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APRIL / MAY 2021

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FROM THE EDITOR

Victoria Wells

Editor – Drinksbiz victoria@drinksbiz.co.nz

That New Zealand flavour THE TERM ‘exciting regulations’ might seem a little oxymoronic, but when it comes to some new regulations in the world of New Zealand whisky, then it’s absolutely justified. After two years of discussions with local distillers, the New Zealand Whisky Guidelines and Definitions have been adopted by craft distilling industry body

selling point for the spirit locally and internationally too. In this issue’s feature story (page 28), we look at why the guidelines were needed and what they'll mean for our growing whisky industry. Happily, the unique ‘New Zealandness’ of our drinks industry is being advanced in other areas at the moment as well.

Happily, the unique ‘New Zealandness’ of our drinks industry is being advanced in other areas at the moment as well. Distilled Spirits Aotearoa. They create a framework to define and protect New Zealand-made whisky and to help establish it as a ‘New World’ whisky category worthy of global attention. Having these guidelines will set a standard for what’s expected of a New Zealand whisky and will create a unique

The Brewers Association of America has added two New Zealand beer styles to its official Beer Style Guidelines 2021 in a clear signal that the unique (there’s that word again) qualities of New Zealand Pale Ale and IPA are deserving of recognition. (More on page 58.) And it’s timely, as our local

hops industry grows in leaps and bounds (quite literally). Then, although it's early days, there is also renewed vigour around the potential for a New Zealand juniper berry industry. Funding has been announced for research into different strains and propagation, and it will also explore the idea of whether different terroir could create varying characteristics in the berries. With locally grown hops, barley, and native botanicals already well established, the idea of New Zealand-grown juniper opens up a whole new world for truly local gin. (More on page 16.) It all points to some exciting times ahead as those in the distilleries, breweries and wineries around the country continue to innovate and produce world-class products with a distinctly New Zealand flavour. And cheers to that. Enjoy the issue, Victoria.

My picks 2019 Clearview Estate Reserve Chardonnay A luscious, buttery Chardonnay from renowned Hawke's Bay winery Clearview Estate. It's an award-winning wine that consistently over-delivers. Deep Creek Pyre Hazy IPA Daylight Saving might have ended but you can keep that summery feeling with the tropical notes of this new release from Deep Creek – it's all mango and passionfruit deliciousness. Divergence Virgin French Oak Single Malt This new release from Christchurch craft distillery The Spirits Workshop is full of toffee, vanilla, milk chocolate, cocoa, dark caramel and leather. Truly mouthwatering stuff.

DRINKSBIZ APRIL / MAY 2021 7

CONTENTS

APRIL/MAY 2021

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@hurstmedia.nz +64 21 146 6404 hurstmedia.nz

A DV E R T I S I N G

REGULARS

Roger Pierce advertising@drinksbiz.co.nz +64 274 335 354

BEER & CIDER

Out & About

Diary Dates

Cover story

Industry News

Non-Alcoholic News

International News

Legal Notes

Feature: A bright future for NZ whisky 28

drinksbiz.co.nz

50 Beer & Cider Report

Opinion: Michael Donaldson 56 WINE

Beer & Cider News

58 Associate Member (NZ)

SPIRITS

Drinksbiz is published every second month by Trade Media Limited, 300 Richmond Road, Grey Lynn, Auckland, New Zealand,

phone (09) 361 2347.

Wine Report: Chardonnay

Top Picks

Opinion: Joelle Thomson Wine News

44 46

The contents of Drinksbiz

64 Spirits Report: Bourbon & Whiskey

are copyright and may

Opinion: Dominic Roskrow 82 Spirits News

not be reproduced in any form without the written permission of the publisher. Please address all editorial, subscription and advertising enquiries to Trade Media

LAST ORDERS

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Limited, P O Box 37745,

Distributors

Last Orders: Clive Weston

Parnell, Auckland.

SOCIAL SHOTS

Out & About Villa Maria introduces EarthGarden VILLA MARIA launched its new range of organic wines, EarthGarden, with a plant-based lunch served al fresco amongst the vines at its Auckland winery. Guests enjoyed a tasting, as well as lawn games and a wildflower installation. Read more about EarthGarden on page 46.

Sarah Szegota of Villa Maria

Cordis opens new bar Our Land Is Alive

Tori Hockley and Holly Roberts with Aia Jawad of Cordis

Dylan and Colin Mathura-Jeffree

Dianne and Rob Harvey

Lynnette Cashmore and Auckland Deputy Mayor Bill Cashmore with Queenstown Mayor Jim Boult and Cordis Auckland Managing Director Franz Mascarenhas

Duncan Wilson and Erin Sokolowsky with Alex Blanco of Cordis

Erin Simpson and Zac Franich

10 DRINKSBIZ APRIL / MAY 2021

CORDIS AUCKLAND opened its new bar Our Land Is Alive in late March. Located at the hotel entrance, the bar has a local food and beverage focus and showcases New Zealand craft beer, spirits, Kiwi curated cocktails and non-alcoholic drinks. Cordis Auckland Managing Director Franz Mascarenhas was on hand to welcome guests to the new venue at the exclusive launch event.

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WHAT’S ON

Diary Dates APRIL

Friday 9 – Sunday 11 April

The Food Show – Christchurch New Zealand’s biggest consumer food and beverage event will be at Horncastle Arena for three days. Exhibitor info at hub.xpo.co.nz foodshow.co.nz Saturday 10 April

Kegkoura Craft Beer Festival – Kaikoura Kaikoura’s Emporium Brewing hosts this craft beer festival with five local craft brewers alongside food from the region and live music. emporiumbrewing.co.nz

Monday 10 – Sunday 16 May

Sunday 13 – Tuesday 15 June

Wellington Cocktail Week

Fine Food New Zealand – Auckland

Following the Highball weekend, this is a week-long schedule of special events, masterclasses and festival-only menus at bars and venues across the capital. highball.co.nz

New Zealand’s leading foodservice, food retail and hospitality trade event returns to Auckland’s ASB Showgrounds for three days. finefoodnz.co.nz

Friday 21 – Saturday 22 May

Friday 18 – Saturday 19 June

Winetopia – Wellington

Winetopia – Auckland

MAY

A consumer wine event with tastings from around 60 wineries as well as masterclass sessions. To be held at TSB Arena. For exhibitor details contact info@lemongrassproductions.co.nz winetopia.co.nz

A consumer wine event with tastings from around 60 wineries as well as masterclass sessions. To be held at Shed 10. For exhibitor inquiries contact info@lemongrassproductions.co.nz winetopia.co.nz

Saturday 1 – Sunday 2 May

Friday 28 – Sunday 30 May

Friday 25 June

The Food Show – Wellington

NZ Spirits Awards – Auckland

Sky Stadium will host New Zealand’s biggest consumer food and beverage event. Exhibitor info at hub.xpo.co.nz foodshow.co.nz

The awards dinner and trophy winner announcements for the NZ Spirits Awards. spiritsawardsnz.nz

Saturday 24 April

Whitehaven GrapeRide – Marlborough A long-running and popular event, this loop track bike ride starts and finishes in Renwick with course length options. Mountain bikes and e-bikes are catered for as well. graperide.co.nz

The Great NZ Food Show – Hamilton A consumer show dedicated to the latest in food and beverages, masterclasses and more. For exhibitor details contact info@coreevents.co.nz greatnzfoodshow.co.nz

JUNE

Friday 7 – Saturday 8 May

Highball – Wellington

Friday 4 June

New Zealand’s only dedicated cocktail and spirits festival is back for its second year. The two-day event will be held at the historic art deco Dominion Museum Building. It will feature more than 40 distilleries as well as the Highball Speaker Series with cocktail and spirits experts, and the newly rebooted New Zealand Bartender of the Year competition. highball.co.nz

Winter F.A.W.C – Hawke’s Bay

Note: Events may change due to various COVID-19 restrictions. While details were correct at time of print, we recommend checking individual event websites for the latest updates. 12 DRINKSBIZ APRIL / MAY 2021

The winter edition of this popular gourmet event will run over three weeks with a series of unique experiences featuring some of New Zealand’s best known names in food, wine, beer and spirits. fawc.co.nz

Saturday 26 – Sunday 27 June

Seriously Good Food Show – Mt Maunganui A consumer show dedicated to the latest in food and beverage with sampling, masterclasses and more. For exhibitor inquiries, visit the website. seriouslygoodfoodshow.co.nz JULY

Friday 9 – Saturday 10 July Sunday 6 June

Lewisham Awards – Auckland The 19th edition of the annual awards for Auckland’s hospitality industry. lewishamawards.co.nz

Winetopia – Christchurch Winetopia’s first South Island event will be held at the Air Force Museum at Wigram with around 50 wineries and masterclass sessions. For exhibitor inquiries contact info@lemongrassproductions.co.nz winetopia.co.nz

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COVER STORY – SMALL BATCH BOURBONS

A story of craft, quality and heritage Excitement is growing around a range of small batch Kentucky craft bourbons with unique stories, from a distillery that’s part of American history. WHEN IT comes to bourbon, Kentucky’s iconic Jim Beam is a brand that has instant global recognition. With more than 200 years of history, its bourbons are regarded as must-haves for back bars and home drinks cabinets around the world. Its legendary story of family and craftsmanship is also one of innovation – from its first spirits, to the expansion of the Jim Beam range, and the creation of unique small batch craft bourbons with their own tales to tell. It is these bourbons – Basil Hayden’s, Baker’s, Legent and Knob Creek – that are now having their moment and waiting to be discovered by New Zealand bourbon-lovers. Beam Suntory NZ markets and sells the Jim Beam range in New Zealand and Brand Manager Jaron Stockman says these four craft bourbons are all unique Kentucky bourbons in their own right, backed by the skill and quality of the Jim Beam family. He says it’s time for Kiwi consumers to find out what makes them so special. “These bourbons hold a select position within the Beam Family. Expertly crafted, they are genuinely the best that Beam Suntory has to offer. Every bourbon holds an individual story and an exceptional liquid for consumers to explore.” A family story

Jim Beam bourbon traces its origins back to 1795, when corn farmer Jacob Beam used his father’s whiskey recipe and his own excess corn to create a new, sweeter 14 DRINKSBIZ APRIL / MAY 2021

flavour profile spirit that he sold by the barrel as Old Jake Beam Sour Mash. Since then, seven generations of the Beam family have produced bourbon in Kentucky. James Beam (Jim, to his friends) took over the family distillery in Kentucky in 1894 and his grandson, Fred Booker Noe II, went on to become its Master Distiller, a position he held for more than 40 years. Booker Noe introduced Jim Beam’s first small batch bourbon (Booker’s) in 1987 and in 1992 he added three more – Baker’s, Basil Hayden’s and Knob Creek – to create the Small Batch Bourbon Collection. This streak of innovation is credited with revitalising the bourbon category. Today, Booker’s son Frederick Booker Noe III (Jim Beam’s great-grandson) is

the seventh-generation Beam Family Master Distiller. He has continued in his father’s creative footsteps, and in 2019 super-premium bourbon Legent was released; a collaboration between Fred Noe and Shinji Fukuyo, the fifth-ever Chief Blender of Suntory, the founding house of Japanese whisky. Small batch craftsmanship

While Jim Beam brand bourbons have a loyal following in New Zealand, Jaron Stockman says the quality and diversity of the distillery’s craft offerings will surprise and excite Kiwi consumers. “These bourbons may all be part of the Jim Beam family, but that doesn’t mean they’re the same,” explains Stockman. “Each one has its own unique personality; whether it’s the single barrel crafted

COVER STORY – SMALL BATCH BOURBONS

Baker’s, or the expertly blended Legent. Kiwis tend to have a perception that you mix all bourbon with cola, but these are designed to be sipped and savoured, much like you would a Scotch whisky.” He says Beam Suntory NZ will be ramping up promotion of the small batch range given New Zealanders’ growing interest in the Kentucky spirit, but warns that stocks will be limited. “With Basil Hayden as the lead, we are launching a PR campaign to drive visibility across high-end magazines. There will also be a targeted digital campaign, focused on current bourbon drinkers looking to trade up to one of these exquisite bourbons. We only get a very limited number of cases of each of these bourbons into New Zealand, so getting your hands on a bottle could be difficult.” Beam Suntory NZ (Distributed by Coca Cola Amatil NZ)

“These bourbons hold a select position within the Beam Family. They are designed to be sipped and savoured, much like you would a Scotch whisky.” – Jaron Stockman, Beam Suntory NZ

The Small Batch Bourbon Collection Basil Hayden’s

Baker’s

40% ABV, 750ml RRP $79.99

53.5% ABV, 750ml RRP $99.99

great introduction to the world of small batch A bourbon, Basil Hayden’s is a unique, easy-drinking bourbon. This style of bourbon was inspired by 1792 whiskey pioneer Meredith Basil Hayden, Sr., a rye farmer and distiller in Kentucky who distilled his bourbon with a higher percentage of rye. When creating Basil Hayden’s in 1992, Master Distiller Booker Noe set out to create a similar high-rye mash bill that would offer the same refined, approachable taste profile with a spicier character. Aroma: Charred oak, sweet notes of vanilla and caramel with hints of dried fruit. Taste: Charred oak complemented by sweet brown sugar, a touch of black pepper and dried fruit. Finish: A pleasant, lingering charred oak finish with a touch of dried fruit.

single barrel bourbon that is aged for at least A seven years, meaning no two bottles of Baker’s are exactly alike. Developed in 1992, by Master Distiller Booker Noe as a tribute to his rebellious cousin Baker, this is a bold bourbon bottled at a high 53.5%. Aroma: Fruit, vanilla and caramel. Taste: Medium-bodied with flavours of oak, toasted nuts and vanilla. Finish: Robust flavours sit on the tongue, warm and rounded.

basilhaydens.com Knob Creek 50% ABV, 700ml RRP $84.99

This nine-year-old bourbon whiskey is for true bourbon enthusiasts, with an ultimate focus on quality ingredients, lengthy ageing and high strength bottling at 50% ABV. It is one of Beam Suntory’s most limited availability bourbons due to its long ageing process, with limited stock available in New Zealand. Aroma: Rich and sweet. Taste: A balance of deep, old-style flavour with a natural oak sweetness. Luscious and full-bodied, almost fruity. Finish: Long and smooth.

bakersbourbon.com Legent 47% ABV, 700ml RRP $109.99

T he latest small batch bourbon expression and a true ode to the Beam Suntory company, combining American master distilling with Japanese expert blending. Legent begins with bourbons expertly distilled and aged in American white oak then finished in sherry and red wine casks under Jim Beam’s seventh generation master distiller Fred Noe. These are then expertly blended by Suntory Whisky’s fifth chief blender Shinji Fukuyo. The result is a unique bourbon whiskey with a global story. Aroma: Classic bourbon character. Taste: Rich, warm and oaky leading to complex layers of dried fruit and spice. Finish: Bright, smooth and lingering. legentbourbon.com

knobcreek.com

DRINKSBIZ APRIL / MAY 2021 15

INDUSTRY NEWS

Major grant for NZ juniper research THE GOAL of a juniper berry industry in New Zealand has had a significant boost thanks to a new $100,000 grant for research at Massey University. Funded by the Taranaki-based Pivot Award, the project ‘Advancing a Juniper Berry Industry for New Zealand’ will run this year as a partnership between Massey, Taranaki-based Begin Distilling (makers of Juno Gin and other gins) and Greentec Propagation, to progress the research needed to support the evolution of a juniper (Juniperus communis) berry industry for New Zealand. The project will evaluate and identify suitable strains and propagation methods for juniper with potential to give New Zealand-made gins a unique sensory signature. It builds on work that began when Massey and Juno Gin launched a citizen-science project (The Great New Zealand Juniper Hunt) at the end of 2019. It will also explore the potential for a variety of other uses for juniper berries, including in meat and pickle flavouring, and pharmaceutical uses. Professor Joanne Hort, Fonterra-Riddet Chair of Consumer and Sensory Science

Professor Joanne Hort

at Feast (Food Experience and Sensory Testing Lab) in the School of Food and Advanced Technology (SFAT), is leading a team of researchers at the Manawatū campus. She says a key focus will be to “further sample New Zealand-grown juniper berries to determine if different terroir leads to distinctive sensory profiles in New Zealand-made gins.” David James, of Begin Distilling, says it’s an exciting development. “Exploring the potential for commercially growing juniper in New Zealand could

New NZ lead at Coca-Cola Oceania

COCA-COLA OCEANIA has appointed Julie O’Toole as its new country lead for the Auckland-based business. O’Toole has worked at Coca-Cola Oceania for the past 18 years in a variety of roles, including marketing and innovation, strategy and planning, customer and commercial and franchise. The mother-of-two says she’s a strong believer in career as an overall part of a life ecosystem. “We’re enormously fortunate, as women, that in New Zealand we have options 16 DRINKSBIZ APRIL / MAY 2021

David and Jo James of Begin Distilling

and a chance to customise our own employee experience, bringing the best of ourselves to work and home. “The theme of International Women’s Day 2021 was ‘Choose to Challenge’. My challenge for women and businesses alike is to honour the multiple roles of women in society and continue to create flexible work places that bridge these roles. We’ll all benefit from supporting talented women in the workforce and the phenomenal roles they play in the home.”

achieve a range of benefits for industry users, including security of supply and traceability, while at the same time providing a complementary crop – with carbon credentials – for New Zealand landowners.” Professor Hort says research identifying a material difference in the flavour characteristics of the New Zealandsourced berries could provide the basis for a future niche export market, in much the same way as New Zealand grapes and hops.

DB Draught in Timaru shifts to clean energy DB BREWERIES’ Timaru-based DB Draught Brewery has begun its transition to biomass energy for all of its thermal energy needs – a move that DB says will see the site eventually achieve a whopping 98% reduction in carbon emissions from steam. The shift is part of the brewer’s goal of using 100% clean energy across all of its breweries and cidery in New Zealand by 2030. The brewery uses steam (sometimes called “process heat” or “thermal energy”) as an essential part of the brewing process. Like many other breweries, DB Draught had been sourcing this steam through the burning of coal. In February, the brewery shifted to 60% of its steam requirements being met by biomass: a renewable energy generated using regionally sourced sustainable woody residue, a by-product of the forestry industry. DB says this will increase to 100% by October 2021. DB collaborated with Pioneer Energy, its current steam supplier, to convert their steam boiler from coal to biomass. Pioneer will use an equivalent volume of biomass fuel (sustainable woody by-product) to supply the brewery’s annual steam requirements. dbsustainability.co.nz

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

INDUSTRY NEWS

Changes at Negociants New Zealand Andrew Parkinson

Dean McHenry

NEGOCIANTS NZ has announced its new team structure, which will come into effect following the retirement of Managing Director Clive Weston at the end of May, after more than 30 years with the company. Andrew Parkinson will assume the role of Managing Director Negociants New Zealand, incorporating Nautilus Estate of Marlborough, while Dean

McHenry will take over from him as General Manager, Negociants New Zealand (Domestic). Negociants says a further announcement will be made with regards to the appointment of a National Sales Manager, to replace McHenry. “I count it is a great privilege to take over the reins of this proud, family-owned Fine Wine Company,” says Andrew

Parkinson, “and together with a talented group of colleagues, I see a bright future ahead for the business and our partners in the wine and hospitality sectors.” Negociants NZ is part of the Hill-Smith family’s fine wine business, the oldest in Australasia, founded at Yalumba in the Barossa in 1849. (Read more from Clive Weston in Last Orders on pg 90.)

The Trusts moves workforce to living wage ONE OF West Auckland’s largest employers, the Trusts, is moving its entire workforce to a living wage. It will affect more than 305 staff across the organisation’s 35 retail stores, hospitality venues and hotels. The first stage of the introduction of the living wage is to take effect in April and will see a new minimum wage rate of $20.75 per hour, which is 75 cents above the government’s new minimum wage level, with all waged employees who currently earn above the minimum wage also receiving an

increase of $1.35 per hour. Both the Portage and Waitakere Licensing Trusts have committed to adopting a full living wage by April 2023. They will review financial performance at the end of the 2021 calendar year and may consider moving to this level earlier if there is the ability to do so. Trusts CEO Allan Pollard says the Trusts team is focused on lifting its performance in the coming months and years. “Our focus is on becoming a high-performing business that delivers value and support back to West

Brewers Assoc seeks tax cuts on kegs THE BREWERS Association of New Zealand has asked the government to immediately reduce the rate of excise tax paid on kegs by 50% to help New Zealand’s severely hit hospitality sector. “We believe there is need for additional Government support that can be delivered in an extremely targeted way via an immediate 50% reduction on excise tax for keg beer. This would provide additional valuable income for outlets when they are trading,” says Dylan Firth, Executive Director of the Brewers Association of New Zealand. He points to the example of the UK government which has frozen all alcohol 18 DRINKSBIZ APRIL / MAY 2021

Allan Pollard

Auckland. To do that, we are working hard to better manage our costs and lift our sales and service performance, so we continue to deliver important initiatives like this for the community and our people,” he says.

excise for the second year in a row and extended its VAT cut (from 20% to 5%) for hospitality businesses. “Government received $411 million in excise tax from the brewing sector in 2020 which will likely go up again in 2021 due to annual alcohol excise increases. What we are asking would equate to about a 6% reduction of this in real terms,” said Firth. “A keg specific excise reduction such as this is targeted only to hospitality operators, as kegs are only used by on-premise bars and restaurants. This also provides targeted support for small breweries who generally have higher ratios of product sold through kegs, as well as often their own taprooms. What we are looking to target would be consistent with other peer markets such as Australia, which has a long-standing reduced excise rates for keg beer.”

Moa and Foodstuffs go exclusive FOODSTUFFS AND Moa Brewing Company have entered into a partnership that will see nationwide ranging of Moa’s beer and cider portfolio exclusively across Foodstuffs’ wholesale, grocery and traditional liquor stores. “As two New Zealand owned and operated companies, Foodstuffs and Moa Brewing Company have shared interests to bring New Zealanders customer-driven and innovative beer and cider products,” says Lisa Oldershaw, General Manager, Foodstuffs Own Brands. “Moa’s awardwinning beverages will add to Foodstuffs stores’ extensive alcohol range and will provide a competitive and highly-desirable option for shoppers.” The news follows the sale in February of Moa Brewing to Mallbeca Limited, a company associated with its former CEO Stephen Smith and his family interests, for approximately $1.9 million. Now Managing Director of Moa Brewing, Smith says the Foodstuffs partnership will also open up opportunities to extend Moa’s portfolio beyond beer and cider into other beverages that better reflect New Zealanders’ preferences and purchasing habits. Moa Brewing Company’s beer and cider portfolio is now exclusively ranged across New World, PAK’nSAVE, Four Square, Henry’s Beer, Wine and Spirits, LiquorLand, Gilmours, Trents, On The Spot, and Raeward Fresh stores nationwide.

Do you brew, distil or make vinegar, alcoholic beverages or malt extract? There are food rules you need to follow. It’s easy. Go to foodsafety.govt.nz/myfoodrules to ﬁnd out: • the plan or programme you need to use • where to register your business, and • who can verify your business.

Do you import beverages for sale and/or ingredients for making beverages? • You must be a registered food importer (or use a registered agent). Go to foodsafety.govt.nz/ register-as-a-food-importer • You may need a registered plan or programme. Go to foodsafety.govt.nz/myfoodrules

Any questions about food rules? Contact New Zealand Food Safety at: foodactinfo@mpi.govt.nz or phone 0800 00 83 33

INDUSTRY NEWS

Concerns over Uber Eats alcohol delivery FOOD DELIVERY service Uber Eats has added alcohol delivery to its menu, drawing criticism from health watchdogs and the union for drivers. Uber launched the service in Auckland in late March, allowing customers to order alcohol from over 30 local bottle shops on the Uber Eats app, with Christchurch and Wellington to follow. In its statement announcing the new service, Uber said delivery drivers who opted in to deliver alcohol would be provided with education materials on responsible alcohol supply and local legal requirements. It said drivers would be paid to return alcohol to a store if they observed a customer to be visibly

intoxicated or unable to provide proof of age. But FIRST Union, which represents drivers, says Uber will be held accountable if drivers are harmed while delivering alcohol. “This poses a significant risk to drivers,” said Anita Rosentreter, FIRST Union spokesperson. “Imagine showing up to a house full of drunk partygoers on your own and then trying to refuse them the alcohol they had ordered and already paid for. We know about the abuse that bartenders and waitstaff experience – that’s why bars have bouncers.” The Union says that under the Health and Safety at Work Act 2015, Uber would likely be considered a PCBU (person

conducting a business or undertaking) and therefore potentially liable for any harm caused to its workers. Māori public health organisation Hāpai Te Hauora has also criticised the move. CEO Selah Hart says it shows the need for legislative change. “We see this as totally irresponsible and out of touch from the realities of alcohol harm. UberEats have found another way to capitalise on modern ‘on-demand’ culture. Ultimately we need our legislation and policy to be reflective of our ever changing world. The most recent Sale and Supply of Alcohol Act is from 2012 and it is fair to say that this is no longer fit for purpose.”

SHOWCASE

Do you know your food and beverage rules? IF YOU grow, import, manufacture, store, transport, or sell food and beverage products, you need to meet food safety requirements. This may include registering with New Zealand Food Safety or your local council. New Zealand Food Safety (a business unit of the Ministry for Primary Industries) is urging owners/managers of all existing New Zealand businesses that trade in food and beverages, to find out if they need to register a plan or programme. Even if food is only a part of a business’s activity, registration may still be needed. Unregistered businesses risk fines, delays, prosecution and recalls

If you trade in food and beverages, you need to register as a food business (with a few exceptions) under either the Food Act 2014, Animal Products Act 1999 or Wine Act 2003. If you don’t register, New Zealand Food Safety and local councils may take enforcement action ranging from educational advice, warnings and instant fines, through to harsher penalties including preventing your business operating and prosecution. Your customers may also refuse to accept your goods or use your services if you don’t comply with food safety requirements. The rules apply if you: • Grow horticultural crops. • Manufacture plant and animal products. • Process harvested foods (such as grain, herbs or spices, nuts and seeds). • Brew, ferment, distil or manufacture alcoholic or non-alcoholic (inc. vinegar and malt extract) beverages. • Prepare, serve or retail food (whether from a shop, a market stall, online and via social media).

20 DRINKSBIZ APRIL / MAY 2021

• Transport or store food (such as providing a food storage and distribution service). • Import food or beverages for sale (inc. ingredients). • ‘Give’ food away to promote your business. If you need to register go to foodsafety. govt.nz/myfoodrules and complete the online questionnaire to find out: • Which plan or programme you need to use. • How to register your food business. • Who can verify (check) your business. If you’re already registered, you can use the My Food Rules site to check if you are on the right plan or programme for your business. Do you import beverages for sale and/or ingredients for beverage manufacturing?

Imported food includes ingredients used in the manufacturing of beverages (e.g. hops).

If you want to import food and beverages into New Zealand, you must: • Be registered as a food importer with New Zealand Food Safety or use an agent who is registered. For details, go to foodsafety.govt.nz/ register-as-a-food-importer • Check that the food you are planning to import for sale is safe and suitable. • Know the ingredients in the food so that Australia New Zealand Food Standards Code rules can be met, such as correctly labelling the presence of allergens. • Ensure the food is stored and transported safely. • Keep good records to show how you’ve sourced and kept food safe. • Have a plan in place to recall any food you have imported, knowing who you sourced it from and sold it to. • Comply with other New Zealand laws, including the Biosecurity Act 1993, and Customs and Excise Act 2018. If you import food and beverages for sale, and are not correctly registered, your consignment may get stopped at the New Zealand border, it may be delayed, or your foods may be recalled. Either way, this will cost you more. Find out more at mpi.govt.nz/importing-food What about labelling?

The composition of your products and associated labelling must meet the Australia New Zealand Food Standards Code, if you are selling in New Zealand or Australia. To help, New Zealand Food Safety has produced labelling guides, available at foodsafety.govt.nz/toolkit For more information contact New Zealand Food Safety at foodactinfo@mpi.govt.nz or call 0800 00 83 33.

SHOWCASE

The craft of Saverglass

Contact Saverglass saverglass.com

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With more than 110 product ranges, the collection of spirit models is available in various sizes, with products ranging between 50ml and 4.5 litre, making it the most comprehensive offer on the market today. The Craft Collection (shown below) is only a small selection of the offering available. Inspired by the original shapes of American bourbon and whiskey bottles, the Forty-Six (details right) is a fresh addition to this style of bottle. Its strengths lie in its generous shoulder, modestly sized spherical punt and distinctive soft-edged bulb. The feminine and elegant silhouette of the Islay with its short, tapered profile, thick glass base and full-bodied contours offers a timeless and easily customisable bottle for both dark and clear spirits. Generously proportioned with the soft flowing, tempered lines of its shoulders reveal its sensual silhouette. Oxygen is quintessentially minimalist while offering exceptional versatility. Its mid-sized tapered shape, delicately rounded shoulders and elegant glass base offer extensive options for personalisation.

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AS A global specialist in manufacturing, customising and decorating premium glass bottles, Saverglass is renowned for its innovation, glass-making expertise, product design and quality and is the partner of choice for designers, brand creators and premium spirit producers around the world. For 30 years, Saverglass has been creating a unique range of spirit bottles that owe their distinctive style to the originality and quality of their precisely detailed designs. The meticulous use of design codes results in unusual punts and bases, and unique shoulder and body shapes with skilfully produced columns. Masterfully created heavy bases, varying bottle heights and widths enhanced by the exceptional quality of “Saverglass Extra White®” glass result in brightness, radiance and transparency of bottles. Saverglass also provides an array of customisation options to further highlight your products: a variety of glass tints along with engravings and many decoration options; silkscreen printing with organic ink, enamel or precious metals; full, partial or graduated coatings using gloss, matte, translucent or opaque finishes, frosting and more.

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09 522 2990

THE CRAFT SPIRIT COLLECTION

The Craft Spirit collection is aimed at artisanal distilleries exploring traditions while focusing on their own style in the future.

Saverglass (NZ) Limited | www.saverglass.com Haute Couture Glass | Tel +64 9 522 2990

NON-ALCOHOLIC NEWS

Frucor Suntory intros cardboard packaging FRUCOR SUNTORY is introducing cardboard packaging to multipacks of Pepsi, Pepsi Max, Mountain Dew and 7UP. The Australasian beverage company says the move from shrink wrap to cardboard will remove 2.7 million pieces of plastic from going to landfill each year and the change is one of several it’s undertaken to help achieve its sustainability goal of zero waste to landfill by 2030. Frucor Suntory Head of Sustainability, Ben Walkley, says the switch to cardboard makes the packaging easier for consumers to recycle. “There is greater consumer trust in the recycling process of cardboard compared to soft plastics like shrink wrap, which can be confusing and not always readily available.” He says that the packaging can be more efficiently stacked and transported too, meaning the change will also help reduce Frucor Suntory’s carbon footprint.

Now that’s some Good Sh*t NEW TO the ‘better for you’ category is New Zealandmade low-sugar soda Good Sh*t, which says it is the first in the world to include both prebiotics and probiotics. Makers Poptimist say that with the growing popularity of healthy lifestyle drinks they saw an opportunity to create a new alternative to traditional soda without any “nasties”. Each can of Good Sh*t contains around one billion colony-forming Bacillus coagulans probiotics, and a third of daily fibre requirements (prebiotic).

It uses ingredients such as acacia gum, prickly pear cactus, artichoke leaf and marshmallow root. Good Sh*t is available in four flavours (Cola, Citrus, Berry, and Ginger) and has less than 2.4 grams of sugar per 100mL. It’s all-natural, with no artificial colours or preservatives and is vegan, paleo, keto and coeliacfriendly too. Good Sh*t is available in a single flavour 4-pack for $12.99. goodshitsoda.com

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INTERNATIONAL NEWS

‘NoLo’ to shape Western Europe spirits sector AS TRENDS towards health and wellness continue to mount, producers in Western Europe are expanding their portfolios with low and no ABV products. Led by the beer and cider sector in 2010s, it’s predicted that the 2020s will be the decade of ‘NoLo’ spirits. Between 2020–2024, low ABV products in the Western Europe Spirits sector will rise at a compound annual growth rate (CAGR) of 2.6%1, says data and analytics company GlobalData. “After what was a tumultuous 2020, consumers are more determined than ever to maintain a healthy, moderate lifestyle that promotes balance, both physically and emotionally,” says Holly Inglis, Beverages Analyst at GlobalData. The low ABV trend was first championed by the beer and cider sector.

According to GlobalData’s research, between 2015 and 2020, innovations in beer and cider products with an ABV equal to and below 0.5% grew by 8.4% and 9.3% respectively across Western Europe2, and these developments will help illustrate what is next for spirits. Pernod Ricard has announced the release of its 20% ABV ‘light’ Beefeater Gin and Martini & Rossi S.p.a is introducing a ‘Floreale’, non-alcoholic vermouth of the original Martini brand. Inglis continues: “Mental health is a rising concern within the consumer sphere, which has gained particular focus in light of the COVID-19 pandemic.” Beer brands have leveraged the ‘healthier’ and ‘more responsible’ position of their low ABV offerings to promote

mental health awareness – a road spirits producers are likely to follow. In terms of consumer appeal, GlobalData’s 2019 consumer survey indicated that over half (54%) of European respondents find “alcoholic drinks with low or no alcohol” somewhat or very appealing3. “Consumers remain extremely experimental, with premium innovations driving this trend,” says Inglis. “NoLo alcohol spirits naturally have a premium positioning, with a ‘natural halo’ offering the consumer a sophisticated drinking experience, and volume is expected to reach 0.12 million litres by 20241”.

and Canada agreeing that it’s important for a brand to be sustainable or ecofriendly (IBM, National Retail Association Federation) and 58% of Bacardi brand ambassadors in North America say they have noticed an increase in bartenders’ interest in zero-waste ingredients. Low-ABV and non-alcoholic cocktails continue to grow at a fast pace too, as people seek moderation mediated by mindfulness. The report says that while

Western Europe is leading the NoLo trend, globally 22% of consumers are drinking less in general, and 55% of mindful drinkers are consuming lowABV drinks. It notes that many bars and restaurants have adopted hybrid menus that offer drinks in both alcoholic and non-alcoholic versions, and many more likely will this year.

1 GlobalData’s Wine & Spirits Market Analyser - Market Data - Spirits Alcoholic Strength Volume with 5-year Category Forecast 2 GlobalData’s Beer & Cider Market Analyser – Brand Volume and Value 3 GlobalData 2019 Q4 Consumer Survey Results Europe

Bacardi reveals spirits trends for 2021 THE SECOND annual Bacardi Cocktail Trends Report has been released and shows how recent cultural shifts have reshaped the beverage industry. Created in collaboration with The Future Laboratory (TFL), a London-based consultancy, the report predicts the changes that will happen in cocktail consumption in 2021. It also relates insights collected from the global network of Bacardi ambassadors, as well as bartenders and other industry experts. Key findings include greater up-take of make-at-home and to-go cocktails, growth of online spirits sales, experimentation with cocktails at home and growing interest in cocktails that weren’t on consumers’ radars prelockdown, including premium versions of favourite spirits. The report found that in North America, the best premiumisation opportunities are in tequila (60%), dark rum (32%), and mezcal (29%). In Europe, gin is booming, and it is the top trending spirit globally (51%), based on insights gleaned from the Bacardi Global Brand Ambassador Survey. Sustainability and transparency continue to be a focus for consumers, with nearly 70% of them in the U.S. 24 DRINKSBIZ APRIL / MAY 2021

Find the full report at bacardilimited.com

LEGAL NOTES

Pervinder Kaur

Associate at Harkness Henry specialising in alcohol licensing and resource management law pervinder.kaur@harkness.co.nz harknesshenry.co.nz

Opening for business? Alcohol licensing lawyer Pervinder Kaur has the lowdown on what’s needed before you throw open the doors to your new bar or bottle store. IF YOU’RE planning to open a new bar or bottle store as we head into the (hopefully) calmer waters of the COVID-19 recovery, there are key areas around due diligence and licensing application delays that you need to be aware of. Due diligence

As an alcohol licensing lawyer, I often see clients who have signed a lease agreement or purchased a property with the intention of opening licensed premises before they have alcohol licensing approval for that site. By the time they come to see me, it’s often too late to back out of the lease or the sale in case there are issues regarding licensing for that site. In those cases, applicants have to take the risk to see if their application will succeed, knowing that the proposed location might be a key issue for the District Licensing Committee (DLC) when considering a new licence. It’s important to carry out complete due diligence before you get into an agreement as there are various factors to consider when looking to open new licensed premises: • Check the provisions under the district plan to see what you can do on-site as of right and for what activities you will need to apply for consent; • Consider the locality around the site. Is it located in a low socio-economic area where the risk of alcohol-related harm might be high? Is it close to an early childcare centre, school, church, marae, and/or drug rehabilitation service?; • What sort of bar/restaurant/bottle store do you plan to operate?; • What sort of customer base are you anticipating in that area?;

• Is your business going to cater for local residents?; • Can you even open new licensed premises on that site? Have you checked the provisions under the local alcohol policy (LAP)?; • What does the LAP say about the location and what restrictions does it impose (if any); • What is your experience in managing licensed premises?

Carry out complete due diligence before you get into an agreement. All these factors will help shape your application for an alcohol licence. It is not worth taking the chance and wasting funds going through the hearing process simply because you did not complete a risk assessment. If you’re unsure what to do before you apply for an alcohol licence then seek expert advice. Licence application processing

It’s also worth noting that the processing time for an alcohol licence application has increased significantly due to COVID-19 lockdowns. There are major delays mainly because the reporting agencies (Police and Medical Officers of Health) have been given an extended reporting timeframe under the Epidemic Preparedness (Sale and Supply of Alcohol Act 2012 – Licence Application Inquiries) Immediate Modification Order 2020 (IMO). The IMO amends ss 103 and 129 of the Sale and Supply of Alcohol Act 2012 and

extends the time for Police and Medical Officers of Health to report on applications: from the date on which the Epidemic Notice is lifted, they have 30 (rather than the usual 15) working days to file a report with the District Licensing Committee if they oppose an application. The IMO applies to all applications filed after 25 March 2020 and DLCs are unable to make a decision on a licence application unless they receive a report from the Police and the Medical Officer of Health. In my view, the IMO was enacted with the intention that these changes in statutory timeframes will be temporary and quite possibly to deal with matters during the Level 4 lockdown. The government has been issuing subsequent ‘renewal notices’ to keep the IMO current, meaning the reporting timeframe for Police and Medical Officers of Health keeps getting extended. The roll-on effect is that there is now a significant backlog of new applications, as well as renewals, sitting with licensing inspectors waiting on reports from the Police and Medical Officer of Health. From my experience in Waikato, Waipa and Hamilton, some of those applications were filed six months ago and are still waiting on reports. I do not think this is what Parliament intended when it enacted the IMO, nor would it have expected the roll-on effect that is now causing delays in economic recovery and growth post-lockdown. I have been strongly recommending that my clients allow for a significant processing timeframe, given the delays we are experiencing in getting the Police and Medical Officer of Health’s report on applications. DRINKSBIZ APRIL / MAY 2021 25

SHOWCASE – IMAGINATION GIN

New Wakame Seaweed Dry Gin from imagination FOR IMAGINATION gin founders Simon Wilson and Chris Charteris, their creations are a very personal journey. The gins they produce all have a story and those stories usually involve people and places that add a layer of passion and energy to what they are doing. “Distilling is, by necessity, a pretty clinical process,” says Chris Charteris. “It’s all about meticulously accurate measurement of ingredients, temperature and time. It’s stainless steel, fastidious cleanliness, specific gravity… it has the potential to be the work of scientists. That’s why the additional human element is just so important to us: the people and the places; that’s what makes imagination so much fun.” For ingredients that can be sourced locally, Chris and Simon seek out local growers. All of the fruit in their fruit gins comes from orchards run by third and sometimes fourth generations of the same family – except the damson plums for their Damson Plum Gin Liqueur, which come from backyard trees. “These people, these families, they aren’t just suppliers, they’ve become friends,” says Chris. The connections to these producers have often come about by chance, and none more so than in the case of imagination’s latest release, Wakame Seaweed Dry Gin.

Imagination gin founders Chris Charteris and Simon Wilson with seaweed expert Lea Bramley

“We had been planning a sea salt and seaweed gin for some time”, says Simon. “The original idea was to harvest seawater from Cook Strait, desalinate it and add the salt in to the distill along with seaweed.” Just as the imagination team were beginning their research into how and where to source seaweed, business partner Gavin Bradley was contacted by Neil Bramley, a former crayfisher from Tora on the Wairarapa Coast about a completely different matter. “The conversation meandered onto various topics,” says Gavin. “We were talking about Neil’s son and daughter-in-law who run Tora Collective, supplying paua and crayfish to restaurants around New Zealand. Neil explained that they pack the crayfish in fresh seaweed.” Further into the conversation it transpired that Neil’s wife Lea has been

After a number of trial distillations, wakame was chosen for its combination of umami and sweetness. collecting, using and experimenting with seaweed and kelp for the last 30 years. “Suddenly, we had ourselves a seaweed expert, one of the most knowledgeable in the country,” says Simon. It is little known that other than ‘beach cast’ seaweed – seaweed that washes up on the beach – it is only legal to harvest seaweed in New Zealand if you have a fishing licence issued by the Ministry for Primary Industries. Lea has such a licence and also liaises with MPI on the development of regulations for New Zealand’s fast-growing seaweed industry. “Lea came to see us with a range of different seaweeds and we soon discovered that the flavours they imparted to the gin were really quite varied,” says Chris. After a number of trial distillations, wakame was chosen for its combination of umami and sweetness. “We also discovered that as the wakame wasn’t washed, the sea salt that remained on its surface negated the need to add salt into the distill.” The imagination team suggest drinking imagination Wakame Seaweed Dry Gin with soda or sparkling water or Fever Tree Lime & Yuzu Soda for a super-refreshing summer drink. And for an entirely unique experience, try adding a dash of seawater! For wholesale inquiries contact sales@imaginationgin.nz imaginationgin.nz

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FEATURE – NZ WHISKY

A bright future for New Zealand whisky An exciting development in New Zealand’s burgeoning craft whisky industry is setting the scene for big things, writes Victoria Wells …

NEW ZEALAND whisky has its eye on a bright future with the release of new guidelines that will help to establish it globally as a unique New World Whisky category and set it on a path for expansion. The New Zealand Whisky Regulations were developed in consultation with 19 local whisky distillers and overseen by Distilled Spirits Aotearoa (DSA), which represents the majority of New Zealand’s craft distillers. The regulations set out what constitutes New Zealand whisky and were developed in response to a lack of formal definition and growing concerns among distillers about generic whisky being imported, diluted and labelled as local. They provide clarity for those who make whisky, as well as the consumers buying it, and define and protect a premium category for New Zealand whisky. Essentially, they state that a 28 DRINKSBIZ APRIL / MAY 2021

product must be produced and packaged entirely in New Zealand and meet additional rules around ingredients, technique and ageing. The regulations, which DSA formally accepted in February, are now binding to members. It’s hoped that nonmember distillers will see the value in following guidelines that help to ensure a quality product and give consumers confidence in what they’re buying. The next step is to move them into New Zealand legislation. DSA says that creating unique regulations for Sue James New Zealand whisky creates the opportunity to encourage quality, increase consumer awareness and expectation and increase the value of New Zealand whisky on the world stage. Its goal is to extend that New Zealand branding across other spirits produced here too, such as the booming gin category.

“It was important for us to start to future-proof,” says DSA Chair Sue James. “To educate distillers and create high-value New Zealand branding, which would make it more profitable for distillers to stay authentic and leverage high quality product in New Zealand and overseas.” The path ahead

The newly established NZ Whisky Association (a sister association to DSA) will now look into the legislative process with guidance from Spirits NZ, and will also govern membership and help whisky distillers to understand and follow the new guidelines. Its chairperson is spirits writer, educator and judge Tash McGill, and she says the new regulations are a great opportunity to put New Zealand whisky in the spotlight. “It makes a world of difference from a marketing perspective to be able to say to the broader whisky world: ‘New Zealand whisky is now a category with these definitions, and you should be interested in our category

FEATURE – NZ WHISKY

“There’s a unique flavour profile that I think we’re all searching for to understand what that unique New Zealand characteristic is.” – Tash McGill, NZ Whisky Association

because the product we’re making within these guidelines is really exceptional’.” Open to innovation

While the regulations set out clearly what you can and can’t do if you want to call your product ‘New Zealand Whisky’, they have also been careful to allow for innovation – a hallmark of the local craft distilling scene. “So much of our distilling heritage does come from the Scottish tradition, but at the same time we’re a New World whisky,” says McGill. “What I think is so unique about New Zealand whisky is that we’re taking Old World tradition and Old World style but blending that with our very intuitive, very instinctive desire for innovation and to try things that are different.” Antony Michalik of Christchurch distillery The Spirits Workshop (makers of Divergence Whisky and Curiosity Gin), was involved in developing the regulations and says there was a lot of discussion around points of difference for New Zealand whisky, with room for experimentation in grains and cask wood. “In Scotch, single malt has to be 100% malted barley, you’re not allowed to use any other grain,” explains Michalik. “But we’ve said that we’d allow other sorts of malted grains as long as you indicate that on the label. “We also decided that we didn’t want to require oak, because there’s opportunity in New Zealand with various native woods that just aren’t available in other parts of the world. They could potentially be used to either make the barrels or parts of barrels that would add a new distinctly New Zealand profile to the whisky.” Sue James says it’s exciting to see how New Zealand distillers will put their own mark on their whiskies, but points out that it’s not about reinventing the wheel when

it comes to traditional whisky-making techniques. “We’re a young country and we can leverage that in the way we can do new and interesting things, but we also have to use the experience of other countries and how they make good quality whisky. So we want to say: ‘Use these guidelines for making good product. It holds New Zealand up in good stead in the world’.” Eye on the future

Exploring a brand around ‘NZ Whisky’ is also on the agenda for the NZ Whisky Association, with a possible logo or other brand storytelling. “We know that New Zealand as a brand commands a premium in the market,” says McGill. “We want to help create and push and extend that brand footprint for New Zealand Whisky, and at the same time we want to encourage and ensure that the New Zealand whisky industry is living up to that premium brand in market.” Her hope is that in the next five to ten years there are five or six medium to large distilleries bringing a good volume of product to market, with at least 90% of them exporting internationally and

helping to create a bigger footprint and recognition for New Zealand whisky. “The growth of that mid-market will be really important,” says McGill. “I’ve always believed that once you have more of a mid-market accessible whisky that’s made in New Zealand and supported by New Zealanders then that will signify a real foundation and show we’ve got some good roots.” As far as developing regulations for other spirits goes, Sue James says they’ve had requests from some distillers to examine what a New Zealand gin category might look like. “That’s a little harder because it is much more innovative, especially in New Zealand because people are playing with all sorts of things like traditional Māori herbs and foraging for different botanicals,” she says. “But certainly, the whole use of ‘Brand NZ Spirits’ to educate and intrigue overseas consumers would be really useful. It’s making it a high value New Zealand brand, saying ‘This is a New Zealand gin and it’s been made in a certain way, so you know it’s going to be a quality product’.” For now, it’s full steam ahead with New Zealand whisky and Tash McGill says it will be an exciting time as it finds its place. “We have a high standard in terms of our understanding of what Scotch or Japanese whisky is, but there’s a unique flavour profile that I think we’re all searching for to understand what that unique New Zealand characteristic is. “It’s more than manuka, it’s more than South Island peat, it’s more than growing our own grain; it’s some collective sum of those parts and to see the whisky industry beginning to grow and to have more than one distillery pursuing that is really exciting.” See the full guidelines and definitions on the next page. DRINKSBIZ APRIL / MAY 2021 29

FEATURE – NZ WHISKY

New Zealand Whisky Guidelines and Definitions 1. New Zealand Whisky including vatted/blended malt, blended whisky, grain whisky shall be defined as: a. Mashed, fermented, distilled, matured and bottled in New Zealand   b. Vatted malt may only contain New Zealand Single Malts   c. New Zealand Blended Whisky may only contain only New Zealand Malt Whisky and New Zealand Grain Whisky   d. All of the fermentable sugars must be derived from cereal grain, enzymes permitted   e. Colouring may be added for the purpose of consistency and then only natural colouring (E150a) may be used   f. Maximum distillation of 94.8% alcohol by volume so the distillate has an aroma and taste derived from the raw materials used in, and the method of, its production   g. Matured in wooden casks of maximum 700 litres for not less than 2 years   h. Any packaging reflecting an age statement must state the age of the youngest whisky contained therein where age is the time the whisky has been matured in cask   i. Bottled at a minimum of 40% alcohol by volume   j. Only whisky as defined in these rules can be called ‘New Zealand Whisky’. Whisky imported to and bottled in New Zealand cannot be labelled as ‘New Zealand Whisky’.

2. New Zealand Single Malt Whisky shall be defined as: a. Being made exclusively from 100% malted cereal grain, water and yeast   b. Substitutions to malted barley grain must be clearly stated on the front label i.e. Single Malt Rye Whisky   c. Batch distilled in copper pot stills   d. Mashed, fermented, distilled, matured and bottled in New Zealand   e. Distilled in a single distillery   f. Colouring may be added for the purpose of consistency and then only natural colouring (E150a) may be used   g. No additional enzymes may be added or used beyond what is already naturally occurring in the grain   h. Maximum distillation of 94.8% alcohol by volume so the distillate has an aroma and taste derived from the raw materials used in, and the method of, its production   i. Matured in wooden casks of maximum 700 litres for not less than 2 years   j. Any packaging reflecting an age statement must state the age of the youngest whisky contained therein where age is the time the whisky has been matured in cask   k. Bottled at a minimum of 40% alcohol by volume

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3. PROHIBITIONS a. Commercially produced liquid malt extract cannot be used in the production of New Zealand single malt whisky   b. Ingredients intended to flavour the whisky such as sherry, wine, beer, honey, liquid malt extract, liquid smoke concentrate, sweeteners or spices etc are considered additional ingredients and are not allowed   c. Wood chip may not be used or added to the cask during maturation   d. No place names or geographical indicators, language or imagery may be used to imply a product is New Zealand whisky unless it complies with the 'New Zealand Whisky' definitions set out in the prior clause

4. DEFINITION OF TERMS 1. Cask – a wooden vessel for holding liquid, constructed of wooden staves and ends made of wood, held together by hoops or bands. 2. ‘Copper pot stills’ refers to stills that are predominantly made of copper 3. Ingredients - brewing aids that are not considered additional ingredients and may be used ie: water adjustments of PH or mineral content, hulls or husks of other grains, antifoam are allowed. a. Smoke is not considered an ingredient and can be used in the production of New Zealand whisky b. T he flavour that is derived from the previous contents of a cask ie sherry, wine, beer etc is not considered an ingredient and can be used 4. ‘Aotearoa’ means New Zealand and vice versa and the same definitions and guidelines above apply 5. The spelling ‘whiskey’ with an ‘e’ can be used interchangeably with ‘whisky’ and the same definitions and guidelines above apply

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SHOWCASE – MISSION ESTATE

Mission – timeless winery unveils fresh new look MISSION ESTATE, multi-award-winning Hawke’s Bay winery and iconic New Zealand landmark, is excited to unveil a fresh new look for 2021. Established in the Hawke’s Bay in 1851, this launch coincides with its 170th anniversary, making Mission the longest standing producer of worldclass wines in New Zealand. A contemporary update

The Mission Estate and Mission Reserve wines are the first to launch and have started to hit shelves around the country. The designs emphasise the heritage aspects of Mission in a fresh, contemporary style while retaining its timeless elegance. La Grande Maison, arguably one of New Zealand’s most cherished buildings and the home and heart of Mission, has been elegantly refined on the Estate label in pride of place, underpinning the long-standing brand heritage. A modern update to an old favourite, the Estate label is understated and sophisticated while still very recognisable as the Mission brand we all know and love. The Reserve packaging has evolved further. Now with an eye-catching, rich blue label and bevelled gold foil lettering, it feels luxurious and reflects the quality of these barrel-crafted wines. A modernised Mission crest representing a stamp of excellence and creating a family resemblance between the ranges is a new addition. Inspiration 32 DRINKSBIZ APRIL / MAY 2021

for the crest was drawn from historic packaging designs between 1960 to the 1990s bringing Mission into a new era, while the striking blue cap calls out the year Mission was established, 1851. Marketing Manager, Jo Pearson says, “The real challenge is showcasing Mission’s strong heritage and timelessness in a way that is contemporary. We also need to bring our loyal Mission followers on our journey while attracting new consumers.” Sustainable winemaking at the fore

Mission also continues to evolve in its viticulture and winemaking while staying true to its French heritage. Forging a path for environmentally friendly and sustainable practices has always been at the forefront of Mission’s ideology. Head Winemaker, Paul Mooney says, “We consider ourselves guardians of our heritage and our land, and for more than 20 years we have been a member of Sustainable Winegrowing New Zealand and certified with the internationally recognised environmental management system ISO 14001 – one of the first wineries to have both. This represents our ongoing commitment and dedication to minimising our impact on the environment.” Reputation for excellence

Mission’s reputation for being a top producer of outstanding red wines

continues with its Estate Syrah being the top selling New Zealand Syrah* and the 2018 Mission Jewelstone Antoine compared with an ‘archetypal Margaux’ by Jancis Robinson MW. The recently released 2019 Mission Reserve Merlot has also received 94 points from Cameron Douglas MS and the 2018 Mission Reserve Cabernet Sauvignon was featured in the Metro Top 50 after a host of 5 star reviews. Testament to the ongoing quality from Mission and its quest to drive excellence in the sector, the 2020 Mission Estate Marlborough Sauvignon Blanc was awarded a Gold Medal at the New Zealand International Wine Show 2020, 92 points from Cameron Douglas MS and 93 points from Wine Orbit. Paul comments, “We’re proud to have some of the finest vineyard sites in the Hawke’s Bay and Marlborough and we’re confident for another excellent year of great wines for the 2021 vintage.” There is much to be discovered at Mission throughout 2021. The Mission Restaurant has undergone an extensive renovation in keeping with Mission’s enduring charm. The cellar door offering has been refreshed with an array of delectable wines available for daily seated tastings, where the team takes our visitors through Mission’s unique journey as New Zealand’s mother winery. missionestate.co.nz *Nielsen to 14/02/21

CHARDONNAY REPORT

A golden drop Chardonnay remains a go-to for many Kiwi consumers, with an impressively diverse range available. Joelle Thomson highlights some excellent choices for shelves and wine lists.

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CHARDONNAY REPORT

UNDER RRP $20 2019 Kumeu River Village Chardonnay RRP $18.99 Vintners

This wine is humbly priced but offers great drinking as a young dry white, with complex savoury flavours, a medium body and creamy texture. It owes its flavoursome style to fermentation in old French oak barriques for 80% of the wine, with the balancing 20% in stainless steel to preserve fruit freshness. Very good value for money. 17.5/20 2019 Marisco The Ned Chardonnay RRP $18.99 Marisco

The Chardonnay grapes that went into this wine were fermented in a combination of 500 litre French oak puncheons and temperature controlled stainless steel tanks. The wine was aged on yeast lees for nine months, adding structure, body and complexity to a wine that offers stunning value for money. 18.5/20

2019 Leefield Station Chardonnay RRP $19.99 Marisco

Leefield Station was bought by winemaker Brent Marris in 2013 and converted from farm to vineyard. The grapes in this wine were harvested by hand and machine with fermentation in both barrel and stainless steel. Lees stirring helped to build weight, complexity and texture with malolactic fermentation adding appealing creaminess. 17.5/20 2019 Tiki Estate Waipara Chardonnay RRP $19.99 Federal Merchants

Winemaker Evan Ward made Tiki Estate Chardonnay with grapes grown in the Waipara Valley in the heart of North Canterbury. It was fermented in stainless steel and has minimal oak, which allows its fresh acidity to flatter the ripe peachy flavours in this dry, medium-bodied wine. 17.5/20

2020 Stoneleigh Organic Chardonnay RRP $19.99 Pernod Ricard

Certified organic Chardonnay is no mean feat at this price and it’s to the credit of the winemakers at Pernod Ricard that they can make a consistently high quality wine in large volumes. It’s made from 23-yearold Chardonnay vines that were machine harvested and fermented in French oak, (35% new, 20% one year old) with the balance in older wood. Creamy flavours come from malolactic fermentation, which softens the wine and adds richness. 17.5/20

RRP $20 - $29.99 2019 Wairau River Chardonnay RRP $20 Federal Merchants

This accessibly priced full-bodied dry wine is a lively expression of Marlborough Chardonnay. Its fresh fruit flavours of nectarine, grapefruit and lemon are flattered by creamy notes that make Chardonnay so incredibly popular. 16.5/20

The 2019 Kumeu River Village Chardonnay offers great drinking as a young, dry white.

DRINKSBIZ APRIL / MAY 2021 35

CHARDONNAY REPORT

2019 Abbotts & Delaunay Les Fruits Sauvages Chardonnay RRP $21 Negociants

This southern French Chardonnay is a blend of grapes grown in four different regions: Cévennes, the Aude Valley, Limoux, and the Hérault Plain. A third of the fruit was fermented in oak barrels, new and one-year-old. The remainder was fermented in stainless steel with no malolactic fermentation. The finished wine was aged nine months in oak with lees stirring to add texture. The result is beautifully balanced and great value for money. 17.5/20 2020 Jules Taylor Marlborough Chardonnay RRP $21.99 Hancocks

Winemaker Jules Taylor is one of Marlborough’s most experienced hands at making top-notch dry whites and this Chardonnay is a case in point. Crisp, creamy and spicy, it combines all the attributes that make Chardonnay the world’s most popular white wine. The 2020 vintage will be remembered for its challenges due to COVID, but also for high quality grapes from the dry, warm and settled weather. 18.5/20

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2020 Main Divide Chardonnay RRP $21.99 EuroVintage

Full-bodied, creamy and delicious, Main Divide Chardonnay always overdelivers on flavour and value for money. Handpicked grapes were whole bunch pressed into large French oak puncheons and fermented with wild yeasts then matured on yeast lees for nearly a year. It’s a consistently outstanding wine and extraordinarily good value for its modest price. 18.5/20 2020 Giesen Uncharted Chardonnay

2019 Mahi Marlborough Chardonnay RRP $24.99 Hancocks

Here’s a wine for lovers of creamy Chardonnay. It’s made from grapes grown on several different vineyards that were handpicked, whole bunch pressed and fermented in French oak barriques with wild yeasts before 11 months of ageing prior to bottling. Its rich, creamy flavours are counterbalanced by fresh acidity, reflecting warm days and cool nights in Marlborough. 18.5/20 2019 Neudorf Tiritiri Chardonnay

RRP $22.95 Giesen

RRP $27 EuroVintage

Freshness is key in today’s best Chardonnays and this wine has it in spades. Cool nights in the Marlborough region helped to preserve brightness in this full-bodied dry white, which uses fruit from select vineyards in the Wairau and Southern Valleys. Giesen’s Uncharted brand launched in 2020 and also includes a Sauvignon Blanc and Pinot Noir. 17.5/20

The hills in Upper Moutere are Nelson’s golden slopes when it comes to growing high quality Chardonnay grapes. Three different vineyards provided grapes for this wine, which was made using wild yeasts for fermentation in French oak, 13% new. The finished wine was aged 10 months on full lees with monthly stirring. It’s a big, beautiful, full-bodied dry white from a dry, warm season and is great value for money. 18.5/20

2019 Brancott Estate Letter Series ‘O’ Chardonnay RRP $24.99 Pernod Ricard

This full-bodied Marlborough Chardonnay has a long track record of high quality and represents excellent value for money. It’s made from grapes grown in the Omaka Vineyard, hence the ‘O’ in the name. Dry, toasty and smooth with creamy notes and a long, crisp finish. 19/20

Main Divide Chardonnay always over-delivers on flavour and value for money.

CHARDONNAY REPORT

2019 The Prospect Ormond Chardonnay RRP $28 Wine2trade

This full-bodied, smooth and tasty Chardonnay is made from handpicked Mendoza clone Chardonnay grapes grown in Gisborne. Winemaker Steve Voysey fermented them in barrel and gave the finished wine partial malolactic fermentation, before ageing 11 months in French oak. A super flavoursome wine with creamy notes, savoury flavours and smooth, buttery notes. 18.5/20 2019 The Boneline Barebone Chardonnay RRP $28.99 The Boneline

Barebone Chardonnay is an outstanding South Island Chardonnay with bold, full-bodied creamy flavours balanced incredibly well by crisp freshness and lingering acidity. The Boneline is the most western winery and vineyard in Waipara, North Canterbury, where the long dry summers, lingering autumns and limestone soils combine to create excellent conditions for high quality winemaking. 18.5/20

RRP $30 - $39.99 2019 Wairau River Reserve Chardonnay RRP $30 Federal Merchants

Winemakers Sam Rose and Mary Schneier made this big, bold Chardonnay, which puts Marlborough’s best foot forward with its rich ripe flavours nicely flattered by zesty acidity and a lingering finish. Handpicked grapes were gently pressed into French oak where they underwent wild yeast fermentation and were aged for 11 months. 18.5/20 2018 Astrolabe Marlborough Chardonnay RRP $32 Astrolabe Wines

Astrolabe winemaker Simon Waghorn handpicks all the grapes that go into this rounded, fleshy, succulent Chardonnay, which highlights Marlborough’s ability to make outstanding dry whites. Grapes were fermented in barrel with wild yeasts and aged on lees in 500 litre French oak puncheons, stirring periodically to develop structure. His aim is to make a great Chardonnay that expresses a cool climate and beautiful texture. He succeeds. 18.5/20

2019 Squawking Magpie Hawke’s Bay Chardonnay RRP $33.99 Squawking Magpie

This barrel-aged Chardonnay uses Chardonnay clones 95 and Mendoza, and is full-bodied with a creamy texture and rich, butterscotch flavours following 12 months maturation in new and one-yearold French oak. Soft and smooth, it’s a great match for succulent roast chicken. 17.5/20 2017 Chanson Viré-Clessé RRP $34 Negociants

This wine is made from Chardonnay and Chardonnay Muscaté grapes grown in the villages of Viré and Clessé in the heart of the Mâcon wine region in the south of Burgundy. Mâcon is the warmest area in Burgundy and this full-bodied dry wine expresses its warmth with ripe white peach and nectarine flavours, balanced by crisp, citrusy notes. 17.5/20 2018 Tiki Koro Hawke’s Bay Chardonnay RRP $34.99 Federal Merchants

Full-bodied, creamy and bold, this lovely Hawke’s Bay Chardonnay benefits from full malolactic fermentation, which adds buttery notes and a smooth texture. The name ‘Koro’ is Māori for ‘grandfather’ and this wine is named in homage to Chief Tiki Tere Mihi, the great-great-greatgrandfather of Tiki Wines’ owner, Royce McKean. 17.5/20

DRINKSBIZ APRIL / MAY 2021 37

CHARDONNAY REPORT

2018 Villa Maria Reserve Marlborough Chardonnay

2019 Squawking Magpie Counting Crows Chardonnay

2019 Jules Taylor On the Quiet Chardonnay

RRP $34.99 Villa Maria

RRP $34.99 Squawking Magpie

RRP $36.99 Hancocks

One grape, two areas and four different vineyards are the story behind this wine and its deliciously vibrant intensity of flavour. The two subregions are Marlborough’s Wairau Plains and Awatere Valley, where the grapes were handpicked and then whole bunch pressed and fermented in oak, 76% with wild yeasts and 24% with cultured yeasts. The oak ferment enhances the wine’s weight, adding creamy, spicy notes. 18.5/20

This single vineyard Chardonnay is made with grapes grown on the Gimblett Gravels that were fermented in a combination of new and aged French oak. The soft, smooth mouthfeel and spicy oak notes balance the fresh acidity and vibrancy in this lovely wine. Its 13.2% ABV also shows restraint in harvest dates, as this wine is dry and nicely balanced in terms of alcohol content. It has a full body and a long finish. 19/20

On the Quiet is a limited release range of Jules Taylor’s top tier wines made from vineyards that she strongly admires in Marlborough. The Meadowbank Vineyard in Marlborough was home to the grapes in this full-bodied, creamy Chardonnay, which has deliciously rich flavours of lemongrass, ripe apple and nectarine. It’s dry and tasty with a lingering finish. 17.5/20

2019 Nautilus Marlborough Chardonnay

2019 Tony Bish Heartwood Chardonnay

RRP $34.99 Negociants

RRP $34.99 Tony Bish Wines

Nautilus Chardonnay is one of Marlborough’s most age-worthy white wines and a delicious drink right now from a very dry, very good quality vintage: 2019. The Nautilus winery was founded in 1985 by South Australia’s Hill-Smith family and continues under the same ownership today. Long-term winemaker Clive Jones has been key in the transformation of quality and perception of Marlborough Chardonnay over the past two decades. This wine is another example of that: dry and full-bodied, it is a smooth and creamy wine that can age superbly for up to a decade, for those with willpower. 18.5/20

It’s easy to see why Heartwood Chardonnay was one of only two New Zealand wines to make the cut for the ‘2020 Top 100 Wine Discoveries’ by leading wine authority Robert Parker. It’s made 100% from the Mendoza clone Chardonnay grown in the Upper Dartmoor Valley and Bay View in Napier. The grapes were all hand-harvested and nearly all fermented in barrel, with 5% in a French oak ovum. Regular lees stirring adds creamy flavours and builds structure, while the wine is beautifully balanced by refreshing acidity from the cool nights in the Dartmoor Valley. 19/20

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2018 Dog Point Marlborough Chardonnay RRP $38.99 Red+White

Dog Point Chardonnay is one of the great white wines of Marlborough – and indeed New Zealand. It’s made from a combination of handpicked Chardonnay clones, including Mendoza and B95, all grown on the winery’s home vineyard, with vines dating back to early plantings in 1981. The grapes were whole bunch pressed and fermented in French oak barrels, 10% new, for primary and malolactic fermentations. The wine spent 18 months in barrel, which provides roundness and a full body. It was bottled without fining so is vegan friendly. 18.5/20

CHARDONNAY REPORT

2019 Trinity Hill Gimblett Gravels Chardonnay RRP $38.99 Trinity Hill

This is one of the best 2019 Chardonnays I have tasted from Hawke’s Bay. The grapes in this wine were all grown on the Gimblett Gravels, one of the warmer, stonier and drier areas in the region for winemaking. Grapes were fermented and matured for 12 months in 500 litre French oak puncheons, which provide great richness and concentration balanced by refreshing citrusy acidity. 19/20 2018 Greystone Chardonnay RRP $39.99 Procure

Greystone is a small North Canterbury winery with integrity to burn: all of its wines are made from estate-grown grapes, all of which are now certified organic with BioGro NZ. In the case of this rich and creamy Chardonnay, the grapes were grown on clay and limestone soils, were given 80% whole bunch pressing with 15% foot crushed prior to fermentation with wild yeasts and maturation in French oak for 14 months. This wine was bottled without fining or filtration, which means it ticks the veganfriendly box too. Its deliciously refreshing crisp acidity is due to the cool nights in this great wine region. 18.5/20

RRP $40 - $49.99 2019 Pyramid Valley North Canterbury Chardonnay RRP $40 Smith & Sheth

This wine is an outstanding tribute to the late, great Mike Weersing, who founded Pyramid Valley Wines and passed away last year. Weersing opened New Zealanders’ eyes to the complex possibilities of great winemaking with his single-minded passion and focus on finding great limestone soils in an excellent microclimate inland from North Canterbury. He spearheaded a biodynamic vineyard and specific vineyardcultivated yeasts. His meticulous attention to detail, focus on classic great wines of the world and creative, open-minded approach resulted in exceptional wines. This one is a blend of the Pyramid Valley home block that he planted with other grapes from the Waipara Valley. Its tight acidity provides balance to its bold and beautiful flavours. 19/20 2019 Smith & Sheth Cru Heretaunga Chardonnay RRP $40 Smith & Sheth

This complex dry white comes from the excellent 2019 vintage and was made with grapes grown on the warm Heretaunga Plains in Hawke’s Bay. It has flavours of ripe peach and nectarine and is beautifully balanced by fresh, finely tuned acidity, which provides it with the X factor, stretching flavours to a long finish and adding weight and texture. 18.5/20

2019 Astrolabe The Farm Chardonnay RRP $40.50 Astrolabe Wines

The Farm Vineyard is Astrolabe Wines’ home block: a dry-farmed piece of land planted 20 years ago and currently in conversion to certified organic status. A mix of Chardonnay clones, including Mendoza, 15, 2/22 and 6, were all handpicked, whole cluster pressed and fermented in barrel with native yeasts from the vineyard. The finished wine spent 10 months in French oak with 100% malolactic fermentation to provide rich, creamy flavours. Just 630 bottles of this smooth, dry Chardonnay were produced. 19/20 2019 Clearview Estate Reserve Chardonnay RRP $43.99 Clearview Estate

Hawke’s Bay winemakers Tim Turvey and Matt Kirby consistently make this Reserve Chardonnay in a rich, fullflavoured style with creamy, buttery character and a full body. It’s a crowdpleaser for ‘Chardonnistas’ who love their Chardonnays big and buttery, and is balanced here by vibrant acidity thanks to the cool coastal climate at Clearview’s vineyards at Te Awanga. 18.5/20

DRINKSBIZ APRIL / MAY 2021 39

CHARDONNAY REPORT

Pegasus Bay Chardonnay is one of New Zealand's most consistently high quality Chardonnays.

2019 Felton Road Bannockburn Chardonnay RRP $46.99 Felton Road

Organic and biodynamically grown grapes, hand-harvesting, meticulous site selection in Central Otago’s Bannockburn and minimal new oak all accentuate the quality, authenticity and deliciousness of this Chardonnay. It’s made from four Chardonnay clones: Mendoza, B95, B548 and UCD6, which were grown on Cornish Point and The Elms vineyards. Grapes were whole bunch pressed with the juice put in barrel for indigenous yeast fermentation in French oak, mostly wellseasoned barrels with less than 10% new. A long indigenous malolactic fermentation followed, with minimal lees stirring for 11 months, which softens the acidity and adds roundness to this tasty southern Chardonnay. 19/20

2018 Pegasus Bay Chardonnay RRP $47.99 EuroVintage

Dry autumn weather, stony soils and outstanding winemaking from the Pegasus Bay team contribute to this Chardonnay’s bold, powerful and creamy flavours. Oak maturation and regular lees stirring are also among the winemaking factors that build structure, texture and weight into this rich, dry, full-bodied wine, which is made from grapes grown in North Canterbury’s Waipara Valley. It is one of New Zealand’s most consistently high quality Chardonnays every year. 19/20

RRP $50 and above 2018 Domaine Rewa Chardonnay RRP $50 Wine2trade

The biodynamically grown and organically certified Chardonnay grapes in this wine were handpicked, whole bunch pressed and fermented with wild yeasts in French oak barrels to 13.9% ABV with another 10 months ageing in oak, 36% new. The result is a bold, fresh, dry, fruity, mediumbodied Chardonnay with flavours of ripe citrus, a creamy mouthfeel and long finish. 18.5/20 2019 Skeetfield Chardonnay RRP $59.99 Tony Bish Wines

The best of Hawke’s Bay Chardonnay 2019 Twelve Hawke’s Bay Chardonnays from the 2019 vintage have been selected to represent the region in a collection that Hawke’s Bay Wine says is designed to increase awareness of the outstanding and consistent quality of Hawke’s Bay Chardonnay. The 12 wines, which are being shared with key local and international commentators, were selected by wine consultant and Master Sommelier Cameron Douglas, following a blind tasting of 55 wines submitted. The Hawke’s Bay Chardonnay Collection 2020 is: • 2019 Askerne Estate The Archer Chardonnay RRP $50 • 2019 Bilancia Tiratore Chardonnay RRP $90 • 2019 Church Road Tom Chardonnay RRP $150 • 2019 Clearview Estate Reserve Chardonnay RRP $45 • 2019 Collaboration Wines Aurulent Chardonnay RRP $35 • 2019 Coopers Creek Select Vineyards Limeworks Chardonnay RRP $25 • 2019 Elephant Hill Salomé Chardonnay RRP $75 • 2019 Monowai Estate Upper Reaches Chardonnay RRP $35 • 2019 Pask Declaration Chardonnay RRP $45 • 2019 Sacred Hill Riflemans Chardonnay RRP $70 • 2019 Tony Bish Wines Heartwood Chardonnay RRP $35 • 2019 Villa Maria Single Vineyard Keltern Chardonnay RRP $80

40 DRINKSBIZ APRIL / MAY 2021

The Skeetfield Vineyard is named for Brick Gunn, a champion New Zealand skeet shooter whose son, Denis, now manages the land, dry farming the old Chardonnay vines, which are 100% Mendoza clone. The variable size of Mendoza clone grape berries (large and tiny) makes highly concentrated Chardonnays with robust acidity to add structure, which is enhanced in this wine by 100% barrel fermentation in Taransaud oak with 100% malolactic fermentation. Dry, creamy, savoury and full-bodied, this is one of New Zealand’s most outstanding Chardonnays. 19/20

CHARDONNAY REPORT

2018 Kumeu River Coddington Chardonnay

2019 Elephant Hill Salomé Chardonnay

2019 Bilancia Tiratore Chardonnay

RRP $61.99 Vintners

RRP $75 Procure

RRP $90 Vintners

Coddington Chardonnay is made from grapes grown on a West Auckland vineyard owned by Tim and Angela Coddington, who have provided fruit to Kumeu River Wines since 1998. These grapes originally found a home in Kumeu River Estate Chardonnay and have since been earmarked for this single vineyard expression. Dry, full-bodied, fleshy, ripe and peachy; it drinks well now and can age further. 18.5/20

Sometimes a wine just tastes like it belongs on the top shelf and Salomé Chardonnay certainly ticks that box, thanks to its big, creamy, full-flavoured style and deliciously succulent acidity. Its richness is counterbalanced by juicy nectarine and crisp apple flavours. Grapes grown in vineyards at Te Awanga on the coast and at the company’s Triangle Vineyard inland near Bridge Pa go into this top Hawke’s Bay Chardonnay. 18.5/20

‘Tiratore’ is Italian for ‘hunter’ or ‘marksman’ and is a fitting name for this wine, which hits the mark with lovers of creamy, smooth, high quality single vineyard Chardonnay. It’s made from grapes grown in the La Collina vineyard in Hawke’s Bay, which was planted in 2001 by winemakers Warren Gibson and Lorraine Leheny. It’s a weighty and powerful wine with complex savoury flavours and a long finish. 18.5/20

2019 Sacred Hill Riflemans Chardonnay

2019 Villa Maria Single Vineyard Keltern Chardonnay

2019 Church Road Tom Chardonnay

RRP $69.99 Sacred Hill

RRP $79.99 Villa Maria

RRP $150 Pernod Ricard

The Riflemans Vineyard is planted on an elevated river terrace in Hawke’s Bay and planted in Mendoza clone Chardonnay grapes, which are highly regarded for the quality and concentration they provide. This powerful Chardonnay has a creamy texture, savoury and spicy flavours. All grapes in this wine were handpicked and the winemaking approach was gentle to allow the great quality grapes to shine. 18.5/20

Keltern Vineyard was planted in 1999 in the Maraekakaho region of Hawke’s Bay; home to high quality Chardonnays in an increasingly diverse range of styles. This dry (.9 grams residual sugar per litre), full-bodied Chardonnay was 100% whole bunch pressed and 100% fermented in French oak barriques (Berthomieu Allier and Mercurey Pierre), fermented with wild yeasts and aged in oak for 11 months. This is one of New Zealand’s greatest Chardonnays. 19/20

Big, bold, juicy and youthful as anything. This top dry white from Church Road winery in Hawke’s Bay highlights the ageability of great Chardonnay. It is tight and youthful and tastes best when decanted for two to three hours prior to serving in a large glass to open up its citrus and ripe fruit flavours. Cellar it for up to eight years, potentially longer. 18.5/20

For distributor details see the Distributor Index on page 88. DRINKSBIZ APRIL / MAY 2021 41

NEW RELEASES

Top Picks Joelle Thomson picks some dream vintages, new champagne and affordable Pinot Noirs with body to burn.

2019 Churton Estate Pinot Noir

Champagne Egly-Ouriet Les Premices

RRP $140 Churton Wines

British-born Sam Weaver continues to break new ground at the Marlborough winery he founded with his wife, Mandy, as this deliciously high quality Pinot Noir shows. It’s from a year that Sam describes as “a dream vintage” and was made with grapes grown on a hillside vineyard in the Waihopai Valley. All harvesting was done by hand and fermentation was with wild yeasts with total time on skins of 28 days for extraction of colour and tannin. The wine was matured in French oak for 16 months and bottled with no fining or filtration. It has a full body, flavoursome style, great ageing potential and is also certified organic. 19/20

RRP $109.99 Dhall & Nash

Champagne shipments to New Zealand are all on the slow boat due to the global pandemic, so it’s heartening to see this new bubbly arrive on our shores from Champagne Egly-Ouriet. This cult champagne producer is based in Ambonnay, a village on the south side of the Montagne de Reims hill in the Champagne region, where sunshine hours are high and Pinot Noir is the leading grape. Les Premices is a three-way blend of Pinot Noir, Chardonnay and Pinot Meunier. It spent 36 months on lees, ageing in the bottle following its second fermentation. This is far longer than the standard 18 month legal minimum ageing stipulated in the Champagne region for non-vintage bubbles. The result is fresh toasty aromas, a full body and an elegant explosion of flavour. 18.5/20

2020 Nga Waka Rosé RRP $19 Hancocks

Nga Waka Wines was one of the first six wineries in Martinborough’s early days of winemaking, but Rosé is a relative newcomer to its stable. Winemaker Roger Parkinson added the winery’s first Rosé in 2016 and it is made entirely from Pinot Noir (no surprise there, since this is a Pinot Noir-dominant wine region). It’s dry, refreshing and medium-bodied with a medium pink colour, suggesting firm tannins and adding weight to each lively sip. 17.5/20

2017 Greystone Nor’Wester Pinot Noir

2018 Muddy Water Deliverance Pinot Noir

RRP $26.99 Procure

RRP $25.99 Muddy Water

This Pinot Noir is named for the hot, dry nor’west wind that blows through North Canterbury, drying out the region’s vineyards and providing optimum conditions for high quality grapes. It may be at the lower end of the price range for Pinot Noir, but this earthy, spicy, intensely fruity wine delivers massively on flavour and can age well in the short- to mediumterm, for four to five years. It’s stunning value for money. 19/20

Greystone Nor’Wester Pinot Noir is named for the hot, dry nor’west wind that blows through North Canterbury, drying out the region’s vineyards.

Deliverance Pinot Noir comes from North Canterbury’s first certified organic winery, Muddy Water, in the heart of the region’s rolling hills in the Waipara Valley. It was fermented with wild yeasts in small batches and has bright fruity appeal, a medium body and dry style. It was aged in French oak for 10 months, which adds savoury notes. 17.5/20

For distributor details see the Distributor Index on page 88. 42 DRINKSBIZ APRIL / MAY 2021

Distinctive wines of elegance and power

WWW.TRINITYHILL.COM

Phone: 06 879 7778

Distributed by: LION Tel: 0800 10 72 72 lionco.com

OPINION – WINE

Joelle Thomson

Journalist, wine writer and author joellethomson.com

Gift of the Gravels The best Gimblett Gravels reds reflect a rise in quality and a change in wine landscape, writes Joelle Thomson IT’S A very hot, very dry day as we sit down to taste a dozen wines with a combined value of nearly $1000. The ‘we’ in question is winemaker Larry McKenna and me, and the aim of this tasting is to rate, rank and review 12 wines made solely from grapes grown in the Gimblett Gravels Wine Growing District. This vast, dry area in Hawke’s Bay makes up approximately 800 hectares of stony vineyard land on the old bed of the Ngaruroro River. And this small bunch of big ticket wines is called the Gimblett Gravels Annual Vintage Selection. This year it’s an even split of Syrah and blends, all of which are variations on the Merlot, Cabernet Sauvignon theme, with a smidgeon of other traditional Bordeaux grape varieties in some of the wines for good measure. The wines have been selected by Master of Wine Andrew Caillard, who is employed by the Gimblett Gravels Winegrowers Association every year to blind taste the Gravels reds in a quest to find the 12 best. These are then sent out to approximately 40 members of the wine media around the world. It’s a privilege to be one of those 40. The idea is to provide a perspective of Gimblett Gravels wines in a given year, to chart the evolution and progression of the wines from this well-known part of the Bay. Having been lucky enough to have tasted the wines since the annual selection began in 2008, I have seen a huge rise in quality and a change in style. Both are positive, because the selection reflects what’s happening in the vineyards and in the minds of the winemakers. 44 DRINKSBIZ APRIL / MAY 2021

The selection has morphed away from being based largely on Merlot and Cabernet, towards an equal split of Syrah alongside the blended reds. This reflects the change in vineyard plantings. Merlot remains the most planted red grape in Hawke’s Bay overall, but today Cabernet Sauvignon (late ripening, which creates a challenge most years) makes up just 219 hectares in New Zealand, compared with 519 hectares a decade ago, while Syrah has grown to 437 hectares from 299, over the same period.

Five top drops from the Gimblett Gravels Annual Selection 2018 Stonecroft Reserve Syrah RRP $60

Clean, bold, powerful dark black fruit flavours intermingle with smooth tannins, a touch of spice and a long finish. Larry’s note: “Ripe powerful, good palate weight and with a tough of leafiness – part of Syrah in New Zealand, which is not a criticism. Gold.” 18.5/20 2018 Trinity Hill The Gimblett

These figures relate to national vineyard plantings, but it’s well-known that these varieties do best in the Bay, where most of these grape varieties are. The wines in the annual selection always come from one vintage, in this case 2018, so they are youthful. So much so that it sometimes seems far too early to review such big, tannic reds, most of which are destined for a long life, if they’re lucky enough to find a home in the cellar of someone with willpower to wait a decade or more.

2018 Vidal Legacy Syrah RRP $79.99

An approachable style now with a big full body but nice balance; powerful tannins and great length. Very impressive, juicy and delicious. Larry’s note: “Black olive character. Gold. Very good example.” 18.5/20 2018 Elephant Hill Hieronymus RRP $133.99

A three way blend of Cabernet Sauvignon, Cabernet Franc and Merlot. Dry, deep in taste, fleshy and opulent. Larry’s note: “Powerful ripe sweet fruit – very impressive. From a very good site.” 18.5/20

RRP $40

Impressive structure, big, bold tannins suggestive of a long life ahead, lots of oak but with juicy, dark fruit. Big, long, balanced but youthful, needs time. I like and admire this wine a lot. Larry’s note:“Upfront sweeter fruit, volume and power, fresher and more youthful.” 18.5/20

2018 Saint Clair Pioneer Block 17 Plateau Cabernet Merlot RRP $37.90

Deep, bold and plummy flavours with the support of big firm tannins. Larry’s note: “More perfume, lifted floral notes.” 18.5/20

UNTAMED, UNMATCHED,

UNCHARTED.

AVAILABLE WHEREVER GREAT WINES ARE SOLD, DISCOVER OUR STORY AT GIESEN.CO.NZ/NEWS/UNCHARTED

WINE NEWS

Sydney International Wine Comp back for 2021 ENTRIES FOR the Sydney International Wine Competition will open from 12 July, as the respected industry event returns for 2021 following a hiatus in 2020. Judging is scheduled to take place in late October with provisional award and trophy winners to be announced on 8 November 2021. Organisers say that while the uncertainty of international borders prevents the appointment of judges from outside Australasia, the 2021 Competition will have a panel of 13 highly

Warren Gibson

credentialed judges from Australia and New Zealand, including four Masters of Wine, chaired once again by New Zealand’s Warren Gibson. Entries are open to wines from around the

world and are capped at 2000. The Sydney International Wine Competition is also the only international wine show that judges all its finalists in combination with suitable food dishes, to ensure that medalwinning wines are both technically excellent and relevant for consumers. With no minimum production requirements, this show is particularly applicable to experimental and small makers to test their wines alongside wines from major producers. sydneywinecomp.com

Lawson’s achieves Carbon Zero MARLBOROUGH WINE producer Lawson’s Dry Hills achieved carbon zero status in February, having met the requirements of ISO14064 and received accreditation from Toitu. ISO 14064 specifies the principles and requirements for quantifying and reporting greenhouse gas (GHG) emissions and removals. It includes requirements for the design, development, management, reporting and verification of an organisation’s GHG inventory. Lawson’s Dry Hills first certification under this global standards organisation, the ISO14001 environmental management system, was met in 2011 and the company says this latest achievement of carbon zero was a natural progression. “We have always considered sustainability in our decision-making across the business and to attain carbon zero status is an achievement we are very proud of,” says General Manager and shareholder, Sion Barnsley. “Our small team have strongly supported our vision and everyone has contributed to this important milestone.” Group Marketing Manager, Belinda Jackson, says it is good news for consumers as well. “We know how important sustainability is becoming for those making purchasing decisions, so we’re delighted that our environmental credentials add further value to those enjoying our wines.” The new carbon zero status was achieved during the 2021 harvest, which was the 30th vintage for Lawson’s Dry Hills. Lawson’s Dry Hills is the only New Zealand wine producer to be certified with both ISO14001 and ISO14064. 46 DRINKSBIZ APRIL / MAY 2021

Villa Maria launches first organic wine range VILLA MARIA says the release of its first range of organic wines is to meet rising global demand for sustainable produce and is part of its commitment to converting 100% of its company vineyards to be organically managed by 2030. The EarthGarden range, which launched in March, is 100% BioGro certified and includes Marlborough Sauvignon Blanc 2020, Hawke’s Bay Rosé 2020, Marlborough Pinot Noir 2019 and Hawke’s Bay Merlot Cabernet Sauvignon 2019. “The global organic wine market was forecast last year by IWSR to grow 43% by 2024, and New Zealand’s $2Bn wine industry is well positioned to capitalise on this trend,” says Matt Deller MW, Villa Maria’s Chief Global Sales & Marketing Officer. “Villa Maria, as one of New Zealand’s first and largest organic wine producers aims to help lead the charge with EarthGarden, which is already attracting significant interest from several of the world’s largest retailers.” In addition to organic practices, Villa Maria says it instils sustainability in every area of its business, including its supply chain. It says all the packaging for every bottle of Villa Maria wine is sourced within 22km of the Auckland Estate to reduce carbon emissions and all Villa Maria wines are in New Zealandmade bottles with an average of 69% recycled glass. The EarthGarden range is priced from RRP $19.99 Villa Maria

W I L L

I T

B E

WO N D E R F U L

O R

U N WO R T H Y ?

Each year The Signature is named after an individual to honour their contribution to Yalumba. Who will be the next Signatory? And will the vintage be worthy of their name? Only time will tell.

Embrace the Magnificent Unknown

WINE NEWS

NZIER finds wine is key to Marlborough economy CLOSE TO one fifth of all economic activity in Marlborough is generated from the wine industry, according to a report by the New Zealand Institute of Economic Research (NZIER). The report was commissioned by Wine Marlborough Ltd and highlights the role the wine industry plays in the continued economic growth of Marlborough. NZIER says 18% of all of Marlborough’s economic activity in 2020, a total of $571 million, can be attributed to the wine industry. The report found that the wine industry directly and indirectly fills one in every four jobs in the Marlborough region; it accounts directly for 2,750 jobs with another 3,338 jobs indirectly supported by the wine industry – far greater than any other sector investigated. In terms of wages, $171 million from both grape growing and wine production

ends up in Marlborough household’s pockets. NZIER says that equates to more than 14% of total household income in Marlborough during 2020. Wine Marlborough General Manager Marcus Pickens says the findings highlight the significant economic role that wine plays within the region and demonstrates how important it is that the wine industry successfully responds to challenges like COVID-19, the labour shortages that have struck leading into vintage 2021, and what is looming as a potentially tight labour supply for winter grape pruning. “This report demonstrates the many ways the wine industry drives the Marlborough economy,” says Marcus Pickens, “and is a fantastic information set for us to share with our community and stakeholders.” He says the report also gives a clear picture of how the wine industry has

helped grow the Marlborough economy in the past few decades. “Back in 2000, wine contributed $119 million to the economy. In 2020 that has increased to $571 million – that is a 380% increase.” Marlborough Mayor John Leggett says he was impressed at how much the wine industry provides to the Marlborough economy, when compared with other major industries in other regions. “Dairying in Southland, which is a key contributor to their economy, sits at 16%, whereas Marlborough’s wine industry makes up 18% of our economy.” In other comparisons between sectors and regions, the NZIER report says kiwifruit makes up just 7% of the Bay of Plenty economy, with Hawke’s Bay apples and pip fruit making up 8% in that region. The full report is available at wine-marlborough.co.nz/resources

Villa Maria eyes US growth with Winebow VILLA MARIA Estate is pursuing U.S. market growth, announcing Winebow Imports as its new exclusive import representative in the United States. “Following a rigorous selection process, we are thrilled to partner with the Winebow Imports team,” said Matthew Deller MW, Villa Maria’s Chief Global Sales and Marketing Officer. “Their knowledge, enthusiasm, and professionalism are unparalleled, making them perfectly positioned to realise Villa Maria’s full potential in the U.S.” Winebow is a recognised leader in the U.S. wine industry and has extensive experience working with wine brands that are dedicated to unique regions. “Villa Maria’s longstanding commitment to the relationship between responsible stewardship, community, and quality, resonates strongly in today’s market,” says Ian Downey, Executive Vice President of Winebow Imports. “We look forward to growing this renowned brand.” While Villa Maria is the number one New Zealand brand in the UK (New Zealand’s largest market by volume), the company says it has historically under-indexed in the U.S. market, which is New Zealand’s largest market by value. Winebow Imports is relaunching Villa Maria throughout the U.S. with a coordinated sales and marketing program to generate excitement and build awareness throughout the country. This will be closely followed by the launch of Villa Maria’s new EarthGarden wines, a 100% Biogro certified organic range. 48 DRINKSBIZ APRIL / MAY 2021

New MANZ wine range from Q Liquid DISTRIBUTOR Q Liquid is now offering the MANZ Wine range from Portugal as part of its portfolio. MANZ is based in the village of Cheleiros, just outside Lisbon. The range available in New Zealand includes a selection of red wines made with Portuguese grape varieties such as its famed Touriga Naçional, as well as a Rosé made with hand-harvested Castelão grapes and the winery’s famed Dona Fátima, which is considered one of the top Portuguese wines and still the only wine in the world made from the ancient Portuguese grape ‘Jampal’. Q Liquid

BEER & CIDER REPORT

Hop

heaven

Fresh hop, hazy, sour or stout – there’s something to quench any thirst in the latest beer and cider releases…

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BEER & CIDER REPORT

Note: Beers and ciders are listed in order of % ABV

BEER Deep Creek Big Kahuna Feijoa Pear Sour

Eagle Brewing The Beautiful South Fresh Hop Golden Ale

4.5% ABV, 440ml RRP $8-$9 Hancocks

5% ABV, 500ml RRP $9.99 – also in keg Eagle Brewing

While Deep Creek are known for going big with most of their beers, this drop displays admirable restraint. The cloudy brew has the unmistakable sour nose, but it’s dialled back in the glass and balanced with the feijoa and the pear for sweetness. Very drinkable with broad appeal and would be a great recommendation as an entry-level sour.

This fresh hop Golden Ale from Kaiapoi brewery Eagle Brewing uses the noble Fuggle hop, complemented with Goldings. The team sourced them from the tiny St Augustine heritage hop farm in Tuapeka Mouth, on the Clutha River. The beer has aromatic herbaceous floral character and is a unique fresh hop experience.

Cornelissen Kriekenbier Cherry Lager

5% ABV, keg only Giesen

4.5% ABV, 330ml 6-pack RRP $21.99 Q Liquid

Cornelissen is a brewery that has been producing beer in Opitter, Belgium for six generations. Their cherry lager is a classic Belgian beer mixed with refined fresh cherry juice. It pours ruby red in the glass and has a massive cherry/almond nose. The taste is a sweet, cherry-flavoured lager with a smooth, lightly malted aftertaste. An excellent talking point beer and one that should be recommended to cider lovers who will feel right at home here.

Kaiser Bros. Juicy Hazy Pale Ale Christchurch brewers Kaiser Bros are getting in on the hazy craze with this nice little number. Featuring Amarillo, Samba and Mosaic hops, the nose has notes of feijoa and orange rind and in the glass there are flavours of fresh pineapple and sweet papaya. The brewers liken it to a “crisp fruit salad with just a hint of mint to finish”.

Limburgse Witte Wheat Beer 5% ABV, 330ml 6-pack RRP $21.99 Q Liquid

Belgian brewers Cornelissen’s wheat beer is named for the Province of Limburg in which it is made. A classic Belgian wheat beer, it’s brewed with wheat, coriander and orange peel. The herbaceous drop has a slight cloudiness in the glass and a soft, rounded, almost aniseed flavour. A slice of lemon adds to the drinking experience and it would pair beautifully with mussels or other fresh seafood dishes. New New New Legend Lager 5% ABV, 440ml RRP $7.99 – also in 50L keg New New New Corporation

Legend Lager looks like it was designed by the creators of Bata Bullets circa 1987 (showing our age there). The big silver can, the Star Trek-style swoop – it all reeks of 80s panache. In the can, it’s an ultra-crisp, dry lager that really wets the whistle. Will no doubt be a big favourite, even if some of those drinking it don’t remember Schwarzenegger at his peak.

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BEER & CIDER REPORT

Garage Project Ghost Light Hazy IPA 5.2% ABV, 330ml RRP $4.50 and 6-pack RRP $25.99 – also in keg Garage Project

First released in 2020, Ghost Light is back and joining the core range at Garage Project. It’s named for the light that theatres traditionally leave illuminated on stage after their doors close, to keep any resident ghosts happy. Brewed with extra light malt, oats and Citra and Nelson Sauvin hops, this Hazy IPA is full of tropical citrus flavour and has what Garage Project calls “a spectral haze”. Proceeds from Ghost Light go towards supporting theatres across New Zealand and Australia. New New New For Humans Peach and Nectarine Sour 5.2% ABV, 440ml RRP $9.49 – also in 50L keg New New New Corporation

This is one of the best sours we’ve tasted this season. For Humans is packed with all the best of Otago stone fruit. The peach and nectarine provides a thirst-quenching, juicy sourness in the corners of the mouth and the dry finish keeps you coming back for more. Ice-cold, this is the perfect late summer/early autumn afternoon beer. Recommended.

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Proceeds from Garage Project Ghost Light Hazy IPA go towards supporting theatres across New Zealand and Australia. Emporium Brewing Walk on Watermelon Belgian Blonde Ale 5.4% ABV, 330ml RRP $4.99 – also in keg Emporium Brewing

A session-strength Belgian Blonde that’s aged on watermelon to create an even more summery character. A thirst-quenching beer from Kaikoura brewery Emporium. Mack Isbjørn Gull Gold 5.5% ABV, 330ml 6-pack RRP $15.99 Q Liquid

Norwegian brewery Mack was founded in 1877 and claims to be the northernmost brewery in the world. Isbjørn Gull is their best-selling pilsner and is a light German style with a herbal hop aroma. Very drinkable and a good session pilsner. Attractive presentation too, in its black can with the big Norwegian polar bear roaring on the label.

Sawmill Chocolate Stout 5.6% ABV, 500ml RRP $10.50 Sawmill Brewery

Always popular, Sawmill’s Chocolate Stout is 500ml of delicious dark dessert in a glass. Brewed with organic fair trade cacao nibs, there is a smooth chocolate hit and a velvety texture created by the addition of oats. Would pair well with dried fruit or simply instead of dessert. Eagle Brewing Fresh Coast Fresh Hop WCIPA 5.7% ABV, 500ml RRP $10.99 – also in keg Eagle Brewing

The Eagle Brewing team’s annual pilgrimage to the Motueka Valley yielded a bounty of fresh Wai-iti and Kohatu hop cones that they rushed back to the brewery within hours to create this very limited release beer. This IPA is a single farm hop harvest experience that’s bursting with tropical and citrus fruit character.

BEER & CIDER REPORT

Sprig & Fern Brazey Hazy IPA 5.9% ABV, 888ml RRP $12.29 – also in keg Sprig & Fern

Brewed for Nelson’s Marchfest, Sprig & Fern’s Brazey Hazy IPA is a bold and beautiful hazy IPA hopped with NZH101, an advanced trial hop featuring huge notes of citrus, lime and mandarin. For the first time, this limited release beer is available for retail in 888ml bottles and in kegs. Embrace autumn with this easydrinking instant classic. Deep Creek Zenith Hazy IPA 6% ABV, 330ml 6-pack RRP $22-25 Hancocks

A new addition to the Deep Creek core range, this Hazy IPA is full of nectarine and pineapple hop flavour. Juicy and delicious with low bitterness. Hop Federation Green Limousine 6% ABV, 440ml RRP $8.99 – also in keg Kono

This fresh hopped IPA uses Nelson Sauvin from Hop Federation’s Awamate Hop Garden, not far from the brewery. The beer pours a beautiful golden colour and is full of ripe stone fruit flavour like peaches and nectarine, with a citrus hit of mandarin and grapefruit to boot. Summer in a glass.

New New New Obfu$cate Hazy IPA

Sawmill Fresh Hop Hazy Nelson Sauvin IPA

6% ABV, 440ml RRP $9.79 – also in 50L keg New New New Corporation

6% ABV, 440ml RRP $9.99 Sawmill Brewery

Dunedin brewery New New New has some of the freshest packaging and branding of any craft brewery. The cans have a superhero vibe, with a hint of 1980s action hero or ninja movies. Their Obfu$cate Hazy IPA is a tasty drop with a “resinous cloud hop”. There are notes of pine and apricot with the haze, creating a very drinkable, silky finish.

Sawmill have enlisted the hop stylings of newcomers Clayton Farms for their Nelson Sauvin hops. The result is a pale ale that is hazy, resinous and juicy with an intense fruity profile. Enjoy it with cured meats and cheeses to highlight the complex fruit character.

New New New One For All IPA

6% ABV, 440ml RRP $9.99 Sawmill Brewery

6% ABV, 330ml RRP $4.99 – also in 50L keg New New New Corporation

One For All does just what it says: this is a soft and easy-drinking India Pale Ale that delights the tastebuds with a very balanced approach to pine, resin, and malty roundness. The can is a beautiful gold, black and red affair that looks like it could be rendered faithfully in crushed velvet. It’s a sneaky 6% however, so treat it with respect. Would be a great match for a charcuterie platter.

Sawmill Fresh Hop Riwaka Hazy IPA While the Clayton Farms Nelson Sauvin hops produced a juicy resinous ale for the beer above, their fresh Riwaka hops provide a big, punchy grapefruit, passionfruit and tropical aroma in this one. The haziness adds softness and drinkability.

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BEER & CIDER REPORT

Good George Fresh Squeezed Fresh Hop IPA

Emporium Brewing Psychopomp Saison

6.1% ABV, 946ml RRP $17.99 Good George Brewing

6.6% ABV, 330ml RRP $4.99 – also in keg Emporium Brewing

The latest in Good George’s Taproom Series is a juicy drop made from super fresh Nectaron hops. It’s refreshing with bright citrus flavours. Light gold with a shimmering haze in the glass, the nose contains tropical fruit and the flavour profile is juicy fruit with mid-level bitterness.

A classic saison that’s light, fruity and dry with a touch of spice from the addition of rye malt.

Behemoth Brewing Juice Willis Hazy IPA 6.2% ABV, 330ml 6-pack RRP $25.99 Behemoth Brewing

This new hazy IPA from Behemoth is packed full of Simcoe, Mosaic, Moutere and Zythos hops. It screams tropical fruit, stonefruit and some solid pine so you know you're drinking an IPA and not just hoppy fruit juice. Extra points also for an awesome name. Deep Creek Pyre Hazy IPA 6.5% ABV, 440ml RRP $8-$9 Hancocks

Deep Creek’s Pyre explodes with tropical aroma as soon as the can is cracked. The liquid in the glass is no different. Mango and passionfruit dominate, though the haze rounds out the profile and keeps it very drinkable. Pair this with flavoursome dishes that can handle the hop onslaught – pork tacos with fresh slaw and a spicy salsa would be our pick.

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Deep Creek’s Pyre Hazy IPA explodes with tropical aroma as soon as the can is cracked.

Deep Creek Wildwood Series Diep Kriek Barrel Aged Cherry Sour 2021 6.9% ABV, 750ml RRP $35 Hancocks

‘Diep Kriek’ is not Belgian for ‘Deep Creek’, it’s Belgian for ‘Deep Cherry’ – a serendipitous tie-in for this barrel-aged cherry sour from the Silverdale brewers. Made in the traditional Belgian Lambic style, it’s fermented with New Zealand cherries for two months before 15 months ageing in red wine barrels. This combination of fruit and time in barrel creates balanced flavours of tart cherry with complex dusky and earthy notes, and a dry finish with notes of funky yeast. Epic Lupulingus Triple IPA 9% ABV, 440ml RRP $10.99 Epic

Epic Green Machine Fresh Hop IPA 6.7% ABV, 440ml RRP $9.99 Epic

This fresh hop release from Epic uses Nectaron hops – the latest (and some are saying greatest) new hop release from NZ Hops. Nectaron delivers a punchy tropical fruit character of passionfruit and pineapple with highlights of peach juice and a hint of grapefruit.

This Epic brew pours an intergalactic tangerine colour and has hop intensity so great that the flavours are still developing in your mouth, long after you’ve swallowed. It is full-on ripe summer stone fruit, with flavours of caramelised peach and apricot syrup. The hop resin character is fresh and piney but leaves an oily and gum-numbing finish, as your tongue is pounded by a chronic bitterness that feels like it will last forever.

BEER & CIDER REPORT

CIDER Orchard Thieves Rosé Cider

Peckham’s Fresh Hopped

4% ABV, 330ml 12-pack RRP $26.99 DB

5.7% ABV, 330ml RRP $5.99 Peckham’s

The latest addition to the Orchard Thieves cider range is a Rosé expression that uses a blend of apples to create a pink, dry style cider with 50% less sugar and carbs than its Mixed Berry sibling.

It’s interesting to crack a can of cider and get hit with the hoppiness you usually associate with an IPA. Peckham’s have taken some of the best produce of the Nelson/Tasman area – apples and hops – and amalgamated them into a slightly hazy hopped cider that is an easy-drinking delight. The cider is well balanced and slightly dry.

Good George Manuka Honey & Ginger Cider 5% ABV, 946ml RRP $13.99 Good George Brewing

This seasonal offering is an apple cider blended with manuka honey and spiked with a ginger zing. Crystal clear and golden in the glass, it is sweet, warming and tart. The slight ginger heat makes it an ideal autumnal selection. Peckham’s Rolling Lemon 5.3% ABV, 330ml RRP $5.99 Peckham’s

This is one out of the box from the Peckham’s team in Upper Moutere. Gone is the funky, tannic musk of its more traditional cider offerings, and in its place is a soft, sweet and lemony drop with lots of fizz and a broad appeal. It’s been infused with hand-peeled lemon zest and has notes of thyme and pine. Would be a good introduction to Peckham’s ciders for lovers of more fruit-driven apple drinks.

Peckham’s Foxwhelp 7.6% ABV, 330ml RRP $5.99 and 750ml RRP $17.99 Peckham’s

Peckham’s are the undisputed real-cider kings of New Zealand and they know their apples better than anyone. They say that although Foxwhelp is one of the oldest cider apple varieties it is now rarely grown, describing it as “mouthpuckeringly tannic and acid” and saying that time is required to “tame the beast”. According to Peckham’s, in the 18th century a barrel of aged Foxwhelp cider was worth the same as a barrel of fine French wine. We’re not sure why this apple has fallen out of favour as the drop Peckham’s have carefully tended for two years in barrel is beautifully dry with oak and full fruit flavour.

In the 18th century a barrel of aged Foxwhelp cider was worth the same as a barrel of fine French wine.

For distributor details see the Distributor Index on page 88.

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OPINION – BEER

Michael Donaldson

Beer Writer of the Year, journalist and author beernation.co.nz

A fresh take on beer The heady hop harvest is over for another year and the fresh hop beers are back – Michael Donaldson explains exactly what they are and why they’re such a big deal. THE GRAPE harvest in early autumn is a well-known event, but did you know that hops are harvested at roughly the same time? We don’t see any evidence of the grapes until much later in the year when new vintage wines are released, but with hops, “harvest” beers are available within a few weeks. Which means now. You’ll see a lot of these beers labelled as “fresh hop”, which can be a slightly confusing term, especially as some breweries market “fresh” beer year-round (but that’s another story for another day). In the case of the hop harvest, it means fresh off the bine, as opposed to a vine. Other terms are “green” hops or “whole cone” hops. The boring (non-marketable) term is “unprocessed”. The vast majority of New Zealand’s hops are quickly processed into a dehydrated pellet form and vacuumpacked so they can be used throughout the year ahead. But during the harvest, a few bundles of hops will be kept unprocessed and brewers love using these for one-off creations, as the flavour profile of these whole cone hops is so different to the usual pellets. In their natural state, hops are bulletshaped leafy pillows full of green matter, tannins, acids and essential oils that give hoppy beers their celebrated aromas of tropical fruit, citrus, pine, grass, diesel, and even cannabis. What sets fresh hopped beers apart from other year-round beers is the way the whole hop bud is used in the brewing process. Unprocessed hops release more of their resinous essential oils as well as 56 DRINKSBIZ APRIL / MAY 2021

other herbaceous, organic qualities that are often stripped away by processing. If you’ve ever had mint tea made with fresh mint from the garden, versus dried mint tea, you’ll get the idea. There’s an X-factor with fresh hops.

It’s a once-a-year experience to enjoy the more organic, earthy and lush nature of what fresh hops bring to beer. Every year, our biggest craft breweries lead the charge on fresh hop beers; the likes of Behemoth, Garage Project, Panhead, Sawmill, Parrotdog and 8-Wired. Because the logistics of fresh hops are so difficult, only those breweries with the resources are able to ship them quickly enough to use while they are still green and vibrant, because these freshly-picked green hops start to brown quite quickly. Wellington breweries charter planes to fly sack-loads from Nelson and South Island breweries will drive through the night to pick up their supply and race back to the brewery to use them the same day. These beers are artisanal brewing at its best. Our smaller craft breweries are the right size to utilise the small batches of hops they get. Bigger breweries don’t make fresh hop beers as it’s just too hard to get the volume they’d require.

The fact these beers are made with whole cones is a bit of a nightmare for the breweries. The fresh hops take up way more volume in a brew kettle than the pellet versions and soak up a huge amount of water, making them slightly uneconomical to brew with. And it’s hard work getting sodden hops out of the kettle, so producing these beers is a real labour of love. Fresh hops also tend to throw the normal precision of the brewing process out the window, requiring even more of an art to brew day. This is because of their weight and bulk and the fact they come in unrefined and pure. In short, brewers can’t always predict what will happen – they have to take the “it-is-what-it-is” approach, which means every fresh hop batch is different and a result of what nature gives us. But the results are worth it. It’s a once-a-year experience to enjoy the more organic, earthy and lush nature of what fresh hops bring to beer. The mouthfeel is usually oily and resinous and there will usually be a pleasing grassy or vegetal tannic note, just like that fresh mint tea mentioned earlier. Fresh hop beers, once they’re packaged, remain quite precious and you want to drink them as soon as possible after brewing. That’s not usually a problem as they're only available for a limited time and demand is high – so serve them fresh rather than sit on them. They are a wonderful treat with which to toast the annual harvest of our favourite little beer flavourers.

It’s been said that nature’s first green is gold, and we tend to agree. The green in this brew comes from our Awamate Hop Garden, and the colour in the glass, a beautiful golden hue. Full of flavours that ooze long hot summers; think peaches, nectarines, and other stone fruits. With a side serving of mandarins and grapefruit, this is a Kiwi summer in a glass.

SCAN HERE TO ARRANGE A TASTING

WHEN HOP GROWER MEETS BEER BREWER GREAT THINGS HAPPEN hopfederation.co.nz

BEER & CIDER NEWS

BrewDog expanding into NZ SCOTTISH CRAFT beer brand BrewDog is expanding into New Zealand, with plans to confirm a new flagship BrewDog bar here by the end of 2021. BrewDog was created in Aberdeen in 2007 and now has more than 100 bars around the world. It was also the first carbon-negative beer business in the world. It says it plans to open several new BrewDog bars in New Zealand, Sydney, Melbourne, Brisbane and Perth in the next two years. This follows the launch of its first Australian brewery in Brisbane in late 2019. Through its ‘Equity for Punks’ crowdfunding program, BrewDog has more than 180,000 shareholders and in February it announced that its current raise in Australia had been so positive it would extend the deadline and include New Zealand. Funds raised will be used to fuel its Australasian growth and development of green initiatives across its operations. The offer was scheduled to close on March 31. “We are extremely grateful for the outstanding support we have received so far in Australia which has convinced us that the time is right to start the search in New Zealand,” says Ed Bott, BrewDog’s

The Brewdog taproom in Brisbane.

ANZ CEO. “We can’t wait to bring our relentless obsession with incredible craft beer over to our Kiwi friends and embrace the local beer scene there as we have in Australia. We look forward to building a fast-paced sustainable business that will act as a force for good in New Zealand and contribute to BrewDog becoming one of the most sustainable businesses in the world.”

NZ styles added to Brewers Assoc guide TWO NEW Zealand beer styles have been added to the latest Beer Style Guidelines 2021, released by the Brewers Association (BA) of America. New Zealand-Style Pale Ale and India Pale Ale are now recognised in the guidelines, which have been published annually since 1979 and serve as a model resource for brewers, beer judges and beer competition organisers around the world. NZ Hops has welcomed the additions, saying the Brewers Association has noted the strength of 58 DRINKSBIZ APRIL / MAY 2021

particular New Zealand hop varieties (Nelson Sauvin, Moutere, Wakatu, Rakau and Motueka) and that use of these hops and others from the portfolio of New Zealand-grown hops will help define the features of these New Zealand-Style Pale Ales. “This recognition of the unique style of New Zealand-grown hops catapults our industry onto the world stage,” says Craig Orr, CEO of NZ Hops. “It honours our growers, many have been growing hops here in Tasman for years, and our partners Plant and Food Research

with whom we share a long term programme on innovation for new varieties. Plus, it acknowledges craft brewers everywhere for ‘creating’ this category by continuing to innovate and push boundaries with our varietals. It is just phenomenal news.” The two New Zealand styles are joined by two other new additions: Kentucky Common Beer and Belgian-Style Session Ale. The 2021 Beer Style Guidelines are available for download at BrewersAssociation.org

New New New powers up DUNEDIN CRAFT brewery New New New Corporation has released the first in a series of mixed-6 packs from its range. The new ‘Power Pack Mix-6’ 330ml pack includes: • The United Colours of New - APA • PROMI$E - Pilsner • SUPER - Pale Ale • Sun Sun Beer - Tropical Brown Ale • One For All - IPA • Synaptic Voyage - Thai Lime and Lemongrass Sour RRP $24.99 New New New

Rewarding and satisfying ales

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BEER & CIDER NEWS

Beer o’clock with Garage Project GARAGE PROJECT launched a digital billboard campaign over summer to promote its flagship beer, BEER. Leveraging a realtime, open weather API, the dynamic campaign automatically appeared at 5pm or whenever the temperature hit 25°C, which the Wellington brewery says are the best times to enjoy a cool, refreshing lager. Garage Project worked with creative agency Hello to create the campaign, which ran across the LUMO nationwide network. “There are no better moments for a beer than 5pm or when it’s sweltering outside,” says Garage Project founder, Jos Ruffell. “This campaign celebrates those times with a beautifully simple dynamic display. Sometimes simple is exactly what you want, why bother dressing it up? It is what it is. Beer.” “We kept pretty close to the brand tone on this one, nothing crazy,” agrees Gary McCreadie, Executive Creative Director at Hello. “Drink beer when it’s hot. Drink beer after work. They started it by calling their beer, BEER.” “Garage Project is a business we’ve admired from afar for over a decade,” says James Polhill, Managing Director of Hello. “Beer advertising has been a core strength of the agency and we’ve got no doubt the work will resonate with beer drinkers throughout the country.”

LIMITED RELEASE

BRAZEY HAZY IPA IT’S THE JUICY FRUITY HOPS FOR US.

Featuring NZH101. On tap at your local tavern and in 888ml in retail.

BEER & CIDER NEWS

Lion goes carbon zero LION NEW Zealand has become New Zealand’s first large-scale beverage company to be Toitū carbonzero certified. Through its partnership with Toitū, Lion has undertaken an intensive audit designed to measure its operational greenhouse gas emissions and put in place strategies to manage and reduce its carbon footprint each year. Lion says it has established a ‘whole family’ carbon reduction approach across its New Zealand manufacturing sites. This includes The Pride and Little Creatures Brewery in Auckland, Panhead Brewery and Havana Coffee Works in Wellington, Wither Hills Vineyard and Winery in Blenheim, Speight’s and Emerson’s Breweries in Dunedin, and its nationwide chain of Liquor King stores.

Rory Glass, Managing Director of Lion, says Lion’s carbonzero certification marks the business’ continued effort to reduce its footprint and develop a clear pathway towards decarbonisation. “Our certification will require the business to reduce emissions year on year, measured against set targets, one of which is our commitment to running all of our Lion sites across the country on renewable electricity by 2025,” says Glass.

Where emissions cannot be reduced at this time, Lion has purchased verified carbon credits from two offsetting initiatives: a forest protection and regeneration project in the South Island and a renewable energy farm in India. The carbonzero certification applies to Lion the organisation, and thus far two individual brands have also achieved carbonzero certification for their entire product life cycle: The Fermentist in 2019 and Steinlager late last year.

EVErYTHING EVERYTHING YOU WANT IN A PALE ALE CALLED PALE ALE.

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WHISKEY & BOURBON REPORT

Rich pickings The selection of bourbon and world whiskeys available in New Zealand continues to grow, with options to mix, sip or savour.

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BOURBON & WHISKEY REPORT

BOURBON RRP $40 - $59.99 Woodstock Bourbon 37% ABV, 1L RRP $41.99 (new RRP from April 12) Asahi NZ

A good value Kentucky bourbon that is ideal for mixing in the classic bourbon and cola, or serving straight. Smooth and approachable. Old Forester 80 Proof 40% ABV, 700ml RRP $44.99 Hancocks

There’s a strong floral character in the sharp, sweet aroma of this Kentucky bourbon, alongside hints of mint, rich tobacco leaf and vanilla. The flavour softens quickly with hints of oak, sweet corn and rye grain. It is spicy with soft vanilla and light orange notes. The finish is long, warm and slightly drying with a touch of sweetness. Wild Turkey American Honey 35.5% ABV 700ml RRP $44.99 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.

Jim Beam White

Wild Turkey Rye

37% ABV, 1L RRP $46.99 Beam Suntory

40.5% ABV 700ml RRP $51.99 Lion

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

A deeper, “alligator” char is used for 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.

Jim Beam Black

Wild Turkey Kentucky Straight Bourbon Whiskey

43% ABV, 1L RRP $50.99 Beam Suntory

43.4% ABV, 1L RRP $53.99 Lion

This extra-aged version of Jim Beam is a smooth, more flavourful style than the original, with a rich texture. It has aromas of vanilla, oak and spices that are echoed on the palate, along with tropical fruits. It has a long finish, with charcoal flavours coming through at the end.

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.

Jim Beam Devil’s Cut

Wild Turkey 101

45% ABV, 1L RRP $51.99 Beam Suntory

This bourbon gets its name from the liquid that becomes trapped in the wood of the barrel during ageing, dubbed “the devil’s cut” – essentially the opposite of “the angels’ share”. The team at Jim Beam found a way to extract it, and then blend it with extra aged Kentucky straight bourbon. The Devil’s Cut is bottled at a slightly higher 45% ABV for a robust bourbon designed to be served neat or on the rocks.

RRP $60 - $79.99 50.5% ABV 700ml RRP $61.99 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’s bottled.

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BOURBON & WHISKEY REPORT

Wild Turkey Longbranch is made with eight-year-old Wild Turkey Bourbon.

Buffalo Trace Bourbon

Jim Beam Double Oak

Wild Turkey Longbranch

40% ABV, 700ml RRP $64.99 Federal Merchants

43% ABV, 1L RRP $69.99 Beam Suntory

43% ABV 750ml RRP $69.99 Lion

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

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

Longbranch is made with eight-yearold Wild Turkey Bourbon and uses two charcoal filtrations – the first using charcoal from American white oak, and the second made from Texas Mesquite wood. The bright gold bourbon has aromas of vanilla and spices with flavours of caramel, pear, and hints of citrus on the palate. The finish is buttery, smooth and smoky, notes of gentle pepper and toasted oak.

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

A small-batch bourbon with aromas of rich dried fruit, vanilla, butterscotch and cinnamon. It is rich, chewy and smooth on the palate with complex citrus and cocoa, toffee and spice, with a touch of mint. The finish is creamy, smooth and long. Johnny Drum Black Label Bourbon 43% ABV, 750ml RRP $65 Tickety-Boo

This bourbon hails from Kentucky’s Willett Distillery. It has aromas of sweet honeysuckle and mint with a palate of oily caramel alongside notes of oak and a peppery finish.

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Maker’s Mark 40% ABV, 1L RRP $69.99 Beam Suntory

A bright gold bourbon bottled under a distinctive red wax seal. Maker’s Mark has aromas of vanilla and soft caramel that continue on the palate, along with spice, fresh oak and a hint of smoke. Redemption Bourbon 42% ABV, 700ml RRP $69.99 – available May 1 Premium Liquor Co.

Aged three years in new charred oak barrels and with a mash bill of 75% corn, this bourbon has a classic sweet taste with notes of vanilla and caramel from the wood, and some light spice flavour from the rye. It’s bottled at 42% for a lighter experience. Serve on the rocks or in mixed drinks.

Rebel Kentucky Straight Bourbon 40% ABV, 700ml RRP $70 Proof & Company

A smooth, wheated bourbon made in one of Kentucky’s oldest distilleries. Aromas of honey and butter lead to a palate rich with raisin and warm spice. Batch 10 Honey Bourbon 36% ABV, 700ml RRP $74.99 Premium Liquor Co.

A blend of Kentucky bourbon with organic New Zealand honey. The honey is visible 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.

BOURBON & WHISKEY REPORT

Russell’s Reserve 10 Year Old Bourbon 45% ABV, 750ml RRP $75 Thirsty Camel

Father and son master distillers Jimmy and Eddie Russell, of Wild Turkey fame, bring their nearly 100 years of combined experience to this bourbon. This hand selected small batch bourbon has a rich caramel and vanilla taste and a smooth finish. Basil Hayden’s 40% ABV, 750ml RRP $79.99 Beam Suntory

An easy-drinking bourbon with a high-rye mash bill for a refined, approachable taste profile with a spicier character. Aromas of charred oak, vanilla and caramel with hints of dried fruit continue on the palate with a touch of black pepper. The finish is long, with charred oak and a touch of dried fruit. Maker’s Mark 46 47% ABV, 750ml RRP $79.99 Beam Suntory

This was the first bourbon in the Maker’s Mark wood-finishing series and was created to amplify the flavours in the original Maker’s Mark. It is aged longer with special seared French oak staves added later in the process for a bold, smooth taste. First released in 2010, Maker’s Mark 46 was the first new major expression to be created at the Maker’s Mark Distillery since its original bourbon went into production in 1953.

Woodford Reserve Double Oak 43.2% ABV, 700ml RRP $79.99 Hancocks

This twice-barrelled bourbon is matured in two 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, 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.

Every bottle of Baker’s comes from a single barrel aged at least seven years.

Wild Turkey Rare Breed 56.4% ABV 700ml RRP $91.99 Lion

RRP $80 and above

A smooth barrel proof whiskey with notes of sweet tobacco and hints of orange and mint.

Knob Creek

Baker’s

50% ABV 700ml RRP $84.99 Beam Suntory

53.5% ABV, 750ml RRP $99.99 Beam Suntory

This bourbon whiskey is aged nine years, creating a deep, classic bourbon flavour with a natural oak sweetness. Luscious and full-bodied with a long, smooth finish.

Every bottle of Baker’s comes from a single barrel aged for at least seven years, meaning no two bottles are exactly alike. It has aromas of fruit, vanilla and caramel and is a medium-bodied bourbon with flavours of oak, toasted nuts and vanilla. Warm and rounded on the finish.

Johnny Drum Private Stock Bourbon 50.5% ABV, 750ml RRP $90 Tickety-Boo

Part of the Willett Family Estate brand family, this bourbon has aromas of sour apple, vanilla and oak. The flavours are of rich fruit, vanilla and spice.

Rowan’s Creek Small Batch Bourbon 50.05% ABV, 750ml RRP $100 Tickety-Boo

Part of Kentucky’s Willett Distillery brand family, the Rowan’s Creek Small Batch Bourbon has aromas of caramel and vanilla with herbal and floral undertones. This continues on the palate, which is initially oily but finishes dry with notes of oak and lingering spice. DRINKSBIZ APRIL / MAY 2021 67

BOURBON & WHISKEY REPORT

Legent

Eagle Rare

EH Taylor Small Batch Bourbon

47% ABV 700ml $109.99 Beam Suntory

45% ABV, 700ml RRP $129 Federal Merchants

50% ABV, 750ml RRP $249 Federal Merchants

This unique collaboration combines Kentucky distilling with Japanese blending and was first released in 2019. Legent (pronounced “lee-jent”) was created by Jim Beam Master Distiller Fred Noe and Chief Blender of Suntory, Shinji Fukuyo. It is made from a Kentucky Straight Bourbon using the Jim Beam recipe, which is then aged in wine and sherry casks before being blended with more Kentucky Straight Bourbon. It has a classic bourbon character rounded out by rich notes of fruit and spice from its cask ageing.

This bourbon is aged for no less than 10 years and has complex aromas of toffee with hints of orange peel, herbs, honey, leather and oak. The taste is bold, dry and delicate with notes of candied almonds and very rich cocoa leading to a dry and lingering finish.

This bourbon has been aged inside century-old warehouses constructed by E.H. Taylor Jr, who is regarded as one of the founding fathers of the bourbon industry. It has flavours of caramel corn sweetness, mingled with butterscotch and liquorice. The finish has a soft mouth-feel that develops into subtle spices of pepper and tobacco.

Willett Pot Still Reserve Bourbon 47% ABV, 750ml RRP $110 Tickety-Boo

The strikingly opulent bottle for this bourbon was fashioned using the blueprints for the original still at the Willett distillery, which was founded in Kentucky in 1936. The bourbon has aromas of vanilla cake, while the palate features caramel, vanilla, spice and citrus. Noah’s Mill Small Batch Bourbon 57.15% ABV, 750ml RRP $125 Tickety-Boo

A lush, rich whiskey from Willett in Kentucky. There are walnuts, prunes, and floral notes on the nose, which persist on the palate, alongside a hint of lavender. The finish has a lengthy burnt caramel character.

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Bib & Tucker Bourbon 46% ABV, 750ml RRP $129.99 – available May 1 Premium Liquor Co.

A six year old bourbon aged in charred American white oak barrels to create a smooth, balanced spirit with a hint of sweetness. Intense vanilla aromas sit alongside fresh-cut grass, wet stone and aged leather. Vanilla and leather continue in the mouth and evolve into a warm, lightly crisp palate with a touch of spice. The finish is lingering with a complex, yet balanced chestnutty taste. Yellowstone Select Kentucky Straight Bourbon Whiskey 46.5% ABV, 750ml RRP $130 Proof & Company

This straight bourbon features a delicate fusion of flavours in a handpicked blend of 4- and 7-year-old bourbons. It has aromas of rye spice, leather and cherries; smoked caramel flavour and a finish of smoky oak and brown sugar.

Kentucky Owl Confiscated Bourbon 48.2% ABV, 750ml RRP $250 Tickety-Boo

Distiller Dixon Dedman named this bourbon as a tribute to his great-great grandfather, whose barrels of bourbon were seized by the government just ahead of Prohibition in the USA. ‘Confiscated’ blends 6-, 9-, 10-, and 12-year old distillates to create a complex nose full of gardenia and honeysuckle, along with grape, red apple, banana and toasty sourdough. On the palate there are characters of toffee, muted sweet cinnamon spice, and fresh-squeezed orange juice, balanced with white grapes and finishing with a hint of cayenne. Stagg Jr 67.2% ABV, 750ml RRP $375 Federal Merchants

Uncut and unfiltered, this is a robust bourbon whiskey that has been aged for nearly a decade. There is rich, sweet chocolate and brown sugar on the palate, mingled with bold rye spiciness. The lengthy finish has hints of cherries, cloves and smoke.

BOURBON & WHISKEY REPORT

BOURBON & WHISKEY BRANDS Amrut

Connemara

Jim Beam

This brand of whisky is made by India’s Amrut Distilleries in Bangalore. Amrut Single Malt Whisky launched in 2004 and shot to fame after renowned whisky writer Jim Murray gave it 82/100 in 2005 and 2010, and named 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’.

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 award-winner at the IWSC and was named World’s Best Irish Single Malt in 2009.

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.

Baker’s

A small batch craft bourbon developed in 1992 by Master Distiller Booker Noe, the grandson of Jim Beam and the sixth generation Master Distiller at Jim Beam family. He created the bourbon as a tribute to his rebellious cousin Baker. Basil Hayden’s

Part of the small batch bourbon collection developed by Jim Beam Master Distiller Booker Noe in 1992 and named for 1792 whiskey pioneer Meredith Basil Hayden, Sr. Batch 10

Friends Brent Robinson and Gordon McKerchar launched the Batch 10 brand with a New Zealand honey bourbon in 2017. They import barrels of premium Kentucky bourbon from the US and combine it with organic honey sourced from the rural settlement of Puhoi, north of Auckland, where the pair both live. The brand name refers to the tenth batch of their trials as being the one that formed the recipe. Batch 10 now also has the Smoked Whisky and two gin expressions.

The Dead Rabbit

This Irish whiskey takes its name from a notorious street gang of Irish immigrants in New York in the mid-1800s. It’s made by The Dublin Liberties Whiskey Company and is also linked to The Dead Rabbit Grocery & Grog in New York, which has been twice named Best Bar in the World. Dingle

Located in the far south west of Ireland in Country Kerry, the Dingle distillery is perched on the windswept edge of the great Atlantic ocean. Established in 2012, Dingle is at the forefront of the new wave of Irish distilling and has become a highly sought-after whiskey since its first release. Divergence

Divergence is the single malt whisky brand from small batch craft distillery The Spirits Workshop in Christchurch, which also makes Curiosity Gin and Crux Vodka. E.H. Taylor

A small batch bourbon whisky brand produced by 35 Maple Street Spirits in the USA.

Part of the Buffalo Trace brand family, E.H. Taylor is named after Colonel Edmund Haynes Taylor, Jr, considered to be a founding father of the bourbon industry. He bought the O.F C. Distillery at the end of the Civil War and developed techniques still in use today. The whiskeys are still aged in century-old warehouses constructed by E.H. Taylor.

Buffalo Trace

Eagle Rare

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.

Eagle Rare is distilled and distributed by the Buffalo Trace Distillery in Kentucky. It is part of the wider brand family which includes E.H Taylor, Stagg and Sazerac.

Bib & Tucker

Glendalough

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.

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 seasonal gins. The label features Saint Kevin of Glendalough, a holy man who founded a monastic settlement in the area in the 6th century.

Canadian Club

Jack Daniel’s

Hiram Walker founded his distillery in 1858 in Detroit, later moving to Ontario, Canada. His whisky was popular in the gentlemen’s clubs of the US and Canada in the late 19th century where it became known as “Club Whiskey”. Its popularity was such that American distillers petitioned for the word “Canada” to be included on the bottle to distinguish it from their own competing whiskies. The move backfired, and made Club Whiskey more exclusive. Walker added “Canadian” to the label in 1889 and to the name of the whisky the following year.

Jasper Newton Daniel (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.

Bushmills

Cardrona

Cardrona Distillery in the Cardrona Valley has quickly made a name for itself in artisan spirits after opening in 2015. Its range includes whisky, vodka, gin and limited edition liqueurs.

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.

Knob Creek

One of the four small batch bourbon brands developed by Jim Beam for the premium end of the market. Knob Creek was created by Master Distiller Booker Noe in 1992 with a focus on quality ingredients, lengthy ageing of nine years and high strength bottling at 50% ABV. Legent

A collaborative release created by Jim Beam’s seventh generation master distiller Fred Noe and Suntory Whisky’s fifth chief blender Shinji Fukuyo. Legent is a super-premium bourbon that first came to market in 2019. Maker’s Mark

Maker’s Mark was first bottled in 1958 under its distinctive red wax seal. Each bottle is hand-dipped 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. Mars Shinshu

Mars Shinshu is Japan’s highest whisky distillery, situated in the alpine village of Miyada, at nearly 800m in southern Nagano Prefecture between the north and south Japanese alps. The Hombo family has been distilling for more than a century and added whisky to their repertoire in 1949. Masterson’s

A Canadian whiskey brand named for ‘Bat’ Masterson, a U.S. Army scout, lawman, professional gambler and journalist known for his exploits in the 19th and early 20th century American Old West. Minor Case

The rye whiskey brand of Limestone Branch Distillery in Kentucky, which was founded in 2011 by brothers Stephen and Paul Beam, who have family links to Jacob Beam, who started the Jim Beam legacy. Minor Case is named for the Beams’ great-grandfather, who was a Master Distiller in the late 1800s. Mitchell & Son

Mitchell & Son in Dublin is Ireland’s oldest wine and spirit merchant and currently run by the 6th and 7th generations of the Mitchell family. It was established in 1805 as a bakery, coffee shop and confectionery business before expanding into wine in the 1880s. In 1887, the family got into whiskey bonding, sending empty casks to the local Jameson Distillery on Bow Street. These were filled and returned to the Mitchell’s cellar warehouse beneath Dublin’s streets. The barrels were marked with a daub or ‘spot’ of paint to identify how long they would be matured for – hence the name Spot Whiskey.

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BOURBON & WHISKEY REPORT

Old Forester

Starward

Walsh Whiskey

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.

An Australian whisky brand, established in Melbourne by founder David Vitale in 2007. The whiskies are matured exclusively in Australian wine and apera (sherry) barrels. Starward notes the variable Melbourne climate as a contributing element to the distinctive profiles of its whiskies, which are said to mature faster than those in traditional distilleries. Staward has also received investment from Diageo’s Distill Ventures.

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 whiskeys. In 2013 it shifted to Royal Oak in County Carlow, where a distillery, warehousing and visitor centre have been built.

Suntory Whisky

The team at Waterford Distillery in Ireland’s famous city has made it their mission to place barley and its provenance at the centre of everything they do. They source their barley from 97 farms across Ireland and each farmer’s crop is harvested, stored, malted and distilled separately, in order to capture the terroir of each one. Every bottle of Waterford whisky features its own ‘teireoir’ code, which can be entered online to reveal content around the whisky’s origins and journey from field to bottle.

Rebel Bourbon

This Kentucky bourbon uses a recipe first created in 1849. Today, it is made by Lux Row Distillers in Bardstown, Kentucky. Redbreast Whiskey

The largest selling Single Pot Still Irish Whiskey in the world, Redbreast is often regarded as the definitive expression of traditional Pot Still Irish whiskey and has an almost cult-like following amongst whiskey aficionados. Redbreast was produced originally by Dublin spirits merchant Gilbey’s, which was established in 1857. Gilbey’s used distillate sourced from Jameson’s Bow Street Distillery. Today, Redbreast is owned by Irish Distillers, a subsidiary of Pernod Ricard. Redemption

Redemption whiskey is sourced in Lawrenceburg, Indiana from the old Seagram’s distillery, founded in 1847. The whiskey is batched and barrelled in Bardstown Kentucky at Bardstown Barrel Selections. The Redemption name was chosen to reflect the idea of rye reclaiming its status, as prior to Prohibition it was the #1 selling type of whiskey. Russell’s Reserve

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. Sagamore

Sagamore Spirit Distillery is in Baltimore’s Port Covington and was founded to celebrate the history of Maryland’s great distillers and inspire passion for Maryland Rye whiskey. 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”. Slane

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

This is part of the Buffalo Distillery brand family and is named for George T. Stagg, who bought the OFC distillery from E.H. Taylor in 1878 and is regarded as one of the early craftsmen of the bourbon industry.

Suntory was founded by Shinjiro Torii in 1923 with the Yamazaki Distillery, which is Japan’s first and oldest malt whisky distillery. Initially inspired by traditional Scottish whisky, Torii envisioned a Japanese approach by choosing a terrain and climate completely different from those of Scotland. Suntory now has three distilleries with distinct styles: Yamazaki, Hakushu and Chita. Teeling Whiskey Co.

Brothers Jack and Stephen Teeling established Teeling Distillery in Dublin in 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. Templeton Rye

A rye whiskey that takes its name from a small town in Iowa where the residents produced a popular whiskey in the 1920s. Thomson Whisky

This New Zealand whisky brand was established by husband and wife team Rachael and Mathew Thomson in 2011. They have a distillery in Riverhead, north-west of central Auckland, where they blend whiskies and distill single malt using a hand-beaten copper pot still and New Zealand grown and malted barley. The Thomsons age their whiskies in a range of casks including ex-bourbon barrels, New Zealand red wine casks and some miniatures. Tincup

Tincup takes its name from an old mining town on the western side of the Rockies, 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. 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, creating the whiskey that still bears his name today. 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 is still made. Waitui Whiskey

A single malt New Zealand whiskey made in Golden Bay by Kiwi Spirit Distillery. The company’s range includes gin, vodka and liqueurs.

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Waterford

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. Willett

An independently family-owned and operated distillery in Bardstown, Kentucky. Founded in 1936, the business is today led by parents Even and Martha Willett Kulsveen and now the fifth generation of family distillers, siblings Britt and Drew Kulsveen, are continuing the family tradition of hand-crafted bourbons. The Willett family of brand labels includes Willett, Johnny Drum, Old Bardstown, Noah’s Mill, Rowan’s Creek, Pure Kentucky, and Kentucky Vintage. 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 heat-cycled barrelhouses in the world. It is the official bourbon of the famous Kentucky Derby. Woodstock

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

The bourbon whiskey brand of Limestone Branch Distillery in Kentucky, which was founded in 2011 by brothers Stephen and Paul Beam, who have family links to Jacob Beam, who started the Jim Beam legacy.

BOURBON & WHISKEY REPORT

WHISKEY

Slane Irish Whiskey

Jameson Black Barrel

40% ABV, 700ml $49.99 Hancocks

40% ABV, 700ml RRP $54.99 Pernod Ricard

RRP $40 - $59.99

Three varieties of casks are used for ageing this whiskey: virgin and seasoned casks made at the Brown-Forman cooperages, and Oloroso sherry casks from Jerez in Spain. The whiskey has complex aromas of fruit, caramel, vanilla, brown spice and toasted oak. It is initially spicy on the palate, but quickly sweetens with rich butterscotch and dried fruit, and finishes with a hint of dried fruit and caramelised sugar. Smooth and robust.

A combination of American oak, sherry casks, and double charred bourbon barrels are used to age this whiskey, which is made from single Irish pot still whiskey and a rare small batch grain whiskey. It has intense notes of vanilla sweetness and caramel, alongside toasted wood, fruit and warm spice.

Fireball Cinnamon Whisky

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. A light floral fragrance peppered with spicy wood and sweet notes, while on the palate it is a smooth balance of spice, nut and vanilla notes with hints of sweet sherry.

Canadian Club 1858 40% ABV, 1L RRP $44.99 Beam Suntory

Canadian Club’s flagship whisky is named for its year of creation. It’s smooth, with spice and zest on the palate hints of oak and sweet vanilla. The finish is clean, dry and lingering with subtle oak. Bushmills Original 40% ABV, 1L RRP $49.99 Lion

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. Canadian Club 8YO 40% ABV, 700ml RRP $49.99 Beam Suntory

Aromas of toffee, toasted oak and vanilla leading to a palate of English toffee and rich mellow oak with soft nutmeg and clove. The finish is warm and dry with lingering caramel and vanilla.

33% ABV, 700ml RRP $54.99 Federal Merchants

Fireball is a blend of Canadian whisky with natural cinnamon flavour. Makers of Fireball, Sazerac Company in New Orleans, describe it as like “coming face to face with a fire-breathing dragon who just ate a whisky barrel full of spicy cinnamon”. Jack Daniel’s 40% ABV, 1L RRP $54.99 Hancocks

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 on the palate.

Jameson Irish Whiskey 40% ABV, 700ml RRP $41.99, 1L RRP $57.99 Pernod Ricard

Tullamore D.E.W Irish Whiskey 40% ABV, 1L RRP $59.99 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 vanilla sweetness, with a buttery mellowness on the finish.

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BOURBON & WHISKEY REPORT

RRP $60 - $89.99 Bushmills Black Bush 40% ABV, 700ml RRP $64.99 Lion

The dark hue and rich fruit characters in this whiskey come from its ageing of up to seven years in Spanish Oloroso sherry casks and sweet bourbon barrels. It has aromas of spicy fruit and dark‚ velvety fruit flavours with a lingering sherry sweetness. Templeton Rye 4YO 40% ABV, 750ml RRP $64.99 Thirsty Camel

Templeton Rye uses a mash of 95% rye, giving it a bold base and strong rye character, and is aged in new charred white-oak barrels. It has a grassy aroma with notes of Christmas spice, while on the palate it is slightly chewy with hints of caramel, butterscotch, toffee and allspice. The finish is clean and smooth.

Walsh Writers’ Tears is a distinctive blend of aged single malt and single pot still whiskeys.

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Tincup

Walsh Writers’ Tears Copper Pot

42% ABV, 750ml RRP $64.99 Thirsty Camel

40% ABV, 700ml RRP $69 Thirsty Camel

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.

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. On the palate it is gently spiced with a burst of ginger and butterscotch and background notes of toasted oak. The finish is long with subtle notes of milk chocolate and almonds.

Walsh The Irishman Founder’s Reserve

Canadian Club 12YO

40% ABV, 700ml RRP $69 Thirsty Camel

40% ABV, 700ml RRP $69.99 Beam Suntory

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. It has aromas of spice, black pepper, cinnamon, peaches and vanilla. In the mouth there are flavours of pot still spice, malt, dark chocolate, bourbon oak, and crème caramel. A lingering finish of oak and butterscotch.

The extra ageing on this expression from Canadian Club creates soft, rounded aromas with a palate that is spicy and creamy with hints of vanilla and rich mellow wood. The finish is long and dry. Connemara 40% ABV, 700ml RRP $69.99 Beam Suntory

There’s a light and fruity aroma to this Irish whiskey, with distinct smoke and peat. Initially smooth and honey sweet, with malt and fruits giving way to an intensifying full-bodied peat. Complex yet balanced with vanilla oak tones.

BOURBON & WHISKEY REPORT

Glendalough Double Barrel Irish Single Malt 42% ABV, 700ml RRP $69.99 Tickety-Boo

This Irish whiskey from craft distiller Glendalough is aged first in American bourbon barrels then finished in Spanish Oloroso sherry casks. It has aromas of 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. A lingering finish of ginger spices and a hint of almond. Redemption Rye Whiskey 46% ABV, 700ml RRP $69.99 – available May 1 Premium Liquor Co.

While US federal law states that a whiskey must be 51% rye grain to be classified as a rye, the makers of Redemption have pushed the boat out to 95%. This intensifies the flavour of rye spice with light floral and citrus notes. A slight mint finish makes this whiskey great for sipping or mixing in a classic cocktail.   Sagamore Spirit Signature Rye Whiskey 41.5% ABV,700ml RRP $POA Whisky Galore

A traditional Maryland-style rye whiskey, it features candied dried orange peel with notes of clove and nutmeg and lingering hints of walnut and brown sugar to finish.

Sagamore Spirit Signature Rye Whiskey is a traditional Marylandstyle rye whiskey. Starward Two Fold Whisky

Templeton Rye 6YO

40% ABV, 700ml RRP $69.99 Tickety-Boo

45.75% ABV, 750ml RRP $74.90 Thirsty Camel

This double grain whisky from Melbourne’s award-winning Starward distillery uses new make spirit made from malted barley, and a spirit made from aromatic and dry wheat – each is aged in Australian red wine barrels before blending. Two Fold has aromas of bright red berries coated in buttery vanilla spice. In the mouth there’s a balance of smooth, rich caramel and tropical fruit, leading to a delicate, dry and lingering finish.

The six-year-old expression of Templeton Rye adds more complex rye notes to the 4YO’s signature taste, thanks to extra ageing in American oak barrels. It has a floral aroma, with notes of dry spice, butterscotch, vanilla, cherry and green apple. It’s smooth on the palate with flavours of fruit, toasted oak and a burnt sugar sweetness leading to a lingering spicy finish.

Woodford Reserve Malt Whiskey

40% ABV, 700ml RRP $74.99 Lion

45.2% ABV, 700ml RRP $69.99 Hancocks

This Kentucky straight malt whiskey is made from 51% malt and aged in new charred oak barrels, making it a great option for bourbon fans. It has a soft, nutty aroma with notes of light caramel and milk chocolate. On the palate there is dark chocolate, cocoa powder and brown spice, along with a medley of rich fruit and a bright oak character. Woodford Reserve Rye Whiskey 45.2% ABV, 700ml RRP $69.99 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.

Bushmills 10YO This whiskey is triple-distilled from 100% malted barley and spends at least 10 years in bourbon seasoned barrels, giving it aromas of honey, vanilla and milk chocolate that persist on the palate. Suntory Whisky Toki 43% ABV, 700ml RRP $74.99 Beam Suntory

This distinctively delicate Japanese whisky has aromas of basil, green apple and honey, while on the palate there is grapefruit, green grapes, peppermint and thyme. The finish is subtly sweet and spicy with a hint of vanilla oak, white pepper and ginger.

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BOURBON & WHISKEY REPORT

Walsh The Irishman Single Malt

Walsh Writers’ Tears Red Head

40% ABV, 700ml RRP $75 Thirsty Camel

46% ABV, 700ml RRP $79 Thirsty Camel

A small batch classic Irish single 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.

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.

Rebel Straight Rye 45% ABV, 700ml RRP $76 Proof & Company

A full-bodied whiskey with a bold rye flavour and solid mix of sweet and spice. A spicy nose opens up into rich rye character balanced by hints of vanilla. Thomson Whisky Two Tone Release 40% ABV, 700ml RRP $79 Thomson Whisky

The name of this whisky refers to the two kinds of cask used in its maturation: European oak that formerly held New Zealand red wine, and American white oak used exclusively for whiskey. The whisky itself is made from selected whiskies that are barrel aged and blended by Thomson Whisky. The infinity symbol on the bottle replaces an age statement and refers to the marriage of casks. On the nose there is rich caramelised fruit, the palate is dry with oak and red fruit characters and a hint of spice and tannins.

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Canadian Club 20YO 40% ABV, 700ml RRP $79.99 Beam Suntory

A blended Canadian whisky seasoned in white oak barrels. The rich aroma features toffee, raisin, dark plums and apple blossom. The flavour is a clean combination of nuts and spice, while the lingering finish is of pepper, apple, nutmeg and rich oak. The Dead Rabbit Irish Whiskey 44% ABV, 700ml RRP $79.99 Federal Merchants

This whiskey is aged for five years in bourbon casks and then finished in specially made small virgin oak casks. Its aroma is of vanilla, spice, fruit and malt with intense spice on the palate and a lingering finish. It’s named for The Dead Rabbit Grocery & Grog in New York, which has won Best Bar in the World twice.

Glendalough Madeira Cask Finish Irish Whiskey 42% ABV, 700ml RRP $79.99 Tickety-Boo

This is the new name for what was Glendalough Triple Barrel. This whiskey from boutique Irish distillery Glendalough is aged in bourbon barrels and then finished in sherry and madeira casks for added spice and intensity. It has rich aromas of sultanas and tropical fruit that continue on the palate alongside dark cherry and plum, vanilla and a slight peppercorn spice. The finish is balanced and clean with a light earthiness. Mitchell & Son Green Spot 40% ABV, 700ml RRP $79.99 Pernod Ricard

A non-age statement single pot still Irish whiskey comprising of pot still whiskeys aged between seven and ten years. The whiskey is matured in a combination of new bourbon and refill bourbon casks as well as sherry casks. There are fresh aromatic oils and spices on the nose, with orchard fruits, barley and subtle toasted wood. It is full and spicy on the palate. A hint of cloves accompanies green apples and toasted oak before a lingering finish of spices and barley.

BOURBON & WHISKEY REPORT

Teeling Single Grain 46% ABV, 700ml RRP $79.99 Hancocks

Matured in Californian red wine barrels, this Irish whiskey has aromas of fruit cake and spice with a soft, sweet marzipan character. On the palate there is spice, raisin, red fruit and a hint of tannins, while the finish is dry with lingering wood and spice. Batch 10 Manuka Smoked Whisky 45% ABV, 700ml $84.99 Premium Liquor Co.

The folk at Batch 10 have used premium Kentucky whiskey for this addition to their portfolio, which they smoke with Manuka for a distinctively New Zealand character. It has a strong smoked quality and a smooth finish. Old Forester 1870 Original Batch 45% ABV, 700ml RRP $84.99 Hancocks

This Kentucky whiskey is named for the year that founder George Garvin Brown created Old Forester on Louisville’s famous Whiskey Row. In a nod to his original batching process (using whiskeys from three distilleries), it’s created from select barrels from three warehouses – each with different entry proofs and age profiles. There are aromas of clove and an array of citrus fruit with a sweet honeysuckle character. Baking spices on the palate lead to a citrus fruit mix and shortbread sweetness before a soft finish with lingering fruit and spice.

Teeling Single Grain is matured in Californian red wine barrels and has aromas of fruit cake and spice.

Walsh Writers’ Tears Double Oak 46% ABV, 700ml RRP $89 Thirsty Camel

This is a new core expression for the Walsh Writers’ Tears range, which focuses on whiskey blends first made popular in 18th century Ireland: aged Single Pot Still and Single Malt premium whiskeys. Writers’ Tears Double Oak is a blend of the two premium whiskey styles aged in American and French Oak. There is sweet vanilla, cinnamon, plum and poached pear on the nose, with pressed grapes and citrus zest on the palate. The finish has chocolate undertones and lingering spice. Teeling Dublin Pot Still 46% ABV, 700ml RRP $89.99 Hancocks

This whiskey is made using a mash bill of 50% malted and 50% unmalted barley that has been triple distilled and matured in a combination of American virgin oak, bourbon, and sherry casks. Aromas of hibiscus, honeycomb, white grape flesh, grapefruit and citrus lead to a spicy, creamy palate with white pepper, warm, roasted peaches and baked biscuits. The finish is dry, with hints of spice, roasted almonds and maple sugar lingering.

RRP $90 – RRP $149.99 Amrut Indian Single Malt Whisky 46% ABV 700ml RRP $90 Tickety-Boo

There are liquorice-bourbon notes on the nose of this whisky 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. Tullamore D.E.W 12YO 40% ABV, 700ml RRP $94.99 Federal Merchants

As with Tullamore D.E.W. Original, the 12YO expression is a triple distilled blend of all three types of Irish whiskey, but has a high proportion of pot still and malt whiskeys, matured in a combination of bourbon and sherry casks for 12 to 15 years. There is spice and red wine on the nose with a nutty character followed by a light woody note. It has a deep spice flavour with a robust and creamy body overlaid by chocolate, dried fruit and nut. The finish is long and rich with citrus, chocolate, raisins and marzipan.

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Starward Nova Single Malt Whisky 41% ABV, 700ml RRP $97.99 Tickety-Boo

A fruity, double distilled single malt made with Australian barley and craft brewers’ yeast for extra flavour. Aged for three years in Australian red wine barrels, this smooth and complex whisky has bright aromatic notes of red berries, orchard fruits, vanilla, caramel and soft oak spice. Amrut Fusion Single Malt Whisky 50% ABV, 700ml RRP $100 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. Amrut Single Malt Peated Whisky 46% ABV, 700ml RRP $100 Tickety-Boo

A combination of Indian barley, Scottish peat and American oak create this whisky from award-winning Indian distillery Amrut. It has aromas of intensely dry peat with a hint of citrus, while the palate is initially sweet molasses, leading to peat and dry spices and a clean finish.

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Starward Nova is a fruity, double distilled single malt aged for three years in Australian red wine barrels.

Glendalough Pot Still Irish Oak Whiskey 43% ABV, 700ml RRP $100 Tickety-Boo

The use of virgin Irish oak casks sets this whiskey apart from the outset. The pot still whiskey is finished for up to year in the casks, which are made from 140-yearold trees that are felled sustainably from the forests around the distillery. Each bottle is numbered and traceable to each cask and even to the original tree. The Irish oak adds toasted oak and vanilla flavours that complement and balance the classic pot still spices. Thomson Whisky Manuka Smoke Single Malt 46% ABV, 700ml RRP $105 Thomson Whisky

This whisky is made from 100 per cent New Zealand-grown and malted barley smoked using native manuka wood, then distilled through Thomson Whisky’s handbeaten copper pot still. Aromas of smoke sit over a hint of underlying sweetness, with a spicy/savoury character that develops as it opens up. On the palate, there is intense smoke with notes of spice and a lingering smoky finish.

Thomson Whisky Rye & Barley 46% ABV, 700ml RRP $105 Thomson Whisky

This copper-hued whisky is made from New Zealand-grown grain that was crushed, mashed, fermented and double distilled through Thomson’s hand-beaten copper pot stills. On the nose there is rich caramel and subtle raisin. It’s oily and smooth on the palate with a sweetness upfront that leads to complex raisin and golden fruit character and a lingering finish. Thomson Whisky South Island Peat Single Malt 46% ABV, 700ml RRP $105 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 aroma is of smoke, salt and a vanilla sweetness. On the palate it is rounded with a subtle sweetness and intense smoke that lingers on the finish. It won Gold at the San Francisco World Spirits Competition in 2016, Silver at the IWSC in 2017 and Bronze at the NZ Whisk(e)y Awards 2018.

BOURBON & WHISKEY REPORT

Divergence Virgin French Oak Single Malt 46% ABV, 700ml RRP $109.99 Beverage Bros

This New Zealand single malt is made from 100% Canterbury-grown and malted barley. Mashed, fermented and double pot still distilled and aged more than three years in 50 and 100 litre virgin French oak barrels in Christchurch, home to craft distillers The Spirits Workshop. Luscious aromas of toffee, vanilla, milk chocolate and a hint of raisin with oak/wood and soft floral undertones. It’s gentle on the palate with a rounded mouthfeel and notes of oak, dark caramel, dark cocoa, new leather, creamy tannin, floral and anise. A slightly dry finish with a hint of sweetness. Mars Iwai Tradition 40% ABV, 750ml RRP $109.99 Hancocks

A contemporary Japanese whisky that uses a blend of sherry, American oak, bourbon and wine casks. It is rich and complex with sweet honey and malt fragrances that lead to a palate of ripe cherry, honey toffee, and a ginger spice.

Mitchell & Son Yellow Spot 12YO

Waterford ‘Ballykilcavan’ 1.2

40% ABV, 700ml RRP $119.99 Pernod Ricard

50% ABV, 700ml RRP $POA Whisky Galore

This whiskey contains single pot still components aged in ex-bourbon, ex-sherry, and ex-Malaga wine casks. This extra ageing adds a layer of complexity compared with its younger sibling Green Spot. It has aromas of hay, black pepper, nutmeg, clove oil and green tea, with sweet honey and peaches from the Malaga casks. Pot still spices, honey and red apple combine with flavours of crème brûlée, fresh coffee and toasted oak. Sophisticated and complex with a distinctive honeyed character and a mix of red grape and dry barley on the finish.

Produced from barley grown solely at the Ballykilcavan farm in Ireland, this new expression from the Waterford Distillery continues their exploration of hyper-local whisky. Noted for being very oily, this release is fruity with notes of cooking apples, dried fruit and apricots with a notable earthy quality too, with a scent of freshly tilled soil and forest-floor. The full story of the whisky is available through the unique ‘Teireoir’ code on each bottle.

Dingle Single Malt Whiskey Batch 5

The barley used exclusively for this whisky from Ireland’s Waterford Distillery is grown on the sea-side and wind-swept Bannow Island farm. Fresh and lively to start, this is a malty and fruity dram. Ripe pears, raisins and a floral note lead the nose, becoming richly sweet and heavier on the palate. Ripe fruits again join honey and caramel notes, with toffee popcorn and a spicy heat that dries. The full story of the whisky is available through the unique ‘Teireoir’ code on each bottle.

46.5% ABV, 700ml RRP $POA Whisky Galore

A marriage of bourbon, Pedro Ximénez and Madeira casks has created a unique single malt Irish whiskey full of molten honeycomb and salted caramel. The bourbon casks add a warm aroma of spices, while the Pedro Ximénez and Madeira casks combine beautifully to bring sun-dried raisins forward, scented with creamy blossom honey and saturated with vanilla. A warm, lingering and mellow whiskey.

Waterford ‘Bannow Island’ 1.2 50% ABV, 700ml RRP $POA Whisky Galore

The full story of each Waterford Whisky is available through the unique ‘Teireoir’ code on each bottle.

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Starward Fortis Single Malt Whisky

Redbreast Single Pot Still 12YO

Sazerac Rye Whiskey

50% ABV, 700ml RRP $127.99 Tickety-Boo

46% ABV, 700ml RRP $129.99 Pernod Ricard

45% ABV, 700ml RRP $139 Federal Merchants

‘Fortis’ is from the Latin meaning ‘bold’ or ‘brave’ and is one of the highest proof bottlings available from Melbourne’s Starward Distillery. It has aromas of Madagascan vanilla, rich toasted American oak, blackberry jam, raisins, caramelised fig and ripe plums. In the mouth there is more vanilla with rich fruit flavours of quince paste, raisins, chocolate ganache, cinnamon and banana bread. The finish is lingering, with baking spices and ripe figs and raisins.

This is the signature bottling from Redbreast, which is the largest selling Single Pot Still Irish whiskey in the world. Redbreast 12 boasts the flavour complexity and distinctive qualities of Pot Still whiskey and is matured in a combination of bourbon and sherry casks. It has a complex spicy and fruity aroma with toasted wood notes. It’s full flavoured and smooth on the palate with a balance of spice, fruit, sherry and toasted notes that linger.

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

Divergence Pinot Noir Barrel Aged Single Malt 46.3% ABV, 700ml RRP $129.99 Beverage Bros

This whisky was aged entirely in a 100 litre shaved, toasted and re-charred ex-Pinot Noir barrel. Aromas of ripe red fruit, with stonefruit, blackcurrants and vanilla lead to a palate sweet with brown sugar, raspberries, vanilla, light baking spice and caramel. The lingering, slightly tannic finish features blackcurrants and dark chocolate.

Starward Dolce is aged in barrels that once held Marsala-style wine. Starward Dolce Single Malt Whisky 48% ABV, 500ml RRP $134.99 Tickety-Boo

This limited edition release from Starward Distillery is aged in barrels that once held the Australian version of Marsala wine, creating a rich, lusciously sweet single malt whisky that is ideal for serving with, or instead of, dessert.

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Redbreast Single Pot Still 15YO 46% ABV, 700ml RRP $144.99 Pernod Ricard

Full and rich aromas of berry fruits and aromatic oils. On the palate, the whiskey is rounded and mellow with flavours of succulent fresh fruit combined with spices and toasted wood leading to a long finish. Divergence Sloe Gin Barrel Finished Single Malt Whisky 63.7% ABV, 700ml RRP $149.99 Beverage Brothers

This whisky from Christchurch craft distillers The Spirits Workshop was initially aged in small, virgin French oak barrels for over three years, before spending the last six months in a barrel previously used for making its Pinot Barrel Sloe Gin liqueur. Bottled at cask strength, it’s believed to be the world’s first Sloe Gin Barrel finished Single Malt Whisky. Rich aromas of toffee and red berries rise from the glass, with notes of icing sugar, vanilla, marzipan, stewed plums and malt. The palate is rich and mouth-filling with plum, toffee, malt, red wine character and subtle smoke that builds to the long finish with dark cocoa and red berries. A limited release of just 109 bottles.

BOURBON & WHISKEY REPORT

Masterson’s Rye Whiskey 45% ABV, 750ml RRP $149.99 – available May 1 Premium Liquor Co.

A Canadian whiskey with a mash bill of 100% rye, Masterson’s is distilled in classic pot stills using glacial water and aged for 10 years in new American oak. The whiskey is smooth with flavours of pepper and spice, and a soft, lingering sweetness.

RRP $150 and above Cardrona ‘Just Hatched’ Single Malt Whisky 64.4% ABV, 375ml RRP $150 Cardrona Distillery

This natural cask strength bottling is a marriage of ex-bourbon and ex-sherry casks and reveals Cardrona’s underlying character of borage flower honey, vanilla, spice, with weighted spirit on the tongue. Minor Case Straight Rye Whiskey 45% ABV, 700ml RRP $150 Proof & Company

A rye whiskey from Kentucky’s Limestone Branch Distillery, named for a former Master Distiller: Minor Case. Aged in creamy sherry casks, this whiskey has an earthy aroma alongside sweet sherry notes, flavours of butterscotch and a smooth finish with hints of dried fruit.

Thomson Whisky’s Boxer is a new release aged four years in French oak.

Thomson Whisky Boxer Single Cask Single Malt

Thomson Whisky Local Folk & Smoke Single Cask Single Malt

46% ABV, 700ml RRP $155 Thomson Whisky

This new release from New Zealand craft distillery Thomson is matured for four years in a second-fill French oak octave. An elegant whisky with notes of heavy wood, warm deep tannins, and light smoke. Head Distiller Mat Thomson says it is their best cask to date of the heavy French oak style.

This whisky was first created in 2020 to celebrate all the locals involved in its production – from the farmers who grew the barley through to the local retailer. The whisky is made from 100% New Zealand-grown malted barley, smoked using manuka wood, double distilled In hand-beaten copper pot stills and matured in an ex-New Zealand Pinot Noir cask. It has soft caramelised fruit character with prunes and sea salt notes, building to a mild smoke and savoury mid-palate. An oily and slightly smoky finish.

Thomson Whisky FIVE 5 Year Old Single Malt 46% ABV, 700ml RRP $155 Thomson Whisky

This is Thomson Whisky’s very first fiveyear-old single malt to be released, with just 264 bottles available. Made using unsmoked malt and matured in a heavily charred American oak ex-bourbon barrel, this expression has delicate vanillins, rich wood and spice.

Dingle Pot Still Whiskey Batch 3 46.5% ABV, 700ml RRP $POA Whisky Galore

This small batch bottling from the independent, family-owned Dingle Distillery in Ireland’s County Kerry is a marriage of carefully selected bourbon and port casks. It’s full-bodied and textured with strong notes of freeze-dried berries and a hint of chilli-infused dark chocolate. The long finish has treacle toffee and warming ginger. A limited release with just 3,500 bottles produced.

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BOURBON & WHISKEY REPORT

Mars Cosmo

The Yamazaki Distiller’s Reserve

Jameson 18YO

40% ABV, 750ml RRP $169.99 Hancocks

43% ABV, 700ml RRP $219.99 Beam Suntory

40% ABV, 700ml RRP $249.99 Pernod Ricard

A smoothly elegant malt whisky by Japanese distillery Shinshu, with some Scottish input to the blend. It has notes of honey, caramel and ripe fruit, augmented by hints of wood and smoke.

Lush red fruit dominates the aroma of this whisky from famed Japanese distiller Suntory, with strawberry and cherry sitting alongside a hint of mizunara (Japanese oak). The fruit persists on the palate with raspberry, white peach and a touch of coconut. The finish is clean with sweet vanilla and a hint of cinnamon.

Jameson 18YO is the pinnacle of the Jameson range, having been aged for a minimum of 18 years and finished in first fill bourbon casks. On the nose there are aromatic oils with a touch of wood and spicy toffee. It is mellow and smooth on the palate with fudge, toffee, spice, hints of wood and leather, vanilla and a gentle sherry nuttiness. The lingering finish carries wood, spice and toffee.

Hibiki Harmony 43% ABV, 750ml RRP $199.99 Beam Suntory

From the Suntory Whisky collection, Hibiki has lifted aromas of rose and lychee over a hint of rosemary, wood and sandalwood. On the palate, there is a honeylike sweetness with candied orange peel and white chocolate. The finish is subtle with a touch of mizunara (Japanese oak). Waitui Single Malt Whiskey 40% ABV 700ml RRP $199.99 Beverage Brothers

This small batch whiskey from Golden Bay’s Kiwi Spirit Distillery is aged for eight years in manuka honey mead oak barrels, adding a soft honeyed sweetness. It has a luscious aroma full of creamy butterscotch and manuka honey with hints of malt and oak. It’s delicate on the palate, with notes of oak, smoke, and honey.

Hakushu Distiller’s Reserve 43% ABV, 700ml RRP $229.99 Beam Suntory

Made in Suntory’s mountain forest distillery, the Hakushu range is set apart by its distinctive fresh, green notes. The Distiller’s Reserve has aromas of peppermint, melon and cucumber leading to a palate of yuzu, grapefruit and lemon thyme. Refreshing on the finish, with subtle smoke.

Waitui Single Malt is aged eight years in honey mead oak barrels.

Redbreast Single Pot Still 21YO 46% ABV, 700ml RRP $259.99 Pernod Ricard

The nose spans fresh tropical fruits, nuts and rich dried fruit. On the palate there is soft vanilla, toasted oak and sherry nuttiness with a dusting of pot still spices. Fleshy fruit notes and a creamy mouth feel. The long finish combines oak and pot still spices. Hakushu 12YO 43.5% ABV, 700ml RRP $319.99 Beam Suntory

Suntory’s Hakushu distillery is also known as the ‘Mountain Forest Distillery’, and this whisky abounds with green fruit and herbal characters. Aromas of basil, pine needle and green apple lead to a palate of sweet pear, mint and kiwifruit. The finish has characters of green tea and subtle smoke.

For distributor details see the Distributor Index on page 88. 80 DRINKSBIZ APRIL / MAY 2021

OPINION – SPIRITS

Dominic Roskrow

UK-based world spirits expert Editor - Whisky Quarterly

Getting crafty in lockdown With the UK lockdown slowing spirits news, Dominic Roskrow turns his attention to the innovation of some local craft brewers….

WHAT WOULD you consider to be the best marketing campaign ever? There is still a generation of us who describe using a vacuum cleaner as ‘doing the hoovering’ so Hoover has to be up there. And so successful was the soft drinks company Britvic in getting the British public to ask for a ‘Britvic orange and lemonade’ that they ended up recruiting undercover bar visitors to check that the customer was actually being served with Britvic when they asked for it, and not a lesser known orange drink brand. Both these companies make impressive claims. But the crown must surely go to Irish beer maker Guinness, which turned its simple stout from a small bottle sipping beer popular with old women into a global super brand that became so popular it evolved into the world’s biggest drinks company. It successfully captured the fun and frivolity of Irishness in a glass, and even enjoyed a spell as a supposed ‘health drink’. “Guinness is Good For You”, it claimed, before the health police said “Er, I don’t think so”. So successful has Guinness been that you need only see a black liquid with frothy white bubbles flowing through it to know what it is. How did its owners do it? After all, Guinness wasn’t the only stout in Ireland. It wasn’t even necessarily the best. But it achieved its dizzy heights by selling a lifestyle and image, not because it was an Irish stout, but despite being one. No one goes into a bar and asks for a pint of stout, not even in rural Ireland. 82 DRINKSBIZ APRIL / MAY 2021

Craft beer makers are filling their boots with beers made with dark and heavily roasted grains and unusual hop styles. So, perhaps the latest trend in the world of beer would seem a tad surprising. Stouts are becoming increasingly fashionable, as are porters. But when you get up and personal with them, their rising popularity isn’t strange at all. Porter and stout are inseparable twins. Porter is an English beer style developed in the 18th century. It was made with brown malt and was heavily hopped. Its name is

believed to come from its popularity with street and river porters. It is thought that ‘stout’ was the name given to the strongest porters, which were known as ‘double’ porter, ‘extra’ porter, or ‘stout’ porter. Indeed, Guinness Extra Stout was originally known as Extra Superior Porter. The strong flavours of the style are a clue to its renaissance, as is its place in 250 years of history. In recent years, chefs and bartenders have mined history for recipes and forgotten styles. In Ireland there are whiskey makers battling the establishment to legitimise long-forgotten pot still whiskey styles using a range of un-malted grains currently outlawed by new Irish whiskey regulations. And after several years of fruity, hazy, gimmicky and often bland IPA releases, craft beer makers are filling their boots with beers made with dark and heavily roasted grains and unusual hop styles. Stouts and porters offer the opportunity to explore savoury and intense flavours. In the last week alone (thanks to a beer delivery subscription), I have tasted Hollow Days Hazelnut Stout with flavours of chocolate and vanilla from the Harbour Brewing Company in Cornwall; Espresso Martini, an ‘Espresso Milk Stout’ from two breweries in Bristol; and Nargil Coconut Pastry Stout, from Buxton in the Peak District. These are genuinely exciting new beers, big on flavour and very well made. I suspect there are plenty more to come. Let’s hope so.

100-TIME AWARD-WINNING RYE WHISKEY With a meticulous focus on quality, our team of distillers crafts our Maryland-style Straight Rye Whiskey with a nod to both tradition and innovation. Our whiskies are a blend of two individual rye mash bills, resulting in an exceptionally balanced final product with notes of baking spice, vanilla, and candied orange peel. Let’s forge a new path toward the future of American Whiskey.

Exclusively Distributed by Whisky Galore New Zealand’s Premier Supplier

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SPIRITS NEWS

New member for Odd Company THE ODD Company range of hard seltzers has expanded its membership with a new addition to the line-up. ‘The Random One’ is a blend of vodka with raspberry, pomegranate and sparkling water and delivers a tart yet sweet raspberry flavour, alongside a touch of exotic juicy pomegranate. 330ml 10-pack RRP $25.99 DB

Tui adds feijoa to Hard Sodas

Highball festival back in Wellington for 2021 NEW ZEALAND’S only dedicated cocktail and spirits festival, Highball, is returning for its second year and will run 7-8 May in Wellington. The 2020 event was cancelled due to COVID-19 and organisers say the 2021 event will be bigger and better with

a new larger venue at the historic art deco Dominion Museum Building and a schedule of interactive experiences, cocktails, food, entertainment, and an array of local and international distilleries represented. The line-up includes hands-on classes led by expert distillers, the Highball Speaker Series and the newly rebooted New Zealand Bartender of the Year competition. More than 40 distilleries will offer tastings and cocktails, including pioneering Kiwi craft producers Reid + Reid, alongside Imagination, Lunatic & Lover and Koakoa, as well as international producers Monkey Shoulder whisky from Scotland, and Clemengold Gin from South Africa. Highball is produced by the Wellington Culinary Events Trust, which also produces Visa Wellington On a Plate and Beervana. Highball runs 7-8 May and will be followed by Wellington Cocktail Week from 10-16 May. Tickets are on sale now. highball.co.nz

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TUI HAS embraced the seasonal charm of feijoa with its new Vodka, Hawke’s Bay Feijoa, Apple and Soda addition to its Tui Hard Soda range. The autumn fruit’s distinctive punchy aroma is balanced by a crisp apple base. 330ml 10-pack RRP $23.99 DB

Last Claw Rum & Ginger Beer to fly high New from Premium Liquor Co. comes Last Claw Rum & Craft Ginger Beer. The Last Claw range is inspired by New Zealand’s Haast’s Eagle – an extinct species that was unique to New Zealand and is the largest known eagle to have ever existed. Premium Liquor Co. says it created Last Claw as “a celebration of Kiwi legends, past and present”. Based on the classic bar favourite, the Dark and Stormy, Last Claw Rum is a premium rum and ginger beer premix with a balance of authentic West Indian rum and craft ginger beer. It joins Last Claw Bourbon & Craft Cola. 330ml 10-pack RRP $29.99 Premium Liquor Co.

SHOWCASE

Hendrick’s Gin Master Distiller Goes Down in Gin History GIN MAGAZINE has inducted Lesley Gracie, master distiller of Hendrick’s Gin, into the Gin Magazine Hall of Fame in recognition of her 22 years of service to the world of gin. In a virtual ceremony held on February 25, Ms. Gracie was celebrated for her impressive contributions to the gin world, her innovative spirit, and her continuous pushing of boundaries that began with the creation of Hendrick’s Gin, a rose and cucumber infused libation that sparked a ‘ginnaissance.’ In what was considered a radical move at the time, Ms. Gracie was not constrained by convention and eschewed the London Dry method of production in order to allow the fresh green notes of cucumber to shine through in the spirit. Over the past two decades, she has been responsible for countless weird and wonderful Hendrick’s releases that have garnered immeasurable acclaim and recognition amongst both the best bartenders in the world and legions of spirits fans. “It’s hard to believe that it’s now 22 years since Charlie Gordon first asked me to produce a new gin for him and I started playing around with the recipe that would become Hendrick’s Gin,” says Leslie Gracie. “It was an amazing brief, there was total freedom to do absolutely everything differently. We had these two unusual stills and an idea to combine quintessentially British ingredients of rose and cucumber. It was fun piecing the puzzle together and playing with all sorts of flavours and techniques. “At the time, it was impossible to even conceive that gin could be as popular and as loved as it is today, no one was really taking it seriously at that time, so it’s absolutely unbelievable the difference there is these days with the abundance of

new gins, distilleries, and fans of gin we see today. “I am truly honoured and grateful to be inducted into the Gin Magazine Hall of Fame. There are amazing people within this industry, and I want to thank them all for their support over the years and for this incredible recognition.” Bethany Whymark, Editor of Gin Magazine said: “While at the helm at the Hendrick’s Gin Palace in Girvan, Scotland, Lesley’s skills have powered the quirky brand’s rise to global prominence in the premium spirits market and she has helped to craft new expressions that continue to push boundaries in gin creation. With an unfaltering dedication to precision and a desire to innovate in her spirits, Lesley serves as a beacon of excellence in the distilling industry, both in the UK and abroad.” Peter Gordon, Non-Executive Director of William Grant & Sons and greatgreat grandson of the company founder, the late William Grant: “One way or another Lesley has been the heart of a most unusual revolution over many, many years. And all this has been achieved with

a winning combination of deserved good fortune, no shortage of determination, an unrelenting and inquisitive study of Botany, but, perhaps most important of all, a world beating nose with no quarter given to compromise. Certainly, a winning combination in every sense. I am sure that all lovers of Hendrick’s Gin the world over would like to join me in saying: ‘Well done and thank you’.” Not content with creating the world’s best-selling super premium gin, Ms. Gracie released Hendrick’s Midsummer Solstice as a limited edition from the Cabinet of Curiosities. Concocted in Lesley’s custom-built laboratory at the Hendrick’s Gin Palace, it fast became one of the best-selling gins under the sun before it made way for Ms Gracie’s latest experiment, Hendrick’s Lunar Gin, a concoction conceived under the celestial light of the moon. All releases from the Cabinet of Curiosities are released only when the stars align and regardless of how much they are adored, each is retired to make way for the next curious innovation. Federal Merchants

DRINKSBIZ APRIL / MAY 2021 85

SPIRITS NEWS

Entries open for NZ Spirits Awards 2021 THE NEW Zealand Spirits Awards are back for 2021 with entries open until 23 April. Presented by Spirits New Zealand and Distilled Spirits Aotearoa, the awards are designed to acknowledge and reward the very best in local and international spirits commercially available in New Zealand and through this promote the brands and categories to consumers and trade. Distillers and distributors are invited to submit entries in the seven categories: Gin, Liqueurs, Vodka, Whisky, Rum, Botanicals and Other Spirits (which includes Cocktail modifiers and Bitters; Botanical Spirits such as unsweetened absinthe, akavit; Agave-based spirits), and Brandy (which includes Schnapps, Grappa, Eau-de-vie, Vermouth). Medal winners will be announced the week following the judging on 26 May, while trophy winners will be announced at the annual awards dinner to be held in Auckland on 25 June. Two trophies are available in each of the seven categories – one for Best New

Zealand in Category, and the other for Best Overall in Category. Additional accolades include The New Zealand Innovation Award, which recognises innovation in the New Zealand spirits market and can be in unique or new processes, recipes and flavours or products. New for 2021 is the Viniquip New Zealand Packaging Design Award,

recognising excellence in packaging design, sustainability and innovation, and the Long Story Short New Zealand Emerging Product Award, which is open to all New Zealand distilleries yet to launch a new product to market. Full entry details and category descriptions are available on the NZ Spirits Awards website. spiritsawardsnz.nz

SHOWCASE

New 2021 seasonal releases from Juno Gin “Let your mind do the travelling, and your tastebuds roam the world.” 2020 BROUGHT a year of change. So in 2021, in order to promote and enhance the local creative and design industry, the masterminds behind award-winning Juno Gin, Jo and Dave James, ran a social media competition inviting submissions for their upcoming seasonal gin labels. With a prize for each season up for grabs, and an honest $1,000 cash plus a 2021 seasonal release 4-pack of gin, the competition started to gain traction. Narrowing down the entries was a difficult task with strong competition for each of the seasonal labels. After careful consideration and guidance from Strategy Collective, Juno’s brand and marketing partner, a winning design for each season was chosen. Juno Summer 21 Seasonal Gin

The first release is Juno’s Summer 21 Seasonal Gin, with the label designed by aspiring graphic designer Abbey Barlow, who is currently studying at AUT. Shrouded in mystery, Juno’s Summer 21 Gin has a splash of citrus sourness and a hint of smoky exotica; it’s best enjoyed on a sunny day. Serve it with Fever-Tree Mediterranean Tonic Water and mint for the ultimate refreshment. Complement

86 DRINKSBIZ APRIL / MAY 2021

with a fruit and cheese platter and enjoy a fine moment together. Juno Autumn 21 Seasonal Gin

The next limited release seasonal gin is set to launch on April 24th, with an exclusive First Pour evening at the home of Juno Gin, Begin Distilling in New Plymouth. The label for the Autumn expression, named Red Martini, was designed by Niels Yuan who abstracted a woman enjoying a martini at a garden party amongst the autumn leaves. Following a La Niña summer, Juno Autumn 21 Seasonal Gin pairs cranberry with a hint of fig leaf for a full autumn flavour. Lightly berry and fully refreshing, it’s delightful with tonic or soda, or garnish with a slice of fig or orange for an earthy tipple.

Styx Barrel-Aged Gin

Limited to only 256 bottles, Styx is a creative collaboration with artist Phil ‘Suspect’ Jones, who has individually decorated each bottle in a distinctive style. This unique gin, inspired by the mythical underworld river Styx, is barrelaged in a refurbished French oak Port barrel. This strictly limited Styx release, the second from the team at Juno Gin, has a bright juniper note and a classic vanilla and toffee finish. Best served neat or with water for maximum tasting pleasure. The new releases from Juno Gin are available for order now through Thirsty Camel (thirstycamel.co.nz) junogin.com

SPIRITS NEWS

Jumping Goat leaps further into Australia KIWI LIQUOR brand Jumping Goat is expanding its Australian reach, announcing a new deal with Australian distributor Pinnacle Drinks. It will see the brand expand its current presence in Sydney and Melbourne, launching into 250 Dan Murphy’s stores and 300 BWS stores across Australia from May. The Jumping Goat range includes a New Zealand vodka and Scotch whisky, each blended with organic cold-brewed coffee, spices, and New Zealand spring water. Jumping Goat founder, Callum O’Brien, says forecasts indicate that Australia could soon overtake New Zealand to be Jumping Goat’s biggest market. “We couldn’t be

more stoked. It means we’ll have much wider distribution across the country and that’s going to really help solidify the brand. And of course, the more we sell, the more we can support our charity Farm Africa. And the goats.” 10% of Jumping Goat’s annual gross profits are donated to support

Farm Africa’s women-led goat rearing programme, empowering women in Ethiopia’s South Omo region to forge new livelihoods for their families. The support sees enough funds to provide hundreds of goats per year to women in need, with every $10,000 donated equating to around 300 goats. Jumping Goat says it plans to support the retail launch with marketing and promotion and also intends to have brand ambassadors in various states to drive retail sales and hospitality distribution. Jumping Goat has also increased its foothold in the USA, with distribution expanded across ten states. Callum O’Brien says that this success, combined with the Australian deal, means 2021 is likely to be Jumping Goat’s biggest growth year to date. “We’ve spent a lot of time over the last 12 months completely overhauling our packaging to give the award-winning liquid an equally epic bottle. This has really helped us stand out to distributors around the world and in the next 24 months, we’re aiming to hit 25k-30k cases per year.” Premium Liquor Co.

Bombay Sapphire set for 100% sustainable botanicals BOMBAY SAPPHIRE has announced that all 10 of its botanical ingredients are on track to be certified sustainable in 2021, which will make it the first major brand to be made with 100% sustainably-sourced botanicals. With the suppliers of eight already certified according to the For Life standard, the goal is for the remaining two producers – for grains of

paradise from Ghana and liquorice from China – to be certified in the months that follow the lifting of travel restrictions. This news is a major step towards Bacardi achieving its 2025 goal of sourcing 100% of its key ingredients from sustainably certified suppliers. The 10 botanicals, which include juniper from Tuscany, coriander from Morocco,

lemon peel from Spain and cubeb berries from Java, are hand selected by Bombay Sapphire’s Master of Botanicals Ivano Tonutti. The For Life certification awarded by Ecocert S.A., the world’s leading specialist in the certification of sustainable practices, recognises the commitment of Tonutti and Bacardi to only work with suppliers who act responsibly Ivano Tonutti

and ensure a sustainable future for farmers, their communities and the environment. “We take a 360-degree approach to sustainability,” says Ivano Tonutti. “It’s our responsibility to care as much about the farmers and their communities as we do the botanicals they grow and harvest for Bombay Sapphire. By looking after their wellbeing and investing in sustainable farming practices, we are helping to protect the environment and their livelihoods for generations to come.” Sarah Nichols, Marketing Director for Bacardi ANZ, says: “Bombay Sapphire is famous for being blue but it’s also incredibly green. Our sustainability credentials are second to none and thanks to the team’s hard work we are reaching new heights. We’re now hoping to inspire others to follow in our footsteps. It’s only if we invest in the environment as an industry that we can really move the needle.” Lion

DRINKSBIZ APRIL / MAY 2021 87

DISTRIBUTORS DIRECTORY

Distributors Asahi Beverages NZ

DB Breweries

Good George Brewing

Peckham’s

Squawking Magpie

09 298 3000 asahibeverages.co.nz

0800 746 432 db.co.nz

07 846 9364 goodgeorge.co.nz

03 543 2959 peckhams.co.nz

06 878 1800 squawkingmagpie.co.nz

Astrolabe Wines

Dhall & Nash

Hancocks

Pernod Ricard

Stonecroft Wines

03 577 6794 astrolabewines.co.nz

0800 369 463 dnfinewine.com

0800 699 463 hancocks.co.nz

0800 655 550 pernod-ricard-nz.com

06 879 9610 stonecroft.co.nz

Beam Suntory

Eagle Brewing

Imagination

Premium Liquor Co.

Thirsty Camel

0800 69 23 37 beamsuntory.com

03 341 6849 eaglebrewing.nz

Imaginationgin.nz

09 975 7432 premiumliquor.co.nz

info@thirstycamel.co.nz thirstycamel.co.nz

Behemoth Brewing

Emerson’s

Procure

Thomson Whisky

09 948 0425 behemothbrewing.co.nz

03 477 1812 emersons.co.nz

04 546 8648 kono.co.nz

09 376 9385 procureliquor.co.nz

Beverage Brothers

Emporium Brewing

027 626 6364 (NI) or 027 652 9936 (SI) thomsonwhisky.com

03 390 1377 beveragebrothers.co.nz

03 319 5897 emporiumbrewing.co.nz

The Boneline

Epic

03 314 8699 theboneline.co.nz

0800 212 337 epicbeer.com

Brandhouse

EuroVintage

0508 468 688 brandhouse.co.nz

0800 388 766 eurovintage.co.nz

Cardrona Distillery

Federal Merchants

03 443 1393 cardronadistillery.com

0800 846 824 federalmerchants.co.nz

Churton Wines

Felton Road

021 083 04764 churtonwines.co.nz

03 445 0885 feltonroad.com

Clearview Estate

Garage Project

06 875 0150 clearviewestate.co.nz

027 535 0917 garageproject.co.nz

Kono

Lawson’s Dry Hills 03 578 7674 lawsonsdryhills.co.nz

Lion 0800 107 272 lionco.com

Marisco 09 522 9684 marisco.co.nz

Mission Estate 06 845 9350 missionestate.co.nz

Muddy Water Wine 03 314 6100 muddywater.co.nz

Negociants 0800 634 624 negociantsnz.com

Coca-Cola Amatil

Giesen

New New New Corporation

0800 262 226 ccamatil.co.nz

03 344 6270 giesen.co.nz

sales@newnewnew.nz newnewnew.nz

88 DRINKSBIZ APRIL / MAY 2021

Proof & Company 022 350 9288 proofandcompany.com

Q Liquid 09 636 7730 qll.co.nz

Red + White 0800 946 379 redwhitecellar.co.nz

Sacred Hill 06 879 8760 sacredhill.com

Sawmill Brewery 09 422 6555 sawmillbrewery.co.nz

Smith & Sheth 06 650 5550 smithandsheth.com

Sprig & Fern 03 544 8675 sprigandfern.co.nz

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

Tony Bish Wines 06 650 3353 tonybishwines.co.nz

Trinity Hill 06 879 7778 trinityhill.com

Villa Maria 0800 505 656 villamaria.co.nz

Vintners NZ 0800 687 9463 vintners.co.nz

Whisky Galore 0508 WHISKY trade.whiskygalore.co.nz

Wine2Trade 021 180 0253 sue@wine2trade.co.nz

BARRELS INVENTED FOR WINE, REINVENTED FOR W H I S K Y.

AWA R D E D W H E N TA S T E D N E AT; E N J OY E D A N Y WAY YO U L I K E.

GOLD

SAN FRANCISCO WORLD SPIRITS COMP 2020

GLOBAL SPIRITS MASTERS 2020

TWO-FOLD & NOVA

BEST BLENDED AUSTRALIAN WHISKY WORLD WHISKIES AWARDS 2020 & 2019

TWO-FOLD

CATEGORY WINNER

WORLD WHISKIES AWARDS 2020 & 2019

TWO-FOLD

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

LAST ORDERS – CLIVE WESTON

Raising a glass to Clive Clive Weston is a legendary figure on New Zealand’s wine and hospitality scene. At the end of May he retires from Negociants NZ, where he has spent over 30 years at the helm. As he prepares to embark on his next steps, Drinksbiz asked him to reflect on four decades in an industry he loves... On where it all started…

In the 1960s I’d been working summer holidays at a successful holiday village in Somerset that my father ran (not quite “Hi-de-Hi” but you get the drift) when one of his wine suppliers suggested I experience a vintage in France. I worked the ‘73 vintage in Bordeaux and was hooked. Once back in the UK, I spent 12 years with wine and spirits importer, bottler and distributor, Saccone & Speed. My final years in the UK trade were with Geoffrey Roberts Associates, a small but dynamic and adventurous New World specialist wine merchant in Soho. Among the brands we represented were South Australia’s Yalumba and Nautilus Estate from New Zealand, both owned by the Hill-Smith family. Little did I know that I would spend the next 30 years working for the Hill-Smiths as their New Zealand manager after joining Negociants in 1988.

over NZ$2 billion worth of export sales is a landmark feather in the industry’s cap. The diversity of regions, now subregions, grape varieties, viticulture and winemaking philosophies continue to excite. The fact we have the freedom to experiment is a huge boon to this fledgling national wine industry too. And absolute quality – the average quality of New Zealand wine is high by world standards; something precious and to be protected.

“Exceptional hospitality is marked by creativity, flexibility, energy and as much boundless enthusiasm as one can muster.”

On some of the biggest changes he’s seen in the wine industry…

In a broad sense, the gauntlet thrown down to the Old World by the New World and the increasing respect with which New World wines are regarded by both the On and Off Trades, in all traditional wine consuming markets. The investment made by old world countries, notably Italy, Spain and France, to modernise their white winemaking practices, replacing disappointingly dull, oxidative and flabby wines with crisp, clean, fruity, consumer-friendly styles; in effect, taking a leaf out of the New World’s book. The influence of wine writers, wine shows, wine scores, and medal successes on the consumer. Diversity in wine regions, sub-regions, grape varieties and wine styles. The cost of “Pay to play”, in an increasingly overcrowded, cluttered and as such, confusing category. On what makes New Zealand wine such an exciting category…

International awareness and respect for New Zealand wines is something that all Kiwis should be very proud of. That the demand we’ve created has now forged 90 DRINKSBIZ APRIL / MAY 2021

Delivery of an “exceptional” experience falls on the people. The example must be set at the top, from the owners and managers and cascade down through the team. You know when you’ve had a fantastic hospitality experience. Staff look like they take pride in their work and enjoy delivering a great customer experience. Recruiting effectively and building a caring team culture is key. So is attitude. Exceptional hospitality is marked by creativity, flexibility, energy and as much boundless enthusiasm as one can muster. I take my hat off to all those operators who have had to endure lockdowns, which for some have proved too much of a stretch – respect! On what he’ll miss about working in the drinks industry…

On highlights from his time in the industry so far…

As a Kiwi, every time I hear of a New Zealand wine performing strongly in an international wine competition it feels pretty satisfying. Being part of The Family of Twelve was exciting and rewarding; not only are the wines from these 12 wineries top notch but the camaraderie that exists between us is lifelong and I think we’ve all learnt something from each other along the journey. And the huge advances in New Zealand cuisine, perfectly suited to fine New Zealand wines. I guess the progress of both has gone hand-in-hand over the last four decades. On what he believes are key qualities for exceptional hospitality…

The overriding aim must be that customers’ expectations are met or exceeded, to the point that they just have to come back. It doesn’t matter what segment of the market one is targeting or how much or how little the cost, the consumers’ perception of fair value is a key driver.

Most of all, I’ll miss the people. Whether fellow workmates on both sides of the ditch or valued wine suppliers or the many customers I’ve worked with… even competitors. There are plenty with whom I hope to cross paths in the future, ideally over a glass of wine. On what the future holds…

I’m approaching life with an open mind, but as one of my long-term customers and friends suggested the other day, I’m (arguably) too young to “Hang up my corkscrews” just yet. I’ve fielded a couple of calls about ways I can perhaps assist different businesses, so we’ll see what falls out of that. I’ll be watching international wine brands and markets with interest and I certainly aim to stay close to the New Zealand wine trade. The Lewisham Foundation has a special place in my heart and I’ll endeavour to continue contributing my time to that initiative. And I’ll be applying myself to my wife Sarah’s Auckland-based health and nutrition business, belle époque nutrition. Thanks for this opportunity to chat and say ‘au revoir’ – it’s over, but not out!

Aotearoa’s goddess of gin.

W ZEA

2020

LA GI

Recently awarded Best in Category (Classic Gin), by Guide to New Zealand Gin in 2020. Each drop divine. Pure New Zealand mountain water. Botanicals—fresh, local, hand-selected. Freeing mother nature to become spirit through artistry in the copper still.

junogin.com

ORDER JUNO GIN: Email info@thirstycamel.co.nz