AUGUST / SEPTEMBER 2016 DRINKSBIZ.CO.NZ
International beverage distributors. Visit us online: www.federalmerchants.co.nz Phone +64 9 578 1823 info@federalmerchants.co.nz
P.O. Box 87421, Meadowbank, Auckland 1742, New Zealand
Visit us online at: www.federalmerchants.co.nz
FROM THE PUBLISHER
Dear Readers, the victims, two thoughts came to me. Firstly, many of the recent attacks have been in bars and restaurants, striking at the very heart of the hospitality trade. Bars and restaurants, are exactly that – places where hospitality is provided, where friends and family can relax and enjoy themselves. These attacks strike right at the heart of the very purpose our industry exists. Frightening indeed. The second thought is one of thanks for the fact that we are on the other side of the world, and distanced from this activity. Our relaxed Kiwi lifestyle is near and dear to us all, and while we obviously hope it stays that way, there is no room for complacency. In this issue you can look forward to a feature story focusing on the rapidly growing Chinese tourist market. I hope this story will assist hospitality operators enhance the service and choices being offered to our visitors. Finally, our category reports contain varied and interesting lists of vodka, Pinot Noir and both craft and mainstream beers, which will provide food for thought when considering stocking options – and there’s plenty of other informative content in the magazine, which I hope will satisfy all readers’ palates.
DRINKSBIZ AUGUST / SEPTEMBER 2016
Welcome to another edition of Drinksbiz – with a one-off Publisher’s letter from me as we are currently in editorial transition. Our longstanding editor and face of the magazine, Joelle Thomson has decided to reduce her involvement in the business. Over the last six years, Joelle has taken Drinksbiz from strength to strength, and with the help of her relationships both in New Zealand and overseas, has delivered some incredible stories and a world class publication to be proud of. On behalf of the Trade Media team, I would like to thank her for her commitment to Drinksbiz, and her vision which has seen the magazine become the country’s number one drinks industry publication. Our relaxed Kiwi We are lucky lifestyle is near that Joelle won’t and dear to us be leaving us all, and while we completely, and obviously hope will be continuit stays that way, ing as our expert there is no room for wine contributor. complacency. You can look forward to continue reading her work in issues to come. We welcome our new editor, Victoria Wells. Victoria is an experienced journalist and magazine editor, having been editor of Dish magazine for seven years before establishing her own writing business, who brings to Drinksbiz a rich history in hospitality, food, beverage, and culture journalism. Victoria is set to continue and grow upon the work Joelle has put in over the past six years, and we look forward to continuing in our mission together with Victoria to craft a world-class publication. As I write this, I note overnight another mass shooting, this one in Germany. Apart from the obvious horror and sadness for the families of
Happy reading. Karen Boult
PUBLISHER’S PICKS Valli Gibbston Vineyard Pinot Noir Being a Central Otago local it is hard to go past this beautiful Pinot, definitely one for a special occasion.
Grey Goose Vodka An old favourite. Smooth and sophisticated but not too pretentious to mix with lime and soda.
Fever Tree Premium Indian Tonic Water My new find, which has changed my outlook on the classic G and T. DRINKSBIZ AUGUST / SEPTEMBER 2016 5
CONTENTS
Publisher Karen Boult karen@boult.co.nz +64 21 320 663 Editor Victoria Wells victoria@drinksbiz.co.nz +64 27 575 9021 Art Director Lewis Hurst lewis@hcreative.co.nz +64 21 146 6404 hcreative.co.nz Advertising Roger Pierce advertising@drinksbiz.co.nz +64 9 361 2347 +64 274 335 354
FIT for purpose: How to cater for the new breed of Chinese tourists FEATURE STORY–PAGE 32
COLUMNS, NEWS & VIEWS Cover Story 150 years of Jack Daniel’s
WINE 7
Columns 8 Opinions from our experts Out & About
14
Diary Dates
15
Industry News
16
Last Requests Antipodes Water’s Deborah McLaughlin
70
Blue Nun on the comeback
21
Wine Category Report Power to Pinot
38
Wine News
44
High 5 Some southern sensations
49
32
Brews aiming for the top 36 Interview with the CEO of a new liquor store franchise
6 DRINKSBIZ AUGUST / SEPTEMBER 2016
Associate Member (NZ)
Drinksbiz is published every second month by Trade Media Limited, 300 Richmond Road,
BEER
Grey Lynn, Auckland,
Beer Category Report 52 Classic ales for winter and spring
phone (09) 361 2347.
Beer News
FEATURES FIT for purpose How to cater for the new breed of Chinese tourists
drinksbiz.co.nz
New Zealand,
56
SPIRITS & COCKTAILS Vodka Category Report A selection of a wide range of vodkas
60
Spirits News
66
Spiritual Vodka – in pursuit of perfection
68
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, Parnell, Auckland.
COVER STORY
A boy named Jack: 150 years of Jack Daniel's 150 years ago in the town of Lynchburg, Tennessee, a young man by the name of Jack Daniel began distilling a brand of whiskey that would become the biggest selling American whiskey in the world.
JACK, AN orphan, learned his craft from lay preacher Dan Call and his head distiller, enslaved man Nearest Green. Jack took over the distillery in 1884 and bought the land where it is located to this day – the oldest registered distillery in the United States. The distinctive square bottle came into use in 1897 and the Old No. 7 designation seen on all the bottles was Daniel's government-assigned registration number. While the distillery remains in its Tennessee home, it was actually inactive between 1910 and 1938 due to Prohibition and between 1942 and 1947 during World War Two. Even to this day, Lynchburg remains one of Tennessee's "dry" counties meaning, despite being home to the biggest-selling American whiskey in the world, Jack Daniel's cannot be bought at stores there. To celebrate Jack Daniel's 150th birthday, the distillery is releasing two commemorative brews – a 700ml anniversary bottle at 43% rather than the usual 40% and, later in the year, an anniversary
Jack Daniel's 150th Anniversary Decanter
To celebrate Jack Daniel's 150th birthday, the distillery is releasing two commemorative brews – a 700ml anniversary bottle at 43% rather than the usual 40% and, later in the year, an anniversary decanter at 50% ABV. decanter at 50% ABV. The festivities also come to New Zealand with an international scavenger hunt whereby whiskey barrels are hidden in over 50 countries around the world. New Zealand has four barrels hidden throughout the country. The four in New Zealand will have clues to their whereabouts unveiled on the Jack Daniel's Facebook page. The first people to find the barrels and say the password will win the barrel and special commemorative prizes. The hidden barrels were handmade and used to mature the whiskey at the Lynchburg distillery. Jack Daniel’s Master Distiller Jeff Arnett says the barrel is "the key to crafting Jack Daniel’s Tennessee Whiskey". "It accounts for 10% of its colour and 70 to 80% of its flavour,” he says. “It’s an important part of our process
that’s remained unchanged for 150 years, and that tradition will continue to live on in every barrel we make and each drop of our whiskey. "The Barrel Hunt celebrates the distillery’s history and gives fans a chance to own a barrel and be forever linked to Jack Daniel’s.” Jack Daniel’s is classed as a Tennessee Whiskey due to the extra processes it goes through in making the final product. Jack Daniel’s charcoal mellows its whiskey and this extra process is what classifies it as a Tennessee Whiskey. It is the biggest selling American whiskey with a reported $4 billion in sales for the fiscal year 2014/15. The company's strong recent growth has been on the back of a soaring demand for its flavour-extension products Tennessee Honey whiskey liqueur and Tennessee Fire. DRINKSBIZ AUGUST / SEPTEMBER 2016 7
IN VINO VERITAS
Joelle Thomson Journalist, wine writer and author mailme@joellethomson.com
Hawke’s Bay’s untold story Syrah has a big name but only a small lead on Pinot Noir in Hawke’s Bay, begging tannic questions and interesting statistics QUESTION: What’s the most diverse wine region in New Zealand today and why? Answer: Hawke’s Bay because Cabernet-based wines are fewer in number and more highly prized than ever, in part thanks to the legacy of the futuristic winemaker, Tom McDonald. His influence in the Bay last century has had such an enduring impact that many winemakers and drinkers have a fairly fixed impression in their minds of what’s possible – and what’s best – in terms of grapes and wine styles to grow and make in the Bay. When a winemaker suggested earlier this year that Pinot Noir from Hawke’s Bay could have the potential to be a force to be reckoned with, I could only agree, having formed the same impression along with other winemakers when judging at the region’s annual wine competition in 2015. But when mentioning this idea to another wine writer, I was met with instant derision – “That’s really the Wairarapa, not Hawke’s Bay,” said the wine writer in question, who added that “Hawke’s Bay has obvious red strengths but Pinot’s not one of them.” Southern Hawke’s Bay and the northern Wairarapa may border each other, but after tasting promising Pinot Noirs from the Bay over the past five years, I can no longer agree that the country’s second biggest wine region is all about full bodied big blockbuster reds. Even in the warmest vintages on record to date – 2013 followed by 2014 – there have been some very good Pinot Noirs made there. Just not in the usual places. This was confirmed by a tasting of four Pinot Noirs from one of the biggest wineries in the Bay – Sileni Estates. Winemaker Grant Edmonds is the head honcho in charge of wine at Sileni and he’s a Merlot man from way back with his own wine label and an outstanding string 8 DRINKSBIZ AUGUST / SEPTEMBER 2016
of full bodied reds behind him. So in many ways, he seems like the last person to promote Pinot Noir in the Bay area, but the early ripening Burgundian grape (Pinot Noir) is the second most planted grape for Sileni Estates. Edmonds and his winemaking team source Pinot Noir from two very different vineyards and both with cool climatic aspects that set them apart from where the winery grows its later ripening grapes, such as Merlot. The two Pinot Noir vineyards are at Te Awanga, where the grapes’ growing season is shortened by the cool coastal winds and at Mangatahi, which is on the south side of the Ngaruroro River. The vineyard there is 120 metres above sea level; which instantly knocks one degree off the temperature in the vineyard and the grapes are also cooled down by winds that sweep through the vines on this exposed hillside. In viticultural terms, Edmonds suggests that the grapes on this vineyard ripen approximately seven to ten days later than the other vineyards that he sources grapes from on the plains. “This is the difference between Bordeaux and Burgundy in terms of temperature. When we look at where the potential is to expand vineyards for Pinot Noir, we are looking at old river beds in Central Hawke’s Bay, mainly Waipawa and Waipukurau across to Highway 50 and beyond.” Edmonds says winemakers in the region have talked about and dismissed the possibility of Pinot Noir in this area for decades now, in part because of the distances involved in transporting grapes and managing vineyards. On the other hand, Lime Rock winery in Central Hawke’s Bay has bucked the trend by producing very good Pinot Noir for several years, as have several smaller wineries in the area.
Edmonds suggests it is a natural progression based on consistent quality of Pinot Noir made in the region. It is also a natural progression, given the significant decline in Cabernet Sauvignon, which has shrunk from over 600 hectares in New Zealand in 2004 (most of which was planted in Hawke’s Bay) to just 249 hectares today. Why the shrinkage in Cabernet Sauvignon? The region is simply too cold to ripen it fully most years. Despite very good quality wines and the occasional outstanding Cabernet-based red, most winemakers tend to rely more on Merlot (a la Bordeaux right bank wines) as their star player. If Pinot Noir seems an unlikely candidate in Hawke’s Bay, a quick glance at the region’s vineyard statistics paints a rather more promising picture. While Merlot is in the lead, Chardonnay and Sauvignon Blanc are almost level pegging with it and where Cabernet Sauvignon once (about a decade ago) had over 600 hectares, its steady decline may indicate a change in fortunes for big reds from the Bay.
The grape stats The following grapes are listed in diminishing order of importance from most planted to least planted in Hawke’s Bay. All numbers relate to the hectares planted. Not all wineries and grape growers submit statistical data to New Zealand Winegrowers, so this information is based on the best known data available. Merlot 1080 Chardonnay 1006 Sauvignon Blanc 937 Pinot Gris 439 Syrah 332 Pinot Noir 331 Cabernet Sauvignon 249 Malbec 95
COLUMN
Kevin Sinnott Director of External Relations (NZ) Brewers Association Kevin.Sinnott@brewers.org.nz
The house that Richard Emerson built IN JUNE I attended the opening of the new $25 million Emerson’s Brewery in Dunedin. The location next to Forsyth Barr Stadium is perfect, the architecture stunning and the haggis bites were surprisingly tasty. The good news for Emerson’s fans is that the new facility will also dramatically increase the brewery’s production capacity. Emerson’s Brewery at Wickliffe Road produced approximately 1 million litres of beer a year. At the new Anzac Avenue site annual production will immediately increase to 2.5 million litres with the potential to grow to 8 million litres a year. For consumers that means more bars and restaurants serving Bookbinder, 1812 IPA, London Porter and a range of Emerson’s seasonal releases. I’ve been an Emerson’s fan for a while but it wasn’t until I attended the opening of the new brewery that I really appreciated the remarkable story of the man behind the beer. The story of Richard Emerson. The story of a man born profoundly deaf who learnt how to brew beer in his mother’s kitchen sink and then spent 25 years turning his brewing dream into reality. It was fitting that Richard’s mother, Ingrid, officially opened the Anzac Avenue Brewery because it was Ingrid who taught her son to lip read and eventually to talk. Even more importantly Richard’s parents Ingrid and George instilled in their son a belief that his hearing difficulties would not stop him achieving his potential. That potential took shape when the family spent a year living in Edinburgh. While in Scotland Richard fell in love with British beer and came home to Dunedin determined to brew his own. Thanks to financial help from family and friends the first Emerson’s brewery opened at 4 Grange Street in October
“When I started Emerson’s Brewery in 1992, I wanted to prove that we could make world-class beers right here in Dunedin. That vision has been well and truly recognised. And thanks to our partners at Lion, we now have an amazing new building to serve as a fitting new spiritual home; a place where all our Emerson’s fans can come and see, taste, smell and enjoy all our great beers.” Richard Emerson, Emerson’s Brewery 1992. It didn’t take long for Richard’s dream of producing world-class beers to become a reality. In January 1993 Emerson’s signature London Porter rolled off the production line and since then Emerson’s fans have been seeing, tasting, smelling and enjoying Richard’s creations. Since its inception Emerson’s biggest challenge has been how to produce enough beer to meet consumer demand. The new Anzac Avenue location is Emerson’s fourth physical home as the brewery has grown exponentially to match its customer base. The most controversial part of this growth curve was in 2012 when Richard Emerson sold his brewery to Lion. The public and media reaction ranged from panic, to hostility, to a sense of mourning. In the past four years consumers’ worst fears have evaporated as Emerson’s continues to produce distinct quality brews.
“We’ve come a long way since 1992 . . . at least 500 metres.” Invitation to the opening of the new Emerson’s Brewery 10 DRINKSBIZ AUGUST / SEPTEMBER 2016
Today Emerson’s has a new state of the art facility and the ability to produce more beer for more customers. Richard freely admits this would never have happened without Lion’s support. On the 1st of July Panhead Ales also joined the Lion stable. Like Emerson’s before them Panhead needed major investment to meet customer demand investment the local bank manager was unlikely to sign off on. Panhead and Lion will follow the same successful model employed at Emerson’s with former owner Mike Neilson and his team continuing to brew the beer in Upper Hutt. It was great to see a far more measured reaction from the public and media when the Panhead sale was announced in late May. Yes, there was plenty of angst and criticism but there was also a lot of support on social media forums like the stuff. co.nz beer blog. “Nothing to see here a straight up success story, well done boys! Wellington is proud of you.” Nzjt “As long as Lion stick to scaling production & distribution, and let Mike and co handle brewing and branding this is a win all round” AJ777 “I had an Emerson’s recently and it tasted just like it did before Lion bought them so I’m sure Panhead will continue to make great beer.” M_H_K That of course is the real test for Panhead and Emerson’s – to continue to make great beer. After sampling most of the Emerson’s range on tap at the new Anzac Avenue Brewery in Dunedin I can happily report Richard and his team are not only passing this test, but they remain near the top of the brewing class.
Distributed by Federal Merchants & Co. Ph: 0800 846 824 | E: info@federalmerchants.co.nz | W: federalmerchants.co.nz
COLUMN
Dominic Roskrow Drinksbiz UK based world whisky expert d.roskrow@aol.co.uk www.worldwhisky.co.uk
The land of milk & honey
Tel Aviv
DO YOU have a recurring nightmare? Mine is very specific. I am speaking before an audience who are just staring at me in total silence. I finish my speech, and everyone just stares. I ask for questions. Nothing. I start going red, and then redder, and redder… Fifteen months ago this became a horrible reality in Israel, where I was making a speech to open Whisky Live Tel Aviv in front of about 100 Israeli writers and bloggers. I reached the end of my speech and there was just silence. I asked for questions. Nothing. One of the organisers tried to jolly them up. Nada. So I gamely ploughed on with another speech. Or at least tried to, because my brain had already worked out that I was heading down a very short creek without a paddle. And sure enough I rapidly stuttered to an embarrassing halt and was engulfed with another wave of silence. At this point the organisers intervened and led me away for a large whisky. It turns out that the room was packed with drinks writers who knew nothing about whisky, and didn’t want to reveal their ignorance to their rivals by asking a dumb question. That was then, though. I was back recently – always been a sucker for pun12 DRINKSBIZ AUGUST / SEPTEMBER 2016
Israel is climbing the whisky mountain at high speed, laying down markers as it goes. There are the distilleries, for instance – no small investment – and then there’s Tel Aviv’s latest attraction, The Whisky Market and Bar ishment, me – and wow, what a change! I wasn’t asked to make the opening speech for a starter, but how Israel has moved on as a whisky loving nation. The country now has two distilleries producing and bottling malt spirit, though they are both some way off a single malt whisky. Milk & Honey is situated in Tel Aviv itself, and its spirits are surprisingly mature for their age – sweet, candyish and with a floral heart. Golan Heights makes an altogether crisper and spicier malt, using a combination of different casks. A rapid maturation shouldn’t come as a surprise. Golan Heights, where much of Israel’s impressive wine is made, can have a 20 degree temperature swing from 40ºC to 20ºC on one summer’s day and night. There were other signs of change, too. Whereas a year ago whisky was supplied mainly through importers and rarely strayed past the usual suspects, this year
all sorts of weird and wonderful bottles were on display. And this year not only did the questions keep on coming, but they were being asked from a position of considerable knowledge, too. In fact the increase in the level of knowledge from year to year was quite staggering. It’s no passing fad, either. Israel is climbing the whisky mountain at high speed, laying down markers as it goes. There are the distilleries, for instance – no small investment – and then there’s Tel Aviv’s latest attraction, The Whisky Market and Bar. It’s situated at one end of the ultra trendy culinary centre, Sarona Market, down a stone staircase, and is in effect a cool (in all senses of the word) underground crypt. One wall is completely covered with backlit shelving containing dozens of rare, exciting and unusual bottles. On my two visits I witnessed a Diageo cocktail competition, where mixologists had to make eight cocktails in eight minutes, and a Glenmorangie masterclass featuring the company’s global brand ambassador Hamish Torrie. It all adds up to a thriving, growing and exciting whisky scene. All in all Tel Aviv’s whisky scene has changed its theme tune from Silence Is Golden to Movin’ On Up. Watch this space.
Image: mh-distillery.com
Once only available via import into Israel, whisky is now being produced in the promised land
www.fireballwhisky.com Available through your preferred wholesale distributor or contact 09 377 7597 or email sales@tickety-boo.co.nz for further information.
PLEASE DRINK FIREBALL RESPONSIBLY WHISKY WITH NATURAL CINNAMON FLAVOUR, 33% ALC/VOL (66 PROOF), IMPORTED FROM CANADA BY SAZERAC CO., FRANKFORT, KY
OUT & ABOUT
Out & About Yalumba – the Professionals Lunch In late July, Negociants NZ hosted the annual Professionals Lunch at the SkyCity Convention Centre in Auckland. Those lucky enough to attend were treated to fine cuisine accompanied by an outstanding selection of Yalumba wines – followed by entertaining musings from Yalumba’s traveller, historian, winemaker and historian, Jane Ferrari.
Black Sticks at the Langham Prior to departing for their quest for Olympic glory in Rio de Janeiro, the Black Sticks indulged in the popular Chocolate Afternoon Tea at Palm Court in the Langham Hotel, Auckland. 14 DRINKSBIZ AUGUST / SEPTEMBER 2016
Jane Ferarri
DIARY DATES
Diary Dates
Friday 12 August to Saturday 13 August
BEERVANA
New Zealand’s most popular beer festival will be held at Westpac Stadium in Wellington, and will feature around 60 breweries serving up 300 different beers. beervana.co.nz
Tuesday 16 August
2016 HANCOCKS TOUR
Hospitality and retail trade members are encouraged to attend this year’s event at Eden Park in Auckland. Expect a large array of brands and products at the event which will include tasting, product training and networking opportunities.
Thursday 20 October
ANNUAL PENFOLDS RELEASE
Saturday 3 to Sunday 4 September
The Penfolds collection displays the distinctive and recognisable Penfolds ‘House Style – the ultimate expression of Penfolds’ time-honoured tradition of sourcing the best fruit from the best regions. Contact Treasury Wine Estates (0800 651 650) to discuss space availability.
THE CHOCOLATE AND COFFEE SHOW
treasurywineestates.com
hancocks.co.nz
This celebration of all things chocolate will be held at The Cloud, Auckland on Fathers’ Day weekend.
Thursday 17 November to Sunday 20 November
chocolatecoffeeshow.co.nz
TASTE OF AUCKLAND
Saturday 10 September to Monday 12 September
WINE AND FOOD CELEBRATION
Enjoy outstanding wines poured by great wineries from New Zealand and Spain. See our story on Page 18.
This event presents the opportunity to try signature dishes from some of Auckland’s most exciting restaurants in an al fresco setting surrounded by pop-up winery stands, food stalls and drink experiences. tasteofauckland.co.nz
event.foodandwine.co.nz
Sunday 25 November Friday 16 September to Saturday 17 September (Wellington) Friday 23 September to Saturday 24 September (Auckland)
HAWKE’S BAY WINE CELEBRATION
The inaugural Hawke’s Bay Wine Celebration (formerly Hot Red Hawke’s Bay) will feature several exciting new initiatives. hawkesbaywine.co.nz
Saturday 1 October
TOAST MARTINBOROUGH WINE FOOD & MUSIC FESTIVAL
Enjoy a quarter of a century of outstanding Wairarapa wine from where the region’s modern industry began in the 1980s. toastmartinborough.co.nz
Tuesday 31 January to Thursday 2 February 2017
PINOT NOIR 2017
NEW ZEALAND INTERNATIONAL WINE SHOW – AWARDS DINNER
The awards dinner is the culmination of New Zealand’s largest wine show. Entries close on Friday 2 September.
Wellington’s waterfront is the venue and 500 attendees will be immersed in an aspirational and thought-provoking programme, exploring and embracing New Zealand Pinot Noir, its people and its underlying sense of place.
nziws.co.nz
pinotnz.co.nz DRINKSBIZ AUGUST / SEPTEMBER 2016 15
INDUSTRY NEWS
Global shift toward premium spirits and wine The worldwide premium spirits market grew by 5% in 2015 – 6.7 million ninelitre cases more than 2014. L to R Libbi Wilson (Group HR Director CCA) Chris Litchfield (MD CCANZ) Steve Gaffney (CEO Aon Hewitt Pacific) Emma Rutherford (HR CCANZ) Neil Waka (CCANZ Corporate Affairs Manager)
Bottler awarded for workplace culture As well as having possibly the most recognisable drink product in the world, Coca-Cola Amatil New Zealand (CCANZ) has been recognised for its quality as an employer. THE BOTTLING company was one of just 14 organisations across Australasia to receive the prestigious Aon Hewitt Best Employer Accreditation for 2016. The accreditation recognises companies that attain "high employee engagement" and also deliver "outstanding people practices". CCANZ managing director Chris Litchfield said he was "humbled" by the recognition. “We have worked very hard to ensure that our people are at the forefront of everything we do and I feel very honoured." Litchfield said it was a credit to all of our people and their commitment and passion to making our business a great place to work. “In 2015 we were very privileged to receive the White Camelia supreme award for our progress in implementing one of the United Nations endorsed 16 DRINKSBIZ AUGUST / SEPTEMBER 2016
programs, Women’s Empowerment Principles (WEPS), and we continue to work hard on inclusion and equality. CCANZ is a New Zealand company that employs more than a thousand Kiwis round the country and we believe that our people are the reason for our success. We are very focused on creating a diverse and inclusive culture to ensure that we attract and retain the best talent. We recognise that our consumers, their communities and our customers are very diverse and our business should reflect that.” Along with Coca-Cola, the company also produces classics such as L&P, Pump water, Schweppes, Deep Spring Naturals, Keri juice and the energy drink Monster. Other recipients of the Aon Hewitt Best Employer Accreditation in 2016 were employment website SEEK, Z Energy and lines company Chorus.
THE FIGURES, released by UKbased market researchers International Wines and Spirits Record, showed that the biggest growth categories in the premium ranges were whisk(e)y, gin, vodka, rum and tequila. Premium whiskies grew by 7.3% with the strongest growth in the US followed by France, the UK, Canada and Mexico. Interestingly, Scotch whisky declined slightly in the year while North American whiskeys led the large gains. The US was also the driver behind the growth of premium vodka, rum and tequila while the UK was the growth market for gin. While total global still wine declined slightly, premium wine saw the largest growth of any category. IWSR reported that premium still wine grew by 5.3% with a rise of 8.7% in the USA and a massive rise of 35.5% in China. The third highest growth category after premium wine and whiskey was premium sparkling wine. Though beer consumption dipped by 0.6%, the top three growth markets were Mexico, Vietnam and India. Cider grew by a strong 3.1% on the back of innovation and the addition of new flavours.
FREE PHONE: 0800 699 463 FREE FAX: 0800 329 946 www.hancocks.co.nz
INDUSTRY NEWS
Developing future leaders vital to the hospitality industry NOW IN its third year, Hospitality New Zealand, with the generous support of SKY, are again offering eight industry scholarships to support the development of people working in the New Zealand hospitality industry. The Hospitality NZ/SKY Future Leader Scholarships are awarded annually, and have a value of up to $3,000 each, which includes $2,000 towards fees for studying the National Diploma in Hospitality Level 5 (Operational Management). Also included is up to $1,000 towards the cost to attend the annual Future Leaders Day, held as part of Hospitality NZ’s Annual Conference. “Developing future leaders’ in the hospitality industry is vital to the industry’s ongoing sustainability and its ability
to respond to the ever changing business environment they operate in”, says Hospitality New Zealand CEO Vicki Lee. The scholarships are available to anyone working in the hospitality industry who wants to obtain a recognised qualification without leaving their job to study. Applications close on 23 September 2016. For an application form or to find more details visit www. hospitalitynz.org.nz/scholarships, phone 0800 500 503 or email scholarships@hospitalitynz.org.nz.
Travel the world in your wine glass WINE & FOOD CELEBRATION 10 - 12 September 2016 Enjoy outstanding wines poured by great wineries from the legendary winegrowing regions of New Zealand and Spain. Wine Tasting Sessions 11 September: 12pm – 5pm 12 September: 4pm – 8pm Taste with a Master
Wine Walk-about
This masterclass will be hosted by New Zealand’s latest Master of Wine Stephen Wong.
Join Bob Campbell MW to walk-about, taste and discuss what makes exceptional wines.
Lazy Baking, Fast & Fabulous
Tapas Cooking Demo
Lyndey Milan is known as one of Australia’s most recognised food, wine and lifestyle personalities. Lyndey will be host two cooking demonstrations Lazy Baking and Fast & Fabulous...the titles say it all.
Discover the exotic flavours of Spain with Chef David Zaragoza.
Slow Roast American BBQ Chef Clint from Morepork BBQ reveals his secrets on how to smoke and roast mouthwatering pork.
Guest include: Escarpement with Larry McKenna; John Hancock from Trinity Hill; Ed Donaldson from Pegasus Bay; Andy Wilkinson from Misha’s Vineyard and many more...
Find out more & buy tickets online
event.foodandwine.co.nz
Level 3, 104 Customs St West, Viaduct, Auckland. P: 09 377 7961 | E: admin@foodandwine.co.nz
THE THIRD annual Wine and Food Celebration will be held from Saturday 10 September to Monday 12 September at the New Zealand School of Food and Wine in Auckland. Spain is the theme for wine tastings and master classes this year and local wineries will present New Zealand wine for tasting too. Food also forms a significant part of the event, both at workshops held over the three days, and also at a Northern Thai dinner, which is part of the event and is to be prepared by chef Lek of Saan restaurant in Ponsonby, Auckland. If you’ve heard of Cava (that great value Spanish bubbly) and Rioja (the country’s most famous full bodied red), these will be open for tasting, alongside other new wave wines from Spain. These include Garnacha (also known as Grenache in France), which is a fruity, soft and easy to enjoy red, which is increasingly easy to find and to afford in New Zealand today. “Spain is home to some of the world’s most well priced wines made from interesting other grapes, such as Garnacha, and we want to share these fascinating wines with a wide range of people to show what’s available and on trend right now,” says Celia Hay, school director. Other guest presenters this year include Australian food personality Lyndey Milan, New Zealand Masters of Wine Stephen Wong and Bob Campbell and New Zealand’s sole Master Sommelier Cameron Douglas. The New Zealand Sommelier and Junior Sommelier competitions of 2016 will also be held as part of this year’s event. event.foodandwine.co.nz
Molten Chocolate Puddings Visit thekingsseries.co.nz for the recipe
The King’s Wrath — Pinot Noir The Kings Series wines from Marisco Vineyards are a celebration of Brent Marris’ ancestry. Each wine has a delightful story of family intrigue and treachery – a truly colourful history to complement a truly stunning wine. Treat guests to Molten Chocolate Puddings – a perfect match to the luscious berry notes of The King's Wrath Pinot Noir.
thekingsseries.co.nz Become part of our story – join us on Facebook
Marisco Vineyards
INDUSTRY NEWS
Blue Nun on the comeback Mention wine and the 1970s to someone of an appropriate age and the inevitable response is "Blue Nun"
THE GERMAN wine was a massive hit in New Zealand in the 70s and 80s before the fad faded and the wine fell into relative obscurity. Fast-forward 40 or so years later and Blue Nun is on the comeback. Distributors Q-Liquid are bringing in the new formulation which involves less reliance on Müller-Thurgau grapes and a move to a less-sweet Reisling-based wine. Q-Liquid are also bringing in the Blue Nun 22K Gold Edition – a premium sparkling wine with edible flakes of gold in it. Blue Nun was originally a Liebfraumilch – a semi-sweet white wine – and was the most popular wine brand in the UK in the 1970s. Sales fell off by the end of the 1980s and after the brand was sold in the 1990s, the new owners repositioned the wine and extended the range. One of the interesting forays they have made is into alcohol-free wines of which they offer a red, a white and a sparkling. Q-Liquid are also drawing on their knowledge of East European beverages to bring in several vodkas including the famous Zubrowka vodka – a Polish vodka flavoured with bison grass. Also in their range are a number of brandies in sculpted bottles, several European beers and an exceptional cherry liqueur. Importer Stas Valentinovich moved to New Zealand from Russia 23 years ago and since then he has seen New Zealand's drinks culture go through a number of developments. He says he sees less alcohol in products now with the rise of lowstrength and alcohol-free products. Ciders have been on the rise and his beloved riesling is also growing a market. DRINKSBIZ AUGUST / SEPTEMBER 2016 21
INDUSTRY NEWS
NZ wines make the grade at Decanter SEVEN NEW Zealand wines – three Marlborough, two Hawkes Bay, a Central Otago and an Auckland wine – have taken out top honours in the international Decanter wine awards. Both Sauvignon Blancs (under and over £15) were from Marlborough with Marisco Vineyards' The King’s Favour 2015 taking out the platinum award for Best New Zealand Sauvignon Blanc over £15 and Matua's Single Vineyard 2015 taking out the platinum for best under £15. Matua was praised as a "compelling, high energy" Sauvignon Blanc with "mineral, nettle, tomato leaf, grapefruit and gooseberry flavours" while Marisco was called "a beauty with an expressive bouquet of dried herbs, Granny Smith apples, gooseberries and tomato stalk". Only eight per cent of wines make the platinum grade of the Decanter awards, an international event run by the prestigious international magazine. Over 16,000 wines
from around the world are judged by a panel of 224 experts. The other Marlborough wine awarded platinum was Villa Maria's Reserve Pinot Noir 2013 which was judged Best New Zealand Pinot Noir over £15 for its "attractive allure of herbs and ripe fruit, marked complexity and really decent use of oak". Hawke's Bay vineyard Crossroads was judged best Chardonnay over £15 for their Winemaker's Collection Chardonnay 2014 while their neighbour to the south, Sileni, was awarded Best New Zealand Red Bordeaux Varietals under £15 for their Cellar Selection Merlot 2015. Crossroads was called a "lovely complex wine with an appealing core of sweet fruit and delicious flavours of peach, toasted nuts, bran and biscuit" while Sileni's Merlot was praised as a "juicy red and super example in an appealing crowdpleasing style". Central Otago's single platinum winner
was the "pristine" Ata Mara Riesling 2015 which won best New Zealand Riesling under £15 for its "lovely bouquet of mandarin and lime flower with an off-dry sense to follow". Kumeu River's The Society's Exhibition Chardonnay 2014 was judged best New Zealand Chardonnay under £15, the Auckland region's only platinum winner. The wine was described as being one of those that "just grows and grows on you" with its "tight and focused...intense fruit flavours of white nectarine and peach". A further 16 New Zealand wines were awarded gold at the awards along with 128 silvers and 194 bronzes. France dominated the 31 Best in Show wines though, interestingly, three Australian wines made the very top grade including Wolf Blass Gold Label Chardonnay 2014, judged best Chardonnay in the show under £15.
INDUSTRY NEWS
Heineken's Kiwi app forges new ground Heineken has launched a smartphone app that rewards users for getting out and about and exploring their city.
HEINEKEN LIVE, thought to be the first app of its kind in New Zealand, uses iBeacons via Bluetooth alongside a smartphone's GPS to recognise where a user has been visiting. Once an iBeacon is pinged, users accrue points and can be awarded on-the-spot recognition with flights around the country, helicopters to events, access to VIP areas and food and beverage vouchers. Heineken says the more users get out and explore their city "the more they interact with iBeacons recognised by the app and the more offers, rewards and experiences they may unlock". The company says over $500,000 worth of rewards will be on offer for the first six months.
Heineken New Zealand marketing manager Taylor Green said Heineken LIVE "uses innovative technology to encourage people to discover the best parts of their cities as well as see old favourites in a whole new light, rather than drinking more”. “Imagine being out with your friends on a Friday night and getting a notification on your phone saying there’s a helicopter booked to take you to an amazing party on the other side of the city. There are some unforgettable experiences on offer that wouldn’t be out of place in London or New York,” Green said. The app has been a Kiwi affair from inception with Auckland-based Rush Digital
developing the technology alongside Saatchi & Saatchi. Rush Digital chief executive Danushka Abeysuriya said the company was "delighted" to be part of the project. "Heineken has a passion for innovation and pushing technological boundaries which has made the development of this platform an exciting undertaking." Green said there was huge potential for Heineken LIVE to be used in cities around the world. "But I’m proud that we developed it locally and will launch it in New Zealand first,” he said. The app can be downloaded for iPhone at the App Store or for Android at Google Play.
We want to help you achieve your goal as a Future Leader in our industry. Apply for one of eight Hospitality New Zealand / SKY scholarships, each valued up to $3,000 each. Email us at scholarships@hospitalitynz.org.nz to request more information or go to www.hospitalitynz.org.nz/careers/scholarships.
All applications must be received by 23 September 2016
FUTURE LEADERS
Scholarships
INDUSTRY NEWS
Wine industry continues to rise New Zealand's grape harvest has rebounded from a disappointing 2015 season to record a 436,000tonne haul. THE 2016 harvest was a 34% increase on 2015, say industry body New Zealand Winegrowers. Winegrowers chief executive Philip Gregan said wine exports were now valued at $1.56 billion and demand had remained high in key markets. Gregan said the 2016 harvest had benefitted from good conditions in summer
and early autumn "enabling full ripening and flavour development". A report from ANZ Agri Focus valued annual sales at around $2 billion with average annual growth of 8.4%. The report said the industry was still dominated by Sauvignon Blanc which accounted for "over 50% of planted area, close to 70% of production and over 80% of exports". ANZ Agri Economist Con Williams said Sauvignon Blanc continued to be a popular wine in established markets like Australia, the US and Britain but was also growing in popularity in developing markets like
Soda Press Co teams up with Federal Merchants Hand-made, natural soda syrups are fast becoming a must-have for selfrespecting bars and cafes. NEW ZEALAND start-up Soda Press Co has found that niche and
has taken the next step, signing with Federal Merchants & Co to distribute their product line. Soda Press Co syrups are handcrafted and sweetened with organic rice malt syrup resulting in about 40 per cent less sugar than most other syrups. Soda Press’s Cam Romeril said they were "pretty excited" to be partnering with Federal Merchants. “We wanted a partner that is as excited about our brand’s opportunity in the market as we are, and
Yoga meets food
Food and yoga have come together in new premises in Auckland. The former Hammerheads site on sea-side Tamaki Drive will house True Food & Yoga, a venture led by celebrated restaurateur Nic Watt of MASU fame. As well as two yoga studios and an 80-seat café open for lunch and dinner, there is a "wellness room, a chiropractor room, an outdoor break-out room and a retail section". Watt will oversee the project and his wife Kelly, a yoga teacher and reflexologist, runs day-to-day operations. “We want to promote a sense of wellbeing and deliver lifestyle benefits and an excellent food offer in an inspiring setting,” Kelly says. “You can’t get much more inspiring than the wonderful sea and city views overlooking the stunning Waitemata Harbour.” 24 DRINKSBIZ AUGUST / SEPTEMBER 2016
Germany, Canada and the Netherlands. “Health concerns around the amount of alcohol being consumed are having an impact. However, many consumers appear to have opted for a ‘quality over quantity’ attitude. All of these trends suit New Zealand’s market positioning," Williams said. “Globally New Zealand is a small player, accounting for just 1% of global production and 3% of the value of global wine trade. The higher value earned by our producers is underpinned by the premium that quality New Zealand wine is able to command in global markets.”
we both see the New Zealand market as a leader in the consumer-led push for more premium, healthier and authentic syrups, both in retail and food service." Romeril said the company's awards - which include Best New Retail Product at Fine Food Australia 2015 - had "demanded the jump to the next stage sooner than expected". "We have grand plans for this category and need a partner with the tools and skills to implement just that.”
EVERY BIT EXTRAORDINARY
Exclusive distributor in New Zealand: Q-Liquid Ltd, 232A Neilson Street, Onehunga, Auckland. Tel: 09 6367730 WWW.QLL.CO.NZ bluenunworld.com
Like us on Facebook!
INDUSTRY NEWS
Winedub provides mobile tasting platform Drinking and driving don't mix - except in this one special case.
THE BRAINCHILD of Queenstown wine store owner Rick Nelson, the "Winedub" is a meticulously restored 1958 VW single cab pickup that has been kitted out to host tastings of up to 46 wines. The two-year labour of love provides a "mobile tasting experience" that can travel to events to showcase New Zealand wines. Nelson said the project began as a way to take the tastings he holds at his store, The Winery, out of the shop and into the field. “There were times over the last two years when I thought what have we done? Certainly if when we embarked on this project we knew what we know now, we probably never would have started.” Nelson said wine tastings were often "sterile, serious and lack the joy wine is designed to evoke". "The Winedub creates a sense of fun and playfulness...Wine tasters can linger and chat as they try an extensive array of New Zealand wines and styles from Sauvignon Blanc to Syrah.” The Winedub had its premiere wine tasting at the International Food Design Conference in Dunedin at the end of June. Nelson is planning a road trip through the country later this year.
Record numbers for Fine Food New Zealand AUCKLAND FOOD show Fine Food New Zealand enjoyed record numbers this year. The biennial exhibition for businessto-business food retail and hospitality industries saw more than 7,200 visitors
to the nearly 300 exhibitors that took part in the three-day show. The show at Auckland's ASB Showgounds saw a comprehensive range of exhibits covering every component from equipment to cheese, drinks to uniforms, blenders to gluten free bread. A new addition to the event was the Top Shelf Boutique Drinks Festival which brought together some of the world’s best wine, beer, premium spirits and craft drinks, alongside masterclasses by top bartenders and mixologists. DRINKSBIZ AUGUST / SEPTEMBER 2016 27
INDUSTRY NEWS
Taupō tourism the springboard for hospitality trainers
Taupō's reputation as a tourist mecca has made the town the ideal spot for a special staff training campaign by hospitality trainers ServiceIQ. THE COMPANY recognised that Taupō was a hot spot where staff needed to be the best because they were serving customers from all over the world who expect the very best. The programme, Taupō Trained Visitor Ready, involves a public awareness campaign and a series of workshops related to Taupō’s 2016 Spark Stella Awards. ServiceIQ have sponsored two of the major awards – Best Hospitality Team and Best Tourism Team - and are involved in a customer experience training programme developed and administered by Towncentre Taupō and The Taupō District Chamber of Commerce. ServiceIQ CEO Dean Minchington said the company was excited to support Taupō,
where many businesses use ServiceIQ’s on-job training programmes to help boost business through great service, as well as attract and retain talented staff.
“Travellers range far and wide to discover our excellent cafés, craft beer bars, cellar doors, fine dining restaurants, comfortable hotels and more”. However, Minchington said, the importance of top service wasn’t unique to Taupō. “New Zealand's tourism towns are many and varied – think Nelson, Gisborne, Kaikoura, Cromwell, New Plymouth for starters
Renaissance to partner with EuroVintage Craft brewers Renaissance have announced a distribution deal with EuroVintage. ON THE back of three Champion Brewery Awards in a row, the Marlborough brewers decided they needed to broaden their domestic distribution. A chance introduction from their bank saw the new arrangement take shape, effective from June. Renaissance has recently worked to improve its domestic offering with a rebrand of the original Renaissance labels to make them more prominent on shelf, 330ml variants for restaurants and cafés and its Boonies range of beer six-packs for grocery and liquor store customers. 28 DRINKSBIZ AUGUST / SEPTEMBER 2016
– and all now attract discerning customers who demand top quality service. “Travellers range far and wide to discover our excellent cafés, craft beer bars, cellar doors, fine dining restaurants, comfortable hotels and more”. Minchington said it would be possible to run a campaign like the one in Taupō for many places, because in most hospitality businesses there are passionate people who want to help visitors have a fantastic time. “The place might not have a special campaign or awards programme but that didn’t stop them offering a truly uplifting and memorable visitor experience of the type delivered by ServiceIQ-skilled and knowledgeable staff”.
SpecTAPular launch to craft beer show The popularity of craft beer and cider was confirmed by the 5,000 attendees at the GABS Beer, Cider & Food Festival. GABS - the Great Australasian Beer SpecTAPular - originated in Sydney and Melbourne but was held in Auckland for the first time at the ASB Showgrounds on June 18. More than 300 beers and ciders were on offer including 75 made especially for the event. Other events included panel discussions and master classes with brewers and cider makers, circus acrobats, the Ale Capones house band, a silent disco and Auckland food vendors. Co-founder and Festival Director Steve Jeffares said they were "exceptionally happy" with their first year in New Zealand. "The atmosphere was fantastic and we’re really proud to be promoting the country’s best craft beers and ciders in a fun and responsible way”.
RAISE A GLASS TO OUR 100th Birthday. The Babich family has been making wine in in New New Zealand Zealand since since 1916. 1916. WeJoin are us New as Zealand’s we celebrate most experienced the 100 family stories owned thatwinery. have Join shaped us as weour celebrate family’sthe 100100 years stories of innovation, that have achievement shaped our family’s and winemaking 100 years of excellence. innovation, achievement and winemaking excellence. Discover our stories at Discover our stories at babichwines.co.nz/100stories babichwines.co.nz/100stories
INDUSTRY NEWS
Graham Norton's link to Lion
THINK OF British talk show funny man Graham Norton and the iconic New Zealand brand Lion doesn't exactly spring to mind, but the connection has been made. Norton is an investor in New Zealand winery Invivo, even producing his own blend through them – SauviGNon Blanc. Now, Invivo has announced its Marlborough Sauvignon Blanc, Pinot Gris and Norton's blend will be distributed nationwide by Lion. Invivo cofounder Tim Lightbourne said it was
a great leap forward for the young company. “This exciting partnership means Invivo drinkers all over the country will now find our wines widely available through Lion’s customers across New Zealand.” Lion managing director Rory Glass said Invivo was a "great Kiwi success story". Its impressive growth in its eight year history was based on "innovative marketing, some high profile brand ambassadors, and most importantly: great wine". Invivo has been an original player in the
New Zealand wine market, raising $2 million in equity through crowdfunding and now exporting to 17 countries. Involving Norton as brand ambassador has included flying grapes to London for the TV host to stomp on set and flying the entire Invivo wine blending set-up from Marlborough to London so Norton could blend his own drop from beginning to end. Since Norton created his 2015 blend, the company has sold more than 400,000 bottles of the vintage.
Whisky Show coming to Auckland Whisky aficionados and fans should mark May 2017 in their calendars. THE INAUGURAL New Zealand Whisky Show will take place at Auckland's luxury Langham Hotel from May 12 to 14, 2017. Festivities will commence on the Friday with a gala dinner. Guests will share a table, enjoy a dram, and be 30 DRINKSBIZ AUGUST / SEPTEMBER 2016
regaled with stories from a range of renowned local and international whisky connoisseurs. Saturday’s public exhibition will include over 40 booths with experts from Scotland, America, Japan, India, Taiwan, and New Zealand.
On Sunday a range of intimate tasting masterclasses will be available throughout the day across a range of specialised whisky subjects. Tickets and accommodation packages will be on sale from September.
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
SLUG
FIT for purpose How to cater for the lucrative new breed of Chinese traveller to New Zealand
32 DRINKSBIZ AUGUST / SEPTEMBER 2016
FEATURE
Total Holiday Visitors
Think of how many Chinese tourists you see around New Zealand these days – seems like quite a few, right?
AUSTRALIA
OTHER
Now factor this into your thinking: only 6% of Chinese citizens have a passport
USA UK
CHINA – TOUR CHINA – FIT
THE CHINESE tourist market is our second biggest tourist group after Australia and the numbers continue to grow relentlessly. There were 345,000 Chinese visitors in 2015 and that number is predicted to grow to a million in five years. Most importantly, the profile of the typical Chinese tourist is changing. Chinese visitors used to be predominantly package tour tourists – here for a few days, highly structured visits with a translator negotiating the whole trip for them. Since 2010 a new sector of the Chinese market has been growing – the free independent traveller or FIT as they're called in the business. Experienced travellers, not on a tour, travelling with a partner or smaller groups, seeking authentic, unique experiences, digital savvy and heavy social media user, not to mention more wealthy – the FIT group reached about 50% of the New Zealand Chinese tourist market in 2014. It's great news for the hospitality sector – in the year to November 2015, 136,000 Chinese tourists came on a tour, spent an average of $4,832 and left after three days. In the same period, 159,000 free, independent Chinese travellers visited, spent $5,340 each, stayed for seven
Top 10 tips for the Chinese market 1. Deals matter. Make trade up offers and benefits clear. 2. Warmth matters. Warm water. Warm food. A warm welcome. 3. Collect video and photo content over summer to build web and communications. Be interactive. Be artistic. 4. Develop a customer database to drive sharing and encourage revisits. Collect email addresses, WeChat and QQ addresses 5. Welcome. A smile is huge, and gets you on the right footing. Encourage and reassure to break down reticence. Create an invitation at every opportunity – “Give it a go” 6. Explain the guidelines … with respect. Build clarity of expectations. People want to understand and follow the rules. If it is important ensure it is translated 7. New Zealand food experiences made easy. Build small sharing plates and platters into your menu. Simple blackboard graphics of specials is attractive and informative. 8. “Tell me why?” Why it’s unique, special and must do. What’s your signature experience? 9. Everything close. Make it hands-on. The local story. See, do, touch, taste, learn 10. Encourage sharing. Reward for sharing. Offer to take photos of the group. Encourage reviews. Provide free Wi-Fi. Source: nzcntourism.co.nz
DRINKSBIZ AUGUST / SEPTEMBER 2016 33
FEATURE
FIT v Tour Chinese
158,730
$5,340
7
3.7
12.7
MEDIAN STAY
REGIONS VISITED
AVERAGE NUMBER OF ACTIVITIES
3
2.5
10.6
MEDIAN STAY
REGIONS VISITED
AVERAGE NUMBER OF ACTIVITIES
D AY S
INDEPENDENT VISITOR
AVERAGE SPEND
136,195
$4,832
D AY S
TOUR / PACKAGE VISITOR
AVERAGE SPEND
Chinese travellers are rapidly changing their travel patterns, The Independent visitors are staying longer, visiting more regions and taking on more activities
You've probably never heard of the biggest beer in the world The biggest selling beers in the world with their share of the global market: 1. Snow, China. 5.4% of world beer market 2. Tsingtao, China. 2.8% 3. Bud Light, USA. 2.5% 4. Budweiser, USA. 2.3% 5. Skol, International. 2.1% 6. Yanjing, China. 1.9% 7. Heineken, Netherlands.1.5% 8. Harbin, China. 1.5% 9. Brahma, Brazil. 1.5% 10. Coors Light, USA. 1.3% Source: Euromonitor via Bloomberg
34 DRINKSBIZ AUGUST / SEPTEMBER 2016
days and visited more regions and did more activities than their tour-bound countrymen. So how do we cater to this burgeoning group of consumers in terms of drinks and food? Louise Beard is the director of Forward Insights and Strategy, a marketing insights consultancy that has deeply researched the Chinese market for the Ministry of Business, Innovation and Employment's New Zealand China Tourism Initiative. Beard says the FIT travellers are “absolutely coming to New Zealand to have New Zealand experiences – and part of that is to experience and understand the foods and beverages that are special to our place”. Beard says the FIT is in New Zealand because they have researched the country and they are here to experience distinctively New Zealand products. They may have money but that doesn't mean they want French champagne – a bottle of Akarua Rosé Brut would suit them far more, particularly if sold well. Beard says wine is increasingly of interest and aspirational to the FIT but these wealthier Chinese already know about Bordeaux – they've probably been there – they are in New Zealand for New Zealand experiences.
“Wealthier Chinese know about Bordeaux – they’ve probably been there – they are in New Zealand for New Zealand experiences.” – Louise Beard, tourism analyst
What really counts is to talk about a product's uniqueness and explain why it is unique. The FIT is on holiday to learn and take back knowledge about food and beverages, Beard says. They're building social capital. And therefore, it's very important that we explain those stories and convey that knowledge. One way Beard suggests is to provide discrete tasting notes and information in Mandarin. It's important not to make this too obvious, though. At the higher end, FITs want to come to our country to experience things our way, they don't want Mandarin signs plastered everywhere. A good way around this is to use QR codes – those square bar code things – to allow an unobtrusive translation on a menu via a smartphone.
FEATURE
1294K
Tourism New Zealand Chinese Market Segmentation
26%
Active Boomers Independent Professionals Backpackers
95% of Chinese Travellers are in the Active Boomers and Independent Professional segments 60%
320K 31%
236K 199K 45%
64%
14%
Australia
43%
44%
5%
China
10%
USA
40%
16%
UK
Half the Chinese travellers are still tour travellers and they also need to be catered for. Beer is a much more likely choice and though tastes are likely to run to the Asian-style, light, un-hoppy lager, it's important to have a New Zealand take on this to offer rather than just resorting to a few bottles of a mass market brand. Interestingly, one important Chinese custom to follow is to offer warm water or hot water, particularly for older travellers, even in daytime and especially at a golf club or activity. Beard says that in China, premium golf clubs “have a whole wall of thermos flasks – because no-one plays golf without warm water”. Service-wise, FITs are very experienced international travellers and are used to high levels of service. “One thing that is important is the welcome,” Beard says. “The single most important thing is a responsive and immediate welcome.” Generally Chinese people travel in clusters of four to 20 people. They like to share food so the current craze of “sharing plates” in what seems like every New Zealand restaurant will suit them well. After dinner, at the higher end of the market, spirits, particularly whisky, are favourites. Beard says groups like to get quite rowdy and drink quite a bit so it may be a good idea to provide a space that's a bit separate so they can enjoy themselves and not annoy others. At vineyards, Chinese travellers are generally conscious of not drinking too much and are very conscious of drinkdriving rules. There will almost always be a non-drinker in a group so having a pick-up, drop-off driver service is a very attractive option. Tapping in to this lucrative new market requires a bit of digital-savvy because that is how this market is going to find you, Beard says. Make sure your business is geo-located online. Google is a must but, because Google has some difficulties with the Chinese authorities, make sure you're also on the website Foursquare. Digital culture is a visual culture so make sure you have good visuals and tell that story that the Chinese traveller is going to want to share on their social media. For help, go to nzcntourism.co.nz DRINKSBIZ AUGUST / SEPTEMBER 2016 35
INTERVIEW
Brews aiming for the top
New liquor store franchise Brews already has 24 stores across the North Island and is growing rapidly. With plans to increase to 40 stores in the short to medium term, we took the opportunity to sit down with CEO Garry Critchley to see what makes the business tick. Firstly, tell us a little about yourself, your work history and your current role. I started in the liquor industry managing a Tauranga liquor store called Quill Humphreys. After nine years I moved to Auckland as franchise manager for DB Group opening Liquorland and Robbie Burns stores. I've had a number of roles in the drinks industry including overseeing the 2000 America's Cup wine and spirit sponsorship for On Premise, working for Pernod Ricard, founding a bottled water company, consulting and working as national trade manager for Yealands Estate wines. I joined Brews as CEO mid November 2015. My wife is Leanne and I have three kids Ben, Tim and Holly.
What made you want to take on such an ambitious venture as Brews? I felt it was such a great opportunity to develop a new liquor retailer in NZ, along with the fact that the stores already in the group were all large stores with very good turnover and being run successfully…..a great place to start!
What does being part of Brews do for franchise owners? There are many of us out there now and all of us are assisting with lifting overall store standards. Being part of a Brews franchise truly adds value to the store operators and the customers. It helps lift the standards inside and out - we assist with proven key retailing principles to drive sales growth, create a fun customer environment, and build customer loyalty.
Where do you see Brews in 5 years time? And in 10 years? Brews’ strategy is to be here for the long haul, for sure - I wouldn’t be here if 36 DRINKSBIZ AUGUST / SEPTEMBER 2016
it wasn’t. My KPIs do not say: "have 100 stores", they do say: create a profitablyrun, successful franchise liquor retail group of like-minded operators with a store turnover of not less than $1 million. We could have easily grown bigger by now if we had wanted a number of small stores in the group, but that is not our strategy. We're well aware it will take us longer to grow with our strategy, but biggest isn’t always best! We want stores that feel they want to belong to Brews, and not just because of cheap signage upgrades. We want our members in for the long haul and to add value to the overall group.
How have you seen the drinks market develop over your career? I’ve certainly seen the market change over the years - how we went from crates of beer, to cans, then to 330ml bottles, and now I see crates flying out the door again. Mainstream beer is still strong but the premium segment has gone crazy for the past five years or so. Now the craft beer segment, while still relatively small, certainly is helping lift the overall perception of beer for consumers, allowing people to trial different tastes. I've certainly noticed with an ageing population, that we are selling a lot more premium spirits like gin, malt whisky, rum and bourbon.
What are some emerging trends you are seeing in the New Zealand scene? What do you think will be important in coming years? I certainly see more women buying beer and more males buying cider so I think people today are more prepared to try different products. A few years ago, if you drank a beer, you’d never try anything else. But now, smaller pack variants allow trials by the consumer and people
Brews CEO Garry Critchley
are more adventurous than previously. Also there has been a huge increase in take-home vs meeting at the local bar. The drink-drive limit lowering to 250mg certainly has played a part in take-home beverages. Enjoying responsibly is a key!
What's your personal philosophy to business? Treat it as its “YOURS”. My business philosophy is the same I have in life work hard, treat everyone how you want to be treated, be honest, always keep your integrity, don’t be afraid to ask for help, tell people the truth. If you make a mistake, take responsibility for it, but don’t let it stop you trying again, next time it might work. If times get tough, dig in and work a bit harder. Often out of hard times comes great ideas. Don’t hide from failure. Ask for advice and listen to advice from people who know more than you do. Previous experiences help you develop the “gut feeling" syndrome!
If there is one thing you would like to be known for, what would it be? Being very passionate about building a successful business that has some wonderful, hard-working people in it.
And lastly, on a personal note, what are your favourite drinks? At a business meeting? With dinner? Relaxing at home? Everyone that knows me, knows I drink Pinot Gris, but I also enjoy the occasional vodka and cranberry and in summer, gin and tonic. I've become partial to cider over the past six months too. If interested in finding out more about becoming part of the Brews franchise family, contact Garry at: garry.critchley@brews.co.nz or at the National Support Office on 09 213 2339
NZ Owned and Operated National Support Office 639 Great South Road, Manukau, Auckland 09 213 2339
Deliveries • Cocktail Recipes • Malt Whisky • Wine Tips Craft Beer • Imported Beer • Glassware • Friendly service
enjoy responsibly
GIFT CARD
brews.co.nz
WINE CATEGORY REPORT
Power to Pinot Pinot Noir is one of the world’s trickiest black grape varieties and it thrives in New Zealand’s cool climate, as the following lineup of wines suggests, writes Joelle Thomson
38 DRINKSBIZ AUGUST / SEPTEMBER 2016
CATEGORY REPORT W INE
Fast facts on Pinot Noir • Pinot Noir is the grape variety in all red Burgundy. • Pinot Noir shot to fame globally after the 2004 film Sideways in which the protagonist, Miles, dismissed Merlot and praised Pinot’s sensitive nature (like his own, in the story). • It is called Pinot Nero in Italy and is grown there predominantly for the production of spumante Italian sparkling wine. • Pinot Noir is a thin skinned grape, which is why it often has a paler colour than well known thicker skinned grapes, such as Cabernet Franc, Cabernet Sauvignon, Merlot and Syrah. • Pinot Noir has high acidity and significantly lower tannins than thicker skinned black grape varieties.
THE KING 2015 The King’s Wrath Pinot Noir RRP $35 Marlborough Marisco Vineyards has grown to become one of Marlborough’s largest wine brands in swift time since Marlborough born and bred Brent Marris, and his partner Rosemary, first purchased land in the Waihopai Valley in 2003. They produced their first wines in The King’s Series in 2009, including this smooth, medium bodied Pinot, which is a youthful, dry, fruit forward style, which gains its complexity from tasty spice (cloves, nutmeg) and notes of smoke, cedar and oak. It is medium bodied with a long finish and represents very good value for money. LION
MARLBOROUGH PINOT 2013 Giesen Marlborough Clayvin RRP $60 Pinot Noir This is a top wine from a top vineyard site in Marlborough’s southern valleys, where the grapes grow on soils that consistently prove to be ideal for producing full bodied, richly flavoursome Pinot Noirs with all the spicy bells and ripe fruit flavours of top notch Pinot. This wine is a stunner. GIESEN
BLACK CHERRY 2013 Wither Hills Taylor River RRP $28 Pinot Noir This newest Pinot Noir from Wither Hills in Marlborough is named after the river that runs through the Taylor River Vineyard, on which these grapes were grown. This is one of a new trio of single vineyard wines (the others are the 2015 Wither Hills Rarangi Sauvignon Blanc and the 2015 Wither Hills Benmorven Chardonnay) made at Wither
• The lower level of tannins in Pinot Noir means that the wines tend to taste softer when young while their high acidity can provide a succulent and juicy taste. • Acidity is also a preservation agent and can enable Pinot Noir to age well. • Pinot Noir grapes are difficult to grow because they tend to be prone to disease, such as many different types of rot, due to the grapes’ thin skins. This is why there are many different clonal variations of Pinot Noir, which grape growers have built up to try and mitigate the difficulties of growing it. • Pinot Noir is one of the three classic ingredients in champagne, along with Chardonnay and the widespread, high cropping grape, Pinot Meunier, which is a mutation of Pinot Noir. • Pinot Noir is New Zealand’s most widely planted black grape variety and is also the most planted grape in Switzerland. • Pinot Noir is called Spätburgunder in Germany where it is the third most planted grape variety overall and is gaining in popularity with winemakers due to the warmer growing seasons being experienced. • Australia is generally considered too hot for Pinot Noir, which needs a cool climate to retain its acidity (otherwise it can tend to taste too sweet and jammy), but there are good examples from areas such as Geelong, Gippsland, the Macedon Ranges, the Yarra Valley and the Mornington Peninsula. These areas have relatively cool climates compared to other Australian wine regions. • There are also plantings of Pinot Noir throughout Eastern Europe, most notably in Moldova, which has over 6000 hectares – marginally more than New Zealand.
DRINKSBIZ AUGUST / SEPTEMBER 2016 39
WINE CATEGORY REPORT
Hills winery. It is deep in colour with flavours of fresh cherries, raspberries and strawberries. Notes of sweet and savoury spice add complexity to this youthful wine.
SOUTH ISLAND SENSATION
LION
This is one of the best value Pinot Noirs in New Zealand because it is such a vibrant, flavoursome and balanced wine – it has intense red fruit flavours (think strawberries, cranberries and dried cherries) with high but balanced acidity adding freshness and a long finish.
NO STONE UNTURNED 2015 Stoneleigh Marlborough RRP $18 Pinot Noir Jamie Marfell is one of Marlborough’s winemaking stars as this great value Pinot Noir consistently shows with its intense red fruit flavours of dried cherries, red plums and high acidity adding freshness to this medium bodied wine. Every succulent sip lingers. PERNOD RICARD
2013 Mud House Central Otago RRP $19 Pinot Noir
Pinot Noir is called Spätburgunder in Germany where it is the third most planted grape variety overall and is gaining in popularity with winemakers due to climate change, which is enabling riper styles to be made.
HANCOCKS
BIG NAME MARTINBOROUGH 2014 Craggy Range Aroha Te Muna RRP $95 Road Pinot Noir Aroma means love in Maori and describes the hands-on attention to detail in the small production of this full bodied Martinborough Pinot Noir. It is made from grapes harvested in the warm, dry summer of 2014
at the winery’s Te Muna Vineyard, part of the Martinborough wine growing region’s stony soil growing area, but nine kilometres west of the town. It has big smooth tannins, thanks to being fermented in a combination of open top French oak and stainless steel, followed by 10 months’ maturation in French oak, 30% of which was new. VINTNERS NZ
Felton Road’s Pinot trio 2015 Felton Road Block 3 Pinot Noir
RRP $95
The Block 3 vineyard at Felton Road has a cult following – and deservedly so – thanks to its intense flavours of dark cherry fruit, which are underpinned with savoury earthy notes. While it drinks beautifully now, thanks to its succulent line of fresh juicy acidity, it will also age well for up to at least 10 years.
2015 Felton Road Cornish Point Pinot Noir
RRP $72
Felton Road’s Cornish Point Pinot Noir is a brooding dark coloured red with dense but smooth tannins adding backbone to the juicy dark fruit flavours of cherries, plums and cranberries. This wine rewards decanting, which will open up its notes of earth and spice (think cloves, nutmeg and cinnamon). It is a
40 DRINKSBIZ AUGUST / SEPTEMBER 2016
youthful wine, which will benefit from cellaring but it drinks well right now too.
2015 Felton Road Bannockburn Pinot Noir
RRP $60
The word Bannockburn is code to many of New Zealand’s highest quality, best known, most popular Pinot Noirs and no wonder when you taste wines like this. It is full bodied with dark, ripe and pronounced cherry, plum and ripe peach flavours. Succulent acidity adds a juicy cut through to the youthful firm backbone of ripe tannins in this lovely young wine. It drinks beautifully now and will further age and improve in the bottle too – if you have the willpower. MINERAL
CATEGORY REPORT W INE
ALEXANDRA BEAUTY
New from Valli
2014 Grasshopper Rock Earnscleugh Vineyard Pinot Noir RRP $34
GREAT GIBBSTON
Winemaking doesn’t get much edgier than in Alexandra, the most eastern and southern of all Central Otago’s cool climate wine producing areas. The lovely Grasshopper Rock Earnscleugh Vineyard Pinot Noir is a direct expression of this sub region, with its high acidity being the refreshing hallmark of this super fresh, pale ruby coloured Pinot with its bright red cherry flavours and upfront juicy acidity adding bite and crunch. It drinks well now and will age beautifully too.
2014 Valli Gibbston Vineyard Pinot Noir
GRASSHOPPER ROCK
This is my pick of winemaker Grant Taylor’s fresh new Valli Pinot Noirs. It has ripe dark, juicy black cherry flavours and notes of dark cocoa, fresh nutmeg, cedar, cloves and a myriad of other spice flavours, which add complexity to this wine made from grapes grown in Bannockburn.
ROCKY 2013 Rockburn Central Otago RRP $36 Pinot Noir Cromwell is home to the new winery at which this big brand Central Otago Pinot Noir is made by winemaker Malcolm ReesFrancis, who has bottled rich fruity flavours in a dry, full bodied southern style. HANCOCKS
MARLBOROUGH PINOT 2015 Sacred Hill Halo Marlborough RRP $27.99 Pinot Noir Hand harvested grapes from the Waihopai Valley in Marlborough were used in this medium bodied, soft and flavoursome Pinot Noir. Winemaker Tony Bish has produced a Pinot Noir to drink now, which has complex aromas of dark cherries, raspberries and flavours of spice with vanilla, cinnamon and dried herbs all adding complexity to this supple, smooth red.
RRP $65
This wine expresses cool climate Pinot Noir beautifully with refreshing red fruit flavours of strawberry, raspberry and dried cranberries. It is dry and medium bodied with the high acidity typical to a cool climate red. Its earthy notes add complexity and it has a long, delicious finish. While it drinks well now, another seven to eight years in the bottle will reward those patient enough to give it time to mellow and integrate.
BANNOCKBURN BEAUTY 2014 Valli Bannockburn Vineyard Pinot Noir
RRP $65
NORTH OTAGO PINOT 2014 Valli Waitaki Valley Pinot Noir
RRP $65
North Otago can be even cooler than Central Otago when the weather decides to chill down and wines such as this vibrant and youthful red are the result, with its red fruit flavours of cherries and strawberries. It is medium bodied with earthy aromas and a long finish.
SUNSHINE IN A GLASS 2014 Valli Bendigo Vineyard Pinot Noir
RRP $65
Bendigo is one of the warmest areas in which grapes are grown in Central Otago with harvest regularly occurring earlier than in other sub-regions in the most southern winemaking region on Earth. This helps an earlier ripening grape such as Pinot Noir, which benefits no end from the plentiful sunshine, sheltered north west facing aspect and earlier harvest in this area – which makes wines like this one taste intensely dark in colour and ripe black fruit flavours. This dry full bodied red has a long finish and great ageing potential. KEMP WINE MERCHANTS
SACRED HILL
DRINKSBIZ AUGUST / SEPTEMBER 2016 41
WINE CATEGORY REPORT
The story of Two Paddocks The newest wine to join Two Paddocks Pinot Noirs is the 2014 Two Paddocks The Fusilier, named in honour of actor Sam Neill’s late father, Major Dermot Neill. He was a soldier in the Royal Irish Fusilier Regiment for 20 years before he returned home to Dunedin to run the family wine and spirit business, Neill & Co. The Fusilier vineyard is a 5.6 hectare block at the end of Felton Road, which was planted entirely in Pinot Noir in 1999 by Denny Downie and Jane Gill. It is at the foot of Mount Difficulty and its neighbours are Felton Road, Terra Sancta and Akarua vineyards. “The purchase of this vineyard puts us in the unique position of being the only Central Otago winery with a footprint in all three of Central Otago’s great valleys, by owning vineyards in Gibbston, the Alexandra Basin and now the Cromwell Basin. I believe it demonstrates our faith and confidence in the future of New Zealand wine, Central Otago and in particular, Central Otago Pinot Noir,” says proprietor Sam Neill. TWOPADDOCKS.COM
THE FUSILIER 2014 Two Paddocks The Fusilier Bannockburn RRP $79 Pinot Noir Talk about X-factor. This inaugural release of actor Sam Neill’s Fusilier Vineyard Pinot Noir is made from grapes grown on the 5.6 hectare Bannockburn vineyard that he purchased in 2014. It is medium ruby in colour but intensely dialed up in flavour, thanks to deft winemaking by Dean Shaw, who coaxes the savoury side of Pinot Noir in this wine’s smoky, spicy flavours and its long finish.
EARNSCLEUGH PINOT 2013 Two Paddocks The Last Chance Earnscleugh RRP $75 Pinot Noir Earnscleugh is a cool climate subregion in an already cool winemaking zone; near to Alexandra. This may be off the beaten track, but it is actor Sam Neill’s vineyard headquarters and offices (although his winemaking takes place nearby in Cromwell) and also home to the Last Chance Vineyard where the grapes in this full bodied red wine were grown. This hillside vineyard produces vibrant Pinot Noir grapes with full body, high but balanced acidity and rich red fruit flavours such as strawberries, cherries and an earthy note. It drinks well now and will age well for at least another five to six years. NEGOCIANTS
42 DRINKSBIZ AUGUST / SEPTEMBER 2016
HAWKE’S BAY PINOT 2015 Sileni Estates Cellar Selection RRP $18-$19 Pinot Noir Sileni Estates is the biggest producer of Pinot Noir in Hawke’s Bay (the second largest wine region in this country) and this soft, smooth, fruity red is the gateway to this winery’s Pinot Noirs. This wine is dry with light spicy aromas adding a note of complexity to a drink-me-now wine. SILENI ESTATES
SOUTHERN SENSATION 2014 Mt Difficulty Pinot Noir RRP $45 Mt Difficulty is one of the best known Central Otago wineries and its winemaking team – headed by the Dicey family – has helped to spearhead the popularity of the region’s Pinot Noirs at all price points from the high quality smoothness of the gateway wine, Roaring Meg right up to an impressive range of single vineyard Pinot Noirs, with this flagship wine being consistently impressive. This wine is dry, smooth and medium bodied with bright red fruit flavours of cherries and raspberries intermingled with complex aromas of clove, cedar and smoky aromas. LION
TASTE OF THE SOUTH 2014 Bannock Brae Pinot Noir RRP $60 This Pinot Noir comes from a relatively small wine producer based in Bannockburn, where the grapes are grown on north-west facing slopes and the wine is made by Sarah-Kate Dineen. It was matured in French oak barriques, which soften its firm but smooth tannins and add weight as well as smoky, cedar aromas. It
CATEGORY REPORT W INE
Pinot Noir grapes are difficult to grow because they tend to be prone to disease, such as many different types of rot, due to the grapes’ thin skins. This is why there are many different clonal variations of Pinot Noir, which grape growers have built up to try and mitigate the difficulties of growing it.
Pinot Noir is New Zealand’s most widely planted black grape variety and is also the most planted grape in Switzerland. drinks well now and can age for up to 10 years. BLACKBOARD WINES (NORTH ISLAND) HOP & VINE (SOUTH ISLAND)
DRINK-ME-NOW 2014 Goldfields Pinot Noir
RRP $30
Fresh, fruit forward and ready to drink right now, Goldfields Pinot Noir is a good introduction to Central Otago’s most widely produced wine, thanks to its soft smooth texture, medium body and finish (it has had only half the amount of oak maturation as its big brother, above – and the source of grapes is slightly different). Call it a gateway wine, call it a posh entry level wine, but stock it because it over delivers on quality for the price you will pay. BLACKBOARD WINES (NORTH ISLAND)
this full bodied, youthfully fresh, beautifully intense Pinot Noir. It is a superb drink now and has a long life ahead of it too – history shows this wine can age and improve for up to two decades in the bottle. EUROVINTAGE
MARLBOROUGH’S BEST 2013 Dog Point Vineyard Pinot Noir RRP $45 Ivan Sutherland and James Healy are two of the most inspirational people in the New Zealand wine industry, not least because they are among the first to have forged a reputation for outstanding Southern Hemisphere wine when they worked at Cloudy Bay. Dog Point wines are superlative expressions of three classic French grape varieties (Sauvignon Blanc, Chardonnay and Pinot Noir) is not the only reason to beat a path to this wine; it is an outstanding full bodied take on the Pinot theme. Pronounced flavours include cherries, red berries, black plums and all held together with juicy acidity as its hallmark. RED+WHITE
HOP & VINE (SOUTH ISLAND)
VELVET RED
NEW START
2015 Kate Radburnd Vine Velvet RRP $18 Pinot Noir
2013 Ata Rangi Pinot Noir
RRP $79
This is one of New Zealand’s most consistently outstanding Pinot Noirs from one of the first four producers in Martinborough, the tiny town over the hill from Wellington. Founder and winemaker Clive Paton established his vineyard there when he was a single dad looking for a career change out of farming into wine. He has since been joined by fellow winemaker and partner-inlife, Phyll Pattie, and winemaker Helen Masters, who is the current talent at the helm of
Kate Radburnd is not only the managing director of the large Pask Winery in Hawke’s Bay, she is one of New Zealand’s most experienced winemakers, having pioneered full bodied white and red winemaking in this country over the past three decades. She is the maker of this evocatively named, silky smooth Pinot Noir, which is made from grapes grown in Martinborough – less than four hours’ drive away from her base in the Bay. This wine is top value for money.
Distributors Blackboard Wines 04 586 7970 blackboardwines.co.nz EuroVintage 0800 338 766 eurovintage.co.nz Giesen 03 344 6270 giesen.co.nz Grasshopper Rock 021 853 908 grasshopperrock.co.nz Hancocks 0800 699 463 hancocks.co.nz Hop & Vine 03 348 8278 hopandvine.co.nz Kemp Wine Merchants 09 529 0935 kempwinemerchants.co.nz Lion 0800 107 272 lionco.com Mineral Wines 027 580 7325 mineralwine.co.nz Negociants NZ 0800 634 624 negociantsnz.com Pernod Ricard NZ 0800 655 550 pernod-ricard-nz.com Red + White Cellar 0800 946 379 redwhitecellar.co.nz Sacred Hill 0800 946 326 sacredhill.com Sileni Estates 06 879 8768 sileni.co.nz Vintners NZ 0800 687 9463 vintners.co.nz
HANCOCKS DRINKSBIZ AUGUST / SEPTEMBER 2016 43
WINE NEWS
Seifried shines with Californian Gold
Seifried Estate's Old Coach Road Nelson Sauvignon Blanc 2015 has been judged Best Sauvignon Blanc at America's biggest and most prestigious wine competition. IN A remarkable outing for the brand at the San Francisco International Wine Competition, Seifried's Sweet Agnes Riesling 2015 was also judged Best Late Harvest White. The competition's expert panel blindtasted 4,618 wines submitted from around the world. Only four other New Zealand wines were awarded the prestigious Double Gold award - Oyster Bay's 2015 Sauvignon Blanc, O: Tu's 2015 Sauvignon Blanc, Nobilo's 2014 Pinot Noir and Kim Crawford's 2015 Pinot Gris. 183 other New Zealand wines were awarded gold, silver or bronze medals. Oyster Bay was judged Best of Nation for New Zealand with its Double Gold and four silver medals. Of the 25 New Zealand wines that scored gold, stand-out performers included Brancott Estate which scored three golds while Villa Maria and Rapaura Springs both had two gold medal-winning wines each. Seifried founder Hermann Seifried credited his wines’ wins to warm summer temperatures during the growing season
Anna and Heidi Seifried with their two winning wines.
and close attention to winemaking detail. “We were able to cruise into vintage, and wait for the desired balance of fruit ripeness and that sought after acidity,” Seifried said. “Both of these wines rely on a purity of flavour, there is no opportunity to hide behind malolactic fermentation or oak.” Seifried said Old Coach Road was “an expression of everything we love about New Zealand Sauvignon Blanc – brightness, exuberance, intensity.” Winemaker Chris Seifried said the wins showed that Nelson's climate and soils were “the perfect home for New Zealand’s favourite grape”. “This level of accolade for two very different wine styles makes the weeks
and months of hard work in the vineyards and winery worthwhile, and means a lot to Dad and his vineyard crew, as well as our winemaking team.” The San Francisco International Wine Competition chooses four Best in Show winners from among its Best of Class winners. Best in Show White went to Texas's McPherson Cellars 2015 Piquepoul Blanc and Best in Show Red went to Californian winery Cru's 2014 Pinot Noir. Best in Show Sparkling was another American wine – Gloria Ferrer Winery's NV Blanc de Noirs, while Best in Show Dessert went to Portugese port Kopke 1957 Colheita.
Hawke's Bay in the big smoke CELEBRATIONS AND tastings of Hawkes Bay wines are being held in Auckland and Wellington in September, at the Hawkes Bay Wine Celebration. At least 38 of Hawkes Bay's greatest wineries will be represented at the tasting events and winemakers and experts will be on hand to talk about the products. The Wellington event will be held at Chaffers Dock Function Centre with a trade session on September 16 and day and night sessions for the public on Saturday, September 17. Shed 10 in Auckland will host a trade session on September 23 and day and night public sessions on September 24. Details and tickets are available on Eventfinda.co.nz 44 DRINKSBIZ AUGUST / SEPTEMBER 2016
WINE NEWS
Stoneleigh goes lower-alcohol with three new wines LOWER-ALCOHOL BEERS have been a growing feature in the drinks market for years and now wines are also following the trend. Stoneleigh wines has been a leader of the New Zealand wine scene for decades and it has now developed three new drops that are naturally 25% lighter in alcohol. The wines, all from Stoneleigh's Rapaura vineyards in Marlborough, are a Sauvignon Blanc, Pinot Gris and Rosé. Stoneleigh winemaker Jamie Marfell said the “lifted aromatics and vibrant flavours” of Stoneleigh wines were what set them apart. “We wanted to capture these signature characteristics in a wine that is naturally lighter in alcohol, but does
not compromise on taste or quality,” he said. Marfell said the Stoneleigh vineyards have high sunshine hours, reflective stones on the ground intensifying the sunshine and heat, and low rainfall. These factors allowed grapes to develop their full flavour despite having a relatively low sugar content. “These grapes can then be crafted into a naturally lower alcohol wine that still captures the distinctive flavours of the Rapaura sub-region.” “We identified grapes with the fullest flavour profile and harvested them early in the season to capture each varietal’s signature characteristics in the final wine,” Marfell said. The wines will be launched in August with a RRP of $17.29.
WINE NEWS
Diamond in the gravel for Pask
Pask Winery's small batch wines have allowed them to flex their experimental wings with the result, Trilliant, a delicious, dark Merlot Cabernet Malbec blend. NAMED AFTER a cut of diamond, Trilliant was produced by Pask winemaker Kate Radburnd and her team. Radburnd said they used their knowledge of the Gimblett Gravels winegrowing region in Hawke's Bay to create a wine of “power and elegance”. “In Trilliant, plush Merlot, spicy Malbec and elegant Cabernet are blended to create a wine that is both expressive and intriguing with dark fruits, smoky hints from maturation in French and American oak, and a seamless finish.”
The Small Batch range is completed by Pask's Wild Ferment Chardonnay, Sur Lie Chardonnay and Watercourse Cabernet Sauvignon. Radburnd said the company wanted to “much more closely represent who we are and what we do”. “As the founder of Gimblett Gravels, we wanted to embrace this as being core to our identity, and we felt that the look and feel of the label should reflect the elegance and quality of what is in the bottle.”
Jewelstones in Paris
Mission Estate's Jewelstone Syrah is one of only 35 wines selected for the WINE Explorers Grand Annual Tasting in Paris. WINE EXPLORERS is a four-year project to visit and inventory all the world's wine-producing areas Wine Explorers is a unique four-year project to take an inventory of all of the wine producing countries of the world. Three years in, the team has travelled to 92 countries, visited 250 winegrowing regions, surveyed over 1500 vineyards and tasted over 15,000 wines. The Grand Annual Tasting 2016, held on a terrace overlooking the Arc de Triomphe in Paris, was the culmination of the Explorers’ 2015 travels. Invited were 120 professionals from the wine industry with wines from 14 countries represented.
46 DRINKSBIZ AUGUST / SEPTEMBER 2016
Mission Estate chief executive Peter Holley said the event was “particularly poignant for us given our French heritage”. “It was French Marist missionaries who established Mission Estate back in 1851. I’m sure these men never considered that their pioneering efforts would ultimately lead to a wine bearing the name Mission being showcased at such a grand event in Paris some 165 years later.” Jewelstone Syrah 2013 is a single vineyard wine from Mission’s Mere Road vineyard in Hawke's Bay's Gimblett Gravels. The wine has “a floral spicy nose with very sweet ripe fruit elements”.
38 WINERIES 2 CITIES Bringing Hawke’s Bay to Your Doorstep Soak up the atmosphere, chat to the winemakers, take a masterclass and enjoy the chance to taste hundreds of wonderful Hawke’s Bay wines, including many 2015 releases. Many wineries will have trade-only special wines to taste. An event not to be missed! Trade complimentary: to register email elisha@hawkesbaywine.co.nz
WELLINGTON Friday 16th September
Hawkes Bay Wine @HawkesBay_Wine Tickets at eventfinda.co.nz www.hawkesbaywine.co.nz
AUCKLAND
Friday 23rd September
WELLINGTON Chaffers Dock Function Centre TRADE, MEDIA & VIPS Friday 16th September 2-8pm PUBLIC Saturday 17th September > Day session 12 - 3.30pm > Night session 4.30 - 8pm
AUCKLAND Shed 10 TRADE, MEDIA & VIPS Friday 23rd September 2-8pm PUBLIC Saturday 24th September > Day session 12 - 3.30, > Night session 4.30 - 8pm
HIGH 5
Southern sensations
Sunny Central Pinots and a stunning Riesling, tasted by Joelle Thomson
1 Quartz top drop
3 Bendigo beauty
2013 Quartz Reef Bendigo Estate Pinot Noir
2013 Folding Hill Bendigo Pinot Noir
RRP $75 to $90
Rudi Bauer has made Bendigo Estate Pinot Noir every year since 2001 from a selection of the top grapes from Bendigo, chosen by Bauer and his winemaking team. Bendigo is one of the sunniest of Central Otago’s grape growing areas, which means that it often ripens grapes earliest and they can contain relatively big tannins – a plus for Pinot. This wine is full of pluses – it’s full bodied with pronounced red fruit flavours of cherries and ripe plums, which are nicely integrated with subtle aromas of cloves, nutmeg and earth. It drinks beautifully right now and has the ability to evolve positively in the bottle for up to a decade. QUARTZREEF.CO.NZ
2
RRP $45
This wine is made from grapes grown by Tim and Nikki Kerruish – Dunedin medical workers who live an off the grid lifestyle in Central Otago on their weekends away from busy working lives. Their sun drenched vineyard is impeccably managed and the wine is made to retain as much of its natural character as possible, so the earthy notes of great Pinot grapes are pronounced in this full bodied, flavoursome red. Its fresh acidity adds a juicy succulent and lingering finish. FOLDINGHILL.CO.NZ
4 Wild Otago wine
RRP $39-$45
2012 Wild Earth Pinot Noir
Felton’s finest
RRP $63
2014 Felton Road Calvert Pinot Noir When it comes to Pinot gliterrati, Felton Road Wines rises straight to the top with its winning combo of top vineyard sites in one of the warmest areas of a very cool wine region – Bannockburn in Central Otago. Winemaker Blair Walter knows the area like the back of his hand, including the interesting Calvert Vineyard, which is planted along organic principles. This is a stylish Pinot Noir with savoury flavours in the lead role, supported by fresh red fruit aromas and a long, earthy finish. It is silky smooth and drinks beautifully now but can continue to develop character for up to 10 years. FELTONROAD.COM
Pinot Noir originates in Burgundy and Champagne in France, but is growing significantly in quantity and quality in Germany as well as in Oregon, USA and here in New Zealand.
It was fantastic to taste a vertical line up of four Wild Earth Pinot Noirs from 2009 onwards earlier this year. All were tasted alongside each other and made by Quintin Quider from Central Otago; a North American deep sea diver who now lives inland down under. This was my pick of the tasty bunch and it is also the wine that is currently available so it’s worth beating a path to this medium bodied red with its rich flavours of wild cherry, earth and spice. The finish is long and smooth. WILDEARTHWINES.CO.NZ
5 Freshen up white
RRP $29
2015 Felton Road Dry Riesling Riesling is one of the great unsung white wines of Central Otago and this light bodied one is power packed with pronounced aromatic fruit flavours of peach, dried apricot and ripe grapefruit. This intense fruit power is balanced by the wine’s high but balanced acidity, which provides a powerful and long finish so that every flavour lingers. FELTONROAD.COM
DRINKSBIZ AUGUST / SEPTEMBER 2016 49
WINE NEWS
Yealands honoured PETER YEALANDS has been honoured for his pioneering work in the fields of viticulture, aquaculture and sustainablility. The founder of Marlborough-based Yealands Wine Group has been awarded a 2016 Kea World Class New Zealand Award The awards celebrate New Zealanders who have achieved "outstanding international success and who have made significant contributions to New Zealand’s social, economic, and cultural growth". Yealands has developed seven vineyard sites in Marlborough for his brand and is known for developing sustainable practices including the world's first carbon-zero winery. Following Yealands' acquisition of wineries Crossroads and The Crossings, the Yealands Group became one of the country's largest wine companies with exports to 85 countries. Peter Yealands is also a pioneer in deer farming and aquaculture, establishing the farming of greenshell
Peter Yealands (R)
mussels in the 1970s. Kea global director Ngapera Riley said Yealands "exemplifies every element of a World Class New Zealander". "His story inspires and motivates New Zealanders to work hard and think big. His life’s work is world -leading and world changing." Receiving the award, Yealands said
he had been "very fortunate" but it took more than good fortune to reach a goal. "It takes determination and perseverance. It takes time and a lot of hard work but most of all it takes a team effort. It's team work that has put me where I am today and it will be team work that will put me where I am going."
Young viticulturists set for battle Viticultural young guns are sharpening their winemaking knowledge in readiness for the national final of Bayer Young Viticulturist of the Year. THE NATIONAL Final in Marlborough from August 23 to 25 will be contested by five regional winners. Cameron Price of Villa Maria will represent Hawke's Bay while Mike Winter of Amisfield will be representing Central Otago. In the Northern/Auckland region, Tim Adams, formerly of Mudbrick, now at Obsidian, took out the top spot. Marlborough's representative will be Brenton O'Reilly, formerly of 50 DRINKSBIZ AUGUST / SEPTEMBER 2016
Giesen, now of Pernod Ricard. Wairarapa's winner had not been announced at time of print. The National Final will consist of a day of practical and theoretical modules held at Villa Maria winery on August 23. A quick-fire buzzer round will be held at the New Zealand Winegrowers Romeo Bragato Conference the following day before contestants deliver speeches at the Bragato dinner in front of hundreds of key wine
industry members. The winner will be announced that night. The winner will receive a prize package of $2,000 cash, a $5,000 travel scholarship, a Hyundai Santa Fe for an entire year, wine glasses and a leadership week where they will meet some of the leaders in the New Zealand wine industry. The winner will also go on to represent viticulture in the Young Horticulturist of the Year Competition.
An extraordinary journey deserves a wine of equal character. taylorswines.com.au/live Please contact your Taylor Brown Representative for more information on 09 447 3801
BEER CATEGORY REPORT
Winter Tasters
A selection of new and classic ales for the winter months – and a bit of prep for spring
52 DRINKSBIZ AUGUST / SEPTEMBER 2016
CATEGORY REPORT B EER
LORD OF THE FOREST Epic Imperium Vintage Ale 9% ABV, RRP $10.99 each, 500ml
It would be hard to imagine an ale more packed with flavours and extravagance. Pouring so dark brown it’s almost black, this ale is bursting with notes of leather, caramel, dark chocolate, and plum. It’s a veritable black forest of an ale. Long and complex and quite boozy, serve it like a dessert wine or treat it like a whiskey or cognac, preferably after a meal of freshly hunted game in a log cabin in the Ureweras.
Emerson's - 23 years and still going strong Dunedin stalwarts Emerson's have recently opened a new $25 million premises in the southern city so we're highlighting two of their classics and one of their seasonal releases in celebration. Richard Emerson founded the brewery in 1993, before New Zealand craft beer even had the name. His unpasteurised beers have held their own as the category grew up around them and now, under parent company Lion, are approaching annual sales of $40 million.
SOUTHERN PILS
ONE TO LOOK FOR
Emerson's Pilsner
Epic The Observer Timeless Ale
A great place to start for the uninitiated. While some of us old enough can remember when this Pilsner's hoppiness raised eyebrows in New Zeland bars in the 1990s, it now comes across as a rather easydrinking pils with a balanced and refined amount of bitter. The brew pours honey-coloured and indeed has a slight honeyish note on the nose. The sweet finish coupled with the restrained hoppy edge make this beer an excellent summer pilsner - a really good bbq beer.
9.7% ABV, RRP $16.99 each, 500ml
Packaged as a philosophical question brewed into a beer, this is one of the more challenging prospects in the Epic range. With an oily, funky onset, Observer is sweet, sherry-like with hints of nicotine, treacle, molasses, dark chocolate, and an earthy, almost coffee after-taste. One of the tasting panel referred to it as like biting into a boozy cherry liqueur chocolate. This dark, enigmatic Old Ale style clocks in at 9.7% so there’s no question about punch - take it easy on this one. It’s one to be respected but definitely a must try for lovers of interesting brews. EPIC
4.9% ABV, RRP $8.49 each, 500ml
HOP TO IT Emerson's 1812 Hoppy Pale Ale 5% ABV, RRP $8.49 each, 500ml
This takes it up a notch with the hops making for a fruit-laden bouquet with syrupy pineapple predominating. Sitting golden orange in the glass, the hops make for a perfumed assault on the senses but the balance remains making this one of the most drink-
able, hoppy beers on the market. While fish and chips is often quoted as a great pairing to beer, in this case it's highly apt - the citrus notes from the hops would go down a treat with a nice piece of blue cod from Fleur's Place at Moeraki in North Otago.
THE DARK MASTER Emerson’s Phantom Lord Hopped Stout 5.8% ABV, RRP $9.29 each, 500ml
For a winter treat, look no further than Emerson's Phantom Lord Hopped Stout. At a reasonably hefty 5.8%, this seasonal release stout pours dark, almost black, and presents with notes of bitter coffee and toasty chocolate. It is to Emerson's credit that these strong flavours remain smooth and drinkable and the hops, unusual in a stout, provide a cleansing, refreshing bitterness at the end. It's not your average dark beer but it's one definitely worth a try – throw a midwinter Christmas party and serve it with the Christmas pudding. LION
DRINKSBIZ AUGUST / SEPTEMBER 2016 53
BEER CATEGORY REPORT
ENGLISH ELEMENTAL Renaissance Perfection English Pale Ale 5% ABV, RRP $8.99 each, 500ml
This bronze-coloured brew from Marlborough brewers Renaissance is an excellent introduction to a growing brewery. The nose has a musty, mineraly, manly tang but the taste is well-balanced with a smooth onset and bitter finish. The earthy, mineral notes play against biscuity, caramel flavours and a slight hop finish completes the experience. The English motif remains throughout and this beer would sit perfectly with hard cheeses, pickles, or chutneys.
drinkable ale, there is slight citrus with a slight hop edge and a decent amount of yeast flavour. All the elements are very well balanced, however. A perfect beer for cooling down after a game of football.
KIWI PILS Renaissance Boonies New Zealand Pilsner 5.5% ABV, RRP $23.99 (6 pack), 330ml
Renaissance Empathy Table Beer
The New Zealand aspect of this pilsner is in the composition. Well-measured with simple but orchestrated flavours, this pilsner is a model of restraint that appears to be patterned after classic New Zealand lagers of yesteryear. A good mid-week drop it impresses with a warm smokey aftertone. Would be a good entry for those looking to move to a craft beer.
2.4% ABV, RRP $3.69 each, 330ml
EUROVINTAGE
LIGHT BUT LIKEABLE This table beer was a particular favourite of our tasting panel. With a floral nose, this pale golden lager is crisp and thin, but light without being frivolous. It is deliciously easy to drink and finishes perfectly. At an easy 2.4% it's eminently sessionable or even a perfect accompaniment to a mid-week business lunch when you want to keep your head but not sacrifice flavour. Will also really come into its own in summer when the days heat up.
Monteith’s Velvet Stout is an easy-drinking treat. Pouring dark, almost plum-coloured with a creamy head….smooth and silky with just a hint of bitterness.
XTRA-DRINKABLE PALE Renaissance Boonies Marlborough Xtra Pale Ale 5.8% ABV, RRP $23.99 (6 pack), 330ml
The Renaissance team claim they're producing their ales in the "boonies" unaware of the trends in the big smoke - we're not so sure that's true. The balance and assuredness of this Pale Ale belies a level of sophistication that belies their small-town protestations. An even-tempered, very
54 DRINKSBIZ AUGUST / SEPTEMBER 2016
MALT AND MORE MALT Monteith's Doppelbock 6% ABV, RRP $17.99 (6 pack), 330ml
Monteith's have gone to town with the malts on this one. Pouring a deep brown with a burnt caramel nose, you expect a full-on assault of a beer but despite the toasty malt and caramel flavours, it's actually surprisingly light on the palate. Good efferves-
cence and a malty, rich caramel aftertaste, Dopplebock is a pleasant change from the hop-domination the beer industry currently faces. One for the malt lovers.
BLACK VELVET Monteith's Velvet Stout 4.9% ABV, RRP $6.99 each, 500ml
A beautifully dark brew with autumnal, chocolate highlights, Monteith's Velvet Stout is an easy-drinking treat. Pouring dark, almost plum-coloured with a creamy head, Velvet Stout is smooth and silky with just a hint of bitterness. A dollop of cocoa in the brewing process has given it chocolatey notes and produced a more-ish, night-time beer that begs for an open fire and a leather armchair. In a nice big 500ml bottle, you won’t have to go back to the fridge too often. Though savoury foods are often recommended, we’ve got a better idea: try it with chocolate eclairs. Highly recommended.
DARK AS THEY COME Monteith’s Black 5.2% ABV, RRP $26.99 (12 pack), 330ml
Looking for a beer to enjoy with an episode of Game of Thrones – Velvet Stout’s easy-drinking older cousin is Monteith’s Black. With the leather and tobacco notes expected of such a noire beer, this malty brew pours straight black and has a warm, toasty mouth-feel that will please all parts of the beer drinking spectrum. Where Velvet Stout goes for chocolate, Black has notes of coffee making it sharper and slightly cleaner on the palate. Highly drinkable as the nights get colder. DB BREWERIES
CATEGORY REPORT B EER
THE SILLY SEASON Moa Festive IPA - Belgian Edition 6% ABV, $7.99 each, 500ml
Kiwis don’t have much to celebrate in the middle of winter but here’s an excuse. Moa’s Festive IPA Belgian Edition is a hoppy take on IPA though this one is fermented with a Belgian ale yeast. The result is a drop with a sweet nose and a lingering bitter hop aftertaste. The high hop content makes for a numbing bitterness that will be the perfect accompaniment to mid-winter Christmas pudding.
A GRAPE IDEA Moa Gewürz IPA 6.6% ABV, $10.99 each, 500ml
Adding a wine element to a beer is a radical idea that can only be got away with by the Belgians (or possibly those from Marlborough). Moa have added Gewürztraminer grape juice to a Belgian IPA and the result is not as bizarre as you might expect. The hops already carry a fruit note so the grapes add complexity and spice to the brew. It’s not going to be for everyone but definitely worth a try for the more adventurous beer heads. MOA
HOWLING AT THE MOON
to Asian dishes, particularly Asian spiced meats and fresh herb-driven dishes.
ATTEN-SHUN Mac’s Green Beret IPA 5.4% ABV, RRP $14.99 (6 pack), 330ml
Probably our favourite addition to the widely-available beer range, Mac’s Green Beret IPA is the very definition of balance. Golden brown and slightly biscuity on the nose, it hits the right flavour combination between up-front bitterness and slightly honeyed, hop fruit notes. A perfect accompaniment to a burger on a summer’s evening, the Green Beret has a perfect hop balance that inspires second and third trips to the fridge. Highly recommended.
PALE BUT PUNK Mac’s Mid Vicious Session Pale Ale
Asahi Super Dry 5% ABV, RRP $25.99 (12 pack), 330ml
Japanese beer is basically synonymous with Asahi in New Zealand but, despite this, it remains a classy, boutique-style, highly-lauded lager that stands up in the increasingly crowded craft brewery market. As the name suggests, Asahi Super Dry is as dry as it gets. Pouring pale golden with a medium white head, Asahi has a distinctive biscuity dryness connected with subtle grassy, cereal notes. The Japanese rigour that goes into its production is reflected in the perfectly balanced flavour structure. Best drunk super cold, Asahi is a fantastic session beer and an excellent accompaniment to tapas or a small-plates menu. One of the best mass market beers available. BOUNDARY ROAD
2.5% ABV, RRP $14.99 (6 pack), 330ml
Mac’s call this one a session pale ale and it certainly would withstand repeat sampling. New drink drive limits have made low and mid-strength beers the flavour of the month and Mac’s have joined the party but with a determination to stay flavourful ie “vicious”. Pouring a pale amber, Mid Vicious has a restrained hoppiness and a subtle bitterness. Would pair well with pizza or a mid-strength curry. LION
Mac’s Three Wolves APA 5.1% ABV, RRP $14.99 (6 pack), 330ml
Mac’s have hit a winner with this American Pale Ale. Three Wolves is more assertively hoppy than its Green Beret partner, hence its name - derived from the Latin term for hops which translates as “Wolf of the Woods”. Three Wolves pours a slightly cloudy warm amber and its hop hit will have craft beer lovers reaching for another. Would work well as an accompaniment
ARIGATO GOZAIMASU
Moa’s Festive IPA Belgian Edition is a hoppy take on IPA though this one is fermented with a Belgian ale yeast.
Distributors Boundary Road Brewery 0800 420 001 boundaryroadbrewery.co.nz DB Breweries 0800 746 432 db.co.nz Epic Beer 0800 212 337 epicbeer.com EuroVintage 0800 338 766 eurovintage.co.nz Lion 0800 107 272 lionco.com Moa 09 367 9481 moabeer.com
DRINKSBIZ AUGUST / SEPTEMBER 2016 55
BEER NEWS
Asahi: Japan’s #1 selling beer, the original Super Dry
Perfection, above all else, has been the goal of Asahi’s Japanese master brewers since the beer was created in 1987. BEFORE THE first batch was brewed Asahi commissioned a survey of 5,000 beer drinkers in Tokyo and Osaka to find out what beer perfection meant to them. Contrary to the prevailing beliefs of the brewing industry at the time, most respondents wanted a lighter, more refreshing beer that would go well with food. Using a rare 318 yeast strain, the finest barley and the most advanced brewing techniques, Asahi, the original ‘Super Dry’ or Karakuchi beer, was born. Launched into the Japanese marketplace on March 17, 1987, Asahi became an instant bestseller, from the largest cosmopolitan areas to the smallest of rural communities of Japan. Now, Japan’s biggest selling beer it is one of the fastest
growing super premium beers in New Zealand. “Asahi is growing in popularity in New Zealand, it has a clean, crisp taste and is less hoppy and malty than European lagers, which makes it a great accompaniment to food. Its light, refreshing taste makes it a really sessionable beer… we think it’s pretty perfect and are pleased that Kiwis are loving it too,” says Asahi New Zealand brand manager, Andy Havill. With assured confidence in the quality of every drop, Asahi continues innovate production technology and quality management. The search for perfection can never really be over, but that is just fine for the beer that is giving perfection a shot.
Setting records in the deep blue yonder Going deep is in William Trubridge's blood – and once again he's broken the world record for unassisted free dive.
SPONSORED BY Steinlager Pure, Truebridge succesfully dived to 102m on a single breath, breaking his previous world record of 101m. The dive took 4 minutes and 13 seconds. The record was set at Dean's Blue Hole in the Bahamas – the world's deepest known salt water blue hole. Trubridge now holds 18 free diving world records. Steinlager Pure and TVNZ broadcast the dive back to New Zealand and it was the knowledge that Kiwis were watching him that gave Trubridge the determination he required. “It was huge sense of relief. To get this record in the bag is a dream,” Trubridge said. 56 DRINKSBIZ AUGUST / SEPTEMBER 2016
“I started to feel a little bit of a fade halfway up, I wondered if it was going to go pear-shaped again. I could feel the support of so many behind me, but knew I had to stay in the present - I was nearly there.” Steinlager Pure's Michael Taylor said Trubridge "shows us what the human body and spirit is capable of, and inspires us all to push beyond the limits of what seems possible”. “By having the courage to defy the odds, Trubridge embodies the type of New Zealander that Steinlager supports. We are incredibly proud of his achievement today.”
The two lauter tuns in the Brew House at McCashin’s Brewery. Nelson, New Zealand
Nearly 40 years ago, the McCashin family began to hand craft beer in this very brewhouse. Today, we still are. Located on the outskirts of Nelson, every drop of craft beer we produce is still made the proper way – by hand, from traditional ingredients, under the watchful eyes of our brewers. If you love a good beer as much as we love a good beer, then you’ll always be welcome at our place. McCashin’s Brewery - Kitchen and Bar. 660 Main Road, Stoke, Nelson.
BEER NEWS
DB expands citrus range with 'zingy' addition
Lower-alcohol, citrus beers have proved a success since their inception a few years ago. DB HAS added to their popular citrus range with their new Export Citrus Lime and Ginger. The brew has a zesty effervescence provided by energising lime juice and zingy ginger, but will not be too heavy on alcohol at just 2%. DB Export Citrus Lime and Ginger recommends the beer for "early evenings when socialising with friends". Suggested food matches include Thai dishes that feature coconut, pumpkin soup or a grilled salmon dish. DB Export senior marketing manager Tony Wheeler said the brew was guaranteed to be one of the most refreshing beers on the market. “With an interesting and unique pairing of lime and ginger for our new DB Export Citrus beer, we have devised a taste fusion like no other beer.
This is an innovative brew which has both a sharp lime zing and spicy ginger aftertaste, the outcome is certainly refreshing.” Wheeler said DB's intention was to keep growing New Zealand’s number one low-alcohol beer brand. "The low ABV (alcohol by volume) and flavoured beer category has huge potential,” he said. DB Export Citrus Lime and Ginger joins the DB Export Citrus range which includes Lemon, Grapefruit, and alcohol-free DB Export 0.0 Citrus. The new beer will be available in supermarkets in 330ml bottle 12-packs from mid-August.
BEER NEWS
Good George in the black
Hamilton brewers Good George have got into the winter swing of things with a dark brew for the chilly months. GOOD GEORGE'S limited release Black India Pale Ale is described as a “dark, resiny brew with a hint of grapefruit.” The 5.8% brew is a combination of “crisp bitterness and citrus hops” that joins the new “Squealer” range of Amber Ale, APA, Doris Plum Cider, Drop Hop Cider, IPA, Pilsner and Sparkling Pale Ale. The team at Good George say the dark brew is in keeping with their Hamilton roots. “We live in Hamilton so we see a lot of black – black t-shirts, black jeans, black tyre marks. But this beer is more sophisticated - translucent black (like the sort of thing a bogan would wear to the ballet).” The Good George Black IPA comes in a resealable 946ml bottle but is also on tap in selected bars across New Zealand.
CrAFT BEEr SINCE BEForE IT WAS A THING.
NEW LABELS SINCE TODAY.
VODKA CATEGORY REPORT
“Little Water”
60 DRINKSBIZ AUGUST / SEPTEMBER 2016
CATEGORY REPORT V ODKA
A selection of the world’s vodkas from multi-national giants to the new breed of craft spirits
TASTE OF THE PACIFIC Ariki 40% ABV, 700ml, RRP $87
Ariki is a home-grown vodka that shows the best of New Zealand's nascent spirits culture. With concentration on purity and a connection to the land it comes from, Ariki uses manuka flower to produce a smooth, eminently drinkable vodka. Distilled in Silverdale, outside Auckland, Ariki uses water from the Tongariro plateau and incorporates elements from the Pacific Islands - vanilla from Rarotonga and coconut from Tonga to round out the flavour profile. The name of the brand means royalty or high chief and it drinks like a royal - classy and smooth. ARIKI SPIRIT
AS RUSSIAN AS THE KREMLIN Stolichnaya 40% ABV, 1 litre, RRP $37.99
The quintessential Russian vodka,
Stolichnaya is a must-stock for any self respecting establishment. Distilled from grain, Stolichnaya is a good sipping vodka or cocktail mixer. It has a smooth onset but a harder edge and slow burn on the way down. Its slight bitterness stands up well against other sweeter flavours that you may mix with it. The distinctive branding speaks of its Soviet-era roots and the taste does too - as Russian as the Moscow hotel on the label. INDEPENDENT LIQUOR
PLAYS WELL WITH OTHERS Ivanov 37.2% ABV, 1 litre, RRP $33.99
Ivanov is a mid-price, New Zealand-produced vodka. It's got a hearty mouth-feel and slight hints of citrus and spice. At 37.2%, Ivanov would work well as a mixer vodka, its fruit notes and stiff backbone working particularly well in fruit-based cocktails. It has the value proposition to be included in
large-batch recipes such as party punches and or even as a novelty item such as in jellied shots. Intensify the citrus with lime for the best results. INDEPENDENT LIQUOR
PURE FRENCH CLASS Grey Goose 40% ABV, 700ml, RRP $69.99
One of the world's leading luxury vodkas, Grey Goose is produced in Cognac, France, the home to another famous luxury spirit. The spirit is distilled from wheat and then blended with the pure waters of the famous region. The taste is all French refinement; a slightly floral bouquet is met by citrus. It is a smooth drinker with a rounded flavour profile that includes black pepper and even possibly a hint of star anise. Would be a perfect vodka for a vodka martini – showcasing its refinement with just a hint of something else to frame it. LION
The Vodka low-down • Vodka’s popularity in Northern Europe has been attributed to the spirit not freezing as easily during transport in its snowy winters. • A brand of vodka called Billionaire Vodka is filtered through diamonds and the bottle is encrusted with 3,000 diamonds. One bottle costs $3.75 million.
• Vodka is lighter than water. One litre of water weighs 1000g while a litre of vodka weighs 953g. • Vodka can be used to soothe a jellyfish sting, make cut flowers last longer, shine chrome, glass and porcelain and (reportedly) augment shampoo to make hair shinier.
• Up until 1885, vodka was usually sold in Russia in 12 litre buckets. • During the reign of Russia’s Peter the Great, foreign dignitaries would customarily drink the “Cup of the White Eagle” –which was 1.5 litres of vodka.
DRINKSBIZ AUGUST / SEPTEMBER 2016 61
VODKA CATEGORY REPORT
Vodka - easy to make, hard to make well • Vodka’s beauty derives from its simplicity: as the Slavic translation “little water” suggests, it’s basically alcoholflavoured water. • Take ethanol, also known as alcohol, and dilute it with water until you have 40% ABV. Voila, vodka. • The ethanol component can be made from any plant with enough starch or sugar – corn, rye, wheat, potatoes, molasses, grapes, rice - all have been used as the base for vodkas. • The distilling process is repeated a number of times to remove impurities with every distillation, this is why you see “triple-distilled” or similar on many bottles. • As the distillation is repeated the purity of the ethanol can go very high – to 96% pure or higher. • Some vodkas are filtered through substances such as activated charcoal to remove even more impurities. • Once the ethanol is ready, most vodkas are diluted back to 40% alcohol with purified water. Some have trace elements of flavouring such as sugar or glycerin added to smooth out the taste. • Vodka is very simple. And as with anything simple, doing it well comes down to very fine margins.
LATITUDE TO EXPRESS 42BELOW 40% ABV, 700ML, RRP $38.99
While 42Below was once the new kid on the block, it's now rightly considered one of the more seasoned spirits in the New Zealand range of liquors. Playing heavily on New Zealand's purity, 42 Below keeps it pure with a very neutral nose and balanced flavour profile. A warming anise note is detectable but other than a reasonably uplifting end, the flavour is kept to a minimum. Accordingly, 42 is an excellent mixer in drinks requiring vodka to be seen but not heard. A real team player that really comes into its own with its flavoured vodkas - the feijoa being a real crowd pleaser. LION
SOUTHERN SPIRIT Broken Shed 40% ABV, 750ml, RRP $44.99
A relatively new addition to the local vodka scene, Broken Shed was founded in Wanaka in the central South Island highlands in 2009. The spirit is distilled from whey and perhaps this is why it has such a smooth and creamy mouthfeel. Little on the nose perhaps some vanilla - Broken Shed has a neutral palate but what makes it stand out from the crowd is its pleasing finish. Very clean and very pure. The company has now moved on from its humble shed beginnings but it still uses Wanaka water - crystal clear and pure. Recommended. FEDERAL MERCHANTS
THE CRAFTY TEXAN Tito’s Handmade Vodka 40% ABV, 700ml, RRP $65
This "craft" vodka comes from, of all places, 62 DRINKSBIZ AUGUST / SEPTEMBER 2016
Texas - Austin, Texas to be exact. Tito's Handmade Vodka is made from corn, rather than the usual wheat grain, and is microstilled in old-fashioned copper pot stills rather than a modern column still. After filtration through activated carbon, the result is one of the smoothest vodkas you will ever taste with a slightly sweet finish. Fantastic as a sipper over ice or for use in more neutral mixers - with tonic or soda for example - rather than in a fruit-based cocktail, Tito's is a must for connoisseurs of fine vodka. EUROVINTAGE
SKYY IS THE LIMIT Skyy Vodka 37.5% ABV, 1 litre, RRP $39.99
America's number one domestic vodka, Skyy is certainly an attractive addition to any liquor shelf. Its distinctive cobalt blue bottle bucks the trend of the usual transparent glass and is an eye-catching feature to the spirit. Quadruple distilled from grain and triple filters using Californian limestone, Skyy's taste is a neutral pitch with the mouthfeel and burn that develops dominating the drinking experience. A very thick and viscous vodka when chilled, Skyy has a slight peppery bitterness at the end that will not be to everyone's taste. Adherents prefer it as a shotting vodka. EUROVINTAGE
PURE POLISH PERFECTION Ultimat Vodka 40% ABV, 750ml, RRP $65
Ultimat is a highly-rated Polish vodka that relies on a combination of ingredients to provide its exemplary flavour profile. The building blocks are 70% potato and 30% wheat and rye, providing richness from the
CATEGORY REPORT V ODKA
Vodka’s beauty derives from its simplicity: as the Slavic translation “little water” suggests, it’s basically alcohol-flavoured water.
former and smoothness and complexity from the latter. Triple distilled and purified with activated carbon, Ultimat is a seamless drinking experience. The onset is slightly sweet and what really strikes you is the lack of burn as it goes down. An attractive blue bottle completes this impressive spirit which is rightly challenging other Polish vodkas Chopin and Wyborowa.
still that imparts much of Elyx's distinctive character. Compared to original Absolut, Elyx has a slightly cleaner onset and more of a developing vanilla note throughout its ultra-smooth drinking experience. A perfect vodka for a connoisseur seeking a martini to really showcase this exceptional spirit.
EUROVINTAGE
PRIDE OF LONDON
THE SWEET SWEDE
Sipsmith
Absolut Original
Sipsmith is another in the category of smallproduction run, artisanal spirits. Produced in London, the makers proclaim their copper pot still method of distillation the first in the
40% ABV, 1 litre, RRP $55.99
Sweden draws on its clean green Northern European setting to produce the fourth biggest spirit brand in the world. Absolut is produced in the village of Åhus in southern Sweden. It has a history stretching back to founder Lars Olsson Smith who originated Absolut in 1879. The company boasts that every bottle contains over 1kg of grain winter wheat that produces the best spirit. The taste has a slight bitterness throughout but nit a massive burn. Stands up well in a cocktail mixer, particularly with fruit based drinks where the bitterness provides some buttressing of the sweetness of the fruit. PERNOD RICARD
ELIXIR OF LIFE Absolut Elyx
PERNOD RICARD
40% ABV, 700ml, RRP $70
city in 200 years. The result is an ultra-pure vodka that does not require any adulteration with flavours or sweeteners. The taste out of the bottle is of a slightly sweet, warming burn with emerging notes of vanilla. The smooth and lush mouthfeel sets it apart from other spirits that sometimes can feel oily or thin. Rather than wheat, Sipsmith's vodka begins with barley. This gives it a rounded flavour profile with hints of spice and black pepper on the finish. We thought it would be an ideal Bloody Mary vodka, with the right organic tomato juice of course. TICKETY-BOO
QUEEN OF KAZAKHS Snow Queen 40% ABV, 700ml, RRP $70
Top 10 vodkas in the world by sales 1. Smirnoff, Russia 2. Absolut, Sweden 3. Pyat Ozer, Russia 4. Zubrowka, Poland 5. Belenkaya, Russia
Drawing on Kazakhstan's remote purity, Snow Queen is a much-awarded vodka that is guaranteed to please the most discerning palate. Snow Queen is made from organic Khazak wheat and mixed with water from the foot of the Himalayas. The taste is created through the quintuple distillation process - deriving the alcohol five times to free it of impurities. The onset is somewhat herbaceous giving way to spice and then an oily mouthfeel before a long, complex finish. The oiliness makes it a great vodka for a dirty martini - load it up with olives and enjoy the embrace of central Asia. TICKETY-BOO
42.3% ABV, 700ml, RRP $89.99
6. Green Mark, Russia
Absolut's super-premium vodka is a throwback to the early days of single-source, close-to-home artisanal spirit production. Elyx is made from a single source - the Rabelof Estate near Ahus in southern Sweden supplies all the wheat used for the distillation and the entire process from seed to bottle takes place within 25km of Ahus. Its final distillation takes place in a copper
7. Svedka, Sweden
A QUACKING GOOD DROP
8. Grey Goose, France
Blue Duck Rare Vodka
9. Minsk Kristall, Belarus
43% ABV, RRP $79.95, 750ml
10. Skyy Vodka, United States Source: The Spirits Business, 2015
Inspired by the rare blue duck or whio, Blue Duck vodka is the definition of pure. Unusually, the spirit for this New Zealand vodka begins with whey. It is distilled an impressive seven times in a copper reflux DRINKSBIZ AUGUST / SEPTEMBER 2016 63
VODKA CATEGORY REPORT
Crystal Head vodka is distilled from “peaches and cream” corn grown in Ontario, Canada and then blended with glacier lake water from Newfoundland. If seven filtrations weren’t enough, the final three are through quartz crystals so pure they are known as Herkimer diamonds.
pot and then combined with local spring water that has been multiply filtered and treated with ultra-violet light. The result is an ultra-smooth drinking experience with hints of citrus and pepper. Slightly stronger than most at 43%, any guilt can be assuaged with the knowledge that part of the profits from Blue Duck go to the Forest and Bird Protection Society.
States. The taste is ultra-pure with little to note other than a clean crisp finish and a short warming burn. Finlandia is known for its neutrality and therefore its versatility in the bartender's range. A great house pour for a discerning establishment.
finish. The burn is particularly accented at room temperature but chilled this is an acceptable sipping vodka. Truly comes into its own in cocktails - for an American/ French production it certainly makes a good White Russian.
HANCOCKS
BEAM SUNTORY
NEGOCIANTS
LEGEND OF THE CRSYTAL SKULL
A BIT OF KIWI SPIRIT
Crystal Head
Spiritual
Clearly the most spectacular looking vodka on the market, Crystal Head is the brainchild of actor Dan Akroyd and artist John Alexander. The luxuriousness of the vodka has been taken to the nth degree in every respect – the vodka is distilled from "peaches and cream" corn grown in Ontario, Canada and then blended with glacier lake water from Newfoundland. If seven filtrations weren't enough, the final three are through quartz crystals so pure they are known as Herkimer diamonds. The vodka itself reveals a complexity of herbaceous notes that gives way to a a citrus backbone and notes of spice to finish. The finish is compellingly fresh, a slight warm on the way down with an almost menthol conclusion.
40% ABV, 750ml, RRP $59.99
Spiritual vodka refines a New Zealand tradition and blends it with the best Europe has to offer. Eastern European vodkas were often sweetened with honey and Spiritual has taken this tradition and put a uniquely Kiwi twist on it. Manuka honey is introduced which gives the spectacular New Zealand touch to this category-leading vodka. The result is an eminently drinkable and more-ish vodka that withstands repeat trips to the bottle. Frozen and sipped, Spiritual truly comes into its own. Serve as a pre-dinner aperitif with other simple, yet luxurious foods. SPIRITUAL SPIRITS
40% ABV, 700ml, RRP $79.99
HANCOCKS
SCANDANAVIAN SUPERSTAR Finlandia 37.5% ABV, 1 litre, RRP $39.99
As the name suggests, Finlandia is a product of the Scandinavian powerhouse. The vodka is made from barley and glacial spring water at a village north of Helsinki. The distillery has roots back to 1888 though the brand Finlandia was invented in 1970. The spirit was developed by the then-stateowned company Alko and soon became the first Scandinavian vodka sold in the United 64 DRINKSBIZ AUGUST / SEPTEMBER 2016
THE TOP RUNG Pinnacle 37.5% ABV, 1 litre, RRP $39.99
An American giant, Pinnacle is distilled in France before being shipped to the United States for bottling. It is best known for its flavour range - of which there are 40 - but its classic vodka is a widely used bar vodka in the States prized for its versatility and value. Alone, the vodka has notes of vanilla that give way to a coriander or black pepper
Distributors Ariki Spirit 021 877 577 arikispirit.com Beam Suntory 09 915 8440 beamsuntory.com EuroVintage 0800 338 766 eurovintage.co.nz Federal Merchants & Co 0800 846 824 federalmerchants.co.nz Hancocks 0800 699 463 hancocks.co.nz Independent Liquor 0800 420 001 independentliquor.co.nz Lion 0800 107 272 lionco.com Negociants NZ 0800 634 624 negociantsnz.com Pernod Ricard NZ 0800 655 550 pernod-ricard-nz.com Spiritual Spirits 09 530 8492 spiritualspirits.com Tickety-Boo Liquor (09) 377 7597 tickety-boo.co.nz
SPIRITS NEWS
Blue Duck goes gold
New Zealand’s Blue Duck Rare Vodka has been awarded a coveted Double Gold by online fine-living guide The Fifty Best. THE FIORDLAND spirit, named for the rare blue duck or whio, was just one of seven international vodkas awarded a Double Gold. TheFiftyBest.com is an online guide to fine living. A judging panel of journalists, spirits professionals, retailers, mixologists, spirits consultants and connoisseurs take part in blind tastings to determine the rankings. The vodka Double Gold will sit nicely in the medal cupboard next to the Double Gold won by Blue Duck’s sister brand Black Robin Rare Gin in 2015. The latest accolade continues Blue Duck's success in international awards. In 2014, the vodka was awarded a Double Gold at the prestigious San Francisco World Spirits Competition. The following year it was voted in the world's top 10 vodkas by UK lifestyle magazine shortlist.com and awarded a gold medal at the Spirits International Prestige (SIP) Awards in the United States.
S P I R I T O F T H E PAC I F I C ARIKISPIRIT
ARIKISPIRIT
ARIKISPIRIT.COM
INFO@ARIKISPIRIT.COM
MADE IN NEW ZEALAND
SPIRITS NEWS
Spiced rum hits the market
A new Caribbean spiced rum has hit the shelves with a mission to bring friends together. HELMSMAN SPICED Rum, a 40% ABV, 750ml blended Caribbean Rum has been spiced with all natural New Zealand and overseas flavours that have been handpicked and bottled in New Zealand. Helmsman director Andrew Antunovich said the new spirit was created by two friends who wanted a spiced rum that didn't taste too sweet. "It’s taken us a year and a half. We’ve spent time tasting a lot of different rums and we found a profile that suited our palate best. We’ve then blended this with all natural spices from around NZ and beyond
to add to our own creation. After maturing this unique blend of spiced rum is now ready to launch." Antunovich said Helmsman was about "getting people together to become more social".
"Nowadays we spend far too much time on our own in front of phones and computers. This brand is about encouraging people to have fun, get outside, get together with friends and have a drink celebrating your day's accomplishments."
SPIRITS NEWS
Spiritual Vodka – in pursuit of perfection
New Zealand-made craft vodka Spiritual won a Platinum “Best in Show” at the 2016 World Spirits Competition. We spoke to Spiritual founder Lloyd Brown about where Spiritual came from and where the brand is going. Hi Lloyd, tell us a little about when and where Spiritual was founded? For some years, I have wanted to make an exceptional vodka but never had the perfect brand name for this. On 24th May 2013, I was driving into Whitford and the brand name “Spiritual” just hit me. I abandoned all plans that I had that day, and jumped onto IPONZ to file the Spiritual trademark. The initial batch of Spiritual Vodka was produced early 2014 and entered into a number of international spirits competitions. I wanted to see if I was any good at this vodka thing. Our first entry was in the San Francisco competition and we won our first medal – gold. When I got the news, around 6pm one evening, I was super excited, calling 68 DRINKSBIZ AUGUST / SEPTEMBER 2016
my family, close friends one after another and posting like mad on Facebook. Congratulations. Have you had any other competition success with Spiritual? The San Francisco award was followed by silver medals in New York, London and Hong Kong. Late 2014 saw us win another gold at the World Spirits Competition. We spent 2015 and 2016 making production tweaks to see how we could improve the product even further and they appear to have helped as we have just won Platinum “Best in Show”in the World Spirits Competition – the only NZ brand to feature on the medals table.
Many vodkas take just a few hours to make…..our process takes eight days, an inordinately long time for vodka. We believe it is this careful, time – consuming process that results in our award-winning smooth, clean, pure nose and finish. What was your background before Spiritual? I guess you could call me an alcohol trader. I started trading ethanol in 1999 and I've sold tens of millions of litres of the raw material ethanol globally. I have contacts globally
in the production, sales and distribution of alcohol and wanted to try my hand at making and marketing a unique vodka using my experience and contacts. Supplying local and international spirit makerswith ethanol allowed me the opportunity. So what was the idea behind Spiritual? I wanted to take my 15 years of alcohol trading experience and try to create the purest, smoothest New Zealand vodka that represented the name and origin of the product. Money is not my driving passion. I have a much grander and possibly delusional goal than mere money. I really want to make the best possible product that leads into something much larger. 2014 and 2015 were really focused on getting the product quality 100% correct. It was only when (Global Sales Manager) Brendan Durant joined me in October 2015 with his indefatigable passion for sales and shared vision for the Spiritual brand, that we really started to see the sales potential here in New Zealand as well as globally. Why vodka? Vodka is the simplest of spirits. It should be odourless and almost tasteless, and good vodkas should have very little heat (that burning sensation you get when drinking it neat). It is very easy to make, but difficult to perfect; perfection is evident in
SPIRITS NEWS
are making the best product we can. As a small company, we have a limited marketing budget, but we hope that the spirit will speak for itself. This together with the global awards and being of New Zealand origin, will assist us in growing the brand organically through word of mouth and on social media. As we increase sales, we will have a larger marketing budget which we will deploy to build the brand in more established markets like the USA, Europe etc.
the simplicity of the experience when consuming it. So what can you tell me about the production of Spiritual? We chose the best, four-times-distilled, grain-neutral spirit we could purchase, which we further refine together with New Zealand artesian water. Many vodkas take a few hours to make by simply diluting 96% ethanol with demineralised town water and bottling the 40% diluted spirit. Our process takes eight days, an inordinately long time for vodka. We believe that it is this careful, time-consuming process that results in our awardwinning smooth, clean, pure nose and finish. We then add a very small amount of Manuka honey, for smoothness and t o give the product the true New Zealand touch.
How did the Manuka honey angle enter the product?
Vodka is very easy to make, but difficult to perfect; perfection is evident in the simplicity of the experience when consuming it. What's something you think consumers need to know about vodka? Probably how important the raw material spirit and the subsequent production process are in making a quality vodka. It’s not good enough to “triple distill” the ethanol, as this doesn’t necessarily remove as many impurities as the connoisseur vodka consumer may wish for or be aware of. Just because a brand has a large marketing budget, doesn’t necessarily mean it is good quality! It's a crowded market with lots of big players. How are you guys going to succeed in it? We have begun by being very meticulous with the production process to ensure we
Where does Spiritual fit in the wider vodka market? If we want to be successful, we need to have a top quality product at a reasonable consumer price point. Yes, our price is probably too low given the quality, the time and production cost. Costs are increased by our imported unique bottles and glass Vinolok stoppers, which are of the finest quality we could source. All of which combine to provide the consumer with a total all-round sensory experience and yes, our margins are probably not as high as they should be, but we aren’t solely focused on making as much profit as possible. Instead we are focused on making a superb product for our consumers and offering this to them at a reasonable and affordable price. Where can Spiritual be found and what's the next step? As we are still in start-up phase, we currently have orders for China, Singapore and Africa that we are working through. We are ranged in The Loop Duty Free at Auckland International Airport, selected liquor stores and discerning barsand hotels. We are very focused on our quality and pulling ourselves up by our own bootstraps. With Jamie Gripton and Rene Bros recently joining our team, we now have significant global distribution opportunities. It is important to us to self-fund this venture so we have a long “runway”. We are in this for the long haul, and to build a sustainable business with a portfolio of brands. spritualspirits.com
Spiritual is a word that denotes purity. New Zealand is known globally as a pure beautiful country. We have all seen the 100% Pure New Zealand tourism campaigns. Manuka is a New Zealand treasure. We believe that incorporating this trilogy of ingredients – artesian water, manuka honey and superb ethanol with our New Zealand origin, connects very well with the purity aspect of our brand name "Spiritual". DRINKSBIZ AUGUST / SEPTEMBER 2016 69
LAST REQUESTS
Water – the vital element An insight into the premium bottled water market from the general manager of Antipodes Water, Deborah McLaughlin. Tell us a little about the story of Antipodes Water. Just like our water, the story is pure and simple! After a long period working overseas, Simon Woolley, the founder of Antipodes returned to New Zealand. While at lunch with friends they reflected on how local restaurants had elevated and become world class in all areas but one – water. We did not have a premium quality New Zealand water, bottled in glass and being served on the restaurant table. So the search began - sourcing and testing hundreds of waters from all around the country to find the very best and purest source - which turned out to be from an aquifer in the Bay of Plenty, about 20km west of Whakatane. The company was founded on the belief that a New Zealand bottled water should not only compete with, but better, the best in the world. Every facet of the Antipodes Water Company has been built around that simple objective.
What steps do you take to ensure the purity of the product? We do not believe in tampering with our water simply because we don’t need to. All we do is bottle the water directly from the source, and only to order, so that we preserve our precious resource. The Antipodes plant has state of the art bottling facilities which maintain the purity of the water throughout the process. We surpass all required international standards through our vigorous quality and testing processes. Antipodes is only bottled in glass to maintain the integrity of the water from the source to anywhere in the world. There are very few waters sources in the world that can be bottled in this way.
The bottle and design are obviously real features - how did they come about and what's the thinking behind them? We wanted the Antipodes bottle and design to be a distinctive and iconic form which differentiated the water, not only from the inside but from the very first impression. The Antipodes bottle reflects the traditional New Zealand beer flagon in a contemporary way. We did not want the bottle to dominate the table with height 70 DRINKSBIZ AUGUST / SEPTEMBER 2016
or brightly coloured glass, its purpose was to complement any setting. The clean, understated packaging serves to reflect the purity of the water.
What's the hardest thing about selling water? It is a challenge convincing every customer in all of our markets that water is a vital element in their food and beverage programme. Minerality in water has an astonishing effect on the palate and can alter the diner’s taste experience. We continuously run water education sessions with restaurant staff and management to demonstrate this and show just how effective the subtle minerality of Antipodes is at complementing the dining experience.
How should water be served? We recommend that Antipodes be served lightly chilled - not ice cold - and without any ice that hasn't been made from Anitpodes or with any additions such as lemon or lime which alter the ph and characteristics.
In what type of venues does Antipodes do well and why do you think that is? Antipodes does well in any venue which truly cares about quality, provenance and the customer experience. The offering of water is usually the first way in which a restaurant interacts with their customer, so providing a premium mineral water sets the tone and shows the attention to care and detail of that establishment. I get so many messages every week from people saying “I must be in a good place they have Antipodes!” It clearly shows how different Antipodes is from so many other mineral waters that are mass market brands selling across all channel and tiers.
What misconceptions/fallacies have you encountered either personally or in the business? That water is just water! Every mineral water has a unique finger print which is derived from the terroir of the region it is from. It is like saying that all whiskeys or wines are the same - the differences are just as marked. From an environmental point of view, there's much said about the environmental
impact of bottled water, but there is often no thought or comparison made to the huge environmental impact of tap water processing and supply. Our core philosophy centres on respect for the environment: we were the first bottled water company to be certified as 100% carbon neutral. Our operations and water-use run on sustainable principles and we’re one of a very few beverage companies globally to be recognised by the United Nations for our environmentally responsible practices.
What's next for the water business? Certainly the most significant worldwide trend to impact the water business is the move to healthier and natural non-alcoholic beverages. It always amazes me that for a long time we have sought organic fruit, vegetables and meat while not giving thought or concern to the chemicals we drink daily in water. Consumers are also driving demand for sustainable and environmentally responsible products. Clear information on the source and process are increasingly important. Fortunately Antipodes was ahead of the curve when we considered all of these aspects when we started the company in 2003.
When you go to a restaurant and they say "sparkling, still or tap?", what do you say if they don't have Antipodes? Well, most of the time I am in a restaurant, I am supporting an Antipodes customer so I don’t have such a dilemma. However, just like a wine maker does not just drink their own wine I will always opt for sparkling or still mineral water. I taste many waters around the world to appreciate the differences and reinforce just how incredible Antipodes is! We like to understand why a choice has been made for a particular water and enjoy engaging in a conversation about why water matters so much in the food and beverage programme. Often those conversations lead to a change in the water listing to Antipodes, which is our favourite outcome!
Distributed by Federal Merchants & Co. Ph: 0800 846 824 | E: info@federalmerchants.co.nz | W: federalmerchants.co.nz