Drinksbiz June July 2014

JUNE / JULY 2014 WWW.DRINKSBIZ.CO.NZ

E H T E Z I E S .

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P.O. Box 87421, Meadowbank, Auckland 1742, New Zealand

Visit us online at: www.federalmerchants.co.nz

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EDITORIAL

PLASTIC NOT FANTASTIC HOW DO drinks companies decide on their packaging?

If your ears prick up whenever the words green packaging are mentioned, then news that a new cardboard bottle is on its way to New Zealand from the United States will probably light up like neon in front of your eyes.

The founder of the cardboard bottle is Julie Corbett of Ecologic Brands, who is already bottling household cleaning products in this new, fully recyclable packaging.

She says cardboard is better for the environment than glass. And it does look good, especially when compared to the weight of, for instance, a traditional 750ml wine bottle.

The cardboard wine bottles that Corbett manufactures weigh 862 grams when full as compared to over a kilogram for a 750ml traditional wine bottle. This does not take into account that most wineries recycle all of their bottles and are opting for glass bottles that are up to 30% lighter than the ones they used half a decade ago.

If all roads lead to Rome – or to the recycler’s glass melt-down or paper mash-up – then this is good news for the environment because it means that

less fuel is required to transport bottles – glass, cardboard or plastic – around the place. But to claim that cardboard bottles are in fact cardboard is not entirely true. Cleaning products, wines, beers or spirits, the liquid that cardboard bottles contain is in fact housed in a plastic bag; also known as ‘bag-in-the-box’ – back when boxed wine made up over 50% of the wine consumption in this country. No matter how recyclable cardboard and plastic are, these are two products that need to be reprocessed rather than one – glass. Plastic is not a long term renewable resource. Glass is. I applaud the aim of reducing waste, but how it is achieved must in itself be sustainable. These cardboard bottles do not ring the bells of eco-living when plastic is an intrinsic component of them.

I would also prefer to consume any liquid from a glass bottle rather than a plastic one.

Here’s hoping our drinks manufacturers look at the big picture when choosing their packaging – rather than being taken in merely by the superficially clad cardboard exterior.

Joelle Thomson

Plastic is not a long term renewable resource. Glass is.

I applaud the aim of reducing waste, but how it is achieved must in itself be sustainable.

These cardboard bottles do not ring the bells of eco-living.

“If you are always trying to be normal, you will never know how amazing you can be.” – Maya Angelou

EDITOR’S PICKS ROGUE SOCIETY GIN Total showstopper. My kind of spirit; lime essence on speed with great juniper concentration.

2012 MOUNT EDWARD MORRISON VINEYARD PINOT NOIR Does awesome say it all? Buy it. Drink it. Love it.

SPEIGHT’S TRIPLE HOP PILSNER Easy to taste why this southern brew won silver in the United States at the 2014 World Beer Cup in Colorado.

JUNE / JULY 2014 DRINKSBIZ 5

© Tobias Abel /Flickr.com

CONTENTS

Check out our Bourbon & Whiskey Category Report on page 66

COLUMNS, NEWS & VIEWS… Cover story – Jim Beam’s newest white spirit

WINE 7

Columns from our beer, wine and spirit experts 8

SPIRITS & COCKTAILS

Grange release – Penfolds stunning 2009

36

High 5 – wines to stock

42 44

Out & About in the trade...

14

Red wines to stock this winter: Syrah and Shiraz

Diary Dates – all that’s hot and happening

17

BEER

News & Views

18

Beer Feature – Steinlager and the All Blacks

50

Beer news... Yeastie Boys grows

53

Kiwipong goes political

54

Profile story: Who’s training the trade?

25

Auckland Hospitality Stars – 2014 Lewisham Awards

39

Spirited news, views and stories

62

Whisky tales

by Michael F Fraser-Milne

64

Bourbon & Whiskey Category Report

66

LAST ORDERS Advertising Statistics from Sean Jowers of LIPS

75

What’s New

78

Last Requests… life and liquid fables 80

Beer Category Report: 56

Top winter brews

Apology: Last issue we failed to credit the image to the left.

Thank you and apologies to Waipara Hills.

Publisher

www.drinksbiz.co.nz

Editor

Advertising

Designer

Karen Boult Joelle Thomson Roger Pierce Lewis Hurst E . karen@boult.co.nz E . joelle@drinksbiz.co.nz E . advertising@drinksbiz.co.nz E . lewis@hcreative.co.nz M . 021 320 663 M . 021 376 786 T. 09 361 2347 M . 021 146 6404 M . 0274 335 354 W. hcreative.co.nz

Associate Member (NZ)

Drinksbiz is published every second month by Trade Media Limited, 300 Richmond Road, Grey Lynn, Auckland, New Zealand, phone (09) 361 2347. The contents of Drinksbiz are copyright and may not be reproduced in any form without the written permission of the publisher. Please address all editorial, subscription and advertising enquiries to Trade Media Limited, P O Box 37745, Parnell, Auckland.

6 DRINKSBIZ JUNE / JULY 2014

ON THE COVER

WHITE LIGHT Jacob’s Ghost White Whiskey is the newest addition to the Jim Beam stable with a pale colour and an intense personality, which is all a result of its complex ageing process EVER SINCE its launch in the United States in February 2013, the makers of Jim Beam’s new Jacob’s Ghost have been inundated with queries from loyal fans, asking when the new white spirit will arrive on their shores. And in New Zealand, it just has.

Meet the country’s newest white spirit; Jacob’s Ghost.

It is aged for one year in oak barrels, which is just enough to smooth off any edges but not enough time to hide the exposed flavours of this spirit.

“Despite only a short time in the barrel, it has a beautiful smoke fi nish yet still retains the desirable savoury characteristic found only in a youthful whiskey. The skill required from a master distiller to produce a product of this style, let alone of this calibre,

is immense because with this style of spirit you cannot hide or cover any faults that might exist,” says Calem Chadwick, Jacob’s Ghost brand ambassador for Beam New Zealand.

“There is a defi nite smoky taste to the fi nish which gives drinks made with Jacob’s Ghost a fuller flavour than any other white spirit,” says Chadwick.

The oak maturation is the key here, as is the next step in the process; charcoal fi ltering, which strips out the small amount of colour that the spirit has acquired during the ageing process in barrel, rendering it translucent with a slight herbaceous hue.

“Jacob’s Ghost is to bourbon what white rum is to gold,” says Chadwick.

The aim is to add to the versatility of the Jim Beam range with a spirit that contains an intense flavour while retaining a purity of colour. Jacob’s Ghost gains its subtle smoky aromas from spending time maturing in barrels. This lifts its aromas, adding to its versatility as a mixer. There is no colour to interfere with cocktail bases but the refi ned spirit retains those delicious, oak derived flavours. The makers of Jacob’s Ghost suggest pairing it with mixers such as ginger ale, cranberry juice, flavoured iced teas, vermouth, port and sherry.

T S O H G S ’ B O IJ M BEAM JAC MIXES LIKE TES VODKA, TASEY. LIKE WHISK

New

INGREDIENTS 20ml lemon juice 10 grams sugar 40ml Jacob’s Ghost 2 dashes of orange bitters 10ml egg white

METHOD Measure and pour 20ml lemon juice and 10 grams sugar into a cocktail shaker. Stir to dissolve sugar. Add 40ml Jacob’s Ghost, 2 dashes of orange bitters and 10ml egg white. Fill shaker with ice and shake vigorously. Strain over ice in an old fashioned glass.

COLUMN Binge drinking and the percentage of people consuming alcohol have both declined over recent years – as illustrated by the charts on Page 31.

THE DATA WAR: SEPARATING EVIDENCE FROM UPROAR

By Jenny Cameron, Brewers Association of Australia and New Zealand, email: jenny.cameron@brewers.org.nz

or challenge some of their fi ndings often The way that research, particularly in the IN ALCOHOL policy discussions, the come under personal and reputational attack field of alcohol is being funded, conducted way data is construed can shape debates for being “bought out by the industry”. and presented for use in public policy and sway decisions. Often, research based Recently spiritsEUROPE called on the making is becoming increasingly polemic on pre-determined outcomes or false European Commission to examine this and polarised between business on the one assumptions can become evidence simply issue and commented: “Our view is that hand and temperance and health activists because more voices echo each other in the ‘good’ research is on the other. This is not discussion. Evidence that is weak or has ‘good’ no matter who only the case in New methodological flaws can be exaggerated To remove the alcohol industry funds it, provided it Zealand, but globally. to justify results that meet the researcher’s from the discussion (including is carried out by real Increasingly there is ideological drivers. experts, and generates the call for anyone “We live in an age of disposable statistics, producers, retailers and reputable, credible and associated with the which are often better suited to justifying hospitality) is to ignore all the reproducible fi ndings alcohol industry to predetermined policies than to informing central tenets of sustainability. that derive from sound be isolated from the rational debate,” said Christopher Snowdon, methods, and using debate on how to deal UK author and freelance journalist, in 2012. fair assumptions and verifiable, correct data with alcohol-related harm. But for anyone We can see this in New Zealand where inputs. The principles and strictures that in the industry, a vibrant drinking culture, anti-alcohol groups and the media talk apply to industry-funded research should where people drink for enjoyment and about binge drinking “epidemics,” despite equally apply to research carried out by sociability, is the key to business success. data showing that total and hazardous advocate-academics who hold strong antiTo remove the alcohol industry from the consumption is declining and has been for alcohol views.” discussion (including producers, retailers some time. Once the public is convinced Real progress can be made through and hospitality) that a country is in the “…we have so much press engagement on common ground. Policy is to ignore all grips of a rising alcohol developments must come from involving all the central tenets problem, it can be easy coverage that works to those affected, rather than taking a ‘trench of sustainability. to get public polling data convince teenagers that warfare’ approach to an issue. Sustainable There should be no to support the existence youth are getting drunk all fishing was not achieved by cutting the contradiction between of the problem, even if the time, and so little press fishing industry out of the discussions, nor the long-term pursuit the supposed data is only is better farm environmental management of business growth based on perceptions. coverage of the substantial achieved by not talking to farmers. It and responsible This is not to deny that declines in overall drinking, in decision making – would be naïve to think that those in hazardous patterns of youth drinking, and in binge the anti-alcohol lobby do not have their for that is all to the drinking exist, but we own agenda, whether it is the need to benefit of have so much press drinking… damage is done promote their work to attract national and the consumer. coverage that works to by encouraging teenagers to international credibility and income, or The calls for the convince teenagers that believe that binge and harmful alcohol industry to ideological, religious or political views that youth are getting drunk drinking is more common and be removed from the underpin their work. Everyone operates all the time, and so little with a bias, and that is why good science table relate to such press coverage of the accepted than it actually is.” and research needs to be reputable, credible matters as giving substantial declines in and reproducible. The alcohol industry evidence in how overall drinking, in youth has an enormous amount to contribute to policies might affect them (eg. the Local drinking, and in binge drinking. There the solutions to reduce harm from alcohol, Alcohol Policies), and research and evidence is a case to be made that much damage is as well as to the aim of promoting a that the industry can provide to add to the done by encouraging teenagers to believe moderate, sociable drinking culture in debate. Academics and researchers who take that binge and harmful drinking is more New Zealand. a stance opposite to the anti-alcohol lobby common and accepted than it actually is.

8 DRINKSBIZ JUNE / JULY 2014

TRIPLE HOP. THREE AWARDS. MAKES SENSE.

Therefore the only logical thing to do after winning all these big-time awards is to have a celebration, or three.

Good on ya Triple Hop. Gold, Class 1 Small Pack Lager - International Brewing Awards 2013 Silver, International-Style Lager - World Beer Cup® 2014 Bronze, Other Pilsner – Australian International Beer Awards 2014 Speight’s Triple Hop Pilsner was entered into the 2014 World Beer Cup® competition by Lion.

IN VINO VERITAS

IT’S ONLY NATURAL Natural wines are a popular trend among winemakers but pose potential confusion for wine drinkers due to the fact that no legislation or definite guidelines ring fence what constitutes ‘natural’, writes Editor Joelle Thomson

WINES WHICH fall under the umbrella ‘natural wine’ may contain no added sulfur dioxide – which is one of the primary concerns of wine drinkers today – but a natural wine is more likely to have had no inoculation with active dried yeast. Instead, it is likely to have undergone indigenous yeast fermentation in order to accentuate a potentially broader spectrum of flavours; including the savoury, lees-derived ones as well as the fruit flavours of the grape.

Natural wines are often, but not always, treated to extended lees ageing and then bottled unfined and unfiltered, using lower than standard levels of sulfur dioxide.

Because sulfur dioxide is a natural byproduct of fermentation, the notion of an entirely sulfur-free wine is misleading.

Natural wines are an interesting category but I think the name ‘natural wines’ runs

10 DRINKSBIZ JUNE / JULY 2014

Whenever language is used this way – ‘natural wines’ – it immediately raises a red flag in consumers’ minds; i.e., that the other wines they usually drink are not ‘natural’. This concerns me because, for instance, sulfur dioxide is a natural by-product of fermentation and occurs in all wines; ‘natural’ or not.

a high risk of doing a disservice to the many well made wines with a long track record of nobility, age ability and great flavour. Whenever language is used this way – ‘natural wines’ – it immediately

raises a red flag in consumers’ minds; i.e., that the other wines they usually drink are not ‘natural’. This concerns me because, for instance, sulfur dioxide is a natural by-product of fermentation and occurs in all wines; ‘natural’ or not. And since wine grapes are one of nature’s great gifts to us, I feel that all wines contain a high degree of ‘natural’ wonder about them.

Health concerns are a valid reason, however, to look towards less manipulated wines, and by increasing the focus on lower inputs into great wines and working in the vineyard to get grapes in optimum condition, those in the wine industry can – and many people do – work towards a greater degree of naturalness about all of the wines they produce, market, sell, educate and write about.

Loved in London.

Crafted in Hawke’s Bay. ‘Best New Zealand Red Wine’ ‘Best New Zealand Syrah’ 2014 International Wine Challenge. London.

COLUMN

LUCK OF THE IRISH

now owned by Scottish heavyweight Only it wasn’t. In just a few months, the ABOUT A year ago I teamed up with top William Grant & Sons, and there are smaller picture has changed beyond all recognition. whisky writer Dave Broom to look at the ones at places such as Carlow and Dingle.

Across the world craft distilling is on the Irish whiskey market, what was happening There’s even a distillery set for Belfast, in march, but few countries can keep up with there, and what the future might hold. the notorious Crumlin Road prison, home Ireland. Perhaps unsurprisingly, at least part It was an extensive piece of work. And to some of the hardest IRA men. of the driving force for the revolution has within six months it was all but completely But what sets Ireland apart from pretty come courtesy of the Teeling family; the out of date. much anyone else is the way that Irish people who set the ball rolling No country had a Distillers, with the backing of its global by forming Cooley 25 years or year quite like Ireland Across the world craft parent company, has embraced Irish change so ago. did last year. All the distilling is on the march, and not only welcomed it, but set about John Teeling, who made indications are that supporting it. Irish Distillers caught just but few countries can his money through mining the momentum that is about everyone by surprise by inviting over and had then set up Cooley with the country now keep up with Ireland. the world’s whisky press to an open day and before handing over day to day will be maintained announcing a stunning double whammy: operations to his sons Jack and going forward. it unveiled a new set of stills making Stephen, surprised everyone by announcing So what has brought on this sudden burst exclusively pot still whiskey and committed that he was opening a new distillery in the of whiskey enthusiasm? To answer that to releasing 20 new pot old whiskey row areas question it’s necessary to go back three years … what sets Ireland apart still expressions over of Dublin, with the or so. Irish whiskey, which once upon a time 10 years; and it opened intention of supplying had dominated the world and was found on from pretty much anyone what is effectively an the independent sector the dining tables of the great and good, had else is the way that Irish Irish whiskey school, to again. Meanwhile Jack settled down in to an industry made up of Distillers, with the backing increase the knowledge and Stephen along with just three companies: Pernod Ricard, who whiskey maestro Alex owned Irish Distillers and were running of its global parent company, of anyone attracted to this fabulous whiskey Chasko, left Cooley a huge plant at Midleton near Cork; has embraced Irish change nation. Every one of the and set up The Teeling Diageo who were getting on with growing and not only welcomed it, new distillers was invited Whiskey Company, Bushmills in the North; and maverick but set about supporting it. to attend. And since picking up where they company Cooley, which was marketing then it has launched a left off with Cooley and and promoting whiskey that didn’t conform fantastic 21 year old version of its wonderful bringing innovation, grain whiskeys and to the Irish style that Irish Distillers had pot still whiskey Redbreast, and is at the unusual casks to the Irish whiskey party. defi ned some years before. forefront in establishing an Irish Whiskey All of which means that Ireland on this These whiskeys gave Ireland some points Association to defend the standards and evidence is slightly ahead of where it was of interest, and when Irish Distillers started uniqueness associated with this country. three years ago. But that isn’t the end of releasing stunning pot still whiskeys things It’s highly impressive stuff, a true the story. were looking up. Then Beam Global, investment in the future of Irish whiskey Across Ireland new distilleries are owner of Jim Beam, bought Cooley and and the potential it has. This story looks set springing up, making single malt whiskey immediately stopped the supply of Irish to run and run. Irish eyes are smiling again. as well as more recognisable whiskey styles. whiskey spirit to independent companies.

Long may that continue.

There are big distilleries such as Tullamore, And that could have been that.

12 DRINKSBIZ JUNE / JULY 2014

Image: Cooley Distillery Source: Wikipedia Commons

Ireland is undergoing a revolution. Dom Roskrow reports on the world’s most buoyant whiskey market.

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

OUT & ABOUT A ma nd

a Linne

ll , Chris

Upton ,

Jo Elwin

OUT & ABOUT Amanda Mason, Andy Reid

Louis Roederer night at O’Connell Street

Anna King Shahab and Alice Neville

O’Connell Street Bistro first opened on the corner of Shortland and O’Connell Streets in central Auckland in 1997 with 14 tables and a well stocked wine list. In May owner Chris Upton hosted an evening of Louis Roederer – the house Champagne. Upton has been the chairman of the Lewisham Foundation Awards Committee since 2011.

Chris Upton,

Anto Baylon

Alex Strobach

, John Upton,

Andy Reid , Am

anda Mason

John Hawke

sby, Chris U

(Britomar t)

Christian Harraway (Showcase Hosp

itality)

Battle of the bars

Sai Charan (Revelry)

Conser vatio

14 DRINKSBIZ JUNE / JULY 2014

nist A

(Pack G Jason Walls

roup)

The 2014 Battle of the Bars, sponsored by Black Robin Rare Gin and Blue Duck Rare Vodka, was held in May at No 1 High Street in Auckland. It saw three rounds of cocktails made by some of the largest hospitality businesses in the city (including Britomart, Skycity, members of the Nourish, Group, Showcase Hospitality, Pack Group and Revelry). The first place winner was Sai Charan with Jason Walls in second place from the Pack Group and Anton Baylon of Britomart in third place.

The judges this year were Jason Clarke of Bedford; Peter Darroch of Black Robin Gin and Blue Duck Vodka, Chris Turner of Bar-keep NZ and Aidan Eriwata of Sydney.

The evening was hosted by Ben Taylor of Revelry.

pton

kla and Adrian Bar

Sigita

OUT & ABOUT

Keeping Mumm G H Mumm was the official Champagne sponsor of the inaugural Le Diner en Blanc event in Auckland where over Karla Goodwin & Natalie Chan 800 guests dressed in white and gathered at Karanga Plaza on Auckland’s waterfront for an unforgettable evening of elegance, chic beauty and live entertainment, toasting the evening with Mumm Cordon Rouge.

Kylie Robertson, Jenene

Julia Clarke and Aimee

Crossan & Olivia Car ter

Phillip A

s

, S hau hworth

n King

& Tim W

ilkins

Roycrof t

Stoneleigh Rapaura dinner Guests enjoyed an outstanding dinner at the Auckland Museum’s Grand Foyer with winemaker Jamie Marfell, who launched new vintages of one of Marlborough’s best known brands – Stoneleigh. The wines being launched on the night were the premium Stoneleigh Rapaura Series, which Marfell says are made with grapes grown on the stoniest ground of this vineyard on Marlborough’s golden Rapaura Road mile.

THE NEW STONELEIGH RAPAURA WINES

, Shaun King , Tim Wilkins, Dale Herman illip Ashwor th Ph d an ith Bennet t Sm Tina Smith ,

The new Stoneleigh Rapaura wines are an exceptional expression of this country’s 2013 vintage, which winemakers in most regions have said is their best ever, thanks to the long, dry, warm summer which still retained relatively cool nights over the season. Look for: Herbert

& Marin

a S abap

athy

, Nicola ilkinson Ja so n W n Ward s & Aaro Richard

Mat t Jefferis , Sarah Pinkha m , Cath Carra Brian Carran n, and Mitchell Clarke

Joelle Thomson and Jam

ie Mar fell

2013 Stoneleigh Rapaura Sauvignon Blanc Jamie Marfell says the Sauvignon grapes from 2013 were the best he has ever seen from the Rapaura Vineyard and he used a high proportion of contact with lees (yeast cells left over from fermentation), which has accentuated the lifted aromas of this intensely tropical, full bodied white.

The other trio of wines officially launched at the evening were the 2013 Stoneleigh Rapaura Pinot Gris, 2013 Stoneleigh Rapaura Chardonnay and, from the previous vintage, the 2012 Stoneleigh Rapaura Pinot Noir. The RRPs are $27.99.

JUNE / JULY 2014 DRINKSBIZ 15

National Guidance on

Alcohol Promotions National Guidance on Alcohol Promotions for both on and off-licensed premises aid the understanding of the advertising, promotions, activities and events that are likely to be considered acceptable or unacceptable under the new Sale and Supply of Alcohol Act 2012.

National guidance

National guidance on alcohol promotions

ns

on alcohol promotio

Off-licensed premises

censed premises

On-li

and penalties for creates offences of Alcohol Act 2012 onsible promotions The Sale and Supply or activities. Irresp e’ alcohol promotions l-related harm, and certain ‘irresponsibl nsions, increase alcoho and licence suspe ss. busine a can result in fines of ects reputation and prosp also damage the of the to aid understanding This guidance is intended that are ns, activities and events advertising, promotio able. ed acceptable or unaccept likely to be consider n or unacceptable promotio an of ation The determin l basis. decided on an individua event will always be

The Sale

• Offer goods, services

l Act 2012 and Supply of Alcoho

ible alcohol regulate irrespons New measures to r 2013. into force on 18 Decembe promotions came of the following: an offence to do any Under the Act it is This consumption of alcohol.

• Encourage excessive . on licensed premises just not – applies anywhere of 25% discounts on alcohol • Promote or advertise heard from that can be seen or anywhere more, or premises. outside the licensed a discount to promote or have – It is not an offence cannot of 25% or more if it on licensed premises . from outside the premises be seen or heard

a discount to promote or have – It is not an offence if it is outside the premises that can be seen from less than 25%.

• Promote or advertise

or prizes on condition

that

d. made only on not apply to offers – However, this does of alcohol. relating to the buying licensed premises or discounts mes where rewards – Loyalty program alcohol to the purchase of applied primarily not are are allowed. at or likely to a way that is aimed Promote alcohol in

alcohol is purchase

•

have special appeal

to minors.

ion

Other relevant legislat Gambling Act 2003

) Regulations (Prohibited Property Under the Gambling as a prize for to offer or use alcohol 2005 it is an offence prizes. , for example raffle gambling activities Fair Trading Act 1986 about goods g representations False or misleadin Act. of the Fair Trading or services are a breach

The Sale and Supply of Alcohol Act 2012 creates offences and penalties for certain ‘irresponsible’ alcohol promotions or activities. Irresponsible promotions can result in fines and licence suspensions, increase alcoholrelated harm, and also damage the reputation and prospects of a business.

This guideline is intended to aid understanding of the advertising, promotions, activities and events that are likely to be considered acceptable or unacceptable.

The determination of an unacceptable promotion or event will always be decided on an individual basis.

The Sale and Supply of Alcohol Act 2012 New measures to regulate irresponsible alcohol promotions came into force on 18 December 2013.

Under the Act it is an offence to do any of the following:

• Encourage excessive consumption of alcohol. This applies anywhere – not just on licensed premises.

• Promote or advertise discounts on alcohol of 25% or more, anywhere that can be seen or heard from outside the licensed premises.

• Promote or advertise free alcohol.

– This does not apply to promotions inside licensed premises if they cannot be seen or heard from outside the premises and providing excessive consumption is not encouraged.

• Offer goods, services or prizes on condition that alcohol is purchased.

– However, this does not apply to offers made only on licensed premises relating to the buying of alcohol.

– Loyalty programmes where rewards or discounts are not primarily applied to the purchase of alcohol are allowed.

• Promote alcohol in a way that is aimed at or likely to have special appeal to minors.

– It is not an offence to promote or have a discount on licensed premises of 25% or more if it cannot be seen or heard from outside the premises.

NOTE: this promotions guideline does not include off-licences endorsed for remote sellers of alcohol under section 40 of the Act.

– It is not an offence to promote or have a discount that can be seen from outside the premises if it is less than 25%.

free alcohol.

licensed to promotions inside – This does not apply from be seen or heard premises if they cannot and providing excessive outside the premises encouraged. consumption is not

You can order your free copies and other alcohol related resources from alcohol.org.nz

DIARY DATES

DIARY DATES New Zealand Boutique Wine Festival

Fine Food New Zealand

SUNDAY 15 JUNE

SUNDAY 22 JUNE TO TUESDAY 24 JUNE

This year is the second that the New Zealand Boutique Wine Festival has run in Auckland city, says founder Ash Lomberg, who has organised 21 boutique vineyards from around New Zealand to the day long event. Early Bird tickets cost $29, which include entry, festival glass, and your first tasting. General Admission tickets are $39 online before the event or $49 at the door. boutiquewine.co.nz

Auckland If you’re in the hospitality industry, this is a must-attend. It is a comprehensive international exhibition showcasing the latest in food, drink and equipment from leading producers. finefoodnz.co.nz

The 2014 Hot Red Hawke’s Bay Wine Expo MONDAY 16 JUNE

Wellington, Te Papa, 2pm to 5pm and 6pm to 9pm for consumer tastings.

TUESDAY 17 JUNE

Meet Virginia Willcock from the cult winery, Vasse Felix at this year’s Great Negociants Annual Tasting. Vasse Felix is based in Western Australia and produces some of the greatest Chardonnays and Cabernet-

Auckland, Viaduct Events Centre, 2pm to 5pm and 6pm to 9pm for consumer tastings.

Taste all that’s diverse, interesting and spectacular from a large group of quality driven, innovative and talented Hawke’s Bay’s winemakers. winehawkesbay.co.nz

based reds in the Southern Hemisphere.

2014 Food Show THURSDAY 31 JULY TO SUNDAY 3 AUGUST

Auckland, ASB Showgrounds The show is open 10am to 6pm Friday and Saturday; 10am to 5pm Sunday. foodshow.co.nz

Selaks NZ Roast Day SUNDAY 3 AUGUST

Celebrate the tradition of the Kiwi roast with friends and family. The Selaks NZ Roast Day ambassador Nici Wickes will share her favourite roast recipes with three other celebrities. Watch this space. selaksnzroastday.co.nz

Hancocks Tour 2014 TUESDAY 19 TO THURSDAY 21 AUGUST

Members of the drinks and hospitality trade can register for the 2014 Hancocks Tour online at: hancocks.co.nz/tour or phone on 0800 699 463.

AUCKLAND. TUESDAY 19 AUGUST

Eden Park, North Lounge, Entrance A Doorway 5 Walters Road, 2pm to 6pm WELLINGTON, WEDNESDAY 20 SEPTEMBER

Michael Fowler Centre, Renouf Foyer 1 & 2, 111 Wakefield Street, 2pm to 6pm CHRISTCHURCH, THURSDAY 21 AUGUST

Addington Events Centre, Silks Room ,75 Jack Hinton Drive, 2pm to 6pm

Beervana FRIDAY 22 TO SATURDAY 23 AUGUST

Westpac Stadium Immerse yourself in two field days dedicated to beer at Wellington’s Westpac Stadium; over 200 different craft beers will be opened, tasted, analysed and enjoyed at education seminars and tastings.

Bookings open online now at: beervana.co.nz

Wine and Food New Zealand experience SUNDAY 14 TO MONDAY 22 SEPTEMBER

The Great Negociants Annual Tasting 2014 Kiwi & Aussie Winemakers’ Tour AUCKLAND, MONDAY 23 JUNE

Royal NZ Yacht Squadron, 101 Curran Street, Westhaven Marina.

QUEENSTOWN ,TUESDAY 24 JUNE

Crowne Plaza, 93 Beach Street, Queenstown.

CHRISTCHURCH, WEDNESDAY 25 JUNE

The George Hotel, 50 Park Terrace, Christchurch.

WELLINGTON, THURSDAY 26 JUNE

Michael Fowler Centre, Renouf Foyer, 111 Wakefield Street, Wellington.

Wine, beer, spirits and cider are the order of each day at this year’s week-long national Negociants roadshow, which takes flight in the last week of June this year.

The tastings are open to everyone in the drinks trade, all media and to consumers at ticketed evening events in Auckland, Queenstown, Christchurch and Wellington. The trade and press tastings will run from 12.30pm to 5pm each day and the consumer ticketed event will run from 6pm to 8pm.

Tickets are available for sale from Ticketek. ticketek.com

Guest presenters Tim Hanni MW and Juliet Harbutt, world cheese specialist, are hosting a series of seminars at Celia Hay’s New Zealand School of Food & Wine in Auckland. Find out what your Vinotype is from Hanni, who is a chef and one of the first American Masters of Wine and learn all about cheese from Harbutt.

Full details, bookings and the timetable online at: foodandwine.co.nz

Hawke’s Bay Winegrowers Charity Fine Wine Auction SATURDAY 8 NOVEMBER

This year’s Hawke’s Bay Winegrowers Charity Fine Wine Auction will join the region’s Food and Wine Classic summer series and be held at the Hawke’s Bay Racing Centre following the closure of the Hawke’s Bay Opera House for earthquake strengthening.

There are 39 auction lots this year. The beneficiary will be the Cranford Hospice.

For more details contact Annabel Tapley-Smith, phone 0274 306373 or email: annabel@smithandco.net.nz hawkesbaywineauction.co.nz cranfordhospice.org.nz

JUNE / JULY 2014 DRINKSBIZ 17

NEWS & VIEWS

MATAKANA’S AWARD WINNING MOONSHINE Mark Hobin and Chris Toms are old friends who have begun winning awards for their new Matakana Moonshine, writes Editor Joelle Thomson A WHISKY lover and a salesman have joined forces to create a new spirits company in New Zealand. It’s named Matakana Moonshine after the place that inspired its founder, Chris Toms, to make his own drink.

When another business he owned went belly up, Toms found himself needing a little tipple and a little cash to pay for it, so he began to make his own – under the light of the moon, apparently.

Soon, his old friend, Mark Hobin, was keeping him company for a wee dram – emphasis on the moderation, says Mark, who is not a large consumer of alcohol.

“We’ve always been close friends and I liked Chris’s Matakana Moonshine but I don’t drink alcohol in big quantities, even though I enjoy it,” says Hobin, who is now the self-described hawker-in-chief of Matakana Moonshine.

He hasn’t given up his day job – yet. It helps that he is a salesman with ready access into South East Asia because this has helped ignite the fi rst flames of export possibilities for the pair, who plan to upscale their production while they downsize some of their packaging options this year.

They began the fi rst commercial production in August 2012, which was followed by medal wins in April 2013.

“Chris and I haven’t taken a dollar out of the business for drawings yet. It’s all a labour of love. We’re trying to build up a brand and we hope it will be a successful one.”

New owner for wine brands 18 DRINKSBIZ JUNE / JULY 2014

GROWTH IN SALES In April this year, Hobin returned from a work trip to Kuala Lumpur, during which he sold their fi rst international order but realised that litre sizes weren’t going to cut it in that market.

So the pair are beginning to move their products into 700ml bottles as well as the standard 1 litre bottle which they have used, to date.

Sales have grown by up to 300 per cent over the past year. The fi rst year was a loss. In year two (2013) they broke even and all going well, they hope to make a profit over the current 12 month period.

Time will tell.

is housed in 1 litre bottles, which sell for approximately $44 to $46, depending on the retail outlet. The gin has a recommended retail price of $40.

FIND OUT MORE AND STOCK IT To fi nd out more and order Matakana Moonshine, contact Mark Hobin at In the Bush, phone 021 685 885. matakanamoonshine.co.nz

TOP QUALITY RAW MATERIALS Water from Kawaka and manuka timber from the Matakana area are used in the production of the Matakana Moonshine brand, which includes four variants, to date: a southern style whiskey, a southern style whiskey with honey; a gin and a premium vodka.

COST AND ALCOHOL

BY VOLUME All of the spirits contain 37.2% ABV except for the vodka, which is 40% ABV. They also produce miniatures for the tourist market but the bulk of their relatively small production

ACCOLADE WINES has purchased the Mud House, Waipara Hills, Dusky Sounds, Haymaker and Skyleaf brands, their assets and the operation of Waipara Hills cellar door and café.

Accolade Wines General Manager Asia Pacific, Michael East, said the company

had been keen to enhance its portfolio of New World wine brands and had been looking for brands which would complement its existing portfolio for some time.

East says the purchase will cement Accolade’s global strategy of delivering a full service New World wine

proposition across the value, mid-market and premium categories.

Accolade Wines has retained the New Zealand team, headed by general manager M J Loza, along with winemakers, viticulturalists, and also existing growers and suppliers to the company.

The French luxury houses of Cointreau and Rémy Martin have come together to create Cointreau Noir−a new orange expression that perfectly balances Cointreau’s sweet and bitter orange with the World’s finest cognac.

CROSSROADS BEST AT IWC Hawke’s Bay reds are hot property on the global wine market and Syrah is the leading light right now NEW ZEALAND Syrah is on a global roll right now with the win of the 2012 Crossroads Winemaker’s Collection Syrah at the International Wine Challenge (IWC) in London in May. The full bodied red is modelled on the great wines of the Northern Rhone Valley in France. It won Best New Zealand Red Wine and Best New Zealand Syrah at the IWC in London.

Syrah has grown approximately 25% over the past year in New Zealand’s national vineyard, in terms of the number of vines planted. Most of the Syrah plantings in New Zealand are predominantly in Hawke’s Bay; home to all of the grapes in the 2012 Crossroads Winemaker’s Collection Syrah. Four of six vineyards whose grapes went into the 2012 Crossroads Syrah were grown in vineyards in the region’s Gimblett Gravels appellation.

The winery’s signature wine, Talisman, remains a secret blend of grape varieties grown solely for this wine, with differing proportions of each grape from one vintage to another. This ensures consistency of quality and style from one year to the next.

What is your Vinotype?

Tomatin Single Malt Highland Scotch Whisky Legacy, 12, 15, 21, 25, 30 Year Old Distributed by Federal Merchants & Co. | P: 0800 846 824 E: info@federalmerchants.co.nz | W: federalmerchants.co.nz

DID YOU even know that you had a ‘type’? Find out this September at a series of workshops in Auckland.

Wine and food specialists Master of Wine Tim Hanni and world cheese expert Juliet Harbutt will visit Auckland this year for a special series of seminars at the New Zealand School of Food and Wine.

School founder and director Celia Hay says she is excited to have guest experts of such a high international calibre to host the series, which run for a week from Sunday 14 September this year.

Hanni is a chef and a Master of Wine in the United States, while Juliet Harbutt is a New Zealand world cheese specialist and now based in the United Kingdom. The idea of Vinotypes helps to explain behavioural characteristics when it comes to taste preferences. Hanni will run a series of workshops and Harbutt will host a series of cheese sessions.

The New Zealand School of Food and Wine’s ‘Wine and Food New Zealand experience’ runs from Sunday 14 to Monday 22 September 2014.

Full details, bookings and the timetable for both events can be found online at: foodandwine.co.nz

Magnets in your bubbles?

EUROPEAN FOOD and drink researchers have found a new way to make sparkling wine using magnetised yeast, which takes less time to remove left over yeast from the second fermentation, which creates the carbon dioxide (CO2) in bubbly.

The traditional method of making sparkling wine, known as Méthode Traditional, uses yeast to create a secondary fermentation which produces CO2 and the characteristic bubbles associated with sparkling wine. To remove the yeast, the traditional method uses a rotate and elevate technique which is often done by hand. This allows the yeast to settle in the bottle neck, which is then plunged into freezing liquid and the frozen waste yeast plug removed. This process can take up to 60 days. Now European research team at the University of Ljubljana has found a way to attach magnetic nanoparticles to the yeast. This takes just 15-20 minutes, which is over 4,000 times faster than the traditional method. The yeast remains unaltered by being magnetised, even after fermentation, and sensory tests suggest that the taste of the wine remains unaltered by this process.

BLACK TOWER RELAUNCH The iconic opaque bottle is gone and in its place is a lighter, clear bottle with fresher tasting contents, which have also been reduced – in alcohol.

The makers of Germany’s Black Tower range have relaunched in New Zealand via importers Hancocks, and they claim that each 125ml pour includes 55 calories per serve. This is 30% fewer calories than a standard glass of wine, says brand manager Kelly Wang from Hancocks.

“The B by Black Tower range is aimed at those wishing to take care of their alcohol intake, whilst at the same time experiencing a vibrant and refreshing tasting wine. It’s perfect timing for New Zealand’s new alcohol reform law.”

There are three wines in the new range which sell in retail at Glengarry’s stores and are available to the trade via Hancocks for RRP $14.39. The trio are all sealed with screwcaps and housed in the iconic tall, round bottle; the same shape as the original Black Tower wines.

EDITOR’S TASTING NOTES ON BLACK TOWER B The B range includes a light white, which is crisp, fresh and very gently aromatic with the vibrancy of a simple Riesling The rose is off dry, as is the red. These styles are targeted to young new drinkers and defi nitely have a female slant in the floral packaging designs and the flowery lettering. Whilst the intentionally reduced alcohol results in a very light taste, it also creates a drink which is undoubtedly healthier for young drinkers than many other youth-targeted alcoholic drinks.

These are not wines for the top shelf, but they fit a market niche by encouraging responsible drinking in young people.

That has to be applauded.

NEWS & VIEWS

HANCOCKS TAKE TO THE ROAD

Yealands wins green award

The annual Hancocks Tour takes to the road for three days in August, visiting Auckland, Wellington and Christchurch THREE CITIES, 200 wines, beers, ciders and spirits and a bunch of the best winemakers in the country are all part of this year’s annual Hancocks Tour.

The staff, winemakers and the drinks will all take to the road between 19 and 21 August this year for the trade show, which includes tastings, product training and networking.

The event is an excellent opportunity for those in the trade to sample Hancocks’ world-class brands and discuss details of

DANISH CIDER ARRIVES SOMERSBY APPLE Cider may be Denmark’s worst kept secret but it is now becoming better known in New Zealand too.

The cider arrived in the country in time for autumn this year and has a clean, crisp taste, thanks to being made with apples and created without the use of artificial sweeteners, flavours or colouring.

It is also gluten-free. Somersby Apple Cider is being distributed

by Boundary Road Brewery in New Zealand. It is now available at supermarkets and liquor stores nationwide and available to the trade.

Sommersby Apple Cider is available in both 6-packs of 330ml, RRP $16.99 bottles and 10-packs of 330ml bans, RRP $23.99.

22 DRINKSBIZ JUNE / JULY 2014

them with the winemakers, brewers, and support staff who create them.

To complement the tasting activity there will be a display of Riedel and Polysafe glassware and Master Classes at each of the three roadshow events.

The 2014 Hancocks Tour is now in its twelth year. Hancocks managing director Joe Jakicevich says that guests can expect a well organised event supported by an experienced team of winemakers, brewers, and producers.

YEALANDS FAMILY Wines has been the selected as the Green Company of s drink ’s dom King Year by the United publisher, Drinks Business.

Peter Founder of Yealands Family Wines, is a on gniti reco Yealands, says this global ent. welcome endorsem “We set out with a vision of best Since practice from the vine to the bottle. me beco to been inception our mission has wine ble aina sust in the world-leader ion with production. This award in conjunct Awards n Gree nal natio Inter the at win our on the well e we’r (2012) demonstrates that says. ands Yeal ,” goal that way to achieving Year the of pany Com n The Gree category was open to all drinks criteria producers globally and the judging ent mitm com g ratin onst was based on dem and ging chan in ent ronm to the envi er its improving business practices to bett carbon footprint.

“We continually strive to improve our bility sustainable practices. For us sustaina is about using resources in a smarter ly and way, which guarantees future supp our that s ciou cons e We’r our profitability. g bein ible; tang be to s need ent commitm are, green is an integral part of who we g and for us it is essential to producin s.” world-class wine

Beervana open now Visa pre-sales of Beervana are now open online. The annual beer tasting is now in its thirteenth year and is in Wellington on Friday 22 and Saturday 23 August at the Westpac Stadium.

The craft beer celebration will see more than 200 different beers on offer for up to 12,000 people, who are expected to attend the two days of tasting, beer seminars and food from some of Wellington’s best eateries.

There will also be a home brewing competition, as well as a media brew competition, where media and brewers collaborate to create their own unique beer based around the spring theme.

Find out more and book for Beervana at: beervana.co.nz

on our menu...

Lunch Serviettes

Colour Range

Dinner Serviettes

available in Kraft 100% recycled, white, red, blue, black, burgundy, green, gold and chocolate

Cocktail Serviettes

Dispenser Napkins

1 ply • 2 ply • 3 ply

available in low fold or tall fold

Elite Air Laid Napkin (linen look)

Custom print up to 3 colours

For sales enquiries please call us on 09 836 2818 and we’ll put you in touch with your local distributor

Get the free mobile app for your phone http://gettag.mobi

w w w.ser vie

ttes.co.nz

INTERNATIONAL NEWS

QUINI CHANGES WINE BUYING A NEW wine app by Quini is now available for iPhone and iPad, through the Apple App Store. The web based version for desktop and laptop computers is also live at quiniwine.com signup. Quini allows wine lovers to review and rate wines with more detail than in the past because the new app captures user scores and input on five separate aspects – eye, nose, mouth, finish and opinion.

“We’re excited to introduce an engaging, more accurate wine review and rating solution that empowers professionals and simultaneously makes wine tasting more accessible, rewarding and educational for everyone,” said Roger Noujeim, Quini CEO. “Although taste in wine is very personal, up until now consumers have had to rely on third party opinion, label and price to select their wines,” says Lynn Coulthard, WSET educator, who teaches the wine programmes at the University of British Columbia.

“Quini’s personalized recommendations represent a true breakthrough. I expect it will bring a whole new level of knowledge to consumers and cause an eventual shift in wine buying habits and attitudes at the point of purchase.”

Find out more at https://quiniwine.com/about

Only at Downing Street National treasures are said to lie amongst the 36,527 bottles held in the Foreign Officeadministered cellar beneath Lancaster House in central London, according to a report by The Independent.

The collection is rumoured to contain some of the world’s most valuable bottles of wine, including rarities such as old Château Lafite and aged Krug champagne.

One of the wines housed in the cellar, the Corton 1961 Grand Cru Côte de Beaune, has an estimated value of £500 a bottle. Worldwide austerity has obviously not stunted Downing Street’s thirst for wine.

24 DRINKSBIZ JUNE / JULY 2014

Pontet-Canet’s controversial release Pontet-Canet has set tongues in the wine trade wagging by releasing its 2013 vintage early this year. “It’s certainly unexpected,” Caspar Bowes, of Bowes Wine merchant, told Decanter.com following the early release this March.

Less than ideal weather early in the growing season and during harvest last year means that estates have had to be extremely selective in their vineyards. The owners of Pontet-Canet said that they produced 50% less wine from the 2013 vintage, with yields of 15 hectolitres per hectare. Several observers in the UK wine trade are reported to have said prices will probably fall for the 2013 vintage to be attractive to en primeur buyers.

Chinese notably absent from en primeur There were fewer non French wine buyers attending en primeur week for the 2013 vintage; most notably, less Chinese attended.

China-based buyers were the most active in the 2009 and 2010 campaigns, and sent large teams of wine buyers over in the 2011 and 2012 campaigns. But this year their presence was far lower key.

Jean-Christophe Mau, of Yvon Mau négociants said that while China represented 50% of sales for the 2010 vintage, he expected it to be more like 10% this vintage.

Brahma beer inappropriate A Hindu statesman has urged AB InBev to change the name of its popular Brahma beer because he says it is “highly inappropriate” to have a beer share its name with a Hindu deity.

The Hindu statesman, Rajan Zed, said the use of the name Brahma would hurt the religion’s devotees. In Hinduism, the creator god Lord Brahma, along with Lord Vishnu and Lord Shiva, forms the great triad of Hindu deities.

Hinduism has about one billion devotees. The Brazilian beer, Brahma, was originally made by the Companhia Cervejaria Brahma, which was founded in 1888, and is now owned

by Anheuser-Busch InBev.

People complain

TRAINING KEY TO HOSPITALITY SUCCESS

It’s how you handle a complaint that matters.

THE NZMA Sylvia Park campus specialises in hospitality and cookery, teaching up to 2400 students every year, along with its campuses in Hamilton and Auckland. Deputy principal Nishat Elavia tells why training is so important.

Your people can resolve complaints if they have the right skills.

What are the biggest challenges in the hospitality world right now?

Now just $20 for a limited time.

The shortage of well trained, skilled staff.

The right staff are crucial to operating a sustainable and profitable business, which shows in the fact that over 60% of businesses do not last beyond two years.

Tell us about your best drinks and food match ever

How are your courses meeting these challenges?

A sous vide duck breast served with Pinot Noir.

Our course design, content and delivery have significant input from industry to help produce graduates that meet industry requirements. As a part of course requirements our students are trained and assessed in a real environment with real customers; in cafés, bars and internships, prior to graduating.

Where was it?

How important is training for hospitality services?

Training will determine whether your business reaps the benefits of your labour or becomes a statistic. Even in these tight economic times the consumer has sufficient disposable income for the right kind of service when dining out or entertaining.

At Craggy Range vineyard; an idyllic setting for a great meal experience.

If you could swap places with anyone for a day, who would it be?

Rhys Darby – he would help me to improve my sense of humour.

Who inspires you to get out of bed in the morning?

Our students who demonstrate commitment on a daily basis to get their hospitality career off to a strong start.

20% DISCOUNT Discount code: DB1406

Resolving Customer Complaints Effectively online course www.

ServiceIQskills online.org.nz

What’s your favourite time of day?

About Nishat Elavia Nishat Elavia is the deputy campus principal at the NZMA Sylvia Park Campus in Auckland. Elavia arrived in New Zealand in 2002 and has worked at NZMA for the past decade. Born and educated in India, he studied for three years to gain his Diploma in Hotel Management, followed by a one year higher diploma from the International Hotel Management Institute in Lucerne, Switzerland. In his current role as deputy campus principal for NZMA Sylvia Park, he is primarily focussed on hospitality programmes and building operations.

Lunch time. I get to be royalty and have a two or three course meal experience on a daily basis – served by our students. On a more serious note, this provides us with the opportunity to provide feedback and develop them for a taste of what awaits them in the real world.

And what is your absolute goto favourite drink and food?

I start the day with an espresso and often finish it with an Islay single malt like Ardbeg or Laphroaig with friends after work – somewhere like Sale Street or Galbraith’s Alehouse.

Online, anywhere, anytime Offer expires 31 July 2014.

HOPT ALONG Ryan Christensen, creator of Hopt, talks about his new creation, which he describes as a crisp soda What inspired your new non alcoholic soda drink?

I try to lead a healthy lifestyle for the most part and cut out the sugar where I can. Höpt, for me, is the perfect blend of crisp refreshment and clean taste.

How did you choose the ingredients for Höpt?

We wanted to bring new adult tastes to the soda market with flavours that align with cuisine and complement meals.

We experimented with a wide range of different natural juices and herbs, which we carefully narrowed down to create an intriguing range of flavours for Höpt Soda.

What’s the ideal way to serve it?

Chilled well, straight out of the bottle or poured over ice with a garnish of mint.

What’s the most pressing problem in the drinks world today from your perspective?

When I look at the shelf, the majority of soft drinks are sugary, cloying and made using the same flavours which have dominated for decades now. Adults who aspire to live clean lifestyles want something that’s healthy as well as refreshing with a rewarding flavour profile.

If you could change one thing in the drinks world, what would it be?

I have noticed we are notorious for making the person who has chosen not to drink feel out of place. It would be great if products like Höpt can lift the stigma and make everyone feel ‘in the circle’.

Ryan Christensen was born and bred in Rotorua and has worked in the liquor industry (on- and off-premise) in the Bay of Plenty and Auckland. He worked for Lion for two years and is a former winner of the Lion Customer Service Person of the Year.

Trade enquiries: Lion NZ, 0800 107 272, lionco.com hopt.co.nz

NEWS & VIEWS

BORDEAUX NEW RELEASES

Alfred Tesseron

When Alfred Tesseron from Chateau PontetCanet hosted a tasting in New Zealand this year, the visit – and his wines – took the wine trade by surprise, writes Joelle Thomson BORDEAUX IS short on lefties, organics and biodynamics and big on wine law, tradition and ceremony but an elderly gentleman by the name of Alfred Tesseron wants to create emotion in the glass – and organics are just the start, he says.

Tesseron is the proprietor of Chateau Pontet-Canet in Pauillac and since the mid 2000s, he and his winemaker and go-to man, Jean-Michel Comme, have been converting to organic and biodynamic viticulture. He told a group in the Auckland wine trade in March this year that the grapes dictate the taste of the wine, so he has a strong focus on how they are grown and then how they are processed in the winery.

Tesseron has never worked as a winemaker, although he is trained as one. His role at Chateau Pontet-Canet, a wine estate that was granted fi fth growth status in the 1855 classification and which can trace its origins back to 1725, when Jean-François Pontet gave his name to it. It was not until 1972 that wine was estate-bottled for the fi rst time and three years later the property was sold to Guy Tesseron; owner of Cognac Tesseron and father of Alfred, who runs it today.

In 2004 he and Comme began converting to organic and biodynamic viticulture, but an attack of downy mildew not only put paid to that, but to Tesseron’s sleep during the 2007 vintage. “I was scared that we sprayed for a week and a half but then went back to being biodynamic. I didn’t know that mildew has curves – it starts and then it stops – and I should not have sprayed. Now I know better, but when you don’t sleep for two or three days it is fi ne; after that you get very worried and your mind starts to do funny things. Next time I will wake up and have a cognac for breakfast and take the risk not to spray.” He is also pulling back on the amount of new oak used in the winery – to date he has reduced it from 60% to 50% and has plans for further reductions. “My feeling is that we don’t need oak but if we do that then we have to go step by step to get there.

“What is important to me is that we are tasting the fruit and that the wines made from it taste very pure.”

He has also famously begun choosing concrete vats over stainless steel tanks. As for closures other than cork, Tesseron says he will leave that for the next generation.

THE WINES The tasting that Alfred Tesseron and Glengarry fine wine manager Liz Wheadon hosted in March this year began with the older wines first. The first vertical line up included the 2000, 2001, 2003 and 2004; the second featured the 2005, 2007, 2009 and 2010.

2000 Chateau Pontet-Canet

2003 Chateau Pontet-Canet

Very ripe fruit with rich plum characters and a fleshy, full body, spicy aromas, black olives, dried herbs; all the complexity of aged Bordeaux just beginning to shine in this wine.

Very soft tannins, which are no surprise in a 2003, given it was such a hot vintage; making this wine seem overtly Mediterranean in style with real freshness still and a full body and rich, long fi nish.

2001 Chateau Pontet-Canet

2004 Chateau Pontet-Canet

This wine was significantly more youthful in style, to me, with some bell pepper character – green olives, dried herbs – and also huge tannins. It also has higher acidity than the 2000 and a long life ahead.

This wine is from what Tesseron describes as a classic vintage; it is still very youthful, boasts massively intense colour, extremely high tannins and pronounced acidity. Its flavours are of blackberries, black olives, mocha-chocolate, all hallmarks of great weather during the 2004 vintage.

28 DRINKSBIZ JUNE / JULY 2014

2005 Chateau Pontet-Canet From this year onwards, Pontet-Canet has been 100% organic and biodynamic (with the exception of 2007 when an attack of mildew put paid to that idea). This wine is still youthful but super approachable with very ripe juicy black fruit flavours, powerful tannins and acidity, a long fi nish – and an even longer life ahead, from the taste of it.

2007 Chateau Pontet-Canet A mildew attack not only put paid to the notion of organic and biodynamic viticulture, but to Tesseron’s sleep during the 2007 vintage.

This wine has a slightly greener style in aroma and taste.

2009 Chateau Pontet-Canet Intense garnet colour, very ripe black fruit aromas, a super powerful wine with great structure, a long life ahead and a long juicy fi nish.

2010 Chateau Pontet-Canet The most youthful of all wines in the line up, the 2010 tastes so young that it doesn’t seem like a four year old wine at all, such is the power of the tannins here – deep, structured, long and high. It would be vinfanticide to drink this right now but if you have a cellar and a large budget, it’s a great wine to keep.

Prices range from $313 (2004) to $680 (2010) per bottle and the following vintages are available in New Zealand: 2003, 2004, 2005, 2006, 2007 2008 and 2010. The 2010 has sold out. It’s a shame that great Bordeaux has come to cost so much but it’s easy to see why these wines are such tradeable commodities.

The wines are available from Glengarry stores.

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

ANGOSTURA RUMS The House of Angostura’s award winning rums are blended with an expertise steeped in nearly 200 years of tradition, in a journey that started in 1824 when Dr. Johann Seigert first produced the aromatic bitters which became an integral ingredient in premium cocktails and a mainstay of cocktail culture.

By the 1960s, the family’s Seigert Bouquet Rum was a Trinidadian tradition and part of the company’s rich rum heritage. One hundred years later, in the 1970s, the Fernandes rum company was acquired. Founded in 1890 by Manuel Fernandes, these rums were known for their high quality and great taste. The only rum distillery in Trinidad today, Angostura has a signature style that stems from techniques that have stood the test of time.

and oak. Rich medium body. Packed with toasty flavours of chocolate,honey, toffee, coffee, and roasted nuts. The flavours persist on the palate for an extended period of time, eventually tapering to a fade of molasses, rich cinnamon and spice.

Angostura® 1919 A golden-amber hue with excellent clarity. This rum exudes a complex bouquet brimming over with aromas of cocoa, molasses, caramel and vanilla. It is remarkably soft and well-rounded as the rum glides over the palate and within moments opens up revealing a generous and long-lasting array of toasty baked flavours. The finish is warm and relaxing.

Angostura® 1824 Dark gold in colour, Angostura 1824 offers a seamlessly smooth texture and wellrounded,medium to full body. The bouquet is rich with aromas of sweet molasses, vanilla, honey, cocoa and butterscotch. Definitive cognac top notes. Finishes with a seductive warm toffee fade.

Angostura® Reserva Crystal clear like that of pure water. Ripe banana and exotic tropical fruit aromas have a sharp whiff of vapour. A quick soft attack leads to a round dryish, medium-bodied palate with coconut, molasses, and hints of apple. Finishes with a flavourful spicy and burnt caramel fade.

Angostura® 5 Year Old A golden luminescent colour with amber and orange reflections seen on the edge of the glass. A strong, aromatic nose with lightly wooded notes of coconut, caramel, lemon and a hint of vanilla. Light body. The palate is soft and delicate, with notes of tropical fruits like mangoes and bananas. The finish is quick and slightly spicy with a sweet buttery fade.

Angostura® 7 Year Old A rich hue of deep mahogany. Offers an enticing bouquet of creamy aromas of vanilla, chocolate, molasses, coffee

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

2014 In its anniversary year, 190 years after House of Angostura - celebrated for its iconic Bitters and premium rum range - was founded, maintaining the highest quality standards remains the brand’s primary focus. House of Angostura was awarded four new accolades at the recent World Spirits Awards, the brand’s unwavering approach to consistency and quality continue to fuel the brand’s global competitiveness. Prestigious awards given by the industry’s best, Angostura is honoured to receive the classification as a World Class Distillery 2014, Double Gold for the Angostura 1824 and Gold for the Angostura Reserva, Angostura 5 Year Old Rum, Angostura 7 Year Old Rum and Angostura 1919.

NEWS & VIEWS

BINGE DRINKING DECLINES It’s official; binge drinking and the percentage of the population consuming alcohol have both declined and responsible drinking is rising – as these charts and Jenny Cameron’s column (page 8) illustrate.

20% of adult New Zealanders did not drink in the last year

19% of 16-64 year old New Zealander drinkers have a potentially hazardous drinking pattern

81% of adult New Zealanders who drink do so light to moderately

(Ministry of Health, 2011/12 New Zealand Health Survey)

(Ministry of Health, Hazardous Drinking in 2011/12 – findings from the New Zealand Mental Health Survey)

(Ministry of Health, 2011/12 New Zealand Health Survey)

Pregnant women/ non-drinkers/ <18 yrs

Drinkers who want to enjoy responsibly and socially as part of a balanced, healthy lifestyle Legal purchase age+

Hazardous drinkers /addicts

Binge Drinking by Students in the Last Four Weeks

Consumed Alcohol in the Past 12 Months

100

100

80

80

60

60

Percent (%)

Percent (%)

2006/07 2011/12

40

Male Female

40

20

20

0

0 15-17 18-24 25-34 35-44 45-54 55-64 65-74 Source: 2006/07 and 2011/12 New Zealand Health Surveys (15 years and over)

75+

2001

2007

2012

Source: 2006/07 and 2011/12 New Zealand Health Surveys (15 years and over)

These charts were supplied by Jenny Cameron, director of external relations for the Brewers Association of Australia & New Zealand Inc. JUNE / JULY 2014 DRINKSBIZ 31

VIBRANT NEW WINNIE BAGOES LARGE OPEN spaces, eclectic artwork and a relaxing atmosphere are a winning combination for Winnie Bagoes, the ‘original gourmet pizza bar’ in Christchurch.

The restaurant has become something of a Christchurch institution. It was twice displaced but has once again reopened within the four avenues. With the new restaurant offering familiar funky and eclectic environment, loyal fans are returning en masse to enjoy their favourite gourmet pizza fix.

THE SKOPE SOLUTION Designers of the new Winnie Bagoes, Element 17, needed a bar that suited the requirements of their very specific new fit-out. Situated in the centre of the building, the large square shaped bar caters to the

needs of a family friendly restaurant on one side and a lively bar on the other. To meet these requirements, Skope’s customs team created a U-shaped back bar, which extends almost entirely around the bar, enabling staff to serve from virtually any point.

This accentuates both the design and the functionality of a versatile bar and restaurant.

FACT FILE Place: Winnie Bagoes, Christchurch Products Used: Custom Backbars Owner: Geoff Cavell Architect: Element 17

NEWS & VIEWS

KAHURANGI TAKES ON STARBOROUGH KAHURANGI LIQUOR is now distributing Starborough Marlborough Wines nationally from 1 June this year.

The family owned Starborough brand is a small Marlborough wine producer, making wine from grapes grown in both the Wairau and Awatere valleys.

Kahurangi Liquor Distributors is the distribution arm of Kahurangi Estate; a Nelson-based winery, which also represents a wide range of brands from around New Zealand and the world. The company has just released its 2013 Kahurangi Estate Mt Arthur Reserve Pinot Noir from

one of the best vintages that New Zealand has ever seen.

Most 2013 wines are still to pour out of wineries but as wines such as the Mt Arthur are showing, it was a stunning year.

“This is our fi rst ever release of a reserve Pinot Noir and it is a stunning example of the variety with excellent intensity and balance and has an RRP of $35,” says Phil Wakelin of Kahurangi Liquor Distributors.

Trade enquiries: To stock Kahurangi and Starborough wines, contact Phil Wakelin, phone 021 1961165 or email: Phil@kahurangiwine.com

Champagne Louis’ has a new look THE MAKERS of Champagne Louis Roederer have unveiled a new look with design by Philippe di Meo, the creator of the 2002 Flacon Médaillon Cristal.

The new Louis Roederer brand signature emphasises the brand name and the seal is featurved more prominently on the rebranding of the range.

“The coherence across the whole range reinforces its visual impact, brand personality and consistency,” says Michel

The latest addition to

Main Divide's

aromatic range

“Main Divide Gewurztraminer tastes outstanding with spicy chicken dishes, which channel a Moroccan style flavour. It’s also a treat on its own. Stock it and serve by the glass.” ~ Joelle Thomson

Janneau, executive vice president of Champagne Louis Roederer.

There is also a new deluxe packaging range, which will be available exclusively in top wine retail outlets.

“Louis Roederer combines respect for traditional values with an ongoing commitment to quality improvement through cutting-edge technology. We wanted to express more than that, building on certain key aspects of established packaging but

presented in a purer, simpler and more elegant style,” says Janneau. “We feel the new look of the brand does justice to our brand architecture, whilst staying in tune with modern tastes.”

The Champagne Louis Roederer website has also had a significant revision, which brings together extensive information about the bubbly range, as well as the Louis Roederer story. louis-roederer.com

Supporting New Zealand’s

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NEWS & VIEWS

MOORE WILSON’S NEW ONLINE LIQUOR STORE THE OWNERS of iconic Wellington food, wine and beverage store, Moore Wilson’s, have taken their wares online to a freshly designed website, which delivers nationwide.

The site has been designed with a clean fresh look, and includes a new online shop, Wine Direct, which has a carefully selected range of some of their customers’ favourites. Wairarapa wines and Wellington craft beers are well represented, with plans to add more and more from the in-store selection as time goes on.

“As a food-service specialist, liquor has been a major focus of ours and over the years we have seen it

grow into one of our key product categories. Moore Wilson’s Wine Direct seems a logical step, using the internet to deliver our everyday low prices to customers outside of Wellington,” says Julie Moore, director of Moore Wilson’s.

“We’ve always set out to be transparent and honest with regards to pricing, offering additional discounts on sealed-cases, and with our new online shop, passing on the low rates negotiated with couriers and banks for freight and handling.”

Moore Wilson’s Wine Direct also tailor makes personalised cards to accompany gifts purchased online.

SOUTHERN BREW’S NEW DOORS INVERCARGILL BREWERY’S head brewer Steve Nally toasted the opening of the brand new Invercargill Brewery with his iconic Pitch Black stout this year.

Turning off the old plant for the last time was a nerve wracking decision, which Nally said he had deferred several times to try and build up stocks.

“Ultimately that didn’t work anyway – we kept selling out,” Nally said.

While commissioning the new plant was not without hiccups, in hindsight it had been relatively smooth.

“Our first brew day started at 9am and ended at 9.30pm but each time we got better as we ironed out a few more kinks. Within a week we’d brewed 10,800 litres – more than we could do in a month with our old kit.”

This marks the third move for Invercargill Brewery, which was established by Steve Nally and his father, Gerry, in 1999 in an old dairy shed on the outskirts of Invercargill.

The brewery then moved into town to the site of the former Kiwi Bacon factory in 2006, and has since transitioned to larger premises at Leet Street since December 2013.

34 DRINKSBIZ JUNE / JULY 2014

Lion buys Morton Estate

LION NEW Zealand has purchase d the Mor ton Estate wine brand, whic h includes Mor ton Estate’s Stone Cree k vineyard, adjacent to Lion’s Wither Hills property in Marlborough.

Lion’s New Zealand Managing Dire ctor Rory Glass says the deal bolsters the company ’s wine port folio, complem enting its existing brands, such as Wither Hills and Huntaway.

“Mor ton Estate will be a great complement to our existing brands, giving us more flexibility in the way we service customers and consumers by way of range and price. We expect to grow Mor ton Estate beyond its exist ing channels in order to fully unlock the potential of the brand,” he says.

The former owner of Mor ton Estate, John Coney, says the sale was an opportunity for his team to focus on expanding their other brands inclu ding Southern Dawn, Nikau Point, Mill Road and Penny Lane.

“I am confident that Lion is the right buyer for Mor ton Estate and the Ston e Creek vineyard. I believe they are committed to developing the brand and I look forward to seeing it nurtured to its full potential. We can now chan nel our energies into growing my othe r wine brands and developing new opportun ities for our customers,” says Coney.

Handover was anticipated to be complete by early June.

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

NEWS & VIEWS

PUT A (NEW) CORK IN IT Auckland’s Skycity Grand is the venue for the free Penfolds recorking clinic in July THE MAKERS of Penfolds wines are famous for their recorking clinics where they tend to old wines free of charge, as their winemakers will in Auckland on 23 and 24 July.

The clinics have run for over 20 years as a complimentary, after-sales service for wine collectors with old Penfolds wines sealed with corks. Screwcaps are big these days but Penfolds wines are among the most collectible in the Southern Hemisphere and many collectors own old wines which were sealed with cork.

The idea of the clinics is for winemakers to open, assess quality, top up the wines, certify them as fit for consumption and re-capsule bottles with new corks. The clinic appointments are free of charge for owners of Penfolds red wines that are aged 15 years or older. The days are also an opportunity for wine collectors to tap into Penfolds winemakers’ minds to discuss when to drink their wines, cellaring tips, and learn more about the ageing journey of wine.

The new 2009 Penfolds Grange…

Penfolds senior red winemaker Steve Lienert visited New Zealand in May this year to launch the winery’s new vintages of super premium wines and its ultra premium collectible, Penfolds Grange.

The wine is the 2009 Penfolds Grange; a wine that retails at about NZ $800. This year’s release tasting at the Auckland Museum took place over a meal for media and the restaurant trade from Auckland, Wellington and further afield.

Lienert began at Penfolds in 1978 – “Straight from school, too young to buy wine, so for the first few years I had to use my wine allowance on fruit juice,” he says.

If he had been legally able to purchase wine, however, Grange would not have been his first choice on the basis of its high price of AU$11. Before the 1970s were out, its price had risen to $20, which was seen as an outrage by the public at the time. Skip forward three and a half decades and the price is now over NZ$800!

36 DRINKSBIZ JUNE / JULY 2014

THE WINES

2011 Penfolds RWT

RRP $219.99

2011 Penfolds Yattarna Chardonnay RRP $149.99

It’s not every day that Tasmania has this much claim to fame; 95% of the grapes in Penfolds’ top Chardonnay came from there with the balance from the Adelaide Hills.

Both areas contribute relatively cool climate grapes to this delicious white wine. It’s full bodied and intensely modern in taste with more freshly crushed macadamia nut aromas than the creamy bells and buttery whistles style but thanks to 64% new oak for eight months, it is packed with all the appeal that Chardonnay lovers look for.

2010 Penfolds St Henri

RRP $99.99

Best ever? Certainly among one of the top five vintages of St Henri, says Penfolds senior red winemaker Steve Lienert; 2010 was a stunner of a year and this is a formidably powerful wine. It is also a red that has no new oak at all, so subtlety and power are the name of the game in this Shiraz, which is always released as a four year old. It is made with grapes from the Barossa Valley, McLaren Vale, Coonawarra and the Adelaide Hills; all combining in a super fresh, intensely fruit driven wine.

The 2011 vintage was the most challenging since 1974, says senior red winemaker Steve Lienert, due to rainfall. That said, this is a bold powerful expression of fruit driven Shiraz which is 100% from the Barossa Valley and entirely aged in French oak.

Huge, powerful, intense and youthful, it will have a lot more to say for itself in another decade but it is clear this wine will age well for two decades, in the right cellar.

2009 Penfolds Grange

RRP $834.99

Words seem almost inadequate to describe an $800 wine but here goes; this one is made with 98% Shiraz and 2% Cabernet Sauvignon and with grapes from the Barossa Valley, McLaren Vale, Clare Valley and Magill Estate (which is in the Barossa). It is super powerful but I fi nd this vintage of Grange to be smoother, softer and altogether more approachable right now than many others in the past. There is lovely oak integration from 300 litre brand new American oak hogsheads, which had medium toast - that translates to soft, interestingly spicy aromas.

CORK UP To find out more or to register for the Auckland Penfolds Recorking Clinic at Skycity Grand on 23 and 24 July 2014, visit penfolds.com or phone 0800 651 650.

Gisborne wine has two great vintages

Some may speak of range.

Others of quality.

All speak of

Winemakers on the East Coast are thrilled to have had two great vintages in a row, says Steve Voysey from Spade Oak in Gisborne “TICK OFF two in a row for sunny Gisborne,” says Steve Voysey, winemaker and owner of Spade Oak Wines in Gisborne; the country’s third largest wine region.

“You know it’s a legendary vintage when every tank in the place is chocca. I’m just loving what I’m seeing being caressed into wine.

The ferment bench is a delight to taste though.”

The 2013 Young Viticulturist of the Year, Matt Fox, says the harvest this year was early with a significant amount of grapes ripening at the same time, which made for a relatively smooth vintage.

“Harvest was 10 to 12 days early due to the fantastic Gisborne weather. This vintage has produced fruit which was as good as last year’s, without a doubt,” says Fox. “We’ve just had to work a lot harder this year to overcome some challenging early season conditions.”

Despite the glowing comments and best efforts of weather forecasters, this year was hot and dry, which meant that many grape growers worked harder than in some years.

Gisborne viticulturist Doug Bell says he has never worked as hard to produce such good grapes. “The twin vintages of 2013 and 2014 are stunning but we ended up with a hot and dry season, overfilled with sunshine and ripeness.”

The Gisborne region is home to a growing number of grape varieties which are seen as alternatives to the mainstream, including Viognier, Chenin Blanc, Syrah, Malbec and Albarino, among many others. One of their chief champions is biodynamic wine pioneer James Millton, who celebrated his 30th vintage in the region this year. He sees 2014 as a year of great aromatic intensity for white wine grapes.

“I have never tasted Viognier this good,” he said, post vintage 2014.

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SAVERGLASS AUSTRALIA Pty Ltd 289 Flinders Street, Adelaide SA 5000 PO Box 6537 (Halifax Street), Adelaide SA 5000 Tel. : (08) 8232.0770 / Fax : (08) 8232.0880 www.saverglass.com / info@saverglass.com

SAVERGLASS AUSTRALIA Pty Ltd 289 Flinders Street, Adelaide SA 5000 PO Box 6537 (Halifax Street), Adelaide SA 5000 Tel. : (08) 8232.0770 / Fax : (08) 8232.0880 www.saverglass.com / info@saverglass.com Paul Paleologos: pnp@saverglass.com.au Sally Arnold: sjt@saverglass.com.au

SAVERGLASS NZ Ltd PO Box 8020 Symonds St Auckland Tel. : (09) 522 2990 / 021 580 104 Fax : 09 522 2994 www.saverglass.com / krb@saverglass.co.nz

SAVERGLASS NZ Ltd Unit G, 383 Khyber Pass Rd, Ne PO Box 8020 Symonds St Auck Tel. : (09) 522 2990 / Fax : 09 52 www.saverglass.com / krb@s

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HOSPITALITY AWARDS

AUCKLAND HOSPITALITY STARS The annual hospitality industry gongs attracted record breaking votes this year

THE AUCKLAND hospitality industry has spoken and the winners of the 2014 Lewisham Awards have been announced.

This year attracted a record breaking 7,386 votes from industry peers and the winners represent the leading lights of the Auckland restaurant scene – The Elbow Room in Herne Bay won Auckland’s most outstanding local bar while Golden Dawn was voted the city’s most outstanding bar.

Lewisham Foundation chairman Chris Upton was heartened by the number of votes received this year.

“It’s an increase of more than 10 per cent over 2013, which I believe shows the industry is really getting behind these awards,” said Upton.

“It’s great to see a mix of older hands and exciting newcomers among the winners.

There’s no bigger accolade than one awarded by your peers so to be named a fi nalist is something each of these people can be very proud of.

The Auckland hospitality scene is abuzz at the moment; there’s a great feeling in the industry,” said Upton.

The award winners were announced on Sunday 1 June at a formal event at Shed 10 with hundreds of guests in attendance.

The 2014 Lewisham Award winners Angostura Outstanding Bartender

Barney Toy, Fukuko Beam Suntory Outstanding Bar

Golden Dawn Caffe L’affare Outstanding Coffee Establishment/Barista

Duke Tran, Rad Café Crombie Lockwood Outstanding Waiter

Nick Harding, Baduzzi EuroVintage Outstanding Wine List

O’Connell St Bistro General Digital Outstanding Maitre d’

Brandon Lela’ulu, Prego Gilmours Outstanding Chef

Sid Sahrawat, SIDART Menumate Outstanding New Establishment

The Blue Breeze Inn Moana Pacific Seafood Emerging Talent

Elizabeth Birch, Eight.Two Moet Hennessy Outstanding Hospitality Personality

Judith Tabron, Soul Bar & Bistro

This year’s Lewisham Awards winners represent the leading lights of the Auckland restaurant scene – The Elbow Room won Auckland’s most outstanding local bar while Golden Dawn won the city’s most outstanding bar.

Negociants Outstanding Wine Service Professional

Piers Haszard, Botswana Butchery One Music Outstanding Existing Establishment

The French Café Pernod Ricard Outstanding Restaurateur

Mark Wallbank, The Blue Breeze Inn Restaurant Association of New Zealand Outstanding Sales Representative

Ben Longhurst, EuroVintage Rubbish Direct Outstanding Caterer

Mint Kitchen Telecom NZ Outstanding Supplier

Neat Meat Waterfront Auckland Outstanding Local

Elbow Room JUNE / JULY 2014 DRINKSBIZ 39

UNCOND SUPPO

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ALL BLACKS SUPPORTERS PACKS AVAILABLE NOW Steinlager has teamed up with the All Blacks this winter to bring these limited edition Supporters Packs to market to reward our unconditional supporters. These packs hit market in early June and will be in high demand given the distinctive pack design and associated point of sale.

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DITIONAL ORTERS

MEET THE BREWERS To help promote the Steinlager Supporters Packs, the All Blacks were sent into Lion’s brewery to document the process of what makes Steinlager New Zealand’s finest.

The day was documented on film and will be heavily promoted online in the social space during the Steinlager Series to drive sales of the Steinlager Supporters Packs and reinforce why Steinlager is New Zealand’s finest.

STEINLAGERFANS.CO.NZ Steinlager are the All Blacks longest standing sponsor, and known for their unconditional support of the men in black. To take this support to the next level, Steinlager have built a new website for All Blacks fans. It will be packed with exclusive content, live stats, competitions, news, schedules, highlights and much more.

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You must be 18 years or older to purchase.

HIGH 5

STOCK WELL THIS WINTER Show your customers the newest flavours and top quality with this top 5, selected

by Editor Joelle Thomson

1

GIVE GEWURZ’ A CHANCE

2012 Main Divide Gewurztraminer

RRP $19 to $20

The Gewurztraminer grape makes one of the most deliciously recognisable of all white wines anywhere on Earth with its intense floral aromas – it smells like a bunch of old fashioned red roses, Turkish Delight and lychees combined. And it also grows exceptionally well in New Zealand, offering extraordinary value for money in this luscious newcomer – Main Divide Gewurztraminer, which tastes outstanding with spicy chicken dishes, which channel a Moroccan style flavour. It’s also a treat on its own. Stock it and serve by the glass.

Trade enquiries: pegasusbay.com

2

CENTRAL OTAGO WOW

2012 Mount Edward Morrison Vineyard Pinot Noir

RRP $65

Morrison Vineyard Pinot Noir is a consistent top five from Central Otago’s extensive Pinot Noir portfolio, thanks to sensitive use of oak combined with beautifully smooth, ripe red fruit flavours. Bigger is sometimes better but in this wine that translates to subtle as well as powerful, thanks to winemaker Duncan Forsyth.

Trade enquiries: mountedward.co.nz

3

4

GREAT THINGS

2011 Lansdowne Estate Pinot Noir

RRP $35

Winemaker Karl Johner created this savoury, spicy, silky and seamless Pinot Noir from the 2011 vintage in the northern Wairarapa. The vineyard is small but has exceptional potential as this (and previous) vintages of this Pinot Noir show. It’s a lovely smooth, easy drinking wine. Stock it.

Trade enquiries: lansdownewine.co.nz

5

ROAST DAY RED

2013 Selaks Reserve Hawke’s Bay Merlot Cabernet RRP $18 to $20

GREAT DOG POINT

2012 Dog Point Vineyard Pinot Noir Marlborough

RRP $45

This stunning new release from iconic Marlborough winery Dog Point Vineyards, shows what great grape growing and winemaking can do, even in a tough year such as 2012. It was made by the talented duo of Ivan Sutherland and James Healy and struts its stuff as a savoury, fleshy, full bodied red, which shows that Marlborough certainly has great red wine potential – to complement the successful sea of Sauvignon from this region.

Trade enquiries: dogpoint.co.nz

42 DRINKSBIZ JUNE / JULY 2014

Roast Day is on its way and here is the wine to serve your customers with the ultimate winter roast. Merlot is in the lead role here and it brings a soft, fleshy character to the fi rm Cabernet backbone of this ready to drink young red. It has attractive spice aromas of cinnamon, nutmeg and an earthy fi nish. This is top value for money.

Trade enquiries: selaks.co.nz

SO M E TH I NGS S H OUL D BE KE PT S ACRE D

SHIRAZ/SYRAH CATEGORY REPORT

Syrah is growing in fashion and in quantity in New Zealand but there is more to this grape and the wine it makes, as our selection of top winter reds shows - they come from further afield than our own shores, including France and Australia writes Editor Joelle Thomson

SYRAH photo: Š Calmel & Joseph

BY ANY NAME

44 DRINKSBIZ JUNE / JULY 2014

CATEGORY REPORT SHIRAZ/SYRAH

Syrah vs Shiraz – what’s in a name?

SYRAH AND Shiraz are the same grape by different names, a fact which taps into the mysterious origins of this deeply coloured French red grape from the Rhone Valley.

Syrah’s most famous home is in the Northern Rhone Valley in France, especially in the Côte Rotie and Hermitage appellations (an appellation is a defined geographic wine area).

“Shiraz or Chiraz was an important wine centre in ancient Persia (today’s Iran). It has often been speculated that Syrah was introduced from Persia to Marseille by the Phocaeans around 600 BC, or from Persia to the Vallee du Rhone by the Crusaders between 1095 and 1291,” writes Master of Wine Jancis Robinson in Wine Grapes.

There is no actual difference in the Syrah/Shiraz grape – other than the name – but there are stylistic differences, which are a feature of the different climates in which it is grown.

New Zealand winemakers have mostly opted for the French name, Syrah, for the wines they make from this grape. It better suits the style of wine they can make from grapes growing in New Zealand, where the climate has more in common with the Rhone Valley (northern, that is) than with Australia’s Barossa Valley, where the climate is significantly warmer, the sunshine hours significantly higher and the wines made there reflecting this greater heat.

Grenache and Syrah are marriage partners in nearly all of the wines made in the Southern Rhone; if it is not paired with Grenache, then Syrah from the Southern Rhone will be blended with other grapes, which can include Carignan, Mourvedre and Cinsault, among others.

Yalumba Galway Shiraz is an excellent glass pour wine for New Zealand wine lists this winter.

Top Syrahs and Shiraz to stock on your list STUNNING VALUE GLASS POUR SHIRAZ

WORK OF TASTE

2012 Yalumba Galway Vintage Shiraz

2012 Yalumba Barossa Patchwork Shiraz

SHIRAZ OF THE HILL 2012 Jim Barry Lodge Hill Shiraz RRP $24.95

RRP $27.00

RRP $19.95

As under $20 reds go, they don’t come much better than this both in value for money and rich flavour; there is a warm, oak-derived spice aroma profile here.

Think: black pepper, cardamom and nutmeg accompanying the dark cherry fruit flavours, and team up a good food match for this flavour spectrum. Yalumba Galway Shiraz is an excellent glass pour wine for New Zealand wine lists this winter.

Juicy, dry and lingering; this Shiraz is a work of taste, thanks to the inclusion of grapes from a wide range of climates in different areas of the warm Barossa Valley.

It is well priced to sit as either a glass pour or a good by the bottle offering. Good value and flavour.

Talk about tasty. This Shiraz comes from a very high altitude vineyard in the Clare Valley; 480 metres above sea level, to be exact; an area where the cool nights help temper the region’s hot days and produce a spicy, full bodied Shiraz with all its dark fruit, black pepper and warm cedar aromas present and counted. The finish is juicy, fruit driven and long. Stock it.

JUNE / JULY 2014 DRINKSBIZ 45

SHIRAZ/SYRAH CATEGORY REPORT

Syrah is the only black grape variety legally permitted to make wine from in France’s Northern Rhone Valley.

CELLAR MASTER LEHMANN 2012 Peter Lehmann Portrait Shiraz RRP $28.95

This wine is even more of an icon now than when the late Aussie wine pioneer Peter Lehmann was alive. It’s also extremely youthful with primary fruit and black pepper aromas driving the taste, the grippy mouth feel and the intense core of rich plum fruitiness. It is an outstanding wine to serve with a slow cooked rich meaty dish – and also one to cellar too, for those with the courage to put a few bottles aside for that special cellar list in another decade’s time.

FROMM’S TOP SYRAH 2011 Fromm Vineyard Syrah

RRP $62

And here is the long term proof of Marlborough Syrah from winemaker Hatsch Kalberer at Fromm Vineyard. This is an impressively smooth, richly fruitdriven red with three years of age on it now, so it is beginning to come into its own. This would make an impressive glass pour, but it is such a special wine that it deserves to be decanted, served in large glasses and matched to a slow cooked spicy meat dish this winter. Team it up with something special on your seasonal winter menu and wow your customers.

46 DRINKSBIZ JUNE / JULY 2014

Serve Saint Clair Syrah as a gate opener to this full bodied red – it’s perfect for winter and showcases New Zealand’s growing diversity in wine styles.

MARLBOROUGH MARVEL 2013 Saint Clair Syrah

RRP $24.99

Who would have thought? The region that is best known worldwide for Sauvignon Blanc is beginning to prove suitable for succulent, soft, full bodied reds made from Syrah; yes, this Marlborough Syrah

tastes like the real thing – spicy nuances, peppery aromas, ripe plum flavours, it’s all there. The mid ripening Rhone Valley red grape might seem to require more heat than Marlborough can deliver but in the hands of Saint Clair’s grape growers and winemakers, this is a stunning, true to type red, which over delivers for the taste.

If you’re in love with those seductive spicy southern Rhone Valley reds, here’s a wine for you. Serve Saint Clair Syrah as a gate opener to this full bodied red – it’s perfect for winter and showcases New Zealand’s growing diversity in wine styles.

Trade enquiries: Negociants NZ, ph 0800 634 624, negociantsnz.com

CATEGORY REPORT SHIRAZ/SYRAH Laurent Calmel

Jérôme Joseph

About Calmel & Joseph Alastair Pope and Ryan Quinn of the Auckland import and retail wine business, Wine Direct (in Ponsonby and Parnell) began importing the southern French range, Calmel & Joseph, in 2011.

The first wines they brought into New Zealand were from the 2009 French vintage of this wine company, which is based in the vast Languedoc region in the south of France. The production of Calmel & Joseph averages about 200,000 bottles a year and Laurent Calmel is the winemaker (oenologist) who works with grape grower partners to select the grapes they produce their wines from. Jerome Joseph is a graduate in hospitality management and was born and bred in Languedoc Roussillon, where he returned in 1995. The wines are then made on site by Calmel, prior to raising, blending and then bottling them there.

The reduced transport throughout the winemaking process allows for high quality products at relatively low retail and wholesale prices.

FRENCH CONNECTION

VILLAGE VALUE

SOUTH AUSTRALIAN SHIRAZ

2011 Calmel & Joseph Saint Chinian AOP RRP $13.99 to $15.99

2011 Calmel & Joseph Cotes du Roussillon Villages AOP

2012 Jacob’s Creek Shiraz RRP $10.59

Jacob’s Creek has become such a successful global brand that it’s easy to forget just how successful its winemaking team are at creating fresh, plummy, fruit driven red wines for early, easy drinking pleasure.

This is a medium bodied, intensely flavoursome red with black pepper, coconut, spice and savoury, earthy aromas all marrying together in a fresh youthful red wine with a medium finish. Jacob’s Creek Shiraz is one of the best value reds in the Southern Hemisphere.

A trio of grapes make this youthful southern French red a fascinating, well priced star and they are: Syrah, Grenache and Carignan.

The first two are really well known while Carignan is not as familiar to many New Zealanders, but it is a key ingredient in many areas of the vast Languedoc region in southern France. Syrah adds the rich deep colour and smoothness, while Grenache contributes a red fruity appeal and Carignan adds weight, texture and depth.

This is a great wine at this price. It is still youthful and drinks well, but has another good half a decade – or more of time to improve and age well.

Jacob’s Creek Shiraz is one of the best value reds in the Southern Hemisphere.

RRP $13.99 to $15.99

This wine is made with the same trio of grapes but has a noticeably smoother, softer taste of fleshy red fruit flavours; it is a lively, youthful red for drinking on a cold night because its intense tannins seem to beg for cool weather and rich savoury food.

I really like the dark style of this wine. It drinks well now and will evolve over the next five years but why wait? This is made for enjoyment soon.

Trade enquiries: Wine Direct, ph 0800 660 777, winedirect.co.nz

GUTSY WINTER WINNER 2011 Jacob’s Creek Reserve Barossa Shiraz RRP $17.29 Now we’re talking. This is big in every way; body, taste, richness and its complex integration of intense black fruit flavours married to subtle silky spicy aromas.

Delicious, long and lovely.

CONSISTENT STAR 2012 Wyndham Estate Bin 555 Shiraz

RRP $13.29

With its medium ruby colour and its complex savoury nose, this South Australian wine could almost pass for a cheap and extremely cheerful Cotes-du-Rhone, and I often wonder if that’s what George Wyndham had in mind when he founded this famous winery across the ditch. But it’s so bright and rich in dark plum flavours that this gives away its origin immediately. This is an extraordinary bargain.

JUNE / JULY 2014 DRINKSBIZ 47

SHIRAZ/SYRAH CATEGORY REPORT

Winemaker Rod McDonald shows his passion for great Syrah in every drop of the 2011 Te Awanga Estate Syrah Hawke’s Bay.

ELEGANT SYRAH

CHANNELLING THE RHONE VALLEY

SACRED HILL’S FINEST

2011 Church Road McDonald Series Hawke’s Bay Syrah RRP $26.59

2011 Te Awanga Estate Syrah Hawke’s Bay RRP $24.99 - $36.99

2009 Sacred Hill Deerstalkers Syrah

Talk about a dark red flavour bomb of a wine; Church Road winemaker Chris Scott has bottled a deep garnet, full bodied beauty which is led by black pepper aromas and dark fruit flavours which taste of ripe Damson plums, blackberries, raspberries and strawberries. It is still extremely youthful but so impressive with its savoury aromas that this is great drinking now.

It will also age, rewarding those patient enough to wait for up to 10 years for this wine to soften and mellow into a more complex, savoury flavoured red.

The great French wines of the Northern Rhone inspire winemaker Rod McDonald when making Syrah, which comes through in the complex layers of smooth, fleshy tasting wine. It has an elusively intense range of flavours which taste of black plums and juicy black cherries, both of which are harnessed to fi rm but smooth, youthful tannins. There is a spicy black pepper aroma on the nose, just to hint at the grape’s identity. It’s incredibly youthful, even at three years old, and shows just how well suited one of New Zealand’s most moderate climate zones is to this great French grape.

The 2011 Te Awanga Estate Syrah is a great New Zealand red, forging a path towards a new style.

Deerstalkers is one of Hawke’s Bay’s most respected and admired Syrahs, and it’s easy to taste why in this spicy, smooth but still youthful five year old red, which was made by winemaker Tony Bish and his team at Sacred Hill. Along with Syrah’s hallmark aromas of black pepper, nutmeg and cardamon like spice, there are intense dark plum flavours; all of which combine in a wine with a lingering fi nish and a great life ahead. It drinks well now and would be a great match with roast venison dishes, but it will also cellar well for at least a decade.

Trade enquiries: sacredhill.com

Trade enquiries for Jacobs Creek, Wyndham Estate and Church Road: Pernod Ricard NZ, ph 0800 50 3000, pernod-ricard-nz.com

MUST STOCK SHIRAZ

Trade enquiries for Mr Riggs & Te Awanga Estate:

2012 Mr Riggs The Truant McLaren Vale Shiraz RRP $14.99 - $26.99

Federal Merchants & Co, federalmerchants.co.nz

GLOBAL SYRAH STAR From its deep garnet colour to its smooth soft mouth feel, this is one classy Shiraz and since the oak is very much in the background of this wine’s taste, it is almost more in the Syrah mould than the big bold Shiraz style. It is an excellent wine match with savoury, slow cooked winter meat dishes. Serve it with your best steak too, preferably with sauce au poivre – or else just a good grind of the fresh black pepper.

No wonder it won a gold metal at the China Wine and Spirits Awards. Stock it.

48 DRINKSBIZ JUNE / JULY 2014

2012 Crossroads Winemaker’s Collection Syrah RRP $33 to $34 Impressively deep garnet in colour, smooth in the mouth and full bodied, this Syrah is an outstanding red wine to stock this winter; and even better now it has a global accolade to add to its credentials – this wine won the Best New Zealand Red Wine and Best New Zealand Syrah at the IWC in London this year (see our story, page 20).

Trade enquiries: yealands.co.nz

RRP $55 to $60

Cote-Rotie, Saint-Joseph, Crozes Hermitage, Cornas and Hermitage are all code for high quality Northern Rhone Syrah - these are the legally controlled Appellation Controlees (ACs) in this region.

BEER FEATURE

All Blacks v South Africa - Loftus Versfeld, Pretoria, 24 August 1996

MATCH MADE YOU KNOW WHERE...

Steinlager and the All Blacks

Brew News, May 1987

Two of New Zealand’s most iconic brands have renewed their official partnership to take them through the 2015 and 2019 Rugby World Cup tournaments

Alex Wyllie, Brian Lochore, John Hart

50 DRINKSBIZ JUNE / JULY 2014

IT’S A big year for rugby and for the biggest sponsors of New Zealand’s All Blacks; Steinlager.

This year those in charge of these two iconic brands cemented their long-term relationship when the makers of Steinlager, Lion New Zealand, signed their longest contractual sponsorship renewal ever; an eight year long deal where the brand will support the country’s rugby team.

The sponsorship first began in 1986 and there has been a huge evolution of the game since then. Back in the 1980s, New Zealand rugby was still an amateur sport compared to its fully fledged professional status today.

“Steinlager was the main sponsor when the brand started

out as a sponsor and was the only sponsor on the jersey right through until the mid 1990s, with the exception of Canterbury clothing, which would also have been on the jersey for at least some of that time,” says Steinlager senior brand manager, Michael Taylor.

The win that cemented the long term relationship between the two brands was in 1987 when the All Blacks won the Rugby World Cup against the French.

“That was only a year into our sponsorship but it helped to cement Steinlager as long term sponsors. There was good synergy at the time between the All Blacks and the Steinlager brand, both of which were seen as quintessentially Kiwi – not

BEER FEATURE

All Blacks v France - AMI Stadium, Christchurch, June 15, 2013

Blacks have played 382 tests, won two Rugby World Cups, two test series against the British and Irish Lions, three Northern Hemisphere Grand Slams, 20 Bledisloe Cups and 12 Tri Nations/Four Nations trophies. They’ve had their fi rst series victory in South Africa and most recently secured the fi rst unbeaten season of the professional era.”

In 1998, a limited edition lager called Seanlager was produced in honour of former All Blacks captain, Sean Fitzpatrick, who retired that year. Then in 2011, Lion reintroduced the white Steinlager can to celebrate 25 years between the fi rst All Blacks’ World Cup win and the next win in 2011. Both wins took place at Eden Park in Auckland against France.

“The makers of Steinlager are extremely proud to once again partner with the All Blacks as they do battle against the English. There will no doubt be some real feeling between the two sides and we wanted to provide fans with a fitting way to celebrate and show their support,” says Taylor.

Then in 2011, Lion reintroduced the white Steinlager can to celebrate 25 years between the first All Blacks World Cup win and the next win in 2011.

Sean Fitzpatrick, Jon Preston, & Glen Osborne, All Blacks v South Africa, 24 August 1996

Images supplied by Steinlager

only in New Zealand, but internationally. This was really key to making that relationship a long-term one,” Taylor says.

This year’s renewed contract will take the two brands through the 2017 British and Irish Lions tour of New Zealand and also secures naming rights to the three test match Steinlager Series for 2016, 2018 and 2020.

“It’s fantastic to have Steinlager sign on to continue this wonderful partnership between two of New Zealand’s most iconic brands. Steinlager is our longest serving sponsor and we would like to thank them for their unwavering support since 1986,” says New Zealand Rugby CEO Steve Tew. “We couldn’t be more thrilled to renew this iconic sponsorship with our world champion All Blacks. This sponsorship will take Steinlager’s support of the All Blacks through to well over 30 years, making it one of the longest running sponsorships in New Zealand sport,” says the managing director of Lion New Zealand, Rory Glass.

“During this time rugby has turned professional, the All

JUNE / JULY 2014 DRINKSBIZ 51

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

BEER NEWS

YEASTIE BOYS HOOK UP WITH NEW PARTNER WELLINGTON CRAFT brewing duo Sam Possenniskie and Stu McKinlay of Yeastie Boys have signed an exclusive sales and distribution contract with Federal Merchants & Co. The new distribution deal took effect on 1 May this year.

Federal Merchants & Co, who are new to craft beer but boast an exciting portfolio of national and international drinks brands, will significantly increase the availability of Yeastie Boys’ innovative ales nationwide,

Wild food awards grow

says Yeastie Boys directive creator Sam Possenniskie.

“We’ve just unlocked the potential for a massive jump in beer production, through our brewing partners at Invercargill Brewery, so it made perfect sense that we looked seriously about how we best got that beer to the people who’ve been asking for it for so long. We have known of Federal Merchants and been talking to the guys there for about a year now, we’ve got to know each other pretty well, and have developed a great respect for what each other do. We’re ready to consummate the relationship – I guess it’s like friends who get to know each other before becoming lovers.”

Federal’s marketing manager Bho Patel sees Yeastie Boys as an innovative craft beer and an exciting brand with a consistent high quality product.

“Our philosophy has always been to align ourselves with brands of international quality who are leaders in consistency and

display excellence in their field, Yeastie Boys more than fit the bill.”

McKinlay and Possenniskie, have just returned from a successful trip to Great Britain where their Gunnamatta (an earl grey India Pale Ale) was voted the number one beer out of the ten worldwide breweries invited to the Wetherspoon’s International Real Ale Festival – the world’s largest real ale festival.

“The media extravaganza around the Wetherspoon’s festival has increased demand from Europe, an area we’ve previously held off actively pursuing, as well as from here in New Zealand,” says McKinlay.

“The relationship with Federal Merchants & Co will allow us to spend more of our time concentrating on maintaining the quality and increasing the availability of our beer, and providing education in the market, rather than dealing with the things that the team at Federal Merchants have proven they do so much better than us – sales and distribution.”

The temperature has risen in the kitchens of competitors in the 17th annual Monteith’s Wild Food Challenge with venison, paua and boar all making an appearance

NEW ZEALAND’S longest running food challenge has inspired chefs nationwide to push their customers’ palates in wild new directions for the 17th annual Monteith’s Wild Food Challenge.

“After 17 years of the Monteith’s Wild Food Challenge you’d have thought we’ve seen it all, but each and every year the dishes and pairings get more adventurous,” says head judge Kerry Tyack.

“The Monteith’s range provides a flavourable companion for all kinds of game or wild foods; venison, duck, paua, boar are all covered. Both beer and cider deliver a variety of flavours that allow for multiple pairing options so there’s always something new to try,” Tyack says.

The chef who prepares this year’s winning dish will win a $15,000 prize and the title of Monteith’s Wild Food Champion 2014.

Last year over 5,000 wild food dishes

were sold for the duration of the four week competition around the country.

To be eligible for entry, dishes must feature components sourced from wild local ingredients available and be presented in a wild way, or use readily available wild ingredients, such as venison or shellfish.

At least two of the primary ingredients in the dish must also be sourced from within a

The makers of Monteith’s beers have created six Spirit of Monteith’s Beer & Wild Food Challenge awards this year to acknowledge those entrants who go the extra mile to bring the Challenge experience to life within their establishment. Each winner will collect a $2,000 cash prize.

100 kilometre radius of the bar or restaurant serving it. This stipulation ensures that the restaurant has a local focus and brings out the flavour of the Monteith’s beer or cider that the dish is matched with.

A panel of judges will travel the country in pursuit of the best entries, led

by Tyack, who says that he will be looking for a wild food and Monteith’s pairing that tantalizes the taste buds and pushes food boundaries.

The makers of Monteith’s beers have created six Spirit of Monteith’s Beer & Wild Food Challenge awards this year to acknowledge those entrants who go the extra mile to bring the Challenge experience to life within their establishment. Each winner will collect a $2,000 cash prize.

The winners will be announced on 9 September this year.

JUNE / JULY 2014 DRINKSBIZ 53

BEER NEWS

PLAY THE GAME Kiwipong is growing in popularity so swiftly that even the country’s leading politicians are indulging TABLES, DRINKING and beer often go hand in hand, but Kiwipong is becoming so popular, says New Zealand director, Tim Kerr, that even politicians are gaining affection for the game.

Labour leader David Cunliffe and Prime Minister John Key were challenged to a game of Kiwipong by Kerr, following the Big Gay Out – at which Key played the game.

This triggered a bit of banter between the two politicians, so Kerr challenged them both to a game.

“Now that they’ve talked the talk, I think it’s time they walked the walk,” Kerr said.

He also designed a custom-made beer pong table, bearing both the political party logos and the leaders’ smiling faces.

The key requirements (excuse the pun) are focus and the ability to block out other thoughts, says Kerr.

“You have to be able to focus and you have to be able to block out distractions. At the same time you also need to distract your opposition, so it’s probably the perfect game for them.”

The game of Beer pong began at 1980s university parties in the United States, and has since gained in popular appeal around the world. For the New Zealand version, which Kerr has dubbed

Kiwipong, he imports tables from China. At least half of them are then customized to the design and logo desired by those buying them, prior to being sold.

Kerr describes Kiwipong as being “not purely a drinking game”.

“It’s not about getting hammered. That’s a huge misconception.

The people who make those comments have never played a game in their life.”

The rules of Kiwipong see competitors stand at either end of the table with 10 cups in front of each of them. The cups are partially fi lled with beer and players take alternate turns to throw a ping-pong ball into an opponent’s cup. If a player lands the ball in a cup, its contents are consumed by the opponent. The fi rst team to eliminate all the opponents’ cups wins Kiwipong.

BEER CATEGORY REPORT

BLACK MAGIC WINTER BREWS 56 DRINKSBIZ JUNE / JULY 2014

CATEGORY REPORT BEER

Winter has officially arrived and with it comes the weather to enjoy hearty, full bodied beers as well as crisp and refreshing lagers

HOLA MEXICAN FIESTA Dos Equis

RRP $56, 24-pack

DB Breweries has launched two new Mexican brews to its range this season; Dos Equis and Tecate Cerveza. Dos Equis is named after the man of the same name, who was born in 1897 in Veracruz, Mexico. This brew was developed to celebrate the turn of the 20th century and Dos Equis translates to XX; the Roman numeral that stands for 20.

It is a crisp 4.5% ABV golden Pilsner-style lager beer, available in a 330ml green bottle.

MEXICAN BREW WITH FOOD Tecate Cerveza

RRP $56, 24-pack

Tecate Cerveza is a 4.5% ABV American lager ale, which has a bold earthy colour and herbal flavours, framed by a nutty malty aroma. The brew originated in Baja, California, at a brewery in the town of Tecate, from which the beer takes its name.

This is a Mexican beer in style and its makers have won gold medals in Geneva, Paris and Madrid for it.

“Mexican food is becoming increasingly popular in restaurants and bars, so we decided to import these two Cervezas for our trade customers to give them another point of different to capitalise on the interest in the explosion in niche international beer brands,” says Sean Madden, DB Breweries channel manager.

“Our two new additions are a perfect match with Mexican fare and the refreshing notes can lift even the simple tex-mex dish but both are equally able to enhance the flavours of any hot or spicy meal.”

“Mexican food is becoming increasingly popular in restaurants and bars, so we decided to import these two Cervezas for our trade customers to give them another point of different to capitalise on the interest in the explosion in niche international beer brands,” says Sean Madden, DB Breweries channel manager.

BIRD IN THE HAND Tui Pilsner

RRP $22.99, 12 pack

The makers of the iconic Kiwi beer brand, Tui, have launched a new brew in time for winter; Tui Pilsner. This is a full strength 5% ABV, full flavoured European-style pilsner, which was late hopped to create a crisp and refreshing fi nish.

“The Tui Brewery is best known for its East Indian Pale Ale, but for 125 years our brewers in Mangatainoka have been brewing a wide range of beers, from stouts and ales to lagers. Tui Pilsner is another feather in the cap for the brewers, but also a step with the future in mind.” says William Papesch, Tui marketing manager.

Tui Pilsner is the second new beer introduced by the Tui Brewery in the past seven months, following Tui Lager late last year.

Trade enquiries for Dos Equis, Tecate Cerveza & Tui Pilsner: DB Breweries, phone 0800 74 64 32, db.co.nz

MAC’S NEW BREW Mac’s Twenty Twenty India Pale Ale RRP $3.99, 568 ml (imperial pint bottle size)

This new limited release is targeted to (and available now at) Mac’s Brew Bars nationwide where it is available on tap, but it is also available to the trade (and in retail) in a 568ml imperial pint bottle.

The launch of Mac’s Twenty Twenty India Pale Ale follows on from last year’s limited release of Mac’s Cascade Parade, which Mac’s brewers describe as being enormously successful. Twenty Twenty is brewed using a mixture of Nelson Sauvin and Cascade Hops, which were dry hopped to 5.4% ABV and the feature flavours are citrus and passionfruit with a burst of hoppy bitterness on the fi nish.

“Mac’s has a long history of creating innovative and delicious brews and we can’t wait for people to give our new drop a go,” says Mac’s brewer Andrew Madden.

“IPA’s have had massive growth over the past year and we think it’s only right to give our passionate Mac’s drinkers another one to try.”

CLASSIC KIWI LAGER Steinlager Classic

RRP $22.99, 12-pack;

RRP $30.99, 15-pack; RRP $35.99, 18-pack

To say that Steinlager is the beer to be drinking this June is a mild understatement with the Steinlager Series shaping up to be a cracker. The makers of Steinlager are celebrating the series with a limited edition Steinlager Supporters Pack, available in 12, 15 and 18 bottle packs, which arrived in stores mid May. The taste of Steinlager Classic is the same but this time it has been brewed and bottled to support the powerful All Blacks.

JUNE / JULY 2014 DRINKSBIZ 57

BEER CATEGORY REPORT

Sun rises on new brewery owners Gisborne’s iconic Sunshine Brewing Company has new owners and a new focus. A team of old friends has rebranded and expanded the region’s best known craft beers; they are Martin Jakicevich and winemaker Steve Voysey of Gisborne, wine and beer industry leader Philip Shepherd and Vintners NZ Ltd owner Mark Young.

“It is important to all of us that Sunshine Brewery remains in Gisborne and evolves over time into a new and bigger brewery, to cater for increased demand,” says former owner Geoff Logan.

Martin Jakicevich has had decades of experience in the international wine business, while Voysey, formerly head winemaker at the Montana Winery and presently co-owner of Spade Oak Wines, is the technical director of Sunshine Brewery and will drive new beer development.

LITTLE CREATURES MAKES BIG SPLASH Little Creatures IPA

RRP $17.99, 4-pack

HER MAJESTY Yeastie Boys Her Majesty RRP $18.99, 750ml

If all good things come to those who wait, then fans of Little Creatures Pale Ale will be extremely happy to hear that the brand’s IPA has now arrived in New Zealand. It is made with fresh hop cones and contains 6.4% ABV, combining flavours of passionfruit and grapefruit with a long bitter fi nish.

“At 6.4% Little Creatures IPA is a considerable step up in flavour and we can’t wait for Kiwi fans to try it,” says Mark Scown, brand manager for Little Creatures in New Zealand.

The new Little Creatures IPA joins the existing range of Little Creatures Pale Ale, Pilsner and Rogers; a mid strength amber ale.

The Yeastie Boys brew, Her Majesty 2013, is a vintage beer created in collaboration with the Australian brewery, Lobethal Bierhaus, in Adelaide. It’s a deeply coloured Belgianstyle porter beer with intense fragrant fruity aromas and a long, unrelentingly dry finish with notes of oak – perfect for a chilly winter night, in other words. It drinks well now but can also be cellared for up to five years.

Trade enquiries: Federal Merchants & Co, ph (09) 578 1823, federalmerchants.co.nz

Trade enquiries for Mac’s, Steinlager

With a name like Black Magic and raw materials of 100% malt, this beer from Gisborne’s Sunshine Brewery is clearly created with long cold nights in mind, which makes it ideal for winter evenings. It comes from Gisborne’s iconic Sunshine Brewery, which has new owners and a renewed focus in the country’s eastern most city. This beer is hearty and complex with toasty aromas and a long fi nish; defi nitely one for winter.

and Little Creatures:

Lion NZ, ph 0800 107 272, lionco.com

THE BOYS ARE BACK Yeastie Boys Hud-a-wa’ Strong RRP $6.99, 330ml

Its name might be a tongue twister but the Yeastie Boys’ winter brew, Hud-a-wa’ Strong more than makes up for that in taste; it’s a rich, roasted malty aroma leading into intensely fruity, bitter-sweet flavours.

The boys behind the brand – Stu McKinlay and Sam Possenniskie say this beer was inspired by the strong Edinburgh Ales of their hard-working grandparents and great-grandparents.

“At 6.4% Little Creatures IPA is a considerable step up in flavour and we can’t wait for Kiwi fans to try it,” says Mark Scown, brand manager for Little Creatures in New Zealand.

58 DRINKSBIZ JUNE / JULY 2014

With a name like Black Magic and raw materials of 100% malt, this beer from Gisborne’s Sunshine Brewery is clearly created with long cold nights in mind, which makes it ideal for winter evenings.

BULL’S BREW Sunshine Bulls Brew Porter

RAY OF GISBORNE SUNSHINE

RRP $8.50, 1.25 litre

Sunshine Gisborne Black Magic RRP $7.80, 1.25 litre

This porter style beer from Gisborne’s Sunshine Brewery (the new home of what was formerly known as Gisborne Gold). It’s an intensely rich, winter style of beer – great for bars with a craft focus and a must to impress your customers this winter.

Trade enquiries: The Sunshine brews above are soon to be available in bottle with anticipated date to the trade of July to August this year; currently they sell from the brewery. For trade enquiries about stocking them,contact Vintners NZ, phone 0800 687 9463 or vintners.co.nz

THE LONG-RANGE WINTER FORECAST: Grande Gold – Monde Selection Awards, DB Export Citrus Winner of Best Beer in the World*, DB Export Dry New Zealand’s #1 Golden Lager**, DB Export Gold New Zealand’s #1 Low-Carb Beer**, DB Export 33

*International Brewing Awards – 1997. **Nielsen ScanTrack, Total Supermarkets, MAT to 04/05/2014.

BEER NEWS

SPEIGHT’S SILVER PILSNER SPEIGHT’S TRIPLE Hop Pilsner has won a silver medal at the 2014 World Beer Cup in Colorado in the United States.

The World Beer Cup (WBC) is an important international beer competition and the win helps to cement Speight’s growing reputation for world quality pilsner.

Last year Speight’s Triple Hop Pilsner scooped a gold at the International Brewing Awards (IBA) in the United Kingdom.

The competition in the States this year saw 89 entries from all around the world. The win by Speight’s was the fi rst time in 14 years that a New Zealand beer has won a medal. Wellington brewery Garage Project also won a silver medal in the Wood and Barrel Aged Strong Beer category at the competition this year.

“This is a huge achievement for our Speight’s brewers, competing with the best in the world. In brewing terms, the medals we’ve won at the World Beer Cup and the International Brewing Awards last year are the equivalent of Lorde winning a Grammy, Peter Jackson winning an Oscar, or any sporting medals or trophies,” says Dave Pearce from Lion.

“It’s incredibly significant for us at Speight’s, but also for the wider New Zealand brewing industry,” says Pearce.

Kiwi beer strikes gold in Oz

Saverglass targets spirits companies THE FRENCH company, Saverglass, is growing its profile in New Zealand and targeting spirits manufacturers with a new range of bottles, thanks to a new production facility in the United Arab Emirates (UAE).

It’s the first time the French company has had a factory in another country and it will enable Saverglass to grow with the expanding worldwide market for top shelf spirits.

“Everything has been manufactured in France for spirits but for the wine bottles we make, a lot of them are now going to be produced in the United Arab Emirates,” says Karen Bullen, who represents Saverglass in New Zealand.

“All of the antique green bottles will eventually be made in the Emirates.

There has been huge pressure to move our antique green bottles to another production plant and the easiest way to do that was to create another factory.

Whereas this was going to take several years in most countries, it was possible to create a new factory within two years in the Emirates,” she says.

The new Saverglass factory in the UAE opened last year. Another advantage is that shipping costs from the UAE are significantly lower than from most countries, says Bullen.

60 DRINKSBIZ JUNE / JULY 2014

The new production plant has given Saverglass a new arm to its business.

This means the company can now offer standard bottles as well as premium ones; to both spirits and wine brands globally.

One of New Zealand’s newest top shelf spirits brands, Simply Pure (which owns Black Robin and Blue Duck) is bottled in Saverglass bottles, as is Lighthouse Gin from the Wairarapa.

Wine companies using Saverglass bottles in New Zealand include international brands Pernod Ricard and Constellation Brands and local businesses Craggy Range, Ata Rangi and Black Barn.

“We did an enormous amount of design for Bacardi and 42 Below started out in a Saverglass,” Bullen says, adding that: “Our outstanding decoration plants perform a full range of decoration processes including organic ink screen printing, enamel and precious metal screen printing with water soluble varnishes, accessory application, metallisation, hot stamping and acid etching.”

NEW ZEALAND beers gathered a string of awards at the Australian International Beer Awards (AIBA) in Melbourne in late May. For the second year in a row the Renaissance Brewing Co from Marlborough won the Champion Small International Brewery at the competition, with breweries from around New Zealand also winning gold, bronze and silver medals at the competition.

“This is a great achievement for New Zealand beer. It is recognition of the consistent high-quality of our product and the innovation that continues in the industry,” says Ralph Bungard, president of the Brewers’ Guild of New Zealand.

“This comes on the back of New Zealand success at the bi-annual World Beer Cup in the United States. Two New Zealand beers won silver medals, the fi rst medal wins in 14 years for Garage Project’s Cockswain’s Courage Double Barreled Edition Porter and Speight’s Triple Hop Pilsner.

“The fact that our breweries, big and small, old and new, continue to win international accolade is fantastic for the health of the brewing industry and the consumer.”

The AIBA is the largest competition of its kind in the Asia Pacific region and attracted a record number of entries this year; 1,560 brews from more than 294 brewers in 31 countries.

Australia is the largest market for New Zealand beer exports totalling NZ$27.8million in 2013.

The full results are online now at the AIBA website.

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SPIRITS & COCKTAILS

FRENCH CONNECTION The makers of Chartreuse celebrate 250 years of making one of the world’s most mysterious and natural liqueurs, says export manager Philippe Rochez, who spoke with Editor Joelle Thomson on a recent trip to New Zealand THE HISTORY of Chartreuse is the stuff of fairy tales. Made by monks in the Chartreuse Mountains since 1764, it has a colour named after it – the name chartreuse is routinely used as a descriptor by leading fashion designers – and its recipe of 130 herbs remains a mystery to all but those who mix them in bags in the privacy of their monastery.

“The recipe of 130 herbs is the same today as it was hundreds of years ago and Chartreuse is still made in the same process of collaboration as it has been since it first began,” says Philippe Rochez, export manager for Chartreuse, who visited New Zealand recently.

As for how those monks benefit financially from this product, Rochez says they receive a royalty of sorts.

“They are in charge of production and the mix of all herbs, alcohol and raw ingredients. They do the blending in the monastery. They then load the blending components into a truck, which transports them 20 minutes to the distillery in the small town of Voiron.”

62 DRINKSBIZ JUNE / JULY 2014

Here is where the next stage of the process takes place; the complex process of distillation. Many of the herbs are macerated for weeks while others are directly distilled and, at the end of both processes, there is a final maceration for concentration of flavour. No colouring or additives are involved in the production of Chartreuse. Which is remarkable in itself.

The aroma of this intriguing French liqueur is incredibly complex but also elusive, thanks to that complex range of herbs. There’s a whiff of aniseed-like intensity here, a touch of green parsley – or is it sage? – there and a fennel-like subtlety. There’s honey, white lilies and even spice – that’ll be the oak.

Following the final maceration, the spirit goes into the cellars for maturation.

In the past it was aged in Slovenian oak.

Now it is aged in something a little closer to home; French oak from Alliers. It remains in large 10,000 to 12,000 litre vats for three years, sometimes longer, at the Chartreuese distillery.

THE PHILIPPE ROCHEZ GUIDE TO CHARTREUSE How to serve Chartreuse “Chilled or on the rocks, except for the VP, which should be treated like a good Armagnac.”

What type of glass?

“A glass that allows it space to express the bouquet, aroma and complexity.”

What about in cocktails?

“More mixologists around the world today are using it on a regular basis for its complexity. When you build a cocktail with green, you build something very distinctive. You can educate your customers and use it as a replacement for rum in a mojito or substitute it for ginger beer in a mule; it’s very simple and very refreshing but also complex.”

What is the take home Chartreuse message?

“Have fun using Chartreuse behind the bar. Don’t be afraid of the alcohol content because it’s a component; not the main course. We don’t use the word organic because today it’s too trendy.

Chartreuse is all natural.”

Winter wheat vodka arrives Tickety-Boo Liquor adds another northern European vodka to its range this year and its ingredients sound like they were made for a Southern Hemisphere winter IT COMES from Scandinavia, itâ&#x20AC;&#x2122;s made with winter wheat and it has a sweeter taste than many vodkas on the market today.

Meet Heavy Water Vodka. It is the newest vodka in the country, thanks to importers Tickety-Boo Liquor, which is distributing it in New Zealand.

Winter wheat is harvested six months later than most wheat, which means it contains more starch. This produces a vodka with a slightly sweeter taste, often with flavours such as fennel, licorice and sugar. It also has the potential to taste significantly lighter and smoother in style than many vodkas which are made from a base of potatoes and rye â&#x20AC;&#x201C; which can produce vodka with vegetal and peppery characters.

Heavy Water Vodka is available to the trade from Tickety-Boo Liquor, RRP $69.99.

SPIRITS & COCKTAILS

THE ART OF BLENDING

the last 30 to 40 years, has seen a change SCOTCH SINGLE malt whisky is of in what they have available. Then there is course the ultimate whisky experience, but I the distillation process, which is a science, believe that Scotch blends are experiencing a and, lastly, the question of what the client resurgence right now. wants. Today this translates to: better We are a whisky specialist and blends do coffee, finer wine, gourmet hamburgers feature strongly in our line up and demand and fine artisan food. Consumers are for a quality blend is stronger than ever. simply more demanding and indeed better Brands such as as Grant’s, Dewars, Cutty educated today. Everyone in the industry Sark, Hankey Bannister, Black Bottle, Isle understands this. of Skye, Johnnie Walker, Famous Grouse, If we go back to the 1980s when demand Whyte & MacKay, Ballantynes, and Chivas was at a low for Scotch, a new era arrived; Regal and many more have long been with that of companies swapping stocks rather us, so what, if anything, has changed? than using brokers There are some because of a lack of trust. price pointed blends The master blenders and the This means that if you that might be a bit companies they work for are were Mr J W and Mr ordinary – the Glen Famous Grouse, you something or the taking their customers to a could swap new make Clan this or that whole new level. single malts from their – but the makers various distilleries for of these drinks are blending purposes. They simply swapped intending to produce cheap and cheerful the same volumes and no money changed whiskies here, which I believe do show hands. This was a huge thing when as exceptional value. many as 40 single malts might be used in Moving up by a few dollars will expose a quality blend. the whisky drinker to a whole new level of So I have already said that Scotch single the whisky experience. The reason is that malts are the bee’s knees, however this the master blenders and the companies they depends on many factors and often to do work for are taking their customers to a with the individual’s own taste. whole new level.

Blended Scotch is a different beast. The The combination of a dedicated wood producers’ aim with these types of whiskies management policy by the industry in is to offer a more regular experience; not general and the blenders, in particular over 64 DRINKSBIZ JUNE / JULY 2014

© Brandon Shea/flickr.com

Scotch blended whisky is a science and an art, offering a consistent, pleasurable experience, writes Michael F Fraser Milne

so much waves of taste, more of a steady flow and consistent experience, which can provide a delightful sensory sensation without perhaps requiring quite so much thought or effort.

The master blenders themselves are also now often more public figures, such as John Glaser with his intriguing “Compass Box” range of whiskies, which has introduced a whole new level of wood management and blending, catching the imagination of many people. It is very trendy and very good, but also very different. People like Colin Scott of Chivas, Stuart Harvey responsible for Hankey Bannister, Ian Macmillan of Black Bottle or Richard Paterson of Whyte & MacKay and, of course, our many female master blenders, such as Rachael Barrie, now share their efforts, methods, knowledge and enthusiasm.

After meeting some of these stars of the industry it is not hard to understand what masters of their art they are. Not only are they responsible for hundreds of thousands of bottles of their fine products having to remain consistent, they also have to show innovation and offer new experiences to the whisky consumer.

If the distiller is the artisan the master blender is the artist; long may we experience their master strokes.

Michael F Fraser Milne is the owner of Whisky Galore in Christchurch. whiskygalore.co.nz

T

RAVEL into the heart of our sugar cane estate and there you will discover the oldest distillery in Mauritius. Medine has been making rum since 1926 and it is here that our limited edition XO Mauritian rum has been matured in Cognac, Whisky and Bourbon casks.

Doug McIvor from Berry Bros. & Rudd, the world’s oldest wine and spirit merchant, and Jean Francois Koenig, Master Distiller from Medine Distillery, combine their expertise to select individual casks at the very peak of their maturity.

Created in small batches, each one with its own personality, our rum is bottled on the estate and is, by definition, rare and finite. Penny Blue is always natural in colour and is not chill-filtered in order to preserve the heart of the rum.

PENNY BLUE, NAMED AFTER THE WORLD’S RAREST STAMP Printed in Mauritius in 1847, the Penny Blue stamp immediately became a collectors’ item because of its inscription. A mistake by the engraver resulted in it reading “Post Office” rather than the usual “Post Paid”. From the thousand stamps printed at the time, only twelve are believed to be in existence today.

Facts for the Collector - Batch #001 • Penny Blue is distilled, aged and bottled at the Medine Estate in Mauritius • Penny Blue is a single estate rum • Penny Blue is aged in a combination of ex whisky and cognac casks • An XO Rum, the oldest rum in Penny Blue is 10 years old • Penny Blue is non-chillfiltered, natural in colour and no sugar has been added • Each batch is limited, only 14 casks were used to create Batch #001 PENNY BLUE XO RUM IS PROUDLY IMPORTED BY WHISKY GALORE For this rum and our extensive range of Scotch whisky contact us on 0800 944 759 or info@whiskygalore.co.nz

The wonderful world of whiskey (whiskey with an ‘e’) is growing in number and in diversity, with more styles available than ever before from a greater number of countries; in this category report, we have rounded up a great selection for your spirits shelves this winter.

‘e’

Whiskey with an ‘e’ • In our last issue of Drinksbiz, we highlighted a single category of whisky, namely, Single Malt Scotch, which connoisseurs regard as the pinnacle expression of this spirit.

• This issue focuses the spotlight on a snapshot of the ‘others’, which includes predominantly North American whiskey, as well as a couple of other interesting top shelf whiskeys made today.

• This category – whiskey with an ‘e’ – is a minefield of complexity.

While it largely focuses on those great and multi-faceted spirits from the USA, there is a growing number of other countries in which whiskey is produced today, ranging from Japan to Brazil to India.

• The spelling is potentially confusing but in reality it boils down to the choice of the producers in the country of production.

• Bourbon is aged in new charred American white oak, which gives it the distinctive aroma and taste as well as enabling the spirit to extract colour and soften during its oak ageing maturation process.

• Tennessee Whiskey is made in an identical style and production method to Bourbon with the exception that the spirit is slowly dropped through maple wood charcoal, which softens the whiskey and adds a smokey taste.

• Canadian distillers, which produce corn based whisky, are permitted legally to add up to 9.09 % of other beverages to their whiskies. This can add an interesting range of other flavours.

• While this product report features some top shelf and well known brands, the whisky category is currently experiencing enormous, unprecedented global growth, so we can expect to see further growth in whisky and whiskey – both in the names of producers we know and those we have not yet heard of.

© Jinx /Flickr.com

WHISKEY WITH AN

CATEGORY REPORT BOURBON & WHISKEY

SPOTLIGHT ON: TOP SHELF JACK Jack Daniel’s Sinatra Select RRP $299.00, 1L

The accent is on the honey in this special new release from Jack Daniel’s, which is one of the two largest whiskey producers in the United States. This is a small production but high quality, top shelf version of Jack Daniels, which has been capped to just 200 cases for the New Zealand market. If Jack Daniel’s is known for its sweet oak aromas, welcome to a dialled up intensity in this deep amber newcomer, with its rich orange peel aroma and caramel overtones intermingling with spice, oak, fleshy sweet citrus and that unctuous honey.

Like many top shelf spirits and wines, Sinatra Select’s flavours are defi ned in large part by the oak contact – the big difference here is that its makers cut grooves in the staves of the barrel prior to this whiskey maturing in it. This allows the liquid to have a significantly higher proportion of direct contact with the wood because the surface area is larger, enabling the whiskey to take on a darker colour and toastier flavour.

And like all top shelf beverages, this whiskey is a small batch production. Not to mention a very special one – particularly for Jack Daniel’s fans.

Trade enquiries: Hancocks, ph 0800 699 463, hancocks.co.nz

settled in 1775, alongside the buffalo. It’s named in homage to those courageous pioneers and also to the powerful buffalo who once roamed there so freely.

SUPREMELY ELEGANT BOURBON Eagle Rare Single Barrel Kentucky Straight Bourbon RRP $89.99, 700ml Eagle Rare Single Barrel bourbon is aged for ten years in single barrels, then carefully selected for blending into this supremely elegant, oak-led, toasty bourbon. Talk about toffee, leather and sweet nutmeg, but this 10 year old is about so much more than component aromas. It is extremely complex, owing most of its richness on the nose to the slow careful maturation process and the sweet nutty oak aromas.

It is full bodied with a dry lingering fi nish, which creates a very intense palate memory.

Super bourbon.

Trade enquiries for Buffalo Trace and Eagle Rare: Tickety-Boo Liquor, ph (09) 377 7597, Email: sales@tickety-boo.co.nz

Serve a taste of home with the new Matakana Moonshine range – our pick is this lovely Southern Style Whiskey with Honey.

POWERFUL AND PIONEERING Buffalo Trace Kentucky Straight Bourbon Whiskey RRP $69.99, 700ml Rich, sweet toasted coconut aromas drive this Kentucky bourbon’s nose through to a fiery caramel and toffee taste in the 40% ABV premium spirit. Its makers take the name from the Great Buffalo Trace, which crossed the Kentucky River just north of the town of Frankfort, where early pioneers

LIGHT OF THE MOON Matakana Moonshine Southern Style Whiskey with Honey RRP $44-$46, 1L (700ml arriving soon)

Meet New Zealand’s newest whiskey, which is part of the Matakana Moonshine range, created and produced in Auckland. This honey-infused whiskey cruises in with 37.2% ABV and a distinctive smoked tea tree

aroma; which should not come as a surprise since the honey it is infused with comes from bees which have pollinated native manuka near to Matakana – about an hour’s drive north of Auckland. Serve a taste of home with the new Matakana Moonshine range – our pick is this lovely Southern Style Whiskey with Honey.

Trade enquiries: Mark Hobin at In the Bush, phone 021 685 885 or matakanamoonshine.co.nz

DEW BEAUTY Tullamore Dew Irish Whiskey RRP $49.99, 700ml

The origins of Tullamore Dew whiskey can be traced back to 1829 when the distillery was founded in Tullamore, County Offaly in... where else, but the heart of Ireland.

The brand was named after the distillery’s GM; Daniel E Williams, whose initials (DEW) take pride of place on every bottle.

This premium Irish whiskey is currently experiencing growth globally and is a great gateway to the 12 year, old...

AGE AND BEAUTY Tullamore Dew 12 Year Old RRP $79.95, 700ml

Barley and fresh water are in plentiful supply in County Offaly, Ireland, which is the home of Tullamore Dew and where this special reserve version comes from.

It is triple distilled and then matured in a combination of ex-bourbon and sherry casks, which promote the development of its distinct smoothness, biscuit aromas and citrus flavours. And for avowed fans of top shelf whiskeys, there is a nutty, vanilla overtone on the fi nish, which comes from the quirky mix of sherry and bourbon barrels used in the maturation process.

Trade enquiries: Federal Merchants & Co, federalmerchants.co.nz JUNE / JULY 2014 DRINKSBIZ 67

BOURBON & WHISKEY CATEGORY REPORT

CLASSIC BOURBON Woodstock Kentucky Straight Bourbon RRP $37.99, 1L

This premium Kentucky bourbon contains 37% ABV and was wood aged in new American white oak barrels, which matures the spirit and creates a drink with a smooth, mellow mouthfeel and flavour. It is then charcoal fi ltered to purify it; both stages of the process are important in the creation of the Woodstock style. It represents a true to type classic with a great value price tag.

INDIANA’S FINEST Indiana State Moonshine RRP $39.99, 1L Indiana State Moonshine has gone by many names in its life time, including white lightning, fi re water and its best known moniker, moonshine. And this one is brand new in New Zealand this year, offering a fun alternative white spirit to bartenders nationwide – it serves well neat or as a versatile mixer with cola or dry ginger ale.

Trade Enquiries Trade enquiries for Woodstock and Indiana State Moonshine: Independent Liqour, ph 09 298 3000., independentliquor.co.nz

WILD AT HEART Wild Turkey Kentucky Straight Bourbon Whiskey RRP $38.99, 700ml; $48.99, 1L

Wild Turkey Bourbon’s name came from a distillery executive who took a private supply of 101 proof bourbon with him on a wild turkey hunting trip with friends. They liked it so much that the next year they asked him to bring along more of that Wild Turkey. had built a new distillery and were mashing up to 600 bushels which soon grew to 1,200.

Business grew steadily until the start of Prohibition (aka, the 18th Amendment) in 1919, when America’s distilleries closed down. Many never reopened, but during Prohibition, the Ripy Distillery continued a moderate production for medicinal uses and struggled on until the 21st Amendment in 1933, which repealed Prohibition.

Modernisation was swift as soon as Prohibition was over and in the 1940s, Wild Turkey Bourbon was born. Its name came from a distillery executive who took a private supply of 101 proof bourbon with him on a wild turkey hunting trip with friends. They liked it so much that the next year they asked him to bring along more of that Wild Turkey. And the rest is history.

Like many bourbons, Wild Turkey is experiencing a resurgence in popularity in the United States today.

Trade enquiries: Lion NZ, ph 0800 107 272, lionco.com

68 DRINKSBIZ JUNE / JULY 2014

FRIENDLY GHOST Jim Beam Jacob’s Ghost RRP $44.99, 1L Jacob’s Ghost is named after fi rst generation distiller Jacob Beam and is aged for one year in oak barrels; just enough time to smooth off the edges while retaining the taste of the spirit. It is then charcoal fi ltered, which removes its colour, rendering it translucent. Despite its relatively short period of time in oak, this whiskey has an intense smoky aroma and taste. It was designed as a mixer – with character. It is dry in taste and the aromas are recognisable while the colour is neutral, lending it versatility behind the bar.

DEVIL INSIDE GINGER SPICE Jameson Irish Whiskey

The Wild Turkey distillery was founded

by James and John Ripy, who arrived in Kentucky from Tyrone, Ireland, and opened a store selling general goods in the late 1700s and created a distillery which could mash up to 100 bushels of corn per day. That’s no mean feat in those days. In 1873, the Ripys

cinnamon-like aroma that comes through and marries so harmoniously with top notch ginger ale. Jameson was founded by John Jameson in 1780.

Trade enquiries: Pernod Ricard New Zealand, ph 0800 503 000, pernod-ricard-nz.com

Jim Beam Devil’s Cut RRP $44.99, 700ml RRP $64.99, 1L

The words triple distilled on the front label of this Irish whiskey are indicative of the smooth style of this hearty but mellow and relatively soft whiskey. It has all those sweet nutty, woody aromas that whiskey drinkers look for, and also a nutty,

The big, bold, rich aromas in this bourbon more than live up to its name – and its 45% ABV strength. It is deep amber in colour with strong undertones of caramel and a smoky fi re on the beach.

Trade enquiries: Beam Global NZ, ph 09 915 8441, beamglobal.com

SPIRITS & COCKTAILS

NEW LOOK DE KUYPER The makers of the world’s largest cocktail liqueur brand, De Kuyper, have announced a complete rebrand of their iconic liqueur bottles

WHEN IT comes to design, De Kuyper’s liqueurs are among the most easily recognisable of the liqueur and spirits world.

The brand has now undergone an innovative new redesign, which retains its instant recognisability and integrates a modern look which makes a strong statement.

“We think the new packaging conveys quality, authority and authenticity,” says Albert de Heer, marketing director global brands, De Kuyper Royal Distillers.

All aspects of the design detail have been skilfully executed to convey the De Kuyper brand values and message.

The bottle shoulders were raised in order to increase the pride and

confidence of the brand. The classic cues like gold foiling and the crest watermark underline the long history and experience of De Kuyper in making great liqueurs – and the new asymmetrical bottle shape aims to become a ‘contemporary classic’, says de Heer.

One of the important elements that have been maintained on the bottle is the long neck, which allows bartenders the easy handling of the bottle, for which it has always been well known.

From a brand architecture perspective, the 43 bottle range is divided into four ranges; essentials, traditionals, fruits and exotics. Each has a slight differentiation in order to attain a clear positioning. The new look is the fi rst major redesign for De Kuyper since 1995.

Old

New

Meet St Remy XO MEET A new top shelf brandy; St-Rémy XO is now available in New Zealand.

This aged brandy joins the prominent StRémy portfolio. It was skilfully crafted with French expertise by Martine Pain, St-Rémy cellar master.

“St-Rémy XO is a brandy of character with complex aromas and a robust taste. It is recognised for its elegance, smoothness and the way it lingers on the palate. It is enriched by a multitude of flavours that make it irresistible to the connoisseur,” Pain says.

St-Rémy XO has won a number of well regarded international accolades, including gold at both the 2005 and the 2009 San Francisco World Spirit Competition. It also won gold at the 2009 International Wine and Spirit Competition. The St-Rémy distillery was established in France in 1886.

Trade enquiries: Hancocks, hancocks.co.nz

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eated its own category.

Jacob’s Ghost has just cr

m, Ghost is made from the master distiller Jacob Bea n tio era gen s, just enough 1st the er Named aft for 1 year in oak barrel d age is It . ipe rec l Bil rs of the spirit. original Jim Beam Mash to hide the exposed flavou ugh eno not but es edg t of colour it has to smooth off the strips out the small amoun ch whi ed, ter fil al rco s hew. How does it taste?

It is then cha nt with a slight herbaceou uce ll nsl tra it ing der ren acquired utiful smoke finish yet sti The in the barrel it has a bea y. e ske tim whi rt ul sho a thf y you onl a e in pit Des istic found only ter rac cha y ne our alo sav let ble le s sty retains the desira to produce a product of thi ler til dis r ste ma a m fro skill required you cannot e with this style of spirit gone calibre is immense. Becaus has m Bea Jim that might exist. hide or cover any faults l. cia spe ly d something tru out on a limb and create d rum or Blanco n what white rum is to gol Jacob’s Ghost is to bourbo pour spirit for st fir a has a place as It a. uil teq d age to is a tequil will become as n brother. Eventually, it a bar alongside its bourbo familiar as vodka. moments, search of history making Jim Beam is currently in st came.

Gho the day re you were the less’ so remember this one, whe rm ‘ha e hth wit g party playin Like the teenage slumber ers oth the door now. We know Ouija board, we have opened t will disappear. mos will come, some may last, st was the first.

But remember, Jacob’s Gho

SPIRITS NEWS

CHARTREUSE CHAMPS AWARDS ANDIAMO The second Chartreuse Cocktail Competition saw 15 contestants from Auckland and Wellington compete in this year’s Chartreuse Cocktail Competition The Next Chapter is to foster novices, said THE CORNER Store in Mt Eden Road McAteer-Ross. was the venue, Denis Gambino’s cocktail, This year’s winner was Denis Gambino 8.45pm in Paris, was the winner and from Andiamo with his cocktail, ‘8.45pm in Chartreuse was the key ingredient in The Paris’ while the second place went to Harri Next Chapter; the Chartreuse Cocktail Sharman from Bedford Competition 2014.

“The aim of The Next Soda; the competition’s This year was only female contestant, the second that the Chapter, the Chartreuse competition has been Cocktail Competition 2014 with her warm cocktail The Redemption. And in held in New Zealand is to foster novices,” says third place was Cameron and organiser Michelle Michelle McAteer-Ross.

Hill from Ancestral in McAteer-Ross said the Wellington with his judges were impressed cocktail Lasting Impression. with the competitors, who had to meet the The judging panel was Jason Clark criteria of being up and coming bartenders. from Bedford Soda, Jonny McKenzie No entrants were permitted to compete from Hawthorn lounge/Cgr Merchants in if they had entered more than two other Wellington and Cam Timmins from Ostro. cocktail competitions previously; the aim of

SPIRITS NEWS

This year’s winner, Denis Gambino from Andiamo; 8.45pm in Paris was this year’s champion Chartreuse cocktail.

It was mandatory for each competitor to include at least 30mls of Yellow or Green Chartreuse product in their cocktails and no management were permitted to compete. Homemade ingredients allowed were limited to one per cocktail among the maximum of seven ingredients in total; this included any dashes and drops of salt, pepper, sugar, cinnamon, nutmeg, chocolate, sprays and zests. The competitors also had to meet timing requirements of three minutes set up, five minutes presentation and two minutes to break down the cocktail.

The prizes included a $300 fi rst prize; $150 second prize and $75 third prize.

The winners The winner of The Next Chapter; the Chartreuse Cocktail Competition 2014 was Denis Gambino from Andiamo with his cocktail, 8.45pm in Paris while the second place went to Harri Sharman from Bedford Soda; the competition’s only female contestant, with her warm cocktail The Redemption. The third place getter this year was Cameron Hill from Ancestral in Wellington with Lasting Impression.

MORE THAN JUST A SHOT

CONGRATULATIONS to Denis Gambino from Andiamo for winning The Next Chapter – Chartreuse Cocktail Competition 2014 with his '8.45pm in Paris' cocktail. Visit Andiamo and order yours now

Available in a range of sizes from 1 litre to 30 mls. Like us at facebook.com/ChartreuseNZ FOR ENQUIRIES: Ian McAteer & Associates Ltd. Phone 09 476 1360 Mobile 027 542 0496 Email michellemcateer@xtra.co.nz

THE KRAKEN PERFECT STORM The Kraken Black Spiced Rum is made from a blend of light, molasses-based rums infused with 11 different herbs & spices. To enjoy a Kraken Perfect Storm combine 30ml of Kraken Rum with 60ml of Fever-Tree Premium Ginger Beer over ice with a wedge of lime.

0800 338 766 INFO@EUROVINTAGE.CO.NZ

ADVERTISING STATISTICS

LIQUOR ADVERTISERS COMPLY WITH NEW LAWS Liquor advertisers appear to have been generally compliant with the new alcohol laws, says Sean Jowers of the Liquor Information Pricing Services Ltd (LIPS)

So, what effects have the new regulations IT HAS now been over three months since had on liquor retailers and suppliers in the the new legislation known as the Sale and fi rst quarter of 2014?

Supply of Alcohol Act came into force, and LIPS has monitored advertised prices the potential breaches of the new legislation and promotion activity on alcohol for the have been minimal. past 10 years. The fi rst New measures and most notable effect introduced as part of “It is now an offence has been the total decline the Act aim at banning in advertised liquor all advertising and under the law to advertise marketing that promotes discounts on alcohol of 25% prices overall. Total advertising volumes are excessive alcohol or more, anywhere that can down 14% for the three consumption, or has be seen or heard outside months to 31 March special appeal to minors.

2014, compared with It is now an offence the licensed premises.” same period last year. under the law to advertise “Every alcohol type has discounts on alcohol of been advertised significantly less,” says LIPS 25% or more, anywhere that can be seen director, Sean Jowers. or heard outside the licensed premises.

“This may indicate some nervousness Retailers and on-premise outlets can also among retailers about advertising prices in no longer advertise free gifts, services, or the media, or they are simply being cautious opportunities to win prizes if they purchase and perhaps undertaking more promotion alcohol, except within the confi nes of their initiatives in-store,” he says. licensed area. The penalties for breaching Another notable effect of the new law has these conditions are significant. Merchants been a lowering of everyday shelf prices by can be fi ned up to $10,000 and can have some retailers. This has seen the everyday their licence suspended or cancelled. price of some alcohol products reduce by as much as 25 to 30%. This has been implemented to ensure retailers comply with the new law if they continue to advertise discounts, which are now capped at less than 25%. This was not a legal requirement, as the promotion of discounts within a licensed store were not restricted by the Act. Some may say this is a socially responsible action of the chains, while others might argue it will encourage increased consumption with lower everyday prices.

As reported in a previous article, there has been a longstanding high low pricing strategy in many grocery and retail chains here, whereby shelf prices are inflated to emphasise the large discounts when on promotion. This has led to an estimated 90 – 95% of all liquor in New Zealand being purchased on promotion.

“This scenario is certainly changing now.

We are seeing less alcohol purchased on promotion, and more bought at the new ‘lower’ everyday shelf price,” says Jowers.

“However, what will be the net effect on sales and alcohol consumption is the question everyone is asking.”

JUNE / JULY 2014 DRINKSBIZ 75

ADVERTISING STATISTICS

“It would therefore appear the Act is helping to achieve two primary goals of eliminating excessive discounting and reducing irresponsible alcohol promotions”.

What is interesting is the incidence of advertised discounts and promotions before and after the Sale and Supply of Alcohol Act was introduced. In the three months to 31 March 2014, there were over 25,000 liquor products advertised by price in print and electronic media. Of these, only 53 included an advertised discount of 25% or more, and 58 included a prize draw, free gift or combo offer (0.2% respectively). In the same period the previous year, there were over 31,000 advertised products, and 330 discounts promoted of 25% or greater (1.06%). There were also 560 advertised promotions offering free gifts, competitions and other services (1.8%).

These reduced volumes indicate widespread compliance among liquor advertisers to the new laws.

“There has been a significant decrease in large advertised discounts and incentive based promotions by retailers. There are only a handful of instances where there have been possible breaches of the law, which authorities are investigating. It would therefore appear the Act is helping to achieve two primary goals of eliminating excessive discounting and reducing irresponsible alcohol promotions,” he says.

However, there is still some confusion around price promotion in the new legislation. The wording prohibits a discount of 25% or more being advertised below the price at which the product is “ordinarily sold”. What defi nes the “ordinary price” has not been determined. Is this the shelf price, or an average promotion price which may be featured for more than 26 weeks a year, and accounts for 90 – 95% of sales? Until there is some case law around this, and precedents established, it will continue to be ambiguous. One thing is for certain. Liquor advertising will continue to be closely watched over the coming months by all parties.

ABOUT LIPS DATA LIPS monitor alcohol prices advertised in print and electronic media throughout New Zealand. Pricing data and reviews can be obtained by subscription at www.lipsltd.co.nz For more information contact Sean Jowers, phone 021 547 583.

76 DRINKSBIZ JUNE / JULY 2014

ATTENTION ALL BARTENDERS!

TWO TRIPS TO THE

NETHERLANDS TO BE WON!

VISITING DE KUYPER AND AMSTERDAM PLUS A ONE-NIGHT STOP OVER IN LONDON. Contact your Hancocks rep or visit www.dekuyper.co.nz for more details.

Promotion Dates: 1 August - 30 September 2014

THE ESSENCE IS IN THE DISTILLATE The Global No.1 Liqueur Range

CONTACT YOUR HANCOCKS REPRESENTATIVE FOR DETAILS FREE PHONE: 0800 699 463 FREE FAX: 0800 329 946 www.hancocks.co.nz

WHAT’S NEW

PERRIER IS SPARKLING Perrier is known the world over as natural, premium quality sparkling water from the spring in Vergeze, France since 1863. This naturally carbonated water has a uniquely fresh taste and a sparking sensation that quenches every thirst. Elegant, Daring and Fun Perrier can be enjoyed anytime, day or night, either on its own as a sophisticated alternative to alcohol or as a mixer to create your perfect summer cocktail or mocktail. Perrier 330ml and 750ml Sparkling Water (Original) has a subtle refreshing taste.

Contact your Stuart Alexander sales representative for more information or call Consumer Services, phone 0800 188 484.

MONIN WILDBERRY SYRUP

MONIN GINGERBREAD SYRUP

Wild berries (also known as forest berries) includes blackberries, blueberries, strawberries and raspberries.

Monin Wildberry syrup makes it easy to bring the delicious taste of four wild berries to your menu.

With a sweet tart berry aroma, forest berry-blend flavour and a purple - red colour Monin Wildberry syrup offers exceptional versatility for creating specialty beverages.

Contact your Stuart Alexander sales representative for more information or call Consumer Services, phone 0800 188 484.

Recreate that cosy feeling of warmth around the fireplace when flavouring your beverages with Monin Gingerbread syrup. Monin Gingerbread syrup presents a perfectly balanced blend of ginger and cinnamon for a true Gingerbread taste.

A flavour profile with a complex nose of spices, strong notes of cinnamon and the taste of gingerbread cookies. The perfect pick me up for winter.

Contact your Stuart Alexander sales representative for more information or call Consumer Services, phone 0800 188 484.

LIFT YOUR SPIRITS

DEEP SPRING NATURALS

Lift Plus Zero has had a total makeover with its new black and white packaging and its makers have introduced the new Lift Plus Green, which gives a fresh bright taste profi le to the colder months of the year. Both are available in 355ml bottles.

Widely available and a good non-alcohol beverage alternative for your bottle store. RRP $2.15 to RRP $2.50. coke.co.nz

The makers of Deep Spring have introduced three new lightly sparkling fruit juice flavours to their range; the new drinks are a sub-brand of Deep Spring Naturals.

The new selection of drinks are a great option for adult consumers who are conscious about the ingredients they consume but still want a great taste,” says Wendy Rayner, General Manager of Marketing for Coca Cola Amatil.

The Deep Spring range contains natural ingredients and 75 calories per drink in each of the Apple & Feijoa, Blackcurrant and Pear & Passionfruit flavours.

RRP $3.90. coke.co.nz

78 DRINKSBIZ JUNE / JULY 2014

STREET ART AT PYRAMID VALLEY As wines go, Pyramid Valley is one of New Zealand’s top producers, and now it is also home to a new winery with street art by street artists Morpork and Yikes, who have created an eight metre by four metre artwork on the inside back wall of Pyramid Valley’s new winery just completed.

Owner Claudia and Mike Weersing wanted to support the talent of street artists of Christchurch and invited them to visit the vineyard to commission a bespoke artwork. pyramidvalley.co.nz

WHAT’S NEW

ZEFFER AND TUATARA JOIN FORCES The owners of Zeffer Cider Company and Tuatara Brewing Company have merged their sales and distribution with Tuatara’s well-established craft beer distribution.

The new partnership came into effect on 1 April 2014 and means that Zeffer’s ciders are now available to stockists of Tuatara’s range. “We’re chuffed to be able to offer our trade customers and therefore more kiwis an award-winning craft cider alongside our award-winning craft beer range,” says Tuatara’s CEO Richard Shirtcliffe.

Find out more about Zeffer and Tuatara online at zeffer.co.nz and tuatarabrewing.co.nz

A WEE DRAM TO END ON Powerful, intense and rich are the three words which spring to mind when tasting Chivas Regal; one of Scotland’s most famous blended Scotch whiskies. Its heart is Strathisla malt and the distillers describe this as fruity, rich and robust, which definitely comes through from its bright amber colour to its intense manuka honey-like aroma and fruitcake taste. But if the description makes this whisky sound challenging, it is anything but – Chivas 12 Year Old is made with drinking now in mind and it has approachable appealing cinnamon, nutmeg and cardamom like aromas and flavours. It’s a very smooth drink from the first mellow whiff to its long silky finish. pernod-ricard-nz.com

JACOB’S CREEK CONSUMER CHOICE WINES Jacob’s Creek has bottled two limited release wines – Your Red Blend and Your White Blend – which are blends of the most popular combinations created by New Zealand participants at the pop-up Blend bar, which ran in Auckland in March.

Your White Blend is made from Pinot Gris, Sauvignon Blanc and Moscato.

Your Red Blend is made from Shiraz, Grenache and Cabernet Sauvignon.

Both Blend wines are available widely nationwide, RRP $13.30. pernod-ricard-nz.com

GREAT OUTDOOR HEATING OUTDOOR CONCEPTS is one of New Zealand’s key suppliers of outdoor heating to the hospitality industry.

The company specialises in heaters which make al fresco dining a comfortable option year-round, thanks to securing the distribution of state-of-the-art products. Their extensive client list includes many wellknown restaurants, bars, cafes and hotels in Australasia as well as for many New Zealand homes.

The company has supplied heating to the owners of properties such as Huka Lodge and Matakauri Lodge, as well as boutique accommodation venues, such as the Oyster Inn. The latest and most popular option at the moment is the Germanmade Heatscope infrared heater, which is revolutionsining the outdoor heating industry.

These new zero light heaters conveniently add warmth to outdoor settings with green technology inspired by the sun. Elegant, sleek and long-lasting, it is an outstanding radiant heater to bring heating into the next generation. Heatscope’s solutions such as this can transform chilly indoor and outdoor areas into cosy and pleasant environments.

Heatscope™ is an innovative radiant heater – developed and produced exclusively in Germany. Heatscope™ offers a beautifully shaped solution for effectively heating any covered outdoor areas.

A beautifully shaped infrared heater that provides cosy warmth without the disturbing red light, emitted by traditional infrared heaters. Heatscope units can be subtly incorporated into a variety of settings as they are easy to install, do not require gas lines and create a warm inviting atmosphere perfect for enjoying an outdoor patio in fall or spring. outdoorconcepts.co.nz

JUNE / JULY 2014 DRINKSBIZ 79

LAST REQUESTS

A PROPER ROGUE The newest Kiwi gin is all about numbers; a 300 year old recipe and 12 different botanicals, says one of its makers, Daniel Mclaughlin

What’s your idea of the perfect drink?

Depending on the occasion and time of the day I enjoy anything from a marmalade martini for a Champagne breakfast, a Rogue negroni after work, a debutante out on the town or a crisp R n T (Rogue & Tonic with a wedge of blood orange) at the bach with friends.

Where would you drink it?

Where is the most inspiring place to drink a G&T?

Who or what gives you inspiration each morning?

New Zealand has a fine collection of outstanding cocktail bars and restaurants and one of the best things about working for Rogue Society is that we get to pop into a lot of these places regularly.

Terrace Le Isabela; an amazing rooftop bar looking out over the Barcelona skyline. We enjoyed tapas and G and T’s out of those big Spanish Copa glasses.

Lime, lemon or cucumber - which is your dream gin garnish?

What’s the most pressing problem in the drinks world today?

There’s nothing more inspiring than working on your own business and driving your own future. Rogue Society is the result of three years of hard work and the brand reflects who we are as people and motivates us every day.

Anything citrus works well. My dream garnish would have to be blood orange for an R n T or martini with a twist of orange peel.

Bad ice. So many drinks get destroyed by bad quality ice or not enough ice. Ice is your friend; big blocks and lots of it.

Rogue Society is working on curing this by providing its own glacial water source as cocktail ice. Watch this space.

What’s the ideal way to serve a gin and in what type of glass?

Who makes the best tonic?

Having a worthy vessel is essential to overall enjoyment of a drink. Crystal glassware is a good start. We have just released a selection of Rogue Society crystal tall and short glasses.

80 DRINKSBIZ JUNE / JULY 2014

It depends what you are looking for in your G & T. But you can’t go wrong with East Imperial and Quina Fina.

If you could change one thing in the drinks world, what would it be?

Change in some consumers’ habits; a shift to quality over quantity of alcohol consumption.

If you could swap places with anyone for a day, who would it be?

Sidney Frank for some business insights throughout the day then Dale DeGroff to whip up some post educational cocktails after a hard day’s learning.

GOOD BEER HAS D E P T H. GREAT BEER GOES D E E P E R.

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N A T I O N A L

C A M P A I G N

P R E M I E R I N G

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