Drinksbiz August September 2018 by Hurst Design Co.

AUGUST / SEPTEMBER 2018 DRINKSBIZ.CO.NZ

OPEN A N EW CHAPT Try the P enfolds ER.

Prestigio M us wine ax’s range. that’s re ady to d rink now .

Distibuted by Federal Merchants & Co Ph: 0800 846824 | E: clientservices@federalmerchants.co.nz

One Family. Many Stories.

yalumba.com

FROM THE EDITOR

Victoria Wells

Editor – Drinksbiz victoria@drinksbiz.co.nz

Something to savour BROWSING THE international industry headlines in recent months, it's been interesting to see the widening of the drinks landscape taking place. For every new wine released or whisky launched or beer revealed, it seems there are new non-alcoholic or lower in alcohol products announced too. It's a diversification that we have known is coming, thanks to the global consumer move towards healthier lifestyles and the growing demand for a wider variety of options when out socialising, but what's especially interesting is how quickly the industry is embracing it. We'll be reflecting that as part of our coverage going forward – in fact our first Non-Alcoholic News section appears this issue on page 28, and we even have some ideas for lower in alcohol cocktails from the team at Lion on page 82. This issue also features our biggest ever rum report. Rum has trended up and down in popularity over the years but it is

definitely on the rise now, judging by the number of brands and styles available in the New Zealand market at the moment. It has always been versatile, but the recent growth has been more particularly at the premium end, in aged rums designed to be savoured.

we have news of a Women in Wine mentoring scheme, we talk to the new female head of the New Zealand Brewers Guild, and we congratulate Tracy Banner, Master Brewer and owner of Nelson brewery Sprig & Fern, on marking 35 years in the brewing industry this September. Originally from England, Tracy moved to New Zealand in the 90s and played a significant part in the development of New Zealand's craft beer movement. When you consider that few women were drinking beer back then, let alone making it, her contribution to the country's now burgeoning brewing industry is all the more significant. Cheers to that.

Rum has always been versatile, but the recent growth has been at the premium end of the market, with more aged rums designed to be savoured. If you're looking to expand your top shelf offering or give your retail cusomers some interesting new options, then check out ‘A Rum Revival’ on page 66. I'd also like to take this opportunity for a quick shout out to the women in the drinks industry. In this issue alone,

Enjoy the issue, Victoria

My picks 2015 Yalumba Paradox Shiraz Intense flavours of deep plum, olives and black pepper make this savoury, velvety smooth wine a must-try for winter. (Page 34) Paynter’s The Alchemist Looking like it stepped straight out of the Bayeux Tapestry, this tasty new release from Hawke’s Bay cidery Paynter’s is sure to be a hit. (Page 58) Plantation Stiggins’ Fancy Pineapple Rum Distilled with pineapple fruit and rind, this rum is a must-try because of its literary connections (it’s named for a Dickens’ character) and its flavours of juicy pineapple and spiced molasses. (Page 72)

DRINKSBIZ AUGUST / SEPTEMBER 2018 5

CONTENTS

AUGUST / SEPTEMBER 2018 REGULARS

BEER & CIDER

Out & About

Diary Dates

Industry News

International News

Non-Alcoholic News

WINE

Wine Report: Big Reds

Top Picks

Opinion: Joelle Thomson

Wine News

Beer & Cider Report

Beer & Cider News 60

PUBLISHER

Karen Boult karen@boult.co.nz +64 21 320 663

SPIRITS & COCKTAILS

Spirits Report: Rum

Opinion: Dominic Roskrow

Spirits News

Cocktails On the down low 82 LAST ORDERS

Distributors

Last Orders: Sabrina Kunz

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

Roger Pierce advertising@drinksbiz.co.nz +64 9 361 2347 +64 274 335 354

drinksbiz.co.nz

Associate Member (NZ) Drinksbiz is published every second month by Trade Media Limited, 300 Richmond Road,

Grey Lynn, Auckland, New Zealand,

phone (09) 361 2347. The contents of Drinksbiz are copyright and may not be reproduced in any form without the written permission of the publisher. Please address all editorial, subscription and advertising enquiries to Trade Media Limited, P O Box 37745,

32 6 DRINKSBIZ AUGUST / SEPTEMBER 2018

Parnell, Auckland.

HERE’S TO COLOURFUL BEGINNINGS. Our label wasn’t always so black and white. Introducing the first bottle in our Legacy Edition Series.

PLEASE DRINK RESPONSIBLY

SOCIAL SHOTS Chivas Ultis

Out and About Alister Hitchcock and Gracie Taylor

Chivas Ultis Sensorial Dinner at The Sugar Club

Chris Sisarich, Michiko Hylands, Hamish Van Lier

Nelson Shaw and Carl Thompson

GUESTS JOINED Chivas Brand Ambassador David Wallace for a unique five-course sensorial experience at The Sugar Club to celebrate Pernod Ricard’s launch of Chivas Ultis. The journey was designed to reveal each layer of the ultra-premium whisky, the first blended malt whisky from the House of Chivas. (More on page 80.)

Chivas Brand Ambassador David Wallace

Mike McRoberts and Robyn Holdaway

Tiger Crystal arrives

Shannon Green and Natasha Gillooly

DB LAUNCHED Tiger Crystal at a special event in Auckland in July. St Kevin’s Arcade was transformed into an Asian street scene with guests asked to wear white to celebrate the arrival of the new beer. (More on page 64.)

Artist Marcus Watson DJs ‘Jupiter Project’

DB Breweries staff: Taylor Green, Bridget Owen, Natasha Gillooly, Julia Imlah, Monique Gibson, Fiona Marston, Cody Hughes, Peter Simons.

8 DRINKSBIZ AUGUST / SEPTEMBER 2018

Tim Phin, Fiona Marston, Tim Lambourne

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

WHAT’S ON

Diary Dates AUGUST Friday 10 - Saturday 11 August

Beervana - Wellington More than 60 craft brewers will be at Wellington’s Westpac Stadium for the two days of Beervana. The event will be held in four ticketed sessions. beervana.co.nz Saturday 11 - Tuesday 14 August

NZ Hospitality Championships - Auckland This annual event is the largest of its kind in the Southern Hemisphere and the only one to incorporate Cookery, Restaurant Service and other industry-related classes such as Barista and Cocktail. More than 1000 entrants from secondary schools, tertiary institutions and industry will compete. The event includes premier industry competitions such as Nestle Toque d’Or, Chef of the Year and Training Establishment of the Year. nzchefs.org.nz

SEPTEMBER

NOVEMBER

Friday 14 - Saturday 15 September

Thursday 1 - Sunday 4 November

2018 Brewers Guild NZ Conference and Awards - Nelson

Taste of Auckland

The Guild’s annual Conference and Trade Show will be held at Annesbrook Auditorium on Friday 14 September, with the 2018 Brewers Guild Awards dinner the next night at the Trafalgar Centre. brewersguild.org.nz

OCTOBER

Wednesday 22 - Thursday 23 August

Tuesday 16 October

Hawke’s Bay Wine Celebration Auckland and Wellington

Hawke’s Bay A&P Bayleys Wine Awards

Over two nights in Auckland and Wellington, 37 of Hawke’s Bay’s top boutique and estate wineries will present more than 220 wines. Among them, a large collection of Hawke’s Bay Chardonnay, red blends and Syrah, plus a range of aromatic whites, reds, Rosé and sparkling. Exclusive Trade Sessions will be held 2pm-5pm (contact adele@ hawkesbaywine.co.nz for trade invitation details.) Tickets for consumer sessions available through Eventfinda. eventfinda.co.nz

Now in their 18th year, these are the oldest regional wine awards in New Zealand. The objective is to identify, promote and celebrate excellence in wine making in the Hawke’s Bay region, as well as endorse the contribution viticulture makes to its economic, cultural and social wellbeing. Entries are accepted from wineries with wine made from 85% Hawke’s Bay grapes. Over 90% of Hawke’s Bay wineries (including multinational wine makers with vineyards in and out of Hawke’s Bay) enter this competition. showgroundshb.co.nz

Tuesday August 28

Women in Wine - Wellington A national Women in Wine NZ celebration will be held at the New Zealand Academy of Fine Arts (6pm-8pm) with guest speakers and an opportunity to mingle and celebrate what the Women in Wine initiative has achieved since its launch last year. All members are invited to attend. Wine and canapes will be provided. Spaces are limited. Register at nzwine.com. 10 DRINKSBIZ AUGUST / SEPTEMBER 2018

Celebrating its tenth anniversary, Taste of Auckland is being completely redesigned to take over all the indoor and outdoor spaces of Queens Wharf for 2018. The entire wharf, including The Cloud and Shed 10, will house restaurant kitchens, bars, an artisanal marketplace, chef demonstrations and live entertainment. For exhibitor or sponsorship details contact Lemongrass Productions on 09 3779 224 or sales@ lemongrassproductions.co.nz tasteofauckland.co.nz Friday 2 November

NZ Cider Awards - Nelson The national awards for New Zealand cider makers returns to Nelson for 2018. This event is the only awards dedicated to cider in New Zealand and is judged to international standards. Saturday 3 November

New Zealand Cider Festival - Nelson After a sold out event in 2017, the NZ Cider Festival returns to Founders Heritage Park for a family-friendly day, with cider, entertainment and kids’ activities. More than 80 New Zealand ciders will be showcased at the festival. nzciderfestival.com Saturday 3 November

New Zealand Wine Awards - Wellington The gala event to celebrate the winners of the inaugural New Zealand Wine of the Year Awards. (See more on page 14.) nzwine.com/events

COVER STORY – INDEPENDENT LIQUOR

Spotlight on wine Premium offerings and contemporary everyday drinking are all part of Independent Liquor’s wine portfolio

Wolf Blass Independent Liquor is proud to offer Wolf Blass wines in New Zealand. The internationally renowned South Australian winery boasts a bold, expansive and aspirational portfolio of wines ranging from its iconic luxury wines: Platinum Label, Black Label, Grey Label, Gold Label, plus a Reserve Blass range; to its popular commercial Yellow Label and Red Label tiers, which are perfect for everyday drinking. The next generation of Wolf Blass drinkers is also catered

12 DRINKSBIZ AUGUST / SEPTEMBER 2018

for, with the new BLASS range launched recently into the New Zealand market. This contemporary, stand-alone range gives the winery license to experiment with regions and varieties. A recipient of more than 9,000 medals and trophies at national and international wine shows, the essence of Wolf Blass wines is exemplified through the passion of its custodians – past and present – as they continuously strive to produce wines of quality, character and consistency.

COVER STORY – INDEPENDENT LIQUOR

Brand updates from Independent Liquor 19 Crimes Two varietals from the 19 Crimes wine label launched in New Zealand in July – a Cabernet Sauvignon and a Shiraz. The label’s name pays tribute to the stories of Australia’s convicts-turned-colonists transported there from England. 19 Crimes is the first wine label globally to use Augmented Reality (AR) on its labels to bring its brand story to life and engage customers in a unique way. The “talking wine labels” show mugshots of some of those sentenced to Transportation. Download the Living Wine Labels app and scan the bottle with a phone camera to experience the convicts’ stories first-hand.

Squealing Pig New Zealand wine label Squealing Pig is known for its fruit-driven, flavour-packed wines that are best enjoyed young. It uses fruit from Marlborough and Central Otago to create its range of four wines, with the widely awarded Marlborough Pinot Noir Rosé also picking up the ‘Best Rosé’ at The Best Wine of the World Competition in 2017. Marlborough Sauvignon Blanc

Sourced from hidden vineyards in the Awatere Valley, this little pig is packed with passionfruit and herbaceous aromas on the nose. Marlborough Pinot Gris

This little pig from Marlborough is intensely aromatic on the nose and tastes full and luscious on the palate. Marlborough Pinot Noir Rosé

A classic from Marlborough. On the nose, it›s filled with ripe fruit flavours like field strawberry, mandarin and watermelon. Central Otago Pinot Noir

All the way from Central Otago, this wine is bursting with ripe cherry and a little coffee and chocolate on the nose.

Penfolds Max’s The success of Penfolds has been driven by the generations of visionaries and innovators. From the beginning in 1844 to today, the merging of science, art and innovation has driven Penfolds to become one of Australia’s most famed and respected winemakers. In 2015, Penfolds released a range of wines called Max’s, which pays tribute to Penfolds winemaking legend, Max Schubert, who was renowned for his innovative spirit, vision and determination. This new range came about after Penfolds uncovered some key insights into consumers and their behaviours towards cellaring wines: an ever transient group of customers, the desire to cellar wine was becoming less and less. While typically, the Penfolds brands communicate that the Bins and Icon ranges are designed to cellar for long periods of time (up to 40-50 years in some cases), the range of Max’s wines are crafted in a style that is contemporary, expressive, immediately accessible and means they can be appreciated upon purchase. The Max’s range of wines were initially launched in New Zealand in September 2016 with a Shiraz and Cabernet Sauvignon. In late 2017, two additional wines were added to the range – Chardonnay and a Shiraz Cabernet blend. Special release to watch: Penfolds will release the next additions to the Penfolds Max’s range in October 2018. More details will be available from Independent Liquor closer to the time.

DRINKSBIZ AUGUST / SEPTEMBER 2018 13

NEWS

Lion and Harrington’s reach purchase deal CHRISTCHURCH CRAFT brewery Harrington’s has made a deal to sell its business to Lion, which has already announced plans to invest around $2 million in updating the brewery to reinvigorate the business and improve brewing processes. Founded in 1991, Harrington’s was one of the first craft breweries in New Zealand and was named Champion New Zealand Brewery in 2012. Commenting on the deal in late July, founder John Harrington said the Harrington’s team reached out to Lion when they started thinking about how best to carry the business into the future. “I’ve had a relationship with Lion since my publican days,” says Harrington, “and it’s always been a dream of ours that one day they’d become Harrington’s steward. They have a strong track record of protecting and growing craft beer brands and we’re confident that the work we’ve done in creating a strong legacy, will be protected, and even strengthened, by this move.” Following a period of transition, the brand will be integrated into Lion, who will be directly responsible for supply, sales and distribution of Harrington’s going forward. While both parties are still working through the details, the brewery will stay in Christchurch and John Harrington will stay on as brand ambassador.

Women in Wine launches mentor scheme A nationwide mentoring programme has been launched by Women in Wine, to help women within the New Zealand wine industry achieve success. Women in any role within the wine industry were welcomed to apply to be a mentor or mentee in June. “The response has been very good and the calibre of applicants was high,” says Nicky Grandorge, Women in Wine National Co-ordinator. “This is a fantastic opportunity for ambitious women within the industry to benefit from one-on-one sessions with some of New Zealand’s leading women in wine.” The mentoring programme is specific to the New Zealand wine industry and has a robust structure, so it can evolve into a larger programme for both men and women in the future. The bespoke programme was created by Fiona Fenwick of Fifteen Minutes, who has launched many successful mentoring programmes over the years and is also a New Zealand Winegrowers member. The mentors met their mentees in early August, ahead of the six month pilot programme. The aim is to roll it out more widely in 2019. The mentors donating their time are: Carol Bunn, Nat Christensen, Erica Crawford, Jane Hunter, Priscila Muir, Jen Parr, Kate Radburnd and Tracy Taylor.

The new ‘New Zealand Wine of the Year Awards’ unveiled A NEW wine competition has been announced as the replacement for two of the industry’s major wine events. The New Zealand Wine of the Year™ Awards is now the official national wine competition of the New Zealand wine industry, replacing the Air New Zealand Wine Awards and the Bragato Wine Awards. New Zealand Winegrowers says it will combine the very best components of the previous competitions, with a focus on rewarding the grape grower and their single vineyard wines (a core component of the Bragato Wine Awards), as well as championing New Zealand wine excellence on a larger scale (a key objective of the Air New Zealand Wine Awards). John Clarke, New Zealand Winegrowers Board Chair, says the New Zealand Wine of the Year™ Awards is a fresh approach to celebrating excellence in New Zealand wine. “The opportunity to recognise the achievements of our

Correction

Warren Gibson

grape growers and winemakers in one competition is exciting. The New Zealand Wine of the Year™ Awards will help us to continue building on New Zealand wine’s excellent global reputation.” Judging of the wines will take place in the first week of October in Auckland. Highly regarded Hawke’s Bay winemaker

and Chair of the Air New Zealand Wine Awards, Warren Gibson, will lead as Chair of Judges, with Marlborough winemaker and Chair of the Bragato Wine Awards, Ben Glover, alongside him as Deputy Chair. Gibson says the new competition is an exciting opportunity to completely refresh the New Zealand wine awards scene. “The New Zealand Wine of the Year™ Awards 2018 is more than an amalgamation of the previous two; it is the development of a new, fresh and exciting format. The focus is strongly towards celebrating the entire New Zealand wine industry, with a particular focus on vineyard excellence and regionality.” Entries for the New Zealand Wine of the Year™ Awards opened on 1 August, with the winners to be announced at the New Zealand Wine Awards on Saturday 3 November in Wellington. nzwine.com/events

In the feature ‘For the sake of sake’, which appeared in the June-July issue of Drinksbiz there was an error with regards to the institution named as providing the WSET Level 1 qualification in sake. This qualification is available from the New Zealand School of Wine and Spirits in Auckland (nzsws.co.nz). We apologise for the error.

14 DRINKSBIZ AUGUST / SEPTEMBER 2018

WHY DRINK SECOND BEST WHEN YOU CAN ENJOY THE BEST ?

For distribution opportunities contact Ross: m +64 2238 44711 e ross@rosscobrands.com

Drinks International Magazine, the leading publication in the Wine and Spirits industry, conducted a blind tasting of 120 vodkas and selected PRAVDA as the best vodka. Hand crafted in small batches. Distilled six times from late harvest sweet rye grain from the Wielkopolska fields in Southern Poland. Then blended with pristine ice water from the Carpathian mountains. Called the champagne of vodkas... the smoothest vodka ever produced.

NEWS

Monteith’s champions Kiwi moments MONTEITH’S LAUNCHED a new communications platform “Brewed For Right Now, since 1868”, aimed at showing the heritage brand in a more modern light. Working with creative agency Colenso BBDO, the campaign was designed to make Monteith’s relevant to modern beer drinkers in the busy craft category. The campaign launched with 13 documentary-style TV spots shot by LA -based directors, Kiwi Stacey Lee and her partner Anthony Mathile from Flying Fish, using unscripted stories in black and white to show an everyday “beer moment” and the Monteith’s beer brewed for it. Talent included The Litas (an all female Kiwi biker group), The Spearos (a collective of spear fishing mates) and Sal Valentine & The Babyshakes (the 11-strong Auckland swing band). The music in the TVC came from former Kiwi rock band, The Checks, who reunited to re-record the single, “Take Me There.” The campaign was also deployed across out-of-home, digital out-of-home, sampling and social.

SHOWCASE

A year of success for NZ Wine & Spirit Merchants In September, New Zealand Wine & Spirit Merchants will celebrate their first birthday. Over the past 12 months, their collaboration with Bickford’s Group and a host of strong New Zealand agencies has helped to deliver a portfolio of spirits, wine, cider, beer, mixers and juices that is one of the most comprehensive of any start-up liquor distributor in New Zealand. New to New Zealand brands such as Vickers London Dry Gin and Rebellion Bay Trinidad Spiced Rum have been embraced by a market that is welcoming diversity from the status quo. Galway Pipe, Birkenhead Brewing Company, Kingston Estate and Snapper Rock – to name a few of the existing brands – are now enjoying full throttle national coverage. Well-respected Managing Director, Garry Critchley, has handpicked his team, which includes a winemaker and a chef, ensuring there is diversity of thinking to help bring new ideas and innovation to the market. The 10 staff at New Zealand Wine and Spirit Merchants have more than 200 years of experience in the industry between them. F ind out more at nzwsm.co.nz

16 DRINKSBIZ AUGUST / SEPTEMBER 2018

Invivo tops NZ crowdfunding JUST TWO weeks after opening investment opportunities to the public in June, Invivo Wines became New Zealand’s largest equity crowdfunded company. It was the first winery in the Southern Hemisphere to launch an equity crowdfunding exercise in 2015 and with their latest capital raise, Invivo has now received more than $4 million from over 687 investors through a combination of equity crowdfunding and wholesale investments. The offer has been lead managed by Miro Capital Advisory, with the online portion being hosted on Snowball Effect while the offline portion involved the participation of several leading NZX Firms. The previous holder of the top spot was financial services provider Squirrel Group. Co-founder Rob Cameron says the latest round of investment will be used to drive further growth of Invivo’s current range and creating new opportunities. “Our Graham Norton range has been hugely popular and in the latest 12 weeks sales data makes up five per cent of all New Zealand wine sales in the UK...so we’ll be looking to support those products even more. We’re also planning to expand into the US through a new celebrity collaboration, and build on the opportunities in Australia, the UK and Ireland, all while growing our team and our domestic market through our New Zealand partner, Lion.” Since Invivo’s previous crowdfunding exercise in 2015, the company’s sales have increased from $3.7 million to a projected $13.9 million this financial year.

Warm summer aids Vintage 2018 A warm summer benefited New Zealand’s winegrowing regions, with 419,000 tonnes of grapes harvested during Vintage 2018. This is up 6% on the 2017 tonnage, but is still lower than initially anticipated in a season marked by a very early start to harvesting. In addition to prompting an early harvest, the warm summer produced fruit with good ripeness levels. A highlight from Vintage 2018 is the increased production of red wines, with Pinot Noir and Merlot up more than 20% on last year.

NEWS

Insta-ready café opens in Auckland A NEW prototype café based on a global retail trend towards ‘Instagrammable space’ has opened in Auckland. Gong Cha on Takapuna’s Hustmere Road offers a space designed specifically for social media users and is the first of five new stores under the brand scheduled to open in New Zealand this year. The company already has four outlets in Auckland. The bubble tea café has been designed by Spaceworks, in response to Gong Cha’s decision to take the company’s New Zealand look in a new direction. “The team at Gong Cha wanted a space that felt fresh, clean and bright, and somewhere customers would enjoy coming to drink tea, and taking photos to post on Instagram – a lot of their customers are very social media-oriented and want somewhere they can get a great image,” says Spaceworks commercial director Bradley Keys. At the entrance to Gong Cha Takapuna, a swing sits over a faux grass area, in front of a graphic of one of Gong Cha’s teafields. “Creating a unique area within the store like this, with the company’s own particular brand logo, is a great way of... providing something different and eye-catching that makes a great photo, as well as telling the company’s story,” says Sam Elliot, lead designer on the Gong Cha project for Spaceworks. Since launching just over a decade ago, Gong Cha has opened 1500 stores – including more than 600 outlets in USA, South East Asia and Australia.

DB champions sustainability DB BREWERIES has highlighted its latest sustainability achievements, including reducing CO2 emissions in production by 47%, with the release of its 2017 sustainability report in June this year. The report, which follows the internationally recognised Global Reporting Initiative (GRI) framework, also notes the achievement of reaching over one million consumers with Heineken’s ‘when you drive, never drink’ campaign message. DB’s Managing Director, Peter Simons, says the organisation is committed to addressing sustainability across its value chain. “Sustainability is integral to the way we do business. This means we consider the impacts of our activities and the value we create, from barley to bar. We always strive to do better and aim to inspire those around us to join our journey.” DB’s other 2017 sustainability highlights include: • reducing water consumption to 3.2 hectolitres of water per 1 hectolitre of beer, which is 2% less than in 2016 and 25% less than in 2007 • investing 11% of the Heineken brand’s media spend on responsible consumption messages • diverting 104 tonnes of waste glass from landfill and converting it into the award-winning DB Export Beer Bottle Sand • investing over $285,000 in local community initiatives • achieving zero waste to landfill at two out of three main production sites. “We’ve made good progress against our current commitments and targets, and in some cases we’ve already exceeded them,” says Simons. “However, we know there is more to do to address the sustainability challenges in our sector, particularly around alcohol-related harm and climate change. This is why we have started to look towards our long-term goals and how we can continue to make a difference into the future.” 18 DRINKSBIZ AUGUST / SEPTEMBER 2018

New horticulture apprenticeship for wine boom New Zealand Winegrowers is supporting the launch of a new apprenticeship that aims to grow the wider horticultural industry’s workforce and support the recruitment of 100 future leaders. The Apprenticeship in Horticulture Production was announced at the Horticulture Conference in Christchurch in late July. NZ Winegrowers says capable and qualified people are needed to keep up with the growing demands of New Zealand’s booming wine industry, which will likely reach $2bn in exports annually by 2020. The apprenticeship is a collaboration between the horticulture and viticulture industries along with Primary ITO, the Ministry for Business Innovation and Employment (MBIE) and the Ministry of Social Development (MSD). New Zealand Winegrowers CEO, Philip Gregan, says the scheme will help propel people forward into exciting roles within the successful wine industry. “The sector contributes over 20,000 jobs to New Zealand and wine is now our fifth biggest export good. Exports are trending upwards – we are the third biggest exporter into the USA after France and Italy - there’s never been a better time to pursue a career in wine.” The apprenticeships aim to upskill through on-the-job training, which aligns to industry requirements and regional needs, helping apprentices benefit from practical skills and learnings they can apply on the job. The three-year apprenticeship has been designed to replicate a typical season, so can be started any time. Benefits to employers include the recruitment and retention of existing staff, rewarding and securing talent, building flexibility and capability in teams, increasing productivity, helping with succession planning, and minimising health and safety risks. “This is an encouraging first step in this sector-led, government-supported approach that improves employers’ access to reliable, appropriately skilled staff at the right time and place,” says Nathan Grennell from MBIE. For more information visit letsgrow.co.nz

DRINKSBIZ WITH APEX

Apex boosts range with European brands Kiwi company Apex Labelling is bringing two new ranges to New Zealand LABELLING SOLUTIONS company Apex is adding German-made rotary machines and labelling heads to its range after securing new distribution and servicing partnerships in Europe. Apex Labelling designs and builds complete labelling solutions for a wide variety of applications in New Zealand and Australia, and is heavily involved in the apiculture, wine making, brewery and FMCG industries, supplying small and large-scale customers. Owner and Managing Director, Sam Howe, says they will be distributing and servicing rotary machines from renowned German manufacturer Gernep, and labelling heads from Herma, vastly increasing choice for New Zealand businesses. “It could be from small scale label applicators to million-dollar high speed rotary machines,” says Howe, “and we can back that up with the expertise we have in labelling and local service and support, along with spare parts on the shelf.”

More choice at Apex These are the first rotary machines Apex has offered and Howe says the advantage lies in their speed and ability to cope with the variances in glass bottles. “It allows you to cater for varying tolerances in the size of the product being labelled and hold accuracy. It also allows you to do trickier things around orientation, dealing with embossing on bottles and irregular shaped packaging. This can be particularly useful for brands as they try to differentiate their packaging more.” Introducing the Gernep rotary machines to the New Zealand market allows Apex to present a complete range

of labelling solutions to its customers. “It expands our product range into the whole rotary space and everything that entails for the customers in terms of speed, orientation, and multiple labels per bottle. There’s no longer a need to go off-shore and ‘go it alone’,” says Howe. The addition of the Herma labelling heads will provide Apex with a selection of stand-alone label applicators at budget-friendly prices, with the potential to integrate the product into its own custom solutions. The Gernep machines also use the Herma heads. The addition of the Herma equipment is due to recent signing of a Strategic Partnership with The Results Group, based in Melbourne, Australia.

Technical support on hand Apex staff have been in Europe for technical and sales training with Gernep

and Herma and Howe says this is a real advantage for customers here. “We have the trained service and support staff here in New Zealand and we commit to hold the parts, which is important in the unlikely event that they have a breakdown. But if that happens, we can get them up and running again quickly.”

The Apex advantage The Gernep and Herma products are available from Apex now, and Howe says that their introduction, along with Apex’s own custom solutions, means they can better cater to New Zealand businesses. “No matter where they are on the journey of maturity: from a small home brewer to a reasonably sized mass producer – we can offer them anything at a speed and budget point to suit.” Find out more at apexlabelling.com

You Make It. We Label It. Apex design, manufacture, service and support our advanced labelling solutions, here in New Zealand. Each machine is built to meet the specific requirements of your product and application.

CUSTOM MADE IN NEW ZEALAND

Phone +64 9 278 9168 sales@apexlabelling.com apexlabelling.com

DRINKSBIZ AUGUST / SEPTEMBER 2018 19

NEWS

Top NZ Young Vits gear up for 2018 National Final

AFTER AN exciting few weeks of regional competitions, the six winners from each region are now preparing for the National Final of the Bayer Young Viticulturist of the Year 2018, where they will battle it out to win the overall title. The event has become an important fixture in the wine industry calendar, as it is aimed at growing the future leaders in New Zealand wine. The six Young Vits (under 30 years) represent six winegrowing regions from around New Zealand. This year sees the first ever national finalist representing Northland, as well as the first from Waipara. The other regions represented in the competition are Hawke’s Bay, Wairarapa, Marlborough and Central Otago. The national finalists are:

Auckland/Northern: Jake Dromgool, The Landing

Hawke’s Bay: Jono Hunt, Delegats

Wairarapa: Scott Lanceley, Te Kairanga

Marlborough: Ben Richards, Indevin

Waipara: Zoe Marychurch

Central Otago: Annabel Bulk, Felton Road

The National Final of the Bayer Young Viticulturist of the Year 2018 will take place on 27 August at Palliser Estate in Wairarapa, where contestants will be tested on all aspects of vineyard management, both practical and theoretical. These cover topics such as soil nutrition, pruning, machinery, trellising, pest and disease identification and treatment, wine knowledge, budgeting, due diligence, health and safety, and sustainability. They will then give a speech at the Bragato Conference in Wellington later in the week and the overall winner will be 20 DRINKSBIZ AUGUST / SEPTEMBER 2018

announced at the Bragato Conference dinner on 30 August. “It is set to be an exciting competition with six very knowledgeable and skilled Young Vits, all determined to give it their all and take out the 2018 title,” says Nicky Grandorge, National Co-Ordinator of the competition. As well as becoming the Bayer Young Viticulturist of the Year 2018, the winner takes home an amazing prize package, which includes a Hyundai Kona for a year, an AGMARDT Travel Grant, $2000 cash, a Leadership week, Riedel glassware from Winejobsonline and Bahco golden secateurs.

NEWS

SHOWCASE

Long Cloud expands boutique spirits portfolio industry is heading. “People are drinking less – but drinking better. Consumers are more adventurous in their purchasing and there’s a growing segment prepared to spend up to and over $100 on a bottle of spirits regularly. “We have been careful to select brands with products that offer consumers a great story, and a quality experience.” Warner Edwards, in the village of Harrington, Northamptonshire, have a range of award-winning gins including Honeybee (flavoured with honey from their hives), and their popular Rhubarb Gin, made with a rhubarb crop that originated from Queen Victoria’s garden. Distilled in a 200-year-old pot still, Hammer & Son produce two very different gin styles. Their Old English Gin uses a recipe from 1783 and won ‘World’s Best Gin’ in 2015, while fresh, dry botanicals feature in their Geranium London Dry. Its crisp aromas and flavours have made it a bartender favourite.

Chase Distillery produce the original single estate range of spirits. From the trophy-winning Chase Vodka and multi gold medal winning Williams GB Extra Dry Gin, to the Oak Aged Sloe & Mulberry Gin – each ingredient is carefully grown on the family farm in Herefordshire. “When you talk to these distillers, you realise how passionate they are about their craft,” says Shannon. “We’re extremely passionate about their brands too. It’d be hard not to be!” Shannon@longcloudwines.co.nz

Imported and distributed in New Zealand by Long Cloud Wines & Spirits shannon@longcloudwines.co.nz | 021 145 5871

Christchurch-based boutique distributor Long Cloud Wines and Spirits have recently extended their spirits portfolio to include 17 new boutique products. South Island distributors of wine brands such as Doctors Flat, Tony Bish and Walnut Block Wines, Long Cloud have been importers of “bits and pieces” spirit brands since their inception nearly eight years ago. More recently under new ownership, they have focused on premium spirit brands and in November 2017 secured New Zealand distribution rights for UK boutique distilleries Warner Edwards, Hammer & Son, and Chase. Chase was previously part of the Hancocks stable, but Warner Edwards and Hammer & Sons are new brands to our shores. Owner Shannon Dimbleby, who has 15 years’ experience in the local industry in hospitality management roles and as an account manager for two of the larger spirits suppliers, is excited about where the spirits

FROM FIELD TO BOTTLE

CHASEDISTILLERY.CO.UK

@CHASE_DISTILLERY

NEWS

SHOWCASE

Juno Gin and Saverglass Saverglass offers its customers increasingly innovative solutions that stand out and create value. Their goal is to spark interest, to engage and surprise. With a creative strategy that includes designing spectacular visionary decorations based on the most promising trends worldwide, Saverglass works with its customers and their design teams to develop decorated bottles on stock items or personalised bottles, to achieve high quality, stunningly beautiful packaging. Sophistication has become a key asset in bottle design. Strong demand for deluxe, refined, elegant products and exceptional ultra-premium small productions of fine high quality offerings is driven by consumers seeking excellence in rare or elite comestibles. Against a global backdrop of premiumisation and an increasingly savvy domestic and international clientele, sophistication has become a key asset in packaging design, which is what led the New Zealand creators of Juno Gin to Saverglass when designing their packaging in the lead-up to launching their high end products. Techniques used include screen printing in enamel and organic ink, hot stamping, printing with precious metals, sand blasting,

acid etching and a range of coating options. Saverglass has provided packaging and decoration for many of the best-known names for many years and takes pleasure in welcoming new customers to this network of fine products. Creating packaging to provide a foil for the amazing range of spirits, liqueurs, wines and other products developed by their customers is a core part of the services Saverglass offers. Bespoke bottles as well as decoration are areas of specialisation. Saverglass is proud to have been chosen by Juno Gin to decorate the bottle for their premium products. Working with Strategy Collective (the design team), and the Juno Gin team was exciting and Saverglass is delighted that Juno Gin recently won Double Gold at the San Francisco World Spirits Competition – meaning that every judge gave the packaging a gold rating. In addition, they won a silver medal for their signature range Extra Fine Gin. The judges described their gin as showing “refinement, finess and complexity”, which is mirrored in the packaging. Find out more – visit saverglass.com or call Karen on 09 522 2990.

INTERNATIONAL NEWS

Top 100 largest spirits brands revealed THE WORLD’S most popular alcoholic drink in 2017 was the South Korean soju brand Jinro, owned by Hite-Jinro, according to the IWSR Real 100, a ranking of the world’s largest spirits brands by volume, published in July. Selling almost 76m nine-litre cases, Jinro retains its number one position from last year, and once again by a staggering margin of over 44m cases. Jinro has grown for four years in a row, selling 0.8% (over 600,000 cases) more in 2017 than it did in 2016. The world’s second and third mostconsumed spirits brands swapped places this year. Thailand’s Ruang Khao moves up to second place, growing by almost 2% after a dip in 2016. In third place, the world’s biggest brown spirit – and the world’s number one whisky – is ABD’s Officer’s Choice. The markets for soju in South Korea, local whisky in India and cane spirits

in Thailand are so vast that even those brands trailing far behind Jinro, Officer’s Choice and Ruang Khao sit comfortably within the global top 10. Thai Beverage, who also owns Ruang Khao, is one of only two companies to have two brands in the top 10. Diageo’s Smirnoff is the first truly global brand on the list, selling over 25m cases across 155 countries, and rising one place in the rankings this year. While giant domestic Asian brands make up the lion’s share of the top 10, the international bestsellers are not far behind. Johnnie Walker Scotch whisky grew by 2% last year, but fell one place to 12th, just ahead of Bacardi rum, unchanged in 13th, and Jack Daniel’s whiskey, which rose two places to 14th. Eighteen of the brands in the Real 100 belong to Diageo, making the British company the most-represented owner on the list.

The most-represented category in the Real 100 is whisky, with 29 brands featured. Fifteen of these whiskies are Indian, of which ten are owned by either Diageo or Pernod Ricard. The biggest climbers of the whisky category were Japanese whisky Nikka, climbing from 96th to 87th place (12% growth 20162017) and Jameson Irish whiskey which climbed from 48th to 43rd (12.1% growth 2016-2017) Nineteen vodka brands appear on this year’s list. Tito’s once again surged up the rankings: impressive growth of 17.6% in 2017 means the brand has leapt from 93rd place to 35th in the space of just two years. The list features six rum brands. Bacardi stays at 13th, Captain Morgan breaks back into the top 20 in 19th place, and Havana Club’s growth of 6.3% sees it rise one place to 67th.

IWSR Real 100 - Largest spirits brands 1-1O Rank Volume 2017

$ Chg Volumes 2016 to 2017

Hite-Jinro

75,910.0

0.8%

Thai Beverage

31,750.0

1.8%

2017

2016

Brand

Category

Owner

Jinro

Soju

Ruang Khao

Other Spirits

Officer's Choice

Indian Whisky

ABD

31,510.1

-2.5%

Emperador

Brandy

Emperador

28,756.8

-3.0%

McDowells

Indian Whisky

Diageo

26,338.2

2.7%

Smirnoff

Vodka

Diageo

25,635.0

0.7%

Chum Churum

Soju

Lotte

25,551.0

2.2%

Hong Tong

Other Spirits

Thai Beverage

21,200.0

2.4%

Imperial Blue

Indian Whisky

Pernod Ricard

18,847.7

5.2%

Good Day Soju

Soju

Muhak

18,550.0

Volume Units: Thousands of nine-litre cases

-1.3% Source: IWSR 2018

‘Alt-gin’ launches in UK with Pernod Ricard Pernod Ricard UK has partnered with Ceder’s Drinks Ltd to exclusively distribute its new nonalcoholic gin brand following a July launch in the UK. Created by husband and wife entrepreneurs Craig Hutchison and Maria Sehlstrom, Ceder’s describes itself as an ‘alt-gin’ – containing the flavours of gin but with no alcohol. The pair use wild and

rare South African botanicals found in the Cederberg mountains of the Western Cape to create their range of three flavours: Ceder’s Classic (akin to a classic gin, mostly juniper but with floral hints), Ceder’s Wild (juniper combined with ginger, clove and rooibos) and Ceder’s Crisp (juniper combined with citrus, cucumber and camomile). Laurent

Pillet, Managing Director for Pernod Ricard UK, comments: “This is a growing and exciting area for Pernod Ricard UK and we are delighted to offer our customers and consumers a non-alcoholic gin alternative. It’s our ambition to continue to give consumers more choice and to satisfy the growing demand for no alcohol options.” ceders-alt-gin.com DRINKSBIZ AUGUST / SEPTEMBER 2018 23

INTERNATIONAL NEWS

World’s best restaurants named THE BEST restaurants in the world were unveiled at a ceremony in Bilbao, Spain in June. The World’s 50 Best Restaurants saw 23 countries across six continents honoured with a place on the list, including first place for Modena restaurant Osteria Francescana, which had previously held the number one spot in 2016.

It was joined in the top three by El Celler de Can Roca (No.2), in Girona, Spain, and Mirazur (No.3), in Menton, France. The only Australasian restaurant to place in the Top 50 was Melbourne’s Attica (helmed by New Zealand chef/owner Ben Shewry), which placed at 20, up from 32 in 2017.

The top 10 in the World’s 50 Best Restaurants:

The list is voted for each year by more than 1,000 international restaurant industry experts and gourmets who make up The World’s 50 Best Restaurants Academy. worlds50best.com Lara Gilmore and Massimo Bottura of Osteria Francescana

Diageo announces plastics targets DIAGEO HAS announced new targets for its use of plastics. The global spirits giant is aiming for 100% of plastics used in its business to be widely recyclable by 2025, and plastic bottles to be made of 100% recycled content by 2030. Diageo has already made inroads into making its packaging more sustainable through increasing recycled content, reducing packaging weight and increasing recyclability. Currently, less than five per cent of its packaging is plastic and the vast majority, approximately 90 per cent, is glass. It says the targets are part of a broader commitment to minimising the environmental impact of its business. 24 DRINKSBIZ AUGUST / SEPTEMBER 2018

Pernod trials ‘connected glass’ A ‘CONNECTED’ glass that can take an order and relay it to bar staff is being trialled in Paris by Pernod Ricard, in partnership with a start-up called Black Sheep. The glass launched in July at Plaza Havana Club in Paris and will run until mid-September. BlackSheep’s goal is to modernise order taking in restaurants and bars thanks to a web app, which does not need to be downloaded and allows ordering and paying in three clicks. The glass is equipped with an NFC (Near-field Communication) chip that links to the consumer’s smartphone when transmitting the order to the bartender. The consumer can wait to be served at the table or receive a notification to collect the cocktail when ready at the bar. Pernod Ricard says the new concept has been designed to simplify the consumer experience, knowing that one in three customers foregoes a purchase if the wait exceeds ten minutes. At home, the same technology gives the user access to the “Cocktail Club” web app to find ideas for cocktails, recipes, shopping list based on the ingredients the user already has at home and the number of guests.. The connected glass is the latest example of Pernod Ricard’s explorations in the digital space. Several brands in the portfolio have previously launched connected bottle concepts, including Malibu and Mumm. Plaza Havana Club is an immersive experience around the Havana Club brand. For the past five years, Havana Club has been investing in a space in Paris and recreates the atmosphere of Cuba for three months.

©THE WORLD’S 50 BEST RESTAURANTS

1. Osteria Francescana – Modena, Italy 2. El Celler De Can Roca – Girona, Spain 3. Mirazur – Menton, France 4. Eleven – Madison Park, New York, USA 5. Gaggan – Bangkok, Thailand 6. Central – Lima, Peru 7. Maido – Lima, Peru 8. Arpège – Paris, France 9. Mugaritz – San Sebastian, Spain 10. Asador Etxebarri – Axpe, Spain

+64 9 579 9687 | orders@nzwsm.co.nz | facebook.com/NZWSM

www.nzwsm.co.nz

INTERNATIONAL NEWS

Penfolds looks to Napa Valley and Champagne

Penfolds CEO Michael Clarke

TREASURY WINE Estates (TWE) has announced several innovations for its Penfolds brand, among them the introduction of Napa Valley grapes to its winemaking and the creation of a champagne. Making the announcement in early July, TWE said the Penfolds Winemaking Team would start using the California grapes to craft Penfolds wine styles from the California 2018 harvest onwards. It says this builds on a proven and credible pedigree that dates back to vine cuttings brought to Adelaide by Dr Christopher and Mary Penfold in 1844, and Kalimna cuttings taken to Camatta Hills vineyards in California in the 1990s. Penfolds Chief Winemaker, Peter Gago commented: “Our Penfolds House Style certainly allows and embraces the freedom to explore premium viticultural regions across the world. We are striving to add outstanding Californian-sourced wines to our offering by fiscal 2022.” TWE also announced a new range, called Penfolds Special Bottlings, which includes: • Lot. 1990 – a Pot Distilled 28 year old Single Batch Brandy (released early July) • Lot. 518 – a premium fortified Barossa Shiraz (94%) with Baijiu 26 DRINKSBIZ AUGUST / SEPTEMBER 2018

(scheduled for release September 2018) • a champagne – expected to be released in calendar year 2019, in time for the celebration of Penfolds 175th anniversary year. “The Penfolds winemaking team is delighted to engage in a profound expansion of our core range, while preserving Penfolds DNA,” said Peter Gago, “and at the same time, building upon the creativity, ingenuity and boldness of our winemaking ancestry. This will broaden our base and help future-proof Penfolds.” TWE’s Chief Executive Officer, Michael Clarke, said the expansion into brandy, spirited wine and multi-country sourcing is an important step. “Innovation of this nature plays a critical role in driving long term, sustainable growth for the Company as we broaden brand appeal and offerings to consumers around the world. Multi- region and multi-country sourcing brings excitement and energy into established brands and at the same time, strengthens TWE’s ability to deliver consistent, quality wine year on year; regardless of vintage variation. What we have announced for Penfolds is just the start of a much larger agenda we have to deliver continued growth. penfolds.com

UK’s legalization of medicinal cannabis tipped to impact drinks market The UK’s move to legalise the medicinal use of cannabis is expected to stimulate the use of marijuana extract CBD in drinks, according to data and analytics company GlobalData. It was announced in late July that the British government would allow specialist physicians to prescribe cannabis-derived medicinal products from late 2018. Recreational use remains prohibited. GlobalData Consumer Analyst, Aleksandrina Yotova, says a flow-on effect to the drinks market is likely. ‘‘This change in legislation for medicinal cannabis will spur further growth in the Cannabidiol (CBD) market in drinks, an increasingly popular legal form of cannabis. ‘‘CBD is a marijuana extract, which is not considered a controlled substance in the UK, and is therefore 100% legal – as opposed to the psychoactive chemical Tetrahydrocannabinol (THC). ‘‘CBD has recently started to gain traction in the UK market as a functional ingredient in drinks. As CBD is non-psychoactive and there is a widespread belief in its medical value, it will keep rising in popularity, especially among consumers wanting to relax while remaining sober. ‘‘Holland & Barrett [a UK health retailer] has been selling CBD oil as a food supplement since the start of 2018. The retailer has recently reported stable and growing sales of the format. Consequently in June, Holland & Barrett launched Love Hemp Water, a functional spring water infused with CBD. We expect to see more brands moving into this space. ‘‘Cloud 9 Brewing, a craft beer producer in the UK has recently launched its High Flyer Session IPA with Cannabis Oil Extract, marketed as offering ‘blissfully elevated drinking experience’ and containing 0% THC. A 330ml bottle contains 10mg of CBD extract, obtained from organic Cannabis Sativa.’’

Try C.C. Zero Sugar Dry SAME REFRESHMENT. ZERO SUGAR.

For more information please contact our National Contact Centre on: 0800 69 23 37

NON-ALCOHOLIC NEWS

Classic Tonic from Six Barrel Soda NEW FROM the folk at Six Barrel Soda is a Classic Tonic syrup. It’s made with real lemongrass, fresh lemon juice, lemon peel, pimento and quinine, creating a tonic that is citrusy with a gentle bitterness and not overly sweet. For use in bars with a soda tap/gun or for consumers at home with SodaStream. Use it to make zesty G&Ts or for dry, non-alcoholic drinks. The team at Six Barrel recommend garnishing with lemon, thyme or cucumber. The 500ml bottle makes 15 drinks. RRP $16.50. Six Barrel Soda Co

Seedlip adds citrus varietal UK BRAND Seedlip has announced a third addition to its range of distilled non-alcoholic spirits. Founder Ben Branson revealed the third expression in late July as Grove 42. It is described as a zesty, complex, citrus-forward blend of three types of orange (bitter orange, blood orange and mandarin) and uplifting spice distillates (lemongrass, ginger and lemon peel). The ’42’ in the name refers to 1542, the year in which the word ‘orange’ was first used as the name for a colour. While the first bottling of Seedlip Grove 42 will be for the UK market, New Zealand distributor Cook & Nelson says it expects to have stock here in November. The citrus Grove 42 joins Seedlip’s original expressions of Seedlip Garden 108 and Seedlip Spice 94. Cook & Nelson

Holistic hydration from OSOM A RANGE of spiced Ayurvedic New Zealand spring waters has launched under the OSOM brand. The range uses a blend of Fairtrade spices to provide detoxifying, calming and restorative support for wellbeing. The three blends include Detox (a cleansing mix of ginger, turmeric, holy basil/tulsi and pepper to help support purifying and detoxing of the body); Restore (a combination of fennel, cumin, ginger, holy basil/ tulsi and turmeric to support replenishment) and Calming (a blend of fennel and clove with rose, to soothe and refresh.) OSOM 350ml RRP $4.49-$4.99. OSOM

SOS launches new ready-to-drink SOS Hydration has added a new ready-to-drink Hypotonic Sports Drink to its range of hydration products. It contains 3g of sugar per 500ml bottle and no artificial flavours or colours. Several New Zealand high performance teams and athletes are regular users of SOS, including sailors Blair Tuke and Peter Burling, racing driver Scott Dixon, multiple Olympic medallist Nick Willis, Hamish Carter and Ironman NZ Champion triathlete Terenzo Bozzone. The SOS formula is based on combating dehydration to improve mental clarity and focus, stamina, physical performance, and hydration. The new hypotonic SOS Sports Drink meets standards set by both UNICEF and the World Health Organisation when it comes to sugar levels, sodium and potassium levels and the resulting osmolarity for optimum hydration. The new grab-and-go-pack is aimed at consumers who want to quickly and healthily combat dehydration. SOS (500ml) is available in Mango, Watermelon and Citrus flavours. sosrehydrate.com

28 DRINKSBIZ AUGUST / SEPTEMBER 2018

www.ServiceIQ.org.nz

0800 863 693

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

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

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

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

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

TRAINED

THEY ARE

GREAT STAFF AREN’T BORN

NON-ALCOHOLIC NEWS

NZ company launches alcohol-free spirits

NEW ZEALAND company Ecology & Co has just launched a range of distilled alcohol-free spirits – a juniper-rich ‘London Dry’ varietal and an aromatic ‘Asian Spice’ blend, with stock available from mid-August. Keen distiller Will Miller developed the London Dry recipe when his wife Diana wanted the enjoyment of a gin, but without the alcohol. While there are obvious parallels with UK brand Seedlip, which launched in New Zealand earlier this year, the couple’s business partner, Lizzie Gray, says the local product is a very different offering. “Seedlip is not based on a gin. Whereas our London Dry is, and has all 10 botanicals that a traditional London Dry gin has.” The Asian Spice varietal was inspired by the Millers’ time in India and uses lemon, cardamom, black pepper, cassia and basil in its blend. Gray says Ecology & Co uses no alcohol in its production process, instead using more botanicals and a slow, small-batch distilling process to create a fuller flavour. Will and Diana Miller make the product at their purpose-built distillery in the Auckland suburb of Devonport. It is early days for the company, with the first 2500 units bottled in late July to fulfil pre-orders taken from the Go Green and Fine Food shows. The business has secured its first large trade partner, Moore Wilson’s in Wellington, and is in negotiations with outlets in Auckland and Christchurch and selling to bar and restaurant trade directly online. Lizzie Gray says Ecology & Co products are ideal for non-liquor businesses too. “Cafes who don’t have an alcohol licence can now sell quality mixed drinks and ‘cocktails’. It ticks the box for responsible hosting and is a beautifully produced product without flavours, sweeteners or sugars.” The brand’s tagline is “Change what it means to be social” and Lizzie Gray says Ecology & Co. comes at a time when consumers’ drinking habits are experiencing a significant shift. “What’s exciting about our product for trade is that it enables them to sell a premium product to a customer and give them a great experience, regardless of whether they’re drinking alcohol or not.” Ecology & Co London Dry and Asian Spice – 700ml RRP $67. Contact hello@ecologyandco.com ecologyandco.com 30 DRINKSBIZ AUGUST / SEPTEMBER 2018

Kvas finds Kiwi fans A unique fermented drink that originated from Russia and Eastern Europe is finding fans around New Zealand, with a local version expanding its distribution into supermarkets a year after launch. Kvas is an ancient lacto-fermented drink made using a starter from rye bread flavoured with coriander seed and sultanas. It is probiotic and low-sugar. Jack and Sabina Bristow established The Kvas Company in 2016, becoming New Zealand’s first kvas brewers. They had earlier moved to New Zealand with their three children from Moscow, where they had met while Jack (from the UK) was studying Russian. The Kvas Company has two product lines: Brod Traditional Kvas offers classic styles and fruit flavours, while Brod Original Kvas comprises unique varieties brewed with cold-brewed coffee, cacao, spices, lavender, rosebuds, and beetroot. The products are stocked in cafés and restaurants across the country and are now available in selected New World and Fresh Choice supermarkets in the South Island. The couple found early success with their products, as Brod Brown won a 2017 Cuisine Artisan Award, Brod Lemon was a finalist in the Outstanding NZ Food Producers Awards 2017, and Brod Original Rye was Highly Commended Best New Product in the 2018 Healthy Food Guide Awards. The latest addition to the range is Brod Ruby, which is brewed with beetroot, ginger and turmeric and contains less than 2% sugar. thekvascompany.co.nz

Drinks Collective showcases local LION HAS launched a new venture called the Drinks Collective, bringing a variety of New Zealand non-alcoholic drinks together in one offering. Launching at the Fine Food Show in Auckland, the Drinks Collective describes itself as a smaller ‘start-up’ within Lion that aims to build a culture that embraces “agility and innovation”. Clare Harvey, from Lion’s marketing team, says the Drinks Collective is a onestop shop supplying fridges to cafés, foodservice outlets and convenience stores. “Our approach gives greater flexibility for the retailer to stock the products that work for them, and we are constantly evolving to meet changing demands.” The Drinks Collective portfolio comprises Lion’s own brands and others it is partnering with and includes: Hopt Soda, Mac’s Soda, Good Buzz Kombucha, Nakd Water, Aroha, Awaka, Chia, Benjer Juice, Six Barrel Soda, Pete’s Lemonade, and Harpoon Cold Brew Coffee. Lion says that offering a collection of premium and distinctive brands and experiences delivers to the future of beverages in the New Zealand market and offers “a total solution to our customers by looking at innovation and growth in the beverages category.” info@drinkscollective.co.nz

New Zealand’s only mobile wine industry recruitment website

Why advertise with us? • 100% New Zealand owned and operated • Only New Zealand wine industry recruitment website with mobile optimisation • Investing in the future of wine recruitment in New Zealand • Proud Gold sponsor of New Zealand Wine of the Year™ Awards 2018 • Sponsor Bayer NZ Young Viticulturist of the Year Awards 2018

BIG REDS WINE REPORT

E D S 32 DRINKSBIZ AUGUST / SEPTEMBER 2018

BIG REDS WINE REPORT

Wine writer Joelle Thomson presents her picks of some of the best big reds on the market.

UNDER RRP $30 2016 Angove Shiraz Cabernet Organic RRP $14-$15 EuroVintage

This organic vegan-friendly wine from Australia is refreshing to see and taste. It has bold, bright, fresh young flavours of ripe black plums, a hint of earthy savouriness and that large certified organic label, which adds an extra layer of feel good appeal. 17.5/20 2013 Rinero Rosso Veneto IGT RRP $21.95 Sur Wines

When it comes to earthy, savoury flavours in wine, Italy has it nailed. It’s a combination of the enormous number of indigenous grape varieties found only there, the preference of the winemakers for maturation in large old barrels, and a certain Italian essence – all rolled into one. This five-year-old Venetian red is a good example of a savoury red that drinks well now. 16.5/20 2016 Jacob’s Creek Double Barrel Cabernet Sauvignon RRP $21.99 Pernod Ricard

The contrast between this wine before and after it was aged in whisky barrels was outstanding – afterwards, it was softer in aroma and taste. The double barrel process has lessened Cabernet’s sometimes leafy notes and softened the tannins, which seems to enhance the acidity and makes the wine taste fresher. It is very good drinking. 17.5/20

2016 Jacob’s Creek Double Barrel Shiraz RRP $21.99 Pernod Ricard

If you’re a Shiraz or whisky fan (or both), then this wine will be right up your alley with its soft, smooth spice and fruit on the palate. There are notes of whisky, caramel and banana intermingled with the rich, dark fruit flavours of Shiraz. The tannins are smooth, velvety and soft. 17.5/20 2016 Jacob’s Creek Reserve Barossa Shiraz RRP $21.99 Pernod Ricard

Flavoursome, affordable and consistent are the key factors in the wines from one of the world’s biggest wine companies, Jacob’s Creek, from South Australia’s Barossa Valley. Packed with powerful black fruit flavours of plums and macerated cherries, this wine is fullbodied and smooth, thanks to 15 months of ageing in French and American oak. 17.5/20 2014 Red Barrel Merlot RRP $24.95 Wine2Trade

Hawke’s Bay is the leading Merlot region in New Zealand and Red Barrel wines represent very good value and quality, with this wine’s lovely and lively concentration of flavour and richness. It is dry, full-bodied, intense and retains the smooth, velvety drinking appeal that draws so many to Merlot in the first place. 17.5/20

DRINKSBIZ AUGUST / SEPTEMBER 2018 33

BIG REDS WINE REPORT

2015 Charles Wiffen Marlborough Merlot RRP $25.95 Wine2Trade

Good vintage, ripe fruit, big smooth tannins – what more could you ask for in Merlot? A great price too? This Marlborough Merlot delivers on all of those and more, with spicy flavours and a long finish thanks to the acidity and freshness from the cool nights of this country’s biggest wine region. 16.5/20 2014 Umani Ronchi Vigor Marche IGT Sangiovese Merlot RRP $26.99 Vintners

The vineyard of Vigor is 150 metres above sea level on a south-east facing hillside in the Marche region in central Italy. All the grapes in this wine were hand-picked and include 75% of Italy’s most planted red – Sangiovese – with 25% Merlot

for softness. The wine was fermented in stainless steel and aged in old oak for eight months, which further softens Sangiovese’s edgy personality. It’s a great match with savoury food. 18.5/20 2017 Château La Negly La Cote Languedoc RRP $28-$29 Maison Vauron

A deliciously dark and juicy southern French red made from vineyards close to the coast. Carignan is the leading grape here, providing spice and dark berry flavours. Its full body, big smooth tannins and lovely balanced acidity add structure and length. 18.5/20 2016 Ochoa Garnacha-Tempranillo RRP $29-$30 CoLab Wine Merchants

This deliciously drinkable Spanish red is the biggest selling wine at La Rumbla restaurant in Arrowtown and it’s easy to taste why. A deep ruby colour, its youthful, bright fruit flavours of blueberries and baked plums are balanced by the structure of big, grippy tannins and a soft mid-palate. 18.5/20 2014 Elderton Barossa GSM RRP $29-$30 EuroVintage

Sons of Eden Sons of Eden is an Australian wine brand started two years ago by friends Corey Ryan (former GM for Cellar Masters in Australia and winemaker for Villa Maria) and Simon Cowham, a viticulturist, who began his career with Heggies Vineyard and Pewsey Vale. Both learned their trades in Eden Valley, hence the name of their brand. Their focus is high quality, small volume wines.

34 DRINKSBIZ AUGUST / SEPTEMBER 2018

GSMs are among the best wines in Australia, even if they are relatively rare compared with the country’s better known Shiraz. The letters stand for Grenache, Shiraz and Mourvedre (also known as Mataro), which are the classic grapes used in Cotes du Rhone reds. This is a very good GSM that puts its fruitiest flavours forward with soft smooth tannins, medium acidity and a long finish. It’s dry, complex and approachable now, but can also hold and improve for four to five years. 17.5/20

RRP $30 - $40 2015 Grant Burge Filsell Old Vine Shiraz RRP $30 Hancocks

An awesome wine with deep purple colour, black olive flavours and incredible intensity of fruit, thanks to the inclusion of whole bunches of grapes from the very ripe 2015 vintage. Chief winemaker Craig

Stansborough’s philosophy is elegance and balance and he uses more whole bunches in fermentation than in the past, in good years. The result is outstanding – a wine that is rich and flavoursome now and will also age superbly from 10 to 15 years, and potentially beyond, in good cellar conditions. 18.5/20 2015 Yalumba Paradox Shiraz RRP $30-$32 Negociants

This Shiraz has lovely, juicy fruit and great concentration of flavour plus a super long finish. It’s made with grapes grown in the northern Barossa areas of Kalimna and Ebenezer. It’s all about the fruit here, thanks to a modest 15% new oak and a mix of both American and Hungarian. The latter allows the fruit to shine and, within a couple of years, Hungarian oak will take over as the wood of choice in which to age this great Aussie Shiraz. 18.5/20 2012 Ochoa Graciano RRP $32 CoLab Wine Merchants

Graciano is often referred to as ‘the virtual grape’ because there is so little of it, so it’s something of a rarity to find one, especially at this relatively accessible price. This wine has big, rich aromas of red and black plums, spice and earthy notes; it’s dry, full-bodied and smooth. Graciano is best known -as one of the key historic ingredients in Rioja, but is a tricky grape to grow so has disappeared from many vineyards. 17.5/20

BIG REDS WINE REPORT

2016 Grant Burge Miamba RRP $32-$33 Hancocks

2017 Sons of Eden ‘Marschall’ Shiraz RRP $34.99 RM Wine Partners

2015 Black Barn Hawke’s Bay Syrah RRP $39-$40 Negociants

There’s amazing freshness in this big dark red that is also full-bodied, dry and richly fruity with fantastic depth of flavour, an approachably smooth style and a long finish. Like other wines in the Grant Burge stable, this has outstanding ageing potential, yet also drinks well now. 18.5/20

This wine is named after the late Dave Marschall, who helped establish Barossa’s Sons of Eden wines. Intensely concentrated in colour and taste, it was made from hand-picked fruit cold soaked at low temperatures for five days to preserve the deep, dark fruit flavours. Five per cent whole bunches in the ferment add structure, ripe tannins, weight and length. 17.5/20

Consumers may know its popular restaurant, dramatic outdoor amphitheatre and farmers’ market better than its wines, but this Syrah from Hawke’s Bay’s Black Barn is sure to find fans. It has a medium body, flavours of dark fruit, cocoa and mocha, while powerful tannins provide structure. It drinks well now and has a long life ahead too. 17.5/20

Spotlight on the Gimblett Gravels NAPI E R

Gimblett Gravels

HAS TI N G S

H AV E LO C K N O R T H

• The Gimblett Gravels Winegrowing District is approximately 800 hectares of vines grown on stony soils in Hawke’s Bay. They are planted on the Ngaruroro River bed, which changed course in 1867. • Greywacke stones are interspersed with silt and sand to 40 metres depth and the stony ground has a low water holding capacity. • The climate in the Gravels wine region is maritime, with similar heat days to Bordeaux in south west France and Margaret River in Western Australia. • Many different wine brands own vineyards on the Gravels, with Villa Maria Wines owning the largest area. • The Gravels is widely regarded as one of the best places in New Zealand to ripen grapes for full-bodied reds such as Cabernet Franc, Cabernet Sauvignon, Malbec, Merlot and Syrah. • The first Syrah was planted in 1982 by Alan Limmer of Stonecroft. • Only 10% of the vines on the Gravels are white grapes, namely Chardonnay and Viognier, with small plantings of Arneis, Gewürztraminer and Riesling.

DRINKSBIZ AUGUST / SEPTEMBER 2018 35

BIG REDS WINE REPORT

RRP $40 and above 2013 Brown Brothers Patricia Shiraz RRP $49-$50 Taylor Brown

‘Best of the best’ is the philosophy of the Patricia wines, which are named after the late grandmother of the four Brown Brothers from Australia’s Victoria. This full-bodied Shiraz is made from four vineyards in the state: Henty, Heathcote and two in the King Valley. It’s intense in colour, full-bodied, dry and smooth with silky tannins and a long finish. 18.5/20 2016 Sons of Eden Zephyrus Shiraz RRP $54.99 RM Wine Partners

This outstanding Shiraz is made from low yielding vineyards in the Barossa and Eden valleys. It has massive intensity with dark, ripe black fruit flavours, rich mocha, cloves and lively acidity adding freshness to this full-bodied, bone dry, smooth and complex red. It’s named after the Greek god of the west wind – a nod to the westerly winds in the Greater Barossa. 19/20 2015 Taylors St Andrew’s Cabernet Sauvignon Clare Valley RRP $69 - $70 Taylor Brown

Taylors have made a name for their Cabernet Sauvignon from Australia’s Clare Valley and this is a great example, with its ripe, juicy fruit flavours and smooth silky finish, which is refreshing for an Aussie Cabernet. It drinks well now when decanted and was built for the long haul too – it will age for up to and beyond a decade. 17.5/20

The 2014 Vidal Legacy Syrah is a big, beautiful wine from a great vintage - the 2014 summer was intensely warm and dry.

2014 Vidal Legacy Syrah RRP $69.99 Villa Maria

This big, beautiful Syrah is a wine from a great vintage – the 2014 summer was intensely warm and dry, lending this beauty its intense purple colour and rich spicy flavours of cloves, cardamom, cedar and black pepper. It spent 18 months in French oak and has lovely integrated tannins, fruit richness and length. 18.5/20

2012 Telmo Rodriguez ‘As Caborcas’ Single Vineyard RRP $93.99 Vintners

Spaniard Telmo Rodriguez uses six different native Spanish grapes in this wine, all grown on bush vines on steep terraces of 600 metres above sea level, on the edge of the Bibei River in Valdeorras (‘the valley of gold) in north-east Spain. This provides elevation to the sun, good drainage and keeps vine fertility low. The concentration of flavour is what makes this wine sing. That and the leading grape in the blend, Mencia, which provides delicate dark fruit flavours and high acidity for freshness. The other grapes are Merenzao, Souson, Garnacha, Godello and Brancellao. It’s full-bodied, delicately fruity, intense in flavour and so silky that each glass seems to evaporate. 19/20

New Prestige Collection from Craggy Range When it comes to top shelf wine, Craggy Range is a market leader in New Zealand, with five top drops branded as the Prestige Collection. All are made with long-term ageing in mind and make excellent drinking in the near future too, provided they are decanted to allow the wines to warm, aerate and open up. In this report, I have focused on three of the Prestige Collection: the Bordeaux blend ‘The Quarry’, the Merlot-based red ‘Sophia’ and the Syrah ‘Le Sol’. They are made in relatively small quantities compared with other Craggy Range wines, purely because they are the choicest pick of the winery’s annual production. Craggy Range Wines owns 104 hectares of the Gimblett Gravels Winegrowing District, which is approximately 15% of the total. The average vine age in its vineyards there is 15 to 17 years old and the grape mix is mostly Merlot (46.5% of its Gravels land), followed by Syrah at 27%, Cabernet Sauvignon with 13%, Cabernet Franc and Chardonnay with 5% each and Malbec with 3.5%.

36 DRINKSBIZ AUGUST / SEPTEMBER 2018

BIG REDS WINE REPORT

2016 Craggy Range Le Sol Gimblett Gravels RRP $150 Vintners

This deep purple Syrah is made from a heritage grape clone brought to New Zealand in the 1830s and now grown in heavily stony soils in the Gimblett Gravels. The grapes were hand-harvested, 80% destemmed and fermented in open top French oak barrels, which support the already impressive structure and complex flavours of black pepper, black plums and black cherries. It was aged for 17 months in oak, 35% of which was new. This beautiful Syrah drinks well now and has a long life ahead with cellaring potential of a decade plus. 18.5/20

The 2013 Taylors ‘The Pioneer’ Clare Valley Shiraz boasts massively powerful dark fruit flavours. 2016 Craggy Range The Quarry RRP $150 Vintners

The Quarry is named in tribute to the people who saved the Gimblett Gravels Winegrowing District from becoming a gravel quarry in the late 1980s. This wine is only made in the warmest years because the late ripening grape Cabernet Sauvignon plays the lead role with 88% of the wine, and requires significant heat to ripen fully. It’s supported by 8% Cabernet Franc and 4% Merlot. The wine was aged for 18 months in French oak barrels, 50% of which were new. Full-bodied, dry, dark and fruity in style, this is a wine for the cellar but drinks well now too and benefits from decanting. 18.5/20

2013 Taylors ‘The Pioneer’ Clare Valley Shiraz RRP $220 Taylor Brown

This wine with X factor is the new flagship red of the family-owned Taylors of Clare Valley wine company, yet it is not made every year. It had a staggering four year maturation process, three of which were in oak. Its massively powerful dark fruit flavours are supported by a full body, big but balanced tannins and a long finish. The 2012 was the inaugural release. This wine has at least a decade up its sleeve, if cellared well. 19.5/20 For distributor details see Distributor Index on page 84.

SHOWCASE

The true flavours of Spain from Telmo Rodriguez

Telmo Rodriguez is one of Spain’s new breed of young winemakers, advocating a return to native grape varietals tied to the climates and conditions of their sites, and making world-class bio-dynamic wines from undiscovered as well as known regions. Launching the business with fellow winemaker Pablo Eguzkiza in the mid-90s, Telmo’s aim was always to use native Spanish varieties (a very different approach at the time when most Spanish wine regions were being planted in foreign varieties) and the recovery of abandoned or forgotten vineyards around Spain. Telmo was among the first to make significant wines in Toro, Rueda, Valdeorras, Malaga, Alicante and Cigales using rediscovered grapes such as Godello, Verdejo, Moscatel and Monastrell. Perhaps most impressive, while Telmo Rodriguez makes rare and limited wines of astonishing character and quality, his everyday wines have been equally praised, and widely recognized for the tremendous value they offer. Robert Parker, Jr. has called Telmo’s Dehesa Gago one of “Spain’s greatest wine bargains” and his other bottlings have won equally high praise. Vintners is the exclusive distributor of Telmo Rodriguez wines in New Zealand and offers his wines from Alicante, Rioja, Rueda, Toro, and Valdeorros. vintners.co.nz 09 621 0210

DRINKSBIZ AUGUST / SEPTEMBER 2018 37

WINE - TOP PICKS

Top Picks Five new releases that have resident wine writer Joelle Thomson reaching for her best glassware

2016 Pegasus Bay Chardonnay RRP $45-$49 EuroVintage

2015 Doctors Flat Pinot Noir RRP $49-$50 Doctors Flat

Big, bold and beautiful, this full-bodied Cantabrian Chardonnay benefits from the hot days, cool nights and long ripening season of the Waipara Valley. The valley may be just nine kilometres from the coast, but it enjoys the shelter of the nearby Teviotdale hills, which prevent wind from damaging the vines. This is a richly flavoursome white that gains softness and creamy barrel ferment flavours from oak maturation. It finishes long and succulent, thanks to powerful but balanced acidity.

This is the eighth vintage of Doctors Flat Pinot Noir from winemaker Steve Davies, who hand tends the vines year-round at his vineyard in Central Otago’s cool Bannockburn sub-region. This wine is dry, full-bodied and refreshing thanks to its high but balanced acidity (a hallmark of cool climate Pinot Noir) and its long, smooth, velvety finish. Flavours of intense red cherries and red berries are pure and fresh with moderate tannins. There was almost no pigéage (plunging the skins during fermentation) in this vintage. Davies is pulling back on this method in favour of gentler ways of extracting colour and flavour. The wine is stellar.

2016 Telmo Rodriguez Bodega Lanzaga LZ RRP $25 Vintners

2016 Telmo Rodriguez Al-Muvedre Tinto Monastrell RRP $20-$22 Vintners

The LZ in the name stands for Lanzaga, the village in Rioja Alavesa in Spain’s north, where the grapes in this wine are grown. And what a wine. It’s a blend of traditional Rioja grapes – Tempranillo and Garnacha – with a little of the noble (and hard to grow) Graciano grape added in for good measure and its dose of refreshing acidity and powerful tannins. The grapes were grown 100% on bush vines where the vineyards are closer to the mountains and benefit from cool nights and slightly higher elevation. Fruit is king and savoury power is queen in this wine, which has no oak and was fermented in concrete and stainless steel with native yeasts.

It’s been two years since I last tasted Telmo Rodriguez AI-Muvedre and it’s been worth the wait to reacquaint myself with this beautiful expression of the Monastrell grape from the town of Monovar in Spain’s Alicante region. This wine is made from grapes grown on bush vines, which, along with the climate, accentuates the black olive, chocolate, mocha and dark rich plum flavours. It is dry, full-bodied, smooth and long. Outstanding in taste and value for money.

38 DRINKSBIZ AUGUST / SEPTEMBER 2018

For distributor details see Distributor Index page 84

2009 Moët & Chandon Grand Vintage RRP $100 Moët Hennessey

A keeper. That’s the best description of this youthful champagne from the biggest producer of the world’s most revered sparkling wine. It was released in New Zealand in May this year and is a pretty, elegant, crisp and dry style with a low five grams per litre of dosage; that’s to balance the wine’s naturally high, cool climate acidity. Pinot Noir is the star player in this with 50% of the blend, while Chardonnay and Pinot Meunier make up the balance. It is an exciting new vintage.

The 2016 Telmo Rodriguez Al-Muvedre Tinto Monastrell is made from grapes grown on bush vines which, along with the climate, accentuates the black olive, chocolate, mocha and dark rich plum flavours.

CUISINE MAGAZINE July 2018 AUSTRALIAN SHIRAZ TASTING PANEL RESULTS

FROM THE HEART OF THE BAROSSA Distributed by:

OPINION – WINE

Joelle Thomson

Journalist, wine writer and author www.joellethomson.com

With both barrels Double barrel ageing is new for wine and the results of the first Chardonnay are surprisingly subtle, writes Joelle Thomson AT FIRST glance, Double Barrel sounds like something a whisky or bourbon maker might do on their weekend distillation experiments in the backyard shed, so imagine my surprise when these words turned up on an invitation from Pernod Ricard’s Jacob’s Creek Wines. The South Australian makers of some of the world’s biggest volume, most drinkable reds, are doing something surprisingly unconventional: using two types of oak to age their range of wines called Jacob’s Creek Double Barrel. The wine company launched its JC Double Barrel wines in 2014 with reds made from the 2012 vintage. There was a Shiraz aged in French oak and finished in Scotch whisky barrels, and a Cabernet Sauvignon aged in French oak and finished in Irish whiskey barrels. This year, the new addition to the JC Double Barrel range is a Chardonnay. After lots of trial and error, it was decided that Scotch whisky barrels would be the best fit for the flavour of Chardonnay. Fifty per cent of the wine was fermented in Chivas Regal whisky barrels and aged for three to four months, and the other half in French oak hogsheads (the greater surface area of these 300 litre barrels means the wine is less influenced by oak flavour and more by the softening effects of controlled oxidative ageing). The wine was then

swapped over to the opposite barrels for maturation for about the same period of time. It’s unusually subtle, although to be fair the ageing time wasn’t long, so woodderived flavours are dialled down as a result. Thank the winemakers for that – new oak not only dominates the flavour of any alcoholic beverage aged in it, but can also add astringency; not the best in any wine, particularly whites, which should taste fresh and clean rather than hard textured and oaky. Jacob’s Creek winemaker, Trina Smith, is pleased with the result and visited New Zealand in May to launch the new Chardonnay and highlight the wider range. She describes the new 2017 JC Double Barrel Chardonnay as a good match for food that’s full-flavoured, like smoked salmon, creamy dressings, and chicken. The tastier the food, the better the match. This Chardonnay is rich and soft but also has refreshing acidity that’s higher than old-style Aussie Chardonnay, thanks to cooler vineyard sites and earlier harvesting of the grapes. Both are intentional and widespread amongst Australian winemakers today in their bid to make fresher styles of white wine. It’s a good move. As for the Double Barrel reds, Trina Smith demonstrated the difference between the Shiraz and Cabernet

After lots of trial and error, it was decided that Scotch whisky barrels would be the best fit for the flavour of Chardonnay.

40 DRINKSBIZ AUGUST / SEPTEMBER 2018

Sauvignon by opening samples of them after their first ageing, and then after their second one. What a difference a few extra months in oak can make. I found the before sample of the 2016 Jacob’s Creek Double Barrel Shiraz to be big and tannic with pronounced coconut, clove and cedar flavours. After its second ageing, the Shiraz was smooth, velvety and way more approachable. The taste of whisky makes its presence felt in the reds, and I’m not altogether sold on this, although the smooth velvety mouthfeel does seduce the taste buds. The Chardonnay is peachy and refreshing. Overall, I think the Jacob’s Creek Double Barrel is an innovative project and highlights new possibilities with wine. Where to next?

Jacob’s Creek Double Barrel wines Double Barrel Shiraz and Double Barrel Cabernet Sauvignon RRP $21.99 Double Barrel Chardonnay RRP $21.99

NB: These wines are made from grapes grown in a single year but cannot have their vintage year appear on the labels, due to a loophole in Australia that relates to the double ageing process. This may change with time.

0800 687 9463 www.vintners.co.nz

WINE NEWS

Winners at inaugural Family of Twelve tutorial THE FAMILY of Twelve is hailing its inaugural three-day Wine Tutorial as a success and is already looking ahead to its next event. The 12 participants were selected from applicants from the New Zealand and Australian wine industries for an immersive residential seminar at Family wineries Craggy Range and Villa Maria in the Hawke’s Bay in July. They took part in blind-tasting workshops tutored by Family winemakers and external moderator Master of Wine, Emma Jenkins. The Family of Twelve created the Tutorial as a way of passing on first-hand knowledge to the next generation of leaders and communicators who will take New Zealand wine to the world.

The 2018 participants - Bobby Clark, Lindsay Carr, Marek Przyborek, Benji Smith, Maciej Zimny, Rosie Finn, Liz Wheadon, Adam Balasoglou, Andres Aragon Perez, Fergus Trengrove, Mark Godden, Wayne Shennen

At the Tutorial’s conclusion, Andres Aragon Perez from the Merivale Group in Sydney was named Tutorial Dux. He will return to New Zealand to tour all twelve Family wineries and receives a collection of the Family’s hero wines for his cellar. Maciej Zimny of Noble Rot Wine Bar in Wellington was named the winner of the Institute of Masters of Wine Prize and will travel to Adelaide, sponsored by the Institute, to attend its annual educational seminar in November. He also wins a Barossa Valley experience hosted by Australia’s First Families of Wine.

Incoming Family of Twelve Chair, Paul Donaldson, says the inaugural Tutorial sets the course for future events. “The Family are very proud to have hosted our most ambitious educational event yet. To support a vibrant future for New Zealand wine and its next generation of industry leaders, the Tutorial has created twelve passionate ambassadors for New Zealand wine.” Dates for the next Family of Twelve Tutorial are yet to be confirmed but those interested are encouraged to contact info@familyoftwelve.co.nz

SHOWCASE

The Doctors’ launches first lower alcohol Pinot Noir The Doctors’ has specialised in crafting flavoursome lower alcohol wines since 2009. Now, the Marlborough winery has launched New Zealand’s first ever lower alcohol Pinot Noir (under 10% ABV). Using an innovative viticultural technique, The Doctors’ has naturally produced an actionpacked lower alcohol Pinot Noir at 9.5% ABV. The Doctors’ Pinot Noir is produced from its Wairau Valley, Marlborough vineyards, planted over 20 years ago. These very special sites comprise old river gravels, alluvial deposits, crushed stones and clay. The wine has aromas of bright, red summer fruits and lifted floral notes, following through to a rich palate of dark cherry, dried fruits and a nutty, savoury undertone.

Using an innovative viticultural technique, The Doctors’ has naturally produced an actionpacked lower alcohol Pinot Noir at 9.5% ABV.

Quench Collective

The Doctors’ Pinot Noir 2017 • New Zealand’s first ever lower alcohol Pinot Noir (under 10% alc.) from the pioneers of lower alcohol wines since 2009. • Sustainably grown, naturally produced lower alcohol Pinot Noir. • Full flavour, texture and palate weight. • An award-winning and premium lower alcohol global brand. • Unique premium packaging with a new-look label.

42 DRINKSBIZ AUGUST / SEPTEMBER 2018

WINE NEWS

Hawke’s Bay on the road THE POPULAR Hawke’s Bay Wine Celebration returns to Auckland and Wellington in late August. For one night in each city, 37 of Hawke’s Bay’s top boutique and estate wineries will be together under one roof, presenting more than 220 of their finest wines. Exclusive trade sessions will be held from 2pm-5pm (details below). The Hawke’s Bay Wine Celebration is a unique opportunity to get together with the region’s talented winemakers and wine experts to discuss vintage news, what’s hot, plus new and upcoming releases. Wines on show will include a large collection of Hawke’s Bay iconic Chardonnay, red blends and Syrah, plus a great range of interesting aromatic whites, reds, Rosé and sparkling.

Details: Auckland: Wednesday August 22nd Generator@GridAKL, 12 Madden St, Wynyard Quarter Wellington: Thursday August 23rd - Macs Function Centre, 4 Taranaki St, Te Aro Exclusive Trade Session: 2pm-5pm. Contact adele@hawkesbaywine.co.nz for invitation details Consumer Session: 6pm-9pm. Tickets $50pp and include all tastings and canapés. Book at eventfinda.co.nz

Gemstone Riesling first 2018 release for Giesen GIESEN HAS released its first wine from the 2018 vintage – a second vintage of the Gemstone Riesling. Giesen Chief Winemaker, Nikolai St George, says that in Marlborough, 2018 white wines enjoyed above average temperatures early in the growing season, which allowed rich fruit flavours to develop. Fruit for Gemstone was chosen from a single Awatere Valley vineyard with a portion of the juice fermented in Giesen’s large German granite tanks, which adds an intense mineral character to the finished wine, which has notes of citrus blossom, white florals and subtle sweetness. Giesen Gemstone Riesling RRP $19.99 Giesen

Welcome to the Branca family

THE FIRST VERMOUTH

FOR ENQUIRIES: Ian McAteer & Associates Ltd. Phone 09 476 1360 Mobile 027 542 0496 Email michellemcateer@xtra.co.nz

WINE NEWS

Two Rivers opens The Wine Studio DAVE AND Pip Clouston, owners of Two Rivers, have built a state of the art winery called The Wine Studio, which opened on the first day of vintage in March this year. The couple established Two Rivers in 2004 and purchased their first vineyard, Brookby Hill, in 2016. The Wine Studio is situated between Marlborough’s Wairau and Awatere valleys at Cloudy Bay Business Park. Currently in phase one, it allowed them to process approximately 500 tonnes this harvest. The Cloustons say phase two will be completed in time for harvest 2019 and will bring their capacity close to 1,500 tonnes. “Having our own winery has enabled us to be more attuned to the wine, practise intuitive winemaking and be more reactive, particularly in a challenging season like the 2018 harvest,” says Dave Clouston. The Wine Studio will also be Two Rivers HQ and operate as a contract winemaking facility for a few specialised clients. “Our ethos is to be quality focused, accessible and non-corporate,” says Dave Clouston. “The Wine Studio will be a real hub for boutique Marlborough wine brands to flourish.” tworivers.co.nz/the-wine-studio

Yalumba’s latest Signature now available The latest vintage of the wine regarded as the most iconic made by Australian winery Yalumba has been launched in New Zealand, ahead of the international October release date. Yalumba The Signature was first released in 1966 with the 1962 vintage. Each release is dedicated to someone important to the Yalumba story and bears their signature on the label. Yalumba The Signature Cabernet Sauvignon & Shiraz 2014 is now available through Negociants and honours Chris Greening, who was with the company for nearly 30 years before retiring in 2017. Previous signatories have included fifth generation vigneron and Chairman of the Yalumba Board Robert Hill-Smith (2012), as well as Negociants’ own Clive Weston (2009). Yalumba winemaker, Kevin Glastonbury, was in Auckland in June to preview the new release with the wine trade and said his expectations are high for the 2014 vintage. “We’re hoping it will excite people about the new direction in which a lot of Yalumba wines are heading, which is more approachability and refinement.” Having been the winemaker for 20 years of The Signature, Glastonbury describes the 2014 as a “stunning, stylish, approachable, modern style of Barossa wine” but also acknowledges the amount of work that goes into creating it each time. “It is comfortably the hardest wine to make, hands down. Twenty-five plus vineyards go into this wine from the Barossa and Eden Valley; there’s new oak and old oak; and putting the wine together requires a lot of work and structure.” He says while the 2014 release can be enjoyed now, it could also be cellared for 10 plus years. “This is Yalumba’s ‘people’ wine,” says Glastonbury. “It is the most important wine in the Yalumba portfolio – not the most expensive, but the most important – because of the history, the heritage and the names that have gone behind it.” Yalumba winemaker, Kevin Glastonbury

44 DRINKSBIZ AUGUST / SEPTEMBER 2018

Negociants

New Zealand Wine of the Year™ Awards 2018 2018 signals a fresh approach to celebrating excellence in New Zealand wine Previously known as the Air New Zealand Wine Awards and the Bragato Wine Awards, the New Zealand Wine of the Year™ Awards is the official wine competition of the New Zealand wine industry.

To celebrate these achievements, and other achievements within the industry, the New Zealand Wine Awards will take place in our nation’s capital, Wellington, on Saturday 3 November.

Judging of this refreshed competition will take place at the beginning of October, with medal and trophy results to be announced in late October/early November.

Who will be awarded a coveted Gold Medal? Who will win best wine in their varietal and regional categories? And who will be crowned New Zealand Wine of the Year™ champion? This is our official wine competition. Join us in celebrating excellence in New Zealand wine. Entries open from 1 to 31 August for New Zealand wine industry members. Visit nzwine.com/events for more details.

nzwine.com/events

WINE NEWS

New mark to protect Marlborough wine A NEW initiative has been launched in a bid to safeguard Marlborough’s wine reputation, amid a proliferation of Marlborough Sauvignon Blanc labels in recent years. Appellation Marlborough Wine (AMW) aims to protect the integrity, authenticity and brand value of wines produced in Marlborough. The initial focus will be on Sauvignon Blanc. The initiative is the work of an industry group, chaired by Ivan Sutherland of Dog Point Vineyards and 36 producers have committed to the AMW brand and the Licence Agreement under which it can be used. An Appellation Marlborough Wine mark will appear on those wines that meet a set of criteria and quality parameters as declared by their producers. These include that the wines are made only from 100% Marlborough-grown grapes; made only from grapes grown in vineyards certified as part of a recognised sustainable viticultural program; made only from grapes grown at an appropriate cropping level; and have been bottled in New Zealand. The Licence Agreement also provides for the ability to carry out random inspections and audits of certified wine.

Limited edition RSRV A new limited release range of cuvées from Champagne Mumm has launched and will be available only to ‘friends of the House’ and select restaurants around the country. The RSRV range comprises a Blanc de Blancs 2012 (RRP $129) and Blanc de Noirs 2008 (RRP $149), with the name a reference to the mark for ‘reserved’, which Maison Mumm’s Chef de Caves, Didier Mariotti uses to identify the best wines in the cellars during bottle ageing. Champagne Mumm’s parent company, Pernod Ricard, says the wines are designed to be “signatures of pure indulgence”. Mariotti describes the RSRV Blanc de Noirs 2008 as a powerful cuvée with pronounced brioche and toast aromas and lasting intensity, while the RSRV Blanc de Blancs 2012 offers freshness and purity. Pernod Ricard

SHOWCASE

Quarter of a century and still evolving This year marks the 25th anniversary of Craig Stansborough in his role as winemaker at Barossa winery Grant Burge. He joined Grant Burge Wines in 1993 as Cellar Manager and moved up quickly through the roles of Assistant Winemaker, to finally become Chief Winemaker in 2006. He was anointed ‘Winemaker of the Year’ at the prestigious Barons of the Barossa in 2014. Craig has a background in cellar work, so continues to be involved in a hands-on way, especially at vintage time. His approach includes a degree of inquiry, with a keen eye on improving the winemaking practice wherever possible. Craig’s philosophy is focused on making wine that people want to drink. This is echoed with a solid line up of Four Star and Best Buy accolades in a recent Cuisine magazine tasting panel, with awards for the 2016 Grant Burge 5th Gen Shiraz, 2016 Grant Burge Barossa Ink Shiraz, and the 2016 Grant Burge Barossa Miamba Shiraz. In its very early days as a wine region, the Barossa Valley, (which was named after the Barrosa Ridge in the Spanish region of Andalusia, but accidentally misspelt during the registration process), was compared to France’s Rhone Valley. Now, the South Australian region is renowned for producing red wines, and was among the first in Australia to define itself based on characteristics such as topography, climate, soil type and land use. The versatility of the region is one of its greatest strengths, and the Grant Burge common winemaking style is enhancing flavour, generosity and drinkability. What drives the entire winemaking team is the hope that Grant Burge Wines are enjoyed and shared by family and friends, making memories that will last a lifetime. grantburgewines.com.au Hancocks

46 DRINKSBIZ AUGUST / SEPTEMBER 2018

NEW E AG T N I V SE A E L RE

Enticing, Heavenly, Unique. Gemstone by Giesen. CONTACT YOUR GIESEN GROUP REPRESENTATIVE OR PHONE 03 344 6270

WINE NEWS

SHOWCASE

Big win on Kono’s return to New Zealand The ‘coming home’ of Kono wines to New Zealand has coincided with the Kono Sauvignon Blanc 2017 winning a Platinum Medal at the Decanter World Wine Awards 2018. Just 149 Platinum Medals were awarded across the entire competition, in which nearly 17,000 entries were blind tasted, with the results announced in May. Just weeks earlier, M ori-owned family business Kono had celebrated the return of its namesake wine brand to New Zealand, as it had previously only been sold internationally. Produced at Kono’s Marlborough winery, Kono Sauvignon Blanc and Pinot Noir are now available in restaurants and for purchase online. The range is set to expand later in the year with the addition of a Nelson Pinot Rosé and a Pinot Gris. The Decanter medal win is the latest in a stream of accolades for Kono Sauvignon Blanc. Across the 2013 – 2017 vintages it has collected 29 medals, including six times Gold, Double Gold and Champion. Kono Sauvignon Blanc has the distinct, intense flavours expected of Marlborough’s winegrowing climatic conditions; it is

vibrantly fruit driven with citrus, passionfruit and ripe tropical fruit notes. Kono Sauvignon Blanc and Pinot Noir are available now, with Kono Nelson Pinot Rosé and Kono Pinot Gris to be released later in 2018.

Upcoming releases Kono 2018 Nelson Pinot Rosé

Aromas of strawberries, lemon and light florals lead to a palate of bright cherry, summer berry fruit and delicate green melon in this fresh and elegant Pinot Noir Rosé. Region: Nelson Alcohol: 12% Kono 2018 Pinot Gris

A fruit driven and full expression of the Pinot Noir variety. Characterised by peardrop, red apple and touches of spice, this wine leads to a luscious and persistent finish. Region: South Island Alcohol: 13.5% Kono

Ronan Sayburn joins Sommit 2019 WORLD-RENOWNED MASTER Sommelier Ronan Sayburn has been confirmed as co-host of Sommit™ 2019, to be held in the Hawke’s Bay next year. He joins Master of Wine Stephen Wong to host the event, which brings 18 leading international sommeliers to New Zealand to learn about local wine, with emphasis on the aspects that resonate with the sommelier community. Sommit™ is closed-door and sommelier-only. The sommeliers will all be recipients of the 2019 Sommit™ Scholarship which is open to Asia, Australia, Canada, Europe, Ireland, New Zealand, the United Arab Emirates, the UK and USA. New Zealand Winegrowers Global Marketing Manager Chris Yorke says having Ronan Sayburn to co-host the event is an indication of the prestige that Sommit™ now enjoys amongst the international wine community. “We are delighted to have Ronan join us in New Zealand and know he and Stephen will show our international guests expressions of New Zealand wine that will surprise them.” Ronan Sayburn is a previous winner of the UK Sommelier of the Year competition and twice represented the UK in the European Sommelier Competition. He is a regular judge for the Sommelier of the Year Competition and various tasting competitions, including the Decanter World Wine Awards. He is also an examiner for the Court of Master Sommeliers and Head of Wine at 67 Pall Mall, a private members’ club in London.

Auckland Wednesday 22nd August Wellington Thursday 23rd August Book tickets at eventfinda.co.nz

Auckland Wednesday 22nd August Wellington Thursday 23rd August Auckland Wednesday 22nd August Book tickets at eventfinda.co.nz Auckland Wellington Thursday 23rd August Auckland Wednesday 22nd August Book tickets at eventfinda.co.nz

Wednesday 22nd23rd August Wellington Thursday August Book tickets at eventfinda.co.nz Wellington Thursday 23rd August Trade Session 2pm-5pm

RSVP to adele@hawkesbaywine.co.nz Tickets are limited

Consumer Session 6pm-9pm $50pp (includes all tastings and canapes) Book at eventfinda.co.nz

WINE NEWS

Reds set the tone for 2018 New World Wine Awards THE POPULARITY of Rosé shows no signs of slowing with a record number of entries in the 2018 New World Wine Awards. Judging took place in Wellington in early August, with more than 1,400 wines across a range of varietals and styles assessed by a panel to determine Top 50 status and Champion titles in the consumer-focused competition. The Top 50 Gold Medal winners receive nationwide distribution and promotion through 135 stores. This year, more than 100 Rosé wines were assessed, up 24% on entries in 2017. Chair of Judges, Jim Harré, says that’s in keeping with the market trends. “We’ve seen the meteoric rise in popularity of Rosé mirrored in our entries over recent years as winemakers have responded to changing consumer tastes in both number and quality. This was particularly evident last year, when over half the Rosé entries won a medal, including more Golds than ever before.” The Pinot Noir category received the most entries, with more than 180 vying for the top spot this year. “This is only the second time in the awards’ 16-year history that the number of Pinot Noir entries has surpassed ever-popular Sauvignon Blanc,” says Harré. “With the bulk of our entries

from New Zealand, it’s a promising sign of our winemakers’ confidence in the Pinot Noir they are producing.” To be eligible for entry, wines must retail for $25 or less, and there must be at least 5,000 bottles (or 3,000 for niche varietals) available for sale through New World stores nationwide. A panel of 17 independent judges, including wine experts, winemakers and even wine scientists – all with extensive judging experience in New Zealand and overseas, evaluated the entries over three days of judging. This year’s panel included two highlyregarded international wine experts: Ying Hsien Tan, Master of Wine, wine educator and owner of Taberna Wine Academy in Singapore, and Dr Rowald Hepp, winemaker and Managing Director of Germany’s Schloss Vollrads, one of the oldest wine estates in the world. Also joining the panel as new judges were Jen Parr (Valli Wines), Kyle Thompson (Saint Clair Family Estate),

SHOWCASE

Medal time for Fratelli Branca Italian distillery Fratelli Branca has scooped a slew of awards at the 2018 International Spirits Challenge, including ‘Liqueur Producer of the Year’. Its Punt e Mes Vermouth won Gold, while its Fernet-Branca and Brancamenta bitters won Silver, as did its vermouths Antica Formula, Carpano Classico and Carpano Bianco. Ian McAteer & Associates is the agent and distributor for Fernet Branca in New Zealand and says the wins highlight the quality of the product from the Milan distillery. Another addition to the company’s portfolio is the Bellarco Brut Pinot Chardonnay, which is a blend from Italian house Bellarco in Tuscany. Michelle McAteer Ross of Ian McAteer & Associates says the delicate wine offers great quality at a competitive price point. For inquiries contact michellemcateer@xtra.co.nz or phone 027 542 0496.

50 DRINKSBIZ AUGUST / SEPTEMBER 2018

Nadine Cross (Peregrine Wines), Vanessa Robson (Maude Wines) and Wendy Stuckey (Constellation Brands). Returning judges included: Barry Riwai (Alpha Domus), James Rowan (West Brook Winery), Jane Boyle (Wine consultant), Jane Cooper (Alexia), Kate Radburnd (Kate Radburnd Wines), Olly Masters (Misha’s Vineyard, Tripwire Consulting), Dr Rebecca Deed (wine lecturer and researcher), Sam Kim (Wine Orbit) and Simon Nunns (Coopers Creek). As the first large awards judging following the 2018 vintage harvest, New World Wine Awards judges were among the first to evaluate some of the early, new vintage wines. The panel scored each wine according to the internationallyrecognised 100-point system to award Gold, Silver and Bronze medals. Full results will be announced later in the year. newworld.co.nz/wine-and-beer/ 2018-wine-awards-competition

BEER & CIDER REPORT

New brews Fill your bar fridge and stock your shelves with these new beer and cider releases

BEER & CIDER REPORT

(Note: Beers and ciders are listed according to % ABV)

BEER Kereru Shepherd’s Ale 2.5% ABV, 330ml RRP $5.99 – Also in keg Kereru Brewing

For a low-alcohol beer, Kereru’s Shepherd’s Ale still has a good amount of flavour. They have taken the innovative approach of using an amber ale so the red maltiness remains and the flavour is not lacking. It’s a simple drop with a hint of creamy oats on the finish. A good option for a low alcohol brew. Kereru Feijoa Weisse Beer 3.8% ABV, 500ml RRP $8.99 Kereru Brewing

Kereru is known for its interesting and innovative beers out of its Upper Hutt brewery and with this drop they have found the perfect use for feijoas, as the accompaniment to the sour element in a weiss beer. Dusty on the nose but unmistakably feijoa, this is a wheat beer of great distinction. The sourness and the feijoa are dispersed evenly throughout the flavour profile of this hazy, unfiltered beer which won Gold at the Australian International Beer Awards this year. It cries out for a hammock on a hot summer’s day, but feel free to recommend it before then, perhaps as an early-evening pick-me-up.

Sunshine Brewery Greenroom Feijoa Gose 3.8% ABV, 30L and 50L kegs only – Limited release Vintners

Gose seems to be the new ‘brew du jour’ and it's a wonderful thing. The saltiness involved means the sourness can be dialled back a bit and there are some interesting takes going around. Sunshine’s Greenroom Feijoa Gose is no exception. The sourness of the feijoa works perfectly with the slight brine of the Gose style and it goes down very easily. At just 3.8% it’s an excellent session beer – refreshing and clean. Kereru Rose Gose 4% ABV, 330ml RRP $5.99 – Also in limited kegs Kereru Brewing

Here’s a beautiful take on a Gose beer from the crowd at Upper Hutt’s Kereru Brewery. Gose is a sour beer made with salted water. This one is a variation of Kereru’s Seaweed Gose and uses seaweed as well as the buds and petals of roses and hibiscus. The beer has restrained salt and sourness alongside the sweetness of the rose and hibiscus, which also impart the beautiful pink blush tone. Elegant, interesting and restrained, this is a drop just biding its time for spring and a warm afternoon. Recommended.

Garage Project Electric Dry Hop Acid Test 4.2% ABV, 330ml RRP $3.99 – Released nationwide from 27 August Garage Project

This kettle sour beer is part of Garage Project’s Burger Wellington special releases and has been dry hopped with Ella, Wai-iti and Saphir hops. It delivers intense citrus sourness with an aromatic flavour burst of florals, grapefruit, lemon and spice. Deep Creek Steam Funk Smoked Chilli Gose 4.5% ABV, 500ml RRP $7.99 Hancocks

An intriguing offering from Silverdale brewery Deep Creek. The German Gose style emphasises malted wheat, lemon sourness, herbaceous flavours and salt. Deep Creek have gone one further and introduced smoked chilli into their brew, which gives the beer a very Mexican flavour profile (not “Mexican” as in Corona, “Mexican” as in tacos) with a chilli heat. The flavours are well introduced and balanced and it doesn’t come across as a novelty beer. Would pair well with guacamole and corn chips (naturally). Recommended.

DRINKSBIZ AUGUST / SEPTEMBER 2018 53

BEER & CIDER REPORT

ParrotDog Rifleman XPA 4.5% ABV, 330ml 6-pack can/bottle RRP $19.99 ParrotDog

This new offering from ParrotDog was brewed originally for the Cuba Dupa Street Festival in Wellington. It takes its name from the tiny Rifleman, which is thought to be New Zealand’s smallest bird. This XPA is packed with tropical and stone fruit hop notes. Tiger Crystal 4.5% ABV, 330ml 12-pack RRP $24.99 DB

Designed to refresh drinkers in the heat of Asia, Tiger Crystal is a new variant joining its popular sibling Tiger Beer. The new cold-filtered beer is an easy-drinking pale lager with a fruity aroma, low bitterness and a slight sweetness. Amstel Premium 4.6% ABV, 330ml 12-pack RRP $22.99 DB

While one of the few beers probably better known in New Zealand for its popular light version, classic Amstel is a Dutch lager that has been brewed in Amsterdam for 150 years. In the classic Bavarian style, it is a crisp, light, mildly bitter lager that goes down easily. A real summer-time quaffer, it would pair well with salty foods and bar snacks, or be a willing accomplice to seafood.

Renaissance Craftsman Chocolate Oatmeal Stout 4.9% ABV, 500ml RRP $8.99 Brandhouse

Pouring a dark, almost inky black from the bottle, this is a delicious stout to keep away from the kids – it really does taste like chocolate milk. Another of the panel tasters thought it tasted like a chocolate sundae with thick, hot chocolate fudge sauce. The creaminess and intensity of flavour lends itself to comparisons with dairy. Honestly, this is a dessert in a glass. Recommended. Kereru Mangaroa 5% ABV, 330ml RRP $5.99 – Also in limited kegs Kereru Brewing

Kereru’s owners discovered wild hops on a farm at Mangaroa near their Upper Hutt brewery, and after taking a keg of beer to the farmer who owned the land, they were set to create this wild hop Pilsner. The hops impart a flavour redolent of unsalted peanuts, grass and citrus. The raw nuttiness works well in the golden drop, creating a highly drinkable Pilsner. There are plans to make it an annual release. Pair with Vietnamese flavours – perhaps rice paper rolls or a herb-laden beef salad. Moa Big Sky APA 5% ABV, 330ml 12-pack RRP $25.99 MoBev

Big Sky APA is a showcase for all things American. Big Sky is a ski town in the Rocky Mountains of southern Montana and this beer is as fresh as the air in those hills. Pouring golden and clear in the glass, it has big tangerine notes with gooseberry and a hint of lemon. The ideal drop after a hard day on New Zealand’s ski slopes.

54 DRINKSBIZ AUGUST / SEPTEMBER 2018

Monteith’s Phoenix IPA 5% ABV, 330ml 12-pack RRP $24.99 DB

A reference to the days when the Monteith’s family owned the Phoenix Brewery in Reefton on the West Coast in the 1860s, this is an IPA that really showcases its hops. The base is clean, crisp and malty which gives the ideal backbone for the big pine and citrus notes that come through later in the glass. A slightly spicy, fruity finish. Renaissance New Day XPA 5% ABV, 500ml RRP $7.99 Brandhouse

A simple malt base lets the tropical fruit flavours of the six hop varieties (Orbit, Chinook, Wai-iti, Motueka, Cascade and Wakatu) shine in this XPA from Renaissance. Founders Pale Ale 5.2% ABV, 355ml can RRP $3.99 and 6-pack RRP $20.99 Independent Liquor

Part of Founders’ new copper can craft beer series, the Pale Ale is a light golden brew that will appeal to many. It has the “craft” look in its fashionable new packaging but doesn’t tear your head off with an overabundance of hops. Slightly tart with a hint of citrus, this would be an excellent accompaniment to a seafood meal.

BEER & CIDER REPORT

Garage Project Mango Mango Milkshake IPA 5.4% ABV, 330ml RRP $5.99 – Available nationwide from 27 August Garage Project

Just when you thought beer couldn’t get any more fun, the folk at Garage Project turn it up a notch with one of their three releases for the wildly popular Burger Wellington event in August. (And to be released nationwide following that.) Mango Mango Milkshake IPA is a super smooth, lactose-spiked IPA, packed with mango puree, dry hopped with a tropical hop hit of Citra, Galaxy and Mosaic and blended with liquid nitrogen. Simply shake your can and pour it straight into a glass for the mango magic to happen.

Founders Pilsner 5.5% ABV, 355ml can RRP$3.99 and 6-pack RRP $20.99 – Also in keg Independent Liquor

Moa and Lewis Road Creamery Espresso and Chocolate Milk Stout 5.5% ABV, 500ml RRP $8.99 MoBev

Founders Pilsner is an excellent go-to for a customer who wants something fresh and new but is wary of ranging too far into the craft world. This is a crisp, clean Pilsner with a slight bite to it. It goes down very easily, but sits outside the “sessionable” category as it’s still a 5.5% brew. Would pair well with curry or other spicy dishes.

Just like it says on the label, the chocolate introduced into this brew, coupled with the creaminess of the stout, makes for a definite hit of chocolate milk. The coffee adds a nuttiness and bitterness to round out the flavour. A luxurious brew that would be an excellent addition to dessert menus.

Just when you thought beer couldn’t get any more fun, the folk at Garage Project turn it up a notch with Mango Mango Milkshake IPA.

Black Dog Leroy American Brown Ale 5.5% ABV, 500ml RRP $10.99 – Available late Aug/ early Sept DB

Part of Black Dog Brewing’s new Experimental Range, this limited edition American Brown Ale won Gold at AIBA 2017. Described as an “unconventional” Brown Ale, it is fresh, hoppy, chocolaty and easy on the bitterness.

Garage Project Red Eye Gravy 5.6% ABV, 330ml RRP $5.49 – Available nationwide from 27 August Garage Project

True ‘Red Eye gravy’ is a thin sauce made traditionally in America’s south and involves frying ham, then deglazing the pan with black coffee. Inspired by this, Garage Project has created a coffee and maple amber ale using six different malts, corn, maple syrup and coffee. It’s a tasty, rich, dark beer reminiscent of its namesake. Launched for the Burger Wellington competition in August, it will be available for nationwide release following that.

Hop Federation Stout 5.5% ABV, 500ml RRP $7.99 Hop Federation

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

Hop Federation’s take on stout is an intensely dark affair that remains highly drinkable throughout. Though an intimidating black in the glass, you’re soon hit with flavours of chocolate and coffee, with slight hints of vanilla and tobacco. It’s a velvety smooth drop and would be ideal shared in front of an open fire in the depths of winter.

Sawmill’s Chocolate Stout is actually rather restrained when it comes to the sweet stuff. Brewed with cacao nibs from Peru, it is a dark and rich drop, but tempered by a bit of a citrus and a hint of espresso. This would be a classy conclusion to a winter meal – I’d love to see a stout take its place as the pairing to a dessert in a top restaurant.

DRINKSBIZ AUGUST / SEPTEMBER 2018 55

BEER & CIDER REPORT

Founders India Pale Ale 5.8% ABV, 355ml can RRP$3.99 and 6-pack RRP $20.99 – Also in keg Independent Liquor

Arriving in the hip new copper can, Founders Pale Ale is a very smoothdrinking crowd-pleaser that is an ideal introduction to craft styles. Targeted at the millennial crowd who, research shows, are happy to pay slightly more for quality. The fruit sweetness is well balanced, with five hop varieties lending a medium hop bitterness. Recommend with confidence. Sprig & Fern American Brown 5.8% ABV, 1.25L PET RRP $13.99 Sprig & Fern

Sprig & Fern’s American Brown is a rich, malty ale that will find many followers looking for something outside the hop explosions that abound in New Zealand craft beers. It has a dry wheat flavour, toasted nutty characteristics mixed with the caramel and chocolate characters for a rounded flavour profile. Recommended. Epic Hop Picker 6.1% ABV, Keg only Epic Brewing

This NZ IPA won People’s Choice at the recent NZ IPA Challenge in Queenstown. It has big aromas of juicy fruit gum, passionfruit and a hint of freshly cut grass. The flavoursome hops are the hero of this beer with tropical fruit, and a delicate hint of malt sweetness.

56 DRINKSBIZ AUGUST / SEPTEMBER 2018

Kereru Holy Cow 6.3% ABV, 330ml RRP $5.99 Kereru Brewing

Good George East Coast IPA 6.4% ABV, 946ml RRP $15.99 Good George

Kereru have pushed the boat out with this one (or should that be down the Nile?) This is a strong, red ale based on an Egyptian recipe. A homage to the cow goddess Hathor, this is a beer to wake the senses. The berry nose is the first thing to greet you but then in the mouth there is an abundance of sweet fruit. The beer was infused with dates and pomegranate and these are evident, along with watermelon. An intriguing drop presenting flavours you don’t find anywhere else. Will delight those looking for something entirely different.

This is a fresh drop in an IPA style that we don’t see much of. Also called a New England IPA (‘East Coast’ refers to the East Coast of the USA) the ale is juicy, fruit-laden, and unfiltered, so there is a sediment haze throughout for extra hop characteristics. This is a very well balanced brew and a good option for craft drinkers looking for a new variation on hoppy IPAs.

Kereru’s Holy Cow is a strong red ale based on an Egyptian recipe, in homage to the cow goddess Hathor. Renaissance Rauchbier 6.3% ABV,500ml RRP $8.99 Brandhouse

Renaissance have gone for it with this throwback to the Middle Ages. Arriving in a broad, abbey-style bottle this is a malty, rounded brown ale packed with smoky flavours reminiscent of a peaty whisky like Laphroaig. The brew presents with a meaty, bacon-ish flavour, so serve it with meats and cheeses – or maybe even as a sly accompaniment to a full breakfast?

Moa Bonus Mandarin IPA 6.5% ABV, 500ml RRP $7.99 MoBev

Moa have taken one of the best parts of winter – mandarins – and used them to create an innovative IPA. The introduction of mandarin juice, coupled with the Mandarina hop, has produced a big citrus kick that cleans the palate and embraces the rich fruit aromas. This is a drop that will persist well into the warmer months. Sprig & Fern Black IPA 6.5% ABV, 500ml RRP $8.99 Sprig & Fern

This brew pours jet black and has the heady flavour of a big IPA but with added maltiness. The dry hopping creates a big aromatic bouquet in the glass with floral, herby, fruity characteristics typical of US hops throughout. Try it with a meaty pizza or a hearty stew.

BEER & CIDER REPORT

Renaissance have teamed up with Altitude Brewing to create a Gruit – an Old World beer style that used herbs and spices rather than hops. Tuatara Suspense Hazy IPA 6.8% ABV, 500ml RRP $9.99 – Also in keg. Order from 8 August. Tuatara

Described as a Kiwi version of a US East Coast IPA, Tuatara’s Suspense Hazy IPA has a hazy honeyed appearance and aromas of tropical fruit and sweet citrus. Riwaka hops lend it flavours of pineapple, mango, passionfruit and peach, with sweet citrus characters and low bitterness. Black Dog Shadow Soul NZ IPA 7.4% ABV, 500ml RRP $10.99 – Available late Aug/ early Sept DB

Another in Black Dog Brewing’s new Experimental Range, this NZ IPA is brewed with Citra, Mosaic and Simcoe hops and full of tropical and stone fruit character, rounded off with a touch of citrus. Bitterness is low and the use of flaked oats helps to produce a creamy mouthfeel.

Hop Federation NZ IPA 7.5% ABV, Keg only Hop Federation

Hop Federation in Riwaka (at the heart of Nelson hop country) have produced a sly creeper here. Though it has the sweet, piney hoppiness of a classic craft IPA, you would never guess it’s hiding 7.5% alcohol within its amber depths. Would pair very well with a vintage hard cheese selection or perhaps something with good salt content to bite back against the sweetness. Sawmill Weizenbock 7.8% ABV, 500ml RRP $10.50 – Also in keg Sawmill Brewing

A Weizenbock is a stronger form of wheat beer than the white wheat beers we usually see in New Zealand. Sawmill’s version is produced with Hamilton brewers Good George. It is a deep brown drop with the familiar wheat nose. It is sweet in the mouth with hints of chocolate and fruit. This is a musky brown beer that seems to function as an ideal intermediary on the road to stouts and black beers. We’d be remiss not to mention the beautifully designed Sawmill labels that will add a sophistication to any bar fridge. Part of Sawmill’s limited release ‘Off-Cut’ series.

Renaissance Geen Hops Nodig Gruit 8.1% ABV, Keg only Brandhouse

A Gruit is an Old World beer style that dates back as early as the 10th century, when herbs and spices were used in brewing, rather than hops. Renaissance have teamed up with Altitude Brewing to create this tart, herbaceous drop. The basis is a Belgian Strong Golden Ale that’s been partially soured, then aged in Chardonnay barrels. The brew team added peaches and nectarines for flavour, and juniper and lavender for aromatics. Renaissance Boom! Double American IPA 8.3% ABV, 500ml RRP $10.99 Brandhouse

This is a big, hard-hitting IPA with double the American hops for maximum hop flavour. It wears its hop intensity proudly on its sleeve (that’s what the Boom! is about) and certainly delivers. It has a celery/cucumber nose and in the glass is sweet and vinous. Stone fruit and citrus flavours intermingle and a lingering bitterness provides the takeaway. We could see it served with a spicy Thai larb.

DRINKSBIZ AUGUST / SEPTEMBER 2018 57

BEER & CIDER REPORT

Deep Creek D’oh Bro Double IPA 8.5% ABV, 500ml RRP $7.99 Hancocks

Playing on the familiar nickname for DB’s Double Brown, Deep Creek have taken a very different approach with this beer. The north Auckland brewery has doubled down on the hops to make a double IPA. The result is a deep brown, sweet, treacly, very strong IPA. Not a beer for beginners, recommend this to serious craft connoisseurs and proceed with caution. Hop Federation Double IPA 8.5% ABV, 500ml RRP $9.99 Hop Federation

Here’s a full-on double IPA that packs a punch with every sip. The amber brew has big pine and citrus notes that challenge the taste buds and lots of hops that conclude with a resinous, complex aftertaste. This is an advanced beer for true craft followers, but one that will doubtless attract many fans. Kereru Imperial At-At Pilsner 10.2% ABV, 330ml RRP $5.99 Kereru Brewing

The Empire strikes back forcefully with this massive Imperial Pilsner. Very strong and with a wine-like sweetness, this is not a drop for a Padawan – experienced Jedi only need apply. A flavour profile of intense hop fruit and bitterness, this will not appeal to everyone but is a worthy challenge to rebels and smugglers across the galaxy. (Star Wars fans will lap it up.)

Kereru Night Spirit NZ Whisky Collection Barrel Aged Imperial Stout 12% ABV, 500ml RRP $29.99 – Very limited supply Kereru Brewing

Pouring black like an oil slick, this is a sweet, intense stout that challenges the senses. Aged for 10 months in rare American oak bourbon barrels that previously held New Zealand Whiskey Co. single malt for more than 20 years. A vinous, hoppy drop that hints at liquorice and vanilla. Each hand-numbered bottle is adorned with a big freaky-looking Puriri moth – probably a good descriptor for this brew: a creature of the dark, a jewel of the night. Kereru Paloma 14% ABV, 500ml RRP $29.99 Kereru Brewing

Kereru’s Paloma is a barrel-aged barleywine – a strong, rich old English style as high in alcohol as wine and to be shared as such. A dark brown drop in the glass, Kereru’s version is oaky, raisiny, sweet and intense. If that wasn’t enough, there’s also a distinct whisky flavour from 10 months in former whisky barrels. A full-on flavour escapade and one that will delight barleywine drinkers across the spectrum. This limited release brew won Gold at the Australian International Beer Awards this year, where Kereru was also named Champion Small International Brewery.

For distributor details see Distributor Index on page 84.

58 DRINKSBIZ AUGUST / SEPTEMBER 2018

CIDER Paynter’s The Alchemist, The Huntress and The Pilgrim 5.7% ABV, 330ml RRP $3.99; 5% ABV, 500ml RRP $7.99; 5.7% ABV, 500ml RRP $7.99 Paynter’s Cider

Hawke’s Bay cidery Paynter’s produces real ciders from genuine cider apples. The Paynter family first arrived in New Zealand from England’s West Country (where they must get their cider genes) in 1841 and started growing apples in Hawke’s Bay in 1904. They’re now the largest family-owned fruit company in New Zealand, with Paul Paynter establishing his cidery in 2006. The current Paynter’s range recalls medieval England with beautiful iconography on the labels of the three releases. The Alchemist is an easy drinking mid-dry cider with restrained apples and a balanced flavour profile. Good freshness and a hint of tannins complete the drop. Paynter’s The Huntress bills itself as a medium cider. With upfront sweetness, there was a big hit of tannins and freshness that balanced the cider beautifully and left a crisp, clean dryness at the end. The Pilgrim is a dry cider, without the tartness of The Huntress. The lack of sugars was more than made up for by the complexity of the French cider apples used in the brew and the hint of oak from the barrelling. Paynter’s is certainly a cider brewery worth following. They make genuinely interesting ciders with complex flavours that will appeal to those looking for something more in their cider experience.

BEER & CIDER NEWS

Positive vibes at The Fermentist LION HAS opened The Fermentist in Christchurch – a brewery, taproom and café that it says is designed to create a positive legacy by integrating environmentally conscious initiatives, with a focus on ‘good’ beer, food and community. Simon Taylor, General Manager Microbreweries for Lion says the company is about championing sociability and living well. “Building The Fermentist from the ground up has given us the chance to create a more conscious, community-focused brand that will be used as a platform to experiment, share knowledge and, most importantly, create positive change.” The Fermentist offers its own signature beers and cider brewed onsite by Head Brewer Kirsten Taylor. The menu focuses on plant-based, locally sourced fermented foods, with herbs and vegetables grown onsite. Initiatives to reduce the new venue’s carbon footprint include solar panels

for a proportion of electricity usage and hot water heating, composting, waste minimisation, rain water harvesting, and recycling to reduce and limit waste going to landfill. Staff wear uniforms from Little Yellow Bird (which specialises in sustainably made and ethically produced uniforms for business) and the venue uses ethical products, such as SmartAss

toilet paper made from sugarcane and bamboo fibres. An electric hybrid car is also used for deliveries. Lion says The Fermentist will act as a testing ground and blueprint for the rest of the organisation, with the intention that any learnings will influence the wider business. thefermentist.co.nz

#stokedinNZ

T: +64 3 547 5357 E: orders@mccashins.co.nz

BEER & CIDER NEWS

Lion buys Fourpure Brewing Co. LION HAS acquired 100 per cent of London craft brewery Fourpure Brewing Co, in a deal announced in early July. The details of the purchase have not been revealed. Commenting on the sale, Fourpure co-founder and CEO Daniel Lowe said: “Over the past 12 months we’ve been working hard to find the right investment path for the next phase of the Fourpure story. While in four short years Fourpure has grown to become one of London’s leading independent modern craft brewers, we knew we couldn’t take the next adventure alone. We met Lion towards the end of our process after a wide range of funding options had been considered, and quickly realised we had a shared vision and values. Lion’s past investments in craft breweries in Australia and New Zealand, including Little Creatures, have always respected the beer and the people.” Founded in 2013 by brothers Daniel and Thomas Lowe, Fourpure’s brewery and hospitality venue is part of the

renowned ‘Bermondsey Beer Mile’ craft brewing hub in South East London. Daniel Lowe remains CEO with co-founder and brother, Tom Lowe, also staying on with Fourpure. Lion is already active in the UK and Europe, selling a range of Australian and New Zealand craft beers and fine wines from the US and New Zealand. In its press release, Lion said that there will be “an opportunity to look at how both

businesses’ sales and distribution channels can be used to reach more drinkers, not only in the UK but also in Europe and global markets where both businesses are already growing.” Lion Global Markets Managing Director Matt Tapper said: “Lion has a long and proud history in craft beer in Australia and New Zealand and we’re thrilled to have the opportunity to back Dan, Tom and the team to take Fourpure into its next chapter. The guys have done a superb job in getting the business to where it is now and we love how innovative they’ve been in both beer styles and the way they have positioned the brand. We’re making real progress in making our craft beers like Little Creatures available in the UK and Europe and we see some great opportunities to work together to get these and Fourpure’s brews in the hands of more beer lovers.”

not to be consumed by narks, scabs, or good samaritans.

Available August, 2018.

Award-winning North Canterbury Cider

BEER & CIDER NEWS

Founders new brand for millennials FOUNDERS HAS launched a distinctive new brand positioning designed to appeal to the millennial consumer seeking high quality products. Described as embodying “raw sophistication”, the line-up of three beers in on-trend single and six-pack cans sits within the ‘explorer craft’ beer segment. The range includes a Pale Ale, IPA and Pilsner in 355ml cans, with the IPA and Pilsner also on tap. Founders 355ml can RRP $3.99 and 6-pack $20.99

Independent Liquor

Packaging updates Low carb lager Speight’s Summit Ultra is now available in a 24-pack at retail. Lion Sunshine Brewery’s popular Czar Bomb Russian Imperial Stout is now also available in a 330ml 6-pack, as well as 500ml bottles. The beer (9.6% ABV), takes its name from the Czar Bomba, the nickname for the hydrogen bomb detonated by the Soviet Union in 1961. Vintners Black Dog’s Pale Ale CHOMP (the brand’s best-selling brew) has been released in a 6-pack at RRP$21.99. DB

SHOWCASE

Sprig & Fern's Tracy Banner marks 35 years brewing This September marks a major milestone for Tracy Banner, the owner and Master Brewer at Nelson’s Sprig & Fern Brewery – 35 years in the brewing industry. Tracy started as a teenager in her native England in 1983, moving to New Zealand in the mid-90s. She was very much part of the craft beer revolution in her role as Head Brewer for Mac’s, and was also the first female to run the iconic Speight’s Brewery in Dunedin, as Brewery Manager and Head Brewer. Her Sprig & Fern Brewery now has 10 owner-operated taverns and one Little Sprig venue under the Sprig & Fern brand umbrella. Reflecting on her 35 years in the industry, Tracy says being involved in how craft beer evolved in New Zealand was a real highlight. “With what I was brewing out of Mac’s at the time, it was new styles and flavours that people hadn’t really experienced in this country. I’d like to go down in history as being one of the stalwarts and for bringing craft beer to New Zealand, alongside a handful of other brewers around the country.” She cites her creation of Sprig & Fern’s hugely popular Harvest Pilsner and its subsequent successes as a particularly special achievement. “We had four gold medals in four consecutive years

“I’d like to go down in history as bringing craft beer to New Zealand, alongside a handful of other brewers around the country.” at the Brewers Guild Awards and that’s fantastic.” 2012 was an important year, with Sprig & Fern winning runner-up Champion Brewery at the Guild Awards, and the Sprig & Fern tavern she owned winning the titles of Nelson’s Best Bar, and Best Bar in New Zealand. “That was a very proud moment for me,” she recalls, “it was a huge accolade.” More recently, she saw Sprig & Fern through a major brand redesign – shifting from its original black and white packaging to colourful, illustrated labels in late 2017 – and this year the expansion into glass, with 330ml and 500ml bottles now available alongside the 1.25L PETs. “The move to glass has been really positive,” says Tracy. “We’ve now got the ability to tap into the restaurant and café market, which Sprig & Fern hadn’t been able to do in a 1.25L PET so it’s given us a broader sales channel. It’s also given

us far more options around our limited releases. We have a minimum of two limited releases in keg at any one time, but it gives us the ability to do one in PET and one in glass too.” In addition to running the brewery, Tracy helps with training and education around brewing, and judges nationally and internationally. Dubbed ‘The Mother of New Zealand Brewing’, in 2014 she was awarded the first Honorary Member of the Brewers Guild of New Zealand. As the September anniversary approaches, Tracy says her career has been built on getting on with the job – even in an industry that was very much “a man’s world” when she first started. “I just got my head down and cracked on. I was employed to do a job and I was going to do a damn good job. I’ll certainly never go to my grave saying I wish I’d worked harder!”

DRINKSBIZ AUGUST / SEPTEMBER 2018 63

BEER & CIDER NEWS

Third gold for Pointers Pale Ale at global Monde Selection MONTEITH’S POINTERS Pale Ale has received an International High Quality Trophy in the Monde Selection 2018, after being awarded the Selection’s Gold medal for three years in a row (2016, 2017 and 2018) following the beer’s launch in late 2015. The Monde Selection is an annual international evaluation of product quality across a range of categories, assessed by a panel of experts in each field. Monteith’s Pointers Pale Ale has also been awarded at the Australian International Beer Awards and the NZ Brewers Guild Awards. Monteith’s Head Brewer, Rob Marshall, says the Monde Selection acknowledgement rounds out an exciting 2018 for Monteith’s Brewing Co. “Kiwi beer drinkers are increasingly hunting out higher quality beer styles in the chiller and so we’re immensely proud that the Pointer’s brew measures up against the very best in the world,” he said.

SHOWCASE

Tiger Crystal lands in NZ DB has launched Tiger Crystal in New Zealand, introducing the sibling brew to popular Tiger Beer in mid-July. The easy-drinking, pale lager is 4.5% ABV, with low bitterness and a slight sweetness with a refreshing finish. “Tiger Crystal is a classic sunshine style beer, created for the heat of Asia,” says Fiona Marston, International Brands Marketing Manager for Tiger Beer. “Brewed with a pale lager malt and a unique combination of hops, it presents a fruity aroma and a delicate flavour that we know Kiwis are going to love. We’re really excited to be launching the vibrant and dynamic Tiger Crystal brand in New Zealand.” Encased in a 330ml crystal-clear flint glass, the cold filtered beverage boasts an ultimately refreshing appearance. Sean O’Donnell, Marketing Director at DB Breweries, says that Tiger Crystal is perfect for the Kiwi palate. “We’ve seen the Tiger Beer brand in New Zealand go from strength to strength, and it makes sense, because Kiwi consumers love Asian food and flavours. Tiger Crystal is made with these flavours in mind, so is perfectly set up to complement our passion for Asian culture and food,” says O’Donnell. Tiger Crystal 12-pack RRP $24.99 DB

Available at good craft beer stores nationwide.

Here’s to a few founding principles.

Please contact your local sales representative or phone 0800 420 001 for more information.

BEER & CIDER NEWS

Chocolate Beer proves a hit A LIMITED-EDITION collaboration beer created by Wellington brewery Garage Project with chocolate makers Whittaker’s proved a huge success upon launch in July, with initial stocks of the limited edition ‘Chocolate Beer’ selling out fast. As Drinksbiz went to print, a new release through New World and Liquorland stores was expected around 13 August. The beer (4.7% ABV) is brewed with a range of dark and chocolate malts, lactose, vanilla and Whittaker’s Cocoa Nibs, which lend intense aroma and flavour. Each can has been spiked with a shot of liquid nitrogen so that it pours a thick creamy head and has a smooth taste. “Working with the Garage Project team on the Chocolate Beer has been a fun challenge for us”, said Holly Whittaker. “Every little attention to detail from flavour to the can design has been a close collaboration and we’re thrilled with the final result.”

Don’t miss out on the Brewers Guild Awards THE COUNTDOWN is on to the 2018 Brewers Guild Awards – the biggest night on the New Zealand brewing calendar. Entries for this year’s Awards close on Friday 17 August and physical entries must be received in Christchurch by Wednesday 22 August. Judging will take place from Friday 7 to Sunday 9 September. The winners will be announced at a gala awards dinner in Nelson on Saturday 15 September, which will also be live streamed from the Brewers Guild website. The 2018 Awards feature several new categories, with Champion Trophies for Small, Medium and Large Breweries, a Champion Exhibitor (the brewery that exhibits the best range of beers overall in the competition), and a Champion New Zealand Beer – chosen from the Trophy winners in each of the Trophy classes. Other Awards on the night include the Beer Writer of the Year Award, and the Morton Coutts Trophy recognising innovation and/or outstanding achievement in the brewing industry. brewersguild.org.nz/awards-information

Did AnYone here order A truckloAd of hops?

MALTY

HOPPY

LIGHT

DArK

sweet

bitter

RUM REPORT

A rum Rums are growing in popularity in New Zealand, with increasing options for mixing, blending or serving as a super-premium sip to be savoured.

66 DRINKSBIZ AUGUST / SEPTEMBER 2018

RUM REPORT

UP TO RRP $50 Black Heart Dark Rum 37.5% ABV, 1L RRP $37.99 Independent Liquor

A good value rum with a rich, strong flavour. Ideal for mixed drinks. This was the New Zealand Navy’s official rum when sailors enjoyed a free daily rum ration. Stolen Dark 37.5% ABV, 1L RRP $39.28 Stolen Rum

A lighter, smoother version of the traditionally heavy, naval-style dark rums. Stolen Dark is aged for a minimum of two years in ex-whiskey charred oak barrels. Demerara caramel provides its deep colour, along with lightly toasted sweet caramel aromas on the nose and honeyed texture in the mouth. Ideal for mixing. Havana Club Añejo 3 Años 40% ABV, 700ml RRP $39.99 Pernod Ricard

Aged for three years, this rum has an intense nose of banana and smoked oak, with flavours of smoke, vanilla and chocolate. Ideal in blended cocktails.

Havana Club Especial 40% ABV, 700ml RRP $39.99 Pernod Ricard

Stolen White 37.5% ABV, 700ml RRP $41.05 Stolen Rum

A golden rum that is rich, round and creamy, with notes of vanilla, caramel and a hint of woodiness thanks to a second finish (double ageing) in young white oak barrels before the final blend.

This white rum is barrel aged for a minimum of two years and then carbon filtered to remove any trace of colour or impurities. It has aromas of cocoa and fruit, and is fruity on the palate too, with a sweet delicate mouth feel.

Matusalem Platino 40% ABV, 700ml RRP $40 EuroVintage

A triple-distilled double-filtered white rum with a clean taste and subtle flavour. Notes of vanilla and brown sugar on the nose, smooth and creamy on the palate with fruity flavours, a hint of vanilla and a dry finish.

Stolen Gold 37.5% ABV, 700ml RRP $41.67 Stolen Rum

A smooth, full-bodied and versatile gold rum. It is aged for a minimum of two years in ex-whiskey charred oak barrels, before being blended by hand. Aromas of butterscotch and cinnamon spice; smooth and buttery on the palate with notes of toffee apple. Bacardi Carta Blanca 37.5% ABV, 1L RRP $44.99 Lion

This classic Cuban white rum is a mainstay behind bars the world over as it offers great quality at a good price. Bacardi Carta Blanca has aromas of tropical fruit with distinctive vanilla and almond notes alongside banana and apricot. Ideal for a classic mojito. Bacardi Carta Oro 40% ABV, 1L RRP $44.99 Lion

This golden rum was used in the original Cuba Libre, made to celebrate the end of the Cuban War of Independence. Ageing in toasted oak barrels creates its golden hue and mellow flavours of vanilla, buttery caramel, toasted almond and sweet banana, balanced by orange zest and a light oaky finish. DRINKSBIZ AUGUST / SEPTEMBER 2018 67

RUM REPORT

Black Magic 40% ABV, 700ml RRP $44.99 Hancocks

A blend of light and dark rum made in the Caribbean. Black Magic has aromas of caramel, spice, cinnamon and vanilla, with flavours of rich fruit cake and a long finish of vanilla and brown sugar. Good value and ideal for use in mixed drinks. Coruba Gold 37.2% ABV, 1L RRP $44.99 Lion

This 100 per cent Jamaican blend is a versatile entry-level rum, whose golden colour derives from ageing in small oak barrels. It is smooth on the palate with hints of brown sugar, nutmeg and vanilla. Great value and suited to a wide range of mixed drinks. Coruba Original 37.2% ABV, 1L RRP $44.99 Lion

A good value, full flavoured rum. Coruba Original is mellow, with aromas and flavours of molasses, cocoa and caramel, and a hint of spice. Ideal for mixed drinks or in blended cocktails. Stolen Smoked Rum 37.5% ABV, 700ml RRP $48.54 Stolen Rum

Stolen Smoked was a world first when it launched several years ago (initially as ‘Stolen Coffee and Cigarettes’). It uses freshly roasted Colombian coffee beans, Madagascan vanilla, Moroccan fenugreek and a smoking process using American hardwood to infuse the aged Caribbean rum with layers of flavour. Aromas of tobacco, vanilla and toffee mingle with

68 DRINKSBIZ AUGUST / SEPTEMBER 2018

Beenleigh was the first official rum made in Australia (in 1884) and still uses the copper pot still from the original distillery on the Albert River in Queensland. cacao and roasted coffee. On the palate there is deep freshly brewed coffee, vanilla, warm caramel and dark chocolate with a long smoky finish. Serve neat or in any rum, rye, or bourbon cocktail. Diplomático Mantuano 40% ABV, 700ml RRP $49.50 Whisky Galore

A blended rum from Venezuela that is aged for up to eight years in white oak casks, previously used for ageing bourbons and malt-whisky. A dark golden colour, this rum has aromas of dried fruits (plums), oak and a delicate spiciness. On the palate it is complex and wellbalanced, with notes of dried fruits, wood and vanilla. Slightly dry finish. Beenleigh Copper Pot Distilled Rum 37% ABV, 700ml RRP $49.99 NZ Wine and Spirit Merchants

Beenleigh was the first official rum made in Australia (in 1884) and still uses the copper pot still from the original distillery. The rum is aged for two years in ex-brandy vats and ex-bourbon barrels before blending. It has aromas of caramel and vanilla with a hint of banana, while on the palate there is sweet vanilla, rich caramel and subtle infusion of floral elements from the ex-brandy vats.

RRP $50 - $80 Plantation Xaymaca Special Dry 43% ABV, 700ml RRP $POA Neat Spirits

This 100% pot still Jamaican rum aims to revive the quintessential rums of the 19th century with an expression of intense aromas and flavours of black banana and flambéed pineapple in the tradition known as “rum funk”. Xaymaca Special Dry has a complex, slightly smoky and meaty aroma, with fruity, herbal and sour notes building, followed by vanilla cooked banana, bitter orange peel and ripe pineapple. On the palate it is dry, with a more floral and fruitier profile of rose water, soursop, pear, white grape and apricot, with coconut milk, allspices, bread and nuts emerging. Serve like a great dry whisky, or with a large ice cube and even a splash of pure water to reveal the smoky aromas. Cruzan Black Strap Rum 40% ABV, 700ml RRP $50.99 Beam Suntory

Robust liquorice and molasses flavours mean this rum is ideal for mixing into tropical cocktails. Use it as a finishing element; it’s also great for adding colour to drinks with its inky black hue. Goes well with lemon, lime, ginger and pineapple.

RUM REPORT

Bacardi Ocho 8 Años 40% ABV, 700ml RRP $52.99 Lion

Beenleigh Spiced Rum 40% ABV, 700ml RRP $52.99 NZ Wine and Spirit Merchants

Skipper Rum 40% ABV, 700ml RRP $52.99 Tickety-Boo

A selection of barrel-aged reserve rums aged for a minimum of eight years are blended to make this more premium offering from Bacardi, which is designed for sipping. It has aromas of vanilla, toffee, honey and caramel with toasted oak. The flavour is smooth and rich with notes of prune, apricot, nutmeg and vanilla, and a soft wood finish.

This rum is copper pot distilled, aged in ex-brandy vats and then infused with vanilla, cinnamon, clove and nutmeg. The aromas are of soft vanilla and subtle spice. On the palate it is soft and smooth with flavours of vanilla, rich spice and a hint of citrus.

Aromas of treacle, butterscotch and honey, with hints of black pepper, espresso bean and charred oak lead to a buttery smooth palate. Flavours of crème caramel, gooey toffee and custard with plenty of spice, particularly pepper, cinnamon and nutmeg. Good length, with notes of cinnamon and ginger on the finish.

Beenleigh Honey Rum 35% ABV, 700ml RRP $52.99 NZ Wine and Spirit Merchants

Honey from the world’s only remaining pure strain of Ligurian bees is added to this rum from Queensland heritage distillery Beenleigh. The honey, from the colony on Kangaroo Island in South Australia, is added in the final stages of the rum’s five-year maturation in oak. It helps to create the complex notes of spiced oak, toffee, lifted honey and hints of vanilla, along with the rich, golden colour and long silky legs that cling to the glass.

El Dorado Cask Aged 3 Years 40% ABV, 700ml RRP $52.99 Tickety-Boo

This three-year-old cask-aged rum has aromas of citrus and vanilla, enhanced by notes of chocolate and raisins. A smooth, rounded palate with coconut; fruity with a dry, rounded finish. Balanced yet full-flavoured. Rebellion Bay Spiced Rum 37.5% ABV, 700ml RRP $52.99 NZ Wine and Spirit Merchants

A spiced rum that is made in Trinidad and bottled in Australia. Immediate aromas of toffee, raisin and light honey. On the front palate, a sweet molasses-centric flavour is predominant, which leads into a pepper spiced cinnamon and honey, leading to a long fruit and spiced finish.

Angostura 3YO Reserva 37.5% ABV, 700ml RRP $54.99 Federal Merchants

Aged in barrel for three years, this white rum is charcoal filtered to remove any colour generated by the ageing process. Angostura 3YO Reserva is dry, with a rich vanilla flavour and smooth finish. Ideal for mixing with seasonal fruits to create light cocktails. El Dorado Cask Aged 5 Years 40% ABV, 700ml RRP $54.99 Tickety-Boo

A deep golden-hued rum with aromas of dried tropical fruit, caramel, butterscotch and molasses. Flavours of vibrant spice, fruit, caramel and toasted coconut, fading to vanilla. Gosling’s Black Seal 40% ABV, 700ml RRP $54.99 Federal Merchants

Plantation Xaymaca Special Dry aims to revive the quintessential rums of the 19th century in the tradition known as “rum funk”.

A blend of aged rums made in small batches, Bermuda-made Gosling’s has a distinctive dark colour. It is rich, smooth, full-bodied and nuanced with butterscotch, vanilla and caramel.

DRINKSBIZ AUGUST / SEPTEMBER 2018 69

RUM REPORT

The Kraken Black Spiced Rum 40% ABV, 700ml RRP $54.99 EuroVintage

Appleton Estate Reserve Blend 40% ABV, 700ml RRP $57.99 Lion

Beenleigh Double Barrel 5YO 40% ABV, 700ml RRP $59.99 NZ Wine and Spirit Merchants

This inky black rum produced in Trinidad and Tobago is infused with herbs and spices. On the nose it has nutmeg, vanilla and cinnamon, with flavours of vanilla, dark chocolate, clove, rich fruit cake and toffee. Rich and spicy, this rum is ideal for a wide variety of mixed drinks and cocktails.

Appleton’s Master Blender, Joy Spence, manages the rare ‘reserve stock’ at Appleton, two of which add complexity and depth to this blend of 20 select aged rums. The Reserve Blend is full-bodied and smooth with notes of spice and nuts, oaky honey, subtle vanilla and dried orange peel.

This rich aged rum has initial flavours of caramel, spiced oak and toffee apple that lead to honey, oak and lingering floral characters. It was aged first in ex-brandy vats then finished in ex-bourbon barrels.

Sailor Jerry Spiced 40% ABV, 700ml RRP $54.99 Federal Merchants

Diplomático Planas 47% ABV, 700ml RRP $58 Whisky Galore

Sailor Jerry rum is distilled in the Virgin Islands and has a Caribbean influence with flavours of cinnamon, nutmeg, clove and rich vanilla. It has a long, dry finish with a hint of toasted toffee. Goes especially well with ginger.

An intense white rum, made from a blend of pot still, column and batch kettle rums that are aged for up to six years. Fresh tropical aromas of coconut and ground coffee; on the palate it is slightly fruity with creamy flavours. Serve neat, on the rocks or in more delicate cocktails.

Untold 37.5% ABV, 700ml RRP $54.99 Independent Liquor

Launched in March this year, Untold is a golden Caribbean rum aged for two years and enhanced with natural spices. It has a bold flavour of balanced spice and sweetness with a savoury note to finish. Ideal for mixing. Appleton Estate Signature Blend 40% ABV, 1L RRP $55.99 Lion

Fifteen select aged rums (aged for an average of four years) are combined to create the Signature Blend from Jamaican rum producer Appleton Estate. This rum has aromas of rich fruit and sweet caramel, with flavours of subtle orange peel, dried apricot, fresh peach, and a hint of molasses and woody notes.

70 DRINKSBIZ AUGUST / SEPTEMBER 2018

Plantation Barbados 5YO 40% ABV, 700ml RRP $59 Neat Spirits

This five-year-old Barbados rum is aged in bourbon barrels for three to four years, then sent to Cognac Ferrand in France for finishing in cognac casks, which draws out notes of wood and nutmeg. It has aromas of calves’ leather and caramel with hints of cinnamon, dried coconut and vanilla. On the palate it is initially sweet, with molasses and hints of leather to the fore, alongside orange rind, salted butter and allspice. The finish is sweet with fiery spice at the very end.

The recipe for Spytail is based on a 19th century French tradition of ageing Caribbean rum in barrels with fresh ginger and spices. Spytail Black Ginger Rum 42% ABV, 750ml RRP $59.99 EuroVintage

The recipe for Spytail is based on a 19th century French tradition of ageing Caribbean rum in barrels with fresh ginger and spices. This rum has intense, rich ginger on the nose, against a background of vanilla and spice. On the palate it is smooth with a hint of vanilla sweetness alongside rich fruit cake spice and earthy ginger. Its rounded bottle with porthole embossing is a reference to French deep sea explorers of the late 19th century. Liquid Alchemy Cooper’s Cut Rum 42% ABV, 700ml RRP $60 Liquid Alchemy

This rum from Nelson craft distillery Liquid Alchemy has aromas of butterscotch and vanilla with a hint of banana. Smooth and rounded on the palate, it has rich flavours

RUM REPORT

Angostura 7YO 40% ABV, 700ml RRP $62.99 Federal Merchants

Murderer’s Bay White Rum 37.5% ABV, 700ml RRP $64.99 Federal Merchants

A blend of select rums aged for a minimum of seven years at House of Angostura’s Trinidad distillery. It has aromas of vanilla, molasses, coffee, spice and oak, with flavours of chocolate, honey, toffee, caramel, coffee and roasted nuts. Serve over ice, or mix with tonic or soda.

New Zealand’s Dancing Sands Distillery makes this white rum from 100 per cent molasses that is fermented on site and double distilled in a small batch copper still. The rum has aromas of molasses and sweet banana, with a hint of orange zest and almonds. It is soft and smooth on the palate with earthy undertones and a lingering sweetness.

El Dorado Cask Aged 8 Years 40% ABV, 700ml RRP $64.99 Tickety-Boo

of butterscotch and a slight vanilla note on the finish. Serve neat, or use in simple mixed drinks. Mount Gay Black Barrel 40% ABV, 700ml RRP $60 Hancocks

A versatile dark spirit for cocktails. This rum is double aged in deeply charred bourbon oak barrels, creating an undertone of classic bourbon spices balanced with oaky vanilla and sweet caramel. Angostura 5YO 37.5% ABV, 700ml RRP $61.99 Federal Merchants

Five years in oak barrels gives this expression from Angostura a rich golden colour, with flavours of chocolate, spice, vanilla and toasted oak leading to a warm and mellow finish. Serve as a sipping rum or use in spice-driven mixed drinks.

Aromas of subtle tobacco mix with caramel toffee alongside dried stone fruit and flambéed banana. The mouth-feel is smooth, soft and faintly sweet, with traces of oak and butterscotch. Havana Club Añejo 7 Años 40% ABV, 700ml RRP $64.99 Pernod Ricard

A combination of barrels that have been aged and blended, with the minimum age of any barrel being seven years. A rich rum with aromas of cocoa, vanilla, cedar, sweet tobacco and lush tropical fruits. Flavours of sugarcane, chestnut and caramelised tropical fruit sit above a backbone of oak and rich brown spice. Designed to be served neat.

Diplomático Reserva Exclusiva 40% ABV, 700ml RRP $67 Whisky Galore

A sipping rum that is aged in small oak casks for up to 12 years. It has aromas of maple syrup, orange peel, brown sugar and liquorice, with flavours of sweet toffee fudge. Serve neat, on the rocks, or use in a premium Manhattan or Old Fashioned. Appleton Estate Rare Blend 12YO 43% ABV, 700ml RRP $67.99 Lion

A blend of rare golden rums that have all been aged for a minimum of 12 years. This deep bronze rum has flavours of deep oak, fruit, cocoa, molasses, orange peel, rich vanilla and subtle coffee with a bittersweet finish. Serve as a sipping rum or in simple cocktails.

Dancing Sands Distillery makes its Murderer’s Bay White Rum from 100 per cent molasses that is fermented on site and double distilled in a small batch copper still.

DRINKSBIZ AUGUST / SEPTEMBER 2018 71

RUM REPORT

Broken Heart Spiced Rum 40% ABV, 700ml RRP $69 Broken Heart

This spiced rum is part of the wider spirits range from New Zealand brand Broken Heart. Smooth and well balanced, it is aged three years in barrel and uses natural spices of galangal, vanilla, orange peel, cloves and cinnamon, with distinct caramel, candied walnuts and cinnamon on the palate. Helmsman Spiced Rum 43% ABV, 700ml RRP $69.99 Hancocks

This New Zealand-brand rum is made from a blend of Caribbean golden rum and spices. Initial aromas of fruitcake are followed by banana, vanilla and a hint of warm spice. Helmsman is a full-bodied rum with rich fruit flavours, cinnamon and toffee.

Plantation Stiggins’ Fancy Pineapple Rum 40% ABV, 700ml RRP $79 Neat Spirits

Pusser’s Rum 40% ABV, 700ml RRP $75 EuroVintage

This rum was created originally by Plantation’s cellar master Alexandre Gabriel and drinks historian David Wondrich for ‘Tales of the Cocktail’ in New Orleans in 2015. It is named for Reverend Stiggins, the character in Charles Dickens’ The Pickwick Papers, whose favourite drink was “pineapple rum”. Gabriel and Wondrich infused the rinds of Queen Victoria pineapples in Plantation 3 Stars White Rum and then distilled it, and then infused the pineapple fruit in Plantation Original Dark rum. The distillate and fruit infusion were then blended and aged in casks. The rum has aromas of

A Royal Navy-style rum, the blend is the same as it was on British warships up until the Royal Navy discontinued its daily ration in 1970. Pusser’s Rum uses five West Indian rums (three from Guyana, two from Trinidad) aged for at least three years. It has aromas of demerara sugar, molasses, dried fruits and spices, with flavours of deep vanilla and honey.

The El Dorado 12YO is the youngest in El Dorado’s Luxury Cask Aged Range, which are rums designed to be savoured.

Matusalem Gran Reserva 15 40% ABV, 700ml RRP $70 EuroVintage

A Solera rum with an intense, rich nose of wood, toasted nuts and butterscotch. It has a smooth texture with flavours of cocoa, pronounced oak and a cognac-like finish. Serve neat or on the rocks.

honeydew melon and a hint of Jamaican ginger cake with pineapple notes. Flavours of spiced molasses tart and crumbly shortbread accompany a juicy, slightly earthy element from the pineapple and notes of vanilla, lemon, mango and spearmint on the finish. Ableforth’s Rumbullion 42.6% ABV, 700ml RRP $79 Neat Spirits

Spiced and full-bodied, Rumbullion is a blend of Caribbean rum with Madagascan vanilla, zesty orange peel, clove, cassia and cardamom. Intense aromas of sweet vanilla and flamed orange zest with a hint of old-fashioned cola along with cloves and cinnamon. On the palate, it is a combination of thick cut bitter orange marmalade and zinging spices. There are hints of Manuka honey and cinnamon, with molasses, candy floss, toffee apples, crème brûlée and clove-studded oranges. The finish is long with spice, cinnamon, orange and sweet vanilla. Mount Gay XO Reserve Cask Rum 43% ABV, 700ml RRP $79.99 Hancocks

A blend of selected Mount Gay Cask Reserve rums aged from seven to 15 years. This expression has aromas of ripe banana and toast, followed by vanilla and warm spice and is rich and oaky on the palate. A robust rum to serve neat.

RRP $80 and above El Dorado 12YO 40% ABV, 700ml RRP $84.99 Tickety-Boo

This is the youngest in El Dorado’s Luxury Cask Aged Range, which are rums designed to be savoured. The 12YO has aromas of lush tropical fruit and spice with hints of honey and dark sugar. The 72 DRINKSBIZ AUGUST / SEPTEMBER 2018

RUM REPORT

Rum brands Ableforth’s

This British spirits brand is based in Kent, England. Founded in 2011, it also produces Bathtub Gin, Cold Distilled Absinthe and Cherry Brandy. House of Angostura has been producing rums for 130 years and is the major producer in Trinidad today. It is best known for its production of Angostura Bitters, which were invented by the company’s founder in 1824.

This New Zealand brand launched several years ago with a gin created by Master Distiller Joerg Henkenhaf, following the death of the close friend and fellow Master Distiller with whom he had first created it. Both from Germany, the pair had wanted to create a gin that reflected their new homeland. Henkenhaf has since expanded the range to include new gin expressions, as well as a vodka and the spiced rum.

Appleton Estate

Coruba

Angostura

palate is round, mellow and full-bodied with rich flavours of fruit and spice and a dry finish. Angostura 1919 40% ABV, 70ml RRP $94.99 Federal Merchants

A specially blended multi-award-winning rum that celebrates an important date in the development of the rum industry in Trinidad & Tobago, as well as the Caribbean. After a fire in 1932, which destroyed the Government Rum Bond, the master blender of Fernandes Distillers bought the charred casks, only to discover they had been filled in the year 1919. The prized rum was blended and called “1919 Aged Rum.” This is a soft rum, with complex toasty flavours from extended ageing in charred barrels. Pyrat XO Reserve Rum 40% ABV, 700ml RRP $94.99 EuroVintage

Made from eight premium Caribbean rums, aged up to 15 years, which are selected and blended for varying lengths of time. This rum has flavours of citrus, cinnamon, caramel and vanilla, a slightly warm bite and a smooth finish. Serve neat or over ice with a twist of lemon, or use in premium rum cocktails. Plantation XO 20 th Anniversary 40% ABV, 700ml RRP $99 Neat Spirits

The 20th Anniversary bottling of XO rum from Barbados is first aged in bourbon barrels before being shipped to France for a secondary maturation in Ferrand Cognac casks. It has hints of spicy oak on the nose, with guava, desiccated coconut and dried banana. On the palate it is spiced and creamy, with sweet vanilla notes and caramel. The finish features caramel and toasted oak. Serve as a sipping rum.

Broken Heart

Appleton Estate is in Jamaica’s Nassau Valley, where all its rums are produced. It is the oldest sugar estate and distillery in Jamaica in continuous production, with the first known documentation of rum made on the Estate dating back to 1749. Appleton Estate’s Master Blender is Joy Spence, who became the world’s first female Master Blender when she was appointed in 1997, after 16 years with the company.

Bacardi

One of the world’s best known rum brands, Bacardi traces its origins to the 1830s when Spanish wine merchant Facundo Bacardi Masso moved to Cuba and began experimenting with refining rum by using a proprietary strain of yeast. This, combined with charcoal filtering and ageing in white oak barrels gave Bacardi its distinctive flavour and created the world’s first clear rum. The bat logo was inspired by the bats that lived in the rafters of the first distillery that Masso established with his brother. Bacardi is owned by Bacardi Limited, the largest privately held, family-owned spirits company in the world with a portfolio of more than 200 brands and labels.

Beenleigh

The Beenleigh Rum Distillery is the oldest registered distillery in Australia, commencing operations in 1884. It still operates from its original buildings on the Albert River in Eagleby, South East Queensland. It uses molasses sourced from Australia’s only remaining family-owned sugar mill and pot stills using its original copper equipment.

Black Heart

This was the New Zealand Navy’s official rum when giving sailors their free daily rum ration – a practice that lasted into the 1950s.

Coruba rums are distilled in Kingston, Jamaica and are known for their authentic, approachable style.

Cruzan

Cruzan Rum is located in St. Croix, in the US Virgin Islands. The distillery was founded by the Nelthropp Family and has been in operation for more than 200 years. Cruzan takes its name from the word ‘Crucians’, which refers to the people of St. Croix.

Diplomático

The distillery that produces all of Diplomático’s rum was established in Venezuela in 1959. Today, it is 100% Venezuelan and privately owned under the name Destilerías Unidas S. A. (DUSA). The company is one of the largest rum producers in Venezuela. Diplomático is distributed in over 70 countries and holds the “Ron de Venezuela” DOC (Protected Denomination of Origin).

El Dorado

El Dorado rums are distilled in South America’s Guyana by Demerara Distillers, which operates the last remaining distillery in the country on the banks of the Demerara River. Many sugar estates and distilleries merged during the early 20th century culminating in the amalgamation of all the various stills and equipment in 1998 by Demerara Distillers Limited (DDL). El Dorado launched in 1992 and DDL became the first rum producer in the world to market a premium quality aged rum: El Dorado 15 Year Old Special Reserve.

Gosling’s

Gosling’s is synonymous with its home of Bermuda, where it is regarded as the national drink. It takes its name from wine and spirits merchant James Gosling, who first opened a shop in the town of St George’s in 1806.

Black Magic

A spiced blend of light and dark rums produced by New Orleans company Sazerac.

DRINKSBIZ AUGUST / SEPTEMBER 2018 73

RUM REPORT

Havana Club

Havana Club was first created in Cuba in 1934. In 1993, Pernod Ricard S.A. and Corporación Cuba Ron S.A. launched a joint venture to produce and market Havana Club globally. It is one of the best-selling rum brands in the world.

Helmsman

A New Zealand brand rum that blends a range of spices with Caribbean golden rums.

The Kraken

A black spiced rum produced in Trinidad and Tobago. It takes its name from the gigantic legendary sea monster, known as a Kraken.

Liquid Alchemy

The Liquid Alchemy artisan distillery in Nelson was founded in 2012 by Jürgen Voigtländer and Mary Bronsteter. They make a range of craft spirits and liqueurs, using local ingredients and their hand-built Carl Jacob German copper still.

Matusalem

The Matusalem brand was founded in 1872 by brothers Benjamin and Eduardo Camp and their partner Evaristo Alvarez. They believed ageing was the key to making rum with the finest flavour, and the name Matusalem derives from the old Spanish proverb, “This is older than Matusalem” referring to the patriarch of the Old Testament who was said to have lived for 969 years. The Barn Swallow logo was adopted after flocks of swallows nested in the barrel-ageing warehouses.

Mount Gay

Mount Gay Rum has been made in Barbados for 300 years and is the world’s oldest commercial rum distillery. It was named for Sir John Gay Alleyne, the first manager of the company.

Murderer’s Bay

This rum brand is from New Zealand craft distillery Dancing Sands in Nelson’s Golden Bay. The multi-award winning distillery also produces gin and vodka and its spirits are made using water from an aquifer that feeds the famed Te Waikoropupu Springs, which is regarded as the clearest spring in the world.

Plantation

Founded by entrepreneur Alexandre Gabriel in the mid-90s, Plantation represents an artisanal range of rums from a variety of terroirs in the Caribbean.

74 DRINKSBIZ AUGUST / SEPTEMBER 2018

Pyrat

Pyrat Rum was launched in 1996 and is part of the Patrón Spirits portfolio. It is blended and bottled in the Caribbean. This rum takes its name from the Old English word for ‘pirate’.

Pusser’s

This Royal Navy-style rum made in Guyana is produced in exact accordance with the Admiralty’s specifications for rum (last used when the Royal Navy discontinued its daily ration in 1970). The blend is the same as it was on British warships.

Rebellion Bay

This Australian brand uses rum imported from Trinidad.

Sailor Jerry

The distinctive hula girl on this rum’s label is the creation of Norman ‘Sailor Jerry’ Collins, the man dubbed “the father of the old-school tattoo”. A former US Navy sailor, Collins set up shop in Honolulu in the 1940s, where his intricate Asian-influenced American tattoos became highly sought after. The rum came about after his protégé, Ed Hardy, co-founded Sailor Jerry Ltd in 1999, to keep Collins’ legacy and artwork alive. Sailor Jerry rum is distilled in the Virgin Islands.

Santiago de Cuba

Founded in 1862, Santiago de Cuba is produced in one of Cuba’s largest distilleries.

Skipper

Skipper Dark Rum has been produced and aged in Guyana since 1930, and still boasts the original label on its bottle.

Spytail

This rum is made from Caribbean rum in a family-run distillery in France’s Cognac region. The rounded bottle with porthole embossing is a reference to the French deep sea explorers of the late 19th century.

Stolen Rum

The Stolen Rum brand was founded by two New Zealanders in 2010 and now has teams in Auckland, Sydney, New York, Los Angeles and Miami. Stolen sources and bottles its rum around the world, including the Caribbean. Stolen was the first in the world to produce a spiced Caribbean rum with infused roasted coffee beans and tobacco flavour.

Untold

This brand of spiced rum launched in March 2018 and was developed by Asahi Premium Beverages in Australia and Independent Liquor in New Zealand in collaboration with a group of leading Australasian bartenders.

El Dorado Special Reserve 15YO 43% ABV, 700ml RRP $109.99 Tickety-Boo

A fine cognac-like rum with a complex nose of dark coffee, candied orange, almonds, dark chocolate, pepper and rich vanilla. On the palate it is silky and rounded, with flavours of grilled tropical fruit and smooth, oaky spice. Murderer’s Bay 14YO Aged Gold Rum 40% ABV, 700ml RRP $112.99 Federal Merchants

This rum is fermented, distilled, aged and bottled in New Zealand by award-winning Dancing Sands Distillery in Golden Bay. It won a Masters Medal at the London Rum Masters Competition in 2016. Aged 14 years in French oak casks, the golden rum has aromas of oak with creamy vanilla bean and spice. On the palate it is a blend of caramel, cream and baking spices. Dry, yet sweet. Best served neat or over a single ice cube. Diplomático ‘Distillery Collection No. 1 Batch Kettle Rum’ 47% ABV, 700ml RRP $114 Whisky Galore

This first release in Diplomático’s ‘Distillery Edition’ is produced in a batch kettle still that has been in operation at Diplomático since 1959. Made entirely from sugar cane honeys, the rum is then aged in American white oak barrels. A bold sweet and fruity aroma with lashings of vanilla and a delicate floral note. The palate is indulgent and rich with toasted caramel and ripe red fruits and a soft, lingering sweetness in the finish. A limited edition release of just 5,000 bottles worldwide.

RUM REPORT

Santiago de Cuba 12 Años 40% ABV, 700ml RRP $150 Hancocks

A premium sipping rum with aromas of rich caramel and sweet fruit. Initially nutty on the palate, followed by rich fruit flavours, undertones of coffee, dark chocolate and spice, and a long finish of burnt sugar with a hint of banana. Angostura 1787 40% ABV, 700ml RRP $164.99 Federal Merchants

Diplomático ‘Distillery Collection No. 2 Barbet Rum’ 47% ABV, 700ml RRP $114 Whisky Galore

This second release from Diplomático’s ‘Distillery Collection’ comes from the Diplomático’s Barbet column still, which is filled with sugar cane molasses and distilled continuously. Aged entirely in American white oak barrels, this is a golden rum with notes of tropical fruit, toasted oak and fresh citrus fruits. The finish is slightly drying and long-lasting. A limited edition release of just 5,000 bottles worldwide.

Angostura 1787 is a new super-premium rum made from a blend of rums aged for a minimum of 15 years.

Matusalem Gran Reserva 23 40% ABV, 700ml RRP $120 EuroVintage

This premium offering from Matusalem has subtle aromas of dried fruit, fresh honey, and a floral hint over a sweet toffee base with notes of mango and exotic wood. The palate is creamy with liquorice over roasted almond with hazelnut tones and dried fruit. A sherrylike finish. Angostura 1824 40% ABV, 700ml RRP $149.99 Federal Merchants

A blend of rums aged in charred American oak bourbon barrels for a minimum of 12 years then hand-picked by House of Angostura’s Master Blender from selected casks. These rums are then hand-blended and re-casked before being handrawn, filtered and bottled. Serve as a sipping rum.

A new super-premium rum from Trinidad’s House of Angostura made from a blend of rums aged for a minimum of 15 years. Rich mahogany in colour, this rum has aromas of banana, dried fruit and oak with top notes of apples. It has a mediumbodied palate with hints of dried prunes, sweet rounded oak and subtle toffee, leading to a long, crisp finish. El Dorado Special Reserve 21YO 43% ABV, 700ml RRP $169.99 Tickety-Boo

Described as being for “true rum connoisseurs”, this 21-year-old rum has a nose of lush tropical fruit and spice with hints of honey and dark sugar. A round, mellow, full-bodied palate with rich flavours of fruit and spice. Appleton Estate Rare Blend 21YO 43% ABV, 700ml RRP $199.99 Lion

A blend of select aged rums, all matured for at least 21 years. Flavours of citrus and spice with woody notes, alongside orange peel, deep vanilla, rich nutmeg, warm coffee, and cocoa notes. The finish is long and dry, with a gentle brown sugar sweetness. Mount Gay Rum 1703 Old Cask Master Select 43% ABV, 700ml RRP $199 Hancocks

The 1703 Master Select is a blend of copper column and copper pot rums from Mount Gay’s oldest reserves – ranging from 10 to 30-year-old rums – created and hand-picked by Master Blender Allen Smith. Due to the scarcity of Mount Gay’s most mature casks, the company releases just one batch annually. This rum has aromas of oak and caramel, balanced, rounded flavours of caramel, spice and toast, with a delicate finish. For distributor details see Distributor Index on page 84. DRINKSBIZ AUGUST / SEPTEMBER 2018 75

OPINION – SPIRITS

Dominic Roskrow

Drinksbiz UK-based world spirits expert www.worldwhisky.co.uk

The rise of rum After playing second fiddle on many a bar shelf in recent years, rum is finding itself back in the spotlight, writes Dominic Roskrow

WHO WOULD have thought it? After decades of dabbling on the margins of the fashionable bar trade, rum is enjoying its most successful spell in the limelight since the early 90s, when spiced rums swept all before them. If rum were a person, it would be a frivolous and fun-loving seductress, whispering “I can be anything you want me to be, darling” in your ear. No other spirit has as many facets. Rum can be light and frothy, spicy and flirtatious, golden and stylish, or dark and mysterious. It can be a young party animal happy to be mixed with cola or blackcurrant and not ashamed to wear an umbrella. But it’s just as happy reaching a grand old age and being sipped by connoisseurs in wood-panelled members’ clubs. It has various connotations, from swash-buckling pirates on the high seas, to trendy youths frolicking on the decks of luxury yachts, to Brazilian and Bajan beach parties, through to the tall ships of Nelson’s navy. Rum is an ‘all things to all people’ sort of spirit and, quite possibly, that has worked against it in a world where marketing and an emphasis on heritage and provenance are so important. After all, it comes from the Caribbean, right? So where does all that British historical naval stuff fit in? Actually, there’s a simple link to all of the above, and it makes perfect sense when you acknowledge the two elephants in the room: the slave and sugar trade; and the commissioning of legal pirates – buccaneers – to plunder loot from the ships of rival countries. 76 DRINKSBIZ AUGUST / SEPTEMBER 2018

Complex dark rums aged in oak are providing a much cheaper, but arguably just as satisfying, alternative to the over-priced single malt whisky market.

But I digress. Rum has come in from the cold and is enjoying renewed popularity. The tipping point for this writer was when a local pub held a rum night and it sold out within a day. Now, that same pub boasts a monthly rum club with more than 50 members. Why has this happened? There are several reasons. It may be little more than the fact that it was rum’s turn for a bit of love and attention. But its chameleonlike qualities could well be working in its favour in the current spirit landscape too. On one hand, it offers a more robust and far less fussy antidote to the plethora of gins and their increasingly ridiculous recipes of obscure botanicals and accompanying shelf’s worth of different flavoured tonics (really?). And on the other, complex dark rums aged in oak are providing a much cheaper but arguably

just as satisfying alternative to the overpriced single malt whisky market. Many drinkers are feeling unhappy (at best) at the cost of unaged entry level malts and, at worst, disgusted at how quality whisky has all but priced itself out of the reach of the regular bar dweller. In between these two extremes are the rums that can be mixed into long drinks and cocktails without fuss and with no hint of superiority or snobbery. Perhaps, though, rum is becoming popular for no reason other than it is happy juice. It is to spirits what Mamma Mia! Here We Go Again is to movies: a harmless, easy to love slice of fun, designed to help us escape from an increasingly grim and depressing world. Whatever the reason for its success, the trend towards rum is a welcome one. Yo, ho, and verily, ho.

SPIRITS NEWS

Rush for Blush

SHOWCASE

WITH CONSUMERSâ&#x20AC;&#x2122; love affair with all things pink showing no signs of slowing, Blush gin is fast finding fans since its recent launch. The small batch rhubarb gin was created in Auckland by restaurateur Elliot McClymont and engineer Chris Thomas, a former London publican. Together, they tried creating a variety of spirit infusions before hitting on their recipe for Blush, in which the rhubarb imparts a unique flavour and delicate blush pink hue. The first batch was made in a 500ml jam jar, but production has since expanded and it is now stocked in liquor stores and a growing number of on-premise venues. Blush Gin is triple distilled and batched infused, creating a gin with a tangy top note from the rhubarb and a hint of sweetness. 37% ABV, 700ml RRP $85

News from Luxardo Luxardo Sour Cherry Gin is the result of the infusion of Luxardo Marasca Cherry Juice in our London Dry Gin distillate. Colour: Deep red. Aroma: Pungent Marasca Cherry aroma with intense Juniper notes. Taste: Initial taste is typical of Gin, with strong juniper and spicy notes. On the back of your tongue a velvety and pleasant Marasca Cherry taste with long lasting sour aftertaste.

Info@sur.co.nz Info@delmundo.co.nz 021 449 596 021 282 0110 sur.co.nz delmundo.co.nz

blushgin.co.nz

THOMAS DAKIN GIN IS A CLASSIC-STYLE SINGLE GIN THOUGHTFULLY MADE

THE ORIGINAL WAY IN SMALL BATCHES IN OUR COPPER POT STILL, INSPIRED BY

THOMAS DAKIN, THE FOREFATHER OF QUALITY ENGLISH GIN

THOMAS DAKIN DISTILLERIES ENGLAND THOMASDAKIN.COM

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

SPIRITS NEWS

Collins Little Books – Rum DRINKSBIZ’ OWN spirits writer, Dominic Roskrow, has poured his knowledge of world rums into a new book that would be a useful addition behind any bar. The new Rum edition in the Collins Little Books range includes the very best product from the Caribbean, UK, and US as well as new and emerging markets. It has a fascinating history of the product itself, how it’s made, and descriptions of more than 100 of the very best rums in the world. It explores the current market for rum, how distilleries are responding and includes details of the different varieties and styles of rum available today.

Early success for Kiwi bitters

Harper Collins NZ

SHOWCASE

New from Jack Daniel’s Hancocks has two new releases from Jack Daniel’s now available – the first in the Tennessee whiskey brand’s Legacy Edition Series, and the new Jack Daniel’s Tennessee Rye expression. The Legacy Edition Series will pay tribute to the various labels that were used for Jack Daniel’s, before the now iconic black and white version was adopted. The first release harks back to the early 1900s, when the bottles came with a green label and gold trim. The whiskey inside remains the traditional Old No. 7 Tennessee Whiskey. The new Jack Daniel’s Tennessee Rye (700ml, 45% ABV) is a rye whiskey described as “bold, balanced… spicy and complex in flavour.” Master Distiller Jeff Arnett and the whiskey makers at the Jack Daniel Distillery crafted it using a 70% rye grain bill and natural spring water from the distillery’s Cave Spring Hollow. The charcoal mellowing process gives it a smooth texture. Jack Daniel’s Old No. 7 Legacy Edition and Jack Daniel’s Tennessee Rye are available to order now.

JUST 18 months after launching New Zealand’s first cocktail bitters, Marlborough’s Elemental Bitters received three medals at the Los Angeles International Spirits Competition 2018. Its range consists of three expressions – the Blackberry & Balsamic Bitters won Gold, as did the Coffee & Pimento Bitters, while the Grapefruit & Hops Bitters won Silver. Elemental Bitters are produced in rural Marlborough by founders Ben Leggett and Simon Kelly, using core ingredients sourced from New Zealand family-owned businesses and cooperatives. The pair are currently in the final stages of launching their first gin: Roots, Marlborough Dry Gin. They say it will deliver even further on their belief in full ingredient traceability; combining botanicals from native, wild foraged and organic sources, distilled over a sustainable whey spirit from local dairy industry. Leggett and Kelly are also planning to open the doors on their new bespoke distillery in Marlborough later this year, giving them complete control of the production process for both their award-wining bitters and new craft gin.

Hancocks elementaldistillers.com DRINKSBIZ AUGUST / SEPTEMBER 2018 79

SPIRITS NEWS

Belvedere explores terroir in new vodkas BELVEDERE’S LATEST release, the Belvedere Single Estate Rye Series, features two distinct vodkas, created to capture the distinctive essence of their respective terroirs. Each named after the village of their origin, Smogóry Forest and Lake Bartężek are an exploration into the idea of terroir in vodka. Belvedere Vodka works with only seven farms and for this series selected the lakeside Bartężek and forested Smogóry, to illustrate the variation of terroir on Dankowskie Diamond rye. When tasted side by side, the two new vodkas deliver demonstrably different taste profiles. Smogóry Forest is made entirely from Dankowskie Diamond Rye grown at a single small estate deep in western Poland. The pastoral region is known for its vast forests, short, continental weather fronts, mild winters

and fertile soils. With notes of salted caramel, a touch of honey and white pepper, it finishes salty-sweet. Lake Bartężek is crafted from Dankowskie Diamond Rye grown at a single farm in northern Poland’s Mazury lake district, a region renowned for its glacial lakes, weather shaped by Baltic winds and long, snowy winters. The rye in this region spends over 80 winter days buried in snow, conditions that add to its character and greatly impact vodka’s flavour profile. With notes of black

pepper, toasted nuts and cream, it is full, round and mellow. Rodney Williams, President of Belvedere Vodka, says the new single estate vodkas represent a special innovation for Belvedere. “It is the next phase of our quest to show that there is refinement, discernment and extraordinary quality in vodka.” Belvedere Smogóry Forest and Lake Bartężek are available at RRP$90. Moët Hennessey

Chivas releases first blended malt Scotch CHIVAS REGAL Ultis, the first blended malt Scotch whisky from the House of Chivas, is now available in New Zealand through Pernod Ricard. It is described as “an uncompromising and visionary expression of Chivas’ inimitable style” and was created as a tribute to the passion and dedication of five generations of Master Blenders. Chivas Regal Ultis is a selection of five signature single malts from Speyside, Scotland: The Strathisla, Longmorn, Tormore, Allt A’Bhainne and Braeval Malts are the signatures of the Chivas house style, sharing a smooth and generous character. Distilled exclusively in copper pot stills, Chivas Regal Ultis is an ultra-premium luxury whisky with complex flavours, a golden hue and rich aroma. 80 DRINKSBIZ AUGUST / SEPTEMBER 2018

Colin Scott, Chivas Regal Master Blender says, “I am honoured to be one of only five Chivas Regal Master Blenders to have spent our life’s work mastering the famous Chivas house style. I feel privileged to have continued the craftsmanship and I believe that Chivas Regal Ultis represents the true essence of Chivas Regal.” Chivas Regal Ultis has aromas of ripe peach and red apples with accompanying cinnamon, fudge and honey infusions. On the palate, it has a smooth vanilla texture, brimming with clementine and apricots, leading to a background of soft caramel, spicy cloves and ginger. The finish is bold and long with a warm hint of heather. Chivas Regal Ultis is now available. RRP $320. Pernod Ricard

SPIRITS NEWS

SHOWCASE

New Port Charlotte range coming to Hancocks Bruichladdich Distillery on the island of Islay has relaunched its heavily-peated Islay single malt scotch whisky Port Charlotte range with three new releases – the first of which Hancocks will be offering to the New Zealand market from August. The self-proclaimed “Progressive Hebridean Distillers” have unveiled the new range in distinctive new packaging, although the style of the spirit remains unchanged, malting as before to a heavyweight 40ppm. The first release is the Port Charlotte 10, which was previously available only in limited quantities. The move marks the first permanent release of this agedstated spirit in the brand’s history and the new bottling will replace the current multi-vintage cuvee, Port Charlotte Scottish Barley. A new vintage of Port Charlotte Islay Barley will also join the line-up. The 2011 vintage is distilled from harvests on three Islay farms. Bruichladdich’s director of distilling and head of operations, Allan Logan, works with 17 farmers across the island, all of whom grow malting barley exclusively for the distillery, despite the challenges of the Islay climate. This 2011 vintage is the second heavily-peated offering from their uber-provenance “Islay Barley” stable. The third is a Cask Exploration, cask strength, limited edition. Drawing from a suite of over 200 cask types, head distiller Adam Hannett has hand-selected casks that demonstrate the versatility and elegance of the Port Charlotte distillate. The Port Charlotte MRC: 01 was distilled from Scottish barley in 2010 and matured in the finest oak casks from the Bordeaux left bank. Bottled at 59.2%, Hannett describes it as a superb combination of fruit-laden French oak, strong peat smoke and Islay maturation. The spirits are presented in a landmark bespoke bottle. The opaque green glass is a nod to the heavily-peated “Islay” category, while the modernist design reflects the progressive values of the distillery. Bruichladdich is the first major distiller to conceive, distil, mature and bottle on the island. CEO Douglas Taylor says the authenticity, provenance and transparency of the spirit is paramount. “We are committed to source 100% of our barley from Scotland, 33% of which is now grown on Islay. We have reintroduced ancient varietals and experimented with regionality for texture and flavour. We aim to be Islay-centric in everything we do and care about the positive economic and social impact our business has on the island.” Contact your Hancocks representative to order or phone 0800 699 463.

THE PORT CHARLOTTE 10

Available from August 2018 As the flagship Port Charlotte, this first permanent release of Port Charlotte 10-year-old showcases the elegance and smoky barbecue qualities of the spirit. A new bespoke green glass bottle is a nod to the traditional heavily-peated malts of “Islay”, but unlike many is conceived, distilled, matured and bottled on Islay. Whisky type: Heavily peated Islay single malt scotch whisky Phenol level: 40 parts per million Vintage/age: 10 aged years Alcohol strength: 50% alc./vol Barley provenance: 100% Scottish barley from Invernesshire region Maturation profile: • 65% 1st fill American whiskey casks • 10% 2nd fill American whiskey casks • 25% 2nd fill French wine casks Taste descriptor: Barbecue smokiness, rich and spicy with sweet malty notes THE ISLAY BARLEY 2011

Available from September 2018 Bruichladdich is one of only two distilleries on Islay to use locally grown barley and 33% of its annual barley requirements now come from the island. This commitment to its farming partners has become an important additional revenue stream to the local agricultural community and is a meaningful exploration of its Islay terroir. Whisky type: Heavily peated Islay single malt Scotch whisky Phenol level: 40 parts per million Vintage/age: 2011 Alcohol strength: 50% alc./vol Barley provenance: 100% Islay barley Maturation profile: • 75% 1st fill American whiskey casks • 25% 2nd fill wine (Syrah, Merlot) casks Taste descriptor: Dry smoke, salted caramel and apple sauce LIMITED PORT CHARLOTTE MRC: 01

Available from early 2019 With more than 200 different cask types maturing in its warehouses, Bruichladdich’s Cask Exploration series showcases the influence of wood on its heavily peated spirit. Always bottled at cask strength and in limited numbers, this is the first time a Cask Exploration Port Charlotte has been available in the domestic channel. Whisky type: Heavily peated Islay single malt Scotch whisky Phenol level: 40 parts per million Vintage/age: 2010 Alcohol strength: 59.2% alc./vol Barley provenance: 100% Scottish barley from Invernesshire region Maturation profile: • 50% first fill American whiskey casks • 50% second fill French wine casks • vatted and aged in MR casks for 1 year Taste descriptor: Coconut, honey, vanilla, dry smoke and leather

DRINKSBIZ AUGUST / SEPTEMBER 2018 81

COCKTAILS

On the down low With growing demand for lower alcohol options, Lion Ambassador Frankie Walker and his team have created some mid-strength seasonal cocktails.

Pacecar Cocktail

Kombucha Cocktail

ABV: 3.6%

ABV: 2.8%

Measures 45ml 3 dashes 120ml 1 wedge 1 sprig

Measures 120ml Good Buzz Jasmine Kombucha 60ml Lindauer Enlighten Moscato Rose 1 peel Fresh mandarin

Martini Bianco Bittermens Grapefruit Bitters Nakd Sparkling Water Grapefruit Thyme

Method 1. Measure and pour vermouth into glass 2. Add dashes of bitters 3. Fill glass with ice 4. Top with sparkling water 5. Stir, garnish and serve Notes Vermouth is often an overlooked and underappreciated base ingredient for mixed drinks. Typically, it’s only ever utilised as an additive in cocktails. Products like Martini Bianco are so complex in their layers of flavours that they taste phenomenal in the simplest of drinks and with lower ABVs they are ideal in mid-strength cocktails. This cocktail was created by the great John Lermayer from Sweet Liberty Drinks in Miami. Tips One of the hot flavours right now is grapefruit. Classic drinks like the Paloma and Hemingway Daiquiri show just what is possible when used well. The rich and almost honey tones make it a beautiful component in a range of drinks. 82 DRINKSBIZ AUGUST / SEPTEMBER 2018

Method 1. Measure and pour chilled Lindauer into a pre-chilled glass 2. Top with Good Buzz Jasmine Kombucha 3. Serve in a Champagne flute 4. Garnish with mandarin peel Notes The probiotics and live cultures found in Kombucha has led to it being an exciting and growing non-alcoholic category of drinks. The bonus is that the subtle flavours and acid tone in good quality Kombucha also make for a sophisticated adult mixer that is perfect for cocktails. The key is to partner with complementary flavour profiles that aren’t too overbearing. In this case, the acid of the sparkling wine helps to cut the viscosity of the Jasmine Kombucha, bringing it back to a floral tone, versus perfumed. The mandarin peel helps to bring out floral notes. Tips This can also be made into a non-alcoholic version by using Lindauer Sparkling Grape.

INTRODUCING NEW JACK RYE. A bold and balanced rye, true to Jack’s roots.

PLEASE DRINK RESPONSIBLY FREE PHONE: 0800 699 463 FREE FAX: 0800 329 946 www.hancocks.co.nz JACK DANIEL’S and OLD NO. 7 are registered trademarks. ©2018 Jack Daniel’s. All rights reserved. You must be 18 years of age or over. Limited time only.

DISTRIBUTORS DIRECTORY

Distributors Accolade Wines

Giesen

03 520 6011 accolade-wines.com

03 344 6270 giesen.co.nz

Beam Suntory

Good George Brewing

0800 69 23 37 beamsuntory.com

Brandhouse

McCashins

03 547 5357 mccashins.co.nz

MoBev

sales@sixbarrelsoda.co sixbarrelsoda.co

Hancocks

MoĂŤt Hennessey

Sprig & Fern

Broken Heart

Hop Federation

0800 226 650 moethennessey.com

Neat Spirits

03 442 0819 brokenheartspirits.com

03 528 0486 hopfederation.co.nz

0223 509 288 neatspirits.com.au

CoLab Wine Merchants

Ian McAteer & Associates 027 542 0496 michellemcateer@xtra.co.nz

Negociants

0800 634 624 negociantsnz.com

Cook & Nelson

Independent Liquor

New Zealand Wine and Spirit Merchants

021 886 024 cookandnelson.com

0800 420 001 independentliquor.co.nz

DB Breweries

Invivo Wines

0800 746 432 db.co.nz

0800 468 486 invivowines.com

Doctors Flat

Kereru Brewing

03 445 4161 doctorsflat.co.nz

04 974 6343 kererubrewing.co.nz

Epic Beer

Kono

0800 212 337 epicbeer.com

04 546 8648 kono.co.nz

EuroVintage

Lion

0800 388 766 eurovintage.co.nz

0800 107 272 lionco.com

Federal Merchants & Co

Liquid Alchemy

0800 846 824 federalmerchants.co.nz

03 547 5357 liquidalchemy.co.nz

Garage Project

Long Cloud Wines & Spirits

84 DRINKSBIZ AUGUST / SEPTEMBER 2018

Six Barrel Soda Co

09 367 9472 moabeer.com

0800 699 463 hancocks.co.nz

027 535 0917 garageproject.co.nz

09 422 6555 sawmillbrewery.co.nz

07 846 9364 goodgeorge.co.nz

0508 468 688 brandhouse.co.nz

03 445 1670 colabwinemerchants.com

Sawmill Brewery

021 1455871 shannon@longcloudwines. co.nz

021 527 438 nzwsm.co.nz

ParrotDog

04 384 8077 parrotdog.co.nz

03 544 8675 sprigandfern.co.nz

Stolen Rum

thisisstolen.com

Sur Ltd + Del Mundo 021 44 9596 sur.co.nz

Taylor Brown

09 447 3801 taylorbrown.co.nz

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

Tuatara Brewing

Paynterâ&#x20AC;&#x2122;s Cider

0508 TUATARA tuatarabrewing.co.nz

Pernod Ricard

0800 505 656 villamaria.co.nz

Quench Collective

0800 687 9463 vintners.co.nz

06 877 8127 paynterscider.co.nz 0800 655 550 pernod-ricard-nz.com 0800 946 326 quenchcollective.co.nz

Villa Maria

Vintners

Whisky Galore

RM Wine Partners

03 377 6824 whiskytrade.co.nz

Rossco Brands

021 180 0253 sue@wine2trade.co.nz

sales@rmwp.co.nz rmwp.co.nz 022 384 4711 rosscobrands.com

Wine2Trade

Available from Federal Merchants & Co | P: 0800 846 824

LAST ORDERS

Brewing big plans With a commercial background and a passion for beer, Sabrina Kunz is the new head of the New Zealand Brewers Guild. She talks about issues, opportunities and where to from here for the country’s brewing industry. On her background…

On the issues…

I actually started as a lawyer in Australia and one of my first roles was working on war crimes for the ICTY (International Court Criminal Tribunal for the Former Yugoslavia) just before I finished university. I was then an associate for the senior judge administrator for the Supreme Court of Queensland and went on to work in commercial litigation and insolvency. After three years in law I moved into corporate governance, then went to Canada and worked in business development around property information. I met a Kiwi and moved to Christchurch where I worked at EQC and then started full-time at the Guild this year. I serve on two rugby league boards, I’m involved with social enterprise and am also on the board of a transport operator in Christchurch.

There’s been a boom, particularly in ‘craft’ or smaller breweries, and we’re starting to see challenges with the number of entities in the marketplace, but I don’t think those are particularly different to other industries where you have a lot of players. Things like access to capital is always going to be a challenge… and how to find your competitiveness in that environment. There are issues around excise tax and

On what excites her about leading the Brewers Guild… The brewing industry is a microcosm of any industry in New Zealand in which you have everything from very small to very large, and that’s who our members are. There are lots of ideas and lots of passion, and certainly the way we view beer now is as an experience… It really has evolved to be something much more akin to a wine experience, in which people are seeking out specific brands and specific styles. I think there's a lot of opportunity to really leverage what New Zealand has done for its wine industry, for the beer industry.

On the possibilities… People are incredibly passionate. Not just brewery owners, but right along the supply chain and through to consumers. And people aren’t afraid to express their opinions… there is a lot of eagerness to really try and do more. I think there’s huge potential in beer tourism and many of our members are starting to talk about that. We have a beautiful country and a lot of our breweries are in some fabulous locations and they’re serving local and that represents a huge opportunity. 86 DRINKSBIZ AUGUST / SEPTEMBER 2018

Association of Australia announced their new ED CEO, who is also a woman, and the head of Beervana is a woman. When you look at what that means for the industry, that inclusiveness and diversity, I think that is a real positive. We’re going to highlight women in brewing at our Guild Conference in a panel discussion with women from the industry. We’re pretty excited to start having those conversations in a more elevated form.

I think there is a lot of opportunity to really leverage what New Zealand has done for its wine industry, for the beer industry.

members would like a stronger voice at the table around dealing with those; a continued vigilance on quality of beer, and that’s an area that’s a challenge for small to large – it can be a huge learning curve for smaller breweries as they move into the commercial space. There are several ongoing labelling consultations, which is potentially an issue for craft brewers who rely very heavily on their labels as artwork and design as part of their sales strategy and differentiation.

On being a woman in the beer industry… There is a perception that beer and brewing is a ‘boys club’ but I worked in commercial and finance and various governments and I would say that this has been one of the most respectful industries that I’ve been a part of. A week after I was hired, the Independent Brewers

On the upcoming Brewers Guild Awards… The awards continue to be the largest and most prestigious for our industry in New Zealand. Last year we received just over 950 entries, compared with about 250 eight years ago. That shows the growth in the industry and we routinely get the feedback that because we judge to international style guidelines they are the most meaningful for brewers. This year we’ve introduced new categories – we have a Champion Exhibitor, Champion NZ Beer, and three Champion Breweries (Small, Medium and Large). The point of expanding those Championship categories was to make sure we were reflecting the high quality of beer produced across our industry – particularly amongst our smaller and medium-sized breweries, and to really celebrate that as well.

TAKE RESPONSIBLY

@thisisstolen