The Shout NZ May 2021 by The Intermedia Group

NEW ZEALAND’S LARGEST LIQUOR AUDIENCE

MAY 2021 | www.theshout.co.nz

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contents

May 2021

30 The Shout NZ Editor, Charlotte Cowan

13 24

ALWAYS EVOLVING

No one can say the liquor category is stagnant. While consumers all have their staple favourites and go-tos, there is constantly something new and innovative to offer your on- and off-premise customers. While some may be short-lived trends, others – such as no-alcohol beverages (pgs 13-16) – look like they’re here to stay. So ensuring you stock the right drinks at the right price is vital. For practical advice on liquor pricing for your off-premise from Andrew Arnold, NZ Country Manager, Shopper Intelligence, take a look at pgs 10-11. While consumer demand for classics such as IPAs and gin remains stable, we are seeing a rise in demand for dark spirits, such as rum, and the newest trend to take off in the beer category, hazy brews. If your rum selection is lacking, now is the time to boost your rum options for consumers, including white and botanical varieties. With rum brands locally and globally exploring new innovations in the category, spirits expert Tash McGill shares insights into the evolution of the spirit and why you should be jumping on board on pgs 18-20. And on pgs 30-32, beer writer Denise Garland explains the haze craze – not a style of beer you can keep in your fridges indefinitely, but a must-have on your bar list for Kiwi craft beer lovers. As always, if you have industry news you’d like to share, please get in touch with me at ccowan@intermedianz.co.nz and don’t forget to check out www.theshout.co.nz for up-to-date liquor information and insights. Cheers!

4 INDUSTRY NEWS AND INSIGHTS 9 ON THE COVER Mission Estate unveils its new-look range

Insights from Andrew Arnold, NZ Country Manager, Shopper Intelligence

The rum category is taking off both locally and globally, reports Tash McGill

Managing Director Paul Wootton

Christchurch’s The Craft Embassy

30 THROUGH THE HAZE 33 HR IN HOSPITALITY

Special report on the no-alcohol category

Executive Chairman Simon Grover

Tasting notes from Cameron Douglas MS

Denise Garland taps into the hazy beer trend

13 A 0% CHANCE

PUBLISHED BY The Intermedia Group (NZ) Ltd PO Box 109 342, Newmarket, Auckland 1149

IMPORTED REDS AND ROSÉ

29 SPOTLIGHT ON A LOCAL

10 IS THE PRICE RIGHT?

18 MAKING A RUMBLE

24 SINGLE VARIETY, BLENDED &

Practical tips from Kate Hope-Ede, Head of Employee Experience & Safety at Good Spirits

Group Publisher Craig Hawtin-Butcher craig@intermedia.com.au

Publishing Assistant Eclypse Lee elee@intermedianz.co.nz

Editor Charlotte Cowan ccowan@intermedianz.co.nz ph 021 774 080

Art Director Ryan Vizcarra ryanv@intermedia.com.au

Acting Sales Director Wendy Steele wsteele@intermedianz.co.nz ph 021 300 473

Production Manager Jacqui Cooper jacqui@intermedia.com.au Subscription Enquiries subscriptions@intermedia.com.au

For more amazing liquor news (and even a few giveaways), make sure you follow us on Instagram and Facebook @theshoutnz and sign up to our weekly eNewsletter at www.theshout.co.nz.

THE SHOUT NZ – MAY 2021 3

news

2021 New Zealand Beer Awards date announced The Brewers Guild of New Zealand has announced that The New Zealand Beer Awards will take place this year on Saturday, 16 October, at the Pullman Hotel in Auckland. The 2020 awards were cancelled due to the COVID-19 pandemic but the Guild says they are confident this year’s competition will go ahead. “Although we are having to make a number of changes to the arrangements that had been in place, we are absolutely confident on delivering a high quality competition and a stunning Awards night for our industry,” said the Guild in its latest newsletter. It also announced that there are some changes competition to the competition this year – most notably the introduction of a Champion Trophy for New Zealand’s smallest breweries. For up-to-date information on The New Zealand Beer Awards, visit https://brewersguild.org.nz/awards/.

Research grant awarded for juniper research in New Zealand A grant of $100,000 has been awarded to a project seeking to create a successful juniper berry industry in New Zealand. As part of Taranaki’s ‘Pivot – Enabling Innovation in Agriculture Award’ (a partnership funded by Massey University and the Bashford-Nicholls Trust), the grant will be used by Massey University, Begin Distilling and Greentect Propagation. Their ‘Advancing a Juniper Berry Industry for New Zealand’ project aims to research, evaluate and identify suitable juniper berry strains and propagation methods with potential to give New Zealand-made gins a unique sensory signature. Professor Joanne Hort, Fonterra-Riddet Chair of Consumer and Sensory Science at Feast (Food Experience and Sensory Testing Lab) in the School of Food and Advanced Technology (SFAT), is leading a team of researchers at the Manawatū campus. She says a key focus of the research will be to further sample New Zealand-grown juniper berries to determine if different terroir leads to distinctive sensory profiles in New Zealandmade gins. “[And] at the same time grow our understanding of the implications for plant identification, collection, selection, propagation, growing and harvesting, in both North and South Islands of New Zealand,” she says. 4 THE SHOUT NZ – MAY 2021

New leadership for Proof & Company Proof & Company has announced the appointment of Damian Kaehler as General Manager, Australia & New Zealand. Kaehler joined Proof & Company on April 1 from SouthTrade International, Australia’s leading spirits supplier, where he was most Damian Kaehler recently Sales Director. A 20-year hospitality and spirits industry professional, Kaehler started his career behind the bar in Edinburgh, before transitioning back to Australia and into advocacy, sales and management roles with Brown Forman, Bacardi and SouthTrade. “There is no better time to be joining the Proof & Company business,” says Kaehler. “Our strong partnerships with leading local and international independent spirit brands, the nationwide rollouts of the disruptive ecoSPIRITS low carbon distribution technology, and our team of talented, passionate professionals are all aligned with where the market and consumers are headed.” Kaehler’s appointment coincides with a plan to further expand Proof & Company’s operations in the region, with seven new roles to be added in Brisbane, Perth, Melbourne, Sydney and Auckland over the course of 2021.

David James of Begin Distilling says exploring the potential for commercially growing juniper in New Zealand could achieve a range of benefits for industry users. “[Such as] security of supply and traceability, while at the same time providing a complementary crop – with carbon credentials – for New Zealand landowners.” The project builds on work which began when Massey and Juno Gin launched a citizen-science project (The Great New Zealand Juniper Hunt) at the end of 2019. The next phase aims to explore the volatiles (aroma compounds) and sensory character of unique New Zealand juniper/gin attributes; and to grow an understanding of the implications for plant identification, diversification, collection, selection/propagation and growing in Taranaki and wider New Zealand, says Professor Hort.

Begin Distilling’s Jo and Dave James

news

South Island gains first Master of Wine

New appointments at Negociants NZ

Sophie Parker-Thomson has become the South Island’s first ever Master of Wine, following an announcement from the Institute of Masters of Wine last month. The Institute named Marlborough-based Parker-Thomson among 10 new Masters of Wine from around the world, with the other nine all based in the Northern Hemisphere. The Master of Wine (MW) title is one of the most prestigious wine certifications one can attain, with the blind-tasting examinations averaging a 10% pass rate. In addition to the 36-wine blind tasting examinations, theoretical knowledge is examined across viticulture, winemaking, the business of wine and contemporary issues impacting the wine industry. “Studying for the MW entails the highest highs and the lowest lows; it really is a journey in self-understanding, humility and knowing how far you can push yourself,” says ParkerThomson. Parker-Thomson and her husband Matt own and operate a small-batch winery venture, Blank Canvas, which they launched together in 2013, and they also run a wine industry consultancy. “Sophie is the 15th New Zealand based MW which gives us, according to my calculations, the second highest number of MWs per capita narrowly behind the UK where the MW qualification originated 65 years ago,” says fellow Master of Wine, Bob Campbell. Parker-Thomson joins 149 female MWs globally with the total number of MWs in the world now 418 in 32 countries.

Moa Brewing Company and Foodstuffs announce exclusive partnership Foodstuffs and Moa Brewing Company have entered into a partnership which will see nationwide ranging of Moa’s beer and cider portfolio exclusively across Foodstuffs’ wholesale, grocery and traditional liquor stores. “As two New Zealand owned and operated companies, Foodstuffs and Moa Brewing Company have shared interests to bring New Zealanders customer-driven and innovative beer and cider products,” says Lisa Oldershaw, General Manager, Foodstuffs Own Brands. “Moa’s awardwinning beverages will add to Foodstuffs stores’ extensive alcohol range and will provide a competitive and highly-desirable option for shoppers.” Since its launch in Marlborough in 2003, Moa Brewing Company has become New Zealand’s largest independent and family-owned brewer. “Our exclusive partnership with Foodstuffs is a testament to our companies’

long history of supporting one another and the dawn of a new era for Moa,” says Stephen Smith, Managing Director of Moa Brewing Company. “We’re looking forward to exciting existing customers with new innovations and introducing our awardwinning range to new customers.” Smith says the Foodstuffs partnership will open up opportunities to extend Moa’s portfolio beyond beer and cider into other beverages which better reflect New Zealanders’ preferences and purchasing habits.

Negociants NZ has announced that Clive Weston will retire as Managing Director at the end of this month, after more than 30 years with the company. Following his departure, Negociants Fine Wine Manager, Andrew Parkinson, will take over as Managing Director and National Sales Manager, Dean McHenry, will be promoted and take over from Andrew Parkinson as General Manager, Negociants New Zealand (Domestic). A further announcement is set to be made with regards to the appointment of a National Sales Manager, to take over from McHenry. “Working with such a fine group of talented, enthusiastic, wine wise people, past and present, has been a great honour,” says Weston. “We have a good number of long serving individuals in the team, as well as some who have made Negociants their workplace of choice in more recent years but the blend works well. “Increasingly, we have emphasised effective succession planning. It doesn’t always materialise but when it does, it’s very satisfying to be able to promote from within the business. “I hope that this provides inspiration for the rest of the team but also for talented individuals contemplating future employer options within the trade.”

Clive Weston

THE SHOUT NZ – MAY 2021 5

news

Entries open for 2021 Corteva Young Viticulturist of the Year Dates have been set and entries are now open for the 2021 Corteva Young Viticulturist of the Year competition. Beginning with Education Days kicking off this month, the regional competitions will then run throughout June and July and the national final will be held in Marlborough at the end of August. “We are excited to be ramping up again for 2021,” says Nicky Grandorge, National Co-Ordinator. “This is an important initiative which gives many passionate young viticulturists the opportunity to upskill and start making a name for themselves within the New Zealand wine industry.” Now in its 16th year, the competition tests young vits on everything involved with running a vineyard and being a successful viticultural leader – from soil nutrition and trellising through to budgeting, biosecurity planning and public speaking. This year, prizes for the national winner include a Hyundai Kona for a year, an Ecotrellis travel grant, an educational visit to Australia with Corteva, Bahco golden secateurs and other cash prizes. The winner will also go on to represent the wine industry in the Young Horticulturist of the Year competition in November. For more information and entry forms, visit www.nzwine.com/en/initiatives/young-vit.

NZ wine harvest small but exceptional New Zealand Winegrowers have said that as this year’s wine harvest nears completion, it looks like 2021 will be a vintage of excellent quality but will also leave wineries with challenges over supply to key markets in the year ahead. The smaller crop is due to cooler spring weather and late frosts, and comes at a time when the industry is facing increased production costs. Ongoing labour shortages, due to the closure of New Zealand’s borders and restricted number of recognised seasonal employer workers, have also added pressure. “All reports indicate the quality of the harvest so far is exceptional, and we are looking forward to some fantastic wines coming out of this year’s vintage,” says Philip Gregan, CEO of New Zealand Winegrowers. “There will be some variability [in crop size] across different parts of the country, but the industry is anticipating a significantly smaller vintage across several New Zealand wine regions this year.” Gregan said they have seen unprecedented demand for New Zealand wine in key export markets over the past 12 months. “This meant industry stocks were at low levels going into vintage, a situation that has now been compounded by the smaller harvest. “We are already seeing supply and demand tension as a result, and we expect that many wineries will face tough decisions on who they can supply in their key markets over the next year.” New Zealand wine is exported to more than 100 countries and New Zealand Winegrowers said that global demand for New Zealand wine remains strong in key international markets, including the UK, USA, and Australia.

6 THE SHOUT NZ – MAY 2021

WHAT’S ON May 10-16 WELLINGTON COCKTAIL WEEK Wellington www.highball.co.nz May 13 WORLD COCKTAIL DAY May 15 WORLD WHISKY DAY May 21-22 WINETOPIA Wellington www.winetopia.co.nz May 28-30 THE CHARDONNAY AFFAIR 2021 Gisborne www.thechardonnayaffair.co.nz June 4-27 FOOD AND WINE CLASSIC (F.A.W.C) Hawke’s Bay www.fawc.co.nz June 6 LEWISHAM AWARDS Auckland www.lewishamawards.co.nz June 12 WORLD GIN DAY June 13-15 FINE FOOD NEW ZEALAND Auckland www.finefoodnz.co.nz June 18-19 WINETOPIA Auckland www.winetopia.co.nz June 25 NZ SPIRITS AWARDS Auckland www.spiritsazwardsnz.nz

industry insights

Restore our earth The Earth Day movement began in the early 1970s, just as Marlborough Sauvignon Blanc was being discovered in New Zealand. The growth of the world’s awareness of our wines, and the growing alarm about the impacts of climate change, were like two parallel lines in the wine industry’s consciousness. By the mid-1990s, our world-leading sustainability programme Sustainable Winegrowing New Zealand (SWNZ) was launched. Since its inception, SWNZ has had to go where there is no blueprint, and then re-invent and redefine its role in how we measure and report our impacts on the planet. Today, 96% of New Zealand’s vineyard producing area is SWNZ certified, with 10% also operating under recognised certified organic programmes. The focus on sustainability has always been an integral part of the New Zealand wine industry. The belief is held that natures resources belong to the earth, and people are welcome to use these resources, as long as they do so respectfully. Which is why New Zealand Winegrowers has committed to the goal of the New Zealand wine industry being net carbonzero before 2050. The importance of this commitment was highlighted as we celebrated Earth Day on April 22nd, where the theme for 2021 was Restore our Earth. The pledge is a representation of the evolving sustainability initiatives that are already taking place within the New Zealand wine industry. These initiatives include a Climate Change Mitigation Programme to support members through the

Amber Silvester, Communications Manager, New Zealand Winegrowers

transition to a zero-carbon economy, improvements to the SWNZ scorecard that better enables measurement of industry progress against greenhouse gas emissions, and a Bragato Research Institute Climate Change Research Programme providing guidance on adjusting vineyard practices in response to our changing climate. In addition to New Zealand Winegrower’s initiatives, New Zealand vineyards and wineries have taken great strides on their own and we are continuing to highlight these stories year-round on our website nzwine.com. For New Zealand’s wine industry, the individual projects run by New Zealand wineries and vineyards undertake represent a commitment to protect the places that make our famous wines. We also recognise that together we are stronger, and that all the separate projects at grass roots level add up to a bigger whole.

Supply issues and community spirits New Zealand distillers have weathered a year of COVID-19 but the real effects of geographical isolation are beginning to hit hard. Along with many other manufacturing sectors, our industry is facing serious raw material supply issues. Our members report that some imported botanicals and ingredients are in major shortage; bottles of all sizes are in demand and producers of closures are no longer carrying varied stock but are producing and assembling to order instead, which has resulted in longer lead times. Distillers are being cautious and where able they are procuring materials locally or in far larger quantities than normal. This has a downside for cash flow and inventory storage. Several new distilleries have delayed their planned launch or changed their marketing design plans completely due to packaging or equipment supply delays. Some distillers have gone out of stock of particular brands, or even had to interrupt trading briefly while they wait for supplies. In this stressful situation where business continuity plans change by the day, the new community of New Zealand distillers is proving strong. It has been encouraging to see many distilleries sharing surplus botanicals, bottles and closures with other distillers, and helping out with advice for alternative sourcing. Suppliers are helping as well -

Sue James Chairperson, Distilled Spirits Aotearoa

some key New Zealand botanical distributors have been finding and buying smaller quantities at higher cost, and not passing the added cost onto regular customers. Distributors report they have been exploring many new alternative global sourcing strategies. One key aspect of New Zealand supply issues is the accelerated interest in sustainability and local sourcing. As the distilling industry expands, there is a parallel opportunity for our own raw material suppliers to gain traction. We are already seeing this in botanicals - several local growers are currently expanding their crops of angelica and orris root, and the development of a juniper berry industry for New Zealand is underway. As our industry gets bigger and competes against an uncertain and increasingly global demand for raw materials, future security of supply must be seen as critical for our industry.

THE SHOUT NZ – MAY 2021 7

industry insights

Taxing times Overall, in 2020 the alcohol sector paid $1.18 billion to the New Zealand government in alcohol excise tax. The beer sector alone contributing $411 million. Recently, the Brewers Association requested the government look at innovative way to reduce some of the overall cost burden on brewing and hospitality businesses through a targeted 50% excise tax reduction on kegs. This is targeted to hospitality operators, as kegs are predominantly used by bars and restaurants. Furthermore, it would provide support for small breweries - many of whom have higher ratios of product sold through kegs, as well as often their own taprooms. Prior to COVID-19, the hospitality sector, consisted of around 22,800 enterprises in just under 24,400 geographic locations around the country. Collectively these enterprises employed just under 173,000 people. It is important to note that while the sector is looking for support, it has been taking its own measures to assist where it can. Beer producers have supported the hospitality sector with taking back kegs that couldn’t be sold after sitting unused during lockdown, investing in marketing campaigns and assets to assist bars and restaurants as well as other support. It is also worth noting 2020’s annual excise increase based the March 2020 quarter (calculated prior to the Level 4 lockdown in March 2020) and added 2.63% to excise rates,

Dylan Firth Executive Director, Brewers Association of New Zealand the largest single increase for nine years. Which equated to approximately $29m more in excise paid by the wider sector. With the next round of annual excise measured on the upcoming April CPI figures, we are tracking towards another $16.5m increase. The brewing sector sought refunds on beer that was to be destroyed due to its inability for be sold after the March 2020 Level 4 Lockdown, however it was determined by government that this would not be actioned. The decision to not refund excise on spoilt beer and the 1 July 2020 alcohol excise increase, combined with the effects of COVID-19 still holding sway on the economy, means the brewing sector is far from being back to normal. While to date government seems focused on broad measures vs target support, we will continue to look for proactive ways to support the sector.

Playing our part to keep cities safe and social People have expressed their concerns about not feeling safe in city centres – and that’s not okay. The reality is we live in an everchanging, complex world where anti-social behaviours and social issues exist – homelessness, drug and alcohol abuse, mental health issues, and intimidating groups on city streets have been identified as contributing factors to crime, disorderly behaviour and safety concerns. Corporate, retail and hospitality businesses are the heart and lifeblood of our city centres – but how can they thrive if people feel intimidated on our streets? What’s being done to help keep our city centres safe and social? In Wellington, it is heartening to see the local community acknowledging the social issues causing concern and coming together to tackle the problem of city safety head-on. The alcohol industry is part of that community, so hospitality operators and Hospitality NZ have joined forces with Police, Wellington City Council, local MPs, retailers and many others to launch a social contract that asks Wellingtonians to join them to help make the city centre safer and ensure it delivers a world-class, vibrant, welcoming and safe experience. They’re implementing a plan to help reduce concerns and address the underlying causes, for example, creating safe zones and improving street lighting creating a code of

8 THE SHOUT NZ – MAY 2021

Bridget MacDonald Executive Director, New Zealand Alcohol Beverages Council conduct for bar patrons, considering a blanket trespass ban for troublemakers, and establishing a central city community base for social agencies. This is an opportunity for positive, long-term change. Research shows 63% of Kiwis would support later closing hours for restaurants, café and bars in cities if there was a local plan to make it safe and enjoyable for locals and visitors. While there are a number of factors contributing to city safety, Kiwis support harm reduction measures that send strong signals about unacceptable behaviours to curb misuse of alcohol: 74% support heavier fines for drunk and disorderly behaviour, 65% support Police issuing spot fines for minor alcohol-related offences, and 88% support targeted support programmes for harmful drinkers. Taking a task force approach means everyone is stepping up to play their part to provide impactful solutions to problems, so our cities can thrive, and citizens stay safe and social.

timeless WINERY UNVEILS FRESH NEW LOOK on the cover

awke’s Bay winery and iconic landmark, Mission Estate, has launched a new look for 2021 to coincide with its 170th anniversary. Established in the Hawke’s Bay in 1851, Mission Estate is the longest standing producer of wines in New Zealand. Emphasising the heritage aspects of Mission in a fresh, contemporary style – while retaining its timeless elegance – the new designs will feature on the whole Mission Estate range, beginning with the Mission Estate and Mission Reserve wines. The home and heart of Mission, La Grande Maison, which is one of New Zealand’s most iconic buildings, continues to be featured on the Estate label in an elegantly refined image. A modern update to an old favourite, the Estate label is still very recognisable. However, Mission says the Reserve packaging has evolved further. Now with a rich blue label and bevelled, gold foil lettering, the label reflects the quality of the barrel-crafted wines. A modernised Mission crest, representing a stamp of excellence and creating a family resemblance between the ranges, is also a new addition.

Inspiration for the crest has been drawn from historic packaging designs between 1960 and the 1990s, bringing Mission into a new era, while the blue cap calls out the year Mission was established, 1851. “The real challenge is showcasing Mission’s strong heritage and timelessness in a way that is contemporary, as well as bringing our loyal Mission followers on our journey while attracting new consumers,” says Mission Estate Marketing Manager, Jo Pearson. Mission says it is also continuing to evolve in its viticulture and winemaking while staying true to its French heritage - with environmentally friendly and sustainable practices at the forefront of its ideology. “We consider ourselves guardians of our heritage and our land, and for more than 20 years we have been a founding member of Sustainable Winegrowing New Zealand and certified with the internationally recognised environmental

management system ISO 14001,” says Mission Estate Head Winemaker, Paul Mooney. “This represents our ongoing commitment and dedication to minimising our impact on the environment.” With Mission Estate Syrah being the topselling New Zealand Syrah* and a Gold Medal at the New Zealand International Wine Show 2020 for the 2020 Mission Estate Marlborough Sauvignon Blanc, Mooney says the team is proud to have some of the finest vineyard sites in the Hawke’s Bay and Marlborough. “We’re confident for another excellent year of great wines for the 2021 vintage,” he says. ■ *Nielsen to 14 February 2021

“WE CONSIDER OURSELVES GUARDIANS OF OUR HERITAGE AND OUR LAND.”

THE SHOUT NZ – MAY 2021 9

IS THE PRICE Andrew Arnold, NZ Country Manager, Shopper Intelligence, shares why pricing strategy is crucial for liquor retailers.

t doesn’t matter what product or channel we are talking about, the price we pay for something is always a factor in deciding what we are going to do and liquor is no different in this respect. However, price is not always the most important factor when making a purchase. Plenty of other factors come into play – do you want something premium? Do you have a favourite flavour? Am I looking for something healthy? But despite that, it is crucial that your pricing strategy takes into account the shopper mindset on price in your category as there are different approaches to be taken depending on the answer. PRICE KNOWLEDGE When you want to understand how to approach price in any given liquor category, look at the pricing fundamentals. 10 THE SHOUT NZ – MAY 2021

The very first of these ‘Price Knowledge’ whether or not shoppers actually know the price they are paying. Whether they are right or not isn’t really the point, it’s the fact that they either think they know or they don’t. Why does this matter? If shoppers think they know the price, then there is a much greater chance that they will notice price movements or anomalies, a big factor to consider when doing annual price increases for instance. How aware they are of price will play a role in how sticky they are. A second factor to consider is one we call ‘Price Beacon’. This metric measures two things: 1. How likely a shopper is to judge the whole store on its overall price competitiveness based on that single category, and 2. How likely they are to price compare across banners and even channels. If you have a category which is high on both Price Knowledge and

Andrew Arnold, NZ Country Manager, Shopper Intelligence With 20 years’ worth of experience in NZ FMCG, Andrew has worked in a wide variety of sales and insights roles with the likes of Red Bull, Gordon & Gotch and Energizer. During his career he has led sales and insights teams to develop insight-led strategies that drive both retailer and category growth.

off-premise Price Beacon, then you have a shopper that is hyper-aware of price, so be very careful with shelf price movements. White wine and red wine as departments both rank very highly on Price Knowledge and Price Beacon, and so does bourbon. At the other end of the scale sits brandy – shoppers neither know the price they pay nor use it as a Price Beacon, so this is an example of a shopper looking for things other than price to drive their decision.

TAKEOUT #1 – SHOPPER AWARENESS OF PRICE AND THEIR WILLINGNESS TO PRICE COMPARE NEED TO PLAY A ROLE IN SHAPING YOUR PRICING STRATEGIES. TO PROMOTE OR NOT TO PROMOTE? THAT IS THE QUESTION Price can be divided in a few different areas – the standard shelf price, the promotional price or, in some cases, the everyday fixed low price (otherwise known as the EDLP). Each of these methods of pricing is different in execution and plays a different role in shopper behaviour. For some categories, shoppers only want promotions and the everyday shelf price is not important. For others, the promotion is less important than creating a sense of contentment for the shopper that they are paying a fair price every time they buy. Knowing what matters in each category can help craft a pricing strategy that caters to what shoppers actually want. How would this work in practice? Let me give you a couple of examples. Take the vodka category. Here shoppers place very high importance on Fixed Low Price (rank #2 across the Traditional Liquor Channel) and much less importance on promotions. What this means is that a pricing strategy here should focus on reassuring the shopper that the price they pay every day is fair and reasonable. You could do this in two ways – first option would be to have an Everyday Low Price structure in place where the price doesn’t shift, or a second option would be to have a promotional structure which is only shallow rather than deep cuts. This would help to reinforce the notion that the price won’t vary much regardless of when you come into the store and you won’t get penalised by missing the deep promotion. Which approach to take can also be helped by looking at Price Beacon and Price Knowledge – in this case vodka shoppers only have average Price Knowledge

“PRICE IS NOT ALWAYS THE MOST IMPORTANT FACTOR WHEN MAKING A PURCHASE.”

at best so a shallow programme of promotions would be effective at keeping shoppers happy. A second example from the other end of the spectrum is gin. The importance of promotions in gin ranks #3 across the channel while the other pricing metrics are only of average or lower importance, so this category is all about the deal. Since the importance of deals is high, this is more likely to require a deeper cut on a regular basis to keep shoppers happy. Again, the level of Price Knowledge will play a role here and for gin this isn’t very high, so it doesn’t need to be too deep. Don’t spend more money than you need to in order to execute a promotion.

TAKEOUT #2 – IF SHOPPERS WANT HOT DEALS IN A PARTICULAR CATEGORY, THEN GIVE THEM WHAT THEY WANT. BUT IF THAT ISN’T NECESSARY, DON’T OVERINVEST MONEY THAT COULD BE USED ELSEWHERE IN PRICE REASSURANCE OR EVEN INSTORE EXECUTION. BEWARE THE PANTRY FILLER Sometimes shoppers are rewarded for being in the right place at the right time, as the promotion that they have bought is for a product that they always intended to buy. This is not exactly what promotions are designed to do – what we all want is for promotions to be incremental so the cost of running them is more than offset by the extra revenue generated. So, when that shopper gets lucky, that isn’t ideal. The shopper who is a genuine incremental purchaser is the target, the one we want to convert because they didn’t intend to buy but did, or they bought more than they intended to do in the first

place. Shopper data can tell you if that shopper intended to buy or not and scan data can tell you if the promotion drove incremental sales. But there is one crucial piece of the puzzle missing in this analysis – how fast do they use or consume the product they bought incrementally? This metric we call ‘Expandability’, and it is the final plank of shaping your promotional and pricing strategy. Put simply, this measures how likely it is for a shopper to use or consume a product faster if they have more of it. Think of the disappearing chocolate biscuit effect – if you have two packets of your favourites sitting in the pantry, one always seems to disappear in the blink of an eye. What you don’t want is for the incremental purchase to sit on the wine rack or in a cupboard gathering dust for weeks or months on end, because that isn’t a truly incremental buy. You want shoppers to use the product and come back for more in a timely manner. RTD bourbon shoppers are a classic example of strong expandability but take care with a category like rum, as shoppers are far less likely to consume faster just because they bought a deal.

TAKEOUT #3 – INCREMENTALITY IS NOT JUST ABOUT STEALING SHARE FROM SOMEONE ELSE, IT’S ALSO ABOUT BRINGING A SHOPPER BACK TO BUY AGAIN QUICKLY. TAKE CARE WITH PROMOTIONAL PROGRAMS FOR CATEGORIES WITH LOW EXPANDABILITY AND/OR LOW INCREMENTALITY.

SHOPPER INTELLIGENCE NZ We believe only by understanding how shoppers think and behave, can we influence what they buy. Shopper Intelligence interviews more than 45,000 shoppers in New Zealand across the Supermarket, P&C and Traditional Liquor channels in order to drive strategic shopper-led commercial decisions at retailer, category, segment and brand levels. If you want to understand your shopper better, contact Andrew Arnold, NZ Country Manager at Shopper Intelligence, at andrew.arnold@shopperintelligence.co.nz.

THE SHOUT NZ – MAY 2021 11

Worldof Wine CAMERON DOUGLAS MS

VOLUME 2 WINTER 2019

IT'S A MATCH

CELLAR SECRETS

Food and wine pairs to love

Backstage at the vineyard PLUS finding your favourite drop

C O M I N G

S O O N !

WINE LABEL LANGUAGE EXPLAINED

Reds on the Rise

THE WINTER ISSUE OF

Liquid Gold

GROWING GRAPES ON FORMER GOLD-MINING CLAIMS HAS HELPED PRODUCE SOME 24-KARAT WINES FROM DOMAIN ROAD VINEYARD

18 WORLD OF WINE – SUMMER 2019/20

Dry River Craighall Tempranillo 2016, RRP $65

Coopers Creek The Little Rascal SV Gisborne Arneis, RRP $21.99

NEW ZEALAND’S LEADING CONSUMER

Leftfield Gisborne Albariño, RRP $17.99 Waimea Estates Grüner Veltliner 2018, RRP $29.99

WORLD OF WINE – SUMMER 2019/20 27

WINE MAGAZINE IN COLLABORATION WITH MASTER SOMMELIER

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Wine

CAMERON DOUGLAS

Tour

SIP YOUR WAY FROM ONE END OF THE COUNTRY TO THE OTHER VIA THIS NATIONWIDE GUIDE TO OUR FINEST DROPS

TRUE NORTH Northland remains a small yet important region with a handful of wineries continuing the story of viticulture and wine. Marsden Estate has shown its value to the New Zealand wine industry overall with value and consistently well-made wine. Ake Ake, Paroa Bay and The Landing produce wines with warmth and generosity, representing the region’s dedication to the production of fine wine from Chardonnay, Pinot Gris and Syrah. The Auckland wine region reaches as far north as Matakana, south to Clevedon and across the water to Waiheke Island – it’s a key centre for fine wine production. The region supports many varieties – from Bordeaux-style red blends and Syrah on Waiheke Island to Pinot Gris from Matakana. Brick Bay, Cable Bay, Tantalus Estate, Mudbrick, Stonyridge, Man O’ War and Puriri Hills are among many quality producers. World class Chardonnay from Kumeu River and the third most recognised winery brand on the planet Villa Maria (based at Ihumãtao in Mangere) are two cellar door and wine tasting experiences that should not be missed. The Waikato and Bay of Plenty form a single wine region. Once well known for its aromatic wine production, it is now home to only two estates. Gisborne’s own wine story began in the 1800s with early settlers producing wine

for their own consumption, and by the 1920s it was well into significant volumes for commercial sales. Gisborne is home to the Millton family – James and Annie are pioneers in biodynamic viticulture practices and unquestionably set a benchmark in this important method. A few of my favourite wines from producers in the region include Tohu, Toi Toi, Odyssey Wines, Huntaway, Spade Oak, Coopers Creek, Matawhero and Millton Vineyards. Hawke’s Bay is a beautiful place to visit – with warm summers, mild winters and a stunning landscape. It contains a range of different soil types, from free-draining river stone soils to red metals and limestone,

which ensures Hawke’s Bay is able to ripen a wide variety of grape types and make some excellent wines. Many notable producers are situated here – examples include Elephant Hill, Clearview Estate, Bilancia, Te Mata Estate and Pask with their Syrah stories; great Cabernet-led blends and Chardonnay from Villa Maria, Sacred Hill, Esk Valley, Craggy Range and Te Awa Estates. Be sure to look out for some great wines from Radburnd Cellars too. North east of Wellington is the Wairarapa, where the important sub-regions of Gladstone, Masterton and Martinborough are located. Every producer in the region seems to have a fascinating story underpinning their Ostler, Waitaki Valley, North Otago

22 WORLD OF WINE – SUMMER 2019/20

TASTING NOTES SAUVIGNON BLANC

Summerhouse Sauvignon Blanc 2019 Marlborough

Classically styled Marlborough SB with flavours of passion fruit and white peach, lemongrass, wet stone and white flavours. Juicy and flashy texture with a core of fruit and contrasting acidity. Balanced and well made, ready to enjoy from today and through Summer 2021. POINTS: 90 RRP $19 summerhouse.co.nz

Rapaura Springs Reserve Sauvignon Blanc 2019 Marlborough

Enticing and sophisticated bouquet of SB with aromas and flavours of passionfruit and apple, a touch of gunflint and lemon, wet stone, lemongrass and hay. Juicy, fleshy and quite delicious on the palate. Flavours reflect the nose with a core of passionfruit, sweet Cape gooseberry and lemongrass, loads of crisp refreshing acidity and a long finish. Drink now and through 2021. POINTS: 94 RRP $19 rapaurasprings.co.nz

Smith & Sheth CRU Sauvignon Blanc 2019 Wairau, Marlborough

Intense, fruity, quite pungent and varietal with aromas and flavours of fresh pineapple and basil, a sting of grapefruit, lemon and white peach. A touch of fruit spice, lees and hay. Loads of texture from plenty of acidity with a flinty salty layer. Well made, vibrant and ready, in fact delicious! Drink now and through 2022. POINTS: 94 RRP $28 smithandsheth.com

Wairau River Sauvignon Blanc 2019 Marlborough

Pyramid Valley Sauvignon+ 2019 North Canterbury

Exacting aromas and flavours include fresh citrus and a leesy spice, white peach and grapefruit, a gentle stony and chalky earthy layer and lifted floral moments. Crisp, refreshing and dry on the palate with flavours that mirror the nose, especially grapefruit peel, sweet lemon and apple. Pristine acidity and lengthy finish. Well made, balanced and ready to enjoy from today and through 2023. POINTS: 94 RRP $28 pyramidvalley.co.nz

Unmistakable aromas of tropical fruits and citrus, sweet grass and wet stone. On the palate – flavours of pineapple and passionfruit, red apple and peach. Additional flavours of lemongrass and galangal, wet stone and minerals. Crisp and dry on the finish. Drink now and through 2022. POINTS: 92 RRP $20 wairauriverwines.com

Greystone Sauvignon Blanc 2018 North Canterbury

Varietal SB greets the nose with a sweet herb and angelica leaf tease. Golden kiwifruit, apple and grapefruit follow close behind. No mistaking the sweet sweaty lift of barrel ferment and lees as well as natural ferment flintiness. A youthful reductive note swirls away easily. Very citrusy and crisp on the palate with lees and barrel flavours to follow. Grapefruit, apple and peach to finish. Youthful and delicious, lengthy and exciting. Drink now and through 2022. POINTS: 94 RRP $29 greystonewines.co.nz

WORLD OF WINE – SUMMER 2019/20 43

Worldof Wine VOLUME 3 SUMMER 2019/20

CAMERON DOUGLAS MS

CAM’S BEST OF

2019

RAISING A TOAST TO

Summer

P R O M OT E Y O U R W I N E S TO AN AUDIENCE OF MORE T H A N 2 0 , 0 0 0 W I N E LO V E R S

108 WINES

Tasted & rated

SIMON GAULT’S BBQ FAVOURITES

+ the perfect wine matches

SWAP YOUR DROP

Delicious alternatives to tried-and-trues

FOR MORE INFORMATION, EMAIL info@intermedianz.co.nz

no-alcohol

CHANCE

What drives the no-alcohol category in New Zealand and is it set to expand or lose its shine? The Shout NZ Editor Charlotte Cowan asks producers, distributors and those in the know.

ive years ago, if you were searching for a no-alcohol option in your supermarket, you’d be lucky to find one or two options. Fastforward to 2021 and there is a whole no-alcohol section - offering everything from beer, cider and wine to zero-alcohol spirits and cocktails. This shift in the acceptance and production of no-alcohol beverages didn’t happen overnight but, in some ways, it also did. Whilst pregnant women and other non-drinkers were sipping away on yet another bland lime and soda at bars and clubs, liquor producers in New Zealand were thinking of creative ways to produce no-alcohol drinks that were appealing to consumers and not just essentially grape or apple juice with a wine or cider colour. Push your trolley down the no-alcohol aisle at any good supermarket and you will find the likes of Ara Zero Sauvignon Blanc, Giesen 0% Sauvignon Blanc, the Edenvale wine range, Zeffer 0% Cider, Heineken 0.0%, DB Export 0.0% … the list goes on. According to Jeni Harper, Senior Category Manager at Foodstuffs South Island, there are around 70 different no-alcohol products available at Foodstuffs’ stores, with new products introduced regularly.

“Across our New World, PAK’nSAVE and Four Square stores in the South Island we’ve seen substantial growth in the zero-alcohol category,” Harper told The Shout NZ. “Sales have grown by 60%, with more Kiwis picking up non-alcoholic alternatives when entertaining guests.” According to global liquor analysts, IWSR, no-alcohol products are currently outperforming low-alcohol beverages. In 2019-2020, the no-alcohol sub-category increased volume by 4.5%, while lowalcohol decreased by 5.5%. Driven by innovation and investment in quality, IWSR says the no-alcohol beer and cider category dominates the overall no-alcohol market, commanding a 92% share of the Jody Scott, Zeffer Cidermaker

total no-alcohol segment. And Nielsen reports that the global non-alcoholic beer market is expected to reach $5.91 billion by 2023. LEADING THE CHARGE With global data showing beer and cider leading the way in the no-alcohol category, the New Zealand brewing sector is following suit, with a more than 100% increase in no-alcohol beer consumption in the past year. According to the latest ‘Alcohol Available For Consumption’ data released by Statistics NZ, beer under 1.15% produced for the year ending December 2020 increased 105%. “This shows that New Zealanders are getting in behind the no-alcohol category and following international trends in the beer market,” says Dylan Firth, Executive Director of the Brewers Association of New Zealand. IWSR says thanks to the investment in the no-alcohol beer and cider category from major brewers, consumers are becoming more accepting and familiar of the no-alcohol beer and cider as a quality product. One of New Zealand’s major cider players, Zeffer Cider, released the country’s first locally-made 0% cider into the market this year. Produced using the THE SHOUT NZ – MAY 2021 13

no-alcohol

Zeffer 0%]

same philosophy as the alcoholic ciders, Zeffer’s cidermaker Jody Scott says they wanted it to taste just as good as any of their other offerings. “It was really important to us that it was made in line with our Zeffer cidermaking philosophy of using freshly crushed Hawke’s Bay apples and careful fermentation before removing the alcohol,” says Scott. Scott says the process is actually incredibly difficult as the alcohol component is what gives cider a lot of its structure and balance. “However, crafting a delicious cider in the first instance is key,” he says. “I think we’ve got the balance just right and 0% Crisp Apple Cider is a spot-on name for what we’ve crafted. “Funnily enough we’ve had a lot of people ask whether a zero-alcohol cider is simply a sparkling apple juice, so we’ve spent a lot of time educating consumers on the cidermaking and alcohol removal process.” Scott says Zeffer loves that Kiwis are driving the demand for no-alcohol drinks and while there has previously been a stigma around the category due to lack of selection, it’s important that consumers feel comfortable with a no-alcohol can in hand, so they can blend in if they choose to. “Hopefully we’re revolutionising that 0% alcohol can taste delicious too!” he says. Peter Simons, Managing Director of DB Breweries which produces Export 0.0% and Heineken 0.0%, says that while there will always be a market for the traditional styles of beer, what might change going forward is the idea that beer must contain alcohol.

Edenvale Shiraz

“Currently Kiwis are deeply conditioned to linking beer with alcohol, as this is how it has been in the past,” Simons told The Shout NZ. “With the normalisation of zero-alcohol beer options, we may start to see the separation of alcohol from beer. “In this scenario, people might first decide that they would like a beer, then think about whether or not they want alcohol in it, and then move on to consider how much sweetness and which flavour profiles they would prefer. “We also might start to see alcohol-free beer in more surprising places going forward as we try to break the traditional notion that beer has to contain alcohol.” While no-alcohol beer and ciders are largely produced by the major brewers both locally and globally, IWSR suggests the segment is likely to expand in the next few years. “The segment is likely to become even more of a focus for smaller craft producers who are able to bring a diverse range of products to the market in future.”

Peter Simons, Managing Director of DB Breweries

“WE ALSO MIGHT START TO SEE ALCOHOL-FREE BEER IN MORE SURPRISING PLACES GOING FORWARD AS WE TRY TO BREAK THE TRADITIONAL NOTION THAT BEER HAS TO CONTAIN ALCOHOL.” PETER SIMONS, DB BREWERIES MANAGING DIRECTOR 14 THE SHOUT NZ – MAY 2021

WINE-DING UP While no-alcohol wine statistics are limited in New Zealand, there are now a number of options to choose from. While 0% alcohol wine is popular to take to parties or a dinner when you’re wanting a no-alcohol option, IWSR research shows the most popular place that consumers enjoy no-alcohol wine is at home. Data from 10 key international markets (including Australia) shows that post COVID-19 lockdowns, more and more people are choosing no-alcohol when relaxing at home. “The category’s suitability to low-tempo occasions is a key reason why it has been so resilient during the pandemic,” says IWSR. One of the first no-alcohol wines to hit New Zealand shelves was the Australian ‘Edenvale’ range, which was first introduced into New Zealand in 2008. “We launched our alcohol-removed wines into the market as we recognised that there were a growing number of people looking for adult alternatives to alcoholic drinks,” says Penny Owens, Marketing and Communications Manager for Edenvale Beverages. “When we looked at what was available in the market and the commentary from consumers, networks and the industry, we knew it was important to ensure that the range of wines we produced were sophisticated, great tasting and also of course non-intoxicating.” Edenvale produces more than 15 varieties (not all are available in New Zealand) including Shiraz, Rosé and Sparkling Cuvée. Owens says demand for the category is mostly being driven by the growing global health and wellness trend. “People are living busier, more active lives and while one of the reasons for choosing non-alcoholic beverages includes not wanting a hangover to keep them from making the most out of their days, they also want an option that is better for them.” Giesen Group – producers of Giesen 0% Sauvignon Blanc and Ara Zero

Alcohol removed Rich in antioxidants

GREAT TASTE

ENJ OY THE G R E AT TAS TE O F A PREMIUM W I N E , JU S T WI TH O U T T HE AL C O HO L.

Cheers to That!

Made from the finest quality South East Australian

Rich in antioxidants and a good source of Vitamin E, C & A,

wine grapes, Edenvale alcohol-removed wines are a

Edenvale wines are a healthy option for those who prefer

unison of Australia’s world-renowned winemaking

not to drink alcohol for health, fitness, pregnancy, safety

traditions and the most advanced alcohol removal

(designated drivers, people on call), or religious reasons.

technologies. Available in stores: Sparkling Cuvee, Sparkling Rosé, Edenvale has the taste and full complexity of premium

Sauvignon Blanc, Chardonnay, Shiraz, Rosé, Premium

wine, with less than half the calories of standard wine

Reserve Sparkling Shiraz, Premium Reserve Sparkling

and less than 0.5% alcohol by volume.

Blanc de Blanc and Premium Reserve Pinot Noir.

www.edenvale.com.au

no-alcohol Sauvignon Blanc – agrees that health and wellness is a large part of why consumers are choosing the no-alcohol route and why they chose to produce no-alcohol Sauvignon Blanc. “We’re always mindful of consumer trends, and mindfulness is a hot topic,” says Duncan Shouler, Giesen Group Chief Winemaker. “Our team was inspired to make the world’s first alcohol-removed Marlborough Sauvignon Blanc after a wellness challenge - the objective was to make an alcohol-removed option that actually tasted like wine.” Shouler says Giesen chose Sauvignon Blanc as its first no-alcohol varietal to produce as its winemaking team is intimately familiar with Marlborough Sauvignon Blanc and its intense aroma and flavour. “They quickly identified it as a great style to work with in removing alcohol because of this,” he says. “Many of the competing products tend to be quite sweet - we really wanted a finished product that was dry and low in calories but still flavourful and wine-like.” Shouler says when Giesen first launched its 0%, the overwhelming question they received was “why?”. “There were plenty of people who couldn’t imagine a niche for this wine,” he says. “But for every person asking why, we had another person who shared their story - people who had health issues and couldn’t drink but still wanted to feel included was a huge part of this. “Over the last year or so we’ve seen a huge shift in stigma as alcoholremoved options become more socially acceptable.” Shouler predicts the category is set to grow exponentially in the future. “The calibre of alcohol-removed wines is just going to get better and better.”

Ara Zero Sauvignon Blanc

16 THE SHOUT NZ – MAY 2021

“OVER THE LAST YEAR OR SO WE’VE SEEN A HUGE SHIFT IN STIGMA AS ALCOHOL-REMOVED OPTIONS BECOME MORE SOCIALLY ACCEPTABLE.” DUNCAN SHOULER, GIESEN GROUP CHIEF WINEMAKER

Duncan Shouler, Giesen Group Chief Winemaker

EXPANDING 0% AVAILABILITY While New Zealand has come a long way in the no-alcohol space, with the availability of no-alcohol products in supermarkets and liquor stores is growing by the day, there are still a few holes in the category in terms of off-premise and e-commerce. According to IWSR data, no-alcohol heavily over-indexes on the offtrade, with 75.4% of respondents stating they usually consider purchasing noalcohol beverages in grocery stores. But this statistic may be set to change. In early 2020, Scottish multi-national brewery and pub chain, BrewDog, opened the world’s first alcohol-free beer bar BrewDog AF - in London, with 15 taps of alcohol-free craft beer including stouts, IPAs and fruit-flavoured beers. While the bar is currently temporarily closed, likely due to COVID-19 restrictions, the brewer still produces an alcohol-free range and says the company believes in inclusivity. “We have long believed that that craft beer has the power to banish the status quo that alcohol-free has somehow become synonymous with taste-free,” said BrewDog prior to the bar’s opening. In February, Melbourne-based distillery, Brunswick Aces, announced it would be opening Australia’s first non-alcoholic bar in Brunswick East.

“We’re turning the traditional bar on its head,” said CEO and Co-founder of Brunswick Aces Distillery, Stephen Lawrence. “The demand for quality nonalcoholic drinks has been increasing year on year across the country, so the time is right for an offering that puts those choosing not to drink first. “Our customers tell us that some premium bars and restaurants have started to put real thought behind their alcohol alternatives, but the wider industry is taking longer to catch up. “We want to lead the charge by opening The Brunswick Aces Bar and deliver delicious non-alcoholic choices that don’t compromise on taste. While the idea of alcohol-free bars isn’t new – with options such as The Brink, opening in Liverpool, England, in 2011; and The Other Side in Illinois, US, in 2013 – and more in the likes of Dublin and New York City, New Zealand is yet to open a dedicated, permanent alcohol-free bar. But according to Hospitality NZ, if the demand is there, it could definitely be an option. “People primarily people gather at bars as a social occasion and providing no-alcohol options provide more choice,” a representative told The Shout NZ. “If we were to see non-alcoholic bars in New Zealand, this would be driven by consumer demand.” So who will be brave enough to take on the challenge? Watch this space. When it comes to e-commerce, Kiwis can purchase no-alcohol beverages from online liquor and grocery stores without too much bother, but there is no dedicated online e-commerce platform for alcoholfree drinks. Across the ditch, Craftzero launched in Australia in September 2020, bringing non-alcoholic beers, wines and spirits from around the world to Aussie consumers. Founded in Sydney by veteran alcohol distributors Marc Naggar and Sherif Goubran, the e-commerce site is “on a mission to revolutionise the way people consume alcohol and inspire a healthy lifestyle with mindful drinking”. “The alcohol-free market is set to grow exponentially over the next few years,” said Sherif Goubran, Co-Founder and Director of Craftzero. “With higher quality products, better options available to consumers and easier accessibility, more and more will be making the switch to nonalcoholic drinks - without being judged.” So while New Zealand has happily jumped on the no-alcohol train and is well on its way to normalising alcohol-free beverages, there is always something new and exciting on the horizon. Short-lived fad? We don’t think so. ■

ALCOHOL REMOVED.

Ara Zero has everything you know and love about a premium Marlborough Sauvignon blanc - expressive aromas and generous flavours of freshly cut herbs and scrumptious tropical fruit, medium body and fine texture. With the alcohol removed, the only thing you’ll notice is different...is you.

NOTHING LOST.

Make the occasion yours with Ara Zero.

e l b m u r A G AKIN

Rum has been a rising star for the past 10 years, constantly on the horizon but never quite breaking through. All that looks finally set to change as both the global and domestic rum markets are exploding with category growth, expansion and new releases, writes spirits expert Tash McGill. eading into 2020, several global rum brands launched new packaging, new expressions and new on-premise initiatives based on predicted growth trajectories. The category saw a record 150 million cases sold in 2019. In 2020, Appleton Estate relaunched modernised packaging, a new eight-year-old expression and announced its first ever single cask programme. Bacardí moved swiftly to support on-premise in the UK and Europe with investment at a grassroots level to support the uptake of cocktails-to-go in the northern summer, and is moving ahead with plans to launch its biodegradable bottle by 2023. These examples are in addition to the fast-growing expansion of spiced, flavoured and botanical rums – of which there were just over 10.7 million bottles sold in 2020, according to the Wine and Spirits Trade Association. That puts the spiced and

18 THE SHOUT NZ – MAY 2021

flavoured rum category on par with white rum, which sold 10.8 million bottles. However, in a pandemic-ruled 2020, the numbers jumped all over the map. According to Euromonitor International and companyreleased data, off-premise sales are still yet to surge to the growth predicted for 2020, despite so many consumers drinking at home for much of the year. That is predicted to turnaround this year, with category growth predicted to boom from $15 billion in 2020 to $21 billion by 2027. Much of this growth is expected to come from ‘non-traditional’ rum markets such as China, Japan and Germany. Unlike other expansive categories like single malt Scotch whisky, the growth in rum will be multi-faceted and utilise on-premise growth through mixologists, bottled cocktails and the RTD market, supported by category expansion into spiced, flavoured and botanical rums.

Tash McGill is a spirits and hospitality writer who regularly hosts tastings and education classes for those wanting to know more about spirits and their uses - from cocktails to culinary food matches. She has been in the spirits and cocktail industry for more than 10 years, writing, tasting and judging competitions.

The category is expanding into spiced, flavoured and botanical rums

rum SOMETHING DIFFERENT Consumer engagement is really important here because for many, their first experiences of rum have been high-sugar, super-sweet and often mixed with cola. And while there is absolutely nothing wrong with a refreshing Cuba Libré on a summer’s afternoon, there’s often a considerable piece of customer education to broaden the palate expectations of what rum is and can be. Ratu Spiced five-year-old rum from the Rum Co of Fiji has surprisingly complex orange, star anise and oak character that is clean and luscious – but altogether surprising if a consumer is used to Sailor Jerry or Coruba, that lean more heavily on vanilla. The essential global rule of rum is that it must be distilled from alcohol fermented from sugarcane, sugar or sugar byproducts, such as molasses. This provides a wide flavour pool to draw on for the initial distillate which, beyond white rum, is then influenced further by cask aging, resting or spicing. Residual and added sugars in rum play an important part in flavour, aroma and mouthfeel, but there is a huge variation between brands and expressions, often influenced by their

geographic origin. When we move into the spiced rum category, there is even further variance between citrus or pepper-led variations. This is equally an opportunity for both on-premise and off-premise customer interaction and local distributors such as Hancocks are seizing on the projected growth. Botanical rum distillery Spirited Union out of Amsterdam has released a range of botanical white rums that are a perfect bridging spirit for gin drinkers to explore a new style of white spirits. Equally suited to sipping or mixology, it’s an entirely new way for consumers to engage and explore the category. This means big opportunities behind the bar and off-premise to introduce consumers to entirely new categories and increase their spend.

KIWI CREATIONS The growth isn’t just international and imported. In Hillcrest on the North Shore of Auckland, New Zealand’s own rum corner is infusing the air with the sweet smell of Spirited Union has released a range of distillation. botanical white rums For Matt Bridge and Angie Bradley of Lunatic & Lover, it’s been a five-yearlong labour of love to launch their botanical rum brand, especially in the midst of a pandemic. Bridge says it seems that people are finally awakening to the potential of the spirit. While premium rums have been around for a long time, more people are appreciating them and actively seeking them out. “Perhaps the coolest thing happening right now is that as people seek out more exotic and unusual rum experiences, it’s opening up some of the less well-known rum producing regions that have their own distinct history, traditions and production

Discover New Zealand’s first and finest Botanical Rum LUNATIC AND LOVER.COM

methods,” he says. “Places like Madeira, recipes you can start from and tweak, no Mexico, Japan and South Africa are template existed for what we were trying suddenly getting attention for the really to do,” he says. “Firstly, the base spirit unique cane spirits they’re producing. The is far from neutral, so I had to look for sheer scale and variety of the category is flavours that would work with it rather than tremendous and in that respect is pretty on top of it. Once I had a list of potentials, much without equal in the spirit world.” I began distilling each one individually on While they are aging a more traditional a small test still to figure out how each one straight rum, Lunatic & Lover launched a came over and how to get the best out Silver Botanical and Gold ‘Barrel-Rested’ of it. I must have tried about 50 different Botanical rum first. botanicals over the course of a year or so! “First and foremost, I wanted to create Once I had a library built up, I then started something different and interesting that to try blends and from there to build a pushed the boundaries of what rum could recipe to use in the single shot method I be,” says Bridge. “I chose ‘botanical’ as now use in production.” a way to highlight the difference with Bridge shares a background in sailing ‘spiced’ rum which, let’s be honest, with his neighbour Rob O’Connell of can be a bit of a mixed bag in terms The NZ Rum Co. Working and sailing of quality. Much of what is available is in the Caribbean was the opportunity heavily sweetened and seems to focus to experience and learn more about a lot on vanilla. It struck me that rum was premium and less well-known rum brands. clearly a spirit well adapted to taking on “I still remember my first exposure to a additional flavourings and I thought that true ‘sipping’ rum - a Ron Del Barrilito there must be a better way to achieve this out of Puerto Rico. Magic!”, says Bridge. using a more interesting variety of flavour For O’Connell, it was curiosity about the components, without a tonne of sugar process of fermentation and distillation and via a non-traditional method.” to make rum that started over a Bridge says there are a few conversation in a Caribbean bar. heroes and favourites in the While Lunatic & Lover is using botanical mix. “The orange peel molasses, The NZ Rum Co. is definitely brings a brightness to looking for a point of difference, the party, the Horopito follows making its white rum from with a herbal, green pepper Jaggery sugar, the least note to the palate and the processed of all sugars and Dandelion and Burdock what is left from boiling really comes through with sugarcane juice. This means a roasted nuttiness in the it retains a lot of the natural finish.” nutrients and minerals to Bridge says choosing feed a healthy fermentation. the botanicals was a long, It produces more tropical exhaustive process. “Unlike and citrus notes with a developing a gin where there clean mouthfeel. Lunatic & Lover launched mid-pandemic in 2020 are some fairly tried-and-true Both brands are working to break down preconceptions about rum for consumers. “My inspiration has come from trying to give people a new perspective on rum and break the stigma or bad experiences they may have once had,” says O’Connell. When introducing consumers to Lunatic & Lover, Bridge says he always starts a tasting with the silver and the initial reaction is generally one of surprise. “There’s often a bit Lunatic & Lover founders Angie Bradley and Matt Bridge of consternation, 20 THE SHOUT NZ – MAY 2021

The NZ Rum Co.’s Rob O’Connell

especially from drinkers of standard rums and then the intrigue builds as they try and figure what’s in it,” he says. “It’s actually quite fun watching people go through the process. The silver tends to be more of a hit with gin drinkers looking for something different and the Barrel Rested is probably more accessible to traditional rum drinkers, thanks to the oak influence. “We’ve done our best to reward people’s curiosity with a spirit that is genuinely thought-provoking and yet thoroughly enjoyable. We want people to leave their preconceptions behind and enjoy the creativity and care that went into making it.” Of course, it’s not the first time that a New Zealand rum has made a splash, following on the success of Stolen Rum and recent newcomers Helmsman, which also released a spiced rum. The major difference is that rather than using imported rum and either bottling or spicing it here, now we’re making rum in New Zealand. The number of rum distillers operating in New Zealand has increased four-fold in the last four years, including LWF Distilling, which just picked up an award for its white rum at the London Spirits Show. It bodes well for the ongoing growth of the local market, especially as some of those importing the spirit look to begin manufacture onshore also. There are plenty of challenges, including distribution and engaging with customers, the long and slow process of setting up a distillery and trying to do something different enough to stand out but still foster curiosity and imagination with consumers. There are lessons from yachting life to be applied, which seems appropriate given the historical association with sailing (and piracy) says O’Connell. “The ability to change course when you need to and paying attention to details. You’ve got to have high standards.” ■

Image by Salvatorio Berardi

rum

tasting notes

BOTTLED

cocktails

BY TASH MCGILL

If we’re to take a positive from COVID-19 and its impact on the spirits industry, it would be bottled (or canned) cocktails. With so many bars closed or limited in service during lockdowns, the rise of the takeaway, order-in or bottled cocktail has been a global trend with significant uptake. Recent estimates from the spirits industry predict the bottled cocktail market will increase in value by 4.5% above general industry growth in the next 24 months. While bottled cocktails are generally a step above your average RTD, often using premium spirits and ingredients, they’ve been slowly garnering traction in New Zealand since 2010 and experienced a boom heading into 2021. It was time to test the market…

4 5

CURATIF NEVER NEVER DISTILLING CO. NEGRONI A Negroni is always bold and the refreshing Aperitivo required to refresh the senses after a long day or before a long night. Curatif delivers the big flavours and punch in this serve. I poured straight from the fridge over a big ice cube but wished I had thought ahead to plan the garnish. With big and bitter amaro flavours wrestling the gin into submission, the oils from a wedge of citrus would have helped offer a little more fresh sweetness to balance this cocktail.

RRP $50.00 for a four-pack of 140ml serves, 18.8% ABV www.curatif.com CURATIF PLANTATION FANCY PINEAPPLE RUM DAIQUIRI Made with Plantation Rum, this Daiquiri is tart, tangy and sweet, and definitely a boozy wee can packed full of flavour. There weren’t many serving instructions on the can, so on the second round I shook it over ice to add a little dilution and really get it down to the temperature I wanted – all that sugar can

make it hard to bring down. It needed to be shaken to ensure a consistent mouthfeel and appearance but once brought down a little was a zingy sipper. RRP $45.00 for a four-pack of 130ml serves, 18.5% ABV www.curatif.com NEAT PASSIONFRUIT MARTINI This combination of passionfruit juice and vodka is an almost perfect Sunday afternoon summer kiss. Being a natural ingredient, the juice does settle but a robust shake over ice and strain brings it to perfect integration and drinking temperature. Sweet but still balanced, a tidy amount of alcohol to add mouthfeel – this is a party starter, party opener and easy to please, easy to serve at home cocktail party. Play up the garnishes and celebrate, they’ve got this one bang on for consumers who love tropical, easygoing drinks.

RRP $44.50 for a 750ml bottle (8 serves), 13.5% ABV www.goodgeorge.co.nz

NEAT ESPRESSO MARTINI Raglan Roast Coffee and Good George small batch vodka are combined for a balanced espresso martini. Ideally, shake this in the bottle and then shake with ice in a cocktail shaker, pouring through a strainer for maximum crema. The coffee comes through with complexity and chocolate notes, a hint of cinnamon spice and a very well balanced mouthfeel. It’s still sweet but you could definitely drink more than one. ★★★★ RRP $44.50 for a 750ml bottle (8 serves), 13.5% ABV www.goodgeorge.co.nz

BALLIN’ DRINKS OFFICE MARTINI This martini is definitely not for James Bond - no shaking required - which makes presentation effortless with your preferred citrus garnish. Not for the faint-hearted, this is a premium product, using local gin and botanical elements that have been produced in the Ballin’ workshop. This is a big, boozy, traditional gin martini that is perfectly balanced with vermouth, olives and citrus leaf. The olive component adds a brine

element that works well with a vibrant and complex mouthfeel. Definitely the best way to have a 5pm after-work beverage. ★★★★★ RRP $75.00 for a 500ml bottle (6 serves), 33.3% ABV www.ballindrinks.com BALLIN’ DRINKS HONEY MALT OLD-FASHIONED It’s hard to go past the slightly sweet, herbaceous and warm complexity of this slightly twisted Old-Fashioned. The use of honey to sweeten the malt is then bouncing off oolong tea notes and a bitterness from Taiheke hops. It’s an old-fashioned but elevated - and the kind of cocktail you’ll want to serve before or after a meal to entice or resolve the palate. Bottled Old-Fashioneds can sometimes run sweet and syrupy but this maintains a brightness that belies the ABV. Could drink several in a row and still be delighted.

RRP $75.00 for a 500ml bottle (8 serves), 31.1% ABV www.ballindrinks.com THE SHOUT NZ – MAY 2021 21

, y t e i r a v e l & g d n e si d n ble reds d e t r o p im BY

‘Blended Reds’ is a category of wine that is made with two or more red varieties fermented together or the blending of finished wine into a particular house style. The red wines of Bordeaux are typically a blend of the Cabernets and Merlot (++), the Rioja red wines of Spain are nearly always blended from Tempranillo and Grenache (++), and the famous Chianti wines from Tuscany, Italy are reds from Sangiovese and Cabernet (++). New Zealand produces some fantastic blended red wines, with many grown in Hawke’s Bay, Gisborne, Auckland, Wairarapa, Nelson, Northland and North Canterbury. The varieties used are mainly the Cabernets and Merlot, Malbec, Petit Verdot, Syrah, Carmenere, Tempranillo and Sangiovese. Classic blends are the most common, so Merlot with the Cabernets or Malbec with Merlot. There are no rules around which varieties should be together, however the classic blends are well established benchmarks. I once tasted a wine that was a blend of every single variety the producer grew, a sensory overload and confused package of flavours. A blended red wine is made to showcase the individual attributes of specific varieties grown on soils that complement the variety, and in combination

with specific vinification techniques such as the use of oak, produces synergies and complexities that can be fantastic to taste. The idea of unravelling a wine through aroma, taste and fun conversation is in part why blended reds can be so appealing. They can be a bit limiting when it comes to pairing with food sometimes, as these full-bodied examples tend to show more complexity and textures, limiting the food pairing often to main courses and cheeses. Blended reds can be very ageworthy wines too with plenty of fruit concentration, bold tannins from oak and fruit, along with an abundance of acidity, needing time to harmonise, reaching the right balance and window for drinking. Oak is almost a given with this wine category adding texture, complexity and adding months, if not years, to the ageing potential. It is typical for a blended red to need at least three years in bottle to reach a point where it can be enjoyed with food, but most often between five and 20 years to develop completely. Splash decanting blended red wines for service is a good technique to utilise when a wine is young and needs some oxygen ingress to age the wine a little.

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DOUGLA CAMERON

Cameron Douglas is New Zealand’s first and only Master Sommelier. An experienced wine writer, commentator, judge, reviewer, presenter and consultant, he is academically in charge of the Wine and Beverage Programme at AUT University in Auckland and is Patron of the New Zealand Sommeliers and Wine Professionals Association. Douglas consults to a variety of establishments, taking care of their wine lists, wine and food pairings, and staff training matters and he currently serves on the Board of Directors for the Court of Master Sommeliers Americas. 22 THE SHOUT NZ – MAY 2021

tasting notes CROWN RANGE CELLAR PATRICK LÉON FRANCE SYRAH 2012 Complex and layered bouquet with distinctive aromas of place and time, soil and fruit, spice and meat, dried flowers and season. On the palate firm, complex and dry. Flavours of a developing wine with dried berries and spices, very earthy with stony mineral complexities and dried herbs, bramble and sage, rosemary and baking spices of wood. Lengthy finish, still developing, but also ready to enjoy with gamey foods. Best drinking from today and through 2024. Points 95 RRP $350.00 Distributor: Crown Range Cellar Group Phone: (021) 174 2955 www.crownrangecellar.com

BARTON & GUESTIER CHATEAU MAGNOL BORDEAUX CRU BOURGEOIS 2016 Aromas of earth, clay, baking spices, mushroom, cassis, violets, dark berries and smoky oak. Smooth and soft to begin, then as the tannins build the textures become firmer, youthful and fine. A developing wine as well with flavours of primary and secondary fruit flavours - blackberries and plums, fresh and dried. Overall a wine ready to enjoy with cheese. Best drinking from 2021 through 2026. Points 93 RRP $54.99 Distributor: EuroVintage Phone: (0800) 338 766 www.eurovintage.co.nz

VILLA MARIA RESERVE GIMBLETT GRAVELS CABERNET SAUVIGNON MERLOT 2019 Fantastic bouquet of dark red berries and baking spices, toasty barrel and smoked orchard fruits. Layers of complexity show immediately with gravelly stony soil aromas, power and concentration. Firm, youthful, fruity, tense, smoky and dry on the palate. Firm tannins, plenty of acidity and a core of fruit to reflect the nose. Bell-pepper and plum, cigar tobacco and shaved wood, moments of freshly roasted coffee bean and violets. An excellent example, very youthful and taut, lengthy finish and expertly made. Best drinking from late 2022 through 2030. Points 95 RRP $49.99 Distributor: Villa Maria Estate Phone: (09) 255 0660 www.villamaria.co.nz

PETER LEHMANN THE BAROSSAN BAROSSA SHIRAZ 2018 Ripe, fruity, spicy and intense bouquet with aromas of pepper spiced dark berries, black cherry, raspberry and cassis. Plenty of toasty wood adds to the bouquet and complexity. Equally intense on the palate with dark red fruit flavours, pepper, cigar tobacco, hay and dried herb. Big tannins and bold acidity. Youthful, vibrant and satisfying. Best drinking from 2021 through 2028. Points: 93 RRP $24.99 Distributor: Giesen Group Phone: (03) 344 6270 www.peterlehmannwines.com

CHURCH ROAD GRAND RESERVE HAWKE’S BAY SYRAH 2018 Really lovely bouquet with aromas of white spices and fresh red berries, sweet spicy oak and aged meats. Complex and alluring. Ripe, fleshy, fruity and dry on the palate with flavours that mirror the nose from raspberry and dark currants to fresh new French oak and aged meat qualities. Fine yet firm tannins, plenty of acidity and a persistent, balanced and lengthy finish. Best drinking upon purchase and through 2026+. Points 94 RRP $44.99 Distributor: Pernod Ricard Winemakers Phone: (0800) 655 550 www.church-road.com

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ASKERNE HAWKE’S BAY MERLOT, CABERNET FRANC, MALBEC 2018 Ripe, complex, fruity and varietal with aromas and flavours of spicy Doris plums, blackberry and dried herbs and roasted bell-pepper. A spicy, woody layer with vanilla and bacon scents adds depth. Firm and dry on the palate with a mix of fruit and wood tannins layering in foundation textures along with acidity and youthful tension. Lengthy finish, well made and ready to drink from today if decanted, or from late 2022 through 2028. Points 93 RRP $23.99 Distributor: Co Pilot Phone: (06) 6877 2089 www.askernewines.co.nz

CHURCH ROAD GRAND RESERVE HAWKE’S BAY MERLOT CABERNET SAUVIGNON 2017 Complexity and power, a core of dark berries and red stone fruits, a touch of chocolate and dried herbs, sweet baking spices of oak and earthy stony qualities. Plenty of weight on the palate with a core of fruit, firm youthful tannins and acidity to match, violets, plums, chocolate, blackberry and baking spices all showcased on the finish. Youthful still, so decant for service. Best drinking from 2022 through 2028+. Points 93 RRP $44.99 Distributor: Pernod Ricard Winemakers Phone: (0800) 655 550 www.church-road.com

BARTON & GUESTIER BORDEAUX CUVÉE RAMBAUD 2018 Enticing and classic bouquet of cabernet with blackberry and dried herbs, olive and a touch of cigar tobacco. Aromas of dark skinned plums align nicely with vanilla and clove scents of oak. Weighty, tense, youthful, fruity and dry on the palate. Flavours reflect the bouquet, but increase in power through each sip. Firm tannins, toasty oak, dark spices and plenty of acidity to hold the palate tense with texture. Decant for service, youthful and well-made with best drinking from 2022 through 2028. Points 92 RRP $27.99 Distributor: EuroVintage Phone: (0800) 338 766 www.eurovintage.co.nz

THE SHOUT NZ – MAY 2021 23

tasting notes BARTON & GUESTIER CÔTES DU RHONE LES GALETS 2019 Classic bouquet of Côtes du Rhone with aromas of sweet plums and spice, a mix of blue and red fruits, some floral layers and a whisper of freshly squeezed raspberries including from whole-berry maceration. Very approachable on the palate with a balanced mix of fruit flavours, fine tannins and acidity. Moderate to low oak allows the core of the style to power through the palate. Balanced, well made and ready. Drinking best upon purchase and through 2025. Excellent with cheese or casseroles. Points 92 RRP $20.99 Distributor: EuroVintage Phone: (0800) 338 766 www.eurovintage.co.nz

THOMAS BARTON BORDEAUX RESERVE 2018 Youthful, bright, fresh red fruit aromas layered between scents of oak spices, river stones and violets. There’s a tobacco, hay and herb layer along with aromas of plums and blackberries. Nice weight and tension with firmish tannins and plenty of acidity. Blackberry and currant along with plum and oak spices layer in depth, complexity and varietal signatures. An immediately approachable Bordeaux style, best enjoyed with food. Best enjoyed from 2021 through 2026. Points 92 RRP $23.99 Distributor: EuroVintage Phone: (0800) 338 766 www.eurovintage.co.nz

MISSION ESTATE HAWKE’S BAY MERLOT CABERNET SAUVIGNON 2020 Magenta core with a ruby pink rim showcases the new vintage along with aromas of freshly stomped Doris plums and blackberry, blackcurrant and a mild savoury undertone. Some darker spice moments highlight the use of new barrel with aromas of clove then vanilla. Fruity, tense, youthful, firm and dry on the palate. A wine that needs some time to integrate more, but has all the hallmarks of a blend that will reward over time - flavours of dark berries and toasty barrel, firm tannins and fresh acid line. Well made with best drinking from mid 2022 through 2028+. Decant for service if drinking before then. Points 92 RRP $16 Distributor: Mission Estate Winery Phone: (06) 845 9350 www.missionestate.co.nz

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CAMPO VIEJO SPAIN RIOJA RESERVA 2014 Varietal and fruity, developing and ready with aromas of aromatic baking spices and ripe red berry fruits, some aged meat qualities and core of earth and stone. Dry on the palate with layers of dried red berries and dusty tannins, stone and meat, vanilla and mild toasty barrel flavours. Balanced, ready and well made. Best drinking upon purchase and through 2024. Points 92 RRP $22.99 Distributor: Pernod Ricard Winemakers Phone: (0800) 655 550 www.campoviejo.com

CHURCH ROAD MCDONALD SERIES HAWKE’S BAY SYRAH

2019 Ripe, fleshy, fruity core with aromas of sweet raspberry and plum, freshly ground pepper and black currant spice. Good tension and grip on the palate with firm tannins and plenty of acidity. Flavours of red berries and currant along with peppery spices and toasty wood tannins make for a delicious taste of wine. Good length and complexity. Best drinking from purchase and through 2026+. Points 92 RRP $27.99 Distributor: Pernod Ricard Winemakers Phone: (0800) 655 550 www.church-road.com JACOB’S CREEK DOUBLE BARREL BAROSSA CABERNET SAUVIGNON 2018 Aromas of blackberry and roasted plum, compote, herbs and bacon spices of oak. Tobacco and dark berries, baked raspberry and clove. Complex, calm and inviting. Very fruity on the palate with firm textures from oak, tannins and acidity. Flavours of vanilla and toasty sweet wood, plums and forest berries. Juicy and salivating on the finish, balanced and well made. Best drinking upon purchase and through 2026+. Points 92 RRP $23.99 Distributor: Pernod Ricard Winemakers Phone: (0800) 655 550 www.jacobscreek.com

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JACOB’S CREEK BAROSSA DOUBLE BARREL SHIRAZ 2018 Smoky dark fruited and spicy bouquet. Aromas of tobacco and black berry, baked raspberry and clove. Complex, calm and inviting. Very fruity on the palate with firm textures from oak, tannins and acidity. Vanilla and sweet wood, black currant and blue fruits. Juicy and fresh, a touch of salt brings a salivating effect on the finish, balanced and well made. Best drinking upon purchase and through 2026+. Points 92 RRP $23.99 Distributor: Pernod Ricard Winemakers Phone: (0800) 655 550 www.jacobscreek.com

é s Ro

I try to stop by as many liquor stores as possible close to where I live and in town to research, sometimes make a purchase (support local) or simply look around to see what’s on sale. I make a point of noting what’s on special in a particular style or variety, what bottles have award or recognition stickers that draw my eye and what best buys are being promoted. I am often astounded, but not really surprised by the range of Rosé wines on offer. Price points are very competitive and physical placement in the store seems to have some advantages. Often 20 or more options are available for Rosé so consumers are spoiled for choice. Rosé is a wine style that is best consumed soon after purchase or within 24 months at best. I have yet to enjoy a Rosé that has been cellared for longer and develops complexity, but always keep an open mind and palate to the opportunity. The attributes I look for in a Rosé include a fresh light red fruit and floral scent, sometimes a tropical fruit tea flavour, saffron and peach combination or lots of red fruit flavours such as raspberry and cranberry, cherry and plum. Many Rosés feature a strawberry flavour and a crisp, crunchy texture should always be a feature. Rosé can be vinified in two different ways with the most common being vineyard specific. Fruit is harvested and pressed after six to 24 hours’ skin contact, then vinified using white wine making techniques. In other words, 100% of the fruit harvested for the style is used. The second method is where a portion of juice for a different red wine such as a Pinot Noir or Merlot is drawn off and vinified separately as a Rosé. There are many advantages Rosé has over other wines, one being that it complements most starter and main course menu items, seamlessly contrasting what’s on the plate. When made in a dry style, many are following this trend, Rosé makes a lovely aperitif. The selection on show for this month’s issue showcase diversity within the style and some of the key flavours and textures that will complement food. Every wine region in New Zealand has producers of Rosé, so a wine list should aim to feature as many different expressions from throughout the country as practical.

tasting notes

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DOMAIN ROAD CENTRAL OTAGO PINOT NOIR ROSÉ 2020 A very enticing bouquet with complexity, minerality and a core of fruit. Aromas of tropical fruit tea, red apple, cherry and a chalky stone-centric minerality. Youthful, crisp, textured and dry on the palate with flavours that mirror the nose. Lengthy finish with a floral lift, fine fruit tannins and minerality. Lovely drinking today and through 2023. Points 94 RRP $27.00 Distributor: Co Pilot Phone: (03) 445 4244 www.domainroad.co.nz

YEALANDS RESERVE MARLBOROUGH ROSÉ 2020 Very attractive bouquet with quite intense aromas of yellow cherries and plums then strawberry, fresh lychee and red melon. On the palate - vibrant, fruity, refreshing and just dry. Flavours of red apple and cherry are highlighted by a vibrant crisp texture, fine fruit tannins and a lengthy, balanced finish. Lovely drinking today and through 2022. Points 93 RRP $22.95 Distributor: Yealands Wines Phone: (03) 575 7618 www.yealands.co.nz

SQUAWKING MAGPIE DAISY HAWKE’S BAY ROSÉ 2020 Fragrant, fruity, pure and seductive bouquet with aromas of flowers and ripe summer berries, strawberry and melon. Delicious on the palate with fruit flavours that reflect the nose, a fine dusting of tannins add texture and length. Great balance and length with ideal drinking from today and through summer 2022. Points 93 RRP $24.95 Distributor: Squawking Magpie Wines Phone: (06) 878 1800 www.squawkingmagpie.co.nz

THE SHOUT NZ – MAY 2021 25

tasting notes

CHÂTEAU LES MESCLANCES CUVÉE SAINT HONORAT CÔTES DE PROVENCE ROSÉ 2019 Floral and very fruity bouquet with aromas of peach, tea and red apple, sweet rosé and gentle fragrant spices. On the palate classic with fruit flavours that mirror the palate, salivating acidity, fleshy satin texture and crisp acidity with a touch of salinity. Best drinking upon purchase and through 2022 Points 93 RRP $27.99 Distributor: Meenans Wines & Spirits Phone: (03) 477 2047 or + 33 04 94 12 10 95 www.mesclances.com

5 CARRICK PINOT NOIR CENTRAL OTAGO ROSÉ 2020 Aromas of exotic fruits and spices with saffron and apricot, crushed roses and red apple, hints of mineral and yellow cherry. On the palate - vibrant, silky textured, fruity and floral. Flavours of stone and tropical fruits reflect the bouquet with some texture from fruit tannins and medium+ acidity. Lovely food wine, balanced and ready. Best drinking from today and through 2022. Points 93 RRP $28.00 Distributor: EuroVintage Phone: (03) 445 3480 www.carrick.co.nz LEEFIELD STATION MARLBOROUGH ROSÉ 2020 Plush, ripe, fresh and fruity bouquet with aromas of red apple and melon, sweet raspberry, moments of minerality and seductive floral perfume. Flavours on the palate mirror the nose with apple and melon, tart raspberry and sweet rhubarb. There’s a light saline edge to the acidity adding texture and freshness. Satin textures with contrasting super fine tannins. A lovely example, complete and ready to enjoy upon purchase. Best drinking from today and through 2022. Points 93 RRP $19.99 Distributor: Lion Phone: (09) 522 9684 www.marisco.co.nz

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MATAKANA ESTATE ROSÉ 2020 Youthful, crisp and refreshingly fruity bouquet with scents of raspberry and red apple, tropical fruit tea and flowers. Equally crisp and youthful on the palate with red berries and red skinned tree fruits, a touch of quince and cooled fruit tea flavours. An aperitif-style with a lengthy dry finish, but also well suited to food with similar attributes. Best from today and through 2023. Points 93 RRP $28.00 Distributor: Matakana Estate Phone: (0800) 568 686 www.matakanaestate.co.nz

Q WINE WAITAKI VALLEY ROSÉ 2020 Fantastic bouquet of light red plums and red melon, roses and red apple, a whisper of saffron and minerality. Youthful on the palate - crisp, tense, refreshing and dry. Very fine tannins add mouthfeel while acidity adds crispness and length. Well-made aperitif-style. Drinking well now and through 2023. Points 93 RRP $30.00 Distributor: Q Wine Phone: (021) 349 400 www.qwine.co.nz

ARA SINGLE ESTATE MARLBOROUGH ROSÉ 2020 Floral and very fruity core with aromas and flavours of strawberries and red plum, apple and a touch of chilled tropical fruit tea. Youthful, crisp and tense on the palette with fruit flavours that mirror the nose, chalky textured fruit tannins and moments of minerality. Dry on the finish, balanced and well made. Drink now and through 2022. Points 92 RRP $19.99 Distributor: Giesen Group Phone: (03) 344 6270 www.arawines.co.nz

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tasting notes

SAINT CLAIR FAMILY ESTATE MARLBOROUGH PINOT GRIS ROSÉ 2020 Aromas of fresh red strawberries and a crushed stone minerality, a moment of gun flint then sweet flowers. Flavours of apples, apricot, lemons and peaches, a fine silky texture and plenty of acidity. Balanced, youthful, refreshing and well made. Drink upon purchase and through 2022. Points 92 RRP $19.99 Distributor: Negociants NZ Phone: (03) 578 8695 www.saintclair.co.nz

TUPARI PINK PUKEKO MARLBOROUGH ROSÉ 2020 Classic Provence-style bouquet with aromas of apricot, peach and apple, a touch of saffron, apple and rose. Salivating, crisp and gently savoury on the palate with a core of fruit flavours that reflect the nose. Dry on the finish with a floral note, stone fruit and very fine texture. Well-made and ready to drink upon purchase and through 2023. Points 92 RRP $20.00 Distributor: Tupari Wines Phone: (021) 432 208 www.tupari.co.nz

LAKE CHALICE THE FALCON MARLBOROUGH ROSÉ 2020 Beautiful aromas of fresh red roses and strawberry, red cherry and whispers of plum. Youthful, fresh and enticing. On the palate - crisp, luscious, refreshing and fruity. A light prickle texture enhances the acidity and highlights flavours of red berries, plum and roses. Delicate chalky mouthfeel, balanced, well made and ready. Best enjoyed from today and through 2022. Points 92 RRP $18.99 Distributor: Hancocks Wine, Beer & Spirits Merchants Phone: (03) 572 9327 www.lakechalice.com

THE KING’S DESIRE MARLBOROUGH PINOT NOIR ROSÉ 2020 Red melon and roses, cherry, moments of strawberry and plum. Refreshing, lifted and enticing bouquet. Crisp, refreshing and just dry on the palate. Flavours mirror the nose with light red fruit flavours and blossoms. Super fine fruit tannins and acidity add to the mouthfeel with a contrast core of fruit. Balanced, well made and ready. Best drinking from today and through 2022. Points 92 RRP $28.99 Distributor: Lion Phone: (09) 522 9684 www.marisco.co.nz

THE NED MARLBOROUGH ROSÉ 2020 Plush, bright and refreshingly fruity bouquet. Aromas and flavours of fresh red cherries and strawberries, sweet plum and ice-cold tropical fruit tea. Just dry on the palate with a persistent, refreshing mouthfeel and flavours that reflect the nose. Balanced and well made with a youthful tension and salivating freshness. Ready to enjoy upon purchase and through 2022. Points 92 RRP $18.99 Distributor: Lion Phone: (09) 522 9684 www.marisco.co.nz

BABYDOLL MARLBOROUGH ROSÉ 2020 Aromas of strawberries and yellow plums, red apple skin and hints of saffron. On the palate - lush, crisp, salivating and fruity with flavours that reflect the nose, fine fruit tannins adding a youthful texture, red rosé and red apple flavours leading to fruity, youthful and refreshing finish. Well-made and ready. Best enjoyed upon purchase and through 2022. Points 91 RRP $18.95 Distributor: Yealands Wines Phone: (03) 575 7618 www.yealands.co.nz

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tasting notes

16 BARTON & GUESTIER TOURMALINE CÔTES DE PROVENCE ROSÉ 2019 Really lovely fruit-centric bouquet aromas of fresh cherries and sweet plums, roses and tropical fruit punch. Crisp and just dry on the palate with flavours that mirror the nose along with citrus and apple, and some stony mineral layers. Balanced, youthful, well made. Best drinking from today and through 2022. Points 91 RRP $30.99 Distributor: EuroVintage Phone: (0800) 338 766 www.eurovintage.co.nz

17 PINK BY LAWSON’S DRY HILLS MARLBOROUGH PINOT ROSÉ 2020 Fragrant, pure, fleshy fruit lift with aromas of strawberries and red melon, cold peach tea and roses. On the palate - vibrant, refreshingly crisp and fruity. Salivating acidity with gently warming alcohol. Fruit flavours mirror the nose, all in harmony, balanced and well made. Best drinking upon purchase and through 2022. Points 91 RRP $22.00 Distributor: EuroVintage Phone: (09 )588 4262 www.eurovintage.co.nz LISTEL GRAIN DE GRIS ROSÉ 2019 Made with a blend of Grenache and Syrah the bouquet and palate of this wine showcases sweet red plum, raspberry and roses. Tense, crisp, refreshing and dry with a crushed stone mineral, medium+ acidity and a lengthy fruit filled finish. Balanced, fresh and ready to enjoy from today and through end of summer 2022. Points 90 RRP $16.99 Distributor: EuroVintage Phone: (0800) 338 766 www.eurovintage.co.nz

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GIESEN BLUSH RIESLING 2020 Aromatic, fruity, ripe and refreshing bouquet with aromas of wet stone, flowers and red apple. Flavours on the palate of tree fruit, citrus, red flowers, white strawberry and stone. Plenty of contrasting acidity and delicate mineral layer accentuate the style of a light, crisp and refreshing rosé expression. Balanced, well made and ready to enjoy from today and through 2022. Points 90 RRP $14.99 Distributor: Giesen Group Phone: (03) 344 6270 www.giesenwines.co.nz

ROSABEL VIN DE FRANCE ROSÉ 2020 Made with fruit from Syrah and Grenache sourced from the Languedoc. Aromas of classic French Rosé with scents of peaches and plums, moments of cherry and spice, then a whisper of mineral. On the palate - fruity, fresh, crisp, dry and ready. A fine smooth texture with contrasting acidity and a core of fruits that reflect the bouquet. Best drinking is upon purchase and through 2022. Points 90 RRP $19.99 Distributor: EuroVintage Phone: (0800) 338 766 www.eurovintage.co.nz

on-premise

SPOTLIGHT ON A LOCAL:

embassy THE CRAFT

As the hospitality industry continues to bounce back from the upheaval of last year, The Shout NZ is dedicated to supporting Kiwi locals.

verlooking the Avon River in Christchurch’s Terrace Hospitality Precinct, The Craft Embassy specialises in independent craft beer, with 30 taps to choose from. Winning Outstanding Inner City Establishment of the Year 2020, it’s a must-visit for beer, wine and food-lovers alike on Oxford Street. Seth Hamilton, Co-Owner and General Manager of The Craft Embassy, shares an insight into his popular venue. HOW WOULD YOU DESCRIBE THE CRAFT EMBASSY AND ITS ATMOSPHERE? We’ve got a warm, and inviting space with great views of the Avon River and Oxford Terrace, perfect for catching up with friends over great quality food and beverage. HOW DO YOU ENSURE THAT THE CRAFT EMBASSY STANDS OUT FROM THE CROWD? We’ve got a great selection of locally crafted beverages. Thirty taps of ever-changing craft beer; an excellent wine list which showcases many wineries from the local area; and an evolving list of spirits, with an increasing focus on locally and New Zealand distilled products. Aside from that, our team of really friendly and attentive staff. WHAT IS YOUR SIGNATURE DRINK? With ever-changing taps of craft beer, our signature is our range - and always having the best new craft beers to hit the market. WHAT ARE YOU MOST LOOKING FORWARD TO ABOUT THE HOSPITALITY INDUSTRY FOR THE REMAINDER OF 2021? Having tourists gracing our shores and coming through the door again. WHAT DO YOU LOOK FOR WHEN HIRING STAFF FOR YOUR VENUE? We look for outgoing people who want to connect with our customers, and give them great friendly and attentive service. WHAT ARE YOUR TOP TIPS FOR BEING A GREAT BARTENDER? Know your product, connect with your customers, keep the pace up - and wear comfortable shoes. ■ THE SHOUT NZ – MAY 2021 29

THROUGH THE

A category that has rocketed into popularity over the last couple of years, hazy beers are a style of which Kiwi beer lovers can’t seem to get enough, writes Denise Garland.

ew Zealand beer drinkers are currently going crazy for hazy beers. The popularity of hazy IPAs has grown exponentially over the past couple of years, with it currently one of the most sought-after styles at both the on and off-premise alike. Hailing from the state of Vermont in the United States, the style – also known as a New England IPA or NEIPA – is primarily an unfiltered, hoppy IPA that has some hop and yeast matter left in the keg, bottle or can, giving the beers a cloudy, or even juicelike, appearance. Brewers add the majority of the hops very late in the brewing process and as dry hops in the fermenters, resulting in a juicy, sweet beer with lots of fruit character and minimal bitterness. It’s that punch of fruit flavour and the limited bitterness which has drinkers inundating bars, restaurants and off-licenses with requests for hazy IPAs.

Jason Bathgate, McLeod’s Brewer

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Foodstuffs, which runs the New World supermarket chain, has seen huge growth in this style of beer, even within the past 12 months, and this year decided to include a hazy category in its annual Beer and Cider Awards for the first time. Of the 656 entries in the 2021 competition, 100 were entered in the hazy class – the second-largest category in the judging lineup, representing 15% of the whole field. Of the winners, which are announced this month, five hazies made it into the top 30, which will be sold in New World supermarkets across the country. Jason Bathgate, Brewer at McLeod’s in Waipu, grew up in Vermont and was familiar with the style before it was really even known about here in Aotearoa. McLeod’s is wellknown for its 802 series – named after the Vermont phone code – where they release a new hazy IPA each month, using different combinations of hops in each version. Bathgate says the aim is to produce a beer that’s clean and balanced with fruity hop aromatics and flavours, and also a soft mouthfeel. “And then just having a lot of fun with hops, because there’s just so many new hop varietals coming into the marketplace,” he says. “It is really exciting to try to see the combinations and different malt bills to bounce them off, and different yeasts.” While many hazy IPA examples use oats or

Denise Garland is a journalist with a love of all things beer. She has been writing about beer for a decade and was the winner of the 2019 Brewers Guild Beer Media Award. She has previously worked in hospitality in Christchurch, Wellington and Edinburgh. Denise home brews – though not as often as she’d like – and has been a judge in several home brew and commercial beer competitions.

beer feature

“IT’S NOT THE SORT OF BEER YOU WANT TO KEEP SITTING AROUND, OR SAVING TO DRINK ON A SPECIAL OCCASION.” wheat to provide a smoother mouthfeel and add to the cloudy appearance, Bathgate says he prefers the traditional way of brewing the style. “Many of the traditional hazies from Vermont, the best examples that I see, really don’t have much adjunct in them at all – most of the sustained haze, if you will, is all derived predominantly from hop character.” Bathgate says he’s been surprised by the popularity of the McLeod’s 802 series, and has now released more than 30 beers under the brand. “I guess I never really imagined it to be where it is today,” he says. “You know, I’m a pretty good brewer, but it’s been really

flattering to know that a lot of people drink it, and it sells out really fast. It’s kind of developed a bit of a cult following, if you will, but it’s really exciting.” With his vast experience brewing the style, Bathgate points out that oxygen – or the lack of it – is one of the most important aspects to a good hazy beer. “Oxygen ingress after fermentation is the biggest killer of all beer, especially unfiltered IPAs.” That means in the packaged product, hazy IPAs will be tasting at their best within the first couple of months of it being canned or bottled; it’s not the sort of beer you want to keep sitting around, or saving to drink on a special occasion. While McLeod’s has been brewing hazies for years, Nelson-based brewery Sprig & Fern has only been brewing the style since last year, launching their first hazy IPA in September 2020. Since then, they’ve brewed three hazy IPAs, and brewer Tracy Banner says they’ve been “going gangbusters”. Sprig & Fern’s second hazy IPA release in February, called Sunny Dayz Haze, sold out in both keg and 888ml bottles in just 10 days. They used a new trial hop

McLeod’s 802 series has included more than 30 beers

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beer feature from NZ Hops, currently named spot since Parrotdog opened NZH102, and brewed it using almost 10 years ago. the same recipe as their They were one of the first popular Nectaron Pale Ale, breweries to put hazy IPA into just using a different hop, six-packs at supermarkets, including oats and wheat, and the response has been and not filtering the finished better than Warner and product. At the end of March, his colleagues could’ve they also released their imagined. Brazey Hazy IPA which was “It’s changed the whole brewed with another trial business, really,” Warner says. hop, which Banner says “At the moment, Birdseye Matt Warner, Parrotdog Head Brewer has also been very popular is [selling] at least twice as among punters, much as Bitterbitch, and Banner says they’ve now we are just about to turn Warner says hazies are great drinking made their original Hazy on some extra capacity on their own, but can also work well with IPA release part of their and really see what the food. He would match a hazy IPA with core range. demand actually is for sticky, Asian and Asian-fusion foods. “That’s on tap at all times Birdseye, because we’ve “You have some nice, fruity, slightly Sprig & Fern Brazey Hazy IPA in the taverns, we’ve got it just been doing what we can, acidic, sweet characters coming through available in keg and it’s also core really, with the existing capacity [from the hazy IPA] to cut across some range in our 888ml [bottles],” she says. “I’d we have.” rich, sticky, slightly spicy food.” be very surprised if there isn’t any brewery He says much of the popularity has to The style is quite a versatile one for that’s not doing hazies, because you’ve do with the fact it is just an approachable food matching; Sprig & Fern’s Tracy really just got to keep up with the times, hazy IPA. Banner suggests its fruity flavours would haven’t you? Hazies aren’t going to go “We do have a number of different malts pair well with fish, while Jason Bathgate away anytime soon, so that’s something and wheat and oats in there to carry the of McLeod’s Brewery suggests traditional we’re having to do for our business, we body, and then it’s also approachable pub fare – like burgers, fries and pretzels will be doing more hazies... we’re just in terms of the hop combination; we get – are an excellent match for a hazy IPA. trying to keep innovative and creative so that nice tropical flavour...with The hazy IPA is pretty unique they’re not all tasting the same.” some nice little citrus, stone fruit in its ability to be so fruity and Banner says while it’s only been on support in there,” Warner says. sweet, yet easy-drinking. Those the market for a matter of months, their “We still have what I like to characteristics are turning hazy IPA is now Sprig & Fern’s fourthcall a reasonable amount of people who haven’t traditionally biggest seller. bitterness for that style, I think been beer drinkers onto the “And that pleases me because it’s got it’s a key part of the balance – style, and easing them into the to be drinkable, and it means people are you don’t want something that’s varied world of beer. going back and having another pint and too sweet or cloying.” Brewers are having that’s the all-important thing – particularly The popularity of Birdseye some fun with the style too, for us at Sprig & Fern.” has encouraged Parrotdog to experimenting with new hop Parrotdog has similarly experienced a release a lower ABV hazy in varieties, different malts, yeasts massive wave of interest in its Birdseye six-packs too. Yellowhammer, at and other adjuncts. Breweries Hazy IPA since its release in May 2020, 4.8%, is one of the few hazies are creating red hazy IPAs just at the end of lockdown. Head Brewer on the market under 5%, and using specialty malts, fruited Parrotdog Hazy IPA Matt Warner says Birdseye has taken is a bid to target those drinkers hazies with what happens to be over from Bitterbitch IPA as the brewery’s who tend to consume beers of around the in-season at the time, and even adding biggest seller, which had held that top 4-4.5% range. lactose to create the hazy’s cousin, the Milkshake IPA. Tracy Banner, Sprig & The hazy IPA style is still in its infancy Fern Head Brewer here in New Zealand, and brewers will continue to experiment and innovate with it for many years to come. The availability of new hop varieties from here in Aotearoa and particularly from the US will also continue to influence the style. And as brewers become more experienced in brewing hazies, some of the unpleasant characters present in some versions, like hop burn and vegetal flavours, will also become less common. One thing is for certain though, the hazy IPA is going to be sticking around for some time, with its popularity likely to grow for several more years yet. ■

“I’D BE VERY SURPRISED IF THERE ISN’T ANY BREWERY THAT’S NOT DOING HAZIES, BECAUSE YOU’VE REALLY JUST GOT TO KEEP UP WITH THE TIMES, HAVEN’T YOU?” TRACY BANNER, SPRIG & FERN

32 THE SHOUT NZ – MAY 2021

IN HOSPITALITY

ichard Branson once famously said, “Take care of your employees, and they’ll take care of your business”, and this is especially true in hospitality. Staff holds the power to make or break a guest’s experience, as well as being ambassadors for your brand, so it’s important to hire quality candidates who share your vision and who will uphold your company values – especially when you are away from your business. New Zealand hospitality businesses are experiencing a severe skills shortage, particularly among front-of-house management, which has been further compounded by the effects of COVID-19. In spite of economically tough times, border closures and the hiatus of the government’s working holiday scheme, bars, pubs and clubs are struggling to find

last round

With a severe shortage in hospitality workers in New Zealand, it’s so important to hire and retain great staff. Kate Hope-Ede, Head of Employee Experience & Safety at Good Spirits Hospitality, shares practical tips on how to be a safe, successful and communicative hospitality employer.

Kiwi staff willing to work within operational requirements, often because of study and family commitments. Fundamentally, New Zealanders are not considering hospitality a viable career path, largely due to historic misconceptions around pay, working conditions, lack of work-life balance, and limited options for career progression. Now, more than ever,

it is imperative that venue operators stay ahead of the curve by developing solutions to attract, nurture and retain passionate, competent, and accountable people, by finding innovative ways to keep them engaged and motivated to perform at their best. Establishing a reputation as a good hospitality employer is a great way

“IT IS IMPERATIVE THAT VENUE OPERATORS STAY AHEAD OF THE CURVE BY DEVELOPING SOLUTIONS TO ATTRACT, NURTURE AND RETAIN PASSIONATE, COMPETENT, AND ACCOUNTABLE PEOPLE, BY FINDING INNOVATIVE WAYS TO KEEP THEM ENGAGED AND MOTIVATED TO PERFORM AT THEIR BEST.” THE SHOUT NZ – MAY 2021 33

last round to attract future talent. However, this means coming up with a basic HR strategy (at the least) and staying true to your business’ vision and values. HR in hospitality is often a complex balancing act between operational requirements, customer requirements, the nature of the job (working weekends or late nights), the personal needs of your staff, and employment legislation. Here at GSH, we are proud to challenge New Zealand’s long-standing industry preconceptions and are taking active steps to create better, safe and inclusive hospitality workplaces. ATTRACT AND RETAIN KEY TALENT Hiring a new employee is an investment in your company’s future, so be sure to set parameters around your expectations and accountabilities. Consider any necessary platforms, tools and resources required to deliver training and coach leadership capabilities. Remember that we are all recruiting from the same shrinking pool. A good starting point is to define what kind of talent your business needs, detail your expectations, decide what you can offer in return or alternatively, commit to adding to the talent pool by investing in training from the ground up. Retention strategies, such as paying a competitive market rate, providing training and development opportunities, additional perks, flexible work routines, regular performance appraisal, pay reviews, and team recognition can go a long way in helping you to retain your key players. It is my experience that hospitality training often falls short in preparing employees for the large leap up to management roles and to successfully lead and motivate a high-performing team. At GSH, we place a strong emphasis on our progressive in-house mentoring development programme, which aims to buddy our future managers alongside well-established mentors. COMMUNICATION IS KEY Too often leaders assume their employees automatically understand the strategic direction of the business and are brought in to any changes or decisions. Make

with the widely available Employment New Zealand resources, as well as finding a trusted legal advisor to assist when navigating more complex scenarios. Investing in technology that assists in making record keeping, payroll and time/ attendance more accessible and efficient will make these legal requirements far less time-consuming and intimidating, giving more time to interact with your people and customers. Kate Hope-Ede, Head of Employee Experience & Safety, Good Spirits Hospitality

sure to let your employees know what’s going on within the company, both during the bad times and the good. Treat your employees with respect and you will receive this in return. Making the effort to communicate with your team clearly and regularly, and taking into consideration what you find out (even if these conversations are uncomfortable and difficult) will quash any frustration or uncertainties within your team. Cultivating a company culture that encourages open dialogue and demonstrating this from the top down through regular team meetings, staff surveys and communications will keep employees in the loop and invested in what is happening in your business. Recently, GSH carried out our annual Employee Culture Survey. This has provided us with an invaluable insight into how our team members feel about working with us, what engages them and how we can improve their environment and equip them with the tools necessary to be fulfilled and successful. UNDERSTAND EMPLOYMENT LEGISLATION A sound understanding of employment law is one of the most important HR tips for venue owners. Salaried vs hourly, part-time vs full-time contracts, guaranteed hours, and any additional benefits are all options that need to be addressed with each new hire and impact heavily on team engagement and productivity. I highly encourage familiarising yourself

“HOSPO LIFE IS ABOUT COMRADERY, EMOTIONAL AND PHYSICAL INVESTMENT IN A DAY’S HARD WORK, PERSONAL CONNECTIONS AND THE RELENTLESS PURSUIT OF A SHARED GOAL, ALL OF WHICH BUILD THIS UNIQUE CULTURE – FRIENDS ARE MADE FOR LIFE.” 34 THE SHOUT NZ – MAY 2021

CONSIDER THE NATURE OF THE JOB Remember to take into account the anti-social nature of the job - your team members work when their family and friends are out having fun. This is the number one gripe of young employees when applying for hospitality positions. When writing rosters, consider options such as flexible schedules, rotating rosters and shift bidding (for when last minute shifts come available). Hospitality operators should also be mindful of safety considerations when scheduling. Prioritise things such as meal and rest breaks, adequate downtime between shifts and giving two rostered days off in a row - these are vitally important to your team’s safety and wellbeing. FOSTER A SUPPORTIVE COMPANY CULTURE Working in hospo is more than just a job, it is the opportunity to join a family of like-minded people. Hospo life is about comradery, emotional and physical investment in a day’s hard work, personal connections and the relentless pursuit of a shared goal, all of which build this unique culture – friends are made for life. Operating a hospitality establishment is not something that can be achieved alone. It relies heavily on the mutual honesty, respect and support we offer our people and team mates. Creating a positive and inclusive company culture takes effort and is underpinned by the shared values and policies of the company. Cultivating a work environment where people feel comfortable to speak up, give feedback, and are not afraid to make mistakes or be vulnerable is so important when laying the foundations of a supportive culture. At GSH, we enforce strict standards and policies around discrimination and harassment, encourage honest communication, and provide a fair forum for handling complaints. As well as this, thinking outside the box when it comes to benefits and motivating your team (you can get creative on a budget) are all great steps to creating a great team culture. ■

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