Drinksbiz magazine December 2019 January 2020 by Hurst Design Co.

DECEMBER 2019 / JANUARY 2020 DRINKSBIZ.CO.NZ

FROM THE EDITOR

Victoria Wells

Editor – Drinksbiz victoria@drinksbiz.co.nz

What’s the vision for 2020? WELL, THAT escalated quickly. Just when it felt like winter would never leave, we suddenly find ourselves shielding our eyes from the glare of sunshine on tinsel and wondering how on earth it’s nearly 2020. I like the sound of 2020. It has a nice, balanced ring to it. Although, with an election due to take place here, and another in the US, it’s anybody's guess as to how long that balanced feeling will last. We’ve tried to take a little of the guesswork out of it for you – as is our wont at this time of year, we checked in with local drinks industry leaders to see how they’re feeling about the arrival of the new year too; what they see as the challenges and opportunities ahead, and just how much longer ’pink’ can be a thing. (Not really, but it did come up a few times in their answers and seems it’s here to stay for a while yet.) Overall, our feature ’State of Play’ (page 30) finds the mood of the industry is positive and, like last year, a few key areas

dominate again: sustainability, experience, wellness, and premiumisation. Of course, these are trends surfacing in many industries, not just drinks, but given the restrictions within which drinks businesses have to operate, it’s especially

The mood of the industry is positive and, like last year, a few key areas dominate again: sustainability, experience, wellness, and premiumisation. interesting to see how they’re adapting to consumers’ shifting desires and embracing new ways of doing things as a result. This year, we've seen a lot of diversification into drinks that are lower in alcohol and in sugar, as well as a rise in the number of kombucha brands around.

Sustainability has moved from something that is good to have, to something integral to good business practice – and that goes for the neighbourhood bar composting their waste, to the global business rethinking its packaging. One of the areas I find most interesting is ’experience’: the question of how brands and businesses can build loyalty with consumers, yet also offer them fresh and unique experiences to keep them engaged. It’s a question that our drinks industry leaders are pondering too, so watch this space, as I feel sure we'll see some innovative moves in the coming 12 months. So, as we welcome 2020 in with glasses raised, best wishes from all of us here at Drinksbiz for a safe, happy and successful festive season. Enjoy the issue, Victoria

My picks Tohu Rewa Rosé Méthode Traditionelle A fresh, toasty sparkling made to celebrate 20 years of M ori-owned wine brand Tohu – a great reason to toast the season. Deep Creek Mahalo Pineapple Mint Sour A mouthwatering aroma (literally) in this tropical sour beer leads to refreshing pineapple and mint flavours – oh, so fresh and juicy. Cenote Añejo I'll admit, the bottle design had me at ‘Hola!’ (I love that stylised piña on the top) but the contents are definitely worth your attention too. This aged tequila from Cenote has smoke, wood, spice and vanilla sweetness all wrapped up in a lush package.

DRINKSBIZ DECEMBER 2019 / JANUARY 2020 5

CONTENTS

DECEMBER 2019 / JANUARY 2020

PUBLISHER

STATE OF PLAY

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

Victoria Wells victoria@drinksbiz.co.nz +64 27 575 9021 DESIGNER

Lewis Hurst lewis@hurstmedia.nz +64 21 146 6404 hurstmedia.nz

A DV E R T I S I N G

REGULARS

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

BEER & CIDER

Out & About

Diary Dates

From the Publisher

Cover story

Industry News

International News

Non-Alcoholic News

Feature: State of Play 30

drinksbiz.co.nz

58 Beer & Cider Report

Opinion: Michael Donaldson 66 Beer & Cider News

67 Associate Member (NZ)

SPIRITS

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

Grey Lynn, Auckland,

WINE

phone (09) 361 2347.

New Zealand,

The contents of Drinksbiz

Wine Report: Bubbles

Top Picks

Opinion: Joelle Thomson

Spirits Report: Tequila and Mezcal

Wine News

Spirits News

IWSC News

Opinion: Dominic Roskrow 86

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

LAST ORDERS

6 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

Limited, P O Box 37745,

Distributors

2019 in review

Parnell, Auckland.

NO ADDED SUGAR Now Distributed by Now available through Federal Merchants Federal & Co Merchants & Co.

SOCIAL SHOTS

Out & About NZ Wine Awards 2019 The New Zealand wine industry gathered in Blenheim to hear the results of the New Zealand Wine Awards 2019. The ceremony was MC’d by Jesse Mulligan and Kanoa Lloyd. See the results on page 14.

The Peregrine team

Chair of Judges Warren Gibson and deputy Ben Glover with MCs Kanoa Lloyd and Jesse Mulligan

The Villa Maria team

Wairau River team

Champagne Mumm Brand Ambassador Ophelie Neil

Dish editor Sarah Tuck

Mumm launches new RSRV wines Pernod Ricard launched two new additions to the Champagne Mumm RSRV range at Auckland’s Soul Bar in November. Brand Ambassador Ophélie Neil took guests through the finer points of the new RSRV Cuvée 4.5 and RSRV Rosé Foujita. More details on page 48. PHOTOS BY JARED DONKIN – RADLAB

8 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

i m ag i n e w h at a b o u r b o n ca n b e

WHAT’S ON

Diary Dates DECEMBER Saturday 7 and Friday 13 December

Juno Gin Distillery Tours – New Plymouth Get a behind the scenes look at how award-winning New Zealand artisan gin Juno is made. Tickets include 90-minute tour, cocktail, canapés and tastings. Order tickets at junogin.co.nz Saturday 7 December

South Island Wine and Food Festival - Christchurch Wineries from Marlborough, North Canterbury, Canterbury and Central Otago will sample their wines at the North Hagley Park Events Triangle. winefestival.co.nz JANUARY Friday 10 January

Bridge Pa Wine Festival Back for the sixth year, seven wineries in the Bridge Pa Triangle Wine District of Hawke’s Bay are joining again for the Bridge Pa Wine Festival. Participating wineries are Abbey Estate, Alpha Domus, Ash Ridge Winery, Oak Estate, Paritua, RedMetal and Sileni Wines. facebook.com/bridgepawinefestival

Saturday 18 – Sunday 19 January

Sunday 16 February

Gindulgence – Wellington

Nelson Wine and Food Festival

A showcase of New Zealand gins with a few international labels at Frank Kitts Park. Includes tastings, distiller talks, cocktails, local food and live entertainment. gindulgence.co.nz

Nelson’s wineries and breweries will come together at Richmond A&P Showgrounds, alongside local food. Family-friendly. facebook.com/ nelsonwineandfoodfestival MARCH

Saturday 25 January

Saturday 7 March

Great Kiwi Beer Festival – Christchurch

Great Kiwi Beer Festival - Hamilton Craft brewers and street food vendors come to Claudelands Events Centre for this celebration of craft beer. More than 300 beers on tap, interactive workshops and beer tasting seminars. greatkiwibeerfestival.co.nz

More than 40 craft brewers and 35+ street food vendors will be at Hagley Park for this celebration of craft beer. More than 300 beers on tap, interactive workshops and beer tasting seminars. greatkiwibeerfestival.co.nz

Saturday 7 – Sunday 8 March

FEBRUARY

Whisky Galore’s DramFest 2020 New Zealand’s largest whisky education and tasting festival will take place at the Christchurch Town Hall. The main event will be home to over 60 exhibitors representing distilleries, producers and independent bottlers from Scotland, Japan, Ireland and around the whisky world. NB: Main event tickets sold out. dramfest.co.nz

Friday 7 February

Sunday 8 March

Marlborough Wine and Food

North Canterbury Wine & Food Festival

The country’s longest running wine festival returns to Marlborough’s Brancott Estate, showcasing a wide range of worldclass wine wines alongside gourmet food stalls. R18 event. wine-marlborough-festival.co.nz

A boutique food and wine festival at Glenmark Domain showcasing the produce of North Canterbury wine region with 30 local wineries and 20+ stalls from the region’s best chefs, bakers, producers and food trucks. Interactive seminars and tastings, plus live music. Family friendly. ncwineandfood.co.nz Saturday 14 March

Marchfest - Nelson A beer festival in which all the beers are created especially for the event and have never been tasted by the public before. Beers are showcased alongside local food and live music at Nelson’s Founders Park. marchfest.com Saturday 28 – Sunday 29 March

PHOTO BY NAYHAUSS PHOTOGRAPHY

Gindulgence – Christchurch

10 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

A showcase of New Zealand gins with a few international labels at Ilam Homestead. Includes tastings, distiller talks, cocktails, local food and live entertainment. gindulgence.co.nz

FROM THE PUBLISHER

Not ‘OK, Boomer’ Drinksbiz publisher Karen Boult examines the importance of honouring the past and embracing the future “OK, BOOMER.” If you’re unacquainted with the phrase, it was recently popularised by Green MP and millennial Chloe Swarbrick. While speaking about preventing climate change in Parliament, Swarbrick was heckled by a member of an opposing party. In retort, Swarbrick said simply – “Ok, boomer” – before continuing with her speech, unfazed. These words have become a viral point of contention that stands as a metaphor for generational conflict: between the boomer and the millennial, the old and the new, between the past and the future. However, as a boomer, I find this all a little ironic. I remember 1970s Karen. She had long hair, wore kaftans and hung around with hippies and antiestablishment rockers obsessed with ‘sticking it to the man.’ To think we – the generation of free love – have grown into a group regarded as close-minded and backward, is mind-boggling. I stand as a contradiction – a freeloving boomer – and a reminder that, perhaps, there does not need to be such a stark conflict between boomer and millennial. Is there not a way for us to honour the past, while embracing the future? As we move into 2020, I see this philosophy – this commitment to marrying the old and the new – has begun to manifest in places like the alcohol industry. In 2019, 18 New Zealand wine companies made a commitment to support research into and production of wines that are lower in alcohol content. In encouraging healthy consumption habits among a younger generation of new consumers, while maintaining the quality that New Zealand wines have historically been lauded for, these companies are able to successfully reconcile the success of those before us with the needs of those to come. Though just a small part of the industry, the team at Drinksbiz is also committed to this philosophy. The print industry has undergone a fundamental transformation in recent years and so has Drinkbiz. Our magazine will always

be future-proof: digital, online and accessible, no matter where in the world our readers might be. However, our team is aware of the great print history that precedes us. Accordingly, as we move into 2020, we will continue to produce physical copies of our magazine, in order to honour those of our readers who, like me, enjoy being able to peruse a physical copy of Drinksbiz with their feet up on the couch and a G&T in hand. Of course, when your family is made

while FaceTiming. (And if I’m being honest, I would take FaceTime and The Crown over non-stop cricket any day). So, in truth, the phrase might be more aptly “Not ok, boomer.” It is not okay for us to dismiss those who came before us and forget the lessons of our past. At the same time, it is not okay for us to dismiss those who will come after us. Instead of such decisive rhetoric, we must maintain a commitment to honouring both. Perhaps then, we can move into 2020 united, boomer and millennial alike.

The Boult family: Jim, Karen, Victoria and James.

Perhaps there does not need to be such a stark conflict between boomer and millennial. up of two boomer parents and two millennial children, this generational conflict manifests on a micro-scale. But we manage. Once, family occasions were structured according to board games and outdoor non-stop cricket. Nowadays, if we are together, our family bonding takes place when we are camped around the TV, watching The Crown on Netflix. And if we are apart – my daughter in Sydney, my son in Auckland – we eat dinner together

So this Christmas, when faced with the often unavoidable generational conflict associated with the holiday period, try watching an episode of Netflix with your resident millennial. Then try playing a boardgame with your inhouse boomer. Who knows, you might just like it. Thank you for continuing to support Drinksbiz. With an eye on the past, we are excited to embrace the challenges that 2020 – and the future – will pose. DRINKSBIZ DECEMBER 2019 / JANUARY 2020 11

COVER STORY

Raising spirits with Stoli Group An exciting range of premium spirits from global spirits company Stoli Group is now available in New Zealand through distributor Tickety-Boo Liquor. KNOWN MAINLY for its Stolichnaya® Vodka brand, Stoli Group has expanded its portfolio in recent years to appeal to premium on-premise outlets and the more sophisticated global consumer. Tickety-Boo Liquor Managing Director, Kevin Rowe, says they were delighted to be approached by Stoli Group to represent them in the New Zealand market with its famous vodka brand and the curated selection of small-batch rum, tequila and bourbon. “It is really exciting for us. We’re working to bring Stoli’s presence in New Zealand in line with the global strategy. There’s also a lot happening around the world with the whole Stoli Group portfolio and we’ll be bringing some of that excitement to New Zealand.” Tickety-Boo is distributing the key SKUs in the Stolichnaya range (including a selection of flavoured expressions) as well as luxury vodka elit, and boutique brands like Cenote tequila and Bayou Rum, creating a portfolio to appeal to retailers and on-premise accounts looking to offer consumers something new in the premium spectrum. Demonstrating Stoli Group’s commitment to the New Zealand market, its Global Ambassador Simone Bodini visited Auckland in November for a special masterclass and educational session with local bartenders. A bartending veteran with more than 20 years in the industry and a World Flare Bartending Champion title to his name, the 39-year-old Italian has visited 60 countries in his three years with Stoli Group, sharing the stories and heritage

12 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

of iconic Stolichnaya as well as the more recent additions to the portfolio. “These are small, high quality brands but the awareness is low currently,” says Bodini. “One of the things we really believe in is grain to glass – for Stoli that means we own and control every step of the production. And the same quality you get in Stolichnaya we try to achieve with the other spirits we are producing too.”

“There’s a lot happening around the world with the whole Stoli Group portfolio and we’ll be bringing some of that excitement to New Zealand.” - Kevin Rowe, MD, Tickety-Boo Liquor Vodka makes a comeback Vodka may have taken a back seat during the recent gin boom, but it’s on the rise again and for Simone Bodini this iconic Russian spirit will always have a place – particularly when it has the provenance and history of Stolichnaya. At 81 years old, Stolichnaya remains true to its Russian origins and still uses the original heritage recipe. Bodini compares a great vodka with modern art, in the sense that while it may look simple on the surface, there is much more going on underneath. “It’s very easy

to make vodka and that’s why it’s done all around the world because it’s very profitable, but to make a good one is not that easy – it’s like a form of art.” Kevin Rowe says the Stoli range is set for big things in New Zealand. “I think there’s going to be a resurgence around vodka and the fact you can have a really ‘clean’ drink with it. And in the next 12-24 months there’s huge potential for the flavoured vodkas (see portfolio opposite) to become staples in bars because they’ll become ingredients for cocktail lists. They’re not fake, sugary substitutes using flavouring, they’re the real deal.” Luxury vodka elit is tipped for big things in New Zealand too. It is filtered at -18°C to remove any trace of impurities, creating an exceptionally smooth mouthfeel. It was the star at the Auckland masterclass, where Rowe says the bartenders were blown away by it. “Elit is gorgeous – the amount of work and craftsmanship that goes into it is just amazing.” Bodini agrees – his favourite drink is a martini made with Elit. (“I’m a big martini fan – super dry, not shaken. Every time somebody shakes a martini I feel pain.”) The heritage and craftsmanship behind the products that now complement the Stolichnaya range are key to the products’ appeal, says Bodini, who expects New Zealand consumers to delight in discovering the unique brands. “When you go to a bar you want to have an experience; so stories behind brands help bartenders to create the storytelling in the bars. It’s about creating a connection.”

COVER STORY

Cucumber and tonic with a slice of cucumber and sprig of mint, or Stoli Cucumber in a Bloody Mary or a Moscow Mule.”

Stoli Group Global Ambassador Simone Bodini introduces the key SKUs in the premium portfolio available through TicketyBoo Liquor… STOLICHNAYA Stoli Vodka “Stoli has four filterings to achieve the alpha grade spirit, which the Russian government grades as the top level of purity. We were the first to achieve this and they had to create this standard for us. So Stoli is already a fantastic quality of vodka with barely any impurities, which translates to a smooth mouthfeel.” A classically styled, exceptionally smooth vodka. Crystal clear in colour with marshmallow, mineral and mild fruit peel aromas, a soft, supple entry leads to a smooth, medium-bodied palate with pastry frosting, talc and citrus rind flavours. It finishes with a clean, lightly sweet, sugar dust, wet straw and balanced pepper fade. Stoli Flavoured Vodkas “Stoli was the first company to commercialise flavoured vodka in 1962, so we have more than 50 years of expertise. We believe that when you do flavoured vodkas they should taste and smell of the raw ingredient. Stoli Vanil and Stoli Salted Caramel are already hugely popular globally, and now we have launched Stoli Cucumber. It’s low carb, no calories and is really fresh, with the juicy smell of cucumber. This flavour will work very well over summer just in a simple serve, like Stoli

Stoli® Cucumber is lean and crisp on the palate, bursting with savoury cucumber flavour and a smooth finish. A pure, clean and natural-tasting cucumber vodka, it is the first new Stoli flavour introduced since 2012. Stoli® Vanil has elegant aromas of vanilla pod, crème anglaise and chocolate, with undertones of toasted buttery grain, but without the heavy, cloying sweetness of some vanilla vodkas. Stoli Vanil palate brings a creamy sweetness to the fore, but it is light and balanced, with cocoa powder, white pepper and sweet spicy notes. Stoli® Salted Karamel is the world’s first salted caramel-flavoured vodka and offers the perfect balance of sweet and savoury. Sweet caramelised sugar and soft English toffee are balanced with a light saltiness that draws out the caramel for a completely delicious taste. ELIT “Elit is our hero. For this vodka, we add a fifth filtration, taking the liquid to -18°C so any impurities become heavy and we can remove them. Vodka is not much about flavour, but it’s a lot about mouthfeel and Elit is like pure silk when it’s frozen.” elit™ vodka is one of the world’s highestrated white spirits, with a platinum score of 97 points from the Beverage Tasting Institute. Created in 2003 with single-source grain harvested at Stoli Group’s own Estate in Russia, elit uses cutting-edge technology inspired by ancient vodka-making traditions, including a signature freeze-filtration process to remove any trace of impurities. The result is flawless clarity, a rolling mouthfeel and a presence in the glass unlike any other. CENOTE TEQUILA “The Master Distiller at Cenote in Jalisco, Mexico is a legend. Arturo Fuentes has been in the industry more than 35 years and built his expertise in ageing while making cognac in France. Cenote is 100% Blue Weber agave, made to the

highest standards, copper pot distilled twice and aged in small 300L American ex-bourbon oak casks. We’re also proud to have received the ‘Greenleaf’ from the Mexican government, which recognises our use of solar power (solar panels supply 80% of our energy) and the fact we recycle 100% of our by-products.” Cenote Añejo is aged for one year in American Oak barrels and is rich amber in colour with good legs. This complex spirit has a smoked, woody nose with vanilla, spice and chocolate on the palate. BAYOU RUM “This rum is from Louisiana, where the soil is fertile, and the climate is good for sugar cane and barrel ageing. They’ve been considered the sugar house of America for more than 300 years. Bayou is pure single rum: it’s produced in one distillery only from sugar cane molasses and is handcrafted and pot-distilled. For anyone who thinks good rum can only come from the Caribbean, it’s time to get out of your comfort zone and try something new.” Bayou XO is matured in bourbon barrels for up to six years using the Solera ageing method and partially finished in sherry barrels. A deep mahogany complexion with stone fruit, plum and sandalwood on the nose, this complex spirit delivers orange marmalade and dark stone fruit with bursts of blackcurrant and tupelo honey. It rounds out with a long, rich touch of smoke. Awarded Gold at the 2019 San Francisco World Spirits Awards. Bayou Reserve is matured in bourbon barrels for up to three years using the Solera ageing method. It has aromas of creamy vanilla with hints of apple and cinnamon. On the palate it opens with a dry, oak-like character reminiscent of an aged bourbon, followed by pronounced cinnamon and maple. The mouthfeel is dry, with longlasting notes of dark fruit and wood. The Stoli Group portfolio of products is available through Tickety-Boo Liquor. For more information: Tickety-Boo Liquor 09 377 7597 sales@ticketyboo.co.nz

DRINKSBIZ DECEMBER 2019 / JANUARY 2020 13

INDUSTRY NEWS

Hawke’s Bay wins big at NZ Wine Awards

Peckham’s sweeps NZ Cider Awards 2019

IT WAS Hawke’s Bay’s night at the New Zealand Wine Awards in Blenheim in November, with a wine from the region winning the New Zealand Wine of the Year™ Champion 2019 Trophy and a Hawke’s Bay winery taking out the inaugural New Zealand Cellar Door of the Year Award. The Villa Maria Cellar Selection Syrah Hawke’s Bay 2018 won the top wine award presented by O-I New Zealand, as well as the winejobsonline. com Champion Syrah trophy. Villa Maria also scooped up the Champion Wine of Provenance 2019 trophy with their Reserve Gimblett Gravels Syrah, Hawke’s Bay 2006/2013/2018. Chair of Judges Warren Gibson described the winning wine as, “Immediately appealing and seductive on the nose. Delicious and savoury on the palate. Exceptionally well crafted.” Hawke’s Bay winery Church Road scooped the inaugural New Zealand Cellar Door of the Year Award. The award was developed to recognise the outstanding visitor experiences that wineries’ cellar doors offer international and domestic visitors, with 32 submissions received from across eight regions. Organisers say the refreshed New Zealand Wine of the Year™ competition aims to celebrate the entire New Zealand wine industry, with a particular slant towards vineyard excellence and regionality. This year’s competition saw over 1,200 wines entered. “The increasing relevance of organic grapegrowing and a move towards a single vineyard focus in our industry has been rewarded in this format,” said Gibson. This was highlighted as Central Otago winery Peregrine scooped up

Peckham’s Cider was the toast of the town following the NZ Cider Awards in Nelson in November. The Upper Moutere cidermaker won five of the six cider Trophies awarded, plus the top gong for NZ Champion Cider for its Brown’s Apple 2019. The 2019 awards received 111 entries, from which the judges awarded 10 gold medals, 40 silver and 35 bronze.

Villa Maria

14 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

both Organic trophies on offer for their 2017 Pinot Noir, and 2018 Riesling. They were also awarded the QuayConnect Champion Open Red Wine trophy for their 2018 Saddleback Pinot Noir. “These results reflect the enormous amount of passion and effort our team pour into our wines, from ground level right through into the marketplace, and we are delighted to have been recognised by the industry,” said Peregrine CEO Fraser McLachlan. Seifried Estate from Nelson continued their winning streak, picking up the Label and Litho Limited Champion Open White Wine 2019 trophy for their 2019 Sauvignon Blanc. Their renowned wine first won accolades earlier this month when it was awarded the Antipodes Champion Sauvignon Blanc trophy 2019. The evening also recognised other industry achievements, including Young Viticulturist of the Year, Young Winemaker of the Year and the New Zealand Winegrowers Fellows for 2019: Steve Green, Bob Campbell MW, and Annie and James Millton. New Zealand Wine of the Year™ 2019 Champion Trophies  New Zealand Wine of the Year Champion 2019 Sponsored by O-I New Zealand Villa Maria Cellar Selection Syrah, Hawke’s Bay 2018 Champion Organic Red Wine 2019 Peregrine Pinot Noir, Central Otago 2017 Champion Organic White Wine 2019 Peregrine Riesling, Central Otago 2018 Champion Open Red Wine 2019 Sponsored by QuayConnect Saddleback Pinot Noir, Central Otago 2018 Champion Open White Wine 2019 Sponsored by Label and Litho Limited Seifried Sauvignon Blanc, Nelson 2019 Champion Single Vineyard Red Wine 2019 Sponsored by Hillebrand New Zealand Thornbury Pinot Noir, Central Otago 2018 Champion Single Vineyard White Wine 2019 Mud House Single Vineyard The Mound Vineyard Riesling, Waipara Valley 2018 Champion Wine of Provenance 2019 Villa Maria Reserve Gimblett Gravels Syrah, Hawkes Bay 2006/2013/2018 nzwine.com/nzwy

Alex Peckham

Champion Awards NZ Champion Cider Brown’s Apple 2019, Peckham’s Cider NZ Champion Fruit Wine Roaring Red Boysenberry Port, Ruahine Ports Trophy Winners Modern Cider Brown’s Apple, Peckham’s Cider Traditional Cider Earth And Fire, Peckham’s Cider Pear Cider / Perry Rochdale Classic Pear Cider, McCashins Brewery Cider With Spice, Botanicals Or Honey The Bee’s Knees, Peckham’s Cider Cider With Fruit Boysenberry, Peckham’s Cider Other Speciality Cider Solstice, Peckham’s Cider Fruit Wine Best Still White Wine & Graeme Oldfield Memorial Trophy Winner Lothlorien Still Apple & Feijoa Fruit Wine, Lothlorien Winery Ltd Fortified Fruit Wine  Fortified Fruit Wine & Best Red Wine Trophy Winner Roaring Red Boysenberry Port, Ruahine Ports For full medal winner results visit cidernz.com

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INDUSTRY NEWS

Lion to distribute Strangelove LION HAS announced a new exclusive distribution agreement with Australian premium mixers company, StrangeLove, as the brand looks to grow its presence on Kiwi shores. The agreement took effect on 1 November. Lion says the distribution partnership will be a great accompaniment to its premium spirits portfolio, providing a superior crafted selection of lower sugar mixers for high-end hospitality venues and retailers. Founded in Byron Bay seven years ago, StrangeLove focuses on luxury mixers, using natural ingredients. It currently has 1500+ premium on-trade accounts in Australia and is adding around 50 new accounts each month - expecting to finish 2019 at just under 2000. The brand also has a growing overseas presence across

the EU and Asia, with many more markets kicking off in 2020. “We are continually seeing trade and consumers drawn to the brand due to the unique position it represents in terms of both flavour and mixability,” says StrangeLove CEO David Temminghoff. “Just being natural and preservative free is no longer enough. We seek to add more dimension to our drinks through use of ingredients like Murray River Pink Salt and high-quality oils like Calamansi and Yuzu across the range.” Stefan Gray, GM of Lion’s nonalcoholic division, says StrangeLove is a

great match with Lion’s spirits portfolio. “In line with the huge growth of premium spirits, crafted premium mixers are booming. The team also has a great selection of adult sodas like Smoked Cola, Yuzu and Double Ginger that will be great additions to our wider nonalcoholic beverage portfolio within the Drinks Collective. We have big plan to grow the Drinks Collective as part of our commitment to ensuring at least 10% of Lion’s sales come from our non-alcoholic range by 2025,” says Gray. Lion

SHOWCASE

Make hospitality your career at The Culinary Collective A new culinary and hospitality school has launched in Auckland to combat an industry skills shortage and to provide a strong focus on building careers to support New Zealand’s hospitality industry. The Culinary Collective is a progressive school of cooking and hospitality and is on a mission to attract more students into the fast-growing cooking and hospitality industry by helping them transform a passion for food and service into a rewarding long-term career. The Culinary Collective forms part of the category one provider NZMA which is

part of UP Education, the largest provider of career and industry focused skills and qualifications in New Zealand. It offers a range of contemporary qualifications tailored to meet the needs of the modern food and hospitality industry, with all 16 courses named after jobs students will be aspiring to work in. This includes the International Chef, the Visionary Foodie, the Professional Chef, the Restaurant Manager, the Front of House and the Entrepreneur Baker. The Culinary Collective CEO, Nicole Domett, says a new approach to vocational education for cooking

and hospitality has the potential to redefine the industry and attract the next generation of industry leaders. “The Culinary Collective is taking a fresh approach to equipping students with skills that will support their professional goals and are in-line with industry trends, and importantly we are focused on attracting more students into careers in hospitality by shifting perceptions around what ‘working in hospo’ can be.” Guided by a suite of industry-leading tutors and a dedicated careers team, The Culinary Collective works closely with students throughout their study to place them into internships and then transition them successfully into employment. Industry employment partnerships include major hotels and resorts such as Sofitel, Grand Mercure, Pullman Hotels, Hilton Hotels & Resorts, Cordis Hotel, and Millennium Hotels and Resorts. Overseas opportunities will also be available. Enrolments are now open for The Culinary Collective with the first cohort of students beginning study in February 2020. Find out more at culinarycollective.co.nz

16 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

INDUSTRY NEWS

Applications open for third Family of 12 Tutorial THE FAMILY of Twelve has announced its third wine tutorial, with applications now open until mid-January for 12 people to attend the prestigious educational event.  The tutorials are designed to pass on first-hand knowledge and the mantle of excellence to the next generation of industry leaders taking New Zealand wine into the future. It is open to anyone in the world working with New Zealand wine in the spheres of sommelier, wine retail, wine education and wine journalism. The 2020 event will take place in Marlborough from August 2-4 and will feature eight workshops and three dinners, with Family members presenting a selection of Family wines alongside fine international benchmark wines. “It’s hugely entertaining, educational and collegial,” says Family Chair Paul Donaldson. “The first two tutorials have given the Family not just enormous pride,

but the strong sense that we’ve created true momentum, forging an institution with a life of its own. As an articulate and very networked bunch, the ambassadors created at the first two tutorials are spreading the word among their peers. We’re very encouraged by the interest and

New Zealand’s Family of 12

PHOTO BY TESSA CHRISP

buzz within the sommelier and education circles and expect another superb field of applications for the 2020 tutorial.” Applications close 17th January 2020.  To apply visit familyoftwelve.co.nz or contact Kate Pritchard info@familyoftwelve.co.nz

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INDUSTRY NEWS

SHOWCASE

Pop Top with Saverglass

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Saverglass Inc. | www.saverglass.com | Haute Couture Glass Napa (CA) : (707) 259-2930 | East Coast (NJ) : (201) 825-7100 cific North West (OR) : (707) 337-1479 | Mid West (KY) : (859) 308-7130

New from French company Saverglass, – experts in in the manufacture and decoration of high end glass bottles – comes the innovative Pop Top range of bottles. This unique new range features high end swing top closure options and offers an edgy, craft-style feel while maintaining a premium look. The Pop Top bottles are a quality choice for those looking for something different to set their product apart. Saverglass’ strong design ethic, focus on exceptional quality and clarity, and history of partnering with the best of the best make it a leader in the supply of exceptional packaging to the wine and spirit industries. Contact Saverglass saverglass.com 09 522 2990

INDUSTRY NEWS

Brajkovich family honoured at NZIWS THE NEW Zealand International Wine Show was held in Auckland in late October, with 24 Trophies awarded for best in class wines, winemaker and wine company of the show and the Sir George Fistonich Medal for a Legend of New Zealand Wine awarded to the Brajkovich Family in recognition of their devotion to the New Zealand wine industry. The Champion Wine of the Show was the Rockburn Central Otago Pinot Noir 2017. Since its inception in 2005, the New Zealand International Wine Show has been the largest wine judging competition in the country. This year, the team of 24 senior judges (led by Chief Judge, Bob Campbell MW, and his Assistant Chief Judges Larry McKenna, John Hancock and Tony Bish) awarded 291 Gold Medals, 376 Silver and 700 Bronze Medals. Organisers say it was the highest number of gold medals ever awarded, reflecting the outstanding 2019 vintage in New Zealand, the run of excellent vintages in Australia and overall quality of entries. Major Awards Champion Wine of the Show Rockburn Central Otago Pinot Noir 2017 Legend of NZ Wine Brajkovich Family (Sir George Fistonich Medal) Winemaker of the Show Hamish Clark, Saint Clair Family Estate Champion Wine Company of the Year Hancocks Trophy Winners Champion Pinot Gris Thornbury Waipara Pinot Gris 2019 Champion Sauvignon Blanc Saint Clair Pioneer Blk 1 Foundation Sauvignon Blanc 2019 Champion Riesling Waipara Hills Waipara Valley Riesling 2018 Champion Gewürztraminer Lawson’s Dry Hills Marlborough Gewurztraminer 2017 Champion Chardonnay Stoneleigh Rapaura Series Marlborough Chardonnay 2018 Champion Viognier Brookfields Barrique Fermented Hawkes Bay Viognier 2018

Michael Brajkovich MW, Melba Brajkovich and Sir George Fistonich.

Champion Other White Wine Varieties Sileni The Circle Hawkes Bay Semillon 2013 Champion New Zealand Sparkling Wine Deutz Méthode Traditionelle Blanc de Blancs 2016 Champion Champagne & Méthode Traditionelle Champagne Marion Bosser Premier Cru Brut 2008 Champion Sweet Wine Forrest Botrytised Marlborough Riesling 2018 Champion Commercial White Wine Saint Clair James Sinclair Marlborough Chardonnay 2018 Champion Rosé Three Miners Rocker Box Pinot Noir Rosé 2019 Champion Pinot Noir Rockburn Central Otago Pinot Noir 2017 Champion Merlot & Predominant Blends Church Road 1 Single Vineyard Merlot 2016 Champion Cabernet Sauvignon & Predominant Blends Grant Burge Barossa Ink Cabernet Sauvignon 2018 Champion Shiraz/Syrah & Predominant blends Kirrihill Regional Selection Clare Valley Shiraz 2018 Champion International Red Wine Varieties Tenafeate Creek One Tree Hill Durif 2018 Champion New Zealand Bordeaux Red Wine Church Road 1 Single Vineyard Merlot 2016 Champion Commercial Red Wine Grant Burge Barossa Ink Cabernet Sauvignon 2018 Champion Fortified Wine Lustau Pedro Ximenez San Emilio

Marlborough makes its mark The initiative set up to safeguard Marlborough’s wine reputation has now been legally trademarked in all key global wine markets. Appellation Marlborough Wine™ (AMW) was introduced and trademark registered in 2018 to protect the origin, authenticity and integrity of wines produced in Marlborough. It has a strict certification process that the region’s producers can apply for, for wines made from 100% Marlborough grapes, grown sustainably from Marlborough vineyards and bottled in New Zealand. AMW now has 49 members and over 90 certified wines from some of the region’s most iconic wine companies. Chair of Appellation Marlborough Wine, Ivan Sutherland, owner of Dog Point Vineyards, said there were now over 90 Sauvignon Blanc labels wearing the quality mark, giving consumers confidence in the provenance of their wine. “Appellation Marlborough Wine is about protecting the reputation this region has worked hard to build. It provides the wine buying public of the world with an assurance they can see and trust. We’ve now trademarked the brand in all of the key global wine markets, which has been a huge undertaking. This is the first step in protecting New Zealand wine that has now become a global icon.” Cloudy Bay Estate Director Yang Shen said the AMW brand was a necessary evolution for a maturing wine industry, with its increasing range of producers, wines, markets and motivations. “Our members know that it is vital to protect the integrity of our industry, recognising that Marlborough wine is globally unique, extraordinary and 100% worth protecting.” appellationmarlboroughwine.co.nz

For full results visit nziws.co.nz

DRINKSBIZ DECEMBER 2019 / JANUARY 2020 21

INDUSTRY NEWS

SHOWCASE

Traffic spike for DrinkSpy Liquor price search engine DrinkSpy is reporting a significant spike in the volume of alcohol price searches since it started monitoring more retailer websites on October 1. It says traffic to its website has more than doubled in the past month, as visitors search and compare advertised prices from over 100 different licensed outlets across 30 retail banners nationwide. “Since we started tracking more than a dozen new retailer websites, and adding an extra 10,000 products and prices to our database each week, we’ve had a 105% increase in website traffic”, says DrinkSpy owner, Sean Jowers. Visitors to the website now conduct more than 500 searches per day to find the best prices on wine, beer, spirits and cider brands. There are links to each retailer website with contact details in the search results, and DrinkSpy also advertises and sells assorted alcohol products direct to members on its home and best buys page. Jowers says the number of referrals (search clicks) from DrinkSpy to retailer websites has seen strong growth too, with many receiving +50% increase in sales leads over the past four weeks. DrinkSpy also provides an e-commerce solution for smaller retailers who don’t sell online, by taking orders on their behalf with a “Buy Now” option. DrinkSpy is a subsidiary of Liquor Information Pricing Services Ltd (LIPS). LIPS have been recording and providing alcohol pricing data and insights to retailers and suppliers since 2003. drinkspy.co.nz

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Record entries for NZ Beer Awards 2019 THE BREWERS Guild of New Zealand Beer Awards were held in Wellington in October with the largest number of entries in the history of the competition. Organisers says 955 beer and cider entries were received (904 beers from 98 companies and 51 ciders from 18 companies), with beer entries from New Zealand breweries up 13%. The 2019 event also saw the introduction of Beer Tourism and Brewing Sustainability awards, to reflect the importance of these issues for the New Zealand industry. Champion Awards Champion Small New Zealand Brewery Fork Brewcorp (Te Aro, Wellington) Champion Medium New Zealand Brewery Liberty Brewing Co. (Helensville, Auckland) Champion Large New Zealand Brewery Lion NZ (East Tamaki, Auckland) Champion New Zealand Manufacturer Steam Brewing (Otahuhu, Auckland) Champion New Zealand Exhibitor Liberty Brewing Co. (Helensville, Auckland) Champion New Zealand Beer Diep Kriek, Deep Creek Brewing (Silverdale, Auckland) Industry Award Winners Brewing Sustainability Award Sawmill Brewing Co Beer Tourism Award Brewbus NZ (Hamilton) Morton Coutts Award Froth Technologies Ltd (Aro Valley, Wellington) Beer Media Award Denise Garland (Wellington) Packaging Award Liberty Brewing Co. (Helensville, Auckland) Trophy Awards International Lager Tiger Crystal, DB Breweries Ltd New Zealand Styles Halo, Liberty Brewing Co British Ale Wee Reeky, Wigram Brewing Company Amber/Dark Lager Octopus Clamp, Shining Peak Brewing

European Ale East Coast Saison, Sunshine Brewery Limited Amber/Dark Lager Game Day, Heyday Beer Co. International Pale Ale Yakima Monster, Liberty Brewing Co Indian Pale Ale Me Time - Mosaic, Behemoth Brewing Stout & Porter Panhead Blacktop, Panhead Custom Ales Wheat & Other Grain Emerson’s Brewery Long Night, Emerson’s Brewing Company Fruit & Flavoured Wabi Sabi, Garage Project Brewery Speciality, Experimental & Aged Diep Kriek, Deep Creek Brewing Barrel And Wood Aged Hairy Craic Imperial Stout, Lakeman Brewing Cider & Perry The Huntress, Paynter’s Cider For full medal results visit brewersguild.org.nz

INDUSTRY NEWS

New CEO at Yealands YEALANDS WINE Group has appointmented Tiffani Graydon as its new Chief Executive Officer. Graydon previously worked at Yealands in a General Manager Sales and Marketing capacity. In a statement announcing the appointment, Yealands says Graydon brings 25 years’ industry knowledge and senior executive experience in both New Zealand and offshore markets as well as a proven record in business and brand transformation. “After rapid expansion over the last decade, Yealands Wine Group is now ready to enter the next phase of business

New head and rebrand for Asahi Beverages NZ INDEPENDENT LIQUOR has rebranded to Asahi Beverages NZ and appointed a new Chief Commercial Officer. The company says the rebrand recognises the increasing importance of New Zealand to the future of the Asahi group. The portfolio in New Zealand includes Asahi, Peroni, Pilsner Urquell, NZ Pure, Boundary Road Brewery, Woodstock, Vodka Cruiser, Long White and Somersby cider, along with Treasury Wines and The Better Drinks Co. Andrew Campbell has been appointed to the new role of Chief Commercial Officer, New Zealand and joined the company in September. The senior executive role reports into the Asahi Beverages Chief Executive Officer and provides direct representation of the New Zealand business on the executive leadership team. Campbell says the future for the business in New Zealand is very bright. “We have the backing of a major international beverage company in our parent company, Asahi Group Holdings, and we’re part of Asahi’s ANZ business, so we work collaboratively with our colleagues in Australia. This gives us confidence to be able to face the challenges in New Zealand, knowing we have the expertise and resources of a much larger company to support us.”

growth,” says Graydon. “What sets the Yealands’ story apart from many others in the New Zealand wine industry, and part of what drew me back to the company, is the opportunity we have to take a genuine leadership role in sustainable winemaking. It’s a value held strongly by our people but is also something which is driving consumers’ decision-making in their brand choices.” Yealands says Graydon and the senior leadership team will refine the organisation’s business strategy, focusing resources on key growth areas for the business.

Young Vit wins Young Hort FRESH FROM his win in the Bayer Young Viticulturist of the Year competition at the end of August, Simon Gourley of Domaine Thomson in Central Otago has been named the Young Horticulturist of the Year 2019. Gourley represented the viticultural sector in the national competition in mid-November, where he competed against five other finalists from other horticultural sectors: Landscaping NZ, NZ Flower Growers, NZ Horticulture, NZ Plant Producers and NZ Amenity Horticulture. Contestants were tested in-depth on a wide range of skills and knowledge related to horticulture. This included their own specific sectors as well as biosecurity, machinery, HR, agchem, leadership skills, presentation skills, budgeting and community engagement. They also spent several weeks working on the AGMARDT Market Innovation Project, in which they had to submit a business plan for a new product they would like to develop and launch, and had to give a speech at the Awards dinner in front of a large audience of key horticultural leaders. Simon Gourley is the eighth Young Vit to win the Young Horticulturist of the Year competition in the 15 years it has been running. “It is exciting to know the New Zealand wine industry has such strong leaders emerging for the future,” says Nicky Grandorge, Leadership & Communities Manager for NZ Winegrowers and National Co-ordinator for Young Viticulturist of the Year. “The Young Viticulturist of the Year competition plays an important role in this leadership development and then the support, mentorship and experience they receive from taking part in the Young Horticulturist of the Year competition builds on this even further. It’s fantastic for the individual and fantastic for horticulture as a whole.” DRINKSBIZ DECEMBER 2019 / JANUARY 2020 23

INTERNATIONAL NEWS

Cathay Pacific’s beer flies again CATHAY PACIFIC has announced the return of its popular Betsy Beer – with a new taste, a new look and a new rollout making it available to passengers on long-haul flights in all cabins as well as Hong Kong International Airport’s Cathay Pacific lounge. The airline says the relaunch of its signature, locally brewed craft beer is one of the latest enhancements the airline is making to its passenger inflight experience. The Betsy Beer was first rolled out in February 2017 to First and Business Class passengers on flights between Hong Kong and the UK. The beer takes its name from “Betsy”, Cathay Pacific’s first aircraft, a Douglas DC-3, which flew passengers around the region in the 1940s and 1950s. A citrus-forward Pale Ale, Betsy Beer was created in partnership with expert Hong Kong brewery Gweilo Beer.

S.Pellegrino builds ‘factory of the future’ To celebrate the 120th anniversary of Italian brand S.Pellegrino, work has begun on its new €90 million production plant and visitor centre, dubbed the “Factory of the Future”. Designed by award-winning Danish architect firm, BIG-Bjarke Ingels Group, the plant combines design, innovation, and environmental and social sustainability. S.Pellegrino says it will create an immersive experience that will welcome visitors from all over the world, helping to make the Valle Brembana area more attractive to tourists. Exposed architectural concrete arches will frame the factory, providing new glimpses of the Orobie Alps, while glass surfaces covering the exterior symbolise the various physical states of water. A new road system and access bridge to the facility will also reduce heavy vehicle traffic through the inhabited town centre. The project is scheduled for completion by 2022.

Dante tops The World’s 50 Best Bars NEW YORK bar Dante was named in the #1 spot when The World’s 50 Best Bars were announced in London in early October. It follows the bar’s win for ‘World’s Best’ at the Spirited Awards in New Orleans earlier this year. Dante is in a century-old Italian café in Greenwich Village, which has been refreshed while staying true to its roots. The classical décor was given a lift and the owners introduced refined but wholesome Italian food, aperitivos and cocktails to the all-day restaurant bar. The ‘Sustainable Bar Award’ for 2019 went to Native in Singapore (#12), as the bar that demonstrated the highest commitment to sustainability in The World’s 50 Best Bars 2019 list. Its focus on ‘local’ extends from ingredients through to furniture, music and even aprons sourced or commissioned from local farmers and artisans. Much of the bar’s produce comes from a

local rooftop farm 10 minutes’ walk from Native, while 100% per cent of the ingredients are sourced within 100km of Singapore. The bar team distils and infuses Native’s ingredients in its attic and focuses on using spirits produced within the confines of Asia Pacific. Native has recently switched to using solar energy, re-uses water and reduces wastage – using beeswax-coated cloths as food wrappers and dried lotus leaves as coasters. Top 10 - World's 50 Best Bars 1. Dante, New York 2. Connaught Bar, London 3. Floreria Atlantico, Buenos Aires 4. The Nomad, New York 5. American Bar, London 6. The Clumsies, Athens 7. Attaboy, New York 8. Atlas, Singapore 9. The Old Man, Hong Kong 10. Licoreria Limantour, Mexico City For full results visit worlds50bestbars.com

Amazon launches Tovess spirits brand Amazon has unveiled its first premium spirits brand, “Tovess”, available exclusively on Amazon.co.uk/Tovess. The company says the Tovess brand “is dedicated to curating expertly distilled spirits from around the world”. It launched with Tovess Single Batch Crafted Dry Gin, priced at £24.99 for a 700ml bottle. Amazon says it will add more products to the Tovess range over time. 24 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

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NON-ALCOHOLIC NEWS

Batchwell x Kōkako Cascara Kombucha ARTISANAL NEW Zealand beverage brands, Kōkako and Batchwell, have teamed up to create the world’s first Certified Fairtrade Cascara Kombucha. Batchwell x Kōkako Cascara Kombucha uses Cascara (dried coffee cherry skins), which is a by-product of the coffee-making process. The Batchwell x Kōkako Cascara Kombucha is a raw, unpasteurised, gluten- and dairy-free beverage that has a juicy, umami texture with notes of sour cherry and a long, sweet aftertaste. With both companies committed to sustainability and the principles of the circular economy, the kombucha is available for hospitality in re-usable kegs, and for consumers in 375ml bottles including 12-packs that use recyclable board and use an ‘Envirolabel’ made with 100% recycled, certified pulp. All coffee cherry pulp from the kombucha production process is collected by We Compost to be returned to the earth for composting. Kōkako founder Mike Murphy launched the Kōkako Cascara Project in 2017 as an initiative to share the knowledge of Cascara production to empower the coffeeproducing cooperatives of Papua New Guinea, adding value to their existing coffee trade. batchwell.com

Suntory Boss Coffee lands in NZ The #1 selling canned coffee brand in Japan has landed in New Zealand. The slimline 237ml recyclable cans contain 135mg caffeine, just under an average 150mg double shot. The Suntory Boss Coffee is available in Iced Long Black (no dairy or added sugar with five calories per can) and Iced Latte (6.3g added sugar and 52 calories per can). Designed to be served chilled, the coffee is made using a Japanese ‘flash-brew’ method to lock in flavour. RRP $4 each. Frucor Suntory

Asahi to distribute Lipton’s Iced Tea

Everybody’s Kombucha Kiwi company Natural Sugars Ltd has launched a new kombucha brand, Everybody’s Kombucha, which it says is designed for everybody to enjoy. “You don’t have to be hippie to drink kombucha!” says Brand Director Jason Anderson. “Kombucha is well and truly mainstream. It’s now recognised as a versatile drink choice for the whole family.” With just three and a half grams of sugar per one hundred millilitres, Everybody’s Kombucha is made using a unique processing technique that allows a probiotic low sugar beverage to survive outside of the fridge, making it one of the first kombucha brands in the market that doesn’t need to be refrigerated. Mount Maunganui-based WAVE Creative Communications created the Everybody’s Kombucha brand with a deliberate attempt to break down the typical stereotypes associated with drinking kombucha. “Kombucha can be a little bit intimidating. With its Eastern visuals and health benefits it has traditionally been viewed as ‘niche’ or for the elite. We wanted to create a brand for everyone to enjoy,” says Craig Parker, Creative Director at WAVE Creative Communications Agency. Everybody’s Kombucha is available in Sparkling Apple, Ginger & Lemon and Fresh Raspberry. 26 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

Asahi Beverages took on the bottling and distribution rights of the Lipton Iced Tea portfolio across Australia and New Zealand in mid-October. This includes Lipton Iced Tea, Lipton Kombucha and T2 Iced. In a statement announcing the move, Asahi said the rights were being transferred to Asahi Beverages following an agreement reached with Pepsi Lipton International Limited (a global joint venture between Unilever and PepsiCo). Asahi Beverages is one of PepsiCo’s existing local partners. Asahi and PLI believe that the new partnership will leverage the benefits of Asahi’s already strong non-alcohol beverage range, scale and trade. Robert Iervasi, Chief Executive Officer, Asahi Beverages, said “We are delighted to work with our partners in PepsiCo and PLI to take on this arrangement to bottle and distribute the Lipton Iced Tea brands. Through our position as a specialist beverage company with a great brand portfolio, extensive manufacturing capabilities and distribution reach, and strong partnerships with major beverage customers, we will be able to bring the Lipton Iced Tea range of products to more Australians and New Zealanders.”

SHOWCASE

Fever-Tree adds smoke and spice to the mix

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Fever-Tree Smoky Ginger Ale: A rich, dry ginger taste combined with woody and smoky flavours with a hint of citrus. “To get the lovely, mellow smokiness to complement smoky whiskies or contrast with sweeter whiskies, we worked with a UK university group doing research into smoking techiques. We smoke applewood chips and that smoke is captured into our spring water, blended with our gingers and then we run our usual carbonation and add some natural cane sugar.”

Keeping it natural Fever-Tree’s philosophy is to always use natural ingredients. Ginger proved tricky as it can degrade and lose its intensity quite quickly. Gaunt says they didn’t want to add chilli or capsaicin to replicate ginger’s heat (as is often done) and so chose to use a blend of gingers instead. “We settled on three gingers that we use across all the Fever-Tree Ginger Ales and the Ginger Beer: fresh green ginger from the Ivory Coast (lemongrassy and zesty); a ginger from Cochin in India (almost a rich, chocolatey flavour); and one from Nigeria (traditional rooty, earthy ginger). The blend of those three keeps the flavour intensity and freshness you want in a ginger ale, and complements complex flavours of spirits.”

Having made its name globally with a range of natural crafted tonics to cater to the diverse gin category, the British premium mixer brand is now meeting the need for mixers to pair with more complex aged spirits. It launched the two new additions to its range in New Zealand in November, joining the Ginger Beer and Ginger Ale. Fever-Tree’s Aust/NZ General Manager, Andy Gaunt, was in Auckland for the recent launch and says the new Ginger Ales are a hugely exciting addition to the range. “It was taking those principles we’ve learnt from tonic water to think ‘What would be a great range of flavoured ginger ales to enhance the different flavours of whisky and other aged spirits?’ That led us to the Smoky and Spiced Orange Ginger Ales. “They’re flavours that resonate with whisky drinkers and distillers and blenders – they’re quite familiar when you think about the garnish in an Old Fashioned, and charred toasty flavours from barrels and casks used in maturation.”

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Fever-Tree’s new Smoky Ginger Ale and Spiced Orange Ginger Ale are the perfect pairing for the diverse range of aged whiskies, rums, bourbons and even tequilas and mezcals now so popular with consumers.

New releases from Fever-Tree Fever-Tree Smoky Ginger Ale 4 x 200ml RRP $9.99

Fever-Tree Spiced Orange Ginger Ale: A delicate sweet taste from fresh clementine, combined with subtle cinnamon and Fever-Tree’s signature earthy ginger. “We tried to find a balance of zesty, orangey citrus (such a good combination with dark spirits) and spice, which has been a great pairing for cocktail bartenders for years. We’ve gone to South Africa for juicy clementines and Sri Lanka for cinnamon. Both those are distilled, we capture the essences of the oils and then they’re blended into the spring water with the gingers.” Pairing made easy To help consumers and trade experiment with the pairing opportunities of the new Ginger Ales, Fever-Tree has created a pairing wheel (above) with suggested brand matches. “Like all things they’re guidelines to help people start a conversation or a flavour journey,” says Gaunt. “Cocktails can be complicated to make at home, so the simple long spirit drink is becoming more popular.”

Fever-Tree Spiced Orange Ginger Ale 4 x 200ml - $9.99 RRP Fever-Tree Cucumber Tonic 500ml RRP $4.99 ALSO Fever-Tree

Tonic 4-pack 4-pack RRP $9.99

EuroVintage

He says the new Fever-Tree Ginger Ales are a sophisticated addition to a growing category of spirits. “What makes us different is being quite single-minded about making a drink to complement spirits. Fever-Tree has really given attention to a category that had been devoid of that craft and quality and painstaking process. and that has a big impact on the enjoyment of a drink at the end of the day.”

DRINKSBIZ DECEMBER 2019 / JANUARY 2020 27

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New Zealand’s drinks industry leaders give us their views on the year that was, and their picks of what to look out for in 2020…

STATE OF PLAY

FEATURE – VIEWS FROM THE TOP

Andrew Campbell Chief Commercial Officer, Asahi Beverages NZ What will you remember about 2019, from the point of view of your business?

Having only joined the business in September, I’ve spent most of the weeks since then getting to know our people and our customers. I’ve been away from New Zealand for the past seven years, so it’s been a bit of a reintroduction to the industry in this country. What do you see as the biggest challenges for the drinks industry?

The drinks industry is facing into some significant headwinds in 2020. We face a changing regulatory landscape, with changes to labelling and the potential introduction of a container deposit scheme imminent, which will impact all of us. Both of these will place significant pressure on beverage companies, in terms of costs to implement, and potentially resulting in a drop in demand due to reduced consumer purchasing power. In addition, there are the usual competitive pressures as each brand tries to grow its share of the market and new entrants gain footholds. From a consumer perspective, we’re seeing preferences shift towards quality and brands that stand for things that matter to them. We’re seeing consumers drinking less, but higher quality products. From another perspective, it is challenging to find capable, driven people wanting to work within manufacturing, retail and hospitality in New Zealand.

“We’re seeing consumers’ preferences shift towards quality and brands that stand for things that matter to them.” - Andrew Campbell, Asahi Beverages NZ What are the categories in which you’d expect to see growth?

Lighter, more refreshing styles of beverages are gaining traction. Nonalcohol beers are gaining popularity, with consumers choosing beers for different occasions. Provenance – such as local ingredients, local brands – is gaining importance with consumers. I expect to see growth in premium products across the different alcohol beverage segments; from beer, cider, spirits and RTDs. How is the rise of moderation and premiumisation affecting what you do as a business?

We have launched some great new products that speak to these attributes. Our Long White Vodka RTD offers consumers a lighter refreshing taste, with the brand tapping into the spirit of the relaxed Kiwi lifestyle. We’re seeing people enjoying the full strength, but lighter style of RTD; a ‘better for me’ style, yet still a treat. Moderation and premiumisation come together in our new non-alcohol Peroni

Libera, providing consumers with a stylish and sophisticated beer, which can be consumed at any time. What trends will you watch in 2020?

I’m interested to see the consumer movement towards more environmentally sustainable and ethically responsible brands and where we can take this. What caught your eye in 2019?

In returning to New Zealand after a sevenyear absence I was really impressed by the way in which customers and suppliers are collaborating in a way that produces better results for both businesses. There’s a positive attitude towards ‘winning together’ to deliver against consumers’ changing expectations. What excites you about 2020?

I’m really looking forward to helping Asahi Beverages NZ realise its potential. We have strong plans to deliver great, refreshing beverages to New Zealanders, working in conjunction with retailers and other stakeholders to ensure we do so in a responsible way. DRINKSBIZ DECEMBER 2019 / JANUARY 2020 31

FEATURE – VIEWS FROM THE TOP

Kevin Mapson Managing Director, Pernod Ricard NZ What will you remember about 2019, from the point of view of your business?

There were two key trends that stood out in 2019: • From an alcohol category perspective, pink was in – pink gin, champagne and sparkling, and Rosé wine all exploded in popularity this year. It will be interesting to see where these products settle in the wider portfolio over time. • A broader consumer trend was the increase in health and wellbeing among consumers. Good for you and good for the planet shifted from ‘a’ topic to ‘the’ topic among consumers and this trend has significant implications for the alcohol industry, as consumers are looking for products that combine wellbeing, self-indulgence and environmental sustainability. What do you see as the biggest challenges for the drinks industry?

One-sided media coverage on the effects of alcohol driven by anti-drinking lobbyists, which risks translating into tighter legislation. When I look across the industry, I don’t really see any rogue player, everyone is committed to adhering to the ASA code. As an industry

we acknowledge and are working to understand the complex relationship that some people have with alcohol that results in harmful drinking. We recognise there is a small percentage of people who don’t have a great relationship with alcohol, but the majority of the New Zealand population are able to drink

What are the categories in which you’d expect to see growth?

I don’t think we’ve seen the end of the Rosé or gin trend yet and expect to see more growth in both of those categories. We are seeing a renewed interest in wine, led by premium wines and in particular Chardonnay and Syrah/Shiraz. This year, hard seltzers were huge in the US and I am expecting to see those hit our shores soon. They play strongly into the health and wellbeing trend, as well as the category blurring that has been huge globally.

“Good for you and good for the planet shifted from ‘a’ topic to ‘the’ topic among consumers and this trend has significant implications for the alcohol industry…” – Kevin Mapson, Pernod Ricard responsibly. Media coverage that focuses on negative impact fails to acknowledge some of the positives of the industry, particularly in relation to employment in regional areas such as Marlborough and Hawke’s Bay, as well as across the wider hospitality industry (not to mention the amount of money collected in excise duty!)

How is the rise of moderation and premiumisation affecting what you do as a business?

The trend we are seeing is for people to drink less, but better quality, and that has actually benefited our business, which is focused on building a premium portfolio of wine and spirits. Across the wider FMCG segment we are seeing consumers focusing on value, but this doesn’t necessarily apply to alcohol, which I suspect people see as their ‘treat’ which is worth spending more on. What trends will you watch in 2020?

There are a few we are watching closely. In addition to the wellbeing and categoryblurring trends already mentioned, we are continuing to see an interest in authenticity and genuine craftsmanship over mass production. A major trend we are seeing is for experiences that combine the best night out with the intimacy of home. People are investing in their homes and want to share with friends, and they want to be able to bring the ‘going out’ experience into their homes in a convenient and simple way. This is new for us and something we are exploring in detail. What caught your eye in 2019?

Not a specific campaign as such, but the massive focus on sustainability, particularly within the cocktail and bartending community, is interesting. It’s shifting from something that companies do, to something that consumers and 32

FEATURE – VIEWS FROM THE TOP

customers demand. This is clearly the way forward, not just in our industry but across all FMCG, and being able to embrace and adopt sustainability initiatives will be make or break for companies in the future. What excites you about 2020?

We have some fantastic innovation coming down the pipeline, which we are excited to launch in New Zealand, as well as beginning the build-up of our sponsorship of America’s Cup and Emirates Team New Zealand for 2021.

Sarah Knight General Manager (NZ), Beam Suntory What will you remember about 2019, from the point of view of your business?

2019 has been a year of breaking traditional category norms for Beam Suntory, with the growth of premium spirit brands Legent and Roku, bringing Japanese skill and craftmanship to the bourbon and gin categories. In September, we launched Legent. The unique cultural mix within our business (having been acquired by Suntory in 2014) puts Beam Suntory in a strong position to break tradition and utilise our cultural whiskeymaking expertise to offer a cross category, – Sarah Knight, Beam Suntory American/Japanese bourbon whiskey. Traditionally, Beam Suntory has been a dark spirits business, however 2019 has seen us breaking into new categories and leveraging the current ‘better for you’ trend through the launch of EFFEN vodka RTD.

“As more consumers choose to drink ‘less but better’, the industry needs to continue to evolve and provide premium options for Kiwis.”

What do you see as the biggest challenges for the drinks industry?

As more consumers choose to drink ‘less but better’, the industry needs to continue to evolve and provide premium options for Kiwis. With the appearance of many new players in the market – particularly in craft beer and gin – there are more options for consumers than ever before; both a challenge and an opportunity for suppliers.

What are the categories in which you’d expect to see growth?

The traditional appeal of dark spirits to Kiwi consumers persists, however, trends towards lighter and perceived ‘better for you’ products will continue to drive growth in the gin and vodka categories, especially within RTD. How is the rise of moderation and premiumisation affecting what you do as a business?

Beam Suntory is well positioned to take advantage of consumer shifts towards premiumisation with a wide portfolio of products in the super premium and luxury categories. Recent launches such as Legent, Roku and super premium bourbon, Basil Hayden’s, offer Kiwi consumers premium spirit options to be savoured. What trends will you watch in 2020?

We expect to see consumers continuing to refine their repertoires, drinking ‘less but better’ and searching for lighter spirit and RTD options through 2020. What caught your eye in 2019?

There is a growing awareness and an increasing global appetite for Asian spirits such as Shochu and Baiju. While yet to make a significant splash in the New Zealand market, the scale and versatility of these products globally means regionally, growth is inevitable. What excites you about 2020?

Beam Suntory has just launched EFFEN Vodka RTD – our first product in the light RTD category. We’re looking forward to tracking how the light spirit and whiskey categories perform in the new year. DRINKSBIZ DECEMBER 2019 / JANUARY 2020 33

FEATURE – VIEWS FROM THE TOP

Rory Glass Managing Director, Lion What will you remember about 2019, from the point of view of your business?

2019 was a huge year for Lion with the implementation of a once in a generation, multi-million-dollar IT transformation. It wasn’t something for the faint-hearted, but once fully optimised, our new SAP system will revolutionise our business providing a real-time customer delivery experience and bringing things like predictive analytics, facial recognition and artificial intelligence within our reach. At the start of the year we also opened Little Creatures at Hobsonville Point in Auckland, which is doing exceptionally well and proving a firm favourite among locals and tourists. The introduction of New Zealand’s first carboNZero certified beer from our team at The Fermentist, Lion’s sustainable microbrewery, was also something I won’t forget. In fact, we’re now taking learnings from the process and setting bold new carbon reduction goals across the wider Lion business for 2020. We also proudly took home the Champion Large Brewery title at the NZ Brewers Guild Awards for the second consecutive year. It’s incredibly humbling to get confirmation that after all these years – Rory Glass, Lion we’re still at the top of our game and brewing world class beers that Kiwis love.

of social occasions are changing too. People are just as likely to head to the gym as they are to a sports game, and they now have nine coffee occasions to one beer occasion on average a week. With technology also facilitating more at-home dining and entertaining, the drive to get people out of their houses and into outlets is a lot harder. We’re also facing increased competition, new innovations and category blurring, which is giving consumers more choice but making it harder for brands and outlets to stand out and create loyalty. Those that do, have to offer more than they ever have – they must have a story and experience behind them, meet functional needs and act as a social currency that people are proud to be seen drinking or visiting. While

“Increased competition, new innovations and category blurring is giving consumers more choice but making it harder for brands and outlets to stand out and create loyalty.”

What do you see as the biggest challenges for the drinks industry?

With Gen Z and Millennials taking a growing hold on society, they’re changing the shape of socialisation. As an industry we need to adapt our offering to ensure we meet these new consumer needs and occasions. These groups are more focused on the environment and wellness and they’re staying at home longer, spending less time out with friends and more time socialising through technology. The types

34 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

saw an exceptional resurgence driven by gin. I think we’ll start seeing this trend carry through to dark spirits, and with it, premium mixers, with people not wanting to ruin a quality drop with a low-quality mix. I’d also expect to see brands with sustainable offerings continue to grow as consumers become increasingly aware of, and active on, sustainability issues. How is the rise of moderation and premiumisation affecting what you do as a business?

The ‘spend more, drink less’ trend is positive and as a company we’ve really embraced it through product diversification and innovation. These trends have led to growth in categories like ‘lighter options’ and led us to introduce products like the hugely successful low carb, lower ABV Speight’s Summit Ultra and Steinlager Pure Lite, and just in time for Christmas, new products like Lindauer Free* – a 0.5% sparkling wine. We’ve also expanded our adult non-alcoholic range, from flavoured sodas like Vista through to the infamous Havana Coffee Works. All this change and adaptation allows us to tap into more diverse social occasions and consumer needs. What trends will you watch in 2020?

these might seem like challenges, they also present huge opportunities for the businesses willing to embrace them. What are the categories in which you’d expect to see growth?

‘Lighter’ options, as well as adult nonalcoholic alternatives like coffee and ‘better for you beverages’ are expected to keep growing in line with wellbeing trends and changing social occasions. We’ll also likely see the continued rise in premium offerings – especially in the spirits and RTD category, which this year

The wellness trend is really taking a hold on the drinks industry with new and unique flavours and ingredients coming to the foreground. We’ll also be staying close to sustainability issues, with consumers increasingly concerned about climate change, waste and plastics and willing to pay more for ethical products. Nearly 90% of Kiwis think government and companies should be doing more to reduce their environmental impact, so this trend is set to continue as we head into 2020. We’re already seeing the industry respond. Lion introduced the nation’s first carboNZero

FEATURE – VIEWS FROM THE TOP

certified beer with The Fermentist KPA this year, Speight’s has been working with Million Metres Streams, and many outlets are eradicating plastic straws and BYO and compostable packaging is starting to gain real traction. Can formats are also making a resurgence as a more sustainable packaging option. What caught your eye in 2019?

With experience king, it’s been exciting to see what the industry is doing to deliver unique and fun hospitalitydriven entertainment. Fun Lab in NZ is one example – from bowling alleys to a circus and arcade games, they’re providing a real incentive for people to get out of the house, with some light competition and entertainment alongside quality food and beverage. Paintvine, beer yoga and other ‘activity based’ hospitality offerings are also popping up everywhere and it seems, the more novel it is, the better. I’ll be interested to see where ‘experience’ is taken next. What excites you about 2020?

Next year is Lion’s 180th birthday, so this is a huge milestone for us. It’s amazing to see how far we’ve come – from a beer only, male-dominated business to a cross category beverage company with a nearly equal male/ female gender split. As part of our commitment to stay at the top of our game, I’m particularly excited to get our new technology fully imbedded into the company so we can take our customer experience to the next level – delivering best in class service and real time data and insights to help them grow their businesses. We’ll also have some cool new projects coming out of Lion Ventures next year and will be welcoming a couple of new brands into our portfolio, further strengthening our offering and ensuring we provide an unrivalled beverage offering. We’ll also be making some major commitments on the sustainability front, which I’m very proud of.

Peter Simons Managing Director, DB What will you remember about 2019, from the point of view of your business?

Heineken as sponsor of Rugby World Cup. It was great to see people getting involved, coming together to enjoy the tournament and socialise. Rugby captivates the nation, and especially so during Rugby World Cup. We wanted to know why, so we commissioned research to pinpoint what drives New Zealanders to engage with rugby during the tournament. We found that over half of us follow rugby to be part of the conversation, so that’s where our Heineken ‘Daily Drop’ marketing campaign came in, by updating consumers using OOH billboards and banners on news sites about the match every day of the tournament. Looking to where the action took place, Heineken made a statement in Japan and plans to maintain momentum for the Olympics in 2020. The team on the ground did Heineken and the Rugby World Cup proud, led by General Manager Tony Wheeler. I’m elated to see Tony’s success,

who prior to embarking on this role, spent 10 years with DB Breweries. What do you see as the biggest challenges for the drinks industry?

The beer category is in an interesting place, as consumers trade up to premium and craft offerings, while becoming increasingly health conscious. The decline of mainstream beer is both a significant challenge and opportunity for the industry. Consumers are purchasing fewer drinks but making more premium choices and enjoying the likes of Heineken and Tiger, as well as leaning more and more towards lighter options like Heineken 0.0% and DB Export Gold Extra Low Carb. Another exciting challenge comes with the ongoing proliferation of social media and the demand from consumers for experiences. We have a generation coming through who value memories over things, and so the challenge for us is to embrace the new and the exciting. It keeps us on our toes, but it’s a win-win for business and consumers if we play our cards right. DRINKSBIZ DECEMBER 2019 / JANUARY 2020 35

FEATURE – VIEWS FROM THE TOP

What are the categories in which you’d expect to see growth?

I believe that the low-and-no category has yet to reach its full potential, worth already over $85 million in New Zealand according to Nielsen. For us, the journey began over a decade ago with DB Export 33, first to market in New Zealand with a low carbohydrate option. Today, consumers are more empowered than ever with information for better decision making about their health and wellbeing. This pool of conscious consumers is growing, and they are demanding greater low-and-no alcohol and carbohydrate options. For us, it’s about maintaining our position as leader by creating opportunities to add to this portfolio – look to the success of Heineken 0.0% since its launch over a year ago, and the momentum gained already by DB Export Gold Extra Low Carb, which entered the market this year. On other areas of growth, consumer preferences are still on a steady upwards trajectory towards premium beer, which we expect to continue for 2020 alongside the moderation movement. On cider, we’re seeing consumers move to 12-packs over single bottles, a likely signal of further growth in the category. We’re also watching RTDs and expect the dynamic shift toward white spirits with a unisex appeal to continue into the New Year.

Beyond the contents of the drink, we’re no stranger to moderation in consumption with initiatives like ‘When You Drive, Never Drink’, and ‘Keys Down, Real Talk’ really driving these messages for us. Whilst traditional media is still important for our premium brands, these two trends go hand in hand with digital, the avenue for building premium brands and the enabler of individual conversations that make premium more relevant. Through strategies like individual data driven marketing, we’re aiming to delight each individual with the perfect offering for them, every time. What trends will you watch in 2020?

I am very interested in packaging innovation and sustainability and think this will be a huge trend impacting the drinks industry in 2020. Heineken globally has a number of packaging sustainability practices, like Solomon Breweries’ adoption of environmentally friendly sixpack can rings which are edible by marine life. Locally, this year DB Export partnered

“We have a generation coming through who value memories over things, and so the challenge for us is to embrace the new and the exciting.”

How is the rise of moderation and premiumisation affecting what you do as a business?

Moderation and premiumisation are the two drivers of growth in the beer category. DB recognised the importance of moderation years ago as a real opportunity to grow as a business, staying relevant to our consumers through offerings like Heineken Light and the DB Export Citrus range. As the leader of the ‘low-and- no’ category, we have and will continue to innovate in this space. 36 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

– Peter Simons, DB

with Keep New Zealand Beautiful, and we’ll see this partnership come to life next year. Looking to the industry globally, we see big players like Carlsberg, Diageo and Coca-Cola Amatil taking similar strides in really embedding sustainability in their approach to packaging. Craft has driven excitement in the category for a number of years now, and no doubt will continue to do so as people keep pushing the envelope with experimental brews. This is an interesting trend to monitor because what we might see is a similar trend to the USA, where craft beer drinkers don’t drink the same beer twice, so it’s complicated from a commerce point of view.

What caught your eye in 2019?

Sol Beer in London opened the first bar in the world where ‘the sun never sets’ as a unique way to remedy the brand’s finding that most people in Britain get less than 30 minutes of sun per day in winter. From the 24th to the 26th of October, patrons of The Sol Bar enjoyed extended sunlight hours over a refreshing brew, beyond the narrow 7:40 am – 4:40 pm window of opportunity. What appeals to me is the connection to mental health, tapping into the senses to stimulate the release of serotonin through the signature scents, sounds and warmth of summer. What’s most impressive is how they boosted the production of Vitamin D through specialist lamps, ordinarily designed to fight Seasonable Affective Disorder, to deliver the right amount of sunlight needed for the day. It’s great to see a brand connect with consumers in a relevant way. ‘Sol’ is the Spanish word for ‘sun’ which is clear in the brand imagery, positioning this campaign as an authentic effort to deliver the mental health message in an engaging way. What excites you about 2020?

I’m looking forward to progressing our emission reduction agenda. The message from Government to all businesses in New Zealand is clear: that they will be increasingly held accountable. I can confidently say that this year we really took action that aligns DB Breweries closer to the global target – keep warming within 1.5 degrees Celsius. In July, we announced our ambition to halve our carbon emissions by 2030. Take our DB Draught Brewery in Timaru as an example, where we identified that our steam boiler contributes to a huge 31% of our carbon footprint. That’s why in 2020, we’re switching to biomass at that site, bringing that figure right down to 2%! The Zero Carbon Bill paints a picture of zero greenhouse gases by 2050 in New Zealand, which should concern us both as businesses and citizens. It cannot be done in isolation, so let’s ask ourselves – what change is possible as an industry? We are in the business of brewing well, which means brewing drinks we know our consumers enjoy, and brewing sustainably.

FEATURE – VIEWS FROM THE TOP

“Margin enhancement is challenging, as is the annual Government-driven excise tax increase.” – Clive Weston, Negociants

What trends will you watch in 2020?

Clive Weston Managing Director, Negociants What will you remember about 2019, from the point of view of your business?

A strong year in-house and a great team working well together for the common good. Key objectives were achieved. Systems and process upgrades made tangible improvements to our customer focus and service. 2019 was also a year in which we introduced some lovely new wine brands to our folio – La Belle Angèle and Abbotts et Delaunay from France, and Smith & Sheth and Pyramid Valley from Aotearoa New Zealand. What do you see as the biggest challenges for the drinks industry?

Margin enhancement is challenging, as is the annual Government-driven excise tax increase. This tax increase, which is imposed annually at midnight on 30th June, needs to be passed on to the

consumer. If all supply chain stakeholders won’t do this voluntarily, then we are unwittingly accelerating government legislation in this area, viz USA. What are the categories in which you expect to see growth?

We’ll be watching the Rosé category in particular – will the “pie” get bigger, or the slices just get smaller? We’ll also be watching economic pointers, including the 2020 General Election polls and results both here and in the USA ! It’s been a recession-free run of late, so let’s trust that this will extend further into the 2021 America’s Cup defence and beyond. Doubtless, a successful Emirates Team New Zealand defence will provide a useful boost to confidence, tourism and the economy overall. What caught your eye in 2019?

• General – Vegan friendly and organic wine. • White – Chardonnay, as well as alternate styles of Sauvignon Blanc. • Red – Light, soft, easy drinking reds for the white wine drinker, who never knew reds could taste this good. The recent rise of Rosé is perhaps providing an easy bridge for this to occur.

The stellar New Zealand 2019 vintage, which will further enhance our international reputation as a leading, high-end, cool climate wine producer. I have tasted some great 2019 wines already and consumers both here and overseas should be excited by what our grape growers and winemakers are delivering to the world.

How is the rise of moderation and premiumisation affecting what you do as a business?

What excites you about 2020?

It’s a trend that is beautifully aligned to our portfolio of high value premium wines.

The privilege of working in this great industry for another year (in addition to Queen with Adam Lambert at Forsyth Barr in February and helping Mum celebrate her 95th birthday in August!)

DRINKSBIZ DECEMBER 2019 / JANUARY 2020 37

WINE REPORT – BUBBLES

Bubbling over Sparkling wine comes in all shapes and sizes and there’s something for everyone with this high scoring selection from Joelle Thomson

38 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

WINE REPORT – BUBBLES

UNDER RRP $20 Bosca Five Star Prosecco NV RRP $15.99 Plateau Group

Few wines deliver such consistent quality and freshness as good, dry Prosecco. This one is drier than many and, in keeping with the style, contains lower than average alcohol at around 11.5% ABV, which makes it lively and refreshing. Great value for money. 17/20 Taylors Estate Pinot Noir Chardonnay Brut Cuvée NV RRP $16.99 Taylor Brown

This new release medium-bodied bubbly from Australian winery Taylors is made in the traditional bottle fermented style. It has toasty aromas, clean, bright citrus flavours, and a creamy mouthfeel. It’s good drinking and attractively affordable for a fine sparkling wine to enjoy at home or for bars to list by the glass. 16.5/20

Taylors’ new Pinot Noir Chardonnay Brut Cuvée is an attractively affordable fine sparkling wine

Brown Brothers Prosecco RRP $17.99 Taylor Brown

Australia is the only country where use of the name Prosecco has been legally sanctioned for a bubbly made outside of Italy, and Australia's Brown Brothers is at the forefront of those making it. Victoria's King Valley provides the ideal cooler climate for the grapes to retain high acidity for freshness. This wine is light-bodied, lightly sparkling and full of bright lemon and pear flavours. It's also available in a special 2019 limited edition bottle. 16.5/20 2017 Lindauer Vintage Series Rosé RRP $19.99 Lion

It's unusual to see a vintage edition from New Zealand's leading sparkling wine brand. Lindauer head winemaker Jane De Witt blended Pinot Noir and Chardonnay grapes to make this medium-bodied, medium dry, fresh and fruity sparkling wine. Great value. 17.5/20 Grandin Méthode Traditionelle Brut NV RRP $19.99 Federal Merchants

For the price, this wine made in France's Loire Valley punches well above its humble weight. Made in the same way as champagne, it's aged at least 12 months on lees following its second fermentation in bottle. This bubbly is dry, mediumbodied and fresh. 17.5/20

DRINKSBIZ DECEMBER 2019 / JANUARY 2020 39

WINE REPORT – BUBBLES

RRP $20 to $30 Pirramimma Eight Carat Sparkling Shiraz McLaren Vale RRP $20.99 Sanz Global

Sparkling Shiraz may sound a strange concept, but only until you taste the wine. It’s off-dry (but finishes on a dry note), fruity, full-bodied and incredibly refreshing. Imagine a lightly chilled red wine with power and length to burn. It’s an Australian specialty and great value. 17.5/20 Riondo Extra Dry Prosecco Millesimato RRP $21.99 Artigiano Imports

The flavour in this next-level Prosecco comes from the slightly sweeter style; yes, you did read that correctly. The words ‘extra dry’ on a bottle of Prosecco actually mean it is medium-dry, which is a noticeably more aromatic and fruitier style than most Prosecco. It finishes on a crisp dry note and is a great Christmas Day festive fizz. 17.5/20 Vilarnau Cava Brut Reserva NV RRP $24 Negociants

‘Cava’ is the Spanish word for sparkling wine made using the traditional champagne method. Most cava typically spends nine months on lees, which makes it lighter in taste and style. It is one of the world’s great value sparkling wines, especially when it’s as well made as Vilarnau. 17.5/20

40 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

Moana Park Blanc de Blanc RRP $24.95 Moana Park

Moana Park’s winemakers Dan Barker and John Hancock fermented Chardonnay grapes with wild yeasts in stainless steel tank for freshness in this wine. There was no oak used, so the style is fruit-forward and weighty, with 12.5% ABV. Its creamy rich flavours show Chardonnay’s fullbodied roundness. No animal products were used in the fining process so this wine is vegan-friendly too. 17.5/20 2017 Alpha Domus Cumulus Méthode Traditionelle RRP $28.99 CoLab

This delicious new, creamy blanc de blancs bubbly was made to celebrate 30 years of Alpha Domus winery. It uses grapes grown in Hawke’s Bay’s Bridge Pa Triangle (26-year-old Clone 6 Chardonnay vines), which were hand-picked and whole bunch pressed for gentle extraction. It’s bone dry with one gram of residual sugar, 12.5% ABV and great balance; rich flavours and firm acidity provide freshness and length. 18.5/20 Quartz Reef Brut NV RRP $29-$34 Vintners

Humble in price and anything but in taste; this is one of New Zealand’s best bubbles, and one of its oldest. Quartz Reef Brut began life when winemaker Rudi Bauer teamed up with visiting French winemaker Clothilde Chauvet (daughter

of champagne maker Marc Chauvet). Together, they pioneered Central Otago’s best known bubbly, using mostly Pinot Noir (now 72% of the blend) with the balance Chardonnay. The wine is typically aged for two years on lees in bottle following its second fermentation. This is longer than most champagnes and the result is a wine that over-delivers massively on price and flavour. 19/20 2012 Brown Brothers Patricia Brut RRP $29.99 Taylor Brown

This Australian wine is made from 80% Pinot Noir and 20% Chardonnay, grown in the cool climate King Valley in northern Victoria at 800 metres above sea level. The chilly nights preserve high acidity in the grapes, which is balanced by six years on lees in bottle following the secondary fermentation. The long lees ageing provides richness and dryness to this fullbodied, intensely flavoursome sparkling wine. An absolutely stunning wine, worth more than its modest price. 18.5/20

RRP $30 to $40 Tohu Rewa Blanc de Blancs RRP $30.55 Tohu

This high quality South Island sparkling wine is made 100% from Chardonnay grapes, which adds creamy richness to a dry, weighty wine that delivers far above its modest price. Full-bodied, crisp and refreshing. 18.5/20

WINE REPORT – BUBBLES

Cloudy Bay Pelorus NV RRP $34.99 Moët Hennessey

Cloudy Bay is a big name, needing little to no introduction for most wine lovers anywhere in the world. This high quality sparkling wine is made in the traditional method and is outstandingly creamy, rich and flavoursome with great length. It’s amazing value for money too. 19/20 No. 1 Family Estate No.1 Cuvée RRP $34.99 No. 1 Family Estate

This 100% Chardonnay was aged on lees for two years, which gives it full, yeasty richness and depth of body and flavour. It has a long finish, provided by Chardonnay’s crisp acidity, which adds drive and zesty aromas to the wine. 18.5/20 2012 Daniel Le Brun Blanc de Blancs RRP $39.99 Lion

Blanc de Blancs means ‘white of whites’, which means this wine was made 100% from Chardonnay, in this case all grown in Marlborough and given long lees ageing to accentuate the creamy, rich flavours. A big name and high quality. 18.5/20

RRP $40 to $50 Tohu Rewa Rosé Méthode Traditionelle RRP $40 Tohu

Tohu Rewa Rosé is made from 100% Pinot Noir grapes and aged on lees for two years following its second fermentation. It was made to celebrate 20 years of Tohu Wines, New Zealand’s Māori-owned wine brand. This is a fresh, savoury and toasty sparkling wine. 17.5/20

Tohu’s Rewa Rosé Méthode Traditionelle celebrates 20 years of the M ori-owned wine brand. No. 1 Family Estate No.1 Rosé RRP $47 No. 1 Family Estate

Daniel and Adele Le Brun are the pioneers and earliest producers of New Zealand high quality sparkling wine. Their first vintage was in Marlborough in 1980 and they have family ties in Champagne going back to 1684. It’s the blend of tradition and freedom that gives them the edge that comes through in their wines, such as this Rosé, made from 100% Pinot Noir grapes. It’s rich, toasty and full-bodied, while retaining elegance and freshness. A stunning pink bubbly. 19/20

2013 Saint Clair Dawn RRP $49 Negociants

Saint Clair’s ‘Dawn’ series is named for Dawn Ibbotson, the matriarch of Saint Clair (mum to Saint Clair co-founder Neal Ibbotson). It’s a classic, high quality sparkling wine made from Chardonnay and Pinot Noir grapes, which were hand harvested to maximise the quality of the raw material. The Chardonnay was tank fermented then went through malolactic fermentation to add softness and creamy flavours while the Pinot was fermented in aged French oak barrels. The wine is full bodied and dry in style with great depth of flavour. A top bubbly. 18.5/20 Champagne Lallier R.015 RRP $49.99 Plateau Group

It may be less well-known than many of the big names in bubbly today, but Champagne Lallier is a great sparkling wine from the world’s most famous bubbly region. This wine is made from 61% Pinot Noir and 39% Chardonnay, and 80% of the grapes come from the 2015 vintage, which is where the name R.015 comes from – the R stands for ‘récolte’, meaning harvest. This dry, full-bodied, toasty wine is blended with 20% reserve wines from 2008, 2009 and 2012. The result is a complex, fresh, multi-layered taste sensation. Stunning value for money. 18.5/20

DRINKSBIZ DECEMBER 2019 / JANUARY 2020 41

WINE REPORT – BUBBLES

RRP $50 and above 2009 Alan McCorkindale Brut Rosé RRP $69.99 Alan McCorkindale

Alan McCorkindale is one of North Canterbury’s most experienced winemakers and one of the few to make a sparkling wine from the region. It’s 100% Pinot Noir in this case and given extended ageing on lees following its second fermentation. Full-bodied, dry and fresh, it has hints of red berries and a toasty richness. This is a great sparkling from the South Island. 18.5/20 Lanson Rosé NV RRP $69.99 Lion

The colour in this pretty pink sparkling comes from the majority grape in the blend, Pinot Noir, which makes up 53% of the wine and is blended with 32% Chardonnay and 15% Pinot Meunier; the lesser known grape of the top three used in champagne. It’s dry, refreshing and fullbodied with a long, fresh finish. 17.5/20 Champagne Pommery Brut Royal NV RRP $74.99 Federal Merchants

Deliciously yeasty and fresh, Pommery Brut Royal is made from equal proportions of Chardonnay, Pinot Noir and Pinot Meunier, which collectively add intense body (Pinot Noir), fresh bright acidity and rich creaminess (Chardonnay) and savoury character (Pinot Meunier). This wine is dry, full-bodied and flavoursome. 17.5/20 42 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

Champagne Ayala Brut Majeur NV RRP $89 Negociants

Champagne Ayala was founded by Edmond de Ayala in 1860 and purchased by Champagne Bollinger in 2005, with the aim of re-establishing it as the grande marque (great champagne house) it was once known as. Its wines are limited in production and therefore less well-known than bigger names, but the quality is high. It is fresh, dry (drier than most champagnes) and full-bodied with vibrant citrus and yeasty flavours. 18.5/20 Champagne Lallier Ouvrage Élevé Sous Liège RRP $97.99 Plateau Group

For a top tier champagne made with grapes from grand cru vineyards (the best, warmest vineyard sites), this is outrageously good value for money, especially compared with bigger names in the champagne scene. It’s made from 70% Pinot Noir with 30% Chardonnay, 33% of which are reserve wines, which add complexity to this full-bodied wine. It was aged on lees for five years prior to release. The result is a rich, dry, complex bubbly. 19/20

Champagne Ayala Brut Rosé Majeur NV RRP $110 Negociants

Pink champagne is not only a romantic looking drink, it’s an original one. It is the only Rosé in France made by blending white and red wines together – in this case a sparkling white wine is blended with a little still red wine (always Pinot Noir in champagne). This adds colour, body, powerful red fruit characters and hints of toasty flavour. 18.5/20 2013 No. 1 Family Estate Cuvée Adele RRP $240 No. 1 Family Estate

This wine is a tribute to No. 1 Family Estate co-founder Adele Le Brun. It’s made from 80% Chardonnay blended with 20% Pinot Noir then aged for three years on lees following the second fermentation. It’s a full-bodied, youthful expression of long lees ageing and classic sparkling winemaking methods. Rich, full and long – it drinks well now and can further improve with time spent in the bottle. 18.5/20

For distributor details see Distributor Index on page 89.

HEARTS IN MARLBOROUGH since 1980 ROOTS IN CHAMPAGNE since 1684

CUVĂ&#x2030;E ADELE VINTAGE 2013 This limited edition vintage cuvĂŠe crafted especially by Daniel is a proud tribute to his wife Adele. It comes in a beautifully designed gift box andthe bottle is decorated with Swarovski crystals. The wine tastes as good as it looks: vibrant aromas of yellow florals and white stone fruits intermixed with subtle aromas of fresh bread yeast and hints of minerals. A taut and angular palate and a honeyed aftertaste.

No1FamilyEstate.co.nz @no1familyestate

NEW RELEASES

Top Picks It’s going to be another summer of Rosé – Joelle Thomson selects her pick of the pinks for your shelves and fridges

2019 Gypsy Rose RRP $25 Hay Paddock Wines

Provence is the inspiration behind this pretty, light-bodied, dry pink from Waiheke Island. It’s made mostly from Merlot with a dash of Pinot Gris blended in to balance both the colour and flavour, offering softness and accessibility to a wine intended for summer drinking. 17.5/20

2019 Whitehaven Marlborough Rosé RRP $22.99 Whitehaven Wines

This Rosé is a superb dry wine made entirely from Pinot Noir grapes grown in Marlborough. It was one of four gold medal-winning Rosés at the NZ Wine of the Year Awards 2019 and it’s easy to taste why in every succulent sip. It’s light-bodied, pale in colour and super flavoursome. Whitehaven is a large winery in a vast region and the majority of its production is Sauvignon Blanc, so it’s a credit to see its other wines being made with lots of TLC too. 18.5/20

2019 Giesen Riesling Blush RRP $14.99 Giesen

An innovative new blend of Riesling and Syrah that’s already proving popular, thanks to being made with grapes grown in Marlborough (for the red component) and North Canterbury. This wine is pale in colour, medium-dry in style and super refreshing, with 10% ABV and 20 grams residual sugar per litre, making it significantly drier than Giesen Riesling, but no less flavoursome. A winning new summer Rosé. 17.5/20 44 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

NEW RELEASES

2019 Fromm Rosé RRP $25 Negociants

2019 Q Rosé Waitaki Valley RRP $24 Q Wine

This certified organic Rosé is a three-way blend of 72% Pinot Noir, 16% Malbec and 12% Syrah, made by winemaker Hätsch Kalberer at Fromm Wines in Marlborough. It’s dry, medium-bodied and also medium pink in colour rather than pale, due to Malbec and Syrah in the blend. These two thick-skinned grapes provide deeper colour to the wine, which remains bone dry in taste. 17.5/20

Looks can be deceiving when it comes to Rosé. Its flavours are a direct expression of the winemaking and the colour is not related to dryness. This deep southern Rosé comes from Waitaki Valley, in North Otago. It’s fresh, medium-bodied, balanced by bright acidity and has intense flavours of red fruit. Ripe and refreshing. 18.5/20

2018 Unison Gimblett Gravels Hawke’s Bay Rosé RRP $24 Unison Vineyard

2019 Alpha Domus Hawke’s Bay Rosé RRP $18 CoLab

A dry Rosé with a medium pink colour, thanks to thick-skinned Cabernet Sauvignon, which adds deep colour, firm tannins and savoury spice notes to this wine. 17/20

This Rosé is medium-dry in style with medium salmon colour, succulent red berry flavours and a long finish. 17/20

2019 MKI Zephyr Rosé RRP $27.99 Hancocks

2019 Palliser Estate Martinborough Rosé Trade $23.99 Negociants

Winemaker Ben Glover packs a powerful punch into this pale pink Rosé, which has flavours of fresh, crisp watermelon and strawberry, a light body and super fresh lingering finish. A lovely newcomer to New Zealand’s fast growing Rosé scene. 17.5/20

This is the first time Palliser Estate has produced a pink wine, and Martinborough winemaker Guy McMasters makes this refreshing Rosé from 100% Pinot Noir. It’s dry with fruit-forward flavours, a medium body and lingering flavoursome finish. 17.5/20

2019 Main Divide North Canterbury Rosé RRP $17-$18 EuroVintage

Fresh, spritzy and flavoursome, this North Canterbury Rosé is a blend of different grape varieties that work a treat to create a fresh, refreshing light summer wine, full of berry and fresh fruit flavours. 17.5/20

2018 Moana Park Hawke’s Bay Rosé RRP $19.99 Moana Park

Merlot was used for this fresh Rosé, which is made with grapes grown on the Gimblett Gravels from a vineyard planted in 2005. Off-dry in flavour, it’s a fruity style with plum and citrus and a medium finish. 16.5/20

2018 Taylors Estate Pinot Noir Rosé RRP $16.99 Taylor Brown

Using grapes grown in the Adelaide Hills, this new release Rosé from Australian winery Taylors is crafted in the classic Provence style. Dry with a fresh, crisp acidity and notes of succulent red berry. 16.5/20

For distributor details see Distributor Index on page 89. DRINKSBIZ DECEMBER 2019 / JANUARY 2020 45

OPINION – WINE

Joelle Thomson

Journalist, wine writer and author joellethomson.com

Amazing Albariño The Marlborough Wine Show revealed the great white hope for New Zealand says Joelle Thomson, and it’s Albariño.

WINE JUDGING is interesting, informative and stimulating (I couldn’t find another ‘i’ word), but it’s not all smooth sailing, as time in Marlborough showed me this year. For a start, there’s the damage to teeth. The inevitable dental bills and tellings off from dentists are not pleasant, but I wouldn’t trade the experience of getting up close and personal with wine for anything. It’s the best way to see new styles, successful classics and regional diversity, all displayed in the glass for those lucky enough to taste. The high quality of wine in Marlborough is across the board. Pinot Noir, Chardonnay, Sauvignon Blanc, Riesling and even Pinot Gris (not always the most expressive of wines) all shone during judging for the Marlborough Wine Show, but the most interesting newcomer was Albariño. Talk about punching above its experimental weight. This Spanish grape has been in production in New Zealand for less than a decade and already it’s proving its long-term potential. (In fact, the daughter of Marlborough winemaker John Forrest, and winemaker in her own right, Beth Forrest, was instrumental in the arrival of Albariño in New Zealand after she got to know the grape well while working in Spain.) Albariño has character, freshness, consistency in style and is distinctively different in a friendly, easy to understand fashion. Forget Arneis (Italian, and I like it), Grüner Veltliner (Austrian, and not always especially appealing) and even Chenin Blanc (French, and declining rapidly here for some reason). Each 46 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

Galicia, Spain

This Spanish grape has been in production in New Zealand for less than a decade and already it’s proving its long-term potential. of these lesser known grape varieties has been trialled by New Zealand winemakers, but none are as consistent in style as Albariño. Winemakers suggest that Albariño’s easier to pronounce name is reflected in

its saleability, but Chenin Blanc seems pretty easy on that front and it’s going nowhere fast in this country, except for niche producers such as Astrolabe, Black Estate, Fromm and Millton Vineyards – all making drop dead delicious Chenin Blanc from the thin-skinned grapes. By contrast, Albariño is thick-skinned. This means it can withstand rainy conditions and still ripen fully. It also possesses other qualities in high measure: high glycerol and high acidity mean it can taste extremely fruity and fresh. No mean feat for a once obscure grape that comes from rainy Galicia in northwest Spain. It also has origins in northwest Portugal in similarly damp conditions in the Vinho Verde region, where it is called Alvarinho and, sometimes, Cainho Branco. Albariño was traditionally blended with other white grape varieties, rather than used to make a stand-alone varietal wine. That all changed in the 1980s when it was recognised and valued for its own qualities. It is now viewed as such a distinctive wine that it’s best left alone to shine. And it does in New Zealand. It was one of the stars of this year’s Marlborough Wine Show. Gold medal Marlborough Albariño There are still only a handful of Albariños made in Marlborough, so it’s to the credit of the following trio of wineries that their wines received gold medals this year. • 2019 Nautilus Albariño • 2019 Forrest Albariño • 2019 Wairau River Albariño

WINE NEWS

Saint Clair buys “notable” Gimblett Gravels vinyard

Maison Mumm launches two new RSRVs CHAMPAGNE MUMM has launched its RSRV Cuvée 4.5 and RSRV Rosé Foujita in New Zealand, in time for the festive season. ‘RSRV’ signifies ‘reserved’ and, in a tradition that dates back nearly 200 years, is the note that Champagne Mumm Cellar Masters would make in their cellar books to indicate the finest cuvées, which Maison Mumm’s successive chairmen would then gift personally to ‘friends of the House’. The two new releases join the RSRV Blanc de Noirs, RSRV Blanc de Blancs and RSRV Lalou. RSRV Rosé Foujita is a blend of six Grand Cru villages in the Maison Mumm

vineyard, and described as “epitomising elegance and aromatic richness”. The wine is aged for four years in the cellars and matured in oak barrels. Designed and named in tribute to artist and friend of the house, Léonard Foujita, the iconic Rose motif adorning the bottle was drawn by Foujita in 1958. RSRV Cuvée 4.5 is described as “a champagne of elegance and harmonious complexity”. A blend of five of Maison Mumm’s Grand Cru terroirs. Produced in limited quantities, this champagne is aged for a minimum of four years in the cellars.

Family-owned Marlborough winery, Saint Clair Family Estate, has bought a vineyard within Hawke’s Bay’s Gimblett Gravels from Mills Reef. The majority of Saint Clair’s vineyards are located within the Marlborough region in the Southern Valleys, Awatere Valley, Lower Wairau, Rapaura, Omaka Valley, Doctors Creek and Waihopai Valley. The winery says growing demand for its classic Bordeaux varieties has driven the purchase of the 18 hectare Gimblett Gravels site, which has produced some iconic and trophy-winning wines over the years. It has been rated by wine critic Michael Cooper as one of New Zealand’s “notable vineyards”, an endorsement granted only after many years of producing consistently excellent wines.

Pernod Ricard

SHOWCASE

Introducing new JOIY Spritz The creators of JOIY wines have launched two new products that combine natural plant-based beverages with eco-friendly packaging for a refreshing summer drink that is low in alcohol, carbs, calories and sugar. JOIY Spritz blends white wine with sparkling water and either a hint of pineapple or a splash of lime, to deliver a fresh, lighter summer drink that reflects the modern consumer’s desire to enjoy a drink while also being health conscious. The convenient 100% recyclable aluminium makes JOIY Spritz the ideal zero waste refreshment for summer activities, festivals or barbecues with friends – the possibilities are endless.

48 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

JOIY Spritz is made by Archer McRae Beverages, a carbon-neutral New Zealand-owned company. They were the first to produce wine in a can with the multi-award-wining JOIY, leading the way for sustainability and innovation in the wine industry. JOIY Spritz - available now: • Naturally lower in alcohol (6% ABV) • Lower in calories with no added sugar or artificial sweeteners • 100% natural, vegan and gluten-free • Contains no whey spirit • 100% recyclable aluminium can JOIY Spritz - RRP$4.99 for a single can and $59 for a box of 12. Archer McRae Beverages

An eye for adventure. A taste for good wine. As purveyors of fine wines, we seek the finer things found in other aspects of life in a place that offers up endless inspiration for the body, mind and spirit. The Tiki whÄ nau are an indigenous New Zealand wine producer committed to sustainable winegrowing with an uncompromising commitment to quality.

Tikiwine.com - Mauiwine.nz - Tuku.nz Distributed by Federal Merchants and Co.

WINE NEWS

La Belle Angèle lands in NZ FRENCH WINE brand La Belle Angèle is now available in New Zealand. Andrew Parker of distributor Negociants says these approachable, wellmade wines from a family-owned producer are fantastic quality, very true to their variety and incredibly good value at under RRP $20. “Every wine we tried over delivered on its price and the elegant, easy drinking styles are perfect for the upcoming summer season.” The La Belle Angèle range includes Chardonnay, Syrah, Pinot Noir and Rosé. Negociants

Lindauer runs Free this summer Lindauer, New Zealand’s number one sparkling wine brand, has launched the first New Zealand alcohol-removed sparkling wine, Lindauer Free. Available in Sparkling Brut and Rosé , the Limited Edition releases are made by award-winning head winemaker Jane De Witt, in the same way as Lindauer’s traditional sparkling wine, but with the alcohol removed at the end, leaving only a trace at no more than 0.5% ABV. “Lindauer is a party favourite over summer and there was a real gap in the market for us to offer our signature taste and quality, without the usual alcohol content,” says Jane De Witt. “As a classified sparkling wine, the grapes are picked, de-juiced, fined, fermented, stabilised and filtered in the same way as our other wines. The only difference is that the product goes through a gentle and sophisticated ‘Spinning Cone’ process at the end to remove most of the alcohol.” Lindauer Free Brut and Lindauer Free Rose – 750ml, RRP $13.99 Lion

SHOWCASE

Never underestimate a Dark Horse Award-winning Californian wine brand Dark Horse is now available in New Zealand through Quench Collective. Dark Horse launched in the US in 2015 and sold over one million cases in its first year. It was also the first ever wine brand to win the coveted Nielsen Breakthrough Innovation Award in 2017. Winemaker Beth Liston sources grapes from more than 400 growers in select vineyard blocks in the Lodi and Delta regions of California. She tastes 100 times from grape to bottle to ensure the best possible flavour and uses denser, riper berries for an uncompromisingly bold taste in her wines. Dark Horse was the #7 ranked premium wine brand in 2018, with Dark Horse Rosé the #1 premium Rosé.* Liston’s unwavering commitment to exceptional quality saw Dark Horse wines win 16 awards in the last six months of 2018. Quench Collective is distributing four wines from the Dark Horse portfolio: Cabernet Sauvignon, Chardonnay, Rosé, and Double Down (red blend). All are priced at RRP $21.99. *IRI Total US MULO (multi-outlets) 52wks to 12/30/2018 retail scan

Quench Collective

50 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

New $10k scholarship at EIT The Eastern Institute of Technology (EIT) has announced a new $10,000 scholarship to be awarded to a 2020 first year student enrolled in the Bachelor of Viticulture and Wine Science, offered by organic winegrowing company Urlar from Gladstone, Wairarapa. The scholarship has been established by Kohei Koyama, Winegrower and Director for Urlar. Any first year Bachelor of Viticulture and Wine Science student will be able to apply for the scholarship with a preference for applicants from the Wairarapa district. “We are looking for applicants who are highly motivated and passionate about organic viticulture and winemaking,” says Kohei. “The ideal candidate is highly committed to the wine industry and, of course, a wine lover.” The grant will be awarded at the end of Semester One of the first year of the degree and will be paid across the whole degree. The successful recipient will also have practical work opportunities working for the organic fine wine producer.

yalumba.com

WINE NEWS

Big plans for Gladstone Vineyard

Giapo x Aperol Spritz

AUSTRALIAN WINEMAKER, wine critic and tv personality Eddie McDougall is the new owner of Wairarapa’s Gladstone Vineyard. McDougall is behind Asia-Pacific wine brand, The Flying Winemaker. In a statement announcing the purchase, McDougall’s plans are said to include a focus on more fine wines from the established vines, with international markets firmly on his radar, particularly Asia. “Gladstone is well established and making fine wine,” he says. “They are custodians of the wine and I will bring that up a level and get it on the Asian market and the premium wine market. We are striving to make New Zealand’s best Pinot Noir, which we hope will catch the attention of the fine wine collectors of the world. We are super confident in the region, our winemaking abilities and the team behind this vision.” McDougall will lead the winemaking and vineyard team and plans to open the vineyard facilities to showcase some of New Zealand’s best chef and restaurant brands. A restaurant pop-up with Michael Dearth of Baduzzi is planned for January 2020.

Aperol Spritz has teamed up with Kiwi-Italian ice cream maestro Giapo Grazioli to put his creative twist on the classic Italian aperitif. Husband and wife duo, Giapo and Annarosa, created the ice cream together. It has an Aperol-flavoured sorbet base and is embellished with typical antipasto elements – with a Giapo twist. The signature cone is topped with white chocolate covered potato chips for a sweet and savoury crunch, and olives are added for an extra nod to its Italian heritage. It’s finished with a chocolate button bearing the Aperol Spritz logo. The Giapo x Aperol Spritz Collaboration is available until the end of February 2020 at the Giapo store in Auckland’s CBD.

WSET expands APAC team The Wine & Spirit Education Trust (WSET), the largest global provider of wine, spirits and sake qualifications, has announced the appointment of Sarah Andrew DipWSET (Honours) to WSET’s APAC team as Business Development Manager focusing exclusively on Australia and New Zealand. Based in Melbourne, she will be responsible for supporting and developing WSET’s existing Approved Programme Providers (APPs) and developing new business across Australia and New Zealand. WSET says Australia is its seventh largest market and its New Zealand business grew by +24% last year.

T WO G R E AT F L AVO U R S T H R E E NAT U R A L I NG R E D I E N T S 1 0 0 % P L A N T- B A S E D

JUST IN TIME FOR SUMMER Made with just three ingredients, the new JOIY Spritz combines white wine and sparkling water with a splash of lime or a hint of pineapple, delivering a fresh, lively and lighter summer drink. Packaged in eco-friendly go-anywhere cans that are friendly on the planet. And because the Spritz is naturally lower in alcohol (6%), lower in calories and with no added sugar or artificial sweeteners, it is friendlier on you too! En-Joiy!

www.joiy.co.nz or cath@joiy.co.nz

V E G A N | G LU T E N F R E E | 10 0 % R E C YC L A B L E | Z E RO WA S T E JOIYWINE

JOIYBOTTLEDHAPPINESS

Congratulations to the 2019 New Zealand Wine of the Year trophy winners

New Zealand Wine of the Year Champion 2019 Sponsored by O-I New Zealand Villa Maria Cellar Selection Syrah, Hawke’s Bay 2018

Champion Sparkling 2019 Sponsored by WineWorks Lindauer Vintage Series Brut Cuvée, Gisborne 2017

Champion Syrah 2019 Sponsored by winejobsonline.com Villa Maria Cellar Selection Syrah, Hawke’s Bay 2018

Champion Gewürztraminer 2019 Sponsored by Riedel The Wine Glass Company Wairau River Gewürztraminer, Marlborough 2019

Champion Other White Wines 2019 Villa Maria Cellar Selection Viognier,

Champion Single Vineyard White Wine 2019 Mud House Single Vineyard The Mound Vineyard Riesling, Waipara Valley 2018

Champion Pinot Gris 2019 Sponsored by Dish Magazine Russian Jack Pinot Gris, Marlborough 2019

Champion Single Vineyard Red Wine 2019 Sponsored by Hillebrand New Zealand Thornbury Pinot Noir, Central Otago 2018

Champion Riesling 2019 Sponsored by Plant & Food Research Lake Chalice The Falcon Riesling, Marlborough 2019

Champion Open White Wine 2019 Sponsored by Label and Litho Limited Seifried Sauvignon Blanc, Nelson 2019

Champion Sauvignon Blanc 2019 Sponsored by Antipodes Water Company Seifried Sauvignon Blanc, Nelson 2019

Champion Open Red Wine 2019 Sponsored by QuayConnect Saddleback Pinot Noir, Central Otago 2018 Champion Organic White Wine 2019 Peregrine Riesling, Central Otago 2018 Champion Organic Red Wine 2019 Peregrine Pinot Noir, Central Otago 2017 Champion Wine of Provenance 2019 Villa Maria Reserve Gimblett Gravels Syrah, Hawke’s Bay 2006/2013/2018

All results are available here nzwine.com/nzwy

Champion Chardonnay 2019 Isabel Estate Wild Barrique Chardonnay, Marlborough 2018 Champion Sweet Wine 2019 Forrest Botrytised Riesling, Marlborough 2018 Champion Rosé 2019 Sponsored by New World Two Rivers Isle of Beauty Rosé, Marlborough 2019 Champion Pinot Noir 2019 Sponsored by Guala Closures New Zealand Thornbury Pinot Noir, Central Otago 2018 Champion Merlot, Cabernet and Blends 2019 Saint Clair Pioneer Block 17 Plateau Cabernet Merlot, Hawke’s Bay 2018

Hawke’s Bay 2018 Champion Other Red Styles 2019 The Boneline Amphitheatre Cabernet Franc, Waipara 2018 Champion Wine - Auckland 2019 Villa Maria Single Vineyard Ihumatao Chardonnay, Auckland 2018 Champion Wine - Canterbury 2019 Mud House Single Vineyard The Mound Vineyard Riesling, Waipara Valley 2018 Champion Wine - Central Otago 2019 Thornbury Pinot Noir, Central Otago 2018 Champion Wine - Gisborne 2019 Lindauer Vintage Series Brut Cuvée, Gisborne 2017 Champion Wine - Hawke’s Bay 2019 Villa Maria Cellar Selection Syrah, Hawke’s Bay 2018 Champion Wine - Marlborough 2019 Isabel Estate Wild Barrique Chardonnay, Marlborough 2018 Champion Wine - Nelson 2019 Seifried Sauvignon Blanc, Nelson 2019 Champion Wine - Wairarapa 2019 Martinborough Vineyard Te Tera Sauvignon Blanc, Martinborough 2019

IWSC 2019

Record wins for NZ at IWSC Four Trophies, plus 10 gold medals for New Zealand wines and a gold for a Bay of Islands distillery gave the Kiwi contingent plenty to toast at the 2019 International Wine and Spirit Competition. IT WAS a record-breaking year for New Zealand at the 2019 International Wine and Spirit Competition (IWSC). In what looks likely a record, local wines won four Trophies at the major international Competition. One of these was not only the winner of the IWSC’s inaugural Semi-aromatic White Trophy, it was also the first ever New Zealand Pinot Gris to receive a Trophy at the IWSC. That New Zealand wines won this and the Trophies for Chardonnay, Sauvignon Blanc and Pinot Noir also signalled to the world that the country is making benchmark examples of varieties beyond the ‘big two’. Crown Range Cellar Moon Rock Waitaki Valley Pinot Gris 2018 took home the Semi-aromatic White Trophy, proving that when made in the right places with the right treatment New Zealand Pinot Gris deserves fine wine status.

54 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

Church Road Grand Reserve Hawke’s Bay Chardonnay 2018’s award of the Mission Hill Chardonnay Trophy is an international seal of approval for the exciting recent quality and stylistic developments in expressions of Kiwi Chardonnay. While New Zealand is no stranger to securing the Sauvignon Blanc Trophy, the win for Saint Clair Barrique Marlborough Sauvignon Blanc 2016 as an older barrel fermented example showcases the diversity of the country’s flagship grape, whose best can evolve with interest. Finally, the Pinot Noir Trophy for the Jackson Estate Vintage Widow Marlborough Pinot Noir 2015 – another more mature vintage – suggests not only a coming of age for the variety in its soils, but the country more generally. Winning a Trophy at the IWSC is a major achievement. It starts with being

awarded a top medal in the nationally grouped heats. These winners then go up against competitors from all the other country classes in the final Trophy tasting, assessed by teams of top judges made up of panel chairs and members of the IWSC’s wine committee. All wines are tasted blind throughout. While some competitions award Trophies based on price and across multiple subcategories, the IWSC’s Trophies are based solely on the quality in the glass for that variety, style or major product category. Given the IWSC also attracts entries from around 90 countries, which are assessed by 400 judges from over 30 countries, an IWSC Trophy is a truly first-class international award. Full details of all the Trophy and medal winners at this year’s IWSC can be found at iwsc.net

IWSC 2019

IWSC 2019 NZ Gold Medal Winners

Church Road Grand Reserve Hawke’s Bay Chardonnay 2018 97 points – Mission Hill Chardonnay Trophy

Jackson Estate Vintage Widow Marlborough Pinot Noir 2015 97 points – Pinot Noir Trophy

Crown Range Cellar Moon Rock Waitaki Valley Pinot Gris 2018 96 points – Semi-Aromatic Trophy

An intense lemony, brioche, succulent stone fruit nose is followed by a luscious full-bodied, complex and layered palate, with vanilla, lees, mineral and a touch of well-crafted reduction. It evolves beautifully in the mouth, suggesting improvement is still to come.

Lovely deep colour. Great intensity of fruit and forest floor notes leap from the glass. The palate adds smoke, spice and lovely savoury hints. Very well structured, with great harmony and balance from the fresh acidity and wellhandled tannins. Long complex finish.

A lovely green lemon colour seduces the drinker into smelling the delicious pure fruit and creamy nose, suggesting some barrel ferment. The palate is beautiful, long and succulent, with real texture and notes of peaches and cream. The finish is floral and honeyed. Beautiful.

Saint Clair Barrique Marlborough Sauvignon Blanc 2016 96 points – Sauvignon Blanc Trophy

Babich Black Label Marlborough Sauvignon Blanc 2018 96 points

With beautiful richness and weight to the palate, this shows sweet apples and pears, plus hints of sweet spice and nuts. Beautiful toasty and mealy characters add richness, but there is also freshness throughout the long, complex and textured finish.

This wine has everything. The intense and expressive nose is complex. The concentrated palate leads with grapefruit and quickly expands to show an abundance of fruit and mineral and mealy characters. This is very complex and sublimely textured, with great depth and an exciting finish.

Brancott Estate Letter Series O Marlborough Chardonnay 2018 95 points

Bristol Farm Central Otago Pinot Noir 2013 95 points

Peregrine Central Otago Pinot Noir 2016 95 points

Really intense on the nose, with rich, toasty and leesy characters and well-integrated oak. White stone fruit and a lovely citrus twist to the palate, together with a mineral element, provide the wine with great freshness. There is a great finish and a marvellous texture to this wine.

A mature edge on the rim of the colour leads on to a great nose, with clear brooding Pinot character and lifted high aromatics. The palate is well made and structured, with fabulous elegance, complexity and length, including notes of leather, spice and earth – but it remains pure throughout its long finish. Excellent.

A purple-red heart fades to a mid-red rim. The lovely pure nose with rich strong herby fruit is backed by spicy oak. Elegant, refined palate, with spicy powdery tannins; this is followed by some wonderful developed characters. Rich with fruit, this still has a purity and a strong herby, fruit finish. A very serious style.

Stoneleigh Latitude Marlborough Chardonnay 2018 95 points

Two Sisters Central Otago Riesling 2011 95 points

Black Collar Vodka 95 points

Intense and complex fruit showing plums, mango and guava marries with spice, flint and well-judged, subtle oak. This is well made, with a lovely weight and texture to the palate. It is elegant and restrained, yet assured and complex. Very long finish.

A pale green/gold colour belies the intense development of this wine. An initial sweet burst of lime, toast and spice fruit is followed by a nicely balanced palate, with a touch of sweetness. There’s also delicate yet assertive fruit, with notes of lemon curd and intense white fruit. This is a wine of refinement and great balance.

It was a remarkable run for New Zealand at the International Wine and Spirit Competition 2019

The start on the nose is elegant, grassy and clean, with some lime blossom notes. It is fresh and easy to drink and cooling on the palate. This is a perfectly balanced and very well-polished example, with class and elegance throughout. It is made in a refreshing and light style. Highly recommended.

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IWSC 2019

PINOT NOIR TROPHY

Jackson Estate

Chris Scott

MISSION HILL CHARDONNAY TROPHY

Church Road “New Zealand Chardonnay is definitely looking the best it has ever done,” states Church Road’s Chris Scott. Given he’s the maker of what has just been judged the world’s best Chardonnay at the International Wine and Spirit Competition (IWSC) with his Church Road Grand Reserve Hawke’s Bay Chardonnay 2018, he’s well qualified to comment on what’s behind the variety’s recent quality wave. “New Zealand has always had the potential with Chardonnay and there have certainly been wines that have demonstrated this for some time,” he acknowledges. “What we are seeing now is a wider range of producers doing some seriously good things and some critical mass that is really starting to get noticed internationally. Obviously, an award like this just helps to cement that further.” Scott notes the pendulum has swung from heavy, overly oaky and ripe styles to low or no oak styles that could lack interest, and arrived at a current point of balance for Chardonnay. Less and better oak, earlier and hand harvesting, whole bunch pressing, wild fermentation, better handling of malolactic fermentation, higher solids ferments, less lees stirring and improved viticulture and site selection have all played their part, he observes. As for the wine that won the IWSC’s Mission Hill Chardonnay

Trophy, Scott explains it was made from fruit from two of Church Road’s vineyards in the Tuki Tuki valley, close to the coast and fanned by cooling sea breezes that help retain freshness and acidity. “With Chardonnay we aim to harvest at a ripeness level that will give us a balance between weight and freshness,” he expands. “We want the wine to be substantial but not cloying or heavy. We tend to find the less we do in the winery the better it is, so it’s all about getting it right in the vineyard, then resisting the urge to interfere! Pick it, press it, put it in a barrel and walk away, we like to say. In reality it’s a little more complex than that, but not much. “Personally, it is obviously a nice endorsement of what we are doing to win the IWSC’s Mission Hill Chardonnay Trophy,” says Scott. “The style has been slowly refined over the last few years and we have a new vineyard coming into its own. It’s a great reward for the team as there is a great deal of collective experience, skill, thought and commitment reflected in that wine. “More generally and more importantly, it’s great to see so many New Zealand wines beyond the Sauvignon Blanc category doing so well on the world stage. We’re very pleased to be doing our little bit to support that.”

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“I’m stunned, having literally just found out that our Vintage Widow Pinot Noir 2015 has won the IWSC Pinot Noir Trophy,” says Jackson Estate head winemaker Matt Patterson-Green on being informed that his wine had been judged the top Pinot Noir at this international competition. However, as the news sinks in, he recalls the “crazy violet” aromas that came off vats fermenting some of the best grapes he’d ever handled and the convergence of factors that resulted in this world-beating wine. “2015 is one of the best vintages I’ve ever experienced in Marlborough,” Patterson-Green states. “We were 30% down on volume, but the quality was exceptional with longer hang time, small berries and hyper-concentration. It was one of those years when everything went right. “It’s testament to the quality of our vineyards though. We spent a hell of a lot time and money on them to get the equilibrium right and as pristine fruit as possible, and have started to see the quality coming through in our Pinots.” Like many of the first wave of family wineries in Marlborough, Jackson Estate focused initially on Sauvignon Blanc. However, early on it decided to plant Pinot Noir on the clay pans of the Gum Emperor vineyard in the Waihopai Valley – this was 25 years ago, at a time when the Southern Valleys were not recognised as the prime Pinot territory that they are today. The estate’s commitment to Pinot has been further reinforced in recent years by the establishment of a new winery dedicated to the variety. From the “dark, dense and brooding” fruit of the Gum Emperor vineyard and the “lifted floral and herb” character of the estate’s Somerset vineyard (also in the Waihopai), the Vintage Widow emerged. Launched in 2005, examples from its inaugural vintage are still drinking well, notes PattersonGreen of a wine that’s given plenty of time, spending at least a year in barrel and two in bottle before release. Patterson-Green reflects: “It’s never just about one person, there’s a deep-seated pleasure in the fact something the whole team has worked so hard on has won a trophy.” This recognition extends to the team’s families and his own wife, a “Vintage Widow” over the time of harvest which, in a small company, means losing loved ones to long days that only finish when all the work is done. “But the result in barrel or bottle is worth it,” Patterson-Green concludes. “You forget the hours when you open a bottle and enjoy a glass that contains a trigger to that vintage.” Matt Patterson-Green

IWSC 2019

SAUVIGNON BLANC TROPHY

Saint Clair “Barrique was born in secret in the 2013 vintage as a fun, experimental interest project, coincidentally by both of our white winemakers, each unaware that the other was doing a similar project,” says Saint Clair winemaker Heather Stewart, explaining the origins of the barrel fermented Sauvignon, which won the IWSC’s top Sauvignon Trophy with its 2016 vintage. “We each put some Sauvignon Blanc juice, fresh off the press, into a few seasoned oak barrels and let them go,” she recounts. “It was only after the harvest period when we slipped these wines blind into our grading tasting with the full winemaking team, that we realised we’d both had the same idea.” Well received, but regarded as a little “out there” by some of the team, the wine came into being after

Stewart and her colleague campaigned to get a blend of the three best barrels bottled. The winemakers’ three favourite barriques remain as the blend, but the wine now hails from three of Saint Clair’s best vineyards in the lower Wairau Valley and has evolved through continued experimentation. “This trophy means so much to us,” says Stewart. “We would be exceptionally happy to win this trophy with any of our Sauvignon Blancs. However, we were especially excited that it was the Barrique that won. What began as a pet project, and has been a labour of love ever since, has become one of our favourite wines. We were waiting for it to get the recognition that we believed it deserved. We feel like proud parents!” Saint Clair is already known for its wide range

SEMI-AROMATIC WHITE TROPHY

Crown Range Cellar “We are extremely proud to win the first Semi-Aromatic White Trophy,” says Crown Range Cellar’s Jing Song of the success of her Moon Rock Waitaki Valley Pinot Gris 2018. Not only awarded this inaugural IWSC Trophy, the Moon Rock was the first New Zealand Pinot Gris to win a Trophy at the prestigious international wine competition, just four years after Song became the country’s youngest Pinot Noir Trophy winner at the IWSC with one of her debut releases. This most recent win started with a trip Song made to the Waitaki Valley on a sunny day with Grant Taylor, who makes a number of Crown Range Cellar’s wines. “Grant took me to the new vineyard that had recently been purchased,” Song explains. “It was in the middle of nowhere, near Lake Aviemore, which was glowing like a moon. Talking to viticulturist Murray Turner about its soil, I found out that it contains the element selenite which, when translated from the ancient Greek, is ‘Moon Rock’.” It was this lunar confluence that inspired

Hamish Clark, Heather Stewart, Kyle Thompson, Stewart Maclennan and Chloe Gabrielsen of Saint Clair

of Sauvignons, which often see Stewart and the team working with over a hundred small tanks of the variety in any vintage. However, this barrel fermented version is something new, and a style that Stewart considers New Zealand should feel more confident in sharing beyond the cellar door. “For an alternative style of Sauvignon to go up against both more classical styles

Jing Song

the name of the label, while the huge potential of making great Pinot Gris in the Waitaki Valley inspired Taylor in the making of the wine. Although Pinot Gris is made all

of New Zealand Sauvignon Blanc and a diverse range of international Sauvignons, and take out the top award, shows that New Zealand is capable not only of diversifying, but of doing it at a high quality level,” Stewart states. “I hope this award may give producers the courage to showcase their alternative style Sauvignon Blancs more, and not be afraid to release them to a wider market.”

over New Zealand, Taylor points out that traditionally it performs best in the coolest of the cool climates of Northern Italy, Alsace and Germany. “Our coolest region, literally and figuratively, is Waitaki Valley, North Otago,” he observes. “The cool climate means small berries, and small berries lead to better concentration of all things. It also means the grapes retain acidity and have lower sugar levels so can be hung on the vine a long time and develop ripe flavours, yet not go ‘over the hill’.” In the winemaking, where he was assisted by Jen Parr, Taylor notes that the best was brought out from the grapes by her experimentation with techniques such as barrel and stainless steel fermentation, lees stirring and malolactic fermentation. “With the 2017 vintage receiving a gold medal at the 2018 IWSC and the 2018 taking a Trophy this year, I think it’s safe to say there is a developing understanding of the grapes and how to treat them,” notes Taylor. “And why is it New Zealand’s first Pinot Gris Trophy at the IWSC? Because there have been very few others entered made from the Waitaki!” he concludes.

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BEER & CIDER REPORT

T OA ST the season

The latest beer and cider releases youâ&#x20AC;&#x2122;ll want to have on offer for the crowds as they kick into holiday mode

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BEER & CIDER REPORT

Note: Beers and ciders are listed by % ABV

BEER Baltika 0 Grapefruit 0.0% ABV, 330ml RRP $1.89 Q Liquid

Arriving in an elegant, tall 330ml can, Baltika Grapefruit will appeal to the zeroalcohol drinker who is still looking for an interesting experience. The nose is a juicy blend of sweet red grapefruit and the pale yellow liquid has a slight grapefruit bitterness about it. (It actually owes more to the Italian blood orange aranciata.) It’s a thirst-quenching drop that will really come into its own in summer. Peroni Libera 0.0% 0.0% ABV, 330ml 6-pack RRP $13 Asahi Beverages

Peroni’s new offering in the alcohol-free space is the ultra-light Peroni Libera, which is packaged in the classic Peroni green-bottle style. The nose is typical of a southern European lager but in the mouth it is all freshness and light with an almost Asian rice beer flavour about it. A great option for those after a non-alcoholic alternative.

Good George Smashed Blue Berry-Beer 3.7% ABV, 330ml 6-pack RRP $19.99 Good George

Blueberry beer sounds like something out of Charlie and the Chocolate Factory, but Veruca Salt this is not. A deep red, almost purple drop, this beer has an aroma of blueberries that continues into the taste profile. A blueberry sweetness up front gives way to a crisp, refreshing tartness. It comes in a shareable six pack of attractive blue cans. And at a demure 3.7% it’s an interesting option for a session beer. ParrotDog Gavin Gose 4.4% ABV, 440ml RRP $6.99 ParrotDog

Pouring a pale yellow white in the glass, the new Gavin Gose has aromas of coriander seed, citrus and a juicy sourness. In the mouth there’s coriander spice, a lemon sourness and strong salt character that typifies the Gose style. Deep Creek Mahalo Pineapple Mint Sour 4.5% ABV, 440ml RRP $7.99 Hancocks

Continuing their Tiki range of fruit cocktail-inspired beers, Mahalo is a Hawaiian take on Deep Creek’s earlier sour brews. A mouth-puckeringly juicy, sour aroma leads to sweet pineapple and fresh mint blended with zesty lime in this ode to the tropics. Tart and refreshing.

Hallertau 09 4.5% ABV, 330ml 9-pack RRP $28.95 Hallertau

Otago has Speight’s, Waikato has Waikato Draught, and now the team at Hallertau have decided Auckland needs its own beer. Enter the ‘09’ (a reference to the city’s area code). Arriving in a Hallertau bold blue bottle, but in a natty nine-pack, the beer is an easy drinking lager with crisp pilsner notes. It’s only available in the 09 so enjoy one while sitting on the beach at Takapuna or on the ferry to Waiheke. It’s such a classic taste, we’d like to see it trialled with the best fish and chips in the city - from Marsic Brothers in GI of course. Renaissance West Bay Session IPL 4.5% ABV, keg only Brandhouse

India Pale Lager is a mash up of IPA and lager and it’s a style that is gaining many followers. Taking the hop-forwardness of the IPA and teaming it with the clean, crispness of a lager makes for a refreshing drop that pulls back on the bitterness. Renaissance’s West Bay IPL harks back to the Marlborough Sounds with flavours of melon and passionfruit and a hint of citrus. A great drop for those looking to quench the thirst of summer crowds.

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BEER & CIDER REPORT

Sawmill Raspberry Sour 4.5% ABV, 500ml RRP $10.99 Sawmill

Epic Blue 4.8% ABV, 330ml 6-pack RRP $19.99 Epic

Fork Brewcorp Exit Strategy APA 5.3% ABV, 330ml 6-pack RRP $22.99 - also in keg Fork Brewcorp

A tart, red Gose-style beer, this is a super-refreshing taste-bud-tickler from the Sawmill brewers. Arriving in a beautiful, big red and blue Sawmill bottle, the Raspberry Sour is brewed with hibiscus and, of course, raspberries. The sourness is provided by a naturally probiotic strain of bacteria. It’s extremely refreshing and will be a favourite of sour beer fans everywhere.

Epic has taken the leap into low-carb beer with its new Epic Blue, which contains less than half the carbs of a usual beer. The blue and white can even looks healthy. In the glass, while they’ve compromised on carbs, that’s the only concession. The nose has that familiar Epic hoppiness and the taste remains true. Even the alcohol content has remained up there at 4.8% ABV. There’s a clean, crisp finish that cries out for some salty chips – but would that defeat the purpose?

This APA from award-winning brewer Kelly Ryan (and the man behind Fork Brewcorp – winner of the Champion Small Brewery title at the NZ Beer Awards for the second year in a row) has an intensely hoppy aroma with fresh passionfruit, tangerine, fresh grass and gooseberries and a soft malt character. On the palate there’s gentle bitterness followed by a malt sweetness; fruit-rich flavours and mouth-coating hop oils.

Eagle x Dancing Sands Saison 4.8% ABV, 500ml RRP $10.99 Eagle Brewing

Eagle Brewing have taken the classic French ‘saison’ style and given it an innovative gin-twist in a collaboration with Golden Bay’s Dancing Sands Distillery. Saison is usually fruity and spicy, but in this brew the Kaiapoi brewers have taken the fruit and spice and notes from Dancing Sands’ saffron gin. The saffron is complemented by rose and juniper for a perfumed drop that will widen the tent of those interested in such a take on an ale. The tart finish keeps you coming back for more, which is permissible at a respectable 4.8% ABV.

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Sunshine Brewing Club Tropicana Pineapple Witbier 5% ABV – keg only Vintners

With more sunshine than they know what to do with, it makes sense that this balanced, super fresh, bright witbier would come from Gisborne brewery Sunshine. Galaxy hops and pineapple add layers of tropical good vibes to this beer that will go down a treat over summer.

Epic Hopshine 5.5% ABV, 330ml 6-pack RRP $22.99 Epic

Epic have really nailed it with this instant classic: a beer that actually tastes like a glass of sunshine. Arriving in a radiant yellow can, this is a drop that bursts with beautiful hoppiness and expertly balanced tropical fruit flavours of mango and citrus. Epic says the beer is “a bit lighter in alcohol and bitterness”, but at 5.5% ABV it’s not inconsiderable. The main takeaway is that one gulp puts a big, lovely smile on your dial. Recommended.

BEER & CIDER REPORT

Sprig & Fern Brut IPA 5.9% ABV, 888ml RRP $12.29 Sprig & Fern

Nelson brewery Sprig & Fern has released its take on this popular summer beer style – its golden Brut IPA has a light, dry champagne-like finish and bold fruity aromas. Captain Jack 6% ABV, 330ml RRP $4.99 Q Liquid

“Once in a while there is a time when one needs to leave the safe port. Time to sail away into the unknown. Your inner compass will guide you.” You will need that inner compass because that’s the last thing in English in the bottle! On the back of Captain Jack it says “Piwo o smaku rumu”, which might be Polish for “beer flavoured with rum”. It’s an interesting drinking experience – it almost tastes like beer flavoured with rum and cola. With its sweetness it’s very approachable and closer in taste to a pre-mixed drink than a flavoured beer. Sunshine Brewing Last Chance East Coast IPA 6% ABV – keg only Vintners

This trial East Coast IPA uses Mosaic and Riwaka hops. The brew team at Sunshine used a different strain of yeast than would normally be used in this style to achieve a softer mouthfeel and lower bitterness to counter the aggressiveness of the Riwaka hops. A hoppy, lively, almost tropical banana character on the nose continues in the mouth in a refreshing, balanced beer that keeps you going back for more.

Sunshine Brewing Red Bus Red Hazy IPA 6% ABV – keg only Vintners

A collaboration first brewed in the UK with Thornbridge and named for both the iconic bus and the iconic Gisborne surf spot. A Red ale base with loads of American and Kiwi hops leads to tropical and red fruit flavours layered over a smooth and satisfying palate.

Deep Creek’s take on a traditional Belgian lambic style beer won the Trophy for Best NZ Beer at the NZ Beer Awards 2019.

Good George Summer Citrus Hazy IPA 6.2% ABV, 946ml RRP $14.99 Good George

Good George continue to crank out interesting and very drinkable beers from their Hamilton base. The Summer Citrus Hazy IPA is gold and hazy in the glass and has aromas of orange, mandarin and pine. It’s bitter but silky smooth. It comes in the now-familiar 946ml squealer – the perfect size for summer afternoon sessions.

Deep Creek Mischief Jungle IPA 6.5% ABV, 440ml RRP $7.99 Hancocks

Deep Creek make adventurous beers, and here they’ve created a playful and mischievous one. The brewers describe it as a “cheeky, little juicy fruitbomb”. It’s bright, unfiltered and flavoursome with a full mouthfeel and soft hop bitterness. Deep Creek Deep Kriek Barrel Aged 6.7% ABV, 750ml RRP $29.99 Hancocks

This take on a traditional Belgian lambic style beer won the Trophy for Best NZ Beer at the NZ Beer Awards 2019. Fermented with New Zealand tart cherries, it has complex flavours with dusky, earthy notes enhancing the tart cherry and leading to a dry finish. Deep Creek Solera Barrel Aged 6.7% ABV, 750ml RRP $29.99 Hancocks

Solera is Deep Creek’s yearly release of a tank-aged Lambic-style beer, untouched by wood. It’s named for the process of ageing alcohol by fractional blending. The brewery team pitches new wort on top of the mother culture, allowing it to grow in complexity and flavour. This 2019 vintage is a golden sour ale, aged for 15 months in tank.

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BEER & CIDER REPORT

Emerson’s Colloidal Haze Hazy IPA 7.12% ABV, 330ml RRP $5.49 Lion

There’s a bit of science behind this new release. According to the folk at Emerson’s, colloidal haze is “the result of protein molecules within the beer joining with polyphenols to form molecules large enough to cause turbidity.” Rakau, US Citra and Cryo Citra hops add a tropical, citrus character, while wheat and rolled oats provide a touch of creaminess. ParrotDog Joan Red IPA 7.5% ABV, 440ml RRP $9.99 ParrotDog

ParrotDog have tried to paint Joan as a fierce red-head with a hot temper and a dry sense of humour. If the beer is anything to go by, she’s a lot more likeable than they suggest. The Red IPA that flows out of it is a balanced, slightly sweet red ale that is nicely balanced and very drinkable Would pair very nicely with dense, rich meat dishes, like a rack of sticky, saucy barbecued ribs.

cranberries, raisins, nuts, vanilla and cacao nibs. Leave some on the hearth for Santa and watch him fall off his sleigh.

CIDER Good George Passionfruit Cider 4.5% ABV, 946ml RRP $12.99 Good George

Here’s a fruity number from Good George that will be a favourite with the sweet cider crowd. It’s an effervescent golden drop with a big, fruit-laden nose. The taste is all about passionfruit and apple, wrapped up with a big burst of sweetness. Serve over ice.

Peckham’s Brown’s Apple won Champion Cider of the Show at the recent NZ Cider Awards 2019.

Garage Project Slay Rider 10.4% ABV, 440ml RRP $13 Garage Project

Peckham’s Brown’s Apple 4.9% ABV, 330ml RRP $5.99 Peckham’s

The chaps at Garage Project are picking higher ABV stouts to be a “bit of a thing” over the next year, and are kicking things off with this collaboration with US brewers ALC (A Lost Cause). The seasonal stout is an intense 10.4% ABV, but made to linger over. Within its dark depths you’ll find eight different malts, Christmas cake, plum pudding, mince pies, dried

This cider is a winner – literally. At the 2019 Cider Awards in mid-November it won a Gold medal, was Trophy winner in its class and went on to take out Champion Cider of the Show. It’s made with Brown’s Apples, a traditional cider apple from South Devon usually classed as “sharp” on the cider apple spectrum. The team at Peckham’s have countered this by

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cooling the brew before the wild yeasts have consumed all the sugars. The result is a beautifully balanced, juicy concoction that will satisfy mainstream cider drinkers who like a little sweetness, but also bring them back looking for more thanks to the backbone of tartness. Recommended. Sprig & Fern The Breeze Cranberry & Orange Cider 5.5% ABV, 1.25L RRP $12.99 Sprig & Fern

This fruit cider was created in a collaboration between Nelson craft brewery Sprig & Fern and local radio station The Breeze Nelson and launched at the annual NZ Cider Festival in Nelson. A balance of citrus and cranberry on an apple cider base make it a refreshing summer drop. Peckham’s Skins ’n Pips 6.7% ABV, 330ml RRP $5.99 Peckham’s

Skins ‘n Pips is an unusual cider, but one that will intrigue those who prefer the drier, more tannin-ey end of the cider spectrum. The skins part is just that: cider apples fermented in their skins to soften tannins. After pressing, the brew spent 10 months in oak barrels. The result is a very dry, lightly musky drop with sly notes of sweetness here and there. Would be an excellent cider to pair with a selection of sharp, hard cheeses like a good vintage Cheddar or a Dutch Beemster. For distributor details see Distributor Index on page 89.

SHOWCASE

New 888ml glass proves a winner for Sprig & Fern Consumers are giving the thumbs up to Nelson craft brewery Sprig & Fern’s new 888ml glass packaging, filled with their award-winning craft beer range and wrapped in its award-winning label design. Since the April release, the resealable glass bottles continue to grow in popularity with beer lovers keen to support the sustainable resealable glass craft beer option. Bottling is done at the brewery’s Richmond site and the 888ml launch followed Sprig & Fern’s move into 330ml and 500ml glass bottles in early 2018 (in addition to its existing 1.25L PET range). The bottles also all carry the refreshed Sprig & Fern packaging design that was introduced in late 2017 and won the Packaging Trophy at the Brewers Guild Awards 2018.

Sprig & Fern 888ml products have firmly made their mark on shelf and continue to showcase the quality and consistency that are at the heart of Sprig & Fern Brewery. Building on the success of the new format was the news that two Sprig & Fern beers placed in the New World Beer & Cider Awards Top 30, seeing them ranged in New World stores nationwide, while Sprig & Fern Limited Release Smoked Bock was awarded Gold at the New Zealand Beer Awards 2019. Sprig & Fern 888ml products have firmly made their mark on shelf and continue to showcase the quality and consistency that are at the heart of Sprig & Fern Brewery. Tracy Banner, the owner, Master Brewer and driving force behind Sprig & Fern Brewery was recently awarded a second Brewers Guild of New Zealand honour, an Honorary Fellowship to add to her 2014 Honorary Member accolade. This is the Guild’s highest honour and is awarded sparingly to recognise the high level of achievement of individuals who have made an outstanding contribution to the Brewers Guild of New Zealand. It is reward and recognition like that that gives you confidence in the quality and consistency of the Sprig & Fern product on shelf. Sprig & Fern Brewery

64 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

Master Brewer Tracy Banner

AvAilAble Now

sAles@sprigANdferN.co.Nz

OPINION – BEER

Michael Donaldson

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

The ‘L’ word Lager is enjoying a bit of a resurgence thanks to some attention from craft brewing circles, says Michael Donaldson. LAGER. IN craft brewing circles, for decades, it was a dirty word. Lager was synonymous with the work of big “industrial” breweries. It was massmarket beer. It was made cheaply and quickly. In the late 1980s and early 1990s, as craft found its feet, lager was a rallying point (pint?!). Against the wall of yellow fizzy beer, craft could offer contrast in the form of pale ale, IPA, imperial stout and other nearly-forgotten styles. There’s a reason lager was so popular and, sure, a lot of it had to do with dominant global giants preferring to mass produce one kind of less flavourful, easydrinking beer. But lager was (and is) the most popular beer style on the planet because people love it. It’s simple, crisp, clean, refreshing, and easy-to-drink. A true lager, as created in ice-cold German caves over 500 years ago, was built on a long, cold fermentation and storage process (conditioning) that could take six weeks or more to create a mature, smooth beer. After World War Two, in an economy where grain was rationed, the global industrial giants found short-cuts for making lager. They sped up the process (done in a week) and out of necessity added rice and sugar, instead of brewing with all-grain. They dialled down the hops and then used hop extract instead of real hops. What evolved remained popular, so American brewers, in particular, continued down that path, cynically turning efficiency into an artform. Early American craft brewers were right to turn their backs on the 66 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

Budweisers of their world, and in turn they set the agenda for what’s evolved in New Zealand. But now lager is undergoing a renaissance – not just here, but around the world. It’s driven partly by a burgeoning group of inquisitive drinkers who want to move from mainstream towards craft, and a flavoursome lager is a friendlier jumping-in spot than a robust, hoppy pale ale. Smaller brewers are also conscious of tapping into that wider audience – leveraging the interest in craft to chip away at the big breweries’ market share in the most popular category.

Lager was (and is) the most popular beer style on the planet because people love it. It’s simple, crisp, clean, refreshing, and easy-to-drink. The point of difference is that craft lagers are being brewed “true-to-style” with genuine slow-fermenting, highattenuating lager yeasts that deliver a clean, dry beer without the need to add sugar or use a fast-acting ale yeast. That’s followed by a long conditioning period to create a smooth texture and rounded mouthfeel. And the beers are hopped to create a bracing, rasping bitterness that demands another sip. The sticking point for smaller breweries is price. They simply can’t compete with

big brewery offerings in the supermarket space, although the price of six-packs is coming down all the time. The results, though, are in the drinking. So where to start? If you’re a fan of the robust, snappy bitterness offered by Steinlager, then hop over to an Epic Lager. A light perfume of mandarin zest is laid over a brioche sweetness and finished with a vigorous hop kick. There’s great balance and a long finish. In a post-Rugby World Cup frame of mind? If you like those super smooth Japanese lagers such as Asahi, have a look at Liberty Brewing Divine Wind. It’s elegant, light and subtle but flavoursome. Perhaps a classic Czech lager such as Pilsner Urquell is more your thing? You won’t be disappointed by Garage Project’s Beer. The labelling and marketing is all about simplicity, but this is a robustly hopped pale lager that’s packed with zingy hops. Corona – with or without a lime wedge in the neck? Three Boys Tres Amigos unashamedly tilts its sombrero towards the famed Mexican-style lager. Finally, if the ubiquitous greenbottled European lager as personified by Heineken, Carlsberg and Becks is your default choice, try McLeod’s Longboarder Lager. With a smooth grainy body, flintdry minerality, citrus hop notes and firm finish, it’s a Kiwi-isation of Europe’s best. Whether you’re crossing over from green-bottle lager territory or wanting a refreshing change from those heavier IPAs and pale ales, you just can’t beat an old-fashioned, well-made lager.

BEER & CIDER NEWS

Sawmill rebuilds after major fire A MAJOR rebuild is underway at Sawmill Brewery in Matakana following a large fire in early October. No one was injured in the blaze on October 7, but it caused such extensive damage to the brewery, offices and Smoko restaurant that the entire premises has to be rebuilt. It’s hoped the roof will be replaced by Christmas, with services resuming soon after. The building size will be expanded so the brewery can increase capacity. The team are also looking at different energy options to complement their current use of solar – Sawmill has the largest solar power system of any brewery in the country. Sawmill says it aims to rebuild using repurposed, reusable and recycled product, including wood-turned light fittings and squab covers. “We are using storm-felled beech for the walls, and old painting drop sheet squabs for our covers – everything we’re using has its own story,” says co-owner Kirsty McKay. Just days after the fire, Sawmill won the inaugural Brewing Sustainability Trophy, sponsored by New World, at the Brewers Guild 2019 NZ Beer Awards. The award recognised the brewery’s dedication to mindful, sustainable brewing, and the team’s commitment to reducing their environmental footprint; earlier this year Sawmill became the first brewery in New Zealand to be awarded B-Corp certification. “A massive thank you to New World for sponsoring this Award – the timing couldn’t have been better,” says McKay.

“And to the extraordinary number of people who have reached out to help us since the fire – it’s meant the world to us. Breweries across New Zealand have contacted us to offer tank space so we can continue to brew over the summer without interruption. There are great opportunities for collaboration, and we know we can turn this really unfortunate

event into something great for Sawmill drinkers.” While the Sawmill premises are being rebuilt, McKay and co-owner Mike Sutherland are making the most of the opportunity to improve on what is already an impressive commitment to the community. “We’re very focused on being resourceful at this time – taking this devastating event and turning it into something positive for our team and community,” says McKay. “We are currently volunteering on several local projects in the area; we are fundraising for the Rodney Women’s Centre, the Matakana and Leigh fire brigades, the Leigh Hall, and the Matakana Coast Trails Trust.” The hospitality team from Sawmill are also working with Everybody Eats, a community dining initiative that has just opened a new restaurant in Auckland, and there are plans to work with the City Mission as well. “We want to be busy and to make the most of the time while the premises is being rebuilt,” says McKay.

Lion taps into ASMR experience When Lion-owned Christchurch brewery The Fermentist launched its Kiwi Pale Ale (KPA) as New Zealand’s first certified carboNZero beer in early October, there was also a tech twist to accompany it. The brewery released an ASMR (autonomous sensory meridian response) content piece, which Lion says was “designed to give drinkers a meditative moment of taste, sight and sound while experiencing the KPA’s journey from harvest to hand.” ASMR can be video or audio, using sounds or images that evoke feelings of calm, relaxation or even euphoria in the viewer or listener. Swish Studios worked with Kiwi DJ and foley artist Suren Unka to produce the ASMR for The Fermentist, so customers can experience the taste of the beer alongside all the sights and sounds of its journey, from the rustle of the malt, to the clinking of glasses, to the chirping birds in Hinewai Reserve. They first captured reference audio onsite at the brewery and then recreated the sounds using elements such as jasmine rice for the barley, and skateboard wheels for the sounds of the conveyor belt. Kat McDonald, Sustainability Manager at Lion, says: “This ASMR piece is not only a really fun and interactive experience for fans, encouraging them to be mindful and appreciative with every sip, it also helps people to be more conscious of what they purchase and consume, inspiring them to take the time to think about what’s gone into the beer and the journey it’s taken to get to their hands.” DRINKSBIZ DECEMBER 2019 / JANUARY 2020 67

BEER & CIDER NEWS

ParrotDog goes big for summer Wellington brewery ParrotDog is releasing four of its core-range beers in new format packs in time for barbecue season.

NZ Ale Trail launches

Rifleman XPA (4.5% ABV) – now in 330ml can 6-pack at RRP $19.99

Bitterbitch IPA (5.8% ABV) – now in 330ml can 12-pack at RRP $37.99

Hawkeye Session IPA (4.0% ABV) – now in 330ml can 6-pack at RRP $19.99

Falcon APA (5.4%) – now in 330ml can 12-pack at RRP $37.99

ParrotDog

THE BREWERS Guild has launched the NZ Ale Trail at nzaletrail.com. It says the website is “designed to help domestic and international tourists experience great Kiwi beer in the places that it’s made and traditionally enjoyed.” An interactive map of New Zealand shows each brewery’s location marked by its award result in the Beer NZ Awards, as well as keys to indicate the services available (brewery/pub/fillery/tours). Brewery details include awards, facilities, brand background, location and opening hours. The Guild says the site is still in its early stages, and it intends to test and improve before it expands. It is taking expressions of interest from those keen to have their NZ Beer Experience included on the site. Details at nzaletrail.com/about

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BEER & CIDER NEWS

Peroni launches zero alcohol beer PERONI NASTRO Azzurro has added a premium zero percent alcohol beer to its portfolio – launching Peroni Libera 0.0% in New Zealand. It’s the first zero alcohol beer from the Italian beer brand. Peroni Libera 0.0% is made with Peroni’s signature Nostrano dell’lsola Maize with two row spring barley and a dedicated yeast strain that the brand says delivers a rich panel of pleasantly complex flavours, without producing alcohol. The result is a pale golden, lightbodied and refreshing beer with a subtle bitter taste. Peroni Brand Ambassador, Admir Mullaaliu, says the new beer will allow New Zealanders to enjoy Peroni at any occasion, without sacrificing taste and quality. “New Zealanders are increasingly striving to live a more balanced lifestyle and putting their wellbeing first. We’ve recognised this and have developed a zero alcohol, high quality Peroni beer so that Kiwis can have the best of both worlds.” Asahi Beverages NZ

Epic offers low carb and a Taproom Auckland brewery Epic has added a low carb beer to its award-winning range – Epic Blue is a “lower carb” Pale Ale, with 4.8% ABV and 5.3g carbs. It’s already proving popular with consumers as it maintains the hop intensity that Epic beers are known for, while being less filling. The Auckland brewery is also dipping its toe into the Taproom experience, opening a “pop-up taproom” at Epic HQ in Onehunga on selected dates. Events have so far included a BBQ competition and a Metallica tribute concert and each one is ticketed as Epic has a series of special licences for each event, rather than a full liquor licence. Full details and dates at epicbeer.com

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TEQUILA & MEZCAL REPORT

TH E TAST E OF

Mexico Tequila and mezcal continue their rise with a range of styles and price points for mixing and sipping

70 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

T EQUILA & MEZCAL REPORT

Tequila – RRP $30-$60 Sauza Gold 40% ABV, 750ml RRP $37.99 Beam Suntory

The new release Olmeca Dark Chocolate is smooth with an intensely rich aroma... serve neat as a dessert.

With aromas of sweet caramel and fruit, Sauza Gold has flavours of fresh agave with a hint of caramel and vanilla. Medium-bodied with a sweet finish.

El Jimador Blanco 38% ABV, 700ml RRP $47.99 Hancocks

Espolòn Blanco 40% ABV, 750ml RRP $49.99 EuroVintage

Sauza Silver 40% ABV, 750ml RRP $38.99 Beam Suntory

A versatile tequila with aromas of agave, apple and spice and mild agave flavour. The finish is smooth, clean and warming.

A crystal clear tequila with fresh green apple notes, followed by jasmine and hints of fine spice. It has a fresh agave taste with green apple and hints of citrus.

El Jimador Reposado 38% ABV, 700ml RRP $47.99 Hancocks

A smooth and balanced tequila with delicate aromas of sweet agave, tropical fruit, lemon zest and a hint of pepper that continue on the palate along with vanilla bean, grilled pineapple and spice.

Olmeca Dark Chocolate 20% ABV, 700ml RRP $39.99 Pernod Ricard

Theres's an intensely rich aroma to this dark chocolate expression of Olmeca Tequila. Chocolatey and smooth on the palate with vanilla sweetness, cocoa and a hint of agave. Serve neat for dessert. Tequila Blu 38% ABV, 700ml RRP $46.99 Asahi Beverages NZ

A reposado (rested) tequila that has spent six months in American oak barrels, adding a smooth, oaky finish to its balanced flavour.

Two months in oak gives this tequila its light gold hue, along with flavours of spicy cinnamon and apple. El Jimador Añejo 40% ABV, 700ml RRP $49.99 Hancocks

A rich tequila with aromas of vanilla, hazelnut and a hint of cinnamon. Aged for 12 months, its agave flavours have mellowed and sit alongside earthy notes with light cinnamon and other spices. A smooth finish with hints of oak and cherry.

Espolòn Reposado 40% ABV, 750ml RRP $54.99 EuroVintage

Six months in American oak barrels gives this tequila a rich golden hue and a spicy nose with a hint of caramel fudge. The taste is bold and full-bodied with rich roasted agave, sweet tropical fruit, vanilla and a long spicy finish.

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TEQUILA & MEZCAL REPORT

Avión Espresso 35% ABV, 700ml RRP $59.99 Pernod Ricard

A blend of Italian espresso with AviÓn Silver tequila. It has a touch of sweetness with a clean, dry finish. Serve as a chilled shot, over ice, or in cocktails.

New to New Zealand, the Cenote Reposado has a palate of vanilla, wood spice and green vegetable character.

Patrón XO Café 35% ABV, 750ml RRP $59.99 EuroVintage

A dark, dry coffee liqueur combined with Patrón Silver. Aromas of fresh coffee, chocolate and vanilla continue on the palate along with a light tequila taste and a smooth, dry finish. Versatile in cocktails or serve neat over ice for a dessert alternative.

Tequila – RRP $60-$99.99 Olmeca Altos Plata 40% ABV, 700ml RRP $64.99 Pernod Ricard

Aromas of sweet cooked agave with herbal notes and a subtle citrus quality. On the palate it is smooth and soft, with lime and lemon characters and a lingering sweetness on the finish.

A minimum of 14 months ageing in French oak barrels gives this tequila flavours of toasted oak, vanilla and butterscotch, with a spicy, well-rounded finish. Ideal served as a sipping tequila. Avión Silver 40% ABV, 700ml RRP $89.99 Pernod Ricard

1800 Reposado 40% ABV, 750ml RRP $69.99 Lion

This tequila is matured in American and French oak barrels for a minimum of six months. It has notes of buttery caramel, mild spices and a touch of smoke from the barrel finishing. 1800 Silver 40% ABV, 750ml RRP $69.99 Lion

A blend of specially selected white tequilas. 1800 Silver is a versatile tequila with a clean, balanced taste and hints of sweet fruit and pepper.

1800 Coconut 35% ABV, 750ml RRP $69.99 Lion

Olmeca Altos Reposado 40% ABV, 700ml RRP $69.99 Pernod Ricard

Natural coconut flavour is infused into 1800 Silver to create this expression with its slightly-sweet and medium-bodied tropical taste. Ideal for serving on the rocks or in tropical-inspired cocktails – it pairs particularly well with pineapple juice.

Ageing for 6-8 months in white oak gives the reposado expression of Olmeca Altos its woody aromas with a hint of sweet orange and vanilla. It is rounded and full on the palate with more sweet orange, cooked agave and subtle wood character.

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1800 Añejo 38% ABV, 750ml RRP $79.99 Lion

An intense agave aroma with subtle mint and rosemary, delicate floral and black pepper characters and hints of grapefruit and pineapple. Crisp and clean, well balanced and smooth. Arette Artesanal Suave Blanco 38% ABV, 700ml RRP $94.99 Tickety-Boo

This Artesanal range from Arette is a more premium expression of their tequilas. The Blanco is crystal clear with a zesty, lemony aroma that persists on the palate along with dried herb, juicy florals and cooked agave. Smooth mouthfeel and fresh finish. Casamigos Blanco 40% ABV, 700ml RRP $94.99 Federal Merchants

Rested for two months in American oak, the Blanco expression from Casamigos is crisp and clean with hints of citrus, vanilla and sweet agave, and a long smooth finish.

T EQUILA & MEZCAL REPORT The historic town of Tequila, Jalisco, Mexico

Cenote Reposado 40% ABV, 700ml RRP $94.99 Tickety-Boo

Newly arrived in New Zealand, this golden-hued tequila is aged for three months in American oak, creating aromas of vanilla and wood and leading to a rounded palate of vanilla, wood spice and green vegetable characters. Herradura Plata 40% ABV, 700ml RRP $95.99 Hancocks

This ‘Plata’ expression from Herradura is aged 45 days and has aromas of green and cooked agave, with herbal and slightly woody notes. Flavours of agave, wood and citrus give way to a smooth, clean and warming finish. Patrón Silver 40% ABV, 750ml RRP $99 EuroVintage

This silver tequila is handmade in small batches. It is soft, smooth and sweet on the palate with fresh agave, hints of citrus and a finish of light pepper. Arette Artesanal Suave Reposado 38% ABV, 700ml RRP $99.99 Tickety-Boo

This rested tequila spends 11 months in American white oak barrels, which give it its golden colour and aromas of vanilla, cooked caramel and a hint of citrus. These continue on the palate, to a finish that is rich and lingering.

TEQUILA AND MEZCAL Tequila Takes its name from the city of Tequila in the Mexican state of Jalisco. Legally, tequila can only be produced in this state and in four other regions of Mexico and is recognised as a protected designation of origin product. To be a true tequila, it must be made from the blue agave plant (also known as Weber Blue Agave, after the German botanist who first classified it) and produced in one of those recognised areas. Production: Agave plants are succulents that grow well in Mexico’s hot, arid conditions and produce thick, spiky leaves. Careful tending by the jimadores (agave harvesters) allows the plants to ripen fully – often up to 12 years. When ready to harvest, the jimadores cut away the spiky leaves to reach the core, known as the piña, which resembles a giant pineapple without its top. The piñas are baked over hours or days (depending on the producer) and then mashed under a large stone wheel. The extracted agave juice (wort) is then fermented and distilled twice to produce clear tequila. Ageing: This initial clear tequila can be bottled as ‘silver’ tequila (also known as ‘plata’ or ‘blanco’), or further aged in barrel to create reposado (for minimum two to eight months), añejo (minimum 12 months) or extra añejo (minimum three years). Mezcal Mezcal is an agave-based liquor that can be made from any of up to 30 different varieties of the agave plant. It is made in nine different regions in Mexico. While the harvest of piñas is the same as for tequila, the more artisanal mezcal producers use underground earthen pits in which to slow bake their piñas, which imparts the distinctive smoky flavour of mezcal.

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TEQUILA & MEZCAL REPORT

THE BRANDS 1800 1800 Tequila takes its name from the year in which the first tequila was distilled and aged and its bottles are a distinctive triangular shape that references the ancient Mayan stone pyramids found throughout Mexico. 1800 Tequilas are all made from Weber Blue Agave grown for 8-12 years in Jalisco.

Arette Arette tequila is made at the El Llano distillery in the town of Tequila. One of the oldest distilleries in the region still in production, it is operated by the Orendain brothers, who are descendants of one of the most recognised families in the tequila industry.

Avión Based in Jalisco, tequila producer Avión uses blue agave grown in the highlands of Los Altos on a single estate at 7000 feet above sea level, which creates a richer and naturally sweeter tequila. It describes its distillation processes as “the art of inefficiency”, referring to the fact its Master Distiller removes significant ‘heads’ and ‘tails’ during distillation, meaning it takes up to 30% more agave to make one bottle of Avión, versus other ultra-premium tequila. Each bottle is hand-filled and the batch and bottle codes are handwritten on the labels. Avion also uses a proprietary ultra-slow filtration system to create a smooth profile in its tequila.

Casamigos This tequila brand was created in 2013 by actor George Clooney with longtime friends Rande Gerber and Mike Meldman. The name Casamigos translates from Spanish as “house of friends”. It was bought by Diageo in 2017 for US$1bn. At the time, Diageo described it as “the fastest growing super-premium tequila brand in the US.” Casamigos is a small batch, ultra-premium tequila and its traditional production includes slow roasting of the piñas in brick ovens, use of pot stills, a proprietary yeast blend and extra slow 80-hour ferment.

Cenote This tequila brand takes its name from the underground water systems of Mexico’s Yucatán Peninsula, known as cenotes (pronounced ‘SAY-no-tay’). These natural swimming holes were formed by the collapse of porous limestone bedrock, and contain fresh water filtered by the earth. The ancient Mayans revered cenotes because they were a water source during dry times. Cenote is owned by Stoli Group.

El Jimador Launched in 1994, this tequila brand takes its name from those who harvest the agave plants used in tequila production, the ‘jimador’.

Espolòn A premium tequila-maker based at the San Nicolas distillery in Jalisco. With its distinctive illustrated labels and

74 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

reputation for playing rock music in the distillery to ‘inspire’ the agave, Espolòn is regarded as something of a cult favourite.

Gracias a Dios Gracias a Dios, which translates from Spanish as ‘Thank God’ is an artisan mezcal producer in Mexico’s state of Oaxaca. This mezcal is made from 100 per cent Espadin Agave, grown for eight years. The agave’s piñas are cooked for four days in a dirt oven before crushing, fermentation and distillation. This slow underground cook gives the mezcal aromas of smoke and spice, followed by fruit and a slight astringency.

Herradura Tequila Herradura traces its origins in Jalisco from 1870, remaining familyowned for 125 years. The name ‘Herradura’ means ‘horseshoe’ in Spanish, and is said to relate to the discovery on the hacienda property of a horseshoe that was thought to be lucky. Horseshoes are still displayed in the historic hacienda in Jalisco (now a museum) and, as with those on the bottle, they point downward “so that good fortune may pour out for those who enjoy Herradura”.

Olmeca Altos Olmeca Altos tequilas are produced in Jalisco, using agave from the Los Altos region, which is known for growing sugar-rich plants. The agave is harvested and processed using traditional methods, with brick ovens and a 2-ton tahona stone doing the final work before double distillation in small-batch copper stills. The brand is owned by Pernod Ricard and distributed in more than 80 countries.

Patrón This ultra-premium tequila brand launched in 1989 and takes its name from the Spanish term for “the good boss”. Its entire tequila-making process is based at Hacienda Patrón in Jalisco, where the hand-harvested piñas are baked in small brick ovens then crushed by a two-ton volcanic stone tahona wheel and a roller mill. The resulting mixture is fermented for three days, distilled and aged in handmade barrels where applicable. The distinctive Patrón bottles are handmade by Mexican glass artisans. Bacardi bought Patrón in early 2018.

Sauza Don Cenobio Sauza founded his tequila distillery in Jalisco in 1873, with his son and grandson following in the family business. Now owned by Beam Suntory, Sauza tequila is still produced at the original distillery.

Tequila Blu Tequila Blu is made in the town of Tequila, in the Mexican state of Jalisco. It uses water sourced from beneath the town, which flows from a local volcano, aptly named “Tequila.” Tequila Blu uses 100% blue agave grown in four different regions of Mexico.

Herradura Reposado 40% ABV, 700ml RRP $99.99 Hancocks

Eleven months in American white oak intensifies the aromas of cooked agave in this tequila, along with hints of anise, fruit and spice. It is rich with flavours of sweet cooked agave, vanilla, butter and dried fruit. The finish is smooth and sweet with a hint of brown spice.

Tequila – RRP $100-$199 Casamigos Reposado 40% ABV, 700ml RRP $104.99 Federal Merchants

This is the original Casamigos, aged for seven months. A golden colour, it is soft and slightly oaky with hints of caramel and cocoa. It has a silky texture with a medium to long smooth finish. Cenote Añejo 40% ABV, 700ml RRP $109.99 Tickety-Boo

Ageing for a year in American oak gives this tequila its rich amber colour and lush, complex character. The nose is smoked and woody, with vanilla, spice and chocolate on the palate. The bottle is especially striking with its sculpted piña adornment on the top.

T EQUILA & MEZCAL REPORT

Arette Artesanal Suave Añejo 38% ABV, 700ml RRP $134.99 Tickety-Boo

An elegant and complex aged tequila that spends at least 18 months in American white oak barrels. Aromas of citrus, dried fruit and a vanilla sweetness continue on the palate. The lingering finish has a hint of black pepper. Patrón Roca Reposado 42% ABV, 750ml RRP $139.99 EuroVintage

Herradura Añejo 40% ABV, 700ml RRP $109.99 Hancocks

Ageing for just over two years gives this tequila a rich, dark copper hue. It has intense aromas of cooked agave and spices, which continue in the complex palate, along with dried fruit notes and toasted oak. The finish is smooth, sweet and slightly spicy. Casamigos Añejo 40% ABV, 700ml RRP $114.99 Federal Merchants

Aged for 14 months, this tequila has a complex aroma, with soft caramel and vanilla notes. There is balanced sweetness from the agave, subtle hints of spice and barrel oak, and a lingering smooth finish. Patrón Reposado 40% ABV, 750ml RRP $114.99 EuroVintage

Aged at least two months, this rested tequila has a smooth taste with a hint of oak. Aromas of oak and fresh agave continue on the palate, along with notes of citrus and honey. The finish is lightly floral with a hint of vanilla.

Patrón’s ‘Roca’ range uses the traditional tahona process, in which the cooked agave is crushed using a volcanic stone.

Patrón Roca Silver 45% ABV, 750ml RRP $129.99 EuroVintage

Patron’s ‘Roca’ range is made using the traditional tahona process, in which the cooked agave is crushed using a volcanic stone. The Silver expression has a fresh citrus aroma, leading to a palate that’s earthy and sweet with notes of black pepper, cooked agave and citrus.

A complex tequila with a light straw colour and aromas of vanilla, American oak and citrus. It’s smooth and sweet in the mouth with notes of ginger, caramel and earthy mushroom. The finish is complex and lingering. Patrón Roca Añejo 44% ABV, 750ml RRP $149.99 EuroVintage

Around 14 months ageing gives this golden tequila its aromas of vanilla and spice. On the palate there are notes of citrus with a hint of ginger and black pepper. The finish is velvety smooth.

Tequila – RRP $200 and above Patrón Gran Platinum 40% ABV, 750ml RRP $335 EuroVintage

A crystal clear tequila that is triple distilled and oak rested. It’s smooth and fullbodied, opening with aromas of fresh agave and citrus that continue on the palate. The finish is of lingering black pepper.

Patrón Añejo 40% ABV, 750ml RRP $119.99 EuroVintage

A tequila designed for sipping, the Patron Anejo is aged in oak for 12 months, creating its lightly amber hue and aromas and flavours of oak, vanilla and raisins, along with a honey character. Caramel and smoke on the finish.

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TEQUILA & MEZCAL REPORT

Herradura Seleccion Suprema Extra Añejo 40% ABV, 750ml RRP $629.99 Hancocks

This very special Extra Añejo is aged 49 months, giving it a dark amber colour and aromas of agave, dry wood, vanilla, cinnamon and rose petal. It has complex flavours of rich vanilla, oak and dried fruit. It is creamy and soft in the mouth with a long finish. One to savour. Gran Patrón Piedra 40% ABV, 750ml RRP $750 EuroVintage

The word “piedra” means “stone” in Spanish and refers to the large stone wheel (tahona) used to slowly crush the cooked agave piñas after harvest. This tequila rests in new oak barrels for at least three years and is a deep mahogany colour when bottled. It has a sweet aroma of fruit, fresh mushroom, light citrus, and toasted French oak. The taste is sweet, rich and complex, combining an herbaceous agave flavour with light vanilla and fresh mushroom. The finish is smooth and lingering.

Mezcal Gracias a Dios Espadín 45% ABV, 700ml RRP $89.99 Tickety-Boo

Casamigos Mezcal 40% ABV, 700ml RRP $129.99 Federal Merchants

This mezcal is made from 100 per cent Espadín Agave, grown for eight years. Flavours of spice and smoke give way to sweet fruits and a hint of citrus. Dry and spicy on the finish.

The latest addition to the range from tequila brand Casamigos. This mezcal is made using the traditional method of baking the harvested piñas in earthen pits and then crushing them with a horsedrawn tahona wheel. It has aromas of fragrant herbs and fruit with a hint of smoke, leading to a palate of smoke and black pepper with a long, silky finish.

Gracias a Dios Espadín Piña 45% ABV, 750ml RRP $89.99 Tickety-Boo

This special edition tequila is made with a different fruit each year by Gracias a Dios’ mezcal maestro, Oscar Hernandez, who always gives a bottle to his local priest. The latest release uses pineapple, which adds a tropical sweetness to the traditional smoky character of mezcal. Gracias a Dios Espadín Reposado 45% ABV, 750ml RRP $94.99 Tickety-Boo

This 100 per cent Espadín agave mezcal is aged for four months in American oak. It has aromas of spicy oak, wild herbs and citrus pith, while the palate adds spice, smoke and minty, fruity elements. Balanced and fragrant, with earthy notes.

Gracias a Dios Mexicano Joven 45% ABV, 750ml RRP $129.99 Tickety-Boo

The agave Mexicano used in this mezcal took around 10 years to reach maturity and were harvested from the High Mixteca region of Oaxaca. They were cooked in an underground pit oven, fermented in pine-wood tubs, and double distilled in copper.

For distributor details see Distributor Index on page 89. 76 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

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

SPIRITS NEWS

Christmas with Indiginous Gin KAPITI COAST distillery Indiginous Gin has released its second seasonal limited edition gin – a Strawberry version in collaboration with local strawberry grower Lewis Farms. The 40% ABV gin has an aroma of rich, ripe strawberry with fresh citrus, and is light and delicate in the mouth with a fruity finish. The gin’s label art was created by tattoo artist Toby Jenkins of Monarch Tattoo Studio in Wellington. Indiginous has also created a Christmas gift pack of 3 x 200ml gins with its Indiginous Dry Gin; Indiginous Damson Plum & Blackberry; and Indiginous Rhubarb & Raspberry Gin. The new Strawberry Gin is also available as part of the gift pack format. Indiginous Gin

New look for Dancing Sands Golden Bay’s Dancing Sands Distillery has updated its Dancing Sands Sun-Kissed Gin label to emphasise its use of real strawberries and rhubarb from the local area. The new artwork features the fruit prominently on the front of the bottle. Federal Merchants

Bottle makeover for Opal Nera OPAL NERA has launched modern new packaging for its iconic Italian liqueur. It was the first black Sambuca to come to market in 1989 and is a blend of purple elderberries, dark spices (including star anise, coriander, cinnamon and cloves) and clear Sambuca. After 30 years, Opal Nera has undergone a major makeover, releasing its new bottle to reflect its brand essence of “The Dark Secret”. The new bottle features a matte black finish, silver screenprinting and silver ring detail. EuroVintage

78 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

SPIRITS NEWS

Long White Vodka turns it up AGENCY TBWA has launched a new brand platform for Asahi’s Long White Vodka, designed to cement the brand’s status as the drink of weekends away and beach BBQs. As part of this, the agency and client collaborated with Kiwi indie-rock band, Racing, to co-create a full-length music video that the band will use as the official video for their latest single, ‘Run Wild’. The video, shot in various locations around Matakana and directed by Chris Searl of Title Artist Management, will be used to launch the new Long White Vodka platform, ‘This is Forever’. With a narrative focusing on four friends enjoying a classic weekend away, the video dials up the true Kiwi essence of Long White Vodka. “Long White Vodka has been an incredible success story for Asahi. Our job has been to capture the spirit of what made the brand so popular and tell that story in an interesting and authentic way,” says Shane Bradnick, TBWA NZ Chief

Creative Officer. “Long White Vodka already exists in the hearts and minds of its drinkers. Part of the trick for us when coming up with ‘This is Forever’, was not forcing an idea on a brand that already has one.” Bradnick believes the brand and band coming together has encouraged new ways of thinking and resulted in an authentic finished product. “Rather than just buying a track, we worked with Racing as a collaborative partner. It’s been a creative process that really celebrates talented Kiwi artists.” With ‘Run Wild’ already receiving national radio play and the band nominated for Best Rock Artist at the

Vodafone Music Awards, interest in the video is expected to increase. Oliver Downs, General Manager of Marketing at Asahi Beverages and Long White Vodka’s parent company, says it’s a fantastic piece of work they’re very proud of. “What we’ve ended up with is a Kiwi music video that lives the character of the Long White Vodka brand. We love it and expect our audience will too.”

SHOWCASE

The World’s Best Gin is now Ready to Drink Scapegrace has made it even easier to enjoy its globally award-winning gin with the launch of two new premium RTDs in time for summer. Scapegrace Perfect Gin & Tonic, and Perfect Gin & Soda (both 7% ABV), are ready to revolutionise consumers’ expectations of the RTD category. Marketing Director, Mark Neal, says the move to create a premium RTD using Scapegrace was in response to consumer desire to make it easier to enjoy Scapegrace at a range of occasions. He says it was an opportunity to create a premium RTD experience. “As we use actual distilled gin in our mixers, it seemed like the perfect opportunity to elevate the RTD experience. The 4-pack format is highly convenient and means people can enjoy the world’s best gin1 as a pre-mix.” The Scapegrace RTDs have been crafted as perfectly balanced readyto-drink signature serves. The awardwinning gin is the hero, enhanced in the Perfect Gin & Tonic with a light ‘garnish’ of blood orange, while the Perfect Gin & Soda has a touch of fresh lime. The all-natural tonic and soda used in the RTDs were crafted in-house then tested with consumers, to an overwhelmingly positive response.

Neal says the new releases will also appeal to those looking for “cleaner” drinks as the Scapegrace Perfect Gin & Tonic has only 2.4g sugar, and the Perfect Gin & Soda is zero sugar. Scapegrace spent over a year designing the distinctive RTD bottle to echo the refined, classic nature of the ultimate Gin & Tonic/Soda experience. “It was important to keep things timeless, just like the Gin & Tonic.” The launch of the Scapegrace RTD will be supported by a strong digital and social campaign, as well as print and billboard. 1 Scapegrace Gold was awarded ‘Best London Dry Gin’ at the IWSC 2018

Scapegrace Premium RTDs 7% ABV, 250ml 4-pack RRP $18.99 Hancocks

Scapegrace & Tonic Colour: Bright. Crystalline. Nose: Vibrant pops of blood orange, balanced with juniper and coriander notes. Palate: Upfront orange blossom, which is quickly balanced with bitterness and juniper citrus. Crisp. Refreshing.

Scapegrace & Soda Colour: Bright. Crystalline. Nose: Subtle notes of crisp lime, lingering with dry juniper. Palate: The citrus oils of fresh lime seamlessly balance with a classically long dry juniper finish. Clean. Refreshing.

DRINKSBIZ DECEMBER 2019 / JANUARY 2020 79

SPIRITS NEWS

Painting the town Bombay Sapphire G&T LOVERS are invited to unleash their artistic sides with Bombay Sapphire’s new edible gin-infused paint and create their own signature gin and tonics at two central Auckland bars over November and December. The Glass Goose in the CBD and Bedford Soda & Liquor in Ponsonby Central will be transformed into Bombay Sapphire-inspired retreats, offering a menu of garnishes and flavoured tonics for drinkers to create something that is fully tailored to their taste buds and then to give their drink a name and share it using #StirCreativityNZ. The distinctive blue paint is served from a 350g paint pot and applied using a paint brush to the inside of the glass to add a pop of colour and injection of flavour to the iconic G&T. The edible emulsion was devised in partnership with award-winning bartender Rich Woods of Duck & Waffle, London, where the paint has already proved hugely popular. The two Auckland bars will also offer three Bombay and Tonic serves, designed by mixologist Frankie Walker, accompanied by Bombay Sapphire blue edible gin-infused paint. Nicola Fenwick, Senior Brand Manager for Bombay Sapphire says, “We are delighted to bring Bombay Sapphire blue paint to New Zealand gin lovers, who we know are always keen to explore new and creative twists on the traditional G&T. We’re encouraging visitors to The

Glass Goose and Bedford Soda & Liquor to explore their creativity by experimenting with flavours and garnishes – and of course the edible paint - to develop a signature Bombay and Tonic that’s so good, it’s worth naming!”

SHOWCASE

New from Woodford Reserve Woodford Reserve Straight Malt Whiskey is the new addition to the core line-up from Woodford’s, available in New Zealand through Hancocks. “Inspired by history and a desire to make the best tasting whiskies in the world, Woodford Reserve is charting its own unique path with this new malt whiskey based on historical precedence and our commitment to flavour, something

that’s ingrained in everything we do,” said Master Distiller Chris Morris. Unlike a typical 100% malt whiskey, Woodford Reserve is a Kentucky Straight Malt Whiskey crafted from 51% malt and aged in new charred oak barrels, making it the malt whiskey for bourbon drinkers. The base of 51% malt results in a whiskey that is richly flavourful

and complex and amplifies the nutty characteristics found in the original Woodford Reserve. Distributed by Hancocks Wine, Spirit and Beer Merchants, 318 Richmond Road, Grey Lynn, Auckland.

Woodford Reserve Straight Malt Whiskey

Proof: 90.4° Appearance: Warm umber Nose: Soft nutty notes drizzled with light caramel and milk chocolate coat a layer of fruit character (apple, dried fruit, tropical fruit). Hints of brown spice, savory mint and brown sugar mingle with a rich note of freshly milled toasted oak. Taste: Dark chocolate and caramel coated nuts are dried out with a dusting of cocoa powder and brown spice. A fruit medley brightens a trace of toasted coconut and rich, bright oak character. Finish: Nutty and subtly sweet chocolate malt notes. Grain Recipe: 51% Malted Barley, 47% Corn, 2% Rye.

80 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

SPIRITS NEWS

Reefton Distilling releases aged gin and launches in Duty Free

On the move with Bacardi LION BRAND Bacardi called on Aucklanders to join the party in the lead-up to Christmas, as part of Bacardi’s global dance and musicfocused campaign ‘Do What Moves You’. A fleet of eight Bacardibranded tuk tuks were on city streets over seven nights in November and December, to take revellers to a selection of participating venues serving Bacardi Mojitos.

SHOWCASE

The unique Isle of Harris Gin The Isle of Harris lies off the far north-western coast of Scotland, surrounded by a peppering of islands known collectively as the Outer Hebrides. Separated from a distant mainland by the rough seas of the Minch, the main town of Tarbert has a population of around 500 people and is home to the Isle of Harris Distillery. Like many remote settlements, the community of Harris has been in a longterm decline. The island’s population has dwindled to just half of what it was 50 years ago, and there was little to offer those who had left the Isle to return to their roots. To stem the tide, local man Anderson ‘Burr’ Bakewell set forth with a group of like-minded individuals to build a distillery, with the goal of employment and betterment for locals and the community. Since its establishment in 2015, over 40 employees have been laying down casks for Single Malt Whisky (due to be released in a few years), as well as creating Isle of Harris Gin – one of the world’s most distinctive gins. The unique gin is produced with locally sourced, hand-dived sugar kelp. This special botanical introduces a sweet-and-salty signature taste, and small flecks of it are also embedded into each label. The striking bottle reflects the azure colour of the island’s waters, with rippled glass like wind-blown seas, a vessel specially made to contain the very spirit and story of the Isle of Harris. Due to limited allocations from this small distillery, the Isle of Harris Gin is only available by request from Whisky Galore. whiskygalore.co.nz

82 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

West Coast distillery Reefton Distilling Co. has launched its first limited release: Little Biddy - Cask Aged Gin. This special edition gin is matured in Pinot Noir oak casks, creating its rich gold colour and infusing the gin with notes of sweet vanilla, warm ginger spice and dark fruit, alongside its native botanical characters. Just 370 bottles were made, each presented in a hand-crafted gift box. Little Biddy Cask Aged Gin - 47% ABV, 700ml RRP $249.99. Reefton Distillery also announced in October that its small batch distilled premium spirits will be available in Aelia Duty free stores at Auckland, Christchurch, Dunedin and Queenstown airports. Beverage Brothers

The Christmas Spirit whiskytrade.co.nz | 0508 WHISKY

SPIRITS NEWS

Disaronno wears Diesel ITALIAN LIQUEUR Disaronno has partnered with iconic global streetwear brand Diesel to customize its new Limited Edition release: “Disaronno wears Diesel.” The new look 700ml bottle is available through New Zealand distributor EuroVintage. It’s the seventh edition of the Disaronno® Icon project, which involves teaming up with leading Italian designer labels every year and supports the OTB Foundation – the philanthropic arm of Diesel’s parent company. EuroVintage

SHOWCASE

Welcome to New Amsterdam One of the world’s fastest-selling spirits brands, New Amsterdam Vodka, is now available in New Zealand from Quench Collective. The premium US-made vodka launched in 2011 and was the fastest spirits brand in history to sell one million cases in its first year. It was named Spirit of the Year by Wine Enthusiast in 2015 and awarded a score of 93 points by The Tasting Panel in 2016. New Amsterdam Vodka is five times distilled for an exceptionally smooth mouthfeel, and three times filtered for a crisp, clean taste. The brand is inspired by the essence of New York city, and takes its name from the original name for the area – dubbed ‘New Amsterdam’ by the Dutch in the early 1600s, it changed to New York when it fell to the English in 1664. New Amsterdam is a premium 40% ABV vodka made from some of the finest quality grains from the Midwest US. It is slightly sweet on the palate, making it smooth enough to serve straight, yet distinctive enough to enhance any cocktail. New Amsterdam Vodka • 93 points: The Tasting Panel 2016 • 100% grain vodka made in the US • Five times distilled and triple filtered • 40% ABV Quench Collective

84 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

JUNE gin liqueur for summer FRESH FROM French luxury gin house G’Vine comes the new JUNE gin liqueur. It combines the distinctive G’Vine Floraison gin with wild peach and summer fruit. It has a lower alcohol content, at just 30% ABV and is gluten-free. G’Vine gins are made at Maison Villevert, a 16th century family estate just outside Cognac, in southwest France. EuroVintage

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OPINION – SPIRITS

Dominic Roskrow

UK-based world spirits expert Editor - Whisky Quarterly

Just take it slowly Online tasting events? Tweeting tasting notes? It’s not the way to appreciate whisky’s finer points, admonishes Dominic Roskrow MANY YEARS ago, in what now seems like a different era in a different universe, there were two Michael Jacksons. One was famous across the world, regarded as a master of his trade, loved by thousands, and sold out events wherever he went. The other one sang ‘Thriller’. Both have passed away now. But the non-moonwalking one was known as the Beer Hunter and Whisky Chaser, and he was not only one of the world’s most important whisky and beer writers, he could lay claim to having invented the profession. It seems a very long time ago now, but Michael was the first to knock on a brewery door and ask if he might have a look around and ask a few questions. He went on to write some of the most definitive books on whisky and beer. Being asked to update his work counts among the highlights of my career. But I can’t help but think that when it comes to whisky appreciation today, he is turning in his grave. I don’t think he would have had a problem with non-age statement whiskies or the proliferation of new expressions. He would have immersed himself in the new wave of world distilleries and the exciting new spirits they are producing. But the large number of self-appointed ‘experts’ on the internet and, in particular, taking part in online tasting events? Not so much. In fact, he would have hated them. Michael was a member of Slow Food International, an organisation set up 30 years ago to champion the enjoyment of local food and produce, and to counteract the growth of global food chains. To Michael, provenance and heritage were 86 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

Fast forward to 2019 and consider the obscenity that is the world of online tasting events.

everything. Whisky was a natural home for him. At whisky tasting and judging events, he was invariably the last to give up his samples. “Somebody spent 25 years making this,” he would say. “The least we should do is provide it with a few minutes consideration and respect.” Fast forward to 2019 and consider the obscenity that is the world of online tasting events. For those unaware, they work like this: A whisky company will send a few samples out to a number of people who have requested them. Then, at an agreed time, the lucky few will join the master distiller or similar on Twitter, using a pre-agreed hashtag. They will then taste the samples online while others tune in to see the notes. The participants tend to be sycophants, keen to ingratiate themselves for more free whisky in the future, and after a while

Michael Jackson

their notes start to look remarkably similar to those provided by the whisky producer. And all of this is done at the sort of pace that would make Lewis Hamilton proud. Michael would barely have finished nosing his first sample before the verbal nonsense starts spurting all over the Twitter feed. This is not how whisky should be. It devalues a noble drink and makes a mockery of the ‘responsible drinking’ mantra that the industry pays lip service to. Realistically, how can you be typing on Twitter if you’re tasting whisky properly and immersing yourself in the experience? Clue: You can’t. If you intend to enjoy a malt or two with friends this festive season, then make it an occasion. Slow down, savour and maybe raise a toast to Michael. We have a lot to thank him for.

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DRINKSBIZ DECEMBER 2019 / JANUARY 2020 89

LOOKING BACK - 2019

The year that was… 2019 was a year of firsts, milestones and other moments for reflection in the local drinks industry MILESTONES

FIRSTS

25 YEARS

Wither Hills Iconic wine brand Wither Hills marked 25 years since its first vintage in 1994 with celebrations for industry and consumers at its Marlborough home. “Starting from small beginnings and only a few hundred cases, the brand has had a fantastic journey over the last 25 years. Highlights include the royals visiting us in 2014 (the Duke and Duchess of Cambridge) and being recognised as one of the top 50 respected wine brands in the world in 2013.” – Dave Campbell, Marketing Manager for Wither Hills

30 YEARS

Sunshine Brewery Gisborne’s Sunshine Brewery and its iconic Gisborne Gold raised a glass to 30 years in 2019. The country’s oldest independently made craft lager is still going strong, while the brewery installed a new state of the art brewhouse and introduced new branding across its range.

First NZ Spirits Awards The inaugural NZ Spirits Awards were held in May, hosted jointly by industry bodies Spirits NZ and Distilled Spirits Aotearoa. The competition, which is open to local and international distilleries, received 254 entries, 41% from New Zealand producers. “Less than 10 years ago there would have been fewer than 20 distilleries in New Zealand, and now there would be close to 100. This is a wonderful place for the NZ Spirits Awards to be in its first year.” – Sue James, Chair of Distilled Spirits Aotearoa.

Best Overall Gin

First brewery to B-Corp status Matakana’s Sawmill Brewery was the first brewery in New Zealand to achieve B Corp status, an international certification recognising their commitment to social and environmental responsibility and transparency. Sawmill joined over 2500 businesses around the globe including leading household names like All Birds, Patagonia and New Belgium Brewery.

Remembering Raymond Chan The wine industry lost a highly regarded member in February this year, with the death of wine writer Raymond Chan, following a long battle with cancer. He was inducted posthumously into the New Zealand Wine Hall of Fame by the Royal Easter Wine Show in March this year.

40 YEARS

Paul Mooney at Mission Estate Winemaker Paul Mooney is marking 40 years since he joined Hawke’s Bay’s Mission Estate. To celebrate, he’s made an old vine Semillon from grapes that were planted on a block at Mission’s Taradale vineyard, nearly 40 years ago to the day that Mooney started with the historic winery. 90 DRINKSBIZ DECEMBER 2019 / JANUARY 2020

First carboNZero beer Lion-owned Christchurch craft brewery The Fermentist released New Zealand’s first carboNZero certified beer, following product certification by Enviro-Mark Solutions for its Kiwi Pale Ale (KPA). The move was part of the craft beer brand’s wider goal to be the first fully carbon neutral brewery in New Zealand by 2020.

The 2019 Hawke’s Bay vintage Hawke’s Bay winemakers were fizzing after a vintage tipped to be one of the region’s best ever. Hot days, moderatecool nights and weeks free of rain meant winemakers could decide exactly when they wanted to pick. “You could get it as ripe as you wanted or pick it at the exact moment that you feel is the best expression of the particular vineyard that you are dealing with at the time and make that dream wine.” – Mathew Kirby, Winemaker at Clearview Estate.

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