DECEMBER 2016 / JANUARY 2017 DRINKSBIZ.CO.NZ
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FROM THE EDITOR
the experience when they do, and the predicWELL, WHAT a year 2016 proved to be. A year tion that rosé will break out of its ‘summer drink’ of upheavals – literally and figuratively – across shackles and become a year-round favourite. New Zealand and the globe. The Brexit result Turn to page 32 to read more of our panel’s took nearly everyone by surprise, the music and insights and predictions for 2017. acting worlds lost some of their shining stars, The end of a year in this industry, of course, Donald Trump proved the pollsters wrong and brings the inevitable (and very welcome!) Christstormed into the White House, and our shaky mas and summer season rush, but for some the isles lived up to their name – and continue to next few months are looking less predictable. For do so. If ever we needed a stiff drink and a sit those businesses directly down, then this was probably affected by the November the year. quake, the long-term future But we have made it through, and as we farewell 2016 and Other picks included growth is still largely unknown as they come to grips with its its seemingly constant ability around premium product, effects and deal with the to throw curve balls (promptas consumers possibly more immediate quesing one wag on Twitter to ask: drink less but choose tions of what it will mean “Have we tried unplugging to spend more on the for them heading into the 2016, waiting ten seconds experience when they do 2016/17 high season, and and plugging it back in?”) we beyond. This affects not thought it timely to ask some just business owners but senior figures in the drinks flows to staff and suppliers too and it will be a industry for their thoughts on how they feel the time when the usual industry camaraderie will be industry is tracking and what might lie ahead. needed more than ever. Interestingly, some common themes emerged. From all of us here at Drinksbiz, here’s to a safe These included the importance of promoting and happy festive season, and we’ll see you on consumption in moderation – an issue that feeds the other side. directly into the current work around the Local Enjoy the issue. Alcohol Policies and aligns with the general agreement that the trend towards lower alcohol Victoria Wells options will continue. Other picks included more Editor – Drinksbiz growth around premium product as consumers victoria@drinksbiz.co.nz possibly drink less, but choose to spend more on
DRINKSBIZ DECEMBER 2016/JANUARY 2017
Time to reflect
EDITOR’S PICKS 2011 Akarua Bannockburn Methode Traditionelle This Central Otago stunner has long been a favourite and will be my family’s festive toast this Christmas.
Rennaissance Empathy At just 2.4% ABV, this tasty IPA from Renaissance means you can still enjoy a great beer without the hefty alcohol on the side.
Helmsman Spiced Rum Rich fruitcake aromas and flavours, with cinnamon, vanilla and toffee. I think I might be enjoying my Christmas cake neat this year.
DRINKSBIZ DECEMBER 2016 / JANUARY 2017 7
CONTENTS
Publisher Karen Boult karen@boult.co.nz +64 21 320 663 Editor Victoria Wells victoria@drinksbiz.co.nz +64 27 575 9021 Designer Lewis Hurst lewis@hcreative.co.nz +64 21 146 6404 hcreative.co.nz Advertising Roger Pierce advertising@drinksbiz.co.nz +64 9 361 2347 +64 274 335 354
drinksbiz.co.nz Future Forecast SENIOR INDUSTRY FIGURES GIVE US THEIR THOUGHTS FOR 2017– PAGE 32 Lion Managing Director Rory Glass
Associate Member (NZ)
REGULARS Out & About Diary Dates Cover Story Industry News Future Forecast
BEER & CIDER 10 12 14 16 32
Feel the heat Beer Category Report 56 Beer and Cider News 62 Column: Portland State of Mind 65
Drinksbiz is published every second month by Trade Media Limited, 300 Richmond Road, Grey Lynn, Auckland, New Zealand,
WINE
SPIRITS & COCKTAILS
Sparkle and shine Champagne & sparkling report 36
Sugar and spice Rum category report 70
Column: In Vino Veritas
Column: Riding the whisky wave 78
Wine News
42 43
High 5 Blush wines 53 Wild times at Yalumba
54
Spirits News
80
Hot Mixes 84
8 DRINKSBIZ DECEMBER 2016 / JANUARY 2017
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FROM THE PUBLISHER
Milestones and memories
THERE ARE a number of defining moments in motherhood: your child’s first steps, their first words, their first day of school. In February of this year, I delivered my daughter to the door of her university and watched her disappear over the daunting precipice of orientation week. And while not a defining moment, perhaps the most humorous of my parenting career thus far was the call I received just the day after, in which my daughter groggily whispered into the phone, “Mum… how do I get rid of a hangover?” My daughter is 18. At her age, alcohol is an adventure; a way to bring people together, traverse vulnerability and overcome the awkwardness of new friendship. For me, for you, for your family and your friends, it can mean something entirely different. And that is the beauty of a good drink. Its significance, its uses and certainly its quality, changes throughout your lifetime. Recently, I attended a dinner that coincided with the night of the US Presidential election. Halfway through the evening, a gentleman let out a hoot and waved his phone in the air: “Trump’s won!” This news was met with a mixture of triumphant cries and disappointed groans. Tension quickly built between two people beside me, and just as I was sure an argument would break out, a bartender cheerfully butted in between them: “Champagne, anyone?” After a few glasses, hands were shaken and disagreements forgotten. Regardless of whether you’re a freshman attending O-Week, the only single guest at your friend’s wedding, or a Trump supporter in a crowd full of Clinton lovers, we can all agree that alcohol has a certain unifying quality. Even when you’re all members of the same political party, alcohol can be a wonderful way to celebrate success.
“That is the beauty of a good drink. Its significance, its uses and certainly its quality, changes throughout your lifetime.”
Publisher Karen Boult with daughter, Victoria Boult.
My husband Jim was elected mayor of the Queenstown Lakes District this year. I don’t think I’ll ever forget the image of our most supportive friends and family standing around our kitchen table, grinning and charging their glasses to a campaign well run. A recent experience taught me that alcohol can be used to celebrate more than just success too; it can be used to celebrate someone’s life. A friend of ours passed away at the beginning of November and it was difficult to process. The death of someone so young, so funny and so full of life is a surreal and heartbreaking experience. Yet, following the service, we found ourselves sharing a beer in the pub and reflecting on our friend’s life. It is here that we reminisced, laughed at his antics, appreciated his friendship and cherished the time we spent with him. Amongst the friends, the Speight’s and the memories, we found consolation. Scientists estimate that Neolithic man shared a beer with companions around a
fire nearly 12,000 years ago. Since then, men and women (and unwise university students) have drunk alcohol for a number of reasons: to unify, to celebrate and to console. Alcohol is used to mark the milestones of our lives. It is the omnipresent object sitting in the background of our weddings, our anniversaries, our successes and our failures. In some cases alcohol even follows us to the grave, as exemplified by singer Frank Sinatra, who was buried with his soulmate by his side: a bottle of Jack Daniel’s. I will continue to teach my daughter that alcohol, when used in moderation (looking at you, Frank), can truly be a wonderful way to bring people together, regardless of race, gender, age or political affiliation. It has been a long year, full of good times and bad. I hope you all soon find the time to sit back, relax and enjoy a well-earned drink with your loved ones. Have a safe, enjoyable and special holiday season. Karen Boult - Publisher DRINKSBIZ DECEMBER 2016 / JANUARY 2017 9
OUT & ABOUT
Out & About
Camilla Olsen
Carlsberg Re-brew Guests at the Carlsberg Rebrew event in Auckland had the chance to try a lager made with the original pure yeast used in a Carlsberg beer from 1883 – a release to celebrate the 140th anniversary of the Carlsberg Research Laboratory.
Kris Hanse
Phillip Walter
n
Jeremy, M
at t and Mik e
Anders Rosendal
Sail Away with Cloudy Bay
Alice Neville and Yvonne Kerr
Daniel Sorrell, Sam
A special Cloudy Bay pop-up restaurant experience at Auckland bar 46 & York was a hit during its month-long run. Guests at the launch event in October enjoyed a preview of chef Sam Mannering’s bespoke four-course tasting menu paired with Cloudy Bay wines.
Mannering and Ali
Virginia Earl and Kate Hem
Laura McGoldrick and
guest
Tommy Bates , Dana
Johnson & Jerry Joh
SUPPORTED BY
10 DRINKSBIZ DECEMBER 2016 / JANUARY 2017
nson
us
Campbell
Bombay Sapphire Project Botanicals Bombay Sapphire’s celebrated Project Botanicals pop-up bar and restaurant returned to Auckland for two weeks in November. Cocktails by Bombay Sapphire Brand Ambassador Chase Bickerton were paired with dishes by chef Michael Meredith.
Michael Meredith
and Chase Bicker ton
Lauraine Ja
Master of Wine Sa cobs and
m Harrop, Nikki Bir
rel and India Essuah
Nic Wat t
Sake at Masu MASU restaurant at SKYCITY’s Federal Street devoted October to sake and its traditions, with five rare sakes showcased for guests at the launch. The range includes the ultrarare ‘Tanaka 65’ and will be available to MASU diners for months to come.
Marilynn McLachlan, Brooke Howard-Smith & Catherine Milford
Paul Tudor &
Annabelle Whit
Phone 09 379 5132
Consul-General of Jap an Mr Yoshitaka Yokoyama & Nic Watt
e
Ben Rogers and Takahide Nakazawa (Tourism NZ)
www.langhamhotels.com/auckland
83 Symonds St, Grafton, Auckland 11
DIARY DATES
Diary Dates JANUARY Saturday 21 January BRIDGE PA WINE FESTIVAL Eight wineries in Hawke’s Bay’s Bridge Pa Triangle Wine District will each offer a range of wine experiences, food and live music, connected by hop on/hop off buses throughout the day. Participating wineries are: Abbey Cellars, Alpha Domus, Ash Ridge, Ngatarawa, Paritua, Hawkes Ridge, Red Metal and Sileni. bridgepatriangle.nz/events
Tuesday 31 January – Thursday 2 February PINOT NOIR NZ 2017 This premium three-day wine event for trade, media and enthusiasts held on Wellington’s waterfront showcases the very best of New Zealand Pinot Noir and attracts some of the greatest international minds on the subject. With the world’s most influential wine commentator, Jancis Robinson OBE, MW as part of the 2017 speaker line-up, this is not to be missed. Limited registrations. pinotnz.co.nz
FEBRUARY Saturday 11 February MARLBOROUGH WINE & FOOD FESTIVAL New Zealand’s original and longest running wine festival returns to
Marlborough’s Brancott Vineyard with world class wines from over 40 local wineries and gourmet cuisine from 28 food stalls. Live music from Hollie Smith and Supergroove, wine tutorials from the region’s leading winemakers and a Culinary Pavilion with cooking demonstrations by leading chefs. wine-marlborough-festival.co.nz
MARCH Friday 10 – Saturday 11 March WELLINGTON WINE, FOOD & CRAFT BEER FESTIVAL The best local cuisine and restaurants will be paired with local wineries and breweries, in a premium showcase of what the wider Wellington region has to offer. The Festival will be held at Wellington’s Waitangi Park in three ticketed sessions over two days. wineandfoodfestival.co.nz
31 March – 9 April MELBOURNE FOOD AND WINE FESTIVAL Melbourne’s iconic festival celebrates 25 years in 2017 with an exceptional programme of more than 200 events that will bring together some of the world’s most influential figures in food and wine and includes the highly anticipated MasterClass (April 1-2). Visit the website for ticket info and full programme details. melbournefoodandwine.com.au
Amaro di Angostura arrives in NZ The award-winning Amaro di Angostura is now available in New Zealand after gaining popularity among the bartending community across Europe, the US and South America. BOTTLED AT 35% ABV, Amaro di Angostura® is a deep amber colour, offering aromas of cinnamon, dark chocolate and unmistakable Angostura® aromatic bitters. The flavours explode on the tongue with warm cinnamon and liquorice notes. The finish is perfectly balanced, exotic, lush and reminiscent of the essence of Trinidad and Tobago’s pulsating rhythms, tropical climate and beauty. The taste of Amaro di Angostura® is derived from the bespoke process used in creating the House of Angostura’s iconic aromatic bitters. The House yeast strain, cultivated by Angostura® since the 1930s in Trinidad, combined with the addition of other spices and neutral alcohol from its distillery, result in an elevation of a classic liqueur creating an entirely new-world dimension to the category. Like Angostura® aromatic bitters, the Amaro di Angostura® recipe is a secret.
“Amora Amaro” Created by Daniyel Jones, House of Angostura Brand Ambassador 45mls Amaro di Angostura® 20mls ANGOSTURA® aromatic bitters 30mls simple syrup 30mls lime juice lime twist for garnish Method: Place all ingredients into a shaker, add ice, shake and doublestrain into pre-chilled coupe glass. Garnish with the lime twist. Available from Federal Merchants & Co P: 0800 846 824 info@federalmerchants.co.nz
FIND OUT MORE AT
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COVER STORY
Matches made in heaven Not content with pairing just beer and food, brewer Richard Emerson is taking his matches to an entirely new level.
FOOD AND beer matching has long been a passion for brewer Richard Emerson, but it is the addition of a third component – whisky – that has him fizzing at the moment. “We love matching our beers with a whisky and not necessary a single malt,” says Emerson. “I’m particularly fond of matching beer, food and whisky, and my favourite is Emerson’s Bird Dog with aged Cheddar on pear slices, and 12-year-old Glenfiddich – woo hoo!” These new adventures in matching are showcased at Emerson’s Taproom, part of the newly opened Emerson’s Brewery on Dunedin’s Anzac Ave (just a stone’s throw from the original Wickliffe Street brewery site). Emerson (a self-confessed train-fan) says the space was developed very much with the locals in mind. “Our vision for the 14 DRINKSBIZ DECEMBER 2016 / JANUARY 2017
“The finished whisky spirit can highlight the flavours in the beer when you hit on the perfect match and in some cases it will work the other way around.”
Taproom was to create a new hub for the Dunedin community, with an industrial interior reflecting Dunedin’s heritage and, of course, the railway workshops of the past. It was also important that our valued customers are able to see the Brewery in action, so with this in mind the Brewery was created in, basically, a horseshoe shape around the Taproom with views of the brewing process through a series of windows.” Since the Taproom opened in July there has been a steady flow of visitors. “The surprise has been the unexpected use of our Taproom for coffee, morning teas and brunch,” he says. “It’s been wonderful to see mothers with their children, enjoying coffee and chatting with friends. The diverse range of people has made our Taproom a friendly, comfortable place it’s such a joy!”
With a full menu for brunch, lunch and dinner (including sharing plates), guests are spoilt for choice and can seek advice from the Emerson’s team when choosing a beer to match. “We wanted a unique Dunedin establishment and a spiritual home for the brand”, explains Emerson. “The menu is designed to complement the beers and enable our customers the choice of either sharing plates or having a meal themselves. Our goal is to have a team of Emerson’s ambassadors. That includes the team in the kitchen designing the menu to complement our beers, as well as the guys and girls on the floor interacting with our customers.” His picks include Emerson’s Pilsner with fish and chips drizzled with fresh lemon, or the beef short rib with creamy Emerson’s London
Porter. And now, he has added whisky into the mix too. “About six or seven years ago, I was drinking a dram of whisky and started to think, ‘Hmm, what Emerson’s beer would this go with?’,” Emerson recalls. “This started my new passion; rather than just enjoying the whisky on its own – matched with the perfect beer… WOW... what a revelation and what has turned out to be a lot of market research. The basic ingredients in whisky and beer are the same: water, yeast and malt and brewed in a similar fashion. The finished whisky spirit can highlight the flavours in the beer when you hit on the perfect match and in some cases it will work the other way around.” Richard Emerson’s favourite matches include Emerson’s Pilsner and Glenk-
inchie 12yo, Emerson’s Bookbinder and Oban 14yo, Emerson’s 1812 Pale Ale and Cragganmore 12yo, and Emerson’s London Porter and Talisker 10yo. Having worked on the whisky matches, he’s excited by the potential for pairing more with his range of beers. “We haven’t stopped there [at whisky]; we have been going through more rigorous market research, developing new Emerson’s spiritual experiences… watch out for some great matches with bourbon and gin!” Next year will also mark the 25th anniversary of Emerson’s first beer, released in March 1993. “Plans are already in place for a fantastic anniversary brew,” says Emerson. “I’m looking forward to see what we can match with that!” Find out more at emersons.co.nz DRINKSBIZ DECEMBER 2016 / JANUARY 2017 15
INDUSTRY NEWS
Central Otago Pinot Noir crowned at Air New Zealand Wine Awards
L-R: Bruce Parton (Air New Zealand COO) with Jean Gibson and Pete Bartle of Lowburn Ferry
FROM MORE than 1400 wines entered in the 30th Air New Zealand Wine Awards, it was a Central Otago Pinot Noir that judges picked as New Zealand’s best. The Lowburn Ferry Home Block Pinot Noir Central Otago 2014 won the prestigious Air New Zealand Champion Wine of the Show Trophy, as well as the JF Hillebrand New Zealand Champion Pinot Noir. Chair of Judges and Master of Wine, Michael Brajkovich, said it was one of the more complex Pinot Noir wines in this year’s competition. “This wine has lovely ripe wild cherry aromas with earthy herbal and trufflelike undertones. The palate is full-bodied with a seductively silky texture and is showing the benefit of bottle maturation. “Pinot Noir was undoubtedly
the strongest class of wine this year,” said Brajkovich, “showing very high quality across a range of styles. All the Gold Medal winning wines are outstanding, but this older example had that ‘something special’ to attract the judges’ attention in the trophy tasting.” The second highest accolade of the evening, the O-I New Zealand Reserve Wine of the Show Trophy, went to the Brancott Estate Letter Series “O” Chardonnay Marlborough 2015, which also won the Rabobank New Zealand Champion Chardonnay Trophy. As well as the 18 trophies awarded, 39 Elite Gold Medals were announced at the dinner, held at Auckland’s Viaduct Events Centre. For more details visit airnzwineawards.co.nz
16 DRINKSBIZ DECEMBER 2016 / JANUARY 2017
Air New Zealand Wine Awards 2016 – Trophy Winners Air New Zealand Champion Wine of the Show Lowburn Ferry Home Block Pinot Noir Central Otago 2014 O-I New Zealand Reserve Wine of the Show Brancott Estate Letter Series “O” Chardonnay Marlborough 2015 JF Hillebrand New Zealand Champion Pinot Noir Lowburn Ferry Home Block Pinot Noir Central Otago 2014 Rabobank New Zealand Champion Chardonnay Brancott Estate Letter Series “O” Chardonnay Marlborough 2015 Label and Litho Champion Sauvignon Blanc Babydoll Sauvignon Blanc Marlborough 2016 QuayConnect Champion Other White Styles Nautilus Albariño Marlborough 2016 Fruitfed Supplies Champion Syrah Mission Reserve Syrah Hawke’s Bay 2015 Guala Closures New Zealand Ltd Champion Pinot Gris Wairau River Pinot Gris Marlborough 2016 Plumm Glassware Champion Gewürztraminer Lawson’s Dry Hills Gewürztraminer Marlborough 2015 Coast FM Champion Merlot, Cabernet and Blends Villa Maria Reserve Gimblett Gravels Cabernet Sauvignon/Merlot Hawke’s Bay 2014 Plant & Food Research Champion Riesling Giesen Riesling New Zealand 2015 WineWorks Limited Champion Sparkling Wine Deutz Cuvee Blanc De Blancs Methode Traditionnelle Marlborough 2013 Wine-Searcher Champion Sweet White Wine Giesen The Brothers Late Harvest Sauvignon Blanc Marlborough 2014 Liquorland Champion Rosé Whitehaven Pinot Rosé Marlborough 2016 New World Champion Open White Wine Giesen Riesling New Zealand 2015 Dish Magazine Champion Open Red Wine Yealands Estate Single Vineyard Pinot Noir Marlborough 2015 Rangitikei Chicken Champion Exhibition White or Sparkling Wine Maude Mt Maude Vineyard Dry Riesling Central Otago 2016 New Zealand Winegrowers Champion Exhibition Red Wine Mission Reserve Cabernet Franc Hawke’s Bay 2014
Yeastie Boys set up Australian base BREWERS YEASTIE Boys are to establish an Australian brewing and distribution base for their award-winning craft beer: Yeastie Boys Australia will be a joint venture with the owners of distribution business Experienceit Beverages. From mid-January 2017, Yeastie Boys’ beers – now to be brewed in Sydney, as well as imported from both New Zealand and the UK – will be available across Australia through Experienceit Beverages, which already represents a wide portfolio of Australian and international beer brands and will significantly increase the availability of Yeastie Boys’ innovative brews across the Tasman. “We’ve long had a great reputation in Australia but our focus was always elsewhere,” says Yeastie Boys creative director, Stu McKinlay. “The team at Experienceit have been good friends for a long time… We connected completely on the idea of actually setting up a base in Australia.” Experienceit Managing Director Johnny Latta says they have long admired the Yeastie Boys brand. “Our aim with this new venture is to deliver a fantastic selection of Yeastie Boys beers from around the Yeastie globe (UK and NZ), while at the same time creating something uniquely Australian with the Yeastie Boys range, while never forgetting their underlying Kiwi heritage. Expect to see a broader range, improved pricing and importantly a new Australian beer entity focused on delivering a premium quality product to Australian craft beer venues and drinkers.” McKinlay paid tribute to their current importer and distributor, Phoenix Beers, with whom they have worked since 2012. “Phoenix have been an integral part of the Yeastie Boys story in Australia… It is important for us to acknowledge what a fantastic journey we’ve had together.” Yeastie Boys Australia will release a new beer in 330ml cans as their first Australianbrewed beer from January 2017. Yeastie Boys New Zealand-brewed beer will remain available through Phoenix Beers until around the end of first quarter 2017.
A NEW YEAR A NEW
Eight Restaurant at The Langham, Auckland has a fresh new look! Eight offers a unique interactive dining experience featuring the delicious flavours of eight international cuisines. Watch as your meal is created to your taste, from freshly made sushi and sashimi to a succulent cut of meat grilled to order. Enjoy as many dishes as you please and find the perfect
Stronger legal protection for NZ’s wine regions THE PASSING of the Geographical Indications (Wine and Spirits) Registration Amendment Bill in Parliament in mid-November has been welcomed by New Zealand Winegrowers. “[It] will be a significant advance for the New Zealand wine industry,” says New Zealand Winegrowers CEO, Philip Gregan. “Our ‘Geographical Indications’ – the names and places where our wines come from – are at the very heart of the New Zealand
wine story and this new law provides an additional level of protection for them. “The registration system established by the Act will be world class, providing a solid platform for New Zealand wine producers to promote our wines and regions in international markets. We would like to thank the government for making this commitment to the long term future success and growth of the New Zealand wine industry.”
match with our selection of the finest wines, beers and beverages. Reservations essential T (09) 300 2924 tlakl.festivities@langhamhotels.com 83 Symonds Street, Auckland, New Zealand langhamhotels.com/Auckland
INDUSTRY NEWS
Wineries open after November quake The 7.8 magnitude Kaikoura earthquake on November 14th left wineries in Marlborough and North Canterbury with a big clean-up, but New Zealand Winegrowers says most reported only broken bottles and damaged tanks and most winery cellar doors are open for business. The industry body says it received numerous inquiries in the following days as to how the quake had impacted the New Zealand wine industry. “After visiting a number of our members in Marlborough and North Canterbury region it appears that the productive capacity is intact and there have been no reported injuries among members,” said Philip Gregan, CEO of New Zealand Winegrowers. Taking into account the time of year and current available information, New Zealand Winegrowers says it expects little impact on the production and ability to supply markets.
Coke goes ginger for summer COKE’S FIRST new flavour to be released in New Zealand in almost a decade has launched, with Coca-Cola Ginger hitting store shelves to kick off Coke’s summer campaign. “Coca-Cola Ginger delivers the great Coke taste with a refreshing new twist – a hint of ginger – we think Coke fans are going to love it,” says Tracey Evans, Head of Marketing at Coca-Cola Oceania. Coca-Cola Amatil says ginger is already a trending flavour in New Zealand, with sales of ginger-flavoured drinks up on previous years. Coca-Cola Ginger is available in various pack sizes from independent and major retailers. Contact Coca-Cola Amatil on 0800 262 226 18 DRINKSBIZ DECEMBER 2016 / JANUARY 2017
Bellota turns 10 THE FIRST signature restaurant in SKYCITY’s Federal Street dining precinct turned 10 in November, celebrating a decade of authentic Spanish tapas and wine under world-famous Kiwi chef Peter Gordon – a regular traveller to Spain. “I’m very proud to be celebrating Bellota’s 10th birthday. Looking back on the past decade I’m particularly appreciative of the staff that have come and gone over the years. We’ve employed some wonderful folk who shared my passion for the authentic Spanish cuisine we serve, and who have helped ensure Bellota has stood the test of time in an increasingly competitive Auckland restaurant market.” Bellota now has one of New Zealand’s largest Spanishonly wine lists, recently adding seven directly-imported Spanish wines, exclusive to Bellota.
Y L G N I H S E R F E R . P S I CR
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. H S A L P S E L P P A M A E B er M I J TRY A water, served ov ®
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BREATHING IMPROVES YOUR WINE. THE RIGHT TEMPERATURE TAKES IT TO A NEW LEVEL.
TAYLORS TEMPERATURE
Discover the difference for yourself, take the Taylors Temperature Challenge. Find out more at taylorswines.com.au
challenge
INDUSTRY NEWS
Tuatara Champion Brewery again TUATARA BREWING Company became New Zealand’s first two-time Champion Brewery after again picking up the top gong at the Brewers Guild of New Zealand 2016 Beer Awards in October. The Paraparaumu brewery, which first won the award in 2008, dominated the 10th year of the country’s most prestigious brewing awards, collecting three of 14 category trophies and a total of five gold, five silver and four bronze medals for its beers. Tuatara founder, Carl Vasta, who started the brewery in the backyard of his Waikanae home in 2000, said winning the Champion Brewery award for a second time was a huge honour. “I started out brewing just to make good beer that my mates and I enjoyed, so to see how things have grown to this point is pretty remarkable. The reason we’ve been able to achieve the success we have is because we’ve got a tremendous team of people who are really passionate about beer and brewing, and we haven’t lost sight of the simple reason Tuatara started in the first place – to brew good beers that we enjoying drinking as fans of beer.” Tuatara’s volumes run at about two million litres a year. With sales growth continuing in New Zealand, Tuatara also exports to Australia, Britain, Ireland, Scotland, China, Taiwan, Hong Kong, Singapore and Indonesia. Tuatara also won Best in Category Trophies for best New Zealand lager (Mot Eureka), best pale ale (Sauvinova) and best wheat and other grain beer (Weiz Guy). The 2016 Brewers Guild awards saw 946 beers from 98 breweries entered across 14 beer categories. A total of 88 New Zealand breweries were entered, joining 10 breweries from Australia, Germany and the United States. John Harrington, of Harrington’s Brewing in Christchurch, won the prestigious Morton Coutts Trophy for brewing innovation and contribution to the industry, with New Zealand Hops chief executive Doug Donelan honoured by the Brewers Guild with the industry achievement award.
The team from Champion Brewery Tuatara at the Brewers Guild NZ Awards 2016
The Winners O-I New Zealand International Lager DB Breweries (Auckland) – Heineken Light Cryermalt New Zealand Lager Tuatara Brewing Company (Paraparaumu) – Mot Eureka Brewers Guild of NZ British Ale Sprig & Fern Brewery (Nelson) – Best Bitter BeerNZ European Ale Moa Brewing Company (Blenheim) – Moa St Josephs AIBA US Ale 8 Wired Brewing (Warkworth) – Tall Poppy Weyermann Pale Ale Tuatara Brewing Company – Sauvinova Red Kegs Strong Pale Ale Epic Brewing Company (Auckland) – Epic Armageddon IPA Kegstar Stout and Porter Emerson’s Brewing Company (Dunedin) – Emerson’s Phantom Lord
Beer & Brewer Magazine Wheat and Other Grain Tuatara Brewing Company – Weiz Guy Excel Digital Flavoured and Aged Choice Bros (Wellington) – Reet Petite Plant & Food Research Specialty, Experimental, Aged, Barrel, Wood-Aged Croucher Brewing (Rotorua) – Lowrider Convention Management NZ Cider or Perry Zeffer Cider Co. (Silverdale) – Cidre Demi-Sec Label &Litho Fruit or Flavoured Cider or Perry Zeffer Cider Co. – Apple Crumble Cider Massey University Packaging Moa Brewing Company – Moa NZ Gold Ale 375ml retail (Bottle/Cork/Muselet/Label)
DRINKSBIZ DECEMBER 2016 / JANUARY 2017 21
INDUSTRY NEWS
Top cider award for Major Tom A BLEND of two wild fermented ciders has won the top award at the NZ Cider Awards 2016 – the second consecutive Champion Trophy win for Upper Moutere cidery Peckham’s. Peckham’s Major Tom 2015 won Champion Cider at the awards in November and combines sharp apple Tom Putt and bittersweet Major to create an off dry, fruity cider with balanced acid and tannin. Major Tom 2015 also won the trophy for Best Traditional Cider. Other Trophy winners included Kono NZ Ltd, winning Best New World Cider with its Tutū Cider; Best Perry/Pear Cider for McCashin’s Rochdale Classic Pear Cider, and Best Specialty Cider for Zeffer Cider Co’s Apple Crumble Cider. The Fruit Wine Awards were held the same night with Sur Le Mur winning Champion Fruit Wine and Best Still Red Wine for its Sur Le Mur Red, and Ruahine Ports winning the trophy for Best Fortified Wine for its Plump Pheasant. A panel of six judges tasted the 117 ciders and fruit wines entered into this year’s awards, which are now in their 32nd year. Visit nzfruitwines.org.nz
When compliance gets complex COMPLIANCE IS a huge focus for food and beverage businesses, and many owners and managers are discovering there is a lot of confusing legislation around their electronic appliances. Failure to ensure equipment is compliant can result in fines and have detrimental consequences for a business’ food safety, worker safety and reputation. Refrigeration, in particular, has a number of different standards that affect compliance. ERAC registered SKOPE, Commercial Refrigeration specialists, have developed a guide for the hospitality industry to help businesses understand the various levels of compliance and if they are compliant or not. SKOPE’s new eBook, The cold, hard facts about compliance outlines the three areas where commercial refrigeration is subject to regulatory compliance, what each means, and how to check if your equipment is compliant for each. Available for download from skope.co.nz 22 DRINKSBIZ DECEMBER 2016 / JANUARY 2017
McGuigan Wines takes international crown for fourth time AUSTRALIA’S MCGUIGAN Wines has been named International Winemaker of the Year at the 2016 International Wine & Spirits Competition (IWSC), making it the first winery in history to win the award four times. Announced in London in late November, it saw McGuigan Wines add the title to its previous wins in 2009, 2011 and 21012. The winemaker also won the Australian Producer of the Year title. Visit www.mcguiganwines.com.au
Exclusive distributor in New Zealand:
Q-Liquid Ltd, 232A Neilson Street, Onehunga, Auckland. Tel: 09 6367730 WWW.QLL.CO.NZ
RAISE A GLASS TO OUR 100th Birthday. The Babich family has been making wine in in New New Zealand Zealand since since 1916. 1916. WeJoin are us New as Zealand’s we celebrate most experienced the 100 family stories owned thatwinery. have Join shaped us as weour celebrate family’sthe 100100 years stories of innovation, that have achievement shaped our family’s and winemaking 100 years of excellence. innovation, achievement and winemaking excellence. Discover our stories at Discover our stories at babichwines.co.nz/100stories babichwines.co.nz/100stories
INDUSTRY NEWS
Summer soda for adults NEW TO the Mac’s family for summer is a range of non-alcoholic sodas. Mac’s Brewhouse Soda is described as an “adult soda” with less than half the sugar content of regular soft drinks. Mac’s Brewhouse Sodas are naturally brewed with malted barley, then combined with juices, spices and natural flavours. The range includes Citrus & Vanilla, Lemon & Barley, Ginger Root and Lime & Coconut. Kurt Gross, Mac’s Brand Ambassador, says: “The process for making Mac’s Brewhouse Soda starts in the brewhouse, combining malt and barley, but is diverted before the fermentation stage where alcohol is produced. The brewed malt base provides the underlying taste profile that works so well with the unconventional
flavour combinations, and has a sweetness that means that added sugar is significantly reduced. Mac’s Brewhouse is the only product in New Zealand using this unique process, and we’re very proud of the end result. “It took a lot of time and effort to get the combination of flavours right for each variety,” he says, “but the result is a range of beverages that have far more substance and complexity than could have been achieved by using just water, sugar and flavour. We love brewing and it’s great to be able to extend this to people wanting something a little more from their nonalcoholic beverage.” Available now. Four-pack RRP $6.99. Contact Lion on 0800 107 272
Beer for the New Year WITH INCREASING focus on healthier lifestyles and New Year resolutions beckoning once more, Stella Artois Légère offers a crisp, premium lager with less than half the carbs of Stella Artois. It is the low carbohydrate alternative to Stella Artois, with the same values, an elegant look, and smooth, well-rounded flavour. Available in 12 bottle packs. 4.6% ABV, RRP $26.99. Contact Lion on 0800 835 554
Makeover for Eight at The Langham A FRESH new look and a new kitchen has been unveiled at Eight Restaurant, seven years after the interactive dining experience launched at The Langham, Auckland. Director of Food and Beverage for the hotel, Matt Carroll, says the space has undergone a major décor refresh and a new cuisine style has been added to its line-up of interactive kitchens. “The aim was to lift and brighten the whole space,” says Carroll, “so the restaurant and dining area has been completely refurbished. We’ve used a lot of white to lighten the space, and a lot of mirrors to give it a fresh, clean look.” Dramatic pendant lighting hangs as a feature through
the middle of the restaurant, and the new look extends to menu covers and staff uniforms too. An Italian pasta kitchen will replace the bakery kitchen, with breads and pastries now integrated elsewhere. Matt Carroll says it is an exciting addition for Eight. “Before, we had pasta available in our American Grill section, however now we an extensive Italian corner where chefs will create fresh pasta in front of our guests. They can choose a style of pasta from the pasta cabinet, match it with a pasta sauce and we’ll be pairing that immediately in front of them.” Eight’s other kitchens include Seafood, New
York-style Grill, Wok & Dim Sum Corner, Indian Tandoor Kitchen, Japanese Sushi & Sashimi, Salad Selection, and Desserts. The beverage list will continue to offer an extensive choice of wines by the glass – predominantly highlighting New Zealand’s wine regions – to make it easier for diners to pair a drink with the various styles of cuisine. Carroll says the new Italian kitchen will likely bring classic Chianti or Barbera by the glass to the drinks menu too, and next year he is keen to align each kitchen with a certain wine or region by the glass. Visit langhamhotels.com/Auckland DRINKSBIZ DECEMBER 2016 / JANUARY 2017 25
INDUSTRY NEWS
Ice drink innovation WHEN LEADING restaurants and largescale caterers need frozen drinks that are delicious, simple to prepare and reliable every time – they turn to Zexx NZ. Cobb & Co, Mexicali Fresh and the ASB Tennis Classic all use the Kiwi company’s products to create frozen cocktails or fruitbased drinks quickly, easily and efficiently. Restaurant chain Mexicali Fresh teamed up with Zexx nine years ago to develop a signature ice cold slushy Margarita for its brand. It used Zexx’s Triple 3 cocktail product – a full fruit, preservative-free, seven per cent alcohol slushy that is supplied in concentrate form as an all-inclusive liquid to reduce onsite preparation time. Imported Italian granita machines dispense to a standard consistency every time and are supplied and maintained by Zexx. Mexicali Fresh co-founder and ‘Brand Dude’, Conor Kerlin, says it’s a successful relationship that continues today. “Listening to the Zexx story and their focus of using only the very best ingredients available backed by top equipment and outstanding personal service had us sold. The collaboration we’ve enjoyed with Zexx NZ over the years is often missing in business today, but is something we seek out and has seen our range grow from our authentic Margarita (tweaked by Zexx especially for us) to include a refreshing Strawberry Margarita. Host responsibility encouraged us to lean on Zexx to supply quality virgin Margaritas too… and they delivered! Triple 3 cocktails are quick to pour, consistent, cost-effective and taste darn good.” Zexx Managing Director, Derek Sampson, says Triple 3 is also hugely popular among their catering clients and will return to the ASB Tennis Classic for 2017. “It’s one of our favourite events and we supply those enjoying the hospitality in the corporate facilities with our full fruit Triple 3 frozen cocktails, from traditional Daiquiris and Pina Coladas to Sangrias and Mojitos. Quality products, speed of delivery and consistency are critical at any event and our products, equipment and service ensure this is achieved all day, every day, wherever in New Zealand our out-catering clients require our support.” The non-alcoholic companion product to Triple 3 is Fruzo – a 50% fruit juice “better for you” slushy in 12 flavours. It has been a 26 DRINKSBIZ DECEMBER 2016 / JANUARY 2017
“Our range has grown from our authentic Margarita (tweaked by Zexx especially for us) to include a refreshing Strawberry Margarita. Triple 3 cocktails are quick to pour, consistent, cost-effective and taste darn good.” Conor Kerlin, Co-Founder and ‘Brand Dude’, Mexicali Fresh “The healthy aspects of Fruzo are important to Cobb and, we believe, our customers. Our entire kids’ drinks menu is now delivered more quickly and with greater consistency. Our customers and staff love it!” Nathan Bonney, Chief Operating Officer, Cobb Group
huge success in schools as it exceeds the ‘Fuelled 4 Life’ health requirements and was the solution for restaurant chain Cobb & Co when it was looking to refresh its kids’ drinks menu. “At Cobb & Co we are always looking for opportunities to enhance our customers’ experience,” says Nathan Bonney, Chief Operating Officer of Cobb Group. “Two years ago we took a critical look at our beverage menu, and in particular our famous Cobb & Co Traffic Light, Pink Panther, Jaffa and Green Slim drinks. We became aware of Zexx NZ Ltd and Fruzo. The healthy aspects of Fruzo are important to Cobb and, we believe, our customers. Adopting Fruzo was an opportunity to further
enhance the Cobb’s reputation for quality and innovation. With Fruzo, our entire kids’ drinks menu is delivered more quickly and with greater consistency …. Our customers and staff love it!” Zexx also works with major overseas brands such as Hong Kong’s leading casual dining restaurant Cali–Mex, which uses Zexx NZ’s Triple 3 and Fruzo products in its restaurants. It turned to Zexx again for a solution to growing demand from takeout customers. With seven million people living and working in just a few square kilometres, takeout dining was growing at an unprecedented rate, fuelled by the introduction of online ordering platforms. Cali-Mex wanted to add its popular Triple 3 frozen cocktails and Fruzo 50% juice slushies to the takeout menu. With the packaging sorted, Cali-Mex and Zexx NZ set out to cool down Hong Kong Island! “No one ever regrets buying quality,” says Derek Sampson, “and that’s exactly what we deliver ….every time!” Find out how to add Zexx’s quality frozen drinks range to your line-up – contact Zexx on 0800 556 022 or visit zexx.co.nz
FULL FRUIT - NO PRESERVATIVE - ALCOHOL SLUSHIES
0800 556 022 www.zexxnz.co.nz
INDUSTRY NEWS
Unmasking the Bootleggers ONE OF the newer kids on the block, Bootleggers is a range of premium craft mixers created by former Matterhorn bartender James Waugh. He began his quest after realising a need for mixers equal to their premium spirit partners. With a commitment to all natural and organic ingredients, some sourced from Peru and India, Waugh developed the recipes for his Bootleggers range in the basement of his Brooklyn home in Wellington. He and a friend then began ‘smuggling’ the drinks into bars and parties for a bit of real-life R&D. Aimed at discerning drinkers, the Bootleggers core range now includes eight flavours, including Salted Caramel & Vanilla (a collaboration with New Zealand vanilla company Heilala), and Lime Soda, alongside classics such as Lemon, Lime and Bitters, Ginger Beer, Dry Lemonade, Tonic Water, Dry Ginger Ale, and Club Soda. The newest addition is a coffee cola collaboration with Flight Coffee (see page 77 for more details on this). Phone 0800 SMUGGLE or sales@bootleggerssoda.co.nz
Alcohol policy still under spotlight
Rachael Shadbolt of Hospitality NZ reflects on 2016 and looks ahead to the new year for the industry… THE LAST 12 months have delivered a number of small but significant, hard-fought wins for New Zealand’s hospitality industry. One of the most visible has been the ongoing debate that’s been taking place throughout the country regarding Provisional Local Alcohol Policies (PLAPs). Frustratingly, and despite Auckland Council’s unanimous ratification of the PLAP in 2014, this year has seen the continuation 28 DRINKSBIZ DECEMBER 2016 / JANUARY 2017
of a significant offensive by local Police to further restrict trading hours. In response, Hospitality NZ (HNZ) has been working to promote the industry perspective, leveraging research to demonstrate the role of bars and restaurants as part of the solution to alcohol-related harm. Encouragingly, we’ve seen the debate portrayed in an increasingly balanced manner throughout mainstream media channels including, but not limited to, The New Zealand Herald, NZ Listener, Sunday Star Times and TV3 – and experienced something of a decrease in pressure from Police within the Auckland region. That said, there’s still a long way to go, with the Auckland PLAP appeal process currently in full swing and initial hearings looking to be set for February 2017. With Wellington currently operating under national default hours, Wellington Police have been advocating for elements of the draft PLAP (appealed in 2014) to be pushed through on an individual licence application basis – targeting bars one by one. The matter reached a head in August, with Wellington City Council (WCC) forced to ask Police to back down after they threatened to oppose individual liquor licences
unless bars agreed to police prescribed lock-out restrictions and one-way door policies. Support from WCC has been invaluable, and its ongoing advocacy in 2017 will be crucial to the future success of Wellington’s hospitality industry. Further south, tight restrictions imposed on all but a very limited zone within Christchurch’s CBD were recently relaxed slightly, granting a small number of additional bars on Victoria Street permission to trade until 3am. While pleased with this development, HNZ Canterbury has serious concerns over the lack of supporting evidence for the current zoning structure, which has seen a 1am closing time enforced for all bars outside of the central city. There is also a sense that pushing forward with the PLAP may be premature, given the city is still in a significant state of flux following the 2011 earthquake – and HNZ is currently in the process of determining next steps regarding the PLAP, to be taken in 2017. To date, the drinks industry has been a crucial advocate for the hospitality industry throughout this debate, and your ongoing support will be invaluable in ensuring our success into 2017.
INDUSTRY NEWS
Culture of Design STRONG, TIMELESS design is at the heart of the exceptional packaging that internationally renowned company Saverglass creates for spirits, fine wines and perfumes around the world. Celebrating 119 years in the glass business and more than 30 years in the world of luxury glass, Saverglass Group is a trend driver and creator for its clients worldwide. Each day, the Group’s marketing teams imagine, design and implement customised creative strategies to design audacious, innovative and seductive products and designs such as new bottle forms, new customisation or finalisation processes and innovative accessory solutions. It is through this respect for the product, its use and unique purpose that Saverglass creates and designs pure and singular lines, moving beyond style trends to assert a strong, recognisable and timeless design: straight shoulders, perfect mastery of columns and bases, sleek punts, etc. Glass, with its pure materials and versatile forms, offers multi-functional qualities and exceptional aesthetics that allow Saverglass to meet the demands of the luxury markets.
Design is at the heart of Saverglass’ product development and innovation and this design culture offers our clients unique, original and relevant solutions for the most innovative products that are designed to be competitive and rise to the top in a sustainable way. Find out how Saverglass can create innovative solutions for your business. Visit saverglass.com or phone 09 522 2990
INDUSTRY NEWS
Pure innovation BARTENDERS AROUND the world know that a Moscow Mule requires vodka, gingerbeer and lime juice. But how many know that to be truly authentic it should be served in a copper mug? While the exact details of this classic American cocktail’s creation in 1941 vary, all agree that copper was key to its wild popularity. That traditional presentation is making a comeback – and not just for aesthetics. (After all, copper was used for man’s earliest drinking vessels for good reason.) Naturally antimicrobial, copper has excellent temperature conductivity too, so keeps the cocktail extremely cold for longer. It also reacts with the acid from the lime to create the unique taste of a Moscow Mule that can only be achieved with pure copper. Pure copper mugs are now available in New Zealand through importer Sandra Drinkwater and her company Bright Idea Solutions. Also available in tumbler style, the vessels are handcrafted from solid copper (no tin or lining) with a thin exterior
lacquer to protect the shine. Drinkwater has been a go-to for the drinks industry since launching her business in 2008 with the revolutionary WineSkins, which she discovered while holidaying in the Sonoma Valley. She secured exclusive Australasian distribution of the leak-proof bags for transporting wine, and they been hugely successful with retailers here and in Australia ever since. Bright Idea has since grown to offer a wide portfolio of products and Sandra Drinkwater says the hospitality industry are keen users of Wine Away (removes red wine stains) and the Vinturi wine aerator range. “We have a focus on innovation,” she says. “Every product we stock has a point of difference and we deal directly with each designer or manufacturer. Everything is
innovative wine and beverage concepts
Call 0275 689-642 www.brightidea.co.nz
FDA-approved and we ensure the factories in which they’re produced are ethically audited – so there is no child labour involved and no emission of pollutants.” Find out more at brightidea.co.nz
INDUSTRY NEWS
Refreshingly Thai, however you look at it CHANG BEER, the iconic Thai lager, is marking its 20th anniversary by revolutionising its packaging. Gone are the familiar brown bottles, now replaced by a stunning new emerald green design. The move has been undertaken to bring the packaging in line with Chang Beer’s premium positioning in international markets. The new bottles have a much more distinctive shape: combined with the green colour, this creates a more modern, premium and refreshing drinking experience. The bottle has been dramatically re-shaped for a more tactile feel in hand. The taller neck and elevated bottle shoulder create stature and a stronger, more masculine look. The bottle waist has been adjusted to give better grip, and the beautiful embossing down the bottle side adds visual and tactile interest.
In addition to the primary colour shift from brown to emerald green, the gold used on the cap and labels has been updated to a fresher, more premium champagne gold, which is brought to life by the satin sheen of the labels. Chang Beer has a pleasant full flavour, with a subtle fruit and hop aroma, delivering a natural easy-to-drink brew. The water used in brewing Chang Beer is extracted from over 200 metres below the ground in Thailand. The deep-water wells provide a soft water that is not only low in mineral content but completely free of contaminants. Chang Beer tastes perfect when served at 4-8° Celsius. Available from Federal Merchants & Co P: 0800 846 824 info@federalmerchants.co.nz
LOOKING AHEAD - 2017
Future forecast
As we head into 2017 we asked five senior drinks industry figures for their thoughts on how the industry is tracking
Aidin Dennis Managing Director, Federal Merchants & Co.
What do you see as the biggest challenges facing the industry in 2017? The biggest challenge we face as an industry is communicating correctly to consumers the benefits and negative impacts that alcohol plays in our day-to-day lives. Whilst the majority enjoy a well-earned drink and carry on with life, in the hands of the minority it has some very serious consequences, so the challenge is to collectively and accurately convey the message to the new younger drinkers that alcohol needs to be respected, as an early binge drinking mindset creates lifetime behaviours that are hard to change later on. I believe every individual needs to take personal responsibility for their consumption and actions. What could the industry do better in 2017? I think all parts of the industry need to align and collectively voice a common message around how best to consume and enjoy alcohol. Which drinks trends do you expect to continue in 2017? I expect to see a continuation of growth in market share from the local craft beer producers. This category is extremely active and they are re-invigorating the
Rory Glass Managing Director, Lion
beer category. I also expect to see further innovation and trial around low alcohol/low calorie wine products, and the emergence of more locally manufactured premium craft spirit offers. Is there anything you’d rather didn’t continue into 2017? I would like to see the media take a more responsible approach to how and what they report, or choose to feature [around alcohol consumption]. It’s interesting that when over 100,000 people turn up to a race meeting, the best we can expect is photographs and negative articles about the few who overindulged, never mind that the other 99.9 per cent had a great day out. What will be your go-to drink this summer? A tall Hendricks and tonic with a slice of crisp cucumber.
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What do you see as the biggest challenges facing the industry in 2017? The increasing focus on wellbeing and moderation is a global mega-trend which has created challenges for the traditional brewing industry. From our perspective though, it’s a positive trend which creates great opportunities. Aside from the obvious benefits for health, it challenges us to stay agile and to adapt our product offering, which is a good thing for any business. At Lion we’ve risen to this challenge. Our mid-strength beers are really popular – Speight’s Mid is the largest selling lower strength beer in the market and particularly popular in the on-premise channel. We also have lighter options in wine, with Wither Hills Early Light, and in bubbly, with our Lindauer Enlighten range. We’ve also just launched Mac’s Non-Alcoholic Brewhouse Sodas, in four flavours, which strengthens our non-alcoholic portfolio, building on the continuing success of our Höpt range of adult sodas. Both are low in sugar and play in that premium craft space. From an industry perspective, this trend creates more options for people who haven’t felt comfortable in traditional alcohol consumption occasions, which is good for sociability – which is ultimately the business we’re in.
LOOKING AHEAD - 2017
What could the industry do better in 2017? What are your hopes? Educating consumers and customers remains a key opportunity. Our Lion ambassador training programme has made big inroads in this space. When people know more about a product, they’re more interested in it, and more likely to spend a bit more when they make purchasing decisions. It’s about quality not quantity; people are drinking less, but are open to spending more on premium products once they know more about them. Investing time and resource on educating and engaging with customers means everyone wins.
Scott Hadley Chief Commercial Officer, Asahi Beverages
The trend towards moderation, the increasing popularity of lower alcohol options and movement towards more premium and craft products are all trends we expect to continue...
again. And of course with Christmas coming up it’s time to celebrate, which means bubbly – our new Lindauer Pinot Gris Enlighten is the perfect choice to toast the festive season, and it’s lower in alcohol and calories.
Championing a positive drinking culture is a key goal for Lion. It’s something the industry already supports, through industry-wide social change initiatives likes Cheers!. We also run an education programme called Alcohol & Me, which started off as an internal induction programme, but which we’ve now rolled out to organisations across New Zealand which is getting great traction. As an industry we all need to play our part in making sure we operate in a safe, sociable and sustainable way.
Is there anything you hope doesn’t continue into 2017? The uncertainty around licensing laws under the Sale and Supply of Alcohol Act continues to be a headache for our customers. There are different rules for different regions, and within those regions we’re seeing different rules imposed even within the same neighbourhoods. Many of the licence-holders are small business owners who don’t have the resource or the budget for legal representation to ensure that their licence applications are treated fairly and consistently, so at Lion we’ve invested time and resource into this area. It would be good to see more consistency in the way this law is applied so that the industry can have a clear expectation of what the rules are. It doesn’t make sense for us (or for Councils) to be spending so much money on legal fees trying to figure out what the law actually means.
Which drinks trends do you expect to continue in 2017? The trend towards moderation, the increasing popularity of lower alcohol options and the movement towards more premium and craft products are all trends we expect to continue into 2017 and beyond. Flavoured beer is another one: our latest launches in this space include Mac’s Bohemian Raspberry, a 2.5% wheat-based beer, along with Speight’s Summit in both Apple and Lime. Coming into the warmer summer months, we’ll see rosé taking off
What will be your go-to drink this summer? Steinlager Tokyo Dry will be my go-to beer.
What do you see as the biggest challenges facing the industry in 2017? There are many challenges and opportunities in the market going forward and it is an exciting time to be in the industry. The biggest challenge is the changing demands of the consumer and our need to stay ahead of the curve by understanding consumer insights. What could the industry do better in 2017? What are your hopes? As an industry, we need to continue to focus on our CSR obligations and our social license to operate. Through bodies such as Spirits NZ we will focus on initiatives to support this. Which drinks trends do you expect to continue in 2017? The trend to premiumisation, better for you and refreshment offerings will continue into 2017. The industry is doing a good job in changing to these trends and that will continue. Is there anything you’d rather didn’t continue into 2017? The industry is continually evolving and we need to be adaptable to change and anything that comes our way. Scenario planning is key and that is our focus. What will be your go-to drink this summer? Long White Vodka and Boundary Road Beer will be my go-to drinks.
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LOOKING AHEAD - 2017
Chris Litchfield Managing Director, Coca-Cola Amatil NZ
What do you see as the biggest challenges facing the industry in 2017? I believe that one of the biggest challenges facing manufacturers and brand owners in our industry is keeping pace with consumers’ changing needs. Consumers need refreshments and we are working hard to ensure we are able to provide these refreshments for them, especially as tastes evolve. We want consumers to continue to enjoy interacting with our products. In the last few years we’ve seen the emergence of categories such as sports drinks, water and energy drinks, a lot of these categories weren’t around 20 years ago. We need to make sure that we have the products and brands for every occasion. What could the industry do better in 2017? What are your hopes? I would encourage the industry to continue to have a voice on the obesity topic and provide much needed balance to the discussion. Which drinks trends do you expect to continue in 2017? I believe that we’ll continue to see more consumers moving towards convenience as people’s lives continue to get busier. The need to have food, refreshments or anything in our lives available to us when we need them or when we want them and in a format that we can enjoy – these will be important factors moving forward and a challenge for all food and beverage providers. We have already seen a big move toward people focusing on getting refreshments from our great bottled water options. From water, I believe that consumers will progress to more functional commercial beverages. We are already seeing a lot of those trends now whether it be vitamin water, energy drinks, electrolytes or any other valueadds you can get from a refreshment occasion. Is there anything you’d rather didn’t continue into 2017? It would be nice if the media were able to play a more balanced role around educating consumers on the obesity challenge. This could help widen the discussion to include physical activity (or lack thereof) and all calories consumed across the board without the need to focus on just one ingredient, in one beverage category. What will be your go-to drink this summer? That’s a great question. If it’s during the day it will be Diet Coke, especially if the sun’s out. I enjoy Pump water when I’m active and training. When evening rolls by I might settle down into summer with a Canadian Club (CC) and Schweppes Ginger Ale. But to start the day, it’s difficult to go past a lovely fresh roast Grinders coffee. How lucky are we? wish all a great festive season and Happy New Year.
34 DRINKSBIZ DECEMBER 2016 / JANUARY 2017
Clive Weston Managing Director, Negociants NZ
What do you see as the biggest challenges facing the industry in 2017? Ensuring commercial viability and sustainability, through the generation of satisfactory sales margins, is critical for any business but in the current market, whether retailer, distributor or producer, this remains a significant challenge. As a distributor, we are always reviewing our product offering to ensure we remain relevant to our customers. This is not “rocket science” but it is an ongoing and healthy business challenge. Whilst the New Zealand wine industry overall is achieving well in terms of total exports, which have exceeded $1.5 billion in value and are targeted at $2 billion by 2020, the fact that the local market continues to throw up a seemingly endless number of bargain priced offerings suggests that many of our near 700 wineries have significant distress stock issues and are perhaps unprofitable as a result. There will be a General Election in the back half of the 2017 calendar year and history suggests that
LOOKING AHEAD - 2017
trading successfully through the two or three months prior can prove challenging, as consumers and businesses go into temporary shutdown mode. That election result may also impact corporate and consumer spending in the lead-up to Christmas. What could the industry do better in 2017? What are your hopes? I suspect that many New Zealand wineries, without healthy export distribution in key markets, would wish that they did have – that’s both a challenge and an opportunity. My hope is that the 2017 vintage, however large or small, proves to be of very high quality. The international reputation of New Zealand wine is a precious commodity! If New Zealand’s wine consumption per capita remains flat-lined as it is currently, then for the consumer to be drinking better and trading up would be a beautiful thing for the industry and all players within it.
If New Zealand’s wine consumption per capita remains flat-lined, then for the consumer to be drinking better and trading up would be a beautiful thing for the industry and all players within it. Which drinks trends do you expect to continue in 2017? Previously, the ABC (Anything But Chardonnay) club was to the fore but latterly the BBC (Bring Back Chardonnay) movement seems to be gaining traction. I see that trend continuing and with the multitude of Pinot Gris on shelf and Sauvignon Blanc still very, very popular, perhaps these three whites will represent close to a third each of the white wine market by Christmas 2017. In overall terms, wine consumption per capita is pretty flat-lined. Provided the economy, together with business and consumer confidence, remain strong, then drinking the same
quantity or less but trading up would be a more than satisfactory trend. Rosé is fast becoming a year-round category, rather than something the trade think about solely for the summer months. Is there anything you’d rather didn’t continue into 2017? I don’t believe that soft drinks and new wave fruit-flavoured drinks, alcoholic or not, that have been deliberately sugared up as part of the recipe, are good for anyone. What will be your go-to drink this summer? I was in a notable Auckland restaurant last week and standing at the bar, as I do, I observed a table of four: one lady and three gentlemen in business suits. The female was enjoying a long, cold glass of lager. The three gents were all sharing a bottle of chilled rosé. I think I’ll be joining the crisp, fresh ’n’ fruity but dry rosé brigade this summer too!
Blended with only the richest Irish cream and a uniquely gently fermented alcohol, O’Mara’s is infused with a semisweet chocolate flavour with subtle coconut notes. It offers a combination of sweet luxury and extraordinary smoothness. Distributed by Federal Merchants & Co P : 0800 846 824 | E: info@federalmerchants.co.nz
CHAMPAGNE & SPARKLING CATEGORY REPORT
Sparkle
and shine
’Tis the season for bubbles and wine editor Joelle Thomson finds a wider range made and imported here than ever before
Bollinger house
36 DRINKSBIZ DECEMBER 2016 / JANUARY 2017
CATEGORY REPORT C HAMPAGNE & SPARKLING
*All wines in this report were blind-tasted by Joelle Thomson
BUBBLES UNDER $20 Grandin Brut RRP $17.99 French sparkling made in the traditional method with a second fermentation and nine months ageing in the bottle. It was made in the Loire Valley, so the key ingredient is Chenin Blanc, which adds a zesty aroma to this wine’s full body. 17/20 FEDERAL MERCHANTS & CO
Grandin Brut-Rosé RRP $17.99 The pink version of the wine above has noticeably more body, which comes from the inclusion of red grapes in the blend. It is dry, fresh and crisp with fruitier flavours. 17/20 FEDERAL MERCHANTS & CO
Lindauer Special Reserve Blanc de Blancs RRP $15-$16 If Chardonnay and bubbles are on your short list for Christmas drinking, then check out this creamy, full-bodied, dry bubbly. It is complex
in flavour and made entirely from Gisbornegrown Chardonnay grapes. 18.5/20 LION
of apple aromas with an off-dry taste and medium body, offering good value for money. 16/20 PERNOD RICARD
Brancott Estate Flight Marlborough Sparkling Sauvignon Blanc RRP $17.29 A light-bodied, fresh and crisp sparkling wine from New Zealand’s biggest wine region. This has distinctive flavours of Sauvignon Blanc with grapefruit, grass and passionfruit aromas. 16/20
Dunes & Greene Chardonnay Pinot Noir NV RRP $19.95 This Australian bubbly is dry and medium-bodied with stewed apple flavours and a medium finish, offering an interesting warmer climate sparkling wine at an affordable price. 16/20
PERNOD RICARD
NEGOCIANTS
Brancott Estate Sparkling Rosé
Riccadonna Prosecco
RRP $17.29 This bubbly has flavours of strawberries and summer berries in an off-dry style, making an appealing summer daytime sparkling wine. 16/20
RRP $14.99 Prosecco is the newest addition to the well known Riccadonna range and is a mediumdry sparkling wine made from the Italian Glera grape, the key ingredient in Prosecco. The grapes in this wine were grown in the heartland of the Prosecco production area, in the hills between Conegliano and Valdobbiadene in north-east Italy’s Veneto region. It has a light lemon aroma and flavours of soft
PERNOD RICARD NZ
Brancott Estate Brut Cuvée RRP $17.29 This wine has light, yeasty flavours and hints
DRINKSBIZ DECEMBER 2016 / JANUARY 2017 37
CHAMPAGNE & SPARKLING CATEGORY REPORT
grapefruit and citrus, with a creamy smooth finish. 16.5/20 LION
Some countries outside the EU have used the Prosecco name, most notably Australia, where winemakers in Victoria have a longstanding Italian connection and an agreement with the Prosecco Consorzio in Italy to do so..
Lindauer Enlighten Pinot Gris RRP $12.99 This new sparkling wine was launched in October and is part of a range of lighter alcohol wines. With flavours of citrus and pear in a fresh, light-bodied style, it is targeted mainly at grocery and is lighter in alcohol content as compared with standard Lindauer Pinot Gris. 16/20 LION
Lindauer Enlighten Moscato Rosé RRP $12.99 This wine was launched a year ago and contains 25% less alcohol by volume than standard Lindauer. It’s made from the popular Moscato grape (the key ingredient in Italian Moscato d’Asti). Its pale pink colour comes from the inclusion of red grapes in the blend, which enhances the summer berry aromas and flavours of this appealing medium-sweet sparkling wine. 17/20 LION
Brown Brothers Prosecco King Valley NV RRP $16.99 Brown Brothers was among the first six producers of Prosecco in Australia and this wine is now also available in a limited edition, bespoke bottle, designed by Mimco. It is dry with fresh lemon aromas and a light, creamy bubble. 16.5/20 TAYLOR BROWN
Bisou Bisou
Vilarnau Cava Brut NV
RRP $18-$20 De Bortoli winemaker Steve Webber made this sparkling Chardonnay and aged it for three years on lees (leftovers in the bottle after the second fermentation), which provides the wine with freshness and flavours of citrus zest and crunchy apples, as well as a creamy, soft and smooth full body. Its flavours are voluptuous (as is the bottle) and balanced by refreshing acidity and a long finish. Its name means ‘kiss kiss’ in French. 17.5/20
RRP $25 This wine is fresh and youthful with light yeasty aromas and a full body, which is supported by firm acidity and citrusy notes on the finish. A very good Spanish cava that delivers on all fronts, including being great value for money. 17.5/20
VINOMOFO
BUBBLES $20-$50 Dibon Cava Brut Reserve RRP $21.99 Affordable and memorably labelled, this Spanish sparkling wine is made in Catalonia’s wine region of Penedès. Dibon Cava’s best attribute is its fresh bakery aromas, dry taste and lingering finish and it offers exceptionally good value for money. 17/20 VINTNERS
Vallformosa Classic Brut Cava RRP $24.95 This evocatively labelled Spanish cava is dry and fresh, crisp with medium bubbles and full bodied with complex flavours of lemon, lime, red and green apple, fresh pastry and a long finish. It is a lighter style that is super clean and fresh, offering very good value. 17.5/20 MINERAL
38 DRINKSBIZ DECEMBER 2016 / JANUARY 2017
NEGOCIANTS
Allan Scott Cecilia Brut NV RRP $26 Allan Scott’s Cecilia was named after his partner, Catherine Cecilia Scott, and is all about fresh upfront fruit richness, which is balanced by firm refreshing acidity in this full-bodied traditional method sparkling wine. Good quality and value for money. 16.5/20 ALLAN SCOTT WINES
Deutz Marlborough Cuvée RRP $26.59 Fresh as a daisy, vibrantly zesty, full-bodied and very champagne-like in style; this is an exceptionally good dry bubbly that is made in relatively high volumes while retaining very high quality. That’s no mean feat. At this price, Deutz from Marlborough is extraordinary. 17.5/20 PERNOD RICARD
CATEGORY REPORT C HAMPAGNE & SPARKLING
A guide to sparkling wines Cava ‘Cava’ is the Spanish word for ‘cellar’ and refers to sparkling wines made in a similar (but slightly modified) way to champagne’s traditional method, where secondary fermentation takes place in the bottle. With cava it is for a shorter time – nine months is standard as opposed to the legal minimum of 15 months for champagne. As a result, cava’s flavours tend to be light but noticeably yeasty (thanks to the fermentation in bottle), with a slightly earthy taste, which comes from the Spanish Xarello grape. This is one of the key ingredients in cava and is blended with fellow local grapes, Macabeo and Parellada. Chardonnay is also now used for cava and provides familiar flavours.
Vineyards of Champagne, France
Champagne The world’s most famous sparkling wine takes its name from its region of origin: Champagne, in north-east France. (Speaking of which, any reference to the region of Champagne uses a capital ‘C’, whereas the sparkling wine from that region is referred to as ‘champagne’ with a lowercase ‘c’.) Champagne is a cool climate region that gives grapes a run for their money as they struggle to ripen there and tend to have high acidity, which would be challenging if the grapes were used purely for dry table wine, but high acidity flatters sparkling wine. Most champagne is a blend of wines from two to three different years and gains its bubbles from a second fermentation in bottle. This process defines the flavour as the wines must spend at least 15 months ageing in bottle after the second fermentation, and this provides pronounced yeasty flavours.
Prosecco Glera is the grape and Prosecco is the wine made in northwest Italy’s Veneto and Friuli regions. It is illegal to produce and label a wine as Prosecco in the EU, unless it comes
from there. Some countries outside the EU have used the Prosecco name, most notably Australia, where winemakers in Victoria have a longstanding Italian connection and an agreement with the Prosecco Consorzio in Italy to do so.
Traditional method sparkling wines and crémant Once widely known as ‘methode traditionelle’ or simply ‘methode’, these wines are now referred to by the global wine trade as ‘traditional method’. The reason for the subtle name change is to remove any resemblance to the French method of champagne production. Within France, such wines are called crémant. They can be made anywhere outside the Champagne region where winemakers want to create a style that, if done well, can emulate and taste similar to champagne, but not bear the flash name. The countries that produce the highest volume of traditional method sparkling wine are the United States (California), Australia, Argentina and South Africa. New Zealand makes a significant amount of good quality sparkling wine but overall substantially less than the countries listed above.
DRINKSBIZ DECEMBER 2016 / JANUARY 2017 39
CHAMPAGNE & SPARKLING CATEGORY REPORT
The Australian Prosecco story Family-owned Brown Brothers Winery in Australia’s northeast Victoria is part of a group of Prosecco producers in the region’s King Valley. After years of experimentation it made its first commercial release of Prosecco in 2009. The grapes are grown at the family’s Banksdale Vineyard, which is 450 metres above sea level in the King Valley. It’s a cool site due to its elevation, which is important for retaining acidity in the grapes which are harvested relatively early (compared with most of the winery’s other grapes) in order to retain freshness and a lower than average alcohol in the wine (11.5% ABV as a finished wine). The first fermentation takes place in stainless steel tanks at temperatures between 12°- 14°C and the second fermentation then takes place in a pressurised tank to retain the carbon dioxide, which is produced during fermentation. This closed tank winemaking technique is referred to as the ‘Metodo Italiano’ and the final wine retains 14 grams of residual sugar per litre, putting it in the ‘extra dry’ category of Italian Prosecco – medium dry in global winemaking terms. Dal Zotto in the King Valley was the first winery in Australia to plant the Glera grape and made its first commercial Prosecco in 2004.
Col de Salici Valdobbiadene Prosecco Superiore Brut 2015
2011 Akarua Bannockburn Methode Traditionelle
RRP $27 This very good quality Prosecco is fresh, dry and full of bright citrus flavours of lemon and grapefruit, with frothy bubbles. 17/20
RRP $48 Undoubtedly the top sparkling wine from Akarua in Central Otago with its appealing yeasty bakery aromas and vibrant fresh green apple flavours. 17.5/20
NEGOCIANTS
HANCOCKS
2013 Deutz Marlborough Cuvée Blanc de Blancs RRP $32.99 Now we’re talking about an exceptional wine, thanks to a relationship between the French Deutz Champagne house and New Zealand’s Pernod Ricard. The result is this rich, creamy, full-bodied, dry sparkling wine, which gets a gold medal score from me. 18.5/20 PERNOD RICARD
2014 Deutz Marlborough Cuvée Rosé RRP $32.99 Fresh berries, zesty acidity, a dry taste and medium body all make this pink bubbly sing for summertime drinking. It has very good balance between its flavoursome fruit-forward style and dry, yeasty finish. 16.5/20 PERNOD RICARD
Ruby Bay Jewel Methode Traditionelle RRP $38 Two years on lees gives this Nelson sparkling wine a surprising degree of complexity that shines through in its toasty richness and creamy smoothness. Ruby Bay vineyard is a small wine producer in Nelson and this wine is made predominantly from Pinot Noir (54%) with the balance Chardonnay. It’s a rock star wine at an affordable special-occasion price. 18.5/20 RUBY BAY VINEYARD
40 DRINKSBIZ DECEMBER 2016 / JANUARY 2017
Champagne Charles de Cazanove Tete de Cuvée NV RRP $39.95- $49.95 Awesome new champagne in this country from wine importer and Master of Wine, Stephen Bennett. This non-vintage wine has the complexity and intensity of many vintage champagnes and offers exceptionally good value for money with its full body and rich, dry, toasty taste, thanks to being made mostly from Pinot Noir grapes. 18.5/20 BENNETT & DELLER
BUBBLES FROM $50- $150 Kumeu River Crémant NV RRP $55 This is a first for Kumeu River, and for New Zealand, to see a locally produced sparkling wine made along the same lines as traditional method sparkling and champagne, but labelled as a crémant to highlight the fact it was made outside the Champagne region – in this case, a long way outside it in Kumeu, West Auckland. Like all the wines made at Kumeu River Wines, quantities are small and no corks are used. In this case a crown seal retains the high pressure of the bubbles. This wine has been a work in progress for Michael Brajkovich for three years now and, being a Chardonnay specialist, it is the leading ingredient that makes up 60% of the blend, with the balance Pinot Noir. It was bottled in August 2013 and aged on lees
CATEGORY REPORT C HAMPAGNE & SPARKLING
A first for Kumeu River, and for New Zealand, to see a locally produced sparkling wine made along the same lines as traditional method sparkling and champagne, but labelled as a crémant to highlight the fact it was made outside the Champagne region.
following its second fermentation until May 2016, which results in rich but restrained flinty freshness, savoury notes and flavours that remind me of a goat’s cheese here, and honey there. It is a bone-dry style with a full body and lingering flavoursome finish. 17.5/20
paces it was blind-tasted twice and still came up shining, with intense yeasty flavours of hot buttered toast, ripe lemons, grapefruit, fresh apple pastry and a full-bodied, flavoursome finish that lingers. 19/20 NEGOCIANTS
VINTNERS
Champagne Ayala Brut Majeur NV RRP $86 This wine is dry with fresh pastry aromas and flavours of citrus, green apple and sourdough all wrapped up in a crisp style of champagne that is refreshing and zesty. 16.5/20 NEGOCIANTS
Gatinois Grand Cru Ay Tradition NV RRP $54.95 Grand Cru grape grower Cheval Gatinois makes this champagne from grapes grown in the village of Ay, giving his wine three to five years on lees, which provides rich flavours, a full body and complex aromas of toast, hazelnuts and fresh butter – it’s a special wine at a very appealing price for champagne devotees. 18.5/20 MAISON VAURON
Champagne Bollinger Special Cuvée RRP $99 Bollinger is a longstanding firm favourite of yours truly, so to ensure it was put through its
Ruinart Champagne Blanc de Blancs Brut RRP $100 This is an old fave from an even older champagne house, as Ruinart was founded in 1729. This wine’s clear, wide-bottomed bottle pays tribute to the historic bottles of the 18th century, while its outstanding fresh and intense citrus flavours highlight the purity of great Chardonnay (this is made from 100% Chardonnay grapes). Outstanding. 18.5/20 MOËT HENNESSY
Ruinart Champagne Rosé RRP $100 Pink champagne as good as this is a rare thing and so tasty, as this full-bodied beauty shows with its fresh berry flavours and long finish. 18.5/20 MOËT HENNESSY
Joelle Thomson is a wine writer, author and tutor and graduate of the Wine & Spirit Education Trust’s highest qualification, the Level 4 WSET Diploma. She tastes wine widely in her work as a writer and tutor, for which she frequently tastes sparkling wines from all over the world.
Distributors Allan Scott 03 572 9054 allanscott.com Bennett & Deller 09 378 9463 Federal Merchants & Co 0800 846 824 federalmerchants.co.nz Hancocks 0800 699 463 hancocks.co.nz Lion 0800 107 272 lionco.com Maison Vauron 09 529 0157 mvauron.co.nz Mineral Ltd 022 024 4214 mineralwine.co.nz Moët Hennessy 0800 226 650 moethennessy.com Negociants 0800 634 624 negociantsnz.com Pernod Ricard 0800 655 550 pernod-ricard-nz.com Ruby Bay Vineyard 03 540 3938 rubybayvineyard.co.nz Taylor Brown 09 447 3801 taylorbrown.co.nz VinoMofo vinomofo.co.nz Vintners 0800 687 9463 vintners.co.nz
DRINKSBIZ DECEMBER 2016 / JANUARY 2017 41
IN VINO VERITAS
Joelle Thomson Journalist, wine writer and author mailme@joellethomson.com
Champagne tastes
It’s the season of celebration – Joelle Thomson pulls aside the glamorous cloak of one of the world’s best known champagne brands to discover what lies at the heart of its success IT’S HARD to imagine a lady with a steady supply of champagne ever feeling sad, but the late Lily Bollinger was well known for her claim that she could drink bubbly on only two occasions: when she was happy, and when she was sad. Madame Bollinger lost her husband at a young age and was left to run his family empire, so perhaps she knew a thing or two about loss. Still, with several kilometres of underground cellars of Bollinger at her disposal, it couldn’t have been all bad. Lily left an impressive legacy – not only succeeding in marketing a family brand strongly, but doubling the company’s sales too, so that by the time of her death in 1977, Bollinger was selling one million bottles of bubbly a year. Sales of Bollinger spiked in New Zealand this year too, thanks to promotional events for the launch of the Absolutely Fabulous movie as it toured the country’s cinemas. The promotional activity was encouraged by the Bollinger family, but not actively supported by it, says Andrew Parkinson of Negociants NZ, which distributes Bollinger here. It’s a different story for the Bond films, for which promotional cobranding with Bollinger is formal, pre-determined and strongly marketing driven. The Bond films are owned by the Broccoli family, which commissions one-off branded art with wine themes, such as a $7500 hand-made Hermès crystal ice bowl. Objects such as this are co-branded ‘Bollinger-Bond’ and are available, in very limited numbers, globally. Just three came to New Zealand. One is on display at the Negociants NZ Auckland offices, another in The George, Christchurch and the third was bought 42 DRINKSBIZ DECEMBER 2016 / JANUARY 2017
Legally, most champagnes only have to spend 18 months ageing, pre-release onto the market. The additional time in bottle results in a wine with richer flavours, a fuller body and more intensity, for which Bollinger is known and loved.
privately by a Bollinger and Bond fan. The Bollinger-Bond connection also resulted in a limited edition 007 branded Bollinger being bottled. But with such powerful champagne brands indulging in such flash marketing, it can be a minefield when it comes to ascertaining which ones live up to the high price and the marketing hype. The reason that Bollinger has a reputation for quality as well as bling is due largely to Lily Bollinger’s beliefs, which the eponymous champagne family continues to follow today. Her dictums included the requirement that 85% of the grapes used to make Bollinger be grown on grand and premier cru vineyards. This means that the grapes are grown on land with fewer grapes per vine, equating to more intensely flavoursome wines. She also strongly believed that Pinot Noir should dominate Bollinger because of its ability to create sparkling wines with an accentuated full body, high acidity and savoury flavours, all of which are hallmarks of the ‘Bolly’ taste. Lily Bollinger also wanted the grapes fermented in large old oak barrels to encourage a softening effect in the
wine, prior to its second fermentation in bottle; as is standard for all champagne. Bollinger is also aged for twice as long as French wine law dictates, so by the time it makes it onto shop shelves and wine lists, the wine we know as Champagne Bollinger Special Cuvée has spent three to four years in bottle, on average. No wonder it tastes so good. Legally, most champagnes only have to spend 18 months ageing, pre-release onto the market. The additional time in bottle results in a wine with richer flavours, a fuller body and more intensity, all of which define Bollinger’s iconic, somewhat maverick style. Speaking of intensity, I am celebrating the end of three years of intense study of the Wine & Spirit Education Trust’s highest global qualification, its WSET Diploma (a UK degree), so I am off to open one of the bottles of Bollinger that I bought to celebrate. It’s a fitting tribute to a staunchly determined champagne producer and to my own determination to pass this tricky qualification. Why would I not stick with it, if only to celebrate with beautiful Bolly at the finish mark? (No marks for answering that question.) Cheers, happy Christmas and all that jazz.
WINE NEWS
Michael Cooper’s Buyer’s Guide 2017 MICHAEL COOPER returns with the 25th anniversary edition of his best-selling annual guide to the best value and best quality wines available in New Zealand. It is updated yearly with new tasting notes and vintage ratings, including the most current vintage. Divided by grape variety, this comprehensive guide includes vintage ratings, star ratings for quality, dryness/ sweetness guide, retail price and value-formoney ratings. Other features include Classic Wines (wines that consistently achieve an outstanding level of quality for at least three vintages), as well as sections on ‘Best Buys of the Year’ and a vintage report. RRP $39.99, Upstart Press
Allan Scott – the quintessential Marlborough Man KNOWN AS a straight-talking sort of bloke, the life story of winemaker Allan Scott was always going to be a candid and entertaining tale. Written with Eric Arnold, this is an intimate look at how one of New Zealand’s most successful family wine brands came into being (including the ups, downs and adventures along the way) as well as a fascinating insight into the development of New Zealand’s then fledgling wine industry and the rise of Marlborough and New Zealand Sauvignon Blanc, told through Allan’s personal involvement at the time. It is a story of family too, and its release comes as Allan and wife Cathy prepare to hand the reins to the three Scott siblings. With a foreword by Bob Campbell MW, this is a richly illustrated personal and professional memoir by one of the country’s foremost winemakers. RRP $55, Harper Collins NZ
DIBON
It’s a matter of taste...
Chris Scott has been crafting award-winning wines for sixteen years at Church Road Winery in Hawke’s Bay. He just won Winestate Magazine’s New Zealand Winemaker of the Year award. Again. We thought that was a detail worth mentioning.
Enjoy Church Road Wines Responsibly *Chris Scott has been named New Zealand Winemaker of the Year 2016 by Winestate Magazine for the second time in four years, having also taken out this sought-after title in 2013.
WINE NEWS
Sileni welcomes summer
It’s tipped as the wine for summer and Sileni Estates has just launched two new Rosé in time for the warmer months. “ROSÉ IS currently the fastest growing wine category in New Zealand,” says Sileni Estates CEO, Nigel Avery. “Consumers appreciate it for its lighter style, gorgeous fruit flavour and ability to match with a wide range of food. It is the perfect wine for warmer weather.” The 2016 Cellar Selection Cabernet Franc Rosé (RRP $19.99) is produced in Hawke’s Bay from fruit grown specifically for this wine. “Our Cellar Selection Rosé has aromas of berry and cherry, with vibrant flavours of red berry and spice,” says
Chief Winemaker Grant Edmonds. He picks salmon, charcuterie or fresh seafood as perfect matches. The 2016 Estate Selection Ridge Pinot Noir Rosé (RRP $24.99) is produced from reserve Pinot Noir vineyards, grown in cooler Hawke’s Bay inland sub-regions. “The Ridge Rosé is more delicate, with aromatic strawberry and cherry flavours, which are juicy and refreshing,” notes Edmonds. “It’s the perfect lunchtime wine, delicious with a Mediterranean style platter.” Available now. Contact Sileni Estates on 06 879 8768
Vintage sparkling from Gibbston Valley GIBBSTON VALLEY Winery has released two ultra-premium bottle fermented vintage sparkling wines, with just 200 cases each of the 2011 Blanc de Blancs Méthode Traditionelle and Rosé Méthode Traditionelle now available direct from the winery. Gibbston Valley’s venture into sparkling wine began in 2010 and sought to capture the ideal climatic conditions in Central Otago for sparkling wine production. The winery’s first méthode traditionelle was released in 2015 and sold out within months. It says the release of these vintage wines marks the apex of this project. Extended bottle maturation has been critical in setting the wines’ quality, according to winemaker Christopher Keys. “These are longterm creations made with real care and patience. They have the best fruit, some very gentle winemaking, and a whole lot of time. These wines are very gently pressed, have barrel fermentation, then 56 months in bottle. That is a serious amount of time in anyone’s language.” The wines come in individually packaged presentation cases. Available for purchase at gibbstonvalley.com at $110 a bottle, or contact Gibbston Valley on 03 442 6910. 46 DRINKSBIZ DECEMBER 2016 / JANUARY 2017
Grape meets apple JACOB’S CREEK has created a new twist on cider, called ‘Pip & Seed’. Apples are brought to the Jacob’s Creek winery to craft the cider and it is then blended with white grape juice to create a lightly sparkling range with a low ABV of 4.5%. Pip & Seed comes in three varieties: Crisp is ‘light and refreshing’ cider blended with Sauvignon Blanc and Moscato Bianco; Sweet is ‘juicy and luscious’ cider blended with Pinot Grigio; and Fruity is ‘sweet and delicious’ cider blended with Moscato varieties. “We crafted our own unique cider by applying our extensive knowledge of winemaking to fresh locally-sourced apple juice and then blended this with our Jacob’s Creek wine,” says Jacob’s Creek winemaker, Ben Bryant. Available now. RRP $5.99, 500ml. Contact Pernod Ricard on 0800 655 550.
WINE NEWS
NZ Winemaker of the Year title for Church Road’s Chris Scott
CHURCH ROAD Winery’s winemaker Chris Scott has been named New Zealand Winemaker of the Year 2016 by Winestate magazine – the second time he has taken out the prestigious title, having also won it in 2013. A trophy duo was also awarded to Church Road McDonald Series Syrah 2014, which won the Syrah/Shiraz of the Year Trophy and New Zealand Wine of the Year Trophy. The Winestate New Zealand Winemaker of the Year award is given to the individual who achieves the highest score from the top 10 different wines judged throughout the year.
“This award is very much a reflection of our collective skills, passion, knowledge and experience, and I very happily accept this on behalf of them all.”
Chris Scott has been crafting award-winning wines for 16 years at Church Road Winery in Hawke’s Bay with the support of an outstanding viticulture and winemaking team. He has a passion for Chardonnay and red blend winemaking, a dedication to his craft and a commitment to quality wine-making. “We have a fantastic tight-knit team in Hawke’s Bay in both our vineyards and the winery, all of whom contribute greatly to the success of Church Road,” says Scott. “This award is very much a reflection of our collective skills, passion, knowledge and experi-
ence, and I very happily accept this on behalf of them all.” Chris Scott’s history with Church Road began when he worked in the vineyards and cellar door during his summer holidays, before joining the winery as a cellar hand in 1998 and working his way to Senior Winemaker in 2005. Since then, he has been the driving force behind Church Road TOM Chardonnay and Church Road TOM Cabernet Sauvignon Merlot, which are widely regarded as two of New Zealand’s most iconic wines. He recently added the inaugural TOM Syrah 2013 to the range of ultra-premium wines.
DRINKSBIZ DECEMBER 2016 / JANUARY 2017 47
WINE NEWS
Top honour for Peter Yealands YEALANDS WINE Group Founder and Principal, Peter Yealands, has been recognised with a Lifetime Achievement Award at The Drinks Business Green Awards 2016 for his continued innovation and commitment to sustainable practices. His company, Yealands Wine Group also received a Renewable Energy Implementation runner-up award for the installation of the largest solar array in New Zealand on their winery roof. The Lifetime Achievement Award recognises an individual who has “excelled throughout their career in furthering environmental, sustainable or ethical practices in the drinks industry to the benefit and education of others.” Peter Yealands is the first New Zealander to have won the award since its inception in 2010, with previous winners hailing from South Africa, Spain, France and the U.S.A.
Regional focus for Mud House THE DISTINCTIVE wine growing areas within Marlborough are the focus of a new range from Mud House Wines, called The Sub Region Series. The range is priced at RRP $20 and consists of a 2016 Sauvignon Blanc from Rapaura, 2016 Pinot Gris from Grovetown, 2016 Pinot Rosé from Burleigh, 2015 Chardonnay from Omaka and 2015 Pinot Noir from The Narrows. Mud House winemaker Cleighton Cornelius says each of the locations selected produce wines of distinctive characters. The new range sits alongside the winery’s Mud House Range, and Mud House Single Vineyard. Contact Hancocks on 0800 699 463 DRINKSBIZ DECEMBER 2016 / JANUARY 2017 49
WINE NEWS
Jane Hunter’s Marlborough contribution recognised JANE HUNTER has been awarded Wine Marlborough’s Lifetime Achievement Award 2016 for her contribution to Marlborough wine. The award recognises Hunter’s lifelong commitment to not only Hunter’s Wines but the greater Marlborough wine industry. Jane Hunter’s career in Marlborough wine started in 1983 as national viticulturist for Montana Wines. After her late husband’s sudden death in a car accident outside Christchurch, Jane took over the reins at Hunter’s Wines and has been the driving force behind its success today. Hunter says the award is quite overwhelming. “It is always humbling to be singled out to receive such an award and is a great honour. Marlborough and Hunter’s wines have been a major part of my life for over 30 years. It has been a very rewarding journey and to have been part of Marlborough wines success story has been a privilege.”
Put the champagne on ice Moët’s new champagne a rule-breaker LAUNCHED IN time for summer, Moët Ice Impérial (RRP $84.99) is the first champagne designed to be enjoyed over ice. “Champagne on the rocks isn’t a new way to serve an old drink, but a new drink in its own right,” says Ali Campbell, Moët & Chandon Senior Brand Manager. “Moët Ice is perfect served on ice and also allows you to enjoy it with fresh simple garnishes.” While best enjoyed over ice, the champagne remains true to the Moët & Chandon style, distinguished by bright fruitiness and elegance. The recommended way to serve Moët Ice is to pour the champagne into a large cabernet-style glass and add ice (preferably three large ice cubes) afterwards, otherwise it will foam and lose effervescence. Moët Ice partners particularly well with garnishes that heighten its freshness and aromatic intensity, such as mint leaves, lime or white grapefruit zest, cucumber peel, slices of ginger, cardamom seeds, or red berries such as strawberries or raspberries. Contact Moët Hennessey NZ on 09 308 9640 50 DRINKSBIZ DECEMBER 2016 / JANUARY 2017
Frosé [fro-zay]: Frozen Rosé Wine
Capitalise on the latest Frosé drinks trend.
Cup of Giesen Frosé
Cocktail recipe created by Charles Gillet, Cocktail Extraordinaire, The Poplar Social Club.
350ml Giesen Rosé freeze in ice cube tray/s overnight 45ml Rogue Society Gin 15ml Midori 20ml Fresh Grapefruit Juice Barspoon of Monin Elderflower Syrup
1. Add ingredients together 2. Shake and double strain into a chilled tea cup 3. Add crushed frozen Giesen Rosé to cup until full 4. Garnish and Enjoy!
For more information please contact your Giesen Group Representative or phone (03) 344 6270
Go to
GIESEN.CO.NZ
for more information on this and other Frosé cocktail recipes
HIGH 5
Blushing wines
Rosé is on the rise in hues that range from barely blush to pink and red, writes Joelle Thomson
1 Misha’s debut
3 Drink pink
2016 Misha’s Vineyard ‘The Soloist’ Pinot Rosé
2016 The Doctors’ Rosé
RRP $26.95
This is the first rosé from Misha’s Vineyard in Bendigo, one of the sunniest corners of Central Otago. Winemaker Olly Masters produced 141 cases of this wine from hand-picked grapes, which he pressed to make a medium ruby-coloured ‘pink’ wine with intense flavours of summer fruit; think red apples, red berries and a hint of ripe red cherries – the trademark of Pinot Noir. This wine cruises in at four grams of residual sugar, which makes it dry, technically, and balances its refreshing flavours. A top summer drop. NEGOCIANTSNZ.COM
2
RRP $23
Matawhero Single Vineyard Gisborne Pinot Rosé Did Richard and Kirsten Searle know what a gem they had bagged when they breathed new life into the historic Matawhero Wines? This is one of New Zealand’s most important wine brands from Gisborne, due to the legacy left by the Irwin family, who made many of the best Gewürztraminers in the Southern Hemisphere. Today, the Searles make a bright assortment of interesting wines, including Albariño and Chenin Blanc, as well as this pale salmon-pink wine, with its fresh flavours of strawberry and raspberry. It has a light body, medium alcohol (13% ABV) and a smooth finish. HANCOCKS.CO.NZ
RRP $22
Here’s another first, this time from Dr John Forrest in Marlborough, one of this country’s leading pioneers of lower alcohol wine styles. The Doctors’ Rosé has a light body and fresh berry and apple flavours with 9.5% ABV. It joins the outstanding Doctors’ Riesling and the Doctors’ Sauvignon Blanc to make a trio of vibrant, crisp tasting summer wines with lower than standard alcohol, from Marlborough. COPILOTDISTRIBUTORS.CO.NZ
4 Vibrant Wild Grace
RRP $26.99
2016 Wild Grace Pinot Noir Rosé
Magnificent Matawhero
Wild Grace is a new brand of three wines produced by Wendy Stuckey, chief winemaker for Constellation Brands New Zealand. This rosé is made from Pinot Noir grapes grown in Otago and it has a vibrant colour with a light body and super intense flavours of red cherry and summer berries. A lovely newcomer to the pink wine shelves, in time for summer. CONSTELLATIONNZ.COM
5 Oui, merci
RRP $22.38
2015 Château Roubine Cru Classé Provence is home to many of France’s most refreshing pink wines, thanks to its interesting indigenous French grape varieties, such as Cinsault and Mourvèdre, which are pressed into delicious service for wines such as this mouthwatering new pink wine, which landed in New Zealand in October this year. It has flavours of watermelon, rhubarb and red cherry with refreshing high acidity adding length of flavour to every sip. A great wine with a summer salad.
Making rosé Techniques for making rosé vary around the world and depend on the grape varieties used. One method is to ferment red grapes with their skins (where the colour in all red wines derives) from a few hours to a few days. This can produce a range of different colours, depending on the varieties used. Grapes such as Malbec, Merlot and Syrah contain higher anthocyanins, which are nature’s colouring agents. Grenache and Pinot Noir contain lower levels, so often make lighter coloured wines but this depends on the length of skin contact time and the climate in which the grapes are grown. For instance, pink wines made from Garnacha (the Spanish name for Grenache) can be deeper in colour because the climate is hotter and the grapes tend to be a little more tannic. Another method is the saignée (pronounced “sen-YAY”), French for “bleed”, which involves liberating some of the fermenting juice from a red wine to make a pink one. This has the benefit of concentrating the wine’s colour and taste. A third method is to blend red and white wines, but this is illegal in Europe, with the exception of Champagne.
MAISONVAURON.CO.NZ DRINKSBIZ DECEMBER 2016 / JANUARY 2017 53
WINE – INTERVIEW
Wild times at Yalumba
Award-winning winemaker Louisa Rose joined Yalumba as a winemaking graduate in 1993 and was appointed chief winemaker 13 years later. Her work on viognier is considered industry-leading and she was particularly focused on the creation of ‘The Virgilius’ Viognier – Yalumba’s pre-eminent white wine. She talks to Victoria Wells about what makes Viognier so special, vegan wines, and going wild (with the ferments, that is). On taking a risk with viognier Yalumba planted its first Viognier in 1980 and it was a very long term project. Varieties like Shiraz and Grenache and Mourvedre have been growing in the Barossa for 160 years. We thought that with those being from the Rhône Valley traditionally, perhaps other varieties from the Rhône would do well in the same climate. Viognier was a choice at that time and it has worked. I’m glad it never became completely dominant, but I would have liked to have seen it become a little bit more mainstream. It was heading that way… but then New Zealand Sauvignon Blanc came along in a big way, and also Pinot Grigio. I think the reason Viognier didn’t become more mainstream is because it isn’t a really easy multi-purpose wine. It’s not a great aperitif style; they’re rich, they’re fantastic food wines. The best places to see it, I think, are when chefs have used it as a pairing in a degustation menu. Having said that, it’s our most significant white variety at Yalumba – we have the Y Series and the Eden Valley and the Virgilius. It’s right through our portfolio and we sell a lot around the world. In fact I think most of our export markets understand and appreciate it better than Australia does – still.
“We’re starting to get a really good handle on the diversity of yeasts that are in the vineyards and doing the work for us. It’s a really exciting journey and I think just a really beautiful expression of terroir…”
On wild ferment
savoury but old-fashioned cottage garden – so lavender, chamomile and tea rose. Sometimes almost a fine salt spray character. And people are really enjoying it.
On the latest experiment Ever since we started working with Viognier and understood how delicious it could be we wanted to work with the other Rhône white variety, which is Roussanne. We’re now making a Rousanne in a similar way to the Viognier. There aren’t that many straight Roussannes around the world – traditionally it’s blended in the Rhône with Marsanne, so it really is intriguing people to see this wine and it’s another lovely food wine. Whereas the Viogniers, to me, have got stone fruit and white peaches and apricot and ginger and white pepper, the Roussanne is more 54 DRINKSBIZ DECEMBER 2016 / JANUARY 2017
We’ve since discovered that there is quite a following for vegan wines that we had no idea was there – so we’ve got quite a niche now of the vegan community. We started with a couple of brands in 2008 and by 2011 vintage all of our still wines were vegan-friendly. We still have some sparkling wines that are not 100 per cent yet because we use a lot of reserve wines.
On going vegan We are, and have been for a number of years, making our wines without any animal fining agents. Not that there’s anything necessarily wrong with using those but we feel we make better wines without putting things in that can take away your flavours. We’ve got a huge focus on making sure our vineyards are really healthy and have a lot of biodiversity – because of that we use a lot of wild yeast to make our wines. You put all that together and we don’t think we need to use these fining agents anymore.
Another thing that’s very unusual for a company of our size and scale is the amount of wild ferment we do. We’ve been doing it gradually since the early 90s – all our viogniers have always been wild fermented, it’s part of the style we established – but as of 2016 we decided that all of our Y Series, our entry level into Yalumba, would be wild ferment. That will be a bit unique and again, because we think we make better wines that way. We’ve done a lot of work with our research institute in Australia and are getting a really good handle on the diversity of yeasts that are in the vineyards and doing the work for us. It’s a really exciting journey and I think just a really beautiful expression of terroir when you can actually get the microorganisms that are inherently growing in your vineyard that are actually doing the work for you in the winemaking. In a lot of ways we do a lot of hands-off winemaking, we don’t interfere very much, but we do it with a huge knowledge base of what’s going on – so it’s pretty exciting times actually.
BEER & CIDER CATEGORY REPORT
Feel the heat… Summer is here – time to fill the fridge with classics and some new releases
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CATEGORY REPORT B EER & CIDER
STRONG AS A MAKO Sprig & Fern Tasman Reserve Lager 6.5% ABV, RRP $11.99 each, 1.3 litres
Nelson brewers Sprig & Fern have pushed the boat out with this one, producing a strong, almost fortified lager that holds a great hop hit. Pouring golden amber, the nose has a passionfruit tinge that blossoms in the mouth with hints of citrus. The hoppiness builds and holds a pleasing bitterness balance at the end. Dangerously drinkable at 6.5%. SPRIG & FERN
OCH, AYE Sprig & Fern Scotch Ale 6.5% ABV, RRP $11.99 each, 1.3 litres
A malty fiesta greets drinkers of this beautiful Scotch Ale. Deep and dark in the glass with hints of Scottish red to it, Sprig & Fern’s Scotch Ale has a smooth yet malty taste that comes across as sweet dark caramel and chocolate notes. The malts have a roasted, almost smoky quality that will sit well with roasted meats or big hearty stews. Bag yourself a stag in the back blocks to enjoy with this bonnie wee drop. SPRIG & FERN
DARKEST PART OF THE NIGHT Renaissance Elemental Porter Ale 6% ABV, RRP $9.99, 500ml
This dark dawn of a beer is a smoky, fireplace drop with notes of oil, cedar, mahogany, sawdust and coffee. A complex and enriching porter, Elemen-
Nelson brewers Sprig & Fern have pushed the boat out with their Tasman Reserve Lager, producing a strong, almost fortified lager that holds a great hop hit.
tal develops in the palm of your hand, burgeoning with caramel notes and a slight touch of soy sauce. Enjoy it with a heavily marbled steak or as a refined after-dinner accompaniment to a berry dessert or rich cheese.
the apples. At just 2.8% it is a sessionable drop that won’t put the afternoon consumer to sleep. Would pair well with pork and would be a great palate freshener after something like sticky ribs. DB BREWERIES
EUROVINTAGE
BLACK SEA BEAUTY Baltika 6 Porter 7% ABV, RRP $3.99 each, 500ml
Hailing from Mother Russia, Baltika’s Porter is immediately redolent of an Indiana Jones-style hut somewhere in the Caucasus Mountains. The filmy near-black pour has a yeasty, tar-y nose and a full-frontal sweetness in the mouth. A sugary burnt meringue flavour predominates with hints of plums and berries. An interesting addition as Baltic porters are not often seen in these parts. Q LIQUID
APPLE FRIENDLY Monteith’s Lightly Crushed Cider 2.8% ABV, RRP $24.99 (12-pack), 330ml
Despite its professed apple bent, this cider has a slightly bubblegum nose that threatens a sweet pop of a cider. Fortunately, this is only a medium-sweet brew that takes a straight apple tack, emphasising the freshness and clarity of
FOOTROT FLAT Black Dog Chomp NZ Pale Ale 4.75% ABV, RRP $6.99, 500ml
Pouring a deep rusty orange, this is a smoky drop with an air of class and sophistication about it. Restrained in the hop department but complex enough to hold a conversation, this is a pale ale that would pair well with cured meats or a spicy beer snack. Classy packaging too. DB BREWERIES
THE KLITSCHKO OF LAGERS Baltika 9 Strong 8% ABV, RRP $3.49, 500ml
If you find yourself on the snowy streets of St Petersburg, here’s the beer that will save you. At a whopping 8%, this lager will warm you up and hold you deep in its embrace. It looks deceptively like a regular lager but the sweetness reminds you that this is one comrade not to be trifled with. A full-bodied lager, enjoy with a casserole of slow-cooked beef cheeks. Q LIQUID DRINKSBIZ DECEMBER 2016 / JANUARY 2017 57
BEER & CIDER CATEGORY REPORT
Kaiser Brothers comes from the Giesen wine family and they have drawn on their German roots to produce a beer that is as sophisticated as its well-designed label
THE GREEN DRAGON’S FAVOURITE Renaissance Fellowship Aotearoa Pale Ale 5.3% ABV, RRP$8.99, 500ml
THE ARCHDUKE
EXPORT YOURSELF
Zatecky Gus
DB Export Gold
4.6% ABV, RRP $2.49, 500ml
4% ABV, RRP $22.99 (12-pack), 330ml
Something of a European hybrid, Zatecky Gus is the Russians having a go at a Czech-style pilsner. The result is a charming ale in the vein of Budweiser Budvar. Light and golden, this is a traditional European lager with a hint of sweetness and the toasty overtones that point to Budvar. Elegant in its simplicity and with excellent packaging featuring the Zatecky goose on the can, this is definitely one to look out for.
A Kiwi classic at this point, Export Gold is the definition of the crowd-pleaser lager. With notes of banana on the nose, this pale gold, straw-coloured lager is effervescent and light. Easily drunk, it’s best served icy cold, preferably by a barbecue in a beautiful beach-side setting. This Swiss Army knife of a lager could pair well with anything from seafood to chips straight from the bag. DB BREWERIES
Q LIQUID
A COMPASSIONATE DROP Empathy Renaissance Light Beer 2.4% ABV, RRP $13.99 (4-pack), 330ml
Another welcome addition to the lowalcohol range that has become so important and popular in recent years, Empathy manages to retain character while you (theoretically at least) retain your driver’s licence. Pouring a bright copper tone, this is a light and refreshing IPA that utilises its hops to leave a pleasing bitterness around the edges. Look after each other! EUROVINTAGE
THAI ELEGANCE Chang Beer 5% ABV, RRP $17.99 (6-pack), 320ml
A sophisticated light lager, Chang is a classic ale that transports you instantly to the beaches of Koh Samui or a night market in Chiang Mai. Pouring a sunny golden hue with a sparkly, effervescent bead, Chang has a fragrant onset and finishes dry and malty. With a hoppy, grassy nose, it tastes very light but has a refined citrus hop that acts as a perfect framing note. Served ice-cold (in true Thai style, in a beer cooler sleeve if it’s in the can), Chang is a sessionable lager that pairs well with hot-spiced seafood dishes, curries, or just by itself. FEDERAL MERCHANTS
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While Renaissance markets this one as an Aotearoa pale ale, a Middle Earth pale ale might have been a more apt description. With a musty nose, this amber drop has a lingering bitterness at the back of the palate with a slight fruit character alongside. It’s like you’re in The Green Dragon Inn at Hobbiton, throwing back a few foamy tankards with the other hobbits before the next adventure starts. Join the quest! EUROVINTAGE
WILHELM MEETS WILLIAM Kaiser Brothers Brewery APA 5.5% ABV, RRP $5.99, 500ml
A favourite in this report, the Kaiser Brothers APA pours a beautiful luminous copper and presents as a smooth and beguilingly simple brew. Kaiser Brothers comes from the Giesen wine family and they have drawn on their German roots to produce a beer that is as sophisticated as its well-designed label. With flavour across the palate, the mild hop aromas are beautifully balanced with malt characteristics and yet the beer remains focused. Endlessly versatile, this is one not to miss. GIESEN
CATEGORY REPORT B EER & CIDER
Brewer’s Choice from Boundary Road Boundary Road Brewers have re-entered the craft beer arena with a vengeance, nailing their colours to the mast with their Brewer’s Choice Range. The new line was developed through an innovative social media response campaign that has resulted in new packaging and a range designed to walk the line between craft and mass appeal.
EASTERN EUROPEAN EXCELLENCE Kaiser Brothers Brewery Pilsener 5% ABV, RRP $5.99, 500ml
While the Kaiser Brothers Pilsener opens up with a big sulphuric nose and hop characters, the taste in the glass isn’t as full-on as the aroma suggests. The subtle citrus hops are balanced against a bitterness that dissipates easily in the soft, fizzy carbonation. Serve chilled with a ploughman’s lunch or a big slice of bacon and egg pie for best effect. GIESEN
KIA ORA - KONNICHIWA Steinlager Tokyo Dry Premium Lager 5% ABV, RRP $26.99 (12-pack), 330ml
With a super-slick marketing campaign, Tokyo Dry is Steinlager’s take on those ultra-dry, ultra-light Japanese brews. Taking New Zealand ingredients and applying Japanese brewing mastery to them has created a brew more reminiscent of Kirin than Asahi. Tokyo Dry pours pale and tastes crisp and biscuity. Sampled super cold, it went naturally with Japanese bar snacks like salted edamame beans and okonomiyaki. LION
Long Hop – India Pale Lager
Weiss Guy – White Ale
5% ABV, RRP $15.99 (6-pack), 330ml
4% ABV, RRP $15.99 (6-pack), 330ml
A cross between a conventional IPA and a lager. A brew with a decent hop hit that finishes with the classical yeast of a lager rather than the hop bitterness that alienates some drinkers. A clever brew that will find adherents on both sides of the beer divide.
This takes the best elements of a wheat beer and fuses them with a white ale. The maltiness of the ale gently presents the wheat element rather than either dominating. The citrus undertones make this a great pairing for lighter meals and particularly seafood.
Chocka Riwaka – South Island Pale Ale
18th Amendment – American Pale Ale
5.5% ABV, RRP $15.99 (6-pack), 330ml
6% ABV, RRP $15.99 (6-pack), 330ml
This ale presents the best the Mainland has to offer, all in one place. Using only Riwaka hops and developing its citrus and grapefruit characteristics, the pale ale rests on more southern toffee malts for a complex, balanced brew. Equally at home on the beach at Kaiteriteri as it is at a pub on Dunedin’s Octagon.
Something of an oxymoron as the 18th was the amendment that initiated Prohibition, this brew definitely hits the hop notes. There’s a decent malty base but the hops initiate a citrus overtone and the bitterness sees it through to the end. And you don’t even need to go to a speakeasy to get it.
FOR THE MAVERICKS
A LITTLE BIT MORE
Epic Danger Zone
Epic Larger
5.5% ABV, RRP $6.99, 500ml
8.5% ABV, RRP $10.99, 500ml
Epic has found its groove with this IPA. With a big, fruity, passionfruit nose we were braced for a hop onslaught, but the Danger Zone turned out to be all bark and just a little bite. What eventuates is a very drinkable IPA with a restrained hop profile and a touch of bitterness. Danger Zone has a good tang at the end that would pair well with seafood, particularly smoked fish.
Not a beer for the faint-hearted, Epic’s Larger Imperial Pilsner exports you to the islands with aromas of mango and pineapple. The greeny-gold brew holds a multitude of punchy flavours bound up in a sweet but not offensive combination. At a hefty 8.5% this is a beer to be respected, though we suspect the larger flavours wouldn’t allow many to over-indulge.
EPIC
EPIC
DRINKSBIZ DECEMBER 2016 / JANUARY 2017 59
A TROPHY AND YET MORE MEDALS
ISLAND TIME 8 Wired Tropidelic New Zealand Pale Ale 5% ABV, RRP $23.99 (6-pack), 330ml
We sometimes forget that New Zealand is a Pacific Island, but this beer firmly reminds us of the fact. The nose is as tropical as the name suggests with big hits of mango, papaya and passionfruit. The taste is similarly fruit-hop driven but its tropical onslaught is quite finely wrought and the beer is balanced by an almost sour quality at the end. There was some debate over what this would pair best with – the resolution was pork; preferably a whole porker turned on a spit for hours somewhere with a sea view. QUENCH COLLECTIVE
FIRE-SIDE FIND 8 Wired Tall Poppy India Red Ale
Are you stocking our award winning craft beers and ciders?
7.0% ABV, RRP $10.99, 500ml
This is a complex ale that isn’t afraid to do its thing. With a woody, heavy nose, this deep red mahogany creation has a complex interaction of berry roundness with hops and a touch of coffee and smoke. Would be great as an après-ski number, perhaps with a plate of loaded wedges. Cries out for a warm lodge, a decent blaze and a soft couch. QUENCH COLLECTIVE
THE ANGEL’S SHARE Liberty Brewing Co Halo Pilsner 5.4% ABV, RRP $21.99 (6-pack), 330ml
Pouring a golden straw colour, Liberty’s pilsner has a poppy fizz that contributes
to its easy-drinking nature. With a slight bitterness at the back that keeps you coming back for more, this is a fresh, palate-cleansing drop that could almost work with a slice of lemon to highlight its zestiness. A classy fish and chip beer, enjoy it on a pier with a piece of crumbed gurnard and some hand-cut chips. QUENCH COLLECTIVE
Distributors Boundary Road Brewery 0800 420 001 boundaryroadbrewery.co.nz DB Breweries 0800 746 432 db.co.nz Epic Beer 0800 212 337 epicbeer.com EuroVintage 0800 338 766 eurovintage.co.nz Federal Merchants 0800 846 824 federalmerchants.co.nz Giesen 03 344 6270 giesen.co.nz Lion 0800 107 272 lionco.com Q Liquid 09 636 7730 qll.co.nz Quench Collective 0800 946 326 quenchcollective.co.nz Sprig & Fern 03 544 8675 sprigandfern.co.nz
BEER & CIDER NEWS
Feeling festive with Renaissance IN TIME for the summer season, Renaissance has released its lower alcohol Empathy Light Beer in a four-pack option. At 2.4% ABV, the India Pale Ale was voted ConsumerNZ’s Best Low Alcohol Beer 2015, and won Gold at the Brewers Guild NZ Awards in 2016. The 330ml four-pack will be available as a core range product at RRP $13.99. There is also a Renaissance Christmas Gift Pack of four beers: Perfection Pale Ale, Discovery APA, Stonecutter, and Elemental, for RRP $34.99. The new release Renaissance Fellowship Aotearoa Pale Ale is also now available to full trade. The Kiwi style Pale Ale is a celebration of six uniquely Kiwi hops. 5.3% ABV, RRP$ 8.99, 500ml. Contact EuroVintage on 0800 338 766.
Liberty’s Hoptical Illusion LIBERTY BREWING has harnessed the skills of Auckland tattoo artist Roger Moore for the label of its new release, Hoptical Illusion. Samples weren’t yet available as Drinksbiz went to print, but we are reliably informed that this Double IPA actually has a pale lager-like feel and appearance. “It is a beer that belies its appearance,” says the team at Liberty. “We used the palest Weyermann Pilsner malt that we could find. We jammed unconventional amounts of Simcoe, Sauvin, Mosaic and Columbus into every facet of the beer making process. We sourced a rare yeast strain from the East Coast of the USA. Then, we waited for the magic to happen.” 8% ABV, RRP $11.99, 500ml. Contact Quench Collective on 0800 946 326.
Trio of newnesss for Deep Creek FRESH FLAVOURS of summer are at the heart of three new releases from Silverdale brewery Deep Creek. A collaboration between Deep Creek and New Zealand craft gin Karven has resulted in the Gin and Lime Double IPA, which has some heft at 8.5% ABV, and balances a malt sweetness with fresh lime, juniper, manuka and lemon peel. The Long White Cloudy IPA (6.3% ABV) is a citrus showcase thanks to Simcoe, Cascade and Nelson Sauvin hops, while lovers of passionfruit will go wild for the Passionfruit Berliner Weiss – a 4%ABV kettle sour infused with the tropical tangy fruit. Available now. Contact Deep Creek Brewing on 09 215 6030. 62 DRINKSBIZ DECEMBER 2016 / JANUARY 2017
Carlsberg launches fridge 10-pack can CANNED BEER is growing in popularity in New Zealand and across the ditch. Carlsberg is now offering its beer in a new convenient 10 can fridge pack – this is the first time an international premium beer has been made available in this format, in the New Zealand market. Contact Independent Liquor on 09 298 3000 for more information.
All about Carlsberg • Premium beer from Denmark • Best served at 7-10°C • Refreshing and characterful international premium Pilsener with a malty backbone and balanced bitterness • The hops used in Carlsberg beer are prepared according to an exclusive secret recipe • Brewed by appointment to the Royal Danish Court • 5% ABV
BEER & CIDER NEWS
Summer’s on tap with ice cold Asahi LIKE NEW Zealand, cold beer is a summer necessity in Japan and beer gardens open on rooftops all around the country. To celebrate summer in New Zealand, Japan’s number one beer Asahi Super Dry has partnered with a selection of on-premise hot spots to serve Asahi Super Dry and Asahi Black Lager side by side, on tap. Through an innovation in Japanese brewing techniques, Asahi has a delicate, full flavoured body with a refresh-
ing dry aftertaste. Brewed using the best quality ingredients and with New Zealand consumers’ preferences in mind, Asahi Super Dry is designed to go with any meal while maintaining its refreshing quality. Asahi Black Lager ventures into new territory for dark beer. Using the same yeast strain as Asahi Super Dry, this brew is bold, refreshing and visually surprising because while it looks like a dark beer, it actually tastes like a lager. “Asahi Super Dry is a beer that can be enjoyed year round, whatever the season, but you just can’t beat
an ice cold Asahi Super Dry or Asahi Black Lager on a hot summer’s day,” says Andy Havill, Category Manager – NZ Beer & Cider at Independent Liquor. This summer keep an eye out for Asahi Super Dry and Asahi Black Lager on tap at some of Auckland’s hottest on-premise locations including Azabu Ponsonby, The Longroom Ponsonby and Tokeo Wellington. “Asahi Super Dry is a super-premium beer and one that more and more people are asking for by name when they head out for a drink after work. Watch this space as we will have even more exciting on-premise partners to announce before Christmas,” says Havill.
IF rICHArD EMErSON HAD TO CHOOSE JUST ONE BEEr, IT’D BE THESE SIX.
BEER COLUMN
Kevin Sinnott Director of External Relations (NZ) Brewers Association Kevin.Sinnott@brewers.org.nz
A Portland state of mind
A trip to brewery-rich Oregon highlights the challenges that legal recreational marijuana poses for the industry I HAD only been on the ground in Portland for five minutes before I stumbled across my first brewery. It was 10am, so I kept walking. It was not like finding a brewery in Oregon was a taxing exercise. State excise relief, strong domestic consumption and home-grown hops has led to an explosion of micro and independent breweries in the Beaver state. Upwards of 200 independent breweries now operate in Portland, Eugene and rural Oregon. The wind and rain that had battered the north-east of the United States had eased as I left my downtown hotel and wandered across the Morrison bridge towards Southeast Division. I had been told this was one of North America’s most vibrant neighbourhoods and I wasn’t disappointed. Breweries, coffee roasters and furniture workshops dotted the tree-lined residential streets as I walked happily through hipster nirvana in the general direction of the legendary Pok Pok Thai restaurant. When I reached Southeast Division itself the residential homes became scarce; yoga studios, breweries, wellness centres, distilleries, cafés and marijuana retailers took their place. I blew my cover as a tourist when I paused for too long outside Portland Extracts, a ‘pot’ shop a few hundred metres west of Pok Pok. It was on July 1, 2015 that Oregon joined Colorado, Washington State, Alaska and District of Columbia in legalising the recreational use of marijuana. At the time The Huffington Post cited three immediate benefits to the local economy: reduced crime through black market suppliers, a freeing up of policing and court resources, and tax revenue. The Post estimated annual cannabis tax revenue would reach $800 million in Colorado and Washington State alone in 2016. It’s no wonder that in November this year California, Massachusetts and
Nevada joined the cannabis club. Soon, more than 20 per cent of Americans will live in states and districts where recreational use is legal. Under President Obama, the Federal Government has turned a blind eye, allowing Americans and the State legislatures they elect the right to decide for themselves. Maybe President-Elect Donald Trump will try and take a more active role in enforcing federal law. With an independent California movement gaining traction and protests
I blew my cover as a tourist when I paused for too long outside Portland Extracts, a ‘pot’ shop a few hundred metres west of Pok Pok. continuing in Portland, the former owner of Miss Universe might well decide to let the people decide the winner of the cannabis debate. In Canada, new hipster Prime Minister Justin Trudeau has gone ever further. After campaigning on a legalise cannabis agenda, recreational use will be fully legalised across Canada in July 2017. I’ll leave it up to others to discuss the rights and wrongs of cannabis legalisation. Maybe the North American experiment will fail and prohibition will return. Somehow I doubt it. It’s hard to see a cash-strapped State government giving
up $800 million in tax revenue. Already that revenue is funding education campaigns warning young people about the harmful effects of cannabis use on cognitive development. While legalising medicinal marijuana – let alone recreational use – seems a long way off in New Zealand, would anyone really be surprised if Portland Extracts had a shop on Cuba Street or K’ Road in ten years? In the meantime, the brewing industry in North America is getting its head around what legal recreational cannabis means for beer production and sales. Early anecdotal evidence suggests beer consumption has dropped in states where cannabis is legal, but this has been offset by a growth in tourism. Opportunities also exist. In Canada, a new regulatory framework is being put in place to support legalised cannabis. The alcohol industry should take these opportunities to push for a review of its own regulatory framework to ensure it supports moderation and responsible consumption, rather than merely punishing excessive and anti-social behaviour. If the cannabis revolution arrives in New Zealand this opportunity will present itself to our industry too, and we need to be ready to take it. After a few moments of contemplation, I wandered out of the Portland Extracts car park, side-stepped a group of yoga mums and took up residence at the bamboo-thatched bar at Pok Pok. While the locals openly discussed their favourite cannabis blends I enjoyed a local APA. A second arrived, as did a hot Thai green curry. It was the perfect way to start an afternoon of brewery hopping. Maybe next time I’ll ‘pot-hop’ through the SouthEast Division, but for now I’ll just stick to the beer. DRINKSBIZ DECEMBER 2016 / JANUARY 2017 65
BEER & CIDER NEWS
A taste of history with Carlsberg SCIENTISTS AT the Carlsberg Research Laboratory in Denmark have rebrewed a beer that many consider the world’s original modern lager. Using living yeast cells that survived 133 years in a bottle of beer found in Carlsberg Brewery’s Copenhagen cellars, Carlsberg have brewed a limited production run to celebrate the Carlsberg Laboratory’s 140 year anniversary. It was this original pure yeast that revolutionised beer brewing in 1883 when it was used to create the beer now known as the “father” of modern-day lagers. At this time in history, brewing beer was an unpredictable process and often resulted in undrinkable beer due to a widespread phenomenon called “beer sickness”. However, when Carlsberg was the first to purify yeast in 1883 it was a groundbreaking discovery that made it possible to make consistent and quality beer from every brew. As beer sickness was a widespread problem for both brewers and consumers, Carlsberg gave its unique pure yeast away for free to other breweries around the world to ensure the world had better beer. Today, many lager beers in the world originate from this pure yeast discovery. To mark 140 years of the Carlsberg Research Laboratory, the brewery’s scientists and brewers rebrewed the world’s first lager in the most authentic manner possible – using quality ingredients, including the original pure yeast, following the original recipe and brewing techniques that were used in 1883. The Carlsberg Laboratory was set up in 1875 to advance the scientific understanding of the malting, brewing and fermenting processes. It is renowned for a number of extraordinary discoveries in the past century, ranging from Professor Dr Emil Christian Hansen’s method of purifying yeast to the development of the pH scale, the concept of protein structure and the characterisation of enzymes that now enables low temperature clothes laundering. Recently, Carlsberg hosted a tasting event in Auckland, New Zealand and invited a lucky select few to try this unique beer. To learn more visit Carlsberg.com
66 DRINKSBIZ DECEMBER 2016 / JANUARY 2017
The Father of Modern Day Lager Brew Type: Dark Munich Lager Appearance: Warm brownish glow as it is brewed with Munich malt and a hint of crystal and chocolate malt Aroma: Roasted, caramelised and malty aromas from the floormalted Munich malt blend smoothly with the floral hoppiness from Mittelfruh hops Taste: Light caramel sweetness with a smooth bitterness and a low carbonation melting with the roundness from the long cold fermentation and maturation on the oak barrels Alcohol Strength: 5.8% ABV.
PROMOTION
Thirsty Liquor & Black Bull Charging Ahead!
NO
ST BULL , JUST THE B E
From left to right: Jack (Inderjit) Kalkat, Tina Govan, Harinder Mann, Renee Patel, Shane Whitley, Pip Leggett.
THIRSTY LIQUOR Group is charging ahead of the market with a total of 140 stores nationwide. The Group now has 105 Thirsty Liquor stores and 35 stores trading under the Black Bull Liquor brand, making Thirsty Liquor New Zealand’s fastest growing franchise! Bright orange stores are appearing everywhere throughout the country and there are still a number of stores in the pipeline that will join the franchise over the next few months. The strong management team is very focused and extremely passionate about what they do. Between them they have many years of experience in the liquor industry and with their different backgrounds, possess a great deal of knowledge in both the retail and corporate FMCG sector. Their store owners are also a passionate set of individuals, proud of their shops and very protective of the brand under which they operate. “It’s fantastic to see our store owners expanding their store numbers each year and growing with us,” says Managing Director Tina Govan. “It’s
not just about increasing profitability, it’s about adding value to retailers’ businesses and there is a lot of satisfaction in watching a store’s turnover increase, their customer base grow and average basket size spend improve in the months after joining us.” “We naturally want to grow and having the support of all our members is key to
“It’s fantastic to see our store owners expanding their store numbers each year and growing with us.” achieving this,” says Director Harinder Mann, who is very enthusiastic and working hard to achieve the strategic goals of the team. Thirsty Liquor has a simple program that differentiates it from other banner groups in the marketplace. “We don’t want to create complex layers of operating procedures or complicated structures for retailers to follow,” says National Operations Manager Shane Whitley, “we are here to help with marketing, advertis-
ing and getting fair deals from suppliers. We do not tell our owners how to run their businesses but provide a support system to help them achieve their goals.” Director Jack (Inderjit) Kalkat has many years of experience in retail liquor and therefore has a good understanding of stores’ requirements. He has developed strong personal relationships with key players in the industry over the years. “I am passionate about the Thirsty Liquor brand and enjoy working with many of our retailers, with the common objective of taking this business to the next level!” he says. The Management Team at Thirsty Liquor is 100% owned and operated in New Zealand. If you are interested in finding out more about joining the winning team, please contact Tina Govan on 021 854 786 or Shane Whitley on 027 844 8889. Thirsty Liquor wishes everyone a very Merry Christmas and best wishes for the New Year! DRINKSBIZ DECEMBER 2016 / JANUARY 2017 69
RUM CATEGORY REPORT
SUGAR AND SPICE
70 DRINKSBIZ DECEMBER 2016 / JANUARY 2017
CATEGORY REPORT R UM
Rum has come a long way since it was the favoured tipple of pirates and sailors roaming the high seas, finds Victoria Wells Havana Club Añejo 3 Años
Havana Club Especial
Sailor Jerry Spiced Rum
40% ABV, 700ml RRP $39.99, 1L RRP $49.99
40% ABV, 700ml RRP $39.99
40% ABV, 700ml RRP $54.99
This rum is aged for three years to develop its distinctive aromas of flower, sugarcane, herbs and citrus, which make it perfect for blending in cocktails. It has an intense nose, with accents of banana and smoked oak, while on the palate it has smoke, vanilla and chocolate.
This golden rum is rich, round and creamy, with notes of vanilla, caramel and a hint of woodiness thanks to a second finish (double ageing) in young white oak barrels before the final blending.
PERNOD RICARD
Angostura 7yo Rum
This spiced rum honours the man dubbed “the father of the old-school tattoo” – Norman ‘Sailor Jerry’ Collins. He started tattooing as a teenager, and following a stint in the US Navy set up shop in Honolulu where his intricate Asian-influenced American tattoos became highly sought after. The golden rum bearing his name is blended with natural spices and flavours to create a taste of warm cinnamon and nutmeg with rich vanilla. It has a long, dry finish with a hint of toasted toffee.
PERNOD RICARD
40% ABV, 700ml RRP $62.99
Havana Club Añejo 7 Años 40% ABV, 700ml RRP $64.99
A premium rum created to be savoured neat, it is a combination of barrels that have been aged and blended, with the minimum age of any barrel being seven years. Havana Club’s Primer Maestro Ronero (Master Blender), Don José Navarro, refers to it as “the very essence of aged Cuban rum”. This rich rum has aromas of cocoa, vanilla, cedar, sweet tobacco and lush tropical fruits. On the palate it is joined by sugarcane, chestnut and caramelised tropical fruit flavours braced by firm, smooth oak and rich brown spice.
Although perhaps better known for its aromatic bitters, the House of Angostura has been producing rums for 130 years and has the only rum distillery in Trinidad today. The highly awarded Angostura 7 Year Old is one of five in its international rum range and is a blend of select rums aged for a minimum of seven years. A deep red mahogany colour, it has aromas of creamy vanilla, molasses, coffee, spice and oak, with flavours of chocolate, honey, toffee, caramel, coffee and roasted nuts. Best enjoyed over ice, or mixed with tonic or soda. FEDERAL MERCHANTS
PERNOD RICARD
Gosling’s Black Seal Rum is a blend of aged rums, made in small batches. It has a disinctive dark colour and is the key ingredient in Bermuda’s national drink, the Dark ’n Stormy.
FEDERAL MERCHANTS
Gosling’s Black Seal Rum 40% ABV, 700ml RRP $59.99
Regarded as the national drink of Bermuda, Gosling’s history in the island territory dates back to 1806, when wine and spirits merchant James Gosling first opened a shop in the town of St George’s. Gosling’s Black Seal Rum is a blend of aged rums made in small batches. It is rich, smooth, full-bodied and nuanced with butterscotch, vanilla and caramel. It has a distinctive dark colour and is the key ingredient in Bermuda’s national drink, the Dark ’n Stormy. FEDERAL MERCHANTS
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RUM CATEGORY REPORT
What is rum?
Captain Morgan Original
Santiago de Cuba 12 Años
Spiced Gold 35% ABV, 1L RRP $46.99
40% ABV, 700ml RRP$150
Aged in charred white oak barrels, this is a rich, smooth, honey-coloured rum with a warm fruity finish that shows spice with a hint of vanilla. Ideal for mixing with cola and lime. LION
Captain Morgan Jamaica Black Rum 37% ABV, 1L RRP $46.99
Rum is made from sugarcane byproducts, such as juice, syrup or molasses. These are fermented and distilled and the remaining liquid is then aged in barrels (usually oak), which imparts colour and flavour. Sometimes spices or caramel flavour may be added. Unlike other spirits, rum has no defined production methods and techniques vary between regions and distillers. The first distillation of rum was in the sugarcane plantations of the Caribbean in the 17th century, when plantation slaves discovered that molasses could be fermented into alcohol. Later, distillation concentrated the alcohol and removed impurities, producing the first true rums. The majority of the world’s rum is still made in the Caribbean – mainly Barbados, Jamaica, Haiti and Cuba.
72 DRINKSBIZ DECEMBER 2016 / JANUARY 2017
Rich, fruity flavours and a lingering liquorice finish. Ideal for mixing with cola or ginger ale. LION
Black Heart Dark Rum 37.5% ABV, 1L RRP $36.99
A smooth rum with a rich, strong flavour – this was the official rum of the New Zealand Navy when giving sailors their free daily rum ration – a practice that lasted into the 1950s, making the Kiwis one of the last naval forces to do so. INDEPENDENT LIQUOR
Black Heart Spiced Rum 37.5% ABV, 1L RRP $36.99
This spiced golden rum has rich fruit cake aromas with notes of smooth vanilla, banana and spice. Ideal for blended cocktails. INDEPENDENT LIQUOR
Created as a top shelf sipping rum, Santiago de Cuba 12 Year Old has caramel, coffee, dark chocolate and spicy undertones, produced by the traditional Cuban ageing process. Aromas of rich caramel and sweet fruit; nutty on the palate at first, followed by rich fruit flavours and a long finish of burnt sugar with a hint of banana. HANCOCKS
Mount Gay Black Barrel 40% ABV, 700ml RRP $60
Made in Barbados, Mount Gay Black Barrel is a versatile dark spirit for cocktails. This is a small batch handcrafted blend that is matured for a second time (double aged) in deeply charred bourbon oak barrels. The result is an undertone of classic bourbon spices balanced with oaky vanilla and sweet caramel. HANCOCKS
Mount Gay XO Reserve Cask Rum 43% ABV, 700ml RRP $75
A blend of selected Cask Reserve rums from Mount Gay that have been aged
Black Heart Dark Rum was the official rum of the New Zealand Navy when giving sailors their free daily rum ration – a practice that lasted into the 1950s
CATEGORY REPORT R UM
from seven to 15 years. The aroma of this Barbados-made rum is a balance of ripe banana and toast, followed by vanilla and warm spice; it is rich and oaky on the palate. A robust rum to enjoy neat. HANCOCKS
Appleton Estate Signature Blend
Bacardi Carta Oro was the rum said to be used in the original Cuba Libre (rum, cola and a squeeze of lime) to celebrate the end of the Cuban War of Independence at the end of the 19th century.
40% ABV, 1L RRP $56.99
The Signature Blend from Jamaican rum producer Appleton Estate is a ‘blended rum’, combining 15 select aged rums, aged for an average of four years. Rich fruit and sweet caramel on the nose, it has flavours of subtle orange peel, dried apricot, fresh peach, and a hint of molasses and woody notes. It’s full-bodied and rich enough to enjoy on its own, or in a simple cocktail. LION
Appleton Estate Reserve Blend 40% ABV, 700ml RRP $64.99
A blend of 20 select aged rums, aged for an average of six years, including two from very rare ‘reserve stock’ managed by Master Blender Joy Spence and her team. It’s these rare and special rums that give a delicious complexity to the Reserve Blend. Full-bodied and smooth, it has notes of spice and nuts, oaky honey, subtle vanilla and dried orange peel. LION
Coruba Gold 37.2% ABV, 1L RRP $42.99
This 100 per cent Jamaican blend is a versatile entry-level rum. Its golden colour
is due to ageing in small oak barrels. Coruba Gold is smooth and mellow with hints of brown sugar, nutmeg and vanilla. Described as a ‘no rules’ rum, it is a great value spirit and suited to a wide range of mixers. LION
Bacardi Carta Blanca 37.5% ABV, 1L RRP $42.99
This classic Cuban white rum is the best known product from the world’s largest privately held family-owned spirits company. A mainstay behind many bars, Bacardi Carta Blanca has aromas of tropical fruit, with flavours of vanilla, banana and apricot. LION
Bacardi Carta Oro 40% ABV, 1L RRP $42.99
The golden hue and mellow flavours in this rum come from ageing in toasted oak barrels. It has smooth tropical notes with rich vanilla, buttery caramel, toasted almond and sweet banana. This was the rum used in the original Cuba Libre, made
to celebrate the end of the Cuban War of Independence. LION
Bacardi Ocho 8 Años 40% ABV, 700ml, RRP $52.99
A deep gold rum, blended from a special selection of barrel-aged reserve rums and aged for a minimum of eight years. Designed to be savoured, it has aromas of vanilla, toffee, honey and caramel with toasted oak. The flavour is smooth and rich with notes of prune, apricot, nutmeg and vanilla, and a soft wood finish. LION
Helmsman Spiced Rum 40% ABV, 750ml RRP $69.99
A search for the perfect spiced rum led two Kiwis to create this rich toffeecoloured version, which is a blend of Caribbean golden rum and spices. Helmsman has initial aromas of fruitcake followed by banana, vanilla and a hint of warm spice. It is full-bodied with rich fruit flavours, cinnamon and luscious toffee. HANCOCKS
Waiwera Spiced Gold Rum 40% ABV, 700ml RRP $80
This New Zealand-made rum is created using organic cane sugar, vanilla and New Zealand-grown saffron, along with eight other spices. Packaged in individually hand-numbered bottles, it has light citrus aromas amongst subtle spice and sweetness, with a fresh, clean taste. WAIWERA SPIRITS
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RUM CATEGORY REPORT
Waiwera Spiced Silver Rum 40% ABV, 700ml RRP $80
A unique blend of five organic spices that are infused into an organic cane sugar base. It has aromas of vanilla, cinnamon and ginger, and flavours of vanilla with cloves and cinnamon that lead to a smooth, warm finish.
Rum’s official naval links began with the Royal Navy in 1655, when the British fleet captured the island of Jamaica and swapped the seamen’s daily ration of French brandy to the locally produced rum.
40% ABV, 700ml RRP $54.99
A distinctive inky black spiced rum produced in Trinidad and Tobago, The Kraken takes its name from the legend-
EUROVINTAGE
Pyrat XO Reserve Rum 40% ABV, 700ml RRP $94.99
WAIWERA SPIRITS
The Kraken Black Spiced Rum
toffee. Rich and spicy, this rum is ideal for mixing with cola, ginger beer or energy drinks and is versatile in a variety of cocktails.
ary sea monster of gigantic proportions. It is infused with 11 different herbs and spices. On the nose it has nutmeg, vanilla and cinnamon, with flavours of vanilla, dark chocolate, clove, rich fruit cake and
Eight premium aged Caribbean rums aged up to 15 years are selected and blended for varying lengths of time to make this rum, which takes its name from the Old English word for ‘pirate’ and hails from the island of Anguilla in the Caribbean. It has flavours of citrus, cinnamon,
Pirates and sailors Rum’s popularity grew as it made its way from the Caribbean to North America with subsequent trading of sugar, slaves and rum throughout the 17th and 18th centuries. Some British privateers trading in the valuable commodity became pirates and buccaneers and it was the publication of Robert Louis Stevenson’s Treasure Island in 1883 that featured the sea shanty ‘Dead Man’s Chest’, with its legendary line “Yo ho ho and a bottle of rum” and gave rise to the enduring image of rum-swigging one-legged pirates. Rum’s official naval links began with the Royal Navy in 1655, when the British fleet captured the island of Jamaica and swapped the seamen’s daily ration of French brandy to the locally produced rum.
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CATEGORY REPORT R UM
caramel and vanilla, a slightly warm bite and smooth finish. Serve neat or over ice with a twist of lemon, or use in premium rum cocktails.
A super-premium rum that is ideal neat or on the rocks.
EUROVINTAGE
Matusalem Gran Reserva 23
tillery’s artesian spring water. The rum has aromas of molasses and sweet banana, with a hint of orange zest and almonds. Soft and smooth on the palate with earthy undertones and a lingering sweetness.
40% ABV, 700ml RRP $120
DANCING SANDS
Pusser’s Rum 40% ABV, 700ml RRP $75
Pusser’s Blue Label is a Royal Navy-style rum produced in exact accordance with the Admiralty’s specifications for rum (last used when the Royal Navy discontinued its daily ration in 1970). The blend is the same as it was on British warships, using five West Indian rums (three from Guyana, two from Trinidad) aged for at least three years. Aromas of demerara sugar, molasses, dried fruits and spices, with flavours of deep vanilla and honey. EUROVINTAGE
Matusalem Platino 40% ABV, 700ml RRP $40
A triple-distilled double-filtered white rum with a clean taste and subtle flavour. Notes of vanilla and brown sugar on the nose, it is smooth and creamy on the palate with fruity flavours, a hint of vanilla and a dry finish. Ideal in cocktails or on the rocks. EUROVINTAGE
EUROVINTAGE
This is the premium offering from Santiago-based Matusalem. It is an elegant rum with subtle aromas of dried fruit, fresh honey, and a floral hint over a sweet toffee base with notes of mango and exotic wood. On the palate it is creamy with a liquorice base over roasted almond with hazelnut tones and dried fruit. A sherry-like finish. EUROVINTAGE
Murderer’s Bay 14 Year Aged Gold Rum 40% ABV, 700ml RRP $109
This rum is fermented, distilled, aged and bottled in New Zealand by Dancing Sands Distillery in Golden Bay. Aged 14 years in single oak casks, it has aromas of rich fruit and toffee, with flavours of vanilla bean, cream and slight notes of sweetness. Best enjoyed neat or over a single ice cube. DANCING SANDS
Murderer’s Bay White Rum 37.5% ABV, 700ml RRP $59
Matusalem Gran Reserva 15 40% ABV, 700ml RRP $70
A Solera rum with an intense rich nose of wood, toasted nuts and butterscotch. Smooth texture with flavours of cocoa, pronounced oak and a cognac-like finish.
A recent release from Golden Bay distillery Dancing Sands, this white rum is made from 100 per cent Chelsea Sugar molasses that is fermented on site. It is double distilled, left to settle in stainless steel tanks and then blended with the dis-
Distributors Dancing Sands Distillery 03 525 9899 dancingsands.com Eurovintage 0800 388 766 eurovintage.co.nz Federal Merchants & Co 0800 846 824 federalmerchants.co.nz Hancocks 0800 699 463 hancocks.co.nz Independent Liquor 0800 420 001 independentliquor.co.nz Lion 0800 107 272 lionco.com Pernod Ricard 0800 655 550 pernod-ricard.com Waiwera Spirits 021 983 382 waiweraspirit.co.nz
DRINKSBIZ DECEMBER 2016 / JANUARY 2017 75
“ONE OF THE WORLD’S GREAT WHISKIES.” - JIM MURRAY, WHISKY MAGAZINE
THE MUSIC AND MEAT FESTIVAL
SAVE THE DATE.
BUFFALO TRACE ARE PROUD TO BE THE OFFICIAL BOURBON OF MEATSTOCK.
AUCKLAND
25-26 FEBRUARY 2017 ASB SHOWGROUNDS
MELBOURNE
22-23 APRIL 2017 MELBOURNE SHOWGROUNDS
SYDNEY
6-7 MAY 2017 SYDNEY SHOWGROUNDS
CATEGORY REPORT M IXERS – COLA
The cola crew
Our round-up of colas on the market shows there is often more to this classic beverage than meets the eye
Karma Cola RRP$4.50-$5, 330ml This is cola with a conscience. A portion of the proceeds from every bottle of Karma Cola sold goes back to the village in Sierra Leone where parent company All Good sources its kola nuts. The Karma Cola Foundation’s achievements include building a bridge, sending 60 female students to school, funding teachers and a seed bank. Karma Cola is made with vanilla bean, organic sugar cane and organic malt extract for colour and flavour. It is sweet with notes of vanilla and cinnamon.
Coffee Cola – Bootleggers & Flight Coffee RRP $6, 330ml Premium craft soda makers Bootleggers have teamed up with Wellington institution Flight Coffee to give this new cola a caffeine boost from single origin Brazilian coffee. It also uses Indian Fairtrade organic cane sugar, organic lemon juice and a natural cola malt extract. Not too sweet, it has a rich coffee flavour, with hints of chocolate, hazelnut and lemon and mild cola undertones on the finish. Recommend with gold or spiced rums or rye whisky.
KARMACOLA.CO.NZ
BOOTLEGGERS.NZ
Phoenix Organics
Charlie’s Straight Up Cola
Phoenix Cola/Zero Sugar Cola RRP $4.50, 330ml. Phoenix Mixers Premium Cola RRP $7.99, 250ml four pack There are three colas in the Phoenix range. Phoenix Cola is the original, made with kola nuts and organic malt while Phoenix Zero Sugar Cola uses organic stevia for sweeteners. The latest addition is Phoenix Mixers Premium Cola – a smooth blend with spice from cloves and ginger, and citrus. Ideal with any dark spirits.
RRP $2.50, 350ml Made with natural cane sugar, lemon juice, natural malt extract and natural kola nut extract, this cola from Charlie’s is excellent value and has a great taste. It is closer to a traditional cola flavour but not as sweet, thanks to the use of natural stevia, and has a hint of citrus too.
PHOENIXORGANICS.CO.NZ
RRP $4.20, 330ml The original classic cola. Sweet and rich with a caffeine kick. Coke is also available in reduced sugar, and sugar- and caffeine-free options. Coke’s limited edition Coca-Cola Ginger launched recently as a limited edition summer offering.
Cola Six - Six Barrel Soda RRP $16.50, 500ml syrup and RRP $4, 275ml This is a light, fresh, citrusy cola with balanced sweetness. The folk at Six Barrel Soda are known for their creative approach to sodas and this is no exception. They say Cola Six is named for its six main flavours of lime, orange, cinnamon, kola nut, coriander seed and lavender – but also because it took them six years to perfect the recipe. SIXBARRELSODA.CO.NZ
BETTERDRINKS.CO.NZ
Coca-Cola
CCAMATIL.CO.NZ
*Watch this space – Soda Press is also due to launch a new cola early 2017.
History of the Rum & Coke Rum and coke is a classic combination, yet, strictly speaking, its correct name is ‘Cuba Libre’, Spanish for ‘Free Cuba’. (Although purists would argue that to be a true Cuba Libre it must also contain a squeeze of lime juice.) While accounts of its creation vary, it’s generally agreed that it was at the end of the 19th century when Cuban forces, assisted by the US, were victorious in Cuba’s War of Independence against Spain. It was also around this time that cola arrived in Cuba. Bacardi maintains that the Cuba Libre was first made in Havana when a US army captain ordered a Bacardi Gold with Coca-Cola on ice, with a wedge of lime. The soldiers around him were so intrigued by the drink they ordered a round too, and then one suggested they toast the newly freed Cuba with a cheer of “Por Cuba Libre” – the cry that had inspired Cuba’s soldiers in the war.
DRINKSBIZ DECEMBER 2016 / JANUARY 2017 77
SPIRITS COLUMN
Dominic Roskrow Drinksbiz UK based world whisky expert d.roskrow@aol.co.uk www.worldwhisky.co.uk
Riding the whisky wave Whether it’s established brands or the new guys, there’s plenty to be excited about right now in the world of whisky, says Dominic Roskrow “IT’S LIKE a dream. Five years ago we didn’t have a whisky. Now we’re pouring to enthusiastic drinkers at The Whisky Show in London. It’s hard to believe we’re here.” If David Vitale, chief executive and founder of Australian whisky Starward, is feeling happy with life, he has every reason to. His two single malts were not only holding their own next to the world’s finest, they were going down a storm on the stand and doing brisk business in the shop. They weren’t the only ones either. There were whiskies from new distilleries in India and Taiwan, single malts from American distilleries such as Westland and Balcones, and from the likes of Box and Spirit of Hven in Sweden. Malts from the English Whisky Company and from French distillery Distillerie Warenghem were right at home next to the finest single malts from renowned whisky makers such as Diageo, Pernod Ricard and Beam Suntory. What’s more, this is the tip of an iceberg – scores of new distillers from the United States are eyeing up Europe. And the huge number of Alpine whisky producers aren’t here yet, but rest assured they will be, and soon. So why is this happening now? The answer is that the new producers are taking advantage of a perfect storm. There’s a huge global interest in whisky in general, and in craft and micro distilling in particular, and whisky drinkers seeking new and exciting experiences are in the ascendancy. For their part, the new distillers are attracting funding, are not afraid of innovation, and have, in the last couple of years, upped their game significantly. And the established producers have made it easy for them. Not only are they very accommodating and helpful to the new producers, welcoming them into the whisky family, but the industry move 78 DRINKSBIZ DECEMBER 2016 / JANUARY 2017
The Whisky Show in London
New producers are taking advantage of a perfect storm. There’s a huge global interest in whisky in general, and in craft and micro distilling in particular, and whisky drinkers seeking new and exciting experiences are in the ascendancy. to remove age statements from whisky labels has suited the new guys perfectly. “Every time a new No Age Statement (NAS) whisky is launched from an established whisky producing country, my job gets a little bit easier,” says one. “I no longer have to justify the age or explain about the cask. People get it. We’ve moved on.” There’s something else, too. Many of the ‘New World’ distillers are producing spirit in countries where maturation is accelerated due to temperature, climate and humidity, and at young ages have an advantage over their Scottish cousins.
Most exciting of all, though, is the fact that the new whiskies don’t taste like single malts from elsewhere, and don’t want to. They’re adopting regional and national characteristics of their own, and their makers are turning to unusual woods, peats and drying methods to give many of them their own twist. In the case of the United States, expect to see a distinct American Single Malt Whiskey category emerging, with fresh white oak and youthful spirit giving the new malts honeyed, bourbon-lite and un-cloying fresh barley notes. It’s all exciting stuff, but are the established whisky makers worried? No, not at all. The Scots, Irish and big bourbon boys still make the best whisky in the world, and I’m not going to lie – I headed off for a cheeky Japanese whisky as my penultimate dram and visited the west coast of Scotland before they poured us out of Old Billingsgate at the end of a marvellous day; humming ‘What a Wonderful World’ happily to myself as I went.
SPIRITS NEWS
Collectable wraps for Sailor Jerry Sailor Jerry has launched two collectable, iconic flash art bottle wraps in a limited edition release. ON A slick black bottle, an American eagle and a pin-up girl are based on the designs from the undisputed father of old school tattoos, Norman ‘Sailor Jerry’ Collins. Collins helped revolutionise the tattoo industry with his blend of traditional bold line Americana with Japanese technique. His legacy as a craftsman lives on and his designs are still crucial to tattoo culture, which continues to grow worldwide. Inspired by brotherhood and showcasing the craft of old school tattooing, each new wrap design holds a specific meaning. The eagle is a symbol for America, which represents honour, prowess and intelligence. Collins’ eagles are iconic and fierce,
and associated with the US flag. The refined pin-up girl design represents the ideal and extremes of femininity; the woman inked on a sailor’s arm would be the only feminine form he would see for months – a design that is arguably Sailor Jerry’s most iconic. “We wanted to provide our consumers with a collectable run of new bottle wraps based on the great, iconic works of our founding father Norman Collins,” says Dave Hort, Global Brand Manager of Sailor Jerry. “These new wraps showcase some of the highest quality flash art that has spanned generations, and we’re proud to continue spreading the word of Norman Collins through this limited edition packaging.”
Available from Federal Merchants & Co P: 0800 846 824 info@federalmerchants.co.nz
SPIRITS NEWS
First NZ barrelaged gin released
Limited edition Absolut Facet
GOLDEN BAY’S Dancing Sands Distillery has launched Sacred Spring Barrel Aged Gin, and will be running tastings around the country throughout December and early 2017 to introduce the product to market. Director Ben Bonoma says they used existing Sacred Spring gin and barrelled it for three months, first in a Murderer’s Bay Gold 14 year rum cask and then finishing it in new French oak. It is blended and bottled at 48% ABV. The time in barrel has given the gin a champagne colour, and Bonoma says they are delighted with the taste. “The huge oak flavour shines through with hints of sweetness drawn from the rum casks, and the juniper, manuka and spice that is the hallmark of Sacred Spring, with peppercorn and cardamom leading the way.” Each bottle of Sacred Spring Barrel-Aged Gin will be wax sealed by hand using a custom-made Dancing Sands Distillery stamp, and individually numbered. RRP $87, 700ml. Confirmed roadshow dates are: Wellington – 10th December: Moore Wilson’s Nelson – 15th December: Liquorland Newstreet Auckland – 17th December: venue TBC Christchurch and Queenstown dates are being confirmed for early 2017. For more information, visit dancingsands.com or contact Ben Bonoma on bonoma@dancingsands.com
ABSOLUT IS continuing its tradition of releasing uniquely designed end of year limited edition bottles with Absolut Facet now available, featuring a striking blue asymmetrical design. The edges of the Absolut Facet bottle have been cut into like a gem, creating a number of faces that catch the light in unique ways. Absolut Facet limited edition RRP $45.99, 1L. Contact Pernod Ricard NZ on 0800 655 550
Pure and simple SMIRNOFF HAS released a new range of pre-mixed vodkas for summer with all natural flavours and colours and no preservatives. Smirnoff Pure is available in four flavours: Classic Lime & Soda, Cranberry Apple & Soda, Ginger Lime & Soda, and Passionfruit & Soda. Light and refreshing, the range comes in a sleek 300ml bottle as a four-pack. 4.5% ABV. RRP $12.99 for a four-pack. Contact Lion on 0800 107 272
Top accolade for Żubrówka ŻUBRÓWKA, THE original Bison grass vodka, has picked up the highest accolade of a Master medal in the Premium category at the recent Vodka Masters Awards in the UK. Producer Roust says the achievement is a tribute to the unique flavour and authentic roots of the Polish vodka. The awarding of the coveted ‘Master’ title to Żubrówka in the Premium category is no mean feat. For a brand to achieve Master status it must receive a score of more than 90% from all six judges in the blind tasting. “It’s really interesting to taste something that is complex without being complicated. It could change people’s opinions of flavoured vodka,” said judge Ben Lindsay of Vodka Rocks. Żubrówka Bison Grass Vodka is the world’s best known Polish vodka, with more than 600 years of 80 DRINKSBIZ DECEMBER 2016 / JANUARY 2017
tradition and history. Its distinctive natural character is emphasised by a blade of bison grass that is placed in every bottle. Each blade is hand-picked and dried under natural conditions, adding to Żubrówka’s unique flavour. The win follows Żubrówka’s recent launch of an innovative new Żubrówka Bison Grass bottle for international markets and global travel retail. The new bottle design is a transformation that enhances the premium quality of the brand, bringing Żubrówka back to its roots, whilst maintaining its modern iconic design. Roust is the largest integrated spirits producer and distributor in Central and Eastern Europe and the second-largest vodka producer by volume in the world. It owns production facilities and distribution centres across Poland, Hungary, Russia and Italy. Contact Beam Suntory on 09 915 8444
SPIRITS NEWS
London challenge for NZ Beefeater MIXLDN winner A COCKTAIL inspired by the film Mary Poppins and with Beefeater gin at its heart saw Auckland bartender Madeleine Tate crowned national champion of the New Zealand 2016 Beefeater MIXLDN Cocktail Competition, held in Auckland in November. She will head to London in February 2017 to represent New Zealand in the Global Finals of Beefeater MIXLDN – the world’s largest and most prestigious gin cocktail competition. The judging panel for the Auckland final, led by Beefeater Master Distiller Desmond Payne, awarded the top spot to Tate, from Kindred in Auckland’s Wynyard Quarter (ex Revelry, Ponsonby) against seven other national finalists. Entrants were challenged to create a cocktail inspired by a movie with London at its centre. Madeleine Tate’s creation ‘The Chimney Sweep’ was deemed to have best captured the theme of iconic London cinema, with a recipe using Beefeater as the spirit base. Tate’s drink features a variety of elements from the film,
with London’s hazy skies and sooty black rooftops her main source of inspiration for the cocktail itself, with “a spoonful of sugar” in the ingredients too. “I’m so honoured that my drink and the story behind it struck a chord with the judges,” says Madeleine Tate. “Being able to take my cocktail on to compete in London is so exciting. I can’t wait to meet the other competitors and learn from some of the best in the world.” The ultimate winner of the title of Beefeater MIXLDN 2016 Global Bartender Champion will be mentored by experts as part of the Global Brand Ambassador Programme, receive in-depth one-to-one training at Beefeater: The Home of Gin in London, and will represent Beefeater at exclusive events and travel to some of the world’s most prestigious bartender events. For the first time, the winner will also craft their very own limited edition Beefeater gin with Master Distiller Desmond Payne at the distillery. For more visit beefeatermixldn.com
The Chimney Sweep
Enter a Hidden World EPIC BREWING’S Luke Nicholas has branched out into the world of gin, teaming up with Anthony Sexton of Vaione Gin to create Hidden World – a new gin brand. Their first collaboration under the Hidden World umbrella is Guardian Gin. Made in very small batches, it uses vapour distilling and steeping and features a classic juniper base, bursts of New Zealand-grown lemons and limes, and intense spicy native pepper from kawakawa and horopito. The flavour is described as “refreshingly intense with good aromatics”. Guardian Gin is recommended neat or used in mixed drinks to showcase its intensity. Nicholas and Sexton say they believe gin offers a huge amount of variety and they will continue to seek out unique and flavoursome botanicals with plans to release new flavours and varieties each year. Find out more at hiddenworldgin.com 82 DRINKSBIZ DECEMBER 2016 / JANUARY 2017
New twist for Cointreau COINTREAU IS branching out for summer with the release of Cointreau Blood Orange. Described as a new “expression” of Cointreau, this version includes blood oranges from the Mediterranean island of Corsica, where the unique combination of the climate and rugged Corsican soil gives the oranges uniquely intense aromas and taste. The peel of the Corsican blood oranges is distilled with that of the liqueur’s signature sweet and bitter oranges. Cointreau Blood Orange is all-natural and crystal clear. Available now. RRP $65, 700ml. Contact Hancocks on 0800 699 463
HOT MIXES
Get your sparkle on
Prosecco is a versatile, delicious and great value way to add a bit of sparkle this summer. Here are three ideas from Brown Brothers using their popular Prosecco.
The Botanical 60ml Brown Brothers Prosecco 30ml organic vodka 15ml lavender syrup 15ml ruby red grapefruit juice ice sprig of lavender to garnish
In a cocktail shaker, combine vodka, syrup and juice with ice and shake well. Strain into wine goblet and top with the sparkling wine. Garnish with lavender sprig. (Serves 1)
Mojito 1 x bottle (750 ml) Brown Brothers Prosecco large bunch of mint 8 fresh limes
By hand, remove mint leaves and crush about 10 in each glass with half a lime to release the mint oils and lime juice. Pour Prosecco over the mint and lime. Cut remaining lime into quarters and add to glasses. (Serves 8)
84 DRINKSBIZ DECEMBER 2016 / JANUARY 2017
Mimosa 100ml Brown Brothers Prosecco 50ml orange juice sprig of mint to garnish
Combine in a chilled wine goblet or champagne flute and garnish with the fresh mint. (Serves 1)
SPIRITS NEWS
New look for House of Angostura® international rums THE HOUSE of Angostura® has announced the complete repackaging of its international rum range. “It’s a big, brave move for us,” says Executive Manager International Sales & Marketing, Genevieve Jodhan, “and we are confident that our new, modern and sophisticated packaging captures the more than 190 years of heritage and history that inform the proud traditions of The House of Angostura®. It also centres the brand geographically in its Caribbean birthplace, Trinidad and Tobago and reflects the unique nature of our journey.” Angostura® has changed the packaging for all five of its highly acclaimed international rums: Angostura 1824®, Angostura 1919®, Angostura® 7 Year Old, Angostura® 5 Year Old, and Angostura® Reserva.
Iconic Labels Labels for the entire range have been completely recreated, including new typography. The iconic butterfly logo of The House of Angostura® has been centred at the top of the front label, and two new brand icons have been added — a map of Trinidad and Tobago on the left, and an illustration of a butterfly and molasses on the right. Butterflies have been associated with Angostura®’s rums from time immemo-
rial, and The House of Angostura® is home to the Barcant Collection of more than 5000 butterflies. And, of course, all the rums are made at Angostura’s® distillery in Trinidad using the highest quality molasses. Notably, back labels will also carry the Authentic Caribbean Rum Marqué issued by the West Indies Rum and Spirits Producers’ Association Inc., which guarantees that the rum is a genuine Caribbean rum.
The Spirit of Angostura® Illustration
New Bottles
Angostura’s® premium rums, Angostura 1824®, and Angostura 1919®, are both available in exquisite tubes and, in the case of Angostura 1919® in a beautifully matte grey box. Specially made for gifting, these packages bear the story of the Spirit of Trinidad and Tobago. “The entire range of Angostura® rums celebrates the history and the true spirit of Trinidad and Tobago,” says Jodhan, “over the last 192 years Angostura® has successfully perfected the art of rum making, creating elegant stylish rums that are now found across the five continents. We believe that our new, totally reimagined packaging reflects our sense of adventure and innovation.” Available from Federal Merchants & Co 0800 846 824, info@federalmerchants.co.nz
In addition to changes to the labels, Angostura’s® three premium rums — Angostura 1824®, Angostura 1919®, Angostura® 7 Year Old — are presented in a heavy, sensuous bottle with a thick glass base. Beautifully shaped with rounded curves, the bottles also use a new “orchid closure system” which is easy to open, yet safely secured for the customer’s protection. All five bottles are ergonomically balanced and shaped to facilitate storage and usage at the bar. The signature of Dr. J.G.B. Seigert, the founder of Angostura® and the crest of the House of Angostura® are also emblazoned on all the bottles. This premium packaging places Angostura’s® sipping rums where they belong — alongside the world’s best whiskies and spirits.
All five rums bear a unique illustration on the bottle closure, called the Spirit of Trinidad and Tobago, which reiterates the brand story through portraits of a beautiful dancing woman, sugar cane and Trinidad’s awe-inspiring Scarlet Ibis. The top of each bottle closure also bears a map of Trinidad and Tobago.
Special Packaging
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LAST REQUESTS
View to the future With nine months as the CEO of Hospitality NZ under her belt, Vicki Lee reflects on where the industry is at and what lies ahead. What was your path to Hospitality NZ? I come from a background in advocacy, strategy and leadership and have a firm belief that you should always give something back to society. My last role as CEO of Curekids presented many opportunities for that. While the Hospitality NZ role is a world away from Curekids, I still see many opportunities to give back to the sector. Our modus operandi within the Association is ensuring that everything we do adds value to our members. I like to keep things simple, drill down to what really matters and effect change at the grass roots for our near 3000 members. The new role has also meant a move to Wellington from Auckland. I have always wanted to live and work in the capital, and have been busy finding all the local ‘best kept secrets’. Luckily, in this job I can claim hand on heart that this is all in the interests of understanding our members.
What are your impressions of the state of the industry so far? There is a lot of talk about the tourism sector, of which hospitality is a significant part, being a star performer for the economy and that everything is rosy. This is largely correct for main tourism spots, but the same can’t be said for smaller regions off the traditional tourism track. The last seven months have seen me travel from one end of the country to the other, to the tourism hot spots and the quieter, yet no less beautiful, locations. It’s in the quiet spots, where the benefits of the tourism dollar aren’t felt, that people are doing it hard. This is due largely to some societal shifts in the way people now socialise, with more and more people choosing to drink at home rather than frequenting their local.
What’s being done well and what could be improved? With a membership of almost 3000 operators, on a daily basis we work with every sized business imaginable. Regardless of size, one thing that always comes 86 DRINKSBIZ DECEMBER 2016 / JANUARY 2017
through is the passion that people have. Even when the going gets tough, as evidenced by the recent Kaikoura earthquakes, front of mind for our members was looking after their guests. It was only after the guests had been (literally) shipped out that they took stock of what they were dealing with and the impact going into the high season. As far as opportunities for improvement, this industry is often a 24/7 gig and that can wear even the most resilient operator down. Taking time away from the coal face to think about their businesses and where they are heading is something I would advocate more members do. Upskilling and offering career paths for staff, so they develop a core group of key people to share the load of running a business, is key too.
How well do you believe hospitality is recognised as a career option? There is a lot of work to be done in this space. Having tourism courses recognised at secondary school level with points that contribute to University Entrance would be a good start. If there is no incentive at secondary school level to study tourism and maybe spark a future industry leader into considering a career in the sector, how do we attract people? Again, our industry needs to understand the value of upskilling staff and, where possible, offering career pathways - even with an industry colleague down the road. You might not get to keep all the good ones, but if we can at least keep them in the industry, that would be a good start.
What are some of the challenges you see as we head into 2017? Despite the recent earthquake, the summer season is looking strong in the traditional tourism spots. The resulting shift in tourism flows will see parts of the South Island, particularly the West
Coast, experience significant increases in visitors. The challenge will be to staff up appropriately to cope with the increased demand (I suspect baristas on the West Coast are going to be a precious commodity). But these regions will have a chance to show visitors that their fabulous part of the country was worth the detour. These flows won’t necessarily last forever, so seize the opportunity.
What are some of the opportunities you see for the industry? I feel there is a tipping point occurring within the tourism and hospitality sector where, due to our star economic performance at the moment, we are starting to be taken seriously at local and central government level. As a result of this elevated status, the industry has an opportunity to change the talk around hospitality, particularly as a career choice, and to re-educate the public, as well as local and central government, that we are a vital, viable and highly professional industry. It’s also an opportunity to suggest that over-legislating, particularly in regard to the Local Alcohol Policies could have a detrimental effect to the extent that it diminishes the tourism offering of great places to eat, drink and socialise.
What will be your summer drinks? I’ll be enjoying some of the great rosé wines around at the moment, A wellmade gin and tonic always hits the spot, and on the non-alcoholic front, I’m really enjoying Höpt Pear and Basil.
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At the S Internatio ydney nal CompetitioWine n 2017