Drinksbiz October November 2018

OCTOBER / NOVEMBER 2018 DRINKSBIZ.CO.NZ

Th e Pen folds C o l l ect ion 2018 h a s a r r ived.

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FROM THE EDITOR

Victoria Wells

Editor – Drinksbiz victoria@drinksbiz.co.nz

Strength in numbers WHEN I first started writing about New Zealand's artisan food and drink industry 15 years ago it would be fair to say it was in its fledgling stages. (As was I, cough.)

Although the wine industry was well established, you could pretty much count the number of farmers' markets on one hand; foodie stores barely existed; craft beer was in its infancy and as for locally made spirits? Few and far between.

In fact, I still remember when a chap called Geoff came to show me his new vodka that he was planning to take round the bars at the Viaduct. A New Zealand vodka? It was astounding. In fact, it was 42 Below, and its subsequent meteoric rise showed New Zealand-made spirits could take their place on the world stage.

And they continue to do so.

As we were putting this issue together the news came through that Scapegrace Gold had won Best London Dry Gin at the IWSC 2018. Best. In. The. World. Made here. If there was ever a time for New Zealand's craft distilling industry to seize its moment, it is now. There has been

a surge of locally made spirits in recent years and the survival of these boutique distilleries making premium products in an often challenging economic climate shows their product is good and that consumers are happy to support them.

Juno gin, and are passionate advocates for using locally grown ingredients. And not just native botanicals like kawakawa or horopito - they are working with local growers on experimental crops of orris root and angelica, among others, and are even working on a long-term project to create a commercial juniper crop in New Zealand.

You can read more about their plans in the feature on page 32.

Theirs is a classic tale of Kiwi can-do attitude and it is already gathering support from other distillers. Jo and Dave were also instrumental in helping to create Distilled Spirits Aotearoa, a new industry body for New Zealand's craft distillers. It's a timely launch because there is strength in numbers, and as Dave observed during our interview, "When the tide comes in, all the boats go up".

They’re working on experimental crops of orris root and angelica, and even a long-term project to create a commercial juniper crop in New Zealand.

Most have embraced New Zealand ingredients – whether water, botanicals or grain – as their point of difference against more traditional European spirits.

And that is where Jo and Dave James of Begin Distilling in Taranaki can see an opportunity for New Zealand's craft distilling community. The couple make

Enjoy the issue, Victoria

My picks 2018 Zephyr Marlborough Riesling Because after a long, wet winter this wine is full of the promise of summer with its fullbodied fresh, bright flavours.

Sawmill East Coast IPA Its stylish bottle makes it a great take-along for barbecues, while the tropical fruit flavours make it the ideal accompaniment to lighter summer dishes.

Hidden World Cucumber Gin An incredibly delicate gin in which the cucumber green-ness positively rises out of the glass to meet you. Light, smooth and with a spicy undertone of coriander seed, it is sure to be a hit over summer.

DRINKSBIZ OCTOBER / NOVEMBER 2018 5

CONTENTS

OCTOBER / NOVEMBER 2018 REGULARS

BEER & CIDER

Out & About

8

Diary Dates

10

Industry News

14

International News

24

Non-Alcoholic News

28

Feature

32

WINE

Beer & Cider Report

54

Beer & Cider News 61

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

SPIRITS & COCKTAILS

Spirits Report: Gin

66

Spirits News

85

Opinion: Dominic Roskrow

92

LAST ORDERS

Wine Report: Amazing aromatics

36

Top Picks

42

Opinion: Joelle Thomson

44

Wine News

47

PUBLISHER

EDITOR

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

Distributors

93

Last Orders: Marek Przyborek

94

Lewis Hurst lewis@hurstmedia.nz +64 21 146 6404 hurstmedia.nz A DV E R TI S I N G

32

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

drinksbiz.co.nz

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

66

phone (09) 361 2347.

The contents of Drinksbiz are copyright and may not be reproduced in any form without the written permission of the publisher.

Please address all editorial, subscription and advertising enquiries to Trade Media Limited, P O Box 37745,

36 6 DRINKSBIZ OCTOBER / NOVEMBER 2018

Parnell, Auckland.

SOCIAL SHOTS

Heineken Star Serve finals

Out and About Joshua Irving

Sarah-Louise Kearney

Monty Betham, Dominic Bowden, Logan Dodds, Jordan Vandermade

THE NATIONAL finals of the HeinekenÂŽ Star Serve Bartender competition were held in Auckland in September, with Joshua Irving from Morrell & Co bar in Christchurch winning the title and the chance to compete at the Global finals in Amsterdam in October.

(See more on page 61.)

Marty Rich and Gavin Correia

Tereza Bojanovska

Taylor Green and Natasha Gillooly

Paul MacNamara, Steve Kenchington, Sir John Kirwan, Craig Duncan and Ric Salizzo Sir Graham Henry and Jane Ferrari

Yalumba - The Professionals Sir Graham and Lady Raewyn Henry, Deborah Hope, Clive Weston, Christine Powell and Don Hope

Chris Rupe and Judith Tabron

8 DRINKSBIZ OCTOBER / NOVEMBER 2018

AROUND 200 guests enjoyed lunch at The Cordis Hotel in Auckland as guests of Yalumba and Negociants in September, with guest speakers Jane Ferrari of Yalumba and Sir Graham Henry.

Angela Zhou, Laetitia Desoudin, Tina Rutherford and Graeme Smith

Shelley Hunter,Andrew Parkinson and Joe Marsili

E 18 L B 0

A I L ER

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INTRODUCING THE NEW 10 PACK

250ML DOUBLE JACK & COLA 6.9%

PLEASE DRINK RESPONSIBLY.

JACK DANIEL’S and OLD NO. 7 are registered trademarks. ©2018 Jack Daniel’s. All rights reserved. You must be 18 years of age or over.

WHAT'S ON

Diary Dates OCTOBER

NOVEMBER

Saturday 3 November

Monday 15 October

Thursday 1 – Sunday 4 November

Cuisine Good Food Awards - Auckland

Taste of Auckland

After a sold out event in 2017, the NZ Cider Festival returns to Founders Heritage Park for a family-friendly day of cider, entertainment and kids’ activities. More than 80 New Zealand ciders will be available. nzciderfestival.com

NZ Cider Festival - Nelson

Tuesday 16 October

Celebrating its tenth anniversary, Taste of Auckland has been redesigned and will take over all the indoor and outdoor spaces of Queens Wharf for 2018. The entire wharf, including The Cloud and Shed 10, will house restaurant kitchens, bars, an artisanal marketplace, chef demonstrations and live entertainment.

For exhibitor or sponsorship details contact Lemongrass Productions on 09 3779 224 or sales@ lemongrassproductions.co.nz tasteofauckland.co.nz

Hawke’s Bay A&P Bayleys Wine Awards

Friday 2 – Sunday 11 November

Saturday 10 November

F.A.W.C! - Hawke’s Bay

Dunedin Craft Beer & Food Festival

A unique series of food and drink events held throughout Hawke’s Bay with top chefs and producers from the region and around the country. fawc.co.nz

A celebration of craft beer held at Dunedin’s Forsyth Barr stadium, along with local ciders, food and wine.

NB: Tickets have sold out, but a waiting list is open on the website. dunedinbeerfest.co.nz

Cuisine magazine’s annual Good Food Awards will be held at the Civic Theatre, with the category winners from the nation’s top 100 restaurants announced.

The Awards recognise and celebrate New Zealand’s best chefs, restaurateurs and food and drink experiences across 14 categories, including Restaurant of the Year and Chef of the Year. cuisine.co.nz/good-food-awards

Now in their 18th year, these are the oldest regional wine awards in New Zealand. The objective is to identify, promote and celebrate excellence in winemaking in the Hawke’s Bay region, as well as endorse the contribution viticulture makes to its economic, cultural and social wellbeing.

Entries are accepted from wineries with wine made from 85% Hawke’s Bay grapes. Over 90% of Hawke’s Bay wineries (including multinational wine makers with vineyards in and out of Hawke’s Bay) enter this competition. showgroundshb.co.nz Wednesday 17 October

New Zealand Food Awards - Auckland The gala dinner and awards announcement for the NZ Food Awards 2018, recognising the best of New Zealand’s food and beverage industry, in association with Massey University. foodawardsv. massey.ac.nz

10 DRINKSBIZ OCTOBER / NOVEMBER 2018

Saturday 3 November

New Zealand Wine Awards - Wellington A gala event at the TSB Arena to celebrate the winners of the inaugural New Zealand Wine of the Year Awards. nzwine.com/events

Friday 2 November

NZ Cider Awards - Nelson

Sunday 18 November

The national awards for New Zealand cider makers returns to Nelson for 2018.

This event is the only awards dedicated to cider in New Zealand and is judged to international standards.

Toast Martinborough

Friday 2 November

DECEMBER

IWSC Tasting with Jo Burzynska - Auckland Glengarry is offering wine lovers the opportunity to sample some of the top award-winning wines from this year’s International Wine & Spirit Competition (IWSC) and meet the makers at a very special tasting at their flagship Victoria Park branch in Auckland. Wine writer and IWSC NZ panel chair, Jo Burzynska, will provide insights from the judging process at the prestigious UK-based competition, which attracts entries from close to 90 countries. Tickets available online. glengarrywines.co.nz/tastings.jsp

The 27th year of Toast Martinborough will showcase nine vineyard sites, with food matches by top chefs. toastmartinborough.co.nz

Saturday 1 November

South Island Wine and Food Festival - Christchurch Wineries from across the South Island’s five wine regions will showcase their wines, matched with dishes from top local chefs at Hagley Park. winefestival.co.nz

JANUARY 2019 Monday 28 - Wednesday 30 January

Sauvignon 2019 - Marlborough Sauvignon 2019, the International Sauvignon Blanc Celebration, will shine the spotlight on this diverse, expressive and sought-after variety. This industryonly event is an opportunity for the world of wine to come together to learn about, sample and progress the future potential and character of Sauvignon Blanc. sauvignonnz.com

COVER STORY

Penfolds next chapter Penfolds announces the next chapter in its Fine Wine story with The Penfolds Collection 2018 BORN OF a pioneering spirit in 1844, Penfolds has captivated global wine lovers with a rich heritage and commitment to fine wines for nearly 175 years. It is now releasing The Penfolds Collection 2018, available globally from Thursday 18th October.

The Collection, led by the 64th consecutive release of the flagship Grange, is a testament to the distinctive and recognisable Penfolds ‘House Style’; the ultimate expression of Penfolds’ timehonoured tradition of sourcing the best fruit from the best regions.

Highlights of The Penfolds Collection 2018 Penfolds says the 2014 Grange release is true to what Max Schubert first imagined Grange should be: “a wine that can stand on its own two feet throughout the world and would be capable of improvement year on year...” Although there are notable differences thanks to innovations and opportunity, as Penfolds Chief Winemaker Peter Gago notes, “Wrattonbully grapes appear in Grange for the first time – did any of these vineyards exist in Max Schubert’s days at Penfolds? We suspect not.”

While Grange leads the charge, each wine within the Collection has its own individual ‘style’, the continuity of which takes precedence over region, vineyard and origin, even the portions of varietal blends. The 2016 Bin 389 Cabernet Shiraz is an excellent example of this as noted by Gago, “Certainly not a definitive example Bin 389 of yore – this 2016 vintage release retains style yet pushes Cabernet/ Shiraz blend boundaries ... ever so deftly!” Notwithstanding the character of each vintage, Bin 389 continues to uphold its universal appeal and reliable reputation.

The cabernet stable broadens this year with the fifth release of Bin 169 Coonawarra Cabernet, a contemporary expression of cabernet which is only released in exceptional 12 DRINKSBIZ OCTOBER / NOVEMBER 2018

The Penfolds Collection 2018

years to showcase the regionality. Of the 2016 vintage, Gago notes that it “… delivered to blueprint – regional, cool climate and chalky cabernet.” This cabernet representation stands alongside the Bin 707, which conversely is a pure representation of the Penfolds ‘House Style’. “Penfolds ‘Grange of Cabernet’.

Again. Arguably not classically cabernet, certainly classic 707,” says Gago.

Penfolds’ white wine family continues to evolve year on year.

Reserve Bin A, first released as a trial wine during the comprehensive and focused Yattarna development project, has gone on to garner its own unmistakable personality and style. This year’s release is a benchmark for the style, one that is complex yet linear and focused. “Up there with the 2009 Bin A,” says Gago. “Brave words indeed!

Time will tell. If so, then tantamount to the finest Bin A released this century?”

Bin 311 Chardonnay is a sincere reflection of the winemakers’ mantra ‘We always go where the fruit grows best and where it best suits style’. In 2017, the fruit

sourcing moved to the multi-regional cool-climate regions of Adelaide Hills, Tasmania and Tumbarumba. “The Penfolds Collection 2018 is 174 years of cumulative endeavour: five vintages, seven varietals and 15 regions. One to celebrate,” concludes Gago. penfolds.com Independent Liquor NZ

The Penfolds Collection 2018 2014 Grange 2016 Yattarna 2016 Bin 707 Cabernet Sauvignon 2016 RWT Barossa Valley Shiraz 2016 Bin 169 Coonawarra Cabernet Sauvignon 2016 Magill Estate Shiraz 2015 St Henri 2017 Reserve Bin A Chardonnay 2016 Bin 389 Cabernet Shiraz 2016 Bin 407 Cabernet Sauvignon 2016 Bin 150 Marananga Shiraz 2016 Kalimna® Bin 28 Shiraz 2016 Bin 128 Coonawarra Shiraz 2016 Bin 138 Barossa Valley Shiraz Grenache Mataro 2017 Bin 23 Adelaide Hills Pinot Noir 2017 Bin 311 Tumbarumba Chardonnay 2018 Bin 51 Eden Valley Riesling

COVER STORY

“The Penfolds Collection 2018 is 174 years of cumulative endeavour: five vintages, seven varietals and 15 regions. One to celebrate.”

– Peter Gago, Penfolds Chief Winemaker.

DRINKSBIZ OCTOBER / NOVEMBER 2018 13

NEWS

Scapegrace named world’s best at IWSC 2018 NEW ZEALAND gin distillers Rogue Society Distilling Co. have scooped the world’s top gin award with their Scapegrace Gold named best London Dry Gin at the prestigious International Wine and Spirit Competition 2018. It beat more than 600 other gins to take the title in August.

Scapegrace (formerly branded Rogue Society) was created just four years ago by Auckland-based friends Mark Neal, Daniel McLaughlan and Richard Bourke. It is now stocked in 35 countries, including some of the best cocktail bars in the world, and Neal says the team is blown away by the recognition. “The irony isn’t lost on us that our gin is the best London Dry gin in the world, even though we’re based on the exact opposite side of the world to London.”

IWSC Judge Steve Beal described Scapegrace Gold as “staggeringly good”. “Making gin this good is not easy or accidental, we salute the blender... A magnificent gin,” said Beal.

Scapegrace Gold is distilled in small batches with 13 botanicals: lemon, orange, coriander, cardamom, cloves, juniper berries, nutmeg, angelica root, liquorice root, orris, cinnamon, cassia bark, and tangerine. Its creators say that tangerine is the “lucky

New industry body forms for NZ craft spirits In recognition of New Zealand’s growing craft distilling industry, a new society called Distilled Spirits Aotearoa (NZ) Inc has been formed by a group of boutique distilleries from around the country.

The Society was incorporated in September and is now calling for 14 DRINKSBIZ OCTOBER / NOVEMBER 2018

Scapegrace founders, from left: Richard Bourke, Daniel McLaughlan and Mark Neal

13th botanical” that differentiates Scapegrace Gold from Scapegrace Classic.

“It might seem surprising to see a New Zealand gin win this award when you think of the history and tradition behind the artisan liquor in the UK and Europe,” says Neal, “but the reason our gin tastes so clean is because of our water, which we source from a natural aquifer just north of Christchurch.” The aquifer supplies water fresh from the Southern Alps, which takes about 80 years to trickle down from the snowy mountains.

Beal said: “[Scapegrace Gold] has the classic juniper burr running through it, joined by powerful but balanced spice and root flavours combining to make a complex, teasing expression demanding of attention on the palate.”

McLaughlan says Scapegrace was designed to shake up the liquor industry by creating something for the new generation of gin drinkers. “We wanted to shift away from the old classics, the stuff you’ll find in your parents’ liquor cabinet, by introducing a modern and progressive way of doing gin.”

Hancocks

membership applications. Chair Dr Sue James says Distilled Spirits Aotearoa has been formed to represent distilled spirits manufacturers and associated groups and individuals passionate about promoting New Zealand-made products and representing the joint interests of all local makers of distilled spirit products.

The DSA Society objectives also include establishing industry standards and criteria to promote consistency and quality across the New Zealand spirits industry, and to facilitate professional development, education and the exchange of information.

Dr James says the Society has about 90 New Zealand small distilleries on its distribution list and is receiving 2-3 enquiries every week from people interested in starting their own distillery. Full membership is available to New Zealand distillers, and Associate Membership is open to those interested in the society’s activities, such as raw material suppliers, distributors, complementary beverage manufacturers, researchers, media, hobbyists, bars and restaurants.

DistilledSpiritsAotearoa@gmail.com

a margarita made without cointreau is not worth its salt

70

TH

THIS YEAR, MARKS THE ANNIVERSARY OF THIS ICONIC DRINK. LET’S CELEBRATE THE ORIGINAL MARGARITA!

Margaret Sames Cointreau has been inseparable from margarita since its creation in 1948 Acapulco, Mexico. Margaret “Margarita” Sames, a wealthy American socialite known for hosting notoriously lavish parties with extravagant twists, created a new cocktail for one of her soirées by mixing two of her favourite spirits: tequila and Cointreau, a liqueur crafted using sweet and bitter orange peel essence.

An immediate success, the drink came to be known as a “margarita” and has gone on to become a staple in bars and homes alike.

THE ORIGINAL MARGARITA

30 ml Cointreau 50 ml el Jimador Tequila 20 ml Fresh Lime Juice

1. Combine all ingredients in a shaker and add ice 2. Shake and strain into a salt-rimmed rocks glass 3. Garnish with a lime wheel

FREE PHONE: 0800 699 463 FREE FAX: 0800 329 946 www.hancocks.co.nz

NEWS

Big wins at Brewers Guild Awards 2018 THE BIGGEST night on the calendar for New Zealand’s brewing industry took place in Nelson in September, with the announcement of the Brewers Guild Awards 2018. A new award structure this year saw three Champion Breweries recognised (Fork, ParrotDog, and Lion) as well as Champion New Zealand Beer (Moa) and Champion New Zealand Exhibitor (Bach Brewing). The Guild says it received 907 entries from 107 breweries (59 of those breweries classified as ‘small’, producing up to 100,000 litres p.a).

Special awards on the night included the Morton Coutts Trophy for Innovation and Achievement in the Brewing Industry, awarded to Sprig & Fern’s Tracy Banner (pictured) as she marked 35 years in the brewing industry. “Being consistently awarded at the Brewers Guild of New Zealand annual awards truly showcases that our core values of quality and consistency remain paramount within our team,” says Banner, “but being personally recognised was truly humbling.”

Moët & Chandon partners with Auckland Racing Club A new partnership has been announced between Moët & Chandon and the Auckland Racing Club, with Moet becoming the official champagne across the summer of racing at Ellerslie Racecourse.

Auckland Racing Club chief executive officer, Paul Wilcox says, “We are delighted to welcome Moët & Chandon into The Auckland Racing Club stable as our official champagne partner. There are a number of synergies between our two brands and, with an exciting season of thoroughbred racing and champagne celebration ahead, we’re very much looking forward to seeing our members and guests sharing in the magic on course at Ellerslie.’’

Moët & Chandon and a small range of additional Moet Hennessy brands will be available to racegoers over summer, including major events such as OMF Melbourne Cup Day, Barfoot & Thompson Twilight Summer Night and Auckland Cup Week in March 2019. Special Moët & Chandon activations are also planned across raceday events.

Champion Awards Gladfield Malt Champion NZ Exhibitor Bach Brewing Company Cryer Malt Champion NZ Beer Moa Brewing Company NZ Hops Champion Large NZ Brewery Lion BSW Enpac Champion Medium NZ Brewery Parrotdog Kegstar Champion Small NZ Brewery Fork Enpac Champion NZ Manufacturer Steam Brewing Bintani Australia Champion International Brewery Samuel Adams

Trophy Awards International Lager Lion BSW Speight’s Triple Hop Pilsner New Zealand Lager D B Monteith’s Original Ale British Ale Mac’s Sassy Red European Ale Kereru Brewing Feijoa Weisse US Ale Moa Brewing Company Moa Southern Alps White IPA Pale Ale Bach Brewing Billfish APA Strong Pale Ale Lakeman Brewing Hairy Hop Stout & Porter Boundary Road Jack the Sipper Wheat & Other Grain Lion BSW Mac’s Great White Flavoured Aotearoa Breweries Mata Cola Cuz Specialty, Experimental, Aged, Barrel, Wood-Aged 8 Wired Brewing Lokomotiv Merlot Cider and Perry Zeffer Cider Company Demi-Sec Fruit or Flavoured Cider or Perry Good George Brewing Good George Doris Cider Packaging Sprig & Fern Brewery, Sprig & Fern Range

Special Awards Morton Coutts Trophy Tracy Banner Beer Writer of the Year Michael Donaldson Industry Achievement Warren Amos, Doreen Helms President’s Award Helen Matthews For a full list of medal winners visit brewersguildorg.nz 16 DRINKSBIZ OCTOBER / NOVEMBER 2018

Brancott Estate on board with 36th America’s Cup BRANCOTT ESTATE and Emirates Team New Zealand have announced a partnership for the 36th America’s Cup, with Brancott Estate signing a three-year agreement to be the exclusive wine supplier to the team until the end of the final race in 2021.

Emirates Team New Zealand COO, Kevin Shoebridge says they are delighted with the partnership. “We will be welcoming guests from around the world to New Zealand in 2021 and Brancott Estate will be right alongside us rolling out the welcome mat, putting on world renowned Kiwi hospitality and sharing the finest taste of New Zealand with them all as we utilise their support and strive to defend the America’s Cup.” Emirates Team New Zealand and Brancott Estate will also co-create a special wine as part of the campaign.

NEWS

New chief at ServiceIQ

New Head Brewer for Tuatara TUATARA HAS appointed brewer Brayden Rawlinson as Head Brewer based at its Paraparaumu brewery.

A Kapiti local, Rawlinson has recently returned home from a stint overseas following Head Brewer roles in a number of Sydney breweries including NOMAD brewing, Black House Brewhouse and Sweet Amber Beer Café.

Carl Vasta, Tuatara Founder and Master Brewer, says Rawlinson is a perfect fit for the team and the brand.

“Brayden is already well known in Wellington brewing circles for his occasional releases under his Nine Barnyard Owls brand.

Not only is he technically brilliant, he has a passion for the interesting and innovative, and he’s brimming with creative ideas for new Tuatara brews. We know he is a perfect fit to

make our attentively crafted, delicious New Zealand craft beers,” says Vasta.

For his part, Rawlinson says his connection with the Tuatara brand is also a very personal one. “I grew up in Paraparaumu and even visited the Vasta’s farm in Reikorangi as an older teen and aspiring home brewer. My first craft beer was a Tuatara Aotearoa Pale Ale, so it’s really exciting to be coming full circle and be given the reins for such an amazing local brand,” he says.

SHOWCASE

Add frozen delights to summer’s menu As the warm weather approaches make sure your business is ready to offer the crowds delicious frozen slushies and cocktails with help from Kiwi company Zexx, which offers cost-effective, efficient frozen drink-making solutions.

When things got hot courtside at the ASB Classic in Auckland over January, it was Zexx’s machines creating Mojitos, Strawberry Daiquiris and Pina Coladas to keep the tennis fans happy.

Zexx provides locally made beverage products and Italian dispensing machinery to more than 250 sites around New Zealand and overseas, across retail hospitality, party and event catering.

Zexx has two core ranges – Triple 3 is a full-fruit, no preservative, 7% ABV slushy mix, while Fruzo Supreme is 99% fruit juice with no added sugar. Both are supplied in concentrate form as an all-inclusive liquid to reduce onsite preparation time.

The Triple 3 machine is ideal for easily creating slushies and other frozen drinks, including the trend for those made with Rosé wine. Zexx Managing Director, Derek Sampson, says the options are endless. “Our machines can slush any sort of alcohol, which opens up a world of possibilities for bar staff to get creative with value added products.” The Zexx granita (slushy) machines pour product to a standard consistency every time, and Zexx even takes care of maintenance.

Zexx is a trusted partner for major restaurant chains Cobb & Co and Mexicali Fresh. Its Fruzo range was used to refresh Cobb & Co’s kids’ drinks menu, while Mexicali Fresh teamed up with Zexx ten years ago to create its popular signature Margarita.

Find out how to add Zexx’s quality frozen drinks range to your line-up. Contact Zexx on 0800 556 022 or visit zexxnz.co.nz

18 DRINKSBIZ OCTOBER / NOVEMBER 2018

Industry training organisation ServiceIQ has announced Andrew McSweeney as its new Chief Executive.

His previous roles have included executive level at AgResearch, PGG Wrightson, ANZ and The National Bank.

ServiceIQ Board Chair Rick Christie says he joins at a time of continuing strong growth for New Zealand, driven by substantial increases in tourism and immigration, which is creating significant work-force demand in the services sectors.

“With this level of expansion, the need for work-based training has never been higher. Andrew’s management experience and leadership capabilities will be well suited to leading our organisation to meet both these current and future service industry workforce growth and development challenges.”

DRINKSBIZ WITH APEX

Better labelling with Apex IMPROVING QUALITY and streamlining labelling performance is a core part of the job for New Zealand labelling solutions company Apex. It designs and builds complete labelling solutions and distributes European machinery and label applicators to small and large-scale customers in New Zealand and Australia, across the winemaking, brewing, distilling, apiculture and FMCG industries.

Owner and Managing Director of Apex, Sam Howe, says they are constantly working to enhance labelling systems and the company’s new partnerships in Europe mean it can work with renowned manufacturers such as Gernep in Germany to develop these. Some of the latest projects at Apex include:

Examples of in-line labelling solutions from Apex.

Top: Apex Combivac system for round and square products Bottom: MLS200 solution for oval, rectangular and round products.

the way out of the labelling section. Sam says Apex can now offer these “reject stations” as additions to existing lines. “It is a bolt-on system that senses and checks the product on the way in and out; checks it meets the quality standard and if it doesn’t it sends it off to the side of the line so it can’t reach the end customer.”

Seam sensors Seams on glass bottles can affect label application – especially in the case of ‘clear on clear’, where a seam can stick out through a clear label and cause a visible mark on the label. Apex has been working with German supplier Gernep on a solution that allows the labelling machine to detect the seam on a glass bottle reliably at high speed, reposition the bottle accordingly and ensure markfree label application.

Fallen bottle detection A fallen bottle on a line has the potential to damage equipment and cause lengthy production delays. “If a bottle does happen to fall on a line, for whatever reason, then it can get almost chewed up inside parts of the machinery and then you have wine or beer or other liquid through the machine,” says Sam. “It can take a fair bit of time to recover from something like that on a production line - once you’ve had to clear up all the

Embossing sensors

glass, get it out of the equipment and wash it all down and then get back into production.” Apex has developed a fallen bottle detection system that links into the rest of the line and stops it as soon as a bottle falls, giving time to right it and avoid downtime.

Reject stations for improved quality control Customers are increasingly demanding quality control on their lines – a system on the way into the labelling station where they can check attributes such as cap tightness and bottle fill levels, and then confirm label application or appropriate coding of batch and lot information on

Apex offers a cost-effective way of sensing embossing on a bottle without having to use an expensive camera system. “If you’re trying to sense embossing on bottles then the default is to put in a camera system... it tells the machine how far to turn it or where to locate the label.

But there are some very sophisticated sensors available now, as opposed to cameras, that allow you to do that more cost effectively and in some cases quite a lot more reliably.” Cameras often require highly skilled operators to make them run effectively, whereas mechanical and electronic sensors offer a more reliable and intuitive solution.

Find out more about the products and services Apex Labelling can offer your business. apexlabelling.com

You Make It. We Label It. Apex design, manufacture, service and support our advanced labelling solutions, here in New Zealand. Each machine is built to meet the specific requirements of your product and application.

CUSTOM MADE IN NEW ZEALAND

Phone +64 9 278 9168 sales@apexlabelling.com apexlabelling.com

DRINKSBIZ OCTOBER / NOVEMBER 2018 19

NEWS

Foley Family Wines & Lion extend strategic partnership FOLEY FAMILY Wines Limited (FFW) has entered into a strategic partnership with Lion NZ, which will now distribute the wider FFW portfolio.

The new arrangement took effect on 1 October and follows the May statement in which FFW announced that Lion (which currently distributes Mt Difficulty) would take a 3.7% shareholding in FFW as part of the acquisition by FFW of Mt Difficulty.

As part of this strategic partnership, Lion (which currently distributes the Martinborough Vineyards and Russian Jack brands for FFW) will now distribute the wider FFW portfolio, taking on brands such as Vavasour, Te Kairanga and Dashwood.

The signing of the distribution agreement means the only substantive condition to Lion’s investment in FFW is satisfaction of the remaining conditions to the Mt Difficulty transaction, the key one of which is obtaining the Overseas Investment Office (OIO) approval. FFW advises that its application is still being reviewed by the OIO. Mark Turnbull, CEO Foley Family Wines, says, “We have made the decision to consolidate our distribution and work predominately with one partner going forward. We have a great relationship with Lion already and they’ve done an excellent job growing distribution of Mt Difficulty and Martinborough Vineyards. With Lion’s strong networks and experience in building brands, we believe they’re ideally placed to help us achieve our growth ambitions and cement our future in the NZ market.”

KICK ON aims to pace rugby fans Lion NZ teamed up with five provincial rugby unions over rugby season to encourage fans to space out their drinks on game day.

Lion’s Alcohol&Me programme together with Speight’s, Lion Red, Waikato Draught and the five unions they support, launched the “KICK ON – Go the distance” promotion to help adult rugby fans pace themselves while watching their teams’ games.

The KICK ON app is activated when a player holds their device up to a Speight’s, Lion Red or Waikato Draught logo or 330ml bottle/can and features fun challenges designed to give rugby fans something engaging to do beyond drinking during a game. It also features practical drinking advice.

Richard Kinley, General Manager at the Otago Rugby Football Union, says they were pleased to partner with Lion NZ in promoting the initiative. “Attending and watching rugby is a long held community and social tradition in New Zealand. We here in Otago want this tradition to continue and are committed to creating an environment where fans can enjoy the game with their friends and family and make smart decisions when enjoying a drink.” The campaign is being promoted across Lion brand, Alcohol&Me and Provincial Rugby Union channels as well as in stadiums to encourage safe and sociable drinking among rugby fans.

Aotearoa’s goddess of gin

Louis Vavasour

Sapor comes to market NEW MARLBOROUGH-BASED wine company, Sapor Makers & Growers, launched in September with winemaker Louis Vavasour at the helm as CEO and a range of New Zealand wine brands in its portfolio.

Sapor is the latest initiative in the April 2017 partnership between Booster KiwiSaver and Awatere River Wine Company, established by Vavasour in 2007.

Vavasour says Sapor is built on his wine-making philosophy of delivering luxury and premium quality wines in the flavour profile and style that best reflects the area in which they are grown. “We chose the name Sapor [pronounced ‘say-per’] because it’s the Latin root of ‘savour’ – and the alluring quality in something that gives it flavour.

It ties everything together under the same philosophy in one selling platform.”

As well as being CEO of Sapor, Vavasour will retain the role of Winemaking Director and will continue to oversee the making of Sapor’s wines under the Bannock Brae, Awatere River, Waimea, Anna’s Way, Goldfields, Spinyback and Saveé Sea brands, as well as being hands-on with a luxury range of three wines to be released under the ‘LV by Louis Vavasour’ label over the next month.

Vavasour says the company’s future will not be limited to wine and is likely to include other horticultural products in the future, such as avocadoes, kiwifruit and even hops. “It’s out there in that it is forward-thinking and unlike any existing concept. People may not get it at first because in some ways it is ahead of its time. We like to push the boundaries.”

A significant capital investment in the Vavasour familyowned Awatere River Wine Company from KiwiSaver fund Booster in April last year heralded a new era for the Marlborough producer.

Booster’s investment included the acquisition of Nelson’s Waimea Family Estate Wines, as well as the purchase of additional vineyards in Marlborough and Nelson to contribute to company growth.

Sapor products are distributed to trade customers in New Zealand by Macvine and Federal Merchants & Co.

This year we turned one year old.

Plenty has happened in that time …

It all started with deliciously fresh local botanicals and pure Taranaki mountain water, thrice distilled and served in the iconic all-black bottle, designed to avoid flavour-damaging light strike.

Our Extra Fine signature gin has won a number of high profile international awards and we shipped our first European export.

We’re leading collaborations with New Zealand’s top horticulturalists and researchers to develop new botanical supplies (including juniper).

Along the way we’ve produced a new gin for every season.

All this for the love of flavour.

junogin.co.nz EX TR A FINE VAPOUR INFUSED GIN

sapor.co.nz

NEWS

Tohu turns 20 TOHU WINES is celebrating 20 years since it became the first Māori-owned and operated wine label in New Zealand and the world. It was launched in 1998 by Wakatū Incorporation in partnership with two Māori organisations. “Our vision in founding a wine company was to have a platform to share our culture, story and values with the world,” says Paul Morgan, Wakatū Chairman.

Tohu Wines has been growing its own grapes since 2002 and making wine in its own winery since 2012.

It is part of Kono, the food and beverage arm of Wakatū. “We are proud that we can take our own grapes all the way from vineyards, to the winery, all the way to our consumers’ hands,” says Rachel Taulelei, Kono CEO. “Through Tohu Wines we get to take kaupapa Māori to the world every day. We strive to work in ways that are kind to people and the environment without compromising quality and integrity. We have a strong spiritual connection with the land and a responsibility to pass it on in good health to future generations.”

“20 years is a significant milestone for any business,” adds Paul Morgan. “It gives us the opportunity to reflect on our achievements and to acknowledge all those that have been part of our history and success, as well as to look forward to a positive future.”

As part of its 20-year celebrations, Tohu is releasing a limited edition Methodé Traditionelle Rewa Rosé 2015 in October.

New marketing head at Mission Estate Mission Estate has announced the appointment of Avram Deitch to the position of Marketing Manager.

Originally from the U.S, Avram’s passion for wine developed through several years managing restaurants, beverage programmes and retail wine shops. His previous experience includes time with Constellation Wines in the US and Delicato Family Vineyards. Avram joins Mission Estate after serving as Global Marketing Manager at Yealands Wine Group, and he has relocated to Hawke’s Bay from Auckland.

“Being a part of a company that is literally nestled into the vineyards, and has such an incredible history is very exciting to me,” he says. “The balance of respecting the legacy of the brand, while pushing it into new areas, is one that I take on with great respect, and excitement.”

SHOWCASE

New and improved ServeWise launches An enhanced and upgraded version of the free e-Learning tool ServeWise (www.servewise.alcohol.org.nz) has been released, making it even more effective in assisting the training of frontline sellers and servers of alcohol.

The Health Promotion Agency (HPA) created ServeWise in collaboration with a range of stakeholders, including regulatory and industry partners, and launched it in 2016. It uses a vibrant and engaging game format with video and animation to provide a basic understanding of the Sale and Supply of Alcohol Act 2012, with a strong focus on intoxication, minors, server intervention and host responsibility. The tool was developed in response to industry as well as regulatory agency demand for improved standards of training and the creation of a level playing field across On, Off and Club licensed premises.

The training is tailored to meet the specific needs of both sellers of alcohol in off-licensed settings (i.e. bottle stores and supermarkets), and servers of alcohol in on-licensed settings (i.e. bars, restaurants, cafes, clubs and entertainment venues).

The modules take approximately one hour to complete and are free of charge.

22 DRINKSBIZ OCTOBER / NOVEMBER 2018

More than 6,000 people have successfully completed the training since ServeWise launched. To ensure it continues to meet industry needs, the HPA has now released an upgraded version following a full review of the tool with feedback from many who had used it. The HPA says improvements have been made to the training to ensure its users learn what they need to know, while enjoying the interactive skills-based game.

In ServeWise, learners can tailor their experience by selecting the role that best caters to their job of either ‘serving alcohol’ or ‘selling alcohol’. The training has five levels, with challenges to complete within each level. These challenges are the skills

a learner should have in order to do their job appropriately. As learners successfully complete challenges, they are given a high score toward the total, allowing them to see how well they are progressing. 3D animations and video are used throughout the challenges. The e-Learning was developed by internationally recognised e-Learning developers with expertise added from local industry experts and regulatory authorities.

To experience this new and upgraded training visit www. servewise.alcohol.org.nz or for more information contact Mark Lyne at m.lyne@hpa.org.nz

23rd consecutive year of export growth for NZ wine

slushies

NEW ZEALAND wine is celebrating its 23rd consecutive year of export growth according to the 2018 Annual Report of New Zealand Winegrowers. Export value has risen by 2.5% in June year end 2018, and is now valued at $1.7 billion, with the USA continuing to be New Zealand wine’s largest market with over $500 million in exports.

The 2.5% increase comes despite export growth having been muted over the past year, due to supply constraints and these are expected to continue to have an impact. “In the coming year we predict export growth will continue to be muted given that the 2018 vintage was smaller than we had hoped,” says John Clarke, Chair of New Zealand Winegrowers. “The final outcome will also be affected heavily by the exchange rate, which is currently looking more favourable.”

Clarke highlighted the Sustainable Winegrowing NZ (SWNZ) programme, which continues to be a world-leading sustainability initiative for the wine industry and won the Green Initiative of the Year award at The Drinks Business Green Awards in October 2017.

According to the report, wine tourism is surging with 27% of international visitors to New Zealand visiting a winery.

John Clarke noted exporters were watching with concern the growing uncertainty around international trade, particularly in relation to Brexit, with the UK the second biggest export market for New Zealand wine with $386 million in exports.

The 2018 Annual Report is available online at nzwine.com

Barworks rebrands to Joylab BARWORKS HOSPITALITY Group, a joint venture between JAG Hospitality Limited and DB Breweries Limited, has rebranded to become Joylab. The rebrand coincides with the Group’s 10th anniversary and relaunch of its loyalty programme.

Barworks Hospitality Group was formed in 2008 and has become one of New Zealand’s largest hospitality companies, operating 21 establishments Auckland-wide, including The Lula Inn, Goode Brothers and Sweat Shop.

Joylab remains the same group of establishments, but now unified by the new brand and a Rewards Club, which can be redeemed across Joylab’s network of establishments.

Joylab Managing Director and founding partner, John Hellebrekers, says it is a natural progression for the business after a decade of being deeply embedded in Auckland’s communities. “We wanted to challenge ourselves with a fresh approach to hospitality, and the time felt right to focus our attention on what we do best – bringing people together and rewarding them for connecting at over 20 neighbourhood locals." joylab.co.nz

Contact us now to find out how easy it is

0800 556 022 www.zexxnz.co.nz

INTERNATIONAL NEWS

Premium cellar showcase for Barossa CONSTRUCTION IS underway on a cellar and function centre in South Australia to store and showcase almost 30,000 bottles of premium wine from the Barossa region.

The Barossa Cellar project is expected to be completed in May 2019 and will become the new home for the Barossa Grape and Wine Association (BGWA). It will also be used by the association and donor organisations to showcase the Barossa to visiting wine buyers, journalists and wine industry influencers.

The AUD$4.5 million project is being driven by the Barons of Barossa, a group of high-profile wine industry personalities from the region, which bought the 3-hectare green field site between the townships of Tanunda and Angaston in 2016.

The building is being built into the side of the hill with the cellar section effectively underground and the offices and “Grand Hall” positioned towards the front of the building overlooking the valley to the west.

The vast cellar will have storage for 2000 dozen bottles from the Barons of Barossa’s trading stock of wine and a museum section with up to 3000 bottles of premium Barossa wine. The museum wines will be stored and made available to the BGWA through a yearly allocation to be used for master classes and other tastings for journalists, wine buyers and wine industry groups who can positively influence the image of the Barossa Valley. thebarossacellar.com.au

Bordeaux win against counterfeiters in China good news The proliferation of counterfeit wine products in China is expected to take a hit following a recent landmark case in favour of the Conseil Interprofessionnel du Vin de Bordeaux (CIVB or Bordeaux Wine Council), against wine counterfeiters selling fake editions of some of the region’s most prized chateaux. The CIVB represents more than 7,000 Bordeaux-based wine producers.

China has emerged as the biggest and most profitable single market for French wine, accounting for over 40% of Bordeaux’s annual wine exports by volume in 2016 according to the Wine Council. Data and analytics company GlobalData says the legal case will provide a boost for winemakers and exporters to the country.

It says the extent of counterfeiting and consumption of counterfeit wine in China is testament to the local market’s high demand for the authentic versions of these products.

Ryan Whittaker, Consumer Analyst at GlobalData comments: “The decision sets a precedent for the Chinese state working with winemakers to better police its wine market and crack down upon the criminals and their illicit fortunes from fake products.”

In addition to the CIVB, Australia’s Treasury Wine Estates has also received support from the Chinese authorities for the protection of its brands in the market.

“This move by Beijing will increase the appeal of the Chinese markets for exporters,” says Whittaker. “By protecting brands, China has shown that it supports higher-quality products, and a safer market in which to sell, buy and consume authentic wine.”

Carlsberg Snap Pack to combat plastic waste CARLSBERG HAS announced a series of innovations to combat plastic waste, including a new Snap Pack, which the company says will reduce plastic waste globally by more than 1200 tonnes a year – the equivalent of 60 million plastic bags.

The Snap Pack, which was three years in the making, replaces the plastic wrapping used around Carlsberg’s six packs with a pioneering technology that glues its cans together. A world first for the beer industry, Carlsberg says it will reduce the amount of plastic used in traditional multi-packs by up to 76%.

Other improvements announced include: • A switch to Cradle-to-Cradle Certified™ silver inks on its bottle labels to improve recyclability • A new coating on refillable glass bottles to extend their lifespan and therefore reduce their environmental footprint • New caps that remove oxygen to make the beer taste fresher for longer Carlsberg says the innovations represent the first of a series of consumer-facing manifestations of Carlsberg Group’s sustainability programme, Together Towards ZERO, which includes ambitions of a ZERO carbon footprint and ZERO water waste. They will first be applied on the flagship Carlsberg brand.

24 DRINKSBIZ OCTOBER / NOVEMBER 2018

Distributed by Federal Merchants & Co P: 0800 846 824

INTERNATIONAL NEWS

Trends set to revolutionise the alcohol market CONVENIENCE, CANNABIS, and mindful drinking are revealed as key factors in the evolution of how, where and what consumers of alcohol are drinking according to the IWSR Global Trends Report 2018, which outlines its key findings as follows:

low- or no-alcohol beverages, particularly among the new generation of consumers reaching legal drinking age. LowerABV variants of popular spirits brands are growing rapidly at the expense of traditional lines. The wellness trend has spurred a move away from artificial flavours to lighter and more natural ingredients.

Convenience factor Online channels are revolutionising the industry. E-commerce sales are rapidly gaining traction across the globe, creating a new frontier for beverage alcohol sales. A new tech-savvy generation of consumers are turning their back on traditional retail, opting for the convenience and simplicity of ordering online. The speed and ease of service provided by on-demand delivery platforms such as Drizly in the US or Bevy in the UK is one of the fundamental drivers of online purchases. In addition, on-site sales at local producer-level and drivethrough liquor stores are catering to the demand for more convenient purchase options.

Occasion-based drinking Concerts, pop-up restaurants, food fairs and other event-based occasions are all contributing to the rise of the ‘new’ premise where experience sits at the heart of the occasion. With brand

Cannabis drinks

activations often tightly integrated into the activity, these non-traditional events and venues are challenging the longheld assumption of specific products for specific occasions. Product innovation and the blurring of category lines are both helping to further this trend.

Mindful drinking Growing health consciousness, or what has been dubbed ‘mindful drinking’, is creating a swell of demand for

The desire for low-alcohol drinks also lends itself well to the growing cannabis drinks trend. There is a growing industry for non-alcoholic cannabis drinks and CBD-infused alcoholic cocktails. Beer producers are looking to develop non-alcoholic beers containing CBD. This trend is most prominent in the US and Canada, but CBD cocktails can also be found in the UK. This looks likely to be one of the biggest disruptors the drinks industry has ever seen.

Record demand for wine and spirits education The largest global provider of wines and spirits qualifications, the Wine & Spirit Education Trust (WSET), is reporting a record 94,822 candidates globally in the academic year finishing 31 July 2018, an increase of +11% on the previous year.

It says while the popularity of wine education continues to soar, consumer demand for spirits has boosted demand for spirits education, as enthusiasts and professionals seek to deepen their knowledge about what they, and their customers, are drinking. The WSET Level 2 Award in Spirits experienced the highest rise globally, with candidate numbers up +55% worldwide on last year.

Continued growth puts China top of the table with the highest total number of WSET candidates at 21,986. The UK remained strong with a total of 19,460 candidates, matching last year, while USA saw the strongest growth of the top three 26 DRINKSBIZ OCTOBER / NOVEMBER 2018

markets with candidate numbers up +24% to 14,204.

Having seen phenomenal growth in WSET candidate numbers, Brazil and UAE have both climbed into the list of top 10 markets.

Brazil’s rise is backed by a rapid increase in the number of candidates taking entrylevel wine qualifications. UAE has seen a significant boost in WSET candidate numbers for both wine and spirits qualifications, largely driven by the thriving hospitality scene around Dubai.

WSET is now preparing for the launch of its new and enhanced qualifications in August 2019, completing the separation into three distinct subject-matter streams: wine, spirits and sake.

There are more than 800 Approved Programme Providers (APPs) offering WSET qualifications in over 70 countries.

WSETglobal.com

Top 10 WSET markets for the academic year 2017/18 (growth from previous year): 1. China* (+9%) ) China, Hong Kong, Macau and Taiwan 2. UK (+0%) 3. USA (+24%) 4. Canada (+5%) 5. Australia (+18%) 6. France (+17%) 7. UAE (+40%) 8. Switzerland (-1%) 9. Brazil (+75%) 10. Netherlands (+6%)

OFFICIAL AGENTS FOR NEW ZEALAND’S LARGEST SCOTCH WHISKY PORTFOLIO INFO@WHISKYTRADE.CO.NZ 03 377 6844

NON-ALCOHOLIC NEWS

Tea with a twist New Zealand boutique tea producer Forage + Bloom is branching out with Sparkling + Nitro iced tea on tap, aimed at cafés, bars and restaurants. The small batch hand-brewed premium iced tea is kegged, infused and poured using combinations of CO2 and nitrogen gases to create Sparkling, Nitro and Sparkling Nitro versions. Forage + Bloom creator, Hannah McMenamin, is a naturopath and medical herbalist and makes a range of organic herbal teas for retail and hospitality clients, which have already featured in British Vogue and Tatler. She says she drew inspiration for the new brew styles from the international nitro coffee and craft beer brewing trends and that her teas can be served on their own as chilled botanical-based beverages, or used in cocktails. Forage + Bloom offers full set-up and support for the new Sparkling and Nitro Iced teas, whether outlets have existing on tap offerings or not. forageandbloom.co.nz hannah@forageandbloom.co.nz

Allpress launches new branding

Quench expands its Bootleggers offering THE RANGE of classic mixers by Wellington company Bootleggers is now available through national distributor Quench Collective.

Quench has distributed Bootleggers’ Tonic Water collection since April and has now added the rest of the boutique range.

Bootleggers creator James Waugh says he's ‘fizzing’ about the new distribution but that increased product demand in recent months has meant the company has had to reassess its offering in order to keep up with production. As a result the Bootleggers Lime & Soda has been discontinued (effective from 1 October) and the Dry Ginger Ale will be discontinued from February 1 2019.

Quench Collective

Allpress has re-named and re-packaged its entire range of coffees, scrapping 30 years of naming convention and starting with a clean slate. The new look was launched in New Zealand in September and will now roll out at its outlets worldwide. The company says the change is to help customers make a deeper connection to their coffee by creating a strong identity for each expression around its character: “..the place or time of day you would drink it, the history behind the blend, and the feeling coffee leaves you with.” The new line-up includes: Allpress Espresso Blend, A.R.T. Espresso Roast, The Good Brew, Browns Mill Organic, Haus Decaf, Our Coffee Galaxy (limited edition collections).

The Allpress in-house design team illustrated the new coffees with their characteristics in mind, such as The Good Brew (described as “the coffee for lazy Saturdays at the kitchen table”), which features an abstracted image of a cup casting a shadow in the morning sunlight.

The company also launched its ‘Allpress Flavour Finder’ – an interactive tool available on mobile only, which Allpress says is “designed to guide coffee enthusiasts through the tasting of Allpress coffees… compare the effect each flavour has on their own palate and with that of the experts and like-minded coffee drinkers.” allpressflavour.com 28 DRINKSBIZ OCTOBER / NOVEMBER 2018

New brews from Cullen and Cottle TWO RANGES of ‘brew in the bag’ coffees and teas are now available from Cullen and Cottle (aka Chris Cullen and Louis Cottle of Culley’s hot sauces fame.) The pair says they are ideal for people on the go, accommodation providers, outdoor events and at workplaces.

The single serve Coffee Brewer bag contains a unique filter system and is described as offering “the quality and the rich taste known from pour over filter coffee and French press coffee, but with the convenience of instant coffee.” Customers simply open the bag, add boiling water and leave to brew before serving. The bags can be refilled with fresh ground coffee for further use, or recycled like a milk carton.

The Coffee Brewer comes in four flavours (12 units per box for retail) and packs have a 12-month shelf life. Cullen and Cottle also offers a range of herbal, fruit and traditional teas, also in a 12-unit case. chris@cullenandcottle.co.nz

NEWS

Annabel Bulk wins Bayer Young Viticulturist of the Year 2018 THE HARD fought national competition that assesses the country’s leading young viticulturists has been won by Annabel Bulk, who has become the Bayer Young Viticulturist of the Year 2018. Annabel was representing Central Otago and is Assistant Viticulturist at Felton Road.

She says she is thrilled to have won the prestigious title and delighted that all her hard work over the last few years has paid off. Competition organisers commented on Annabel’s obvious passion for viticulture and say she has proved she has the skills and knowledge to become one of the New Zealand wine industry’s future leaders. She will now go on to represent the wine industry in the Young Horticulturist of the Year competition in November.

30 DRINKSBIZ OCTOBER / NOVEMBER 2018

“It is encouraging to see that more women have entered the Young Vit competition around the regions this year.”

Annabel is also the first woman to win the competition since Emma Taylor took the title in 2007. “It is encouraging to see that more women have entered the competition around the regions this year and it is a great achievement for Annabel to take out the overall title as she excelled in both practical and theoretical sections,” says Nicky Grandorge, National Co-Ordinator. “Viticulture is certainly an exciting and varied career for both men and women.”

It is also only the second time the trophy has been won by someone in the Central Otago region - Nick Paulin won the competition in 2011.

Scott Lanceley from Foley Family Wines in Wairarapa was runner-up and organisers says he demonstrated a wide range of knowledge and skills across all the sections, with good leadership qualities. Jake Dromgool from The Landing in Kerikeri placed third and was the first ever national finalist from Northland. Jake recently released his own label, 144 Islands.

Comments from sponsors and judges were that the calibre of the finalists had stepped up another level again this

year as all the contestants shone in their knowledge and professionalism. The other finalists in the 2018 event were Jono Hunt from Delegat Hawke’s Bay, Ben Richards from Indevin in Marlborough and Zoe Marychurch from North Canterbury.

The competition was held at Palliser in Martinborough in late August, where the contestants competed in the BioStart Hortisports race as well as undertaking a wide range of practical and theoretical challenges. The winner was announced at the Bragato Dinner on 30 August in Wellington.

Earlier, each finalist had delivered a speech at the Bragato Conference, in which they spoke about challenges specific to the wine industry in their own region. Prior to the competition they also had three weeks to write a report on under vine weed management. The judges were impressed with their research and this information will be shared at a later date.

Annabel Bulk’s prize package includes a Hyundai Kona for a year, $5000 AGMARDT Travel Grant, $2000 cash, Bahco golden secateurs, glassware and a leadership week, during which she will meet influential people from within the wine industry as well as leaders from other industries.

Ms Grandorge says 2018 was another fantastic competition. “The enthusiasm and energy around it, as well as the growing young vit community gives the New Zealand wine industry a strong platform to continue progressing well into the future.”

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FEATURE

Just the beginning As New Zealand’s craft distilling industry grows, so too does the collective passion of those involved.

We talk to the couple behind Taranaki’s Juno gin, whose aim is to help enhance locally made gins and the country’s distilling community as a whole.

THE GROWTH of craft distilling in New Zealand has been exponential in recent years. While just a decade ago it was still reasonably surprising to find a locally made spirit on the shelf, today New Zealand distillers are putting their twists on everything from whiskey to liqueurs, vodka to vermouth, and the current darling of the spirits world: gin.

Jo and Dave James of Begin Distilling in Taranaki are part of the more recent wave of distillers, launching their Juno brand gin in mid-2017, but they have already become a driving force in the industry.

While Juno has found early success (see page 34) the James’ have also released the first research into New Zealand gin descriptors; they are working closely with local horticulturalists on growing botanicals; they’re preparing to launch a research project into growing juniper in New Zealand, and they have been instrumental in helping to launch the new industry group for New Zealand craft distillers, Distilled Spirits Aotearoa.

32 DRINKSBIZ OCTOBER / NOVEMBER 2018

Put simply, the pair are passionate advocates for the ‘New Zealand’ brand and believe the local craft distilling industry has an opportunity to play to its strengths with an open and collaborative approach.

To this end, Begin Distilling has been working with others to establish Distilled Spirits Aotearoa (NZ) Inc, a new industry group for New Zealand craft distillers that will be a voice on issues around education and legislation. It became an incorporated society in September and is now taking membership applications. (See more on page 14.)

The collaborative approach is also cemented in their own company values.

“There are three,” says Jo James. “Make it fun, make it together, and make it right. The ‘making it together’ is about collaboration and that’s not just Dave and me; that’s working with the community, working with local horticulturalists, with our local chamber of commerce and branding and marketing companies.”

Looking for local While using locally grown ingredients is a key part of the Juno ethos, Jo admits that finding what they need for their gins has been a mixed bag. “Some of it was random chance and I think that’s by being very open and talking about what we want to do. New Zealand is that amazing place where everyone knows someone who’s doing something – so then it’s following up those recommendations.

We’ve been working with a great couple of young people at Kaitaki Farm in Oakura and they were very prepared to grow experimental crops for us. Ditto with Saffron Patch on the East Coast who were really interested in exploring the orris root. Then there’s our juniper project and there’s been such a huge groundswell of enthusiasm for that from Massey Uni and from other distilleries.”

The ‘juniper project’ is a big focus for the James’ who want to establish juniper here as a commercial crop, rather than relying on product from the

FEATURE

Having a locally grown and managed crop also becomes more important with the growth of New Zealand’s own gin category in the global boom and the inevitable rise in international demand for juniper.

Jo and Dave James of Begin Distilling

Northern Hemisphere, where it is sourced predominantly. Dave James explains that its provenance is often unknown as the berries are collected from the wild by those who apply for resource consents, then sold to distillers or distribution companies.

“It’s not a managed orchard,” says Jo, “it’s an individual council giving out resource consents which is, ‘precarious’ is too strong a word, but I think it means there are risks for ongoing juniper availability when that kind of crop management isn’t happening.”

CRAIG JONES - STRATEGY COLLECTIVE

Project Juniper Jo and Dave both come from science backgrounds (Dave has worked in the food industry, has a background in sustainability and lectured in distillation in Australia) and they are comfortable in the world of scientific research. Over the summer of 2017/2018 they commissioned an extensive literature survey through Massey University to show the benefit of juniper trees and applied successfully for funding from AGMARDT for the next stage, part of which is finding existing trees in New Zealand.

“They are used here as ornamental plants,” says Dave. “They were brought here in the 50s and 60s but people didn’t realise that there were males and females, so they were separated throughout the country. What we’re looking for specifically is the Juniperus communis Linnaeus species and we want to find males and females for those.

We know there are a couple around in botanical gardens – Christchurch and Nelson have got some; Massey University has some and we know there are some in Auckland as well. Our major drive is to determine whether we’ve got enough genetic diversity within the juniper population here to allow us to be commercially viable.”

The goal is to propagate from those trees to establish a commercial venture.

Dave says the trees produce ‘berries’ in three to five years and can grow to about 150 years old. He says the potential is exciting. “They’re an inter-generational crop and they’re quite hardy. My background is sustainability and animal dairy and one of the areas we probably aren’t as good at is shelter belts for cattle.

So a cropping shelter belt is quite an attractive proposition.”

The juniper berry Although known as berries, the juniper berry is actually a fertilised female seed cone from a juniper tree (a type of conifer found predominantly in the Northern Hemisphere). It is an unusually fleshy cone, which gives it a berry-like appearance.

Male and female trees must be relatively close for fertilisation to occur. Cones from the Juniperus Communis are the ones used most commonly to give gin its distinctive flavour.

There is also the opportunity to earn carbon credits for planting juniper, as its cone crop (i.e. not a fruit or nut) doesn’t exclude it from the Emissions Trading Scheme (ETS).

Jo and Dave are now working alongside Massey University and West Coast-based newcomer Reefton Distilling and will soon launch a citizen science project through the iNaturalist New Zealand platform for members of the public to help identify the juniper trees.

“It’s a student project, so we’ll be sending

“We worked with a seed company to bring in angelica archangelica seed from Germany and we’ve had that grown at two different sites in Taranaki.” students out to sample the tree and then it’ll go through the DNA sequencing laboratory programme they’ve got at Massey,” says Dave. “Once we’ve done that we’ll look at teaching propagation.”

Another interesting aspect of the project is the opportunity to compare New Zealand-grown juniper berries with those from overseas. Dave says Massey has developed a methodology to extract the essential oils and active ingredients from the cones. “Potentially, there are some fertilised cones out there. We can put them through this methodology and compare them against the off-shore sourced cones to make sure we’ve got comparable or better efficacy in the propagation that will lead the species here.”

He says they’ve already compared volatile oils from locally grown and foreign coriander seed and found the efficacy is higher in the New Zealand product.

Botanical terroir It’s this concept of ‘terroir’ in New Zealand-grown botanicals and their potential for flavour profiles that differ from overseas-sourced ingredients that really excites Dave and Jo. “It’s such a great scoop for New Zealand horticulture.

We’re finding similar things happening with the orris root, and the angelica root DRINKSBIZ OCTOBER / NOVEMBER 2018 33

FEATURE

is a fantastic case study too,” says Jo. “We worked with a seed company to bring in angelica archangelica seed from Germany and we’ve had that grown at two different sites in Taranaki. The roots from the two sites have yielded completely different flavour profiles and are different colours from each other. So, instead of getting our angelica root from Bulgaria, we’re getting ours from up the road.”

“Our major drive is to determine whether we’ve got enough genetic diversity within the juniper population here to allow us to be commercially viable.”

Learning a language

They engaged Massey University researchers to find the most common terms used to describe 22 New Zealand gins (local distillers offered samples of their gins for the research) and included international brands Gordon’s and Bombay Sapphire for comparison purposes.

Jo says they felt it was important for consumers to have the language to describe what they were tasting and how and why each one was different.

“It was really thinking that if we build a language we build customer confidence and the ability to understand why they would want a boutique gin as opposed to perhaps what they might normally buy.

It was offering that opportunity to have good, meaningful conversations when it came to talking about New Zealand gin.

“Also, when you look at a [gin] flavour wheel, they tend to be very Northern Hemisphere-centric, and I don’t know about you but I’ve never tasted birch sap in my life. They can be great descriptors, but often they’re not applicable to a Southern Hemisphere palate.”

Massey University released its findings1 in August and Jo says a key point was the dominance of citrus. “Consumers are really comfortable talking about citrus flavours – they enjoy that in their gin and it’s something that they look for, but they haven’t necessarily broken it down into aspects of citrus. When you think about the difference between a mandarin and a lemon and a lime, or even a lime and a kaffir lime, they’re vastly different profiles, so there are some lovely generic terms that could be broken down more finely.”

The couple hopes the study will be used by New Zealand distillers to better market their product and to develop a sensory toolkit, which will be relevant for the wider global market, and to better understand how New Zealand gins compare internationally.

“We’re not being private in this, we’re making it open-source because we feel that the benefit here is to the NZ Inc.

The rapid development of New Zealand’s gin industry meant the James’ also saw a gap for a lexicon to describe the Southern Hemisphere flavour profiles that were becoming more evident as distillers experimented with local citrus, herbs and native ingredients such as Manuka, kawakawa and horopito.

Juno Gin The Juno range includes Juno Extra Fine Dry Gin and four small batch limited seasonal releases, which Jo James says will reflect each year’s growing season. They also work on smaller experimental releases, such as a barrel-aged called Styx, which was released for spring.

Recent accolades for Juno Extra Fine Dry Gin include a Bronze Medal at IWSC 2018 and a Silver Medal at the San Francisco World Spirits Competition 2018, as well as a Double Gold Medal at SFWSC for its packaging. Juno gin is also exported.

34 DRINKSBIZ OCTOBER / NOVEMBER 2018

brand,” says Dave. “There’s a saying that ‘When the tide comes in all the boats go up’ and from our point of view we feel that this is a classic example of that.”

Raising a glass to the future The couple’s work with local growers is already showing results. “We’ve been very open and it’s having a real impact,” says Jo. “The horticulturalists we’ve been working with have had three or four distilleries approach them for ingredients so that is just huge, I think that’s such a boon for everyone.”

“Our vision is that New Zealand becomes a powerhouse for these ingredients at a world level,” says Dave.

“Here in the Pacific, everything normally comes from the Northern Hemisphere, so the opportunity to move it out of here is more sustainable. It just seems like the right thing to do and it adds a bit of diversity to New Zealand’s agricultural offering to the world.”

Jo readily acknowledges that some ingredients are less suited to New Zealand’s climate, but even then there is no dampening her optimism. “Black peppercorns, cassia, nutmeg, cinnamon; [these are] things that require tropical conditions to grow. But there’s no denying that we have some microclimates where they’re starting to grow some more unusual and interesting things, so I think anything is up for possibility.”

The interview for this story took place just days after the news of New Zealand gin Scapegrace Gold winning Best London Dry Gin at IWSC 2018, and the win only serves to reinforce the James’ belief in the importance of local distillers seizing their moment. “If you look at the medals and awards that New Zealand gins are starting to collect, it’s really exciting,” says Jo. “Especially on the back of Scapegrace’s wonderful win. New Zealand is definitely arriving on the world map as a place to look to for quality spirits.”

Hort, J., Gilliland, J., & Middleditch, N. (2018) “Developing a Consumer Lexicon for New Zealand Craft Gin”. Massey University.

1

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Sailor Jerry Limited RESPECT HIS LEGACY, DRINK SAILOR JERRY RESPONSIBLY.

AROMATICS WINE REPORT

Amazing aromatics Aromatics come into their own at this time of year. Wine writer Joelle Thomson rounds up her pick of what’s available for your wine list or retail shelf.

36 DRINKSBIZ OCTOBER / NOVEMBER 2018

AROMATICS WINE REPORT

UNDER $20 2018 Dashwood Riesling Marlborough RRP $12.99 EuroVintage

This fresh young Riesling is hot property right now after winning a gold medal at the 2018 New World Wine Awards. It is medium dry, but tastes dry from start to finish, thanks to Riesling’s naturally high acidity, which balances its intensely fruity citrus flavours. 17.5/20 2018 Mount Brown North Canterbury Riesling RRP $13.99 Mount Brown

It’s easy to taste why this stunner won gold at the 2018 New World Wine Awards: it’s the essence of North Canterbury. Almost bone dry in taste with intense fresh lemon and lemongrass aromas, it has a medium body and long finish. An awesome wine from a small producer in one of this country’s most exceptional wine regions. 18.5/20

Asti Riccadonna RRP $13.99 Lion

2017 Yalumba Organic Viognier RRP $17-$20 Negociants

It’s fantastic to see this aromatic Italian bubbly win gold at this year’s New World Wine Awards. This lightly sparkling wine has over-performed and over-delivered in value for decades, proving that frizzante (lightly sparkling) Italian bubbles has a place on the table, on the beach or at a picnic. Serve it icy cold on a hot day and there are few things as deliciously fresh and aromatically satisfying as Asti Riccadonna with its flavours of mandarins, ripe limes and honey. 18.5/20

Fifth generation winemaker and head of Yalumba, Robert Hill-Smith, is one of the world’s pioneers of Viognier outside of France. This wine puts that grape’s best foot forward at an extremely attractive price.It’s certified organic, vegan-friendly, dry, full-bodied and full-flavoured, with notes of ripe peach and apples. No mean feat at this price. 17.5/20

2015 Mansion House Bay Marlborough Riesling RRP $16-$17 Whitehaven Wines

This Marlborough Riesling is great value.

It’s just off-dry with 6.1 grams residual sugar (Technically, five grams is the cutoff point for dry) with a medium body, intense aromas and flavours of green apples and pronounced citrus (limes and lemons). Super succulent. 16.5/20 2018 Sacred Hill Pinot Gris RRP $16-$17 Quench Collective

2018 Stoneleigh Wild Valley Pinot Gris RRP $17.99 Pernod Ricard

Stoneleigh Wild Valley was first launched in 2015 by Marlborough winemaker Jamie Marfell, who ferments all of the wines in the range with 100% wild yeasts. These yeasts, which are found naturally in the environment, provide more savoury flavours and a broad, full-bodied, textural mouth feel. “Wild fermentation creates wines that are richer, more textural and complex. This has flavours of floral, honey and citrus notes and a rich, complex texture,” says Marfell. 16.5/20

Sacred Hill is one of the best known wine brands in this country and one of the most reliable, thanks to great winemaking that produces fresh and vibrant styles such as this one. This wine is soft, light-bodied, off-dry and a real crowd-pleaser that over delivers on flavour and value. 16.5/20

DRINKSBIZ OCTOBER / NOVEMBER 2018 37

AROMATICS WINE REPORT 2016 Torres Esmeralda Spain RRP $21.99 EuroVintage

This is an interesting Spanish blend of Moscatel and Gewürztraminer; two grapes that give the word ‘aromatic’ a run for its money, thanks to their intense aromas of lychees, Turkish Delight and old fashioned Nana’s red roses. 16.5/20 2016 Whitehaven Riesling RRP $21.99 Whitehaven

2016 Marisco King’s Series Thorn Pinot Gris RRP $18-$20 Marisco Wines

Marlborough winemaker Brent Marris is one of the most talented and experienced wine producers in New Zealand and understands the region’s hot days, cool nights and high diurnal (day-night temperature variation) range better than most, thanks to his upbringing there.

This wine is a great expression of all those factors. Dry, medium-bodied with appealing fresh fruit forward flavours and a long finish, it represents great value for money. 17.5/20 2016 Johner Estate Gladstone Riesling RRP $19.99 Dhall & Nash

Winemaker Karl Johner divides his time between his homeland of Germany and his new home, Gladstone, in the Wairarapa and he makes wine in both.

This is his New Zealand take on the great Riesling grape and it delivers outstandingly concentrated citrus flavours (lemongrass, lemon zest, grapefruit) and a bright, fresh, off-dry crisp character that makes it refreshing from the first sip to the last drop. 18.5/20

FROM $20 TO $30 2017 Jacob’s Creek Reserve Barossa Riesling RRP $20-$22 Pernod Ricard

Exceptional value, refreshingly crisp and intensely tasty. This wine not only drinks a treat now, it will age and evolve beautifully for up to a decade, provided the cellar conditions are just right (cool, stable temperature and dark). Great Riesling is one of Barossa Valley’s unsung white wine heroes with flavours of limes, lemon and fresh apples. 17.5/20 2014 Main Divide Riesling RRP $21.99 EuroVintage

This is one of New Zealand’s great whites and it’s staggeringly consistent in style, quality and taste. It’s medium dry with a long, zesty fresh finish and a great balance of flavour spanning fresh lemons, white peach, mandarin and clover honey. It drinks beautifully right now and also ages exceptionally well, for at least a decade.

17.5/20

Main Divide Riesling is one of New Zealand’s great whites and it’s staggeringly consistent in style, quality and taste.

38 DRINKSBIZ OCTOBER / NOVEMBER 2018

Whitehaven was one of the first wineries to establish itself in Marlborough after founders Sue and Greg White fell in love with the sun-drenched region and its early wines. Their winery has come a long way since, forging a reputation as one of Marlborough’s most successful producers.

And while Sauvignon Blanc rules here (as in most Marlborough wineries), its other whites are equally impressive, especially this stunning off-dry Riesling with its concentrated citrus flavours of lemon, ripe grapefruit and mandarins. Every sip lingers. 17.5/20 2017 Pikes Clare Valley Riesling RRP $22 EuroVintage

Clare Valley is Australia’s best known Riesling region and the place in which 16 courageous wine producers pioneered screwcaps as a group initiative in 2000.

Their wines tasted so fresh and the logic behind their new closures was so flawless that the rest is history. And the wines have improved no end due to the closure, which preserves the flavours that make Riesling taste so great: fresh, crisp green apples, intense lime and peach. This dry wine is balanced beautifully by zesty acidity. 18.5/20 2017 The Doctors’ Riesling RRP $22 Quench Collective

The Doctors’ Riesling is one of the great white success stories of New Zealand wine, thanks to doctors John and Brigid Forrest in Marlborough. They are partners in life and in wine, as well as passionate cyclists, hence the label. It’s an intensely aromatic wine that is naturally low in alcohol, thanks to the Riesling grape itself. It tastes off dry with fresh acidity lending zesty balance to the flavoursome taste, which is all about red apples, ripe lemon and peaches. It drinks like a dream now and will age superbly for at least a decade too, as the 2007 Doctors’ Riesling (available at selected specialist wine stores) shows. 18.5/20

AROMATICS WINE REPORT 2016 The Boneline Riesling RRP $24 The Boneline

Orange blossom, lime zest and lemongrass are among the complex concentrated aromas and flavours in this dry Riesling from New Zealand’s HQ of this great grape variety: North Canterbury.

Here is a youthful white with great ageing potential thanks to its high acidity (a natural hallmark of the Riesling grape), its powerful fresh floral flavours and its super long finish. A lovely wine that drinks well now and will age well too. 17.5/20 2018 Zephyr Marlborough Riesling RRP $24 Hancocks

Dry Rieslings from Germany’s Rheingau region inspire Ben Glover’s winemaking in this brand new Marlborough Riesling made from his family vineyard. This is the 10th Zephyr Riesling he has made and each one has been intentionally dry in style to balance the intensely succulent lemon flavours that stretch to a long finish. As with every Zephyr Riesling made since the first in 2009, this wine has great potential for ageing and evolving into a full-bodied, fresh, bright wine. If you like fresh summer flavours, you will love this Riesling. 18.5/20

The Doctors’ Riesling story John Forrest has one word for Riesling: tension. “Riesling has more tension than any other wine on Earth and that’s why it makes the greatest wine in the world,” says the Marlborough winemaker, whose inspiration for this wine came from his friend and fellow winemaker, Ernie Loosen; one of the great producers in Germany’s Mosel region.

The Doctors’ Riesling is an unashamed imitation of the Dr Loosen Kabinett Riesling.

“I knew from our Sauvignon Blanc that our stony vineyards had the freshest flavours in grapes so we went for Riesling grown on stones for this wine. We targeted 8% ABV with 35 to 40 grams of residual sugar.”

Residual sugar (RS) is the natural sugar found in the grape; its residual level is what remains in wines that are not fermented to dryness. German Kabinett styles tend to be between 30 to 50 grams residual sugar.

“I have found our best Doctors’ Rieslings are between 37 and 43 grams of residual sugar,” says Forrest, “because that amount provides the best balance of acidity to aromatic sweetness.

What gives the Doctors’ Riesling such consistent balance and style is the stony greywacke soil, which adds a dry character in the mouth. This helps to balance the low pH, the 8.5 grams of acidity and the residual sugar, all of which make this wine taste like it’s off dry in style with about 10 grams of RS.”

2017 Forrest Estate Marlborough Albariño RRP $25 Quench Collective

Winemaker John Forrest loves Albariño because of what he describes as its “wonderful intensity of stonefruit, which gives it the weight of Chardonnay or Gewürztraminer but with a dry and crisp taste; these aspects all play out in the mouth over the experience of the wine.”

While he thought initially it might not ripen in Marlborough, his daughter Beth, who had worked vintages in Spain with innovative winemaker Telmo Rodriguez, guided him to try it and to do so without using any oak or lees ageing. This outstanding wine is the result – and it is

the best Albariño to date in New Zealand, thanks to Marlborough’s cool nights, which provide the refreshing moderate acidity that makes this wine tick. 18.5/20 2016 Torlesse Waipara Albariño RRP $25 Torlesse Wines

This is one of the best New Zealand Albariños I’ve tried yet, thanks to the long dry autumn in North Canterbury and to winemaker Kym Rayner, who weaves his magic here. It retains the fresh and fruity flavours of the Albariño grape, which originates in Spain’s north west region of Galicia; also known as ‘green Spain’. Not unlike New Zealand, coincidentally. No wonder it does well here. 18.5/20

DRINKSBIZ OCTOBER / NOVEMBER 2018 39

AROMATICS WINE REPORT 2017 Q Waitaki Valley Pinot Gris RRP $25 Q Wines

2018 Luna Martinborough Pinot Gris RRP $27 Procure

2016 Pegasus Bay Riesling RRP $29-$32 EuroVintage

This dry Pinot Gris comes from one of the smallest, least known and most beautiful of New Zealand’s wine regions, the Waitaki Valley on the border of North Otago and South Canterbury. It’s the last place in the country to harvest grapes each year due to its cool climate and long autumns, which allow grapes to ripen and gain a full body in the process. A modest 10 per cent of this wine is aged for three months in three-year-old French oak barrels, which adds body and softens the zesty flavours. 17.5/20

This brand new Pinot Gris from Martinborough was bottled two weeks prior to tasting in late August this year. It’s a great white made from New Zealand’s third most popular white grape, Pinot Gris, and tastes dry, full-bodied and fresh, with a fleshy texture and spicy flavours balanced by bright acidity and a long finish. An impeccable drop from Luna Estate winemaker Joel Watson. 18.5/20

North Canterbury is one of the world’s great Riesling regions due to its high sunshine hours, hot summers and long, cool autumns, which allow grapes to hang out on the vines and gain intense ripeness. To call this wine ‘iconic’ is to wildly understate the greatness of both the region and of winemaker Mat Donaldson and his incredibly talented team. 18.5/20

2017 Nautilus Pinot Gris Marlborough RRP $29.95 Negociants

$30 to $50

2016 Elena Walch Pinot Grigio RRP $25-$30 Co-Lab

This is one of the best Pinot Grigios I have ever tried. It’s made in the Alto Adige region in north east Italy and sealed with a screwcap to retain its fresh vibrant flavours of refreshing lemon juice and white peach. It is an outstanding dry Pinot Grigio from a great wine producer.

17.5/20

Nautilus Pinot Gris is one of the country’s best, thanks to great winemaking from Clive Jones, who aims for a bone dry, medium-bodied crowd-pleaser that will also appeal to die-hard wine fans. He succeeds brilliantly with this complex dry white, which has hints of roasted almonds and hazelnuts and a lingering, crisp finish.

17.5/20

Hand-picked Gewürztraminer grapes were foot stomped by winemaker Olly Masters to make the 2018 Misha’s Vineyard “The Cadenza” Late Harvest.

2014 Tongue in Groove Riesling North Canterbury RRP $30-34 Tongue in Groove

The captivating label is one thing, the wine inside this bottle makes even more of a powerful statement about the greatness of the Waipara Valley in North Canterbury and the Riesling grape variety’s enjoyment of its hot summers and long autumns. Talented winemaker Lynnette Hudson has captured the power of ripe Riesling in this full-bodied, dry, beautiful expression. 18.5/20 2015 Churton Marlborough Viognier RRP $32-33 Churton Wines

Dry, full-bodied, fresh with medium acidity and good balance between its full-bodied peachy flavours and lingering dry finish. This organically certified wine has more than a little X-factor thanks to winemaker Sam Weaver; a man who understands the great classic wines of the world due to his background in the British wine trade, prior to turning his hands to winemaking in New Zealand. 17.5/20 2018 Misha’s Vineyard “The Cadenza” Late Harvest Gewürztraminer RRP $32-33 Negociants

Hand-picked Gewürztraminer grapes were foot stomped by winemaker Olly Masters to make this medium sweet wine, which was fermented in stainless steel to retain fresh fruit-forward flavours of roses and lychees; two of the hallmarks of great Gewürztraminer. Its spicy aromas and cool crisp flavours are balanced by moderate acidity and a long, luscious finish. 17.5/20

40 DRINKSBIZ OCTOBER / NOVEMBER 2018

AROMATICS WINE REPORT

2018 Schloss Lieser Mosel SL Riesling RRP $35.99 Dhall & Nash

The wine highlight of a three-day cycle tour I did this year from Trier to Koblenz in Germany was a visit to Weingut Schloss Lieser. It was a blast from the past and a glimpse into the future at the same time.

Seventeen years ago we had visited Lara Haag’s grandfather at his own winery nearby, Weingut Fritz Haag, and this year it was Lara who opened everything from a long line-up of 2017 wines right back

to a 2004 Schloss Lieser Riesling Spätlese.

The Mosel is the most famous Riesling region in the world, essentially making it the world’s HQ of aromatic white wines, and today they are drier than ever thanks to climate change providing progressively warmer summers. The SL Riesling is medium dry in taste with finely balanced refreshing acidity and lingering flavours.

It drinks well now, especially with fresh Thai lemongrass flavours, but will be even better when aged and has the potential to cellar well for 10 to 15 years. 18.5/20

What are aromatic wines?

• Aromatic wines are those with pronounced fruit and floral aromas.

• Stainless steel tends to capture and preserve the primary aromas of the grape, particularly intensely fruity varieties such as Gewürztraminer, Muscat and Riesling.

• Aromatic wines are best known for their vibrant fruit flavours of citrus, apple, pear, apricot, peachy mango, flowers and spice.

• Many aromatic wines can taste great with spicy food, such as Moroccan, Indian and Asian food. Spicy food isn’t always strongly flavoured and is not necessarily hot.

• Red wines can be aromatic too, but are usually aged or fermented in oak, which can overtake their aromatic personalities.

For this reason they are not usually thought of as aromatic, but the trend towards less oak internationally means more reds are revealing the fruity side of their personalities, especially new wave Pinot Noirs from Germany (Spätburgunder), and Spanish reds from winemaker Telmo Rodriguez, among other wines.

ABOVE $50 2016 Schloss Lieser Mosel Niederberg Helden Riesling Spätlese RRP $55.99 Dhall & Nash

Schloss Lieser is one of the owners of the great Niederberg Helden vineyard in Germany’s Mosel region, which is home to 90-year-old vines on slate soils, which provide great ripening for this rich and powerful Riesling. This wine has great concentration of flavour with lime zest, lemon curd, mandarins, nectarines and peach. It’s a gorgeous sweet Riesling with a long crisp finish and great balanced acidity that makes it taste almost dry.

It drinks beautifully now and can age.

18.5/20 2016 Von Winning Palatinate Lagenmorgen Riesling GG VDP RRP $79.99 Great Little Vineyards

A dry, full-bodied German Riesling from the Pfalz region, where long, warm autumns enable Riesling to ripen fully, gaining outstanding flavours of peach, lime and tangerine. This wine is dry, rich and tangy with a lingering, flavoursome finish. A very high quality Riesling from the headquarters of the grape variety.

19/20

For distributor details see Distributor Index on page 93.

DRINKSBIZ OCTOBER / NOVEMBER 2018 41

NEW RELEASES

Top Picks Five newly released top drops as selected by wine writer Joelle Thomson

This is Dr John Forrest’s first foray into the lower alcohol red wine world and he has succeeded in creating a soft, fruity wine that ticks all the boxes

2017 The Doctors’ Marlborough Pinot Noir RRP $23-$24 Quench Collective

2016 Ata Rangi Martinborough Pinot Noir RRP $75 EuroVintage

Lower alcohol wines are hot property right now and the majority are white, so it’s refreshing to taste a flavoursome red with lower than usual ABV. This is Dr John Forrest’s first foray into the lower alcohol red wine world and he has succeeded in creating a soft, fruity wine that ticks all the boxes for quality, drinkability, lower alcohol and great future potential.

Or should I say that “they” – the fatherdaughter winemaking duo of John and Beth Forrest – have succeeded in pioneering another New Zealand wine first. 16.5/20

Ata Rangi Pinot Noir has a cult following for good reason: it’s a wine that is built to last thanks to its structured full-bodied style, which winemaker Helen Masters hones from the use of whole cluster ferments. These provide an impressive natural tannin framework in the wine while allowing Pinot Noir’s naturally high acidity and bright red fruit to shine.

18.5/20

2017 Villa Maria Braided Gravels Albariño RRP $29-$30 Villa Maria

2013 Rolly Gassmann Vin D’Alsace Riesling RRP $33 MacVine International

2017 Oak Estate Chardonnay RRP $26 Oak Estate

This is a trickle in the new ripple of Albariño in New Zealand, which is an interesting white grape that works well in this country’s cool maritime climate because it comes originally from the Galicia region in north west Spain – also known as ‘green Spain’, thanks to its relatively high rainfall. This wine is all about fresh, lively acidity and is a dry and incredibly food-friendly style, having been fermented with wild yeasts in a concrete egg where it spent 12 months on yeast lees. These decomposing yeast cells release mannoproteins, which add texture, creamy flavours and weight to this nicely balanced, medium bodied white, with moderate alcohol of 12.5% ABV. 17.5/20

This is a stunning dry Riesling from France’s driest wine region, Alsace, on the border with Germany (and which was part of Germany for much of its tumultuous history). The dry climate in this region is due to the shelter of the Vosges Mountains, which help to lower the rainfall and allow winemakers there to hang their grapes out for extended periods. This enables the grapes to shrivel, lose moisture and gain intensity of flavour.

Add to that a ferment that takes wines like this one all the way to dryness and you have a winning combo. An absolute stunner. 19/20

42 DRINKSBIZ OCTOBER / NOVEMBER 2018

Stefan and Nadine Loetscher are Auckland refugees who moved to Hawke’s Bay for a new way of life and have succeeded in trading in the stress of busy city living for the freedom of a new creative outlet, namely Oak Estate. Local winemaker Ant Mackenzie makes their wines for them while the couple works on family life and The Kitchen at Oak Estate – a great addition to the Bay. Like Stefan’s outstanding food, the wine is a delight – full-bodied, creamy yet fresh, and vibrant too, with flavours of ripe peach, nectarine and a lingering finish. 18.5/20

For distributor details see Distributor Index on page 93.

One Family.

Many Stories.

yalumba.com

OPINION – WINE

Joelle Thomson

Journalist, wine writer and author joellethomson.com

Wild flavours Cruising around Fiordland with a wine glass in hand gives a new perspective to a wine brand aimed at highlighting the remote region, writes Joelle Thomson

I HAVE just returned from a three-day trip to Fiordland where phone coverage was non-existent. Initially, I had a strong feeling of discomfort in missing that familiar phone bleep, but once I got over it (about two Rieslings into the journey) the beauty, the untouched wilderness and the cool, crisp air seemed to take wine tasting to a new level.

We often talk about the perfect food to go with wine: Pinot Noir and duck (unless you’re vegetarian, then it’s mushrooms) or Sauvignon and seafood or salty flavours, for example. And we talk about music and wine matching as if there is a formula to which we should aspire to enhance the experience of taste, but when it comes to drinking wine, Fiordland takes taste to a whole new level.

The wild surrounds seem to dial up flavour intensity. One minute a wine tastes very good, the next it seems to taste great. The only difference being the insane greenness of sailing into the hidden Sportsman Cove and Wet Jacket Arm, both of which made every wine we drank taste fresher, brighter and better.

At least, that was my perception and it’s one shared by Greg Hay, who took a small group to Fiordland to show us his new Wet Jacket Wines. He founded the brand 44 DRINKSBIZ OCTOBER / NOVEMBER 2018

Greg Hay wants to make a difference to this remote region, hence the name Wet Jacket Wines.

in 2016 after leaving Peregrine Wines and is a member of the Fiordland Conservation Trust because he wants to make a difference to this remote region.

The name Wet Jacket Fiord was coined

by Captain Cook, who arrived in Dusky Sound for the first time in 1770 and then returned in 1773. He and his men shot a southern blue penguin in the Acheron Passage, and wrote descriptions of kiwi, tui, kereru (native wood pigeons), kokako, hawks, ducks, gulls, weka,

black oystercatchers, petrels, penguins, kaka, cuckoos, shags and albatross. They explored the fiords, naming the eerie, damp beauty of Wet Jacket Arm after their experiences there.

Hay sells most of his wines from the Wet Jacket Woolshed, an original stone croft built 150 years ago at Central Otago’s Lake Hayes. Its pull-in lanes, parking and the inclusion of a cheese room built on-site to house Whitestone Cheese from Oamaru… well, it’s all made cellar door sales a winning formula.

The aim is to remain relatively small in production terms with 2000 to 3000 cases, of which Pinots Noir and Gris make up 60 to 70 per cent. The rest is split relatively evenly between Chardonnay, Riesling, Gewürztraminer and Sauvignon Blanc.

The winning part is that 80 per cent (ish) of the wine is sold at the cellar door – an unusually high quantity – but it’s the key to unlocking commercial success for the lovely new Wet Jacket Otago wines.

Visit wetjacket.nz or email GM Alison Vidoni on alison@wetjacket.co.nz

VISIT WWW.LEEFIELDSTATION.CO.NZ TO GO BACK TO THE BEGINNING

New Zealand Wine of the Year™ Awards 2018 2018 signals a fresh approach to celebrating excellence in New Zealand wine.

Previously known as the Air New Zealand Wine Awards and the Bragato Wine Awards, the New Zealand Wine of the Year™ Awards is the official wine competition of the New Zealand wine industry.

Who will be awarded a coveted Gold Medal?

Who will win best wine in their varietal and regional categories? And who will be crowned New Zealand Wine of the Year™ champion?

All will be revealed when gold medal results are announced on 17 October, varietal and regional trophy winners are unveiled on 24 October, and the top eight trophies of the 2018 competition are announced at the New Zealand Wine Awards in Wellington on 3 November.

This is our official wine competition.

Join us in celebrating excellence in New Zealand wine.

Visit nzwine.com/events for more details.

nzwine.com/events

WINE NEWS

SHOWCASE

News from TONON

NZ Pinots lead at the IWSC NEW ZEALAND Pinots have triumphed again at the International Wine and Spirit Competition (IWSC), not only in Noir but also Gris this year. In the 2018 results, released in early October, the prestigious UK-based competition announced that New Zealand had not only won the IWSC’s top Pinot Noir Trophy again, but half the Gold Medals awarded to the country were for Pinot, and one of these was a rare international Gold for a Pinot Gris.

Takapoto Estate beat all contenders to win the IWSC Pinot Trophy for the second year in succession, this time with its Takapoto Estate Single Vineyard Gibbston Valley Central Otago Pinot Noir 2014. The Crown Range Cellar Moon Rock Waitaki Valley Pinot Gris 2016 was among the country’s top Gold Medal winners, a feat seldom achieved by New Zealand with this variety in the rigorously judged global show. New Zealand Pinot Gris also scored several Silver Outstanding Medals and a slew of Silvers.

“New Zealand has become established as a maker of world-beating Pinot Noir,” commented wine writer and New Zealand Panel Chair, Jo Burzynska. “However, this year the judges were particularly struck by the great progress that has been made by Pinot Gris, which really seems to be coming of age in New Zealand. Along with greater consistency in style, judges noted the prevalence of purity of fruit and good texture across the Pinot Gris classes, reflected in a wealth of delicious examples.”

Gold medals were awarded to the following New Zealand wines: • Takapoto Estate Single Vineyard Gibbston Valley Central Otago Pinot Noir 2014 (IWSC Pinot Noir Trophy) • Matua Single Vineyard Central Otago Pinot Noir 2014 (Outstanding) • Cable Bay Vineyards Awatere Valley Marlborough Sauvignon Blanc 2017 • Church Road Grand Reserve Hawke’s Bay Syrah 2016 • Crown Range Cellar Moon Rock Waitaki Valley Pinot Gris 2016 • Domain Road Central Otago Pinot Noir 2014 • Holly by Matahiwi South Series Wairarapa Chardonnay 2017 • Remarkable Dry Central Otago Riesling 2014 Full results can be found at iwsc.net and in-depth coverage of the New Zealand winners will appear in the Dec/Jan Issue of Drinksbiz.

Since 1936 in Italy and 2006 in New Zealand, TONON is a brand that does not need more introduction, as per Prosecco, the most popular sparkling wine in the world since 2017, when worldwide, more bottles of Prosecco were sold than Champagne.

TONON Prosecco Gold extra-dry CV set the standard for elegance and refinement.

100% Glera grapes, an indigenous variety grown on the hills of Conegliano and Valdobbiadene since the early 1800s; and DOCG since 2009 to guarantee an absolute quality in each bottle.

Info@sur.co.nz 021 44 95 96 sur.co.nz

Info@delmundo.co.nz 021 282 0110 delmundo.co.nz

Yalumba releases The Caley 2013 THE SECOND vintage of Yalumba’s luxury offering The Caley is now available, with the release of The Caley 2013.

The Caley is a blend of Coonawarra Cabernet Sauvignon and Barossa Shiraz, described as “a classic Australian marriage of two noble varieties and two great wine regions”.

The parcels were fermented separately in open fermenters with indigenous or ‘wild’ yeasts naturally present on the grape skins, contributing complexity, richness and fine texture. The wine was matured for 20 months in a combination of 41% Yalumba-coopered new French oak barriques and 59% older French oak barriques and hogsheads.

After bottling, the wine was aged in Yalumba’s marble cellars for a further 36 months. A deep, dark purple-red, the wine has cool, fresh spice and cedar aromas, overlaid with a touch of currants. It is deep on the palate, rich and textured with fine tannins providing excellent length. The Caley 2013 can be enjoyed young, but will age easily for 10-15 years.

Negociants DRINKSBIZ OCTOBER / NOVEMBER 2018 47

WINE NEWS

Invivo releases first Graham Norton Prosecco INVIVO HAS released its first Prosecco made in collaboration with UK talk show host Graham Norton, as well as the fifth vintage of the popular Graham Norton’s Own range of wines.

Invivo founders Tim Lightbourne and winemaker Rob Cameron met with Norton for their annual blending session in London earlier in the year. For the Graham Norton Prosecco, Invivo has partnered with Italian growers in Veneto and Friuli-Venezia Giulia in northern Italy, the home of Prosecco. It has already won Silver at the 2018 Global Sparkling Masters and Tim Lightbourne says he is confident New Zealand drinkers will be big fans. “We see an enormous opportunity here. The Prosecco category grew a huge 66% in the last 12 months in New Zealand1.” Just 14,000 bottles of the Graham Norton range were produced in 2014, while this year’s vintage will top three million bottles, with growing demand in New Zealand, Australia, the UK and Ireland, the US, Norway, Denmark, Hong Kong and Japan.

1 Nielsen MAT 52 weeks 15/7/2018 Total Sparkling Market

Invivo Wines

Thornbury unveils rebrand Thornbury has launched a new look for its wines, which focuses on New Zealand’s five wine-producing regions. The company says the brand evolution is in response to growing consumer demand for details of provenance in food and wine. Thornbury winemaker, Simon Fell, says New Zealand consumers have a greater affinity for locally grown and made produce. “As the local wine industry has matured, Kiwi palates have become increasingly more sophisticated.

Consumers are more educated and have a greater appreciation of regional flavours – across both food and wine. The new Thornbury branding is about capturing this for consumers.”

Thornbury Wines

Stoneleigh adds to wild ferment range FOLLOWING THE popularity of its wild-fermented Wild Valley range, Stoneleigh has added a Rosé 2018 and Pinot Gris 2018 to the line-up.

Stoneleigh Wild Valley launched in 2015, and all its wines are 100% wild fermented by the micro-flora that occurs naturally in the Marlborough vineyards. Stoneleigh winemaker Jamie Marfell says the wild fermentation creates wines that are richer, more textural and complex.

The new wines are also the first in new packaging that is designed to highlight Marlborough’s natural environment and began rolling out across the Stoneleigh wine ranges in September.

The Stoneleigh Wild Valley Rosé 2018 is made from Marlborough Pinot Noir and is a dry style of Rosé that combines crisp freshness with savoury texture and red fruit flavours. The Stoneleigh Wild Valley Pinot Gris 2018 has floral, honey and citrus notes and a rich, complex texture. They join the existing Wild Valley range of Chardonnay, Pinot Noir and Sauvignon Blanc. RRP $17.99.

Pernod Ricard 48 DRINKSBIZ OCTOBER / NOVEMBER 2018

Huami somm wins NZ title The New Zealand Sommelier of the Year 2018 has been won

by Marek Przyborek of Huami Restaurant at SKYCITY. The title was announced by Head Judge Cameron Douglas MS at the New Zealand Sommelier and Wine Professionals Awards Dinner in August. Guest judge was Master Sommelier Jonathan Ross from the Rockpool Group in Australia. In a close-run competition, Andrea Martinisi from The Grove and Baduzzi restaurants in Auckland and Maciej Zimny from Noble Rot in Wellington were runners-up.

New Zealand Junior Sommelier of the Year was Bethany Jeffries of Bistronomy Restaurant in Napier, with runner-up Nikki Weir from the French Café.

Marek Przyborek will travel to Kyoto in October to represent New Zealand at the ASI Association of Sommeliers International AsiaOceania Competition.

“This year’s victory of Marek Przyborek from Poland and runner-up Andrea Martinisi from Italy reflects the global skills of hospitality professionals, especially sommeliers, as employers look offshore to find people to fill these key roles,” says Celia Hay, chair of the New Sommeliers and Wine Professionals. “Most of the competitors have completed the Wine and Spirit Education Trust programmes to Level 3 or 4 and the Court of Master Sommeliers certification, which focuses on service and practical advice on wine and beverage pairing with food. These are now the global standards and, as we can see from the finalists, enable people to get work all over the world.”

Marek Przyborek has been in New Zealand since 2017 and prior to this was working in Michelin star restaurants in the UK. He also won the Polish Best Sommelier competition in 2017. Andrea Martinisi has worked in the UK, including The Fat Duck and was in the team that opened the Fat Duck in Melbourne in 2015.

Read more about Marek Przyborek in Last Orders, on page 94.

ICE D D A T S JU .

E C I L S A AND

ENJOY JACOB’S CREEK RESPONSIBLY

WINE NEWS

Countdown to NZ Wine of the Year™ Awards THE RESULTS of the inaugural New Zealand Wine of the Year™ Awards will be announced at a gala event in Wellington in early November.

Entries to the awards, which replace the Air New Zealand Wine Awards and the Bragato Wine Awards, were judged in Wellington in the first week of October.

The New Zealand Wine of the Year ™ Awards dinner will be held at TSB Arena in Wellington on Saturday 3 November. A tasting of Trophy and Gold Medal winners will take place prior to the dinner in central Wellington between 10am and 2pm.

Chair of Judges, Warren Gibson, says the new awards offer a fresh and exciting format. “The focus is strongly towards celebrating the entire New Zealand wine industry, with a particular focus on vineyard excellence and regionality.”

NZ restaurants win with Wine Spectator Six New Zealand restaurants have been recognised in the 2018 Wine Spectator Restaurant Awards. The Awards are presented to those whose wine lists offer interesting selections, are appropriate to their cuisine and appeal to a wide range of wine lovers. Huami (Auckland), The Farm at Cape Kidnappers (Hawke’s Bay), True South Dining Room (Queenstown), and Pescatore Restaurant (Chch) all received a ‘Best Award of Excellence’, presented to just 1215 winners globally.

Wine Spectator describes this level of wine list as displaying: “excellent breadth across multiple winegrowing regions and/or significant vertical depth of top producers, along with superior presentation. Typically offering 350 or more selections, these restaurants are destinations for serious wine lovers, showing a deep commitment to wine, both in the cellar and through their service team.”

Don Alfonso (Northland) and The Millhouse Restaurant (Queenstown) received an Award of Excellence (2453 winners globally). restaurants.winespectator.com

nzwine.com/events

Brancott launches Identity range A NEW range of wines entitled ‘Identity’ has been released by Brancott Estate and is designed to reflect Marlborough’s most popular grape varieties. “These wines bring together everything we have learned since we first planted Sauvignon Blanc and Pinot Noir in 1975,” says Brancott Estate Chief Winemaker Patrick Materman.

“In that time we’ve uncovered different pockets of the Marlborough region where particular varieties flourish and we’ve used that knowledge to create wines that really capture the individual qualities or personalities of each grape variety.”

The Identity wines feature contemporary packaging and include Chardonnay 2018, Pinot Gris 2018, Rosé 2018, Sauvignon Blanc 2018 and Pinot Noir 2017. RRP $21.99 Pernod Ricard 50 DRINKSBIZ OCTOBER / NOVEMBER 2018

Sacred Hill launches new look to market

SACRED HILL has launched a new label across its range of wines, replacing the traditional orange look with a new label inspired by the landscapes surrounding the Hawke’s Bay and Marlborough vineyards where Sacred Hill grapes are grown.

“The launch of the new packaging is an exciting new chapter for Sacred Hill,“ says Managing Director, David Mason. “Worldwide consumer trends show people are looking for provenance and authenticity, and as a familyowned, premium New Zealand winery, this aligns perfectly with our way of life and our heritage.

We are excited about the fresh new look, which is designed to connect with our consumers in both domestic and global markets.”

Quench Collective

Madam Sass adds Pinot Noir Rosé Accolade Wines has extended its Madam Sass range, adding a 2018 Pinot Noir Rosé made from single vineyard Central Otago Pinot Noir. The grapes were harvested in March from the Claim 431 Vineyard Bendigo, then cold soaked to create the blush pink colour. “This juicy, vibrant Rosé with a backbone of fresh berry acidity and underlying spice,” says winemaker Cleighten Cornelius. RRP $24.99 Hancocks

in wine’s is a

WINE NEWS

Chardonnay shines at New World Wine Awards New World has released its ‘Top 50’ wines in the 2018 New World Wine Awards, with Gold medal winners available in-store nationwide from Monday 8 October.

More than 1400 wines across a range of varietals and styles were assessed by a judging panel led by Chair of Judges, Jim Harré, to determine Top 50 status and Champion titles in the consumer-focused competition. As a condition of entry, all wines must retail for $25 or less and have a minimum volume available for sale in order to meet consumer demand.

“While a record number of Rosé wines entered the New World Wines Awards, it was the enduring Chardonnay category that particularly pleased the judges this year,” says Jim Harré. He notes the varietal has moved on from the heavily oaked and buttery Chardonnays of the 1980s, and beyond the pronounced citrus and steely acidity that was prominent in the early 2000s. “Now, we have well-managed

wines that reflect the true quality of the Chardonnay fruit, with a judicious use of oak, and a fine elegance brought about by considered winemaking. They are simply a delight to drink, and a must-try even for those who may not typically choose Chardonnay.”

The Wither Hills Marlborough Chardonnay 2017 was selected as the Champion White Wine, with the judges noting it as a “superb food wine” and the one that “shows Chardonnay matches nearly anything”.

The New World Wine Awards uses the internationally recognised 100-point system.

“A Gold medal wine will have been tasted at least 19 times by 11 different judges before being awarded this merit,” says Jim Harré. “Champion wines will have been tasted at least 36 times. A New World Wine Award Gold medal shows the wine is of the highest standard and shoppers can have absolute confidence in it.”

New World rewards the 50 top-ranked wines with nationwide distribution and promotion to customers.

New World Wine Awards 2018 Champion Wines

Sauvignon Blanc Vidal Estate Marlborough Sauvignon Blanc 2018 Pinot Gris Rapaura Springs Reserve Marlborough Pinot Gris 2018

Chair of Judges, Jim Harré

Aromatic M ount Brown Estates North Canterbury Riesling 2018 Chardonnay W ither Hills Marlborough Chardonnay 2017 Sparkling Wine Morton Estate Black Label Brut Rosé Madam Sass Central Otago Pinot Noir Rosé 2018 Pinot Noir Shaky Bridge Pioneer Series Central Otago Pinot Noir 2017 Single Varietal Red G rant Burge Cameron Vale Cabernet Sauvignon 2016 Red Blend Mo Sisters Red Blend 2016 Shiraz & Syrah Z onte’s Footstep Chocolate Factory McLaren Vale Shiraz 2016 The full medal results of the New World Wine Awards can be viewed at newworld.co.nz/wineawards

SHOWCASE

Kono grows wine range Kono Wines have extended their wine portfolio with the recent launch of the 2018 Pinot Gris and Pinot Rosé. They join the Kono Pinot Noir and internationally-acclaimed Marlborough Sauvignon Blanc.

The Pinot Gris and Pinot Rosé are crafted from grapes sourced from Kono’s Whenua Matua vineyard in the Nelson region. The Nelson vineyard boasts high sunshine hours and gentle rolling hills with clay soils laced with layers of gravels – ideal grape-growing conditions.

“We are really happy with how the Pinot Gris has developed, the flavours are classic of a Gris variety – pear-drop, red apple and touches of spice. The wine really is a reflection of how the conditions played out last summer,” says Anna McCarty, Winemaker. “With a bright gold colour and just a hint of bronzing at the edges, it is fruit-driven and full flavoured.”

Meanwhile, the Pinot Rosé has been made in a pale, bright and fresh style. “After meticulous canopy management, we used machineharvesting for the grapes,” says Ms McCarty. “The fruit then has skin and juice contact just while it’s on the journey from Nelson to the Marlborough winery – about three hours – allowing the colour and flavour found in the grape skins to be released into the juice. The resulting wine in the bottle has a delicate salmon pink colour, and really bright fruit flavours balanced with zesty acidity and a fresh and dry finish,” she says.

The two new additions to the Kono family meet the demand for fresh and carefully crafted aromatics and have landed just in time for the warmer weather that matches these lively, bright wines perfectly.

Available on-premise and online only. orders@kono.co.nz Kono Wines

DRINKSBIZ OCTOBER / NOVEMBER 2018 51

WINE NEWS

Career path opens for cellar staff

MARLBOROUGH LAB technician and cellarhand Rylee Funk has become the first person to graduate with a national qualification designed to upskill workers in the Kiwi wine industry. The 24-year-old, who works at Lawson’s Dry Hills in Blenheim, completed the New Zealand Certificate in Cellar Operations Level 3, one of three qualifications designed by industry training organisation Competenz to form a career pathway for cellar staff.

Originally from Canada, Rylee was travelling around New Zealand when she landed a temporary job at Lawson’s during the harvest, later taking up a permanent position in the winery as a lab technician and cellarhand. She works across all aspects of the winemaking process – pressing, inoculating, transferring, racking, testing and bottling wine.

She also supervises seasonal workers when the winery is operating at full capacity during harvest.

The Level 3 qualification in Cellar Operations provides a basic understanding of the wine industry, knowledge about legislation such as food safety and health and safety, team work and regular cellar operations. It takes about 12 months to complete, and learners choose between workbooks or online modules.

Rylee says it was a chance to formalise her skills and knowledge. “It helped me learn about the reasons why we do what we do. I knew that we needed to add things to the wine, and follow processes for hygiene, but by completing the bookwork I learnt a lot more theory about winemaking.”

Competenz also offers New Zealand Certificates in Cellar Operations at Level 4 and Level 5, which cover wine analysis, technical elements, grape processing and vintage operations, through to the potential to lead others and provide technical support into commercial cellar operations. competenz.org.nz/industries/food-and-beverage/ cellar-operations 52 DRINKSBIZ OCTOBER / NOVEMBER 2018

New Gwen Rosé from Church Road CHURCH ROAD has launched a new Rosé called Gwen, made in tribute to the wife of its pioneering winemaker, Tom McDonald.

Florence Gwendoline Brown (known as Gwen) married Tom McDonald in 1931, the same time the Church Road winery was beginning to grow under Tom’s management. The couple were married for 50 years.

Church Road Gwen Rosé 2018 draws inspiration from the elegant rosés of Provence, and is made from Hawke’s Bay grown Merlot and Tempranillo grapes. It is finely textured, dry and pale salmon pink.

“Merlot grown in cooler coastal and hill country sites has provided fresh acidity and lively strawberry and floral notes,” says Chris Scott, Church Road Winemaker. “Merlot and Tempranillo from the warmer Bridge Triangle wine growing district bring a core of gentle flesh to the wine with an underlying subtle stone fruit richness.”

The bottle features a profile of Gwen, and an excerpt from a poem written by Tom McDonald in 1971. RRP $26.59 Pernod Ricard

SHOWCASE

New Prosecco Spritz from Jacob’s Creek Jacob’s Creek has released its new Prosecco Spritz – designed to serve as an aperitivo-style drink for summer. Made by blending crisp Prosecco with blood orange and botanicals, Jacob’s Creek Prosecco Spritz has a zesty orange flavour balanced with bitters and sweet citrus notes on the palate, and an underlying crispness and vibrancy derived from the Prosecco. “Jacob’s Creek has a rich and impressive history of producing high-quality sparkling wine since 1976,” says Jacob’s Creek Sparkling Winemaker, Trina Smith. “Jacob’s Creek Prosecco Spritz is an example of our love and passion for sparkling winemaking, combined with a progressive spirit to create something new and exciting for consumers.”

Jacob’s Creek Prosecco Spritz (8.5% ABV) will be available from mid-October.

RRP $17.99 Pernod Ricard

BEER & CIDER REPORT

heat

Feel the

Summer is on the way and we round up the latest beers and ciders ready for the chiller

BEER & CIDER REPORT

(Note: Beers and ciders are listed according to % ABV)

Beer Heineken 0.0% 0.0*% ABV, 330ml 12-pack RRP $19.99 DB

Heineken 0.0 is a refreshing alternative to alcoholic beer. Impressively, it tastes only slightly removed from the original Heineken, with a light, crisp flavour, but the difference is that you could drink this one all night (or day) and still be fine.

Many of the 0% ABV beer options on the market are (frankly) pretty dreadful, so this new launch from Heineken could be a game-changer. *Less than 0.05% alc/vol from the natural brewing process

Deep Creek Steam Funk Project: Black Doris Berliner 4.5% ABV, 440ml RRP $7.99 Hancocks

This is the last release in Deep Creek’s winter sour series, but the juicy Black Doris flavour profile will still prove popular as the weather warms up. The fruit is added to the brew, overlying the tart tangy base of this Berliner-style sour.

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

The flavours and aromas of summer are captured in this tart wheat beer from Sawmill. It’s brewed with hibiscus flowers and raspberries to create a fruity beer that is both sour and refreshing.

Sunshine Brewery Endless Summer Ale 4.5% ABV – available in 30L and 50L kegs Vintners

With a biscuity nose and pure golden hue, this is a summer session quaffer that conjures long hot days on the East Coast – home to Sunshine Brewery. Easy drinking with just a touch of malt for backbone, this is a barbecue beer, a fish and chip beer and a fire on the beach at night beer, rolled into one. Positively reeks of summer days and good times.

Zhigulevskoe Firmennoe 4.5% ABV, 900ml RRP $4.99 Q Liquid

This Russian curio arrives in a giant 900ml can adorned with a buxom barmaid with two big foaming tankards. The beer is a light European style lager with strong malty notes and an emphasis on easydrinking. It’s a light, low effervescence number that would go well with salty snacks like pretzels or popcorn.

Moa Pelorus XPA 4.7% ABV, 330ml 6-pack RRP $15.99 MoBev

Emerson’s Shark Bell Kolsch 5% ABV, 330ml 9-pack RRP $32.99 Lion

Kolsch is a style of lager from Cologne, Germany, and Emerson’s has taken the top-fermented style and put an attractive Dunedin twist on it. Its name is a reference to the shark bell at Dunedin’s St Clair beach – said to be the only thing that will get the surfers out of the frigid waters (but great waves). This is a strawcoloured, crisp number that goes down easily and has a subtle yet seductive and refreshing backbone that tastes almost briny. A beautiful beer, best enjoyed with a bowl of salty hot chips. Recommended.

Good George Beach Beer Session Pale Ale 5% ABV, 330ml cans 6-pack RRP $21.99 Good George

A bright, light golden beer with aromas of citrus, passionfruit and a subtle floral note. It’s a refreshing, lightly bitter beer with a gentle sweetness that will go down easily over summer. An ideal addition to the chilly bin on beach trip days.

As pure and clear as Marlborough’s Pelorus River, this is an XPA of great clarity and thirst-quenching ability. Pouring a pale golden colour, Moa’s Pelorus XPA is tasty with a fine interplay of hop characteristics. Moderately crisp, it’s a great option after dinner when you want something light yet still flavourful. Would pair very well with Thai-style salads or something with comparable freshness and a bit of heat.

DRINKSBIZ OCTOBER / NOVEMBER 2018 55

BEER & CIDER REPORT Sprig & Fern Soirée 5.6% ABV, 500ml RRP $8.99 Sprig & Fern

Three Sisters Fuzzy Panda 5.8% ABV, 500ml RRP $9.99 Three Sisters Brewery

ParrotDog Susan Hazy IPA 6% ABV, 440ml RRP $8.99 ParrotDog

Brewed in celebration of brewery owner and Master Brewer Tracy Banner’s 35 years in the brewing industry, this Marzen Rauchbier has a full-on smoky nose from the use of Bamberg Beechwood Smoked Malt. It’s like a bonfire in a beer glass, and works beautifully in the mouth.

Recommended for matching with gamey dishes, particularly venison.

Three Sisters is a relatively new brewery run out of a garage in Oakura, Taranaki.

Husband and wife team Joe and Sarah have created an approachable New England-style IPA in their Fuzzy Panda, which goes down easily but has hidden depths. The hops are nicely balanced to provide just a smidge of bitterness, while the oats and wheat give a relaxed, friendly flavour profile.

Susan and Keith are very closely related, but separated only by their citrus element.

Brewed with Australian hops, Susan is slightly less citrusy – a hazy, golden drop that drinks very easily. Less challenging than Keith, but an excellent complement.

Sawmill East Coast IPA 5.9% ABV, 500ml RRP $10.99 Sawmill Brewery

Pouring a deep amber with an almost sherry-like nose, the Grand Cru Flanders Red Ale from Sunshine is a serious beer.

A full-on vinous flavour with dark stone fruit characteristics and a hit of tart citrus kick-back at the end. It’s spent two years in ex-chardonnay barrels and it really shows. One for those who will appreciate this beer’s complexity and boldness.

Epic Galactic Criminal 5.7% ABV, 500ml RRP $6.99 – also in 50L kegs Epic Brewing

Epic blasts off into outer space with the Galactic Criminal. Billed as an Australian Pale Ale, it is light gold in the glass and bursting with tropical aromas. The bitterness sits on top of a very light lager-type ale, which is refreshing and drinkable. The colourful label will perk up any bar fridge.

Good George Tropical IPA 5.8% ABV, 946ml RRP $15.99 Good George

Remember that old ‘Just Juice’ ad with the chap singing about mango and calamansi?

Here it is, bottled into 946ml of pure summer flavour. The deep golden colour of this IPA is as radiant as the setting sun on an island paradise. It’s bursting with tropical fruit flavours like mango, guava, passionfruit and even a bit of citrus – like that lime squeezed over your fruit salad when you’re pool-side in New Caledonia.

This hazy golden drop from Matakana brewery Sawmill is presented beautifully in its distinctively stylish packaging.

It has a big pine forest aroma, followed by tropical fruit flavours in the mouth.

Would be an ideal accompaniment to summer tasting platters, particularly those featuring seafood. Recommended.

ParrotDog Keith Hazy IPA 6% ABV, 440ml RRP $8.99 ParrotDog

We’re not sure who ‘Keith’ is, but he must be a relaxed bugger because this is one chilled out IPA. A citrusy, hazy drop brewed with American hops (including Citra), it’s like a lazy day in a hammock.

Easy drinking and enticing, this is an IPA that will find many fans this summer.

Recommended.

Sunshine Brewery Grand Cru Flanders Red Ale 6% ABV – available in 30L and 50L kegs Vintners

Liberty Brewing Jungle Juice 6.5% ABV, 440ml RRP $7.99 Quench Collective

This is a big juicy IPA in its crazy black, blue and purple can. Jungle Juice is a hazy straw yellow colour and the taste is a big juicy fruit burst of tropical flavours.

There’s well-balanced bitterness and not much hint of the big 6.5% alcohol content. An all-rounder that would be a good option for casual craft enthusiasts and experts alike.

We’re not sure who ‘Keith’ is, but he must be a relaxed bugger because this is one chilled out IPA from ParrotDog

56 DRINKSBIZ OCTOBER / NOVEMBER 2018

BEER & CIDER REPORT

Deep Creek Lupulin Effect Project: Electric Puha 420 IPA 6.6% ABV, 440ml RRP $7.99 Hancocks

Garage Project La Calavera Catrina 6.9% ABV, 330ml can RRP $6.49 – released to trade 22 Oct Garage Project

local tattoo artist Roger Moore. Come for the theatre, stay for the piney nose and expertly-made, drinkable, double IPA.

It’s the first time in can for this single hop IPA from Deep Creek. It uses the American hop Simcoe, which gives the beer a resinous grapefruit and tropical flavour with a balanced bitterness.

This is the sister beer to ‘Garage Project Day of the Dead’. The team at Garage Project says the heat can vary from year to year depending on chillies, but it is consistently the hottest of the beers the Wellington brewery produces.

Sawmill Strong Belgian Ale 8% ABV, 500ml RRP $11.99 Sawmill Brewery

Garage Project Day of the Dead 6.7% ABV, 330ml can RRP $5.99 – released to trade 22 Oct Garage Project

This is the first of three beers that Garage Project has brewed especially for the traditional Mexican celebration of Día de Muertos (‘Day of the Dead’), which is observed on 2 November. The beer has been brewed with smoked chipotle chilli, re-fermented with organic blue agave syrup (the basis of tequila) and conditioned over raw cocoa nibs.

Epic Edwin Fox IPA 6.9% ABV, 500ml RRP $9.99 – also in 50L kegs Epic Brewing

The Edwin Fox is the second oldest surviving merchant sailing ship in the world. Now parked up in Picton, it spent its early days as a “booze barge”, ferrying IPAs to India and then taking settlers from Great Britain to New Zealand. Epic has created a fitting tribute to the ship’s glory days with this golden, mid-bitter, aromatic IPA. It drinks beautifully, with grace and balance and a flavour profile that would never hint at the fact it’s actually a solid 6.9% ABV. Recommended.

Epic Dankomatic IPA 7.6% ABV, 500ml RRP $9.99 – also in 50L kegs Epic Brewing

Featuring a label dripping with drug references, Epic’s Dankomatic returns two years after its original release and has the psychedelic crowd in its sights. The name was inspired by a comment from beer writer Neil Miller who, on trying it at Beervana said it was, “So dank it should have alligators in it.” The IPA itself isn’t as freewheeling as the label suggests, there’s an earthiness there that fits the name, but otherwise it’s an approachable drop with big, aromatic hops and a malt sweetness.

Careful of how “high” you get though – it’s still a big 7.6%-er.

Liberty Brewing Hoptical Illusion 8% ABV, 440ml RRP $8.99 Quench Collective

A classy, gold foil wrap tops this Strong Belgian Ale from Sawmill. The ale pours gold in the glass and has all the flavour hallmarks of a Belgian beauty. The top notes are of sweet fruit, even a bit of cherry, while it is rounded out with a slightly spicy, clove-like character that tastes like an intensification of the coriander you’d expect in a Belgian wheat beer. Accordingly, this would be a match made in heaven with shellfish.

Sprig & Fern Barrel Aged Imperial Porter 8.2% ABV, 500ml RRP $9.50 Sprig & Fern

A dark and delicious number from the crew at Nelson’s Sprig & Fern, who have concocted a black beer that kicks off with the Porter-style aromatics of coffee, chocolate and even a hint of liquorice.

From there, the sweetness develops into vinous, earthy characteristics from the beer’s ageing in Pinot Noir barrels. A dark and complex drop.

Take a huge amount of hops, cross it with a pale Pilsner malt and brew it to a good 8% alc/vol, but make it taste beautifully balanced and not at all like the boozy hop hit it really is. This beer does just that, all packaged in a fancy can designed by

DRINKSBIZ OCTOBER / NOVEMBER 2018 57

BEER & CIDER REPORT Three Sisters Roses and Rivets 8.4% ABV, 500ml RRP $11.99 Three Sisters Brewery

Epic Triple Alpha 11.1% ABV, 500ml RRP $14.99 also in 50L kegs Epic Brewing

This is a tough Imperial Red Rye IPA as bold and strong as its name and label suggest. Pouring a dark amber in the glass, it has notes of dark berry fruits and complex hop interactions. The sweetness has been taken to the edge of caramel (the label notes the use of ‘Sarah’s own Belgian candi syrup’) – this is not an ale for the faint-hearted. A perfect way to celebrate 125 years of women’s suffrage.

Epic’s Triple Alpha is an intensely sweet, intensely boozy, Triple Pale Ale. The team at Epic says it was inspired by Nikola Tesla’s fascination with the number three.

(The “E” in “Epic” on the label has been turned around to look like a three.) But the true power of this ale is right there for everyone to taste in its vinous, tawny flavour profile. Epic fans will love the fact it’s the biggest IPA Epic has ever made.

Serious hop heads only need apply, and even they might need some help.

Moa McMoa Belgian Double IPA 9.1% ABV, 500ml RRP $8.99 MoBev

Here’s a dangerously drinkable double IPA from Moa. Most double IPAs with this many hops and this much power taste as boozy as they are. However, this has a burst of fruity sweetness and hefty bitterness but doesn’t taste anywhere near as alcohol-heavy as its actual 9.1% ABV. The West Coast IPA Challenge winner in 2011, this is one for aficionados as well as those looking to try something different from a popular brand.

Epic fans will love the fact the Triple Alpha is the biggest IPA that Epic has ever made.

Garage Project Triple Day of the Dead 12.3% ABV, 650ml RRP $34.99 – released to trade 22 Oct Garage Project

CIDER Good George Rose Cider 4.5% ABV, 946ml RRP $13.99 Good George

Good George’s entrant for ‘Pink Drink of the Summer’ is a rose-hued number that combines sweet cider with hints of strawberry and even a touch of lime. Pink drinks continue to be ‘hot right now’ and this would be perfect for party hosts over the festive season, or shared at at one of the many summer festivals.

Zeffer Cherry Infused Cider 4.8% ABV, 1L RRP $12.99 – also in keg, and 330ml bottle/can Zeffer Cider

A chilli chocolate black lager that has been aged in tequila barrels, this unique, small-batch beer from Garage Project combines many of the flavours associated with Mexico.

The pinkness of this new cider from Zeffer suggests a marzipan-cherry hit, but instead the flavour of Central Otago cherries has been integrated beautifully with Hawke’s Bay apples to provide a sweet yet well balanced flavour profile. Serve ice cold and perhaps even out of champagne flutes, for an alternative to sparkling rosé.

Liberty Brewing Prohibition Porter 12.6% ABV, 500ml RRP $9.99 Quench Collective

The Czech’s Cyser 6.6% ABV, 330ml RRP $5.99 Peckham’s

Pouring thick and black like engine oil, this bourbon barrel aged Porter internalises its sweetness in just the right way. The bourbon mingles with the chocolatey notes of the Porter like one of those alcoholic chocolates your aunty gives your mum for Christmas. Despite the alcohol content, it’s not overly sweet or boozytasting. It would be ideal split between two as a dessert pairing.

The team at Peckham’s produce some of the most interesting, real-cider-apple ciders on the market. Here, they’ve released a brew that was concocted mistakenly by an over-enthusiastic Czech intern. A barrel of wild fermented apple mead was blended with Moutere cider, and the result was a happy accident. The honey in the mead mixes beautifully with tangerine notes. The cider is moderately sweet but not over-powering. A great addition to the Peckham’s range with a nice little story behind it.

For distributor details see Distributor Index on page 93.

58 DRINKSBIZ OCTOBER / NOVEMBER 2018

BEER & CIDER NEWS

SHOWCASE

BRB goes Bottoms Up at Queenstown’s iconic 1876 An innovative beer system has launched at Queenstown’s iconic 1876 as part of a new partnership with Independent Liquor New Zealand (ILNZ).

The BRB (Boundary Road Brewery) Bottoms Up beer system at 1876 is believed to be the first use of the US invention in New Zealand. It was installed at the popular Queenstown venue in early September as part of the new agreement, which sees 1876 offering ILNZ’s domestic and international beer and cider portfolio, including pouring five BRB products through the unique new hands-free system.

Owner of 1876, Craig Eccles, says the Bottoms Up system benefits his staff and customers. “It gives a keg yield of around 98%, so eliminates wastage and increases revenue. It’s super-fast and efficient as it allows multiple pours at once, so staff can check IDs, transact the purchase or place a food order during the time that would normally be spent pouring the beer. It’s also precisely calibrated, so customers get a ‘Perfect Pour’ every time and spend less time waiting for it!”

The system uses specially designed glasses, each with a metal-ringed hole in the bottom that get sealed with a magnet.

When the glass is placed on a Bottoms Up dispenser the nozzle releases the magnet and the dispenser automatically fills the glass from the bottom up to a precise pre-programmed volume. When the bartender removes the glass to serve it, the magnet drops to the bottom and seals it again.

ILNZ District Sales Manager, Daniel Paine, says the system is ideal for the BRB brand. “BRB is always transforming pack formats and varieties on offer to be new and interesting, so the Bottoms Up system allows an innovative platform

“It gives a keg yield of around 98%, so eliminates wastage and increases revenue.” to showcase that thinking within the on-premise channel.”

He is also looking forward to 1876 presenting ILNZ’s portfolio to Queenstown’s thriving traveller market.

“Our beer and cider brands now on offer at 1876 really are an ‘Around the world with 1876 and Independent Liquor.’ Customers will be able to enjoy Estrella Damm from Spain, Asahi from

Japan, Pilsner Urquell from the Czech Republic, Carlsberg and Somersby from Denmark, Kingfisher from India, Mountain Goat from Australia and the great New Zealand offerings in BRB and Founders.”

Craig Eccles is excited about the potential of the BRB Bottoms Up system and the new ILNZ offerings at 1876 as the busy summer season approaches.

“We are really enthusiastic about our new brands we have on offer. ILNZ has supported the 1876 team in the changeover, providing on-site training and product knowledge so our staff can continue to deliver the best possible service to customers at 1876.”

1876 recently celebrated its seventh year of trading, and is in Queenstown’s historic Old Courthouse building on Ballarat Street.

BEER & CIDER NEWS

Christchurch bartender has the perfect serve

Zeffer turns 10, opens Taproom

THE TITLE of top Heineken bartender was awarded to Joshua Irving from Morrell & Co bar in Christchurch, following the Heineken® Star Serve Bartender finals in Auckland’s Viaduct in September.

Irving will travel to Amsterdam in October to represent New Zealand at t he Heineken® Star Serve Global Finals.

He was one of 16 semifinalists in the competition, which challenged competitors from around the country to pour the perfect glass of Heineken draught beer, adhering to the ‘5 Star Serve’ steps of rinse, pour, skim, check and serve.

Taylor Green, Heineken® NZ Marketing Manager and competition judge, said that

ZEFFER CIDER is marking its 10th birthday in October and opening a new Tap Room & Bar at its cidery and HQ in Hawke’s Bay. Sam Whitmore and Hannah Bower launched Zeffer in 2008, selling their first ciders at the Matakana Farmers’ Market north of Auckland. Zeffer moved its operations to Hastings in 2017 and has redesigned a space at the front portion of the cidery to create the new Tap Room, which will offer visitors limited and seasonal cider releases, alongside platters of local produce.

The company is also launching a new 1L flagon (made from recycled glass) on 17 October for its Zeffer Crisp, Apple Crumble, Cherry Cider, and Alcoholic Gingerbeer.

he was very impressed with the talent demonstrated in the competition. “Most people wouldn’t realise the level of skill that goes into ‘the perfect serve’ and how it can impact not only the appearance but also the taste of the beer.”

SHOWCASE

Heineken 0.0 opens new occasions for Kiwis After huge international success, the latest Heineken innovation, Heineken® 0.0 has launched in New Zealand, offering a premium 0.0%* alcohol beer to the local market.

Made using a unique recipe to match the distinctive Heineken taste, the beer is twice brewed and fermented with 100% natural ingredients before the alcohol is gently removed.

Distributor DB says Heineken® 0.0 opens up more choice for Kiwis around a variety of new drinking occasions, and contributes to the growing cultural trend of living a balanced, healthy lifestyle that can include drinking alcohol in moderation. Heineken® 0.0 also offers a lower calorie choice, at only 69 calories per bottle.

Research shows low-alcohol and no-alcohol drinking options are trending in bars around the world. Credited to a global decline in drinking rates as well as an increasing level of health consciousness, both mental and physical, beer-drinkers are now regularly opting for alcohol-free beer varieties.

Peter Simons, Managing Director, DB Breweries, says, “Heineken is committed to producing innovative products to meet consumer needs. We have seen phenomenal growth in the Low and

No Alcohol category overseas and DB Breweries is proud to supply around 70% of the category in New Zealand. We are delighted to offer Kiwis a 0.0%* alcohol Heineken product that delivers the premium Heineken taste that consumers know and love.”

Health-conscious Kiwis are part of the global moderation movement, with a recent study of New Zealanders, aged between 22 and 37, revealing that

they respect those who moderate their drinking – with 66% deeming that moderating your drinking is “cool”.** “We have a bold ambition to lead the premium Low and No Alcohol category beer segment and build positive associations around drinking choices,” says Simons. “In other words, we want to make no and low alcohol beer as acceptable as any other adult drink option.”

Heineken® 0.0 is now available at selected supermarkets, liquor stores, bars, restaurants and cafés around New Zealand.

DB recommends that Heineken® 0.0 is only sold in licensed premises and that all retailers I.D customers who appear under 25 years old, and only sell to those who are over 18 years old. *Less than 0.05% alc/vol from the natural brewing process **Heineken-commissioned research, Millennials and Responsible Drinking, December 2015, TNS

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BEER & CIDER NEWS

Packaging updates

Rekorderlig launches cider cocktails

Hawke’s Bay Brewing’s Black Duck Porter has a new look, a new ABV and a new name. It is now Black Duck Dark Ale and the brewing team has increased the ABV from 4% to 5% to make it more true to style, and have extended the maturation period in the tanks to enhance the flavour profile. Black Duck Dark Ale is also in a new look bottle.

Hawke’s Bay Brewing Co

REKORDERLIG HAS put a new twist on its ciders, launching a range of three cider cocktails that match some of the most popular existing Rekorderlig flavoured ciders with spirits and flavour garnishes.

The three flavours include: Rekorderlig Strawberry-Lime cider cocktail mixed with vodka, elderflower and a hint of mint; Rekorderlig Wild Berries cider cocktail mixed with rum and dark berries; and Rekorderlig Mango-Raspberry cider cocktail mixed with vodka, orange and lemon. 4.2% ABV. 4 x 330ml bottle multi-pack RRP $14.99

Emerson’s popular Pilsner is now available in a 330ml can 9-pack for RRP $32.99 Emerson's

DB

Steinlager Tokyo Dry is launching in a new slimline can 12-pack for RRP $24.99 Lion

You shouldn’t pick favourites but.

Parrotdog was awarded Champion Medium New Zealand Brewery at the 2018 Brewers Guild of New Zealand Beer Awards thanks to their golden children.

Peckham’s have released three ciders from their Rare and Reserve ranges in 750ml bottles. Cidermaker Alex Peckham says they showcase the character of the true cider apple varieties that Peckham’s grow at their Upper Moutere orchards. The three are Peckham’s Reserve Dry (6.9% ABV), Sweet Frenchie (5.8% ABV), and Western Pathfinder (6.9% ABV). All priced at RRP $19.99.

Peckham’s Cider

BEER & CIDER NEWS

Beer tumblers for summer serves A RANGE of Japanese stoneware beer tumblers is now available through Peter Gower NZ. The tumblers were created by Zero Japan and are handmade in Mino, in the Gifu prefecture. They have an unglazed, rough surface just below the inside of the lip, which delivers a fine and creamy foam. The 350ml tumblers are available in five colourways. sales@petergower.co.nz

Tuatara proud to brew for Winter Pride TUATARA BREWING Co. says it was proud to provide the festival beer for the 2018 Winter Pride Festival held in Queenstown in September.

Tuatara Founder and Master Brewer, Carl Vasta, says they were initially approached by Chris Dickson of Smiths Craft Beer House, who then introduced them to available where the beer is really good, like here Festival Director Marty King. “We learned more about what they’re trying to achieve, using the event to celebrate diversity, inclusivity and community. These are values that we’d all like to see more of, and that we’ve tried to encourage as part of our business over the years, so it was an easy sell to get us on board,” says Vasta.

The Tuatara Winter Pride Pale Ale was brewed at Tuatara’s Third Eye tap room by Carl Vasta and Chris Dickson along with Winter Pride team member Graeme Lester.

DRINKSBIZ WITH JAMESON

Spreading the word on Jameson Roisin Oates has an enviable role as the new Jameson Brand Ambassador to New Zealand. She tells us how she came to be here and why she can’t wait to spread the news about Jameson’s exciting new releases Can you tell us a little about your background?

I’ve been working as a Jameson Brand Ambassador with Pernod Ricard in Shanghai for the past two years. I studied Commerce International with Chinese at University College Dublin and was given the fantastic opportunity to study abroad for a year to improve my language skills, so spent six months in Beijing and then Shanghai. After my degree I landed the role of Jameson Brand Ambassador in Shanghai.

What will your role as Jameson Brand Ambassador in New Zealand involve?

It will focus on building awareness of our growing Jameson portfolio here, as well as tapping into the current drinking trends. There is a lot of on-theground advocacy involved in this role too and I will be spending time building relationships with bartenders, as well as the wider trade. Winning the hearts of bartenders is important to us as we understand the craft that goes into making a cocktail, so we want to offer something innovative and new for them to work with.

What makes the new Jameson Caskmates release so interesting?

Jameson Caskmates stems from a great story where our Head of Whiskey Science and the Head Brewer of a local craft beer brewery hatched a plan of swapping whiskey and seasoned beer barrels. From this, Jameson Caskmates Stout Edition was born. It's great for us to have a whiskey that really reflects our core values of a 'small brand mindset', which is why we are working with a local brewery in Cork to supply the beer used for Caskmates. Now we are excited to announce our new release of Jameson Caskmates IPA Edition. Rubbing shoulders with IPA introduces hoppy and fresh citrus notes, with the signature smooth finish Jameson does so well! This whiskey is 64 DRINKSBIZ OCTOBER / NOVEMBER 2018

“I’m really looking forward to sharing the stories behind these great whiskeys and showing there’s a lot more to the much loved Jameson than the Original Irish Whiskey.”

extremely versatile and can be enjoyed as a Boilermaker in partnership with a crisp citrus IPA, or even with some ice, tonic water and a dash of lemon, making it the perfect summer choice.

distillery. His favourite tool, the “croze” is what he uses to make grooves into which the cask is fitted.

Tell us about the other new whiskeys in the Jameson range...

A Jameson Black Barrel Old Fashioned.

This whiskey is matured in double charred bourbon barrels and sherry casks. The extra charring gives it a toasted wooden flavour, complemented by butterscotch, fudge and creamy toffee aromas, making it the perfect choice for an Old Fashioned.

“The Whiskey Makers’ Series” is a tribute to the craftsmen behind Jameson Whiskey. It is the ultimate collaborative effort resulting in three great tasting whiskeys made by our Head Distiller, our Head Cooper and our Head Blender (who are known collectively as ‘The Makers’) with each whiskey named after the maker’s favourite tool.

In New Zealand, we have launched “The Distiller’s Safe”, which is the creation of Master Distiller, Brian Nation. Brian wanted to highlight the beauty and power of the distillates. The “safe” is the tool Brian uses to sample the quality of the spirit without having to open the still.

Our newest release in this trilogy whiskey series is “The Cooper’s Croze”.

This is our fifth generation Master Cooper, Ger Buckley’s whiskey, which honours his mastery at selecting, repairing and maintaining the treasured casks at our

What’s your favourite Jameson serve?

What are you looking forward to in your new role?

Working with our new releases of Caskmates and Whiskey Makers Series, sharing the stories behind these great whiskeys and showing there's a lot more to the much loved Jameson than the Original Irish Whiskey. I can’t wait to share this with the trade and educate them on our wider product portfolio to pass on to consumers. Of course, I’m also looking forward to travelling around this beautiful country spreading the good word of Jameson Irish Whiskey!

For more information on what Roisin is up to or to get in touch you can find her on Instagram: @roisin_jameson.nz

NEW

GIN REPORT

The

Y A W A N U R e c n a s s i rena

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GIN REPORT

Much has been made of the gin renaissance in recent years, and with more to choose from than ever before, this spirit’s trajectory shows no signs of slowing

NEW ZEALAND Ariki Ultra Premium Gin 45% ABV, 700ml RRP $97 Beverage Brothers

Rarotongan vanilla and Tongan coconut give this New Zealand-made gin a Pacific twist, and sit alongside native Manuka and classic gin botanicals. Ariki has delicate floral and citrus aromas with a full-bodied, warming flavour and a rich, smooth finish.

Black Robin Rare Gin 43% ABV, 750ml RRP $89 Negociants

A fresh, citrus-forward gin with undertones of spice. The zesty citrus sits alongside a peppery heat from the addition of native horopito, and spicy warmth of star anise and liquorice.

Broken Heart Gin 40% ABV, 700ml RRP $70 Broken Heart Spirits

Broken Heart Quince Gin 30% ABV, 500ml RRP $70 Broken Heart Spirits

This London Dry gin blends 11 botanicals, combining piney juniper with floral notes from South Island lavender, earthy Nelson-grown hops and malt, and spicy notes from pimento and ginger, alongside angelica. It was just awarded a Bronze Medal at the IWSC 2018. Also available in a 57% ABV Navy Strength version.

The rich gold hue of this gin echoes that of the quince fruit used in its creation.

There is 20kg of quince macerated in every 100 litres of Broken Heart Quince Gin, with no additional sugar or other additives. It has a rich fruit aroma and flavour. Try serving neat as an alternative to dessert wine, with cheese and fruit, or as an adventurous match for pork dishes.

Broken Heart Barrel Aged Gin 40% ABV, 500ml RRP $70 Broken Heart Spirits

Six months in French Chardonnay oak mellows the original Broken Heart Gin and gives it pronounced oak aromas and flavour with a smooth, slippery mouthfeel.

Broken Heart No. 8 Rhubarb Gin 40% ABV, 500ml RRP $70 Broken Heart Spirits

Rhubarb is macerated in Broken Heart gin to create the brand’s latest offering. It has subtle rhubarb tartness on the nose, with a lingering rhubarb flavour.

Blush Rhubarb Gin 37% ABV, 700ml RRP $85 Blush Gin

As the name suggests, this gin has an attractive blush pink hue. Aromas of tart rhubarb mingle with subtle sweetness and notes of juniper. On the palate it is rounded, dry and has a delicate candied sweetness that balances the tart rhubarb flavour.

DRINKSBIZ OCTOBER / NOVEMBER 2018 67

GIN REPORT

Gin brands 23rd Street Distillery

This Australian gin brand was founded in 2016 and is located in a century-old distillery at Twenty Third Street, Renmark, in South Australia’s Riverland. The distillery was built by Barossa firm Chateau Tanunda in 1914 and later became home to a grower cooperative that finally ceased production in 2002.

23rd Street Distillery still uses the 100-year-old copper stills in its distillation.

Ableforth’s Bathtub Gin

A British spirits brand based in Kent, England. Founded in 2011, it also produces Ableforth’s Rumbullion, Cold Distilled Absinthe and Cherry Brandy.

Ariki

New Zealand company Ariki takes its name from the M ori word for a paramount chief or leader, also known on other islands of Polynesia as Ari’i (Tahiti) and Ali’i (Samoa, Hawaii). The company says it refers to its position as the Pacific region’s first ultra-premium spirits brand.

Ariki produces gin and vodka, both using Rarotongan vanilla and Tongan coconut, and supports organic growers in Polynesia.

Beefeater

This famed English gin was first produced in 1876 by James Burrough, who named it for the Beefeaters at the Tower of London.

Initially distilled in Chelsea, then in Lambeth, Beefeater moved to

68 DRINKSBIZ OCTOBER / NOVEMBER 2018

Curiosity Recipe #23 42% ABV, 500ml RRP $70 The Spirits Workshop

Curiosity Negroni Special 55% ABV, 500ml RRP $80 The Spirits Workshop

The single malt base spirit (made from Canterbury grain) used for this gin means the initial aroma straight after pouring immediately calls to mind whisky, rather than gin. But as it opens up, the tell-tale piney juniper quality emerges. It uses 11 botanicals, including Manuka from the East Coast, Gisborne citrus and Otago lavender to create a clean, rounded gin with complex spicy undertones of star anise, cinnamon and cardamom.

The juniper is macerated and vapour infused to intensify its flavour in this higher strength gin that was created to complement a Negroni and provide body to other cocktails. Time in new French oak gives it a woody character with a hint of vanilla sweetness. Also notes of spice and orange zest.

Curiosity Curious Dry 40% ABV, 500ml RRP $70 The Spirits Workshop

This gin has intense earthy and resinous juniper aromas, while on the palate there is peppery horopito and kawakawa, fresh citrus and subtle underlying spice of coriander and cardamom.

Using a base spirit made from Canterbury grain, this gin has a rich and complex aroma but is light and refreshing on the palate, with herbal characters thanks to an array of native botanicals such as kawakawa, horopito, Manuka and tarata (lemonwood).

Curiosity Pinot Barrel Sloe 27% ABV, 500ml RRP $60 The Spirits Workshop

The only New Zealand-made Sloe Gin, the team at Curiosity imports sloe berries from the UK and steeps them in Curiosity Gin for several months using a barrel previously used to age Otago Pinot Noir. The gin is sweetened with natural sugar before bottling. It has ripe berry sweetness on the nose, with a hint of marzipan. Rich, bittersweet fruit in the mouth, yet light on the palate, with juniper undertones.

Hidden World Guardian Gin 44% ABV, 750ml RRP $60 Hidden World

Hidden World Floral 44% ABV, 500ml RRP $60 Hidden World

Heady aromas of lavender balanced with spice from Indonesian pepper and lemongrass. Big and fruity, this gins sits on the bold side of floral, as opposed to delicate.

Hidden World Navy 60% ABV, 500ml RRP $70 Hidden World

This higher strength gin has savoury aromas of sage, horopito and black pepper laid over a solid juniper base.

These complex characteristics of herbs and spice continue on the palate, with lime adding a fresh note.

GIN REPORT

Kennington, still its home today, in 1958. Desmond Payne became Master Distiller in 1995 and remains in his role today. Pernod Ricard acquired Beefeater in 2005.

Hidden World Cucumber 44% ABV, 500ml RRP $60 Hidden World

Juno 2018 Spring Gin 40% ABV, 200ml RRP $42 Begin Distilling

A light, fresh clean aroma with gentle spice from coriander seed. Delicate, light and smooth on the palate, you can taste the crisp green cucumber skin, with undertones of spicy coriander seed.

One of the four seasonal expressions from Juno Gin. ‘Spring’ was made using fresh Tahitian lime blossom, Mexican key limes, gorse flowers and lemon verbena. It has an intense lime aroma with subtle juniper and orange blossom. It is silky on the palate with an explosion of fragrant citrus blossom and fresh lime.

Hidden World Monster J 51.5% ABV, 500ml RRP $70 Hidden World

One for those who love their gins ‘juniperforward’. The ‘J’ in the name stands for Juniper and there are no less than seven separate distillations of it in this gin. At 50% ABV it packs more of a punch than most, but is nonetheless smooth with an intense juniper aroma and flavour, and notes of peppery spice.

Juno Extra Fine Gin 40% ABV, 200ml RRP $30, 700ml RRP $88 Begin Distilling

A rounded aroma with juniper and lemon zest to the fore. Elegant and light on the palate with fresh citrus, juniper and delicate orange blossom. Subtle note of liquorice on the finish. This gin was awarded Bronze at IWSC 2018.

Juno 2018 Summer Gin 40% ABV, 200ml RRP $42 Begin Distilling

On first sniff, the ‘Summer’ expression from Juno calls to mind a sea breeze, which seems fitting when the label reveals that the bergamot oranges and angelica it uses were grown in the beachside village of Oakura in Taranaki. It has flavours of ripe citrus and a woody pepper character with subtle juniper.

Juno 2018 Autumn Gin 40% ABV, 200ml RRP $42 Begin Distilling

Juno’s ‘Autumn’ expression has a slightly sweet aroma, no doubt thanks to the ripe blackberries and blackcurrants used in its creation. It has a rich, rounded mouthfeel with a spicy warmth and a cardamom character.

Black Robin Rare Gin

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

Blush Gin

One of the latest arrivals on the New Zealand craft gin scene, Blush Gin was created in Auckland by restaurateur Elliot McClymont, and engineer and former publican Chris Thomas.

Bombay Sapphire

Bombay Sapphire was launched in 1987 and has grown to become one of the world’s most famous gins, in its distinctive blue bottle. ‘Bombay’ references gin’s popularity in India during Queen Victoria’s rule (her image appears on the label), while ‘Sapphire’ refers to the Star of Bombay, a 182-carat sapphire on display at the Smithsonian Institute.

Bombay Sapphire is owned by Bacardi and is produced at an historic mill in Hampshire, England.

Boodles Gin

Distilled, manufactured and bottled in the UK, Boodles is named after an exclusive 250-year-old private London gentleman’s club in St James Street, which can claim Winston Churchill and Ian Fleming as past members.

The Botanist

Made on Islay, the southernmost island of Scotland’s Inner Hebrides, The Botanist is described as an exploration of Islay’s botanical heritage and uses 22 botanicals that are foraged by hand.

Broken Heart

Master Distiller Joerg Henkenhaf first released Broken Heart gin several years ago following the death of a close friend and fellow Master Distiller, with whom he had first created it. The pair, both from Germany, had wanted to create a gin that captured the essence of their new homeland. Since then, Broken Heart Spirits has grown to include new gins, as well as a spiced rum, and vodka.

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GIN REPORT

Juno 2018 Winter Gin 40% ABV, 200ml RRP $42 Begin Distilling

Karven Dry Gin 40.8% ABV, 700ml RRP $74.95 Quench Collective

Reid + Reid Native Gin 42% ABV, 700ml RRP $65 Mineral

The ‘Winter’ expression from Juno has aromas of jammy red fruit, while on the palate there is a delicately spicy character and a long, warming finish. It uses strawberries and three kinds of chillies in its creation.

This small-batch gin combines classic botanicals with native Manuka flowers and lemon myrtle to create a smooth, citrus-forward expression with lifted flavours of lemon and grapefruit, slight sweetness and a warming undertone of cinnamon. It won Double Gold at the China Wine and Spirits Awards 2016 and Silver Outstanding at IWSC 2016.

A dry gin with a fresh, peppery aroma thanks to its use of horopito and kawakawa (also known as ‘bush basil’). It has a rounded, smooth mouthfeel and a warming finish.

Karven Raspberry Gin 40% ABV, 500ml RRP $59.95 Quench Collective

Part of Karven’s ‘Distillers Reserve’ range, this gin is made in small 100 bottle batches and uses raspberries plucked from bushes near the distillery in rural Puhoi, north of Auckland. It is a pale pink colour with aromas of juniper and a hint of fruit sweetness that lingers on the palate.

Karven Ginseng Gin 40% ABV, 500ml RRP $59.95 Quench Collective

Part of Karven’s ‘Distillers Reserve’ range and made in small 100 bottle batches using ginseng sourced from the mountainous regions of the central North Island. The aroma is earthy with an almost liquorice note, while on the palate it has a focused earthy flavour with warm, gingery spice characteristics.

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Lighthouse Gin 42% ABV, 750ml RRP $59.99 EuroVintage

A consistently award-winning gin from one of New Zealand’s first craft distillers.

Lighthouse uses a blend of 10 botanicals with spring water from Palliser Bay. The gin is smooth and fresh, with notable citrus characteristics from Yen Ben lemon.

Reid + Reid Barrel Aged Gin 42% ABV, 700ml RRP $70 Mineral

Ageing for three months in ex-Martinborough Pinot Noir French oak gives this gin a sepia colour and a rich, mellow aroma with a hint of sweetness in the background. On the palate it has peppery notes, complex warming spice and a subtle lingering sweetness.

GIN REPORT

Bulldog Gin

The Riot 42% ABV, 700ml RRP $74.99 Riot & Rose Spirits

This gin has a heady aroma of spice accompanying the juniper, while on the palate the citrus comes to the fore with mandarin and orange, and an underlying spicy heat from star anise and cardamom.

Smooth yet robust.

Fresh strawberries and rhubarb from Golden Bay are used in the new release Sacred Spring Sun Kissed Gin.

The Rose 42% ABV, 700ml RRP $74.99 Riot & Rose Spirits

A soft, lifted aroma of citrus and florals.

Smooth on the palate with flavours of rose and delicate spice. Light with a gently warming finish.

Sacred Spring Dry Gin 44% ABV, 700ml, RRP $79.99 Federal Merchants

Double distilled and vapour infused, this gin has fresh aromas of green Manuka leaves and juniper, and is creamy on the palate with warming spice flavours of cardamom, pepper and a long liquorice finish.

Sacred Spring Barrel Aged Gin 48% ABV, 700ml RRP $89.99 Federal Merchants

Three months ageing in a combination of new French oak and 14-year-old Murderer’s Bay Gold Rum barrels gives this pale golden gin a bold oak aroma and flavour, with a hint of sweetness sitting alongside notes of juniper, Manuka and spice.

Sacred Spring Saffron Gin 46% ABV, 700ml RRP $89.99 Federal Merchants

Saffron threads give this gin its vibrant golden hay colour and unique aroma and flavour. The rare and expensive spice is a natural complement to the cardamom profile of the original Sacred Spring Dry Gin. The gin is blended with rosebud-infused water and then infused with thousands of saffron threads. It has aromas of warm spice and exotic spicy flavours with an underlying subtle sweetness. A smooth finish with a warming note of cardamom.

Sacred Spring Chocolate Gin 44% ABV, 700ml RRP $89.99 Federal Merchants

This gin was created in partnership with Wellington mixology bar CGR Merchant Co. Cocoa husks and Rooibus (red bush) tea were infused in Sacred Spring Dry Gin, yielding a gin with a deep caramel colour, and a rich and intense cocoa aroma. It is smooth on the palate with a rounded cocoa flavour, a hint of caramel sweetness and freshness from the rooibos tea.

Sacred Spring Sun Kissed 37.5% ABV, 700ml RRP $79.99 Federal Merchants

A new release from Dancing Sands Distillery. Fresh strawberries and rhubarb sourced from the Golden Bay area are infused with Sacred Spring Dry Gin. The gin is aromatic and fresh; full of candied strawberry notes that balance the sour rhubarb character.

This London Dry gin was created in the USA in 2007 by entrepreneur Anshuman Vohra, to capture the spirit of the original British bulldog, Winston Churchill, of whom Vohra is a great admirer. Its distinctive heavy glass bottle with spiked collar references the punk rock era of modern England. Bulldog expanded into Europe in 2009 and was acquired by Campari Group in 2017.

Cardrona Distillery

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

Chase Distillery

A single estate distillery and working farm in England’s Herefordshire, Chase Distillery makes its own base spirit for its vodka and gins from potatoes grown on site. The distillery was established by potato farmer William Chase, who made his first vodka in 2008.

Citadelle

The gin brand of Maison Ferrand, a Cognac-producing House taken over nearly 30 years ago by craft distiller Alexandre Gabriel. He launched Citadelle in 1996 and it was the first in France’s artisanal gin movement.

Curiosity Gin

This New Zealand brand launched after four friends with backgrounds in the food, beverage and dairy sectors got together and bought a still in late 2015, keen to see if they could develop distinctly New Zealand spirits. The Spirits Workshop is now a small batch craft distillery in Christchurch producing Curiosity Gin and Crux Vodka, and single malt whisky in partnership with Workshops Distillery.

Elephant

This range of gins is made in Germany, yet takes its inspiration from Africa – particularly the tradition of a ‘sundowner’, the South African term for a sunset cocktail after a hard day’s work. Its botanical line-up includes ingredients unique to Africa, such as baobab.

Since launching in 2013, Elephant Gin has been giving 15 per cent of all proceeds to two African elephant foundations to support the preservation of African wildlife.

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Scapegrace Classic 42.2% ABV, 700ml RRP $79.99 Hancocks

Using 12 botanicals and Southern Alps water, this gin has intense aromas of juniper, orange peel and deep spice.

Juniper and citrus lead on the palate, which is crisp but smooth.

Made in support of Breast Cancer Awareness month, $5 from every bottle of The Source Barrel Aged Pink Gin sold will be donated to Breast Cancer Research.

Scapegrace Gold 57% ABV, 750ml RRP $125 Hancocks

The Source Barrel Aged Pink Gin 47% ABV, 750ml RRP $150 Cardrona Distillery

Victor Gin 42% ABV, 700ml RRP $75 Mineral

Special mention must first be made of the incredible accolade this gin received in July, winning the London Dry Gin Trophy at the IWSC 2018 – essentially naming it Best London Dry Gin in the world – an enormous accomplishment for a craft distilling company that launched just four and a half years ago. A juniper-forward style, this gin features a sweetness thanks to three layers of citrus (orange, lemon and tangerine).

Made to support Breast Cancer Awareness month, $5 from every bottle of this gin sold will be donated to Breast Cancer Research. The Source gin has been aged in Central Otago Pinot Noir seasoned oak, adding a hint of blush to the colour and complexity and richness to the flavour.

Very limited numbers available.

A citrus freshness accompanies the juniper on the nose, while on the palate this gin is delicate, clean and refreshing with notes of lemon, lemongrass, cardamom and coriander.

The Source 47% ABV, 750ml RRP $120 Cardrona Distillery

Candy pink in the glass, this gin has aromas of juniper and an underlying pomegranate tartness that continues on the palate with juniper and subtle notes of pepper.

Aromas of juniper and citrus are balanced with an almost perfumed note. On the palate, this vapour-distilled gin is delicate, fresh and zesty, with the addition of seasonal locally foraged rosehip (first brought to the Cardrona Valley by the Chinese) adding a local quality.

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Spectrum London Dry Pink Gin 40% ABV, 700ml RRP $59.99 New Zealand Wine and Spirit Merchants

Vaione Premium Pacific Gin 40.2% ABV, 700ml RRP $80 Vaione

Aromas of juniper, liquorice and a zing of citrus come to the fore, while on the palate there is intense citrus, earthy, woody characters and peppery spice.

A lingering citrus finish.

AUSTRALIA 23rd Street Distillery Signature Gin 40% ABV, 700ml RRP $79.99 New Zealand Wine and Spirit Merchants

The aroma has an almost tropical sweetness, with ripe mandarin and subtle juniper. On the palate there is juniper, rich citrus and a lingering spice.

GIN REPORT

Four Pillars

This small Australian distillery is based in Victoria’s Yarra Valley.

Founded in 2013, its stated aim is to bring modern Australia flavours to gin-making.

Four Pillars Rare Dry Gin 41.8% ABV, 700ml RRP $79.99 Tickety-Boo

Gabriel Boudier

Founded in France in 1874, Gabriel Boudier is a Dijon-based producer of spirits and liqueurs.

Described as “a truly modern Australia gin”, this is a classic dry gin that combines spice and citrus. Cinnamon and star anise add rich fruitcake tones, Tasmanian pepperberry leaf creates warmth and lemon myrtle is a delicate alternative to lemon peel. Whole oranges used in the blend offer a highly aromatic nose and palate that supports the spicy botanicals.

Gin Mare

The Gin Mare brand was launched in 2010 and the gin’s distillery is in a 13th century chapel located in an ancient fishing village between the Costa Brava and the Costa Dorada, south of Barcelona. It is strongly associated with the Mediterranean, using botanicals such as Spain’s arbequina olive, Italian basil, Greek thyme and Turkish rosemary.

Four Pillars Bloody Shiraz Gin 37.8% ABV, 700ml RRP $89.99 Tickety-Boo

With wine-producing Yarra Valley as their home, the team at Four Pillars took advantage of the local product and steeped Shiraz grapes in their Rare Dry Gin to create this unique expression. It has aromas of fresh pine needles and spice, and a peppery, dense raspberry character.

The palate is sweet, with long juniper and spice characters to finish. It is unfiltered and bottled a deep purple that turns iridescent pink when mixed with tonic or soda.

Vickers 37% ABV, 1L RRP $39.99 New Zealand Wine and Spirit Merchants

Made in a traditional London Dry style, this gin has leading aromas of juniper and citrus, leading to an intense flavour of juniper and spice.

Glendalough

JAPAN Roku 43% ABV, 700ml RRP $64.99 Beam Suntory

This gin uses six Japanese botanicals: sakura leaf, sakura flower, gyokuro tea, sencha tea, sanshō pepper and yuzu, which are distilled individually then blended with eight traditional gin botanicals. Roku has aromas of juniper, with spicy pepper and an undertone of green tea. It is smooth on the palate with the initial citrus freshness of the yuzu giving way to intense pepper spice and a hint of delicate green tea. The hexagonal shaped bottle reflects the six Japanese botanicals.

The Glendalough Distillery, south of Dublin, was set up by five friends keen to revive Ireland’s craft distilling heritage. It produces gin, whiskey and traditional Irish poitín.

The distillery’s labels features Saint Kevin of Glendalough, a holy man who founded a monastic settlement in the area in the 6th century.

G’Vine

A French gin made at Maison Villevert, a 16th century family estate just outside Cognac in southwestern France. Made with grape spirit, the G’Vine gins are designed to capture nuances of the vineyard.

Half Hitch

Half Hitch has established its micro distillery in Camden Lock – once the heart of London’s gin distilling and warehousing industry. The name Half Hitch refers to the strong rope knot used to moor barges along the Lock during the industrial era.

Hammer & Son

A brand created in the UK by gin specialist and judge, Henrik Hammer.

Hayman’s

A family-owned gin distilling business that traces its roots back to London in the 1860s and makes the Haymans the only family of original English gin makers still distilling today.

Hendrick’s

The recipe for this Scottish gin was developed by its Master Distiller, Lesley Gracie, in 1999 when parent company William Grant & Sons was looking for a new spirit to add to its portfolio. It uses infusions of rose and cucumber to create its unique flavour profile.

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ENGLAND Ableforth’s Bathtub Gin 43.3% ABV, 700ml RRP $79.99 Neat Spirits

Made from a wheat grain copper-pot still spirit infused with juniper, dried Seville orange peel, coriander, clove, cassia bark and cardamom. Bathtub has a juniperrich aroma with a hint of cardamom, orange blossom and cinnamon. A creamy mouthfeel, juniper leads on the palate with subtle spice from the additional botanicals. The spice lingers on the finish with slight orange peel character.

Beefeater 24 45% ABV, 700ml RRP $62.99 Pernod Ricard

Beefeater Master Distiller, Desmond Payne, created this gin after being inspired by tea’s potential as a botanical during a visit to Japan. Sencha tea and Chinese green tea give clean, green notes to this gin, which also features grapefruit peel (to retain Beefeater’s classic citrus qualities) alongside coriander, orris root and angelica. The ‘24’ in the name refers to the fact the botanicals are steeped in the spirit for 24 hours before distillation.

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Beefeater Pink 45% ABV, 700ml RRP $39.99 Pernod Ricard

Boodles 40% ABV, 700ml RRP $54.99 EuroVintage

A new addition to the Beefeater range, the Pink expression combines natural strawberry flavour with citrus and classic juniper botanicals.

Boodles is distinct from many other gins in that it contains no citrus botanicals, as the original distillers expected a “proper drink” to include a slice of lemon or lime.

It is made from a spirit distilled from British wheat, with nutmeg, sage and rosemary balancing out the juniper.

Chase Distillery in Herefordshire copper pot distils its own potato vodka with 10 classic gin botanicals to produce its GB Extra Dry Gin. Bombay Sapphire 40% ABV, 1L RRP $53.99, 700ml RRP $39.99 Lion

The distinctive ice-blue bottle of Bombay Sapphire is a staple behind bars around the world. The characteristics of its 10 botanicals are captured using vapour infusion. Flavours of juniper and citrus lead on the palate, along with spice from liquorice and coriander and underlying light woody notes.

Bulldog Gin 40% ABV, 700ml RRP $59.99 EuroVintage

The distinctive heavy glass bottle of Bulldog with its spiked collar references the punk rock era of modern England, while the London Dry gin inside was designed to capture the spirit of the original British bulldog, Winston Churchill. Bulldog’s subtle juniper character sits alongside delicate floral and citrus aromas and flavour.

A smooth gin with a clean finish.

Chase GB Extra Dry Gin 40% ABV, 700ml RRP $78.99 Long Cloud Wines & Spirits

Chase Distillery in Herefordshire copper pot distils its own potato vodka with 10 classic gin botanicals to produce its GB Extra Dry Gin. It has aromas of citrus and spice, with flavours of juniper, lemon and underlying rich spice, with a dry finish.

GIN REPORT

Hidden World

This New Zealand brand is a joint venture between Epic Brewing’s Luke Nicholas and distiller Anthony Sexton. It launched with Guardian Gin in late 2016 and an array of limited edition varietals have been added to the range since.

Juno

Established in Taranaki in early 2017 by husband and wife team Jo and Dave James of Begin Distilling. Juno has a strong focus on locally grown, seasonal botanicals.

Karven

New Zealand craft distillers Karven launched in late 2016 and produce a range of small-batch spirits in Puhoi, north of Auckland. The range includes gin, vodka, vermouth, absinthe and amaro.

Larios Chase Oak-Aged Sloe & Mulberry Gin 29% ABV, 500ml RRP $79.99 Long Cloud Wines & Spirits

Wild hedgerow sloe berries from Herefordshire and mulberries are gently macerated in Chase GB Extra Dry Gin and then oak-aged in Rhône Valley red wine casks. The gin has aromas of sweet, ripe blackcurrants, redcurrants, stone fruit and rich botanicals. The mouthfeel is smooth and rich, with sweet, fresh flavours of plummy stone fruit balanced with a touch of tartness. A long finish, with subtle oaky undertones.

Wild hedgerow sloe berries and mulberries are gently macerated to create Chase Oak-Aged Sloe & Mulberry Gin.

Chase Pink Grapefruit & Pomelo Gin 40% ABV, 700ml RRP $98.99 Long Cloud Wines & Spirits

Fresh citrus flavours from the peels of pomelo and pink grapefruit are combined with Chase’s GB Extra Dry Gin. This is a floral, zesty gin with intense tartness on the palate, fresh grapefruit peel flavour and subtle hints of juniper.

Chase Seville Marmalade Gin 40% ABV, 700ml RRP $98.99 Long Cloud Wines & Spirits

A note on the bottle suggests this gin is ideal for a Breakfast Martini and its intense marmalade characters back this idea up. It has delicate orange peel aromas, and an intense bitter orange marmalade flavour with a refreshing lift.

A lingering bitter orange finish.

Chase - Williams Elegant 48 Gin 48% ABV, 700ml RRP $98.99 Long Cloud Wines & Spirits

Williams Elegant 48 Gin is made using rare varieties of apples from the 200-year-old orchards at Chase Distillery in the Herefordshire countryside. Hops, elderflower, Bramley apple, angelica root, orange and lemon peels, plus wild botanicals add to the delicate qualities of the gin, which has aromas of juniper, citrus, and floral characters. On the palate it is elegant, crisp and fruity with subtle apple undertones. The finish is clean, aromatic and complex.

A Spanish gin brand that traces its origins to Malaga on the Mediterranean coast, when a distillery was established there in 1866. The distillery was bought by the third Marques de Larios, who founded Casa Larios in 1916.

Le Gin De Christian Drouin

Maison Drouin is an historic estate in Normandy, France. It was best known for its calvados before third generation Guillaume Drouin joined the family business and saw the potential for a gin based on the apples from the estate’s orchards.

Lighthouse Gin

Established in 2005, Lighthouse Gin was one of the first distillers on New Zealand’s now burgeoning craft distillery scene. It takes its name from the Cape Palliser lighthouse on the southernmost tip of the North Island and is produced in Martinborough.

It has been awarded the last four years running at the IWSC, most recently a Silver Outstanding at IWSC 2018.

Luxardo

Established in Sardinia in 1821, and still 100% controlled by the founding family, Luxardo is one of the oldest European firms producing liqueurs.

Transferred to Torreglia (Padova) in 1947, it is regarded as a leader in the liqueur industry.

Malfy Gin

The Malfy distillery is in the Piedmontese town of Moncalieri in Italy. Established in 1906, Torino Distillati is run by the Vergnano family. Malfy is known for its use of coastal grown Italian lemons in its distillations.

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Half Hitch Gin 40% ABV, 700ml RRP $ 84.99 Hancocks

Hayman’s Dry Gin 40% ABV, 700ml RRP $42.99 Hancocks

Hayman’s Royal Dock Navy Strength 57% ABV, 700ml RRP $79.99 Hancocks

The key botanicals in this gin are black tea, bergamot, wood, hay and pepper.

It has aromas of juniper and a citrus note from the bergamot with an undertone of pepper. On the palate there is a fresh note of sweet orange, balanced with earthy black tea. The finish is of subtle cinnamon and fresh lemon zest.

A classic London Dry gin using 10 botanicals steeped in English wheat spirit prior to distillation. Fresh, crisp and with a lively citrus finish.

This gin was first supplied to the English Admiralty in 1863. It has a subtle juniper aroma, while on the palate the juniper intensifies, balanced with citrus and spice and a lingering finish of pepper and liquorice.

Hammer & Son Geranium Premium Dry Gin 44% ABV, 700ml RRP $91.99 Long Cloud Wines & Spirits

Hammer & Son creator Henrik Hammer (a gin specialist and judge) worked with his father (a chemist) to create this Geranium Gin. Using his father’s skills in extracting and combining essential oils, they created this gin with a unique botanical flavour.

It is a smooth and balanced gin with citrus-rose aromas of geranium and a delicate taste of juniper and exotic spice.

Hammer & Son Old English Gin 44% ABV, 700ml RRP $91.99 Long Cloud Wines & Spirits

The unexpected presentation of this gin in a champagne bottle harks back to 18th and 19th century England, when that country was the largest importer of French champagne and the empty bottles were used for filling at gin shops. This classic gin is distilled in the oldest working pot still in England using a recipe dating back to 1783.

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Hayman’s Sloe Gin 26% ABV, 700ml RRP $44.99 Hancocks

Hayman’s version of this British classic has intense plummy aromas, a hint of almond and delicious fruit flavours. A complex, warming finish.

Martin Miller’s Gin 40% ABV, 700ml RRP $59.99 EuroVintage

A small-batch English gin that is lended in Iceland to take advantage of that country’s pure spring water.

It is pot distilled using two separate distillations, giving a balance of citrus and juniper. It has delicate floral aromas alongside juniper and a hint of citrus, which continue on the palate, with spice characters from cardamom and peppercorn.

GIN REPORT

Martin Miller’s

This small-batch English gin was created in 1999 by entrepreneur and bon vivant Martin Miller (who died in 2013). It is distilled in England and then blended with pure Icelandic spring water. Martin Miller’s Gin is one of the most highly awarded in the world.

Monkey 47

Martin Miller’s Westbourne Gin 40% ABV, 700ml RRP $79.99 EuroVintage

Seagers Dry Gin 37.2% ABV, 1L RRP $34.99 Independent Liquor

A higher strength gin created for the UK bar trade, it has an emphasis on the spicier, peppery notes of cassia and nutmeg, making it ideal for classic cocktails.

Aromas of juniper and citrus at the fore, Seagers has a light, slightly sweet flavour and a hint of warming spice.

Martin Miller’s 9 Moons Gin 40% ABV, 700ml RRP $109 EuroVintage

Sipsmith London Cup 29.5% ABV, 700ml RRP $59.99 Beam Suntory

The first cask-aged gin from Martin Miller, it is matured for nine months in American oak bourbon barrels. The slight vanilla sweetness from the oak enhances and amplifies the botanicals; there are citrus notes and light oak in the finish.

In the style of a punch, Sipsmith London Cup is made from the Sipsmith London Dry Gin infused with Earl Grey tea, borage, lemon verbena and a host of other botanicals. The aroma is sweet with orange and a background of cardamom.

On the palate the sweetness is gentle and it finishes dry with complex spice.

Martin Miller’s 26 Moons Gin 42% ABV, 700ml RRP $149 EuroVintage

Sipsmith London Dry 41.6% ABV, 700ml RRP $79.99 Beam Suntory

Ageing in a single ex-Madeira cask for 26 months has given this newer expression from Martin Miller a pale pink hue, slight vanilla sweetness and a dry freshness.

There are citrus characters on the palate with soft floral notes in the finish.

A classic London Dry gin with intense juniper and delicate citrus on the nose.

Juniper leads on the palate with lemon and subtle spice. A lingering citrus and juniper finish.

Portobello Road No. 171 Gin 42% ABV, 700ml RRP $59.99 EuroVintage

A selection of classic botanicals such as orris, lemon and bitter orange peels, nutmeg and cassia are blended with a base spirit distilled from English wheat to create what the trio behind this brand calls a salute to “London’s distillers of the past”. The gin has solid flavours of juniper, citrus and coriander.

Sipsmith Sloe Gin 29% ABV, 500ml RRP $59.99 Beam Suntory

Sipsmith freezes wild sloe berries to break the skins, then rests them in the London Dry Gin for three to four months. The gin has aromas of marzipan and sweet, rich red fruit, while on the palate there is jammy red fruit and more marzipan character.

This gin’s origins trace to southern Germany’s Black Forest region, where it is still made today.

Following World War II, a British commander in the Royal Air Force (Monty Collins) was living in Berlin and sponsoring an egret monkey while helping with the rebuild of Berlin Zoo. He later moved to the Black Forest and, finding an abundance of juniper, pure water and herbs, developed his gin recipe. It was unearthed years later alongside a bottle labelled ‘Max the Monkey – Schwarzwald Dry Gin’.

The ‘47’ refers to the number of plant ingredients used in the gin’s distillation.

Pickering's Gin

Pickering’s was founded by two friends in Edinburgh and is handcrafted at Summerhall Distillery, the first exclusive gin distillery to be established in the city in more than 150 years. It is based on an original Bombay recipe, said to have been dated 1947 and handwritten on a fragment of paper that resurfaced in 2013 when distilling at Summerhall began.

Portobello Road No. 171

Three friends (and former bartenders and restaurateurs) created Portobello Road No. 171 Gin in 2011. The trio had earlier bought the historic Portobello Star pub in London and converted the upstairs into a gin museum experience – the Ginstitute – where they developed their new Portobello Road No. 171 Gin.

Reid + Reid

Kiwi brothers Chris and Stewart Reid founded Reid + Reid Dry Gin in 2016, inspired by the thriving UK craft distilling scene. Based in Martinborough, they produce two gins and a dry vermouth.

Riot & Rose

One of the newer additions to New Zealand’s gin scene, creator Jane Walkenhorst launched Riot & Rose with two signature gins. Each references an era in which gin was at the fore: the 1740s in the midst of the London gin riots, and the 1920s.

Riot & Rose is based in Marlborough.

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Sipsmith V.J.O.P. 57.7% ABV, 700ml RRP $119.99 Beam Suntory

As the name indicates, juniper takes the lead role in this higher strength gin. (V.J.O.P. stands for Very Junipery Over Proof) with three times the juniper used in Sipsmith’s London Dry. It has an intense juniper aroma and flavour, with an undertone of rich spice.

Tanqueray 47.3% ABV, 1L RRP $53.99, 750ml RRP $40.99 Lion

Widely regarded as the quintessential London Dry Gin, Tanqueray is beloved by bartenders the world over. Its aroma is of juniper with a subtle citrus character.

It is clean and dry on the palate with intense juniper and liquorice that lingers on the finish.

Thomas Dakin Gin 42% ABV, 700ml RRP $89.99 Federal Merchants

A juniper-led classic style using 11 botanicals. It has sweet orange and citrus notes, English coriander and a peppery, savoury finish from the unique botanical addition of red cole (horseradish).

Warner Edwards Harrington Dry Gin 44% ABV, 700ml RRP $94.99 Long Cloud Wines & Spirits

This was the first release from artisanal producer Warner Edwards, from their farm in Northamptonshire. Its strong notes of cardamom and nutmeg give an intense warmth to the well-rounded and complex palate.

Warner Edwards Victoria’s Rhubarb Gin 40% ABV, 700ml RRP $94.99 Long Cloud Wines & Spirits

Warner Edwards Harrington Elderflower Gin 40% ABV, 700ml RRP $94.99 Long Cloud Wines & Spirits

This gin can claim royal connections, as it is made using a crop of rhubarb grown originally in the kitchen garden of Buckingham Palace during the reign of Queen Victoria. The rhubarb juice is extracted using a traditional fruit press and blended with the Harrington Dry Gin to create a blush pink expression that is sweet and tangy on the palate.

A delicate expression of Warner Edwards rural farm distillery, this gin is infused with fresh elderflowers, handpicked on their property. Harvested just once a year, the elderflowers go from field to bottle in just a few hours. A balanced gin that is smooth, sweet and delicately fragrant with summer elderflower.

Warner Edwards Honeybee Gin 43% ABV, 700ml RRP $94.99 Long Cloud Wines & Spirits

Honeybee Gin features 28 natural botanicals and is infused with honey sourced locally, and from Warner Edwards’ own hives at their farm distillery.

The gin is floral and zesty with a lingering, gently sweet finish.

Warner Edwards Harrington Sloe Gin 30% ABV, 700ml RRP $79.99 Long Cloud Wines & Spirits

Sloe berries are handpicked from hedgerows on Warner Edwards farm and steeped in Harrington Dry Gin to create this intensely fruity gin. Not overly sweet, it has notes of cherry and almond.

A rhubarb crop grown originally in Queen Victoria’s garden is used to create Warner Edwards Victoria's Rhubarb Gin.

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GIN REPORT

Roku

Whitley Neill 42% ABV, 700ml RRP $69.99 Hancocks

A smooth, citrusy gin with a distinctly floral aroma. Although made in England, Whitley Neill draws inspiration from Africa, with its signature botanical the baobab fruit, which has a grapefruitlike taste. Aromatic Cape gooseberries give the gin its golden colour and citrus flavour. A soft, smooth gin with notes of exotic spice, herbs and citrus.

IRELAND Glendalough Wild Botanical Irish Gin 40% ABV, 700ml RRP $69.99 Tickety-Boo

A seasonally-inspired gin that uses fresh botanicals from the mountains in Ireland’s County Wicklow. The botanicals are gathered and then distilled at Glendalough Distillery the next day to create a gin that captures the seasons.

Fresh floral aromas lead to flavours of juniper, citrus and pine, summer flowers and hints of autumn fruit, with a warming spice-driven finish.

SCOTLAND The Botanist 46% ABV, 700ml RRP $84.99 Hancocks

The botanical heritage of Islay, the southernmost island of Scotland’s Inner Hebrides, is the focus of this gin in which 22 local botanicals (including tansy, hawthorn and bog myrtle) are added to nine classic gin aromatics. The gin is rich, intense and full-bodied yet smooth, with complex floral aromas.

Hendrick’s Gin 41.4% ABV, 700ml RRP $79.99 Federal Merchants

Hendrick’s use of cucumber and rose petal infusions give it a distinctively delicate quality that has become much loved by gin aficionados the world over.

Its aroma has a hint of floral alongside the juniper, while on the palate there is freshness from the cucumber and exotic Turkish Delight from the rose. Complex, smooth and refreshing.

Pickering’s Gin 42% ABV, 700ml RRP $69.99 EuroVintage

Based on an original Bombay recipe, Pickering’s has strong aromas of juniper and citrus, with underlying notes of spice.

In the mouth it is fresh and clean – the flavours of juniper and citrus giving way to warming spice of cardamom, coriander seed and clove.

The premium gin brand from Japanese distillery Suntory (now Beam Suntory). Suntory was founded in 1899 and is the No.1 whisky distiller in Japan, known for its flagship single malt whisky “Yamazaki”, “Hakushu” and the blended whiskies “Hibiki”. In 2014, Suntory Holdings acquired Beam Inc. to create Beam Suntory, the world’s third largest premium spirits company.

Rutte

The Rutte family first started distilling spirits in Holland in 1872 and still hand-makes its gins and genevers in the same room where founder Simon Rutte concocted his first spirits. It is the smallest distillery in Holland.

Sacred Spring

Sacred Spring is the gin brand from Dancing Sands Distillery in Nelson’s Golden Bay. Its spirits (Dancing Sands also produces vodka and rum) are made using water from an aquifer that feeds the famed Te Waikoropupu Springs (“The Place of the Dancing Sands”) which is regarded as the clearest spring in the world. Owner Ben Bonoma describes the water in their gin as “the ninth botanical”.

Scapegrace

Three New Zealand friends launched Rogue Society Distilling Co. in 2014 and its two gin expressions quickly became some of the top sellers in New Zealand, also garnering international awards. A trademarking issue with a US brewery meant Rogue Society had to change its name to enter the European market and in early 2018 its gins were renamed ‘Scapegrace’, which is an 18th century word for ‘rogue’, ‘free-spirit’ and ‘libertine’. In August 2018 Spacegrace Gold was awarded Best London Dry Gin at the IWSC. Scapegrace is currently trading in more than 35 countries.

Seagers

The London style dry gin first made

by Seager Evans and Co, a Londonbased wine and spirits company established in 1805.

Sipsmith

Craft distillers Sipsmith made their name in 2009 when they became the first traditional copper gin distillery to open in London in nearly 200 years. Their gins found early success with trade and consumers and in 2017 Beam Suntory took a controlling interest in the brand with plans to accelerate global growth.

Sipsmith also makes a barley vodka.

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FRANCE Citadelle Original 44% ABV, 700ml RRP $69.99 Neat Spirits

An artisanal French gin that uses 19 botanicals; among them violet, iris and blackcurrant. Creator Alexandre Gabriel uses a patented progressive infusion method in which each botanical is infused in an alcohol made from French wheat.

The unique distillation method creates an elegant gin that is soft and smooth on the palate. It has subtle aromas of juniper and citrus, which continue on the palate, alongside spiced notes of pepper, nutmeg and cinnamon. The distinctive bottle was inspired by 18th century France.

Citadelle Reserve 45.2% ABV, 700ml RRP $99.99 Neat Spirits

Distiller Alexandre Gabriel was one of the first to release an aged gin, with his Citadelle Reserve in 2008. After several years of experimentation, he perfected his recipe by adding yuzu, génépi (wormwood) and bleuet (cornflower) and resting the gin for five months in five different types of barrels: acacia, mulberry, cherry, chestnut and French oak. The gin is then blended and refined in an eight-foot tall, egg-shaped oak barrel. This ageing method intensifies the citrus notes and softens the mouthfeel.

Citadelle Reserve has aromas of dried spice, herbs and juniper. It is silky in the mouth with spice, pepper and notes of lemon zest, ginger and almond.

Gabriel Boudier Saffron Gin 40% ABV, 700ml RRP $69.99 Tickety-Boo

The distinctive mellow earthy aroma of saffron sits alongside piney juniper in this vibrant gold gin. On the palate it has a rich spiced flavour with an underlying earthiness, spice and a hint of sweetness.

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G’Vine Floraison 40% ABV, 700ml RRP $75.99 EuroVintage

G’Vine Nouaison 45% ABV, 700ml RRP $75.99 EuroVintage

Made with grape spirit at a 16th century family estate in the heart of Cognac country, G’Vine Floraison aims to capture springtime in the vineyard. Its signature botanical is the flower of the grapevine, which exists for just a few days before maturing into a grape berry. These flowers are handpicked, macerated in the grape spirit and then distilled before being blended with nine botanicals. Its floral aroma has an almost vanilla sweetness, with a flavour that is rounded and smooth, leading to a warming finish of liquorice, ginger and nutmeg.

Created as a richer, intensely aromatic alternative to dry gins, G’Vine Nouaison Gin uses a range of fruit, aromatic and spice botanicals with its grape distillate.

Le Gin de Christian Drouin 42% ABV, 350ml RRP $68.99 Hancocks

Made by a house specialising in French calvados, this unique gin has a luxurious aroma that calls to mind caramelised apples and rich fruit. It incorporates 30 apple varieties and complementary aromatics such as rose, lemon, ginger and cardamom. On the palate the juniper is subtle, while the sweet apple flavour continues with a hint of delicate rose, underlying spice and a soft finish.

GIN REPORT

Tanqueray

Tanqueray was developed in the 1830s by Charles Tanqueray, a clergyman’s son who chose not to follow the family calling and instead opened a distillery in Bloomsbury, London. Its recipe used just four botanicals (juniper, angelica root, liquorice and coriander seeds), which are still used today to make Tanqueray. The brand is owned

by Diageo.

Thomas Dakin

One of the more recent gin offerings from London, this gin is named after one of England’s 18th century gin pioneers.

Vaione

Keen craft distillers John Sexton and son Anthony started New Zealand premium gin brand Vaione, and the brand reflects John Sexton’s Pacific heritage.

Vickers

GERMANY Elephant Dry Gin 45% ABV, 500ml RRP $79.99 Federal Merchants

A subtle juniper aroma with herbaceous notes. A complex but smooth palate of floral, fruit and spice flavours.

Elephant Sloe Gin 35% ABV, 500ml RRP $79.99 Federal Merchants

Fresh sloe berries are combined with Elephant Dry Gin to create a rounded, lightly sweet and fruity gin with a warm red hue. It has a rich fruit aroma with a slight note of marzipan, while on the palate it is slightly sweet with intense fruit flavours.

Elephant Strength Gin 57% ABV, 500ml RRP $89.99 Federal Merchants

Monkey 47 47% ABV, 500ml RRP $89.99 Pernod Ricard

An array of 47 botanicals go into this gin, which has its origins in southern Germany’s Black Forest region. Monkey 47 has aromas of freshly crushed forest floor herbs alongside the juniper. On the palate there are herbaceous flavours with rounded warmth from the spices.

HOLLAND Rutte Celery Dry Gin 43% ABV, 700ml RRP $84.99 Hancocks

The Rutte family has used celery in its gins since it began distilling in the Netherlands in the 1870s. This is a light, citrusy gin distilled from seven classic gin botanicals, including its signature celery. It is dry, with a hint of lemon and a fresh celery note.

A stronger expression of the Elephant London Dry Gin, this version amplifies the aroma and flavours of the botanical blend.

The unique Le Gin de Christian Drouin has a luxurious aroma that calls to mind caramelised apples and rich fruit.

Vickers was created in London in 1813, by brothers John and Joseph Vickers at their distillery, J & J Vickers & Co. It was first exported from London to Australia in the early 1930s, and has been made in Australia under license since the early 1940s.

Victor

The first gin from New Zealand craft distilling brand Thomson, which was established by husband and wife team Rachael and Mathew Thomson in 2010. They initially blended whiskies and distilled single malt at their distillery in Riverhead, in Auckland’s north west, then added Victor gin to the range of spirits in August 2017. It won a Silver Outstanding medal at the IWSC the same year.

Warner Edwards

An English craft distilling company specialising in small-batch artisan gins. Warner Edwards operates from a 200-year-old barn on Falls Farm in the village of Harrington, Northamptonshire. It uses the farm’s natural spring water in its spirits.

Whitley Neill

This English brand inspired by Africa was created by Johnny Neill, an eighth generation Neill family member and whose family had a tradition of gin distilling that dated back to 1762. The symbol on the label is Africa’s distinctive baobab tree.

DRINKSBIZ OCTOBER / NOVEMBER 2018 81

GIN REPORT

ITALY Luxardo Sour Cherry Gin 37.5% ABV, 700ml RRP $59.95 Sur Wines

Luxardo Marasca Cherry Juice is infused in Luxardo’s London Dry Gin distillate to create this deep red gin with an intense aroma of Marasca cherry and juniper.

The flavour is strongly juniper, with spice, Marasca cherry and a lingering sour aftertaste.

Malfy Con Arancia 41% ABV, 700ml RRP $54.99 EuroVintage

Sicilian blood orange peel is steeped and pressed then blended with juniper and other botanicals before distillation to create this deep ruby red gin. It has aromas of orange blossom with a background of juniper. The flavour is of rich, bittersweet citrus with a long finish.

Malfy Gin Con Limone 41% ABV, 750ml RRP $54.99 EuroVintage

A citrus-forward gin that is distilled in the Piedmontese town of Moncalieri in Italy, using coastal-grown lemons. The peels are steeped in alcohol and pressed, and the resulting infusion is then blended with the juniper and remaining botanicals. Aromas of citrus and juniper with flavours of anise, citrus and coriander.

Malfy Gin Originale 41% ABV, 750ml RRP $54.99 EuroVintage

Aromas of juniper, coriander and anise, while on the palate it is dry and crisp with complex juniper, liquorice and a hint of citrus.

Malfy Gin Rosa 41% ABV, 700ml RRP $54.99 EuroVintage

A pale pink gin with bright, fresh aromas of citrus, rhubarb and spicy anise.

The Sicilian pink grapefruit and Italian rhubarb used in its creation provide a rich citrus flavour, with a tart note and a long juniper finish.

SPAIN Gin Mare 42.7% ABV, 700ml RRP $75.99 EuroVintage

Spanish citrus and herbs are at the heart of this gin, which also combines Arbequina olives, thyme, basil and rosemary. It has rich aromas of citrus, fennel and juniper, with a soft, rounded juniper-led flavour and a finish of intense botanicals and spice.

Larios 12 40% ABV, 1L RRP $44.99 Beam Suntory

A citrus-dominant blend of 12 botanicals, among them orange, mandarin, tangerine, lemon, lime, orange blossom, graperfruit and clementine. It has a delicate citrus aroma with subtle juniper notes. Citrus and juniper lead on the palate with slightly spiced character from the nutmeg and coriander.

Larios Dry Original 37.5% ABV, 1L RRP $38.99 Beam Suntory

A blend of classic gin botanicals, creating a juniper aroma with a hint of citrus.

Clean and dry on the palate with a balance of juniper and citrus, and a lingering citrus finish.

For distributor details see Distributor Index on page 93.

82 DRINKSBIZ OCTOBER / NOVEMBER 2018

Wild flora, foraged in the mountains around our distillery go fresh into the still within hours of picking for a beautifully balanced, deeply layered gin.

glendalough distillery. stand apart.

Available through your preferred wholesale distributor or contact 09 377 7597 / sales@ticketyboo.co.nz

SPIRITS NEWS

Winter Storm is here THE THIRD release in the Glenfiddich Experimental Series is now available in New Zealand. Glenfiddich Winter Storm #03 is a limited edition Glenfiddich 21 YO whisky finished in Canadian Icewine casks and joins the earlier releases of Glenfiddich IPA Experiment and Glenfiddich Project XX. Designed to inspire unusual and unexpected variants, the Glenfiddich Experimental Series combines the brand’s passion for pushing Scotch whisky boundaries and collaborating with trailblazers beyond the world of whisky.

Glenfiddich Winter Storm is described as a short, crisp premium whisky imbued with a unique layer of sweetness and complexity. It came about after Glenfiddich’s Malt Master, Brian Kinsman, travelled to Canada in January 2016, during which he visited Niagara’s renowned Peller Estate. He toured the vineyards in freezing weather, where he learned how the grapes had to be picked by moonlight at -10˚C, when they were as hard as pebbles.

On returning to the Glenfiddich Distillery in Dufftown, Nation started experimenting with several French oak Icewine casks from the Canadian winery, filling them with various Glenfiddich aged malts for up to six months.

“Only the rarer whiskies, those aged for 21 years, could cope with the extra Icewine intensity,” says Nation. “Having more tannins, extracted from years in oak, these malts brought out a uniquely fresh lychee note instead of being swamped by sweetness.”

Glenfiddich Winter Storm is presented in a striking white ceramic bottle and beautifully embossed presentation box. Available on allocation.

Federal Merchants

SHOWCASE

Japanese craft gin Roku arrives Japanese whisky distiller Suntory (now Beam Suntory), has launched its premium gin, Roku, in New Zealand.

Roku, meaning ‘six’, is distilled from six distinctly Japanese botanicals: sakura leaf, sakura flower, gyokuro tea, sencha tea, sansh pepper and yuzu. These are harvested at peak flavour, in line with the Japanese tradition of ‘shun’. This means each is distilled individually according to their best extraction method ensuring its distinct qualities are maintained.

These extracts are then blended with eight traditional gin botanicals of juniper berry, coriander, angelica seed and root, cinnamon, cardamom, bitter orange and lemon peel. Roku has aromas of green tea and cherry blossom and is presented in a hexagonal shaped bottle, reflecting the balance of the six uniquely Japanese botanicals.

“The goal for us was to make something that was unusual, but not strange,” says Master Distiller Kazuyuki Torii. The result is a complex and layered palate with traditional gin notes at the fore before the flavours of the six botanicals develop. The aromatic zest of yuzu dominates in taste, before the crisp Japanese sansh pepper leaves a spicy finish.

Serve Roku as a ‘Japanese Gin & Tonic’ with ginger, to complement the distinctive yuzu/sakura top notes.

RRP $64.99 for 700ml bottle.

Beam Suntory

84 DRINKSBIZ OCTOBER / NOVEMBER 2018

Return of The Glenlivet 12 YO REPRESENTING THE signature style of The Glenlivet, the classic Single Malt is returning to the New Zealand market to sit alongside the Founder’s Reserve, 15 Year Old and 18 Year Old expressions, to form the classic range for The Glenlivet whisky.

With its distinctive gold colour and floral and fruit aromas, The Glenlivet 12 Year Old is matured using American and European oak casks, which gives the whisky its smooth style.

Its delicate and complex character derives from the height and shape of the stills at The Glenlivet Distillery in Moray, Scotland.

The Glenlivet 12 Year Old is available from November 2018.

RRP $69.99.

Pernod Ricard

Pair with Fever-Tree Premium Elderflower Tonic

Pair with Fever-Tree Premium Mediterranean Tonic

Pair with Fever-Tree Premium Mediterranean Tonic

Pair with Fever-Tree Premium Indian Tonic

NZ bars star in global awards FOUR NEW Zealand bars have been named in the Top 10 lists for the Asia & Pacific category of the Tales of the Cocktail Spirited Regional Awards for 2018. Founded in 2002, Tales of the Cocktail has grown from an annual walking tour of historic New Orleans cocktail bars into the world’s premier annual cocktail festival, where the international bar and spirits industry enjoys a week of seminars, tastings, networking and special events.

Eichardt’s Bar at Eichardt’s – Queenstown

Best Cocktail Bar - ASIA & PACIFIC

Best Restaurant Bar - ASIA & PACIFIC

28 Hong Kong Street – Singapore Above Board – Melbourne, Australia ATLAS – Singapore Bar Orchard Ginza – Toyko, Japan Bulletin Place – Sydney, Australia Caretaker – Auckland, New Zealand Native – Singapore Operation Dagger – Singapore Smoke & Mirrors – Singapore Speak Low – Shanghai, China

Cassia – Auckland, New Zealand Charlie Parker’s – Sydney, Australia Cut by Wolfgang – Singapore Hubert’s – Sydney, Australia Bar Luca – Sydney, Australia Maybe Frank – Sydney, Australia NOLA Adelaide Whiskies and Craft Beers – Adelaide, Australia Otto e Mezzo – Hong Kong Sober Company – Shanghai, China Zuma – Hong Kong

Best Hotel Bar - ASIA & PACIFIC Bamboo Bar at the Mandarin Oriental – Bangkok, Thailand Charles H at the Four Seasons – Seoul, South Korea Eichardt’s Bar at the Eichardt – Queenstown, New Zealand Elephant Bar at the Raffles Hotel – Phnom Penh, Cambodia EQUIS at the Four Seasons – Beijing, China Lobster Bar at Island Shangri-La – Hong Kong Manhattan Bar at Regent – Singapore Pascale Bar and Grill at QT – Melbourne, Australia The Ritz Carlton Bar & Lounge at The Ritz Carlton – Macau Social Club Hotel de Arts – Ho Chi Minh City, Vietnam

Best New Cocktail Bar - ASIA & PACIFIC Caffe Fernet – Singapore COA Hong Kong – Hong Kong Duke of Clarence – Sydney, Australia Employees Only – Hong Kong EQUIS Four Seasons Beijing – Beijing, China Jungle Bird – Kuala Lumpur, Malaysia Origin Bar at Shangri-La Hotel – Singapore The Old Man – Hong Kong The Parasol & Swing Company – Auckland, New Zealand Three X Co. – Kuala Lumpur, Malaysia talesofthecocktail.com

SPIRITS NEWS

Federal Merchants to distribute select Sazerac brands SOUTHTRADE INTERNATIONAL has appointed Federal Merchants & Co as the sole New Zealand distributors of Sazerac Company brands Buffalo Trace Bourbon, Fireball Cinnamon Whisky and Monte Alban Mexcal. The new arrangement came into effect on 1 October.

Ray Noble, managing director of SouthTrade International says they’re excited about the new partnership with Federal Merchants & Co. “They have a likeminded, passionate approach to our great industry and we know that the Sazerac brands will complement their fantastic portfolio. We have big plans for Fireball and Buffalo Trace in New Zealand and we know that Aidin and the team at Federal Merchants will help us realise this ambition.

We’d like to thank the team at Tickety-Boo for their hard work on Buffalo Trace and Fireball over the last eight years.”

Aidin Dennis, Federal Merchants & Co’s chief executive officer, says they’re delighted to welcome the brands on board.

“We continue to focus on premium value brands that complement our portfolio and are thrilled to be strengthening our spirits offering with these international market leaders. We recognise the same family values in Sazerac and SouthTrade that we pride ourselves on and it is what has made us a successful Kiwi-owned business. It is these values that will allow for a successful partnership. We look forward to expanding the distribution footprint of these Sazerac brands in New Zealand,” concluded Dennis.

SouthTrade International was established in 2001 to build premium spirits brands in Australia. Its current portfolio includes Southern Comfort, Fireball, Starward Whisky, Tito’s Handmade Vodka, Buffalo Trace, Alize and Fever-Tree.

SHOWCASE

Mount Gay on board for summer with Sustainable Coastlines As the world’s oldest premium rum brand, Mount Gay has had a longstanding relationship with our oceans and is enjoyed around the world by those who love the sea. Through sponsoring many sailing regattas globally, the brand is ingrained in sailing culture – from the iconic red hats to the beverage of choice.

In New Zealand, Mount Gay not only supports sailing clubs and regattas (it has been a proud supporter of the iconic Coastal Classic yacht race since 2002) but goes beyond – recognising that as an island nation, New Zealanders have a strong affinity with the sea.

Back in 2015, Mount Gay got on board as a supporter of Sustainable Coastlines, a multi award-winning charity on a mission to enable people to look after the coastlines and waterways they love. It is passionate about creating solutions for environmental challenges through collaborative projects.

#MTGAYNZ Mount Gay is proud to announce that more than $15,000 has been donated to date. For every $5 donated, Sustainable Coastlines can pick up 15 litres/2kg of litter from coastlines around New Zealand.

The campaign will be running again this summer along with local beach imagery and a new brand tagline “Time Well Spent”.

hancocks.co.nz Hancocks

DRINKSBIZ OCTOBER / NOVEMBER 2018 87

SPIRITS NEWS

Chivas XV arrives in NZ THE CHIVAS Scotch whisky range has a unique new addition with the Chivas XV, now available in New Zealand through Pernod Ricard. The blended Scotch whisky is selectively finished in Grande Champagne Cognac casks, bringing together two of the world’s most prestigious spirits. Chivas says the use of these casks delivers a rich, refined and velvety interpretation of its traditional house style.

Chivas XV, named in reference to both the age statement and the style of traditional Cognac classification, also features a contemporary new look, while sharing the same iconic bottle shape.

“Chivas XV is the perfect expression for those who want to celebrate with a truly luxurious and unique spirit,” says David Wallace, New Zealand Chivas Brand Ambassador. “It presents a more contemporary side to Scotch and encourages whisky drinkers to create memorable experiences that live on long after the celebration.”

Available from October. RRP $89.99.

Pernod Ricard

SHOWCASE

New pack reflects Jack Daniel’s NZ success A new 250ml can 10-pack of Jack Daniel’s Double Jack & Cola is launching in New Zealand from 1 November, following the success of the Double Jack varietal and the Jack Daniel’s brand as a whole. New Zealand Brand Manager Luke Seeney, of Jack Daniel’s distributor Hancocks, says the Jack Daniel’s Double Jack & Cola 4-pack and 10-pack cans have seen phenomenal growth over the last 12 months, with the 10-pack alone growing at 128% MAT in value** and the total Jack Daniel’s RTD portfolio growing at +11.09% in volume MAT**.

“This has led us to develop and launch the new 250ml can 10-pack into the New Zealand market,” says Seeney, “moving away from the standard slimline can and serving in the 250ml ‘Squat’ can. It will be available nationwide from 1 November and will sit in the mid-$20 price point on shelf.” **Nielsen Scan Data 31 August, 2018

Hancocks

SPIRITS NEWS

The Drammys showcases top whiskies in NZ THE INAUGURAL New Zealand Whisk(e)y Awards were held in September – an event developed specifically to showcase the best whiskies from around the world currently on offer within the New Zealand retail market.

Dubbed ‘The Drammys’, the inaugural 2018 competition received more than 100 submissions, with an industry judging panel assessing the whiskies across nine categories. The award-winners will feature in a national marketing campaign by principal sponsor Super Liquor to increase consumer awareness in selected Super Liquor stores from November. Suppliers can also include medal stickers on their award-winning brands.

New Zealand’s Thomson Whisky were the only local distillers to be awarded, receiving a silver each for their Thomson Two Tone and Thomson Manuka Smoke Single Malt, and a Bronze for the Thomson South Island Peat Single Malt. Gold Medals were awarded to GlenDronach Parliament 21YO and Lagavulin Single Malt.

New Zealand Small Batch

AWARD WINNING GINS WITH A KIWI TWIST

www.thespiritsworkshop.co.nz DISTRIBUTOR: PREMIUM LIQUOR orders@premiumliquor.co.nz

A spiced tribute to Absolut’s Swedish roots New to the Absolut range, Absolut Extrakt combines vodka with a warm flavour of green cardamom and other spices. It celebrates the centuries-old Swedish tradition of infusing alcohol with spices, herbs and plant extracts, which was then most often sipped neat, or as a ‘snaps’, as Swedes would refer to it.

Absolut Extrakt is smooth with some fruitiness, a slight sweetness and a spicy kick. It is best served neat and chilled or in a long drink with tonic, sparkling water or ginger beer.

Available now. RRP $39.99 (700ml).

Pernod Ricard

The perfect blend of delectable Chase Vodka with rich roasted coffee beans

Gin glasses by Denver & Liely JUST AS different wine varietals are best served in glasses designed to enhance their individual characteristics, so too are spirits, and Australian brand Denver & Liely has released a gin glass designed to showcase the popular spirit’s flavour and aroma.

Creators Denver Cramer and Liely Faulkner worked with Australian bartenders and gin distillers on the glass, which features a smaller opening to focus and intensify aroma.

Each glass is hand blown. RRP $60.

Available in NZ via craftgin.co.nz/collections/all/glass

SHOWCASE

Triple Wood the key to Grant’s global brand refresh

+64 (0) 21 1455871 shannon@longcloudwines.co.nz www.longcloudwines.co.nz

Grant’s, the world’s number three Scotch whisky, has launched a global brand refresh that includes striking new packaging with a renaming of its signature blend, a refined core range and a new direction for its communications campaign. Launched in July, Grant’s Triple Wood is the new way of communicating the brand and its whisky making process and marks the biggest change in the brand for 20 years. Triple Wood references the important role wood plays in the creation of Grant’s. Using the same formula for the last 130 years, 60% of its flavour is drawn from cask influence, as it is rested in three types of cask.

“While other blended whiskies are declining, Grant’s continues to go from strength to strength, leapfrogging others to become the world’s number three Scotch whisky. As the whisky that holds the family name, we have big ambitions to be the most distinctive player in Scotch whisky and are proud to celebrate our Triple Wood maturation, the key to our exceptional taste, with a new global brand refresh,” says Philip Gladman, Grant’s Chief Marketing Officer.

Federal Merchants

SPIRITS NEWS

SHOWCASE

The great ages of Glenfiddich Federal Merchants & Co presents Glenfiddich’s Rare and Vintage whisky collection, offering something for every lover of fine single malt Scotch whisky.

Glenfiddich 30 Year Old

Every cask used in this incomparable single malt Scotch whisky is personally nosed and tasted by Glenfiddich’s expert Malt Master, ensuring the whisky achieves its rich character and seductive complexity. Only casks that pass his exacting standards are handpicked and then married together to achieve their final sublime harmony.

This process ensures the unique character and richness of taste that sets the Glenfiddich 30 Year Old apart. The rarity of this single malt is unquestionable – there are only ever a handful of vattings of 30 Year Old each year.

GREAT FOR: Connoisseurs and collectors. A sublime, complex and truly exceptional malt.

COLOUR: Rich bronze NOSE: A finely balanced nose, with substantial oakiness matched by fruit and luscious sherry notes.

TASTE: Complex and seductively woody, emphasised by a floral sweetness.

FINISH: Exceedingly long, honeyed and warm.

Glenfiddich 40 Year Old

The Glenfiddich 40 Year Old is not only precious but also pioneering. The Glenfiddich Malt Master carefully hand selects individual casks before marrying them with what was left from the previous 40 Year Old vatting. This continuous process is known as ‘remnant vatting’ and contains whiskies that are at the very least, 40 years old. Glenfiddich is the only single malt Scotch whisky in the industry to use remnant vatting.

The elegant bottle for this fine Single Malt is offered in a handsome presentation case of the finest, handstitched calf-leather with embossed print work and an intricately designed lock and key.

GREAT FOR: Those seeking an exceptional, silky smooth and luxurious taste with intense dried fruit flavours of Christmas cake, dates, raisins and stewed apples.

COLOUR: Dark mahogany.

NOSE: Beautifully rich and aromatic with layer upon layer of dried fruits, dark chocolate, roasted coffee and ripe black cherries. Occasional wafts of gentle wood smoke, polished leather and cloves.

TASTE: Silky smooth and luxuriously mouth coating. The initial flavours are intense dried fruits, Christmas cake, dates, raisins and stewed apples. Over time, slightly dryish oak notes appear with some bitter chocolate and just the merest hint of peat.

FINISH: Incredibly long lasting and complex – a truly memorable experience.

Glenfiddich 50 Year Old

The Glenfiddich 50 Year Old is the pinnacle of Glenfiddich’s years of whiskymaking; the culmination of the skill and dedication from its Malt Master, Brian Kinsman; and the crowning glory in the pursuit of excellence that began with founder William Grant back in 1887. It is only the second vatting and one of the oldest, finest whiskies. Just 50 bottles of this single malt Scotch whisky are released

each year, and only one bottle has been made available in New Zealand.

This exquisite whisky has been drawn from two casks, both having spent the last 50 years maturing in the cool darkness of Warehouse 8. Before bottling, Brian Kinsman married them for six months in an American oak barrel to give the wondrous array of flavours and aromas an unrivalled harmony.

This is a rare, sought after and historic expression. It is presented in a hand-blown bottle, individually numbered in wax and finished in Scottish silver by Thomas Fattorini, a sixth generation silversmith.

Each bottle of Glenfiddich 50 Year Old single malt whisky is carried in hand-woven silk and encased in handstitched leather.

GREAT FOR: Those seeking the very best and an extremely rare piece of history. Unique and classic, a beautifully harmonious nose complements cascading flavours in this flagship malt.

COLOUR: Golden amber.

NOSE: Beautifully harmonious with an uplifting, vibrant and complex aroma.

Delicate floral notes (rose petals and violets) are intriguingly intertwined with green tobacco leaf and oak and just a faint hint of smoke.

TASTE: Initially very sweet with a zesty orange marmalade and vanilla toffee, which then cascades through a wonderful series of layers: aromatic herbs, floral and soft fruits, silky oak tannin and hints of gentle smoke.

FINISH: Exceptionally long with a touch of dry oak and the merest trace of peat.

Federal Merchants

DRINKSBIZ OCTOBER / NOVEMBER 2018 91

OPINION – SPIRITS

Dominic Roskrow

Drinksbiz UK-based world spirits expert www.worldwhisky.co.uk

When bands go for brands The days of the heavy drinking, all night partying rock bands may be gone, but as Dominic Roskrow explains, those same bands are now looking to sell it to everyone else

I AM writing this on my birthday, and being an (increasingly) old heavy rock fan, I’ve got British rock station Planet Rock on at full volume.

As always at this time of the year, I tend to get philosophical, and as I listen to Lemmy (dead), Bon Scott (dead), Rory Gallagher (dead) and Ozzy (should be dead), I can’t help wondering what happened to ‘SEX DRUGS AND ROCK ’N’ ROLL!!!!!’ (always in capital letters and with several exclamation marks).

The answer is, of course, that it died with the people who practised it; replaced with spas, drudge and ‘rock and roll’ in lower case and with no exclamation marks at all. It’s a pretty sad state of affairs when the image conjured up by stretch limos, copious excess and porn stars isn’t that of a muscular rock god, but of the President of the United States.

Long gone are the red Ferraris, Beverly Hills mansions, and dead bodies in the swimming pool. In their place are Tai Chi, herbal tea, and counselling on a regular basis. Not so much ‘live fast and die young’, as live fit and retire to the country at a sensible age.

But all isn’t completely lost to my headbanging generation, as our tattoos fade and our hair thins. For it seems that the

But it’s the rock crowd that produces the best brews: Queen with Bohemian Lager, Motörhead with Road Crew, and Iron Maiden with Trooper all lead the way, and even the aforementioned Planet Rock station is teaming up with Thornbridge Brewery to launch a beer and asking listeners to name it. I’ve suggested Plectrum – pretty good, eh?

‘Blackened’ blended whiskey by Metallica And now the mighty must-have accessory for today’s rock star Metallica have taken the whole concept isn’t a solid gold chain or a private island, one step further. They’ve teamed up with it’s a personalised drinks brand. acclaimed American whiskey consultant The trend is not new. Sammy Hagar, Dave Pickerell to produce Blackened, ex-frontman of Van Halen, has owned a mix of bourbons, ryes and American a range of tequilas for some years. But whiskeys finished in black brandy barrels recently there and ‘sonically enhanced’ by low bass have been several notes during maturation, a technique that artists who have causes the liquid to vibrate, affecting the embraced the interaction between wood and spirit. Each trend, mainly bottle comes with a specially selected with beer.

Metallica playlist.

It’s not But is there trouble ahead? Metallica’s exclusively a whiskey is named after one of their heavy rock thing: songs, and their best-selling album comes Paul McCartney in a plain black sleeve – you can’t get (whose new much blacker than that, which is where album Egypt the problem might lie. What if Spinal Station is Tap, who also released an album in a ridiculously good for a man in his ‘70s) plain black sleeve, want to go down the gives his own ale called ‘Old Stinkhorn’ whiskey route? And then there’s AC/DC, to his friends and family. It’s named after with their Back in Black album. a phallic-shaped mushroom that grows It has the potential to get very messy. on his estate – as perfect an example of Old rockers never die, they just end up in English humour as you’ll ever find. litigation. As no one ever said.

It seems that the must-have accessory for today’s rock star isn’t a solid gold chain or a private island. It’s a personalised drinks brand.

92 DRINKSBIZ OCTOBER / NOVEMBER 2018

DISTRIBUTORS DIRECTORY

Distributors Accolade Wines

03 520 6011 accolade-wines.com

027 535 0917 garageproject.co.nz

Moët Hennessey

0800 226 650 moethennessey.com

Silver Fern Imports & Exports

Beam Suntory

Good George Brewing

Mount Brown

thespiritsworkshop.co.nz

0800 69 23 37 beamsuntory.com

Begin Distilling junogin.co.nz

Beverage Brothers

03 390 1377 beveragebrothers.co.nz

Blush Gin

blushgin.co.nz

The Boneline

03 314 8699 theboneline.co.nz

Broken Heart Spirits

03 442 0819 brokenheartspirits.com

Garage Project

07 846 9364 goodgeorge.co.nz

027 521 6693 mountbrown.co.nz

Great Little Vineyards

Neat Spirits

09 529 0935 greatlittlevineyards.com

022 350 9288 neatspirits.com.au

Hancocks

Negociants

0800 699 463 hancocks.co.nz

0800 634 624 negociantsnz.com

Hawke’s Bay Brewing Co.

New Zealand Wine and Spirit Merchants

06 844 9259 hbbc.co.nz

Hidden World

0800 212 337 hiddenworldgin.com

Independent Liquor

Cardrona Distillery

0800 420 001 independentliquor.co.nz

Churton Wines

0800 468 486 invivowines.com

03 443 1393 cardronadistillery.com 021 083 04764 churtonwines.co.nz

CoLab

03 445 1670 colabwinemerchants.com

DB Breweries 0800 746 432 db.co.nz

Dhall & Nash

0800 369 463 dnfinewine.com

Invivo Wines Kono

04 546 8648 kono.co.nz

Lion

0800 107 272 lionco.com

Long Cloud Wines & Spirits

021 145 5871 shannon@longcloudwines.co.nz

MacVine International

Epic Beer

09 579 7451 macvine.co.nz

EuroVintage

09 522 9684 marisco.co.nz

0800 212 337 epicbeer.com 0800 388 766 eurovintage.co.nz

Federal Merchants & Co 0800 846 824 federalmerchants.co.nz

Marisco Mineral

021 183 2356 mineralwine.co.nz

MoBev

enquiries@mobev.co.nz mobev.co.nz

021 527 438 nzwsm.co.nz

Oak Estate

06 879 7019 oakestatewines.co.nz

ParrotDog

04 384 8077 parrotdog.co.nz

Peckham’s Cider 03 543 2959 peckhams.co.nz

Pernod Ricard

0800 655 550 pernod-ricard-nz.com

Procure

09 376 9385 procureliquor.co.nz

Q Liquid

09 636 7730 qll.co.nz

Q Wines

021 349 400 jules@qwine.co.nz

Quench Collective

0800 946 326 quenchcollective.co.nz

Riot & Rose

jane@riotandrose.com riotandrose.com

Sawmill Brewery

09 422 6555 sawmillbrewery.co.nz

0800 227 735

The Spirits Workshop Sprig & Fern

03 544 8675 sprigandfern.co.nz

Sur Ltd + Del Mundo 021 44 9596 sur.co.nz

Three Sisters Brewery

027 777 4119 3sistersbrewery@gmail.com

Thomson Whisky

021 626 636 thomsonwhisky.com

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

Tongue In Groove

angela@tongueingroove.co.nz tongueingroove.co.nz

Torlesse Wines 03 314 6929 torlesse.co.nz

Tuatara Brewing

0508 TUATARA tuatarabrewing.co.nz

Vaione

09 633 0079 vaione.net

Villa Maria

0800 505 656 villamaria.co.nz

Vintners NZ

0800 687 9463 vintners.co.nz

Whisky Galore

03 377 6824 whiskytrade.co.nz

Whitehaven

021 738 315 whitehaven.co.nz

Zeffer Cider Co. 06 650 1836 zeffer.co.nz

DRINKSBIZ OCTOBER / NOVEMBER 2018 93

LAST ORDERS

Making wine shine Marek Przyborek has been in the country just a year, but has already won the title of New Zealand Sommelier of the Year 2018. He talks about life as a somm at Huami and preparing for the international final in Japan.

Marek Przyborek started his sommelier studies in his home country of Poland, also completing a Masters degree in Business Management and HR. He continued his formal studies in the UK while working at the Michelin-starred Northcote restaurant in Lancashire. In 2017 he was named Poland’s Sommelier of the Year, before moving to New Zealand to take on the role of Sommelier at SKYCITY restaurant Huami. He then won the New Zealand title in August and will compete at the Asia-Oceania Competition in Japan in October. Marek holds an Advanced Certificate from the Court of Master Sommeliers, has completed WSET Level 3 Wine and Spirits, and the Diploma Programme with the International Sommelier Association.

On the title wins and preparing for the final in Kyoto…

They are hard work, but competitions and exams always keep you pushing yourself a little bit more. Preparing is very similar to what you see in the movie Somm – so it will be theory, a blind test and practical test. It’s thousands of flash cards, many bottles that are opened and hundreds of little scenarios that you might find

yourself in. For the practical part, it’s not very different from what will happen in a restaurant… but there are always little tricks and there is time pressure. You have to keep looking at things that you might not normally look at in the restaurant. You are presuming that your glasses are clean – but in a competition they might not be. In the middle of [competition] service someone at the table might change their wine choice, or ask for a wine that doesn’t exist; sometimes there can be two bottles of wine from the same house, the same vintage but a different place – so it is often about [the judges] playing with your focus and seeing how you will react to questions and deal with the tables.

On what his job involves…

A core part of my job is serving wine, but this role at Huami is also very much connected to creating the wine list, keeping the vintages correct, keeping the wine correctly. I collect plates and serve food too. I learned how to be a somm in the UK, where you do everything!

We are serving an experience. Part of that is beautiful wine and beautiful food, but in the end our guests need to feel comfortable and have fun. For

example, our guests love Penfolds. You'll sometimes see crayfish and Penfolds Grange at Huami! It might not make sense to Western ideas of matching flavours, but in this kind of restaurant with Chinese banquet dining we are often putting fish, meat, rice, vegetables and crayfish on the table at the same time – because that is one of the rules of a banquet. The flavours are all very different, but if my customer would like a big Shiraz with that then I’m more than happy.

On what he enjoys about being a sommelier…

I love discussing wines, but the nicest part is the moment when the customer trusts you. They just close the wine list and say ‘Please choose something for me’. Of course, if I can open some spectacular bottles then that is super fun. Yesterday, I was very happy to open a bottle of 2002 Pol Roger Sir Winston Churchill; one of the best champagnes in the world. When it is for someone who appreciates the wine and the spectacle that you are making [of the serving] that is even more important.

There is also a magical moment when you create a new wine list. Choosing the wines, seeing what you can get, knowing what your ideal is, knowing what your strengths should be – that is fun.

On the potential for somms in New Zealand…

It should absolutely be seen as a career.

The sommelier community in New Zealand is still very small, very young, but it’s growing fast. Especially in a winemaking country it would be great to have a balance between the makers and the sommeliers. And those two groups, with the distributors in between, can all understand each other and work together.

It’s a strong winemaking community here and they realise that they need someone to sell the wine, who can make the wine shine in the glass. If you, as a sommelier, like the winemaker and understand their philosophy, what they put in the soil, the wine making, wine ageing – all of the little steps that lead to a bottle of wine – then your selling process is easier too.

94 DRINKSBIZ OCTOBER / NOVEMBER 2018

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