Meet the Maker

DB 0% Alcohol An iconic Kiwi beer brand has released a full-flavoured golden lager with a twist. DB Export has released a new golden lager with all the refreshing character you would expect from the innovative Kiwi brand, but with 0.0 percent*alcohol. Those that love the taste of original DB Export GOLD will find that the new variant sits well in the DB Export

beer family as a great option for times when they feel like the taste of beer, but without the alcohol content. While there are several other 0.0 percent alcohol beer brands available in New Zealand, DB Export Gold 0.0 will be NZ’s first locally brewed lager available nationally in all major retailers

Peter Simons, Managing Director at DB Breweries, explained that DB Export Gold 0.0 was developed to meet a growing demand and intensifying interest in 0.0 percent beer in New Zealand. “DB Export

is passionate about New Zealand, the world’s most beautiful beer garden, as well as the beer drinkers who enjoy it. We believe that a new 0.0 percent alcohol option is a positive thing for Kiwi beer drinkers, and we’re proud to offer more options in this growing sector,” said Simons. DB Export GOLD 0.0 is available at selected supermarkets, liquor stores, bars, restaurants and cafés around New Zealand from the 17th of February. * Less than 0.05 percent alc/vol from the natural brewing process

Distilled to Perfection and Poised for Growth

Just fifteen months on from opening, Reefton Distilling Co., the producers of Little Biddy Gin, is experiencing insatiable demand. All of its products scooped silver and or bronze medals at the prestigious San Francisco World Spirits Competition and the inaugural New Zealand Spirits Awards. The company has now unveiled plans for expansion as they prepare to meet the growing demand and maximise opportunities. The growth in gin sales, particularly craft gin, has been strong in New Zealand with a growing demand for artisanal and boutique products.

The provenance and story behind Reefton Distilling Co.’s pure water sources and unique, fresh West Coast botanicals play a large part in positioning it brands. Freshwater springs provide pure water sources used in their products, and native botanicals are rinsed, and vapour infused in the still (rather than distilled individually and blended). This is a truly artisan method requiring distillers to constantly monitor and adjust for seasonal variations.

The business has quickly outgrown its current space and now has new premises under contract. The new site will allow Reefton Distilling Co. to fulfil

its plans as it works towards the creation of a range of innovative new products, including the production of the much-awaited Moonlight Creek Whisky. Reefton Distilling Co. has been an active participant in the revival of Reefton and the West Coast and its purpose remains to produce premium New Zealand spirits and fruit liqueurs in Reefton, to create jobs and provide a tourist attraction.

Reefton Distilling Co.’s products are proving to be particularly popular in the ultra-premium market, its rapid growth is a great sign for things to come as the demand for New Zealand made, high quality products continues its steady rise.

Industry Expert Joins Growing Craft Distillery At a key point in its timeline, having recently revealed plans for business expansion, a West Coast craft distillery now has assistance from an industry expert. Reefton Distilling Co. has announced that beverage industry expert Carl Carrington has joined the company’s advisory board. Carrington has 16 years’ experience in the alcoholic beverages industry, both nationally and internationally, having held senior commercial roles with DB Breweries, Lion Nathan and Heineken joint venture businesses in New Zealand, Asia and Australia. Reefton Distilling Co.’s Founder and Managing Director Patsy Bass said, “Carl’s experience and network has been invaluable in recent months and we are pleased to formally welcome him as a member of our advisory board.” Carl Carrington commented that he is delighted to assist Reefton Distilling Co. “The passion to craft world class quality beverages is infectious amongst the team. This is a great example of the Kiwi ‘can do’ attitude taking our unique West Coast provenance story to the world.”

THE ECO FRIENDLIER WAY TO SERVE CUSTOMERS

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NZ Artisan Awards 2018

CELEBRATING THE VERY BEST IN THE NEW ZEALAND F&B INDUSTRY

It’s that time of year again as we start the search for the best artisanal producers in New Zealand. We believe that artisanal products are a methodology and not a size of business, so if you are a large or small manufacturer, produce your product in a small kitchen or a large industrial unit, its time to look at entering the Inspire+ New Zealand Artisan Awards.

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Artisan Adverts revised.indd 1 17/05/18 11:54 AM

Peter Turner, chief winemaker at The Hunting Lodge first fell in love with wine while working during the ski seasons in France after finishing university. V ery quickly, however, powder snow days took a back seat given the chance of lunch featuring a Margret de Canard and bottle of Gigondas, according to Turner. After five winter seasons in France, Turner said that his liver told him it was time to come back, to New Zealand. Upon his return, he completed a post-graduate Diploma in Viti and Oenology at Lincoln University, although Turner noted that most of what he has learned has stemmed from on-the-job experience.

“I’ve been making wine for around 15 years now, mostly based in Auckland with a few stints overseas,” said Turner. “What I love about making wine in Auckland is that you get to work with fruit from all regions around the country.” This is reflected in Turner’s broad understanding and implementation of the term ‘terroir’ at The Hunting Lodge. For Turner, terroir extends beyond the vineyard, to the winery, and even beyond to the environment in which it is enjoyed. Experience can influence the taste and enjoyment of wine—so it’s the people around Turner who help him craft the wines that bring as much inspiration as the vines people look out to.

Even though winegrowing in Auckland has been in decline as more favourable regions grow, Turner noted that Auckland still makes some of New Zealand’s most beautiful wines.

The Hunting Lodge is special—the first sauvignon blanc vines in New Zealand were planted here. “We still make wine from some of the oldest Sauvignon vines in New Zealand,” said Turner. “However, we have put a more modern spin on it by doing a wild, barrel-fermented-style Sav.” When combined with the restaurant and permaculture gardens, The Hunting Lodge offers a complete wine and food experience which embraces both history and a modern pasture to plate philosophy.

Although steeped in tradition, Turner said that The Hunting Lodge is always keen to try something new. Turner said that they love to try new techniques, mostly recommended by winemaking neighbours— orange wines, low alcohol wines, and this year, they’ve been experimenting with fermentation and maturation in bourbon barrels. The Hunting Lodge’s wines hold recognisable personality. Turner said that they strive to make fresh, fruit-forward wine styles that New Zealand is famous for—interesting, but never too challenging.

To Turner, great wine is one that has interest that evolves in the glass. “Concentration, complexity and balance, of course—but where the end of the glass is more interesting than the start, and you want another—I think this is most important.”

Climate change is something that is increasingly being felt throughout New Zealand’s wine industry. Turner noted that is has been a challenge for The Hunting Lodge, who have experienced more intense rain events closer to harvest time. When the rain stays away, however, Turner said they see amazing levels of phenological ripeness at earlier stages, so he’s accustomed to taking both the wins and the losses. “Central Otago, however, being officially semi-continental, is benefitting from more heat and sunshine hours. I think we will be growing some really interesting, later ripening varietals down there in 15 years’ time.”

Moving towards the future, Turner noted that he is excited for the Chardonnay, Albarino, and Tannat vines that they have recently planted, the harvest of which will fall within the next few years. Turner also said that he’d like to see Auckland regain more recognition as one of the great winegrowing regions in New Zealand. Depending on who is willing to lend their deep pockets, he’d love to be able to experiment with winegrowing at altitude in New Zealand’s alpine regions in the future.