JUNE / JULY 2021 DRINKSBIZ.CO.NZ
JUNE / JULY 2021
FROM THE EDITOR
Victoria Wells
Editor – Drinksbiz victoria@drinksbiz.co.nz
Time to shake things up ANYONE WHO has ever sat at a bar (most of us, I’m guessing) and watched a good bartender work their magic on the customers and on the cocktails knows there are some serious skills involved. And I’m not talking about Tom-Cruisestyle-juggling-six-shakers-and-setting-thebar-on-fire type of skills. (Pretty sure that Cocktail reference just aged me). I mean the combination of speed, precision, organisation, creativity, knowledge, personality and host responsibility that leaves a customer feeling special, satisfied, and more than a little impressed. Like skills for any job, these come over time with experience, practise and study.
You can sense the pride when a bartender takes time to craft a drink with carefully prepared ingredients and then presents it to you. It’s like a chef creating a plate of food. So why is bartending so often seen as something people do while they’re waiting for a “real” career to come along? It's a question that Highball Manager Riki Carter is hoping to create some discussion around, as momentum grows within our national bartending community following the NZ Bartender of the Year competition, which Riki organised as part of the recent Highball Cocktail & Spirits Festival in Wellington.
Join Drinksbiz online! We’re getting ready to launch our brand new Drinksbiz website and e-newsletter full of the latest local industry and product news. Sign up now and you’ll be ready to receive our fortnightly e-newsletters and be among the first to hear when the new website is live. Simply visit our current site at drinksbiz.co.nz and fill in your details.
I spoke to the winner, Alex Vowles (Hawthorn Lounge), and Riki about the importance of the competition for the growth and development of professional bartending in New Zealand and the plans for moving it forward. (See the feature on page 26). It’s an interesting adjunct to the growth of our New Zealand craft spirits industry too, when you consider that bartenders are storytellers for these local brands, often operating as the initial connection between them and consumers. For Alex Vowles, he says he’s found his career path and summed his vocation up nicely when I asked him what it was he enjoyed about bartending: “I really enjoy looking after people... making sure that everyone’s needs are taken care of.” Spoken like a true professional. Enjoy the issue, Victoria.
My picks 2019 Two Paddocks Pinot Noir It’s definitely Pinot Noir weather and this wine is a package of all that’s wonderful about Central Otago Pinot. Peckham's Solstice This unique cider could replace a dessert wine with your next cheese course (or just replace desssert!). It’s full of toffee apples and caramel goodness and is one to savour. Glenrothes 18YO What’s not to love about the array of flavours in this aged whisky? Pear and vanilla, ginger, rosewater and even a hit of spice and pepper. Make this your happy place at the end of a chilly winter evening.
DRINKSBIZ JUNE / JULY 2021 5
CONTENTS
JUNE / JULY 2021
PUBLISHER
Karen Boult karen@boult.co.nz +64 21 320 663 EDITOR
Victoria Wells victoria@drinksbiz.co.nz +64 27 575 9021 DESIGNER
Lewis Hurst lewis@hurstmedia.nz +64 21 146 6404 hurstmedia.nz
26
A DV E R T I S I N G
REGULARS
BEER & CIDER
Out & About
8
Diary Dates
10
Cover Story
12
Industry News
14
International News
23
Feature: A polished act 26 Legal Notes
Roger Pierce advertising@drinksbiz.co.nz +64 274 335 354 drinksbiz.co.nz
50
28 Beer & Cider Report
WINE
50
Opinion: Michael Donaldson 56 Beer & Cider News
57 Associate Member (NZ)
SPIRITS
Drinksbiz is published every second month by Trade Media Limited, 300 Richmond Road, Grey Lynn, Auckland,
32
New Zealand,
Wine Report: Pinot Noir
32
Top Picks
42
Opinion: Joelle Thomson
44
Wine News
46
phone (09) 361 2347. The contents of Drinksbiz
60 Spirits Report: Scotch
are copyright and may
60
Opinion: Dominic Roskrow 80 Spirits News
82
not be reproduced in any form without the written permission of the publisher. Please address all editorial, subscription and advertising enquiries to Trade Media
LAST ORDERS
6 DRINKSBIZ JUNE / JULY 2021
Limited, P O Box 37745,
Distributors
88
Last Orders: Capital Cider Co.
90
Parnell, Auckland.
SOCIAL SHOTS
Out & About
The Professionals do lunch with Yalumba YALUMBA CEO Nick Waterman and fifth generation Proprietor of Yalumba, Robert Hill-Smith, joined special guests for the highly anticipated The Professionals Lunch with Yalumba in Auckland in May.
Robert Hill-Smith of Yalumba
Joe O’Sullivan, Don Hope and Donal O’Sullivan
Liam Hindle, Clive Weston, Kate Vusoniwailala, Nick Waterman and Sam Neill
Brent Marris, Kerre McIvor, William Kember and Evan Davies
The Glenlivet innovates The Glenlivet launched its new limited edition Cocktail Capsule Collection with an exclusive event at Auckland’s Sky Tower in May. Read more about the Capsule Collection on page 87.
Jack Potter, Thomas Voillot and Jeffery Wu
Louise Hilsz, Matt Paul and Julia Ford
Milika Alexander and Hiwa Wiki
Scotty Van Dooren, Sam Widdison and Paddy Baxter
Romy Eichholz, Ophelie Neil and Thomas Voillot
Richard Bagnall and Trent Orange
8 DRINKSBIZ JUNE / JULY 2021
NEW
MEET
MANGO
NO SUGAR. NO CARBS. 70 CALORIES.
WHAT’S ON
Diary Dates JUNE
Friday 4 – Sunday 27 June
Winter F.A.W.C – Hawke’s Bay The winter edition of this popular gourmet event will run over three weeks in June with a series of unique experiences featuring some of New Zealand’s best known names in food, wine, beer and spirits. fawc.co.nz Sunday 13 – Tuesday 15 June
Cocktail Wellington - Charley Noble
Fine Food New Zealand – Auckland New Zealand’s leading foodservice, food retail and hospitality trade event returns to Auckland’s ASB Showgrounds for three days. finefoodnz.co.nz Friday 18 – Saturday 19 June
Winetopia – Auckland A consumer wine event with tastings from around 60 wineries from around the country and masterclass sessions. To be held at Shed 10. winetopia.co.nz Friday 25 June
NZ Spirits Awards – Auckland The awards dinner and trophy winner announcements for the NZ Spirits Awards 2021. spiritsawardsnz.nz
Monday 26 – Wednesday 28 July
Friday 13 – Saturday 14 August
Negociants Fine Wine Tour 2021
Beervana – Wellington
Negociants New Zealand presents its showcase of premium wines from New Zealand and around the world in Auckland, Wellington and Christchurch. Trade sessions will be held from 1pm-5pm, with public sessions from 6pm-8pm. • Auckland – Monday 26th at The Royal NZ Yacht Squadron • Wellington – Tuesday 27th at Te Wharewaka o Pōneke • Christchurch – Wednesday 28th at Christchurch Town Hall Trade registration and ticket information available online. negociantsfinewinetour.com
New Zealand’s biggest beer festival is back for 2021 at Sky Stadium. It will be held over two days and includes the Beervana Trade Show. beervana.co.nz
Thursday 29 – Sunday 1 August
The Food Show – Auckland Saturday 26 – Sunday 27 June
Seriously Good Food Show – Mt Maunganui A consumer show dedicated to the latest in food and beverage with sampling, masterclasses and more. For exhibitor inquiries, visit the website. seriouslygoodfoodshow.co.nz JULY
Friday 9 – Saturday 10 July
Winetopia – Christchurch Winetopia’s first South Island event will be held at the Air Force Museum at Wigram with around 50 wineries and masterclass sessions. For exhibitor inquiries contact info@lemongrassproductions.co.nz winetopia.co.nz 10 DRINKSBIZ JUNE / JULY 2021
The country’s largest consumer food and beverage event will run at Auckland’s ASB Showgrounds for four days with tastings, masterclasses and more. Exhibitor info at hub.xpo.co.nz foodshow.co.nz
SEPTEMBER
Tuesday 7 – Thursday 9 September
Hospitality Summit – Auckland Hospitality NZ and NZChefs Association are co-hosting the inaugural New Zealand Hospitality Summit. The three-day event will be held at the Trusts Arena in Henderson and will include a Hospitality Think Tank, trade expo, industry networking and more. hospitality.org.nz/s/summit Thursday 9 September
Hospitality Awards for Excellence 2021 – Auckland
Visa Wellington on a Plate
A black tie dinner for The Hospitality Awards for Excellence, which celebrate exceptional businesses in the accommodation and food and beverage sectors. Hospitality NZ hosts the awards, which mark their 24th year in 2021. hospitality.org.nz/s/awards
This year’s VWOAP Festival Calendar includes four weeks of festival events encompassing Dine Wellington, Burger Wellington, Cocktail Wellington and Beervana. The programme is live and presale tickets are available in mid-June with general release from 21 June. visawoap.co.nz
Note: Events may change due to various COVID-19 restrictions. While details were correct at time of print, we recommend checking individual event websites for the latest updates.
AUGUST
Sunday 1 – Tuesday 31 August
Pop open a
future
Franchise ownership now available Opportunities exist nationwide to join Super Liquor, New Zealand’s leading liquor retailer 1
NZ’s leading marketing and advertising program Excellent supplier partnerships and terms Rebate program to support retailer profitability
Q
A
Comprehensive franchisee business support in store operations, technology, marketing, merchandise and finance A passionate and experienced Support Office Team focussed on our core purpose of franchisee business success and satisfaction Networking and learning through annual overseas conference and local regional meetings Retail, service and product training programs Ecommerce delivery and click and collect Your shareholding gives you ownership in Super Liquor Holdings
Interested? Contact us today Carrie Bennett Auckland / Northland 021 962 759 / carrie@superliquor.co.nz Sandy Watkins Waikato / BOP 027 445 9698 / sandy@superliquor.co.nz Paul Webster Canterbury / Upper South Island 027 405 7716 / paul@superliquor.co.nz Peter Joseph (PJ) Lower North Island / Lower South Island 027 445 0535 / pj@superliquor.co.nz
RANGE
DEALS
EASY
superliquor.co.nz
Putting Scotch whisky on the map
region:
As Scotland’s whisky industry continues to innovate and develop, the stylistic differences between its whisky regions are blurring. But the experts at Whisky Galore say it’s still important to understand the crucial role that these regions have played in the story of uisge beatha – the ‘water of life’.
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WHILE WHISKY has been part of Scottish life for centuries, the Scotch whisky regions are relatively more recent and were established over many years as a result of reputation. The first differentiation between whisky regions occurred in 1784 with The Wash Act, which introduced the ‘Highland Line,’ drawing a precise line between the Highland and Lowland distilleries based on differing taxation. Distilleries on either side of this line began very quickly to develop their own styles and flavour profiles. One of the first written mentions of the whisky regions was in a 1909 report from the Royal Commission on Whisk(e)y and Other Potable Spirits, but it was not until a century later with the Scotch Whisky Regulations in 2009 that these regions became legally protected. What’s in a region?
Traditionally, for those of us working in the industry, our education started with an exploration of the regions. Looking for something light and easy drinking? Perhaps a Lowland whisky. Or maybe something sweet and malty with a touch
Campbeltown
of spice? Try a Speyside. If you’re after a smoky dram, you’ll find it on Islay. If you fancy a rich, robust dram full of character then exploring Campbeltown would be your best bet. Once upon a time, whiskies could be easily categorised according to the location of the distillery. But in recent years, with new distilleries across Scotland making increasingly varying styles of whisky, sometimes several different
The regions act as a starting point for a consumer’s journey into the world of whisky. expressions under one roof, the idea that Scotch whisky can be defined by the traditional style of the region has been increasingly disputed. This is partly what makes the world of Scotch whisky such an exciting place at the moment: the fact that distillers across the regions are experimenting
COVER STORY – WHISKY GALORE
region:
and producing whatever they want. Speyside distilleries such as Benromach and An Cnoc can and do make peated whisky just as easily as they do on Islay, but the difference in the origin of the peat creates a smoky flavour that is distinctively Speyside. The regional classification shows consumers the historical and provincial factors that influenced the development of different styles of whisky. This gives relatively new distilleries and brands like Islay’s Kilchoman and Scarabus a great platform from which to start their own story and build on the Islay legacy. Highland whiskies have always been tricky to narrow down as there is such huge diversity in flavour – from the lighter, sweeter whiskies of Glengoyne to the coastal malts of Pulteney Distillery. Despite the stylistic differences, the history behind their regional classification is the perfect opportunity to engage with consumers and bring the brands to life. Telling a story through Scotch
Scotch whisky and storytelling have always and will continue to go hand in hand. The regions act as a starting point for a consumer’s journey into the world of whisky. The ever-increasing number of consumers of Scotch whisky only highlights the importance for retailers and bar owners to represent whisky brands
Highland
What sets Scotch whisky apart is the story you can tell with every bottle. from across all of Scotland’s regions. Consumers are thirsty for education as well as a dram, so it’s more important than ever to make their introduction to Scotch as engaging and straightforward as possible. Rather than getting bogged down in specific brands, which only provides a couple of pieces of the puzzle, it’s vital to give the consumer the opportunity to
region:
Speyside
region:
Islay
learn and sample whisky across a range of regions and styles. What sets Scotch whisky apart is the story you can tell with every bottle. It is a product steeped in history, so much of which is tied up in the location of the distillery. While there is always room for diversification and innovation, if we start to diminish the importance of where whisky is rooted some of the magic gets lost. Distinctive regionality in the Scotch whisky industry may be fading, but it provides us with the perfect starting blocks from which to share the history and the stories behind the bottles on our shelves.
Expand your range with Whisky Galore At Whisky Galore, we believe the stories behind the whiskies are what ignites the passion and love for the product in consumers. We are here to help our family of whisky lovers across New Zealand share these stories, so if you’d like help to broaden your whisky offering behind the bar, or in-store, or you simply want a few good stories to share, then stop in at our Christchurch store, give us a call, or drop us a line – we would love to hear from you. 0800 WHISKY/03 377 6824 trade@whiskygalore.co.nz @WhiskyGalore @whiskygalorenz trade.whiskygalore.co.nz
DRINKSBIZ JUNE / JULY 2021 13
INDUSTRY NEWS
Asahi Beverages buys Allpress Espresso ASAHI BEVERAGES is entering New Zealand’s $200 million fresh coffee market after announcing its purchase of Auckland-based premium coffee business Allpress. Allpress was founded in Auckland in 1989 by Michael Allpress with a single coffee cart in the central city’s Victoria Park. It has since expanded into Australia, Japan, Singapore, and the UK and now employs more than 240 people, including nearly 100 across New Zealand. Asahi says it will be business as usual at Allpress and all jobs are safe. Michael Allpress will remain as an ambassador, while management will also stay to ensure the business maintains the unique identity and ethos. The purchase assists Allpress’ plans for further growth and expands Asahi’s portfolio to meet the needs of more consumers as well as strengthening its beverage offering to cafes, restaurants, licensed venues, and grocery stores.
Michael Allpress, Andrew Campbell and Vaughan Magnusson
Allpress’ major focus is selling fresh roasted coffee beans to cafes and restaurants. The business recently launched speciality iced coffee and cold coffee shot products and operates Underground Coffee. In addition, Allpress sells direct to consumers via online and through more than a dozen Allpress cafes, including in Auckland and Christchurch. Speaking to Drinksbiz following the announcement, Asahi Beverages New Zealand CEO Andrew Campbell said the company has been looking to add coffee to
its portfolio for some time and is delighted to have found such a premium brand in Allpress. He says the primary focus is on accelerating the brand in New Zealand and Australia but there is opportunity for diversification down the track. “There’s a lot changing at the moment in drinks in terms of preferences and what consumers are looking for. In coffee, as you will see around the world, there are ready-to-drink offerings and there’s the growth of the pod market for at-home consumption. This gives us the ability to explore that.”
SHOWCASE
Gilmours launches International Wine Competition NEW ZEALAND’S largest food and beverage wholesaler Gilmours has launched its inaugural International Wine Competition to recognise quality, affordable international wines in New Zealand. The competition was developed to help educate Foodservice members on international wines and to assist with planning their wine lists. It also offers wineries an opportunity to take part in the only business-to-business international wine competition in New Zealand. Martyn Norris, Gilmours Liquor Category Manager, says the competition is a fantastic tool. “It’s great for our members and their customers to have a broader knowledge and understanding of the wine that is available to them outside of New Zealand. Many wineries that produce in the Old World have been making wine for centuries and bring elegant wines at affordable prices.” A two-day judging event took place in late March, with the Top 20 wines awarded gold medals and now featured as the ‘Gilmours Top 20 Wine Selection’ for 2021. Emma Jenkins MW chaired the event with an independent panel of wine judges experienced in international wine. This was made up of Sam Kim (Wine Orbit) and Simon Nunns (Consulting Winemaker) and the Chief Steward was Jo Gear.
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Chair of Judges Emma Jenkins MW with Sam Kim (left) and Simon Nunn (right).
Entries were judged using a doubleblind identification system, meaning all wines were tasted blind and judged based on their style, region and vintage. Chair of Judges Emma Jenkins MW, says the competition is an exciting development. “I commend Gilmours for taking the initiative in creating the competition, one that will undoubtedly pay dividends for both Foodservice businesses and consumers. It was encouraging to see the range of varieties and styles entered, and my fellow
judges and I were very happy with the corresponding range and quality of the wines that made the final Top 20. From this list, consumers should feel confident in broadening the horizons of their wine world, exploring a diverse array of new tastes and styles.” Visit gilmours.co.nz for details of The Gilmours Top 20 gold medal wines. The top wines are also available for pick up from any of Gilmours’ seven Cash ‘n Carry stores across the North Island.
INDUSTRY NEWS
New head for Better Drinks Co.
Villa Maria parent company in receivership
ASAHI BEVERAGES (NZ) has appointed Darren Moffat to head its non-alcohol business arm, The Better Drinks Co. based in Parnell, Auckland. Moffat reports to Asahi Beverages (NZ) CEO Andrew Campbell and is responsible for The Better Drinks Co. business performance in New Zealand and continued growth of its key brands namely Charlie’s, Phoenix Organics and Lipton Iced Tea. Moffat has a strong sales and marketing background in FMCG having worked for companies like SAB Miller and Kellogg’s in South and sub-Saharan Africa. He has also worked for Fonterra as general manager beverages and as a sales director in foodservice and route. Most recently he was sales director for Kimberley Clarke. Moffat replaces former head of The Better Drinks Co., James Connelly, who has returned to his native Queensland to work within the wider Asahi Beverages group in a strategy role.
THE PARENT company of Villa Maria Estate, FFWL Ltd, was placed in receivership in May. In a statement announcing the receivership, Brendon Gibson of Calibre Partners, one of the receivers appointed to FFWL Ltd, said: “This action does not affect Villa Maria, which is trading profitably and continues to trade as normal. Villa Maria has been working through a well-publicised process to identify the best options to raise capital. Both a new investment or a sale of shares in Villa Maria were on the table. It is now clear that a sale of the shares in the business will occur. We will assess the position and then focus on completing a sale of the shares.” Gibson said there would be a further announcement once they had more clarity. Calibre says that the receivership only affects FFWL Ltd and does not affect Villa Maria’s New Zealand operating business or its offshore subsidiaries. These trading companies are not in receivership or any similar process.
SHOWCASE
Check you’re registered for importing food or drink IF YOU’RE importing food, drinks and/or ingredients, it’s important to check that you are properly registered to avoid unnecessary delays to your next consignment. From June 30 2021, as part of New Zealand Food Safety’s improvements to the food safety system, there will be an automatic check of Food Importer registrations for all consignments intended as food for sale. This includes tariffs in Chapters 2-5, 7-13 and 15-22 and codes 0602.90.00.01G and 1404.90.00.39C of the Working Tariff Document (customs.govt.nz/business/tariffs/ working-tariff-document).
efficient border clearance. This also includes products with Intended Use declarations of “FP – Further Processing” and “Re – Re-export”. Importers in these categories who believe their intended use is not food for sale can tick the ‘Manual Food Authority/Clearance Certificate Referral’ (MFR) option in Trade Single Window when making their lodgement, and can then provide relevant information to border Food Safety Officers. New Zealand Food Safety has published advice on Intended Use coding on foodsafety.govt.nz/ register-as-a-food-importer Register now
Avoid unnecessary delays
Importers of food for sale need to have a valid Food Importer registration and complete their Intended Use declarations for all consignments of food, drinks, and ingredients. If you import these products (including goods for further processing or re-export), you must be registered as a food importer with New Zealand Food Safety (part of the Ministry for Primary Industries). Alternatively, you can use an agent who is registered to import your food for you. From 30 June, food consignments imported into New Zealand by unregistered importers will be held, until a Food Importer registration number is issued. New Zealand Food Safety’s Director of Food Regulation, Paul Dansted says: “Registration helps to ensure food being imported for sale is safe and suitable for customers, and provides a critical link in
the chain to assist in tracing food products if a problem occurs. These registration checks reflect an ongoing, fair, and robust application of New Zealand’s food safety rules.” These rules apply to everyone importing food for sale including: processed food; health and dietary supplements; alcoholic and non-alcoholic beverages; fresh fruit and vegetables; grains, seeds, and nuts; confectionery; and food for promotional giveaways. Imported food includes ingredients used in the manufacturing of food and beverages, such as hops. For more information, see the Food Act 2014 definitions of food and sale (legislation.govt.nz). Get it right
Your Intended Use declarations are crucial, and getting this right will facilitate
It is simple and inexpensive to apply. Go to foodsafety.govt.nz/register-as-a-foodimporter for easy-to-follow steps on how to register, renew or update your Food Importer registration. It will take approximately five working days to receive a new Food Importer registration number. So if you need one, don’t delay. You may need to also register as a food business under either the Food Act 2014, Animal Products Act 1999 or Wine Act 2003. To find your food rules, go to foodsafety.govt.nz/myfoodrules and complete the online questionnaire. If you have any questions about registration as a food importer, or if you are unsure if the product you import is classed as food for sale, please visit foodsafety.govt.nz/ importingfood, email info@mpi.govt. nz or call 0800 00 83 33.
DRINKSBIZ JUNE / JULY 2021 15
INDUSTRY NEWS
2021 vintage small but high quality
REGIONS ARE reporting a generally smaller vintage for 2021, although spirits have been buoyed somewhat by excellent quality. “There will be some variability across different parts of the country, but the industry is anticipating a significantly smaller vintage across several New Zealand wine regions this year,” says Philip Gregan, CEO of New Zealand Winegrowers. “All reports indicate the quality of the harvest so far is exceptional, and we are looking forward to some fantastic wines coming out of this year’s vintage.” NZ Winegrowers says the smaller crop comes at a time when the industry is facing increased production costs. Ongoing labour shortages, due to the closure of New Zealand’s borders and restricted number of RSE workers, have also added pressure. “We have seen unprecedented demand for New Zealand wine in our key export markets over the past 12 months. This meant industry stocks were at low levels going into vintage, a situation that has now been compounded by the smaller harvest. We are already seeing supply and demand tension as a result, and we expect that many wineries will face tough decisions on who they can supply in their key markets over the next year,” says Gregan. Global demand for New Zealand wine remains strong in key international markets, including the UK, USA, and Australia. In Marlborough, Blank Canvas co-owner and winemaker Matt Thomson, a consultant for several wine companies, says crops ranging from “extraordinarily light” through to fairly light, promise wines of “great intensity and balance”. He 16 DRINKSBIZ JUNE / JULY 2021
believes the 2021 vintage is an “industry changing event”, as low yields meet strong demand for Marlborough and New Zealand wine. The vintage will bring “short term intense pain, for a longer term gain” he adds. “It is an opportunity for our industry to refocus on premium.” But it’s also a challenge, says Wairau River Wines General Manager Lindsay Parkinson, who is working to manage expectations, as buyers run low of 2020 wine and clamour for their share of the limited 2021 supply. “It’s quite a complicated methodology on who you restrict, or where you change the price… And there’s not one solution to fit them all.” Marlborough’s 2021 vintage story is one of low crops and “exceptional” wines, according to Forrest Estate General Manager Beth Forrest. “For me it was the year for Sauvignon Blanc,” says the winemaker. “They were overly aromatic and beautiful, with multi-layered flavour levels.” She says the great quality of the harvest, following on from excellent 2019 and 2020 vintages, is a prime opportunity for premiumisation. Hawke’s Bay Winegrowers says the region’s total average yields are only marginally down. Despite enduring a cool spell in November, Hawke’s Bay’s terroir diversity with over 25 different soil types and many meso-climates, along with around 40 varietals grown, helped even out yields somewhat. It says the challenge of the labour shortage did not impact as much as initially feared due to the good run of weather allowing for planned picking, and the wider community stepping in to help.
PHOTO BY RICHARD BRIGGS
Nautilus Estate Harvest
SHOWCASE
First Hospitality Summit comes to Auckland HOSPITALITY NZ and NZChefs Association will host the inaugural New Zealand Hospitality Summit and trade expo at Auckland’s Trusts Arena in September. It is the premier event for all hospitality and accommodation providers to connect and share solutions for the recovery of the industry. This event is a mustattend event for owner-operators, accommodation managers, venue managers, future leaders and chefs. The Summit will enable attendees to look at challenges and situations from a fresh perspective. Located under one roof, it is the ideal platform to connect with hospitality industry colleagues, leaders and suppliers. It will feature a Hospitality Think Tank with separate seminars for the Food and Beverage and Accommodation sectors, as well as a demonstration kitchen by the NZChef Association, a trade expo and more. Take your business to another level, futureproof your strategy for the new world we find ourselves in, and become a source of knowledge and inspiration for your team. Keynote speaker Danny Meyer from the multi-award winning Union Square Hospitality Group, will share insights and learnings from creating and operating some of New York’s top restaurants, cafes, and bars. The summit will culminate with the prestigious Hospitality NZ Awards of Excellence at which the best in the industry will be recognised and celebrated. Visit hospitality.org.nz/s/summit for more details or email marketing@hospitality.org.nz
Distributed by Federal Merchants & Co | federalmerchants.co.nz | 09 578 1823
INDUSTRY NEWS
New faces at Dionysus NEW ZEALAND ultra-premium wine business Dionysus Investments, which owns the Messenger, Mutu and Moana Park Estate brands, has expanded its Auckland team with two significant marketing hires. Anna Lawrence has joined the team as Chief Marketing Officer and joins Dionysus from The Warehouse Group, where she led the marketing team across The Warehouse, Warehouse Stationery and Noel Leeming. Prior to that, she held senior roles at Asahi Beverages, DB Breweries and Pernod Ricard New Zealand. Greta Rountree has been appointed as Brand Manager across the three wine labels, and also joins Dionysus from The Warehouse Group. Messenger, Mutu and Moana Park Estate brands are made by New Zealand winemakers Michelle Richardson and John Hancock and are currently distributed in New Zealand, Japan, Korea and China.
Anna Lawrence
Greta Rountree
Dionysus CEO Julian Davidson says he is delighted to welcome the new appointments at such an exciting time for the company. “We took ownership of the wine brands and vineyards a little over 18 months ago and have quickly assembled a world-class team. We have also made unprecedented progress into Japan in the last six months. Anna’s strategic leadership and creative vision, alongside Greta’s digital expertise will be invaluable as we press forward with our accelerated growth plans and goal to be a world recognised producer of luxury and ultra-premium wines grown in New Zealand’s iconic wine growing regions.”
New National Sales Manager for Negociants FINE WINE distributor, Negociants New Zealand, has appointed Danielle McGilvary to the position of National Sales Manager On-Premise and Independent Retail, starting in June. Negociants says McGilvary brings substantial knowledge and experience in the hospitality and on-premise sector and has a strong background in account management alongside national sales team responsibilities. She has held roles at Delegats Australia, Pernod Ricard and Asahi Beverages – The Better Drinks Co.
DB goes bold with sustainability plans DB BREWERIES has announced new sustainability targets and a partnership with The Nature Conservancy (TNC) as it progresses its plans for environmental, social and responsible sustainability across all its operations and launches its 2020 Sustainability Report. The April announcement included the ambition to source 100% of its energy from renewable sources, to reach zero waste to landfill in production, and to balance 100% of the consumed volume of water that the company uses by 2030. The commitment coincided with Heineken’s new global commitments announced the same day, including being the first major brewer to pledge carbon neutrality in its full value chain by 2040. DB Breweries Managing Director, Peter Simons, said: “Aligned with the draft advice of the Climate Change Commission, we believe that, as a brewer, we need to make meaningful changes to actively reduce our carbon footprint by taking real action and not just buying carbon offsets.” As part of DB’s new partnership with TNC, a science-based global environmental non-profit, it has committed to be a long-term investor into TNC’s Waikato Water Catchment Care project. DB will be one of the founding partners of the project, which aims to support iwi and community conservation aspirations in the Waikato catchment. dbsustainability.co.nz
SHOWCASE
New look Super Liquor in Rangiora SUPER LIQUOR is excited to reveal a fresh new look at its store in Rangiora as its new owner opens for business. Stu McIntosh purchased Liquor Centre Rangiora in February 2021 and converted it to a Super Liquor. He has spent the past couple of months creating a new and improved shopping experience for his customers, adding new carpet, shelving, lighting, chiller doors, counter and signage. He says that comments from locals and
customers coming through the store have been extremely positive about the Super Liquor shopping experience and convenience in their local community. Super Liquor is New Zealand’s leading liquor store network and is dedicated to enabling franchisee success, profitability and satisfaction. Paul Webster, Super Liquor’s Franchise Manager for Canterbury & Upper South Island says: “The Super Liquor group continues to grow, and now
boasts a network over 160 stores across the country. “Opportunities exist nationwide for suitable franchisees to maximise their business through the power of the Super Liquor brand and franchise support, and encourages experienced operators wanting to grow their success with New Zealand’s leading liquor store brand to get in touch.” superliquor.co.nz/ contactus/ franchise-enquiry Stu McIntosh
18 DRINKSBIZ JUNE / JULY 2021
Do you brew, distil or make vinegar, alcoholic beverages or malt extract? There are food rules you need to follow. It’s easy. Go to foodsafety.govt.nz/myfoodrules to find out: • the plan or programme you need to use • where to register your business, and • who can verify your business.
Do you import beverages for sale and/or ingredients for making beverages? • You must be a registered food importer (or use a registered agent). Go to foodsafety.govt.nz/ register-as-a-food-importer • You may need a registered plan or programme. Go to foodsafety.govt.nz/myfoodrules
Any questions about food rules? Contact New Zealand Food Safety at: foodactinfo@mpi.govt.nz or phone 0800 00 83 33
INDUSTRY NEWS
2021 Corteva Young Viticulturist of the Year underway THE NATIONAL competition dedicated to supporting and encouraging young people in New Zealand’s viticulture industry is full steam ahead for 2021. “After all the date changes last year, we are very excited the 2021 Corteva Young Viticulturist of the Year programme is well and truly underway,” says Nicky Grandorge, Leadership & Communities Manager at NZ Winegrowers. Six Education Days have been held around the country, from Waiheke Island in the north to Cromwell in the south, aiming to upskill the contestants and also touching on some thought-provoking topics such as: How can we futureproof our vineyards? How can we adapt to labour shortages, climate change, and ensure we reach carbon zero by 2050 or before? These are big topics, but important ones for everyone to be thinking about going forward, especially our future leaders.
2020 winner Ben Tombs blending
Tonnellerie de Mercurey Young Winemaker of the Year 2021 NEW ZEALAND’S up and coming winemakers will have a chance to shine at this year’s national competition to find the Tonnellerie de Mercurey Young Winemaker of the Year 2021. Regional competitions will take place in Hawke’s Bay, Marlborough and
This year, the contestants have also been tasked with creating a biosecurity video that will be used throughout the national Biosecurity Week in July, highlighting the wine industry’s commitment to protecting our vineyards and the environment around us. Young Vit competitions will held this year in Waiheke, Hawke’s Bay, Wairarapa, Marlborough, North Canterbury and Central Otago. The winner from each region will go through to the national final, which is being held on 25 August in Marlborough. The Young Vit competition has been running since 2006 and many of the previous contestants are now in senior positions, driving the New Zealand wine industry and helping the next generation come through. The competition is made possible by the generous sponsors who have also
Lab skills
Central Otago in September, with the national final to be held in Central Otago in October. Regional committees are starting to plan the questions for entrants, which are designed to test everything required to be a successful winemaker. This includes areas such as blending, fault finding and laboratory skills, as well as marketing, wine judging and decisions on equipment purchases. The 2021 event is also welcoming some new sponsors, who join the competition’s long-time supporters. “It’s great to see
Good luck to all contestants in this year’s competitions. 20 DRINKSBIZ JUNE / JULY 2021
Young Vit national finalists 2020
become part of the very special Young Vit community. Organisers would like to recognise and extend a huge thank you to this year’s sponsors: Corteva Agriscience, BioStart, Ecotrellis, Hyundai, Bahco, Constellation Brands, Empak, Fendt, Fruitfed Supplies, Indevin, Klima, Ormond Nurseries, Roots, Shoots & Fruits, Waterforce and Winejobsonline. For more details visit nzwine.com/en/ initiatives/young-vit
Wine judging
this increase in support, which will really help this competition grow,” says Nicky Grandorge, Leadership & Communities Manager at NZ Winegrowers. “We are incredibly grateful.” Organisers would like to recognise and extend a huge thank you to this year’s sponsors: Tonnellerie de Mercurey, Fruitfed Supplies, Indevin, Booster Group, Crown Sheet Metal, Hillebrand, Laffort, Programmed Property Services, Visy, New World, and Winejobsoline. For more details visit nzwine.com/en/ initiatives/young-winemaker
Top 20
WINE SELECTION We have awarded the best international wines available locally. See Gilmours.co.nz for the winning wines. From this list, consumers should feel confident in broadening the horizons of their wine world, exploring a diverse array of new tastes and styles, to be enjoyed with food or on their own. Emma Jenkins MW Chair of Judges - Gilmours International Wine Competition 2021
Gilmours is your one stop Foodservice shop Become a member today and enjoy wholesale prices*. Sign up at gilmours.co.nz
North Shore | Mt Roskill | Manukau | Hamilton | Tauranga | Central | Wellington *For full terms and conditions on who can become a member visit gilmours.co.nz
SHOWCASE
The perfect bottles for craft beer WITH THE proliferation of craft beers, a niche market has grown for unusual and upmarket packaging for beer. French specialist glass company Saverglass has answered this demand by offering its stunning range of sparkling wine bottles, which adapt easily to beer production with their crown seals. The PRESTIGE bottle further expands the range and the mechanical swing-top closure adds to its sustainability and reusability. The novel swing-top stoppers ensure hermetic preservation of products. They can also be personalised and are available in a wide range of materials. The broader range consists of:
• STANDARD and ECO designs, which offer accessible versions in classic shapes. The Standard offers a wide range of capacities from 200ml to 6 litre, while the Eco has a relatively modest weight of 835g. • AUSTRAL and ORIGIN, which both have uniquely stocky bodies and modest heights with timeless design and elegance. The Origin offers a deep
punt and unusual combined crown seal with a Carrée finish that provides a distinctively unique look. • CREMANT PRESTIGE has an optimised glass weight of 760g and is characterised by its elegant silhouette with perfect proportions. • CREMANT PREMIUM with a glass weight of 780g has an attractive, slender silhouette. • ARBANE has presence and a forthright touch of elegance. The Super Premium range:
• POMPADOUR is a refined and feminine bottle with its generous curves and long slender neck, it offers a unique shelf presence. • CHAMPAGNE GRAND CRU with exceptional aesthetic qualities. • CHORUS is a seductive bottle with generous lines and a narrow neck. • HERITAGE breaks the traditional code and the contrast between the slim elegance of its narrow neck and the generous flared breadth of its base offer an original inverse taper.
PRESTIGE SWING TOP
• CUVEE DES SACRES is a sturdy curvaceous bottle, with a low shoulder and tapering heel. A foil for the most exceptional of products. • ANASSA breaks with tradition with its seductive tapered base, attractive curved shoulder and a neck that contributes to the slenderness of this model’s design. The range can be viewed on the Saverglass website at saverglass.com/en/ our-products/catalog-sparkling-wine Contact Saverglass
09 522 2990 saverglass.com
PRESTIGE BEER COLLECTION “UNDER PRESSURE”
The PRESTIGE Swing Top design is aimed at beers that seek an up-market packaging positioning. The design is characterized by its elegant silhouette. With perfect proportions, it will show off your beer in a refined way. Another advantage of the design is the adaptation to a swing top closure: easily reusable, sustainable and ensures hermetic preservation.
Saverglass (NZ) Limited | www.saverglass.com Haute Couture Glass | Tel +64 9 522 2990
INTERNATIONAL NEWS
US brewery numbers up, craft production down THE BREWERS ASSOCIATION (BA) – the trade association representing small and independent1 American craft brewers – has released annual production figures for the U.S. craft brewing industry2. In 2020, small and independent brewers collectively produced 23.1 million barrels of beer and realised a 9% decline3, decreasing craft’s overall beer market share by volume to 12.3%, down from 13.6% the previous year. The Association says the overall beer market* dropped 3% by volume in 2020. Retail dollar value was estimated at US$22.2 billion, representing 23.6% market share and a 22% decline over 2019. Craft brewers provided more than 138,000 direct jobs, a 14% decrease from 2019. “2020 was obviously a challenging year for many small brewers, but also one that proved their resilient and entrepreneurial nature,” said Bart Watson, chief economist, Brewers Association. “In a year where U.S. draught sales were down more than 40%, small brewers found new ways to connect with their customers and keep their businesses running.” The number of operating craft breweries continued to climb in 2020,
reaching an all-time high of 8,764, including 1,854 microbreweries, 3,219 brewpubs, 3,471 taproom breweries, and 220 regional craft breweries. Throughout the year, there were 716 new brewery openings and 346 closings. While openings decreased approximately 30% compared to 2019, only half of this drop is attributed to COVID. Increasing market competitiveness and maturity were also factors, and the decline was apparent before the pandemic. “While many small breweries will remain under pressure until they can fully reopen and welcome their communities into their breweries, the 2020 closing rate has remained on par with 2019, suggesting that the vast majority of breweries will survive going forward,” added Watson. * Does not include FMBs/FSBs. With those included, total taxed-as-beer products up 1%. 1 An American craft brewer is a small and independent brewer. Small: Annual production of 6 million barrels of beer or less (approximately 3% of U.S. annual sales). Beer production is attributed to the rules of alternating proprietorships. Independent: Less than 25% of the craft brewery is owned or controlled (or equivalent economic interest) by an alcoholic beverage industry member that is not itself a craft brewer. Brewer: Has a TTB Brewer’s Notice and makes beer. 2 Absolute figures reflect the dynamic craft brewer data set as specified by the craft brewer definition. Growth numbers are presented on a comparable base. 3 Volume by craft brewers represent total taxable production.
2020
Small & Independent U.S. Craft Brewer Annual Production Report 2020 Volume Share for Craft Brewers
12.3%
13.6%
13.0%
2019
2018
2020
2020 Craft Retail Dollar Value
2020 Craft Brewer Volume Change
$22.2 billion
-9%
22% decline over 2019
Total beer market down 3%*
Craft dollar share = 23.6%
Total beer volume = 186,100,000 barrels (down from 191,600,000)
(on comparable base)
*Does not include FMBs/hard seltzers
2020 Craft Brewer Barrels Produced
2016 24.3 M
23,069,854
2017 25.0 M 2018 25.5 M
Barrels produced by craft brewers
2019 26.3 M
U.S. sold = 22,815,258 barrels
2020 23.1 M
2020 U.S. Operating Craft Breweries
8,764 2016: 5,622
2017: 6,661
2020 Openings & Closings
Taproom: 3,471 Brewpub: 3,219 Micro: 1,854 Regional: 220 2018: 7,618
2019: 8,391
2020 Small Brewing Jobs
716
346
138,371
Openings
Closings
14% decrease over 2019
343 craft brewery closings
BrewersAssociation.org
Pernod Ricard flags Marlborough Sauvignon shortage PERNOD RICARD says it will be unable to meet global Marlborough Sauvignon Blanc supply this year after one of the smallest New Zealand harvests in 10 years. In a statement from Pernod Ricard UK, the winemaker says extreme spring frost events significantly impacted yields following an earlier than normal budburst. Bunch sizes were also down, impacting juice extraction levels. Pernod Ricard produces New Zealand wine brands Brancott Estate and Stoneleigh and is the second largest supplier of New Zealand Sauvignon Blanc in the UK, where it holds a 14% value and volume share1 of the New Zealand Sauvignon Blanc market. Pernod Ricard says it has 34% less Marlborough Sauvignon Blanc this year compared with the 2020 vintage, which was already lower than long term averages. It says the lower volumes are also leading to increased costs, which is being compounded by increased input costs and ongoing labour shortages due to the closure of borders in
New Zealand. Shipping costs are also at the highest level since the global financial crisis, which has added an additional layer of expense to operations. Bryan Fry, Chief Executive of Pernod Ricard Winemakers, commented: “The reality is that we are not going to meet the demand of Marlborough Sauvignon Blanc this year… but with the popularity of Marlborough Sauvignon Blanc continuing to rise we are confident we will bounce back. Our primary focus now is to maximise the supply we have got and hold our listings on shelf.” Pernod Ricard’s wine price differs from retailer to retailer and it says the business will be reviewing the prices for vintage 2021, as well as reducing promotional activity. Sauvignon Blanc accounts for 86% of export volume from New Zealand, with the UK (29%), US (27%) and Australia (23%) being the largest export markets2. 1 AC Nielsen | % share MAT to 27.03.2021 2 New Zealand Winegrowers Export Report February 2021
DRINKSBIZ JUNE / JULY 2021 23
SHOWCASE
Dubliner Whiskey launches new look DUBLINER WHISKEY is rolling out a new design and marketing campaign with the new look bottle now available in New Zealand through distributor Federal Merchants & Co. Distilled in the heart of The Liberties district of Dublin, the awardwinning Irish whiskey brand isn’t changing what’s inside the bottle. The new logo and bottle design forgo traditional packaging in favour of an updated contemporary look and feel. Created by an all-Irish team, the new design puts the focus on the brand’s personality and provenance, while the simple packaging aims to reflect the straight-talking style for which Dubliners are renowned. Global Brand – Darren Mooney, Global Brand Manager Manager, Darren Mooney, says, “Paying homage to our hometown, this fresh design aims to reflect the vibrant, modern Dublin that we know and love. Our aim was to create something bold, bright, and beautiful that can also be accessible. Whiskey is a great vehicle for bringing people together and, too often, old school tactics like confusing jargon and secret clubs can exclude people. Whiskey isn’t just for old rich guys.” Dubliner Irish Whiskey Liqueur is an award-winning, fan favourite liqueur like no other. A miraculous medley of whiskey, honeycomb and caramel, it’s perfect for a late-night tipple or secret ingredient for dessert.
“Our aim was to create something bold, bright, and beautiful that can also be accessible.”
O’Mara’s embraces ‘local’ flavours with new Lamington Edition POPULAR IRISH Country Cream brand, O’Mara’s, is tapping into local flavour preferences in its key markets around the world, with the launch of O’Mara’s Lamington for the New Zealand market. Available from June 2021 through distributor Federal Merchants & Co, the new O’Mara’s Lamington (700ml) is a velvety and decadent cream, with notes of New Zealand’s beloved chocolate and coconut flavoured cake. With 13.9% ABV, it’s an excellent choice for consumers looking for a bit of indulgence without a boozy hit, making it ideal as an after dinner treat at home. Bronagh Hunt, Global Brand Director for O’Mara’s at Quintessential Brands, says: “New Zealanders love O’Mara’s Irish Country Creams because of the decadent taste and mouthfeel across the range of flavours we’ve created, like Salted Caramel and Strawberries & Cream. Due to the popularity in New Zealand, we were very excited to marry one of the most popular national sweet treats with the quality of our Irish country cream. We’re delighted with the result and can’t wait for people to taste it.” O’Mara’s Irish Country Cream Tasting Note: A velvety and decadent cream, with notes of New Zealand’s beloved chocolate and coconut flavoured cake. Dubliner and O’Mara’s are both distributed exclusively in New Zealand by Federal Merchants & Co.
24 DRINKSBIZ JUNE / JULY 2021
FEATURE – NZ BARTENDER OF THE YEAR
A polished act New Zealand has a new Bartender of the Year – Victoria Wells talks to the winner and those behind the event about why it’s such an important part of a thriving bartending industry… WHEN ALEX Vowles started a high school job as a glassy at his mate’s dad’s pub in Perth, little did he know it would set him on a path to professional bartending and the title of New Zealand’s Bartender of the Year 2021. It was a path that took him some time to follow. Having started an architecture degree, he worked at a progression of different bars while at university, learning more and more about cocktails. “It took five or six years of passing all my units and chopping and changing degrees to realise that bartending was actually the more fun of the two,” he says. He’s now the manager of Wellington’s renowned Hawthorn Lounge, where he’s worked for the past four years, since moving from Australia. A career cocktail bartender for five years, he jumped at the chance to test his skills against other bartenders from around the country when the Bartender of the Year competition was relaunched for 2021 as part of the recent Highball Cocktail & Spirits Festival. Bartender of the Year returns
The last NZ Bartender of the Year competition was held in 2008, but earlier this year the organisers of Highball confirmed it would return as part of the two-day cocktail and spirits festival in May, with distributors Federal Merchants & Co sponsoring the event in Wellington. Vowles says his reason for entering was two-fold. “Obviously, I wanted to win,” he laughs. “You can’t really beat around the bush with that. But it was also to be part of that community and to help build what I think is an awesome competition and an awesome way for bartenders to showcase what they can do.” 26 DRINKSBIZ JUNE / JULY 2021
Highball Manager Riki Carter – a long-time drinks industry professional and former manager of Wellington’s iconic Matterhorn for many years – says he’d wanted to revive the competition for a long time as he sees it as crucial for building stronger networks for bartenders around the country and giving them a benchmark to aspire to. “Competitions where they can showcase their hands-on skills and knowledge are really important for their professional development,” says Carter. “Compared to overseas, where bartending
“Competitions where bartenders can showcase their hands-on skills and knowledge are really important for their professional development.” – Riki Carter, Highball Manager is seen as a legitimate profession, New Zealand bartenders don’t get many opportunities to compete regularly or get professional support from spirits companies, due to our population size and, geographically, being way down at the bottom of the world.” Testing the best
This year’s competition had 28 entrants from around the country, which was whittled down to 20 over the two days, and then to eight finalists. As well as
The finalists in NZ Bartender of the Year 2021
several cocktail making challenges, there was also a two-hour written exam and a blind taste test. Riki Carter says it was important for the competition to be about more than just mixing drinks, so the exam tested knowledge of spirit and wine production, category definitions, key historical moments and classic cocktails, while the blind spirits taste test had entrants assessing everything from type of spirit to country of origin, variant and ABV%. “Bartenders have gone away from that side of it for a wee while,” says Carter, “and it’s been more about the creations and the cocktails rather than where they came from. When I was running Matterhorn we’d do weekly tests for the bartenders, because for me it’s important to know the history before you can develop the drink.” At the end of the weekend’s challenges Vowles emerged triumphant, with Dan Felsing from Crumpet in Wellington placing second, and Andrea Marseglia from Piku in Hawke’s Bay winning third. Previously, winners of the New Zealand Bartender of the Year have gone on to compete at Diageo World Class, one of the world’s biggest and most prestigious global bartending competitions. But the current travel restrictions mean that Vowles will instead head to Sydney Bar Week in September and also received a cash prize of $1200, and $500 of Federal Merchants & Co product. Developing a network
While the competition may be over for the year, Riki Carter is adamant they’ll build on the momentum it created as they look to next year. He says the exam highlighted knowledge gaps that he and others in the
FEATURE – NZ BARTENDER OF THE YEAR
industry want to help address. “I didn’t think it would be as challenging as it was, but it identified the fact that we need to get out there a bit more and help these bartenders with their research.” Carter says that could be online tools, getting brands to do education, or organising masterclasses with industry professionals. He says this year’s competition showed entrants what they need to aim for, so they can spend time researching and practising and come back ready for next year. “If we can grow these bartenders – their knowledge and confidence – then they, along with the consumer and industry all win,” he says. In talking to both Riki Carter and Alex Vowles it’s clear that one of the most important things to come out of the event was the greater sense of community among the bartenders. “It’s definitely a supportive industry,” says Vowles. “I’d like to see more initiatives around mental health or physical wellbeing but in general – especially emotionally – there’s a lot of camaraderie in the industry.”
A professional approach
through to learning about the most modern techniques.” Carter says a passion for learning is key and that the growth of New Zealand’s own craft spirits scene is already helping that. “The first time I got to see a proper still was when I went to Scotland. You can read all the books, but seeing a distillery and the stills and how it all works makes a huge difference to your learning. Now, in Wellington alone we’ve got six or seven gin distilleries, and Frankie [McPhail] who owns Southward is always opening the doors to the bartenders to come and see the stills and how it works and give them tastings and that is invaluable.” There’s no substitute for experience, and Vowles says that along with starting at the bottom (“It teaches you what actually makes a bar work”), he believes anyone thinking about getting into bartending should start by watching. “Go and find a great cocktail bar – sit at the bar, talk to the bartenders and start your journey that way. That way you get the full guest experience and you begin to understand why people go there. And then having that in the back of your mind throughout your whole career will be really helpful.”
So, the question remains: Why is bartending not seen as a viable career choice in New Zealand? “I think because predominantly it’s been seen as a way of getting through university,” says Carter. “It has been that ‘I can work part-time and then I can find a proper job’. Even at Matterhorn we used to get asked that question a lot: ‘What will you do when you finish uni?’ and it was like ‘Well, I finished uni about seven years ago and this is what I’m doing. Yes, I have got a degree, but I love this.’” And there are a lot of skills required for making great bartending look easy. “You need to be able to work under pressure,” says Vowles. “You need to be able to perform and to make a drink perfectly and not get stressed by the environment. You need a good sense of fun – no one wants to go to a bar and be bored by the bartender. And you need a drive to succeed – and that will bleed over into researching and remembering old cocktail recipes from the 1800s
“I really enjoy looking after people and being the host and making sure that everyone’s needs are taken care of.” – Alex Vowles, NZ Bartender of the Year 2021
Looking ahead
Second place winner Dan Felsing
Third place winner Andrea Marseglia
PHOTOGRAPHY: JOANNE CARR, HIGHBALL
Winner Alex Vowles (centre) with Phil Spector (left) and Highball Manager Riki Carter (right).
With Highball attracting more than 1500 people for only its second time around, planning is underway for a bigger and better 2022 event, including the next Bartender of the Year. Riki Carter says they’d like to include more regional involvement and add more elements. “For me, it’s getting new and younger bartenders involved and developing their skills as well. It gives them passion and something to drive forward to.” As for this year’s winner, it’s clear Alex Vowles has found his calling and will be part of the hospitality community for a long time to come. “I really enjoy looking after people and being the host and making sure that everyone’s needs are taken care of. It’s a strange thing – I think a lot of people would answer that they love making drinks, or having a party or having a drink themselves, but I really enjoy hosting people and looking after a room. “It’s very much a career path for me. I’d love to own a bar or two one day, that’s definitely a goal and maybe a restaurant – I’m a bit of a foodie so that would be a lot of fun. We’ll just see where it goes.” DRINKSBIZ JUNE / JULY 2021 27
LEGAL NOTES
Pervinder Kaur
Associate at Harkness Henry specialising in alcohol licensing and resource management law pervinder.kaur@harkness.co.nz harknesshenry.co.nz
A temporary arrangement What happens to your business if your licensed premises becomes unavailable? Alcohol licensing lawyer Pervinder Kaur explains how to keep the lights on and the till ringing… WHAT WOULD you do if your existing licensed premises needed to undergo repairs, alterations, rebuilding or was affected suddenly by some unforeseen event? Have you ever thought about how you would keep your business operating? Here, we look at the option available under the Sale and Supply of Alcohol Act 2012, which allows the licensing committees to authorise licences, provided certain legislative criteria is met, for alternative premises where an existing premises is unfit for the sale of alcohol. The sale and supply of alcohol to the public requires the seller to have a licence. There are four kinds of licence: 1. On-licence (for example, pub, tavern, restaurant, hotel, café, bar) allows the sale or supply of alcohol for consumption on the premises. 2. Off-licence (for example, bottle store, grocery store, supermarket) allows the sale or supply of alcohol for consumption off the premises. 3. Club licence (for sports clubs) allows the sale or supply of alcohol for consumption on club premises to members of the club. 4. Special licence (for an event, i.e. music event, food and wine festival) allows the sale or supply of alcohol to anyone attending a special event. These licences allow you to sell or supply alcohol from the premises for which the licence is issued. But what happens when your existing premises is out of action for repairs or building work? Or what if a fire, storm or earthquake 28 DRINKSBIZ JUNE / JULY 2021
If your existing premises is out of action, can you simply move to another premises and start operating?
prevents the sale of alcohol on your licensed premises? Can you simply move to another premises and start operating? The answer is yes – but there is some legal work to complete. You can apply for a temporary licence under s 74 of the Sale and Supply of Alcohol Act 2012. Section 74 allows licensing committees to authorise licences for alternative premises where the licensed premises are unfit for the sale of alcohol because of, for example: fire; storm; earthquake; other unforeseen events, including repair, alteration, rebuilding or building of additions to the premises; or any other circumstances that will prevent or already prevent the sale of alcohol on the premises. This has the effect of moving the “licensed premises” status from one site to another. The conditions of the existing licence will continue to apply. The licensing committee has no express power to
impose any new, fresh conditions apart from those conditions already on the existing licence. Because the temporary licence can only authorise the “licensee to sell alcohol pursuant to the licence”, the temporary licence can’t extend the period of the licence. Be mindful that a ‘temporary licence’ is different from a ‘temporary authority’. A temporary authority allows a new owner to operate an existing business that already holds an on-licence or off-licence (‘base licence’). The temporary authority allows the new owner to sell and supply alcohol until the licence application for the new business is granted. There is still an application process for a temporary licence and there is a fee and documentation that will be required. Seek advice if you are unsure how to go about getting a temporary licence and have your business covered during repairs, alterations or any unexpected events.
Matured in Belgian culture Distilling spirits since 1880 Apart from the beautiful rural surroundings, it is no longer obvious that Filliers Distillery once started as an agricultural distillery. It is now one of the last operational family owned warm distilleries in Belgium where knowledge & passion is being passed on from generation to generation.
Five generations of Master Distillers
Barrel Ageing
The five generations have each left their DNA and contributed to the company with its three distilleries: genever, gin and whisky.
The maturing (barrel ageing) of spirits started in the 1960’s. Initially this happened in Bourbon barrels made from American oak, exclusively for Filliers genevers. Later also Sherry barrels made from European oak were introduced, barrels that are still dedicated to the maturing of the Single Malt Whisky.
Secret recipes immediately speak to the imagination. But just as important is the accumulated knowledge & knowhow.
Three distilleries
It is a point of pride to mention that the Bourbon & Sherry traits in the flavour are actually derived from the wood, just like the colour, and not from added aromas or colouring agents.
Filliers Distillery has three different distilleries, one for gin, one for genever & one for whisky. Which is unique in Belgium. Although these drinks have many similarities, many differences can also be observed. In this way, these spirits each go through their own process.
Thanks to the pioneering work of Carlos & Louis Filliers, Filliers Distillery now has one of the largest maturation capacities in Belgium, the Netherlands & Luxembourg.
www.filliersdistillery.com
BARREL AGED GENEVER
Since 1880, five generations of the Filliers family have been distilling spirits. This results in a range of exceptional genevers.
BELGIAN DRY GIN
Filliers Dry Gin 28 is a handcrafted premium gin, infused and distilled with 28 botanicals carefully selected by the master distillers. It fully expreses the traditional craftsmanship of Filliers Distillery, developed after decades of authentically distilling premium spirits.
SINGLE MALT WHISKY
With the Filliers Single Malt Whisky, Filliers Distillery once again achieved an important milestone. Be seduced by this unique example of craftmanship and patience.
EXCEPTIONAL FLAVOURS 0220 399 633 EMAIL: INFO@EXCEPTIONALFLAVOURS.CO.NZ WEBSITE: EXCEPTIONALFLAVOURS.CO.NZ
WINE REPORT – PINOT NOIR
SHADES OF NOIR
32 DRINKSBIZ JUNE / JULY 2021
Pinot Noir is the most popular red grape and red wine in New Zealand, thanks to being such an ideal fit for the cool climate growing conditions. Joelle Thomson highlights some great examples from around the country…
WINE REPORT – PINOT NOIR
UNDER RRP $30 2020 Brancott Reserve Awatere Pinot Noir RRP $19.99 Pernod Ricard
Light in colour, this medium-bodied wine has fruity red plum and cherry flavours supported by hints of spice and a refreshing finish. Very good value. 17.5/20 2018 Trinity Hill Pinot Noir RRP $22.99 Lion
Vineyards in Pōrangahau and Waipawa in Central Hawke’s Bay are home to the grapes that went into this light, fruity and refreshing Pinot Noir made by the Trinity Hill winemaking team. This is a wine to drink in its youth and enjoy the red fruit flavours of plum, redcurrants and cranberries. It was aged for 12 months in a combo of stainless-steel tanks and seasoned 228 litre French oak barriques, which provide freshness and add savoury complexity to this fruity Pinot. 17.5/20
Wairau River Pinot Noir
2019 Leefield Station Pinot Noir
RRP $25 Federal Merchants
RRP $27.99 Marisco
Marlborough is the biggest wine region in this country and the most underrated when it comes to its Pinot Noir, which can tend towards the lighter end of the red wine spectrum. This wine is a very good quality example, with complexity from its spicy notes intermingling with ripe red fruit flavours and a freshness that provides a long and flavoursome finish. The wine was made from grapes picked early in the morning to retain their fresh qualities and was aged in French oak for nearly a year to mellow and give roundness and a smooth body. 17.5/20
Delicious. This wine is a firm new fave because it’s juicy and smooth with a lifted perfume of ripe Omega plums and spicy notes. This is Marlborough Pinot Noir on a great day. Medium purple in colour, medium-bodied, intensely flavoursome and rich. Highly recommended. 18.5/20
2018 Nor’ Wester by Greystone Pinot Noir RRP $26.99 Procure
Greystone is one of North Canterbury’s wine stars. This cheeky little Pinot overdelivers on price big time and is named for the dry north-west wind that blows through North Canterbury, ensuring thick-skinned grapes and delivering earthy density that’s surprising in a wine of this price. It’s a regional blend, fermented in small batches with daily hand plunging and 10 months’ ageing in French oak. Drinks well now and can age for three to four years. 17.5/20
2020 Folding Hill Ballasalla Pinot Noir RRP $27.99 Folding Hill
A beautiful fruit-forward Pinot Noir made entirely from estate-grown fruit at a small vineyard in Bendigo, one of the warmest corners (and often the first to harvest) in Central Otago. This wine comes from one of the driest, most settled vintages weather-wise in the past five years, and those qualities translate to an intensely aromatic Pinot, driven by fresh floral notes and ripe dark cherry flavours in a silky textured wine. Great value and super tasty. 18.5/20
DRINKSBIZ JUNE / JULY 2021 33
WINE REPORT – PINOT NOIR
2017 Astrolabe Marlborough Pinot Noir
2019 Mission Estate Reserve Marlborough Pinot Noir
RRP $29.99 Astrolabe Wines
RRP $29 Mission Estate
This soft, smooth, velvety and complex four-year-old Pinot Noir comes from this country’s biggest wine region and one of its best-known wineries, Astrolabe. It’s made from hand-picked grapes, 85% from the Southern Valleys and 15% from the Kēkerengū Coast. Wild yeast fermentation and ageing for 10 months in French oak barriques add up to a superlative Pinot Noir that highlights Marlborough’s potential for exceptional Pinot. Bravo, Simon Waghorn and the Astrolabe team. 18.5/20
The Cable Station Vineyard in Marlborough’s Awatere Valley is home to the grapes that went into this bright and fresh Pinot Noir. It has flavours of red cherries, plums and a light touch of barrel aged spice, which adds a hint of complexity to this light-bodied red. 16.5/20
2020 Clearview Martinborough Pinot Noir RRP $29.99 Clearview Estate
Martinborough grapes and a Hawke’s Bay winery combine in this great value soft red fruited wine with its lively and youthfully fruity Pinot summer berry flavours. Clearview Estate Winery sourced grapes from Ferry Road in Martinborough to make this tasty Pinot Noir and this is the second time it’s been produced (2019 was the first). The wine was made at Clearview with about 40% whole bunch fermentation, all wild fermented followed by ageing in French oak, 18% new, for a year. 17.5/20
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RRP $30 - $39.99 2017 Clos Henri Bel Echo Marlborough Pinot Noir RRP $33.99 Maison Vauron
Dark, earthy and delicious with a smooth body and structure to burn. This is an impressive Pinot Noir made by the Bourgeois family who hail from Sancerre in France’s Loire Valley. Wanting to break out of their comfort zone, they bought a property in Marlborough in 1999 and the rest is history that is still in the making, thanks to impressive wines such as this mid-tier, 100% certified organic Pinot Noir made entirely from grapes grown on the winery’s site. There is no fining in any of the wines so all are vegan-friendly; the Clos Henri winemaking team want the wines to speak about the place so they focus on low intervention. 18.5/20
2018 Johner Gladstone Pinot Noir RRP $33.99 Dhall & Nash
This tasty, refreshingly complex and affordable Pinot Noir speaks of the savoury flavours of this great grape, which finds a natural home in the remote central Wairarapa area of Gladstone, where Karl Johner established his family-owned winery in 2001. 18.5/20 2014 Kererū Martinborough Pinot Noir RRP $34.99 Porters
This Martinborough Pinot Noir may be seven years old, but it still tastes as fresh as the proverbial daisy. It drinks beautifully right now with plush, ripe red-fleshed plummy flavours, the structure of savoury, earthy notes and a gorgeous, delicate fruity style. It’s named after the native birds that have been attracted back to a block of native bush that winemaker John Porter has replanted. The grapes in this wine were fermented in small tanks with 20% whole bunches and maturation in 25% new oak. 17.5/20 2017 Ara Resolute Pinot Noir RRP $34.99 Giesen
Ara’s four-year-old Pinot Noir is smooth, soft and spicy with layers of smoky intensity, aromas of mushrooms and potential for ageing. The 2017 growing season was a tricky one with cool weather, but this wine is starting to shine now with four years of age under its tasty, succulent, juicy layers of bright redcurrant flavours. 17.5/20
WINE REPORT – PINOT NOIR
2018 Mt Beautiful North Canterbury Pinot Noir RRP $34.99 Negociants
From its first smoky whiff of earthy truffled nuances to its zingy refreshing finish, this is one of the bargains of North Canterbury Pinot Noirs. Redcurrant fruit flavours intermingle with vibrant, fresh acidity and depth of flavour supported by oak. It’s accessibly priced and continues to provide the X-factor. 18.5/20
Introducing Dicey Wines Brothers Matt and James Dicey launched a new wine brand this year called, appropriately enough, Dicey Wines. Their parents were among the pioneers of viticulture and winemaking in Central Otago’s Bannockburn, when they co-founded Mt Difficulty Wines, where the brothers both worked. There are three 2019 Pinot Noirs in the new Dicey brand portfolio: Dicey Bannockburn Pinot Noir, Dicey The Inlet Pinot Noir and Dicey Black Rabbit Pinot Noir. They are, respectively, a regional blend and two wines made from each of the two brothers’ own vineyards, both planted at higher elevations than many in the region. dicey.nz
2018 Whitehaven Marlborough Pinot Noir RRP $34.99 Whitehaven Wines
I love this wine, with its gentle, fresh summer berry flavours that remind me of standing in the sun, eating freshly picked raspberries – only this tastes drier and far more satisfying, thanks to the light smoky aromas and refreshingly zingy finish. The 2018 harvest was a big one in Marlborough, but there are treasures to be had, as this Whitehaven Pinot Noir shows. 17.5/20 2019 Delta Estate Hatters Hill Pinot Noir RRP $35 Delta Estate Wines
Dark cherry and spice lead this youthful Pinot Noir’s enticing depth of flavour. It’s made from grapes grown on Hatters Hill on the Delta Vineyard in Marlborough’s Southern Valleys. The vineyard was planted in 2002 on rich clay soil at elevation and the grapes here were handplunged with 10% whole bunches to enhance complexity. Ten months ageing in French oak barriques, 30% new, adds additional smoothness to a wine that can age, but drinks well now too. 17.5/20
2016 The Boneline Waimanu Pinot Noir
2019 Dicey Bannockburn Pinot Noir
RRP $38.99 The Boneline
RRP $39.99 Red+White Cellar
North Canterbury’s western-most vineyard continues to deliver the X-factor in spades in every glass of this liquid velvet wine. It has smooth, silky flavours of intensely concentrated ripe cherries and complex earthy, spicy aromas of cardamom, nutmeg and hints of smoke. This is one of the best Pinot Noirs in this year’s Report and drinks sensationally well right now, with a further couple of years up its tasty sleeve too. 19/20
This new brand is the brainchild of the well-experienced Dicey brothers, Matt and James, whose parents co-founded Mt Difficulty Wines. The Dicey Bannockburn Pinot Noir tastes of freshly picked red summer berries and earthy spice. It has a youthful, vibrant and lingering finish, thanks to the acidity from young vines, which are currently under conversion to organic certification with BioGro NZ. This wine spent 12 months in oak, 20% new, and had an extremely modest 10% whole bunch inclusion in the fermentation, which adds structure but retains balance. A great newcomer to Central’s Pinot scene. 18.5/20
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WINE REPORT – PINOT NOIR
2019 Giesen Organic Pinot Noir
2017 Folding Hill Pinot Noir
2017 Carrick Pinot Noir
RRP $39.99 Giesen
RRP $45 Folding Hill
RRP $45.99 EuroVintage
Organic Pinot Noirs are growing in number in New Zealand, and this is an impressive example from Giesen’s BioGro NZ certified organic vineyards in Marlborough’s Southern Valleys. A fleshy, smooth and silky red full of red fruit flavours. 17.5/20
Winemaker Fred Reinds made this fullbodied, impressively structured Pinot Noir. It’s full of dark fruit flavours and savoury spicy notes thanks to being bottled unfined and unfiltered, which creates weight and intensity. The wine drinks extremely well now and has long term ageing potential up its sleeve; it will evolve and improve for at least 10 years. Folding Hill is a vineyard in Bendigo, Central Otago that is owned by Tim and Nicki Kerruish. The wines are currently made at the old Black Ridge winery in Alexandra. 17.5/20
Organically certified, hand-picked grapes from Cairnmuir and Arthur’s Vineyard in Bannockburn have made their way into this full-bodied, complex and savoury Pinot Noir. All the grapes were fermented with wild yeasts, which tends to broaden the range of flavours that develop in great Pinot Noir (and in other wild yeast fermented wines). The finished wines were all aged for nine months in French oak, 20% new, then blended to create this refreshing but dark Pinot Noir, which has a long life ahead. Stash it in the cellar or decant and serve in a large glass to open up its flavours now. 17.5/20
RRP $40 - $49.99 2017 Mount Edward Pinot Noir RRP $44.99 Mineral
Mount Edward Winery in Gibbston Valley is home to some of the Pinot Noir in this beautifully balanced blend, along with grapes grown further afield in warmer areas of Central Otago. It’s this blending that accounts for the high quality of this incredibly smooth, incredibly silky and deliciously savoury southern Pinot Noir. It’s one of the most consistent Pinots from the deep south and has been an 18.5 out of 20 wine for me every year for at least a decade. Bravo winemaker Duncan Forsyth and his talented team. 18.5/20
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2019 Saint Clair Omaka Reserve Pinot Noir RRP $45.90 Negociants
Saint Clair Family Estate makes Omaka Reserve Pinot Noir from a vineyard in the Southern Valleys sub-region of Marlborough. It’s a naturally low-cropping site that produces grapes in tight bunches with small berries that are intensely flavoured as a result. This full-bodied Pinot Noir tastes fleshy and seductively plummy with ripe, dark fruit flavours held in check by the great structure of a judicious 11 months maturation in French oak, 25 per cent new, and the remainder older seasoned 225 litre oak barriques. It drinks well now, but will come into its own in another four to five years. 19/20
2018 Mondillo Bendigo Pinot Noir RRP $45.99 Mondillo
Dom Mondillo is all about the vineyard. It represents his background as a viticulturist and his passion for getting the raw material just right. This silky-smooth Central Otago Pinot Noir expresses that passion, thanks to winemaking by him and Matt Connell, with the grapes coming from Mondillo’s single vineyard site in Bendigo. This is a soft, smooth red with another four to five years up its sleeve, but with such luscious, silky fruit flavours right now, why wait? 17.5/20
WINE REPORT – PINOT NOIR
Highlights from Astrolabe
2017 Lime Hill Pinot Noir RRP $46.99 Lime Hill
This fleshy, savoury, super silky and earthy Pinot Noir is made from grapes grown on a small .8 of a hectare on the road to Castlepoint in the northern Wairarapa. The first vintage was 2016 and the wine is a collaboration between winemakers Karl Johner and Raphael Burki. All the grapes in this smooth Pinot were hand-harvested with 20% whole bunch to provide floral and fruit aroma lift and silkiness. The wine was aged for 12 months in French oak, 20% new, and bottled without filtering or fining, so is vegan friendly. 19/20 2019 Pyramid Valley North Canterbury Pinot Noir RRP $48 Negociants
The iconic Pyramid Valley Pinot Noir from North Canterbury has a new lease of life and this vintage is a blend of grapes from the region with a portion from the home vineyard. It was a great vintage in 2019 that provided richer, riper, fuller and more expressive flavours in Pinot Noir, as this unfined, super savoury wine shows. It has a full body and smooth, long finish with red fruit flavours being the powerhouse in this lovely wine. 18.5/20
Family-owned Marlborough winery Astrolabe produces an array of impressive Pinot Noirs with age on their side. Many are pre-aged at the winery and drink particularly well now as a result. Here is a bunch of beauties from Astrolabe that I have tried this year: all impressive and with some extremely high-ranking wines among them, which suggests that Marlborough is a region highly suited to this tricky red grape variety. 2016 Astrolabe Wairau Valley Pinot Noir RRP $22
Five years old and still super fresh with secondary earthy flavours kicking in to make this medium-bodied wine an intensely flavoursome, silky smooth little number. Awesome value for money and damned delicious. The grapes were hand-picked, destemmed, cold soaked for six days and fermented with wild yeasts then aged in French oak barrels, 33% new, for 10 months. 17.5/20 2019 Astrolabe Sleepers Kēkerengū Coast Pinot Noir RRP $50
If you are unfamiliar with Kēkerengū, you’re not alone. It is the southernmost area where vines are planted for Marlborough and Astrolabe also creates interestingly textural Sauvignon Blanc from this coastal area, as well as this outstanding Pinot Noir from the superlative 2019 vintage. I love this wine’s textural, fleshy red fruit qualities and flavours along with its notes of spice and lingering fresh finish. It drinks well now but will be better still in another two to three years, for those with the willpower to cellar it and wait. 18.5/20 2019 Astrolabe Comelybank Waihopai Valley Pinot Noir RRP $50
A taut single vineyard Marlborough Pinot Noir from a very good vintage. Firm but smooth earthy characters and staunch tannins give way to dark black cherry flavours. The wine was made from hand-picked grapes that were destemmed, fermented warm with wild yeasts and aged in French oak, 44% new, for nine months. This wine is a blend of the best barrels. 17.5/20 2019 Astrolabe Wrekin Vineyard Pinot Noir RRP $65
An exceptional full-bodied, savoury and silky Pinot Noir. It is youthful at the moment and has huge potential for ageing of nine to 10 years and beyond. A great wine from a great producer and a great year. 19/20 All distributed by Astrolabe Wines
DRINKSBIZ JUNE / JULY 2021 37
WINE REPORT – PINOT NOIR
2018 Dog Point Vineyard Pinot Noir
2018 Johner Lime Hill Vineyard Pinot Noir
2019 Greywacke Marlborough Pinot Noir
RRP $48.99 Red + White Cellar
RRP $49 Dhall & Nash
RRP $49 Negociants
The Dog Point winemaking team are big fans of great Pinot Noir, which comes through in this wine’s elegant red summer berry flavours and taut structure. It’s made from hand-picked grapes that are wild fermented in stainless steel then aged for 18 months in French oak, 30% new, which expresses its cedary notes in this youthful wine. Ageing potential is great here: give it up to 10 years, potentially longer. This is a stunner from an extremely experienced and sensitive winemaking team. Certified organic with BioGro NZ. 18.5/20
The road to Castlepoint is more than just slightly remote – it’s totally off the beaten track and is home to the limestone rich hillside with the first vineyard to be planted here. Vines went into the ground in 2009 as part of a collaboration between Karl Johner and Raphael Burki, winemakers at Johner Estate in Gladstone. This new 2018 is the third Pinot to be made from this little 0.8 hectare vineyard and it includes 20% whole bunches in the ferment, which adds structure to a vintage that was otherwise lighter than usual. This wine has the hallmark smoky aromas and textural qualities of the previous two vintages. It was aged for 12 months in French oak, 20% new. A lovely wine, of course, as Lime Hill Pinots always are. 17.5/20
The grapes in this wine come from the Yarrum Vineyard on the Brancott/Ben Morven ridge, a hillside from which all grapes are hand-harvested and fermented with wild yeasts and daily plunging. This rich, dark, full-bodied and flavoursome Pinot Noir has huge structure and ability to age, with earthy notes and ripe dark fruit flavours. This is one of Marlborough’s top Pinot Noirs. Worthy of a decanter, a large glass and time to enjoy its complexity. 18.5/20
2018 Maude Mt Maude Kids Block Central Otago Pinot Noir RRP $48.99 EuroVintage
Great new black label, but the same superlative Pinot that delivers the X-factor. This wine is made from grapes grown on a one hectare-site planted at 400 metres elevation and grown without irrigation. Winemakers Sarah Kate and Dan Dineen created this lithe, plummy and spicy Pinot Noir without whole clusters in the ferment and with 18 days of maceration. What’s not to adore here? Highly structured, sensitively balanced, long and fresh with great depth of secondary earthy flavours. 19/20
Mt Maude has a great new black label, but contains the same superlative Pinot that delivers the X-factor.
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2017 Lake Chalice Plume Pinot Noir RRP $49.99 Hancocks
This impressive four-year-old Pinot Noir is made from the Eyrie Vineyard in the Waihopai Valley. It has great structure thanks to ripe dark fruit and secondary spicy flavours of oak, cedar and smoke. It was bottled without fining or filtration, so its full body and earthy, spicy flavours lead the way in this Marlborough Pinot Noir. 17.5/20
WINE REPORT – PINOT NOIR
The 2018 Pegasus Bay Pinot Noir is a great expression of North Canterbury Pinot Noir.
RRP $50 and above 2019 Jewelstone Central Otago Pinot Noir RRP $50 Mission Estate
Mission Estate has carved a niche for high quality with its Jewelstone range. Made from grapes grown in Central Otago, this wine has ripe, red cherry flavours tucked into a cedary, spicy wrapping that envelopes the wine in a smooth, medium body. It’s aged in French oak barrels for 12 months, 70% new, and is sealed with a cork. 17.5/20 2017 Doctors Flat Bannockburn Pinot Noir
2019 Black Estate Damsteep Pinot Noir RRP $52 Mineral
A steep vineyard in Omihi that was established in 1999 has now been renamed as Damsteep (aptly enough) and is home to the grapes that find their way into this pretty, aromatic Pinot Noir. It has smooth and savoury flavours of fruity red berries, wrapped in firmly structured earthy notes and a lingering, silky finish. This is a great drink now from a very good vintage for quality and it will age well for up to five years, possibly longer. It was bottled unfined and unfiltered with minimal sulphur. 17.5/20
RRP $51.50 Doctors Flat
Steve Davies is among the most experienced winemakers in Central Otago and his Pinot Noir is consistently in the top tier of wines from this popular region. The 2017 was a smaller than usual vintage and this wine is intensely concentrated with dark black cherry aromas and a smooth, taut style with a lingering finish. Vibrant acidity provides freshness, zingy palate texture to balance the tight fruit flavours and also stretches the finish to make it a lingering, memorable experience of what great Pinot Noir is all about. This is a wine to savour and decant into large glasses or to tuck away in the cellar for another five years. History shows that Doctors Flat Pinot Noir improves immeasurably with ageing of up to eight years and this wine is no exception. 18.5/20
2018 Pegasus Bay Pinot Noir RRP $54.99 EuroVintage
What is the best way to manage a larger than usual vintage with potentially high crop levels? In the case of 2018 and Pegasus Bay, head winemaker Mat Donaldson chose to make significantly less wine in order to retain the high quality for which this iconic winery is known. This new vintage is a great expression of North Canterbury Pinot Noir from a vineyard that consistently delivers relatively tannic wines. The 2018 Pegasus Bay Pinot Noir stands head and shoulders above many others from this vintage because of its beautiful balance of rich, dark fruit flavours, silky mid-palate and complex spicy notes, all underpinned by structured depth and backbone but counterbalanced by refreshing acidity. A lovely Pinot Noir that will most definitely age well for future drinking. 19/20
Aged release Pegasus Bay Pinot Noir The Donaldson family of Pegasus Bay Winery started an aged release programme in 2006 for their two flagship wines: Riesling and Pinot Noir. They set aside small quantities of these wines and began to release them progressively from 2016 onwards. The latest release is from 2011 and includes two exceptional wines, available in limited quantities to the retail and restaurant trade, as well as consumers. The 2011 Pegasus Bay Pinot Noir was aged for 18 months in barrel (like all estate Pinot Noirs from this winery) and with 10 years of age up its sleeve, it is now super smooth with dark cherry flavours, a full-bodied style and velvety finish. It also has further ageing potential. EuroVintage
DRINKSBIZ JUNE / JULY 2021 39
WINE REPORT – PINOT NOIR
2019 Two Paddocks Pinot Noir RRP $55 Negociants
Sam Neill’s latest Pinot Noir is youthful, bright and boldly fruity with firm tannic structure and the ability to age, all of which makes it a good contender for decanting prior to enjoying right now. It’s a complex and interesting Pinot Noir as a blend of Neill’s four small certified organic Central Otago vineyards: 37% from The Fusilier Vineyard in Bannockburn; 7% from the elevated, cool climate of The Last Chance Vineyard in Earnscleugh, Alexandra; 40% from The Red Bank Farm & Vineyard; and 22% from The First Paddock in Gibbston. All grapes were hand-picked, 54% destemmed and all fermented with wild yeasts. The wine was given 10 months ageing in French oak, 18% new. A very good wine that will reward further cellaring. 17.5/20
2019 Coal Pit Tiwha Gibbston Pinot Noir
2019 Palliser Estate Hua Nui Pinot Noir
RRP $57 Coal Pit Wines
RRP $85 Negociants
This wine is one of the most satisfying and deliciously complex Pinot Noirs I have tasted all year. The 2019 growing season was as great as the majestic southern scenery and this powerful Pinot Noir tastes of it. Flavours of truffles, savoury spice, porcini and smoked mushrooms all make this an earthy, complex wine with power and elegance. The grapes were all hand-harvested and contribute refreshing flavours of fresh red cherries and strawberries. The wine spent 10 months in French oak, 28% new. 19/20
Dry, full-bodied, cedary flavour notes lead into this dark-fruited and powerful Pinot Noir. It is made entirely from handharvested grapes grown on the Hua Nui Vineyard in Martinborough (formerly known as the winery’s Wharekauhau Vineyard on Puruatanga Road, but renamed to avoid confusion with the Foley Family’s lodge of the same name). It is a wine that can be enjoyed now, but will reward cellaring for five to six years, potentially longer. 18/20
2018 Fromm Pinot Noir Clayvin Vineyard RRP $65 Negociants
Winemaker Hätsch Kalberer says this is arguably the most understated Clayvin Pinot Noir made from the organically certified Clayvin Vineyard in Marlborough, and suggests this lovely soft, plummy Pinot Noir has five years’ ageing up its silky, red-fruited sleeve. It’s a layered wine that will benefit hugely from being decanted and served in a large glass at room temperature. 17.5/20
2015 The Craft Series Journey Marlborough Pinot Noir RRP $100 Marisco
Big, powerful smoky notes and savoury oak flavours come through in this dark and juicy Pinot Noir, which is part of Marisco Vineyards’ top tier Craft Series. It’s a range of wines where winemaker Brent Marris can pull out all the stops and this six-year-old Pinot Noir does just that. Its refreshing, ripe red fruit flavours add a taste spectrum of aromatic morello cherries and spice neatly tucked into a medium-bodied, beautifully balanced Pinot Noir with a lingering finish. It drinks well now and can hold for two to three years further. 18.5/20
For distributor details see the Distributor Index on page 88. 40 DRINKSBIZ JUNE / JULY 2021
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NEW RELEASES
Top Picks Joelle Thomson selects five outstanding wines that tick the ‘next-level’ box, big time…
2016 Clos Henri Stones Sauvignon Blanc
2018 Clos Henri Chapel Block Blanc de Noirs
RRP $65 Maison Vauron
RRP $42 Maison Vauron
Just 701 bottles of this wine were produced and if you think you’ve seen it all when it comes to Sauvignon, think again. This is my pick of all of Clos Henri’s outstanding white wines – and that’s saying something, because the entire stable of wines is impressive. Organically certified, hand-picked grapes were wild fermented in 600 litre Austrian oak barrels then aged on lees for 20 months and bottled unfiltered. The organic grape growing and meticulous attention to detail in the spectacular Clos Henri vineyard results in a superlative style of Sauvignon Blanc, which tastes dry as a bone with a full body and sensational waxy texture. 19/20
Pinot Noir comes in many shapes and sizes, including as full throttle sparkling wine, such as this 100% Pinot from the great organic Clos Henri vineyard in Marlborough. This is made using the traditional method of sparkling winemaking; the same way as champagne, in other words, which is fitting as Clos Henri Wines is owned and was founded by the Bourgeois family, who come from France and have been making wine for eight generations. Just 3,080 bottles of this wine were produced and its long lees ageing in bottle provides the savoury undertones and zesty depth that make it one of New Zealand’s great sparkling wines. 19/20
2018 Pegasus Bay Aria Late Picked Riesling
2020 Zephyr Marlborough Sauvignon Blanc
RRP $42.99 EuroVintage
RRP $23.99 Hancocks
This is one of New Zealand’s great white wines each year. The word ‘aria’ means ‘air’ in Italian and is used to describe a song that is sung by a leading singer in an opera. The wine is made from late picked grapes that have shrivelled and dehydrated to such an extent that there is very little juice in each one, but plenty of sweetness in what remains. The wine is fermented to a sweet style of Riesling, which is balanced by the natural acidity. It’s a stunning balance between luscious, textural richness and the refreshing, delicious succulence provided by the acidity. 18.5/20
Marlborough winemaker Ben Glover has released his first certified organic wine under the Zephyr label, which is made with grapes grown on his family vineyards. He and wife Susie have been in conversion to organic grape growing on their 17 hectare Dillons Point Vineyard since 2017. They’re now producing a raft of organic wines released from the 2020 vintage, including this zingy, dry and refreshing Sauvignon Blanc, which has layers of depth and interest as well as bright fruit-forward appeal. 18.5/20
The 2016 Clos Henri Stones Sauvignon Blanc is my pick of all of Clos Henri’s outstanding white wines.
2020 Zephyr MK I Rosé RRP $27.99 Hancocks
This dry Rosé from Zephyr is certified organic and a medium-bodied style, full of ripe, red fruit flavours and with a fresh finish. It’s made with grapes grown on Ben and Susie Glover’s organically certified vineyard at Dillons Point in Marlborough. It has taken years to reach organic certification and the journey has been worth it, not only for the integrity, but also for the result of the extra attention to detail in the vineyard and the wines. Ben Glover has also just been awarded the prestigious Leadership Award at the 2021 Gourmet Traveller Wine NZ Winemaker of the Year Awards. 17.5/20
For distributor details see the Distributor Index on page 88. 42 DRINKSBIZ JUNE / JULY 2021
Enjoy the Moment... Winter, slowing down, friends, laughter, crackling fire, good food and a bottle of Chardonnay. #enjoythemoment
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OPINION – WINE
Joelle Thomson
Journalist, wine writer and author joellethomson.com
A lament for the little guys and gals Joelle Thomson ponders the absence of smaller wineries from big city wine lists… I’M SITTING in a cupboard at the TSB Arena in Wellington, writing on deadline at this year’s Winetopia about a subject that’s been intriguing me for months. It turns out I’m not alone in wondering why there is such an obvious scarcity of wines from small regions in our bars, restaurants and at wine festivals. One festival goer at this year’s Winetopia told me that she loved the event and the only thing that would have improved it for her would have been to have some wines from Waiheke Island. I asked Winetopia’s founder, Rob Eliott, why it can be difficult to attract some of this country’s smallest but most highly regarded wineries to attend the annual event, which will also be held in Auckland in mid-June and in Christchurch in mid-July this year. It turns out that he has been wondering the same thing. “I’d love to see Waiheke wineries here and we have had discussions about why it can be hard to get them to attend sometimes. We have had them come along in previous years and hope they will again.”
Beautiful little brands to seek out Here are just a few of the interesting wine producers we could all enjoy seeing a little more of in the hospitality scene…
44 DRINKSBIZ JUNE / JULY 2021
The subject leads into a broader discussion as to why wines from Waiheke are relatively rare in Auckland bars and restaurants and ditto Martinborough’s wines, which are in surprisingly short supply in Wellington’s bar and restaurant scene. You’d think we didn’t have a great wine region just 90 minutes’ drive from the capital.
Small producers often don’t make enough wine to last the distance on these printed lists. But there are ways around this. Is it because these regions tend to be home to small wineries with relatively limited production? Is there simply not enough of their wine to go around? Or are the owners of small wine brands simply
Waiheke Island
Martinborough
• • • • • • • • •
• • • • • • • • • •
Casita Miro Destiny Bay Frenchman’s Hill Estate Man O’ War Mudbrick Obsidian Passage Rock Wines Poderi Crisci Tantalus
Ata Rangi Big Sky Wines Cambridge Road Wines Johner Estate Luna Estate Margrain Vineyard Moy Hall Palliser Estate Poppies Schubert
too busy trying to run their businesses on the smell of an oily you know what? These may be valid reasons, but beg the question: why don’t bars and restaurants get more proactive and put their money where their mouths are and do the local thing? There is no shortage of championing local produce. What about local wines made from locally grown grapes to go with it? It is preferable to have continuity of supply on printed wine lists, which tends towards larger, higher volume brands. Small producers often don’t make enough wine to last the distance on these printed lists. But there are ways around this. Innovative writers of wine lists could print ‘Surprise wine from Martinborough’ or ‘Mystery Waiheke vino’ and rotate the wines as they run out. This could help their customers find new taste experiences and build the profile of small but high quality wine brands. It sidesteps the problem of committing to a brand that may run out – and it’s fun. Blackboards are handy for short-term listings of interesting wines from near or far too. These are win-win ways to boost the profile of small wineries and add interest for customers, but perhaps the onus needs to be on both the producers and the trade. As for sitting in the cupboard when I began writing this column, it was the only quiet space available at the time. And it’s always important to adapt and try new things.
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WINE NEWS
IWC 2021 winners announced THE INTERNATIONAL Wine Challenge has announced the winners of its 2021 competition, after thousands of wines from over 50 countries were judged by a panel of international wine experts in a rigorous two-week blind tasting, run under COVID-safe measures in London this April. France was the most awarded country across each of the medal categories, notching up 77 Gold. New Zealand received nine Gold, 76 Silver, 151 Bronze and 54 Commended. After a five-year reign held by New Zealand Syrah, Australia won the crown of International Shiraz Trophy this year, for Wolf Blass Grey Label McLaren Vale Shiraz 2019 from Wolf Blass Wines. The International Sauvignon Blanc Trophy went to Austrian producer Weingut Schneeberger for its Sauvignon Blanc KitzeckSausal Südsteiermark 2019. New Zealand’s four Trophy winning wines were: • Valli Pinot Noir Gibbston Vineyard, 2019 (Central Otago Pinot Noir Trophy, New Zealand Red Trophy) • Church Road Grand Reserve Chardonnay, 2019 (Hawke’s Bay Chardonnay Trophy, New Zealand White Trophy) • Matua Lands & Legends Awatere Sauvignon Blanc, 2020 (Marlborough Sauvignon Blanc Trophy) • Old House Vineyards Falcon Hill Pinot Noir, 2019 (Nelson Pinot Noir Trophy) The full list of award-winners in the 2021 International Wine Challenge released in mid-May is available on the IWC site. The IWC 2021 Champions were due to be revealed at the end of June, following a re-tasting of all trophy-winning wines by the IWC co-chairs.
NZ Organic Wine Awards 2021 ORGANISERS OF the Aotearoa NZ Organic Wine Awards have again noted growth in entries as the independent wine show marks its eighth year of promoting New Zealand’s best organic wines. All wine submitted to the New Zealand Organic Wine Awards must be produced from 100% certified organic or in-conversion grapes. Winery entrants were up 5% for the 2021 awards, and total wines entered up 10%. Major Awards
‘RIEDEL Wine of the Show’: Quartz Reef Methode Traditionnelle Vintage 2015 Blanc de Blancs ‘Sustainable Winery of the Year’: C arrick Winery ‘RIEDEL Winery of the Year’: T errace Edge Champion Wines
Champion Pinot Noir: R ippon “Rippon” Mature Vine Pinot Noir Champion Sauvignon Blanc: Amisfield Sauvignon Blanc 2020 Champion Riesling: T errace Edge Liquid Geography Riesling 2020 Champion Pinot Gris: Terrace Edge Pinot Gris 2020 Champion Chardonnay: Greystone Chardonnay 2019 Champion Sparking: Q uartz Reef Methode Traditionnelle Vintage 2015 Blanc de Blancs Champion Syrah: G reystone Syrah 2018 Champion Rosé: T errace Edge Rosé 2020
Full results at internationalwinechallenge.com
Rare release from Taylor’s DISTRIBUTOR HANCOCKS has announced it will have limited stock of the rare release Taylor’s Single Harvest 1896 Port in September. Hancocks Brand Manager of Wine, Sam Baker, says it will be the last of the 20th century releases and a true collector’s item. Founded in 1692, Taylor’s is one of the oldest and most respected Port houses and has been family-managed since its inception. It has valuable reserves of very old Port lying in cask in its historic cellars in Oporto and on rare occasions, at the discretion of the family, such wines have been launched as Limited Editions. The Taylor’s Single Harvest 1896 Port, in its 125th year of ageing, will be made available on strict allocation to selected customers around the world. It is presented in a bespoke crystal decanter with a cherrywood case and has an RRP of $9,499.99.
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organicwineawards.co.nz
SHOWCASE
2020 Rabbit Ranch Chardonnay RABBIT RANCH Chardonnay is a cool climate Central Otago Chardonnay made in a ‘sur lie’ (on lees) style. It’s made to express the very best of Central Otago’s cool climate, unique schist soils and grand vistas. Handpicking, whole bunch pressing, minimal intervention and oak result in an expressive, energetic wine displaying the typical white floral and ripe citrus notes that are a hallmark of the region’s best Chardonnay. The 2020 Rabbit Ranch Chardonnay’s aromas are a complex potpourri of green apple, sweet lemon, white flowers and fresh herb, wet stone and a lick of spice. At once relaxed and urgent, a compelling wine displaying calm suppleness and drive, offering ripe citrus and white stone fruit flavours. The finish is expressive, flavourful and detailed. RRP $23.99 Chard Farm
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For four decades Giesen has crafted great Marlborough Sauvignon Blanc. Giesen O%* has inherited all its best qualities. Made from our premium, full strength Marlborough Sauvignon Blanc, Giesen O%* is aromatically expressive and generously flavoured … only with the alcohol gently removed. Enjoy the world’s first alcohol-removed Marlborough Sauvignon Blanc. *Contains not more than 0.5% Alcohol/Volume
The Royal Easter Show Wine Awards in association with the
New Zealand Wine Hall of Fame Salute to the Championship Award Winners for 2021 Bayleys Real Estate Champion Wine of the Show TOHU WHENUA AWA CHARDONNAY 2017 Rapid Labels Trophy for Champion Sparkling CHURCH ROAD BLANC DE BLANCS 2016 Dish Magazine Trophy for Champion Pinot Gris JUNCTION RED CARD PINOT GRIS 2020 Antipodes Trophy for Champion Riesling LAKE CHALICE THE FALCON RIESLING 2020 Guala Closures NZ Trophy for Champion Sauvignon Blanc SEIFRIED NELSON SAUVIGNON BLANC 2020 New World Trophy for Champion Chardonnay TOHU WHENUA AWA CHARDONNAY 2017 Corban's Nurseries Trophy for Champion Other White Varieties FALCONHEAD HAWKE'S BAY VIOGNIER 2020 winejobsonline Trophy for Champion Sweet Wine JOHANNESHOF CELLARS MARLBOROUGH NOBLE LATE HARVEST RIESLING 2018 Wineworks Trophy for Champion Rosé BOROUGH ROSÉ 2020 Guala Closures NZ Award for Best Presented Screwcap Bottle EMPIRICAL SYRAH 2017
Rural News Group Trophy for Champion Pinot Noir DELTA HATTERS HILL PINOT NOIR 2019 My Farm Trophy for Champion Merlot VILLA MARIA CELLAR SELECTION HAWKES BAY MERLOT 2019 Esvin Wine Resources Trophy for Champion Syrah CHURCH ROAD MCDONALD SERIES SYRAH 2019 Riedel Trophy for Champion Other Red Varieties BEACH HOUSE CABERNET FRANC 2018 Auckland A&P Association Heritage Rosebowl VILLA MARIA RESERVE GIMBLETT GRAVELS HAWKES BAY SYRAH 2019, 2013, 2006 Mainfreight Trophy for Champion Export Wine SEIFRIED NELSON SAUVIGNON BLANC 2020 Auckland A&P Association Winemaker of the Show BRUCE TAYLOR - TOHU WINERY New Zealand Wine Hall of Fame Inductee 2021 MICHAEL IAN BRETT
For a full list of results please visit www.wineshow.co.nz
Congratulations to all Award Winners from the Auckland Agricultural & Pastoral Association, host of New Zealand's Oldest National Wine Competition
WINE NEWS
Pernod Ricard deploys new AVTs PERNOD RICARD Winemakers and Marlborough-based agri-tech start-up Smart Machine have developed the most advanced Autonomous Vineyard Tractor (AVT) of its kind in New Zealand. The technology, Oxin, is the first to combine viticulture, engineering, artificial intelligence, machine learning and robotics, with deep knowledge of vineyard production and processes to carry out tasks including mowing, mulching, leaf removal and trimming. Alex Kahl, Pernod Ricard Winemakers’ Transformation Director, said that the deployment of the autonomous vehicles marks the start of a new era of technological advancement in vineyards.
Smart Machine CEO Andrew Kersley with Alex Kahl of Pernod Ricard
“The vehicles enable us to radically improve the efficiency of vineyard machinery, while increasing precision, sustainability and safety across vineyard operations.” The vehicles autonomously navigate pre-determined ‘missions’ in the vineyard that are allocated by an operator. With safety a key focus, the vehicles have been designed to detect hazards and will pause its mission upon detection until an operator has checked it is safe to continue.
The autonomous and multi-tasking abilities of the vehicles result in less fuel consumption per hectare than conventional tractors, making them a more fuel efficient and sustainable approach to viticulture. Pernod Ricard Winemakers is currently piloting four AVTs in its Marlborough vineyards, capable of operating across 850 hectares, with an additional five vehicles to be added to the fleet in spring 2021.
DRINKSBIZ JUNE / JULY 2021 49
BEER & CIDER REPORT
the
BIG CHILL Winter is coming, so fill the fridges with new release beers and ciders…
50 DRINKSBIZ JUNE / JULY 2021
BEER & CIDER REPORT
Note: Beers and ciders are listed in order of % ABV
BEER Sawmill Guava Sour
Pax Pils
Emerson’s Kaleidoscope
4.5% ABV, 440ml RRP $8.99 – avail early July Sawmill Brewery
5% ABV, 330ml 6-pack RRP $19.49 Q Liquid
5.2% ABV, 330ml 6-pack RRP $21.99 Lion
The Sawmill Guava Sour is a tart little number in the gose style. The sourness comes from the guavas with lime playing second fiddle. It’s an extremely refreshing drop: fruity, fresh and tart.
The Pax Pils dates back to 1918, when it was first brewed to commemorate the end of World War I. A clean, crisp, classic Belgian pilsner, it pours a pale gold and has that crisp malt backbone that defines good European pilsners.
This new release was inspired by Scotsman David Brewster who invented the kaleidoscope in 1817. Hoppy notes are balanced by tropical fruit and hints of grapefruit to create a lusciously juicy hazy pale ale with just the right amount of tang.
Bavik Super Wit 5% ABV, 330ml RRP $5.99 Q Liquid
Bavik is a Belgian brewery in the village of Bavikhove, in the municipality of Harelbeke within the Flemish province of West Flanders (in case you’re ever asked). Their Super Wit is a tasty wheat beer that pours a pale gold in the glass with a creamy white head. The coriander and orange zest it’s brewed with are present but not overwhelming – a pleasant balance with the wheat flavours. Garage Project Snug 5% ABV, 440ml RRP $7.99 – also in 50L keg Garage Project
Good George Morning Latte Stout 5.1% ABV, 946ml RRP $15.99 Good George
Hamilton brewery Good George continues its winning relationship with the iconic Raglan Roast crew (following the Raglan Roast Coffee IPA) to create this coffeeinspired stout made to savour. It pours black with a fluffy tan head, has aromas of roasty coffee, coconut and vanilla and is full-bodied and smooth as it goes down. The Raglan Roast Mocha Java cold brewed coffee in the mix adds caramel and chocolate coffee notes.
Zeelandt Two Dukes Dunkelweizen 5.2% ABV, 500ml RRP $8.99 Zeelandt Brewery
Hawke’s Bay brewery Zeelandt are experts when it comes to creating New World beers in Old World styles. Their Germanstyle Dunkelweizen is a wheaty brew that is eminently drinkable and approachable for those new to the style. The interplay of the malts creates complexity, but it never threatens to overwhelm the beer, which remains balanced and quaffable throughout.
Snug is Garage Project’s Irish Stout, now available in a nitro can. The jet black liquid has a creamy head and notes of toasty malts and coffee. All the class and distinction of a classic Irish stout.
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BEER & CIDER REPORT
Zeelandt Brunhilde’s Fate Rauchbier
8-Wired Joker & The Thief
Epic Hop Machine IPA
6% ABV, 440ml RRP $8.99 8-Wired
6.4% ABV, 440ml RRP $9.99 Epic
Zeelandt’s Rauchbier stays true to its smoky German lager roots here. Brunhilde was a Norse goddess who was eventually imprisoned in a wall of flame, and the smokiness she would have endured is captured here. The nose is deceptively neutral, as in the mouth the beer is massively smoky and peaty – almost to the point of bacon. Lovers of Islay single malt whisky will be right at home here.
8-Wired excel at unusual beer combinations and flavours (their Cucumber Hippy is a particular favourite) and this new Blackcurrant Sour Ale is no exception. It pours a startling bright red in the glass and the flavour profile is equally as bold. Tart and sweet blackcurrants are complemented by the sour pop of the live cultures. The dry hops round out the experience and create a memorable ale. Recommended for sour lovers.
Just like its hazy counterpart (Hazy Machine, listed previously), this new release from Epic heroes the New Zealand Nelson Sauvin hop variety with classic West Coast Simcoe hops adding a fresh piney taste to this West Coast IPA.
Cornelissen Luxury Lager
Epic Hazy Machine IPA
5.5% ABV, 330ml 6-pack RRP $21.99 Q Liquid
6.4% ABV, 440ml RRP $9.99 Epic
Belgium’s Cornelissen brewery dates back to 1807. While it has a rich history, this is a new lager brewed according to an old traditional Belgian brewing method. It’s a tasty and refreshing lager with a nice balance of Belgian hops and malts.
The team at Epic say that after the success of their fresh hop Green Machine IPA, they wanted to showcase the New Zealand Nelson Sauvin hop again, which gives this new release its resinous taste. They’ve paired the classic New Zealand hop with Mosaic, for peachy/fruity notes. Epic’s Hazy Machine and Hop Machine (listed next) are designed for beer drinkers (and those who will geek out over it) to compare similar ingredients in slightly different IPAs.
5.4% ABV, 500ml RRP $8.99 Zeelandt Brewery
Sawmill Hazy East Coast IPA 5.9% ABV, 330ml 6-pack RRP $24.99 – available early June Sawmill Brewery
Sawmill’s Hazy East Coast IPA, also known as “Juicebox”, has been a Sawmill cult favourite for a couple of years. It’s a super juicy, tropical brew with punchy flavours of passionfruit, mango and orange. The haze softens and rounds out the flavour profile to create a delicious drop.
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Garage Project Red Rocks Reserve 6.5% ABV, 330ml RRP $6.50 – also in 50L keg Garage Project
Garage Project’s Red Rocks Reserve is a red ale that, once brewed, is passed through a hop back containing rocks super-heated to over 500ºC. Following the “Stein Bier” (“stone beer”) technique, the brew is passed through another hop back stuffed with whole cone Nelson Sauvin hops. The resulting beer is a balance of sweet and bitter with assertive hop flavours.
BEER & CIDER REPORT
Emporium Beginner’s Luck
Sprig & Fern The Hop Doctor
Sawmill Double IPA
6.7% ABV, 330ml RRP $5.49 – also in keg Emporium Brewing
7.5% ABV, 888ml RRP $13.99 Sprig & Fern
8% ABV, 440ml RRP $10.99 Sawmill Brewery
This new Weizenbock from Kaikoura’s Emporium Brewing is a dark wheat beer that combines the classic flavours of a stout with the estery goodness of a refreshing wheat beer.
Nelson brewery Sprig & Fern have created this new brew in tribute to Dr Ron Beatson – hop breeder extraordinaire and senior scientist at Plant & Food NZ. It marks Dr Beatson's 50 years in plant growing, which includes his work breeding hop cultivars such as Nelson Sauvin, Riwaka, Motueka and Nectaron and many others that have become cult favourites among growers, brewers and craft beer drinkers. This Double IPA is full of fresh Riwaka hops for a powerful grapefruit citrussy hit.
Sawmill’s Double IPA is a big beer in every sense of the word. The salmon-coloured can is big, the alcohol percentage is big and the flavours are big too. The nose is fresh and in the glass there are huge citrus and pine hop hits with refreshing and precise bitterness.
Herkenrode Noctis 7% ABV, 330ml 4-pack RRP $17.99 Q Liquid
Abbey beers can sometimes be scarily full-on, but this malty, caramelly number from Cornelissen Brewery in Belgium is well balanced and very drinkable. Its Herkenrode brand is one of only 23 official Belgian abbey beers and was named for the Herkenrode Abbey, which dates back to 1182 and was home to Cistercian nuns. Herkenrode Noctis won Gold at the 2016 and 2018 World Beer Awards. A refined and interesting brown abbey beer, packed with flavour and subtlety. Recommended. 8-Wired Mando a Mando 7.2% ABV, 500ml RRP $16.99 8-Wired
The sour style continues to grow in popularity and this one is for true aficionados. The hops and mandarin combine with the extra sourness to create a bitter drop that recalls a beer version of a negroni cocktail. It tastes as if the mandarin skin has got in on the act, creating a drop that lovers of cheekpuckering bitterness will adore.
8-Wired Nexus 8% ABV, 440ml RRP $9.99 8-Wired
If you’re after a hop-rich journey through a Northland pine plantation, then 8-Wired’s West Coast Double IPA is the ale for you. The can recalls an 80s sci-fi like Bladerunner, but the beer itself is a rich, juicy, hoppy number packed with flavour at every turn. The Columbus, Centennial and Simcoe hops display citrus notes and deliver juicy mouthfuls of piney goodness.
Emporium Breath of Columbanus 9.8% ABV, 375ml RRP $10 – also in keg Emporium Brewing
Columbanus was an Irish missionary who lived in the late 6th/early 7th century. One of his miracles was said to be using his breath to destroy a cauldron of beer prepared for a pagan festival. At a hefty 9.8% ABV, this Belgian Tripel would have given him breath to be reckoned with. It has a classic Belgian fruity ester profile and hides its sizeable ABV well. A dry finish with subtle spice, a hint of banana and a touch of floral notes from local honey.
If you’re after a hop-rich journey through a Northland pine plantation, then 8-Wired’s West Coast Double IPA is the ale for you.
DRINKSBIZ JUNE / JULY 2021 53
BEER & CIDER REPORT
CIDER Good George Raspberry Pear Cider 4.2% ABV, 946ml RRP $13.99 Good George
A vibrant pink cider that will be a welcome reminder of summer in the depths of winter. It combines ripe pear with sweet and tangy raspberry to create a balanced cider that will have wide appeal. Capital Cider Co. Oddball 5.9% ABV – keg only Blanc
A blend of 11 older and lesser-known apple varieties, Oddball is a cider some years in the making. Fruit was picked in May 2019, with the juice tank fermented and then mellowed in seasoned American oak for 21 months. The result is a beautifully drinkable, off-dry cider. The pale drop has a sweet pear-ish nose, but is refreshing and clean in the mouth with flavours of orange and honeysuckle persisting on the palate.
A blend of 11 older and lesser-known apple varieties, Oddball from Capital Cider Co. is a cider some years in the making. Peckham’s Kingston Medium
Peckham’s Kingston Dry
6.9% ABV, 330ml RRP $5.99 Peckham’s
8% ABV, 330ml RRP $5.99 Peckham’s
The Kingston Medium is similar to the Kingston Dry but is (unsurprisingly) sweeter. The herb and musk notes are dialled back somewhat to create an approachable craft cider. A good introduction to Peckham’s line of refined, interesting West Country-style ciders.
The Kingston Black cider apple is a longstoried cider apple that, at the end of the 19th century, was referred to as “the most valuable cider apple”. Peckham’s put the bitter-sharp juice to work to great effect in their Kingston Dry cider. The brew is a herby, slight musky drop with a dry finish and notes of spice and vanilla.
Peckham’s Solstice 7.8% ABV, 330ml RRP $5.99 Peckham’s
Peckham’s Cyser
With their Solstice brew, Peckham’s have caramelised Kingston Black and Sweet Alford juice over a wood fire before wild fermenting and ageing in oak barrels. The result has that distinctive Peckham’s musky nose but the palate is full of toffee apples and caramel goodness on top of apple tartness for balance. It’s something of a dessert wine cider that would surprise and delight as the pairing to a cheese course.
A cider/mead hybrid, the story behind Peckham’s Cyser is ably told in its ingredients: a single barrel of Kingston Black juice, 30kg of honeydew honey from the Buller rainforest, a wild ferment and a whole year of maturation. The result is not as honeyed as you might suspect, relying more on the tropical fruit flavours that develop from the apple juice.
10.6% ABV, 330ml RRP $5.99 – available July Peckham’s
For distributor details see the Distributor Index on page 88. 54 DRINKSBIZ JUNE / JULY 2021
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OPINION – BEER
Michael Donaldson
Beer Writer of the Year, journalist and author beernation.co.nz
Winners to watch Donning his official ‘Chair of Judges’ badge, Michael Donaldson gives an inside look at results from the New World Beer & Cider Awards… THE NEW World Beer & Cider Awards are becoming something of a weathervane for the direction of our beer industry, as well as uncovering hidden gem breweries. For example, four years ago the competition showcased Behemoth Lid Ripper Hazy IPA. It was slightly controversial when it came through judging as it was being assessed alongside “normal” IPA and didn’t quite fit the bill. But the judges are briefed to look for “drinkability” rather than perfect executions of style and they believed it was a great drinking experience. Back then, not many people in New Zealand had heard of hazy beers, but now the category is unstoppable. So much so, that this year’s competition had a category specifically for hazy pale ales and IPAs. Pulling hazies out into a separate category acknowledges the massive growth in this style – with 100 entries they were second only to traditional pale ale in numbers. Three years ago, Kaikoura’s Emporium Brewing, as another example, were struggling to recover from the big earthquake in their area but still managed to deliver an award-winning beer. They’ve been in the Top 30 each year since, and it’s fair to say that among beer geeks, this is now something of a cult brewery. This year, the equation of ‘Hazy plus Newcomer’ equalled Burkes Brewing Co. in Tekapo, which joined usual suspects Garage Project and Behemoth with one of the five hazies in the Top 30. Possibly New Zealand’s most remote brewery, Burkes Brewing’s #FakeNews IPA is absolutely stunning and easily stands proudly alongside a legendary beer like Garage Project Party & Bullsh*t, showing again 56 DRINKSBIZ JUNE / JULY 2021
that there are world-class but undiscovered breweries all around Aotearoa. In terms of new trends this year, the awards were revolutionary in that they judged seltzers, alcoholic kombucha and alcoholic ginger beer for the first time, possibly for the first time anywhere in a formal judging arena. This new category of supermarket-compliant drinks is still in a development phase and it’s fair to say there’s some to work to do around the beer-based seltzers. By law these have to be made with malt, as opposed to spiritbased seltzers, which are not allowed to be sold in supermarkets. The only product from this category to make the Top 30 was Zeffer’s Alcoholic Ginger Beer and it’s an absolute delight, with lots of gentle heat from the ginger root.
‘Hazy plus Newcomer’ equalled Tekapo’s Burkes Brewing Co. It’s too early to say whether Urbanaut’s success in the 2021 competition will spark a renewed interest in “Brut” beers. This style was on-trend until it got swamped by hazies over the past couple of years. Urbanaut had two in the Top 30: their Miami Brut Lager and Copacabana Brut IPA. Both are light and easy-drinking but with a great hoppy profile. And the lager is doubly innovative as it comes in a 250ml can – the perfect size for taking on a boat, mountainbiking trip or camping. I’m a long-time fan of this style for the almost airy mouthfeel. The IPA in particular bangs with flavour, but is not as heavy as traditional IPA, and
certainly at the opposite end of the ballpark to a heavier, thicker hazy. Brut beers are created using the same techniques to make low-carb beer (in fact, they are low carb – they just don’t market them that way, yet). But unlike low carb beers from big breweries, these are packed with flavour. Urbanaut are one of the few breweries that have stuck to their guns with this style and Copacabana is now available in six-packs of 330ml cans, which tells you that people love it. Other breweries are now re-embracing the style and I expect to see a few more releases as consumers learn more about these beers. The other category that surprised me – though it shouldn’t have – was the Sour, Barrel-Aged and Fruited category. These more esoteric beers are still niche and while only three made the Top 30, the number that were Highly Commended shows that this is a growing and improving area. I think many of the sours are slowly becoming less tart and less edgy, which suits the New Zealand palate. Deep Creek’s Aloha Guava Passionfruit Sour hit all the right buttons for me: just acidic enough to be refreshing and with a well-balanced fruit component that didn’t feel fake. And it’s worth mentioning that Liberty Brewing from Helensville were the star turn this year with a remarkable three hoppy beers in the Top 30: Oh Brother Pale Ale, Knife Party IPA and Citra Double IPA. As New Zealand’s reigning champion brewery from the last NZ Beer Awards you could argue that they are this country’s current kings of hoppy beer. See the full Top 30 in the New World Beer & Cider Awards 2021 on page 57.
BEER & CIDER NEWS
New breweries step up in New World Beer & Cider Awards 2021 SOME OF New Zealand’s newest and smallest breweries have been recognised alongside many of the country’s most popular names in beer in the 2021 New World Beer & Cider Awards. Seven first-time winners made this year’s Top 30 list, which was narrowed down from more than 650 entries. The 30 winning brews received a promotional period of nationwide distribution through more than 140 New World supermarkets. Among the newer names were Burkes Brewing Co from Tekapō, Baylands Brewery from Petone, and Crooked Cider – a mother and daughters team based in Ōtaki and Gisborne. Two new classes highlighted trending styles: one for hazy beers and another for alcoholic seltzers, ginger beer and kombucha. Beer writer, author and Chair of Judges for the Awards, Michael Donaldson, says the haze craze has certainly hit New Zealand. “The huge number of entries in the new hazy class, well over 100, shows just how popular these cloudy beers are with consumers.” The new alcoholic seltzer, kombucha and ginger beer class, which organisers say is a world-first for a national competition, uncovered an inaugural win for a ginger beer from Zeffer. “This beauty from these Hawke’s Bay cider specialists was the clear front-runner and a welcome addition to the Top 30,” noted Donaldson. Read more about the awards from Michael Donaldson on pg 56.
New mixed-6s for Piranha and Club Setter DB HAS launched two new mixed-6 packs for its Piranha and Club Setter brands – each with a new peach-based flavour. The beer-based hard seltzer ranges first launched in October 2020 and are low in sugar (1.7 grams per can) and less than 100 calories per can. Club Setter Mixed 6
Pure Pirana Mixed 6
• 2 x Peach & Passionfruit – NEW • 2 x Tropical • 2 x Watermelon & Strawberry. RRP $16.99, 6 x 330ml
• 2 x Peach – NEW • 2 x Lime • 2 x Raspberry. RRP $16.99, 6 x 330ml DB
Top 30 – New World Beer & Cider Awards 2021
• 8 Wired Wild Feijoa • Bach DUSKRIDER Red IPA • Baylands Offshore Bandit • Baylands Sky Surfer • Behemoth Be Hoppy #3 Hazy Pale Ale • Boneface The Darkness India Stout • Burkes #Fakenews, Hazy IPA • Cassels APA • Crooked Cider Apple Blackcurrant • Crooked Cider Pure Apple • Deep Creek Aloha • Deep Creek Redwood • Emporium Get to da Choppa • Garage Project Party and Bullshit • Garage Project White Mischief • Heart of Darkness - Some Sorcerer Hazy IPA • Isthmus 3D IPA • Liberty - Citra Double IPA • Liberty - Knife Party • Liberty - Oh Brother Pale Ale • McLeod’s Paradise Pale Ale • Panhead Port Rd Pilsner • Renaissance Stonecutter Scotch Ale • Sawmill Baltic Porter • Sawmill The Doctor • Steinlager Tokyo Dry • Townshend Sutton Hoo Amber Ale • Urbanaut Copacabana Brut IPA • Urbanaut Miami Brut Lager • Zeffer Ginger Beer Full results including 70 Highly Commended at newworld.co.nz/Top30
NZ Beer Awards on for 2021 THE BREWERS Guild has confirmed that the NZ Beer Awards will go ahead on Saturday October 16th. It follows the cancellation of the 2020 event due to COVID-19. As Drinksbiz went to print, the venue was yet to be announced but the Guild had confirmed that tickets will be available from July and this year’s competition will include a new Champion Trophy for microbreweries producing less than 50,000L a year. Further updates will be available on the Brewers Guild website. brewersguild.org.nz DRINKSBIZ JUNE / JULY 2021 57
Deep Creek shines at AIBA 2021 AFTER ITS cancellation in 2020 due to COVID-19, the Australian International Beer Awards returned for 2021 with Auckland brewery Deep Creek scoring a big win for 2021 Champion International Beer. Deep Creek’s Sauvage took the top international beer award at the AIBA Presentation Dinner in Melbourne in May, having also won the Trophy for the Best Wood and Barrel-Aged Beer. It was also awarded Champion Large International Brewery on the night, but organisers later said in a statement that “human error during the entry process” meant Deep Creek was ineligible for the
Scott Taylor and Paul Brown of Deep Creek
award, and it was instead given to Germany’s Weihenstephan Brewery. Victoria’s Dollar Bill Brewing Company was awarded the Champion Australian Beer trophy for their Gold Teeth 2021, which also won the Trophy for Best Fruit Beer. Conducted annually by The Royal Agricultural Society of Victoria, AIBA is the world’s largest annual beer competition judging both draught and packaged beer. The 2021 event attracted over 2,500 entries from more than 400 breweries representing 21 countries.
© CRAIG MOODIE PHOTOGRAPHY
BEER & CIDER NEWS
New format for Sawmill Homegrown MATAKANA BREWERY Sawmill has released its popular Homegrown beer in a new 330ml 6-pack format. The 4% ABV lager, which uses only New Zealand grown hops and malt, was previously only available in keg. Sawmill says the creation of Homegrown is about “championing the producers and farmers here in Aotearoa that make brewing a real New Zealand lager possible.” Sawmill Brewery
Full results at rasv.com.au
LIMITED RELEASE
On tap at your local tavern and in 888ml in retail.
BEER & CIDER NEWS
Eco makeover for DB Export DB BEER brand Export has a new look with more eco-friendly bottles and packaging. Following its environmentally focused Brewtroleum and Beer Bottle Sand campaigns, Export has now swapped from plastic to paper labels and shifted to locally supplied carton board boxes, making its packaging 100% recyclable. DB says moving to paper labels will save 45,275 kg of plastic from going to landfill each year and using a local paper supplier for its boxes will result in a significant carbon emission reduction.
The new streamlined modern carton board design also features a new logo with a stylised ‘X’ for instant consumer recognition. Peter Simons, Managing Director at DB Breweries, says: “To the individual, these may seem like simple changes to the bottles and packs, but considering Export is the third largest beer brand in New Zealand and represents 1 in every 10 litres of beer sold1, the environmental benefits of this move are significant.” 1: Nielsen Total Scanned Market MAT to 14.3.21
DB
Keep it cool with Huski LOOKING FOR something extra to add to your beer shelves? New from Kiwi company Huski is the Huski Beer Cooler 2.0 – a triple-insulated cooler that keeps beers up to 10x cooler so they can be enjoyed at their optimal serving temperature for longer. It will fit almost any size bottle or can and there’s no ice or other prep required. It even has a handy detachable 3-in-1 opener in the base. The Huski Beer Cooler 2.0 is made from corrosion-resistant marine-grade 316 stainless steel and is available in five colours. RRP $39.99. For wholesale inquiries visit huski.co.nz or contact team@huski.co.nz
EVErCHANGING PATTErNS IN YOUr MOUTH Available from June 21st
MALTY
HOPPY
LIGHT
DArK
sweet
bitter
SPIRITS REPORT – SCOTCH WHISKY
Scotch to savour
Whether it’s peated and smoky, rich and fruity, or a lighter floral style, there’s a Scotch for every taste and every price point…
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SPIRITS REPORT – SCOTCH WHISKY
Note: Products without specific RRP available are listed as POA and appear alphabetically at the end of the relevant indicative price category.
UNDER RRP $65 Bell’s Original 40% ABV, 1L RRP $41.99 Lion
Gentle aromas of malted barley, herbs and a fresh floral note sit alongside cereal with a little honey. This blended Scotch is smooth with a medium body and flavours of barley and cereals with nut oils, hints of wood and spice. The finish is short, with fruitcake and smoke. Grant’s Triple Wood 40% ABV, 1L RRP $42.99 Federal Merchants
The name ‘Triple Wood’ for this expression of Grant’s refers to its maturation in three different types of wood: virgin oak (for spice), American oak (for vanilla) and ex-bourbon (for brown sugar sweetness). It has a clean aroma with notes of ripe pear and summer fruit. On the palate there is vanilla sweetness, malt and light florals. A long, sweet finish with a subtle hint of smoke.
The new Grant’s Rum Cask edition is where Grant’s traditional Scotch meets the exotic flavours of the Caribbean.
The Famous Grouse
Grant’s Triple Wood Smoky
40% ABV, 700ml RRP $44.99 Hancocks
40% ABV, 1L RRP $49.99 Federal Merchants
This iconic brand blends The Macallan and Highland Park single malts. It has aromas of candied fruits, buttery shortbread and citrus peel, leading to palate of dried fruit, soft spices and a hint of oak. The finish is smooth and balanced.
A blend of grain and malt whiskies matured in three distinct woods; similar to Grant’s original Triple Wood blend but with more emphasis on peated whiskies to create a smooth and fruity taste with subtle smoke.
Bruichladdich The Classic Laddie Scottish Barley
Chivas Regal 12YO
50% ABV, 200ml RRP $45 Hancocks
This expression from Bruichladdich showcases the classic Laddie style: elegant and floral with a signature salt-citrus tang. Grant’s Rum Cask Edition 40% ABV, 1L RRP $49.99 Federal Merchants
Grant’s traditional Scotch meets the exotic flavours of the Caribbean. After ageing in oak barrels, the whisky is further matured in Caribbean rum casks, adding flavours of tropical fruit, rich vanilla oak and a touch of sweet spice.
40% ABV, 700ml RRP $51.99 Pernod Ricard
A combination of malt and grain Scotch whiskies. Aromas of honey, herbs and rich fruit with flavours of ripe apple, vanilla, hazelnut and butterscotch. The finish is rich and lingering. Johnnie Walker Black Label 40% ABV, 700ml RRP $54.99 Lion
An iconic blend that uses whiskies aged for a minimum of 12 years. Rich with dark fruit, sweet vanilla and Johnnie Walker’s signature smokiness. Flavours of intense sweet vanilla give way to orange zest and aromas of spice and raisins. The finish is smooth and layered with rich smoke, peat and malt. DRINKSBIZ JUNE / JULY 2021 61
SPIRITS REPORT – SCOTCH WHISKY
Chivas Regal 13YO Extra American Rye Cask 40% ABV, 700ml RRP $56.99 Pernod Ricard
Selective finishing in American Rye casks adds a mellowness to the Chivas 13 YO blended Scotch with flavours of sweet juicy orange and creamy milk chocolate. Chivas Regal 13YO Extra Sherry Cask
Glen Moray Classic
Laphroaig Select
40% ABV, 700ml RRP $58.99 Thirsty Camel
40% ABV, 700ml RRP $59.99 Beam Suntory
Glen Moray’s signature single malt is aged for an average of seven years in entirely ex-bourbon casks, the majority of which are first fill. A light, smooth, easy-drinking whisky with shortbread character, toffee sweetness and fresh herbal notes.
This release from Islay distillery Laphroaig combines five different casks of its single malt Scotch. This includes whisky aged in Oloroso sherry butts, Pedro Ximénez seasoned hogsheads, first fill bourbon quarter casks and new American oak. The final addition is the Laphroaig 10, which is aged for a decade. The combination results in a complex, deep whisky with notes of smoky peat, spicy oak and sweetness.
GlenGrant Arboralis
40% ABV, 700ml RRP $56.99 Pernod Ricard
40% ABV, 700ml RRP $59.99 Thirsty Camel
A special selection of whiskies matured in Oloroso sherry casks with the rarest and finest Chivas malts. A rich blend with aromas of ripe pear, creamy toffee and a hint of ginger. The pear continues on the palate alongside tropical melon and soft notes of vanilla and caramel, blending with spicy cinnamon and hints of almond, leading to a long finish.
A more recent release from Speyside distillery GlenGrant. Arboralis means “light from within the trees” and is aged in ex-bourbon and ex-Spanish sherry oak casks. It has aromas of dried raisins, honeysuckle, oaky malt and hints of lemon, with favours of oak and butterscotch that merge with dried fruits and a light spice.
The Glenlivet Founder’s Reserve 40% ABV, 700ml RRP $56.99 Pernod Ricard
A permanent benchmark expression created in tribute to The Glenlivet founder George Smith. The classic fruitiness of The Glenlivet is complemented here with a creaminess and sweetness from selective use of American first fill oak casks. Delicate sweet orange aromas continue on the palate alongside pear and toffee apple, leading to a long, creamy, smooth finish.
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Laphroaig Select combines five different casks of the Islay distillery’s single malt Scotch.
Glen Moray Classic Cabernet Cask Finish 40% ABV, 700ml RRP $62.99 Thirsty Camel
This sweet and full-bodied whisky is finished in Cabernet red wine casks, where it develops notes of spice and fruit, balancing with toasted oak vanilla and smooth, warming flavours. Glen Moray Classic Chardonnay Cask Finish 40% ABV, 700ml RRP $62.99 Thirsty Camel
Finishing in Chardonnay casks gives this whisky its balanced characters of caramelised fruit, butterscotch and lingering notes of toasted oats. The finish is of nutty vanilla, soft cinnamon spice and gentle florals.
SPIRITS REPORT – SCOTCH WHISKY
Glen Moray Classic Peated Finish
Aerstone Land Cask 10YO
40% ABV, 700ml RRP $62.99 Thirsty Camel
40% ABV, 700ml RRP $64.99 Federal Merchants
This is a more intense and subtly smoked expression of Glen Moray’s Classic Single Malt and is a great easy-drinking introduction to peated whiskies. Matured in ex-bourbon casks for added spiciness, it has complex layers of peat smoke with creamy vanilla and a long sweet and spicy finish.
The two Aerstone releases (this expression and its sibling ‘Sea Cask’ below) were created to “simplify” the taste messaging in the single malt category. This peated single malt has a rich and punchy peat aroma with zesty citrus notes. The peat and wood smoke on the palate is followed by a gentle sweetness with hints of spice and ripe fruits leading to a lingering smokiness.
Glen Moray Classic Port Cask Finish 40% ABV, 700ml RRP $62.99 Thirsty Camel
This light and fruity expression is finished for eight months in port pipes (casks used for maturing port wine). The whisky picks up intense characters of summer fruit, dark chocolate and cinnamon and a distinct pink hue. Glen Moray Classic Sherry Cask Finish 40% ABV, 700ml RRP $62.99 Thirsty Camel
Maturation in Oloroso sherry casks adds vibrant dried fruit and earthy, nutty notes to the hallmark vanilla and light oak of the Glen Moray Classic whisky.
Aerstone Sea Cask 10YO 40% ABV, 700ml RRP $64.99 Federal Merchants
Maturation in seaside warehouses adds a sea salt character to this smooth Speysidestyle single malt. It has a light and floral aroma with delicate oak, leading to flavours of lightly toasted almonds, candy floss and a gentle vanilla oak, balanced with a touch of tannin. The Glenlivet 12YO 40% ABV, 750ml RRP $64.99 Pernod Ricard
This icon of Speyside single malt has a fruity aroma that persists on the palate alongside its signature nutty and citrus notes and strong pineapple. The finish is long, creamy and smooth.
Monkey Shoulder breaks the mould with its light palate, subtle sweetness and no heavy peat.
Johnnie Walker Double Black 40% ABV, 700ml RRP $64.99 Lion
Taking inspiration from Johnnie Walker Black Label, the Double Black is a more intensely smoky expression, influenced by peaty West Coast and Islay single malts. Flavours of peat smoke, rich raisins and apples, pears and citrus soften into sweet vanillas and spice. A warming finish of oak tannins and lingering smokiness. Monkey Shoulder 40% ABV, 700ml RRP $64.99 Federal Merchants
This whisky breaks the mould for Scotch with its light palate, subtle sweetness from ageing in first fill bourbon barrels and no heavy peat. It has delicate floral aromas alongside zesty orange, peach and apricot. Flavours of creamy vanilla toffee, oak notes and a hint of spice lead to a smooth finish with a lingering sweetness.
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Adelphi Private Stock Blend
Glen Moray 12YO
Tamnavulin
40% ABV, 700ml RRP $POA Whisky Galore
40% ABV, 700ml RRP $69.99 Thirsty Camel
40% ABV, 700ml RRP $69.99 Hancocks
A blend of whiskies selected by one of Scotland’s most famed independent bottlers, Adelphi. Smooth with plenty of honeyed sweetness from Spey and Highland malts, a touch of seaside maritime notes from a coastal distillery and a gentle peat fire smokiness in the background.
Aged in American oak, this is a balanced whisky with a subtle sweetness. Aromas of vanilla toffee, berry fruits and freshly cut herbs lead to a palate of toasted oak and summer fruits. The finish is sweet with a subtle oak finish.
A double cask whisky matured in American oak barrels for a sweet, mellow taste with a rich, smooth sherry cask finish. It has aromas of apple, toffee and honey with sweet marzipan and subtle tangy marmalade notes. The palate is fresh and mellow with pear, peach and pineapple flavours, and a hint of Demerara sugar.
Hankey Bannister ‘Original’ 40% ABV, 700ml RRP $POA Whisky Galore
A slightly sweet aroma with hints of vanilla and oak. This 12-year-old blended Scotch is medium bodied and balanced with sweet soft vanilla and a slightly smoky finish.
RRP $65 - $89.99 Bowmore 12YO 40% ABV, 700ml RRP $69.99 Beam Suntory
This whisky is matured in Bowmore’s historic No.1 vaults on Islay. Its trademark smoky peat aroma is balanced by lemon and honey, while on the palate it is warm with dark chocolate flavours, and smoky with a long rounded finish.
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The Glenlivet 12YO Illicit Still 48% ABV, 700ml RRP $69.99 Pernod Ricard
This expression from Glenlivet was inspired by how the distillery crafted its whisky in the early 1800s. Bottled at 48% ABV, it has not been chill-filtered, giving an authentic experience of the signature fruity floral Speyside style. Glenmorangie The Original 10YO
Glen Grant 10 Year Old 40% ABV, 700ml RRP $71.99 Thirsty Camel
This Speyside single malt has aromas of sweet pear and vanilla. The palate has orchard fruit and rich malt notes, leading to a long and complex finish.
40% ABV, 700ml RRP $69.99 Moët Hennessey
Glenfiddich 12YO
This original expression of Glenmorangie is aged in a range of ex-bourbon casks. It has aromas of citrus, ripe peach and vanilla, with vanilla and a floral fruitiness on the palate. The finish is clean with hints of orange and peach.
Glenfiddich’s signature expression has sweet, fruity notes that develop into butterscotch, cream, malt and subtle oak flavours. The finish is long and smooth.
43% ABV, 700ml RRP $74.99 Federal Merchants
SPIRITS REPORT – SCOTCH WHISKY
Aberlour 12YO 40% ABV, 700ml RRP $79.99 Pernod Ricard
Ageing in traditional oak and seasoned sherry butts gives this whisky a soft, mellow character. It has aromas of red apple that continue on the palate with rich chocolate and a fine sherried character. The long finish is sweet and spicy.
Chivas Regal Mizunara is the world’s first Scotch to be selectively finished in Japanese mizunara oak.
This Highland whisky has a honeyed aroma with subtle peat. The smoke becomes more pronounced on the palate but is balanced by rich honey and spice flavours. The finish is full with a dry, tangy aftertaste and lingering smoke and spice. Bowmore No.1 40% ABV, 700ml RRP $79.99 Beam Suntory
This release replaced Bowmore Small Batch and uses 100% first fill ex-bourbon casks, as opposed to the 50% used in Small Batch. The name refers to the No.1 vault at Bowmore’s Islay distillery, which is the world’s oldest Scotch maturation warehouse. Bowmore No.1 has vanilla sweetness with a hint of toasted coconut, cinnamon and lime, to complement its smoky notes.
40% ABV, 700ml RRP $79.99 Thirsty Camel
This whisky marries sherry and American oak to create a complex whisky with a hint of spice and delicate smoke over flavours of rich dried fruits and dark chocolate. The Glenlivet Captain’s Reserve
The Ardmore Legacy 40% ABV, 700ml RRP $79.99 Beam Suntory
Glen Moray 15YO
Chivas Regal XV 40% ABV, 700ml RRP $79.99 Pernod Ricard
This 15-year-old blended Scotch is finished in Grande Champagne Cognac casks. It has a rich, sweet aroma with concentrated notes of stewed apple, marmalade, honey, cinnamon and sultanas. It’s smooth and fruity on the palate with poached pear, butterscotch and caramel toffee, followed by notes of vanilla on the finish. Chivas Regal Mizunara 40% ABV, 700ml RRP $79.99 Pernod Ricard
This is the world’s first Scotch to be selectively finished in Japanese Mizunara oak casks. It has aromas of pear and orange and is smooth and rich in the mouth with honey sweetness and a trace of hazelnut, leading to a spicy finish.
40% ABV, 700ml RRP $79.99 Pernod Ricard
The Captain’s Reserve is aged in bourbon and sherry casks before selective finishing in Cognac casks. It has sweet, fruity aromas of honey and apricot jam, with notes of cinnamon and spicy liquorice. The palate is full of mandarins in syrup, poached pears, raisins and chocolate, leading to a smooth finish. Laphroaig 10YO 40% ABV, 700ml RRP $79.99 Beam Suntory
This is the original Laphroaig, distilled the same way for more than 70 years and the foundation for all other Laphroaig expressions. Rich aromas of peat continue on the palate, which is bold and smoky and has a hint of seaweed and a subtle sweetness. A full-bodied whisky with a long finish.
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Arran Barrel Reserve
Ardbeg Wee Beastie
Glenglassaugh Revival
43% ABV, 700ml RRP $80 Tickety-Boo
47.4% ABV, 700ml RRP $89 Moët Hennessey
46% ABV, 700ml RRP $89.99 Hancocks
This entry-level single malt is 100% matured in first fill bourbon barrels and combines casks at 7-8 years old with older casks to create a fresh and vibrant whisky with the sweet fruit character that is a hallmark of Arran. It has aromas of apple and pear, leading to a balanced palate of citrus and light vanilla sweetness.
This young and intensely smoky Scotch is a new permanent addition to Ardbeg’s Ultimate Range. Wee Beastie is the youngest Ardbeg at just five years old and was designed to be the distillery’s rawest and smokiest offering. There’s intense cracked blacked pepper, pine resin and a sharp tang of smoke on the nose, while chocolate, creosote, tar and savoury meat characters cover the palate ahead of a long, salty mouthcoating finish. Ideal neat or as the main ingredient in a powerfully smoky cocktail.
The Revival was the first expression released by Glenglassaugh distillery after it was mothballed for more than 20 years. This Highland single malt has been matured in a balanced mix of ex-red wine and fresh bourbon casks, vatted and re-racked for double maturation in rich sherry casks. It has rich aromas of sweet caramel, nutty sherry, ripe red fruit and charred oak with a rounded, creamy palate of oranges, plums, cherry and walnuts, chocolate, honey mead, sherry and soft spiced oak.
Chivas Regal 18YO
Jura Journey
40% ABV, 700ml RRP $89.99 Pernod Ricard
40% ABV, 700ml RRP $89.99 Hancocks
A rich and multi-layered blend using various malt and grain whiskies from distilleries all over Scotland, including Chivas’ classic Speyside malt from Strathisla. It is said to have 85 flavour notes in every sip. Layered aromas of dried fruit, spice and buttery toffee give way to a velvety dark chocolate palate with floral notes, a touch of mellow smokiness and a warm, lingering finish.
This single malt is aged in American white oak ex-bourbon barrels and has aromas of vanilla spice, citrus and a hint of light smoke. Flavours of cinnamon, pear, pecan and toffee fudge lead to a rich finish of vanilla, spice and whispers of smoke.
BenRiach 10YO 43% ABV, 700ml RRP $84.99 Hancocks
This whisky is described as “classic Speyside” in character with maturation in ex-bourbon and ex-sherry casks creating a fresh, lively, fruit-laden single malt with notes of oak spices, green apple, dried fruit and subtle aniseed, lemon zest and barley. Tullibardine Sovereign 43% ABV, 700ml RRP $84.99 Hancocks
This is the signature single malt from Tullibardine Distillery in Scotland’s Highlands. It has been matured in first fill ex-bourbon barrels and has floral, sweet barley notes on the palate, with subtle hints of vanilla. On the finish there is fudge, pear and soft spice.
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Ardbeg Wee Beastie is the youngest Ardbeg at just five years old and was designed to be the distillery’s rawest and smokiest offering.
SPIRITS REPORT – SCOTCH WHISKY
Wemyss Family Collection The Hive 46% ABV, 700ml RRP $89.99 Glengarry
A blended Scotch that combines multiple Speyside single malts to create a whisky full of honeyed sweetness, zesty citrus and floral character. Gentle with a rounded, smooth mouthfeel. Wemyss Family Collection Peat Chimney
An Cnoc 12YO
Glengoyne 10YO
40% ABV, 700ml RRP $POA Whisky Galore
40% ABV, 700ml RRP $POA Whisky Galore
An Cnoc is from the Knockdhu distillery in Aberdeenshire. Light and smooth with a surprising depth of flavour. Fruity floral notes on the nose with some lemon, honey and vanilla creme brûlée. The palate is full and sweet and lingers on delicate spice and a vanilla/fruity flavour.
Perched on the border that separates the Lowlands and Highlands of Scotland, Glengoyne distillery is famous for producing a soft and complex style with not a trace of peat smoke. It uses predominantly ex-sherry casks for maturation, and this expression features a balance of orchard fruits, toffee and nuttiness.
Benromach 10YO
46% ABV, 700ml RRP $89.99 Glengarry
43% ABV, 700ml RRP $POA Whisky Galore
A blended whisky that balances fresh citrus flavours and nuanced smoke to create an approachable introduction to the peaty whisky style. Dried pear, fresh lime and barley sugar on the palate soften the smoke character.
The Benromach distillery is famous for its traditional style of single malt whisky, with flavours of crème brûlée, dried fruit, peppery oak spices and a distinctive, gentle background note of peat smoke that is not often seen in Speyside whiskies.
Wemyss Family Collection Spice King
Glenfarclas 12YO
46% ABV, 700ml RRP $89.99 Glengarry
43% ABV, 700ml RRP $POA Whisky Galore
A big-bodied and complex malt whisky, Spice King has an initial sweetness that yields to layers of spice. Gentle peat smoke intensifies the spicy flavours while adding a punchy and peppery finish. An ideal alternative to rye or spiced rum.
This is an excellent introduction to a richer single malt Scotch whisky, and one that is beloved by fans of the classic Speyside style. Glenfarclas 12YO has notes of dried fruit, hints of chocolate, toffee and a lovely spiciness on the finish.
Glengoyne 12YO 43% ABV, 700ml RRP $POA Whisky Galore
This expression from Glengoyne is matured in a mixture of the distillery’s typical ex-sherry casks, contributing rich fruits, and spices, as well as first fill ex-bourbon casks, for honey, citrus and vanilla. Glenrothes 10YO 40% ABV, 700ml RRP $POA Whisky Galore
Part of the Soleo collection from The Glenrothes distillery in Speyside, this 10-year-old is fully sherry cask matured, with aromas of fresh citrus and vanilla shortbread. The palate is sweet with more of the vanilla shortbread note with a light malt character and fresh lemon peel lingering to a rich and zesty finish.
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Glenrothes 12YO
Tamdhu 12YO
40% ABV, 700ml RRP $POA Whisky Galore
43% ABV, 700ml RRP $POA Whisky Galore
Matured entirely in sherry seasoned oak casks, this 12-year-old expression from The Glenrothes distillery in Speyside is part of their new look Soleo collection. Fragrant banana, dried fruits, vanilla and butterscotch on the nose follows through to the palate along with lemon, fresh melon and a cinnamon spice. Long and sweet on the finish with more light spice developing. Smooth, rich and balanced.
Tamdhu Distillery, in the heart of Speyside, produces a classic rich, old-fashioned, rounded style. The distillery fills exclusively ex-sherry casks for the Tamdhu single malt. This 12YO expression is full of dried fruit, sweet spiciness, and confectionery notes like old-fashioned boiled sweets.
Kilchoman ‘Machir Bay’ This Islay whisky has a nose of fresh peat smoke with cooked stone fruit sweetness. On the palate there’s tangy peat smoke and a vanilla pudding sweetness that leads to a seaside, peppery smoke and a long peaty finish.
Scarabus is a new single malt whisky selected by whisky company Hunter Laing & Co. which marked the opening of its new Ardnahoe distillery on Islay. It has aromas of sweet syrupy pears, white raisins, freshly roasting peanuts and peaty smoke. A briny sea salt and leathery note adds depth, with a nuttiness and mace spice with vanilla on an oily mouthfeel.
Old Pulteney 12YO
Scarabus 10YO by Hunter Laing
40% ABV, 700ml RRP $POA Whisky Galore
46% ABV, 700ml RRP $POA Whisky Galore
Hailing from one of Scotland’s most northerly distilleries, Old Pulteney is in the old fishing village of Wick. Pulteney’s whiskies are known for their gentle honeyed, vanilla sweetness, and a touch of marzipan nuttiness with a distinctive slightly salty tang.
Aged in a combination of refill ex-bourbon barrels and virgin oak casks for 10 years, this classic peated Islay whisky is softly smoky on the nose. Hints of leather and buttery cereal notes develop. The palate combines golden syrup and vanilla with developing peat smoke and gentle spice. A long and lingering finish.
46% ABV, 700ml RRP $POA Whisky Galore
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Scarabus is a new single malt whisky selected by whisky company Hunter Laing & Co.
Scarabus by Hunter Laing 46% ABV, 700ml RRP $POA Whisky Galore
RRP $90 - $119.99 Arran Malt 10YO 46% ABV, 700ml RRP $90 Tickety-Boo
Aromas of sweet oak and honey lead to a crisp, malty palate with a slight nuttiness in this whisky from the Isle of Arran. With time, the malt begins to open and the Arran hallmarks of citrus and sweet fruit emerge. The finish is clean and fresh with a lingering creamy sweetness. BenRiach 10YO Curiositas 46% ABV, 700ml RRP $94.99 Hancocks
A rare peated single malt distilled from heavily peated malted barley to produce a unique, fresh peated expression. Overtones of peat reek combine with a background of fruity, floral, heathery notes and oak wood on the finish.
SPIRITS REPORT – SCOTCH WHISKY
The GlenDronach Peated 10YO 46% ABV, 700ml RRP $94.99 Hancocks
In contrast to the traditional, non-peated character of The GlenDronach, this expression has been distilled using peated malted barley. It pays homage to the peat historically used to dry the malted barley in the traditional floor maltings during the early days of the distillery. The subtle peated notes complement the classic GlenDronach Highland character of crisp fruit and barley, and the rich sherry notes drawn from the wood. Glenfiddich Fire & Cane 43% ABV, 700ml RRP $94.99 Federal Merchants
This is the fourth release in Glenfiddich’s ‘Experiment’ series (earlier releases were IPA Experiment, Project XX, and Winter Storm). Fire & Cane is a blend of peated whisky and malts matured in bourbon barrels and finished in Latin rum casks, creating a whisky with lingering campfire smokiness and toffee sweetness. Glenmorangie The Quinta Ruban 14YO 46% ABV, 700ml RRP $94.99 Moët Hennessey
This whisky is aged first in bourbon casks and then finished in ruby port casks. It has aromas of dark mint chocolate, tangerines and Seville oranges, with sandalwood, walnut and a spicy finish of pepper and nutmeg. The chocolate and walnut continue on the palate with rose, Turkish delight and sweet Seville oranges also emerging. The finish is long with dark chocolate mints and subtle orange.
Glenfiddich Fire & Cane is the fourth release in the ‘Experiment’ series and combines campfire smokiness with toffee sweetness.
The GlenDronach 12YO
Glenglassaugh Evolution
43% ABV, 700ml RRP $95 Hancocks
50% ABV, 700ml RRP $99.99 Hancocks
A richly sherried single malt matured in a combination of Spanish Pedro Ximénez and Oloroso sherry casks. Rich, creamy and smooth on the palate, it has rich oak and sherry sweetness with raisins and soft fruits. Spicy, with medium length and a dry finish.
This Highland single malt whisky is aged in ex-Tennessee first fill whiskey barrels and has rich aromas of sweet barley, pineapple and buttery vanilla leading to deeper oak spices and caramelised pear. In the mouth there is white peppery oak, crisp green apple and freshly cracked barley. A gentle salted caramel emerges alongside hints of ripe banana and fruit salad syrup. It finishes with classic oak spices, soft fruit and vanilla.
Glenmorangie The Lasanta 12YO 43% ABV, 700ml RRP $98.99 Moët Hennessey
‘Lasanta’ is Gaelic for warmth and passion, which describes this full-bodied single malt whisky that is first aged in American oak ex-bourbon casks then finished in Oloroso and Pedro Ximénez sherry casks. It is elegant, luscious and soft with rich raisin intensity, toffee and spices from the sherry casks. BenRiach Sherry Wood 12YO 46% ABV, 700ml RRP $99.99 Hancocks
Johnnie Walker Gold Label Reserve 40% ABV, 750ml RRP $99.99 Lion
A creamy blend of Speyside and Highland whiskies. An initial delicate sweetness and gentle smokiness on the palate develops into sweet fruit and deeper velvety, honeyed tones followed by subtle smoke and oakiness on the finish.
Three facets of sherry cask maturation are used to create this complex fruitladen whisky: full sherry cask maturation, combined with Pedro Ximénez and Oloroso sherry cask finishing to add layers of fruit sweetness and toasted oak spice. Rich and luscious.
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SPIRITS REPORT – SCOTCH WHISKY
Jura 10YO
Ardbeg 10YO
Glenmorangie The Nectar d’Or
40% ABV, 700ml RRP $99.99 Hancocks
46% ABV, 700ml RRP $105 Moët Hennessey
46% ABV, 700ml RRP $109.99 Moët Hennessey
There’s a smooth, smoky sherry sweetness to this whisky, which is aged 10 years in American white oak ex-bourbon barrels and finished in aged Oloroso sherry casks. It has a fruity aroma with notes of cracked pepper and dark chocolate, and flavours of stonefruit, ginger and freshly ground coffee.
This classic expression from Ardbeg is renowned as one of the peatiest, smokiest, most complex single malts around. It has aromas of intense smoky fruit, zesty lemon and lime and dark chocolate overlaid with a sea spray minerality. On the palate, chewy peat meets citrus, black pepper, cinnamon and toffee sweetness with smooth buttermilk, ripe bananas and currants. The finish lingers with tarry espresso, aniseed, toasted almonds and hints of soft barley and fresh pear.
A special reserve whisky from Glenmorangie that is aged first in American oak bourbon casks and finished in Sauterne wine casks. It has aromas of lemon tart, fresh vanilla, lime and orange zest with sultanas, ginger and coconut. On the palate there are layers of crème caramel, gingerbread, nutmeg, toasted almonds and honeycomb. The finish is sweet and mellow.
Glenglassaugh Torfa
The classic expression from the oldest distillery on Skye. The Talisker 10YO has powerful peat smoke aromas with a hint of briney sea salt and citrus sweetness. The smoke persists on the palate along with dried fruit sweetness, strong barley malt flavours and pepper. The finish is long and robust; warm and peppery with a sweet character.
Machrie Moor 46% ABV, 700ml RRP $100 Tickety-Boo
This is the peated expression of the Arran Single Malt. There is delicate peat smoke on the nose with a hint of sweet tropical fruit and vanilla. The American oak influence is apparent in the mouth with more intense vanilla sweetness and a touch of coconut. The finish is fresh and zesty with subtle smoke. The Glenlivet 15YO 40% ABV, 700ml RRP $104.99 Pernod Ricard
A portion of this whisky is matured in French Limousin oak casks, used most commonly for ageing cognacs, giving it a rich and exotic character. A rich and creamy whisky with buttery notes on the nose and fruity, nutty flavours on the palate. Subtle sweet almond and hints of spice on the finish.
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50% ABV, 700ml RRP $109.99 Hancocks
This peaty Highland single malt made in limited quantities at Glenglassaugh uses richly peated malted barley as the cereal varietal. The malted barley has been dried in the traditional way, over peat infused kilns, giving the whisky a unique smoky flavour. ‘Torfa’ is a unique expression and quite different to the usual style of whisky produced in the Highlands.
Talisker 10YO 45.8% ABV, 750ml RRP $109.99 Lion
Ardbeg An Oa 46.6% ABV, 700ml RRP $110 Moët Hennessey
Ardbeg An Oa combines whiskies from several cask types, including sweet Pedro Ximénez; spicy virgin charred oak; and intense ex-bourbon casks, amongst others. It has hallmark Ardbeg peat, with dark chocolate, aniseed, butterscotch, black pepper and clove, alongside briny notes and a creamy texture.
SPIRITS REPORT – SCOTCH WHISKY
Arran Sherry Cask is 100% matured in sherry casks for eight years, intensifying the sherry character. Arran Quarter Cask 56.2% ABV, 700ml RRP $110 Tickety-Boo
This cask strength whisky is aged for 8-10 years, matured in bourbon casks and then finished in quarter casks (40-80 litres), which adds more intense cask influence and ramps up the bourbon spice character. Arran Sherry Cask 55.8% ABV, 700ml RRP $110 Tickety-Boo
This is a new cask-strength blend of Arran Sherry Cask, with this version 100% matured in sherry casks for eight years, rather than being sherry-finished. This additional time in cask intensifies the sherry character, with aromas of toffee, sweet spice and fruit leading to a palate of ripe fig and cherries with a long finish of dark chocolate, mandarin and fig. Bruichladdich Port Charlotte 10YO 50% ABV, 700ml RRP $115 Hancocks
The flagship Port Charlotte release is a heavily peated Islay single malt. Matured in American whiskey and French wine casks, it has a barbecue smokiness and is rich and spicy with sweet malty notes.
The Balvenie DoubleWood 12YO 40% ABV, 700ml RRP $119 Federal Merchants
This whisky get its distinctive character from ageing in American oak ex-bourbon barrels and hogsheads, and then in Spanish oak ex-Oloroso sherry casks before finishing in oak tuns. It has aromas of sweet fruit and Oloroso sherry layered with honey and vanilla. It is smooth and mellow on the palate with nutty sweetness, cinnamon spice, a delicate layer of sherry and a long finish. Aberlour 14YO 40% ABV, 700ml RRP $119.99 Pernod Ricard
This new individual batch release features sherry and American oak cask ageing, creating aromas of sweet vanilla and ripe cherry and a rounded palate full of soft caramel, blackcurrant, blackberry jam and subtle spice. The finish is long, sweet and balanced. Aberlour A’bunadh 59.9% ABV, 700ml RRP $119.99 Pernod Ricard
‘A’bunadh’ means ‘the original’ in Gaelic and this cask-strength whisky was made in homage to Aberlour’s founder, James Fleming. It’s a robust and deeply intense sherried whisky with rich and creamy complex flavours of fruit cake, dark bitter chocolate and spices.
Benromach Cask Strength Batch #4 2009 57.2% ABV, 700ml RRP $POA Whisky Galore
Distilled in 2009 and released as their 4th batch of cask strength limited edition whiskies, this latest offering from Benromach was matured in fresh, first fill ex-sherry and ex-bourbon casks. The aroma is of raspberries, rich dark-forest fruits and chocolate. A hint of smoke on the nose builds on the palate with sherry-soaked fruits and orange peel. Benromach’s signature spice of woody cinnamon, clove and fresh pepper intensifies, lingering with berries and sweet smoke. Benromach ‘Organic’ 2012/2020 46% ABV, 700ml RRP $POA Whisky Galore
The first certified organic Single Malt Scotch whisky since 2006, this is the latest of Benromach’s acclaimed ‘Contrasts: Organic’ series. Distilled in 2012 and matured in virgin American oak casks, it displays a particularly sweet and malty flavour, biscuity and warmly spiced with pepper, banoffee pie and a dusting of cocoa. The finish has a touch of coffee and chocolate, lingering more on dried apricot and spiced oak.
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Glenfarclas 105 Cask Strength
Old Pulteney ‘Huddart’
60% ABV, 700ml RRP $POA Whisky Galore
46% ABV, 700ml RRP $POA Whisky Galore
This cask strength offering has a rich, heavily fruited nose of Christmas cake and dates, and a palate with elements of dark chocolate, oak, and a clove and pepper spice. An excellent introduction to the world of cask strength whiskies.
Finished in ex-peated casks after an initial maturation in ex-bourbon barrels, this expression from Old Pulteney wafts fragrant mellow wood smoke from the glass with honey and oily leather, developing into crisp green apple, creamy vanilla and a hint of burnt toffee. Freshly ground spices and vanilla on the palate balance the subtle notes of smoke and peat fire. Finishes on a rich salted caramel note.
Glenrothes Whisky Maker’s Cut 48.8% ABV, 700ml RRP $POA Whisky Galore
This offering from Glenrothes was matured entirely in first fill sherry seasoned casks before being specially selected by Master Whisky Maker Gordon Motion for the distillery’s new Soleo range. This higher strength whisky is Gordon Motion’s ‘preferred cut’ and showcases the trademark Glenrothes sherry cask style. Candied orange peel and fresh oak aromas are complemented by a rich and creamy palate with more orange peel developing alongside toffee and dried fruit. Long and fruity on the finish with hints of lingering nutmeg. Kilchoman Sanaig
Kilchoman Sanaig is bottled predominantly from Oloroso sherry hogshead casks.
Scarabus Batch Strength by Hunter Laing
46% ABV, 700ml RRP $POA Whisky Galore
57% ABV, 700ml RRP $POA Whisky Galore
Sanaig is bottled predominantly from Oloroso sherry hogshead casks – evident in its rich colour and flavour. The aroma is classic Kilchoman, with soft, cooked fruits, full-bodied peat smoke with citrus notes, and a lingering sweetness.
This higher strength expression of the Scarabus is full of the same sweet peat smoke as the standard release featured on page 68, but with extra texture and body. Aromas of orchard fruit are joined by a developing peat smoke, while flavours of creamy toffee and vanilla balance the peppery spiciness. A rich finish of honeycomb and a lasting ashy smoke.
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RRP $120 - $199 Glenfiddich IPA Experiment 43% ABV, 700ml RRP $124.99 Federal Merchants
Glenfiddich’s Malt Master Brian Kinsman collaborated with a Speyside brewer to create this unique take on single malt Scotch whisky, which was brewed in bespoke craft IPA barrels. It has aromas of green apple, pear and spring blossom, with hops and fresh herbs. There is a zesty citrus note on the palate followed by creamy vanilla and a hint of fresh hops. The finish is lengthy and sweet with subtle green hops. Glenfiddich Project XX 47% ABV, 700ml RRP $124.99 Federal Merchants
This single malt expression was created as a collaboration with 20 (hence the ‘XX’) whisky industry experts, adding layers of complexity to classic Glenfiddich whisky. The nose has classic fruitiness with hints of apple blossom, ripe pear, rich vanilla oak, golden sugar and a hint of liquorice. The taste is deep and mellow with a candy floss sweetness complemented by notes of toasted almond, cinnamon and a hint of crisp tannin. The finish is long-lasting with a sweet oakiness.
SCOTCH WHISKY REPORT
SCOTCH WHISKY BRANDS Aberlour
The Balvenie
The Dalmore
James Fleming founded Aberlour Distillery in 1879 in the village of Aberlour, in the heart of Speyside, where the Lour burn joins the River Spey. He chose the location for its nearby supply of pure spring water that flowed over the pink granite of Ben Rinnes, and is still used by the distillery today. Fleming made whisky all his life and is buried in the village cemetery opposite the distillery. Aberlour is now owned by Pernod Ricard.
The distillery was built by William Grant of William Grant & Sons in 1892, less than 10 years after he built the Glenfiddich distillery. It is said to be the only distillery in Scotland that grows its own barley, uses traditional floor maltings, and keeps a coppersmith and a team of coopers on site. The name ‘Balvenie’ means ‘village of luck’.
The Dalmore distillery sits on the banks of the Cromarty Firth, where it was established in 1839. The story behind its distinctive stag emblem dates back to 1263, when Colin of Kintail, Chief of the Clan Mackenzie, felled a charging stag that attacked King Alexander III of Scotland. In return, the King rewarded the Mackenzie Clan with the 12-pointed Royal Stag emblem. When Clan descendants took over ownership of The Dalmore distillery in 1867 they put the stag on the bottle, where it remains today.
Adelphi
The original Adelphi Distillery was built in Glasgow in 1826 and demolished in 1971. In 1993, the great-grandson of one of the former owners revived the brand name as an independent bottler of rare aged malt whiskies. The Ardnamurchan Distillery was then built in the village of Glenbeg in Argyll in 2013 to cater to the rare cask selections for Adelphi and its own Ardnamurchan brand. An Cnoc
The An Cnoc (pronounced ‘a-nock’) range of single malt whiskies are made at Knockdhu Distillery, which was built in the village of Knock in Aberdeenshire in 1894. Aerstone
Aerstone is owned by William Grant & Sons and its whisky is distilled at Ailsa Bay Distillery in the Lowlands on the Clyde coast. The two expressions are matured in different places to reflect their style: ‘Sea Cask’ is aged in warehouses on the Ayrshire coast, while ‘Land Cask’ is matured further inland. Ardbeg
The Ardbeg distillery is on the south coast of the isle of Islay (pronounced EYE-lah) in Scotland’s inner Hebrides. Ardbeg has been producing whisky commercially since 1815 and is renowned for using highly peated malt. The name Ardbeg comes from the Scottish Gaelic “An Àird Bheag”, meaning a small promontory.
Bell’s
Created by Arthur Bell, who began selling tea and whisky from a shop in Perth and went on to create the Bell’s blend in the 1850s. Bell’s was named the UK’s No.1 whisky in 1978 and continues to be hugely popular. BenRiach
Self-described “progressive Speyside whisky distillers”, BenRiach is located in the north-east region of Morayshire and was built by John Duff in 1898. It operated for just two years before closing, although its malting floor remained in use. BenRiach didn’t produce spirit again until the revival of the Scotch industry in 1965, when production resumed. It is known for its unpeated, peated and triple distilled malt whisky and holds some of the most experimental casks in Speyside. BenRiach is understood to be one of just two remaining distilleries in Speyside to distil whisky using malted barley from its own onsite floor maltings. Benromach
A Speyside distillery founded in 1898 near Forres in Morayshire. After closing in 1983 it reopened in 1998 under the ownership of the Urquhart family of Gordon & MacPhail fame and bottling of the new malt started in 2004. Bowmore
Bowmore’s single malt Scotch whisky has been distilled on the island of Islay since 1779, and the distillery is home to Scotland’s oldest maturation warehouse, Bowmore’s historic No.1 Vaults.
The Ardmore
Bruichladdich
The Ardmore distillery sits on the fringes of Scotland’s Highlands, near the the small village of Kennethmont in Aberdeenshire, where it was established in 1898. Its proximity to the railway line allowed founder Adam Teacher to transport materials from Glasgow, helping the distillery flourish.
An artisanal single malt distillery on the Hebridean island of Islay. It is known for its progressive approach to whisky making.
Arran
This distillery opened in Lochranza on the Isle of Arran, off the south west coast of Scotland, in 1995, more than 160 years after the last of the island’s historic distilleries closed. Until recently, it was the only distillery on the island. Arran Distillery produces a range of ages and expressions, including Machrie Moor and Robert Burns, as well as its own range, The Arran. The company has recently built a second distillery, Lagg, which is scheduled to release its first product in 2022.
Chivas
James and John Chivas set up a grocery emporium together in Aberdeen under the name Chivas Brothers in the mid-19th century, where they aged and blended whiskies. Chivas Brothers became famous around the world for its fine luxury products and James Chivas received his first Royal Warrant in 1843, serving Queen Victoria at her Balmoral countryside retreat. Chivas is made at the Strathisla Distillery in Keith, Moray in Speyside.
The Famous Grouse
This iconic blended Scotch whisky was first produced in 1896 and still features the red grouse on its bottle that was drawn by the daughter of founder Matthew Gloag. Today, The Famous Grouse is owned by Edrington Group, which also has Highland Park and The Macallan. Glen Grant
Established in 1840 by brothers James and Grant near the port of Garmouth in Moray, north-east Scotland. The Speyside brand is now owned by Campari Group. Glen Moray
A Speyside distillery on the banks of the River Lossie in Elgin, Moray. It was originally the Elgin West Brewery, which opened in 1830, producing local ales. Surviving handwritten ledgers show the first spirit run was made in September 1897, using local barley. The GlenDronach
Founded in 1826 by James Allardice, The GlenDronach is in the Highlands and was one of the first licensed distilleries in Scotland. It was mothballed in the mid-1990s before reopening in 2002. It had several different owners before it was bought by Brown Forman in 2016. It is known for its sherried single malts. Glenfarclas
This Speyside distillery in Ballindoch is believed to have started operations in the late 18th century and was granted a licence in 1836. In 1865, it was bought by John Grant and has been owned and operated by his descendants ever since. “Glenfarclas” translates as “valley of the green grass”. Glengoyne
Glengoyne Distillery was founded in 1833 at Dumgoyne, on the south-western edge of the Scottish Highlands, north of Glasgow. It sits on the Highland Line, the division between Scotland’s Highlands and Lowlands. Although Glengoyne’s stills are in the Highlands, making it a Highland single malt, its maturing casks of whisky rest across the road in the Lowlands. Glengoyne uses warm air instead of peat smoke to dry its barley. Glenrothes
The Glenrothes Distillery was built in 1878 beside the Burn of Rothes in Speyside.
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SCOTCH WHISKY REPORT
Glenfiddich
Johnnie Walker
Talisker
One of the world’s best-selling whisky brands, Glenfiddich is a Speyside distillery built by William Grant and his family in 1886. The name derives from the Gaelic for ‘valley of the deer”. Glenfiddich remains family owned, by William Grant & Sons.
Johnnie Walker is the biggest whisky brand in the world. It was created by John Walker, a grocer who set up shop in the Scottish town of Kilmarnock in 1819. He offered whisky among his goods and found he had a knack for blending. After he died, his son Alexander took over the business, introducing the square bottle and distinctive off-centre label. It was his two sons who named the whiskies after the colour of their labels in 1909. The Striding Man logo was designed around the same time by illustrator Tom Browne. In 1934 John Walker & Sons was granted a Royal Warrant by King George V to supply whisky to the royal household, and still holds the warrant today.
In 1825, Hugh MacAskill acquired Talisker House and the north end of the Minginish peninsula on the Isle of Skye, north-west of the Scottish mainland. By 1830, he and his brother had built what was to become one of the world’s most popular distilleries on the shore of Loch Harport, and by 1898 Talisker was one of the best-selling malt whiskies in the UK. It is known for its windswept coastal location and the salty, peaty characters of the whiskies.
Glenglassaugh
Glenglassaugh Distillery was founded by Col. James Moir in north-east Scotland in 1875. It was rebuilt in 1960 then mothballed in 1986. Production resumed in 2008 after it was purchased by a group of investors, and the BenRiach Distillery Company took over in 2013. Glenglassaugh is known for its traditional distilling methods, handcrafting and cask maturation in its coastal warehouses. The Glenlivet
Founder George Smith initially made his whisky on the quiet in the Livet valley, finally becoming the first legal distiller in the parish of Glenlivet in 1824. The business grew and in 1852 author Charles Dickens wrote to a friend, urging him to try the “rare old Glenlivet”. In 1884, George’s son John added ‘The’ to the brand name, to prevent competitors from the same area capitalising on his family’s success. Glenmorangie
William Matheson founded the Glenmorangie Distillery on the banks of the Dornoch Firth in Tain in the Scottish Highlands in 1843. The correct pronunciation is ‘Glen-MORR-an-jee’, with the emphasis on the second syllable. The distillery is known for having the tallest stills in Scotland. The ‘Sixteen Men of Tain’ on the Glenmorangie label refers to the 16 men who oversaw the distillation process for decades. Grant’s
William Grant created Grant’s blended whisky in 1898, just 11 years after he built his first distillery, Glenfiddich. Five generations later, the brand remains family-owned. Grant’s distinctive triangular shaped bottle was launched in 1957. The shape was to showcase the colour and allow for more efficient stacking and packing. Hankey Bannister
Beaumont Hankey and Hugh Bannister formed their Wines & Spirits Company in London’s West End in 1757. The company supplied a range of upper-class clients, exclusive clubs and the Royal Household, receiving its first Royal Warrant in 1901. Today, the whisky bearing their names is produced by Inver House Distillers.
Jura
Jura is a remote island off Scotland’s west coast and north-east of Islay in the Inner Hebrides. Jura is the only distillery on the island, which also has just one village, one road and one pub. The distillery was first established in 1810, then revived in 1963. Kilchoman
Founded in 2005, Kilchoman was the first distillery to be built on Islay in 124 years. Founder and owner Anthony Wills set out to revive the lost art of farm distilling: growing, malting, distilling, maturing and bottling on site. Kilchoman is Islay’s only farm distillery. Laphroaig
Brothers Donald and Alexander Johnston founded Laphroaig (pronounced lah-FROYG) in 1815 on the south coast of Islay, after initially rearing cattle there. The whisky is known for its peaty, smoky character. The distillery’s location is said to have inspired the name, which means ‘broad hollow by the bay’, Laphroaig remained in family hands until the mid-1950s. Today, the distillery and brand is owned by Beam Suntory. Machrie Moor
Part of the Arran whisky portfolio (the peated expression) and named for the Machrie Moor peat bog on the Isle of Arran. Monkey Shoulder
An innovative Scotch brand launched by William Grant & Sons in 2005. It’s said that the distillery workers suggested the name, which refers to a strain injury suffered by maltmen in years past as they turned the malting barley by hand. Old Pulteney
This distillery was founded in 1826 by James Henderson in Wick, a town on the most northerly shores of Scotland. Its seaside location has seen it dubbed “the maritime malt”. Scarabus
This whisky brand is made from liquid sourced from an unnamed distillery on Islay for Scotch whisky company Hunter Laing. It is said that Scarabus is known as a mystical area on Islay: the name dates back to the 13th century and translates to “a rocky place” in Old Norse.
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Tamdhu
Tamdhu distillery was founded in 1896 and is a single malt Scotch Speyside whisky distillery, located on the banks of the River Spey in the village of Knockando. The name ‘Tamdhu’ comes from the Gaelic for ‘little dark hill’. It closed in 2010 and reopened under Ian Macleod Distillers in 2012. Tamnavulin
A distillery opened in the rural Scottish village of Tomnavoulin in 1966, only to close in 1995 then reopen in 2007 after a major refurbishment. The name ‘Tamnavulin’ is the Gaelic translation of “mill on the hill”, named in part after the historic former carding mill that sits on the site of the Speyside distillery, where local farmers would take their sheep fleece to be made into wool. Tullibardine
Tullibardine distillery was established in Blackford in 1947 by William Delmé-Evans. The location was originally a brewery that dated back to the 15th century. Tullibardine is close to the Ochil Hills and the Danny Burn, used as the main water sources. The distillery was mothballed in 1995 by then owner Whyte & Mackay and reopened in 2003 under new owners. Today it is a family-owned independent distillery. Wemyss Malts
A family business founded by William Wemyss in 2005. His family and their clan trace their roots from the ancient Kingdom of Fife in Scotland, and the name Wemyss (pronounced ‘Weems’) is derived from the Scots’ word for ‘caves’ – a reference to the ancient caves beneath the ancestral home and seat of The Earl of Wemyss, Wemyss Castle. Barley has been grown for centuries in the area around the castle and is still grown by farmers on the Wemyss Estate and used by many leading distillers to make their malt whisky today. William Wemyss’ sister, Isabella, sources whisky, new make spirit, oak casks and mature whisky to produce their small-batch blended malt Scotch whiskies.
SPIRITS REPORT – SCOTCH WHISKY
Glenfiddich 15YO
The Glenlivet 18YO
40% ABV, 700ml RRP $129 Federal Merchants
43% ABV, 700ml RRP $134.99 Pernod Ricard
Aged in European oak sherry casks and new oak casks, this whisky is mellowed in Glenfiddich’s Solera Vat, a large oak tun inspired by the sherry bodegas of Spain and Portugal, which has been kept half full of whiskies since 1998. This whisky has aromas of heather honey, vanilla fudge and rich dark fruit. It is full-bodied with flavours of sherry oak, marzipan, cinnamon, ginger and a lingering sweetness.
Balanced, rich and elegant, this whisky was aged in first and second fill American oak and ex-sherry casks. It has aromas of rich fruit and toffee, with sweet citrus and winter spice on the palate. A long finish with flavours of raisin and spice.
Bowmore 15YO 43% ABV, 700ml RRP $129.99 Beam Suntory
This Scotch is matured first in bourbon barrels then spends its final three years in Oloroso sherry casks, to create its deep colour and rich raisin character. Aromas of dark chocolate, raisin and smoke that persist on the palate along cedar wood and rich treacle toffee. Finishes with spice, toffee, sherry and barley. Jura Seven Wood 42% ABV, 700ml RRP $129.99 Hancocks
The ‘Seven Wood’ in the name of this Scotch refers to the seven different oak cask types used in its creation: first fill ex-bourbon American white oak, Vosges, Bertranges, Jupilles, Allier, Tronçais and Limousin barrels. It has aromas of coffee, ginger and a hint of milk chocolate, with flavours of caramelised peach, chewy liquorice, candied orange and a hint of sea-spray and smoke.
Laphroaig Quarter Cask 46% ABV, 700ml RRP $134.99 Beam Suntory
Double maturation in two American oak casks give this whisky an intense flavour. Still-maturing whisky from Laphroaig’s standard ex-bourbon barrels is transferred to quarter casks, increasing contact with the oak and softening Laphroaig’s distinctive peatiness. It has aromas of toffee and caramel with a dryness from the wood oil. The finish is long, with sweetness and smoke. Ardbeg Uigeadail 54.2% ABV, 700ml RRP $149 Moët Hennessey
Let’s tackle the name first. ‘Uigeadail’ is pronounced ‘Oog-a-dal’ and translates as ‘dark and mysterious’. It’s named for the Loch from which Ardbeg distillery draws the water for its whisky. Uigeadail is a special vatting that marries Ardbeg’s traditional deep, smoky notes with luscious Christmas fruitcake tones of old ex-sherry casks. The lingering finish has deep mocha tones and rich aromatic smoke.
The Balvenie Caribbean Cask 14YO 43% ABV, 700ml RRP $149.99 Federal Merchants
Matured in traditional oak whisky casks for 14 years, this whisky is then finished in casks that previously held Caribbean rum. This gives it the traditional smooth, honeyed character of The Balvenie, married with notes of toffee and a hint of fruit, with a warm, lingering finish. Bowmore 18YO 43% ABV, 700ml RRP $149.99 Beam Suntory
Ageing in oak gives this single malt Scotch aromas of creamy caramel toffee, ripe fruit and smoke. It’s complex in the mouth with soft fruit and chocolate, balanced with a light smokiness leading to a lingering finish. Glenmorangie 18YO 43% ABV, 700ml RRP $149.99 Moët Hennessey
This is part of Glenmorangie’s Prestige Expressions range. The 18YO spends 15 years maturing in American white oak casks and then approximately 30% is transferred into Spanish Oloroso casks to spend a further three years maturing before the two are blended together. A rich, rounded aroma leads to balanced flavours of honey, malt and florals with hints of dates, figs and wood smoke. The long finish has dried fruit sweetness and subtle dryness of Oloroso nuttiness.
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Ardbeg Corryvreckan
Arran 18YO
Laphroaig Lore
57.1% ABV, 700ml RRP $169 Moët Hennessey
46% ABV, 700ml RRP $170 Tickety-Boo
48% ABV, 700ml RRP $199.99 Beam Suntory
This whisky takes its name from a famous whirlpool that lies to the north of Islay. It’s a place where it’s said only the bravest souls venture, thus the whisky is created to be an intense and powerful experience too. Heady aromas of tar, linseed oil, dark chocolate, dark fruit and muscovado sugar are overlaid with a briny character. It is peppery and chewy on the palate with tarry espresso, rich dark fruits and bitter almonds. The powerful finish is of black coffee, chocolate, cherries and hot pepper sauce.
Made from a mix of aged ex-sherry and ex-bourbon casks, this 18-year-old expression is the oldest in the core range of single malts from Arran Distillery. It has aromas of orchard fruit with syrup, toasted oak, vanilla and light cinnamon. The palate is rounded and sweet with chocolate, ginger, caramelised brown sugar and vanilla. The finish is long with citrus and orchard fruit, brioche and dark chocolate.
This Scotch is named for the ‘lore’ or traditions and knowledge held by the distillers and blenders at Laphroaig through the generations and is described as the richest expression of the distillery’s famed peated whisky. It’s a complex blend of small-batch Scotch whisky, matured in five cask types, aged between 7-21 years. Rich and smoky, with notes of ash, bitter chocolate and ocean air and a long, sweet finish with a hint of spice.
Glenfiddich 18YO
Benromach 15YO
40% ABV, 700ml RRP $180 Federal Merchants
43% ABV, 700ml RRP $POA Whisky Galore
Spanish Oloroso wood and American oak are used to mature this rich, fruity whisky. It has aromas of ripe orchard fruit, baked apple and robust oak, with dried fruit, candy peel and dates on the palate, overlaid with elegant oak notes.
This is the latest expression from Speyside’s smallest distillery and its oldest release since re-opening in 1998. It’s a rich and complex whisky with notes of creamy vanilla custard, fruitcake and honey, with touches of cocoa, warming spice and a thread of smoke that lingers in the finish.
The Dalmore 15YO 40% ABV, 700ml RRP $169.99 Hancocks
The team at The Dalmore describe this whisky as “the epitome of our house style”. Aged for 15 years, it’s finished in different styles of sherry casks including Apostoles, Amoroso and Matusalem Oloroso. It has complex flavours of mandarin, vanilla, ginger and crushed apples with caramelised orange and dark chocolate on the finish. Jura 18YO 44% ABV, 700ml RRP $169.99 Hancocks
Eighteen years in American white oak ex-bourbon barrels is followed by finishing in premier Grand Cru Classé Bordeaux barrels to create a whisky full of rich black forest fruit, toffee, cocoa and coffee characters.
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GlenGrant 18YO 43% ABV, 700ml RRP $199.99 Thirsty Camel
A rich and floral aroma with oaky overtones and hints of baking spices. In the mouth there is malty caramel, delicate dried raisins and vanilla leading to a long, sweet finish with hints of nuts and spice.
Glenrothes 18YO 43% ABV, 700ml RRP $POA Whisky Galore
An elegant and complex whisky, aged for 18 years in 100% sherry seasoned casks, predominantly first fill. It has a sweet aroma of vanilla pods, ripe pear, orange oil and almonds. The pear and vanilla notes develop on the palate with sweet ginger and hints of rose water. The finish is sweet, spicy and slightly peppery.
SPIRITS REPORT – SCOTCH WHISKY
Old Pulteney 15YO 46% ABV, 700ml RRP $POA Whisky Galore
After 15 years of maturation, this expression of Old Pulteney has become rich and soft, offering complex notes of dried fruit, ripe apple and a swirl of honey and vanilla sweetness, cut by a drying seaside saltiness. The hallmark marzipan and floral notes are more distant, with dark toffee and chocolate emerging in the finish. A balanced new expression and a classic Pulteney through and through. Tamdhu Batch Strength Batch No.5 59.8% ABV, 700ml RRP $POA Whisky Galore
Tamdhu Distillery, in the heart of Speyside, produces a classic, rich, old fashioned, rounded style. This latest ‘Batch Strength’ edition is fully matured in ex-Oloroso sherry casks and is full of warm vanilla, cinnamon spices and roasted Brazil nuts. The mouthfeel is weighty and thick, with dried fruit and a hint of drying citrus peel carried by rich double cream.
RRP $200 and above The Dalmore 18YO 43% ABV, 700ml RRP $249.99 Hancocks
This premium expression of The Dalmore is aged in American white oak ex-bourbon casks and aged Matusalem Oloroso sherry casks. Aromas of vanilla, dark chocolate, orange and cinnamon lead to a palate of dark chocolate, candied citrus fruits, rich coffee, nutmeg and soft liquorice. The finish is full of citrus and rich molasses. Johnnie Walker Blue Label 40% ABV, 700ml RRP $249.99 Lion
The pinnacle of the Johnnie Walker colour range. Its initial flavours include hazelnut, honey, sherry and orange, followed by ginger, sandalwood and dark chocolate. The rich honey sweetness is accompanied by hints of pepper and dried fruit, before a long, lingering finish of soft smoke.
Tamdhu Distillery, in the heart of Speyside, produces a classic, rich, old fashioned, rounded style.
Arran 21YO 46% ABV, 700ml RRP $250 Tickety-Boo
This 21YO release from Arran Distillery has now joined the brand’s core range and is one of its oldest expressions of Arran single malt to date. It has aromas of sweet spice and hazelnut, with ginger and dark chocolate on the palate. The finish is balanced with bitter orange, sweet citrus and dark chocolate. BenRiach 21YO 46% ABV, 700ml RRP $259.99 Hancocks
Whiskies aged for 21 years in bourbon barrels, virgin oak casks, Pedro Ximénez sherry casks and red wine casks are blended to create this multi-faceted expression from BenRiach. Notes of vanilla, chocolate and red fruits are layered over sweet barley and citrus peel. The GlenDronach 21YO Parliament 48% ABV, 700ml RRP $269.99 Hancocks
Matured in a combination of Oloroso and Pedro Ximénez sherry casks for a minimum of 21 years, the ‘Parliament’ is named after the colony, or ‘parliament’, of rooks that have been nesting in the trees that overlook the GlenDronach distillery for almost 200 years. This richly complex whisky has aromas of ripe autumn fruits and flavours of fine Oloroso sherry, bitter chocolate and plum pudding with notes of cinnamon, allspice and nutmeg. Fullbodied with smooth tannins.
DRINKSBIZ JUNE / JULY 2021 77
SPIRITS REPORT – SCOTCH WHISKY
Glenfiddich 21YO
The Balvenie PortWood 21YO
Glenfiddich Grand Cru 23YO
40% ABV, 700ml RRP $295 Federal Merchants
40% ABV, 700ml RRP $419 Federal Merchants
40% ABV, 700ml RRP $550 Federal Merchants
A traditional Speyside whisky matured for 21 years onsite at the Glenfiddich distillery and then finished in Caribbean rum casks, selected by Malt Master Brian Kinsman. These casks add notes of ginger, fig, lime, banana and a vibrant spicy toffee warmth to the signature Glenfiddich style.
This award-winning whisky was first released in 1996 and is considered to be one of the finest creations by The Balvenie Malt Master David C Stewart MBE. The single malt whisky is a combination of rare Balvenie transferred to port casks, which have held fine port wines. It has a perfumed aroma of fruity and ripe raisin notes, backed by a nutty dryness. The refined palate is creamy and silky with fruit, honey and spice notes leading to a long, gentle finish.
This rich and intense whisky is matured for 23 years in American and European oak and finished in French cuvee casks – the only Glenfiddich single malt to undergo this finishing. Aromas of apple blossom, freshly baked bread and candied lemon lead to layered flavours of rich vanilla oak, sweet brioche, sandalwood, pear sorbet and white grape. The finish is long, opulent and sweet.
Glenmorangie Signet 46% ABV, 700ml RRP $329.99 Moët Hennessey
Another in Glenmorangie’s Prestige Expression range, Signet is a blend of the distillery’s oldest whisky and is described as the richest whisky in the Glenmorangie portfolio. It has strong aromas of espresso, alongside treacly plum pudding, rich sherry, and candied orange peel. The palate contrasts rich sweetness with spices and bitter mocha, while the finish is fresh with a bright citrus lemony-green quality.
Glenfiddich Winter Storm 43% ABV, 700ml RRP $475 Federal Merchants
The third release in the Glenfiddich Experimental range saw Malt Master Brian Kinsman collaborate with a renowned maker of ice wine in Niagara. Finishing in French oak ice wine casks from the Canadian winery adds tropical fruit and luscious sweetness to the whisky’s aroma. On the palate, notes of candied fruit and Turkish delight develop into flavours of lychee, offset by a rich, drying sensation from the ice wine. The finish is short and crisp.
Laphroaig 25YO 48.9% ABV, 700ml RRP $800 Beam Suntory
This special offering from Laphroaig is aged for 25 years in a combination of large Oloroso sherry butts and ex-bourbon barrels and is bottled at cask strength. Creamy vanilla and spiced apple flavours complement the distinctive peated smoke of Laphroaig. Ardbeg 25YO 46% ABV, 700ml RRP $1400 Moët Hennessey
This is the newest, oldest whisky to join the Ardbeg core range. Aromas of smoked cream and earthy bonfires join layers of pine and fragrant candle wax. In the mouth there is hot pepper, lemon sherbet sweetness, and hints of tar flowing into a long finish with delicate aniseed, cream and fudge.
For distributor details see the Distributor Index on page 88. 78 DRINKSBIZ JUNE / JULY 2021
OPINION – SPIRITS
Dominic Roskrow
UK-based world spirits expert Editor - Stills Crazy
Blurred lines Dominic Roskrow finds there’s a fine line between innovation and invention for the sake of it in the world of international spirits… ONCE UPON a time, judging a spirits competition was a pretty straightforward affair. For starters, there were only a handful of internationally acknowledged awards events worth their salt. Now, it seems like every publication and their dog is dishing out medals in return for cash. It’s all a bit pointless, really, because no drinks magazine will give publicity to a rival’s awards, so most writers do what I do: throw said awards results in the bin. Then there has been the exponential growth in the number of categories in which you can get a medal. ‘Best Austrian Whisky Distilled on a Mountain on a Wednesday Morning’? I’m sure some awards event can help out with that. But even the biggest and best events have become something of a nightmare. Back in the day, you had whisky and brandy, all in different shades of brown; gin and vodka, all clear and distinctively of their category; and finally rum, which could be any colour it damn well liked and, as a result, was regarded a little frivolously by the otherwise intense judges. Not any more. All sorts of hybrid spirits are literally muddying the waters and blurring the lines between different categories. I recently took part in a virtual international tasting and because I wasn’t judging several categories, I spent an entire day listening to the other judges not deciding what were the best made and tastiest drinks, but what they should even be judged as. Don’t get me wrong – I’m fully in favour of hybrid drinks and innovation is something I welcome. My issue is with the lack of transparency, the diluting of fine categories such as whisky and brandy, and 80 DRINKSBIZ JUNE / JULY 2021
an explosion in marketing speak, that at worst is meaningless and damaging to existing spirits categories, and at best is a victory for style over substance. Try this, for a hard seltzer that comes in various flavours: “It’s like alcoholic sparkling water, because that’s exactly what it is.” Excuse me? And what would you call vodka with lemonade in it? Or what about this magazine cover line: “Thyme for a change: vodka turns to botanicals.” So what is gin? And before you say gin has to be flavoured by juniper, have you tried Hoxton Grapefruit and Coconut Gin? Nice drink and all that, but it is to juniper what Sam Cane is to modern ballet.
The international judging I took part in was based around Swiss spirits, so perhaps we should have expected some quirk, strangeness and charm. After all, the Swiss specialise in fruit liqueurs. But how about ‘Noveltea’ (geddit?), which is an alcoholic drink with 70% Earl Grey tea? Or indeed VA, a very sweet drink made up of at least 20% macerated fruit and designed to be drunk after a meal with a cigar and a coffee or tea? And one of the great successes of the day: Löckler, a liqueur made with Swiss mountain goat milk and hazelnut, and had the additional flavour, according to one judge, “of birch or indeed any other wood I have drunk.”
All sorts of hybrid spirits are literally muddying the waters and blurring the lines between different categories. None of this would matter if the traditional spirits categories were standing aloof and maintaining the high standards they have achieved but they are not. In the Scotch whisky category, for instance, there have been several failed attempts to produce a malt drink with a much reduced alcoholic content. Recently, Glenmorangie introduced X, a single malt whisky designed to be mixed with, among other things, cola. Isn’t that what blended whisky is for? Heaven knows where it will all end, but it’s enough to turn a chap to drink. Now, where is my martini-flavoured vodka and jalapeño?
SPIRITS NEWS
SHOWCASE
New Mango joins Smirnoff Seltzer range FOLLOWING THE successful launch of Smirnoff Seltzer in New Zealand last year, the world’s #1 vodka brand has added a new flavour to its popular range of seltzers with Smirnoff Seltzer in Mango. Smirnoff was the first international brand to bring its hard seltzers to New Zealand, when it released the Smirnoff Seltzer range in May 2020 with Natural Lime, Passionfruit, and Raspberry Rosé. The hard seltzers are 5% ABV and have zero sugar and zero carbs. Hard seltzers are a fast-growing category in New Zealand with vodkabased seltzers selling especially well. Smirnoff’s New Zealand distributor Lion says the growth in RTD is being driven through Seltzer/Soda, and isn't showing any signs of slowing down. Sophie McLeay, Smirnoff Brand Manager, says that new Smirnoff Seltzer Mango flavour has tested exceptionally well. “We’re confident that Kiwi consumers will – Sophie McLeay, Smirnoff be excited by Smirnoff Seltzer Mango. Tropical Brand Manager flavours are seeing the biggest growth in premix MAT. The flavour profile of the Mango is perceived sweeter, without compromising zero sugar, zero carbs and 70 calories per serve.” As with the rest of the Smirnoff Seltzer range, the new Mango flavour will be available in slimline 250ml cans in a 12-pack format for RRP $25.99. The launch of Smirnoff Seltzer Mango will be supported by billboards, street posters, sampling and social advertising with POS available for retail stores as well.
“We’re confident that Kiwi consumers will be excited by Smirnoff Seltzer Mango. Tropical flavours are seeing the biggest growth in premix MAT.”
Now available! Smirnoff Seltzer Mango 5% ABV, 250ml can 12-pack RRP 25.99 Lion
• 5% ABV • Zero sugar and zero carbs • Less than 70 calories Also available: • Natural Lime • Raspberry Rosé • Passionfruit
DRINKSBIZ JUNE / JULY 2021 81
SPIRITS NEWS
Ardbeg adds 25YO to core range ISLAY DISTILLERY Ardbeg has released its new Ardbeg 25 Years Old expression, which is joining its permanent range of whiskies. The spirit was distilled during the 1990s, when Ardbeg was producing what it describes as only “a trickle” of new make spirit and is therefore very rare. Ardbeg’s Dr Bill Lumsden says the Ardbeg 25YO has lost none of its hallmark smoky punch over time. “There’s also a remarkable complexity and elegance to this whisky that I find utterly captivating. It’s unmistakably Ardbeg, but unlike any Ardbeg you’ve tasted before.” The release has been dubbed “Aged and Caged”, as it is presented in a gun metal bottle inside an intricate metal ‘cage’ – a modern take on the classic Ardbeg knotwork. Limited quantities available in New Zealand. RRP $1400. Moët Hennessey
Major Major starts marching ASAHI BEVERAGES NZ has launched a new twist on the traditional whisky highball with Major Major – a new whisky brand made with natural flavours and sparking water. Major Major (6% ABV) is available in two flavours: Whisky & Apple, and Whisky & Ginger Ale. Clair Kent, Liquid Development Manager at Asahi Beverages NZ, says the brand is designed to cater to the ‘better for you’ trend emerging among consumers seeking an RTD with more natural and sophisticated flavours, and a canned format. “We’re really stoked to have developed a modern whisky highball with contemporarycool packaging. It has great presence in store and is an exciting addition to a category that hasn’t had a lot of fresh innovation in some time.” Major Major Whisky & Apple and Whisky & Ginger Ale 330ml can 10-packs RRP $26.99. Asahi Beverages NZ 82 DRINKSBIZ JUNE / JULY 2021
Michael Wilson and Julien Delavoie
No.8 Distillery opens in Dunedin BUSINESS PARTNERS Michael Wilson and Julien Delavoie are building on their successful Dunedin café and venue, Dog With Two Tails, and adding a new distillery to their offering. No.8 Distillery is named in tribute to Kiwi ingenuity and combines Delavoie’s French heritage and experience making gin,
calvados and cider with Wilson’s flavour extraction expertise from a 15-year background in coffee roasting and brewing, and bean-tobar chocolate manufacturing. No.8’s portfolio includes three gins (Dunners Dry; Hibiscus; and Horopito) and an absinthe. no8distillery.com
A Fresh New Look From Arran Every drop of Arran Single Malt starts its life as Scottish rainwater, which pools at Loch Na Davie in the beautiful hills high above the distillery. www.arranwhisky.com @arranwhisky Distributed in New Zealand by Tickety-Boo Liquor Ltd. Phone 09 377 7597 or email sales@tickety-boo.co.nz for further information. www.tickety-boo.co.nz
SPIRITS NEWS
Medal winners in NZ Spirits Awards 2021 THE MEDAL winners in the NZ Spirits Awards 2021 were announced in late May after judging of 344 entries across the seven categories. Gin was the most popular category with 145 entries, double the second most popular category of whisky with 70 entries. Ten Double Golds were awarded, along with 23 Golds, and a host of Silver and Bronze medals. Trophy winners will be announced at the NZ Spirits Awards presentation in Auckland on 25 June. Full medal results at spiritsawardsnz.nz
NZ Spirits Awards - Double Gold and Gold Medals Vodka - Double Gold • Reefton Distilling Co. Wild Rain Vodka • Tito’s Handmade Vodka Vodka - Gold • Suntory Haku • Spiritual NZ Vodka Gin - Double Gold • Barrister Barrister Blue Gin • Hastings Distillers East Block 200 • Pink & White Geothermal Gin White (London Dry) Gin - Gold • 1919 Distilling Sir Winston Classic • Broken Heart Queenstown Edition • Dr Beak New Zealand Premium Gin • Elemental Distillers Marlborough Roots Dry Gin • Good George Day Off Original Humdinger Dry Gin • Kaimai Brewing and Distilling Eliza’s Claim Gold Gin • National Distillery Company New Zealand Dry Gin • National Distillery Company Verdigris • The Spirits Workshop Curiosity Gin Negroni Special Liqueur - Gold • Cointreau • De Kuyper Kwai Feh Liqueur • Rum Co. of Fiji – Ratu 5YO Spiced Rum Brandies - Gold • Martell Cordon Bleu • Martell XO • Remy Martin VSOP Rum - Double Gold • Havana Club 7YO • Lunatic & Lover Barrel Rested Botanical Rum • Mount Gay XO Whisky - Double Gold • Bruichladdich Port Charlotte 10 • Talisker 10 Year Old Whisky - Gold • Bushmills Black Bush • Chivas Regal Extra 13 Year Old Sherry Cask • Jim Beam Double Oak • Jura 18 • Teeling Single Grain
Flavour first at Ballin’ Drinks KIWI HOSPO professional Mikey Ball has brought his international experience to bear on a range of drinks products that he has created under his new Ballin’ Drinks brand. Ball worked overseas for more than a decade, with time as head bartender at the world-renowned Dandelyan in London as well as stints in Dubai and Canada. Now back home, he’s created a range of pre-batched cocktails (plays on the classic Old Fashioned, savoury Martini, Gimlet, and Sazerac), as well as solutions and bitters that Ball describes as “intense little flavour bombs that are perfect for the more advanced or adventurous to elevate their cocktail making game.” These include saffron and savoury martini solutions, while the three bitters variants use local citrus leaves, mint and hops. The pre-batched cocktails make 6-8 drinks per bottle and are RRP $75, while the 50ml solutions and bitters are RRP $30. As well as his drinks range, Ball is also offering hospitality consultancy, training and special project work. ballindrinks.com
Crazy for whisky DRINKSBIZ COLUMNIST and spirits writer Dominic Roskrow has launched a new online magazine called Stills Crazy, dedicated to celebrating the best of New World whisky. He has also launched a new awards programme – the New Wizards Awards – to recognise independent whisky producers and bottlers from around the world. The magazine and award entry details are on the website. newwizards.co.uk
Woodstock adds new fruit flavour NEW ZEALAND-MADE bourbon and cola mix, Woodstock, has added a new limited edition raspberry flavoured offering to its line-up. It follows the announcement of a new partnership with comedy satire show 7 Days. Woodstock Raspberry & Cola (7% ABV) is available in 250ml 12-pack RRP $24.99. Asahi Beverages NZ
84 DRINKSBIZ JUNE / JULY 2021
DISCOVER THE FLAVOURS BEHIND OUR UNPEATED ISLAY SINGLE MALT:
BRUICHLADDICH.COM/AGE-OF-TRANSPARENCY SCAN THE CODE WITH YOUR CAMERA’S PHONE OR ENTER THE FIVE-DIGIT-CODE ON THE BACK OF YOUR BOTTLE TO DISCOVER ITS COMPOSITION
SPIRITS NEWS
Play dirty with olive brine GIVE DRINKS a dirty kick with new Dirty International Olive Brine. The Hawke’s Bay product is made from the brine used to marinate the region’s award-winning Telegraph Hill olives. After 6-12 months of marinating, the brine is pasteurised and bottled to create a premium 100% olive brine product. Its makers recommend using it for all manner of ‘dirty’ drinks or for adding depth of flavour to a range of dishes. 375ml bottle, RRP $24.90. For wholesale inquiries email hello@dirtyinternational.co.nz or call 027 353 9464. dirtyinternational.co.nz
SHOWCASE
Juno releases new Winter 21 Seasonal Gin “Let your mind do the travelling, and your tastebuds roam the world.” WITH THE colder months fast approaching it’s only fitting the team behind awardwinning New Zealand botanical gin, Juno Gin, are launching their Winter 21 seasonal varietal. Jo James of Juno describes this gin as: “Intense and juicy with tiny mandarins of perfection, matched with toasted coconut, lime blossoms and a whisker of cinnamon. We wanted to create an exquisite gin to give us a delicious reminder of summer and tropical holidays to come.” Juno Winter 21 seasonal gin pairs well with your favourite Fever-Tree tonic or soda. The front label artwork was designed by Steven Greenblatt, the winner of the Winter category in the Juno blank canvas competition. Jo and Dave James held the competition to promote and enhance the local creative and design industry, inviting submissions for their upcoming Juno seasonal gin labels. Steven is an illustrator and lives with his partner in Taranaki, where he works as a junior doctor in New Plymouth. His lifelong interest in art has been inspired by his grandfather, who is an excellent artist. His label design features Jupiter, which ties into the story of the goddess Juno in Roman mythology – she was Queen of the Gods and wife of Jupiter. To celebrate the release of the new Winter 21 seasonal gin, Juno Gin are hosting their first pour event at the New Plymouth Observatory to gaze upon Jupiter and enjoy a delectable tipple while paying homage to the grand planet. For wholesale enquiries contact Thirsty Camel or visit thirstycamel.co.nz junogin.com
86 DRINKSBIZ JUNE / JULY 2021
The Chita arrives in NZ BEAM SUNTORY has added The Chita whisky to its New Zealand portfolio of Japanese craft spirits. The Chita is the newest expression from Japan’s House of Suntory and is a mild, smooth, sophisticated single grain whisky with a clean, clear finish. Shinji Fukuyo, Suntory Master Blender, describes The Chita Single Grain Whisky as the “serenity of Japanese whisky.” The Chita Single Malt Whisky is RRP $89.99 Beam Suntory
SPIRITS NEWS
The Glenlivet launches capsule collection THE WORLD’S first edible cocktail range, The Glenlivet Capsule Collection, has launched in New Zealand with a limited-edition promotion in select bars from June. Announcing the launch, The Glenlivet says the edible whisky pods set out to redefine the way that whisky is traditionally served and enjoyed. The Glenlivet Old Fashioned and Pineapple Punch cocktails are presented in a 23ml serve edible biodegradable capsule and can be drunk by nibbling off a corner and sipping, or by popping the entire capsule in your mouth and biting down to burst. “The Glenlivet is on a mission to open the world of single malts to all by throwing away the rulebook that has governed the drinking of whisky for centuries and inspiring people to think, and drink differently when it comes to their whisky,” says Jack Potter, The Glenlivet ambassador for distributor Pernod Ricard. Participating bars include Sugar Club, Sardine and Coley & Punch in Auckland, Arborist in Wellington, The Last Word in Christchurch, and Bardeaux in Queenstown. Pernod Ricard
DISTRIBUTORS DIRECTORY
Distributors 8-Wired
Coal Pit Wine
Folding Hill
Mineral
Sawmill Brewery
022 106 1709 8wired.co.nz
0800 0200 44 coalpitwine.com
foldinghill.co.nz
021 183 2356 mineralwine.co.nz
09 422 6555 sawmillbrewery.co.nz
Asahi Beverages NZ
DB Breweries
Moët Hennessey
Sprig & Fern
09 298 3000 asahibeverages.co.nz
0800 746 432 db.co.nz
0800 226 650 moethennessey.com
03 544 8675 sprigandfern.co.nz
Astrolabe Wines
Delta Estate Wines
03 577 6794 astrolabewines.co.nz
info@deltawines.co.nz deltawines.co.nz
Beam Suntory
Dhall & Nash
0800 69 23 37 beamsuntory.com
0800 369 463 dnfinewine.com
Beverage Brothers
Doctors Flat
03 390 1377 beveragebrothers.co.nz
steve@doctorsflat.co.nz doctorsflat.co.nz
Blanc
Emerson’s
angie@blancnz.co.nz blancnz.co.nz
03 477 1812 emersons.co.nz
The Boneline
Emporium Brewing
03 314 8699 theboneline.co.nz
03 319 5897 emporiumbrewing.co.nz
Brandhouse
Epic Beer
0508 468 688 brandhouse.co.nz
0800 212 337 epicbeer.com
Chard Farm
EuroVintage
03 441 8452 chardfarm.co.nz
0800 388 766 eurovintage.co.nz
Clearview Estate
Exceptional Flavours
06 875 0150 clearviewestate.co.nz
022 039 9633 exceptionalflavours.co.nz
Federal Merchants 0800 846 824 federalmerchants.co.nz
88 DRINKSBIZ JUNE / JULY 2021
Garage Project 027 535 0917 garageproject.co.nz
Giesen 03 344 6270 giesen.co.nz
Glengarry 0800 733 505 glengarry.co.nz
Good George Brewing 07 846 9364 goodgeorge.co.nz
Hancocks 0800 699 463 hancocks.co.nz
Lime Hill 027 323 4044 limehill.co.nz
Lion 0800 107 272 lionco.com
Maison Vauron 09 529 0157 mvauron.co.nz
Marisco 09 522 9684 marisco.co.nz
Mission Estate 06 845 9350 missionestate.co.nz
Mondillo
Thirsty Camel
03 442 6641 mondillo.com
info@thirstycamel.co.nz thirstycamel.co.nz
Negociants
Tickety-Boo Liquor
0800 634 624 negociantsnz.com
09 377 7597 tickety-boo.co.nz
Peckham’s Cider
Villa Maria
03 543 2959 peckhams.co.nz
0800 505 656 villamaria.co.nz
Pernod Ricard
Vintners NZ
0800 655 550 pernod-ricard-nz.com
0800 687 9463 vintners.co.nz
Porters
Whisky Galore
porterspinot@xtra.co.nz porterspinot.co.nz
03 377 6824 whiskytrade.co.nz
Procure
Whitehaven
09 376 9385 procureliquor.co.nz
021 738 315 whitehaven.co.nz
Proof & Company
Zeelandt Brewing
022 350 9288 proofandcompany.com
06 835 1825 zeelandt.co.nz
Q Liquid 09 636 7730 qll.co.nz
Red + White Cellar 0800 946 379 redwhitecellar.co.nz
Aotearoa’s goddess of gin. E
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junogin.com
ORDER JUNO GIN: Email info@thirstycamel.co.nz
2020
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2021 Limited edition gins released seasonally.
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Each drop divine. Pure New Zealand mountain water. Botanicals—fresh, local, hand-selected. Freeing mother nature to become spirit through artistry in the copper still.
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Recently awarded Best in Category (Classic Gin), by Guide to New Zealand Gin in 2020.
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LAST ORDERS – CAPITAL CIDER CO.
A Capital venture Combine a love of cider with winemaking expertise, Nelson’s bounty of apples, and a modern aesthetic and the result is Capital Cider Co. Co-founder Ryan O’Connell explains the equation… Who’s behind Capital Cider Co. and how did it come about?
It was me and Trudy Sheild (chief wine and cider maker, sailor, forager and farmer) along with our partners who conceived the concept and brand in early 2018. The lack of high quality, clean, modern ciders was a noted and discussed problem in the domestic market. (We couldn’t buy much of what we liked to drink!) Globally, there’s a great and vibrant craft cider scene happening, but in New Zealand we were missing out. Nelson has an abundance of world class apples and a pedigree going back 150 years, so it seemed logical to combine fresh tree-ripened fruit, winemaking expertise and great branding, so we had something else to drink and share.
What sort of gap in the market did you see?
How has the tasting room made a difference to the brand?
Cleaner, fresher, drier ‘not from concentrate’ ciders were hard to come by, so we thought there was an opportunity. We travel a lot internationally (well, we did…) selling our wines and enjoy the vibrancy and energy around modern craft ciders, but they just weren’t available here. Both the wine and craft beer industries in New Zealand are fantastic and recognised internationally. We saw an opportunity to bridge the gap between the premium wine and craft beer offering right across the market.
Our cellar door is run by Cam and Maria through their business Tasteology. They do a great job telling the story and feeding people. The tasting room (97 Livingston Road, Brightwater) has been open for 18 months now and is a busy summer and year-round destination. It’s on the local cycle trail as well, which is helping keep them busy.
What has the response from trade and consumer been like so far?
We’ve had a fantastic reaction to the brand and 440ml can format. The core range family of four ciders have great shelf presence. The creative design has been spot on in fitting the market and working with the brand promises. Our New Zealand distributor, BLANC Distribution, are having great results in the on-premise and we’re building nicely through retail as well. Kegs are a great way to make friends and that part of the programme is continuing to grow nicely.
“We saw an opportunity to bridge the gap between the premium wine and craft beer offering right across the market.” L-R: Timmy Towers, Simon McGuire, Kylie O'Connell, Ryan O'Connell and Trudy Sheild 90 DRINKSBIZ JUNE / JULY 2021
What have been the highlights and challenges so far?
Highlights have been launching successfully at the Nelson Cider Festival back in November 2018 with the core range. Releasing our first two limited ciders (Tokyo Rose and First Cab) and having Tokyo Rose awarded champion Modern Cider at the 2020 National Cider Awards. COVID has been a challenge, like it has for most; largely it stalled our business growth. And learning production lead times and matching them to rapid growth has taken some learning, but it’s a good problem to have. How is the future looking?
We’re tracking well. We’re extremely happy with the quality of our ciders as we learn more about apples and their similarities and differences through fermentation and ageing. Controlled sustainable growth is what we’re aiming for. Maintaining our high standards, supporting our customers and growing our list of friends. We’re seeing export opportunities too, which is exciting. The brand value of NZ Inc. is considerable and we’re proudly adding to that. capitalcider.co.nz
NEW ZEALAND'S WHISKY SPECIALISTS E: trade@whiskygalore.co.nz | P: 0800 WHISKY (944 759) 834 Colombo Street, Christchurch