THE BRIEF: Our job is to highlight to publicans and bar managers that the choices available to them are limitless. Submissions: Editorial submissions should take the form of: • 300-400 words on your brand/product and its place in the pub market • Particular focus should be made on innovation, points of difference and venue testimonies • 4-5 high res images including bottle shot/ tap décor ------------------
Cheeky Rascal Cider by Rebello Cheeky Rascal Cider was born out of the concept of creating a quality fruit blended cider using 100% real fruit, something Australia hadn’t seen until its launch some four years ago. Rebello’s co-founders Matt and Ruth Gallace took a leap of faith to completely revolutionise the cider sector, taking berries from their family farm (Sunny Ridge Strawberry Farm on the Mornington Peninsula) and local apples and pears from Victoria, and creating ciders unlike anything on the market. Such was its success, a trial run of 1,000 litres sold out before production was even finished and Rebello continued to expand its cider offering, launching an entire new range of varietals based entirely on customer requests. They were the first to market with Passionfruit Pink Lady, Apple Guava and Pomegranate Apple - and remained the only products of these varietals on the market for close to a year, before leading competitors added the same varietals - a testament to Rebello’s innovation and ability to lead the curve in the ever-changing cider sector. What followed has been a procession of innovation - Australia’s first mulled cider utilising an innovative pyramid bag usually used for tea, packed with cinnamon, star anise, orange, clove, nutmeg, vanilla bean and all spice berry and partnered with Cheeky Rascal apple cider and most recently small batches of a seasonal series of ciders to pair with popular street food. The first to be launched were Mexican (apple, lime, mint and chilli) and Italian (Blood Orange limoncello pear) with Vietnamese (strawberry, lychee and apple) available to outlets in March. The street food inspired cider has seen incredible success, selling out at popular venues like Melbourne’s Young and Jackson and Transport Bar at Federation Square. Transport Bar manager Julian Morgan says they have stocked both the Mexican and Italian and have had to up their order because they keep selling out. “It’s got a real point of difference from other ciders because it draws your attention
because of the packaging, being in a bag, and once you take the bag off, it stands on its own too.” He says because it’s a larger bottle (500ml) they encourage people to share it. “The proof’s in the pudding, it not just looks great with fantastic art work but it’s reinforced by being a well balanced cider. With the Mexican there’s just enough chilli in there .. not enough that it affects the taste, it’s just a beautiful hint of flavour, like infusing flavours in cooking, but they’ve managed to do it in a bottle.” Portsea Hotel manager Adrian Young says Cheeky Rascal Cider has been in demand at its venue too. He says being an iconic Mornington Peninsula hotel with a broad customer base, they find many people are looking for a quality local product which reflects the region. “Cheeky Rascal Cider does just that, it's made using local berries from the Peninsula and it's a quality product which has proven very popular because of its niche in the market as the only real fruit blended cider.” Rebello CEO Ruth Gallace says for hoteliers Cheeky Rascal Cider allows them to stock a quality, reasonably priced product, which they can charge at a premium. “The product provides great returns for hoteliers and for their customers it means they can walk in and see an authentic, local craft cider which adds credibility to the venue.” Words: 560 words