MEDIA KIT
ASIA • MIDDLE EAST • AUSTRALIA
About Us DRINKS WORLD is a high-end regional drinks industry publication dedicated to the dynamic world of the beverage industry; the people, the marketplace and the brands. This is a magazine for the industry professional involved with the service of drinks; relevant to both sides of the bar – buyers, managers, sommeliers, bartenders, marketers and sales managers. If you buy, market or sell drinks in Asia, Australia and the Middle- East Drinks World will be a must-read. Drinks World comes to you from the team at Hip Media; publishers of industry leading titles for over 15 years. The bartending and sommelier professions have grown in stature across the globe and their desire for quality information has followed suit. Competitions, global brands, further education and keen supplier focus has increased the need for a communication platform that gives the regions’ bartenders, sommeliers and retailers the latest news, views and product knowledge. The Style is engaging, inspirational, personable and educational (without lecturing). Content includes training, product and region educational features, people, recruitment, travel, luxury, competitions and brand/product history. Keen readers of Drinks World magazine are buyers, managers, sommeliers, bartenders, marketers and sales managers that are looking to further their careers and/or enjoyment of the drinks industry. Knowledge is power. Drinks World magazine follows the seasons and is published four times a year reaching the following markets: • CHINA • HONG KONG & MACAU • TAIWAN • SINGAPORE & MALAYSIA • JAKARTA & BALI • AUSTRALIA & NEW ZEALAND • DUBAI
Why Trade Media Trade media is the most cost effective and targeted form of marketing direct to your customer. Trade media allows you to control your brand message and to influence the first people to buy your product – education and brand support is vital at this stage of your brands journey. It all starts with the trade.
Why Drinks World
(Asia, Middle East, Australia) The drinks industry is global, and the opportunities for bartenders, sommeliers and other industry professionals are prevalent more than ever. Drinks World is a truly regional publication connecting the drinks professional across boarders – informing and inspiring through the print and online community. Drinks World brings the best talent together and encourages participation throughout the industry; providing you a platform to engage with the readership either regionally or market specific. Drinks World also has attracted world renowned writers such as James Halliday. You choose.
“We saw an opportunity to launch a trade publication in the Middle East with a focus on the fast evolving Dubai market. In any market, customer marketing is paramount as you influence the shopper at the point of connection, while in a Dark Market it becomes your singular opportunity to influence sales through activation. Additionally a trade magazine provides the opportunity to showcase brand activations, training and events which are otherwise prohibited. More importantly it provides a voice for the trade and a channel to reach our customers and their staff.”
NATHAN FORDE
African and Eastern, Dubai
OUR VISION
Where are we today and where will we be tomorrow. Drinks World already plays a significant role in lifting the knowledge and standards across beer, wine and spirits within the drinks industry in Hong Kong & Macau, Singapore & Kuala Lumpur and Dubai. In late 2015 Drinks World will be launched into China, Taiwan, Jakarta & Bali. Drinks World influences consumer behavior by driving change within the bar and restaurant scene. Our key strategy is to put the publication into the hands of all key influencers within the industry in the markets we are in. • Hand delivery through the front door, bartenders and sommeliers reading the publication standing in their venues. • Work with the trend leaders in each market to drive acceptance and readership of the publication. • Create a community of bartenders and sommeliers around a common publication featuring them and for them. Drinks World is published in English and the local language where appropriate to ensure all are able to be involved.
Hong Kong & Macau The key to our distribution is the free delivery by hand to the trade in the key precincts. In addition to this we also mail direct to five star hotels and key strategic influencers in the industry. The trade, when receiving it, warmly welcomes the publication and you can now find it sitting behind almost all key bars and restaurants and in the hands of key bartenders and sommeliers across Asia. 3,000 copies of DWA – Hong Kong & Macau are distributed Number of influencers reached in Hong Kong is approximately 18,000* DWA – Hong Kong & Macau is in both English and Chinese
ADVERTISING OPTIONS
HK $
Front Cover
60,000
Inside Front Cover Double Page Spread
45,000
2nd & 3rd IFC Double Page Spread
42,000
Outside Back Cover
36,000
4-Page Profile
54,000
Double Page Spread
39,000
Full Page
22,500
1/2 Page
13,500
Strip Advert
9,000
SPECIAL FEATURE SPONSORSHIP PACKAGE Inside Front Cover Double Page Spread Strip Advert Full Page Leading Feature
* Readership of 6 per edition
Full Page Company Feature
59,200
Advertorial add’l charge per page
1,500
China Following the success of the Drinks World Asia – Hong Kong & Macau edition, DWA magazine is expanding into China. Distribution will initially target the key centers of Shanghai, Beijing, Shenzhen and Chengdu: delivered to key influencers in bars, clubs, restaurants, cafes, bar schools and five star hotels. 10,000 copies of DWA - China magazine will be either hand delivered or direct mailed beginning in November 2015. Number of influencers reached in China is approximately 60,000* DWA – China is in both English and Chinese.
* Readership of 6 per edition
ADVERTISING OPTIONS
Yuan
Front Cover
54,000
Inside Front Cover Double Page Spread
40,800
2nd & 3rd IFC Double Page Spread
34,800
Outside Back Cover
40,800
4-Page Profile
59,500
Double Page Spread
29,500
Full Page
18,000
1/2 Page
15,500
Strip Advert
8,000
Advertorial add’l charge per page
1,500
Singapore & Kuala Lumpur Drinks World Asia magazine is a collective of the most highly respected local identities supported by international experts – coming together as a single voice designed to help add value to an industry we are passionate about. The magazine features bar openings, travel, bartending skills, sommelier training, service standards, product knowledge, competitions, industry news, people, interviews, industry benefits, invitations and parties.
ADVERTISING OPTIONS
SG $
Front Cover
7,000
Inside Front Cover Double Page Spread
5,500
Distribution in Singapore is 2,000 and KL is 1,000.
2nd & 3rd IFC Double Page Spread
5,000
Influencers reached in Singapore is approximately 12,000 and KL is approximately 6,000*
Outside Back Cover
4,000
4-Page Profile
6,500
Double Page Spread
4,500
Full Page
2,950
1/2 Page
1,750
Strip Advert
950
The majority of distribution in Singapore is through Sing Post, while copies in Malaysia are hand delivered to five star hotels and key bars and restaurants.
SPECIAL FEATURE SPONSORSHIP PACKAGE Inside Front Cover Double Page Spread Strip Advert Full Page Leading Feature
* Readership of 6 per edition
Full Page Company Feature
7,000
Advertorial add’l charge per page
300
Japan
Jakarta & Bali
Dubai
Launching in 2016 – contact us now
Launching in 2016 – contact us now
Limited advertising opportunities – contact us
CROSS PUBLICATION DISCOUNT (on all titles) Discounts applied to each region for multiple publication bookings. Numbers relate to amount of countries advertised in. Multiple distributers in different regions
2
10% each
3
15% each
4
20% each
5
25% each
all
35% each
C
urrently at Bar Stories, Kino has a thirst for learning and growing her skills as a bartender. Believing that even though her journey has already been awesome so far, there’s not a day that goes by where she doesn’t still feel green, only just barely covering the tip of the iceberg in the vast world of spirits and bartending.
Drinks World Asia will be releasing a special edition featuring your region’s best bartenders as selected by key industry professionals.
Tell us about Cointreau and the drink you have made with it? Cointreau is a delicious orange liqueur used in many classic cocktails such as, The White Lady, Cosmopolitan and Sidecar. I use Cointreau because it’s less sweet than other orange liqueurs, which means more control and choice in a cocktail. It is also intensely aromatic because of the mixture of sweet, bitter and fresh orange peels used in the process. I wanted to make a cocktail that tasted like Christmas and I didn’t want it to be cranberry and eggnog, so I thought of a caramelized orange bread pudding. I use Cointreau as a base and pair it with fresh passionfruit, fresh citrus, all spice, Bruichladdich Scottish barley to give it body and toasty flavors, and a small dash of truffle oil to give it a bread pudding finish.
RATES PARTNERSHIP TYPE
HK $
SG $
1 Bartender (4 pages)
15,000
2,500
2 Bartenders (8 pages)
13,500
2,250
3 Bartenders (12 pages)
12,000
2,000
4 Bartenders (16 pages)
10,500
1,750
5+ Bartenders (20 pages)
9,000
1,500
*Scaling prices are per bartender/sommelier sponsored.
WHAT YOU GET
Sitting at over 100 pages, the special edition will showcase 25 original cocktails and will be distributed to over 1000 key influences in the region’s bar scene. Drinks World Asia is offering 25 opportunities to tie your brand to your region’s top 25 bartenders. Each bartender selected will create a cocktail featuring your brand for the special edition. Additionally, your brand will be featured in the bartenders’ interview and a full-page supporting advertisement.
Who is Kino as a bartender, tell us about your experience? My first bar job was in a pub called Pink Pepper Corn where I learnt how to tap beer and mix Gin and Tonic. Still a student, I went on to work at Toca Me Bar to earn some extra income. It was just a part time job for me then. In 2010, I tasted my first fresh fruit cocktail as the trend came to Singapore and I was blown away by the fresh citrus and how cocktails do not always taste like cough syrup. It was then I started reading up more and taking an interest in what I was doing but I knew I had to work in a fresh fruit cocktail bar to learn more. I was given the opportunity to work with the best chefs and bartenders at The Disgruntled Chef where I picked up the bulk of my basics. Throughout my learning process, even though I never worked under Din Hassan, he was always there to answer questions and share his knowledge generously. In 2011, I joined Bar Stories where I was given space to grow and find my style under the guidance of my seniors and manager, Jeff Ho.
How did you know you wanted to be a bartender? Sometimes in life, you don’t always know what you want but it helps when you know what you don’t want. Since I was a little girl, I already knew that I didn’t want to be sitting in an office cubicle working 9 to 5. I am absolutely not a morning person. I guess the defining moment was when I finished a full 12 hour shift behind the bar one day and my entire body was aching but I felt strangely satisfied and energetic. I knew then. Are there any forgotten cocktails you’d like to see make a comeback? New York Sour. I love rye sours and discovering the New York Sour was like being given a cookie as a topping for my favorite ice cream. The float of red wine is simple but ecstatically stunning and it ranges from ruby to blood red depending on your choice of wine. The wine float also adds so much complexity to an already awesome rye sour. It is currently my favourite cocktail to make and drink. I hope to see more renditions of it by all the awesome bartenders all around the world. Your favorite bar story is? A customer wanted so much for his wife to have a cocktail at Bar Stories but she was thousands of miles away. So for the first time, I experienced taking an order through Skype and making a cocktail virtually. I thought it was really romantic. It also felt nice that a cocktail meant that much to someone and I believe it was something many bartenders would feel great about.
kino
soh
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12 Days of Cointreau Ingredients 45ml Cointreau 15ml Bruichladdich Scottish Barley 15ml Orange juice 15ml All Spice liqueur 2 Tablespoons passionfruit 2 drops Truffle oil Method Shake with ice and fine strain Garnish Candle and marshmallow on sticks Glassware Rock glass over crushed ice
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sam
Drinks World Asia will be releasing a special edition featuring your region’s best sommeliers as selected by key industry professionals.
A
RATES PARTNERSHIP TYPE
HK $
1 Sommelier (4 pages)
15,000
2 Sommeliers (8 pages)
13,500
3 Sommeliers (12 pages)
12,000
4 Sommeliers (16 pages)
10,500
5+ Sommeliers (20 pages)
9,000
*Scaling prices are per bartender/sommelier sponsored.
WHAT YOU GET
Sitting at over 100 pages, the special edition will showcase 25 wines and will be distributed to over 1000 key influences in the region’s restaurant and bar scene. Drinks World Asia is offering 25 opportunities to tie your brand to your region’s top 25 sommeliers. Each sommelier selected will give a tasting note for your brand and match to a dish for the special edition. Additionally, your brand will be featured in the sommelier’s interview and a full-page supporting advertisement.
chong
fter a small upset as a young waiter, Sam Chong quickly learnt how important it was to increase his knowledge of wine. Now as Sommelier as Hotel Nikko Hong Kong, he believes that communication and a strong sense of wit with your guests are key to what makes a successful Sommelier. How did you know you were going to be a Sommelier? I think it started around 6 years ago when I was working
bottles of white and red wines from my recommendation. However, he only likes French wines and offered a very
at a lounge as a waiter. One day, a guest ordered a bottle of Chateau Margaux 1994, unfortunately no manager or captain was on duty. Therefore I served him with absolutely
limited budget. I knew he would complain if I chose general French wines, but good quality French wines would have definitely been over budget. At the end, I came up with the
no wine knowledge. After the guest left, my manager came back and found out the bottle was actually a 1996 vintage. As a result, there was a compensation to be paid of $1000 to the hotel. This experience pushed and encouraged me
idea of serving California White and Australia Red on blind tasting service to them. One white and one red opened early and decanted, all of them guessed they were French wines and four different wines. Finally they totally changed
to learn more about wine and gradually fell in love with the wine world.
their tastes and now open to not only drinking French wines.
What type of training or experience prepared you to become a Sommelier? I studied wine knowledge at VTC wine course and WSET, however I think work experience is very important as well,
WINE REVIEW Tell us what you like about Kim Crawford Marlborough Sauvignon Blanc 2013? It is a very typical Sauvignon Blanc, showing brilliant
even when you have strong wine knowledge, you still need to practice all of the skills that Sommeliers require. Wiping
appearance. Mineral, greenish herbs, green apple, gooseberry and lemon from the nose. In the palate, fresh
glasses, decanting, wine opening, wine list design, you can’t learn all these things straight from books.
acidity, mineral flavor with rich lime, and grapefruit.
What traits or skills are required to be a successful Sommelier?
What would you pair it with food or occasion? I recommend pairing it with Dim Sum and Chinese style steam fish as well. I think its perfect for the summer time
Strong wine knowledge, wine list design, service experience, skills and up selling wine. I think communication
and can even be enjoyed without food. It’s a great wine to enjoy with friends on a nice summers day.
with guests and wittiness are the most important. You oversee a large bottle wine list. How often do you review your list and how often are you re-tasting your
What do like about the region it’s from? Marlborough’s Sauvignon Blanc is so highly esteemed that it is said to be the international standard of the varietal
wines? I review every month and will re-taste if the vintage
character. A lot of small stones, good drainage soils, duration of sunshine and cool overnight temperatures
changed.
enable the grape to grow with a concentrated flavor.
What is the most challenging situation you’ve been in or request you’ve received as a Sommelier? A guest of mine who knows wines very well, held a dinner
What do you like about the varietal and or style? It’s refreshing, with lively acidity and fruitiness. Sauvignon Blanc is easy to pair with Chinese food. I’ve never had a
party for 12 at my work, and requested to arrange two
complaint from guests.
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Undoing
the Ordinary – the Kiwi way
T
he words ‘forward thinking’, ‘outside the box’, ‘originality’ and ‘spontaneous’ are not often used in connection with wine – but Kim Crawford isn’t just any old wine. It is one of New Zealand’s most known and respected exports; with a state of the art winery in Marlborough, several high caliber accolades under the corks, and a personality that most wine brands wouldn’t dare to contain!
The roots of Kim Crawford wines reach back to 1996 when Kim Crawford and his wife Erica fell in love with the idea of starting a winery. Determined to develop their passion into a reality, Kim and Erica ran the
the rules currently associated with fine wine! In 2012, over 300 VIPs attended a Kim Crawford event in New York City featuring the work of famous fashion photographer, Miles Aldridge. The
company from a spare room of their home in Central Auckland, New Zealand. Without owning grapevines or tanks, Kim and Erica produced their first
invitation promised an extraordinary event with Miles – and they were. Four lounges had been decorated exploring the different facets of the brand and in brand
4,000 cases and thereby established Kim Crawford wines. Just six years after those humble beginnings, Kim Crawford Marlborough Sauvignon Blanc made the 2003 Wine Spectator’s Top 100 List to roaring acclaim. It made the Top 100 list again in 2005 – and then again in 2006 and 2008. And it was also in 2008 that Wine Spectator awarded the Marlborough Sauvignon Blanc with a prestigious ranking of 90+ points... for the
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“At Kim Crawford, we champion mixing things up. Taking the world’s expectations and turning them into something beautiful.”
ERICA CRAWFORD
colours. And then, the unexpected twist – guests became part of the Miles Aldridge styled photography! …And the photographs taken that night became the new “Undo Ordinary” campaign and theme for in-bar and hotel parties that are currently taking place throughout Asia! Kim Crawford Undo Ordinary parties began in Singapore last year at Grand Copthorne Waterfront, then moved to Bali, Indonesia at the W in September and closed out the
seventh year in a row. Kim Crawford wines are so much more though than awards and accolades, they have a personally kin to celebrity. Just look at the website – adorned with sections such as recipes for Kim Crawford pop corn and popsicles (or ice blocks as the Kiwi’s call
year at Top Cloud Seoul, South Korea. The invitation only parties have seen some 1,500 VIPs and media experience the Kiwi range of wines first hand; alongside photo booths, popcorn machines, interactive displays, models and jazz funk entertainers. Here’s to living a life as vibrant and bold
them) and wines named “Pansy! Rose”. Kim Crawford is helping push the boundarieses of wine and entertaining, breaking many of
as the wines of Kim Crawford. Here’s to those souls who thirst for more than just the ordinary!
DRINKS WORLD ASIA
ASIA • MIDDLE EAST • AUSTRALIA
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