drinks trade issue 56 (Jan/Feb 2017)

your news, your views January/February 2017 issue 56

PERNOD’S U.S. BOSS HEADS UP THE PACIFIC NATIONAL LIQUOR RETAILER OF THE YEAR

HASTINGS CO-OP WAUCHOPE SUPA IGA PLUS LIQUOR

MAINTAINING PROFITS IN A DIFFICULT MARKET LIQUOR BARONS GM

SOFT SHELL CRAB SLIDERS AND PALE ALE

SUMMER FOOD PAIRINGS

HOT PRODUCTS OF THE YEAR | SUMMER BEER & CIDER | WOODFORD RESERVE COMPETITION | TEQUILA TRENDS

ONE AUSTRALIAN WINEMAKER STANDS ALONE. International Winemaker of the Year for a world record 4th time.

After accepting the 2016 International Wine and Spirits Competition’s Best Semillon Trophy for the McGuigan Bin 9000 Semillon 2003 and Best Shiraz Trophy for the McGuigan Handmade Shiraz 2007, McGuigan Wines was named the world’s best by its peers for a record fourth time in just eight years – a remarkable achievement for Chief Winemaker and CEO, Neil McGuigan.

MCG1218 Drinks trade ad 220x270_v6.indd All Pages

Neil McGuigan, Chief Winemaker and CEO

mcguiganwines.com.au

9/12/16 3:27 pm

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Contents

January/February 2017

39

49

26 20 PROMOTE

69 INFORM

CONNECT

23

Lisa Attkins Interview

08

News

36

Snacks

24

Woodford Reserve Competition

20

Bryan Fry Interview

58

Tasting Bench

46

The New Jameson Family

22

Chris O’Brien Interview

60

Wine New Products

69

Trade Activity

26

Tequila Trends

62

Beer and Cider New Products

29

Hot Products of the Year

64

Spirits New Products

33

Rosé

74

Eye

39

Summer Drinks and Food Pairing

49

Summer Beer and Cider

53

New Zealand Wines

STRENGTHEN 66

Health and Fitness

drinks trade|05

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WELCOME

CREDITS PUBLISHER the drinks association

www.drinkscentral.com.au All enquiries to: the drinks association Locked Bag 4100, Chatswood NSW 2067 ABN 26 001 376 423 The views expressed in drinks trade are those of the respective contributors and are not necessarily those of the magazine or the drinks association. Copyright is held by the drinks association and reproduction in whole or in part, without prior consent, is not permitted.

Other drinks association publications include: drinks bulletin drinksbulletin.com.au drinks guide drinksguide.com.au drinks yearbook

EDITORIAL PUBLISHING EDITOR Ashley Pini ......................... ashley@hipmedia.com.au ASSOCIATE EDITOR Hannah Sparks ..................... hannah@hipmedia.com.au

Editor’s Note

WELCOME TO OUR JANUARY/FEBRUARY EDITION, THE 56TH DRINKS TRADE WE’VE PUBLISHED ON BEHALF OF THE DRINKS INDUSTRY.

T

his is the second edition in which we’ve run a profile on the front cover, continuing the theme of introducing leading figures in our industry and giving you an insight into their way of doing business. In this edition, we meet Bryan Fry of Pernod Ricard who recently returned from a stint overseas as CEO and President of Pernod Ricard USA. He is now home to take on the challenge of driving the strategic direction and distribution for the wine and spirits business in Australia and New Zealand.

ONLINE EDITOR Rachel Tyler ............................... rachel@hipmedia.com.au ASSISTANT EDITOR Lukas Raschilla .................... lukas@hipmedia.com.au EDITORIAL ASSISTANT Mary Parbery................... mary@hipmedia.com.au INTERN Mauricio Yescas Rayon

Also inside this edition is our hot products of 2016, looking at the rosé category in particular, which currently leads the way in growth in both value and volume for the wine category. Marketers have been espousing the benefits of rosé for the last couple of summers and now the data is backing up their claims.

CONTRIBUTORS Andy Mitchell, Ben Davidson, John Field, Lia Geraissate, Matt Dunne, Michael Walton, Peter Cox, Phil Bayly, Simone Allan, Walter MacCallum,

DESIGN ART DIRECTOR Evelyn Rueda ............................... evelyn@hipmedia.com.au SENIOR DESIGNER Glenna Gabriel

Also featured in this edition are all things tequila (page 26), understanding drinks and food pairings (page 38) and our annual sneak peek at the latest offerings from New Zealand wine (page 53).

Our Tasting Bench met this month to look at two challenges - semillon from the Barossa Valley and the Hunter Valley and riesling from the Clare Valley and Tasmania. Tasting these wines alongside one another emphasises regional differences and ageing characteristics. Our thanks go to all those who supplied wines into this wonderful bracket, one that these regions do so well in.

SENIOR DESIGNER Racs Salcedo ........................ ryan@hipmedia.com.au

ADVERTISING

Finally, from all the team here at drinks trade, we wish you all the best for the festive season and look forward to an exciting year ahead in 2017.

NATIONAL SALES MANAGER Chris Wheeler ................. chris@hipmedia.com.au

Happy trading,

PRODUCTION MANAGER Sasha Falloon ............... sasha@hipmedia.com.au

Produced and contract published by:

Ashley Pini Publishing Editor – Hip Media

Director: Ashley Pini ACCOUNTS: accounts@hipmedia.com.au 169 Blues Point Road, McMahons Point NSW 2060 Ph: 02 9492 7999 | www.hipmedia.com.au | facebook.com/ drinksmedia ABN: 42 126 291 914 drinks trade|07

INFORM

NEWS

Matthew Frilingos

FIGURES AND FACTS, PEOPLE AND POLICY, CORPORATE & COMMUNITY

SIMILARITIES BETWEEN THE TOP TWO TEQUILA ADVERTISERS IN 2016

ALCOHOL BEVERAGES AUSTRALIA APPOINTMENTS Alcohol Beverages Australia has appointed two new staff members to its growing team, including Matthew Frilingos as Media and Communications Manager and Gohar Yazdabadi as Policy and Research Manager. Frilingos has more than 17 years of media, publishing and communications experience, while Yazdabadi has previously worked in Government implementing both State and Federal policies.

Ebiquity is a leading independent market analytics specialist.

Gohar Yazdabadi

JANE THOMPSON NAMED DIGITAL WINE COMMUNICATOR OF THE YEAR Winners of the Wine Communicator Awards were announced on November 8 at the Four Seasons Hotel in Sydney. Awardees in 2016 included Jane Thompson as Digital Wine Communicator of the Year, alongside Josh Martin – Best New Wine Writer Award; Ben Canaider – Best Published Feature Articles or Wine Column; and Jenny Polack – Best Wine Educator Award. drinks trade caught up with Thompson to find out more about the award and her role as a digital wine communicator.

What does it mean to be awarded Digital Wine Communicator of the Year?

It means a great deal! To be singled out as doing something worthy of recognition like this is very humbling indeed.

How important do you think digital communication is to the wine industry today?

I believe strong digital communication is integral to long-term business and brand success.

Just this week, I had a winery tell me that ‘they don’t do all that social or web stuff,’ In 2016!

More customers and potential customers than ever before are spending time in the digital world, so you need to be there too.

What do you think needs to be done to advance digital wine communication?

I think primarily it requires investment – it’s expensive and time consuming to do right – and it needs to be part of an overall marketing mix so that it works in harmony with all of your other marketing activities. It also requires creativity, a solid understanding of your audience and good old fashioned marketing strategy.

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After three years of Patron’s dominance in the tequila category, 2016 saw Jose Cuervo take the lead with the ‘Backstage since 1795’ campaign from McCann.

The brand positioned itself as the drink that fuelled the Rolling Stones 1972 tour and paid homage to the event with a limited edition of its silver tequila. In Australia, the campaign was dedicated entirely to press and accounted for 75 per cent of the entire tequila advertising spend in 2016 – year to date.

The second top spending campaign, ‘Simply Perfect’ from Patron, consisted of a press execution and explained the brand did not invent tequila, it ‘perfected it.’ The creative follows the brand’s traditional layout - sophisticated and clean. Patron complemented its activity with a press campaign promoting cocktail recipes.

A similarity between the top two 2016 tequila advertisers was the positioning of their spirits as premium, focusing on messages of quality and tradition and steering away from the idea of young people drinking tequila as shooters in bars.

Coincidentally, there was a persistency in the Rolling Stones theme. In 2013 and 2014, Patron sponsored the Rolling Stones awards, and at the end of 2015, Jose Cuervo launched its worldwide campaign involving the band.

Jose Cuervo accounted for 66 per cent of the total 2016 tequila advertising spend; Patron represented 29 per cent; and the remaining five per cent was taken by Sierra and its new ‘Sierra tequila blended with 100% Mexican café flavours.’

The

Perfect Serve

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CANADIAN CLUB OFFICIAL SPIRIT OF THE AUSTRALIAN OPEN Canadian Club has announced the continuation of its partnership with the Australian Open as the official spirit and exclusive dark spirit. To celebrate, the Canadian Club Racquet Club will be making it way across the country with NSW and QLD also on the map this year.

Last year, the activation was placed at Birrarung Marr, the location of the Australian Open Festival. For the first time this year, the Canadian Club Racquet Club will also take over Cruise Bar in Sydney (NSW) from Monday 2 January – Monday 30 January; Sandstone Point Hotel in Sandstone Point (QLD) from Tuesday 27 December – Monday 30 January; and The Bucket List in Bondi (NSW) from Thursday 29 December – Monday 30 January.

The pop-ups will be serving refreshing Canadian Club cocktails alongside classic CC & Dry and will be decked out in true CC summer style, plus with big screens broadcasting every game live from the Open.

From December through to February, CC will be dominating trade with significant off-premise promotions and on-premise venue support via tennis-themed displays and promotional prizes such as deck chairs, stubby holders, caps and the ultimate Australian Open tennis experience for four mates plus a major prize which includes a $20,000 Sportsnet voucher for one winner to create their ultimate tennis trip. All this and more will be further supported by Canadian Club’s new summer campaign, The Perfect Serve.

“The Australian Open is one of the most iconic events on the Australian sporting calendar, and after great success during the last couple of years we are very excited to be taking the CC Racquet Club to Sydney and Brisbane,” Kristy Rathborne, Brand Manager, Canadian Club said.

“Historically, when the Australian Open kicks off in January it always turns out to be a couple of the hottest weeks of the year – the perfect time for Aussies to enjoy a refreshing CC.”

DIGITAL RSA AND RCG COMPETENCY CARDS AVAILABLE IN NSW

WELCOME TO THE NEW MALT ORDER Auchentoshan® Scotch Whisky, 40% alc/vol. ©2016 Auchentoshan Import Company, Deerfield, IL

In an Australian first, on and off-premise staff in NSW can now download their Responsible Service of Alcohol and Responsible Conduct of Gambling Competency Cards on a smartphone or tablet.

The digital versions of the competency cards are available through the new My Licences digital wallet in the latest version of the Service NSW app. The digital version provides a solution for staff forgetting to bring their competency cards to work, enabling them to display, update and renew all through the online device.

MICHAEL WALTON LAUNCHES NEW VENTURE

L-R: Campbell Stott (General Manager), Daniel Ellul (National Operations Manager), Josh Velthoven (Launceston Store Manager), Tim Ohem (Area Manager VIC and TAS), and Tyson Holberry (State Manager VIC and TAS) cut the ribbon of Tasmania’s first Dan Murphy’s store in Launceston.

DAN MURPHY’S OPENS ITS FIRST TASMANIAN STORE Dan Murphy’s has opened its first store in Tasmania, showcasing local producers and offering new jobs to Launceston residents. The new store stocks a collection of 38 Tasmanian spirits, 17 new Tasmanian craft beers and over 170 Tasmanian wines.

On the opening, Dan Murphy’s General Manager Campbell Stott said, “We’re very excited to create a home for Dan Murphy’s in Tasmania for the first time. The store will offer Tasmanians the biggest range of products both from home and abroad at the lowest prices. Our expert staff can’t wait to get started.”

Industry veteran Michael Walton has launched his own consultancy business.

“I know many colleagues were keen to get support to help them and their teams clarify their goals and communicate well.

This venture now allows me to do that directly and with even greater impact,” Walton said.

The new business offers three distinct services – developing team communication and collaboration, coaching presentation skills, and delivering future-looking keynote presentations on consumer and retail trends.

Michael is well known to the industry and holds the distinction of being the single most frequent guest speaker at drinks association Network Breakfasts. He lectures marketing to MA students at UTS and also recently hosted the Australian drinks Awards.

More details at www.michaelwaltonconsulting.com

EAST LONDON DRY GIN COCKTAIL COMPETITION East London Dry Gin will partner with Savant Spirits in 2017 to bring an exciting new cocktail competition to Australia. The competition will be open to bartenders nationwide and at all levels.

All they have to do is enter a cocktail that heroes the signature gin. Entries will be received from the beginning of 2017 and the six-week competition will run from mid-march through to the end of April.

In round one, contestants will be judged on their cocktail, ingredients, method, concept and photo. The Top Five will then be whisked away to Melbourne to present their cocktails in front of a panel for a chance to go to London and meet the East London Liquor Company crew, as well as tour the gin’s hometown.

MANAGING YOUR MESSAGE

By Michael Walton. For services such as developing team communication and collaboration, coaching presentation skills, and delivering keynote presentations on consumer and retail trends, visit michaelwaltonconsulting.com You have seen it the presentations that fail to inspire, the ideas that simply become a list of facts, the vision that misses the point - the one that needs tangible steps to make it work, and it’s a massive waste of time and energy for all concerned.

I recently worked with the Asia Pacific Executive Team of a global firm. Our task was to resolve these problems. It mattered.

They wanted to reset and reenergise their staff and their franchisees at an annual conference. And there was an added complication – their Global Executive was going to join them. Their ability to sell their story would be tested from grassroots to the top.

So what did we need to do?

We got clarity on what our audience needed to hear. This process revealed that the core constituents were almost entirely ignored.

We gave each presentation a single story made up of just three elements, making them easier to remember and much easier to present.

We focussed on telling our story in ways that would allow the key take-aways to be obvious and compelling.

The result was nothing short of remarkable: compelling and confident presenters that connected with their audience; huge alignment to key messages; and another surprise to the team, their preparation time was cut by over half.

The best executives tell big ideas well. They know that it excites their people and their customers and it boosts productivity. Try the threestep approach above or connect via michaelwaltonconsulting.com

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INFORM WINNERS OF THE AUSTRALIAN WOMEN IN WINE AWARDS

The NSW Retail Liquor Industry Awards for Excellence, run by the Liquor Stores Association of NSW/ACT were held on Friday 20 November at Sofitel in Sydney.

Over 400 liquor retailers, suppliers, representatives and key industry stakeholders from across NSW and the ACT were in attendance. Cellarbrations at Gunnedah was named NSW Liquor Store of the Year, while Cutty Cellars Crows Nest was selected as New Liquor Store of the Year. Benjamin Abraham from Cellarbrations in Warilla took home the award for Liquor Store Manager of the Year, while Ross Rocca from Midway Cellars won Liquor Store Owner of the Year.

Sandy Winsor, Cellarbrations Gunnedah Store Manager

SPARKLING WINEMAKER NATALIE FRYAR LAUNCHES ABEL GIN Natalie Fryar, previously sparkling winemaker for Jansz Tasmania, is now the proud owner of her very own gin brand. Setting up shop permanently in Tasmania, Fryar has partnered with co-owner and new business partner, Kim Seagram, to launch The Abel Gin Company.

Fryar and Seagram are currently making two gins, Essence and Quintessence, using their own still at Launceston Airport’s heritagelisted Hangar 17, the same space used by Launceston Distilling. The pair has already made and bottled 2,000 litres and has another 2,000 litres underway.

Fryar is set to man production at the distillery as Head Distiller and Blender, while Seagram will manage marketing and sales.

Photo: Chris Crerar

The winners of the 2016 Australian Women in Wine Awards were announced on 15 November.

Congratulations to Emma Norbiato from Calabria Family Wines, winner of Winemaker of the Year.

Henschke’s own family member and viticulturist, Prue Emma Norbiato Henschke, was also recognised as Viticulturist of the Year.

Prue has always been a strong campaigner for environmental issues and takes an organic and biodynamic approach to viticulture.

The Australian Women in Wine Awards champions equality and fairness for all sexes in the wine community and workplace.

Other award winners included Jenny Semmler - Owner/Operator of the Year; Roberta De Bei & Cassandra Collins (team) - Researcher of the Year; Ian Riggs & Brokenwood Wines Workplace Champion of Change; and Rebecca Barr - Cellar Door Person of the Year.

NSW RETAIL LIQOUR INDUSTRY AWARDS FOR EXCELLENCE

Prue and winemaker Stephen Henschke celebrate the award

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NEWS ACCOLADE WINES ACQUIRES FINE WINE PARTNERS

Lion confirmed the sale of its premium Australian wine business Fine Wine Partners to Accolade Wines in November.

Brands including St Hallett, Petaluma, Knappstein and Stonier have since transferred over to Accolade with the exception of New Zealand wine brands such as Wither Hills and Te Hana, which will continue to be managed by Lion. A spokeswoman for Lion told drinks trade that Accolade will be responsible for determining the outcome of existing Fine Wine Partners employees and that a six-month transition period will allow the company to execute staffing decisions gradually. She suggested that FWP employees are likely to become employees of Accolade once the two businesses come together.

AUSTRALIA GETS THIRD MASTER SOMMELIER Ben Hasko became Australia’s third Master Sommelier in November after passing the Master Sommelier examination, which is considered to be one of the hardest to pass in the wine industry globally. Hasko is based in Sydney and runs Cru Wines - a specialist wine importer and distributor, and Bootleggers - an exclusive online wine retailer.

Since the inception of the Court of Master Sommeliers in 1969, only 236 (with Ben being officially No. 236) have graduated. The pass rate each year is normally less than five per cent. Hasko completed the exam on his first attempt, something that has only happened a handful of times. The average candidate sits the exam around three times before passing.

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E 946 327

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TH MELBOURNE T OND | HAWTHORN | SOUTH MELBOURNE

Ben Hasko (right) with his father and business partner David Hasko (left)

STICKY FINGERS HOW WELL ARE YOU PROTECTED AGAINST FRAUD IN YOUR VENUE?

By Peter Cox, a CPA with over three decades of experience in financial management for the hospitality industry. His website www.petermcox.com.au has a host of free financial management tools to increase the profitability and cash flow generation in your venue.

Most venue owners and managers associate fraud with large corporations they read about in the newspaper or on the net. However, every business larger than a one-man news kiosk offers plundering opportunities to the employee looking for them. Embezzlement is like a silent, insidious cancer - hidden and unsuspected.

Most fraud in small business centres around false invoicing, bogus suppliers, staff issuing payments to themselves and concealing the paperwork on the computer, not ringing up cash sales as well as fraudulent credits on the EFTPOS machine.

So how do we minimise risk? As managers and owners you should: 1. Sign or countersign all cheques and internet and BPAY transactions; 2. Conduct random stocktakes for at least ten products a day and relate this physical count to the computer records; 3. You should make it your daily habit to review the bank account via the net; 4. Get involved in the bookkeeping - do not become too dependent on the bookkeeper; 5. Start asking questions when you are regularly contacted by creditors asking for payment; 6. Ensure all sales invoices have a customer’s signature on them; 7. Check the bank reconciliation, this should be done at least once a month; 8. Check the gross profit margin, when it starts to drop alarmingly it may well be in the purchase of stock, that is, creditors are paid twice and one payment goes to the staff member. Another reason is that some cash sales are not being processed through the point of sale system; 9. Also check the stockturn. A jump in the stockturn without any noticeable increase in sales can point to an irregularity in the amount of stock on hand and; 10. Implement CTV systems and review the footage if you suspect irregular activity and restrict after hour’s access to the venue.

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INFORM

QLD U.G.L.Y 2016 winner Paolo Giancarlo Gabrielloni

NT U.G.L.Y 2016 winner Casey Sentence with team mates at the Outback Pioneer Hotel and Lodge

U.G.L.Y. BARTENDERS RAISE $1.8M FOR THE LEUKAEMIA FOUNDATION This year, over 1,450 bartenders nominated themselves to be the U.G.L.Y. Bartender in their venue and 2016 has officially wrapped up – an accurate phrase for the gift these generous bartenders and venues provide.

In 2016, U.G.L.Y. bartenders raised nearly $1.8 million, providing over 22,500 nights of accommodation; the generous work of these bartenders and their venues enables the Leukaemia Foundation to help 61 Australian families facing the challenge of blood cancer every night of the year.

U.G.L.Y. bartenders have put their fundraising creativity to the test and created events such as dance offs, 24-hour marathons and lawn bowls, disco parties, fluro paint nights, bogan bingo nights, car rallies, U.G.L.Y. trivia nights, tattooing for U.G.L.Y., in-venue tastings, U.G.L.Y. challenges, cocktails on the balcony, U.G.L.Y. tapas nights, dog and car washes (separately of course), U.G.L.Y de-fluffings (waxing and shaving various bits to raise $), U.G.L.Y. weddings, luau parties, Halloween U.G.L.Y. nights, family fun days, U.G.L.Y. blue themed events, and much, much more.

Bartenders have gone above and beyond to ensure that U.G.L.Y. Bartender of the Year is a fun and fabulous way to get patrons into their venues, have a wonderful experience, and raise money for the Leukaemia Foundation at the same time!

Participants in the U.G.L.Y. Bartender of the Year campaign demonstrate their ‘Understanding Generous Likeable You’ and raise funds for the Leukaemia Foundation. Every $80 raised by an U.G.L.Y. Bartender provides one night of accommodation for this service.

Thanks to all the venues and bartenders involved in the 2016 U.G.L.Y. Bartender of the Year competition, and for info on the 2017 campaign visit www.uglybartender.org.au

SA U.G.L.Y 2016 winner Judy Aldridge

OUR 2016 STATE WINNERS ARE: QLD: Paolo Giancarlo Gabrielloni from Edgewater Dining & Lounge Bar - $30,168 NSW & ACT: Carissa Hutton from Milestone Hotel, Dubbo - $25,081 VIC: Jenny Lagozzino from Lagozzino’s Top Pub, Tatura - $15,016 SA: Judy Aldridge from Halfway Hotel, Beverly - $13,458 WA: Vicki Sankey from Oyster Bar, Mandurah - $18,510 NT: Casey Sentence from Outback Pioneer Hotel and Lodge, Yulara - $41,520 TAS: Merv Wrathall from Elwick Hotel, Glenorchy - $5,800 RIGHT: TAS U.G.L.Y 2016 winner Merv Wrathall

ABOVE: VIC U.G.L.Y 2016 winner Jenny Lagozzino LEFT: NSW U.G.L.Y 2016 winner Carissa Hutton RIGHT: WA U.G.L.Y 2016 winner Vicki Sankey

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NEWS

MYBOTTLESHOP.COM. AU FIRST RETAILER TO STOCK DUTY FREE

100PROOF LAUNCHES MENU MAKER 100Proof, Australia’s largest independent on-premise drinks specialist, has launched Menu Maker, a new service that provides venues with a one-stop shop for all products and insights to develop specialised wine, spirit, beer and soft drink lists. Menu Maker is free to use and can create an entire menu in a single session with a 100Proof sales representative. The first version of Menu Maker is already available with over 6,000 lines loaded, and from early next year it will feature all of 100Proof’s latest products for 2017.

Mybottleshop.com.au has become the first online liquor retailer in Australia to stock duty-free product lines. This means exclusive liquors that you could previously only buy at airport retail are now readily available at the click of a button. Many of these products are limited editions and highly prized, such as Absolut Boston’s Limited Edition 1L Vodka, Johnnie Walker Blue Label The Casks Edition and a rare Highland Park 21-Year-Old Whisky.

CEO and founder of mybottleshop. com.au, Steve Rider, said, “Consumers today are wanting a range of exclusive drinks and a level of unsurpassed customer service that only we can deliver on. We are already Australia’s No.1 pureplay online drinks store, so this duty free range strengthens our position in the market and reinforces our unique offering to our lucky customers.”

WORLD WINE PRODUCTION FIGURES BOXING DAY TRADING TRIAL TO END Last year, the NSW Government and NSW Legislation Council passed a reform that allowed all retailers to trade on Boxing Day. The reform was given a two-year trial period and will be ending this Boxing Day, 2016. Between now and November 2017, the Government will also be conducting an independent review to see whether the reform should be made permanent. Michael Waters, Executive Director of LSA NSW/ ACT said the feedback from the trial reform had been positive and that LSA would be pushing for its future implementation.

Director General of the International Organisation of Vine and Wine, Jean-Marie Aurand, recently reported figures on the world’s wine production in 2016. Italy confirmed its place as the leading world wine producer with 48.8 million hectolitres, followed by France (41.9 mhl) and Spain (37.8 mhl). Romania experienced poor harvests in 2016, but returned to good levels with 4.8 mhl. An even higher level of production was recorded in the US (22.5 mhl). In South America, production plummeted in Argentina (8.8 mhl), Chile (10.1 mhl), and Brazil (1.4 mhl). Australian production (12.5 mhl) and New Zealand production (3.1mhl) was on the rise. Global wine production was expected to reach 259.9 mhl by the end of the year – a 5 per cent decrease on 2015.

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INFORM

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Champagne Taittinger encourages responsible drinking

XXXXXXXXXX INTERNATIONAL WOMEN’S DAY EVENT SELLS OUT Tickets to an International Women’s Day event hosted by Women in drinks have sold out three months in advance.

All 450 tickets - at $260 a seat - were snapped up in less than four weeks.

“It’s a fantastic result,” said the drinks association CEO Sandra Przibilla. “There’s been a huge level of interest around the event. The response shows how much momentum there is around diversity and inclusion in the drinks industry.”

“This is a great vote of industry confidence in the event and also reflects the passion for the topic,” added Wid’s Jen Collins.

The event, on March 8 2017 will focus on ‘Building a diversity mindset in the drinks industry.’

Keynote speaker will be Mia Freedman, a journalist, author, activist and co-founder of Mamamia, the largest independent women’s website in Australia. Mia was named one of Australia’s 100 Most Influential Women by the Financial Review and is a former chair of the Federal Government’s Body Image Advisory Board. She remains a passionate campaigner for more diversity in the way the media portrays women.

The day will include lunch, Freedman’s address, an industry panel discussion on ‘Bringing diversity and inclusion to life,’ followed by a networking event.

Women in drinks’ charity partner is The Australia New Zealand Gynaecological Oncology Group, the national peak organisation for gynaecological cancer clinical trials in Australia and New Zealand. $15 from each ticket will be donated to ANZGOG to support ongoing research.

BROWN BROTHERS LAUNCHES NEW CAMPAIGN In November, Brown Brothers challenged consumers to see the colour brown through a different lens with the launch of a new campaign. Titled ‘Brown Is’, the campaign uses a mix of film, digital and out-of-home-media. Fourth generation family member and Winemaker Katherine Brown featured in the film and played an important role in reminding consumers about tradition, while also attempting to bring relevance to the brand. Katherine hopes the campaign will “encourage viewers to re-consider the colour, and in doing so hopefully reappraise the Brown Brothers range.” The campaign was filmed entirely in North East Victoria, with the vast majority at the Brown Brothers vineyard and winery.

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INFORM

60 SECONDS WITH LIBBY NUTT AND DAVID HALLIDAY

By Simone Allan, founder and Director of Mondo Search (Destination for Best Hidden Talent) IN THIS EDITION OF DRINKS TRADE, I HAVE PROFILED TWO LEADERS WHO HAVE GREAT TRACK RECORDS AND WORKED IN BOTH THE UK AND AUSTRALIAN DRINKS INDUSTRIES. LIBBY NUTT IS THE GLOBAL MARKETING AND EXPORT SALES MANAGER AT CASELLA FAMILY WINES AND DAVID HALLIDAY IS MANAGING DIRECTOR OF CAMPARI AUSTRALIA. BOTH OF THEM ARE HIGHLY RESPECTED IN THEIR FIELDS AND IN REVIEW OF THEIR REPLIES TO THE INTERVIEW QUESTIONS, IT IS INTERESTING TO SEE THAT THEIR KEY FOCUS WHEN PROVIDING CAREER ADVICE IS TO “INVOLVE AND LISTEN TO YOUR CONSUMERS AND CUSTOMERS.” I SEE BOTH LIBBY AND DAVID AS INDIVIDUALS WITH GREAT PEOPLE SKILLS AND THIS SHOWS IN THEIR INHERENT FOCUS TO LISTEN. Simone Allan: What gets you up and cracking in the morning?

Libby Nutt: The thought of a fun and challenging day ahead and, of course, a coffee from Zar Bar on my way to the office.

SA: Do you think your childhood/early education had an impact on your career?

LN: Yes, I grew up in the country where everyday is a work day and no day is ever the same.

SA: What’s the most important thing that you’ve learnt in business?

LN: To be passionate about what you do - it will drive your success.

SA: What advice would you offer in terms of maximising and creating a successful career?

LN: Work hard, follow your passion, spend time understanding the category, but most importantly the consumer – everything we do is driven by consumers so it is imperative to spend time getting to know them in order to build successful longstanding brands; build a strong team around you and over communicate.

Libby Nut

SA: What’s your third space outside of work and family?

LN: Yoga and meditation, exploring new restaurants and wine lists, and long walks – we’re spoilt for choice in Sydney.

David Halliday

Simone Allan: What gets you up and cracking in the morning?

David Halliday: Sunshine and seeing the ocean certainly helps! Beyond that, the terrific industry we work in and the many great people within it. We work around real personalities with passion and talent who also find time to enjoy what we are part of.

SA: Do you think your childhood/early education had an impact on your career?

DH: Yes, definitely! It shaped my personality, values and ability to be flexible and adapt to changing situations. Out of challenging times your character develops. I learnt to really appreciate the value of great friendships and loyalty.

SA: What’s the most important thing that you’ve learnt in business?

DH: To connect with people and listen to their views, ideas, concerns and challenges. Knowing a business from the ground level up really helps; always ensuring customers are in the mix of all internal discussion and in every way possible. As a leader, helping people and teams realise their potential, and embracing challenge as well as finding time to celebrate success.

SA: What advice would you offer in terms of maximising and creating a successful career?

DH: Understand, leverage and continually develop your strengths; be clear on the type of leader, role and organisation that gets the best of you; work closely with a mentor (or two) that can help provide you with trusted counsel and guidance; be patient and face into development and feedback/things you can improve on.

SA: What’s your third space outside of work and family?

DH: Exercise and the great outdoors. I enjoy ocean swimming and golf - I am a member of Long Reef Golf Club. Unusually, I also really enjoy UFC, especially the big title fights. Enjoying a few drinks with a good bunch of people at the weekend is great too.

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INFORM

Pernod’s US Boss

HEADS UP THE PACIFIC After four years as President and CEO of Pernod Ricard USA, Bryan Fry has returned home to take on the challenge of driving the strategic direction and distribution for the wine and spirits business in Australia and New Zealand.

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local boy with a background in agricultural science and viticultural operations, Fry fell into a role managing grower contracts in South Australia for Pernod Ricard Winemakers early on.

His career with Pernod has gone on to span Asia, where he was Vice President of Marketing; Brazil as Chairman and CEO; and more recently the US, which in the last financial year outperformed all of the company’s other markets.

Fry told drinks trade that the result of +4 per cent growth was a culmination of four years hard work to refocus the business on brand building and value generation.

“One of the things we did was break the country down into very small units and then focused on winning each one of those with the 20|drinks trade

right brand at the right time.

“We also made sure that our teams in all of the states were empowered. We always try to make sure that we have a balance between what we call empowered decision-making and then excellence in execution, because you can have a great plan, but if the consumer doesn’t see it, it doesn’t mean anything.”

On the heels of success and a long stint overseas, Fry decided that it was time to take up a new challenge and moved with his wife and children back to Australia to assume the role of Managing Director of Pernod Ricard Pacific.

“To run your home market is a pretty nice honour,” Fry said. “I’m not planning on bringing anything completely new to this market, because

a lot of the backbone of what we were doing in the US is already here, but I think there is an opportunity to change the model, be more disciplined in what we do with our resources in terms of human and financial, and empower the teams to connect with the consumer.

“The businesses in Australia and New Zealand are quite dynamic.

We have a good team and great brands here and I can see that good evolution has happened since I left.”

The region’s performance over the last year was also among areas of the business Fry was pleased to talk about, with the team having delivered on both its budget and growth objectives and key brands continuing to outdo their competitors.

Jacob’s Creek remained Australia’s number one premium wine brand by volume, while premiumisation drove the growth of New Zealand brands Stoneleigh and Brancott. The business also had a good year for Champagne as it hedges into the top category position in Australia with Mumm and Perrier-Jouët.

“We are quite unique in Australia as we are the only real spirit and wine business, and the spirits we have are very strong with Absolut, Jameson, Chivas, the RTDs and Kahlua, which we’re now in the biggest market for,” Fry said.

“2017 will be out fifth or sixth year in partnering with them. It’s an iconic platform in terms of sport for Australia, so we get very good visibility here. It also has strong reach overseas in terms of the core branding,” Fry observed.

Premiumisation will continue to be a focus, supported by new product development with some exciting products to come from within the craft space and a number of cross-category collaborations.

Fry explained, “I think there is a big opportunity to premiumise our wine portfolio, because if you look at the Australian and New Zealand wine drinker, the sub $10 category is pretty flat - most of the action is actually happening at $15 and above.

“With regards to spirits, we’re seeing an increase in connoisseurship in the on-premise, particularly in terms of whisky and gin. A lot more people are experimenting, you just have to look at the amount of offerings and it’s a very good opportunity for us because we have such a large portfolio of spirits.

“The other thing everyone is talking about is craft - is it small, is it artisanal? We have very small brands with lots of history, which could be craft as well. But I think it’s about a mix of local and artisanal, which we want to try and embrace.”

“We can put our product in a lot of places, but the trick is to make sure that when it’s on the shelf or bar it moves. Having a sole focus on distribution can often be a one sided discussion. What we focus on is distribution velocity, because if it’s turning, it’s generating money for our partners and we have a glass in the hand of our consumers.”

“I see a lot of opportunities and there’s a lot more growth that can be taken advantage of in the Australian market.”

Pernod Ricard Pacific has started the new financial year with good momentum according to Fry, who plans on hitting his numbers if not exceeding them by July 1 next year.

Among those already mentioned, key brands for the year ahead will also be Church Road, St Hugo and craft spirits such as Plymouth Gin. So what else can trade expect from the business in the coming months? With his core responsibilities focused on growing distribution in Australia and New Zealand, Fry will be taking an active approach towards relationships with customers to help drive product sales.

“We can put our product in a lot of places, but the trick is to make sure that when it’s on the shelf or bar it moves. Having a sole focus on distribution can often be a one sided discussion. What we focus on is distribution velocity, because if it’s turning, it’s generating money for our partners and we have a glass in the hand of our consumers.”

Activations such as the Australian Open will also be big for the business in 2017. At the time of writing, Pernod had just finished up its seventh year with Melbourne Cup and in 2016, the business extended the agreement with Victoria Racing Club to also include its spirits.

The new Le Petit Rosé from Jacob’s Creek launched back in July and is performing extremely well having fallen into the frosé movement, which is set to be a strong trend this summer. The Double Barrel offering is also continuing to bring in good results.

In New Zealand, Stoneleigh Light is performing well, targeting consumers who seek lower alcohol content. And available in both markets is Jameson Craftmates, which you can read more about on page 46.

“Innovation is essential. The issue retailers often find is that it affects the amount of stock there is to sell. A good supplier will be making sure the portfolio is set up right, but more importantly when they do innovation there should be a support package behind it – tastings, communication, and educating the retailer.”

As for trends Pernod will be following, Fry said, “I think you’ll find that we’ll focus on occasion more and more. Nobody is one type of drinker, everyone has different occasions where they want different drinks. We want to understand how the occasions are changing and how we can meet this with innovation, because we don’t believe that size fits all for consumers.”

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INFORM

LIQUOR BARONS

AN INDEPENDENT LIQUOR RETAIL COOPERATIVE GROWING SALES IN WESTERN AUSTRALIA’S DECLINING MARKET Liquor Barons is an independently owned and operated liquor retail cooperative based in Western Australia. Unlike a national banner or chain, members of Liquor Barons are also the owners of their respective stores, giving the retailers combined buying power and at the same time allowing them to create a tailored offering.

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he cooperative specialises in high quality wines, craft beers, and premium spirits and there are now some 68 members involved in the cooperative with a number of 100 on the horizon.

The group also expanded in 2015 with a new liquor retail banner offering. Bucks Off is now fully operational, bringing affordable prices to consumers in the state with a predominant focus on beer and bourbon.

Despite this growth, Liquor Barons General Manager, Chris O’Brien, said there are no

Chris O’Brien

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plans yet to take its stores beyond the state.

“We have certainly pursued a couple of opportunities in that space over the last 24 months, but have made a decision that at this point what we’re good at is being differentiated in Western Australia and that it would be really difficult to replicate anywhere else,” O’Brien explained.

Liquor Barons has endured successful retailing in the state for 25 years and against a declining market, the cooperative has continued to deliver sales growth over the last 12 months.

O’Brien said, “I think we need to be realistic, Western Australia is in recession and the liquor market in Western Australia is in really significant decline. But even in that environment on balance, Liquor Barons has done quite well and has in fact - according to data we’ve seen from IRi - outperformed the market on a like for like basis.”

O’Brien believes that the economic environment in Western Australia is a macrotrend and has developed a strategy for Liquor Barons that prepares it for the upswing.

“We had well over a decade of good times and now we’ve got a little bit of pain to get through to work through the down time. We must remain profitable and we must position our stores in such a way that when things do get better we’re perfectly positioned to take advantage of that.”

Liquor Barons recently revealed new branding that uses three ambassadors or “barons” who will grow the cooperative’s presence online.

The new marketing campaign also features the

tagline, “Close to home, far from ordinary,” representing Liquor Barons’ local and unique product offering.

“I think every brand needs to refresh and refresh often. If I look back at our history, on about a two yearly cycle we tend to take a really close look at our positioning and tweak it if required,” O’Brien said.

“In the last year or so we’ve become aware that while our brand is very strong and relevant to consumers aged over 40, consumers under the age of 40 weren’t seeing our message as much as we would have liked. So, where we see the Barons come into play is in the digital space and they give us really great cutthrough with consumers under 40.

They have a really strong focus in social media, particularly on Facebook and Instagram, and we think that we’ll be able to generate some exceptional organic reach by using the uniqueness of these characters.”

The rebrand can be seen online and in Liquor Barons retail stores.

PROMOTE L-R: Hastings Co-op Liquor Division - Kelvin Kelly, Lisa Attkins and Kylie Joseph

NATIONAL LIQUOR RETAILER OF THE YEAR HASTING CO-OP WAUCHOPE SUPA IGA PLUS LIQUOR

Hastings Co-op’s Wauchope Supa IGA Plus Liquor was among the most successful at the 2016 Independent Brands Australia (IBA) Retailer and Supplier Awards. The bottle shop not only won National Liquor Retailer of the Year and National IGA Retailer of the Year, but also NSW/ACT Liquor Retailer of the Year and NSW/ACT IGA Liquor Retailer of the Year.

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he store is one of three bottle shops within Hastings Cooperative, which also represents supermarkets, fuel, department stores and hardware businesses and rural supplies within Hastings Valley in New South Wales. The other bottle shops within the coo-op include Timbertown Supa IGA Plus Liquor and The Bottle-O drivethrough, which are all run by Liquor Manager Lisa Attkins.

In an interview with drinks trade, Attkins said the awards had been recognised as a great achievement by the store’s staff and Hastings Co-op.

“I have a really great team and customers,” Attkins said. “We’re really proud, especially considering that there are so many good liquor retailers out there.”

At the beginning of December, the team at Wauchope Supa IGA invited customers to celebrate at the store with free tastings, nibbles and specials.

Attkins has worked in liquor retailing for ten years and says she “loves the customers more than anything.”

“Woking in the liquor shop is probably the best place to work,” she explained. “It’s like family and everyone’s happy; the staff that work for me are just great and it’s a great community to live in.”

When talking about successful liquor retailing, Attkins highlighted good working relationships with customers, staff, sales representatives and suppliers as being key. Attkins also said that the local co-op and IBA model provide strong support to the stores.

“Our cooperative is 100 years old and includes 14 businesses in total,” Attkins said. The cooperative has a number of shareholders who are also regular customers to Attkins’ stores. “We are community owned and operated. We have dedicated customers, the majority of whom we know, so we know what they want and what they like. We have a head office, which is a support to us too and we have a good reputation.”

As a member of the IBA network, the stores also receive help with competing against the chains and access to a broad range of liquor products through Australian Liquor Marketers.

“Competition is always an issue, particularly with competing with the larger chains on pricing, so we think of alternatives instead, such as providing excellent customer service and sourcing products if we don’t have them but our customers want them,” Attkins said.

Attkins has also implemented a wine card at the stores she manages, which means customers get a free bottle of wine for every four bottles that are purchased. “Our customers love it,” Attkins added. “It’s a good opportunity for them to try something new.”

When asked about top products this summer, Attkins said craft beer is already selling well and reckons that flavoured beer will be big this year, such as the new XXXX Summer Bright Lager with Mango and Stone & Wood Pacific Ale, which has strong passionfruit flavours.

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PROMOTE LEFT: Jonothan Carr, Alex Boon and David Stucken with their awards BELOW: Winner Alex Boon holds his prized ticket to Manhattan

BRISBANE’S ALEX BOON WINS SECOND

WOODFORD RESERVE COCKTAIL COMPETITION The search for the winner of the 2016 Woodford Reserve Cocktail Competition in Australia has concluded. Held on December 5 at Ms Collins in Melbourne, Alex Boon from Brooklyn Standard in Brisbane was crowned the winner of the National Final.

Selected from five other State Finalists, Boon won the grand prize of a trip to the Woodford Reserve Manhattan Experience in the US.

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he competition has been running for two years now and sets out to find Australia’s best talent bartenders who are passionate about Woodford Reserve and the Old Fashioned, as well as creating a unique and meaningful cocktail experience.

Each contestant is challenged to come up with two cocktail recipes that showcase their passion, skill and experience. The first recipe should showcase a Woodford Reserve product in an original and creative cocktail, while recipe two should bring to life a classic Old Fashioned with a twist and the famous Kentucky bourbon at the fore.

The event has grown considerably in size and

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popularity following the successful launch of the competition in 2015.

It was Boon’s signature recipe Big City Lights and Old Fashioned Upper 8 that grabbed the judges’ attention. This year’s panel included 2015 winner Thalita Alves, Brown-Forman Australia’s Grant Shearon, and drinks trade’s own Chris Wheeler, who said, “The skill and technique of all the competitors was exceptional!

“With such a close competition it really came down to the tiniest of details, Alex really embodied the spirit of Woodford in his cocktails and presentation.

The flavours shown in his cocktails combined with

great brand knowledge just edged him slightly ahead of the other competitors.”

In second place was Jonothan Carr from Kitty Hawk in Sydney and in third place came David ‘Xander’ Stucken from Perth’s Bar Lafayette. Carr won AUD $1,000 with his cocktails So Fresh and So Clean & Fashion La Louisiane, while Stucken won a cash prize of $500 with his cocktails Pepper and Crow & Copper and Oak. Vini Wang from Adelaide’s Hains & Co. and Alex Archibald from Seamstress in Melbourne were also in the running as the winners from their respective State Finals and both won themselves a Woodford Reserve gift pack.

HERRADURA TOMMY ’S MARGARITA

HERRADUR A PLATA , HERRADURA’ S OWN AGAVE NECTAR & FRESH LIME JUICE. ON THE ROCKS OR STRAIGHT UP. PLEASE SIP OUR HAND-CRAFTED TEQUILA RESPONSIBLY.

Tommy's Margarita Drink Trade Magazine Ad 220x270.indd 1

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ALC. 40% BY VOL. (80 PROOF) TEQUILA IMPORTED BY BROWN-FORMAN, LOUISVILLE, KY © 2014-09

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12/08/2015 2:04 pm

SPIRITS

INFORM

Top Tequila Trends 2016 and 2017 Tequila is in vogue. And its rise in popularity can be very much attributed to the bartenders and brand ambassadors who have educated consumers about its finer qualities, demonstrating that there’s more to it than just slammers and sombreros. With any popular spirit comes new and improved ways to sell it, drink it and enjoy it. Phil Bayly and drinks trade have put together a list of the latest tequila trends to keep you in the loop.

Sustainability For many years, the Blue Weber Agave plant has been cultivated by removing and replanting the subterranean shoots of the plant to create the next generation of agave. While it sounds like an effective way to keep crops of agave alive, it has meant that the same DNA of the mother plant has been replanted over and over again, preventing the plant from evolving and making it more susceptible to viruses or disease. Some farmers have therefore instead begun leaving some of the plants to flower as it normally would and letting the bats that live in the fields to pollinate them. These farmers then use the seeds and bulbs to cultivate the next generation of agave plants. It’s a very slow process, but important for the evolution of the species. The producers using this method are now stamping their bottles of tequila with a bat symbol to help consumers identify and differentiate their product from other, more Directo de Alambique from Herradura mainstream brands.

Handcrafted and Artisanal The thirst for handcrafted spirits is growing, and tequila is no exception.

There is a growing number of artisanal products appearing on the market with mega-brand Patron leading the way.

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In 2015, Patron released the Roca series, which is made using the ancient Tahona process. This involves crushing the cooked agave with a round volcanic stone to release its juices, resulting in more intense flavours. Other artisanal tequilas to look out for include Astral, Diciembre, El Mayor, El Tesoro, Olmeca Altos and Siete Leguas, all double gold medal winners at the 2016 San Francisco World Spirits Competition.

Single Barrel and High Proof Single barrel and high proof tequilas (50% or 55% ABV) are enjoying some time in the limelight.

They are not common but very intense in flavour and tend to be blanco expressions offering a very distinct agave profile. For single barrel, look to the Casa Noble range. El Luchador, Dulce Vida and Tequila Cabeza on the other hand, are high proof.

But if you’re looking for something really unique, Herradura has a 110 proof, limited edition, smallbatch tequila under its house series, Coleccion de la Casa. The expression, Directo de Alambique, translates to “direct from the still”, bottled without any prior barrel ageing to create a crystal-clear spirit with robust notes of sweet agave, green pepper, citrus and a hint of herb and spice.

Celebrity Status Celebrity status tequilas are also growing in popularity.

This is because the recognition of tequila as a luxury spirit has made it worthy of a swanky partnership.

George Clooney, perhaps the most dapper man alive, joined the trend in 2013 when he launched Casamigos Tequila with business partners Rande Gerber and Michael Meldman. It is the fastest growing ultra-

premium tequila in the world and Gerber believes more and more consumers will switch from vodka and other liquor to his tequila. Gerber said, “Consumers appreciate the fact that Casamigos is enjoyed neat or on the rocks and that it’s easy to drink."

Jennifer Hawkins and Jake Wall also brought the celebrity trend down under with the debut of Sesión Tequila in 2015. And if there was ever a tie between tequila and the lifestyles of the rich and famous, we can’t forget Tequila Avion; the 100 per cent agave brand that made Turtle millions on the US TV series Entourage.

Terroir Taking a leaf from the book of wine, some tequila brands are now focusing on terroir. As you may already know, in Mexico the agave plants are cultivated in the highlands or Tequila Valley, and each region’s soil, sun exposure, and drainage systems make for a different flavour profile. Tequila Ocho is the first producer that’s concentrating on this principle of terrior and if you want to taste the difference, try Don Julio from the highlands compared to Casa Noble from the low.

Casamigos' George Clooney and Rande Gerber

Mezcal Mezcal is the cousin of tequila and it differs in terms of the agave plant used to produce it.

Hitching a ride to stardom on the back of two trends, mezcal is not only more terroir driven than tequila, but also generally made in small batch, artisanal distilleries known as palenques. The best brands of 2016 include Ilegal, which gives off a citrus and honey taste followed by spice, and Del Maguey Single Village Mezcal, which is smoky and creamy all at once.

Classic Cocktails Together, tequila and mezcal are taking the cocktail world by storm. Due to their versatility, both are being used as the base spirit in classic cocktails. And yes, this does go beyond the margarita. Añejo tequilas for example, make for a great base in stirred, spirit-forward drinks such as the Old Fashioned. This is because they are aged for no less than a year and carry many of the same characteristics as a fine whisky or Cognac.

Mezcal however, is better suited to cocktails like the famous Negroni. We foresee the base spirit in many classic and new world cocktails being replaced with tequila and mezcal due to their versatility and wide variety.

Health Benefits Working in the alcohol industry means it’s hard to maintain healthy habits. Tequila, however, is said to boast many health benefits. It is believed to stimulate the appetite, aid digestion, lower chances of developing dementia and help with insomnia. The key, of course, is moderation, but all these benefits make for a great way to convince consumers to swap their usual tipple for a glass of the agave goodness and for many it will come easily given the growing number of healthconscious consumers.

Better Selection

agave tequila accounted for 42 per cent of total tequila exports from Mexico in 2014. This figure was verified by the National Chamber of the Tequila Industry and shows a significant increase since 2001 when the export rate was 27 per cent less. In 2014, the super premium category also grew in volume by 15 per cent.

And if numbers aren’t your thing, take a look at the proliferation of tequila bars that are enjoying success and that can surely be credited to their better selection of brands and expressions.

Barrio Cellar, Mejico and Tio’s in Sydney; Alquimia in Queensland; Touche Hombre and Mesa Verde in Melbourne; El Grotto and El Publico in Perth; and Hot Tamale in Darwin are great examples.

Tequila’s cult following may also be attributed to the better selection available today. 100 per cent

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INFORM

The Hottest Products of the Year The beginning of a new year is seen as a transition for many of us. For drinks trade, it’s a time to think about the products we’ve shared and the ones we want to take into 2017.

Only the best will do and where better to look than the most prestigious competitions in the world? To be fair, and for the sake of diversity, we’ve scoured the results of four competitions. The standout and most spoke about are featured below. We highly recommend that you try a glass and consider stocking them in the year to come.

IWSC INTERNATIONAL WINE AND SPIRIT COMPETITION Let’s start with the eldest, the International Wine and Spirit Competition, which has been around for 47 years. The aim of the competition is to award excellence, and entries each year are received from close to 90 countries. Each product is sampled and judged according to its class, and to make the process a little more rigorous, drinks trade picked its favourites from the winning list.

Balvenie DoubleWood 12 Year Old Single Malt Scotch Whisky This expression gains its name and distinctive character from being matured in two types of wood. It won the Single Malt Scotch Whisky - 15 Years and Under Trophy at this year’s competition, where its producer, William Grant & Sons was named Distiller of the Year. It is sweet and fruity on the nose and has a smooth and mellow palate. This beautiful expression stands on its own; we recommend you serve it neat.

Richelieu XO Competing in the fastest growing spirits category, Richelieu XO won the trophy for best Cognac. Double distilled and matured in French oak, it has an aroma of creamy vanilla, while the palate is fruity, spicy and finishes with a bitter nuttiness.

McGuigan Wines McGuigan Wines was crowned International Winemaker of the Year and in doing so became the only winery in the competition’s history to win the title four times.

“These awards are as much for the Australian wine industry as they are for us. Every time an Australian wine or producer is acknowledged at an international wine competition it puts our products on the map and forces people to sit up and take notice,” Chief Winemaker Neil McGuigan said. The Australian winery also won two of the competition’s 16 trophies with the 2003 McGuigan Bin 9000 Semillon (Semillon Trophy) and 2007 McGuigan Handmade Shiraz (Syrah Trophy).

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INFORM

HONG KONG INTERNATIONAL WINE & SPIRIT COMPETITION The most respected wine and spirits show in Asia, the Hong Kong International Wine & Spirit Competition has been around for 47 years and - some may be surprised to know - is run in partnership with the London-based International Wine & Spirit Competition. It was the first truly Asian wine and spirit competition in the world and sets out to provide consumers with the ultimate guide to the best wine and spirits suited to local tastes and preferences.

ST AGNES DISTILLERY In 2016, Australia's most awarded distillery won the trophy for Best Brandy.

This is not the first time the distillery has won the award either, after the St Agnes XO Imperial 20-Year-Old also picked up the top honour the year prior.

A fantastic achievement for a locally made brandy that is recognised again and again and the timing could not be better, with interest in this category exploding. You only have to look to the figures to see - 22.7 per cent value growth. This is a hot category.

"We are extremely lucky to have such amazing aged XO resources to put these blends together," Richard Angove of St Agnes said. "We have a clear purpose - to do one thing brilliantly, to show the world another face of Australian produce excellence by crafting iconic Australian spirit of worldclass standard."

The South Australian-based distillery has barrels aged 50 years and over and the St Agnex XO Imperial 20-Year-Old is its mid-ranged brandy, retailing for $200. Others in the range include St Agnes XO 15-Year-Old, RRP $100 and St Agnes XO Grand Reserve 40-Year Old, RRP $785.

Throwback IPA alognside two of Pirate Life's other IPAs

AUSTRALIAN INTERNATIONAL BEER AWARDS Moving onto the amber liquid, the Australian International Beer Awards is the largest annual beer competition in the world.

Coordinated by the Royal Agricultural Society of Victoria, it aims to showcase premium beer and brewing excellence. Of the 2000 or so entries this year, here are the schooners we suggest you try.

Little Dove (draught) Little Dove won the award for Champion Australian Beer in 2016. A pale ale, Little Dove smells of tropical nectar. The sweetness of pineapple, passionfruit and guava are also expressed in the palate and balanced by a robust bitterness. Little Dove is distributed by Gage Roads Brewing Co, which is based in Western Australia.

Samuel Adams Kosmic Mother Funk Grand Cru (packaged) Samuel Adams Kosmic Mother Funk was crowned Champion International Beer and what beer wouldn’t with a name like that? Kosmic Mother Funk is an American ‘wild ale’ and is made by the Boston Beer Company, which is based in Massachusetts. Fermented with multiple microorganisms, it’s smooth and sweet; think toffee, vanilla, and oak.

Throwback IPA (draught) Throwback IPA took home the award for Best Reduced or Low Alcohol Beer, a category growing in popularity in Australia. Made by Pirate Life Brewing, Throwback IPA is a hopped ale that tastes of strong biscuity malt, pine, and citrus. It is bitter on the finish and great for long summer sessions with friends.

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Rosé AT THE SYDNEY INTERNATIONAL WINE COMPETITION

Rosé is growing at 24.3 per cent in value and 15.5 per cent in volume.

The rosé category was one of the most awarded at the 37th Sydney International Wine Competition and left a lasting impression on the panel of judges, chaired by Kym Milne MW. There was an increase in rosé entries by 52 per cent at the 2017 competition and if that wasn’t enough to prove that rosé was going to be on trend in summer, you only had to look at the number of winemakers releasing rosés in November and at the beginning of December – Taylors Wines, De Bortoli with Rococo, Giesen, The Lane Vineyard and Treasury Wine Estates with Truvée were some of those.

Marking the return of rosé was a Blue Gold medal for the debut Pink by Design 2016 Rosé produced by TV celebrity, Graham Norton, in collaboration with Invivo Wines. The wine was blended from pinot noir and pinot gris grapes from Marlborough and Hawkes Bay in New Zealand.

The success didn’t stop there either, New Zealand’s The Ned Pinot Rosé picked up the Trophy for Best Still Rosé Wine, while the Clover Hill Tasmanian Cuvée NV Rosé won the trophy for Best Australian Sparkling Wine.

The Sydney International Wine Competition is unique amongst wine shows in that wines are judged alongside food, making it the most relevant wine competition for consumers.

Renowned chef, Michael Manners, once again produced dishes specifically designed to complement the various wine categories being judged.

Listed here are a number of the rosés awarded medals at the competition. To make the most of sales of this flourishing category, make sure you have a strong mix stocked this summer and if you’re wanting to introduce a frosé serve, all you have to do is freeze the rosé wine and blend it with a dashing of refreshing grapefruit or lemon juice as examples and garnish with summer fruits.

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INFORM

BEST SELLING CATEGORIES Beer Off-premise packaged beer is growing in value, at 3.9 per cent MAT, ahead of volume which is growing at 2.0 per cent.

Matua Wines Squealing Pig Pinot Noir Rosé 2015 A 2017 Blue Gold medal winner and winner of Best Still Rosé at the same competition in 2016.

From Central Otago, this wine is full of intensity and flavour. It has flavours of mandarin, watermelon, and strawberry with floral characteristics and a fresh finish.

Boat Shed Nebbiolo Rosato 2015 Produced by Longview Estate, Boat Shed was awarded a Blue Gold medal, and placed in the Top 100 wines. Light, bright and fruity, this winner is just off-dry with a good balance between acidity and freshness. Boat Shed is also pale and salmon pink in colour and presents a nice harmony when paired with food.

Ant Moore Rosé 2015 A Blue Gold medal winner, Ant Moore Rosé is from Central Otago and the fruit for this wine is cold soaked in its skins for 14 hours before being lightly pressed and fermented in batches. This process makes a complex wine with a hint of musk. Fresh and clean, it is textural and fruit driven. We recommend you pair it with summer barbecue food.

Jacob’s Creek Limited Release Mataro Rosé 2016 A dry, crisp and savoury style of rosé, this limited edition release from Jacob's Creek was also a Gold medal winner at the competition. The palate shows hints of blackberry and lilac, which exhibit the elegance and finesse of the mataro grape variety.

Hottest Segments (in dollars growth MAT) Craft Australian - 24.2 per cent Craft International - 10.7 per cent Low Carb - 11.4 per cent Mid Strength – 10 per cent And check out Ginger Beer - 15.5 per cent

Cider Off-premise packaged cider is growing in value, at 8.1 per cent MAT, with volume growing at 9.4 per cent.

Hottest Segments (in dollars growth MAT) Fruit Flavoured - 15.8 per cent Apple - 7.9 per cent

Spirits Off-premise packaged glass spirits are growing in value, at 4.2 per cent MAT, ahead of volume, which is growing at 2.6 per cent.

Hottest Segments (in dollars growth MAT) Cognac - 22.7 per cent Gin - 18.4 per cent Other Whisky (not Scotch or Bourbon) - 13.6 per cent Tequila - 11.3 per cent

Wine Off-premise packaged wine is growing in value, at 4.8 per cent, ahead of volume which is growing at 3.1 per cent.

Hottest Segments (in dollars growth MAT) It’s all about rosé, rosé, rosé! Within 'Red Bottled' (numbers below) is the rosé segment, which is growing at 24.3 per cent in value and 15.5 per cent in volume; clearly the star performer.

Red Bottled - 8.9 per cent Sparkling Wine - 7.3 per cent Source: IRI MarketEdge to 6/11/16

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PROMOTE

THERE’S A COMMON MISCONCEPTION THAT ROSÉ IS A LADIES DRINK - NOTHING COULD BE FURTHER FROM THE TRUTH. “There’s no such thing as a gender-specific wine style, and the popularity of Rosé is due to its worldwide, universal appeal. In the last few years, there has been a huge resurgence in men drinking more Rosé year-round – there’s even a term for Rosé wine that men enjoy – ‘Brosé’!

“The other belief is the idea that all Rosés are sweet, which isn’t the case; like any wine style, Rosé can be sweet, dry, fruity, crisp, or anywhere in between. The colour of the wine doesn’t necessarily influence its sweetness; the flavour comes from the type of grape that is used to make the wine and the amount of time the wine spends in contact with the grape skins.

“The back label will usually tell you if a wine is sweet or dry and give you an idea of the intensity of the flavours.”

Ben Bryant – Chief Winemaker, Pernod Ricard Australia Pernod Ricard Australia has nine different Rosés, covering all categories and styles - dry to off-dry and semi-sweet, Pinot Noir, Grenache and Shiraz, still and sparkling, on and off-premise. Here are a few examples:

JACOB’S CREEK LE PETIT ROSÉ

JACOB’S CREEK COOL HARVEST SHIRAZ ROSÉ

JACOB’S CREEK TWIN PICKINGS MOSCATO ROSÉ

JACOB’S CREEK TRILOGY SPARKLING ROSÉ

JACOB’S CREEK BAROSÉ

Pinot Noir base

Shiraz base

Moscato base

Made in the French style, floral and spice. Delicate and elegant with a chalky acidity to finish

Textural, well-rounded and fruit driven, showcasing quality Shiraz in a classic Rosé style

A sweeter wine with a dash of Rosé to keep a fresh edge

Classic blend of Chardonnay, Pinot Noir and Pinot Meunier

Trophy – Barossa Wine Show 2016

Dry

Off-dry

Semi-sweet

Lively raspberry and strawberry with fresh citrus and a long balanced finish

Dry

Grenache based Turkish delight and red cherry giving great structure and length Dry

For more information contact your Pernod Ricard Australia representative.

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CONNECT

Increase Your Revenue with

Snacks share a history in our bars and pubs. A complimentary bowl of chips or nuts for example, has become a measure of good hospitality in many venues.

From the perspective of publicans and liquor retailers, snacks have also always provided an opportunity to increase margins by upselling and increasing basket size.

Find out about a growing number of snack food brands targeted specifically at the on and offpremise and offering new and premium options that are capturing consumers and providing additional revenue for the licensed trade.

S

nack Brands Australia is the second largest supplier of snack foods and its main brand Kettle was first launched through the on-premise.

Its long-term success recently prompted the company to refocus on the licensed channel and already this year it has released new Kettle Popcorn and Kettle Sweet Potato chips and launched a new partnership with New World Foods to distribute its 25g range of Local Legends Beef Jerky.

Michael Bird, National Business Manager – Impulse, at Snack Brands Australia said, “We have been focusing on the licensed channel over the last two years and we’re experiencing phenomenal growth.

“Snack foods present a great opportunity for retailers to get some extra margin from their customers.”

Kettle Popcorn joins the fastest growing segment of salted snacks and is 100 per cent natural with no artificial colours or flavours. It is available in Honey & Butter (110g), Salted Caramel (110g), and Sea Salt (80g), all $3.19 RRP. Kettle Sweet Potato chips are also 100 per cent natural, slowly cooked in sunflower oil and seasoned with all-natural flavours, including Sea Salt and Rosemary & Sea Salt (135g), both $4.39 RRP. “Kettle is our main brand and was born into the on-premise, so it resonates really well in the licensed channel,” Bird said.

Kettle also has around 30-40 per cent share of the market. That, combined with a premium offering according to Bird, means that retailers often feel there is little risk associated with switching to Kettle from another snack food brand.

“It is also a small premium from a cost perspective,” Bird added.

Kettle nuts are also big sellers in bars and bottle shops, and Snack

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Brands expects the Local Legends Beef Jerky brand to grow under the new partnership.

The healthy snack alternative is backed by “local legends”, the Triple 8 Racing team, and is low in fat, low in carbohydrates, and high in protein.

Local Legends Beef Jerky is available in three flavours: Original, Nice ‘N’ Spicy and Korean BBQ Bulgogi.

The partnership between Snack Brands and New World Foods has already enabled the companies to increase supply of the brand. The range is now available from all leading snack, confectionary and liquor wholesalers.

Retailers can also contact Snack Brands regarding stock.

New World Foods Managing Director, Don Nisbet, said “Our products are the latest in ready-to-eat snack foods and it’s our mission to share them far and wide.

“We wholeheartedly believe in the quality of our products and want as many people as possible in our increasingly health conscious world to have access to them.”

Talking about the placement of snack foods in the licensing channel, Bird said, “Snack purchases are very much impulse buys and even more so in licensed. No one is going into a pub or bottleshop to buy crisps, they’re mainly there for social reasons and snacks are an extra. That’s why product placement and POS are important.”

Snack Brands can provide behind the counter units that can hold up to 20 packets; clip strip hangers that don’t need bench space; and product glorifiers that can hold three different bags.

“These can be sat on the counter or wall mounted; we can accommodate to retailers and bars’ different needs,” Bird added.

The crispy potato chip brand Red Rock Deli is well known by Australians and familiar in the licensed trade. It has a range of flavour combinations, which are well suited to be shared alongside any beverage at a bar or at home.

Available from PepsiCo Australia & New Zealand, Red Rock Deli is made from locally grown potatoes, which are rough cut and slow-cooked in 100 per cent sunflower oil. They are then seasoned with deli-inspired ingredients to create popular flavours such as Sea Salt, Honey Soy Chicken and Sweet Chilli & Sour Cream.

Sweet potato chips are also available from Red Rock Deli, in four flavours: Roast Garlic, Rosemary & Thyme, Sea Salt and the new Spanish Paprika flavour.

According to Red Rock Deli, food curious consumers are always searching for new taste experiences and earlier this year the brand revealed a Special Reserve range which includes flavour combinations such as Wagyu Beef and Wasabi Cream, Champagne Vinaigrette and Shallot, and Truffle.

“Made up of three inspired combinations, these exciting new flavour journeys answer the beck and call of Aussies who like to think of themselves as flavour connoisseurs,” Red Rock Deli Brand Manager, Lauren Mather said.

On advice for how to drive sales with snack foods, PepsiCo said pubs and bottleshops need to ensure that they are displayed clearly on and behind counters and bars.

Mather explained, “When it comes to driving snacking sales, visibility is key for this channel, with 75 per cent of snacks purchased on impulse across both the on and off-premise.”

The industry can now also welcome an all-new brand of beef jerky made

specifically for bars and named Tiger Buck. Having worked in the liquor industry for over eight years, creator Benjamin Cairns, who is currently part of the Melbourne-based East 9th Brewing Co. venture, decided there was a serious gap in the market for premium pre-packaged, bar snack options and that he would create one himself.

Inspired by the saloon bar games of the American frontier, the brand has mimicked its design off a pack of playing cards so that consumers can hold the snack in one hand and their beverage in the other. The snack can also sit on a bar or table without taking up a lot of space.

“Venues and retailers focus endlessly on constructing wine-lists, beer-lists, and back-bars, with snack options almost always forgotten,” Tiger Buck says.

“A premium bar snack can be an important addition to a customer offering, often leading to an increased spend-per-head on drinks.”

Tiger Buck is best enjoyed with flavoursome beers and neat dark spirits, and is a medium-soft, approachable jerky with a smokey bbq flavour. Tiger Buck is free from artificial colours and flavours, and is made from 100 per cent raw, unprocessed Australian beef.

It joins the growing number of better-for-you snacks that are becoming increasingly popular with consumers.

Bars already stocking Tiger Buck Beef Jerky include The Beaufort, Stomping Ground, The Local Taphouse, Boilermaker House and Less Than Zero in Melbourne. Contact info@tigerbuck.com for more information or stock.

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Food

Pairing

Pairing food and alcohol is often seen as a daunting task, but when you take away the pressure and don’t give it much thought, you realise that it’s actually something we do every day.

N

aturally, we know that a dessert wine doesn’t go well with dinner and that a schooner of stout might be too heavy for a certain dish. So when it comes to making these decisions consciously and exploring new combinations, it’s really about listening to your instincts and following a few useful tips.

First and foremost, as much as we can recommend, if a customer knows what they like and what they don’t like, they should always be given the option to switch things up. As Head Chef Sam Tingle at The Endeavour Tap Rooms puts it, "It’s pretty hard to enjoy a pairing that is not to your taste." If chardonnay isn’t your customer's favourite wine, but pasta carbonara is their favourite dish, suggesting they should go together won’t make the wine anymore enjoyable. Think of it like this - if it’s not something your customers like alone, they probably won’t like it together.

Another good starting point is to choose drinks that either contrast or mirror the flavours in your food. The basic principle in contrasting is to create two different experiences on the palate. An example of this would be to pair a full-bodied, warm wine with a cold platter of cheese. Acidity is also great for contrasting richness in your food. In a cocktail, this could be from lemon or lime juice, and when paired with fatty foods it cleanses the

palate. For mirroring however, you want to pick flavours that demonstrate continuity; look for peppery nuances in a dish to pair with a warm and spicy shiraz for example, or fruity flavours in a cocktail to match with a fruit dessert.

It’s also important to consider sweetness, and not just in a dessert.

Foods like caramelised onions, pad Thai, and barbecue pork ribs have sweet characteristics that when paired with dry alcohol can taste thin and bitter.

An off-dry wine though, or a beer that has some residual sugar will bring out the best in these dishes. If it’s the drink however that is sweet, then look towards spicy dishes to enhance the aroma and counter that candied flavour.

These tips are just some of many entryways into the wonderful world of pairing food and alcohol. But the cardinal rule is to just have fun with it. Trial and error will take you a long way and make for a memorable experience for your customer – something they might not be able to get anywhere else. Talk it through and bounce ideas off each other; there’s no right or wrong way. And, just to offer a little bit of inspiration, we caught up with three experts in wine, beer and spirits to discuss how they go about finding the perfect pair.

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INFORM

WINE Beef Pad Thai with Fresh Coriander and Chilli - Mateus Rosé

New Season Fig Salad with Blue Cheese and Rocket - Semillon

GROUP SOMMELIER, SOLOTEL GROUP, MATT DUNNE What are your three top tips for pairing wine with food?

Always consider the focal point - are you wanting to showcase a special wine?

In that case, the food should work around the wine.

Or are you promoting a certain dish or theme? Then the wine should be part of the backstage crew.

Secondly, are you serving the wine at the correct temperature? A red or white wine served too cold or warm may impair its true profile and hinder its partnership with the food.

And thirdly, wine and food pair well when they share a common ground or backbone, just like people. In my view, the best matches are when you can still taste the food and still taste the wine.

What are some of the common misconceptions around wine and food pairing?

That red wine can’t be paired with fish - it sure can! And that white wine can’t work with red meat; some of the best matches I’ve had are red meat and textural white wine.

Should you pick the drink or dish first?

Dish first always!

Freshly Shuked Oysters with White Soy and Pepper - Riesling

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What kinds of food flavours would you think to match with a light, medium and full-bodied wine?

Light bodied – food that is high in acidity and has a crunchy texture such as salad.

Fresh seafood is also great in summer with lighter wines.

Medium bodied – food that has a creamy texture and deeper flavours. You could head into poultry territory and lighter meat dishes here. BBQ seafood and woodsmoked meats are also brilliant matches.

Full-bodied – food that is more savoury and has a higher fat content. Richer sauces and condiments are important to hold up to fuller bodied and more tannic wine.

INFORM

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INFORM HEAD BREWER, AUSTRALIAN BEER COMPANY, ANDY MITCHELL What are your three top tips for pairing beer with food?

Don’t feel you need to drink a whole beer with each course; pick a beer that you enjoy anyway; and look at the occasion and match the beer accordingly – if it’s a long dinner then be adventurous; if it’s a light lunch then pick something refreshing.

What is a common misconception around beer and food pairing?

The biggest misconception is that you have to drink wine with food. It was only during the First World War when there was a barley shortage that the Royal Family told the country they would do their bit for the war effort and drink wine with their food, leaving the beer for the workers and soldiers. Prior to this, beer had always accompanied meals.

BEER & CIDER Soft Shell Crab Sliders with Lime and Spicy Salsa - Pale Ale

Fresh Clams with Chorizo, Tomato, Parsley and Crusty Bread - Yenda Hell Lager

Should you pick the drink or dish first?

I believe you should match the beer to the food that you are serving, unless you're enjoying a lunchtime beer and looking for something to go with it, then you should match the snacks to the beer!

What kind of food flavours would you think to match with a lager, pale ale and stout?

Generally, lighter flavoured food will pair well with lager – fish or light meat; veggies and spicy food. Pale ales go well with Thai dishes as well as more flavourful meat dishes (lamb shank or a good steak). Sweet stouts go well with chocolate desserts or citrusy puddings and dry stouts go well with stews and rich meat pies. You won’t get a better match than apple cider with a Christmas ham and a nice vintage cheddar.

Christmas Ham with Spices, Dijon Mustard and Pressman’s Apple Cider Stock - Pressman's Cider drinks trade|43

INFORM

COCKTAILS Southern Fried Chicken Burger with Mayo, Coleslaw and Jalapenos

SCARLET O’HARA Ingredients 45ml Southern Comfort Dash of lime juice Cranberry juice Lime wedge Method: Add 45ml of Southern Comfort and a dash of lime juice into the glass. Charge with cranberry juice and garnish with a lime wedge.

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What are your three top tips for pairing spirits with food?

Keep it simple - the rule of thumb is that lighter spirits tend to go with lighter meats and seafood, fresh fruit, creamy cheese and white or milk chocolate, whereas aged or dark spirits tend to go with fuller flavoured meats, dried fruit, aged and blue cheese and dark chocolate.

Right drink for the right moment - for me the dining experience is broken down into three distinct moments – before, during, and after dinner and there is a ‘right’ drink for each moment. Pre-dinner drinks tend to be slightly sour or bitter; during dinner drinks tend to be slightly richer; and after dinner drinks tend to be fuller bodied, richer, spirituous, sweet, herbal or bitter, completing the dining experience with digestive qualities.

Think classic - a good way to complement flavours in a meal with a cocktail is to draw on classic flavour combinations from the human experience - duck with orange, pork with apples, smoked salmon with dill, lamb with mint etc.

What is a common misconception around spirits and food pairing?

Most people think that only wines can be matched with food. In the hands of a skilled bartender or even a confident novice, a cocktail can be created to better match or contrast the flavours together.

MOJITO ALBERMARLE FIZZ Ingredients 50ml Gin 20ml Lemon juice 20ml Sugar syrup 20ml Raspberry puree 15ml Egg white Soda water Method: Add all ingredients except soda water. Shake hard and strain into a chilled glass. Top with soda water.

Garnish with a raspberry.

DRINKS CURATOR, BESPOKE DRINKS, BEN DAVIDSON

Should you pick the drink or dish first?

The way I see it, the liquid is there to accompany the food. We eat, therefore we drink!

Raspberry Sorbet with Mint and Fresh Berries

What’s your favourite cocktail and food pairing for summer?

Slow cooked cajun spiced pork belly with a Charred Pineapple Daiquiri.

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PROMOTE

INTRODUCING THE NEW JAMESON FAMILY OUT OF THE WOODS AND INTO THE BARREL

Jameson, the number one Irish whiskey in the world, has been around for over 200 years. Its founder, John Jameson, was an innovative Irishman for his time. From a battle with pirates in the 1500s, he sought new pastures and upped and left his home in Scotland to try his hand at making whiskey in Ireland.

From the late 1700s, Jameson became recognised for his triple distillation method and for the care he displayed towards his barrel men. Still today, an image of these men can be seen on every bottle of Jameson, paying tribute to their craft and the influence of the barrel on the character and flavour of the whiskey.

J

ameson’s fifth generation Master Cooper understands the relationship between whiskey and wood better than anyone.

Ger Buckley is one of only two coopers left in Ireland today and learnt his craft at a tender age under the tutelage of his father. His role at Midleton Distillery is an important one, responsible for the maturation of Jameson’s famous whiskeys and the care of its some 1.4 million barrels.

“When we choose our oak we are looking for the perfect beam - there must be no defects because any defects in the wood and the barrel could 46|drinks trade

leak,” Buckley said.

“We use mostly American oak for its tight grain. This tightness brings a lot of sweetness, vanilla, and caramel flavours, while with Spanish and French you get a lot of dark fruits such as plums, nectarines, and raisins. So when we’re ageing whiskey in a barrel, we’re not doing it for fun, we’re really doing it to get that oak influence into the whiskey.”

Over the years, Jameson has not only been dedicated to creating its perfect barrels - with most sold onto other producers - but has also begun

“Jameson Irish Whiskey has always celebrated those who share the same passion and focus when it comes to their craft.” trialling new flavour profiles by using barrels from outside of the distillery.

A few years ago, Jameson gave a number of its seasoned barrels to Franciscan Wells, in its hometown of Cork, to see how they’d influence the brewery’s award-winning Irish Stout. The exchange was a success, with the beer taking on some of the notes from the whiskey, and the barrels were transported back to Midleton. It was here that Jameson’s Head Distiller decided to give the same thing a go with the whiskey; he filled the barrels with Jameson Original and waited to see what would happen. The result was a one-of-a-kind, triple distilled and once stouted whiskey named Jameson Caskmates after the unique casks that made it possible to meld Ireland’s two favourite tipples and combine the rich notes of stout beer with the distinctive taste of Jameson.

On the heels of the launch and with Ger Buckley recently in Australia, the brand decided to bring its unique collaboration with Franciscan Wells to life in a new partnership with Sydneybased brewery, Young Henrys.

Pushing the flavour boundaries even further, this time around the two teams put their heads together and decided to create the perfect beer to pair with Jameson Caskmates.

The finishing brew was a limited edition Irish red ale that had been aged for between seven to eight weeks in Jameson Irish Whiskey barrels and named Craic & Barrel, playing on the Irish word ‘craic’, to have a bit of fun.

“Jameson Irish Whiskey has always celebrated those who share the same passion and focus when it comes to their craft. It gives us great pride to put the spotlight on local craft brewers like Young Henrys who ultimately embody the same spirit as our motto, ‘Sine Metu’,” Ger Buckley commented.

Sine Metu, meaning without fear, was awarded to the Jameson family all those years ago for its bravery in battle and has continued to inspire the people behind the brand to remain innovative to this day.

Not so long ago, Jameson put its thinking cap on to reimagine the superpremium whiskey category and to come up with something completely new. Once again, the team at the distillery turned to its range of barrels to see what new flavours it could create for its customers and began to develop Jameson Black Barrel.

Jameson Black Barrel is a triple distilled blend of ‘small batch’ grain and traditional single pot still Irish whiskey, distilled only once a year at Midleton

and matured in sherry casks and American oak and double-charred bourbon barrels. The last of the three is where this whiskey gets its name from, representing the cooper’s method of charring.

Ger explained, “Charring is essentially the cooking of the oak. It caramelises the sugars out of the wood and opens up the pores so that the whiskey can penetrate deeper to extract all of those minerals.”

Nowadays, all casks in the US are charred, also helping the whiskey to mature faster. For Jameson Black Barrel, the double-char is achieved by holding the barrel over a gas fire at 700 degrees for 40 seconds, burning the wood severely. This gives the whiskey intensified notes of vanilla sweetness and caramel, alongside toasted wood, fruit, and warm spice.

On his visit to Australia, Ger presented Black Barrel as well as Jameson’s new Whiskey Makers Series, which features his personal whiskey, The Cooper’s Croze.

This series brings to life the people behind Jameson and also includes The Distiller’s Safe, created by Jameson Head Distiller, Brian Nation; and The Blender’s Dog, crafted by Head Blender, Billy Leighton.

Each was asked to select a tool from the distillery that inspired their work and would inspire a whiskey in their honour. Ger selected a tool that has been close to him and his family for generations. Used by his father for 40 years, the ‘croze’ is used to cut the groove where the head of the cask sits and represents Ger’s deep love of wood and the influence of different casks in this whiskey.

Ger added: “There are lots of tools in my workshop that I’m a fan of, but of all the tools, this one I must have to make the barrel. I can substitute all the other tools, but if I can’t make that grove on the top of the barrel, I can’t fit the lid.

The final whiskey was matured in virgin American oak barrels, seasoned bourbon barrels, and Iberian sherry casks, resulting in a whiskey full of vanilla sweetness, rich fruit flavours and a balance of floral and spice notes.

Jameson Irish Whiskies are available from Pernod Ricard Australia: Jameson Caskmates RRP $55 Jameson Black Barrel RRP $70.99 The Whiskey Makers Series RRP $109.99 each

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OPEN AUSTRALIAN.

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BEER & CIDER

To Watch or Stock Over the last few weeks, you should have noticed your customers switching from heavy stout and porters to lighter lager, pale ale and pilsner styles of beer. And as the Australian sporting and festival season gets underway, sales of four and six-packs should start to increase, as should foot traffic to your venue in search of a screen playing the latest cricket Test or tennis match and a list too long to mention of live entertainment. If this hasn’t been happening, we must be experiencing a terrible summer.

December and January are the two busiest months for the alcohol industry and with lots going on there are plenty of opportunities to ramp up beer sales. Here we find out what will be the key events for beer sales this season and which styles you should stock up on.

Y

ou’ll no doubt see a lot of Coopers Brewery over the next few months as it celebrates its partnerships with the Australian Open and Emirates Series in Sydney, Hobart, and Adelaide as the Official Beer of both.

The brewery has launched a new and easy drinking, full malt lager for the event in sleek 355ml Euro slim cans, which each feature one of twelve anecdotal stories and facts about the Australian Open.

Coopers Premium Lager and Light have also received a packaging refresh to coincide with the busy season ahead and will be the main beers served at the Open along with Coopers Original Pale Ale. “December and January are critical months for the brewery with the Australian Open. We also have our sponsorship of the Supercars Championship, which starts up in March, and the Adelaide Fringe Festival. All of these events are good mechanisms for us to promote the brand and get people to trial our product,” said Cam Pearce, National Sales and Marketing Director at Coopers Brewery.

Coopers Mild Ale will be the main beer poured at the Supercars Championship while Coopers Original Pale Ale will be the focus at festivals.

Outside of these occasions, Pearce said consumers

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will be looking for a wide selection of beers in fridges and on taps in the on and off-premise during the warmer months.

“Consumers’ beer repertoires have increased.

Nowadays, people have five or so beers that they switch between. Many of our drinkers have a favourite, such as Coopers Sparkling Ale or Coopers Original Pale Ale, but they will also drink a mid-strength lager or ale, such as our Mild Ale 3.5%. Consumers also want to try more craft beers. We released a limited edition Thomas Coopers Brew A IPA in May and a limited edition Thomas Coopers Family Secret Amber Ale just recently, both exclusively for the on-premise.”

And the data backs this up, according to Scot Hayman, Category Manager - Beer, Cider, Spirits & RTD at Liquor Marketing Group, "and it feels intuitively correct. Consumers' choice of beer style is dependent on a lot of variables. Generally, relaxing occasions will over-trade in classic and contemporary beers; social occasions with contemporary and premium beers; and meal occasions with premium and craft styles."

Mid-strength and craft, alongside low-carb beers, are among the fastest growing segments currently.

Driven by more consumers embracing a healthier lifestyle, low-carb beers were up in value by 11.4 per

cent in the off-premise at the end of November, with the mid-strength segment growing by 10 per cent (IRI MarketEdge Liquor MAT to 6/11/2016).

Coopers' Pearce added, “There’s a general theme around moderation and wellbeing. Coopers Mild has been in growth in-line with the growth of that segment, as has Coopers Birell Ultra Light, our low alcohol beer, and Holsten, which is a zero alcohol beer.”

Health and wellbeing trends are expected to continue to influence beer and cider sales and Senior Category Manager at Australian Liquor Marketers (ALM), Joel Zamek, thinks there is a need for more innovation in these segments to meet the needs of healthconscious consumers, as well as for beer and cider to be marketed as a part of more occasions. Zamek said

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BEERSPIRITS AND CIDER

INFORM

BEERSPIRITS AND CIDER

INFORM the industry also needs to break “some of the ‘beer gut’ legacy.” Even younger consumers are engaging with the low-alcohol and mid-strength segments, according to Zamek.

Zamek said craft beers such as James Squire and Fat Yak are selling well in stores and acting as gateways for consumers to explore the wider craft segment. He added that consumers are also pairing more craft beers with food, an important occasion to help drive sales during summer with the at home/relax and unwind occasion key to the growth of retail sales.

In fact, LMG's Haymen said this is "the single largest contributor for beer consumption" currently, with social occasions the second biggest, "which includes casual get-togethers, BBQs, and parties. It is this occasion, which we expect to over-trade during summer."

For a successful summer, make sure you stock up on a range of mid-strength and low-carb beers and a number of sessionable and refreshing styles. Flavoured beers are also expected to take off during the warmer months. In craft, look for something a bit different – a couple are Stomping Ground Brewing Co., which just opened in Melbourne, and Pirate Life Brewing in Adelaide.

COOPERS ORIGINAL PALE ALE RRP: $18.50 per six-pack Distributor: Coopers Brewery A refreshing and smooth, easy-drinking ale with fruity and floral characters, a crisp bitterness and noticeable malt character. 4.5% ABV.

ENDEAVOUR HARVEST MID RRP: $18 per six-pack Distributor: Endeavour Vintage Beer Co. A 100 per cent Australian, fuller-flavoured, mid-strength beer with tropical fruit notes and balanced bitterness. Perfect for most occasions and low in carbohydrates. 3.8% ABV.

XXXX SUMMER BRIGHT LAGER WITH MANGO RRP: $16.99 per six-pack Distributor: Lion An easy-drinking, low bitterness beer blended with mango flavour for a sweet finish. 4% ABV.

PURE BLONDE CIDER RRP: $16.50 per six-pack Distributor: Carlton & United Breweries A crisp apple cider with 60 per cent less sugar and 50 per cent fewer carbs than regular ciders. 4.2% ABV. 50|drinks trade

AVAILABLE IN ALL STATES!

4.4%ABV 20 IBU

4.6%ABV 28IBU

4.7%ABV 38IBU

GOLDEN ALE

SUNSET ALE

BANTAM IPA

Two Birds Golden Ale was the first of many brews to leave the flock and is true to its name. It pours golden in colour and exhibits honey, spice and stonefruit characters.

Two Birds Sunset Ale is a tribute to the amazing red sunsets over the ocean that Jayne and Danielle remember from growing up in Perth, Western Australia.

Two Birds Bantam Session India Pale Ale is a handcrafted, full flavoured Ale. This coppercoloured beer shows tropical and fruit salad notes, with refined bitterness which gives it great drinkability.

5.2%ABV 28IBU

FLIGHTS OF FANCY

TACO

Inspired by the adventure that the Two Birds, Jayne and Danielle, took to San Diego in 2013, Two Birds Taco draws from the fresh flavours of the best Mexican tacos.

This brew is crisp, refreshing and balanced and is the perfect accompaniment to good food.

It is deep auburn in colour and displays biscuit, tropical and grapefruit characters.

This brew is round, rich and flavoursome.

This brew is clean and fruity and with lower alcohol than a regular IPA, this lil’ beer punches well above its weight!

This hoppy ale, brewed with the addition of corn, coriander leaf and lime peel, produces a beer like no other and is fresh, fruity and zesty.

4 x 6 x 330mL

4 x 6 x 330mL

4 x 6 x 330mL

6 x 4 x 330ml

(carton 24)

(carton 24)

(carton 24)

(carton 24)

BEST AMBER / DARK ALE

FOR MORE INFORMATION CONTACT:

info@twobirdsbrewing.com.au or phone the Sydney Admin Office on 02 9229 3446

twobirdsbrewing.com.au

drinks trade|25

Most Admired Wine Brand in New Zealand. & in the Top Ten Most Admired Wine Brands of the World

Villa Maria fits the bill perfectly. A brand virtually everyone admires, respects and, most importantly, drinks. A flag bearer for everything that is good about New Zealand.

CHRISTIAN DAVIS Editor of Drinks International

VILLA MARIA M A R L B O R O U G H V I N E YA R D

New Zealand’s Most Awarded Winery VILLAMARIA.CO.NZ F I N E W I N E PA R T N E R S

•

PH 1300 668 712

O R D E R S @ F I N E W I N E PA R T N E R S . C O M . A U

drinks trade|25

INFORM

MAKERS Senior Winemaker at Church Road Wines, Chris Scott

NEW ZEALAND’S AWARD-WINNING WINERIES

New Zealand today has some 700 wineries according to Wines of NZ, a number backed up by the official New Zealand Wine association’s membership. By working together, the industry has achieved global recognition as a prominent wine country, and rightfully so with the quality of wines it produces year on year. Winemakers and growers have firmly stamped their mark on sauvignon blanc, which represented 85 per cent of the country’s wine exports in 2016. The country also makes exceptional pinot noir, chardonnay and pinot gris among others, but these lead the way.

The number of awards New Zealand continuously claims on the local and international stage proves this. Take the Sydney International Wine Competition as an example. At the 2017 competition, Villa Maria in Auckland was the Most Successful Winery, while Marlborough was the most successful wine region, winning 59 awards and dominating the pinot noir and sauvignon blanc categories. Plus, all 19 of the Top100 and Blue-Gold winners in the pinot noir class were from New Zealand. Read more about the makers, their awards and newest releases over the next few pages.

Church Road Wines

Isabel Estate

Church Road is one of New Zealand’s oldest wineries. It played a central role in the creation of the Hawkes Bay wine region and grew to prominence under the leadership of visionary founder and Winemaker, Tom McDonald. With a passion for the great wines of France, McDonald began producing cabernet sauvignon in 1949 and produced one of the first commercial styles of chardonnay. Today, Church Road continues McDonald’s vision with a single-minded focus on chardonnay, cabernet sauvignon and merlot. Church Road has vineyards across the region so that it can harvest grapes with a diverse range of flavour profiles. Today, the winery is led by winemaker Chris Scott who worked his way up from Cellar Hand in 1998 to Senior Winemaker in 2005.

Scott is now responsible for Church Road’s entire portfolio and was recently named 2016 New Zealand Winemaker of the Year by Winestate Magazine, the second time in four years. The same magazine also awarded the Church Road McDonald Series Syrah 2014, New Zealand Wine of the Year. Scott said, “We have a fantastic, tight-knit team in Hawkes Bay in both our vineyards and the winery, all of whom contribute greatly to the success of Church Road.”

Available from Pernod Ricard Australia

Isabel Estate was established in 1980. It is home to some of the oldest vines in the Marlborough region, which produce the winery’s award-winning sauvignon blanc, chardonnay, pinot noir, pinot gris and riesling. Isabel Estate has a simple philosophy: estate grown and estate bottled; to respect the soil where the grapes grow, and allow the unique characters of each vineyard and variety to be expressed in the final wine.

The winery today is nestled in the vineyards and employs both traditional and modern winemaking techniques. The Estate now occupies 54 hectares, with 45 of those dedicated to the vineyard under canopy, and still to this day fruit from Isabel Estate is handpicked, a relatively rare practice in the Marlborough region. This care, combined with careful fruit selection, ensures that every wine released under the Isabel Estate label is of exceptional standard. Recently, the Estate released a refreshed wine label to give the wines more elegance and communicate its philosophy. The new label is cleaner and features the words ‘Estate Grown, Estate Bottled’.

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WINE

MEET THE

INFORM

WINE

Chief Winemaker at Vidal Estate, Hugh Crichton

GEOGRAPHICAL INDICATIONS In November, New Zealand winemakers and growers celebrated the passing of the Geographical Indications (Wine and Spirits) Registration Amendment Bill in parliament.

The Geographical Indications Registration Act gives international recognition to the names of New Zealand’s wine regions and enables the industry to enforce the use of them overseas.

New Zealand Winegrowers CEO, Philip Gregan said, “Our ‘Geographical Indications’ are at the very heart of the New Zealand wine story and this new law provides an additional level of protection for them.”

Vidal Estate

Villa Maria

Anthony Joseph Vidal built Vidal Estate from the ground up in 1905.

Today, Hugh Crichton continues to produce remarkable wines under the Vidal name as Chief Winemaker. While living in London, Hugh developed a love for European wines. After studying and working several vintages in France and Italy, he moved to New Zealand to advance his career. Hugh finds inspiration in old-world styles and focuses on innovation and sustainability. He also puts a lot of energy into chardonnay, which he believes is going through a renaissance as people look for more balance and complexity in their wines. Vidal Estate produces wines in three distinctive tiers: Vidal Legacy, the pinnacle of Vidal Estate, are boutique wines from the finest vineyards with classic regional expression; Vidal Reserve includes elegant and distinctive wines of exceptional quality; and the Estate range displays high-quality wines that are approachable and good value. Vidal Estate’s grapes are grown in vineyards across the region, including Gimblett Gravels, an ancient riverbed turned grape-growing nirvana. Gold medals were recently awarded at the 16th International Cool Climate Wine Show in Australia to the Vidal Reserve Hawkes Bay Chardonnay 2014, Vidal Estate Hawkes Bay Merlot Cabernet Sauvignon 2014 and Vidal Legacy Hawkes Bay Chardonnay 2013. “The 2013 and 2014 vintages were outstanding in Hawkes Bay,” Crichton said.

Available from Fine Wine Partners

Villa Maria is New Zealand’s most awarded winery and has been for over 30 years. Continuing on its success, this year Villa Maria was not only named as one of the top 10 world’s most admired wine brands and No.1 in New Zealand by Drinks International, but also won a record 20 gold medals at the New Zealand International Wine Show. “To be awarded 20 gold medals is a testament to the quality and consistency we achieve relentlessly,” Villa Maria founder and CEO, Sir George Fistonich said. Fistonich established the winery in 1961 after emigrating from Croatia to Auckland with his wife Andrija. Today, Villa Maria employs the most talented viticulturists and winemakers to produce the best expressions in New Zealand. As Group Chief Winemaker, Nick Picone, who joined the company’s winemaking team as a teenager, is responsible for overseeing the production of all Villa Maria wines including coordinating harvest, formulating wine styles, and assembling blends to tie in with the company’s bottling program. The grapes used to produce said wines are sourced from both company-owned vineyards and contract growers in some of the best regions, from the cooler Awatere Valley to the inland Wairau Valley.

Available from Fine Wine Partners

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SUMMER OF CRICKET

drinks trade|25

INFORM Yealands Family Wines

WINE

KAIKOURA EARTHQUAKE AND VINTAGE 2017 A survey conducted by New Zealand Winegrowers has shown that there was some wine loss in Marlborough during the Kaikoura Earthquake. These numbers are low however, around two per cent, and wine from the 2016 vintage is expected to offset any impact.

At this stage, the association and its members are still optimistic for a successful 2017 vintage.

Peter Yealands opened Yealands Family Wines in 2008 and was recognised with a Lifetime Achievement Award at The Drinks Business Green Awards 2016 for his continued innovation and commitment to sustainable practices. A landmark building, the Seaview winery was the first in the world to be carboNZero from inception, with all aspects of the winery designed to maximise sustainability and still to this day the winemakers have total control from vineyard to bottle. Yealands Family Wines quickly became synonymous with bespoke premium quality under the expert leadership of Chief Winemaker, Tamra KellyWashington. Within the first eight vintages, the talented team won more than 1000 awards, including the prestigious honour of its Yealands Estate Single Block S1 2011 Sauvignon Blanc being named Best Sauvignon Blanc in the World. Overall, it is Yealands’ aim to produce wines of great concentration and pure varietal expression in a way that doesn’t put any strain on the planet. With such absolute commitment to being the world’s most sustainable wine producer, the story of Yealands Family Wines is only just beginning.

Available from Chace Agencies in South Australia, Off the Vine Merchants in Western Australia, The Wine Company in Victoria and Queensland, Young & Rashleigh Wine Merchants in New South Wales and Australian Capital Territory, and NT Agencies in Northern Territory.

Ta_Ku

Yealands Estate Babydoll Sheep

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Ta_Ku is one of New Zealand’s younger wineries, having established its roots in 2009.

In the short space of seven years, however, it has become the country’s fourth-largest independent brand by volume and the same goes for its sauvignon blanc. The winery sources grapes from both Marlborough and Central Otago and is one of the local producers that embraces evolution and innovation. Its newest release as an example takes its classic and popular sauvignon blanc and adds a splash of pinot noir (6 per cent to be precise). Ta_Ku Sauvignon Blank Pink is set to offer consumers something a little different this summer season with an attractive colour and notes of gooseberry, strawberry and tropical fruit. “We have tapped into the broad consumer appeal of New Zealand sauvignon blanc while also leveraging Ta_Ku’s strong brand credentials to offer something really unique,” Nika Malek, Marketing Director at Accolade Wines said. This was backed up by a survey conducted by the brand, which found 67 per cent of respondents would either definitely or probably buy the new wine. Ta_Ku means ‘My Kiwi wine’ and derives from the Maori word Te Reo or ‘My’. There is no question that this is a New Zealand made wine and every bottle proudly wears a distinctive design of a Kiwi bird. The Ta_Ku family also includes a pinot gris, pinot noir and the sauvignon blanc plus Sauvignon Blanc Pink.

Available from Accolade Wines

41

TIP #

NEVER CLICK YOUR FINGERS AT THE BARMAN. AFTER ALL, HE’S MIXING YOUR NEXT DRINK.

The Perfect Large Mixing Glass

We can all be a little classier. Dress better. Drink better. Raise the bar. So we asked the world’s leading barman to create the perfect cocktail glasses. Ladies and gentlemen, we present the Perfect Serve Collection. You’re welcome. spiegelau.com.au/perfectserve drinks trade|25

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8/12/2016 8:20 PM

WINE

CONNECT

Tasting Bench CLARE & TASMANIA RIESLING

HUNTER & BAROSSA VALLEY SEMILLON

Ashley Pini

Travis Fuller

In this issue, drinks trade’s very own Publishing Editor, Ashley Pini, and frequent wine show judge and Marketing Manager - Hardys at Accolade Wines, Travis Fuller, compared the rich and steely rieslings of Clare Valley and Tasmania and the citrus-led and toasty semillons of the Hunter and Barossa Valley.

Their goal was to select wines that represented both the style of the region and the characteristics unique to the varietal. A tough task with a stellar line-up, but they were not defeated.

“Clare Valley riesling is typically crisp and dry, displaying richness and lemon and lime flavours in good years,” Fuller said. “There should be good line and length on the palate and acidity to provide drive to the finish. Tasmania riesling on the other hand tends to have finer mineral, steely, citrus and floral flavours.”

Pini added, “Hunter Valley semillon is often fermented bone-dry and bottled early; relatively low in alcohol with great natural acidity.

“The tasting highlighted just how good the samples from both the Hunter and Barossa are, with the primary difference being the amount each produces. While there were fewer examples from the South Australian region, the quality was up there with the best.”

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CLARE VALLEY RIESLING

TASMANIA RIESLING

Petaluma Hanlin Hill Riesling 2016

Eddystone Point Riesling 2015

Cellar door price: $28 Distributor: Fine Wine Partners Notes of lime and citrus blossom linger on the nose. The palate is tight, fine and concentrated with great lime juice and lemon flavours and a long finish.

RRP: $25 Distributor: Accolade Wines A nose full of mineral, citrus and talc notes. There is some lime juice flavour through the citrusy palate. It is structured, yet with a generosity to boot.

Woodvale Skilly Riesling 2014

Holm Oak Riesling 2015

RRP: $30 Distributor: La Cantina for SA and Woodvale Vintners for the rest of the country This wine has aromas of lime, blossom, minerals and talc. On the palate, flavours of lemon and lime are carried by salivating acidity and met with a wet stone note on the finish. There is great structure and finesse to this wine.

RRP: $25 Distributor: Single Vineyard Sellers A very Germanic-style of riesling with floral, mineral and exotic notes. The wine is textured and tight. The palate is superb and complex. Buy some!

Taylors St Andrews Riesling 2016 RRP: $35 Distributor: Taylors Wines A wine full of lemon citrus both on the nose and palate. The flow is impeccable with tightly wound acidity recurring through powerful fruit concentration.

Bay of Fires Riesling 2016 RRP: $30 Distributor: Accolade Wines The wine has lemon zest and mineral aromas. The palate is quite explosive and concentrated. There are citrus and mineral flavours to a long, long, long finish!

HUNTER VALLEY SEMILLON

BAROSSA VALLEY SEMILLON

Torbreck Woodcutter’s Semillon 2015

Audrey Wilkinson Semillon 2016

RRP: $18.50 Distributor: Torbreck Vintners Complex aromas of smoked almonds and honeysuckle as well as buttery textures from the natural malolactic fermentation. The palate displays a spicy mineral flintiness with exotic fruit flavours.

RRP: $22 Distributor: Agnew Wines A bright and powerful wine with delicious lemon and lime notes. It is still youthful and has a long finish.

Brokenwood Semillon 2016 Henschke Louis Semillon 2014 RRP: $33 Distributor: Fine Wine Partners Complex aromas of lemon and lime zest, freshly cut grass, green apple and almond blossom. Rich and textural, the palate shows flavours of citrus, stone-fruit and green apples. Restrained power and intensity provide both length and longevity.

Peter Lehmann Wines Margaret Semillon 2010 RRP: $35 Distributor: Casella Family Brands There are superb lemon and citrus flavours and this wine is still a baby at six years old! The palate is powerful and still tight.

RRP: $25 Distributor: Samuel Smith & Son A vibrant and tight wine with zesty notes and good acidity. This will be a powerful wine with time.

Tyrrell’s Vat 1 Semillon 2011 RRP: $80 Distributor: Tyrrell’s Wines Power and perfection. Lemon and citrus flavours dance on a youthful palate of texture, toast and tight acidity. A long and lively wine.

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WINE

CONNECT

SOFI SPRITZ AVAILABLE IN 50L KEG Distributor: SOFI Spritz

JACK & JILL FROM SCOTCHMANS HILL RRP: $30-50 Distributor: Scotchmans Hill Scotchmans Hill has announced the release of two news wines under its on-premise only wine brand, Jack & Jill by Scotchmans Hill. The range originally launched with a sauvignon blanc, chardonnay, pinot noir and shiraz, but given the success of the range in the last six months, two more wines have been added. The 2016 Jack & Jill by Scotchmans Hill Bellarine Peninsula Brut Cuvée is made up of 51 per cent chardonnay and 49 per cent pinot noir. Fermented in stainless steel with a small portion aged in old French barriques, it has a complex flavour. The 2016 Jack & Jill By Scotchmans Hill Bellarine Peninsula Pinot Gris was fermented in stainless steel tanks with a small portion wild fermented in barrel to add texture and mouthfeel.

Australian company SOFI Spritz has partnered with Kegstar to launch its popular wine-based, pre-batched cocktail in 50L kegs. According to founder Tommy Maclean, who is now in partnership with Steve Baxter and Glen Richards from Shark Tank, the kegs offer higher margin opportunities for venues with each providing around 333 serves.

“Delivering in 50L Kegstar kegs with wholesale pricing on par with beer, but with two to three times as many serves from each keg, means we can deliver margins that leave beer and cider in the dust,” Maclean said.

SOFI Spritz kegs are available in two flavours – Blood Orange & Bitters and Lemon & Elderflower and fit to a standard A type Lion coupler.

SOFI now has sales reps in NSW/ACT, QLD, WA, VIC, and NT and will manage delivery of the kegs. Longer-term, SOFI is considering launching mobile kegs with its own taps.

SLAIN GIANT COLLECTION

RRP: $22 Distributor: La Bise Wines

RRP: $20 for the white and $28 for the reds Distributor: Negociants Australia

Natasha Mooney, one of South Australia’s most respected winemakers, has launched her own brand marketed under the name La Bise Wines. Mooney left Fox Gordon Wines at the end of November and has since released her first two products from the Adelaide Hills, including a 2016 Pinot Gris and 2014 Tempranillo. According to Mooney, the pinot gris aims for “character, mouth-feel and drinkability without high alcohol,” while the tempranillo demonstrates varied fruit flavours. Mooney has received a number of awards in her years as a winemaker, including at the 2016 International Wine Challenge and 2015 Decanter Wine Awards. Her Barossa Valley Estate E&E Black Pepper Shiraz was also heralded by Wine Spectator magazine.

Slain Giant winemaker Tyson Bitter has released his new wines from the Mount Lofty Ranges in South Australia.

Bitter’s approach is a unique one, concentrating on wine styles without preconceived philosophies. That means the wines are multi-regional, multi-varietal and multivintage. The wines also take the names of their styles, telling consumers exactly what to expect. Bitter’s first release includes a Medium Bodied Dry White (a blend of semillon, sauvignon blanc and chardonnay), Medium Bodied Dry Red (a blend of shiraz, barbera and malbec), and a Full Bodied Dry Red (a blend of cabernet sauvignon, petit verdot and tannat).

LA BISE WINES

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THE LANE VINEYARD ROSÉ Distributor: Oatley Fine Wine Merchants RRP: $25 each (on-premise only)

THE GIESEN FROSÉ

Brothers, Ben and Marty, are excited to announce the release of two new wines from The Lane Vineyard 2016 vintage, including a beautiful sparkling brut rosé, Lois (who’s a twin to Lois Blanc de Blancs) and a still regional rosé.

The brief to the viticultural and winemaking team to create The Lane Rose and Lois was to bring a contemporary appeal with more of the classical style; structured, higher natural acidity, less extraction and delicate pure flavours – not the overt pink styles of the past.

These are both savoury and clean with a refreshing approach for stand-alone drinking, but with the necessary structure to sneak onto the dining table through the celebratory season.

Distributor: Robert Oatley Vineyards RRP: $19.99 The frosé is set to be the hottest trend in bars and pubs this summer and Giesen in New Zealand has just brought out a new rosé that makes the perfect base to any wine cocktail.

Giesen Rosé is generous and smooth with a touch of sweetness that’s balanced by citrus, and when chilled it gives off an appealing soft pink, icy blush that speaks to anyone looking for a delicious thirstquencher on a warm day.

Simply freeze Giesen Rosé in ice cube trays overnight and then blend with lemonade or a dash of vodka and grenadine. You can also try adding a sprig of mint or freshly sliced strawberries for an added twist.

DE BORTOLI ROCOCO ROSÉ Distributor: De Bortoli Wines RRP: $17.99

TAYLOR MADE WINES Distributor: Taylors Wines RRP: $28 (on-premise and independent retailers only) Taylor Made is a new range of wines from Taylors Wines, created specifically for the on-premise and independent retailers. Based on their current popularity, the range includes a pinot noir rosé, chardonnay, and malbec.

The pinot noir rosé is crisp and dry, while the chardonnay is layered and savoury, made from grapes grown in the Adelaide Hills and aged in French oak. The malbec, grown in the Clare Valley and matured in American oak, is juicy and smooth.

The range previews a design unlike any of Taylors’ other wines, featuring the new Taylor Made branding on a textured, craft paper label. The label also displays simple tasting notes on the front, giving wine drinkers a look at what to expect from each wine.

From De Bortoli’s popular sparkling wine brand comes Rococo Rosé – a blend of Victorian chardonnay, pinot noir and pinot meunier. “We see enormous potential for sparkling rosé and what we have tried to create is a creamy style with just a touch of toastiness and perfume. The blend of the three varieties achieves this,” said Chief Winemaker Steve Webber. Super pale in colour, gently aromatic and creamy on the palate, Rococo Rosé is perfect with cured salmon canapés and for various occasions over the warmer months.

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BEER & CIDER

CONNECT

COOPERS SUMMER LAGER AND NEW PACKAGING

HOBART BREWING COLORADO IPA Distributor: Saint John Craft Beer Bar

Distributor: Coopers Brewery Coopers has released a limited edition Legends Summer Lager ahead of the Australian Open this summer. The beer commemorates Coopers’ partnership with Tennis Australia and comes in a sleek 355ml Euro slim can that features one of twelve anecdotal stories and facts about the Open. The beer itself is an easy-drinking, full malt lager with a crisp and clean flavour that combines freshly cut lime with citrus notes.

The launch also coincides with a refresh of the packaging for Coopers Premium Lager and Coopers Premium Light to 355ml green glass bottles with blue and white clean-cut labels, cartons and cluster packs. These beers will be the main beers for the Australian Open along with Coopers Original Pale Ale. The Legends Summer Lager is exclusive to Dan Murphy’s and BWS stores.

VALE MID COAST BRIGHT ALE RRP: $3.80 per can, $19.99 per six-pack, $68.99 per carton Distributor: Vale Brewing Vale Brewing has released a Vale Mid Coast Bright Ale and is moving the beer, along with the Vale Ale and Vale Lager to 375ml cans following its acquisition of a canning line earlier in 2016.

The new beer pays tribute to the brewery’s home in the McLaren Vale, on the Mid Coast of South Australia.

The beer has aromas of fresh citrus peel that blend softly with biscuity malt characters. Australian Cascade and Victoria Secret hops have been used to create a signature crisp and fruity flavour that has medium bitterness and 3.5% ABV. 62|drinks trade

Hobart Brewing Company is celebrating its second anniversary with the release of a Colorado IPA. The big and bold limited edition beer pays tribute to Hobart Brewing Co.’s co-founder and Head Brewer Scott Overdorf, who learnt his craft in the shadows of the Colorado Rockies before moving to Tasmania.

The beer combines the big juicy hop flavours, haziness and overall restrained bitterness of East Coast style IPAs with the predominantly piney and citrus hop character and firm bitterness of West Coast style IPAs…Think a big American style IPA with mouth coating hop character backed up with a firm bitterness – over 90 IBU, plus 7.3% ABV. Bars and pubs in Tasmania can place orders of the beer through the new distribution arm at Saint John Craft Beer Bar in Launceston.

Note: stock is extremely limited.

THE FOX HOP & RYE LAGER RRP: $6.99 per can Distributor: Rabbit & Spaghetti Brewing The Fox Hop & Rye Lager is the first beer to be released from Rabbit & Spaghetti, the all-new gypsy brewery set-up by Atlas Wines. The project was initially supported by a crowdfunding campaign kicked off by Naked Wines and already the team at Rabbit & Spaghetti is fine tuning a second recipe to release in the New Year.

The beer itself displays a flavour and drinkability not common to the lager genre. It’s extremely sessionable, crisp and refreshing with an earthy spiciness, and it has engaging hop aromas and complex biscuity notes from the addition of three different malts. Plus it stands up well to good food.

The Fox is available in both 500ml can and 50L keg.

LORD NELSON BREWS IN A CAN RRP: $22.99 per six-pack for the Quayle Ale, $24.99 per six-pack for the Backburner IPA Distributor: Lord Nelson Brewery Lord Nelson Brewery has re-released its popular Quayle Summer Ale in a can to coincide with it 30th birthday. Bright, refreshing and tailored to the Aussie Summer, the Quayle is 4.2% ABV and almost as old as the brewery itself.

The celebrations will continue with the release of Lord Nelson’s newest experimental ale, the Backburner IPA in can.

The brew is 5.7% ABV and boasts bold malt and hop flavours from the Belgian Wit yeast used in production.

FOX HAT RED PELT RRP: $8.50 per can, $29.99 per four-pack, $128 per 24-carton Distributor: Fox Hat Fox Hat has released Red Pelt, the fourth addition to its range.

The new beer is an India Red Ale and is said to complement the Fox Hat mantra of big, bold and balanced flavours. On the nose, it smells of malt and hoppy goodness, while the beer itself is strong and bitter. Head Brewer, Jeff Wright described the new product as “a salute to Red Pelts everywhere, a little angry and as mad as a hatter.”

TACO TINNIES RRP: $20 per four-pack Distributor: Two Birds Brewing Two Birds Brewing kicked off summer with the launch of its Taco beer in can format. Taco is brewed using ale and wheat malts, with an addition of flaked corn. It has citrus and fruity characters, which complement the additions of coriander leaf and fresh lime peels. Founders Danielle Allen and Jayne Lewis decided to create Taco beer out of their love for the famous Mexican dish. It was originally brewed as a one-off for a festival but proved so popular that they decided to make it a permanent addition to the Two Birds stable. The cans are 375ml in size.

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YOUNG HENRYS SUMMER HOP ALE RRP: $9.99 (off-premise) and $18 (on-premise) Distributor: Young Henrys Young Henrys has released a limited edition Summer Hop Ale. The new product will be available on pub taps and in bottle shops from November until March 2017. In terms of flavour, it has a balanced bitterness and intense tropical hop characteristics.

The finish is refreshingly dry, and the brains behind the seasonal product describe it as “dangerously sessionable.”

drinks trade|63

CONNECT 1866 TUMBULGUM RUM

SPIRITS

RRP: $95 Distributor: Husk Distillers Husk Distillers has released a limited edition rum to celebrate the 150th anniversary of its hometown in New South Wales.

1866 Tumbulgum Rum was launched as part of the Tweed River Festival in the village on November 12. It blends threeyear-old paddock to bottle rum made from the 2013 harvest of the Founder’s Plot at Husk Plantation, which was then aged in new American oak and exbourbon barrels. The first bottle of 1866 Tumbulgum Rum was auctioned online and sold for $705, all of which was donated to the Tumbulgum Community Association.

VODKA O TRADITIONAL LEMONADE & A SQUEEZE OF LIME RRP: $15.99 per four-pack Distributor: Artisan Spirit Merchants The popular premixed cocktail, Vodka O, is now available with Traditional Lemonade & A Squeeze of Lime.

The beverage combines Vodka O with a traditionalstyle of lemonade, which is then finished with a savoury, natural lime flavour.

The new variant has around 30 per cent fewer calories than other leading premixed vodkas and is lower in fix. The lower alcohol (4% ABV), lighter fizz, reduced calories and zesty citrus aftertaste make the new premixed cocktail a replenishing drink for this summer.

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CHIVAS REGAL ULTIS RRP: $220 Distributor: Pernod Ricard Australia Chivas Regal has released its first-ever blended malt Scotch whisky, Ultis, which honours both the Speyside region and former and current Master Blenders. The whisky is a blend of five signature single malts from Speyside in Scotland.

Chivas Regal Ultis comes in a slender shaped bottle and features a more contemporary crest in gold Champagne. The bottle also features a pen clip closure, which is etched with five rings and a striking placement of the Roman numeral figure for five on the base and within the crest label.

Only a handful of Mater Blenders have ever looked after the secret blending recipe at Chivas. As Current Chivas Regal Custodian Master Blender Colin Scott noted, “I am honoured to be one of only five Master Blenders for Chivas Regal, and I believe that Chivas Regal Ultis represents the true essence of this iconic Scotch whisky.”

ARCHIE ROSE VIRGIN CANE SPIRIT RRP: $99 Distributor: Archie Rose Distilling Co. Following the success of its hand-crafted gin, vodka and whisky, Sydney-based Archie Rose Distilling Co. has released its first limited edition offering inspired by traditional French Colonial agricole rhums - Virgin Cane Spirit. Rhum agricole is the French term for rum made from cane juice. The spirit is made from cutting and pressing locally grown sugar cane into fresh juice within twelve hours of harvest. Yeast is added immediately and then the juice is left to ferment as it is transported to the distillery. Finally, the fermented wash is distilled three times in copper pot stills, which makes for a rich and promising end result.

FRESH FIG LIQUEUR RRP: $49.99 Distributor: Think Spirits Family-owned, Australian distributor of premium spirits and liqueurs, Think Spirits, has launched its own fresh fig liqueur, a landmark event for the company.

Esprit de Figues is a brand that the Think Spirits team, led by Managing Director Patrick Borg, created from scratch.

Inspired by Borg’s Mediterranean heritage, Esprit de Figues has been crafted from his mother’s favourite fruit. Upon her migration from Malta to Australia in the 1960s, Borg’s mother brought with her a small clipping of the plant, which birthed a fig tree that still bears fruit to this day.

As figs are only in season for two months of the year, Borg wanted to create a liqueur that would celebrate its flavour year-round.

Esprit de Figues is crafted in France using traditional local techniques and the freshest Violette de Bordeaux figs. The recipe, which took the team over seven years of research and development, sees the figs infused in a 150-year-old distillery in Burgundy for three months to create the luxury liquid.

The liqueur bursts with fresh fig and raspberry jam flavours and a hint of peach and honey, and is designed to mix well.

Esprit de Figues is available in a 500ml bottle with 18% ABV.

THE WHISKEY MAKERS SERIES FROM JAMESON RRP: $109.99 Distributor: Pernod Ricard Australia Jameson has released a new collection named The Whiskey Makers Series, comprising three whiskeys that celebrate the current people behind the distillery and their craft. First in the collection is The Cooper’s Croze, which showcases the role of Jameson’s Head Cooper, Ger Buckley. It is a sweet whiskey, full of rich fruit flavours. Second is The Distiller’s Safe, which celebrates the role of Jameson’s Head Distiller, Brian Nation. It’s a smooth and light whiskey with a luminous, zesty finish.

And last but not least is The Blender’s Dog, which champions the role of Jameson Head Blender, Billy Leighton. It’s a rich, rounded whiskey with butterscotch sweetness and a long finish. The stories behind the names of these whiskies can be found on the back of the bottles.

GALLIANO LIQUEURS

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FOR MORE INFORMATION CONTACT CCA ON 13 2653

INFORM STRENGTHEN

GETTING THROUGH THE TOUGHEST PART OF THE YEAR

It’s here! The festive season is upon us.

By John Field, Field Goals Fitness

I

t seems to come earlier each year. The weekends fill up with lunches and dinners from mid-November, along with the catch-ups with friends we haven’t seen all year, the office parties, and the long summer Sunday sessions.

Generally speaking, this is the time of year when we let our hair down. But it begs the question…“With all that hard work I’ve put in at the gym throughout the year, how do I enjoy myself through the festive season without undoing it all?”

At the end of this article, I’m going to give you my top five, hot tips on how to enjoy it all…without losing it all. But first, my summary of the festive season...

Once the social commitments have been met, then comes the family get-together for Christmas, followed by all those wonderful leftovers on Boxing Day in front of the television for day one of the Boxing Day Test. Six days later and we’re off again, welcoming in the New Year with friends and with that comes the timely reminder to create a resolution - stop smoking, cut back on drinking, eat healthier, and join a gym. Then by January 6, when we’ve firmly forgotten about those resolutions, it’s back to work for the New Year. Sound familiar?

The reason I’ve created this vision is because I believe it’s one we all resonate with, or a version similar to that, and generally one that is replayed every year. And when we return to work in the New Year, we start talking about “getting back into the old routine,” or “needing to lose the Christmas pudding.” This then leads to a feeling of “what’s the point? I’ve worked so hard at the gym all year and I’ve just gone and put it all back on in three weeks!” I get it. It’s bloody frustrating.

That’s why I want you to think about that summary of the festive season again. If you’re doing the same thing every year, you’re going to continue to get the same results.

Hot Tip Number 1 - Recognising Insanity Doing the same thing everyday and expecting different results is the definition of insanity. If you’ve worked hard all year on your diet and exercise, and you truly want to maintain that physique, then you can’t go into the festive season the same way you’ve been doing it in the past.

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Hot Tip Number 2 - Planning and Preparation Once you recognise a change needs to be made, a bit of planning and preparation will make all the difference. Plan to make a glass of water your ‘every other drink’ at every event. Be prepared for your mum to offer you seconds at the Christmas table, then try to resist that temptation; if you manage your portion sizes this time of year it’ll go a long way to keeping you on track.

Hot Tip Number 3 - A Little Bit of Training Won’t Kill You Your normal diet and training may very well change throughout December and January, but it doesn’t have to stop altogether. Whether you’re travelling to be with family or they’re coming to visit you, getting up early and going for a run or getting a couple of sessions in at the gym is still possible.

Hot Tip number 4 - Watch the Sweets Anyone that knows me will probably say I’m being hypocritical here as I have a fairly sweet tooth, and I’m not saying don’t indulge, just be mindful of the amount of sugar that’s sitting on the Christmas table, masked in the form of biscuits, mince tarts and chocolates.

Hot Tip Number 5 - Cut Yourself Some Slack I’d like to finish on this note. It’s the festive season. If you get from December 1 to January 31 without putting on any weight, take the win. It’s the time of year to be with family and friends and to celebrate another fantastic year, while welcoming in a new one. So enjoy the break.

And don’t beat yourself up if it doesn’t quite go to plan. You can always call me in January.

For any further assistance or tips on how to look after yourself throughout the festive season, you can email me directly at john@fieldgoals.com.au From the team at Field Goals Fitness, we’d like to wish you all a very merry Christmas and a happy and healthy 2017.

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PROMOTE

RAISES THE BAR

T

he Drinks Industry Show will return to Luna Park, Sydney from June 26 - June 27, 2017.

The event will showcase the best in wine, beer and spirits from across the globe and reconnect producers and distributors of alcoholic beverages with senior-level decision-makers from the trade.

Attendees can look forward to two days of networking, master classes, taste testings, mixology demonstrations and a free, unrivalled seminar program.

The theme for the 2017 event is all around innovation.

Top suppliers will dazzle the trade with the latest innovations and ideas from Australia and the world.

The Drinks Industry Show is proud to have joined forces with Fiona McDonald, Director of the Wine Chronicles who will create a first class content program with industry leaders addressing the key trends and

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challenges facing our industry today.

After an extended research phase, seminar sessions will be specifically designed to tackle real life issues facing both on and off-premise buyers today with the goal of empowering attendees to shape and improve their businesses.

An eclectic mix of suppliers from Spain, China, New Zealand and Australia have already confirmed their place at what is set to be the ‘must attend’ event of 2017 for the drinks trade.

Whether you are looking to source new products, keep up to date with the latest trends or network with the great and the good of the industry, The Drinks Industry Show is the place to be.

Spaces are limited so please visit www.drinksindustryshow.com.au to register now.

PROMOTE NEWS

MELBOURNE CUP Pubs, bars, clubs, bottleshops and restaurants across the country welcomed crowds on November 1 as Australia dressed up to watch the race of the year at Flemington Racecourse in Melbourne. Major Sponsors of Melbourne Cup in 2016 were James Boag, G. H. Mumm, Schweppes and Yellowglen. Here are a few pictures from trade activations that took place on the day and from the marquees down at Flemington.

TRADE ACTIVITY THE BUSINESS BEHIND THE BRANDS

ABOVE: Guests enjoying the Yelloglen Terrace at Flemington Racecourse Yellowglen Creative Director Samantha Wills

THE ALCOHOL INDUSTRY SUPPORTS MOVEMBER

Mo Bro Kieran Ryan from Movember

People from across the alcohol industry came together to support the Movember Foundation in raising awareness and support for men’s health by growing a moustache for 30 days in November. In 2016, Lindeman’s also got behind the good cause by using its Gentleman’s Collection wines as a platform to spark a conversation on the issue and encourage sign-ups through social media, events, PR, and staff engagement. One of the events was held at Kings Domain Barber Shop in Melbourne, where Gentleman’s Collection host Peter Stefanovic, Mo Bro Kieran Ryan, and Movember Ambassador Kirk Pengilly came to master Movember like gentlemen with media and trade. Guests showed off their moustache progress, practised styling their mos, and matched mos to Gentleman’s Collection wines.

Dan Murphy’s and G. H. Mumm gave away two tickets to the Kentucky Derby

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Your business could be part of one of the largest liquor retail groups in Australia

Independent Brands Australia is the second largest retail group in the country.

With group buying power, we can meet the demands of the local market and give your shoppers the best available offers.

A footprint of 2500 touch-points nationally and growing, our success is built on the foundation of passionate retailers and supporting them with expansive retail, marketing and promotional programs.

TO FIND OUT MORE ABOUT JOINING US CONTACT: NSW (02) 8822 3600 | WA (08) 9311 6000 | NT (08) 8922 5300 | QLD (07) 3489 3600 | SA (08) 8152 8700 VIC (03) 8368 6300 | TAS (03) 6274 4000 drinks trade|25

1517_IBA_Drinks Trade FP_Ad_v1.indd 1

13/04/2016 10:36 AM

GREY GOOSE BOULANGERIE BLEUE From New York to London, Venice to Paris, and Munic to LA, Grey Goose Vodka’s famous summer party, Boulangerie Bleue, finally landed at an iconic Sydney location at the end of November. In true Grey Goose style, French DJs and garden games set the scene for a French Riviera-inspired party playground at a harbour-side private residence.

Grey Goose Global Brand Ambassador, Joe McCanta, flew in from the UK for the exclusive event, bringing with him a personally crafted cocktail menu that included the brand’s famous Le Grand Fizz concoction.

Handpicked Wi nes Winemaker , Peter Dillon, and Chief Winemaker , Gary Baldwin

HANDPICKED WINES CELLAR DOOR OPENING Handpicked Wines threw a party for the opening of its first-ever cellar door on Kensington Street in Sydney. The 300 square-metre cellar door offers members of the public the opportunity to try Handpicked’s wines from Australia and across the world. Located in a former brewery workshop, the space features a sensory bar, Experience Room, and a lounge area serving cheese and charcuterie.

CHIVAS REGAL ULTIS LAUNCH EVENT

LEFT: Grey Goose Brand Ambassadors Andy Wren, Joe McCanta, and Loy Catada

Chivas Regal revealed its latest, ultra premium expression of whisky, Chivas Regal Ultis, in Australia, in November. At the launch event was actor Chris Evans (Captain America), who is also the new Asia Pacific Ambassador for Chivas Regal and features in the brand’s new campaign, Win the Right Way. Australian Chivas Regal Ambassador, Michael Klim, and Chivas Regal Brand Ambassador, Rachel McDonald, were also on hand to give guests a taste of the distillery’s first-ever blended malt Scotch whisky.

Photo: Anna Kucera

LEFT TO RIGHT: Chris Evans, Rachel McDonald and Michael Klim

CHECK INTO STONELEIGH HOTEL Last year, Pernod Ricard’s New Zealand wine brand brought Sydney-siders the Stoneleigh House. This year, Stoneleigh invited consumers and trade to check into its very own hotel at 48 Kensington Street, Chippendale. From November 11 to December 3, guests could visit the overgrown wine wonderland; an inner city sanctuary full of mystery and wonder. Hold on to your glass they said, as you embark on a journey across pebbled pathways, past moss covered furniture and rooms swathed in plants and vines. Here, Stoneleigh’s vineyards are alive, in the Great Wining Hall, the Wild Valley Ballroom, Sauv Blanc Powder Room, and Pinot Noir Study. Come inside…

ABOVE: Stoneleigh Hotel at number 48 Kensington Street LEFT: Inside the hotel, guests would collect their free glass of wine from the concierge before exploring the hotel

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PROMOTE

Richard Sauerman, The Brand Guy

DISCOVERING BRAND YOU: RICHARD SAUERMAN PRESENTS AT NETWORK BREAKFAST “‘Brand you’ is the most important brand,” Richard Sauerman – The Brand Guy – told guests at the drinks association’s November Network Breakfast. This, he said, “is the real, authentic you.” So what’s holding you back from reaching your full potential?

This was Richard’s question to the room as he prepared everyone for a session that would get them to step out of their comfort zones to re-evaluate and discover their personal brands.

Richard specialises in using ‘brand’ to help companies and people create the world they want to succeed in. After working in the ad industry for 20 years, he has pioneered a new way to use brands and do branding.

If you weren’t able to attend the Network Breakfast, we’ve broken down the seminar below to help you to also discover your brand.

To begin, Richard says: “Ask yourself: ‘What is my greatness’ and ‘what do I stand for?’”

We all have needs, Richard explained, from safety and esteem, to love, physiological needs and finally, self-actualisation, which represents everything you are capable of becoming and the desire to achieve that.

Realising your self-actualisation is the first step to discovering brand you.

Richard then asks you to score yourself from 1-10 on how good you think you are at your job.

The average, according to Richard, and the result based on answers from the room is seven.

“Seven is okay,” Richard says. “But if we’re looking at working on your brand, we want to be working towards a ten.”

Next, Richard asks – what are the key attributes of a peak performer? Among answers from the industry were confidence, focus, passion, consistency, high productivity, and determination.

Richard says, “this is the language of brand you. So when you are creating your CV, why aren’t you putting those on there?”

This is where Richard coins the concept that you are more than your CV and says that we need to start using the descriptors that we consider to represent high-performing in the language we use to think about and describe ourselves with.

“Brand you is about standing for something,” Richard went on. “So, what do you want to stand for?”

Once you have an idea, Richard says you then need to look at what’s holding you back.

“We all have fear, even the people that we think don’t, but they have fear too, they just don’t let it stop them.”

So Richard asks you to make an agreement with yourself, to ask those two questions from the beginning and to start living a life that represents 10/10 to you.

Richard concludes with, “Everyone has greatness. Do you want to survive or thrive…?”

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ESPRESSO MARTINI FESTIVAL WITH MR BLACK Thousands of coffee and liqueur lovers gathered at the historic Meat Market in Melbourne between 4-6 November to celebrate the world’s first Espresso Martini Festival. Hosted by the team from Mr Black Coffee Liquor Co., the festival featured a menu of ten signature coffee cocktails, created in partnership with Ketel One, MILKLAB, Campos Coffee and Rushmore Coffee Co. More than 5,000 martinis were consumers at the festival, which sold out in minutes.

NEWS THE DRINKS ASSOCIATION AGM 2016 The end of October marked the drinks association’s 2016 Annual General Meeting. Held at Sydney Cricket Ground (SCG), the association and its 27 members met to review the year and look at ways to continue to add value to the Australian alcohol industry.

First established in 1897 by a small group of liquor merchants, today the drinks association (publisher of drinks trade) represents the industry’s most influential suppliers. Led by CEO, Sandra Przibilla, the association strives to be the pre-eminent supplier of information and commonly required business services to the Australian drinks industry. In addition to services, it offers a wide range of forums, work groups, and events including the Australian drinks Awards.

Chairman of the drinks association’s Board of Directors, Ralph Dunning, addressed the AGM. “We have had a really strong year and we’re looking forward to a very robust year going forward in terms of what we want to deliver to our members,” Mr Dunning said.

“This is a business that’s all about looking at what value we can add to our members and our challenge every year is to deliver at least four times value back to them. Currently, the association is providing six and a half times that value and that’s where we want to try and stay.”

Mr Dunning thanked the Board of Directors for their contribution over the year in helping the association deliver its dynamic program of services and highlight future opportunities.

Mr Dunning said, “What we have is a very committed Board of Directors who understand our business and are part of our decision-making processes.

“The team at the drinks association has done a fantastic job over the last year and our CEO has done a remarkable job in a very challenging time.

“We also couldn’t do it without our partners from the industry. We are a member organisation and our members contribute significantly to our business. We thank them for all their loyalty and effort.

“This association is all about being stronger together than apart,” Ms Przibilla added, “I would like to thank all of the Directors for their continued support and for putting time aside to address important issues and attend meetings.

“The last year has been a very busy one for the drinks association, our agreed strategy plan has been implemented and our suite of services has been extended, improved and delivered back to all member companies, professionally and on a timely basis. It has been a very successful year.”

TOP: the drinks association Board of Directors ABOVE: Cameron Ferguson, General Manager of Australian Vintage

ABOVE: Ralph Dunning, Chairman of the drinks association LEFT: the drinks association team

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CONNECT

EYE A QUICK LOOK INTO THE WEIRD AND WONDERFUL, AND EVERYTHING IN BETWEEN, ON LOCAL SHORES AND ACROSS THE GLOBE. A VILLAGE WITH FREE WINE According to the Australian-based, global cultural site, Lost At E Minor, a town in Italy has installed a red wine fountain that flows freely all year round. The fountain, located in the middle of Ortana, dispenses local wine for free and is never turned off. It is part of the Cammino di San Tommaso pilgrimage route, which attracts thousands each year and probably even more now. Many people take the pilgrimage to visit the Ortona Cathedral where the remains of Jesus’ disciple Thomas are kept. Now they can also see the phenomenon of the fountain that literally turned from water to wine.

TURN YOUR WATERMELON INTO A KEG THIS SUMMER Two things Aussies love on an excruciatingly hot summer’s day fresh fruit and a refreshing bevvy.

Now why not have both?

The whacky and wonderful guys at Winex have come up with the ultimate bar geek essential – The Watermelon Keg Tapping Kit. The kit enables you to transform various fruits into kegs with a simple-touse shank and faucet combination.

We recommend sticking to large round watermelons or pumpkins for ultimate beverage dispensing. The Winex Watermelon Keg Tapping Kit retails for $29.95.

WHEN YOU NEED A FRIEND, REACH FOR A GUZZLE BUDDY Wine lovers know all too well that just one glass isn’t enough. Enter the Guzzle Buddy, an extra large wine glass that replaces the stopper, allowing you to drink straight from the bottle wherever you go.

Simply open your favourite bottle of wine, insert the Guzzle Buddy and tilt the bottle to start drinking without looks of judgement ever again (unfortunately there are never any guarantees in life). Order from guzzlebuddy.com

IRAQ BANS ALCOHOL Iraq’s parliament has passed a law that bans the sale, import, and production of alcohol in the country, a move that has been met with criticism from Christians and other religious groups. While alcohol is banned in the Islam religion, it is not uncommon to find alcohol in Iraq’s larger cities, sold mostly in shops run

by Christians. Anyone who violates the law could incur hefty fines.

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Please enjoy responsibly.