gold filigree-style over a pink background gives it great shelf or fridge appeal. It pours an attractive Pinot Gris hue. The tart rhubarb rubs up against the crisp apple and the French oak ageing really comes into its own. It’s a classy cider from beginning to end and one to recommend for those after something more refined. Serve tall and over ice. And at just 4% it’s a good option for an afternoon session. Highly recommended.

Beautiful labelling with gold filigree-style over a pink background gives the Moa Rhubarb & Apple Cider great shelf or fridge appeal. It’s a classy cider from beginning to end and one to recommend for those after something more refined.

Kiss Cider – Cherry, Pear and Strawberry

Zeffer Mango & Tumeric Cider

4.5% ABV, 500ml RRP $3.29

ZEFFER CIDER

Q LIQUID

Zeffer’s Mango & Turmeric cider pours bright yellow, looks just like mango juice and it’s delicious – don’t leave it where the children could find it! There is a slight fizz on the tongue, which is the only indication it’s not what it appears. It’s very approachable – a juicy mango offering with a gentle exotic note from the turmeric.

Kiss is a new entry to New Zealand’s cider market. Made by an Estonian brewery but produced in Lithuania, these are light and fun ciders with intense fruit flavours.

Kiss ciders come in a 500ml can but are a more easy-going 4.5% ABV. The ciders use a base of natural Estonian apple cider flavoured with fruit juice. The Pear is super pale with a sweet ripe pear flavour. The crimson Cherry has candied, marzipan characters, while the pale pink Strawberry captures the summer fruit at its height.

Serve chilled or over crushed ice.

Magners Irish Cider Juicy Apple 4.5% ABV, 330ml 4-pack RRP $11.99 and 12-pack RRP $25.99 COCA-COLA AMATIL

Magners is brewed by Bulmers in Ireland and their technique is to mature the brew for up to two years for smoothness and complexity. The result is a cider with sweetness and a big apple taste up front and a clean, tart finish good measure. An approachable cider with wide appeal.

5.2% ABV. Limited release in keg only.

Peckham’s Two Barrel Perry 2017 5.3% ABV, 330ml bottle RRP $5.99 and 330ml can RRP $4.99 PECKHAM’S

This very limited release from Peckham’s (just two barrels made) is a blend of two wild fermented Perries (pear ciders). It offers soft citrus, a buttery quality, oak and nuttiness. A rounded mouthfeel and balance of sweetness and acid. This is part of Peckham’s small batch ‘Rare Nelson Cider’ range.

DRINKSBIZ APRIL / MAY 2018 59

BEER & CIDER REPORT

Wild Side Cider Apple Scrumpy and Strawberry & Lime 7% ABV, 500ml RRP $3.99 INDEPENDENT LIQUOR

A new take on Wild Side, these two new releases come in 500ml cans and at a higher 7% ABV (rather than the 4.5% of the rest of the range).

The Apple Scrumpy is a crisp and refreshing cider with a good tart kick, while the Strawberry & Lime is very approachable: the lime balances the fruit sweetness of the strawberry nicely. The fermentation using brewing yeasts leaves a beautifully balanced cider that stands up to repeat tastings.

Peckham’s Reserve Dry 2017 6.9% ABV 500ml bottle RRP $8.99, 330ml bottle RRP $5.99 and 330ml can RRP $4.99 PECKHAM’S

Peckham’s is a Nelson cidery of distinction, making ciders in traditional styles. This is a bone-dry blend of pure cider apples, including Kingston Black for a hint of tropical fruit, straight from tank and French oak barrel.

Malolactic fermentation adds a buttery quality to this sophisticated cider. Pair it with pork or try alongside a cheese board.

For distributor details see Distributor Index page 80

Fresh hopped heaven THE MARCH hop harvest in Motueka is an eagerly awaited and slightly nervous time for most craft brewers: the environmental conditions playing havoc, the challenge of getting hops back to the brewery before deteriorating, the clamour for different varieties, the choice of which style and hop variety to make your brew sing.

Then there’s the anticipation postbrewing to see what these erratic little cones will impart in a tasting profile (with fresh hops, the result is more unpredictable than the usual dry pelleted hops). Yet, aside from the chaos and relative unknowns, most brewers would say the inherent organic nature of the fresh hop brewing process is also the beauty of it.

For a relatively youthful industry, craft is quite well advanced in New Zealand, evidenced by a knowledgeable crowd and in turn a burgeoning list of New Zealand craft brewers.

However, there are still many yet to experience the wonder of fresh hop beers. While flavour profiles can vary between hop harvests which, like any

60 DRINKSBIZ APRIL / MAY 2018

botanic, will depend on the seasonal conditions, the result should be more intense and bold than their dry hopped cousins.

Little is also known about the quality and distinctiveness of New Zealand’s Nelson hops. For hop varieties such as Nelson Sauvin and Riwaka, demand has increased to a point where Kiwi hops and Kiwi hopped beers are now desired the world over.

Kapiti Coast Brewery Tuatara have been brewing fresh hop beers since the brews’ relative inception in 2011.

What started as a brew to celebrate

the harvest with friends and whanau has now reached epic proportions with a dedicated 500ml bottle and keg launch each year. To celebrate the 2018 yield, they’ve reverted to an old favourite in Conehead Fresh Hop IPA. This year they’ve used 100% Riwaka hops to create a brew that’s heaving with tell-tale grapefruit flavours.

With most fresh hop beers coming to fruition over the coming weeks and available for a short time, it will be worth seeking out these interesting and wonderfully flavoursome brews.

TUATARA

BEER & CIDER NEWS

Sprig & Fern moves into glass NELSON BREWERY Sprig & Fern has expanded its portfolio to include glass and is now offering 330ml six-packs and 500ml singles of its award-winning beer.

Up until now, the beers have only been available on tap or in 1.25L PETs. The expansion to bottles follows the installation of a new bottling machine at the brewery’s Richmond site last year.

While the Sprig & Fern range of beer and seasonal limited releases has a strong following at Sprig & Fern Taverns in the Nelson/ Tasman, Wellington and Christchurch areas, Master Brewer and owner, Tracy Banner, says the move to glass will put the beers in front of a wider audience. “My brewing ethos is staunch around quality, consistency and being well made. The time has come to expand beyond the PET and keg market to include cafés and restaurants, whilst giving the consumer a premium craft singles option.”

The new bottles and packaging carry the redesigned Sprig & Fern brand, which saw the black and white labels replaced with bright new designs late last year. Each label features an illustration related to its beer style and a two-word descriptor to help consumers understand its characteristics.

Sprig & Fern’s bottled range will be available from early April 2018 in 500ml singles of Tasman Reserve, Red IPA, West Coast IPA and Belgian Pale Ale (limited release), and 330ml 6-packs of Pilsner and Tasman Reserve.

SPRIG & FERN

New Cuba St HQ for Black Dog BLACK DOG Brewery has opened its new HQ on Wellington’s Cuba Street, settling into a revamped 1920s building. The ground floor contains the brewery and tasting room, with a bar upstairs.

Three local Wellington artists, Kelly Spencer, Mica Still and Sean Duffell have created a large wall mural depicting the brand’s collaborative spirit. The brewery on the ground level will produce small batch beers to supply the bar as well as other outlets throughout the Wellington region. The 16 taps in the bar will hero Black Dog’s core range, experimental one-offs and popular releases. The food menu will come via Grill Meats Beer, Wellington Seamarket and Heaven Pizza.

Black Dog Brewery is now open at 216 Cuba Street. Tuesday and Saturday from 12pm to late, and Sunday 12pm-5pm.

Monteith’s marks 150th with new Mix6 MONTEITH’S HAS launched a limited release mixed six-pack of six different beer styles, as it celebrates its 150th year.

Billed as “a journey of discovery”, the box contains Pointers Pale Ale, RIPA Red IPA, Barber Lager, American Pale Ale, XPA, and Highway IPA. Monteith’s says the new pack is designed to help consumers make a quicker and easier choice in the beer aisle.

Monteith’s Mix6 is a 330ml bottle limited release six pack.

RRP $16.99.

DB BREWERIES

62 DRINKSBIZ APRIL / MAY 2018

BEER & CIDER NEWS

Tutū Cider THIS CIDER from New Zealand company Kono is made from 100% Nelson Fuji apples and takes its name from the colloquial Māori word, ‘tutū’, which is used to describe someone who is behaving a little mischievously.

Colour: A straw colour with a light green hue.

Aroma: A sweet ripe fruit bouquet and somewhat wine-like on the nose.

Taste: The palate is of fresh, crisp apples with a well-balanced residual sweetness.

The carbonation is not overpowering and adds lightness and freshness to the palate, with good palate length.

Food match: The cider shows off the use of ripe Nelson apples in a bottle and would be a good pairing with mussels, salmon and pork dishes.

Available in 500ml bottles. RRP $6.99.

KONO

Battle in a box from Moa Brewing MOA’S SOUTH Pacific IPA and North Pacific APA go head to head in a new 6-pack IPA vs APA box, dubbed “Rumble in the Pacific”. It contains three bottles of each style. The Moa South Pacific IPA is floral and tropical and showcases Nelson Sauvin hops, while its “challenger”, the North Pacific APA, uses hops from the USA’s West Coast, with balanced bitterness and citrus fruit aromatics.

330ml 6-pack RRP $21.99.

MOA BREWING

BOLD & BOUNTIFUL

Now available in 500ml singles and 330ml six packs Contact us at 03 544 8675 or sales@sprigandfern.co.nz for full range and details Tasman Reserve 6x330ml box - Mockup

BEER & CIDER NEWS

Record entries for New World Beer & Cider Awards 2018 NEARLY 600 entries were received for this year’s New World Beer & Cider Awards, a record number and up significantly on the 519 entries last year. Judges assessed the contenders across 12 classes in a two-day session in March, with results due to be released later in the year.

This year’s entries included over 90 breweries from New Zealand and overseas, with more than 20 first-time entrants.

Beer writer and author Michael Donaldson led the 16-strong panel of brewers and beer and cider experts as they evaluated each entry on technical excellence, balance, mouthfeel and drinkability.

All gold medal winners receive nationwide distribution through 135 New World stores as well as marketing and publicity support. A Champion title will also be awarded to the top entry in each class.

FOR MORE VISIT NEWWORLD.CO.NZ/NWBCA

BIrD DOGS. NOW LIVING IN PACKS.

NOW AVAILABLE IN A 4-PACK.

BOURBON & WHISKEY REPORT

A warm welcome Bourbons and world whiskeys continue their rise we look at what’s available on the local market

66 DRINKSBIZ APRIL / MAY 2018

REPORT B OURBON & WHISKEY

BOURBON RRP $35 - $49.99 Woodstock Bourbon 37% ABV, 1L RRP $36.99 INDEPENDENT LIQUOR

This Kentucky bourbon is a smooth and approachable whiskey. A good value pour that is ideal for mixing in the classic bourbon and cola, or served straight.

Early Times Kentucky Bourbon Whiskey

Find out more about the brands featured in this report on page 72.

BOURBON RRP $50 - $64.99

Wild Turkey Kentucky Straight Bourbon Whiskey

Jim Beam Black

43.4% ABV 700ML RRP$42.99, 1L RRP $52.99

BEAM SUNTORY

43% ABV, 1L RRP $54.99

This bourbon is aged for five to eight years in American white oak barrels that have the deepest, No. 4 “alligator” char. With notes of sweet vanilla, pear and hints of spice, it finishes with a full, rich flavour.

This is the extra-aged version of Jim Beam.

It is a more flavourful style of bourbon with a rich texture and smooth flavour. Aromas of vanilla, oak and spices are echoed in the flavour, along with tropical fruits. It has a long finish, with charcoal flavours coming through at the end.

Wild Turkey Rye

Jim Beam Double Oak

LION

37.1% ABV, 1L RRP $38.99 HANCOCKS

This Kentucky-made spirit has a light, fragrant aroma and a fresh, fruity flavour with honey, vanilla and a hint of spicy dill.

The finish is warm and smooth.

Jim Beam White 37% ABV, 1L RRP $42.99 BEAM SUNTORY

This classic expression of Jim Beam (the world’s number one-selling Kentucky bourbon) has aromas of oak with a hint of vanilla and cinnamon, while the flavour is of caramel and spicy fruit with subtle coffee and chocolate. Full flavoured with a smooth finish.

Wild Turkey American Honey 35.5% ABV 700ML RRP $41.99 LION

A blend of Wild Turkey Bourbon Whiskey with pure honey. It has aromas of orange and caramel with a rich flavour of sweet honey, orange and caramel. Serve it straight, chilled from the freezer, or on the rocks.

40.5% ABV 700ML RRP$49.99 LION

A deeper, “alligator” char is used in this whiskey, which pays tribute to America’s first distilled spirit: rye whiskey. Wild Turkey Rye has bold rye flavour balanced with big vanilla, butterscotch and spice notes. Ideal for mixed drinks.

Jim Beam Devil’s Cut 45% ABV, 1L RRP $49.99 BEAM SUNTORY

A play on the ‘angel’s share’ of evaporated spirit from barrels, the Devil’s Cut refers to the liquid that becomes trapped in the barrel wood after the bourbon has been removed. Jim Beam extracts this rich bourbon from the wood and blends it with extra-aged bourbon to create Devil’s Cut. A deep russet colour, it has aromas of spice, vanilla and warm caramel with a full-bodied flavour of strong spice and wood, balanced with vanilla and caramel undertones.

43% ABV, 700ML RRP $54.99 BEAM SUNTORY

A twice-barrelled version of Jim Beam, where the whiskey is poured into a second freshly charred barrel to mature for a second time. This added interaction with the wood gives hints of toasted oak on the nose, along with caramel and vanilla, while in the mouth there is a distinctive spiced oakiness alongside intense caramel and toffee flavours.

Old Forester 43% ABV, 1L RRP $54.99 HANCOCKS

The sharp, sweet aroma of this Kentucky bourbon has a strong floral character alongside hints of mint, rich tobacco leaf and vanilla. The flavour softens quickly with hints of oak, sweet corn and rye grain character. It is spicy with soft vanilla and light orange notes. The finish is long, warm and slightly drying with a touch of sweetness.

DRINKSBIZ APRIL / MAY 2018 67

BOURBON & WHISKEY REPORT

Wild Turkey 101

50.5% ABV 700ML RRP $59.99 LION

This bourbon is made with a high rye content, then aged in American white oak barrels with the deepest char for more character. The 101 refers to the proof at which it is bottled.

Woodford Reserve Distiller’s Select 40% ABV, 700ML RRP $64.99

BOURBON RRP $65 and above Maker’s Mark 40% ABV, 1L RRP $69.99 BEAM SUNTORY

A bright gold bourbon with aromas of vanilla and soft caramel that continue on the palate, along with spice, fresh oak and a hint of smoke.

HANCOCKS

A small batch bourbon with aromas of rich dried fruit, vanilla, butterscotch and cinnamon. In the mouth it is rich, chewy and smooth, with complex citrus and cocoa, toffee and spice with a touch of mint. The finish is creamy, smooth and long.

Woodford Reserve Rye Whiskey 45.2% ABV, 700ML RRP $64.99 HANCOCKS

A spicy aroma with distinct notes of rye, black pepper, cedar, cassia bark and a sweet marzipan character. The taste is of clove, rye, mint, molasses and honey, mingled with hints of apple and malt. The finish is long and sweetly spiced.

Batch 10 36% ABV, 100ML RRP $20, 700ML RRP $65 BATCH 10

A blend of Kentucky bourbon with organic New Zealand honey. This local product launched in 2017 and uses premium bourbon imported in barrel from the US, and organic honey made by bees feeding on manuka, kahikatea and rewarewa. (The honey is apparent in the bottle as a swirl of sediment.) Batch 10 has a rich honey aroma with dark caramel and a hint of char. On the palate it is honeyed up front, followed by caramel overlaying the spice and wood of the bourbon with a touch of smoke.

Russell’s Reserve 10 Year Old Bourbon 45% ABV, 750ML RRP $75 EUROVINTAGE

Father and son master distillers Jimmy and Eddie Russell, of Wild Turkey fame, bring their nearly 100 years of combined experience to this bourbon. Bottled at 90 proof, this hand selected small batch bourbon has a rich caramel and vanilla taste and a smooth finish.

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Buffalo Trace Bourbon 40% ABV, 700ML RRP $74.99 TICKETY-BOO

This deep amber bourbon has a complex aroma of vanilla, mint and molasses. Notes of brown sugar and spice give way to oak, toffee, dark fruit and anise. The finish is long, smooth and deep.

Woodford Reserve Double Oak 43.2% ABV, 700ML RRP $74.99 HANCOCKS

This twice-barrelled bourbon is matured in separate charred oak barrels, with the second barrel deeply toasted before a light charring to extract additional soft, sweet oak character. It has rich aromas of dark fruit, caramel, sharp honey, chocolate, marzipan and toasted oak, while on the palate it is a full-bodied mix of vanilla, dark caramel, hazelnut, apple, fruit and spices.

The finish is long and creamy with lingering hints of honeyed apple.

Wild Turkey Rare Breed 56.4% ABV 700ML RRP $89.99 LION

A smooth barrel proof whiskey with notes of sweet tobacco and hints of orange and mint. This whiskey is a consistent awardwinner, most recently Gold at the 2017 San Francisco World Spirits Competition and Double Gold at the same competition the previous year.

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Blanton’s Original Single Barrel Bourbon

Southern Comfort 80 Proof

Slane Irish Whiskey

40% ABV, 700ML RRP $39.99

40% ABV, 700ML $54.99

46.5% ABV, 700ML RRP $99.99

HANCOCKS

HANCOCKS

TICKETY-BOO

This classic New Orleans icon has a robust whiskey-forward profile with subtle spice and fruity accents. The 80 proof version takes the original Southern Comfort experience up a notch. Smooth drinking.

Slane Irish Whiskey is aged in three varieties of casks: virgin and seasoned casks made at the Brown-Forman Cooperages, and Oloroso Sherry casks from Jerez in Spain. It has complex aromas of fruit, caramel, vanilla, brown spice and toasted oak. Initially spicy on the palate, it quickly sweetens with rich butterscotch and dried fruit, and finishes with a hint of dried fruit and caramelized sugar. Smooth and robust.

Rich aromas of nutmeg and spices with powerful dry vanilla flavours alongside strong caramel and corn, with a hint of honey. Corn and nutmeg flavours on the finish. This bourbon won Double Gold at the San Francisco World Spirits Competition in 2017.

Bushmills Original 40% ABV, 1L RRP $49.99 LION

Eagle Rare 10-Year-Old Bourbon 45% ABV, 700ML RRP $99.99 TICKETY-BOO

Complex aromas of toffee, hints of orange peel, herbs, honey, and leather and oak abound in this aged bourbon. On the palate it is bold, dry and delicate with notes of candied almonds and rich cocoa, while the finish is dry and lingering.

A blend of triple distilled malt whiskey with a lighter grain whiskey. The aroma is light and fruity with a touch of spice and vanilla. In the mouth it is gently warming with slight honey sweetness, while the finish is crisp and fresh with a hint of spice. An easy-drinking whiskey that can be served neat, over ice or mixed.

Spicebox Whisky 37.5% ABV, 700ML RRP $46.99

WHISKEY RRP $39 - $59.99 Jameson Irish Whiskey 40% ABV, 700ML RRP $39.99 PERNOD RICARD

A blend of pot still and fine grain whiskeys that are triple-distilled and aged in bourbon and sherry casks for five to seven years. It has a light floral fragrance, peppered with spicy wood and sweet notes, while the flavour is a smooth balance of spice, nut and vanilla notes with hints of sweet sherry.

INDEPENDENT LIQUOR

A Canadian spiced rye whisky, Spicebox is aged in used bourbon oak barrels for between three to six years and then flavoured with an all-natural vanilla and spice blend. The rye emerges on the palate with notes of pepper and fruit, and is complemented by hints of vanilla and dried spices.

Smooth, with a long, warm finish.

Jack Daniel’s 40% ABV, 1L RRP $54.99 HANCOCKS

A staple behind bars around the world, this Tennessee whiskey is left to drip through 10 feet of sugar maple charcoal before it goes into barrel. It has aromas of oak, sweet vanilla and caramel, which continue through the flavour to create a balanced taste.

Tullamore D.E.W Irish Whiskey 40% ABV, 1L RRP $54.99 FEDERAL MERCHANTS

This blended Irish whiskey is triple distilled and aged in a combination of ex-bourbon and sherry casks. It has aromas of light, sweet citrus and green apple combined with vanilla undertones. Early fresh fruit flavours lead to toasted wood and onto vanilla sweetness, with a buttery mellowness on the finish.

Jameson Caskmates 40% ABV, 700ML RRP $55.99 PERNOD RICARD

This whiskey came about following a conversation between Jameson’s master distiller and the head brewer of Cork’s Franciscan Well Brewery. Jameson Caskmates has been finished in stout-seasoned whiskey casks and retains the qualities of Jameson Original, with additional notes of coffee, cocoa, butterscotch and a gentle hint of hops.

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BOURBON & WHISKEY REPORT

Teeling Small Batch 46% ABV, 700ML RRP $59.99

Glendalough Double Barrel Irish Single Malt

HANCOCKS

42% ABV, 700ML RRP $64.99

This is the flagship whiskey from Dublin distillery Teeling. This small batch bottling of blended Irish whiskey consists of handselected casks which are given further maturation in ex-Flor de Cana Rum barrels.

It has aromas of vanilla and spice; a sweet, smooth flavour and a sweet spice finish.

TICKETY-BOO

WHISKEY RRP $60 - $89.99 Tincup 42% ABV, 750ML RRP $64.99 EUROVINTAGE

Tincup whiskey is branded as a “classic American whiskey”. It is made from two whiskeys, each aged in #3 charred oak barrels for a minimum of four years: “High rye” bourbon, distilled and aged in Indiana, is blended with a small amount of Colorado single malt whiskey. These are then cut with Rocky Mountain water. Tincup has a bourbon-style profile with a bold and spicy finish.

Bushmills Black Bush 40% ABV, 700ML RRP $64.99 LION

Up to seven years in Spanish Oloroso sherry casks and sweet bourbon barrels give this whiskey its dark colour and rich fruit characters. On the nose it is initially full with a hint of spicy fruit. It has dark‚ velvety fruit flavours with a lingering sherry sweetness.

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This Irish whiskey from craft distiller Glendalough is aged first in American bourbon barrels then finished in Spanish Oloroso sherry casks. The resulting nose is light but rich with cherry, raisin, fig and Christmas pudding notes, alongside floral lemongrass and a touch of nutmeg. It is sweet and smooth on the palate with butterscotch, honey and peppercorn, dried fruit and a touch of brown sugar. The finish leaves lingering notes of ginger spices and a hint of almond.

Walsh The Irishman Founder’s Reserve 40% ABV, 700ML RRP $69 EUROVINTAGE

This is the signature blend created by Walsh Whiskey founder Bernard Walsh, combining old Irish Pot Still Whiskey and Single Malt Irish Whiskey. It contains 100% whiskey distillates from the copper pot still and is matured in bourbon casks. There is zesty spice on the nose, with hints of black pepper, cinnamon, peaches and vanilla. In the mouth, flavours of pot still spice, malt, dark chocolate, bourbon oak, and crème caramel lead to a lingering finish with oak and butterscotch.

Walsh Writers’ Tears Copper Pot 40% ABV, 700ML RRP $69 EUROVINTAGE

Writers’ Tears is a distinctive blend of aged single malt and single pot still whiskeys matured and aged in American Oak bourbon casks. It is distilled entirely from barley

in traditional Irish copper pot stills. Copper Pot has aromas of apple with hints of vanilla and honey over a distinctively pot still base.

On the palate it is gently spiced with a burst of ginger and butterscotch and background notes of toasted oak. The finish is long and elegant with subtle notes of milk chocolate and almonds. (Trivia note: The Writers’ Tears range takes its name from the fact this style of whiskey was enjoyed by many of the great Irish writers of the 19th century.)

Connemara 40% ABV, 700ML RRP $69.99 BEAM SUNTORY

The aroma of this Irish whiskey is light and fruity with distinct smoke and peat.

The taste is initially smooth and honey sweet, with malt and fruits giving way to an intensifying full-bodied peat. Complex yet balanced with vanilla oak tones.

Thomson Whisky Two Tone Release 40% ABV, 700ML RRP $74 THOMSON WHISKY

The name ‘Two Tone’ refers to the two kinds of cask used for maturing this whisky, which is made using selected whiskies barrel aged and blended by Thomson Whisky. The casks are European oak that formerly held New Zealand red wine, and American white oak used exclusively for whiskey. On the nose there is rich caramelised fruit, followed by oak, red fruit and spice on the palate. The infinity symbol on the bottle replaces an age statement and refers to the marriage of casks. This blended cask-finished whisky won Gold at the San Francisco World Spirits Competition in 2016 and Silver Outstanding at the IWSC in 2017.

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Bushmills 10 YO

Amrut Indian Single Malt Whisky

40% ABV, 700ML RRP $74.99

46% ABV 700ML RRP $84.99

LION

TICKETY-BOO

Triple distilled from 100 per cent malted barley, this whiskey spends at least 10 years in bourbon seasoned barrels, which gives it aromas of honey, vanilla and milk chocolate that persist through the flavour.

There are liquorice-bourbon notes on the nose of this whiskey from India (the first single malt to be made in that country), with burnt honeycomb and toffee too. It is rich on the palate, with barley-oak sweetness and a long, layered sweet-dry finish.

Walsh The Irishman Single Malt 40% ABV, 700ML RRP $75 EUROVINTAGE

A small batch classic Irish Malt that is triple distilled and aged in oak bourbon and Oloroso sherry casks, giving it sweet vanilla and rich fruit characters. It has aromas of ripe peach, dried apricot, and tropical fruits with hints of orange blossom and vanilla fudge. On the palate there is vanilla sweetness, toasted almonds and honey, a little oak, digestive biscuits, apricots, and a hint of cocoa. The finish is long with a light maltiness and sweet oak.

Walsh Writers’ Tears Red Head 46% ABV, 700ML RRP $79 EUROVINTAGE

Maturation in Spanish Oloroso sherry butts gives this single malt Irish whiskey its signature ruby colour (and its name), along with rich dried fruit character. There is orange peel, dried fruits and sherry plums on the nose, while in the mouth there is nutty Oloroso, spicy raisins and creamy oak. The finish is long and complex with an orange note.

Jameson Black Barrel

Maturation in Spanish Oloroso sherry butts gives Walsh Writer’s Tears Red Head its signature ruby colour (and its name).

Thomson Whisky Manuka Wood Smoke Single Malt Progress Report

40% ABV, 700ML RRP $84.99

46% ABV, 700ML RRP $98

PERNOD RICARD

THOMSON WHISKY

Made from single Irish pot still whiskey and a rare small batch grain whiskey, this whiskey is matured in a combination of American oak, sherry casks, and double charred bourbon barrels. The time in barrel creates intense notes of vanilla sweetness and caramel, alongside toasted wood, fruit and warm spice.

WHISKEY RRP $90 and above Amrut Fusion Single Malt Whisky 50% ABV, 700ML RRP $99.99 TICKETY-BOO

Heavy oak aromas, with hints of barley sugar and soft smoke. Intense on the palate with warming, full-blown peat, a sherry trifle note, barley fruitiness and intense chocolate fudge that resonates through the palate.

The finish exhibits dry peat and oak with molasses sweetness and spice. Whisky connoisseur Jim Murray named it third best whisky in the world in 2010, with a score of 97/100.

Made from 100 per cent New Zealandgrown and malted barley that is smoked using native manuka wood, this whisky is then distilled through Thomson Whisky’s hand-beaten copper pot still. The Manuka Smoke release is still in its youth (hence ‘progress report’) but has already won Gold at the San Francisco World Spirits Competition in 2016 and Silver at the IWSC in 2017.

Aromas of smoke and spice lead to a velvety smooth palate of manuka oils shrouded in smoke with notes of cinnamon and clove.

Thomson Whisky South Island Peat 46% ABV, 700ML RRP $98 THOMSON WHISKY

The New Zealand-grown malted barley used in this whisky is smoked using South Island peat, for an additional local touch.

The whisky is distilled through a copper pot still and bottled in its youth, as “an update from the barrel”. The lifted aroma has hints of smoke while on the palate there is iodine, smoke, and sweet vanillins. It is among Thomson’s award-winning range, taking Gold at the San Francisco World Spirits Competition in 2016 and Silver at the IWSC in 2017.

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BOURBON & WHISKEY REPORT

THE BRANDS AMRUT

Amrut single malt whisky is made by India’s Amrut Distilleries, based in Banglaore in southern India. While the distillery dates back to the late 1940s and makes a range of other spirits, the Amrut single malt whisky launched in 2004. The brand shot to fame after renowned whisky connoisseur Jim Murray gave it 82/100 in 2005 and 2010, and went on to name Amrut Fusion Single Malt as the third best whisky in the world, with a score of 97/100. Amrut is a Sanskrit word that can be translated as ‘nectar of the gods’.

TICKETY-BOO

BATCH 10

Friends Brent Robinson and Gordon McKerchar launched New Zealand honey bourbon brand Batch 10 in 2017, using organic honey gathered from the rural settlement of Puhoi, north of Auckland, where the pair both live. They import barrels of premium Kentucky bourbon from the US and then combine it with the honey made by bees feeding on manuka, kahikatea and rewarewa. The brand name refers to the tenth batch of their trials as being the one that formed the recipe.

BATCH 10

Glendalough 7 Year Irish Single Malt 46% ABV, 700ML RRP $96.99

BLANTON’S

TICKETY-BOO

Seven years in American oak is followed by finishing in Black Pitts porter barrels. The nose is sweet with toffee apples, chocolate and vanilla ice cream. On the palate it is smooth and warm with dark chocolate orange, cocoa, toffee and cooked fruit, followed by clove and peppery spices.

It finishes long and spicy with toasted oak, treacle and sweet coffee notes.

Contemporary Japanese whisky Mars Iwai Tradition uses a blending of sherry, American oak, bourbon and wine casks

Mars Iwai Tradition 40% ABV, 750ML RRP $110 HANCOCKS

This contemporary Japanese whisky uses a blending of sherry, American oak, bourbon and wine casks. The result is whisky that is rich and complex, with sweet honey and malt fragrances. Flavours of ripe cherry, honey toffee, and a ginger spice.

Jameson Whiskey Makers Series – The Distiller’s Safe

Sazerac Rye Whiskey 45% ABV, 700ML RRP $119.99 TICKETY-BOO

Synonymous with New Orleans, this rye whiskey has a drier, spicier taste, in keeping with its rye base. Aromas of clove, vanilla, anise and pepper combine with subtle notes of candied spices and citrus. The finish is big and smooth with hints of liquorice.

43% ABV, 700ML RRP $119.99 PERNOD RICARD

This series celebrates the craft of Jameson’s Head Distiller, Head Blender and Head Cooper, with each one creating their own whiskey. Distiller’s Safe showcases the skill of Jameson Head Distiller, Brian Nation, with the Irish Pot Still and captures the qualities of the distillates before they reach the barrel. The ‘safe’ refers to the spirit safe, an instrument that allows him to sample what’s going on inside the still.

Distiller’s Safe has the smooth mouth feel of a pot still whiskey combined with soft buttery sweetness and gentle notes of apricot, cinnamon and melon.

72 DRINKSBIZ APRIL / MAY 2018

Glendalough 13 Year Irish Single Malt 46% ABV, 700ML RRP $164.99 TICKETY-BOO

This Irish whiskey is aged 13 years in American oak bourbon barrels and is finished in Japanese mizunara oak puncheons. It has aromas of sweet honeycomb, vanilla, apricot and citrus, while on the palate it is velvety smooth from mizunara oils, with robust vanilla, fudge, rock candy, peach and marmalade followed by faint coconut, cinnamon and cloves. The finish is long and spicy with biscuity malts, vanilla, oak and dark chocolate.

Blanton’s bourbon was the first ever single barrel bourbon to be sold commercially, when it was introduced in the 1980s. It came about when the owners of what is now Buffalo Trace Distillery in Kentucky set out to create a premium bourbon for the market. The inspiration was Colonel Albert Blanton, who was appointed distillery superintendent in 1912. He would serve bourbon to friends and esteemed guests from the distillery’s Warehouse H, which he believed aged bourbon better than any other on the grounds, especially in the middle sections known as ‘the centre cut’. His name was given to the new bourbon which launched in 1984 using the finest barrels selected from the same Warehouse H. TICKETY-BOO

BUFFALO TRACE

This Kentucky distillery dates back to the early 1800s and is said to be the oldest continuously operating distillery in the US. Buffalo Trace takes its name from the paths carved through the wilderness by ancient buffalo and followed by 18th century pioneers and explorers, with one such trail leading to the banks of the Kentucky River.

TICKETY-BOO

BUSHMILLS

Famed Irish brand Bushmills holds the title of the world’s oldest distillery, having been granted its licence to distil in 1608. It is located in the village of Bushmills, County Antrim in Northern Ireland.

LION

CONNEMARA

This Irish whiskey brand is made by the Kilbeggan Distilling Co. west of Dublin. Connemara is said to be inspired by Ireland’s ancient distilling traditions and has been a consistent awardwinner at the IWSC and was named World’s Best Irish Single Malt in 2009.

BEAM SUNTORY

REPORT B OURBON & WHISKEY

EAGLE RARE

Eagle Rare is part of the Buffalo Trace brand family and was first launched in 1975. It is made at the Buffalo Trace Distillery in Kentucky.

TICKETY-BOO

EARLY TIMES

chose this site for its cool temperatures, which slows maturation, and the soft, granite filtered snowmelt-fed aquifers.

HANCOCKS

age their whiskies in a range of casks including ex-bourbon barrels, New Zealand red wine casks and some miniatures.

THOMSON WHISKY

OLD FORESTER

TINCUP

First made in 1860, Early Times Kentucky whiskey takes its name from the old-fashioned methods of making whiskey, including mashing grain in small tubs and distilling the whiskey in copper stills over open fires.

HANCOCKS

Old Forester was created in 1870 and is the longest running bourbon on the market today as it is the only remaining bourbon continuously distilled and marketed by the founding family before, during and after Prohibition. It was also the first bourbon to be sealed in a glass bottle.

HANCOCKS

GLENDALOUGH

RUSSELL’S RESERVE

The Glendalough Distillery, south of Dublin, was set up by five friends with a desire to revive Ireland’s craft distilling heritage. Starting with a range of poitín (a traditional Irish distilled beverage) they expanded to whiskey and most recently seasonal gins. The label features Saint Kevin of Glendalough, a holy man who founded a monastic settlement in the area in the 6th century.

TICKETY-BOO

JACK DANIEL’S

Jasper Newton Daniel (more commonly known as Jack) established his distillery in Tennessee in 1866 and introduced his signature Old No. 7 Tennessee whiskey, which drips through 10 feet of sugar maple charcoal before it goes into barrel.

Lynchburg in Tennessee is still home to the Jack Daniel’s distillery.

HANCOCKS

JAMESON

The world’s best-selling Irish whiskey brand was in fact established by a Scot – John Jameson. He arrived in Dublin in 1780, married into a family with distilling ties and established the John Jameson & Son Irish Whiskey Company in 1810, based at the family’s Bow Street Distillery. The Bow Street site is now a visitors’ centre and the Jameson range is produced at Jameson Distillery Midleton in Cork.

PERNOD RICARD

JIM BEAM

Jim Beam is the world’s number one selling Kentucky bourbon. It traces its history back to 1795 when Jacob Beam sold his first barrel of ‘Old Jake Beam’, based on a corn-whiskey recipe created by his father. The family distillery, known as ‘Old Tub’ passed through the generations until 1894 when Col. James Beam took over from his father. In 1943, a decade after the end of Prohibition, ‘Old Tub Kentucky Bourbon’ changed its name to Jim Beam, in honour of the Colonel, who died five years later.

BEAM SUNTORY

MAKER’S MARK

Maker’s Mark was first bottled in 1958 under its distinctive red wax seal. Each bottle is handdipped in the red wax with the team of ‘dippers’ managing around 125 bottles a minute. The bourbon is ‘aged to taste’, rather than a specified length of time, with the Master Distiller and a tasting panel determining when each barrel is ready.

BEAM SUNTORY

MARS SHINSHU

Situated between the north and south Japanese alps, Mars Shinshu is Japan’s highest whisky distillery, at nearly 800 metres. The Hombo family have been distilling for more than a century and added whisky to their repertoire in 1949. Initially based on the southern-most island of Kyushu, in 1984 they moved to the alpine setting of Miyada village in southern Nagano Prefecture. They

Named for master distiller Jimmy Russell of Wild Turkey fame, this bourbon brand offers handselected small batch bourbon made at the same Kentucky distillery as Wild Turkey by Russell and his master distiller son, Eddie.

EUROVINTAGE

SAZERAC

Sazerac Rye Whiskey symbolises the tradition and history of New Orleans in the 1800s, when saloons masquerading as ‘coffee houses’ sprang up. It was at the Sazerac Coffee House on Royal Street where a toddy made with Rye Whiskey and Peychaud’s Bitters was served and became known as the “Sazerac”.

TICKETY-BOO

SLANE

Slane Irish Whiskey is a collaboration between the Brown family of Brown-Forman in Kentucky, leaders in whiskey making, and the Conyngham family of Slane Castle in Ireland. Located in Boyne Valley, once home to several distilleries, the whiskey is made in a state of the art distillery built in the renovated 250-year-old castle stables.

HANCOCKS

SOUTHERN COMFORT

Known as “The Grand Old Drink of the South” Southern Comfort was created by bartender Martin Wilkes Heron in New Orleans in 1874. The brand has been owned by the Sazerac Company since 2016.

HANCOCKS

SPICEBOX

Spicebox takes its inspiration from Canadian Prohibition-era smugglers who got contraband whisky across the border in wooden barrels marked “SPICES”, deciding it was ideal camouflage and that the aromatic spices would infuse the whisky. The Spicebox Whisky brand launched in 2011 and the Canadian spiced rye whisky was developed by master blender Michel Marcil.

INDEPENDENT LIQUOR

TEELING

Brothers Jack and Stephen Teeling established Teeling Distillery in Dublin 2015. It was the first new distillery in the city in more than 125 years, and was close to where their ancestor Walter Teeling had his craft distillery in 1782. Their aim is to assist in the revival of Irish whiskey around the world.

HANCOCKS

Tincup takes its name from an old mining town on the western side of the Rockies, which was itself named for the Colorado mining pioneers and the tin cups from which they drank their whiskey. This American whiskey cut with Rocky Mountain water is made by founder, distiller and Colorado local, Jess Graber. The bottle top also acts as a tiny cup.

EUROVINTAGE

TULLAMORE D.E.W

The original Tullamore distillery opened in 1829 in the town of Tullamore in Ireland’s County Offaly.

The D.E.W in the name refers to Daniel E. Williams, who started as a stable boy at the distillery and worked his way up to become the owner, and created the whiskey that still bears his name. The brand was sold in the 1960s, and production was shifted to Cork in the 1970s, but it was returned to a new distillery in Tullamore in 2014, where it continues to be made today.

FEDERAL & MERCHANTS

WALSH WHISKEY

This Irish whiskey house started in 1999 with husband and wife team Bernard and Rosemary Walsh making an Irish coffee mix called Hot Irishman. Their first whiskey launched in 2007 (The Irishman) and Walsh Whiskey now offers a range of signature, boutique and special release whiskies. In 2013 it shifted to Royal Oak in County Carlow, where a distillery, warehousing and visitor centre have been built.

EUROVINTAGE

WILD TURKEY

Wild Turkey can trace its origins back to 1895, but got its name in 1940. It is made on Wild Turkey Hill in Lawrenceburg, Kentucky. Master Distiller Jimmy Russell joined the company in 1954, where he remains today, working with his son Eddie.

The father and son master distiller duo are both members of the Kentucky Bourbon Hall of Fame and the only active father and son duo of bourbon master distillers in the world.

LION

WOODFORD RESERVE

The Woodford Reserve Distillery is one of Kentucky’s smallest and oldest, dating back to the mid-1800s, although the brand itself was launched in 1996. The distillery has one of the few heatcycled barrelhouses in the world. It is the official bourbon of the famous Kentucky Derby.

HANCOCKS

WOODSTOCK

A bourbon brand made in Kentucky using limestone filtered water and aged in charred oak barrels.

INDEPENDENT LIQUOR

THOMSON WHISKY

This New Zealand whisky brand was established by husband and wife team Rachael and Mathew Thomson in 2010. With a new distillery now in operation in Riverhead, north west of central Auckland, they blend whiskies and distill single malt using a hand-beaten copper pot still and New Zealand grown and malted barley. The Thomsons

For distributor details see Distributor Index page 80

DRINKSBIZ APRIL / MAY 2018 73

SPIRITS NEWS

Jack Daniel’s launches 12-pack

New from Thomson Whisky

A BIGGER pack format of Jack Daniel’s with Cola in bottle is launching in May. The 12-pack of 330ml bottles (5% ABV) will be available through Hancocks.

Jack Daniel’s with Cola (5% ABV) 12 x 330ml bottles.

Available May 2018.

NEW ZEALAND craft distillery Thomson Whisky has just added two new products to its range. Thomson Rye & Barley (46% ABV) is made from 100 per cent New Zealand-grown malted rye and barley that has been crushed, mashed, fermented and double distilled through the hand-beaten copper pot stills at Thomson’s distillery in Riverhead. Aged in virgin French oak, flavours in the whisky include spicy rye, orange zest, tannins, clove and cinnamon. The second release is a limited edition bottling, entitled Thomson Zeitgeist. It is a single cask single malt made from 100 per cent New Zealand-grown unsmoked malted barley and matured in an ex-bourbon cask which had a high rye content.

Natural colour and un-chill filtered. Each of the 196 bottles is hand-numbered. RRP $140.

HANCOCKS

THOMSON WHISKY

Blended with only the richest Irish cream and a uniquely gently fermented alcohol, O’Mara’s is infused with a semisweet chocolate flavour with subtle coconut notes. It offers a combination of sweet luxury and extraordinary smoothness.

Distributed by Federal Merchants & Co P : 0800 846 824 | E: info@federalmerchants.co.nz

SPIRITS NEWS

QUENCH COLLECTIVE is now distributing Irish cream liqueur, Coole Swan. The award-winning liqueur has been available duty-free at Auckland Airport since 2015, and Quench now has the exclusive distribution rights to sell Coole Swan nationwide into retail and on-premise. The liqueur is additive, preservative and gluten-free and is made with single malt Irish whiskey, Belgian white chocolate and fresh cream. It was started by a dairy-farming couple in Ireland and is still run from their family farm. The name was inspired by Irish poet WB Yeats, who wrote a 1916 poem entitled ‘The Wild Swans at Coole’.

It has been a consistent award-winner since its launch in 2008. “We believe the launch of Coole Swan will really drive some excitement into the Cream Liqueur category,” says Quench Collective’s Trade Marketing Manager, Fiona Stackpole. “Its authentic Irish origin and highest quality ingredients position it as a premium offering consumers will love.”

QUENCH COLLECTIVE

Limited edition Jameson celebrates Irish folklore THE STORIES of Ireland’s Fianna, a collection of Irish myths describing the victories of young warriors guided by unity and brotherhood, are the inspiration behind Jameson’s 2018 Limited Edition Bottle, which was released in early March ahead of St Patrick’s Day. The company enlisted three friends from Dublin – an artist, a photographer and an illustrator – to create the label as a modern reflection of the Fianna. It depicts three heroes joining forces to overcome adversity on the night ahead. The soaring eagle represents the unity felt by the three friends seen rallying around the banners and silhouetted against Dublin’s famous Ha’Penny Bridge.

2018 Jameson Limited Edition Bottle, 1L RRP $54.99 PERNOD RICARD

Distributed by Federal Merchants & Co P: +64 9 578 1823 E: clientservices@federalmerchants.co.nz

Big plans for Coole Swan

SPIRITS NEWS

Scotch Whisky secures GI status in NZ THE NEW Zealand Intellectual Property Office has registered “Scotch Whisky” as a Geographical Indication (GI), enhancing the basic protection it had previously under New Zealand’s Food Standards Code.

The Scotch Whisky Association’s application to register “Scotch Whisky” as a GI was approved in October 2017 and then registered officially in February this year. GI recognition means the description ‘Scotch Whisky’ can only be used on whisky produced in Scotland in accordance with strict production and labelling requirements.

Requirements include that Scotch only be made from the raw materials of water, cereals and yeast and matured in Scotland for at least three years in oak casks.

The protection previously given was under New Zealand’s Food Standards Code, which did not contain a comprehensive legal definition of Scotch Whisky.

New Zealand now joins more than 100 other countries which have officially recognised Scotch Whisky as a Scottish product, produced according to traditional methods, and deserving of special protection. This development comes on the back of a strong year for Scotch, with exports to New Zealand up 27% in 2017 to almost £8 million.

Lindesay Low, Legal Deputy Director of the Scotch Whisky Association, said: “Until recently a gap existed within the New Zealand Food Standards Code which made it comparatively difficult to prevent the sale of spirits being passed off as ‘Scotch’ in New Zealand. It is vital that consumers have confidence in the provenance of what they are buying which this recognition of Scotch as a ‘Geographical Indication’ will help to achieve. Looking ahead, we hope that a comprehensive free trade agreement between New Zealand and the UK will be signed, following Brexit, to further improve the status of Scotch Whisky and help to build on recent market growth.”

‘Clean’ vodka cocktail finds Kiwi fans THE EARLY success of a New Zealandmade zero-sugar and zero-carb vodka cocktail has its founders planning a second flavour under their boutique beverage company Clean Collective.

The Mandarin & Lime Mojito (5% ABV) launched in December 2017 and has more than 270 stockists around New Zealand. It uses sparkling water, triple distilled vodka and natural fruit flavours.

Auckland-based founders Holly McGrath and Dan Benoy created the cocktail after struggling to find a premixed drink without sugar or artificial ingredients. After several months of research they abandoned their plans for overseas travel and instead used the money to found their new business.

Describing themselves as having a passion for health and nutrition, the couple says the Clean Collective Man76 DRINKSBIZ APRIL / MAY 2018

darin & Lime Mojito caters to those who are diabetic, and ketogenic (low carb) or no sugar diet followers.

It is currently available only in four-pack but Benoy says they will be selling them individually later this year.

They are now planning a second flavour following the positive response from consumers.

Clean Collective Mandarin & Lime Mojito 300ml 4-pack RRP $14.99 CLEAN COLLECTIVE

Glenmorangie looks to rye for new release Spìos GLENMORANGIE HAS released the ninth whisky in its Private Edition limited release series – Glenmorangie Spìos – its first single malt whisky fully matured in American ex-rye whiskey casks. Spìos is Scots Gaelic for ‘spice’ and pronounced ‘spee-oss’ and the new whisky has a uniquely savoury and full-bodied character. When Dr Bill Lumsden, Glenmorangie’s Director of Distilling, Whisky Creation & Whisky Stocks, travelled to the US in the late 1990s, the cinnamon and clove notes of rye whiskey, which had its heyday in the early 20th century, caught his imagination. He shipped firstfill oak casks from Kentucky to Glenmorangie’s distillery, to use for maturing the whisky house’s signature single malt to make Glenmorangie Spios. “I have always loved American rye whiskey’s spicy character, and I believed our Distillery’s smooth house style would perfectly complement the nuances of ex-rye casks,” says Dr Bill Lumsden.

Glenmorangie Private Edition Spìos is available now. From RRP $155.

MOËT HENNESSEY

Now available in New Zealand by Tickety-Boo Ltd. Phone 09 377 7597 or email sales@tickety-boo.co.nz for further information.

www.tickety-boo.co.nz

OPINION – SPIRITS

Dominic Roskrow Drinksbiz UK-based world spirits expert d.roskrow@aol.co.uk www.worldwhisky.co.uk

A craft crash looming?

Innovative and exciting new craft spirits abound, but not all are created equal, warns Dominic Roskrow TWENTY FIVE years ago, when I was the Features Editor at The Publican newspaper, I went with an actor friend to see how pub licensees responded to complaints from customers. We would order two halves of bitter (young, middle class men ordering halves is enough to get under the noses of your average publican right there), then my actor friend would complain about his beer, no matter what condition it was served in.

The licensee’s response should have been to taste the beer, explain that it was meant to taste that way and why, and then offer an alternative, should my friend want it. Unless the beer was off, of course.

Nearly all the pubs served perfect pints and nearly all of them responded in the right way. In fact, it went swimmingly until pub #10, when my friend, now sufficiently lubricated and growing into his

78 DRINKSBIZ APRIL / MAY 2018

role, accused a pub landlord (who looked like a cross between Danny Dyer and a heavyweight boxer) of watering down his beer. Hey ho.

Anyway, I went back and wrote a glowing story about how business-like the modern publican had become, and how everyone would benefit from such high class customer service.

A growing number of bars are now sceptical about what purports to be craft.

A crash is coming, and it’s coming a lot quicker than it did in craft beer.

A quarter of a century later, though, how much progress have we really made?

Recently, at a drinks fair I heard a distributor telling a customer that the American craft whiskey he was about to taste was

“something of a Marmite whiskey: some love it, some hate it. I love it”.

I tried it later. It was awful. Taste is subjective of course, but we’re not talking about the difference between grilled fish and fried fish; we’re talking straight out of the water raw fish with its head still on. And if the customer went away from that experience in the belief that this was what craft whiskey was meant to taste like, then Houston…we have a problem.

I’ve been working on a number of craft spirits books recently and I’ve been in touch with dozens of bars specialising in micro distillery products. Some play the numbers game, proud of the hundreds of new spirits they stock. But a growing number are now sceptical about what purports to be craft. A crash is coming, and it’s coming a lot quicker than it did in craft beer.

Why? Partly because the experience with at least some craft beers has made many of the better bars wary of the new spirits; they do not accept that you can cut corners and make whiskey in a few months by maturing it in a small cask.

Partly because customers are baulking at paying $10 for a brand they have never heard of when tried and trusted brands are available for a similar price, and the major companies are putting out exciting and innovative spirits of their own. And partly because, unlike beer, it costs considerable time and money to make spirits and I suspect that producers are reluctant to throw their liquid away when they have made it.

There are lots of new players making good new spirits – too many to name.

But there is a lot of junk out there too, and to use a football chant – for some distillers at least – they don’t know what they’re doing.

We have to recognise the snake oil for what it is. Before irreparable damage is caused.

a margarita made without cointreau is not worth its salt

70

TH

THIS YEAR, MARKS THE ANNIVERSARY OF THIS ICONIC DRINK. LET’S CELEBRATE THE ORIGINAL MARGARITA!

Margaret Sames Cointreau has been inseparable from margarita since its creation in 1948 Acapulco, Mexico. Margaret “Margarita” Sames, a wealthy American socialite known for hosting notoriously lavish parties with extravagant twists, created a new cocktail for one of her soirées by mixing two of her favourite spirits: tequila and Cointreau, a liqueur crafted using sweet and bitter orange peel essence.

An immediate success, the drink came to be known as a “margarita” and has gone on to become a staple in bars and homes alike.

THE ORIGINAL MARGARITA

30 ml Cointreau 50 ml el Jimador Tequila 20 ml Fresh Lime Juice

1. Combine all ingredients in a shaker and add ice 2. Shake and strain into a salt-rimmed rocks glass 3. Garnish with a lime wheel

FREE PHONE: 0800 699 463 FREE FAX: 0800 329 946 www.hancocks.co.nz

DISTRIBUTOR INDEX

Distributors Accolade Wines

Epic Beer

Marlborough Wine

Red + White

03 520 6011 accolade-wines.com

0800 212 337 epicbeer.com

021 935 849 marlboroughwineslimited.co.nz

0800 946 379 redwhitecellar.co.nz

Aotearoa NZ Fine Wine Estates

EuroVintage

Moa Brewing Co.

Sprig & Fern

0800 388 766 eurovintage.co.nz

09 367 9472 moabeer.com

03 544 8675 sprigandfern.co.nz

Federal Merchants

MoĂŤt Hennessey

Sur Ltd

0800 846 824 federalmerchants.co.nz

0800 226 650 moethennessey.com

021 44 9596 sur.co.nz

Giesen

Negociants

Taylor Brown

03 344 6270 giesen.co.nz

0800 634 624 negociantsnz.com

09 447 3801 taylorbrown.co.nz

Good George Brewing

New Zealand Wine and Spirit Merchants

Thomson Whisky

021 664 239 michael@aonzfinewine.com

Astrolabe Wines 03 577 6794 astrolabewines.co.nz

Batch 10 021 530 550 batch10.com

Beam Suntory 0800 505 123 beamsuntory.com

Clean Collective 0800 374 652 cleancollective.co

Coca-Cola Amatil 0800 262 226 ccamatil.co.nz

Colin Carruthers 04 471 4276 crc@crcarruthers.co.nz

Cook & Nelson 021 886 024 cookandnelson.com

Cypress Wines 06 874 7792 cypresswines.co.nz

DB Breweries 0800 746 432 db.co.nz

07 846 9364 goodgeorge.co.nz

Hancocks 0800 699 463 hancocks.co.nz

Independent Liquor 0800 420 001 independentliquor.co.nz

Kono 04 546 8648 kono.co.nz

Lion 0800 107 272 lionco.com

Luna Estate 06 306 9360 lunaestate.co.nz

Marisco 09 522 9684 marisco.co.nz

021 527 438 nzwsm.co.nz

Oak Estate 06 879 7019 oakestatewines.co.nz

Peckham’s Cider 03 543 2959 peckhams.co.nz

Pernod Ricard 0800 655 550 pernod-ricard-nz.com

Q Liquid 09 636 7730 qll.co.nz

Q Wine 021 349 400 qwine.co.nz

Quench Collective 0800 946 326 quenchcollective.co.nz

021 626 636 thomsonwhisky.com

Tickety-Boo Liquor 09 377 7597 tickety-boo.co.nz

Tuatara Brewing 0508 TUATARA tuatarabrewing.co.nz

Villa Maria 0800 505 656 villamaria.co.nz

Vintners NZ 0800 687 9463 vintners.co.nz

Whitehaven 021 738 315 whitehaven.co.nz

Wine2Trade 021 180 0253 sue@wine2trade.co.nz

Zeffer Cider 06 650 1836 zeffer.co.nz

80 DRINKSBIZ APRIL / MAY 2018

Distributed by Federal Merchants & Co E: info@federalmerchants.co.nz | P: 0800 846 824

LAST ORDERS

The main act Rachael and Mat Thomson started their business in 2010 with two barrels of whisky. Now, with Thomson Whisky a household name on the local scene, Rachael discusses their experience and what keeps them passionate.

On the inspiration for launching Thomson Whisky

Rachael and Mat Thomson with daughter Asher

We loved whisky, and Mat had been home distilling for years, first with his flatmates and then in the spare room.

The single malt collection at home was pretty extensive. We did wonder why New Zealand didn’t have an iconic whisky brand that we were all really proud of and that summed up our region. Our whisky journey started with a passion for the juice and the desire to create a brand that New Zealanders had pride in and that could represent us globally in a contemporary way.

through trial and error and honest crafting isn’t always straight forward.

Experiments with new oak, char levels, mash bills, smokes or ingredients take a long time with whisky as the liquid develops over long periods and needs to be monitored closely. Still, the innovation and experimentation is the authentic craft that we love – and we’d much rather be the main act than the covers band, so we’re committed to that unique creative aspect of the business.

On the early challenges

So many! Winning triple gold at the San Francisco World Spirits Competition, trade shows in Japan, a special bottling for the RNZAF, travelling to incredible distilleries, throwing parties, sponsoring gigs and the Cocktail Corner slot of 95bfm, and also some more tender moments where people have phoned us to explain our whisky was present at an important moment in their life. I’m always completely humbled that people would call me to talk about what Thomson Whisky represents to them.

Cash flow, and getting any sort of economies of scale! We started with two barrels of whisky and were being told things like, if we wanted a bespoke bottle the minimum order was 100,000 units.

There was also a barrier in drinkers’ minds around New Zealand whisky (the status quo was that ‘whisky’ meant luxury Scotch), and in the very early days a craft New Zealand whisky was a bloody hard sell! Our gut instinct right through was that times would change and we needed to get distilling and keep educating the new whisky drinker on quality ‘craft’ which has paid off.

On the challenges now Keeping up with demand takes constant planning and whisky, by definition, is aged so it takes a much longer term production plan than white spirits like vodka. Breaking new ground has its challenges too. We’re not interested in replicating other people’s whisky, but perfecting new product developments 82 DRINKSBIZ APRIL / MAY 2018

On the highlights so far

On how the local craft distilling industry has changed One obvious change is the number of players – that seems to be increasing monthly! This is a fairly good thing as it’s going to take a multitude of quality producers to build New Zealand’s reputation as a craft spirits region.

Another clear change is drinkers’ level of education and desire for quality craft spirit options. You can’t just be a marketing company anymore, you need your

chops as an actual authentic ‘maker’ now, I believe. Drinkers are open to new and experimental styles of craft spirits, and are displaying more flexible brand loyalties than in the past. They’ll try new things, new brands, and they’re looking for news from existing brands.

On plans for diversifying Not at this stage, but plans can change fairly quickly around here! Having complete control over our making process means Mat can think of something and do it. We’ll always do limited edition releases of Thomson Whisky, along with the core range, so that keeps things diverse. And now with our Victor Gin as well there is quite a bit to play with.

On challenges and opportunities for the local craft distilling industry Creativity is always an opportunity.

Creativity is King, and our drinkers are design savvy, content focused, and can clock product integrity from a long way off these days. Purchase cycles for spirits have also changed a lot – drinkers want more interesting releases more often now. I’d love to see more craft spirits brands pushing themselves in these creative areas.

Another opportunity is functional: to build a robust industry that employs more people than ever before, that has government backing, NZTE support and segments of industry that support the category with ingredients, equipment, consultancy etc. It is happening...[but] There are still numerous challenges of course. It’s all fun and games!

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