The Shout NZ November 2022

THE LIGHT AT THE END OF THE TUNNEL

Here we are again, at the end of another tough year. It’s fair to say that no one has escaped unscathed from the past two-and-a-half years – mentally, financially, emotionally – it’s been really hard. But 2022 also brought some positives. The end of the traffic light system returned a semblance of normalcy to the on-premise and Kiwis started venturing out again (sans mask) to enjoy time with friends or colleagues over a glass of their favourite beverage.

The New Zealand spirits industry exploded with new distilleries, new brands and new innovation; our brewers ramped up production and perfected some delicious no- and low-alcohol brews; and the export value of New Zealand wine hit an all-time high. There are more than 2000 pubs and clubs still operating nationwide and Kiwi consumers are adopting healthier drinking trends. In this, the final issue of The Shout NZ for 2022, our industry experts continue to share tips and advice to keep this industry afloat. From how to maximise your bar’s profit over summer, to making temp staff feel part of your team, and creating a sustainable marketing strategy, their expertise is invaluable. This month we also say farewell to Master Sommelier Cameron Douglas and thank him for the many years he shared his extensive wine knowledge with our audience. The team wishes Cameron well for his future projects.

Thank you all for your support of The Shout NZ this year, we admire and respect the courage and resilience of everyone in the New Zealand liquor industry and we are excited to see what 2023 brings. Have an amazing and profitable summer.

Cheers!

The Shout NZ Editor, Charlotte Cowan

National Wine Awards of Aotearoa results

New Zealand’s newest national wine show, the National Wine Awards of Aotearoa, held their Awards of Excellence at Auckland’s Hilton Hotel on November 5.

The new wine awards recognise, identify and celebrate excellence in New Zealand Wine and takes the place of three of New Zealand’s most prestigious wine shows – the Air New Zealand Wine Awards, Romeo Bragato Wine Awards and Royal Easter Wine Awards.

More than 800 entries were judged over three days at the Kumeu Showgrounds in late September by a team led by Jane Cooper, with Olly Masters as Deputy Chair, and Meg Brodtmann MW as international guest judge.

The Trophy for Champion Wine of the Show was awarded to the Isabel Estate Marlborough Chardonnay 2020 (and Winemaker of the Show was given to Isabel Estate's Jeremy McKenzie.

The full list of trophy winners is as follows...

Champion Sparkling Lindauer Vintage Series Brut Cuvée 2017

Champion Pinot Gris

Duck Hunter Marlborough Pinot Gris 2022

Champion Riesling Mud House Single Vineyard The Mound Riesling 2021

Champion Sauvignon Blanc Yealands Estate Single Vineyard Sauvignon Blanc 2022

Champion Rosé Squawking Magpie First Flight Startled Pink 2022

Champion Other White Varieties

Askerne Viognier 2021

Champion Pinot Noir Providore Pinot Noir 2019

Champion Export Wine Blind River Sauvignon Blanc 2022

Best Presented Screwcap Wine Bottle

Te Kano Central Otago Sauvignon Blanc 2021

Champion Chardonnay Isabel Estate Marlborough Chardonnay 2020

Champion Merlot & Blends Mud House Hawke's Bay Merlot 2021

Trophy for Champion Syrah

Giesen Single Vineyard Clayvin Syrah 2021

Champion Cabernet & Blends

Villa Maria Reserve Gimblett Gravels Hawke's Bay Cabernet Sauvignon Merlot 2020

Champion Gewürztraminer

Askerne Reserve Gewürztraminer 2021

Champion Other Red Varieties

Leftfield Hawke's Bay Malbec 2020

Champion Sweet Wine Villa Maria Reserve Noble Riesling 2021

Heritage Rose Bowl

Mount Maude Reserve East Block Riesling 2012 / 2016 / 2021

Trophy for Champion Wine of the Show Isabel Estate Marlborough Chardonnay 2020 Winemaker of the Show Jeremy McKenzie

For more information, including medal winners, visit www.nationalwineawards.co.nz

Thirsty Camel to distribute major Campari brands

Thirsty Camel will take over the distribution of Coruba, Appleton Estate, Wild Turkey and Riccadonna Sparkling Wine – four major brands owned by Campari Group.

The move comes as Campari New Zealand aggregates the distribution of all its brands with Thirsty Camel, effective from 1 January 2023.

Thirsty Camel will now distribute all Campari-owned brands in New Zealand, as it already distributes some of Campari’s key brands, such as Aperol, Campari, Skyy, The Glen Grant, Cinzano and Frangelico.

“It increases our capacity and stake in

the market significantly,” says Thirsty Camel Owner and CEO, Titch Hay. “We have proven our industry capability over time, and the partnership with Campari recognises our likeminded approach to business and commitment to growing the local industry.”

Campari Australia and New Zealand Managing Director, Simon Durrant, says they have big ambitions in the New Zealand market.

WHAT’S ON

December 3

SOUTH ISLAND WINE & FOOD FESTIVAL Hagley Park, Christchurch www.winefestival.co.nz

December 3

WANAKA BEER FESTIVAL A&P Showgrounds www.facebook.com/WanakaBeerFestival/

December 10

WELLINGTON WINE & FOOD FESTIVAL Waitangi Park, Wellington www.wineandfoodfestival.co.nz

December 10

GINDULGENCE Nelson www.gindulgence.co.nz

January 28

THE GREAT KIWI BEER FESTIVAL Hagley Park, Christchurch www.greatkiwibeerfestival.co.nz

January 28-29

GINDULGENCE Wellington www.gindulgence.co.nz

January 30-February 3

NEW ZEALAND WINE WEEK (NZWW) www.nzwine.com

February 11

MARLBOROUGH WINE & FOOD FESTIVAL Renwick Domain www.marlboroughwinefestival.com

February

February 24 WORLD BARTENDER DAY

“While we are very thankful to Lion for the many years of successful and collaborative partnership, migrating our portfolio to Thirsty Camel is integral to Campari’s next phase of growth both to simplify our operations and benefit from the rich portfolio synergies with Thirsty Camel.”

Thirsty Camel was established in 2004 and distributes both global and local products, from craft producers through to major international brands.

World’s Best Vineyards for 2022

World’s Best Vineyards has revealed this year’s top wine destinations with one New Zealand winery making the top 50.

The annual list which highlights the world’s finest and most diverse vineyards across the globe awarded Antinori nel Chianti Classico in Tuscany, Italy, the number one spot for the first time. Italy also celebrated the highest climber accolade with sparkling wine producer Ferrari Trento moving 50 places up the list to 11.

New Zealand’s Craggy Range Winery came in at number 41, saying they were “thrilled to be included”.

Spain’s Bodegas de los Herederos del Marqués de Riscal with its longstanding history and breath-taking architecture took second place for two years in a row, whilst Chilean vineyards, Montes and VIK Winery, achieved third and fourth place. Montes also took continent winner for South America, with Robert Mondavi Winery which is described as the ‘soul of Napa Valley’ topping North America. The best in Africa was revealed as Creation in South Africa, whilst Henschke in Australia topped the list with the stunning winery in the Eden Valley. France and Portugal had the highest overall split of vineyards with each taking 11 spots on this year’s Top 100 list.

The 2022 list includes more countries than ever before with 20 from all six continents being featured. It also includes first-time entrants from India, Bulgaria and Greece, highlighting the recent growth in the industry.

This year’s host, Zuccardi Valle de Uco has been promoted to the World’s Best Vineyard’s Hall of Fame after coming top of the list three years in a row. Going forward the new category will be formed of vineyards that top the annual vote of the World’s 50 Best Vineyards and are therefore no longer eligible to be voted for on new editions of the list. For the full list, visit www.worldsbestvineyards.com.

First permanent alcoholfree bottle shop opens in New Zealand

New Zealand’s first permanent alcohol-free bottle shop has opened in Ponsonby, Auckland.

Following the success of its popup bottle shop (which opened for a limited time in July), The Curious AF Bottle Shop will be a first of a kind and the only bricks and mortar retail space in the country solely dedicated to selling alcohol-free drinks.

It will sell the full AF range of premixed cocktails, specialty ice molds, garnishes, glassware and accessories.

“We have stocked up on some of the favourites from the pop-up, like Vanderstreek IPA and Noughty Sparkling Rose,” says Lisa King, AF Founder. “We’re also bringing back Kin Europhics, a night cap that helps you relax. This particular product was launched by model, Bella Hadid, and quickly sold out within the first week of our pop up.”

King says the products sold in the Curious AF Bottle Shop will be constantly reviewed and updated and the way the shop has been designed will encourage shoppers to taste all the featured products for the week.

“We’re also looking to host a series of unique AF events in our new space,” she says. “We are exploring ideas like AF garnishing masterclasses, fun food matching nights and beverage-themed sessions like margarita fiestas and aperitivo evenings.”

New research reveals most popular cocktails

Fentimans looked at the number of hashtags associated with each cocktail on both Instagram and TikTok, as well as global Google Search Data, to discover monthly search volume. Finally, they used a Twitter sentiment analysis tool to understand more about the positivity rating of each cocktail.

A unique score was attributed to each metric which allowed Fentimans to determine an overall score which in turn revealed which is the most popular cocktail in the world.

Botanical brewery Fentimans has created a global index of the world’s most popular cocktails by analysing the top 36 cocktails from around the globe on a number of different metrics.

Antinori nel Chianti Classico

New research to future-proof New Zealand’s wine sector

The World’s 50 Best Bars for 2022

The World’s 50 Best Bars 2022 were announced at live awards ceremony in Barcelona, Catalonia, Spain, last month.

Now in its 14th year, The World’s 50 Best Bars 2022 features bars from 26 cities, with Barcelona’s Paradiso taking out the number one spot – the first time a bar outside of New York and London has been awarded the title.

Hidden behind an antique refrigerator in the back of an unassuming pastrami shop in Barcelona’s trendy El Born district, Paradiso offers a masterful take on the speakeasy, combining technique, precision and creativity with a sense of fun.

A new experimental vineyard in Blenheim will help enhance the supply of quality grapes for New Zealand’s wine sector into the future.

The new Experimental Future Vineyard facility, based at the New Zealand Wine Centre – Te Pokapū Wāina o Aotearoa, will provide a unique resource for research into wine grape production.

Operated by Plant & Food Research, the Experimental Future Vineyard will support productivity and quality aspirations of the New Zealand wine sector by developing new growing practices with improved environmental outcomes.

The new facility will be based within a 600m2 shelter, allowing researchers to control the vineyard environment and build knowledge that will ensure the wine sector is prepared for future challenges.

The facility will enable research to be conducted within the vine and beneath the soil, and allow researchers to control aspects of the environment such as soil type and temperature and water availability.

“We’re excited to be a part of Te Pokapū Wāina o Aotearoa,” says Dr Damian Martin, Science Group Leader Viticulture and Oenology at Plant & Food Research. “We know climate change will add to challenges facing wine production in New Zealand, with warmer days and more insect pests and diseases able to establish here. We also know that consumer expectations will continue to evolve, with increased focus on sustainability credentials. Being able to understand how best to grow excellent grapes that allow winemakers to meet their environmental, financial and societal requirements will ensure our wine sector can continue to grow,” he says.

Development of the new $3.3 million EFV will add to Te Pokapū Wāina o Aotearoa supported by the Ministry of Business Innovation and Employment’s Provincial Growth Fund.

Plant & Food Research will operate the facility and develop research programmes in collaboration with the Marlborough Research Centre, national and local government and the New Zealand wine industry, as well as provide student opportunities through the Nelson Marlborough Institute of Technology (NMIT) Te Pūkenga.

“The fact that this is the first time we have crowned a bar outside New York or London as The World’s Best Bar is a testament to the huge achievements of Giacomo, Margarita and their team,” says Mark Sansom, Content Director of The World’s 50 Best Bars. “Since being named ‘One To Watch’ in 2017 – a year after opening – Paradiso has been a firm fixture of the 50 Best list, enhancing its ranking year after year. It is an honour to name it as The World’s Best Bar and the win is credit to Paradiso’s outlandishly inventive cocktail programme, sustainable ethos, work in the global bar community and brilliant sense of fun.”

The 2022 list features 14 new entries spread across Athens, Bangkok, Buenos Aires, Chicago, Dubai, Florence, Hong Kong, Lisbon, London, Naples and New York. Tayēr + Elementary in London and Sips in Barcelona were named numbers two and three respectively.

The Best Bar in Australasia was awarded to Maybe Sammy at No.29, one of two Sydney bars in this year’s ranking, alongside Cantina OK! at No.41. No New Zealand bars were featured in the Top 50 this year. For the full list, visit www.worlds50bestbars.com

New Zealand wine export value hits all-time high

The value of New Zealand wine in international markets is stronger than ever, with exports for 12 months to September at an all-time high of $2.03 billion, up 6% from the previous year, according to NZ Winegrowers. USA ($727 million) and Canada ($157 million) are at new record levels.

The total value increase of 6% is due to a rise in value per litre, with volume for the 12 months to September decreasing 4% from a year ago.

The month of September 2022 set a new export record of $287 million, this being the first time the export value has exceeded $250 billion in any month.

“Record export value in September proves that our customers continue to appreciate the exceptional flavours, commitment to quality and sustainability of New Zealand wines, particularly in key international markets such as North America,” says Philip Gregan, CEO of New Zealand Winegrowers.

“Consumers around the world select a bottle of New Zealand wine off the shelf as they know it is a premium and unique product that they can trust.”

NZ Winegrowers says the record export value emphasises the adaptability and resilience of the industry, during a year that has been full of challenges, as increasing production costs and inconsistent shipping reliability have continued to impact growers and wineries.

The ongoing labour shortage and scarcity of skilled workers remains a serious concern, along with operating in a high inflation environment.

With the reopening of New Zealand’s borders and easing of COVID-19 restrictions, many in the industry are eagerly awaiting the return of international wine tourists to New Zealand’s shores.

Paradiso

The pressure is on

Since early 2022 there has been communications from suppliers on constrained C02 supply, this has not abated.

Marsden Point refinery had been the biggest supplier of food grade C02, and its closing down has been a major contributor to this. The other domestic supplier of food-grade C02 is from the Todd energy Kapuni plant has been undergoing maintenance, adding to supply issues and increased rationing and constrained level of brewing for some.

Some larger breweries are self-sufficient in capturing C02 from the fermentation process which can be re-used for carbonation and other processes later, but this technology can be prohibitively expensive for some of the smaller breweries. There have been recent instances of breweries looking to invest in smaller C02 capture or optimisation equipment, but it isn’t a financial reality for everyone. So as the issue has escalated, it has impacted smaller breweries more.

C02 is used in brewing to not just carbonate the product, but also for clearing lines and tanks. Removing air from the product to ensure longer shelf life and reduce the instance of ‘off’ flavours. So it’s a pretty important component to the process.

We have also seen the increased use of nitrogen for some of the activities where C02 can be substituted. But even then, because if the increased demand and price of nitrogen, this too can be prohibitive. Nitrogen serves some of the same purposes as C02 in craft beverage production, such as protecting against oxygenation, extending shelf life and improving taste and aroma.

The limited domestic production of C02, a greater reliance on imported gas containers and greater cost associated with Nitrogen and lingering impacts on global shipping also in play. It is very likely these supply constraints will continue into the peak production period in the lead up to Christmas.

Firth Executive Director, Brewers Association of New Zealand

Dylan

New Zealand wine on the world stage

After two years of COVID-19 chaos, we look to 2023 with renewed certainty and confidence. The borders are finally open – we can explore the world again, our loved ones can come and visit, and we can make plans with more certainty and confidence than before.

With the reopening of New Zealand’s borders and easing of COVID-19 restrictions, many in the industry are keenly awaiting the return of international wine tourists to New Zealand’s shores. Over the past two years we have seen cellar doors hit hard by the collapse in international tourist numbers. We are eager to welcome the return of overseas visitors, who will once again be able to enjoy all the experiences our picturesque wine regions have to offer – whether it be tasting in our winery cellar doors, enjoying a long lunch in our restaurants, or staying in luxury vineyard accommodation. Alongside domestic holidaymakers, international tourists can sip, dine, stay and play their way around New Zealand, giving wine businesses the boost they need to see them through the busy summer period, and beyond.

New Zealand wine events are once again taking place in our key international markets. The third New Zealand Wine Week (NZWW) has been confirmed from 30 January to 3 February 2023. The trade focused activation and

The new era of Kiwi spirits

In the late 1980s there was a significant shift in the New Zealand wine industry, the scale of area in which grapes were grown escalated, and the number of wineries was as high as 238 by 1996. Then in 1999, an amendment to the Sale of Liquor Act 1989 allowed the sale of wine in supermarkets and other off-licences on Sundays. The landscape for wine was set in stone.

Now, 20 years later, the craft spirits industry is following suit. In October, the Distilled Spirits Aotearoa (DSA) board met for a strategic planning session. This was a muchneeded evaluation of how the DSA will lead the craft spirits industry into the next phase of growth. In the last five years we have seen such an amazing boom of distilleries in Aotearoa, and a foundation has been set for what will become one of the world’s leading spirit producing countries. But now it’s time for the DSA to take the lead and ensure we remove the barriers in the way of growth.

Priorities have been set to ensure the future of the industry, to build outstanding producers, to create high value tourism, job creation, world-class skillsets and international recognition. Some of the initiatives we are working on are developing safe working guidelines,

Silvester Communications Manager, New Zealand Winegrowers

events will run in the US, Canada and the UK, as well as Australia, a re-emphasised focus for next year.

And the New Zealand wine stand will once again fly our flag proudly at the world’s leading wine trade show, ProWein, in March 2023. Visitor numbers were at 61,500 at the last show pre-pandemic in March 2019. The target for the coming event is 80% of the 2019 visitor number.

An improved harvest in 2022, accessible markets, and consumers demanding more New Zealand wine than ever, have been huge benefits to our sector over the past 12 months. This positive environment provides the opportunity to push ahead, ensuring we are well positioned for future success.

Raise a glass (of New Zealand wine, of course), and cheers to the New Year!

Richard Wilson Chairperson, Distilled Spirits Aotearoa

advocacy and lobbying for government support packages, creating and driving spirits definitions and guidelines essential for product integrity, and of course education pathways for our members and the countries distillers.

Alongside this work is our part in an important culture change. The message is to drink less but better, with craft spirits really representing quality over quantity, we are in a position to normalise spirits, to see more spirits offerings at events, and to encourage consumers to keep moving in the right direction of lowering alcohol related harm through more responsible drinking.

The Distilled Spirits Aotearoa board is excited to lead the craft spirits industry into the next era.

Amber

CELEBRATE WITH LYRE’S

The range includes a classic Margarita made with Lyre’s Agave Blanco and Orange Sec, an Old Fashioned crafted from Lyre’s American Malt, and the all-time bartender favourite Negroni made from a mix of Lyre’s award-winning Dry London, Italian Orange and Aperitif Rosso.

These have all been meticulously crafted to bottle a true made-in-abar quality, so consumers can enjoy a premium classic cocktail anywhere, anytime. Simply chill, garnish as desired, and sip.

“This new range allows mindful drinkers to enjoy their favourite cocktails at-home without the stress, and mess, of having to mix it themselves. No need for fancy bartending skills or cocktail knowledge; leave that to the professionals,” says David. ■

the festive season is almost upon us – and awardwinning non-alcoholic drinks brand Lyre’s has premium options for non-drinkers, mindful drinkers, or anyone seeking to reign it in a bit when celebrating.

Patrons are increasingly demanding better-for-you options year-round, so restaurants, bars and retailers should help their customers celebrate unforgettable moments with enjoyable non-alcoholic alternatives. This Christmas and New Year period will be no exception, with a huge return to venues and gatherings expected after the fizzing out of both 2020 and 2021.

This year, more than ever before, consumers attending countless functions and end of year festivities will be looking for ways to go the distance socially, without overindulging. Even those choosing not to imbibe can still enjoy a fancy fizz or classic cocktail. Lyre’s offers consumers and venues alike the easiest pathway to a sophisticated adult alternative to alcohol, without compromising on experience (or your venue's bottom line).

Lyre’s alcohol-free Classico Grande sparkling, and range of alcohol-free classic spirits, are ideal when catering for nondrinking consumers looking for something more complex than a juice or soft drink. The experience of making it a Lyre’s is far

more in keeping with the premium nature of the venues these consumers gravitate towards for their celebrations.

SPARKLE AND STYLE

With delicious aromas of fresh peach and granny smith, Classico is best served chilled in a flute or coupette. If you’re feeling adventurous or fancy being transported to Italy, add Lyre’s Italian Spritz, soda and orange for a refreshing non-alcoholic Amalfi Spritz.

The sparkling wine is created by Lyre’s flavour architect, David Murphy. “A glass of bubbles is an absolute staple for any celebration, whether it be a birthday, anniversary, or the holiday season,” he says. “Our Lyre’s Classico evokes a classic grape and melon bouquet with a suitably dry finish, set to elevate any drinking occasion.”

CLASSIC COCKTAILS

New for this year and joining the wider Lyre’s family is the new “Sophisticated” range of ready-to-drink, uncarbonated, bottled non-alcoholic cocktails. This new format for the brand is made with all the quality ingredients you would expect to find in a quality non-alcoholic cocktail from your favourite bar, with each product featuring one or more of the classic Lyre’s non-alcoholic spirits.

LYRE’S NEGRONI

Bitter, Rich, Sophisticated

To taste: Classic tones of bitter orange, velvety layers of red fruit and a firm, dry juniper finish.

LYRE’S OLD FASHIONED

Generous, Classic, Sophisticated

To taste: Generous flavours of whiskey, malt, and toasted nuts with soft aromatic spice notes.

LYRE’S MARGARITA

Agave, Lime, Sophisticated

To taste: Earthy tones with a wonderful freshness on the palate, some soft tropical and slightly smoky characters provide a bold and mouthwatering finish.

Both Classico, RRP$19.99 (with giftbox) and the Sophisticated range, from RRP$19.99, are available to order now from www.lyres.com.au. For venues and retailers looking to upgrade their non-alcoholic offering this festive season Lyre’s is the perfect partner.

what's trending?

it often surprises me at this time of the year just how quickly time marches on. It feels like just last week we were coming into winter, now suddenly my wife is asking for my opinion on what advent calendars we should get the kids for Christmas. I like presents just as much as the next guy, and I also like new data just as much as the next guy (ok, that particular sample might be a bit more limited…). So, I suppose you could say the latest liquor data set we’ve just got our hands on is a present in my eyes. In the spirit of gifts, here are some surprising trends to come out of the data.

WHAT EXACTLY SHOULD THE ROLE OF INNOVATION BE?

I’ve worked in categories before where NPD was the lifeblood of the category, and in others where NPD was something of an afterthought. The law of averages is a useful tool here, and not many would disagree that innovation is a necessary part of anyone’s

category strategy. What came as a surprise to me as I looked through the new data, was something of a cooling off in shopper attitudes towards innovation. There isn’t just one metric that suggests this, there are four:

• New & different: Buy more – this measures shopper willingness to buy NPD incrementally instead of just switching from their normal product to the new one: Significantly lower on 2021.

• Innovation importance – how important is it to shoppers to have NPD available in their category: down marginally on 2021.

• Innovation performance – how do shoppers rate the delivery of NPD in their category: down significantly on 2021.

• Browsing – how much do shoppers want to browse their category (suggests a desire to interact, pick things up etc: down significantly on 2021.

This all points toward shoppers having less emphasis on innovation at present. However, this doesn’t mean not having innovation, rather this is about making what innovation you do bring to market have a

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.

Andrew Arnold, NZ Country Manager, Shopper Intelligence, shares his insights into new liquor trends data.

INFLATION HAS DRIVEN PRICE AWARENESS, BUT NOT MUCH

ELSE Inflation – we can’t seem to get away from it at the moment, and all of the effects it is having on the economy at large. Or can we? Because in the traditional liquor channel, inflation has increased shopper awareness of price, but it hasn’t had a great deal of effect on their overall mindset, how they plan, or even how they get tempted.

First, the unsurprising bit: price knowledge has increased significantly for shoppers, rising two points over the past 12 months. The level to which shoppers' price compare across banners and channels has also risen significantly, up five points in the same time frame. What this means is that shoppers are much more likely than a year ago to have a higher level of price knowledge and are much more likely to have an awareness of what a certain product costs in different stores. In an inflationary environment, you would 100% expect to see this.

But now for the part that is surprising: the role of price has effectively remained unchanged in the traditional liquor channel. The importance of price has not moved, nor has the importance of promotions. The ability of price to influence impulsive buying has dropped and even more surprisingly the level that shoppers will plan to buy the best price on the day has dropped from 16% to 13% in one year – a year where inflation more than doubled. This is not to say that you should ignore price, absolutely not. But what this does suggest is that if you can get the price perception angle correct in shoppers’ minds, then other non-price levers have a role to play in getting the shopper to make a decision.

this year, notwithstanding the Omicron waves at various points. As a result, more people are out and about, more people are shopping, and more people are doing things that they haven’t been comfortable doing for a good couple of years now. So, what you would expect is to see more people buying impulsively since more people are coming out to go shopping than would have been the case in the recent past. But – here’s the surprising part – the rate of planning has increased over the past 12 months. Not just by a little, but by an enormous amount: +5% over 12 months. A movement of just 2% is a significant change in a sample of our size, for it to have moved by 5% is a tectonic shift.

What does this mean? In the simplest terms, shoppers are making their minds up on what they want to buy far more now than they were in 2021. This doesn’t mean that you can’t influence someone to change their behaviour when in-store, it just means it's less likely than it was – but the big point here is that it has become more important than ever to get your brand or product top of mind. Win that battle before the shopper even leaves their house, and so long as the instore execution is up to scratch, the rest will take care of itself.

■ clear proposition and a clear reason for being there. This is further enhanced by the increase the data is showing in the importance of authenticity, a metric that is all about the history and the story behind a brand. It seems that shoppers are less willing to trust something completely new unless the time is taken to make the proposition crystal clear. If that can’t be done, using the safe haven of an established brand to bring the NPD to life seems like the safer path at present.

SHOPPER INTELLIGENCE NZ

Shopper Intelligence interviews over 45,000 shoppers in New Zealand across the Supermarket, P&C and Traditional Liquor channels to drive strategic shopper-led commercial decisions at retailer, category, segment and brand levels. If you want to understand your shoppers better, contact Andrew Arnold, Country Manager at Shopper Intelligence New Zealand at andrew.arnold@shopperintelligence.co.nz.

PLANNING ON THE RISE

The ability to move about due to the lessening of COVID restrictions has been a feature of life since the beginning of

TAKEOUT #2 – THE FUNDAMENTALS UNDERNEATH PRICE – ITS IMPORTANCE, ITS ABILITY TO DRIVE SHOPPERS TO PLAN, OR EVEN BUY IMPULSIVELY – HAVE NOT GROWN AND IN SOME CASES HAVE EVEN WEAKENED.

TAKEOUT #3 – MAKE SURE YOU ARE WELL SET UP TO WIN THE TOP-OF-MIND BATTLE AND HAVE THE IN-STORE EXECUTION TO MATCH.

TAKEOUT #1 – NOW IS THE TIME TO MAKE SURE NPD PLANS ARE BRINGING SOMETHING TO MARKET THAT IS FILLING A GAP, RATHER THAN SIMPLY BEING A “ME-TOO”.

BATCHED COCKTAILS GIFT SET

Batched Cocktails has launched a Cocktail Gift Set that will be on everyone’s Christmas wish list. The set contains a premium cocktail shaker and two of Batched’s best-selling ready-made cocktails, Espresso Martini and Strawberry & Rhubarb Gin Sour. The Espresso Martini is cold brewed with fair trade coffee beans and is a rich and indulgent treat that is smooth and sweet with a hint of chocolate. The delicious Strawberry & Rhubarb Gin Sour is a fruity twist on a classic. Simply shake and pour for a bar-quality cocktail at home.

RRP $99.00

Contact: (09) 975 7432 www.premiumliquor.co.nz

ARCHIE ROSE TAILORED GIN

By uniquely distilling every botanical individually, Archie Rose tailors your gin a single bottle at a time. Just pick your favourite botanicals, set their strength and they will ship your creation straight to you, complete with a custom label and personalised messaging on the front and slide.

RRP $119.00

Contact: sales@archierose.com.au www.archierose.com.au/nz/

it’sagift

AOTEA BY THE SEIFRIED FAMILY NELSON

SAUVIGNON BLANC 2022

Given 94 Points by Cameron Douglas MS, there's no mistaking the burst of passionfruit then citrus, with a layer of fresh basil then mineral on the bouquet. Delicious on the palate, fresh and intense, fruity and herbaceous with flavours that mirror the bouquet. Acidity is intense pushing the citrus flavours and fresh herb qualities. A great summer wine with best drinking from 2022 through 2025.

RRP $29.00

Contact: (03) 544 5599 www.seifried.co.nz

FINERY COCKTAILS

New Zealand’s cleanest low- and no-alcohol premium ready-to-drink options, free from added sugar, sweeteners and preservatives, make Finery your Summer Spritz choice – with or without the alcohol. Finery blends are subtle, delicious and a little bit fancy with the most unique flavour combinations, carefully crafted to balance each ingredient, delivering you a light, refreshing and uplifting liquid experience. With 10 new medals and a finalist for Beverage at the NZ Food Awards, Finery brings cheer to everybody's Christmas.

RRP $14.99 for 0% and $15.99 for 5%

Contact: (021) 752 356 www.finerycocktails.co.nz

LUIGI BORMIOLI TALISMANO MARTINI GLASSES (SET OF FOUR)

One of Luigi Bormioli’s newest glass ranges, these are as light-as-a-feather in the hand and offer pure elegance and impressive functionality. Showcasing a slender stem, a flat base bowl with perfect rim and sparkling clarity, they make an excellent style for those looking to make a statement.

RRP $99.99

Contact: (0800) 238 566 www.fackelmannhousewares.co.nz

MAUDE CENTRAL OTAGO SAUVIGNON BLANC 2022

Awarded 94 Points by Master Sommelier Cameron Douglas, he said this wine is a delight. Pure, ripe, cool climate bouquet of grapefruit and summer hay, lemon and gooseberry, mineral, some citrus blossom and some white-fleshed stone fruit moments. On the palate, there’s a lovely sense of place with the voice of minerality speaking first then white fruits and citrus along with a touch of gooseberry speaking second. High acidity, perhaps a touch of spice, a noticeable saline note adding softness to the finish. Delicious, new and fresh for the summer season.

RRP $28.00

Contact: (03) 443 2959 www.maudewines.com

LYRE’S ULTIMATE MARGARITA SET

For those looking for a delicious non-alcoholic spirit this party season, the Lyre’s Ultimate Margarita Set is your go-to. The set contains: Agave Blanco Spirit – rich and full character, with expressions of citrus and roasted agave giving way to a pleasantly peppery finish, Agave Reserva Spirit – round and generous on the palate with classic notes of lemon, roasted agave and peppery spice, and Orange Sec –fresh, sweet orange, wonderful aromatics and a generous soft finish.

RRP $164.96

Contact: hello@lyres.co www.lyres.com.au

LUNATIC & LOVER CERTIFIED ORGANIC RUM

From the Auckland-based Lunatic & Lover Distillery comes this Certified Organic rum. Batch-distilled in a copper pot and made from just three simple ingredients – molasses, yeast and water – and completely unaged, sweetened or filtered, this is rum in its purest form. However, this purity shouldn’t be confused with blandness; this is a rum with plenty to say for itself! On the nose, it’s bold with big notes of red fruit and creamy custard, following up with a rich and surprisingly complex palette. The result is rum that mixes exceptionally well and is a perfect addition for those looking to add an extra dimension to their cocktail game.

RRP $85.00

Contact: (021) 225 5423 www.lunaticandlover.com

agave spirits

Mexico! Hola,

While the consumption of agave spirits such as Tequila and mezcal has risen sharply, producers are struggling with supply, writes Tash McGill.

there’s only one story to tell about agave spirits right now and it’s all about growth. Not only is tequila dominating growth in the spirits category but the agave spirit category is soaring to new heights with consumer knowledge, curiosity and understanding opening doors for new opportunities, brands and general interest.

According to Nielson IQ, Tequila sales have increased 70% year to date in the North American market, bringing Tequila into the top three bracket alongside whisky and vodka. In another show of strength, the equivalent dollar spend is also higher across all price tiers in the category, from entry level to ultra-premium.

This was reflected in the data from Distilled Spirits Council of the US’s (DISCUS) latest Luxury Brand Index (LBI)

report, showing that luxury spirits sales increased 23% overall so far this year, with premium tequila sales jumping a huge 43%.

And it’s not just in premium markets that Tequila is expanding – growth in travel retail has seen a doubling of volume moving through airports as travellers take to the skies again.

WHAT DOES THIS MEAN FOR THE NEW ZEALAND MARKET?

Consistent supply is the biggest challenge facing agave spirits producers currently. Supply chain and availability of product has been a continuous challenge for the agave spirits sector, with demand outstripping supply. In some cases this is positive, as new brands have found retail shelf space as customers have found unreliable or uncertain supply of their current portfolio.

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.

New Zealand’s Tequila demand is also growing, the fastest growth in the spirits category by some distance, according to Nielson data. However, our overall sales volume is comparatively low in the global market, meaning we’re competing for premium bottlings with higher volume and easier distribution markets. At the same time, New Zealand consumers are following global trends towards exploring beyond Tequila alone, reaching into mezcal and sotol for curiosity and interest. La Fuente, Auckland’s specialty mezcal bar has seen growth in customers coming into explore the difference between artisanal and ancestral mezcals, approaching the category in the same way one might approach an exploration of wine and terroir.

It’s an increasingly important conversation because the demand for Tequila and it’s industrialisation has resulted in agave shortages and higher production costs. There is also the threat to Tequila’s dominance of the category from alternative agave spirits from Mexico, Australia, the US, and other countries.

AGAVE ALTERNATIVES

Raicilla, Bacanora and Sotol are all examples of agave spirits that don’t fall into the definition of Tequila. The premise is similar, each is made from a specific type of agave and in a unique production method where there are similarities but also distinctions. In fact, sotol is made from sotoles, a spiky looking desert plant that isn’t actually an agave at all. Each of these spirits carry a unique flavour profile, often being quite savoury and ranging from earthy, woody and complex to fragrant, perfume-like and bright with notes of sea salt and coriander. The variety is broad, which helps reinforce the similarities between mezcal and wine when it comes to the exploration of individual ingredients and terroir. It creates interesting questions about the future of agave spirits, not just in Mexico but around the world.

THE FUTURE OF AGAVE SPIRITS

Types of agave grow wild in South Africa, Australia and along Mexico’s northern border with the US, as well as a tiny micro-crop in Nelson, New Zealand. While Mexico’s strict geographical protections around Tequila and mezcal are not to be trifled with, the international demand for locally grown agave spirit alternatives means the law may not be enough to protect the category.

The demand for agave is outstripping supply.

CLIMATE

One of the larger threats and opportunities is the climate itself. Increasing temperature extremes and changing weather patterns are having an impact on some of the traditional growing regions of agave. While scientists discovered the Blue Weber agave, the only agave that can be used in the production of Tequila, contains a gene they believe helps it to be climate change resistant, other agave varieties can be dramatically impacted by climate. Since 2020, scientists have been looking at how the Blue Weber might be able to be used to make other agave varieties and plants more climate resistant.

It’s vital work to build a robust and sustainable ongoing agave supply for that increasing demand. It takes between seven and 10 years for an agave plant to reach full maturity and be ready for harvesting to make mezcal or Tequila, so the industry has already found itself running to catch up with current demand.

GLOBAL CONSUMPTION

Global consumption of agave spirits is expected to increase by 67% over the next five years, which would see it overtake vodka’s position at the top of the spirits table. This increased demand alongside rising prices has seen some producers take shortcuts that are largely frowned upon. Industrial Tequila is the term used to refer to large volume production where there isn’t as much visibility or

traceability on the source of the agave being harvested. Some producers have turned to using younger and less mature agave to supply volume or creating more ‘mixto’ products over 100% agave spirit. Mixto is unlikely to see a long resurgence as a subcategory thanks to premiumization and consumer demand, but in the short term mixto products are meeting demand in the entry level tier.

SUSTAINABILITY

Traceability, sustainability and environmental impact are of major concern to manufacturers but the pathway to providing that transparency to consumers isn’t easy in an industry that has so many sub-categories, unique processes and a veritable library of information to be delivered to consumers and retailers. With both growth and the pressing climate crisis in mind, Mijenta (right) is the first

Tequila brand in the world to become B-Corp certified, a process that co-founder and ex-Bacardi CEO, Mike Dolan, said was rigorous but necessary to the ethos of the new company, which was started in 2020. For a product and category that has been so closely guarded and protected by Mexico for so many decades, it’s also important that new brands and producers do their part to protect the future of the industry and product, from manufacturing sustainability to governance and social sustainability. ■

“A CONSISTENT SUPPLY IS THE BIGGEST CHALLENGE FACING AGAVE SPIRITS PRODUCERS CURRENTLY.”

Climate change is having an impact on the growing regions of agave.

LOVE YOUR GIN?

WHAT ABOUT THE GLASS? IT MATTERS YOU KNOW.

These glasses are all made in Italy by the finest – ultra transparent, fine thin rims, strong and resistant to breaking and pretty wow looking to boot. Art, creativity aesthetic inventiveness, continuous innovation and quality standards are all synonymous with Luigi Bormioli.

MIXOLOGY

SPANISH G&T 800ML

Notable for its bowl size, this impressive glass is the ultimate for Gin enthusiasts. The large bowl allows for plenty of ice and garnish to enhance flavours and aromas.

DIAMANTE GIN 650ML

This timeless classic glass is the perfect way to serve a G&T or gin cocktail with a large balloon bowl for plenty of ice and a beautiful garnish.

OPTICA GIN 750ML

Taking crystal glass to the next level, Luigi Bormioli has created the Optica mixology collection. With fine vertical detailing, this glass combines elegance and design to accentuate your Gin.

ROMA GIN 805ML

This vintage inspired cut-glass design provides a distinctive look which is sure to turn heads. The unique cut-glass pattern brings a touch of luxury to your gin cocktails.

Where to source your Luigi Bormioli glassware: Contact Fackelmann Housewares for stockists

To view the full range visit: fackelmannhousewares.co.nz

BACH GIN 600ML

For those wanting a smaller size bowl then you can’t go past this sophisticated Gin glass. The unique design of these glasses is particularly effective at emphasising your Gin cocktail.

Durability

High break-resistant technology that significantly reduces glass fragility.

Lead - free crystal

No lead or heavy metals typically found in cut glass crystal.

Strong stems

Titanium reinforced stems are resistant to snapping and chipping.

ARCHIE ROSE DISTILLING CO. LANDS IN NEW ZEALAND

World’s Best Gin at the New York Wine & Spirits Competition; and Blasphemy, a coffee whisky created in collaboration with ST ALi coffee roasters in Melbourne.

TAILORED SPIRITS

The world-first Tailored Spirits range has also launched in New Zealand, allowing consumers and trade customers to create their own personalised blend of gin, vodka or whisky, complete with their name or brand on the bottle – offering a new way for people to make, drink, learn about premium, ingredient-led spirits.

Guided by the belief that spirits are best shared, Archie Rose has been at the forefront of consumer experiences, showcasing the best that authentic local distilling has to offer via thousands of Tailored Spirits Experiences at the Archie Rose Bar & Cellar Door in Rosebery, Sydney and more than 500 other private events and cultural festivals around Australia annually. ■

founded in 2014 in Sydney, Australia’s most highlyawarded distillery, Archie Rose Distilling Co., is bringing its acclaimed whiskies, gins, vodkas, bottled cocktails, and the world-first Tailored Spirits concept to the shores of New Zealand, in its first international expansion.

Sharing New Zealand’s ethos of celebrating the very best local and native ingredients, Archie Rose strives to work closely with producers that focus on sustainability and understand the impact of their growing, harvesting and processing methods, rather than working with ingredients that are commoditised en masse.

SIGNATURE WHITE SPIRITS

Archie Rose’s portfolio of Signature Range white spirits – including Signature Dry Gin, Distiller’s Strength Gin and

Native Botanical Vodka – feature ethically-sourced native botanicals such as sunrise lime and Geraldton waxflower from Western Australia, Dorrigo pepperleaf and lemon-scented gum from New South Wales, along with honey harvested from the distillery’s own beehives in Botany, Sydney.

SIGNATURE DARK SPIRITS

The Signature Range whiskies include Rye Malt Whisky, winner of the World’s Best Rye Whisky; and Single Malt Whisky, which has been awarded Australia’s best whisky six times. Both products embody the Archie Rose belief that whisky starts its life in the paddock and feature malts grown by partner Voyager Estate in Griffith, NSW.

LIMITED EDITION SPIRITS

Archie Rose’s Limited Edition spirits include Bone Dry Gin, winner of the

SHOW ME THE

money!

be enough to keep employees. We’re now finding more success by leaning on our industry partnerships, and going above and beyond to support our staff as people, not just workers.

finding hospitality staff over the last couple of years has been almost impossible. With restrictions changing like the weather, vaccination and mask mandates, public restrictions, and venues closing left right and centre, restoring faith in the industry for hospitality workers has been, and still is, incredibly difficult. We reminisce the days where you could

post a sign in the front window and have 20 CVs piled at the end of the bar within a week. Nowadays, we’re turning towards social media and spending money on paid advertising for little-to-no reward. The constant battle of trying to pay more than the bar next door, or forking out large amounts on sign up bonuses, is wearing thin. Gone are the days where a staff meal, an early knock-off, and a Saturday night off here or there would

After everything that we have all been through hospitality is looking forward to increases in tourism and locals getting out enjoying the local bar and restaurant scene. One thing that hasn’t changed though is the amount of competition, if you want to make sure you are getting your share of the summer business, it is important that you have your venue in top shape and that starts with making sure you have your eye on profit and one of the key areas is inventory.

Nobody ever said managing a bar inventory is easy. It requires consistent inventory counts and calculations that give you insights into overall business

After a tough few years, every Kiwi bar owner is looking to maximise their profit over summer – Peter Nelson from Sculpture Hospitality shares how.

performance, you need to have your team to record data accurately and a range of back-end processes.

What makes bar inventory even more difficult is the fact there are dozens of different processes, technologies, strategies and methods out there that all claim to be the best way to manage inventory.

No matter how well you think your business is in control of its bar inventory, there’s likely always something you could be doing better. And the better you count and manage your inventory, the more profitable your business will be.

With that in mind, let’s take a look at some signs that, no matter how well you think your business is performing, your bar might have an underlying inventory problem that’s impacting your profitability, something that we at Sculpture Hospitality see and work with regularly.

INCONSISTENT STOCK LEVELS WITHOUT ANY CHANGE IN SALES

Managing your bar’s inventory relies on accurate counts, putting that data into your inventory management system correctly and then using a system that’s designed to give you the specific metrics and key performance indicators that your business is interested in.

If you’re doing all of that, but you’re still finding that you have inconsistent stock levels without any change in sales, then it’s likely that you’re not recording your data correctly. In most cases, we find that this is commonly down to bars manually managing their inventory.

When you implement consistent inventory counts along with an effective inventory management system, your business will be able to gain insight into your actual inventory used compared to your theoretical beverage inventory costs. The difference is known as liquor shrinkage or variance, and it helps you determine which products are experiencing loss and impacting your bar’s profitability.

It is very easy to get caught in the trap of thinking “my pour cost is good”. Just because your PC might seem ok to you doesn’t mean that it is, could be two or three points off where it should be. It is imperative that you know both what Pour Cost you have achieved and what you should have achieved. This then enables you to identify where your shortage has occurred and how to address it.

HAVING TOO MUCH STOCK ON HAND

The inventory your bar holds is an investment into your profitability – but finding the right balance is crucial. Not having enough inventory can seriously impact your customer experience, but having too much inventory on hand will affect your profit margins and your cash flow.

If you find that your bar consistently has too much stock on hand, then it’s likely you're being left with both slow-moving stock and deadstock. When your bar has deadstock and slow-moving stock, then you are losing out on profits and tying up the capital needed to invest in other areas of your bar or restaurant.

Deadstock is typically a sign of overbuying, poor forecasting and not aligning your sales strategies with stock on hand. An effective bar inventory management strategy can help you resolve all of those issues, giving you greater visibility and control of your inventory.

NOT UPDATING MENUS AND PRICES

No matter how well your bar is performing, it’s crucial that your retail prices are updated regularly. Keeping up to date with inflation, supplier price increases and market forces mean that you need to be keeping a constant overview of both cost and sell pricing.

If you aren’t updating your prices in a fairly regular manner it could be a sign that you aren’t getting the inventory data you need to truly determine how your business is performing and how profitable your menu items are.

HIGH POUR COSTS IN RELATION TO YOUR COMPETITORS

One of the most important metrics when it comes to gaining visibility into the profitability of your bar is your pour cost. Pour cost gives you insight into business costs, the profitability of each drink and helps you to determine at what price you should set your menu items yet many bar owners have no idea what their pour cost should be.

In reality, there is no right pour cost. It depends entirely on the type of bar that you run. For example, a nightclub needs to run a significantly lower pour cost percentage than a sports bar because a nightclub may only be open for a few hours a few times a week.

The best way to get an idea of your pour costs is to gain an understanding of the pour costs for some of your competitors in the same industry category as your business. If you have high pour costs compared to other similar businesses, it’s likely a sign you have a bar inventory problem.

Summer is a time that as an industry we traditionally enjoy an upturn in business, make sure that you are ready to enjoy to reap the rewards of this by managing and monitoring your inventory and profitability effectively.

Peter Nelson is the Managing Director of Sculpture Hospitality New Zealand (www.sculpturehospitality. com), providing solutions to venue owners to optimise their margins and maximise their profitability. ■

“NO MATTER HOW WELL YOU THINK YOUR BUSINESS IS IN CONTROL OF ITS BAR INVENTORY, THERE’S LIKELY ALWAYS SOMETHING YOU COULD BE DOING BETTER.”

SPOTLIGHT ON NZ

LOCALS: arooftop oasis

WELLINGTON:

THE ARBORIST

A hidden oasis from the noise of the city, The Arborist sits seven-storeys high and the rooftop garden is full of plants and greenery. With plenty of relaxed garden style seating, perfect for parking up in the sun with a drink on a nice day, there are also have heaters, blankets and hot water bottles to keep you warm once the sun goes down.

Signature summer cocktail: Strawberry frozé, frozen peach gin sour or frozen margarita.

Number one food & drink pairing: A sour beer and a delicious pizza.

AUCKLAND: HI-SO

With sweeping harbour and skyline views combined with good people, music, drinks and food, HI-SO is the complete ambiance package. The avant-garde design brings together the soul and energy of the city and with seamless indoor-outdoor flow, it’s an all-seasons venue.

Signature summer cocktail: Blood Orange Fizz – blood orange tea infused with botanical vodka, ginger and honey shrub, topped up with grapefruit tonic.

Number one food & drink pairing: High & Loud – Olmeca Altos Plata, mescal, fresh citrus, home-made white miso and ginger syrup, orange, ginger candy – paired with the chilli squid soft taco.

The Shout NZ is dedicated to supporting Kiwi locals and this month we’re exploring some of the hottest rooftop spots to sip on a cocktail this summer.

CHRISTCHURCH: MR BRIGHTSIDE

The last bar in Christchurch to get the summer sun, Mr Brightside has an open roof and sliding doors to look over the Avon River and mountain ranges. A welcoming and open environment, the staff will treat you like a local while also offering premium service. No two days are the same in summer at Mr Brightside.

Signature summer cocktail: The Dreadlock Holiday has become a staff and city favourite – a mixture of three rums, Italian bitters, tropical fruits, fresh ginger and cream.

Number one food & drink pairing: A summer take on a Dark & Stormy (using alcoholic Jamaican ginger beer) with salmon sashimi.

CHRISTCHURCH: PINK LADY

A boutique rooftop bar bringing sunny Miami vibes to Christchurch, Pink Lady has a breezy, summery vibe where people can enjoy hot afternoons or watch sunsets. The unobstructed view of the Port Hills is unrivalled in the city and the outside seating, combined with delicious signature cocktails and snacks makes it the perfect spot to spend those hot summer days!

Signature summer cocktail: The Pink Mistress – a pink gin cocktail served with a fluffy cloud of candy floss.

Number one food & drink pairing: While sipping on a Pink Mistress, nibble on some of Pink Lady’s TikTok famous fried chicken!

AUCKLAND: SUNSET

Sitting on the 10th floor of Auckland City’s Sudima hotel, the first thing you notice are the incredible panoramic views. With architectural curves, textural tiles and bold colours like blush-pink ceilings and burnt-orange upholstery, it’s a bit retro but very forward-thinking. Sunset has a distinct international feeling – a literary salon for the 21st century where great minds meet to mingle.

Signature summer cocktail: Anything from the menu designed by hospo legends Dana Johnston – founder of 1885, Agents & Merchants, 46 & York, and Mikey Ball – founder of Ballin’ Drinks and former head bartender at London’s Milk & Honey and Dandelyan.

Number one food & beverage pairing: The Sunset Sliders, with potato hash, feta, plum chutney and coriander, alongside the Shillong Blossom – Arquitecto Tequila Blanco, cherry blossom salt and East Imperial grapefruit soda.

teamplayers

temps, casuals and seasonal workers provide the flexibility of being able to scale quickly when extra sets of hands are needed. However, despite the crucial role of temporary workers, managing a blended workforce of permanent and temporary staff can be challenging.

New people bring new skills but also need training in how your business operates. If they’re not appropriately assigned tasks or given an adequate onboarding, they won’t perform as well or as quickly.

Similarly for permanent staff, a revolving door of temps, casuals and contractors can be disruptive. They may need to interrupt their own work to help new colleagues, and there can be resentment when contingent workers aren’t subject to the same management or expectations as permanent employees.

Keeping up morale and ensuring that new people have the right support, without burdening existing team members, is essential to productivity and fostering a positive work culture. So how can you properly integrate flexible staff into your team?

TEMPS VS CASUALS: WHAT’S THE DIFFERENCE?

From both a legal and a practical standpoint, there is a difference between temporary and casual staff. This can impact certain aspects of how they are integrated into a team and how they are managed. According to Employment New Zealand, casuals have no contracted guaranteed hours, usually work irregular hours, and don’t accrue annual leave – instead they are paid eight per cent on top of their wages or salary. Casuals can quit or be released without notice, however, after working a certain number of hours over a six-month period, they may be eligible for sick leave and bereavement leave.

Temporary or seasonal employees are usually contracted via a third-party staffing agency who are responsible for recruiting and managing a pool of individuals. This makes it much quicker and easier for businesses to quickly scale their teams for busy periods such as the holiday season or an event.

Both temps and casuals tend to come from similar backgrounds. They’re often students, travellers and recent graduates who want flexibility. Whether they are directly hired by your business or through an agency, it’s still important to integrate them with your existing team.

HAVE ROBUST ONBOARDING

Short-term hires may not need to go through your full onboarding programme if they are just needed for a specific job or task. But they should at least get an introduction to your company’s mission and values. This may also increase the chance of them returning next season or applying for permanent positions.

Proper onboarding will also reduce friction with existing staff as contingent workers will better understand how and why your business operates in a particular way, without being left to figure things out for themselves. Importantly, they won’t be constantly having to approach permanent staff with questions.

TREAT CONTINGENT AND PERMANENT STAFF THE SAME

Research has identified "camaraderie and peer motivation" as the top drivers for encouraging people to excel and go

the extra mile. Staff who are made to feel part of a team are more motivated and deliver better results. Conversely, temporary staff who feel excluded can underperform. It’s imperative to ensure that the same friendliness is extended to all employees, including work invitations and team lunches. This also demonstrates the behaviour you expect your permanent staff to model.

While temporary staff may not have the same KPIs and longer-term performance objectives of permanent employees, they should still be set clear and measurable goals. It’s worthwhile tracking their performance so you can see where your business may have training gaps, and also identify the best people to bring back during the next busy period or even hire for future permanent roles.

COMMUNICATE AND GET FEEDBACK

Because shift workers may not be there during regular hours, or only work intermittently, they may miss out on important information delivered to the permanent team. Poor communication can lead to mistakes and ultimately, a drop in morale; when people feel excluded their productivity drops. It’s important for businesses to have a comprehensive communications strategy that’s extended to everyone. This may mean having a permanent manager scheduled on other shifts, to guide shift workers through any changes.

Similarly, both contingent and permanent staff should be asked for feedback. This helps to refine the management process and adopt new strategies. New staff may also bring a useful outside perspective, bringing with them different processes and experiences from previous companies that could work well for your business.

With these steps, managing a blended workforce should be much more successful. It’s also worth considering using a sourcing solution to more easily bring back the contingent staff who worked well and became a valuable part of your team.

Sidekicker is an Australian and New Zealand temporary and casual staffing platform, for more information, visit sidekicker.com/au/. ■

Thomas Amos, CEO of Sidekicker, explains the importance of making your temporary staff feel part of the team.

BY CAMERON DOUGLAS MS

there was a time in New Zealand when nearly all sparkling wine was labelled ‘Champagne’, this free-for-all labelling and marketing approach meant there was zero guarantee of authenticity or quality. The intellectual property of place names and its key products did not have recognition or power, giving rise to the misuse of names and place names and counterfeit. This was challenging for the vignerons of authentic Champagne, but eventually in 1994, the CIVC (Comité Interprofessionnel du Vin de Champagne) won protection of the name and geography of Champagne. The ‘94 agreement was a turning point and wake-up call for sparkling wine producers outside of Champagne and France to come up with a new and better way to describe their sparkling wine without relying on the French to help sell their wares. Most producers now use the term ‘Méthode Traditionnelle’ on a wine label to denote a bottle of sparkling wine made using the same methods and techniques that Champagne vignerons perfected. The vignerons in Champagne France own the use of the terms ‘Méthode Champenoise’ and ‘Champagne’. Even within France, if you make a bottle fermented sparkling wine and are not within the geography of Champagne you must use the term Crémant (a Méthode Traditionnelle) on the label. If a wine is not labelled ‘Méthode Traditionnelle’ but is still a sparkling wine, then it is likely tank-fermented in bulk, a carbonated wine or involves a technique that is not bottled-fermented.

In New Zealand, to make a perfect example of Méthode Traditionnelle the technique and steps must be exacting. Many producers keep their formulas or blend ratios and production techniques secret for good reason – style, quality and taste. Of the seven key steps to making a bottle-fermented sparkling wine two are very important to the consumer. The first is the ‘Cuvée’ or blend – this is often a Chardonnay and Pinot Noir blend, but may also include Pinot Meunier; some are just 100% Chardonnay (Blanc de Blancs on the label) and others might be 100% Pinot Noir/Meunier (Blanc de Noirs on the label). You might see the term Cuvée on the wine label, which means this wine is a house or producer blend. The other term that is often on the label is the level of dryness or sweetness. The most common of the these is ‘Brut’, meaning very dry. Other terms include Sec (dry) and Demi-sec (half dry).

1 CLOS MARGUERITE MARLBOROUGH MÉTHODE TRADITIONNELLE ROSÉ 2019

A fine elegant and immensely floral bouquet with aromas of fresh red cherry and strawberry, a touch of apricot and rose. Polished and complex on the palate with flavours that mirror the bouquet, a lovely texture with a chalky saline mouthfeel, raspberry and strawberry flesh, a brioche lees autolysis and lengthy plush finish. Totally delicious, fresh and fine. Best drinking from 2022 through 2028.

Points 96 RRP $65.00

Distributor: Clos Marguerite Phone: (021) 415 692 www.closmarguerite.co.nz

2 NAUTILUS MARLBOROUGH VINTAGE ROSÉ 2019

Enticing aromas of strawberry and red cherry, fragrances of peach and roses layer in complexity along with a core of autolysis showing aromas of biscuit and fresh brioche. Full-bodied, satin textured touch, plush, fresh and delicious. The mousse has a coarse silk texture, is voluminous and bold, acidity is bold and fresh carrying a saline

quality. A delicious wine, balanced, youthful and well made with a lengthy complex, gently savoury finish. Best drinking from 2023 through 2030.

Points 96 RRP $50.00

Distributor: Negociants New Zealand Ltd Phone: (09) 531 5222 www.nautilusestate.com

3 NO.1 MARLBOROUGH ROSÉ MÉTHODE TRADITIONELLE NV

Enticing, pretty and complex. A beautiful bouquet of white flowers and delicate red berry fruit scents. Plush, elegant, fine and delicious on the palate, a satin texture touches first followed by a soft and caressing mousse, and with the acidity transports flavours across the palate. Red apple and light red berry fruits, there's a seamless link between the autolysis flavours and fruit leading to a lengthy and delicious finish. A wine perfect as an aperitif and with fresh cheeses or seafood.

Points 96

RRP $49.00

Distributor: No. 1 Family Estate Phone: (03) 572 9876 www.no1familyestate.co.nz

Cameron Douglas is New Zealand’s first and only Master Sommelier. An experienced wine writer, commentator, judge, reviewer, presenter and consultant, he is the Beverage Director & Group Sommelier for Rodd & Gunn and is Patron of the New Zealand Sommeliers and Wine Professionals Association. Formerly academically in charge of the Wine and Beverage at AUT in Auckland, Douglas has also consulted 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.

4 NAUTILUS MARLBOROUGH CUVÉE BRUT NV

Fantastic bouquet, complex and savoury with aromas of stone fruits and lemon, layers of leesy autolysis deliver a biscuit brioche quality, complexity and breadth. Delicious on the palate, dry, salivating, textured and flavourful with stone fruit and citrus, apple, baked goods and complexity. The mousse is fine and elegant, a delicious wine with best drinking from day of purchase through 2026+.

Points 95 RRP $40.00

Distributor: Negociants New Zealand Ltd

Phone: (09) 531 5222 www.nautilusestate.com

5 NO.1 MARLBOROUGH CUVÉE MÉTHODE

TRADITIONELLE NV

A precise, pure fruited and enticing bouquet with aromas of fresh citrus fruits and white peach melted into layers of autolysis showcasing brioche and baked goods. A delicate silky texture touches the palate briefly before a fine mousse wells up carrying flavours that reflect the bouquet. Youthful and tasty, a wine of charm. An excellent aperitif choice and perfect with oysters.

Points 95 RRP $38.00

Distributor: No. 1 Family Estate Phone: (03) 572 9876 www.no1familyestate.co.nz

6 PALLISER ESTATE THE GRIFFEN MARTINBOROUGH MÉTHODE TRADITIONNELLE 2019

Complex and enticing bouquet with layers of leesy brioche scents, white peach and baked apple, lemon and white flowers. On the palate – a crisp, saline and refreshing wine with an explosive mousse delivering texture and finesse, a crisp high acid line offering texture and minerality as well as carrying the flavours presented in the bouquet. An impressive wine perfect for drinking any day of the week and all celebrations. Best drinking from today, through 2029.

Points 95 RRP: $55.00

Distributor: Negociants New Zealand Ltd

Phone: (09) 531 5222 www.palliser.co.nz

7 CLOUDY BAY PELORUS MARLBOROUGH ROSÉ NV

Great appearance with strawberry and peach hues. Aromas of cherry and strawberry flesh, other orchard fruits scents with a pacific rose-red-apple skin scent the autolysis complexities of cereal and baked goods. Delicious on the palate with flavours of red berries and apple, leesy autolysis complexity and backbone of acidity. Well made with a lengthy finish, best drinking from day of purchase through 2026.

Points 94

RRP $40.00

Distributor: Moet Hennessy Phone: (021) 752 550 www.cloudybay.com

8 AUNTSFIELD MARLBOROUGH MÉTHODE

ANCESTRALE 2022

A delicious and enticing wine. Aromas and flavours of pears, apples and peaches wrapped in a shroud of leesy autolysis. The mousse is soft and supple, the wine is crisp, salivating and dry with a saline edge. Delicious and tasty, a great drink for summer and through 2026.

Points 93

RRP $30.00

Distributor: Negociants New Zealand Ltd Phone: (09) 531 5212 www.auntsfield.co.nz

9 CLOUDY BAY PELORUS MARLBOROUGH NV

Immediately enticing bouquet of autolysis and ripe stone fruits with butter brioche and cereal aromas, white peach and apple with a light white strawberry and mineral soil note. Soft creamy textures with a satin mousse mouthfeel. Core fruit flavours and mineral reflect the bouquet with acidity adding texture and length. Crisp, saline, fruity, balanced, refreshing and well made. Best drinking from day of purchase through 2028.

Points 93

RRP $35.00

Distributor: Moet Hennessy

Phone: (021) 752 550 www.cloudybay.com

tasting notes

10 GREYSTONE WAIPARA VALLEY PETILLANT NATURALE 2022

Fantastic bouquet, distinctive and fresh, lively and new. Aromas of freshly baked goods and ripe pears, apple and a touch of quince flesh. On the palate, an aperitif expression crisp, crunchy, fresh, fruity salivating and dry. A wine that's all about mouthfeel and flavour with a fine mousse and leesy, mineral core. Balanced, well made and delicious. Best drinking from day of purchase and through 2024+.

Points 93 RRP $49.50

Distributor: Red + White Cellars Phone: (0800) 946 3792 www.greystonewines.co.nz

11 HUNTER'S MIRUMIRU MARLBOROUGH ROSÉ NV

Lifted, fresh, lively and fruity with core aromas of red cherry and strawberry flesh then a fine autolysis of brioche and freshly baked bread. Flavours on the palate range from peach and apricot to strawberry and red cherry. High acid line and velvety mousse textures carry flavour and freshness. A lovely aperitif style with best drinking from 2022 through 2028+.

Points 93 RRP: $36.90

Distributor: EuroVintage Phone: (0800) 338 766 www.hunters.co.nz

12 HUNTER'S MIRUMIRU MARLBOROUGH RESERVE 2017

A plush, fresh bouquet and palate with flavours of sweet white peach and moments of grapefruit, a fine developing autolysis with sweet brioche and oatmeal. A fine to fuller mousse with a satin texture as it touches the palate with contrasting core fruit flavours of apple and citrus then autolysis and chalk-like mineral qualities. Well made with a lengthy finish. Best drinking from day of purchase through 2027.

Points 93

RRP: $39.90

Distributor: EuroVintage Phone: (0800) 338 766 www.hunters.co.nz

13 PODERI CRISCI WAIHEKE ISLAND OMBRA 2022

A pretty light pink hue leads to a bouquet of delicacy and finesse, light red fruits and leesy autolysis scents, complexity and charm. Flavours of red cherry and light red plum and red melon are encased in a leesy brioche autolytic and youthful frame. Crisp, fruity, delicate and dry with plenty of acidity and vibrant mousse texture. Balanced, well made and ready to drink from 2022 through 2028.

Points 93

RRP $45.00

Distributor: Poderi Crisci Phone: (021) 775 385 www.podericrisci.co.nz

14 SPADE OAK LE CHAMP GISBORNE PROSECCO 2022

An attractive bouquet of fresh whiteflesh orchard fruits, a squeeze of citrus and fine lees qualities. Crisp, refreshing and dry on the palate with a firm mousse and plenty of acidity. Flavours of apple and spice, honeysuckle and lemongrass are carrying throughout the palate by the mousse. Well made and ready to drink from day of purchase and through 2025.

Points 90

RRP $28.00

Distributor: Spade Oak Phone: (06) 867 0198 www.spadeoak.co.nz

15 JUNCTION PERSISTENCE

CENTRAL HAWKE’S BAY SPARKLING 2020

Aromas of crisp apple and fresh pear, a white stone mineral quality and fine lees autolysis complexity. A mix fruit bowl of flavours from apple and feijoa, to grapefruit and white peach with a lick of tropical fruits. Dry, crisp, balanced and ready to drink. Best enjoyed with fresh crisp fare such as seafood and or salads from 2022 through 2025.

Points 89

RRP $25.00

Distributor: Junction Wines Phone: (027) 575 4333 www.junctionwines.co.nz

low- AND no-alcohol

ihad a very interesting discussion a few days back with some wine producers from France. We were discussing the New Zealand wine market and the perceptions of how successful or not low- and no-alcohol wines are. I suggested that it was a category that was gaining traction in the market, but was also kind of black and white – meaning you believed and liked the idea of low- and no-alcohol wines, or they were avoided in favour of wine with natural alcohol levels. I am yet to meet a drinker of both. One of the criticisms of low- and no-alcohol wines is the interference with the product once it is made as a natural or normal wine, meaning the alcohol is removed using spinning cones technology or semipermeable membranes. Some people want to enjoy a beverage that ticks the boxes of sociable and is an enjoyable beverage, but does not interfere with their decision to drive a car, is not linked to brain function and mood swings. Naturally fermented wine that contains alcohol can be beneficial for some, is an excellent social drink, is available in many thousands of different expressions and is an accepted commodity in many countries. Please be reminded too that alcohol is a drug – it can be highly addictive, it affects the nervous system, is classified a depressant and can lead to heart or liver disease and affect brain function if abused. For many of us the consumption of alcohol in moderation is controlled and we enjoy the imbibing along with the social interactions and food pairing opportunities.

Low- and no-alcohol beverages, especially wine, continues to grow as a category with many drinkers choosing to try them and some converting. It is also becoming an accepted category in the fitness and health sectors. Low- and no-alcohol beer has been available for many years so in some ways the low- and no-alcohol wine category is an extension of this. As someone who curates wine lists, I am now tasting and considering zero-alcohol wines for listings, it makes good sense and adds to the bottom line. They are worth considering more seriously than last year.

BY CAMERON DOUGLAS MS

1 LAKE CHALICE THE FALCON 9.5% MARLBOROUGH LIGHTER SAUVIGNON BLANC 2021

A lovely bouquet and palate with aromas and flavours of lemon, grapefruit, green apple and moments of tropical fruit. crisp, salivating and just dry on the finish with a light saline quality. Best drinking from day of purchase through 2024.

Points 91 RRP $18.99

Distributor: Hancocks Phone: (04) 472 7051 www.lakechalice.com

2 GIESEN 0% NEW ZEALAND RIESLING

Varietal, floral and fruity bouquet with flavours of apple and lemon, fresh mandarin and white flowers. Crisp and salivating, varietal and fresh with a balanced, even finish. Well made and ready to drink from 2022 through 2024.

Points 90 RRP $17.99

Distributor: Giesen Group Ltd Phone: (03) 344 6270 www.giesenwines.co.nz

3 ARA ZERO MARLBOROUGH SAUVIGNON BLANC

Varietal, lifted, fruity and herbaceous with flavours of peach and lemon, apple and grapefruit. Green herbs of sage and basil add depth and contrast. Crisp, fruity, refreshing and just dry. An easy to drink expression with summer 2023 through 2024 drinking best.

Points 89 RRP $18.99

Distributor: Giesen Group Ltd Phone: (03) 344 6270 www.arawines.co.nz

4 GIESEN 0% NEW ZEALAND MERLOT

Aromas of plums and blackberry, some light floral notes of violet and a touch of stone earth. Fruity, youthful and fresh on the palate with flavours that mirror the bouquet plus a touch of button mushroom and herb, some fine tannins add texture and acidity salivates and refreshes. Best drinking from 2022 through 2024.

Points 89 RRP $17.99

Distributor: Giesen Group Ltd Phone: (03) 344 6270 www.giesenwines.co.nz

5 GIESEN PURE LIGHT 6%

NEW

ZEALAND PINOT GRIS 2022

Plush, ripe and fruity and varietal with flavours of sweet green pears and yellow apple. Texture is satin as it touches the palate with a core of fruit and contrasting acidity. Balanced and ready to drink from 2022 through end of summer 2024.

Points 89

RRP $15.99

Distributor: Giesen Group Ltd Phone: (03) 344 6270 www.giesenwines.co.nz

6 GIESEN PURE LIGHT 6%

NEW ZEALAND SAUVIGNON BLANC 2022

No mistaking the variety with a bouquet of fresh apple and tropical fruits with a lemon twist and quiet mineral seam. Crisp, bright, silky textured and fruity. Flavours mirror the bouquet with acidity for freshness, presented in a ready to drink style from 2022 through end of summer 2024.

Points 89

RRP $15.99

Distributor: Giesen Group Ltd Phone: (03) 344 6270 www.giesenwines.co.nz

7 ARA ZERO MARLBOROUGH ROSÉ

Aromas and flavours of red cherry and melon, some strawberry flash and honeysuckle. Crisp, salivating, refreshing and just dry. A whisper of super fine tannins add mouthfeel and length. Best drinking from 2022 through 2024

Points 88

RRP $18.99

Distributor: Giesen Group Ltd Phone: (03) 344 6270 www.arawines.co.nz

8 BLUE NUN SILVER ALCOHOL-FREE SPARKLING WINE

Crisp, bright, fruity, refreshing and just dry. Flavours of apple, pear and white fleshed fruit are tempered by the spritz and soft mousse of carbonation. An easy to drink expression, balanced and ready to drink from day of purchase through 2023.

Points 88

RRP $14.99

Distributor: Q-Liquid Ltd Phone: (0800) 111 828 www.euroliquor.co.nz

9 GIESEN 0% NEW ZEALAND PINOT GRIS

Aromas and flavours of brown pear and apple, there's a distinctive nectarine flesh flavour with a whisper of white spice. Acidity layers in mouthfeel and freshness. A simple yet tasty wine, balanced and ready to drink from 2022 through 2024.

Points 88

RRP $17.99

Distributor: Giesen Group Ltd Phone: (03) 344 6270 www.giesenwines.co.nz

10 GIESEN 0% NEW ZEALAND ROSÉ

Aromas of red apple and rose, there a light tropical fruits and turkish delight scent with a simple fruity core. Flavours of apple and red melon, a touch of strawberry and rosewater. Crisp and dry, balanced and ready to drink from 2022 through 2024.

Points 88

RRP $17.99

Distributor: Giesen Group Ltd Phone: (03) 344 6270 www.giesenwines.co.nz

11 GIESEN 0% NEW ZEALAND SAUVIGNON BLANC

Aromas and flavours of fresh white-fleshed orchard fruits, some hay and fresh green herbs, a touch of spice and tropical fruit - especially cape gooseberry and apple. Crisp, salivating and dry. Best drinking from 2022 through end of summer 2024.

Points 88

RRP $17.99

Distributor: Giesen Group Ltd Phone: (03) 344 6270 www.giesenwines.co.nz

12 FRANZ LANGGUTH HOLY MOLY ALCOHOL-FREE CHARDONNAY

Aromas and flavours of peaches and apples, some lemon ginger tea qualities and a light white flower note. Crisp and dry with a light spritz quality, medium acidity highlights the citrus fruit flavours then peach. Best drinking from today and through 2023.

Points 88

RRP $15.99

Distributor: Q-Liquid Ltd Phone: (0800) 111 828 www.euroliquor.co.nz

13 BLUE NUN VEGAN ALCOHOL-FREE WHITE WINE

Fruity and palate with a light spritz quality, flavours of fresh pear and grapes, apple and a whisper of citrus flesh. There's a citric notes before the acidity chimes in, off dry with some residual sweetness and acidity for balance. Ready to drink.

Points 87

RRP $13.99

Distributor: Q-Liquid Ltd Phone: (0800) 111 828 www.euroliquor.co.nz

14 FRANZ LANGGUTH HOLY MOLY ALCOHOL-FREE MERLOT ROSÉ

Peach and apricot hues lead to aromas and flavours of cherry and strawberry, some red apple flesh and juice. Crisp, salivating and just dry with core flavours persistent. A light spritz note and refreshing palate. Best drinking from today and through 2023.

Points 87

RRP $15.99

Distributor: Q-Liquid Ltd Phone: (0800) 111 828 www.euroliquor.co.nz

15 LYRE'S CLASSICO GRANDE

A very familiar fruity bouquet with aromas of fresh green apple and grapes, a whisper of ginger and spun sugar. Medium style on the palate with sweetness and contrasting that salivates and teases the taste buds simultaneously. Ready to drink from day of purchase.

Points 87

RRP $19.99

Distributor: Lyre's Phone: (027) 642 7236 www.lyres.com.au

16 BLUE NUN VEGAN ALCOHOL-FREE RED WINE

Aromas and flavours of yellow and red plums, there's a red grape juice and apple note with some super fine fruit tannins accentuated by medium+ acidity. A ready-to-drink expression from today and through 2023.

Points 86

RRP $13.99

Distributor: Q-Liquid Ltd Phone: (0800) 111 828 www.euroliquor.co.nz

summer A TASTE OF

there’s no denying it –consumers are increasingly choosing to change their drinking and eating habits, whether that be for health, environmental or economic reasons. New Zealand’s beer sector is seeing that change too; beer consumption was down ever-so-slightly last year, with Statistics NZ reporting the volume of beer sold fell 0.3% to 292 million litres in 2021.

As our days become longer and the temperatures begin to rise, it’s a nice reminder that summer is on the way. And for many, that change in season means it’s time to turn to the sweet, sometimes funky, and always refreshing taste of cider.

SUMMER SELLERS

Cider is possibly one of the most seasonal alcoholic beverages in New Zealand. According to Statistics NZ data, the amount of cider available for consumption in the December quarter consistently outshines any other financial quarter significantly. In 2021, 5.7 million litres of non-grape wine (mostly cider) was sold between October-December, over a million litres more than in any other quarter that year.

Good George, which brews beer and makes cider as well, definitely experiences that in its sales. Head Brewer Brian Watson says it’s hands-down the season for cider. “Summer is cider time… We find it’s a very seasonal product, and we sell a lot of it in summer,” he says.

Denise Garland is a journalist and a Certified Cicerone with 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.

‘Tis the season to sip on a crisp refreshing cider… with a ‘low or no’ twist, writes cicerone Denise Garland.

Good George Doris Plum Low Sugar Cider

Watson says the stand-out seller for Good George over the warmer months is their Doris Plum Cider. But he says they’re now starting to see drinkers wanting something a bit different, with consumers increasingly looking for what are described as ‘lifestyle’ options as the low- and no-alcohol trends gain traction. So Good George has decided to jump on in and try something new.

“Doris Plum has been a rock star product for us over the years. It's been around, almost since we started Good George, close to 10 years ago,” he says. “We’re seeing a lot of emerging trends around low-sugar, low-alcohol options, and that seems to be where the market’s going – we see it in the data we get from supermarkets. Both low-calorie and zero-alcohol is a really important category that's really driving the growth in beer and cider.”

So Good George has released both a zero-alcohol and also a low-sugar version of their Doris Plum Cider. Watson says the alcohol-free Doris Plum cider, which comes in at under 0.5%, has been on the market for only about three months but it’s already proving popular, selling almost as much now as their incredibly popular fullstrength version.

He says he expects those sales to continue to rise. “I think this summer, for us, will be the summer of our [0%] Virtual Reality in our beer range, but also the 0% Doris could be a rock star this summer. You don’t know how hot and warm it's going to be, but we're all looking forward to a great summer – the whole industry is. We need it.”

Watson says the low-sugar version of Doris Plum was first released back in February, and while it’s not had the immense and immediate popularity of the alcohol-free option, he expects things to change when the warm weather settles in.

SUGAR HIGH?

What a lot of drinkers don’t realise, is that many ciders are on the low-sugar spectrum, regardless of whether or not they are described as such on their label. Cider judge and writer, Dylan Jauslin, explains. “Cider is naturally a low sugar drink. Fruit sugars are highly fermentable and if you simply press apples and ferment the juice, the sugar content will drop to almost zero – what we call a 'dry' cider,” he says. “A bone-dry cider isn't necessarily going to have a lot of appeal to most consumers… Which is why cidermakers will often sweeten their cider with either unfermented juice or sometimes just sugar.

“A dry cider could have anywhere from less than one gram to 10 grams of sugar per litre. Something sold as a sweet cider might have anywhere from 40 to 130 grams per litre,” Jauslin says. Though he explains only ice ciders reach those upper sugar levels. Coca-Cola, in comparison, has 106 grams of sugar per litre.

While many New Zealand cidermakers do tend to sweeten their cider after

fermentation, not all of them sweeten them to that ‘sweet’ point of 40 grams per litre, making them a reasonably lowsugar option.

BONE DRY

One cidery which does offer true low-sugar, ‘bone dry’ options is Peckham’s Cider, based in Upper Moutere in the Tasman region.

Peckham’s has just released the latest season of its Kingston Dry cider, which has less than one gram of sugar per litre.

Peckham’s co-founder, Caroline Peckham, says it is one of a handful of ciders they produce for those drinkers who prefer a less sweet option. “Our bone dry ciders like Kingston Dry, Kingston Sour, Reserve Dry are often too dry for the average person, but these ciders have a strong and loyal following,” she says. “Sales of our dry ciders are relatively low, but have been growing steadily over the past couple of years. Kingston Dry is very popular among cider drinkers looking for a traditional dry cider – we receive many comments from customers who cannot find a bone dry cider on the market other than the ones we make.”

Peckham says New Zealand cider drinkers have always tended to prefer sweeter versions of the beverage, but that is beginning to change, with consumers increasingly looking for low-sugar options. “It has been interesting observing the changing palate of our customers over the years – our drier ciders are performing well; not just for health reasons, but also for the greater complexity in taste resulting from a ‘less juicy’ cider,” she says. “[Kingston Dry] is the epitome of a traditional, English-style cider, made with 100% juice from a single variety cider apple, fermented to dry. This is a large part of its appeal.”

Peckham’s Kingston Dry Cider

Dylan Jauslin

“IT HAS BEEN INTERESTING OBSERVING THE CHANGING PALATE OF OUR CUSTOMERS OVER THE YEARS – OUR DRIER CIDERS ARE PERFORMING WELL; NOT JUST FOR HEALTH REASONS, BUT ALSO FOR THE GREATER COMPLEXITY IN TASTE RESULTING FROM A ‘LESS JUICY’ CIDER.” CAROLINE PECKHAM.

Peckham’s also was one of the first cider brands to list the sugar content of each of its ciders directly onto its cans, which makes it much easier for consumers to understand just how much sugar they are drinking in each serve – which isn’t a lot. Peckham says the sweetest cider they sell has just 25 grams of sugar per litre.

WHAT TO STOCK

Cider drinkers, just like all alcohol drinkers, have a variety of tastes, which means there’s no one option that will cater for everyone’s tastes. Bars and restaurants should consider offering both a sweet and a dry, low-sugar cider option at a minimum. Fruit ciders also offer a point of difference, especially in summer when people might be looking for a variety of choices. These can be either sweet, medium or dry, depending on the fruit used and how much they have been sweetened, so it pays to consider the sugar level of the offerings you already have before choosing any fruited options. In saying that, berry ciders are often incredibly popular, and can range in their sugar content.

Regardless of the level of sweetness though, cider is often overlooked as an accompaniment to food. But it can work beautifully with the right snack or dish; Caroline Peckham suggests a strongflavoured cheese like aged cheddar or a blue to match with a dry cider like their Kingston Dry, while Good George’s Brian Watson says with an apple base

and dark fruit character, their Doris Plum cider offerings are a perfect match with pork dishes.

THE RISE OF 0%

While there are plenty of low-sugar cider options now on the market, the same can’t be said for the other major growth area in alcohol sales – 0% ciders. Good George has only just entered the zero market with its Doris Plum, a category which has otherwise been dominated by the Hawke’s Bay cidery, Zeffer.

Zeffer released its 0% Crisp Apple cider two years ago, and has had almost no competition from other New Zealand brands. Zeffer’s Chief Executive, Josh

Townsend, says they saw a gap in the market and jumped in with both feet.

“We’d been seeing consumer trends shift for a few years, with consumers becoming more mindful of what and how they’re consuming across the board, including beverages,” he says. “Along with this shift, we saw the early growth in the zeroalcohol category being largely dominated by non-alcoholic beer and a select few spirits and wine brands, but no one was doing a proper non-alcoholic cider here in New Zealand. As champions of New Zealand craft cider, we felt this was a space where we could offer true innovation within the category.”

Townsend says the gamble paid off. “Consumers love it too – our 0% Crisp Apple Cider has quickly become one of the top selling nonalcoholic beverages in the country.” He says it’s also their top-selling product in their New Zealand retail channels.

After two years of massive sales, Zeffer has decided to expand its alcohol-free range, recently launching a passionfruit version.

“Given the early success of our 0% Crisp Apple Cider and the consumer demand we were seeing for quality options in this space, we felt the time was right to add another flavour,” Townsend says.

“Passionfruit as a flavour has been quite popular in recent years, and we’ve launched a couple different full strength passionfruit ciders that have gone over really well. While it’s still early days, our 0% Passionfruit Cider is already proving to be very popular.”

Part of that popularity no doubt has something to do with the fact Zeffer’s alcohol-free ciders taste just like a full strength version – perhaps just a touch lighter in the mouthfeel. And both flavours go down a treat with ice in the glass, making them even more thirst-quenching for those hotter days.

Dylan Jauslin says with so few New Zealand companies making alcoholfree cider, the 0% category could become a real opportunity. “It will be interesting to see what growth happens in this sector.

The most notable [brand] is the Zeffer 0% which has been in their range since 2020. I gather that this has been very popular and has become one of their most popular products. Zeffer has nearly cornered the market, and done so with a solid product. It remains to be seen if other producers will try to move into it as well.” ■

Zeffer Crisp Apple

0% Cider

Zeffer’s Josh Townsend

Zeffer 0% Passionfruit Cider

HOW TO CREATE A SUSTAINABLE STRATEGY

many New Zealand alcohol brands are proactively implementing sustainability practices within their businesses. They’re committed to being environmentallyconscious and socially-just, yet they’re not effectively showcasing what they do. Is this an opportunity missed?

Consumers today are looking for sustainable brands, and customers are extending their ranging with a focus on sustainable brands or looking to underpin their own brand by offering drinks lists aligned with green or sociallyconscious credentials.

Traditionally, many liquor brands have created a premium through their production processes. Things such as French oak barrels, interesting flavour additions, co-fermentation, botanicals, or perhaps it’s even the personality behind the brew that were the focus of marketing and brand strategies.

As we look to creating brands fit for today and into tomorrow, sustainability needs to have a much greater focus. How can you effectively communicate your sustainability initiatives to grow your brand?

1EMBED SUSTAINABILITY INTO YOUR BUSINESS STRATEGY

By embedding sustainability into your business strategy, it will define how you do business. It will also outline what you are going to do in the future and what your long-term aspirations are regarding sustainability.

This provides rich story telling content which easily lends itself to being a key pillar of your marketing communications.

What’s more, reviewed annually you can track

your progress, or even better, publish a sustainability report to house on your website and share through your digital marketing channels either as a whole, or broken down into bite-sized chunks.

2PROVIDE SUSTAINABILITY CONTEXT IN YOUR COMMUNICATIONS

Frame up the impacts you are making within a wider sustainability context. This will communicate to people how what you are doing contributes to greater community and global goals.

You might link your goals to government targets, for example net zero emissions by 2050, or underpin them with relevant Sustainable Development Goals, such as climate action or gender equality.

When doing this, take care not to make environmental or social claims that mislead or exaggerate and be sure that you have the evidence to back up your claims, if ever anyone were to ask.

3REPEAT, REPEAT, REPEAT

If you want to strengthen your sustainable brand positioning, then repeat your sustainability messaging often and across all your marketing communications channels in a consistent and straight forward way.

Use different examples of what you are doing, to ladder back up and underpin your sustainability goals. You can do this by developing a communications plan that outlines your sustainability communications goal and three core communications objectives to support this. Under each objective define the supporting evidence or messages.

4THINK ABOUT YOUR PACKAGING Packaging is a very effective communication tool, especially where you don’t have a big above-the-

line marketing communications budget.

You can use well-designed packaging to attract and acquire sustainability conscious consumers at point of sale. Take a look at other product categories and you’ll note there are some very strong calls to action with regard to sustainability.

Consider incorporating iconography or infographics on your label, QR codes or investigate the latest in AR technologies to communicate your sustainability stories, claims or certifications right on your label or carton.

Many people don’t know what alcohol brand they are going to buy until they are in the shop – so give them a reason right at the point of purchase.

5BE AUTHENTIC AND BE YOU

Be honest and authentic about things that you know aren’t perfect, things you know need to change or areas that you could do better. Very few businesses are 100% sustainable. Let people know it’s in the plan to address these items and what small steps you might be taking to head in that direction.

By being open and honest, you build trust with both your consumers and your customers, and you stay in control of your own authentic sustainability story.

Globally, sustainability awareness and demand are growing – so head into 2023 by effectively communicating your initiatives. Develop a strong sustainable brand platform and set yourself up for future growth well beyond.

Jo Pearson is the Owner/Director of The Collective Impact Limited, working with your company to develop business and sustainability strategies that strengthen your brand value and contribute to the financial sustainability of your organisation. For more information, visit www.thecollectiveimpact.co.nz.

Business Sustainability Consultant Jo Pearson offers five ways to create value from your sustainability initiatives through effective marketing communications.

Jo Pearson