9 minute read
Spirits New Products
AOX SPRITZ
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60ml Cedilla Acai Liqueur Club soda Method: Add Cedilla to a glass with ice. Fill to the top with club soda and stir well. Garnish with a lime wedge or twist.
AMAZONI
30ml Cedilla Acai Liqueur 60ml Gin 30ml Campari Method: Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass or serve on the rocks in a rocks glass. Garnish with a citrus twist.
CEDILLA SOUR
60ml Leblon Cachaca 45ml Fresh lime juice 30ml Simple syrup 15ml Cedilla Acai Liqueur 15ml Egg white (optional) Method: Combine all of the ingredients, except the Cedilla, in a mixing glass and add ice. Shake well and strain into an ice filled rocks glass. Garnish with a float of Cedilla on the surface of the drink.
BEENLEIGH CANE CUTTER VODKA
Distributor: Vok Beverages RRP: $55
Beenleigh Artisan Distillery isn’t just making rum anymore; it’s now also making vodka. Using Queensland cane, water and yeast, Beenleigh has developed an artisan vodka that has smoothness, full body and residual sweetness. Beenleigh Cane Cutter Vodka is also gluten-free, making it both allergy-friendly and unique to the market. THE PINK PIGEON SPICED RUM
Distributor: Samuel Smith & Son RRP: $58
Samuel Smith & Son has partnered with Berry Bros. & Rudd to bring the Mauritius rum, The Pink Pigeon to Australia. The spiced rum is named after the rare bird found on the island and is made from the oldest distillery in Mauritius. It is unaged to secure a smooth, light and elegant taste as the canvas for the natural botanical infusions of bourbon vanilla, orchid petals and orange peel. The Pink Pigeon has floral honey notes and hints of white flower and gentian, while ried orange peel from Reunion Island gives The Pink Pigeon an extra zingy lift and a fresh, lively edge.
VDKA 6100
Distributor: Artisan Spirit Merchants RRP: $69 (750ml) and $85 (1 Litre)
New Zealand’s VDKA 6100 is now available in Australia. The ultra-premium vodka is sourced from the natural environment of Reporoa on the North Island near Lake Taupo and has reached critical acclaim in the US since it launched eighteen months ago. VDKA 6100 is fermented using seasonal whey and a strain of yeast that has been cultivated in Reporoa for over 30 years. It is then finely distilled and filtered through a complex filtration system that includes carbon dosing and rockets to strip out any remaining impurities. The result is a smooth and creamy vodka that has hints of citrus and pepper. VDKA 6100 is gluten, sugar and additive free.
FLYING DUTCHMAN NUMBER 3
Distributed by: Savant Spirits RRP: $79.95
Flying Dutchman Number 3 is a new, three-year-old, premium dark rum that’s bucking the trend in production…This is a rum, made for whisky drinkers. The rum is made from pure cane molasses sourced from Barbados and then aged in three types of barrels, including re-coopered Oloroso Sherry and Pedro Ximinez butts and virgin American Oak casks. Together, the pot distillation, high quality molasses and mix of wood have created a rum that blends the sweet, caramel notes of rum, with the woody, spicy, oaky nuances of whisky. On the nose, there’s banana, wood, spice, creamy toffee and dark chocolate notes, while the palate leads to mellow flavours of oak, caramel sweetness and citrus. The new release follows on from the Zuidam Distillery’s successful launch of Flying Dutchman White Rum and Flying Dutchman No. 1.
JIM BEAM RELEASES NEW PACKAGING
Jim Beam announced a global packaging redesign in March, aimed at giving the portfolio a unified and more premium look and feel. The new Jim Beam bottle has a bolder structure and features premium finishes, refreshed distiller portraits and a refined “rosette” logo. Jim Beam Devil’s Cut and Jim Beam Rye feature a bolder, more rectangular bottle structure with premium label enhancements, including extra fine detailing, crafted borders, real gold foil finishes, refined embossing and matte paper stock. The redesign also includes a matte finished shrink sleeve along the closure. Details of the Australian launch are expected to be confirmed later this month. Contact CocaCola for more information.
EAST IMPERIAL CHANGES DISTRIBUTION
East Imperial has changed distribution from Neat Spirits to Think Spirits. The new agreement became effective April 1 and includes the full East Imperial premium mixers range. Email: sales@thinkspirits.com Tel. 02 4577 7800
Australian Bitters is now available in three new flavours. The full range includes the original Aromatic Bitters, Orange, Grapefruit and Barrel Spice.
Each has been locally made from natural ingredients, including orange and grapefruit peel, herbs and spices. The flavours are extracted from the botanicals by the Australian Bitters Company and then added to a high proof alcohol. The mixture is further macerated until the ideal balance of flavours is achieved. Australian Bitters are designed with leading bartenders and made to compliment any cocktail. Grapefruit Bitters can be added to a gin and tonic for a refreshing citrus twist on the classic or a Hemingway Daiquiri, while Orange Bitters make a great addition to an Old Fashioned and Barrel Spice Bitters to a Whiskey Sour. Contact Coca-Cola Amatil for pricing and stock information.
ORANGE BITTERS
Old Fashioned
60ml Rye whiskey 10ml Sugar syrup 2 Dashes Australian Bitters Co. Aromatic bitters 2 Dashes Australian Bitters Co. Orange Bitters Garnish: Cherry and orange peel
Method: Add all ingredients to an ice filled old fashioned/rocks glass. Stir until sufficiently chilled and diluted.
GRAPEFRUIT BITTERS
Hemingway Daiquiri
60ml White rum 7.5ml Maraschino liqueur 20ml Grapefruit juice 15ml Lime juice 7.5ml Simple syrup 4 Dashes Australian Bitters Co. Grapefruit Bitters Garnish: Lime wedge Method: Add all ingredients to an ice filled cocktail shaker. Shake hard until sufficiently chilled and diluted. Double strain into a chilled martini glass.
BARREL SPICE BITTERS
Whiskey Sour
60ml Bourbon 30ml Lemon juice 30ml Sugar syrup 3 Dashes of Australian Bitters Co. Barrel Spice Bitters Garnish: Orange peel Method: Add all ingredients to an ice filled cocktail shaker. Shake hard until sufficiently chilled and diluted. Strain into an ice filled rocks glass.
FOUR PILLARS DISTILLER SERIES
Four Pillars has released the first gin in its all-new Distiller Series, which will feature gins made in collaboration with a number of other distilleries. The first gin has been made in collaboration with Spanish distiller Santamania to combine Australian botanicals with the flavours of the Mediterranean. Cousin Vera’s Gin, named after Santamania’s ‘Vera’ still, has savoury and slightly citrus aromatics. On the palate, there are flavours of juniper, olive, rosemary, crushed coriander, pine needle, olive leaf and almond. There are only limited supplies of the gin, which can be purchased either from the Four Pillars Distillery or online at
www.fourpillarsgin.com.au
RRP $85
FUEGO
Distributed by: Bacardi-Martini Australia RRP: $49.99
Bacardi has released its newest rum in Australia. Fuego – meaning ‘fire’ in Spanish – is a premium, spiced rum and the second of its kind to join the Bacardi portfolio. What makes this product unique is that it can be served neat. Like other Bacardi rums, Fuego is bold yet smooth and its premium quality and fiery nature make it enjoyable over ice or, as recommended, half and half with ginger beer and lime. Aged for a minimum of two years in charred oak barrels, Fuego is red in colour and has flavours of vanilla, pepper and cinnamon. Ray Noble, Marketing Director at BacardiMartini Australia says, “Bacardi Fuego has received an incredibly positive response from the on-trade. Coupled with strong marketing support to drive awareness and trial in the right channels, we expect Fuego to bring more drinkers in to this exciting category.”” Advertising within the gin category in 2015 saw brands move away from promoting the classic Gin & Tonic and focus on inspiring audiences with premium mixers and craft gin. The top spending campaign’s core focus was on reinventing the use of gin and enticing audiences to get creative with their mixers. Over 75 per cent of the total gin category spend was dedicated to associating the brand with a mixer. Another key point within the gin market within the past 12 months is the presence of Australian brands, Melbourne Gin Company and Four Pillars. The other brands dominating the category included Scotland-based Hendrick’s and UK-based Gordon’s London Dry. The current gin advertising landscape reflects Australia’s gin appreciation, with executions that span from portraying sophistication to revamping the classic drink that is Gin & Tonic. Tanqueray spent half a million dollars across three separate campaigns throughout 2015, all of which positioned the brand alongside mixers. Schweppes and Tanqueray teamed up in 2015’s highest spending campaign, ‘The Cocktail Revolution: Let’s Mix’, which promoted untraditional mixers in a series of upbeat TV and press ads, accounting for two thirds of the entire gin advertising spend in 2015. The campaign injected youth and vibrancy into the classic blend of Gin & Tonic, while emphasising the London heritage of the Tanqueray brand and acting as a call to sophistication within an Australian summer. This campaign launched in 2014 and has since accumulated almost 1.5 million dollars in advertising expenditure - 46 per cent of this spend was dedicated to the Tanqueray Gin TV executions with the remaining spend shared across Pimm’s, Johnnie Walker and Smirnoff. The executions positioned Tanqueray alongside Schweppes mixers such as Tonic Water, Agrum Citrus, Orange Grapefruit and Bitters using Tanqueray Gin in a series of TV instalments that encouraged audiences to experiment with their concoctions.
SUMMARY OF TOP CAMPAIGNS 1. THE COCKTAIL REVOLUTION
Schweppes/Tanqueray - $.5M
2. A BRAZEN ACT OF IMAGINATION
Hendrick’s - $160K
3. WELCOME DRINK
Gordon’s - $28K
