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FEBRUARY / MARCH 2021

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FROM THE EDITOR

Victoria Wells

Editor – Drinksbiz victoria@drinksbiz.co.nz

More change ahead DID YOU notice that at the end of last year (and even well beforehand if we're honest), everyone was talking about how good it would be to see the back of 2020? It was as though we felt that if we could just get to 2021 then things would change and it would all start to feel a bit brighter. As if the flip of the calendar would somehow put the spectre of COVID-19 and its attendant issues behind us. But here we are in 2021 and COVID is still lurking, like the last punter refusing to drink up and leave. On the upside, the vaccines are on the way and as a nation we’re generally managing to keep a lid on things, so it’s not all doom and gloom. And now that we’ve been able to get a bit of distance from the initial events of 2020 we can start to consider how it’s changed the way we feel about a lot of things (including giving us a new appreciation for regular supermarket shopping).

Global market intelligence agency Mintel has released its 2021 Global Food and Drinks Trends report, which gives an insight into how consumer behaviour is likely to shift over the coming years, with an increased focus on wellbeing, value and identity. (More on page 30.)

Interestingly, these areas are already being addressed in the wider drinks industry through the rise of no-alc/ low-alc ‘better for you’ options, as well as companies choosing to give back to the community, through donations to conservation efforts for example, as with Kiwi drinks brand Native and many others. And we’re seeing more brands finding new ways to engage with customers and build communities of like-minded folk, like Bombay Sapphire with its Creativity Lab experiences (see page 76). So, it’s a new year with some new approaches, but if there’s one thing we know, it’s that there's probably a bit more change yet to come.

Turns out there’s nothing quite like a global pandemic locking down the world to get you thinking more about your lifestyle... Turns out there’s nothing quite like a global pandemic locking down the world to get you thinking more about your lifestyle, where you choose to spend your money, and how you can connect with people when many of the traditional ways are no longer options.

Enjoy the issue, Victoria.

My picks 2020 Giesen Uncharted Marlborough Sauvignon Blanc Fresh, lifted citrus with kaffir lime and lime zest character make this new release from Giesen a must-try for summer. 8-Wired Tangelo & Lime Hippy Spice and summer go hand-in-hand and this beer from 8-Wired is the perfect partner, thanks to its fresh tangelo and sour lime partnership. Manly Spirits Botanical Vodka A vodka made for days on the deck with sunshine and a sea breeze. This Australian offering captures the coast, with its sustainably foraged native marine botanicals like sea parsley and kelp.

DRINKSBIZ FEBRUARY / MARCH 2021 7

CONTENTS

FEBRUARY / MARCH 2021

PUBLISHER

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

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

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

A DV E R T I S I N G

REGULARS

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

BEER & CIDER

Out & About

Diary Dates

Cover story

Industry News

International News

Non-Alcoholic News

Legal Notes

Feature: The road ahead 30

drinksbiz.co.nz

50 Beer & Cider Report

Opinion: Michael Donaldson 54 WINE

Beer & Cider News

SPIRITS

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

New Zealand

Wine Report: Sauvignon Blanc

Top Picks

Opinion: Joelle Thomson Wine News

44 46

The contents of Drinksbiz

60 Spirits Report: Vodka

are copyright and may

Opinion: Dominic Roskrow 70 Spirits News

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

LAST ORDERS

8 DRINKSBIZ FEBRUARY / MARCH 2021

Limited, P O Box 37745,

Distributors

Last Orders: Brave Brewing

Parnell, Auckland.

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SOCIAL SHOTS Kevin Mapson of Pernod Ricard

Out & About

Kelly Bertrand

G.H. Mumm Yacht Club opens for Cup The Mumm Yacht Club officially opened its doors in December, welcoming visitors to the 36th America’s Cup Race Village at the heart of Auckland’s Viaduct. Kevin Mapson, Pernod Ricard Commercial Managing Director and G.H.Mumm Brand Ambassador Rémy Jaboulet were on hand to welcome guests.

Ricardo Simich (L) and Michael Burgess Olivier - Lounge Manager Mumm Yacht Club

Rémy Jaboulet - G.H.Mumm Brand Ambassador (L)

Emma Hopgood, Isabella Mursion & Isabelle Clarke

Steinlager launches Red Cans Steinlager Senior Brand Manager, Geoff Kidd

Josh Prier, Steven Dunstan & Jesse James

Billy Stairmand

10 DRINKSBIZ FEBRUARY / MARCH 2021

Steinlager launched its first ever limited edition Red Cans at an exclusive event on Auckland’s waterfront in January, where the Wynyard Pavilion was decked out in the distinctive Steinlager red. See more on page 56.

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WHAT’S ON

Diary Dates FEBRUARY

Friday 12 – Sunday 14 February

Gincredible – The Bay of Plenty Gin Festival Back for its second year, Gincredible brings craft distillers together for three days of tastings, masterclasses and cocktails. bopginfestival.co.nz Saturday 13 February

Wellington Wine & Food Festival Local wineries and breweries team up with some of the capital’s finest eateries for a day out at Waitangi Park with live music and entertainment. wineandfoodfestival.co.nz Saturday 27 – Sunday 28 February

Gindulgence – Christchurch A showcase of New Zealand craft gins with tastings and gin masterclasses. gindulgence.co.nz MARCH

Saturday 6 March

Kegkoura Craft Beer Festival – Kaikoura

Saturday 13 March

Saturday 27 March

Wairarapa Wines Harvest Festival

Hop’n’Vine – Invercargill

A showcase of the region’s best wine and food, held at ‘The Cliffs’ on the banks of the Ruamahunga River.

The country’s southernmost craft beer, wine and food festival returns to ILT Stadium Southland.

wairarapaharvestfestival.co.nz

hopnvine.co.nz

Saturday 20 March

APRIL

Kaikoura’s Emporium Brewing hosts this craft beer festival with five local craft brewers alongside food from the region and live music.

Marchfest – Nelson

emporiumbrewing.co.nz

marchfest.com

Sunday 7 March

Sunday 21 March

North Canterbury Wine & Food Festival – Waipara Boutique wine and food festival showcasing the wine and produce of North Canterbury. ncwineandfood.co.nz Saturday 13 March

The Great Kiwi Beer Festival – Hamilton

Craft beers created especially for Marchfest will be on offer from some of the country’s leading breweries.

Ripe – Wanaka New festival Ripe debuts in Wanaka, celebrating Central Otago viticulture and the local culinary scene. The event will be held at Corbridge Estate just outside of Wanaka and will star chef Nadia Lim and Master Sommelier Cameron Douglas. ripewanaka.nz Saturday 27 – Sunday 28 March

More than 35 craft breweries from around New Zealand will showcase their wares alongside workshops and seminars.

Gindulgence – Auckland

greatkiwibeerfestival.co.nz

gindulgence.co.nz

Friday 9 – Sunday 11 April

The Food Show – Christchurch New Zealand’s biggest consumer food and beverage event will be at Horncastle Arena for three days. For exhibitor information visit hub.xpo.co.nz Saturday 24 April

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

A showcase of New Zealand craft gins with tastings and gin masterclasses.

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

COVER STORY: ASTROLABE

A time of growth at Astrolabe A new look and new additions to the family business have Marlborough winery Astrolabe charting a course for success WITH 25 years as a leading name in premium Marlborough wine, familyowned winery Astrolabe is steering a course for the future: welcoming the second generation to the business and rolling out a fresh new look for its wines. All in the family

Since its founding in 1996, Astrolabe has become known for its exceptional Marlborough Sauvignon Blanc, as well as more boutique varietals, and has a burgeoning export market alongside its strong domestic business. Winemaker Simon Waghorn and wife Jane Forrest-Waghorn have now been joined in the business by daughters Arabella and Libby, who came on board after Astrolabe became entirely familyowned in 2018. Arabella Waghorn is Brand Manager and winemaking apprentice, while Libby Waghorn Levett has taken over the GM role from her mother, who is continuing her work on sustainability and compliance requirements as Astrolabe moves towards Toitū carbonzero certification. Simon Waghorn remains as winemaker/ owner and Libby says that’s one role that won’t be changing. “He would do it forever,” she laughs. “He says he will keep being the winemaker until we tell him not to come to work anymore.” Building on strong roots

With the new structure in place, Libby Waghorn Levett says the focus now is 14 DRINKSBIZ FEBRUARY / MARCH 2021

on ensuring that Astrolabe keeps pace while staying true to its roots as a small, premium, family-run wine producer. Increasing consumer interest in organic wines is reflected in the work Astrolabe is already doing in its vineyard sites. “We’ve got an organics pathway in many of our vineyards,” says Libby, “and we’ve just released our first BioGro certified organic wines in the last vintage [Chardonnay and Chenin Blanc], so that will become an increasing part of our story.” She says Astrolabe’s position as a winemaker-owned family winery is a key advantage too. “When you’re winemaker-

Conveying the diversity and quality of Astrolabe’s wines was a major driver for the recent brand refresh across its four ranges.

The Waghorn family at Astrolabe: Simon Waghorn, Arabella Waghorn, Jane ForrestWaghorn and Libby Waghorn Levett.

owned and basically winemaker-run you can be uniquely uncompromising about the wines you make. You’re not answering to shareholders or external corporates, you’re just bottling the exact wine that you want to bottle. “We’re really unusual for a company of our size in that we have 25 SKUs across the Astrolabe ranges. If Dad wants to do something, he can.” Fresh new look

Conveying this diversity and quality of Astrolabe’s wines was a major driver for the recent brand refresh, as the labels hadn’t changed significantly since the winery was founded in the mid-90s. With a degree in Fine Arts, Brand Manager Arabella Waghorn was perfectly placed to oversee the redesign. “We’ve added many more wines over the years,” she says. “Each wine is made in a different style or is from a different terroir, and we felt we needed to differentiate the labels more to tell that story better.” The new labels are tailored to reflect the wines’ origins and styles across the four ranges and to emphasise Astrolabe’s family ownership, with ‘Waghorn Family Wines’ on each one and the signature of winemaker Simon Waghorn more prominent. They are printed on premium, textured stock with detail embossing and gold foil adding a luxurious touch in places. The flagship ‘Province’ range retains the recognisable ‘A’ logo, which is now

COVER STORY – ASTROLABE larger and more modern in a cleaner font. The labels are wider and show finer detail of the astrolabe instrument. The labels for The Valleys range directly reflect the wines’ diverse subregions, such as with the Kekerengū Coast Sauvignon Blanc, which uses fruit grown in coastal limestone soil. “The label is a soft blue with a slightly sandy texture to reflect the chalk and the coastal influence on the wine,” explains Arabella. “We’ve also used some illustrations of the ammonite fossil often found in limestone, and a beautiful drawing of one of the seaweeds that we find down the coast.” Astrolabe’s new Aromatics range is distinct with its use of round labels, all beautifully illustrated to indicate the flavour profiles of the eclectic wines inside. “They’re all really unique and we want to make sure that people know that these are special little wines; they’re fun, they’re interesting, they’re something different.” The Winemaker range has narrower, streamlined labels that emphasise vineyard and winemaker; speaking to the craft behind these single vineyard wines. Much to discover

Astrolabe is best-known for its Sauvignon Blancs and Libby Waghorn Levett says that reputation continues. “The Sauvignon Blanc that everybody has known and loved for the last 25 years is still as good as ever: we just got 94 points from Bob Campbell MW for the Marlborough Sauvignon and 95 for our Awatere Sauvignon. They are still field-leading Sauvignons.”

But she says there are more strings to the Astrolabe bow for people to discover, such as Pinot Noir. “One thing that’s a bit underrated in Marlborough is Pinot Noir. Because of our stable summer climate we can make a beautiful Pinot Noir every year, and it’s outrageously good value because we can get some consistently good product vintage to vintage. There’s some really high quality Pinot coming out of Marlborough generally and we’re very proud of ours in particular: we have our classic Marlborough Pinot Noir and three single vineyard Pinots as well.” She says her father is enjoying working with Chenin Blanc at the moment (“It’s a tiny part of New Zealand wine’s overall production but becoming a bit of a cult favourite”), which is part of Astrolabe’s initial organic releases, and also notes that their Albariño is quickly finding fans as it is so well-suited to the southern coastal part of Marlborough, which is very similar geographically to its home on Spain’s northern coast. “There are a few different quirks in our line-up that are not necessarily the classic Marlborough story, but ultimately Sauvignon is still our true love,” she says. “It makes up the biggest part of our production, and our reputation has always been for our Sauvignon. “We have our core range for our large customers and then we have niche little wine bars who want our Chenin or Albariño, or something single vineyard. There really is something from Astrolabe for everyone.” astrolabewines.co.nz @astrolabewines

New from Astrolabe Awatere Sauvignon Blanc The 2020 vintage release of this sub-regional classic is bone dry and perfect for those who crave a more savoury and refined Sauvignon. Bold flavours of citrus and fresh herbs show the best of the Awatere Valley. Kekerengū Coast Albariño Astrolabe have the southernmost Albariño in Marlborough, planted down the Kekerengū coast. A long, cool growing season gives intense purity of flavour and the salty sea air provides mouthwatering salinity. Ageing in old oak gives texture to complement the fine minerality it draws from the limestone soils of Kekerengū.

Awatere Valley vineyards

Kekerengū coast

Comelybank, Waihopai Valley

DRINKSBIZ FEBRUARY / MARCH 2021 15

INDUSTRY NEWS

Federal Merchants & Co. expands leadership team

NZ wine exports hit $2 billion NEW ZEALAND’S wine exports have reached a milestone with New Zealand Winegrowers reporting that total export value reached a record-breaking $2 billion, for the 12 months to October 2020. The industry body says that 10 years ago it predicted that New Zealand wine exports would double and reach $2 billion in 2020, and despite sometimes challenging vintages, recessions, and a global pandemic, it has come true. “This milestone reflects the appreciation that the world has for New Zealand wine, and reinforces our international reputation for distinct, premium and sustainable wines,” said Clive Jones, Chair of New Zealand Winegrowers. Ongoing strong export performance saw an increase of 19% for the first four months of the new export year (July to October), on the same time in 2019. The premium reputation of New Zealand wine has translated to real value in its major markets where the country remains either the highest or second highest priced wine category in the USA, UK, Canada, and China.

“We are optimistic that demand for New Zealand wine will continue to grow in the year ahead, and then it will become a question of whether our supply can meet that demand. While Sauvignon Blanc remains our flagship export, consumers are continuing to explore the diverse range of wine varieties we produce, with Pinot Noir remaining our second most exported variety, and Rosé and Pinot Gris becoming increasingly popular,” says Jones. NZ Winegrowers says the impact of COVID-19 on the industry has been mixed, as different parts of the industry face a range of opportunities and challenges. Clive Jones notes that the increasing costs of production and a potential labour shortage have also added pressure. “Exports to our key international markets have increased beyond expectations this year, but on the other hand, wine businesses that sell predominantly through on-premise and wine tourism have experienced significant challenges. Encouragingly in the domestic market, we are seeing people continue to buy and support local.”

FEDERAL MERCHANTS & Co has announced an addition to its leadership team with the appointment of Michael Morton as Head of Strategy and Business Development. Morton has more than 20 years of FMCG experience, including 15 years in the New Zealand liquor industry and has previously held senior roles at Lion, Bacardi, Red Bull and William Grant & Sons. Federal Merchants says that he brings a wealth of knowledge in sales, marketing, media, commercial and general executive management. Aidin Dennis, Federal Merchants & Co CEO, says he is delighted to welcome Morton to the beverage company. “Michael brings outstanding commercial and leadership experience and capability. I am confident he will have a significant positive impact on our business.”

Frucor Suntory appoints Chief Transformation Officer FRUCOR SUNTORY has announced James Houston as its Chief Transformation Officer, taking the reins of the company’s newlyestablished Transformation Office. Houston has more than 30 years’ FMCG experience – 26 of them within the brewing industry. He has been with Frucor Suntory for more than three years, joining as Chief Supply Chain & Quality Officer with responsibility across all elements of the supply chain, before leading the 16 DRINKSBIZ FEBRUARY / MARCH 2021

ANZ sales teams as Chief Commercial Officer in 2020. Based in Sydney, he will remain part of Frucor Suntory’s Executive Leadership Team. Frucor Suntory’s Transformation Office will be responsible for leading and coordinating programmes to accelerate the company’s growth ambitions. Frucor Suntory’s brand portfolio includes V, h2go, Just Juice, Fresh Up and Simply Squeezed.

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INDUSTRY NEWS

Heineken commissions drink driving study in NZ HEINEKEN HAS commissioned a team of global experts in Nudge Theory and Behavioural Design from Denmark to help tackle drink driving in New Zealand. The study (led by Krukow Behavior Design), began in December and will run through 2021, using a behavioural design approach to try to influence the decision-making process that New Zealanders go through when presented with situations where they may drink and drive. Heineken says the idea is to find ways to ‘nudge’ them to make the right decision. Nudge theory is based on the premise that 90% of human decisionmaking is automatically controlled by instincts and surroundings in the moment of choice, with only 10% consciously controlled by knowledge and education. The Heineken When You Drive Never Drink study will explore a common scenario where New Zealanders may drink and drive. This was chosen in consultation with Waka Kotahi NZ Transport Agency, and the behavioural scientists will follow this journey throughout the day to look to ‘hack’ the unconscious decision-making process and ensure that if people are driving, they don’t drink alcohol. The first stage of the study is to map the journeys and interventions that will help prevent drinking and driving, which Heineken will then implement during 2021. In similar projects in other countries, interventions have involved changing the colour of roads, moving signs to unexpected places (like the ground) and finding interesting new ways to provide simple messages at key decision making moments in a person’s day. In December last year, 200 Heineken bars in Auckland, Hamilton, Wellington and Christchurch provided free Heineken 0.0 to sober drivers alongside point of sale, to reinforce this message in venues. A billboard campaign in December and January also reinforced the ‘When You Drive, Never Drink’ message.

18 DRINKSBIZ FEBRUARY / MARCH 2021

New Canterbury stores open under Super Liquor SUPER LIQUOR HAS announced two new store openings in Woolston and Rangiora in Canterbury. Hemal and Neetu Desai purchased the Canterbury Liquor Woolston and have converted it to a Super Liquor, which opened in mid-January, while Stu McIntosh purchased Liquor Centre Rangiora and has converted it to a Super Liquor, which opened at the beginning of February. Paul Webster, Super Liquor’s Franchise Manager for Canterbury and Upper South Island, says it’s an exciting time for the business. “The Super Liquor group continues to grow, and now boasts a network of 165 stores across the country. Opportunities exist nationwide for suitable franchisees.”

Jeff Clarke joins OTU Estate Wines INDUSTRY VETERAN Jeff Clarke has been appointed winemaker at OTU Estate Wines in Marlborough’s Awatere Valley. Clarke brings a wealth of experience to the role, having started his winemaking career in Australia at Penfolds Wines, before moving to New Zealand. Over the next 17 years, he worked at Montana Wines and Pernod Ricard, where he gained significant experience in emerging cool climate varieties of Sauvignon Blanc, Pinot Noir and Chardonnay. More recently, Clarke has guided and grown several leading New Zealand wine companies through new wine styles, new markets and new winemaking facilities. “I’m looking forward to working with the passionate and dedicated team at OTU Wines, and to capture the essence of the unique wild coastal terroir that is the OTU Wine Estate,” he says. OTU Estate produces Marlborough Sauvignon Blanc, Pinot Noir and Pinot Gris with Hawke’s Bay Chardonnay, Rosé and Merlot Cabernet. Given current travel restrictions and OTU’s strong growth plans, the winery says that Clarke’s appointment coincides with the departure of winemaker Jan Kux, who is currently based in Switzerland and has overseen OTU’s winemaking operations to date.

INDUSTRY NEWS

Constellation sells Riverlands winery to Giesen Group CONSTELLATION BRANDS New Zealand has sold its Marlborough-based Riverlands Winery to family-owned Giesen Group. Constellation Brands is New Zealand’s largest exporter of New Zealand wine to the US and Riverlands Winery has been part of the company’s portfolio since 2006. Constellation Brands says Riverlands is no longer suited to the company’s growth plans, but its location across the road from Giesen’s existing Marlborough winery cemented the extension as a logical and exciting strategic move for the New Zealandowned brand. Constellation says the increasing US demand for Marlborough Sauvignon Blanc coupled with a decline in Pinot Noir demand has been a key driver in Constellation’s decision to divest the winery, given its suitability to smaller parcel wine production. Simon Towns, Managing Director of Constellation Brands New Zealand, says, “For us, the majority of our growth continues to be from Sauvignon Blanc and this divestment allows us to focus our efforts on our state-of-the-art Drylands operation to leverage its full efficiency in growing high-end Sauvignon Blanc.” Constellation Brands says its $10 million-plus expansion project of its Drylands Winery will support this continued growth of its brands.

Drive for students ahead of tourism rebuild SERVICEIQ AND Go with Tourism have announced a partnership that will focus on attracting secondary school students into tourism and hospitality careers. The organisations say it’s critical to get students training towards tourism careers ahead of the industry’s post-COVID rebuild. ServiceIQ is New Zealand’s tourism and service sector industry training organisation (ITO), and Go with Tourism is a government-funded initiative to build the tourism workforce. The Education Programme was launched in July 2020 to provide New Zealand youth with accurate and wide-ranging information about careers in tourism.

Regional Coordinators visit secondary schools across the country to deliver specially curated lessons. Starting in term one this year, ServiceIQ’s teaching content will be supported by the Go with Tourism Education Programme. “By collaborating, we can avoid duplicating resources and programmes within the classroom, amplify our offering and widen our reach,” says Matt Stenton, Programme Director for Go with Tourism. Secondary school students have been identified as a crucial market for the tourism industry rebuild, with hopes that in the next 2-5 years tourism will recruit this generation of workers to fill the skills gap. serviceiq.org.nz

Liquorland CEO shares story LIQUORLAND CEO Brendon Lawry has shared his career story, including his cancer diagnosis and survival, in a new book that profiles 12 top franchise leaders in New Zealand. New Zealand’s Top Franchise Leaders, Secrets Revealed has been written by Pete Burdon and sees 12 leaders across different industry niches share their experiences. Brendon Lawry was diagnosed with cancer in 2015 and five years later is one of New Zealand’s top franchise leaders as the CEO of Liquorland. He says the ordeal helped him in his career. “It taught me to only focus on what I could control and not to worry about what I couldn’t. Practically, this means I rarely pay much attention to what my competition are doing and focus on what I can do to make a difference to the business,” he says. “It also taught me to only listen to the experts and deals in facts. I had two very good experts on my side. My surgeon and my oncologist. They worked out very quickly what sort of person I was and didn’t beat around the bush with not only what could happen, but also what was possible.” He says his cancer scare also taught him that it’s okay to be lucky. “People told me that survival was all about positive attitudes, but I knew two other men with the same cancer, one older and one younger who had the best attitudes but none of them survived. I was the lucky one,” he concludes. New Zealand’s Top Franchise Leaders, Secrets Revealed is available at bookstores or visit FranchiseLeadersBook.com

CCA New Zealand to repay wage subsidy

Chris Litchfield

20 DRINKSBIZ FEBRUARY / MARCH 2021

COCA-COLA AMATIL has announced it will pay back the $7.2M wage subsidy in full following a strong 2020 performance in New Zealand, despite suffering a more than 30% drop in revenue over a four week period due to the first COVID-19 lockdown. “2020 was an extremely difficult year especially at the beginning of Q2,” says Chris Litchfield, Managing Director of Coca-Cola Amatil NZ. “The wage subsidy came at a critical time and gave us the security to keep our people employed and paid in full.” He says the once-in-a-generation pandemic created unique challenges for Amatil’s staff and customers, with many customers closing during one or both lockdowns. “We want to thank our customers for their partnership in 2020 and also to our wonderful staff who rolled with the challenges and kept us going. Their resilience has been inspirational. They are the reason we’re in a position to pay back the wage subsidy and keep our other commitments in 2020.”

SHOWCASE

Recycle and reuse with POP ALWAYS AT the cutting edge of innovation and corporate responsibility, French specialist glass company Saverglass has created the POP collection – a distinctive range that puts the planet and its protection front and centre with mechanical capping, ease of refilling, and repurposing all built in to the strong design features. Today’s consumers want to consume more mindfully. The “less is more” movement is now reflected by the RRR trend – ‘reduce, reuse, recycle’ – that features so prominently in consumer concerns. Saverglass prides itself on producing glass packaging that can be infinitely recycled. Reusing its decanters and bottles is a natural progression in enabling it to adopt an increasingly responsible approach. The POP collection consists of three designs, taken from the Saverglass portfolio, which have been remodelled so that they can be capped with mechanical stoppers. The FORTY-SIX range offers an extra tall finish for mechanical stoppers, while the BOTANIC and DIAMOND

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INTERNATIONAL NEWS

Absolut trials new Paper Bottle ABSOLUT HAS released its prototype Absolut Paper Bottle in the UK and Sweden, as the brand moves towards a fully bio-based bottle able to contain spirits. Absolut is testing an initial batch of 2,000 bottles amongst consumers. The prototype is made up of recyclable content – 57% paper and 43% recycled plastic – with the plastic making up a thin layer within the bottle that can be successfully recycled after use. The normal Absolut glass bottle uses 47% recycled glass, which parent company Pernod Ricard says is “world class” when it comes to clear glass, and Absolut re-uses almost one third of all clear glass recycled in Sweden. The project is a collaborative initiative with the Paboco pioneer community, which includes a number of industry leaders in the FMCG sector. In the UK, the trial will see Absolut partner with design-led and sustainability influencers to drive awareness of the prototypes on social media and offer consumers the chance to win a uniquely numbered paper bottle. “Absolut understands the crucial role we must all play in having a positive impact on the environment,” says Marnie Corrigan, Brand Director at Pernod Ricard UK. “Lasting change takes time and the paper bottle explores alternative materials as part of our journey towards a sustainable future of packaging.” Absolut says the Paper Bottle is one of many initiatives underway with the goal of reducing the environmental impact of its packaging by 2025. The brand’s ambition is to meet the Ellen MacArthur Foundation target of ensuring all primary packaging is 100% recyclable, compostable, reusable and/or bio-sourced. absolut.com/uk/absolutpaper

Beam Suntory to open global HQ in NYC BEAM SUNTORY has announced that it will establish its global headquarters in New York City in mid-2022. “As one of the world’s greatest global cities, New York will provide a unique environment to help us accelerate our premiumisation strategy and growth plans. We see excellent opportunities to immerse our company and global brand building efforts more deeply in New York’s vibrant restaurant, bar and consumer environment,” said Albert Baladi, President & CEO of Beam Suntory. The company, whose brands include Jim Beam and Maker’s Mark, will relocate most Executive Leadership Team positions, its global Brand House organisation, and select global corporate function roles

to space at 11 Madison Avenue in Manhattan. The company’s current headquarters in Chicago will remain home to its North America business unit and certain corporate positions. “As we look to the future, we anticipate returning to officebased work to enable the kind of collaboration we need to reach our growth ambitions,” said Baladi. “Cities clearly have an important role to play in the future of work, and while we will surely offer a higher degree of workplace flexibility, we will continue to build a strong presence in the key global cities that are closest to consumer trends and our customers.” The Madison Avenue space will serve as a joint office with Beam Suntory’s parent company, Suntory Holdings.

New global alliance for safer sale and delivery of alcohol online THE INTERNATIONAL Alliance for Responsible Drinking (IARD) has announced a new partnership between leading beer, wine, and spirits producers, online retailers, and e-commerce and delivery platforms to establish robust global standards for the online sale and delivery of alcohol. With the COVID-19 global pandemic accelerating trends for online sale of alcohol, the IARD says the partnership marks a world-first coalition to develop and enhance safeguards to prevent the online sale and delivery of alcohol to minors and reduce harmful drinking among adults. The IARD is a not-for-profit organisation dedicated to addressing harmful drinking worldwide and promoting understanding of responsible drinking. Its 12 member companies are commercially active in more than 100 countries and include Diageo, Asahi, Beam Suntory, Pernod Ricard and Brown-Forman. iard.org DRINKSBIZ FEBRUARY / MARCH 2021 23

INTERNATIONAL NEWS

Budweiser to use Super Bowl spot for COVID-19 vaccine awareness

ANHEUSER-BUSCH, PARENT of beer brand Budweiser, has announced that for the first time in 37 years, the brand will forego its in-game Super Bowl air-time and reallocate that investment to support the Ad Council and public awareness and education throughout the year for the COVID-19 vaccination effort. “A key learning from 2020 is that we must prioritise humanity and purpose,” said Marcel Marcondes, US CMO, Anheuser-Busch. “So you’ll see us show up differently at the Super Bowl this year, starting with a bold commitment from Budweiser, alongside spots from Michelob

ULTRA and Stella Artois that provoke us to think about what matters most in life, as well as Bud Light who is celebrating all of their legends in an epic spot. Plus, Bud Light Seltzer Lemonade, Michelob ULTRA Organic Seltzer, and Cutwater Spirits demonstrate our commitment to peoplefirst innovation.” Anheuser-Busch says that as the brand that represents the best of the American spirit, Budweiser will this year produce a digital Super Bowl spot that celebrates the resilience of America during a particularly challenging year. In addition, Anheuser-Busch will produce its first corporate Super

Bowl commercial, which launches a campaign highlighting the company’s commitment to making a positive impact on communities and playing a role in the USA’s economic recovery. Anheuser-Busch’s work included producing hand sanitiser at several of its breweries, uniting its sports partners to reallocate its sports sponsorship dollars and making empty stadiums available for blood drives as a result of the health crisis. The company has also donated over USD$2 million in partnership with the U.S. Bartenders Guild, the James Beard Foundation and others to support the bar and restaurant industry.

Survey finds APAC consumers drinking less alcohol TEETOTALISM TRENDS in the Asia-Pacific region are becoming increasingly prevalent, with approximately three out of four (71%) consumers drinking less alcohol in August 2020, according to a survey by data and analytics company GlobalData. However, GlobalData’s 2020 Market Pulse Survey Asia-Pacific1, showed adoption of alternative soft drinks remains low, at only one in five consumers. In fact, GlobalData says that 24 DRINKSBIZ FEBRUARY / MARCH 2021

APAC customers surveyed are more attracted by health claims – specifically products noted to help support mental wellbeing – with such products purchased by nearly a third of consumers. It notes that going forward, it will be crucial for drinks brands to blur the lines around traditional alcoholic products and offer ‘better for you’ messaging. “APAC consumers are turning away from alcohol driven by concerns around

physical and mental health,” says Carmen Bryan, Consumer Analyst at GlobalData. “While general health concerns take precedence, backed by almost half (49%) of the region’s population, weight management, fitness, physical appearance and emotional wellbeing are all considerable factors driving low or no-alcohol innovations.” Bryan adds: “As pubs and bars closed their doors this year, and tensions regarding

public health heightened, consumers were forced to reassess their priorities and lifestyles. Trends are shaping new home-bound leisure and social occasions where consumers seek the same taste and feel of mature drinks without the negative implications.” globaldata.com 1

GlobalData 2020 Market Pulse Survey – Asia-Pacific, 1 September, 2020

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NON-ALCOHOLIC NEWS

Kiwi drink Adashiko a world-first A COLLABORATION between two Kiwi exporters has developed a shelf-stable collagen and artesian water blend that is set to introduce nutraceutical beverages to the local hospitality industry. The makers of Adashiko Collagen Refresh water say it is the first in the world to contain pure collagen and pure water with no preservatives, flavouring, colours or other additives and is already sparking international interest as it looks to capture a share of a $2 billion global collagen RTD category. Luci Firth, Adashiko CEO, says the new beverage is designed to rejuvenate the premium bottled water industry. “The bottled water category in the hospitality industry typically consists of unflavoured still and sparkling varieties. Many New Zealanders will struggle to pay for bottled water and with so little value added by suppliers, restaurateurs and bar owners are left to compete head-on with tap water, while still having to cover the cost of supplying it. “The addition of a functional water product to this category means they will now be able to offer a competing product which they can justify retailing at a premium price point,” she says. Firth says the neutral-tasting, odourless collagen water can also be used as a mixer for cocktails. The development of the product took over a year and was a joint venture between her company, which produces a wide range of collagen products, and Hawke’s Bay manufacturer Parker Beverages. Firth says the initial concept first came to her while in Japan, where the collagen market is well developed and a common addition to many products. “We see the market for our collagen water product as unisex, while it appeals to females from a cosmetic perspective, many males will also take it for functional benefits such as joint support. “Local interest from New Zealand buyers in both the FMCG and hospitality industries has been strong and the product is now retailing in a number of supermarkets, restaurants and bars around the country with an increased uptake expected from both channels as we head into summer,” she says. adashiko.com 26 DRINKSBIZ FEBRUARY / MARCH 2021

Coke’s Cup hub to raise sustainability awareness COCA-COLA AMATIL NEW Zealand has created a bespoke café-style refreshment and recycling hub in the America’s Cup Village at Auckland’s Viaduct Basin to help raise awareness around sustainable packaging. The company is the official soft drink supplier for the 36th America’s Cup, presented by Prada. The Coca-Cola Drink Stop sells a range of drinks including water, juice and Coke No Sugar. Visitors to the hub can buy a cold drink in a bottle made from recycled plastic, dispose of their bottle via a central interactive recycling station and learn more about how plastic bottles are recycled. The venue is made from a converted shipping container with the interior constructed from a range of recycled and sustainable materials including salvaged railway sleepers, cardboard tubes, old billboard skins, plywood signage, recycled bugle screws and even upcycled Emirates Team New Zealand race sails. “In addition to raising awareness of the importance of recycling bottles so they can have another life again and again, it’s an innovative way to engage with consumers while demonstrating our commitment to reduce, reuse and recycle,” says Coca-Cola Amatil New Zealand Managing Director, Chris Litchfield. The café will be onsite at the America’s Cup Village until 31 March 2021. Coca-Cola Amatil says it plans to then use the hub in other locations throughout the country to continue sharing its sustainable packaging story. ccamatil.co.nz

More good Karma THE LATEST addition to the Karma Drinks line-up is flying off shelves as Kiwis discover Razza Raspberry Lemonade this summer. The new drink is made with natural raspberry, organic lemons and Fairtrade organic cane sugar. Like the rest of the Karma drinks range, Razza is BioGro certified organic, certified Fairtrade and made in New Zealand. RRP $4.50. Karma Drinks

Savouring the sour with L&P KIWI FAVOURITE L&P has brought back its popular L&P Sour Lemon for summer. The soursweet limited edition flavour first launched in 2013, then returned in 2017 and is now back for a limited time in 2021. L&P Sour is available in 600ml and 1.5L bottles. Coca-Cola Amatil

LEGAL NOTES

Pervinder Kaur

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

Sale or supply to minors Alcohol licensing lawyer Pervinder Kaur explains the ins and outs of the law around sale or supply of alcohol to minors and when to seek legal advice. HAVE YOU failed a Controlled Purchase Operation (CPO) by selling or supplying alcohol to a minor? As an alcohol licensing specialist lawyer, I often see licensees sign negotiated suspension agreements with the Police on the basis that they have sold alcohol to a minor (an alleged failed CPO). However, this is not as black and white as it might seem. Here, we look more closely at Section 239(1) of the Sale and Supply of Alcohol Act 2012 and the offences covered by that section. A minor can consume alcohol that has been provided by their parent or legal guardian (s 241(3)(a) and (d)). In other circumstances, the Act creates an offence to sell, and/or supply alcohol to a minor. Section 239(1) covers this and creates two types of offences. The first is when a licensee or manager of any licensed premises sells or supplies alcohol to a minor. This is an offence that gives rise to both absolute and vicarious liability. The licensee or manager is responsible for the acts and omissions of his or her employee unless an absence of fault is proven. The second offence is where a licensee or manager allows alcohol to be sold or supplied to a minor. Allowing alcohol to be sold or supplied requires proof of intent. The Authority considered this offence recently in Dalziell-Kernohan v Redberry (Cambridge) Limited [2020] NZARLA 165. This was an enforcement application hearing before the Authority. The application resulted from an alleged failed CPO in December 2019. It was alleged that the licensee (Redberry (Cambridge) Limited) had failed to operate the store 28 DRINKSBIZ FEBRUARY / MARCH 2021

in line with the Act’s provisions as it had allowed the alcohol to be sold to a minor (a police volunteer). Police filed an application for the suspension of Redberry’s off-licence with the Authority and alleged the licensee had allowed the sale, even though the particulars of the application noted that the duty manager was in the store at the time of the CPO and the licensee’s directors were not. Police argued that the licensee was responsible because the offence under s 239(1) is one of strict liability.

pleading the offence of “allowing”. Nor did the evidence establish that the licensee in any way condoned the sale. Neither of the directors of the licensee company were on the premises. The Authority held that there were deficiencies in the Police’s application and the evidence advanced by the Police did not establish that the licensee had allowed the sale of alcohol. As a result, the application for the suspension of the off-licence was dismissed. Licensees will sometimes sign negotiated suspension agreements with the Police due to an alleged failed CPO, but certain technicalities need to be met before an offence can be established (noting the two types of offences that s 239(1) creates). Where the alleged offence is allowing a sale, there are various factors to consider, such as whether the licensee was even present at the premises at the time of the CPO, and whether the licensee acted in a way that indicated that the seller was allowed to undertake an unlawful sale. It is therefore important to carefully read and understand what the enforcement application says about the incident – does it say sold or supplied? Or does it say the licensee allowed the sale? It is best to seek legal advice before signing a suspension agreement as you may be able to contest the alleged incident on technical grounds and save your licence from suspension.

It is important to carefully read and understand what the enforcement application says about the incident – does it say sold or supplied? Or that the licensee allowed the sale? The Authority disagreed that s 239(1) is in its entirety a strict liability offence. It further noted that “allowing” alcohol to be sold or supplied requires proof of intention. What is required to be established to prove the offence of allowing alcohol to be sold is that the licensee connived in the sale, condoned it, tolerated it or acted in some other way that indicated that the seller was allowed to undertake an unlawful sale. (see Hunter v Police (HC AP36/93, 19 April 1993 at p. 3 and 4).” In this case, the Police’s submissions did not touch on the issue of intent despite

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FEATURE – THE ROAD AHEAD

The road ahead Wondering what the year might hold? We look at recent findings around business confidence and upcoming trends in consumer behaviour as 2021 unfolds…

Consumers seek wellbeing, value and identity MARKET INTELLIGENCE agency Mintel has announced three key trends for the global food, drink and foodservice industries related to wellbeing, value and identity. In its new 2021 Global Food and Drinks Trends report, it says the shifts in consumer behaviour as related to these trends will inspire formulation, packaging, marketing and more in the years to come. • Feed The Mind: Innovative food and drink formulations will offer solutions for mental and emotional wellbeing that will create a new foundation for healthy eating.   • Quality Redefined: Brands will be challenged to respond to new definitions of trust, quality, and ‘essential’.   • United By Food: Food and drink brands can balance a person’s need to feel unique and special with the desire to be part of communities of likeminded individuals.   30 DRINKSBIZ FEBRUARY / MARCH 2021

Feed The Mind

In 2021 and beyond, expect to see food, drink, and foodservice brands offer moments of respite through product rituals and formulations that enhance stress relief activities. As the singular focus of avoiding COVID-19 fades, people

Mintel says these behavioural shifts will inspire formulation, packaging and more. will make more serious commitments to reduce the health risks associated with unhealthy eating, become more interested in mindful and intuitive eating, and seek proof and incentives through the use of technology.

“The COVID-19 global pandemic has made consumers recognise that wellbeing is a vital concern,” says Daisy Li, Associate Director, Mintel Food & Drink. “In the coming years, consumers will be looking for more products and services that offer mental and emotional health benefits. “Functional formulations and emotionally engaging multisensory products will help food, drink, and foodservice brands command a larger share among a myriad of mental and emotional health options. We predict that innovative food and drink formulations will help people learn how diet can impact mental and emotional health, which will lead to new interest in psychology-based approaches to healthy eating.” Quality Redefined

Expect to see consumers look for approachable upscale meals for special ‘hometainment’ occasions. Expect to see brands and retailers launch appropriately priced products with ethical or environmental claims and consumers increase their expectations for contactless retail that will expand to include experiential services.

FEATURE – THE ROAD AHEAD

Australasian hospo survey shows optimism for 2021 Over the next five years and beyond, brands and operators that invest in seamless retail and equitable access to healthy food will come out on top. “When it comes to value, pandemic-shocked consumers are seeking a return to what is essential,” says Li. “Consumers are now focused on minimal consumption and getting the best returns from their purchases. “As markets reopen, the pace of life will get busier and consumers will expect time-saving, hygienic, and adventurous convenience food, drink, and foodservice. In the next few years, brands will also be challenged to respond to new definitions of quality and ensure ecommerce is accessible to shoppers of all socioeconomic levels. The focus on getting the best value for one’s money will motivate brands to be more transparent about product price by providing details about the ingredients, processes, and people that are reflected in a product’s price.” United By Food

Mintel says that in the next year, food, drink, and foodservice companies will encourage people to use brands as a form of self-expression and a way to reconnect with their pre-pandemic identities. Daisy Li says that social commerce is expected to develop as a new way for brands to capitalise on building communities that will, in turn, give brands actionable ways to give back and use their resources, reputation, and reach to help consumers take action on important causes. “Consumers’ understanding of the community has been strengthened by COVID-19. Recognising the importance of connection and support, consumers will organise in like-minded communities for socialisation and camaraderie. “Food, drink, and foodservice brands can take advantage of their positions as common interests and passions to which consumers can tie their identities and actively bring individual fans together. Bound by the brand(s) they have in common, communities will expand people’s social circles and introduce collective ways to make a difference.”

A SURVEY of more than 5,000 hospitality professionals across Australia and New Zealand by hospitality software company Loaded has revealed unexpected levels of optimism in the sector. Loaded’s report, Resilience and Readiness, aimed to understand the health of the industry as it moves towards 2021 and the key solutions that may be required to help hospitality operators in the coming 12 months. Loaded CEO Richard McLeod says that despite the challenges of 2020, the industry is showing phenomenal resilience. “Obviously, the uncertainty about the future is still creating concern but we have been amazed by the confidence being shown by many businesses.” The survey findings showed that 59.5% of owners and managers consider the prospects for their business over the next 12 months to be ‘somewhat positive’ or ‘very positive’, while

36.4% expect to employ more people within the next year. “There are positive comments about the impact of the COVID19 lockdown, such as businesses taking the opportunity to master the technology they had in place and iron out any issues they had preCOVID,” says McLeod.

on hospitality business owners cannot be understated. “A significant number of respondents specified the constant change and uncertainty and not knowing what the future holds as being the most stressful part of operating their business in 2020.” In terms of the effect the pandemic has had on

59.5% of owners and managers consider prospects for their business to be somewhat or very positive. “The space that lockdown created for strategic thinking and working through implementation of important changes is something the industry hasn’t ever experienced before and was certainly a silver lining for those who used the available time to their advantage.” Despite the overall optimism, he says the constant uncertainty throughout the year and the effect this had

mental health, 60.2% of owners and managers believed their own mental health was ‘as good as they expected’ or ‘better than expected’ as a result of COVID-19 while 77.3% claimed the mental health effects on their team had been as good as or better than expected when initial lockdowns were put in place. Find the full ‘Resilience and Readiness’ report and its recommendations at loadedreports.com

Find the full report ‘Mintel 2021 Global Food and Drink Trends’ at mintel.com DRINKSBIZ FEBRUARY / MARCH 2021 31

FEATURE – THE ROAD AHEAD

Wine tourism ready for a comeback WHILE MOST wineries around the world saw international visitor numbers plummet in 2020, along with turnover, some enjoyed more domestic exposure and found ways to protect or enhance their revenue streams. With COVID-19 continuing to affect borders and travel, it’s clear that 2021 will also be challenging, but a new report shows global wineries have their sights fixed on a brighter future. Website winetourism.com has published ‘Impact of COVID-19 on Global Wine Tourism’ following a survey of wineries from around the world in November 2020, including New Zealand. The survey aimed to analyse the financial impact the pandemic had on wineries, as well as gauge the wineries’ perspective on future wine tourism. Around 1200 wineries from 34 countries took part in the survey, with the bulk from Italy (39%), France (15%) and Spain (10%).

58% of wineries expect that wine tourism will return to pre-COVID levels by 2022.

Key findings

84% of wineries saw their income

negatively impacted in 2020, with 53% of those dropping by more than half.

16% of wineries either did not

experience a significant change in income, or increased their income in 2020 (most notably Australia, where 22% of wineries surveyed reported higher income).

47% of wineries saw a decrease of

over 90% in international visitors in 2020.

58% of wineries expect that wine

tourism will return to pre-COVID levels by 2022. At the time of the survey, France was the most optimistic country with over 40% of respondents expecting a return to normal visitor levels during 2021, possibly due to strong domestic tourism in that country.

32% of wineries are planning to

increase investment in wine tourism in the post-pandemic period.

More than % of wineries expect that wine tourism will grow in their region during the coming 10 years. In its conclusion, Winetourism.com noted that innovation was key for wineries in rebuilding their operations, as well as dealing with future fluctuations of the market. It says wineries’ additional comments indicated that designing innovative wine tourism experiences by implementing digital tools helped them to maintain links to their customers. Some wineries had grown their income through an increase in online sales, online wine tastings, and digital tours to wineries. Find the full report ‘Impact of COVID19 on Global Wine Tourism’ online at winetourism.com/reports 32 DRINKSBIZ FEBRUARY / MARCH 2021

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WINE REPORT – SAUVIGNON BLANC

SAUVIGNON supremacy

Sauvignon Blanc remains the most important wine in New Zealand and continues to cater to palates and price points across the board. Joelle Thomson highlights some great examples for shelves and wine lists.

34 DRINKSBIZ FEBRUARY / MARCH 2021

WINE REPORT – SAUVIGNON BLANC

UNDER $20 2020 Giesen Estate Sauvignon Blanc RRP $14.99 Giesen

This is textbook Marlborough Sauvignon Blanc with its vivaciously fresh and fruity flavours, bold and powerful intensity, and lingering crisp finish. The ripe tropical aromas are suggestive of a warm, dry vintage, which is exactly what the weather gods delivered in 2020. And while it’s light-bodied, its long finish adds to the flavour memory banks. Outstanding value for money. 17.5/20 2018 Konrad Marlborough Sauvignon Blanc

2020 Montford Estate Sauvignon Blanc

2020 Spade Oak Voysey Gisborne Sauvignon Blanc

RRP $18.99 Beverage Brothers

RRP $19.95 Wine2Trade

This new release from Marlborough’s Montford Estate uses a blend of fruit from three vineyard areas: the Wairau Bar Home Vineyard (54%), the Seaside Block (22%) where higher sand and shingle produces fruit with passionfruit and tropical flavours with nice bright acids, and the naturally low cropping Redwood Hills Awatere Vineyard (14%). Aromatic stone fruit, melon, and grapefruit are joined by lively passionfruit and floral notes adding complexity. The palate is lush with fleshy stone fruit and tropical flavours balanced by citrus notes and some delicate phenolics. 17.5/20

Steve Voysey’s Gisborne Sauvignon Blanc is a softer, smoother style than many of its southern counterparts, reflecting the warm climate of the region in which he makes wine. His aim each year is to produce a single vineyard Sauvignon from the Gisborne mass selected Sauvignon clone grown on land planted in vines in 2006. Early ripening in 2020 helped him retain refreshing acidity in the grapes, which he fermented in three separate lots with no oak. He finished the wine at 12.4% ABV, with residual sugar of 3.3, leaving it punchy in flavour with good balance and ripe tropical characters. Here’s a wine that shows what’s possible with thoughtful viticulture and winemaking in a relatively warm region for Sauvignon Blanc. 17.5/20

RRP $17.99 Konrad Wines

Konrad Wines in Marlborough makes a bunch of appealingly affordable wines, including this fresh and fruity Sauvignon, which offers a lively white wine for everyday drinking. 16.5/20

Appellation Marlborough Wine WITH MARLBOROUGH regarded as the home of New Zealand Sauvignon Blanc, Appellation Marlborough Wine (AMW) was established by a group of like-minded winemakers with the aim of protecting the integrity and authenticity of their wines. Its members are certified producers of wines made along agreed guidelines with 100% Marlborough-grown grapes. Members use the AMW logo on their labels.

2018 Old House Vineyards Nelson Sauvignon Blanc RRP $19.99 Old House Vineyards

This fresh, light-bodied Sauvignon is made with grapes grown on Nelson’s Old House Vineyards in the Upper Moutere, one of the region’s top spots for quality wine. This bright, young wine drinks really well now and will hold for up to three years. 17.5/20

appellationmarlboroughwine.co.nz

DRINKSBIZ FEBRUARY / MARCH 2021 35

WINE REPORT – SAUVIGNON BLANC

2020 Giesen Uncharted Marlborough Sauvignon Blanc

2020 Nga Waka Martinborough Sauvignon Blanc

RRP $19.99 Giesen

RRP $19.99 Hancocks

This newly released wine from Giesen is part of a range created to help wine drinkers better understand the idiosyncrasies of Marlborough’s subregions. Duncan Shouler, Giesen’s newly appointed chief winemaker, says Uncharted, which includes a Sauvignon Blanc, Chardonnay and Pinot Noir, aims to capture the story of vintage, variety and place for each wine. The Uncharted Sauvignon Blanc is made with grapes grown in the Awatere Valley, a slightly cooler, drier and windier location with higher elevation than most of Marlborough’s vineyards. The result is a refreshingly citrusy Sauvignon with bold aromas of kaffir lime, lime zest and green apple, balanced by a smooth finish. Super drinkable now and will definitely hold for another three to four years. 17.5/20

When winemaker Roger Parkinson founded Nga Waka Winery it was the sixth wine company in the tiny town of Martinborough. Today, he remains at the winemaking helm but has sold the business to a North American couple who are investing in growing production while retaining the same high quality on which Parkinson built his reputation. This is a flinty, fresh and medium-bodied Sauvignon from one of the country’s smallest wine regions. Great drinking now from a very good vintage and will hold for up to five years, at least. 18.5/20

2020 Leefield Station Marlborough Sauvignon Blanc RRP $19.99 Marisco

Leefield Station in the Waihopai Valley is home to the grapes grown to make this Sauvignon Blanc, which comes from the challenging but high quality 2020 vintage; destined to be remembered as ‘the COVID vintage’. This intensely fresh and aromatic wine tastes of bright tropical fruit and has a lingering finish. 17.5/20

36 DRINKSBIZ FEBRUARY / MARCH 2021

2020 te Pā Sauvignon Blanc RRP $19.99 Beverage Brothers

Haysley McDonald planted a vineyard on family land on Marlborough’s vast Wairau Plains and has since gone on to spearhead production of one of the region’s most accessibly priced and high quality Sauvignon Blancs. This vibrant, fruity expression puts the region’s best white wine foot forward. 17.5/20

RRP $20 to $30 2020 Wairau River Sauvignon Blanc RRP $20 Federal Merchants

A superlative vintage makes this an outstandingly fresh, lively fruit expression of Marlborough’s biggest wine success story. Cool fermentation temperatures preserve the vibrancy that is Sauvignon’s trademark and at this price it’s fantastic value for money, drinking well now and for the next two to three years. 18.5/20 2020 Caythorpe Sauvignon Blanc RRP $21 Wine2Trade

Caythorpe is a family-owned Marlborough wine brand and a member of Appellation Marlborough Wine, which means that 100% of the grapes used in their wines are grown in the region. This wine is fruity, fresh and light-bodied with a medium finish. 16.5/20

Giesen’s Uncharted range was created to help wine drinkers better understand the idiosyncrasies of Marlborough’s subregions.

WINE REPORT – SAUVIGNON BLANC

2018 Petit Clos Sauvignon Blanc RRP $21.99 Maison Vauron

This wine from Marlborough vineyard Petit Clos is entry-level in price, but far above it in quality. It has refreshingly crisp, citrusy flavours and body to burn, thanks to a short time on lees following fermentation, which adds weight and complexity to the wine. It’s delicious and great value from one of Marlborough’s best wineries. It is also made from certified organic grapes. 17.5/20 2020 The King’s Favour Marlborough Sauvignon Blanc RRP $21.99 Marisco

Harvest began early in 2020 in Marlborough’s Waihopai River Vineyard, where the grapes in this wine were grown. It’s a cooler area and the growing season there tends to be longer, which produces more complex flavours across all grape varieties grown there, including Sauvignon Blanc. This is a super-tasty example with layers of flavour ranging from zesty green fruit through the tropical spectrum. Residual sugar is 2.4 grams per litre, keeping the wine in great balance and lifting its aromatic appeal. 18.5/20

2020 Moana Park Estate Sauvignon Blanc Marlborough

2020 Lawson’s Dry Hills Sauvignon Blanc

RRP $21.99 Moana Park Estate

RRP $23.95 Lawson’s Dry Hills

This Sauvignon Blanc is made from the 2020 vintage, which was a challenging vintage globally, but a great one in terms of wine quality in this country. The grapes were grown on vines planted in Marlborough’s Wairau Valley in 2005. They were machine harvested, then cool fermented in stainless steel. The wine spent time on light lees following fermentation, providing a soft, creamy texture and taste. Zesty acidity creates a lingering, bright finish in the wine, which is dry, with 3 grams per litre of residual sugar enhancing the fruity flavour of Sauvignon Blanc. 18.5/20

Lawson’s Dry Hills latest Sauvignon Blanc is a blend of grapes grown in subregions around Marlborough: the Southern Valleys, Rapaura, Spring Creek and the Awatere Valley. Fermentation was a combination of 95% stainless steel and 5% in old French barriques with wild yeasts adding a complex, smooth, savoury note to the wine. It was fermented to retain 3.3 grams per litre of residual sugar, lifting the aromatics on the nose and palate. 17.5/20

2019 Astrolabe Awatere Sauvignon Blanc RRP $22.99 Astrolabe Wines

This is one of my favourite New Zealand Sauvignon Blancs every year. It’s consistently and refreshingly different thanks to its crisp, cool and flinty flavours, which are derived from the windswept elevated terraces of Marlborough’s Awatere Valley. As always, Astrolabe founder and winemaker Simon Waghorn does an exceptional job, allowing the grapes to be the hero in this lively and refreshing wine. 18.5/20

2020 Zephyr Marlborough Sauvignon Blanc RRP $23.99 Hancocks

Winemaker Ben Glover has worked for many of this country’s biggest wineries and most successful brands, so it’s no surprise to find that he and his family created Zephyr Wines as a project into which the whole whānau can sink their winemaking teeth. ‘Zephyr’ takes its name from the gentle breeze, and is focused on making top-shelf aromatic dry whites from classic grape varieties (as well as a great Pinot Noir). This Sauvignon Blanc is bright, fruity and dry in style, with freshness to burn. 18.5/20

DRINKSBIZ FEBRUARY / MARCH 2021 37

WINE REPORT – SAUVIGNON BLANC

2018 Greystone Sauvignon Blanc

2020 Blind River Sauvignon Blanc

RRP $24.99 Procure

RRP $25.95 Lawson’s Dry Hills

This tasty Sauvignon Blanc was 100% barrel fermented in old oak with wild yeasts and made from BioGro NZ-certified organic grapes. Like all Greystone wines, it is made entirely from estategrown fruit, with nothing bought to supplement production. This is one of many incremental steps at Greystone that ensures high quality. Partial malolactic fermentation provides creamy flavour notes and a spicy taste adds complexity. 17.5/20

This wine is made from a single vineyard in Marlborough’s Awatere Valley and gains its complexity from a combination of fermentation vessels. The majority of the grapes (90%) were fermented in stainless steel in separate portions, while 10% were fermented in old French barriques. The best components from each stainless steel fermentation were then blended with the barrique portion. This impressive wine has 1.4 grams per litre of residual sugar, with drive, length and flavour to burn. 18.5/20

Rays Road is a slice of special vineyard land in Hawke’s Bay, now owned by the Brajkovich family. 2019 Soho Stella Sauvignon Blanc RRP $24.99 Soho Wines

Winemaker Dave Clouston makes this zesty Marlborough Sauvignon Blanc from a blend of grapes grown in the Wairau and Awatere valleys, which provides tropical appeal with zingy acidity and a long, crisp finish. The 2019 vintage was a warm, dry year in Marlborough and the quality was high, as each sip of this lively wine shows. 18.5/20 38 DRINKSBIZ FEBRUARY / MARCH 2021

2019 Churton Natural State Pied de Cuve Sauvignon Blanc RRP $25.99 Churton Wines

This is the first vintage of Churton Estate’s Natural State Pied de Cuve, which was made by second-generation winemakers, Ben and Jack Weaver. They used grapes from the Loin block, which sits at the centre of the Churton vineyard. All grapes in this wine are certified organic and were whole bunch pressed into old oak puncheons, where they went through a 100% wild fermentation using yeasts cultured from the vineyard. This lovely dry wine is made in a clean, fresh and complex style, with only a small amount of sulphur added at bottling. 19/20

2019 Kumeu River Rays Road Sauvignon Blanc RRP $26.99 Vintners NZ

Kumeu River is West Auckland’s most respected wine producer, owned by the Brajkovich family, who now have a slice of special vineyard land in Hawke’s Bay, which is home to the grapes that go into this Sauvignon Blanc. Rays Road Vineyard was planted originally as a joint venture between Trinity Hill Wines and Pascal Jolivet from Pouilly-Fumé in France’s Loire Valley – one of the traditional homes of the Sauvignon Blanc grape. So, it’s no surprise to find that this outstanding North Island Sauvignon is modelled very strongly on the flinty, fresh, dry styles of wines from this French region. 18.5/20 2019 Smith & Sheth Cru Sauvignon Blanc Wairau RRP $26.99 Smith & Sheth

Smith & Sheth is a relatively new wine brand, made by extremely experienced wine hands. Viticulturist and Master of Wine Steve Smith sourced grapes for this wine from low-yielding old vines averaging 25 years in age, planted in the rocky, bony soils around the Renwick township in Marlborough. These were blended with biodynamically grown grapes from the elevated slopes of Sam and Mandy Weaver’s Churton Vineyard. The result is a concentrated, refreshing and super intense Sauvignon Blanc that is well worth its price. 18.5/20

WINE REPORT – SAUVIGNON BLANC

2020 Craggy Range Marlborough Sauvignon Blanc

2018 The Boneline Riverbone Sauvignon Blanc

2020 Saint Clair Pioneer Block 3 43 Degrees Sauvignon Blanc

RRP $26.99 Vintners NZ

RRP $27.99 The Boneline

RRP $28.99 Negociants

Craggy Range is a Hawke’s Bay-based winery, but has arguably more land and definitely more definitively ‘Kiwi’ wines in terms of their flinty, refreshing style from further south, in both Marlborough and Martinborough. This Marlborough example is from an outstanding vintage for high quality dry whites. Super-fresh citrus flavours and intense, zingy acidity add the X-factor to this lively white. 18.5/20

This wine is a trendsetter with its full body, zingy flavours and citrusy fresh style all highlighting another side to South Island Sauvignon Blanc. Riverbone Sauvignon Blanc is made from the bony, stony soils of The Boneline’s dramatic vineyards along the banks of the Waipara River in North Canterbury. This full-bodied Sauvignon has complexity from wild yeast fermentation coupled with the influence of old oak. It drinks well now and can age further too, evolving even more complexity with time. 18.5/20

This wine takes its name from its vineyard row orientation, which is north-east to south-west, rather than the more traditional north to south. This provides complex multi-dimensional flavours in the wine, thanks to the diverse ripening of the vines on these aspects. Cool fermentation in stainless steel preserves the wine’s fresh acidity and crisp, bright fruit flavours as well as its lingering, tasty, refreshing finish. 18.5/20

2020 Rapaura Springs Bull Paddock Sauvignon Blanc RRP $27.90 Rapaura Springs

This is one of the best Sauvignon Blancs in New Zealand right now. Rapaura Springs is a member of Appellation Marlborough Wine (AMW), which means 100% of the grapes used in its wines are grown in Marlborough. This evocatively named single vineyard Bull Paddock Sauvignon Blanc is a powerful and modern style of wine, with each of the 6550 bottles individually numbered. The wine is flinty and fresh with zesty green herb flavours and a long, balanced, exceptionally tasty finish. 19/20

2020 Dog Point Vineyard Marlborough Sauvignon Blanc RRP $27.99 Red+White Cellars

This is an extraordinary wine for its price. Great winemaking preserves fruit purity, along with high acidity that keeps the bright aromas in tight balance to create a wine with great poise and finesse. It’s an approachable little number to enjoy right now and takes Sauvignon to the next level of complexity with flavours of zingy citrus, fresh rosemary, thyme and lemongrass, all in a wine with a clean taste and long finish. 18.5/20

2020 Lawson’s Dry Hills Reserve Sauvignon Blanc RRP $29.95 Lawson’s Dry Hills

Winemakers Marcus Wright and Rebecca Wiffen made this wine from a blend of grapes grown on Lawson’s Dry Hills’ Waihopai vineyard, where moderate yields produce intensely ripe tropical flavours, and grapes grown on Blind River Vineyard in the Awatere Valley, where fresh green flavours add balance and complexity. The wine gains additional interest from a portion fermented in old French barriques, where it went through spontaneous wild fermentation. This is an impressive Sauvignon Blanc that drinks well now and can evolve interesting new dimensions of flavour for at least five years. 18.5/20

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WINE REPORT – SAUVIGNON BLANC

RRP $30 and above 2018 Pegasus Bay Sauvignon Semillon RRP $33.99 EuroVintage

This is a brand new vintage of one of the country’s best dry whites from North Canterbury’s Pegasus Bay Winery. It’s a vibrant and complex blend of Sauvignon Blanc and Semillon modelled on the best of Bordeaux with a maverick New Zealand touch, which enhances its ripe flavours of apple, lime and gooseberry. The Sauvignon (70%) brings fruit flavours and excellent acidity while the Semillon (30%) adds fruit weight, richness and ageability, due to its pronounced acidity. Both varieties were aged on their natural deposits of yeast lees for approximately 10 months prior to blending, contributing creaminess and body. Once bottled, the wine was left to age for another year before release, allowing the varietal characters to integrate further. Drinks deliciously well now and can age for at least a decade in a cool, dark cellar. 18.5/20

Churton’s Best End is literally made from the ‘best end’ of an elevated biodynamic vineyard.

2020 Whitehaven Greg Marlborough Sauvignon Blanc

2017 Churton Best End Marlborough Sauvignon Blanc

RRP $36.99 Whitehaven Wines

RRP $41.99 Churton Wines

This gorgeously complex Sauvignon Blanc regularly cleans up at wine awards globally and it’s easy to see why. Made with grapes grown entirely in the cool climate of the Awatere Valley, it’s a distinctively bright and zesty Sauvignon with an edgy and extremely food-friendly appeal. ‘Greg’ is named after the late Greg White, who founded Whitehaven Wines with his wife Sue, who now runs the winery. This dry, flinty, fresh white has the ‘wow’ factor. 18.5/20

Best End Sauvignon Blanc is smooth, concentrated in flavour and incredibly fresh with beautifully balanced acidity driving its intense flavours. It’s unfiltered so can have a sediment. It is literally made from the ‘best end’ of an elevated biodynamic Sauvignon Blanc vineyard at Churton Estate in Marlborough where the Weaver family has carved a niche as a great wine producer across its range of classic French grape varieties. All Churton wines are certified organic with BioGro NZ and made from biodynamically farmed grapes. This is one of the best white wines in New Zealand every year. 19/20

2018 Greywacke Wild Sauvignon RRP $37.99 Negociants

Kevin Judd first made his Wild Sauvignon in 2009 and the winemaking has remained consistent ever since. The complexity, creaminess and full body of this wine come from 100% barrel fermentation with wild yeasts followed by malolactic fermentation to soften the acidity in two thirds of it. It then spends approximately 11 months maturing in barrel and remains in tank for another six months for battonage (the French term for lees stirring). 18.5/20

2013 Pride & Glory Marlborough Sauvignon Blanc – The Craft Series RRP $65 Marisco

All grapes in this wine were handharvested from select rows within Marisco’s Waihopai River Vineyard’s lower terraces, where stony free-draining silts have the barest minimum of topsoil, and grapes benefit from consistently aboveaverage warmth and sunshine hours. The wine is bone dry with 1.1 grams of residual sugar. It is a top-notch expression of Sauvignon Blanc from winemaker Brent Marris, who describes the winemaking as based on observation and evolution. “This meant an acceptance of oxygen, lees and oak as a positive in the wine’s development, an approach seldom seen in modern Sauvignon Blanc winemaking.” The wine sings with creamy interest and full-bodied appeal. Ripe fruit flavours intertwine with complex secondary characters in a wine that is incredibly thoughtfully made. 19/20 For distributor details see the Distributor Index on page 77.

40 DRINKSBIZ FEBRUARY / MARCH 2021

UNTAMED, UNMATCHED,

UNCHARTED.

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

NEW RELEASES

Top Picks While whites and Rosés are the stars of summer, some exceptional new reds are starting to emerge too. Joelle Thomson spotlights some of the latest releases.

2017 Quartz Reef Otto Pinot Noir

2016 Yalumba The Signature Cabernet Sauvignon Shiraz

RRP $140 Vintners NZ

RRP $54 Negociants

Otto Pinot Noir is made from a small portion of Rudi Bauer’s biodynamic and organically certified vineyard at Bendigo in Central Otago. All the vines on the Quartz Reef Bendigo Estate Vineyard are close planted at 8000 vines per hectare, based on the theory that competition for nutrients produces higher quality grapes. All the grapes were hand-picked for this outstanding wine, which is produced in miniscule quantities and is a long-term investment. I love it right now, but know from past experience that it will be even more of a winner in a decade. 19/20

Yalumba is the oldest family-owned winery in South Australia and has forged a strong reputation for making great full-bodied reds that drink well in their youth and are incredibly age-worthy too. Top of the Yalumba tree is The Caley, but The Signature is an Aussie classic for a relatively modest $54, which is worth investing in too. This wine is made entirely from grapes grown in the Barossa Valley from a wide range of vineyards, including approximately five different spots for Cabernet and about 25 for the Shiraz. It is typically a blend of 53% Cabernet Sauvignon and 47% Shiraz, which are fermented separately, then blended and aged in a mixture of French, Hungarian and American oak. This exceptional wine is a great drink now and an even greater investment for the cellar. 19/20

2018 Kupe by Escarpment RRP $115 to $120 Vintners NZ

This wine stands head and shoulders above all others in Escarpment’s impressive Pinot portfolio. It is made entirely from the much revered Abel clone of Pinot Noir (a high quality variation of Pinot Noir grape), which is grown at Escarpment’s home vineyard at Te Muna in Martinborough. All the vines are densely planted at 1 metre by 1.5 metres and low to the ground with about half of the fruit routinely dropped in order to concentrate the quality of the remaining grapes. This wine was given 18 months oak maturation and treated to a higher proportion of new oak than in previous vintages, with 50% new French barriques. It’s a big wine, but soft and approachable too. It drinks well now but history shows it will improve dramatically with age. This is a keeper. 19/20

2018 Kiwa Single Vineyard Pinot Noir by Escarpment RRP $70 to $80 Vintners NZ

Winemaker Larry McKenna uses grapes grown on a 31-year-old vineyard on Cambridge Road in Martinborough to make this deceptively subtle-looking Pinot Noir. Its pale ruby colour may give the impression of a light wine, but nothing could be further from the truth: this is an ‘iron fist-velvet glove’ style of red. It was aged 18 months in French oak, 40% new, and has a gorgeous structure with firm tannins that will give this full-bodied Pinot Noir great longevity in the cellar. 18.5/20

THE WINNER of the 2020 Tonnellerie de Mercurey NZ Young Winemaker of the Year, Ben Tombs, joins us to share his picks of some top reds.

2019 Coal Pit Tiwha Pinot Noir RRP $57 Coal Pit Wine

This wine is deeply perfumed with red fruit and has great texture, silky tannins and an underlying dried herb/Asian spice freshness. It’s a fantastic example of a Gibbston Pinot Noir grown at elevation. For me, Gibbston gives a combination of freshness and intensity in Pinot Noir that cannot be matched, and the 2019 is a great expression of this.

2017 Domaine Auguste Clape - Le Vin des Amis RRP $49 Available from Decant Wine

A Clape Syrah from the Cornas appellation in the northern Rhône, this is a wine of power, complexity and typicity. Blended from young vines in the village of Cornas and from vines just south of it. A great vintage for concentration; it offers amazing value for a powerful Syrah from the legend of Cornas, winemaker Auguste Clape.

For distributor details see the Distributor Index on page 77. 42 DRINKSBIZ FEBRUARY / MARCH 2021

OPINION – WINE

Joelle Thomson

Journalist, wine writer and author joellethomson.com

A wine pioneer’s legacy The work of Pyramid Valley founder and winemaker Mike Weersing is being remembered among those in the wine industry following his passing in late 2020, writes Joelle Thomson.

MIKE WEERSING passed away last year in November, after a long battle with illness. His thoughtful and thought-provoking love of wine, geography and the land leaves a gap that is sorely felt and he will be greatly missed by those in the New Zealand wine industry. Weersing was born in the United States but became intrigued by New Zealand at a young age, when he had to choose a country to study for a school project. He once told me that the idea of New Zealand being so far away and isolated made him long to visit, and once he did he was hooked. Like many of this country’s great winemakers, he worked a long stint at Neudorf Vineyards in Nelson, prior to scouring the rest of the country for the ideal location in which to plant vines and make wines that celebrated his love of Burgundy. He chose an isolated spot in North Canterbury; the site is a mix of limestone and clay, east-facing at high elevation and far away from the heart of North Canterbury’s main wine producing areas. It is Pyramid Valley. “Everyone thought he was crazy, and in fact he was a bit crazy, in the very right way. Mike and Claudia (his wife and partner), with their own blood, sweat and tears, set about planting four parcels of individual vineyard on their property, and these led to the creation of four of the most spellbinding wines ever made in the New World,” says Master of Wine Steve Smith, who now co-owns Pyramid Valley with Brian Sheth. 44 DRINKSBIZ FEBRUARY / MARCH 2021

The vineyard he set up was only 2.2 hectares but its impact is known globally, thanks to his commitment to quality, style and authenticity. “They made a pair of great Chardonnays: Lion’s Tooth and Field of Fire; and two exceptional Pinot Noirs: Earth Smoke, and Angel Flower. In doing so, they created the Pyramid Valley Vineyards brand and set about curating a collection of wines that would challenge the norm and expectations of fine wine from this fledgling island nation.” Weersing was a quiet, thoughtful lover of wine, who had an incredibly powerful communication style. He was warm, eccentric, highly intelligent and committed to making wine using organic and

biodynamic methods. The vineyard he set up was only 2.2 hectares but its impact is known globally, thanks to his commitment to quality, style and authenticity. These qualities shone through not only in his wines but in his communication of them as well. While Weersing had chosen a private cremation in Christchurch, there was a strong desire in the wine industry to mark his life and an event entitled ‘Memorial to Mike’ will be held on the hill overlooking his favourite place, the Lion’s Tooth Vineyard at Pyramid Valley in Waikari, North Canterbury. This event will be held on Saturday 27 February, the day of the full moon before harvest. It’s open to all in the wine community, in person or virtually. Like many others, I feel incredibly fortunate to have shared some great wines with Mike and Claudia, more than once. And I will always remember him telling me, over an old bottle of Conterno Barolo, that if he had his time again it would be Nebbiolo rather than Pinot Noir to which he would devote his mind and winemaking. He hadn’t realised how powerful Nebbiolo could be, in the right hands. But those who knew him will agree that he certainly had the right hands to devote to Pinot Noir, Chardonnay, Riesling, Pinot Blanc, Cabernet Franc and many, many other grapes. We will all miss his mind and his wines. Find out more about the Memorial to Mike – search “A Celebration of Mike Weersing’s Life in Wine” on facebook.com

SHOWCASE

La Gioiosa – the Prosecco for all occasions

Giancarlo Moretti Polegato

PROSECCO IS a sparkling wine that has been steadily growing in popularity amongst wine drinkers around the world, and leading the charge is La Gioiosa. From the region of Veneto, in northern Italy, winery owner Giancarlo Polegato has put Italy’s take on sparkling wine on the world stage. The driving philosophy that made this happen is very simple: ‘Prosecco for everyone’, and this is what they have done. A Prosecco for any moment

Four versions of this vibrant sparkling wine are available in New Zealand from the distant region surrounding Venice, and there is one for every situation and scenario. La Gioiosa Treviso is the flagship of the range. Refreshing and fruity, this easy drinking sparkling wine is tasty and uplifting. ‘La Gioiosa’ translates to ‘joyful’ and this is exactly what this wine is. Whether it’s simply a glass in the summer sun with strawberries on the side, or there’s cause for celebration, La Gioiosa Treviso has you covered. A pioneer of Prosecco in Italy, Giancarlo Polegato has also spearheaded the creation of Prosecco Rosé. This was something he envisioned in 2009, before the rest of Italy, and the world, was ready. Although only able to start producing this wine in the vintage

of 2019, it couldn’t have come at a more perfect time. With Italy being hit hard by the pandemic, the ability to make Prosecco Rosé has provided Italian wine makers, not only La Gioiosa, with a different source of revenue as well as solidifying Prosecco’s place in the world. As Giancarlo himself said: “Here at La Gioiosa, we believe that we aren’t just ambassadors for our own wines but for the appellation at large. The new Rosé represents an enormous opportunity for us to share our rich culture with the world.” La Gioiosa 0.0% is the answer to the growing consumer demand for alcoholfree options. This delicious 0.0% ABV version of the classic Prosecco is also vegan certified and the perfect solution for those looking for something more interesting than a soft drink when they’re not drinking alcohol. Rounding out the range is La Gioiosa’s ‘Prosecco Bio’. The grapes for this wine are all grown organically, with no pesticides or herbicides used. This wine is a way of giving back to the land that

has looked after them so well, creating a space for biodiversity, and allowing animals, plants, bees and insects to exist harmoniously with the vines around them. The result is not only beneficial to the environment, but the biodiversity leads to a wine that is unbelievably exquisite. Pop this bottle with the knowledge that the same care and attention that the people of La Gioiosa put into this wine, has also gone into the land that produced it. Looking after the land

La Gioiosa has gone above and beyond in its efforts to look after the land. It is a member of both the Wine Research Team (an organisation committed to producing high quality wines while being committed to environmental safeguards) and Biodiversity Friend, a commitment to growing vines with minimal impact on the environment. The company also has its own initiative called ‘La Gioiosa for Life’, which includes the recycling of water, environmentally friendly packaging, as well as the use of lighter bottles. These efforts can be seen by the restoration of a hydroelectric plan, powered by a canal that runs through the vineyard. La Gioiosa wines are distributed in New Zealand by Vintners NZ. vintners.nz

DRINKSBIZ FEBRUARY / MARCH 2021 45

WINE NEWS

Meet TINK: NZ’s first fruit wine seltzer FAMILY-OWNED NEW Zealand company Giesen Group has launched New Zealand’s first natural fruit wine seltzer, called TINK. It’s Giesen’s first product outside of wine and beer and is made at Giesen’s Marlborough winery. The company says it involves an innovative process of fermenting wine and natural fruit juice together to create the sparkling seltzer at 4% ABV. TINK is available in three flavours: Tropical, Berry Rose, and Lemon & Lime and is low sugar, low carb, low calorie, and gluten-free with no added flavours. Giesen Group Marketing Manager Angela Flynn says while seltzer is new to New Zealand, its popularity will take off with consumers increasingly focused on their health and wellbeing – even when

it comes to alcohol. “TINK is another example of Giesen spreading its wings and innovating to develop new products that align with growing trends for more mindful and moderate consumption – a future cornerstone of our business.” TINK’s debut follows Giesen’s hugely popular 0% Marlborough Sauvignon Blanc, which sold out on launch in February 2020. Angela Flynn says they’re confident the ‘better for you’ aspect of TINK will also appeal to New Zealanders. “Health and wellbeing is a global consumer behaviour driver, with lighter alcohol choices driving changes in drinking habits. TINK seltzers are tapping into this ‘low/no/wellness’ category where 31% of shoppers say they are seeking options that are ‘better for me’.” TINK - 330ml can 12-pack, RRP $31. Giesen

Graham Norton Sparkling Rosé launches INVIVO & Co has launched a sparkling Rosé with Graham Norton, following the earlier success of the TV host’s white prosecco. Graham Norton’s Own Italian Sparkling Rosé is a lighter, drier style of sparkling Rosé at 11% ABV. It is vegan-friendly and made sustainably with Invivo & Co’s Prosecco producer partners in Italy. RRP $19.99. Invivo & Co

First Hawke’s Bay Wine Chardonnay Collection HAWKE’S BAY Wine has released its first ever single vintage Chardonnay collection with 12 wines from the 2019 vintage sent to key commentators around the world and locally. Hawke’s Bay winemakers were invited to submit Chardonnays from the 2019 vintage for consideration with the final 12 selected by Cameron Douglas, MS following a blind tasting. Hawke’s Bay Wine says the collection is designed to increase awareness of the outstanding and consistent quality of Hawke’s Bay Chardonnay, and its core role in telling the New Zealand Wine excellence story. The Hawke’s Bay Chardonnay Collection 2020 is:

Askerne Estate - The Archer Chardonnay 2019 Bilancia - Tiratore Chardonnay 2019 Church Road - Tom Chardonnay 2019 Clearview Estate - Reserve Chardonnay 2019 Collaboration Wines - Aurulent Chardonnay 2019 Coopers Creek - Select Vineyards ‘Limeworks” Chardonnay 2019 Elephant Hill - Salomé Chardonnay 2019 Monowai Estate - Upper Reaches Chardonnay 2019 Pask - Declaration Chardonnay 2019 Sacred Hill - Riflemans Chardonnay 2019 Tony Bish Wines - Heartwood Chardonnay 2019 Villa Maria - Single Vineyard Keltern Chardonnay 2019

New tool for wineries seeking overseas sales A NEW online wine marketplace is aiming to make it easier for New Zealand wine producers to sell and ship their wines directly to international consumers. Wine Collective Direct is described as a fully integrated online software solution that combines e-commerce, international compliance and global door-to-door distribution software. 46 DRINKSBIZ FEBRUARY / MARCH 2021

Founder Grant Rimmer says the digital solution is powered by direct to consumer export business nzwinehome. He says the specialised cross border compliance and dynamic direct door-todoor distribution will ensure that Wine Collective Direct delivers wine producers and international consumers a genuine end-to-end market solution.

Wine Collective Direct also offers wine producers a branded e-cellar door as well as digital marketing and resource support. Registrations for New Zealand wine producers opened in January with the initial market launch planned for Australia and Hong Kong at the end of March, followed by the UK and USA and other locations. winecollective.direct

WINE NEWS

NZ strong in IWC’s 30 Best THE INTERNATIONAL Wine Challenge (IWC) announced its 30 best wines from around the world at the end of 2020, with New Zealand reds making their mark. The top 30 included wines from 14 countries (including three from New Zealand) that had proved themselves to be the finest in their categories following an intensive blind-tasting. internationalwinechallenge.com

30 Best Wines in the World – International Wine Challenge 2020 Champion Wine Awards

Portugal Justino’s Madeira Terrantez 1978, Justino’s Madeira - Champion of Champions Bulas Vintage Port 2017, Bulas Family Estate - Champion Fortified Australia Tolpuddle Vineyard Chardonnay 2018, Tolpuddle Vineyard - Champion White France Taittinger Comtes de Champagne Blanc des Blancs Brut 2008, Champagne Taittinger - Champion Sparkling Georgia Saperavi 2018, Tbilvino - Champion Red Hungary Royal Tokaji 6 Puttonyos Aszú 2016, Royal Tokaji Borászati - Champion Sweet Country Specific Awards

Argentina Apelación de Origen Paraje Altamira 2018, Terrazas de los Andes Argentinian Red Trophy Australia Coonawarra Cabernet Sauvignon 2016, St Hugo - Australian Red Trophy Morris Old Rare Liqueur Premium Topaque, Morris Wines - Australian Fortified Trophy Lake Cooper Well Rhapsody Shiraz 2019, Lake Cooper Estate - Australian Shiraz Trophy Austria Ried Gottschelle 1ÖTW Erste Lage Kremstal Reserve Grüner Veltliner 2018, Petra Unger - Austrian White Trophy Riesling Ried Zöbinger Heiligenstein 1ötw Kamptal 2019, Weingut Birgit Eichinger - International Riesling Trophy China Syrah 2017, Ningxia Helanshan Manor Wine China - Chinese Red Trophy

England Classic Cuvée 2010, Nyetimber English Sparkling Trophy France Clos de la Roche Grand Cru 2017, Edouard Delaunay - French Red Trophy, International Pinot Noir Trophy Chablis Grand Cru Les Clos 2017, La Chablisienne - French White Trophy Germany Kirchenstück Hochheim Riesling Trocken GG 2019, Domdechant Werner´sches Weingut - German White Trophy Italy Balciana 2017, Sartarelli - Italian White Trophy Vin Santo del Chianti Riserva Colmano 2000, Azienda Agricola Colmano di Piero Masi - Italian Sweet Trophy Carminium 2016, Inama Azienda Agricola - Italian Red Trophy New Zealand Coal Pit Tiwha Pinot Noir 2018, Coal Pit Wine - NZ Red Trophy, Sustainable Trophy Church Road Grand Reserve Chardonnay 2018, Church Road - NZ White Trophy Church Road 1 Syrah 2017, Church Road - International Syrah Trophy Portugal Fonte do Ouro Encruzado 2019, Sociedade Agrícola Boas Quintas Portuguese White Trophy Tyto Alba 2016, Companhia das Lezírias - Portuguese Red Trophy South Africa Boschendal Elgin Chardonnay 2018, Boschendal Wines - South African White Trophy Groot Constantia Sauvignon Blanc 2019, Groot Constantia Wine Estate International Sauvignon Blanc Trophy Spain Legaris Moradillo de Roa 2016, Raventós Codorníu - Spanish Red Trophy Granbazan Limousin 2017, Agro de Bazán - Spanish White Trophy Lustau Oloroso V.O.R.S 30 Years, Emilio Lustau - Sherry Trophy

YPSO Wine Seltzer arrives DISTRIBUTOR Q Liquid is now offering a new wine-based seltzer to the New Zealand market. Made in Germany, YPSO is a blend of wine, sparking water and natural flavours and comes in Coconut, Lime and Watermelon variants. YPSO is 5.5% ABV, is vegan, gluten-free, contains no added sugar and has just 32 calories per 100ml. RRP $4.99 Q Liquid

Flexi-Hex debuts in NZ with Akitu CENTRAL OTAGO winery Akitu has become the first in New Zealand to use Flexi-Hex packaging in its direct to consumer online wine sales, completely removing plastic from its packaging. Flexi-Hex packaging is made from paper that is 100% plastic-free, recyclable, biodegradable, home compostable and has been shown to protect wine bottles dropped from four metres. Flexi-Hex was invented in the UK and is available in New Zealand from Atelier Nash. Akitu is a two-time Sustainability Trophy winner at the IWC and owner Andrew Donaldson says adopting the new packaging was an easy decision. “Not only did it deliver on all aspects of sustainability it was the coolest thing to pick up and look at,” he says. “Packaging and branding values have become inextricably linked and have always been part of our innovation and attempt to distinguish ourselves. This adds to our customers’ experience of receiving the wine and is just one step towards not hurting the planet more.” Atelier Nash

48 DRINKSBIZ FEBRUARY / MARCH 2021

A PROSECCO FOR ALL OCCASIONS

DISTRIBUTED BY VINTNERS NZ SALES@VINTNERS.CO.NZ

t a e h e h t Beat

Summer is rolling on, so add a fresh touch to your fridges and chillers with new release beers, ciders and seltzers.

BEER & CIDER REPORT

Note: Beers and ciders are listed by % ABV

BEER 8-Wired Tangelo & Lime Hippy 4.5% ABV, 440ml RRP $7.50 – also in keg Quench Collective

Warkworth brewers 8-Wired have a history of interesting takes on Berliner Weisse – their Cucumber Hippy is a particular favourite. In the same vein, the Tangelo and Lime Hippy is an easydrinking, light and tart number with more lime than tangelo and a moreish subtle sourness. An ideal partner for spicy food, particularly Mexican. Sawmill Peach and Mango Sour 4.5% ABV, 440ml RRP $8.99 – out March Sawmill Brewing

Sawmill make impeccably produced and presented beers and their Peach and Mango Sour is no exception. This Gosestyle beer is a refreshing sour with plenty of sweet peach and mango. Tropical, tart and refreshing.

Three Hills Pale Ale

Parrotdog Lucy Apricot Sour

4.9% ABV, 1L RRP $6.99 Q Liquid

5.1% ABV, 440ml RRP $8.99 Parrotdog

This has to be the one of the most intriguingly packaged new beers of the year. Three Hills Pale Ale comes to us from Russia in a one litre flagon, with a range of limited edition labels available. The one shown here is painted in the Gorodets style, a Russian folk art. The ale itself is a low fizz, mid-brown beer with a mild, sweet malt character and a dry finish with some bitterness.

Parrotdog are making a habit of creating beautiful, soft, hazy beers, and even their sours fit this bill. The usual attractive packaging is there with a tall apricot and orange can and it pours with a slight milky haze. The flavour has a gentle sourness with a soft apricot taste. While “apricot” and “sour” may alarm some drinkers, this is an excellent beginner sour and even the fruit flavour is dialled back. Recommended.

Parrotdog are making a habit of creating beautiful, soft, hazy beers, and even their sours fit this bill.

Parrotdog Newtown Festival Pilsner

Zhiguli Barnoe 4.9% ABV, 330ml RRP $2.99 Q Liquid

5.1% ABV, 330ml 6-pack RRP $20.99 Parrotdog

With a light and bright can to reflect the Wellington festival it’s honouring, Parrotdog’s Newtown Festival Pilsner is fresh and crisp with a floral nose and finish. The vibrant atmosphere of the festival is echoed in the beer. As the brewers say, its best accompaniment is live music.

The Moscow Brewing Company has the stated mission “to quench Russian consumers’ thirst for the best quality beer and non-alcoholic beverages”. Their Zhiguli Barnoe Export is a well-balanced golden beer with an attractive aroma and refreshing taste. A good new option for lovers of light lagers.

DRINKSBIZ FEBRUARY / MARCH 2021 51

BEER & CIDER REPORT

8-Wired Blackberry Way 5.5% ABV, 440ml RRP $7.50 – also in keg Quench Collective

This dark rose-coloured drop is described as a “fruited sour beer”. The brewers have mixed blackberries with hops, creating juicy, dark fruit flavours coupled with a thirst-quenching sourness, though the sourness doesn’t dominate the experience. It’s a delicously easy-to-drink drop that may well persuade some cider drinkers over to the beer side of the fence.

Garage Project Hazy Daze Amarillo and Mosaic 5.8% ABV, 440ml RRP $10 – also in 50L keg Garage Project

Garage Project have a series of hazy pale ales showcasing different varieties of hops. The Amarillo and Mosaic hops version has a freaky eyeball/crystal ball on the can that is certainly (sorry) eyecatching. The beer itself is full of huge hop flavours backed up by balanced bitterness and smooth mouthfeel.

Sawmill White Ale

Sprig & Fern Sunny Dayz Haze

5.5% ABV, 440ml RRP $8.99 – out mid-Feb Sawmill Brewing

6% ABV, 888ml RRP $12.99 Sprig & Fern

An ale with plenty of Hefeweizen character, this new release from Sawmill is full of banana, clove and bubble gum. It’s low in bitterness and refreshingly dry.

Nelson brewers Sprig & Fern know a thing or two about sunshine, so their Sunny Daze Pale Ale is a perfect tribute to summer-time fun. This is a punchy, fruity, hazy ale featuring the advanced trial hop NZH102. The hops bring fruity aromatics to the party, particularly berry notes.

Good George Raspberry Brut IPA 5.7% ABV, 946ml RRP $15.99 Good George Brewing

Conceived by the Hamilton brewers while sharing a beer over a summer dessert, Good George’s Raspberry Brut IPA is a fresh ale blended with locally grown raspberries. The nose is all raspberries and gooseberries with a bit of rhubarb and wine thrown in. It pours with a pink blush and in the mouth the berries lend a tartness to the hoppy and dry IPA. Pair with, or serve instead of, dessert.

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8-Wired Texas Dolly 6.2% ABV, 440ml RRP $7.99 – also in keg Quench Collective

Texas Dolly is 8-Wired’s tribute to poker legend Doyle Brunson. Doyle is a big ol’ Texan who’s won the World Series of Poker twice. Known as Texas Dolly, Brunson wrote the book on poker and is often named the Godfather of Poker. He’s got it all, and this brown ale does too: hops, haze, malt, depth, warmth and refreshment. It’s a fairly strong 6.2% and it’s a big 440ml can, so be careful of this one, particularly if you’re planning to session it at the poker table. 8-Wired Lush 7% ABV, 440ml RRP $8.99 – also in keg Quench Collective

8-Wired’s Lush is a hazy IPA that packs a massive passionfruit nose. The passionfruit dials back in the glass and the IPA’s citrus hop comes through. A bit alarmingly, the haze takes the edge off the whole ale and makes it very easy to drink.

Good George’s Raspberry Brut IPA is a fresh ale blended with locally grown raspberries.

BEER & CIDER REPORT

Good George Double Barrel Double Hazy IPA 7.8% ABV, 946ml RRP $17.99 Good George Brewing

Good George have gone for it with this one. They’ve thrown in all the hops and all the haze and produced a tropical and citrus fruit-driven beauty that is juicy and soft with a rounded full body. The double hopping has created a hop explosion, though the haze keeps it very drinkable. Garage Project Peached As 7.9% ABV, 440ml RRP $14 – also 20L keg Garage Project

A collaboration with New Zealand fashion label Twenty Seven Names, Peached As comes in three pretty can designs that are guaranteed to catch eyes in any bar fridge. Described as a Peach Iced Tea Sour, this is a blend of peach puree, milk, sugar, black tea and oak-aged beer. It’s a delicious blend of sweet and sour. Garage Project already have form with sour peach beers – their 2.9% ABV White Mischief is a particular favourite – but this new release packs a bigger punch at 7.9%.

Garage Project Galaxy Valley Hazy Double IPA

HARD SELTZER

8% ABV, 440ml RRP $12 – also 50L keg Garage Project

Garage Project Dirty Water

Garage Project’s Galaxy Valley is something of a throwback to the ANZUS treaty – Wellington brewers teaming up with East Coast USA brewers to make a double IPA based on Australian hops. Garage Project have got together a third time with renowned Massachusetts brewery Trillium. They’ve taken Galaxy and Vic Secret hops from Australia’s Derwent River and Buffalo River Valleys and used a hop free boil with massive dry hop addition to create a giant, juicy hazy IPA that will delight hop heads in all three countries.

CIDER Good George Blood Orange Hazy Cloudy Cider 4.5% ABV, 946ml RRP $15.99 Good George Brewing

Good George have transferred the beer craze for haze over to the cider world with this hazy, cloudy cider. Rather than apple however, it’s blood oranges and Valencia oranges that dominate the flavour profile and give you a burst of citrus with every mouthful. It’s a juicy, sweet drop best enjoyed after giving the bottle a gentle roll to set free the cloudiness.

4.5% ABV, 330ml mixed 6-pack RRP $18.99 Garage Project

Garage Project are getting into the hard seltzer craze with a six-pack sampler featuring three flavours that have only 90 calories and less than 1g sugar per can. Garage Project have brewed (rather than blended) their seltzers from sorghum, a gluten-free grain. The result is a dry, ultra-refreshing drink without the cloying sweetness of some seltzers. The new Dirty Water range comes in three flavours: Pineapple Passion smells like a Fruju but tastes light and delicately flavoured; Lemon Lime is a dry lemony delight; and the Raspberry Yuzu has a big raspberry aroma but is tart and refined in the mouth. While it’s called Dirty Water, Garage Project are doing their part to help our oceans and waterways by donating 10% of profits to clean water initiatives. Mac’s Seltzer 5% ABV, 330ml 10-pack RRP $27.99 – out Feb 23 Lion

Brand new from Mac’s is a beer-based seltzer available in three flavours: Mandarin & Juniper; Passionfruit & Mango; and Strawberry & Rhubarb. In keeping with the lighter approach of seltzers, Mac’s Seltzer has just 107 calories and 2g sugar per can. Find contact details in the Distributor Index on page 77.

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OPINION – BEER

Michael Donaldson

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

Nothing to see here Michael Donaldson examines the growth of the no-alcohol beer segment and why it’s so tricky to get right… AT LAST year’s New World Beer & Cider Awards the top-scoring beer from almost 600 entries contained no alcohol. Bavaria Wit 0.0 is an imported 0% ABV wheat beer made in the Belgian Witbier style with lots of yeast-driven flavours, such as clove and bubblegum. The judges, who scored it 98/100, were absolutely blown away by the flavour. It rightfully won a place in the Top-30 and hopefully introduced a few people to the idea that a zero-alcohol beer doesn’t have to taste terrible. The team at Bavaria (who also do a great 0% ABV IPA) are secretive about the process they use and it’s no wonder – there’s a booming market for 0% beers, but they’re hellishly difficult to do well – so if someone’s nailed a process then they’ll protect it with everything they’ve got. Heineken are the same when it comes to their 0.0 version of the popular global brand. Unlike other Heineken products that are brewed under licence by DB Breweries in New Zealand, the 0.0 is imported from the Netherlands. DB do brew their own Export Gold 0.0, however. Heineken used a huge team of scientists, brewers and sensory analysts in perfecting the 0.0 beer and it’s rightly become one of the most popular zero alcohol propositions on the market – basically because it has that Heineken profile that feels familiar. That’s not always been the case with zero ABV beers. For a long time they were the neglected corner of the market; shunned and detested. But as drinkers mature, have become more health conscious and more responsible, they are increasingly seeking out these zero 54 DRINKSBIZ FEBRUARY / MARCH 2021

options. And it means breweries are having to step up their game. Alcohol is a flavour carrier, adds mouthfeel, and changes our perception of sweetness – so it fulfils a valuable sensory role on top of giving us that buzz we also enjoy. For many years, zero alcohol beers struggled to deliver on flavour and sensory experience because they not only lost the benefits of alcohol, but the process used to remove the alcohol sucked out other characteristics as well. The resulting beer would taste thin and flavourless, or worse, they tasted like “wort” – the name given to beer before it’s been fermented. The problem with the ‘zeroes’ (which we’ll call them for now) has been finding a process that involves enough fermentation to bring in those yeast-derived characteristics, and finding another process that removes the alcohol without stripping out the rest of the flavour. The two preferred methods (to simplify) are vacuum distillation and reverse osmosis, or a combination of both. Vacuum distillation involves heating the beer so that the alcohol evaporates, and these days it can be done under pressure so the beer only gets heated to around 36°C, which means it doesn’t get wrecked too much in the process.

Reverse osmosis draws the alcohol away from the water via a membrane. Historically, this dragged away flavour and aroma compounds as well, but the trick is to then further distil that alcohol to add concentrated flavour back. Other new techniques around mashing (the way fermentable and non-fermentable sugars are extracted from the malt) and methods of fermenting have also allowed breweries to create better examples of zeroes. The complexity of making these beers explains why some of them seem more expensive than you’d expect for a beer with no alcohol. Excise duty usually accounts for about 20% of the cost of a regular beer, but for the zero alcohol versions that cost is replaced by the expense of the technology and the time involved in making them. This complexity and time is why it’s taken a while for our big breweries to bring out Kiwi versions of these beers. Lion has recently climbed on board the no-alcohol train with Mac’s Stunt Double Golden Ale, which they note is below 0.5 per cent ABV (as opposed to 0.0). Unlike many other zeroes, which are lagers, the fact this is a Golden Ale allows them to add a little more hop character and it really does taste like a beer – no mean feat as we’ve learned and perhaps a sign of more to come.

There’s a booming market for 0% beers, but they’re hellishly difficult to do well

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#1 BEST SELLING & #1 BEST TRENDING BEER

BEER & CIDER NEWS

Renaissance partners with Golf NZ RENAISSANCE BREWING has been confirmed as the Official Beer of Golf New Zealand ahead of the 2021 event calendar. Renaissance Brewing Managing Director, Jason Dellaca, says he’s looking forward to a long and successful partnership with Golf New Zealand. “We see this as a great brand fit for Renaissance Brewing. It has long been a tradition to enjoy a cold brew after a game of golf and this partnership gives us the opportunity to offer our premium craft beers to golfers and golf clubs nationwide. Also being a lover of the game, this is an opportunity to support and give back to its development.” Golf NZ is encouraging its members to keep an eye out for Renaissance beers that will have a golf spin, as well as bespoke golf branded beers. The partnership also grants Renaissance Brewing the naming rights to the New Zealand Stroke Play Championship, which will now be known as the Renaissance Brewing New Zealand Stroke Play Championship. It will be held at Paraparaumu Beach Golf Club March 18 – 21, 2021. The support of Renaissance will elevate the New Zealand Stroke Play Championship to a Jennian Homes Charles Tour event with a $50k prize purse on offer for the country’s leading male and female professionals. Golf New Zealand Commercial Manager Matt Quinn says the commercial partnership with Renaissance Brewing gives value back to its members. “We know many of our members have a passion for beer almost as big as their passion for golf and partnering with Renaissance Brewing enables us to provide exclusive benefits to our members through their extensive range of beer. We encourage our members to check them out as they are able to provide a range of golf specific beers fit for the 19th. If the 18 hasn’t gone well, we are sure the 19th will.”

Limited edition cans from Steinlager STEINLAGER HAS released a new limited edition Red Can in time for summer. In its release detailing the slick new cans, Steinlager said: “Fans of the sailing season can enjoy their favourite Kiwi beer this summer and show their support in red right down to the can in their hand.” The 330ml limited-edition cans are available now. Lion 56 DRINKSBIZ FEBRUARY / MARCH 2021

New 6-packs from Sawmill MATAKANA BREWERY Sawmill has expanded its Session IPA and Pale Ale 4-packs to become 330ml can 6-packs, each featuring striking new artwork by Cam Hooper. The Session IPA (3.7% ABV) is full of tropical fruit aroma and full hop character, while the Pale Ale (4.5% ABV) is a refreshing New Zealand-style ale full of citrus and hops. The new Sawmill 330ml 6-packs are RRP $24.99. Sawmill Brewing

Hazy days with Good George GOOD GEORGE has made it even easier for hazy lovers to enjoy the Hamilton brewery’s offerings with its new Hazy Beer Box. The new mix pack includes two 330ml cans of three different hazy beers as selected by the Good George brew team. The line-up is: Fog City IPA (5.8% ABV), Hazy Pale Ale (5.5% % ABV) and Passionfruit Hazy IPA (5.8% ABV). RRP $24.99 Good George

Rewarding and satisfying ales

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BEER & CIDER NEWS

Trending brews join New World Beer & Cider Awards 2021

THE NEW World Beer & Cider Awards are underway for the seventh year, with organisers adding new classes to the 2021 event to keep up with changing consumer demands and trends. A special class for hazy IPAs and pale ales has been introduced, and emerging products like supermarket-compliant seltzers and alcoholic kombuchas also have their own new classes. The New World Beer & Cider Awards are open to brew brands from around New Zealand and internationally. Entrants do not need to be an existing New World or Foodstuffs supplier to enter. Entries for the 2021 competition closed on 10 February and an independent

panel of 28 brewing and fermenting professionals will judge the hundreds of entries during a rigorous two-day blind tasting. Each entry will be assessed on its merits using a collaborative approach based on technical excellence, balance and drinkability. The Top 30 winners will earn nationwide distribution through New World stores and concentrated promotional support, while the next 70 Highly Commended entries will complete the Top 100, which is featured on the New World website. Beer writer, author and Chair of Judges Michael Donaldson says the Awards’ consumer focus makes it an exciting and worthwhile opportunity for brew brands of all shapes and sizes. “The chance to stand out in one on the most saturated beer markets per capita in the world can’t be underestimated, and every year we watch well-known brands, as well as up-and-coming producers, grow their fan base off the back of their wins.” The Top 100 results will be released later in 2021. newworld.co.nz/nwbca

INSPIRED

BY NATURE WWW.EAGLEBREWING.NZ

BEER & CIDER NEWS

Asahi Beverages NZ toasts best-selling beers ASAHI SUPER Dry and Peroni have topped a 2021 Drinks International Brand Report (Beer) reflecting current premium buying habits within some of the best bars in the world. The annual report findings from the global drinks journal are based on a survey of over 100 international bars, designed to discover the bestselling and top-trending beer brands from across the globe. Asahi Super Dry and Peroni, marketed in New Zealand by Asahi Beverages NZ (formerly Independent Liquor), ranked first and second in the bestselling category, with Asahi topping the top trending beer brand list for 2021. Five of the top 10 bestselling beer brands are sold through Asahi Beverages NZ in New Zealand.

Asahi Beverages NZ’s GM Sales, Marshall Moir, says the 106 bars across 33 countries were handpicked by Drinks International to take part in the survey based on their performance in significant bar awards. “The invite-only survey by Drinks International involves some of the coolest bars in the world,” says Moir. “Their results are the culmination of a questionnaire each bar was asked to complete to find out not only which brands are selling best, but also what’s trending and popular among consumers. The findings align with the growing popularity of Asahi Super Dry and Peroni in New Zealand, thanks to not only their flavour profile but increased pourage rights supported

by our biggest summer marketing campaign ever.” The bars surveyed have appeared in The World’s 50 Best Bars (1-100), Tales of the Cocktail’s Spirited Awards, Top 500 Bars; regional awards such as Asia’s 50 Best Bars and Germany’s Mixology Awards; and countrywide awards: the Class Bar Awards, Australian Bartender Awards and the Time Out Awards from various markets around the world. Among those surveyed were Colombia’s Alquimico, Argentina’s Presidente, Barcelona’s El Paradiso and Two Schmucks, Milan’s Drink Kong, London’s Tayer + Elementary and Kwant, Sweden’s Tjoget, the US’s Dead Rabbit and Nomad Bar, Mexico’s Licoreria Limantour, and Bar Raval in Canada. Maybe Sammy was among the Australian bars surveyed, along with SG Club and Bar Benfiddich in Japan, Coa from Hong Kong and Jigger & Pony from Singapore. Asahi Beverages NZ

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

MALTY

HOPPY

LIGHT

DArK

sweet

bitter

CLEAR APPEAL

Vodka’s star is in the ascendant again with an ever-expanding range of this classic spirit available in New Zealand.

VODKA REPORT

NEW ZEALAND 42 Below 40% ABV, 700ml RRP $39.99 Lion

This iconic New Zealand vodka has a floral hint in the aroma and is delicate, smooth and clean on the palate with a subtle sweetness. Aquifer 40% ABV, 750ml RRP $59.99 Premium Liquor Co.

This vodka from Napier distillery The National Distillery Co. is clean and crisp with the barest hint of vanilla sweetness on the nose. Slightly sweet on the palate with a full, smooth mouthfeel. Ariki 40% ABV, 700ml RRP $89.99 Beverage Brothers

A triple-distilled vodka with a Pacific flavour, thanks to Rarotongan vanilla and the use of a coconut-carbon filtration system, using coconut from the Kingdom of Tonga. The New Zealand influence in this clean, smooth vodka includes manuka flower and water from the Tongariro plateau. A mellow finish.

Black Collar Vodka

Coast Road

40% ABV, 700ml RRP $59.99 Beverage Brothers

40% ABV, 700ml RRP $54.99 Premium Liquor Co.

This vodka was the first release from Northland craft distiller Black Collar, back in 2017. It has a clean, fresh aroma, while on the palate it is dry with a subtle citrus note and a lingering warmth.

Hailing from the Bay of Plenty, this vodka is smooth, clean, sweet and wellrounded, with subtle liquorice and vanilla notes. Crisp and refreshing, it finishes extremely smooth.

Blue Duck

Coast Road Berry and Rhubarb

43% ABV, 750ml RRP $89.95 Negociants

40% ABV, 700ml RRP $54.99 Premium Liquor Co.

An initial burst of pepper and spice on the tongue and a brief swell of warmth is followed by clean lemon flavours. This vodka is distilled seven times, making it smooth with a polished finish.

A delicate blend of natural berry and rhubarb flavours give a lusciously fruity character to this crisp vodka.

Broken Heart 40% ABV, 700ml RRP $79.99 Broken Heart

This vodka is made with water from Arrowtown and has a fresh aroma with lemon and a hint of sweetness. Crystal clear in the glass, it’s smooth, luscious and buttery on the palate with a subtle fresh lemon character. Broken Shed 40% ABV, 1L RRP $74.99 Federal Merchants

The co-creators of Broken Shed spent over a year refining the filtration process for this Wanaka-made vodka. It is distilled from whey and blended with New Zealand spring water. In the mouth it is clean and crisp, with a smooth finish.

Dancing Sands 40% ABV, 700ml RRP $74.99 Federal Merchants

With water purity such a key element of vodka, Golden Bay’s Dancing Sands distillery has the distinct advantage of access to water from Te Waikoropupu Springs (which translates as ‘The Place of the Dancing Sands’), regarded as the world’s clearest spring water. This vodka has a pure, clean flavour and is smooth and creamy on the palate. (Trivia note: the ‘63’ on the bottle is a reference to the underwater optical clarity of 63m measured at the springs.)

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VODKA REPORT

Karven Starka

Kiwi Spirit JiŭJiŭ Blue Label

Reefton Wild Rain

38% ABV, 700ml RRP $80, 50ml RRP $7 Quench Collective

40% ABV, 750ml RRP $79.99 Beverage Brothers

43% ABV, 700ml RRP $79.99 EuroVintage

A contemporary take on a barrel-aged vodka that originated in Eastern Europe. The grain vodka is rested in virgin American oak barrels for six to eight weeks and infused with manuka honey and a selection of botanicals, giving it its unusual (for a vodka) amber hue. Aromas of oak and a creamy palate full of vanilla and honey, with a blend of wood and spice on the finish. Ideal as a sipping vodka.

This vodka from Golden Bay’s Kiwi Spirit Distillery is all about luck. The Chinese name ‘JiŭJiŭ’ is a reference to “be lucky and make nine” from the ancient Chinese game now known as Baccarat, with nine being the best one can achieve. The vodka also has 22.5 carat gold leaf ‘8’ and ‘9’ shapes floating in the vodka as a further reference to good luck and success. It’s a triple-distilled charcoal-filtered vodka that uses water from one of the aquifers that feed Golden Bay’s renowned Te Waikoropupū Springs. It’s fresh and clean on the nose, and smooth and soft on the palate with a very slight hint of citrus and a long finish. Note: there’s a little button underneath the bottle that emits a blue light when pressed, to light the bottle up for a special effect.

A smooth, clean vodka that makes use of the abundant West Coast rain that filters its way down the Southern Alps. Crisp and pure on the palate.

Vodka – the basics • Unflavoured vodka is essentially just alcohol (ethanol) blended with water, meaning the source of the water and the base of the alcohol are integral to creating a superior vodka. • The word ‘vodka’ is derived from the Slavic ‘voda’ (‘little water’) • The alcohol used in vodka is made traditionally from fermented grain (such as rye or wheat) or potatoes • The alcohol is distilled, usually more than once (e.g. in tripledistilled vodkas), to modify flavour and increase clarity. • Repeated distillation also increases the ethanol level (sometimes up to 96%), meaning water is usually required to dilute the vodka back to its 40% ABV. • Some vodka producers will also filter the distilled alcohol through activated carbon or similar, to remove any impurities or trace substances for a ‘cleaner’ taste.

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Kiwi Spirit JiŭJiŭ Red Label 50% ABV, 750ml RRP $79.99 Beverage Brothers

This is a high proof version of its sibling vodka above and without the gold leaf. It’s a rich, elegant vodka with a hint of savoury spice on the nose. Smooth and mouthfilling with a lingering finish. At 50% ABV it’s ideal for cocktails and mixed drinks. Note: Like the JiŭJiŭ Blue Label, you can light this bottle up with a press of the button in the base.

Scapegrace 40.6% ABV, 700ml RRP $84.99 Hancocks

The debut vodka from award-winning distillers Scapegrace launched in mid2020. It’s bright and pure on the nose with a palate that is velvety and balanced with notes of dry wheat and apple, and a creamy quality. The finish is creamy and viscous with a hint of floral sweetness. Spiritual 40% ABV, 750ml RRP $59.99 Spiritual

Spiritual uses a fine grain spirit that is distilled seven times and blended with New Zealand artesian water. The flavour is clean with a hint of sweetness and a smooth, warming finish. ‘the reid’ Single Malt Vodka 44% ABV, 750ml RRP $110 Cardrona Distillery

Presented in a striking droplet-shaped bottle, this vodka is named for three of the Cardrona Distillery founders. It is made from a malted barley spirit base and twice distilled before it is blended with Cardrona alpine water. A rich, full-bodied vodka with a distinctive aroma of biscuit and banana on the nose. (The team at Cardrona refer to its ‘banoffee pie’ character). This continues on the palate with a slight banana sweetness, a hint of caramel and a warming finish.

VODKA REPORT

The Vicar’s Son Pure Vodka 40% ABV, 700ml RRP $149 (refill RRP $115) The Vicar’s Son

This tiny-batch vodka is one of the newer additions to the local vodka scene. It’s made from Gladfield malted barley and is quadruple-distilled, unfiltered and cut with Antipodes water. It has a clean aroma with a slightly sweet banana character and a hint of marzipan. Light and refreshing on the palate with a hint of sweetness and a lingering warmth at the finish. The Vicar’s Son Juniper Vodka 40% ABV, 700ml RRP $149 (refill RRP $115) The Vicar’s Son

This vodka infuses The Vicar’s Son Vodka with juniper, giving it a robust aroma. But the initial juniper burst ebbs a little in the mouth, where the vodka is luscious, gentle and smooth. The Vicar’s Son Coffee Vodka 40% ABV, 700ml RRP $149 (refill RRP $115) The Vicar’s Son

A vapour-infused extraction of coarsely ground coffee beans is distilled with Vicar’s Son Vodka to create this coffee vodka that could become the go-to for your next espresso martini.

The Vicar’s Son is one of the newer additions to the local vodka scene.

White Sheep Co. Sheep Milk Vodka 40% ABV, 500ml RRP $59.99 Beverage Brothers

Fermenting sheeps’ milk for 12 days using special yeasts prior to distillation in a traditional copper still creates this smooth, unique tasting vodka, which has plenty of body and delicate sheep milk notes. Ideal for sipping.

AUSTRALIA Manly Spirits Botanical Vodka 41.6% ABV, 700ml RRP $79.99 Thirsty Camel

This vodka is distilled with sustainably foraged Australian native marine botanicals, such as sea parsley and kelp, which create savoury sea air aromas and gentle umami flavours on the palate. A semi-sweet, gentle, peppery style with vibrancy and a crisp, citrusy finish.

JAPAN Haku 40% ABV, 700ml RRP $64.99 Beam Suntory

A Japanese craft vodka made using 100% Japanese white rice and bamboo filtration. Haku has a soft aroma with a hint of rice sweetness, a rich complex taste and a smooth finish.

Vodka Brands 42 Below

Founded by Kiwi Geoff Ross in 1999, this New Zealand vodka brand became a cult hit and was sold to Bacardi in 2006. The name refers to it being made on the 42nd parallel (i.e. at a latitude of 42 degrees below the equator). Absolut

Arguably one of the most recognisable vodkas in the world, Absolut as it is known today has been around since 1979, but traces its origins to the late 1800s. This Swedish vodka was first made in 1879 by Lars Olsson Smith (it is his picture on the bottle) in the southern Swedish village of Åhus. The brand is now owned by Pernod Ricard, who bought it from the Swedish state in 2008. Absolut is still produced near Åhus and every ingredient is sourced from within a 100km radius of the village. Aquifer

This vodka by The National Distillery Company in Napier is part of the boutique distillery’s growing portfolio, which also includes several gins. The company is based in the historic Art Nouveau building formerly known as The National Tobacco Company, in Ahuriri. Ariki

New Zealand company Ariki takes its name from the M ori word for a paramount chief or leader, also known on other islands of Polynesia as Ari’i (Tahiti) and Ali’i (Samoa, Hawaii). The company says its refers to its position as the Pacific region’s first ultra-premium spirits brand. Ariki produces gin and vodka, both using Rarotongan vanilla and Tongan coconut, and supports organic growers in Polynesia.

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VODKA REPORT

Belvedere

Dancing Sands

Pinnacle

This brand of Polish rye vodka takes its name from ‘Belweder’, the Polish presidential palace in Warsaw, an illustration of which appears on the bottle. Marketed as the world’s first super premium vodka, Belvedere is produced in Zyrardow in central Poland and is owned and distributed by LVMH. It uses specific Polish rye and its own well water.

Dancing Sands Distillery is in Nelson’s Golden Bay and produces vodka, gin and rum. It uses water from an aquifer that feeds the famed Te Waikoropupu Springs (“The Place of the Dancing Sands”), which is regarded as the clearest spring in the world. The vodka was launched in 2016.

A French brand owned by Beam Suntory. Pinnacle Vodka is made from French wheat and distilled in France.

Black Collar Distillery

An Irish brand that is part of The Shed Distillery in Drumshanbo, County Leitrim in rural northwest Ireland.

This Northland distillery launched in 2017 and produces gin, rum and vodka. Black Collar Vodka was its first release and won Gold at the IWSC 2019 and a Silver Medal at the 2018 San Francisco World Spirits Competition. Blue Duck Vodka

Part of the spirits range from New Zealand company Simply Pure, which also makes Black Robin Rare Gin. Simply Pure is a champion of ‘sustainable luxury’ and ethical consumption, and donates a percentage of profits from the sale of its products to Forest & Bird, which works to protect wildlife like the Black Robin and Blue Duck featured on its bottles. Broken Heart

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

Launched in 2010, Broken Shed Vodka was one of the earlier entrants to the New Zealand craft spirits scene and is now distributed in the US too. It’s named for a rundown shed on the shores of Lake Wanaka, where two friends first came up with the recipe and spent over a year refining the filtration process. The vodka is still made in Wanaka, but the shed is now used for tastings and events. Cardrona Distillery

After opening in 2015, Cardrona Distillery in the Cardrona Valley has quickly made a name for itself in artisan spirits. Its range comprises vodka, gin and limited edition liqueurs. Chapel Down

Based in Kent, England, Chapel Down is a maker of wines, beers, ciders and spirits. Coast Road

A vodka brand made in the Bay of Plenty. Crystal Head Vodka

A vodka made on the island of St Johns, off the Canadian coast. Its name refers to the fact it is filtered through layers of semi-precious crystals known as ‘Herkimer diamonds’, while its distinctive bottle is inspired by a legend that says the native tribes of the Americas possess 13 crystal skulls, said to be project positive energy and enlightenment. It was created in 2007 by actor Dan Aykroyd (of Ghostbusters fame) and artist John Alexander.

64 DRINKSBIZ FEBRUARY / MARCH 2021

Drumshanbo

Elit

The super-premium offering from Stoli Group. Elit was first created in 2003 and is one of the world’s highest rated white spirits, with a platinum score of 97 points from the Beverage Tasting Institute. It uses a signature freezefiltration process to remove impurities. Finlandia

The Finlandia brand was established in 1970 by Finland’s state-owned alcoholic beverage company Alko. It is now owned by BrownForman. Finlandia vodka is distilled in the village of Koskenkorva in Finland’s west, and then blended with glacial water in the village of Rajamäki, north of Helsinki. Grey Goose

A French luxury vodka brand developed in the mid-90s and now owned by Bacardi. Grey Goose is made in France from locally grown wheat and spring water and its cellar master is Francois Thibault, a former cognac producer. The Grey Goose bottle features an illustration of French geese in flight. Haku

Pravda

Pravda vodka has been produced in southern Poland’s Carpathian mountain district since 1743 and today is made under the guidance of sixth generation master distiller Aleksandra Kulak. The gem on the bottle echoes those worn by the mayor of each village in the region, while the bottle shape refers to the fact the nobles of the time called it the ‘champagne’ of vodkas. Reefton Distilling Co.

This West Coast distillery launched in late 2018 and was founded by Reefton local Patsy Bass. It uses locally foraged botanicals and produces a range of gins, as well as vodka, whisky and liqueurs. Reyka

This Icelandic vodka brand owned by William Grant & Sons launched in 2005, after the company built what was believed to be Iceland’s first vodka distillery in Borgarnes, north of the capital Reykjavik. It uses a Carter Head still (as does its sibling brand Hendrick’s Gin), as well as locally sourced arctic water and lava rock filtration. Roberto Cavalli

The vodka brand of Italian fashion designer Roberto Cavalli. Cavalli developed the vodka in collaboration with his son, with the aim of creating the first super premium Italian vodka. Russian Standard

The premium vodka brand from Japanese distillery Suntory (now Beam Suntory). Founded in 1899, Suntory is Japan's No.1 whisky distiller. It also produces premium gin Roku.

Russia’s number one premium vodka, distilled and bottled in that country. Launched in 1998, Russian Standard Original uses water of glacial origin from Lake Ladoga, near the St Petersburg distillery and winter wheat grown on the Russian Steppes.

JiŭJiŭ

Scapegrace

A New Zealand vodka made in Golden Bay by Kiwi Spirit Distillery. Its Chinese name ‘Ji Ji ’ is a reference to “be lucky and make nine” from the ancient Chinese game now known as Baccarat, with nine being the best one can achieve.

This New Zealand distillery has been internationally awarded for its gins and launched its first vodka in mid-2020. Scapegrace spirits were initially branded ‘Rogue Society’ until a trademarking issue prompted a name change in early 2018.

Karven

SKYY

New Zealand craft distillers Karven launched in late 2016 and produce a range of smallbatch spirits in Puhoi, north of Auckland.

Launched in 1992, SKYY was America’s first quadruple-distilled and triple-filtered premium vodka. It was bought by Campari Group (now Gruppo Campari) in 2009.

Manly Spirits Co.

Located on Sydney’s Northern Beaches, this distillery has built a reputation as Australia’s coastal craft spirits producer, using locally sourced marine and coastal foraged botanicals.

Smirnoff

New Amsterdam

Spiritual Vodka

A premium US-made vodka that launched in 2011. It was named ‘Spirit of the Year’ by Wine Enthusiast in 2015 and awarded a score of 93 points by The Tasting Panel in 2016. The vodka takes its name from the original name for the area given to it by the Dutch in the early 1600s. This changed to New York when it fell to the English in 1664.

A New Zealand brand that launched in 2014, Spiritual has won nine international awards, including Gold at the San Francisco World Spirits Competition (2014) and Platinum at the World Spirits Competition in 2016.

Smirnoff began in the 1860s at a Moscow vodka distillery, with its original Recipe 21 still in use today. Smirnoff is owned and produced by Diageo.

VODKA REPORT

Stolichnaya

This Russian vodka is one of the world’s best-known vodka brands, and often referred to as simply ‘Stoli’. The word ‘Stolichnaya’ is the Russian adjective for a capital city. The label features an illustration of the historic Hotel Moskva in Moscow, which was rebuilt to become the Four Seasons Hotel Moscow. Tito’s Handmade Vodka

Founder and master distiller Bert ‘Tito’ Beveridge created the recipe for his now world-famous vodka when he opened the first legal micro-distillery in Austin, Texas in 1995. He sold his first case of vodka in 1997 and Tito’s is now one of the fastestgrowing spirits brands in the world. Tried and True

An independent vodka brand produced in France and bottled in Singapore. It was developed by Singapore-based boutique spirits collective Proof & Company. U’luvka

UNITED KINGDOM

ICELAND

Chapel Down

Reyka

40% ABV, 700ml RRP $89.99 - available later in 2021 Glengarry Spirits

40% ABV, 700ml RRP $59.99 Federal Merchants

Based in Kent, Chapel Down makes its vodka from distilled Chardonnay grapes. Light citrus and floral aromas lead to a smooth, creamy palate and a hint of aniseed on the finish.

This vodka from Iceland’s first vodka distillery uses arctic spring water, lava rock filtration and a Carter Head still to create a smooth and delicately sweet spirit. Aromas of vanilla and citrus lead to a smooth, rounded palate with a classic grain profile and a hint of wild fruit on the finish.

IRELAND Drumshanbo Sausage Tree Vodka 43% ABV, 700ml RRP $64.99 Premium Liquor Co.

FRANCE

This rather unique vodka uses Irish grain vodka and marries the fruit of the African ‘Sausage Tree’ (Kigelia Africana) with Irish nettles to create a smooth, subtly fruity spirit.

Grey Goose 40% ABV, 700ml RRP $71.99 Lion

Finlandia

A premium vodka made from winter wheat grown in Picardy and spring water from the Cognac region. It has a gentle floral aroma and is smooth on the palate with a slight sweetness, a hint of almond and a lingering finish.

40% ABV, 700ml RRP $34.99, 1L RRP $39.99 Hancocks

Pinnacle Pure

FINLAND

Finlandia is made using barley grown in the country’s north, where it ripens during the Finnish summer – a time when the sun doesn’t set for 72 days, known as the ‘Midnight Sun’. After distillation it is blended with glacial spring water. Finlandia has a dry, light and smooth taste with a clean finish. Also available in Cranberry, Mango, Lime and Grapefruit variants.

40% ABV, 700ml RRP $39.99 Beam Suntory

Made in France’s Cognac region, Pinnacle Pure uses winter wheat and spring water. It is distilled five times, giving it a fresh aroma, a clean, pure taste and a soft and slightly floral finish.

A Polish vodka made from rye, wheat and barley. Its logo is an alchemical sign combining the glyphs for spirit, soul, man and woman; while its distinctive bottle was inspired by ancient alchemical distillation vessels. The Vicar’s Son

A New Zealand spirits brand that launched in 2020. Its range comprises gin and vodka made in Auckland’s Point Chevalier and it’s believed to be the world’s smallest commercial distillery, with each batch comprising a maximum of nine bottles. Vodka Russkaya

An original Belarusian vodka made at the Belalco Distillery in the city of Brest in southwest Belarus. The brand is a tribute to the former USSR. White Sheep Co.

New Zealand sheep’s milk is the basis for the gin, vodka and cream liqueur made by White Sheep Co. Founder Sam Brown launched the brand in early 2019 and it has already won several awards for its products, including Gold and the Trophy for Best NZ Vodka at the NZ Spirits Awards 2019. Żubrówka

A Polish vodka that takes its name from the Russian for ‘bison grass’. ubrówka’s taste derives from extracts of this rare Bison grass. Each bottle contains a blade of the grass, which has been hand-picked in the Bialowieza Forest, one of the last and largest parts of a primeval forest that once stretched across the European Plain and is now home to around 800 European bison. DRINKSBIZ FEBRUARY / MARCH 2021 65

VODKA REPORT

Tried and True

Pravda

Żubrówka

44% ABV, 700ml RRP $49.99 Proof & Co

40% ABV, 700ml RRP $59.95 Premium Liquor Co.

40% ABV, 700ml RRP $49.99 Beam Suntory

This vodka designed especially for on-premise is distilled from soft winter wheat grown and milled in France, then proofed down to a ‘cocktail appropriate’ 44% ABV using RO (reverse osmosis) demineralised well water from the Cognac region. Described as an “authentic, neutral vodka that barfolk can rely on”.

This rye-based Polish vodka uses fivestep distillation, water from springs deep within the Carpathian Mountains and charcoal filtration. It has a rich aroma and is crisp and clean on the palate with a rounded mouthfeel.

Żubrówka’s flavour is derived from extracts of rare Bison grass, harvested from the ancient Bialowieza Forest. Each bottle also contains a hand-picked blade of the grass. The vodka has a green, grassy aroma that develops in flavour on the palate, alongside a peppery kick and a lingering hint of spice.

ITALY Roberto Cavalli 40% ABV, 750ml RRP $99 Thirsty Camel

The vodka of fashion designer Roberto Cavalli is described as the first Italian super premium vodka. It is crisp and smooth with a hint of lemon zest and a creamy finish.

Pravda Coconut 37.5% ABV, 700ml RRP $59.95 Premium Liquor Co.

An aroma of fresh coconut continues on the palate with smooth and rounded coconut flavour; sweet but not cloying. Ideal for tropical-inspired cocktails. Pravda Espresso 37.5% ABV, 700ml RRP $59.95 Premium Liquor Co.

POLAND

An almost chewy aroma of chocolate and coffee leads to a sweet palate balanced by a deep coffee flavour with a chocolate note. Rich and mouthfilling.

Belvedere Pure

U’luvka

40% ABV, 700ml RRP $59.99 Moët Hennessey

This iconic Polish vodka is now available in a Summer Limited Edition bottle. Belvedere has a creamy aroma with a faint hint of vanilla. It has a rounded mouthfeel and is velvety on the palate with a hint of vanilla sweetness and some spice. A long finish with notes of almond.

66 DRINKSBIZ FEBRUARY / MARCH 2021

40% ABV, 700ml RRP $95 Glengarry Spirits

A luxury small batch Polish vodka that is distilled from rye, wheat and barley. Its distinctive bottle will prove an instant talking point and is inspired by the distillation bottles used by ancient alchemists. The vodka is fresh, clean and elegant with floral notes.

RUSSIA elit 40% ABV, 700ml RRP $84.99 Tickety-Boo

The ultra-premium vodka from Stoli Group (makers of the Stolichnaya range). First created in 2003, elit uses singlesource grain harvested at Stoli Group’s own Kerschinskoye Estate in Tambov, Russia. First filtered through quartz sand and charcoal, it then goes through a signature freeze-filtration process at -18˚C to remove any trace of impurities. This creates flawless clarity in the vodka and a silken, rolling mouthfeel. Elit is one of the highest-rated white spirits in the world, with a platinum score of 97-points from the Beverage Tasting Institute.

VODKA REPORT

Stolichnaya Gluten-Free

Vodka Russkaya Cranberry

38% ABV, 1L RRP $43.99 Beam Suntory

40% ABV, 700ml RRP $41.99 Tickety-Boo

38% ABV, 500ml RRP $23.99 Q Liquid

This is Russia’s number one premium vodka, distilled and bottled in that country. Russian Standard Original uses water of glacial origin from Lake Ladoga, near the St Petersburg distillery and winter wheat grown on the Russian Steppes. It has a fresh, clean aroma and is smooth on the palate with a peppery kick and a lingering finish.

A new addition to the Stolichnaya range to cater to the growing gluten-free market. This new vodka is made from gluten-free corn and buckwheat grown in Russia’s Tambov region. It has a light aroma with a soft, smooth mouthfeel and a clean finish.

A distillation of cranberries is blended with the classic Vodka Russkaya to create this crystal clear cranberry expression. The palate is a balance of sweet and tart flavours with a warm, sweet aftertaste.

Russian Standard

Smirnoff

Stolichnaya Gold 40% ABV, 700ml RRP $54.99 Tickety-Boo

A classic Russian-style triple distilled vodka that is smooth, clean and fresh on the palate with a lasting warmth on the finish.

A more premium experience of the original Stolichnaya, Stoli Gold is filtered through coils of gold thread. This amplifies the depth of the vodka and enhances the soft mouthfeel.

Stolichnaya

Vodka Russkaya

40% ABV, 1L RRP $41.99 Lion

40% ABV, 700ml RRP $36.99 Tickety-Boo

This famous global brand is synonymous with vodka and often referred to simply as ‘Stoli’. Stolichnaya controls every aspect of making its vodka: from the selection of the wheat and rye grains, to planting, harvesting, distillation and bottling. It has a neutral aroma and is slightly sweet on the palate with a clean finish.

40% ABV, 100ml RRP $5.99, 700ml RRP $29.99; 1L RRP $41.99 Q Liquid

Established in Moscow in 1967, this brand is regarded as a benchmark for Russian vodka. It’s produced and bottled in Russia using Russian ingredients and carries the Appellation of Origin ‘Russian Vodka’. It’s a crystal clear vodka with a touch of wheat in the aroma. On the palate it is smooth, light and zesty with a soft finish.

Vodka Russkaya Shungite 38% ABV, 500ml RRP $23.99 Q Liquid

Additional filtration using the mineral shungite adds to the purity of this classic Russian vodka. Shungite is a rare black stone made of up to 99% carbon. It is said to neutralise harmful technogenic radiation and absorb impurities.

BELARUS Vodka USSR 40% ABV, 500ml RRP $19.99 Q Liquid

This Belarusian vodka is made in tribute to the former USSR, as is evident from the bottle. It has a clean, neutral aroma and is smooth on the palate with a fresh flavour and a lasting warmth on the finish.

Stolichnaya Gluten Free is a new addition to the range, made from gluten-free corn and buckwheat grown in Russia.

DRINKSBIZ FEBRUARY / MARCH 2021 67

VODKA REPORT

SWEDEN Absolut Vodka 40% ABV 1L RRP $41.99 Pernod Ricard

Arguably one of the best known and most distinctively packaged vodkas on the market. There is a wide range of flavours available within the Absolut range but the first was Absolut Original, which has a clean, rich flavour. It’s smooth and mellow with a distinct grain character and a hint of dried fruit. Absolut Elyx 42.3% ABV, 700ml RRP $59.99 Pernod Ricard

Absolut Elyx is Absolut’s luxury offering. It is a single batch vodka made from a single estate harvest of Swedish winter wheat, and hand distilled in a vintage copper column still. On the nose it is clean, with notes of fresh bread, white chocolate and mellow spice. It has a silky mouth-feel with full-bodied flavours of macadamia, white chocolate and freshly baked bread and a well-balanced warm, smooth finish. Absolut Grapefruit 40% ABV, 700ml RRP $36.99 Pernod Ricard

This addition to the Absolut citrus range is made with grapefruit, natural flavours and contains no added sugar. A fresh, fruity vodka with a distinct pink grapefruit character and well-balanced natural sweetness.

68 DRINKSBIZ FEBRUARY / MARCH 2021

Absolut Elyx is Absolut’s luxury offering. It is a single batch vodka made from a single estate harvest and hand distilled.

CANADA Crystal Head 40% ABV, 700ml RRP $99 Hancocks

This vodka is made from grain spirit that is quadruple-distilled and then filtered seven times, three of those through layers of semi-precious crystals known as ‘Herkimer diamonds’, before it is blended with glacial water from Newfoundland. Crystal Head has a smooth and creamy mouthfeel, a hint of sweetness on the palate and finishes clean and dry.

USA New Amsterdam 40% ABV, 750ml RRP $42.99 Quench Collective

A 100% grain vodka that is inspired by New York and takes its name from the original name for the area, given to it by the Dutch in the early 1600s. New Amsterdam Vodka is five times distilled and triple-filtered; crisp, clean and slightly sweet on the palate with a smooth finish.

SKYY 37.5% ABV, 1L RRP $39.99 Thirsty Camel

Skyy is made using quadruple column distillation followed by a triple filtration process with California limestone. It has a citrusy aroma, while on the palate it is dry and crisp with a creamy mouthfeel and a peppery finish. Tito’s Handmade Vodka 40% ABV, 750ml RRP $59.99 Hancocks

This naturally gluten-free vodka is made from distilled corn. Creator Bert ‘Tito’ Beveridge uses the same pot still methods applied to fine single malt scotches and French cognacs. Clean and smooth, the vodka has a hint of sweetness on the nose and is rich and creamy on the palate. For distributor details see the Distributor Index on page 77.

NICK N ICK

BART R ENDER

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

OPINION – SPIRITS

Dominic Roskrow

UK-based world spirits expert Editor - Explore Whisky Australia

Time to seize the moment With much of the planet in some form of lockdown, UK-based writer Dominic Roskrow casts an envious eye over the Southern Hemisphere and the opportunities that await...

YOU HAVE no idea how dispiriting it was watching Auckland’s New Year’s Eve celebrations on a cold, dark and damp winter’s day in England. There we were, facing up to yet another night in with just the family, only with the added ‘joy’ of Jools Holland and his annual Hootenanny, and suddenly our television screens were filled with fireworks, laughing, happy faces and no masks. It was the same from Australia. “We do have some restrictions,” said the reporter from Sydney. “But we can go to the beach, enjoy a drink out, go for a meal in a restaurant. It’s pretty good.” Then as an afterthought, she dealt the softest of coups de grâce. “Sorry,” she said. Of course, I’m delighted that for the most part the virus is under control in New Zealand. But those smiley, happy faces in downtown Auckland were symbolic of something far greater than a December 31 firework display. They reflected a significant change in the way in which we will view the world, particularly the world of hospitality. For many years now, the upper end of the world of alcohol has become increasingly homogeneous. Globalisation and the far-reaching powers of the internet have allowed international drinks giants to distribute their leading brands further and further afield, to the point where you’re as likely to find Johnnie Walker in Dunedin as Dundee. 70 DRINKSBIZ FEBRUARY / MARCH 2021

Antipodean producers have served up exciting and innovative drinks and they have been lapped up by domestic consumers. But the pandemic is changing all that. Across Europe and the United States we’re running scared of a virus that is mutating, becoming more infectious and is potentially more lethal. A normal on-trade isn’t happening again any time soon. So the global drinks companies are sharpening their online focus and targeting drinkers directly in the Northern Hemisphere, and are turning to other parts of the world to take advantage of lucrative on-trade bar and club scenes. This isn’t altogether new. Fifteen years ago a spirits retailer in Sydney said the high price of imported European spirits on the one hand and the high cost of exporting to Europe on the other, meant that in time Australasia would have no choice but to turn to markets nearer to home. And indeed, in those 15 years much has changed. Despite, or perhaps because of, the trend to globalisation, a whole new craft movement has grown up in the Southern Hemisphere, covering everything from wine and beer, to rum and gin. Spurred on by countless awards from the ‘old countries’ Antipodean producers

have served up exciting and innovative drinks and they have been lapped up by domestic consumers. New markets and new challenges are emerging. Six years ago, for instance, drinkers in the Philippines were curious and enthusiastic about whisky but with little knowledge of it. Today, the Manila Whisky Society has 9,000 members who are open to anything, no matter how unusual or exotic. Spirits drinkers in South and Central America are young and dynamic – in Mexico the average age of a whisky drinker is just 23 – and spirits growth is in double digits in many countries there. The colour, passion and excitement in the Southern Hemisphere is a long way from the fear and gloom in the United States and Europe. The pandemic is accelerating the gap between the two, and it may well be that a new and exciting era is developing in the ‘New World.’ The opportunities are there, and for those regions not ravaged by disease the future is looking bright. No wonder those New Year’s Eve revellers were laughing. You lucky, lucky lot.

DISTRIBUTED BY FEDERAL MERCHANTS & CO.

SPIRITS NEWS

Everyday Weekend joins NZ hard seltzer scene A NEW New Zealand-made premium hard seltzer brand has launched – Everyday Weekend offers low sugar, low calorie, vegan-friendly drinks at 5% ABV. Made with New Zealand-grown fresh fruit, Everyday Weekend comes in four flavours: Kiwifruit; Pear & Manuka Honey; Lime & Soda; and Apple & Feijoa. All are a blend of fruit concentrate and extracts with premium vodka and sparkling water. “Every aspect of Everyday Weekend has been carefully crafted to make it feel like the weekend on any day of the week; from the locally sourced ingredients list to our Kiwi summer inspired illustrations by local artist, Guy Brock,” says Jeremy Maclaurin, founder of Everyday Weekend. Maclaurin is taking the Kiwi brand internationally as well: the first container arrived in China late last year and he has plans for expanding into Australia, Hong Kong and Singapore. Maclaurin spent 15 years working in China and has undertaken extensive market research in the lead-up to the launch of Everyday Weekend in Asian markets. He says the range is expected to stand out from its competitors in the increasingly popular category with its playful branding and New Zealand manufactured credentials. Everyday Weekend 330ml 10-pack RRP $27.99.

New Greenall’s Blueberry Gin THE LATEST addition to the Greenall’s gin range in New Zealand is Greenall’s Blueberry. The award-winning gin has been infused with blueberries to create a smooth, floral and fruity taste, without the addition of sugar or sweetener. Greenall’s gin was first produced more than 250 years ago and is still made at G&J Distillery in England’s north-west, which has been operating since 1761 and is the oldest continuous gin distillery in the world. Federal Merchants

Premium Liquor Co.

For all your quality beverage grade ethanol requirements. www.evolutionbrandsltd.com

SPIRITS NEWS

Waiheke Distilling Co. opens its doors

A NEW distillery has opened on Auckland’s Waiheke Island, with three premium gins in its range. Waiheke Distilling Co. sits on the ridge above Cowes Bay, and is the creation of Liz Scott and Glen Cadwallader. The pair say they chose the picturesque site on the eastern side of Waiheke Island for its breathtaking beauty and have built the distillery so it blends with and reflects the farming history of the area. The first pub on Waiheke Island was also opened in Cowes Bay. “We were captivated by the heritage and soul of the area around Cowes Bay and were instantly drawn to this side of the island,” says Liz Scott. “A big part of Waiheke Distilling Co.’s story is that we want to honour not only the history of this place but hero the local produce and botanicals

that grow here. Creating one of New Zealand’s only gin distilleries that people can visit and be part of the crafting experience.” Cadwallader, the distiller and co-founder, says botanicals are the heart and soul of Waiheke Distilling Co.’s gins. “Our signature product is the ‘Spirit of Waiheke’, which is built on the mantra of embracing the land, wind and sea. This is a classic dry gin that pays homage to the Island.” Glen said. The range also includes a London Dry, and Red Ruby Gin, which uses an infusion of ripe New Zealand cherries. Waiheke Distilling Co. gins are available in 200ml and 500ml individual bottles and a 3 x 200ml pack. Priced from RRP $30. waihekedistilling.co.nz

Cardrona Distillery’s ‘bra fence’ vodka CARDRONA DISTILLERY is releasing a limited edition bottling of its popular vodka ‘the reid’ to celebrate the famous Cardrona bra fence. It is also donating $5 from each bottle sold to Breast Cancer Awareness. 55% ABV, RRP $130. Cardrona Distillery

74 DRINKSBIZ FEBRUARY / MARCH 2021

Mixing up summer with Monin GOURMET FLAVOUR brand Monin is helping to take the hard work out of summer with cocktail recipes created by awardwinning New Zealand bartender Jeremy Nivern and Monin’s very own in-house mastermind mixologist, James Millar. Monin’s range of syrups, sauces, fruit mixes and liqueurs have become staples for baristas, bartenders and chefs around the world. The Monin Watermelon Summer Cup combines Monin Watermelon Syrup and a delicate blend of Pimm’s and limoncello to create a vibrant new twist on a summer classic.

Watermelon Summer Cup Glassware: Highball Ingredients: 20ml MONIN Watermelon Syrup 30ml Pimm’s No.1 10ml Domaine de Canton 10ml Pallini Limoncello 20ml lemon juice 2 fresh strawberries - stems removed Splash of lemonade Garnish: Fresh fruit - strawberry, mint, orange and watermelon Method: In your cocktail shaker muddle fresh strawberries, add all ingredients (except lemonade) to your cocktail shaker and shake vigorously with ice. Strain into an ice-filled highball glass, top with lemonade and garnish with mint and fresh fruit. Serve. grabmonin.com

FREE PHONE: 0800 699 463 FREE FAX: 080029 946 www.hancocks.co.nz

SPIRITS NEWS

Bombay Sapphire stirs creativity BOMBAY SAPPHIRE has created an interactive at-home experience that combines the premium gin brand with a live-streamed curated workshop from one of four Kiwi creators. The Creativity Labs by Bombay Sapphire are a collection of at-home, online experiences hosted by New Zealand-based artists Rosie Holt, Jess Mentis, Helen Emmett and Olivia Dobrowolski. Participants purchase a lab kit for their chosen experience, which includes all the required elements to take part in the craft from the comfort of their own home, with each experience streamed for live participation. They also receive the ingredients to create a bespoke Bombay Sapphire cocktail, inspired by each craft. The Creativity Labs experiences include blending a bespoke scent

with perfumier Rosie Holt of Perfume Playground; creating a gin-jelly masterpiece with jelly artist Jess Mentis of The Jellyologist; trying a watercolour masterclass with Paintvine; and sculpting a polymer clay candlestick with artist and designer Olivia Dobrowolski. Lion’s Bombay Sapphire brand manager, Jenn McKenzie, says they’re excited to collaborate with such talented artists for this year’s Stir Creativity celebration. “Taking Stir Creativity online for 2021 allows us to engage with Kiwis across the country, bringing them together via a love of expression, experimentation and true creativity.” The Creativity Lab by Bombay Sapphire sessions run from Wednesday 10th – Saturday 20th February 2021. thecreativitylab.co.nz

BLENDED SCOTCH WHISKY

NEW RUM CASK

VIBRANT LIKE DANCE LIKE SPICE LIKE TROPICS After ageing in oak barrels, our whisky is further matured in Caribbean rum casks for a smooth, rich and sweet taste.

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DISTRIBUTORS DIRECTORY

Distributors Asahi Beverages NZ

Coca-Cola Amatil

Hancocks

Old House Vineyards

Smith & Sheth

09 298 3000 asahibeverages.co.nz

0800 262 226 ccamatil.co.nz

0800 699 463 hancocks.co.nz

021 047 3326 oldhousevineyards.co.nz

06 650 5550 smithandsheth.com

Astrolabe Wines

Decant Wine

Invivo Wines

ParrotDog

Soho Wines

03 577 6794 astrolabewines.co.nz

03 343 1945 decantwine.co.nz

0800 468 486 invivowines.com

04 384 8077 parrotdog.co.nz

09 360 5443 sohowineco.com

Atelier Nash

DB Breweries

Kono

Pernod Ricard

Spiritual Vodka

ateliernash.co.nz

0800 746 432 db.co.nz

04 546 8648 kono.co.nz

0800 655 550 pernod-ricard-nz.com

spiritual.vodka

Dhall & Nash

Konrad Wines

Premium Liquor Co.

0800 369 463 dnfinewine.com

03 344 6720 konradwines.co.nz

09 975 7432 premiumliquor.co.nz

Emerson’s

Lawson’s Dry Hills

Procure

03 477 1812 emersons.co.nz

03 578 7674 lawsonsdryhills.co.nz

09 376 9385 procureliquor.co.nz

EuroVintage

Lion

Proof & Company

0800 388 766 eurovintage.co.nz

0800 107 272 lionco.com

022 350 9288 proofandcompany.com

Federal Merchants

Maison Vauron

Q Liquid

0800 846 824 federalmerchants.co.nz

09 529 0157 mvauron.co.nz

09 636 7730 qll.co.nz

Garage Project

Marisco

Quench Collective

0800 687 9463 vintners.co.nz

027 535 0917 garageproject.co.nz

09 522 9684 marisco.co.nz

0800 946 326 quenchcollective.co.nz

Whitehaven

Giesen

Moana Park Estate

Rapaura Springs

021 738 315 whitehaven.co.nz

03 344 6270 giesen.co.nz

09 486 0200 moanaparkcellar.co.nz

03 570 2251 rapaurasprings.co.nz

Wine2Trade

Glengarry

Moët Hennessey

Red + White

0800 733 505 glengarry.co.nz

0800 226 650 moethennessey.com

0800 946 379 redwhitecellar.co.nz

Good George Brewing

Negociants

Sawmill Brewery

07 846 9364 goodgeorge.co.nz

0800 634 624 negociantsnz.com

09 422 6555 sawmillbrewery.co.nz

Beam Suntory 0800 69 23 37 beamsuntory.com

Beverage Brothers 03 390 1377 beveragebrothers.co.nz

The Boneline 03 314 8699 theboneline.co.nz

Brandhouse 0508 468 688 brandhouse.co.nz

Broken Heart Spirits 03 442 0819 brokenheartspirits.com

Cardrona Distillery 03 443 1393 cardronadistillery.com

Churton Wines 021 083 04764 churtonwines.co.nz

Coal Pit Wine 0800 0200 44 coalpitwine.com

Sprig & Fern 03 544 8675 sprigandfern.co.nz

Thirsty Camel info@thirstycamel.co.nz thirstycamel.co.nz

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

The Vicar’s Son vicarsson.co.nz

Vintners NZ

021 180 0253 sue@wine2trade.co.nz

DRINKSBIZ FEBRUARY / MARCH 2021 77

LAST ORDERS – BRAVE BREWING

A Brave move Brave Brewing Co. is a small family business in Hastings, run by husband and wife team Gemma and Matt Smith. Having just opened their new expanded taproom, they talk about growing their brand, their beers, and their connection with the community.

“We know that people value the sense of provenance that comes with drinking at our brewery.”

On how Brave Brewing came about…

Brave came about when Matt decided it was time to take his home-brewing hobby to the next level, six years ago. It started out just the two of us, and we now employ 16 people. We initially started the brewery in our home garage, selling to local establishments, as well as through the Hawke’s Bay Farmer’s Market. You’ll now find us at our taproom and eatery on the east side of Hastings. On having a taproom as part of the brand…

We ran a small taproom on Warren St in Hastings for four years, before we decided to move to an exciting new development, as part of the Tribune Precinct on Queen St. We needed to expand our brewery production facility, and we also needed a bigger space for our customers, as our taproom was often bursting at the seams. We opened the doors to our new premises in November 2020, and have had an incredible summer so far! The process definitely had its challenges, and the development was delayed due to COVID-19, but we were lucky to be able to continue trading from our existing brewery site in Warren St until the new space was completed. Aside from a few delays here and there, and some material supply issues, the transition to our new space was relatively seamless. We feel very privileged to be able to say that amongst the challenges, 2020 was an incredibly successful year for our business. On why they chose the new location…

It’s in a very cool part of Hastings, which over the last few years has experienced a complete revival. The East 200 block is filled with small authentic businesses 78 DRINKSBIZ FEBRUARY / MARCH 2021

doing their thing, and it has such a great feel about it. It’s absolutely humming. When the opportunity came to shift into such a beautiful new space, we knew it felt right. We’re surrounded by people just like us, making a living doing what they love. There is a rich sense of community. The building the we moved into has so much unique character too. It’s the perfect blend of old and new. On the customer reaction…

Our customers’ response has really blown us away. In December, we had to scramble to find new taproom staff as the place has been so incredibly busy. It feels really great to finally be open, and have the space filled with people having a good time. The aesthetic of the space really appeals to our regulars and we know that people value the sense of provenance that comes with drinking at our brewery. Our production facility is visible from the taproom, and people often comment on how great it is to be able to see where the beer is made, or the beer being made, while they sit and enjoy themselves. On the highlights of the business so far…

Our greatest highlight has been the people that we’ve met along the way.

We have such a lovely community here in Hastings. Matt’s beer has won numerous awards, and we’ve had some fun famous personalities visit our taproom, such as Six60, Matty McLean and Prime Minister Jacinda Ardern to name a few. On the challenges…

Our biggest challenge continues to be meeting the demand for our beer. In particular, brewing enough Tigermilk IPA (our most popular product). It’s hard when people have gone out of their way to print you on their drinks menu for their restaurant or bar, and when they order you are unable to supply what they need. We are lucky to have such understanding customers. But Matt and Adam (our brew team) have plans for a few more tanks, which means making more beer! On plans for the future…

Aside from the new tanks, our greatest interest is to continue to establish ourselves as a friendly neighbourhood brewery, and to predominantly serve Hawke’s Bay really good quality beer. We have exciting plans in terms of developing more sustainable practices within our business, and we hope to continue to be a really great place for people to work. bravebrewing.co.nz